Winda Nurtiana - Academia.edu (original) (raw)
Papers by Winda Nurtiana
Advances in Biological Sciences Research
Sate bandeng is indigenous food from Banten Province and produced by SMEs (small and medium enter... more Sate bandeng is indigenous food from Banten Province and produced by SMEs (small and medium enterprises). The market of sate bandeng is not yet wide because it has short shelf life about two days only. The short shelf life of sate bandeng because it is made from coconut milk and their standard processing method is not good yet. The quality standard of processing sate bandeng in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identification of hazards, assessing of the risks, and control of hazard. The aim of this study was to mapping of production processing, to analyze hazards on onsate bandeng and to design the improved of production. The research method was conducted by interview, observation, laboratory analysis, andliterature review. Laboratory analyzeon all hazards consist of chemical, physical, and microbiological hazard. Based on observation.the production processes of sate bandeng are washing, separation, mixing, refilling, clamping, and grilling. The hazards on sate bandeng are dust, fish bone, lead, cadmium, E.coli and Staphylococcus.
On this era, people very concern to their food. The first sensory quality which is seen to choose... more On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutat...
Food ScienTech Journal
On this era, people very concern to their food. The first sensory quality which is seen to choose... more On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer's selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.
Advances in Biological Sciences Research
Sate bandeng is indigenous food from Banten Province and produced by SMEs (small and medium enter... more Sate bandeng is indigenous food from Banten Province and produced by SMEs (small and medium enterprises). The market of sate bandeng is not yet wide because it has short shelf life about two days only. The short shelf life of sate bandeng because it is made from coconut milk and their standard processing method is not good yet. The quality standard of processing sate bandeng in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identification of hazards, assessing of the risks, and control of hazard. The aim of this study was to mapping of production processing, to analyze hazards on onsate bandeng and to design the improved of production. The research method was conducted by interview, observation, laboratory analysis, andliterature review. Laboratory analyzeon all hazards consist of chemical, physical, and microbiological hazard. Based on observation.the production processes of sate bandeng are washing, separation, mixing, refilling, clamping, and grilling. The hazards on sate bandeng are dust, fish bone, lead, cadmium, E.coli and Staphylococcus.
On this era, people very concern to their food. The first sensory quality which is seen to choose... more On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutat...
Food ScienTech Journal
On this era, people very concern to their food. The first sensory quality which is seen to choose... more On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer's selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.