This research aim to know the comparison between the fried bilih fish from Sumpur and Paninggahan district in West Sumatra Province, Indonesia. This research conducted from February to June 2019 in Technology Fishery Laboratory of Faculty of Fisheries and Marine Science, Testing...
Open access
Research Article10.9734/afsj/2019/v12i230080
Yam, like most roots and tubers, has a tissue variation that is responsible for the difference in cooking observed during culinary preparations. In order to understand the origin of this variation, this study was conducted through optical microscope and SEM observation of the beg...
Open access
Research Article10.9734/afsj/2019/v12i230078
The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composi...
Open access
Research Article10.9734/afsj/2019/v12i130077
Aims: This research is aimed to know the impact of Aloe Vera to formaldehyde levels. Specifically, to know how Aloe Vera could reduce the formaldehyde levels on Indian mackerel fish during cold temperature storage. Place and Duration of Study: Fisheries Product Processing Laborat...
Open access
Research Article10.9734/afsj/2019/v12i130075
Chocolate is product that made by cocoa powder as main ingredient. Chocolate contains sugar and fat that can cause diabetes and constipation. In order to serve good taste of chocolate, it also required to make chocolate that good for health. One of the best ways to produce health...
Open access
Research Article10.9734/afsj/2019/v12i130076
The quality of complimentary food made from blends of maize ogi flour and garden pea flour was studied. Five blend ratios and codes of 100:0 (Sample A), 90:10 (Sample B), 80:20 (Sample C). 70:30 (Sample D) and 60:40 (Sample E) were developed for Maize ogi flour and garden pea flo...
Open access
Research Article10.9734/afsj/2019/v12i130074
The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30...
Open access
Research Article10.9734/afsj/2019/v12i130071
Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...
Open access
Research Article10.9734/afsj/2019/v11i430070
Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Un...
Open access
Research Article10.9734/afsj/2019/v11i430069
Gninfanni Silvère Ouattara, Doudjo Soro, Tia Jean Gonnety & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif trac...
Open access
Research Article10.9734/afsj/2019/v11i430068