2008 Chinese Milk Products Crisis

Abstract. Milk is one of the most important food products for children’s growth and overall health.  Melamine (2,4,6-triazine-1,3,5-triamino) is an organic compound used in the manufacture of pesticides, plastics, sanitizers, and disinfectants.  Melamine when added to milk increases the overall amount of nitrogen in the milk thus fooling common tests for protein content.  Melamine is also extremely harmful when ingested, especially for young children.  Sanlu, one of China's largest dairy producers, diluted their milk products with water and added then added melamine to fool the protein tests. Consumption of milk containing melamine in amounts greater than 1 mg/kg can cause kidney failure, bladder cancer and death.  Testing milk using the LC-MS/MS and GC-MS/MS methods can reveal melamine contamination. Further actions that can be implemented to reduce milk adulteration include product traceability, corporate transparency, 100% product testing procedures and consistent enforcement of the law. 2008 Krisis Produk Susu ChinaAbstrak. Susu merupakan salah satu produk pangan yang paling penting untuk pertumbuhan anak-anak dan kesehatan. Melamin (2,4,6-triazina-1,3,5-triamino) adalah senyawa organik yang digunakan dalam pembuatan pestisida, plastik, pembersih, dan disinfektan. Melamin ketika ditambahkan ke susu meningkatkan jumlah keseluruhan nitrogen dalam susu sehingga mengelabui tes umum untuk kandungan protein. Melamin juga sangat berbahaya bila tertelan, terutama untuk anak-anak. Sanlu, salah satu produsen susu terbesar di China, mengencerkan produk susu mereka dengan air dan menambahkan melamin untuk mengelabui tes protein. Konsumsi susu yang mengandung melamin dalam jumlah yang lebih besar dari 1 mg/kg dapat menyebabkan gagal ginjal, kanker kandung kemih dan kematian. Pengujian susu menggunakan LC-MS/MS dan metode GC-MS/MS dapat mengungkapkan kontaminasi melamin. Tindakan lebih lanjut yang dapat diterapkan untuk mengurangi pemalsuan susu antara lain penelusuran produk, transparansi perusahaan, 100% prosedur pengujian produk dan penegakan hukum yang konsisten

Effect of temperature and extraction time on quality of pectin from arabica coffee pulp

Coffee is one of the largest commodities in the world. With coffee production more industrialized, waste generated a huge environmental problem. Coffee pulp is the main by-product of coffee processing. One of the components of coffee pulp is pectin. Pectin production from coffee pulp and its characteristics should be studied since extraction conditions used in production vary depending on raw material, desired type of pectin, and process economics. This research aimed to study the characteristics of pectin from coffee pulp extracted using oxalic acid under different times (80 and 90 minutes) and temperatures (100oC and 120oC). The parameters analyzed were yield, equivalent weight, water content, ash content, methoxyl, galacturonic acid, and degree of esterification. The result showed that extraction time and temperature affect the characteristics of pectin. The highest yield was obtained by extraction at 90oC for 90 minutes. The coffee pectin has colored light brown and is categorized as low methoxyl pectin. Overall pectin coffee pulp produced in this study has met the quality requirements of dried pectin by the International Pectin Producer Association (IPPA) standar

Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies

The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (0.4%) preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation. 

Kajian pengaruh pengadukan dan ukuran bahan baku terhadap mutu dan jumlah oleoresin hasil ekstraksi limbah penyulingan pala (Myristica fragrans houtt)

xi+73hlm.;29c

Peningkatan kejernihan dan cita rasa manisan kolang kaling dengan menggunakan bahan perendam, konsentrasi gula dan lama pemeraman

IX+12hlm.;29c

Pemanfaatan pati sagu tapioka sebagai bahan dasar pembuatan dekstrin putih secara hidrolisis kering

ix+22hlm.;29c

Kajian mutu belacan depik (Rasbora tawarensis), pasta ikan fermentasi khas Gayo

viii, 40 hlm. : ilus. ; tab. ; 29 cm

Analisis teknis dan biaya operasional alat penyuling nilam dengan sumber bahan bakar kayu di Aceh Barat Daya

ix+31hlm.;29c

Produksi udang analog (tiruan) berbasis surimi dengan memanfaatkan potensi ikan lokal

vii, 66 hlm. ; ilus; tab; 29 c

Pemanfaatan ikan sardin (Sardinella longiceps) manjadi produk surimi dengan variasi jenis bahan pengikat (tapioka dan terigu) dan konsentrasi sodium tripolifosfat

viii+99999hlm.;29c