Physicochemical changes and sensory quality of liquid smoked milkfish nuggets

Liquid smoke method is an alternative to traditional smoking techniques, which aims to reduce polycyclic aromatic hydrocarbon (PAH) levels in the  final product by degrading cellulose, hemicellulose, and lignin during pyrolysis of wood using a high-temperature combustion process. Research in  liquid smoke is readily available in its application on raw fish product. However, less information is available in the ready-to-serve-product made of  fish. Therefore, this study aimed to determine the effects of varying types and concentrations of liquid smoke on the sensory and proximate  characteristics of milkfish nuggets, depending on the hardness, deformation, gel strength, organoleptic, and proximate testing. Parametric data  were utilized for variance analysis and Tukey’s test. Non-parametric data, such as organoleptic and hedonic data, were analyzed using the Kruskall–  Wallis test and the Mann–Whitney test. Varying types and concentrations of liquid smoke were found to significantly affect the hardness,  deformation, gel strength, and protein and carbohydrate levels, as well as the organoleptic and hedonic properties on a 9-point scale starting with 1  to 9, with 1 as very unpleasant and 9 very pleasant (p < 0.05), but had no significant effect on the moisture or fat content of the resulting milkfish  nuggets (p > 0.05). The best treatment was found to be 3 % re-distillation liquid smoke. Overall, the organoleptic and hedonic properties of milkfish  nuggets processed with filtered and double-distilled liquid smoke were acceptable to be applied. Moreover, determining the type and concentration  of liquid smoke is important consideration in the production of milkfish nugget in order to produce best physical and chemical qualities.  Furthermore, milkfish nuggets were found to contain essential amino acids and fatty acids, which can be obtained when 3 % re-distilled liquid  smoke was utilized to produce milkfish nuggets. This finding practically reveals the method and composition of milkfish nugget liquid, which was  more likely to have the highest preference for consumers and may open the opportunity for the food industry to develop more derivative products  from fish.  &nbsp

The Antiplasmodial Activity of Chalcone Derivatives Through the Inhibition of Hemozoin Formation Andthe Increased Number of Stomatocytes

Background: Malaria remains an important public health problem in the world, particularly due to resistance to Plasmodium. The presence of resistance encourages research to find new antimalarials. One of the compounds which has antiplasmodial activity is chalcone derivative compound (E) – 1 – (4 – aminophenyl) – 3 – (2,3 – dimethoxyphenyl) prop – 2 – en – 1 – one. This study aimed to test if antiplasmodial compound worked by inhibiting Hemozoin formation and increasing the number of Stomatocytes. Subjects and Method: This was an experimental laboratory study using a randomized controlled trial. The study was conducted from May 2016 until July 2017 in the laboratory of Parasitology and Clinical Pathology Faculty of Medicine, Universitas Gadjah Mada.A sample of Swiss mice wasrandomized into treatment group and control group.The independent variable was the administration of (E) – 1 – (4 – aminophenyl) – 3 – (2,3 – dimethoxyphenyl) prop – 2 – en – 1 – one. The dependent variable was the number of Hemozoin and Stomatocyte. Hemozoin level was measured by flow cytometry. The number of Stomatocytes was calculated from the peripheral blood picture stained with HE. The data were analyzed byt-test. Results: The number of Hemozoin in the treatment group (mean= 0.31) was less than in the control group (mean= 3.20) and it was statistically significant (p< 0.001). The number of Stomatocytes in the treatment group (mean= 38.83) was higher than in the control group (mean= 0.83) and it was statistically significant (p< 0.001). Conclusion: Substance (E) – 1 – (4 – aminophenyl) – 3 – (2,3 – dimethoxyphenyl) prop – 2 – en – 1 – one acts as an antimalarial by inhibiting Hemozoin formation and increasing the number of Stomatocytes. Keywords: antimalarial, hemozoin, compound (E) – 1 – (4 – aminophenyl) – 3 – (2,3 – dimethoxyphenyl) prop – 2 – en – 1 – one, stomatocyte

The Importance of Socio-Economic Versus Environmental Risk Factors for Reported Dengue Cases in Java, Indonesia

Background: Dengue is a major mosquito-borne viral disease and an important public health problem. Identifying which factors are important determinants in the risk of dengue infection is critical in supporting and guiding preventive measures. In South-East Asia, half of all reported fatal infections are recorded in Indonesia, yet little is known about the epidemiology of dengue in this country. Methodology/Principal findings: Hospital-reported dengue cases in Banyumas regency, Central Java were examined to build Bayesian spatial and spatio-temporal models assessing the influence of climatic, demographic and socio-economic factors on the risk of dengue infection. A socio-economic factor linking employment type and economic status was the most influential on the risk of dengue infection in the Regency. Other factors such as access to healthcare facilities and night-time temperature were also found to be associated with higher risk of reported dengue infection but had limited explanatory power. Conclusions/Significance: Our data suggest that dengue infections are triggered by indoor transmission events linked to socio-economic factors (employment type, economic status). Preventive measures in this area should therefore target also specific environments such as schools and work areas to attempt and reduce dengue burden in this community. Although our analysis did not account for factors such as variations in immunity which need further investigation, this study can advise preventive measures in areas with similar patterns of reported dengue cases and environmen

Maillard reaction in limited moisture and low water activity environment

Maillard reaction is a nonenzymatic browning reaction that involves the reaction of carbonyl groups, primarily reducing sugars with free amino groups which cause the changes of chemical and physiological properties of proteins (Labuza and Saltmarch 1981). It results in the development of complex mixtures of colored and colorless reaction products which range from flavor volatiles (low molecular weight compounds) to melanoidins, a series of brown pigments with high molecular weights (Carabasa-Giribet and Ibarz-Ribas 2000; Martins and Van-Boekel 2005); these effects could be either desirable or undesirable. Browning and the formation of aroma are desired in baking, roasting, or frying, while it is undesirable in the foods which have a typical weak or other color of their own such as browning in the products of condensed milk, white dried soups, tomato soup, etc. and generation of off-flavors in food during storage. Besides, Maillard reaction can also have negative effects on nutritional values such as the losses of essential amino acids, as well as the formation of mutagenic compounds (Belitz et al. 2004)

Caractéristiques physiques des petites îles volcaniques de Tidore et Hiri au service de la gestion des catastrophes à Maluku

International audienceThis article presents the characteristics of the small islands of Tidore and Hiri, which are vulnerable to the dangers of volcanic eruptions in Indonesia. The physical condition of the area is very important for carrying out a sustainable disaster risk reduction analysis; therefore, climate and topographic data are important to know. The limited availability of data in the study area causes climate data to be obtained from NASA’s Earth Science Data Systems (ESDS) and regional topographical presentation of Indonesia’s national DEM data. The results show that in the period 2004 to 2014, the temperature in the study area ranged from 292 K to 309 K. The islands of Tidore and Hiri have monthly precipitation between 50 mm to 500 mm.Cet article présente les caractéristiques des petites îles de Tidore et Hiri, qui sont vulnérables aux dangers des éruptions volcaniques en Indonésie. L'état physique de la zone est très important pour réaliser une analyse de réduction durable des risques de catastrophes ; il est donc important de connaître les données climatiques et topographiques. En raison de la disponibilité limitée des données dans la zone d'étude, les données climatiques ont été obtenues à partir des systèmes de données sur les sciences de la Terre (ESDS) de la NASA et la présentation topographique régionale des données nationales DEM de l'Indonésie. Les résultats montrent que dans la période 2004 à 2014, la température dans la zone d'étude a varié de 292 K à 309 K. Les îles de Tidore et Hiri ont des précipitations mensuelles entre 50 mm et 500 mm

Ecotourism in a Hazardous Small-Volcanic Island: Tidore Island, Indonesia

Abstract Being known as a small island with the highest volcano in North Maluku Province, Tidore Island is also famed for its exotic ecotourism potential. There are many benefits for areas that have good ecotourism potential, but it is necessary to consider the potential for local disasters. Kie Matubu Volcano is currently in a dormant status and is likely to be active at any time. Regional planning and disaster mitigation should thus go hand in hand, but the complexity of the geographical conditions of a small island requires various prior analyses. This research aims to integrate ecotourism mentioned in Regional Planning with disaster mitigation action in Tidore Island. Combining spatial analysis and social vulnerability can provide an overview of the integration planning and disaster management in this small volcanic island to improve community resilience. However, it still calls for some actions to develop ecotourism areas that co-occur with disaster mitigation efforts. Several villages with high social vulnerability in the western, southern, and eastern parts of the island require additional infrastructures (e.g., port terminals) and functional disaster evacuation facilities as the important aspect while disaster occurs

PENAMBAHAN INOKULUM DALAM MENINGKATKAN KUALITAS JERAMI KEDELAI EDAMAME (Glycine mox vai Ryokhoho) SEBAGAT pAKAN TERNAK

Pengaruh umur panen dan penambahan inokulum rhizobium terhadap produltivitas kedelai edamame diamati dalam penelitian ini. Penelitian dilakukan dalam rumah kaca dengan menggunakan tanah regosol dalam polybug, dirancang dengan pola faktorialzxz faktor perlakuan dengan-5 ka]i uIa=ngan dalam desain rancang'an"acak lgngkap dan dilanjutkan dengan uji Duncan's multiple range-tesl(DMRT). Fut to. umur panen (U) terdiri dari 65 hari (Ur) dan 75 hari (Uz); faktor inokulasi (I) terdiri dai penambahan inoculum (Ir) aan tanpa inokulum (Io). Hasil ienambahan men rnjukkan bahwa pada berat kering t^anaman bagian bawah, iroduksi bairan kering (BK) dan produksi bahan org.TikJno) jerami, protein kasar (rrt), bahan et<stat tanpa nitrogen (BETN) lebih"tinggi (P<o,or) dan abu jerami lebih tinggi (Pcop5) pada Ur dibandingkan dengan U2. pr;dufti nk dan produksi ilo polong pada Ur lebih tinqgi (P<o,o5) daripada Uz. Pada uz menlghasilkan"serat kasar (SK) lebih tinigi (p<o,or) daripada Ur. Produks! BK dan Bo jeramiierta PK jerami Iebih tinggi (pco,or) dan BK tanaman ballu" bawah, SK BETN jerami lebih tinggi (P<o,o5) pada Ir daripada Io. Abu jerami pada io lebih tinggi (pco.oi) daripada Ir' Interaksi kedua faktor periakuan berpengaruh (Pio.o5) terhadip PK dan abu jerami. Inie-raksi keauanya tiaak F"?glgu}t terhadap BK tanaman bagian bawah, sx,CurN, procluksi nr dan prodGi Bo jerami dan polong kedelai edamame. Faktor I, U dan interaksi keduanya tidak berpengaruh terhadap ekstrak ether (es);".u*i. euau analisis kecernaan bahan kering in uitro, dan kecernaan bahan orlanik ln uirro;enunjukkan Urrr*, legin tiJak berpengaruh pada kecernaan jerami. Pada Ur menunjukkan kecernaan yang lebih tinggi p<o.o5) dibaniingkan Uz. Interaksi kedua faktor tidak mempengaruhi kecernaan bahan kering ii uitro. oo Kata kunci: kedelai edamame, umur panen, inokulum, produktivitas, komposl's i kimia, kecernaan in uitro