scholarly journals USING BELIMBING WULUH (AVERHOABLIMBI L.) AS A FUNCTIONAL FOOD PROCESSING PRODUCT

2018 ◽  
Author(s):  
Ranggi Rahimul Insan ◽  
anni faridah ◽  
Asmar Yulastri ◽  
Rahmi Holinesti
Keyword(s):  
Food Processing ◽  
Functional Food ◽  
Rapid Development ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Active Components ◽  
Science Technology ◽  
Processing Product ◽  
Lifestyle Patterns

The rapid development of science, technology and lifestyle patterns today makeconsumer desire for processed food products not only limited as a source of nutrientsbut also must be able to provide benefits to the health of the body. This creates a termcalled functional food. Functional food is a food that contains active components and isused for the prevention or cure of disease in order to achieve optimal health.Belimbing Wuluh contains active components / pharmaceutic compounds that arebuffer, antibacterial and antioxidant in the root, stems, leaves, and fruits are very usefulfor health. Phytochemical and functional food is known to be associated with theprevention and treatment of various kinds. Functional food made from rawBelimbing Wuluh based on several studies have produced some products both in theform of food and beverages as; candied dried, jam, syrup, jelly drink, candy, dates, andSunti lime. The purpose of this paper is to know what processed food products that canbe used as food or drink from Belimbing Wuluh without reducing the distinctive taste ofBelibing Wuluh. Besides it also provides information that Belimbing Wuluh not only used asfood seasoning but also able to serve as a more commercially processed food productswith high selling value.

scholarly journals USING BELIMBING WULUH (AVERHOABLIMBI L.) AS A FUNCTIONAL FOOD PROCESSING PRODUCT

2019 ◽  
Author(s):  
Ranggi Rahimul Insan ◽  
Faridah Anni ◽  
Asmar Yulastri ◽  
Rahmi Holinesti
Keyword(s):  
Functional Food ◽  
Rapid Development ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Active Components ◽  
Science Technology ◽  
Optimal Health ◽  
Processing Product ◽  
Lifestyle Patterns

The rapid development of science, technology and lifestyle patterns today make consumer desire for processed food products not only limited as a source of nutrients but also must be able to provide benefits to the health of the body. This creates a term called functional food. Functional food is a food that contains active components and is used for the prevention or cure of disease in order to achieve optimal health. Belimbing Wuluh contains active components / pharmaceutic compounds that are buffer, antibacterial and antioxidant in the root, stems, leaves, and fruits are very useful for health. Phytochemical and functional food is known to be associated with the prevention and treatment of various kinds. Functional food made from raw Belimbing Wuluh based on several studies have produced some products both in the form of food and beverages as; candied dried, jam, syrup, jelly drink, candy, dates, and Sunti lime. The purpose of this paper is to know what processed food products that can be used as food or drink from BelibingWuluh without reducing the distinctive taste of BelibingWuluh. Besides it also provides information thatBelibingWuluh not only used as food seasoning but also able to serve as a more commercially processed food products with high selling value.

scholarly journals Juridical Assessment of Food Safety in Packaged Processed Food Product

2021 ◽  
Author(s):  
Dwi Bagus Pambudi ◽  
Rany Ekawati
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Government Regulation ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Balanced Diet ◽  
The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

scholarly journals PENGEMBANGAN PRODUK OLAHAN JAGUNG MELALUI UJI KESUKAAN KONSUMEN

2019 ◽  
Vol 1 (1) ◽  
pp. 13-19
Author(s):  
Rika Diananing Putri ◽  
R. Amilia Destryana
Keyword(s):  
Functional Food ◽  
Consumer Preferences ◽  
Scientific Evidence ◽  
Food Products ◽  
Sweet Taste ◽  
The Body ◽  
Consumption Patterns ◽  
Food Needs ◽  
Color Texture

This study aims to develop corn processed into a product that is beneficial to the health of the body and to determine consumer preferences for functional drinks, namely corn yogurt. Functional food needs to get attention so that its use has the correct scientific evidence basis, claims are not misleading and do not encourage wrong consumption patterns. One of the development of processed corn is functional food products such as yogurt. In order to be accepted by consumers, a test of preference for color, texture, aroma and taste was carried out by adding 10%, 12% and 14% fullcream milk. Conclusions produced by the community / consumers prefer yogurt with the addition of 12% fullcream to color, texture and aroma, while for consumers' taste like the addition of fullcream at 14%. This is due to the addition of 14% sour and sweet taste fullcream is felt.

scholarly journals Research on the biological activity of rosemary extracts and its application in food

2021 ◽  
Vol 251 ◽  
pp. 02034
Author(s):  
Pangcong Dai ◽  
Hua Liu
Keyword(s):  
Biological Activity ◽  
Food Processing ◽  
Functional Food ◽  
Feed Additives ◽  
Research Progress ◽  
Active Components ◽  
Physiological Functions ◽  
Aquatic Products ◽  
Oil Storage ◽  
Application Prospects

Rosemary extracts contains a variety of active components, which have physiological functions such as antioxidant, antibacterial, antiviral and anticancer. This article describes the biological activity of rosemary extracts and its research progress in the field of food processing such as oil storage, meat and aquatic products preservation and anti-corrosion, aiming to provide a theoretical reference for the application of rosemary extracts in food. It also pointed out the application prospects of rosemary extracts in the field of medicine, new feed additives, and functional food.

scholarly journals Potensi rumput laut: Kajian komponen bioaktif dan pemanfaatannya sebagai pangan fungsional

2016 ◽  
Vol 3 (1) ◽  
pp. 12 ◽  
Author(s):  
Erniati Erniati ◽  
Fransiska Rungkat Zakaria ◽  
Endang Prangdimurti ◽  
Dede Robiatul Adawiyah
Keyword(s):  
Food Processing ◽  
Functional Food ◽  
Economic Value ◽  
Food Product ◽  
Food Products ◽  
Bioactive Components ◽  
Natural Pigment ◽  
Bioactive Component ◽  
Postharvest Handling ◽  
Living Resource

Rumput laut merupakan sumber daya hayati yang sangat berlimpah di perairan Indonesia. Namun demikian pemanfaatannya untuk pengolahan produk pangan sangat terbatas, terutama untuk produk pangan fungsional. Rumput laut berpotensi dikembangkan sebagai produk pangan fungsional karena mengandung zat gizi dan komponen bioaktif yang berkhasiat untuk kesehatan. Rumput laut mengandung sejumlah komponen bioaktif seperti senyawa fenolik, pigmen alami, polisakarida sulfat, serat dan komponen bioaktif lainnya yang telah diteliti berkhasiat untuk kesehatan. Untuk dapat dikembangkan sebagai produk pangan fungsional, rumput laut yang digunakan harus bebas dari cemaran logam berat dan bahan pencemar lainnya, harus mengandung komponen bioaktif dan zat gizi yang tinggi sehingga harus ada penerapan standar penanaman dan penanganan pasca panen yang baik di tingkat petani rumput laut. Selain itu Proses pengolahan pangan yang diterapkan tidak merusak komponen bioaktif yang terkandung dalam rumput laut. Optimalisasi pengolahan rumput laut sebagai produk pangan fungsional merupakan alternative pemanfaatan potensi rumput laut Indonesia yang dapat meningkatkan nilai ekonomi rumput laut dan yang lebih penting dapat menyediaakan akses pangan sehat bagi masyarakat luas.Seaweed is a living resource that is abundantly available in Indonesian water. However, its utilization in food processing is very limited, especially as functional food products. Seaweed has the potential to be developed as functional food products because it has nutrient and bioactive components that are beneficial for health. Seaweed has a number of bioactive components such as phenolic compound, natural pigment, polysaccharide sulphate, fiber and other bioactive components that has been studied to be advantageous for health. For a seaweed to be developed into functional food product, it must be free from heavy metal and other pollutant contamination, and must contain bioactive components and high nutrients, thus, a good cultivation and postharvest handling standard have to be applied in seaweed farmer level. Moreover, the food processing applied should not damage the bioactive component within the seaweed. Optimization of seaweed processing into functional food product is an alternative for seaweed potential utilization in Indonesia, which could improve the economic value of the seaweed, and more importantly it could provide access for healthy food for community.

scholarly journals Studi Tingkat Pengetahuan Mengenai Vitamin D pada Pengemudi Becak di Surabaya

2020 ◽  
Vol 1 (1) ◽  
pp. 15-21
Author(s):  
Rivan Virlando Suryadinata ◽  
Amelia Lorensia ◽  
Dwi Wahyuningtyas
Keyword(s):  
Vitamin D ◽  
Food Processing ◽  
Sampling Technique ◽  
Risk Groups ◽  
The Body ◽  
Cross Sectional ◽  
Level Of Knowledge ◽  
Correct Understanding ◽  
Lifestyle Patterns

Introduction: Lack of vitamin D in the body is often associated with various diseases, especially against respiratorydiseases. This can be exacerbated by conditions of air pollution and smoking. In addition, the level of education andchanges in lifestyle patterns in the community such as food processing, consumption, lack of physical activity andsocial environment further aggravate the risk of vitamin D deficiency. One of the livelihoods at risk of experiencingvitamin D deficiency is a pedicab driver. Knowledge of the importance of the role of vitamin D in risk groups isneeded to increase awareness, provide prevention independently. Prevention can be carried out independently, ifthe community has the correct understanding and knowledge of vitamin D. Aim of the study: The purpose of thisstudy is to determine the level of knowledge of the importance of vitamin D in pedicap drivers in Surabaya. Method:This research is an observational study with cross sectional method through the filling of the vitamin D. knowledgequestionnaire. Results and Discussions: The results of the research that have been obtained will be describeddescriptively to see the description of the knowledge of pedicap drivers in Surabaya. The sampling technique in thisstudy used purposive sampling. The sample used was 150 pedicap drivers in Surabaya. The results showed thatpedicab drivers have a low level of knowledge about the importance of vitamin D to health. Conclusion:Conclusions of various factors can influence the level of vitamin D knowledge of pedicab drivers, so that the rightintervention is needed.

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

Green Practices, Standards and Conformity Issues in the Indian Food Processing Industry

2017 ◽  
Vol 7 (02) ◽  
Author(s):  
S. B. Azhar ◽  
F. M. Khan ◽  
A. S. Gupta
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Industry ◽  
Food Products ◽  
Global Market ◽  
International Standards ◽  
Processed Food ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Traceability System

The food processing industry of India is significantly affected by the substandard quality issues. Insufficient focus on safety and quality standards has affected export of processed food products and also resulted in low competitive advantage in the global market. Even in the domestic market due to increased awareness, people demand secure, non-toxic and pesticide-free products. The paper reviews literature related to food standards and aims to comprehend food safety regulations existing in India along with the present state of preparedness of the food industry to comply with the international standards. The policy measures to be undertaken to this effect are also examined. Promotional activities like credible labelling and certifications are essential to popularize the safety attribute of processed food products and up-gradation of Agmark standards to Codex Alimentarius requirements by the Indian government are necessary to ensure high quality of food products. One of the main precautionary methods for food safety concern is effective implantation of traceability. In order to improve food traceability system and increase the business performance of food industry, management should focus on regulatory framework, food safety, food quality, and certification. The suggestions presented if implemented efficiently would assist in growth of the Indian agro industry, both at the domestic and global level.

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