scholarly journals Feeding microparticle protein sources composed-diet with addition of natural additive to produce clean product of broiler for consumer health friendly

2021 ◽  
Vol 803 (1) ◽  
pp. 012007
Author(s):  
N Suthama ◽  
B Sukamto ◽  
I Mangisah ◽  
L Krismiyanto
2020 ◽  
Vol 1 (1) ◽  
pp. 24
Author(s):  
Ken Ratu gharizah Alhuur ◽  
Andry Pratama ◽  
Endah Yuniarti

AbstrakAsupan gizi yang optimal terutama asupan protein, baik dimasa pandemi Covid-19 maupun dalam situasi normal, penting untuk dipenuhi. Telur merupakan salah satu pangan sumber protein dengan harga yang cukup terjangkau dibandingkan sumber protein hewani lain, seperti daging dan susu. Sehingga telur banyak dipilih oleh masyarakat luas dalam pemenuhan kebutuhan protein harian mereka. Dalam masa pandemi Covid-19 ini, banyak bermunculan pedagang telur dadakan di kalangan masyarakat, sebagai salah satu imbas dari anjloknya harga telur di pasaran. Namun, para pedagang telur dadakan ini seringkali tidak mengindahkan kualitas telur yang mereka jual. Hal ini tentu akan berakibat merugikan dan membahayakan bagi kesehatan konsumen. Untuk itu, sosialisasi kepada masyarakat mengenai cara membedakan kualitas telur dan cara penyimpanan telur yang baik menjadi penting untuk dilakukan, agar masyarakat dapat memilih dan mendapatkan telur dengan kualitas yang baik dalam jangka waktu yang lebih Panjang. Manfaat dari sosialisasi ini adalah partisipan menjadi lebih teliti dalam memilih telur yang mereka beli, dan mengetahui cara penyimpanan telur yang benar agar masa simpan telur yang mereka beli dapat bertahan lebih lama.Kata Kunci: asupan gizi, kualitas telur, cara penyimpanan telurAbstractOptimal nutritional intake, especially protein intake, both during the Covid-19 pandemic and in normal situations, is important to fulfill. Eggs are a source of protein with prices that are quite affordable compared to other animal protein sources, such as meat and milk. So people prefer eggs as a fulfillment of their daily protein needs compared to meat and milk. During the Covid-19 pandemic, many impromptu egg sellers emerged in the community, as one of the effects of the drop in egg prices on the market. However, these impromptu egg sellers often disregard the quality of the eggs they sell. This will certainly have detrimental and harmful consequences to consumer health. For this reason, socialization to the public about how to differentiate egg quality and how to storing eggs in a good way is important, so that people can choose and get good quality eggs in a longer period of time. The benefit of this socialization is that participants become more careful in choosing the eggs they buy and knowing how to store eggs properly so that the shelf life of the eggs they buy can last longer.Keywords: nutritional intake, eggs quality, eggs storage


1968 ◽  
Vol 27 (6) ◽  
pp. 1722 ◽  
Author(s):  
C. Oran Little ◽  
G. E. Mitchell ◽  
G. D. Potter
Keyword(s):  

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 


2015 ◽  
pp. 692-696
Author(s):  
Remi Aubry ◽  
Laurence Gasnot

A study was carried out in six beet sugar factories in France during the 2012/13 sugar campaign. The objective was to assess the optimal dosage of formaldehyde solutions at specific process stages and in different existing factory set-ups in order to obtain the desired effect on microbial populations, without interference with the quality of the products. In addition harmlessness regarding consumer health was to be demonstrated. A series of experiments was conducted resulting in new data allowing refreshment of common knowledge and references existing regarding the use of formaldehyde solutions in the sugar industry. The effectiveness and convenience for controlling microbiological activity in beet sugar manufacture was assessed. Formaldehyde reduces sugar losses and protects in-process products without harming their further use, such as for ethanol production.


2020 ◽  
Vol 16 (4) ◽  
pp. 462-469
Author(s):  
Zhaleh Sheidaei ◽  
Bahareh Sarmadi ◽  
Seyede M. Hosseini ◽  
Fardin Javanmardi ◽  
Kianoush Khosravi-Darani ◽  
...  

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &#948;) and complex viscosity (&#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &#951;* and a decrease in tan &#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of &#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>


2020 ◽  
Author(s):  
Catherine Arnott Smith ◽  
Deahan Yu ◽  
Juan Fernando Maestre ◽  
Uba Backonja ◽  
Andrew Boyd ◽  
...  

BACKGROUND Informatics tools for consumers and patients are important vehicles for facilitating engagement, and the field of consumer health informatics is an key space for exploring the potential of these tools. To understand research findings in this complex and heterogeneous field, a scoping review can help not only to identify, but to bridge, the array of diverse disciplines and publication venues involved. OBJECTIVE The goal of this systematic scoping review was to characterize the extent; range; and nature of research activity in consumer health informatics, focusing on the contributing disciplines of informatics; information science; and engineering. METHODS Four electronic databases (Compendex, LISTA, Library Literature, and INSPEC) were searched for published studies dating from January 1, 2008, to June 1, 2015. Our inclusion criteria specified that they be English-language articles describing empirical studies focusing on consumers; relate to human health; and feature technologies designed to interact directly with consumers. Clinical applications and technologies regulated by the FDA, as well as digital tools that do not provide individualized information, were excluded. RESULTS We identified 271 studies in 63 unique journals and 22 unique conference proceedings. Sixty-five percent of these studies were found in health informatics journals; 23% in information science and library science; 15% in computer science; 4% in medicine; and 5% in other fields, ranging from engineering to education. A single journal, the Journal of Medical Internet Research, was home to 36% of the studies. Sixty-two percent of these studies relied on quantitative methods, 55% on qualitative methods, and 17% were mixed-method studies. Seventy percent of studies used no specific theoretical framework; of those that did, Social Cognitive Theory appeared the most frequently, in 16 studies. Fifty-two studies identified problems with technology adoption, acceptance, or use, 38% of these barriers being machine-centered (for example, content or computer-based), and 62% user-centered, the most frequently mentioned being attitude and motivation toward technology. One hundred and twenty-six interventional studies investigated disparities or heterogeneity in treatment effects in specific populations. The most frequent disparity investigated was gender (13 studies), followed closely by race/ethnicity (11). Half the studies focused on a specific diagnosis, most commonly diabetes and cancer; 30% focused on a health behavior, usually information-seeking. Gaps were found in reporting of study design, with only 46% of studies reporting on specific methodological details. Missing details were response rates, since 59% of survey studies did not provide them; and participant retention rates, since 53% of interventional studies did not provide this information. Participant demographics were usually not reported beyond gender and age. Only 17% studies informed the reader of their theoretical basis, and only 4 studies focused on theory at the group, network, organizational or ecological levels—the majority being either health behavior or interpersonal theories. Finally, of the 131 studies describing the design of a new technology, 81% did not involve either patients or consumers in their design. In fact, while consumer and patient were necessarily core concepts in this literature, these terms were often used interchangeably. The research literature of consumer health informatics at present is scattered across research fields; only 49% of studies from these disciplines is indexed by MEDLINE and studies in computer science are siloed in a user interface that makes exploration of that literature difficult. CONCLUSIONS Few studies analyzed in this scoping review were based in theory, and very little was presented in this literature about the life context, motives for technology use, and personal characteristics of study participants.


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