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Artykuły w czasopismach na temat „Overripe”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

L. Putri, Afra Fauziah, and Siti Harnina Bintari. "Pengaruh Pemberian Pakan dengan Penambahan Overripe Tempeh terhadap Konsumsi Pakan, Pertambahan Bobot Badan dan Konversi Pakan pada Ayam Petelur." Life Science 10, no. 1 (2021): 33–41. http://dx.doi.org/10.15294/lifesci.v10i1.47168.

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Overripe tempeh is soybean tempeh which has undergone continuous fermentation. The use of overripe tempeh as a food ingredient in making traditional dishes was not done optimally. In fact, overripe tempeh contains isoflavones and probiotic compounds which are considered to improve the quality of animal feed. Isoflavone compounds contained in overripe tempeh have phytoestrogen properties in increasing the productivity of laying hens. This study aims to examine the effect of feeding with the addition of overripe tempeh with different concentrations on feed consumption, body weight gain, and feed

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Najah, Khoirun, and Siti Harnina Bintari. "Efek Pemberian Pakan dengan Tambahan Overripe Tempe terhadap Jumlah Escherichia coli dan Bakteri Asam Laktat (BAL) pada Ayam Petelur." Indonesian Journal of Mathematics and Natural Sciences 44, no. 1 (2021): 41–47. http://dx.doi.org/10.15294/ijmns.v44i1.32698.

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Overripe tempe memiliki kandungan nutrisi dan komponen bioaktif yang dihasilkan bakteri asam laktat dan kapang Rhizopus oligosporus. Bakteri asam laktat (BAL) dapat menghasilkan beberapa senyawa metabolit, seperti hidrogen peroksida, diasetil, asam laktat dan bakteriosin. Penelitian ini bertujuan untuk mengkaji efek pemberian pakan dengan tambahan overripe tempe terhadap jumlah total Escherichia coli dan BAL pada ayam petelur. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor dengan 4 kelompok perlakuan masing-masing 7 kali pengulangan. Penelitian ini menggunakan 28 ekor ayam

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Lathifah, Annisa Nur, and Isa Nuryana. "Bacterial Cellulose Production in The Overripe Guava Juice by Acetobacter xylinum as A Solution to Reduce Organic Waste." Jurnal Kimia Terapan Indonesia 23, no. 2 (2021): 41–48. http://dx.doi.org/10.14203/inajac.v23i2.493.

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The exploration for a new cost-effective carbon source with shorter fermentation process for high yield BC production is still needed. In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum using overripe guava juice as a carbon source. The results showed that A. xylinum was able to grow on the overripe guava juice with different concentration and produced BC after two days incubation. In the later on, the BC is called as nata de guava. The overripe guava juice which containing reducing sugar content 23 g /L (substrate 100%) at pH 4 produced the thickest BC (1.267 cm).

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Rachmawati, M. H., H. Soetjipto, and A. Ign A. Ign. Kristijanto. "JENIS ASAM LEMAK MINYAK TEMPE BUSUK." Jurnal Kimia 13, no. 1 (2019): 82. http://dx.doi.org/10.24843/jchem.2019.v13.i01.p13.

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Overripe tempe is a food product that used by peoples in Indonesia as a food seasoning. So far, overripe tempe received less attention than fresh tempe and research of overripe tempe is rarely done. The objective of the study is to identify the fatty acid compounds of the fifth day fermentation overripe tempe oil before and after purification . The overripe tempe oil of fifth day fermentation was extracted with soxhletation method using n – hexane solvent, then it was purified. The various fatty acids of overripe tempe oil were analyzed by GC – MS. The purification process was done by using H3

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5

G., O. Oyeleke, O. Adetoro R., K. Sulaiman W., and A. Adebisi A. "Amino Acid and Functional Characteristics of Pawpaw (Carica papaya) Seeds under Normal Storage Ripening." Advances in Research 10, no. 2 (2017): 1–6. https://doi.org/10.9734/AIR/2017/33424.

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The amino acid contents and the functional properties of matured unripe, ripe and overripe pawpaw (<em>Carica papaya</em>) seeds were carried out using standard methods as follow up to a previous paper where some aspects of the chemical composition of the seeds at different ripening stages were determined. Twenty amino acids comprising ten essential and non- essential amino acids were detected, out of which total essential amino acids (EAA) in % were 48, 47 and 24 while non-essential amino acids in % were 52, 53 and 76 in unripe, ripe and overripe pawpaw seeds respectively. Functional properti

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Djunaidi, Stefani, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri, Christofora Hanny Wijaya, and Elisabeth Kartika Prabawati. "Physicochemical & Microbial Characterization of Overripe Tempeh." INSIST 2, no. 1 (2017): 47. http://dx.doi.org/10.23960/ins.v2i1.33.

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Abstract— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with different processing method were observed. All samples were characterized with comparable brown color (L* 52.96, a* 6.84, and b* 18.52), and total number of lactic acid bacteria (8.30 – 8.46 log CFU/g). All samples also have similar trends of protein and soluble amino acid content (50.32 – 61.77 mg BSA eq/g dry base, 357.39 – 418.78 mg tyrosine

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Prity Thakur, Puneet, Gurinder Singh, and Harpreet Kaur. "Development of Gluten Free Bread Using Unripe and Overripe Banana Peel Extract." International Journal of Scientific Research in Science and Technology 12, no. 4 (2025): 35–49. https://doi.org/10.32628/ijsrst251250.

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This study investigates the use of unripe and overripe banana peel flour in the production of gluten-free bread, with the goal of increasing nutritional content while encouraging sustainable eating choices. Banana peels, which are usually thrown as agricultural waste, are high in dietary fiber, resistant starch, polyphenols, and important minerals. Unripe banana peel flour has more resistant starch and less sugar, but overripe peel flour has more natural sweetness and antioxidant potential. Gluten-free bread samples were made by combining varied amounts of unripe and overripe banana peel flour

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8

Ng, Yee Vern, Tengku Alina Tengku Ismail, and Wan Rosli Wan Ishak. "Incorporation of sweetener and residue of overripe banana in chocolate cookies: Study on physical, textural, and microstructural characteristics." International Food Research Journal 32, no. 1 (2025): 280–89. https://doi.org/10.47836/ifrj.32.1.21.

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Due to the rising prevalence of type 2 diabetes mellitus, the demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly. The dark brown appearance of overripe banana has been found to make them one of the most wasted products. However, overripe banana contains plentiful dietary fibre and natural sweetener which could potentially be utilised as a new ingredient in baked goods. Therefore, the present work’s objective was to assess how overripe banana sweetener (OBS) and its residue (OBR) affected the physical, textural, and microstructural characteristics of chocolate

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9

Astawan, M., A. P. Cahyani, and T. Wresdiyati. "Antioxidant activity and isoflavone content of overripe Indonesian tempe." Food Research 7, Supplementary 1 (2023): 42–50. http://dx.doi.org/10.26656/fr.2017.7(s1).16.

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The germination process and prolonged fermentation have been shown to improve tempe quality. The present study aimed to measure and compare the changes in nutritional and isoflavone content and antioxidant activity of tempe flour due to soybean germination and fermentation time treatments. Soybeans were germinated for 24 hrs before being fermented into fresh and overripe tempe for 2 and 7 days, respectively. Fresh and overripe tempe were dried using a cabinet dryer at 60oC for 8 hrs, then ground and sifted to produce flour. The nutritional contents were determined through proximate analysis, a

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Nohara, Toshihiro, Eriko Iwakawa, Sayaka Matsushita, et al. "A Pregnane Glycoside from Overripe Tomato." CHEMICAL & PHARMACEUTICAL BULLETIN 56, no. 7 (2008): 1013–14. http://dx.doi.org/10.1248/cpb.56.1013.

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Nurmin, Nurmin, Sri Mulyani Sabang, and Irwan Said. "Penentuan Kadar Natrium (Na) dan Kalium (K) dalam Buah Pisang Kepok (Musa paradisiaca L.) Berdasarkan Tingkat Kematangannya." Jurnal Akademika Kimia 7, no. 3 (2018): 115. http://dx.doi.org/10.22487/j24775185.2018.v7.i3.11906.

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This study aimed to determine sodium (Na) and potassium (K) levels in the fruit of banana kepok (Musa paradisiaca L.). The method used in this study was a laboratory experiment using atomic absorption spectroscopy (AAS) instrument. The result showed that the sodium (Na) levels in unripe, ripe, and overripe bananas were 129.83 mg/kg, 125.15 mg/kg, and 122.65 mg/kg, respectively. While the potassium (K) level obtained from unripe, ripe, and overripe bananas was 266.76 mg/kg, 258.61 mg/kg, and 255.22 mg/kg, respectively. Based on these results, it can be concluded that sodium and potassium levels

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Muhandri, Tjahja, Sutrisno Koswara, and Aminullah Aminullah. "Karakteristik chiffon berbahan baku tepung pisang lewat matang." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 2 (2021): 197–208. http://dx.doi.org/10.35891/tp.v12i2.2423.

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Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana

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Bhinge, Somnath Devidas, Mangesh Bhutkar, Dheeraj Randive, et al. "Comparativein vitrohypoglycemic studies of unripe, ripe and overripe fruit extract ofMusa paradisiaca(Indian banana)." British Food Journal 121, no. 6 (2019): 1236–47. http://dx.doi.org/10.1108/bfj-08-2018-0518.

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PurposeIn the Indian system of medicine – Ayurveda,Musa paradisiacahas been mentioned as a remedy for various diseases and ailments. Based on the folkloric use, the purpose of this paper is to verify and compare the hypoglycemic potential of unripe, ripe and overripe fruit extract ofMusa paradisiaca.Design/methodology/approachHypoglycemic activity of fruit extracts has been evaluated using variousin vitromethods, namely, determination of glucose adsorption capacity, glucose uptake in yeast cells, amylolysis kinetics and glucose diffusion.FindingsThe extracts of unripe, ripe and overripe fruits

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Csízi, István, and István Monori. "The effect of overripe sheepmanure on the composition and the yield of first growth Alopecuretum pratensis grassland association." Gyepgazdálkodási Közlemények 6, no. 1-2 (2021): 29–32. http://dx.doi.org/10.55725/gygk/2008/6/1-2/10331.

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An experiment with overripe sheep-manure was carried out to make the environmental protective technology of nutrition on a cut-utilized grassland in the Karcag Research Institute of University of Debrecen, CAS. Based on our research results gained from the experiment of the low input Alopecuretum pratensis grassland association we established 4 year old research, that the 20 t/ha dose overripe sheep-manure the most favourable economical point of niev and perspective to increase the cover rate of clovers.

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Kim, J. H., K. H. Kim, and J. B. Choi. "An overripe peach in the left atrium." European Heart Journal 35, no. 21 (2014): 1403. http://dx.doi.org/10.1093/eurheartj/ehu144.

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Illeperuma, C. K., and K. G. L. R. Jayathunge. "Osmo-air dehydration of overripe “kolikuttu” banana." Journal of the National Science Foundation of Sri Lanka 29, no. 1-2 (2001): 51. http://dx.doi.org/10.4038/jnsfsr.v29i1-2.2618.

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Rivero, Francisco J., Leonardo Ciaccheri, M. Lourdes González-Miret, et al. "A Study of Overripe Seed Byproducts from Sun-Dried Grapes by Dispersive Raman Spectroscopy." Foods 10, no. 3 (2021): 483. http://dx.doi.org/10.3390/foods10030483.

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Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of vinification byproduct with limited reports on their phenolic composition and industrial applications. In this study, Raman spectroscopy was applied to characterize a selection of overripe seed byproducts from different white grapes (cv. Moscatel, cv. Pedro Ximénez and cv. Zalema) submitted to postharvest sun drying. The Raman measurements were taken using a 1064 nm excitation laser in order to mitigate the fluorescent effect and the dispersive detection scheme allowed a compac

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Yuwita, Fitri, Ulfah Anis, and Damres Uker. "Analisis Kandungan Kimia Biji Kopi Arabika Solok berdasarkan Tingkat Kematangan yang Berbeda." Jurnal Teknologi Agro-Industri 10, no. 1 (2023): 1–10. http://dx.doi.org/10.34128/jtai.v10i1.170.

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ABSTRACT The rate of increase in coffee production in Solok, especially Arabica coffee, must be accompanied by a good post-harvest period. Now the rate of increase in the area of Arabica coffee production in the Solok area has not been matched by the uniformity of the quality produced. The first thing to pay attention to in maintaining quality is the maturity level the coffee beans harvest. The purpose of this study was to determine the characteristics of the chemical content of Solok Arabica coffee beans with two different maturity levels. The material used in the study was Arabica Solok co

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Nacing, Nursyawal, Ari Irawan, Sri Rejeki Retna Pertiwi, and Aminullah Aminullah. "Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana)." JURNAL AGROINDUSTRI HALAL 7, no. 1 (2021): 025–34. http://dx.doi.org/10.30997/jah.v7i1.3267.

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This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch

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Ng, Yee Vern, Tengku Alina Tengku Ismail, and Wan Rosli Wan Ishak. "Effect of overripe banana in developing high dietary fibre and low glycaemic index cookie." British Food Journal 122, no. 10 (2020): 3165–77. http://dx.doi.org/10.1108/bfj-12-2019-0934.

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PurposeDemand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low quality and appearance. However, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (10

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Corey, Kenneth A., Donald V. Schlimme, and Norita A. Chaney. "Changes in Epicuticular Wax on Watermelon Fruits During Ripening." HortScience 23, no. 4 (1988): 730–31. http://dx.doi.org/10.21273/hortsci.23.4.730.

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Abstract Ripening of ‘Charleston Gray’ watermelon fruits was accompanied by changes in the appearance and quantity of surface waxes. The structure of surface wax platelets observed with a scanning electron microscope changed from an intricate porous appearance for unripe fruits to a smoother, less porous appearance for optimally ripe and overripe fruits. Structural changes in waxes as fruit matured from the unripe to overripe stages were accompanied by a 71% increase in the quantity of epicuticular waxes. These observations suggest the possibility of monitoring the ripeness of watermelon fruit

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Arena, Miriam Elisabet, Ignacio Sebastián Povilonis, Virginia Borroni, et al. "Changes in Carbohydrates, Organic Acids, and Minerals at Different Development Stages of Hexachlamys edulis Fruit, a Wild South American Species with Horticultural Potential." Horticulturae 9, no. 3 (2023): 314. http://dx.doi.org/10.3390/horticulturae9030314.

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The aim of this work was to study the patterns of the accumulation of carbohydrates, organic acids, and minerals at different development stages of Hexachlamys edulis fruit for its evaluation as a source of health-promoting compounds, which is necessary in order to be included in the Argentine Food Code. Additionally, the obtained results will allow for deciding the optimal time for consumption to receive a better flavour and a good contribution of the nutrients evaluated. The succinic acid concentration (the major organic acid) was high in unripe fruit (112.33 mg/g of the dry weight), then de

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Oikonomakos, Ioannis P., Niels O. Maness, Donna Chrz, William McGlynn, and Penelope Perkins-Veazie. "(43) Maturity Influences Lycopene Segregation during Filtration Processing of Red-fleshed Watermelons." HortScience 40, no. 4 (2005): 1030A—1030. http://dx.doi.org/10.21273/hortsci.40.4.1030a.

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Lycopene from ground watermelon flesh can be segregated between filtrate and filter cake by coarse filtration. Low speed centrifugation of the filtrate can further segregate filtrate lycopene between an easily recoverable precipitated high lycopene pellet and a serum. Lycopene in watermelon flesh increases steadily during maturation and remains constant, or slightly decreases in overripe melons. This study was conducted to document the effect of melon maturity on lycopene segregation during filtration/centrifugal processing. Flesh of three seedless watermelon cultivars was ground and filtered

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Mohamad Efendi, Yusuf Hendrawan, La Choviya Hawa, Bambang Dwi Argo, Sumardi Hadi Sumarlan, and Bambang Susilo. "Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder." World Journal of Advanced Research and Reviews 18, no. 2 (2023): 1386–95. http://dx.doi.org/10.30574/wjarr.2023.18.2.0977.

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Moisture sorption of dried overripe barlin banana powder using the static gravimetric method. The materials were conditioned at 5, 10, and 25 oC with a water activity range of 0.16 to 0.86. Five mathematical models to describe the suitability of the phenomenon of adsorption experimental data using non-linear regression. The thermodynamic properties such as isosteric heat and Gibbs free energy are evaluated in this paper. The experimental results indicated that the equilibrium moisture content of dried overripe barlin banana powder increased with increasing water activity and decreasing tempera

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Mohamad, Efendi, Hendrawan Yusuf, Choviya Hawa La, Dwi Argo Bambang, Hadi Sumarlan Sumardi, and Susilo Bambang. "Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder." World Journal of Advanced Research and Reviews 18, no. 2 (2023): 1386–95. https://doi.org/10.5281/zenodo.8414524.

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Moisture sorption of dried overripe barlin banana powder using the static gravimetric method. The materials were conditioned at 5, 10, and 25 <sup>o</sup>C with a water activity range of 0.16 to 0.86. Five mathematical models to describe the suitability of the phenomenon of adsorption experimental data using non-linear regression. The thermodynamic properties such as isosteric heat and Gibbs free energy are evaluated in this paper. The experimental results indicated that the equilibrium moisture content of dried overripe barlin banana powder increased with increasing water activity and de

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Tereshchenko, A. V., I. G. Trifanenkova, M. V. Okuneva, and A. R. Bulatov. "The use of intraoperative OCT in the surgical treatment of overripe cataracts with femtolaser support." Modern technologies in ophtalmology, no. 5 (October 20, 2021): 109–12. http://dx.doi.org/10.25276/2312-4911-2021-5-109-112.

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Purpose. To evaluate the capabilities of intraoperative OCT in optimizing the femtocapsulotomy technique during the surgical treatment of overripe cataracts with femtolaser support. Material and methods. The study included 20 patients (20 eyes) with overripe cataracts who underwent femtolaser-assisted cataract surgery (FACS). The patients were divided into 2 groups (10 eyes in each group). For the 1st group, femtocapsulorexis was performed taking into account the morphological changes in the anterior lens capsule and the state of the lens according to intraoperative OCT. Dosing of the laser en

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Sancho-Galán, Pau, Antonio Amores-Arrocha, Víctor Palacios, and Ana Jiménez-Cantizano. "Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone." Foods 10, no. 7 (2021): 1583. http://dx.doi.org/10.3390/foods10071583.

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The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wine

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Kumar, Indrajeet, Umesh Kumar, Prince Kumar Singh, Jay Shankar Yadav, and Rajesh Kumar Sharma. "Total Phenolics and In-vitro Antioxidant Activities in Methanol Extracts of Raw, Ripe and Overripe Neem (Azadirachta indica A. Juss) Seeds." INTERNATIONAL JOURNAL OF PLANT AND ENVIRONMENT 8, no. 04 (2023): 1–6. http://dx.doi.org/10.18811/ijpen.v8i04.01.

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The harvesting of fruits at different developmental stages until maturity may influence their antioxidant activities. Therefore, thepresent study aimed to investigate the changes in total phenolics, flavonoid contents, and in-vitro antioxidant activities in methanolseed extracts of Azadirachta indica A. Juss at different maturity stages (raw, ripe and overripe). All the tested biochemical parametersvaried significantly with maturity stages (p < 0.05%). Total phenolics [mg gallic acid equivalent (GAE)/g dw] and flavonoids contents[mg quercetin equivalent (QE)/g dw] were highest in ripe (33.7

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Yang, Qian-Ni, Wen Deng, Ding-Tao Wu, et al. "Characterization, Antioxidant Capacity, and Anti-Inflammatory Activity of Polyphenol-Enriched Extracts Obtained from Unripe, Mature, and Overripe Fruits of Red-Fleshed Kiwifruit Cultivars." Foods 13, no. 18 (2024): 2860. http://dx.doi.org/10.3390/foods13182860.

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Discarded unripe kiwifruits (DUKs) are regarded as the major agro-byproducts in the production of kiwifruits, which have abundantly valuable secondary metabolites. Nevertheless, owing to the limited knowledge about the differences in phytochemicals and bioactivity between DUKs and mature kiwifruits, the utilization of DUKs in the food industry remains scarce. Hence, to promote their food applications, the phenolic compounds and bioactivity of discarded unripe, mature, and overripe fruits from three red-fleshed kiwifruit cultivars were studied and compared. The results revealed that the levels

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Maitimu, Musa, Delly Wakano, and Dece Sahertian. "NUTRITION OF LUMUT BANANA (Musa Acuminate Colla) AMBON PEEL AT SEVERAL LEVEL OF FRUIT MATURITY." RUMPHIUS Pattimura Biological Journal 2, no. 1 (2020): 019–24. http://dx.doi.org/10.30598/rumphiusv2i1p019-024.

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Banana peel is a waste from processed ripe bananas such as making various types of cakes from banana flesh, while unripe banana peels are waste from unripe bananas whose flesh is made into chips and contains a lot of latex when compared to ripe and overripe banana peels. This may affect the nutritional content in the two banana peels, because the maturity level of the banana peel affects the nutrient content in the peel. Based on this, this research needs to be carried out with the aim of knowing the nutritional content of raw, ripe and overripe Ambon Moss banana peels (Musa accuminata colla)

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Irwani, Anisa Novia, Yasmin Auranina Oskandar, Anisa Novia Irwani, Dian Putri Rahmawati, and Tara Puri Ducha Rahmani. "Process of Making Nata de Salacca from Honey Salak Fruit (Salacca edulis Reinw) with the Application of Biotechnology Techniques." Journal of Biotechnology and Natural Science 1, no. 2 (2022): 73–79. http://dx.doi.org/10.12928/jbns.v1i2.5306.

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Salak is typical Indonesian fruit commonly found in tropical countries. This fruit can fill global fruit market via exports to various countries. One of the varieties is "salak madu" ("honey salak"), whose scientific name is (Salacca edulis Reinw), which has higher economic value than "salak pondoh super". Some of the characteristics of honey salak are thick flesh, high water content, and sweet taste. Due to its high water content, honey salak rots quickly, resulting in useless waste and causing unfavorable smell. As such, utilization of overripe salak fruit (ripe close to rotten) can be done

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Soetjipto, Hartati, Yohanes Martono, and Zulfa Yuniarti. "ISOLASI DAN ANALISIS GENISTEIN DARI TEMPE BUSUK MENGGUNAKAN METODE KROMATOGRAFI KOLOM." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 5, no. 1 (2018): 88. http://dx.doi.org/10.29122/jbbi.v5i1.2860.

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Isolation and Analysis of Genistein of Overripe Tempe using Column Chromatography MethodABSTRACTGenistein is one of the aglycone isoflavone compounds in tempe that has various biochemical activities, including anticancer, antitumor, and antioxidants. Commonly used isoflavone extraction methods resulted in isoflavone crude extract. The aim of this study was to isolate the genistein of overripe tempe through determining the appropriate combination of mobile phases in genistein isolation and the determination of genistein content in both crude extract and isolate. The overripe tempe was first ext

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Fujiwara, Yukio, Miho Yoshizaki, Sayaka Matsushita, et al. "A New Tomato Pregnane Glycoside from the Overripe Fruits." CHEMICAL & PHARMACEUTICAL BULLETIN 53, no. 5 (2005): 584–85. http://dx.doi.org/10.1248/cpb.53.584.

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Beeler, Patrick E., E. John Orav, Diane L. Seger, Patricia C. Dykes, and David W. Bates. "Provider variation in responses to warnings: do the same providers run stop signs repeatedly?" Journal of the American Medical Informatics Association 23, e1 (2015): e93-e98. http://dx.doi.org/10.1093/jamia/ocv117.

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Abstract Objective Variation in the use of tests and treatments has been demonstrated to be substantial between providers and geographic regions. This study assessed variation between outpatient providers in overriding electronic prescribing warnings. Methods Responses to warnings were prospectively logged. Random effects models were used to calculate provider-to-provider variation in the rates for the decisions to override warnings in 6 different clinical domains: medication allergies, drug-drug interactions, duplicate drugs, renal recommendations, age-based recommendations, and formulary sub

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Oyawaluja, A. A., J. O. Oiseoghaede, O. A. Odukoya, and T. E. Aluko. "Extraction and Estimation of Pectins from Unripe, Ripe and Overripe Banana (Musa Acuminata L.) and Plantain (Musa Paradisiaca L.) Peels and their Antioxidant Activities." Nigerian Journal of Pharmaceutical Research 16, no. 1 (2020): 87–96. http://dx.doi.org/10.4314/njpr.v16i1.10.

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Background: Pectin has several unique properties that enabled it to be use as a matrix for entrapment and/or delivery of a variety of drugs, proteins and cells. They are used in pharmaceutical as carriers in drug delivery, and in the treatment of various disease conditions.Objectives: This study aimed at determining percentage yield of pectin, extracted from unripe, ripe, and overripe Banana (Musa acuminata L. Musaceae) and Plantain (Musa paradisiaca L. Musaceae) peels and to evaluate their antioxidant activities.Materials and Method: Pectins were extracted from the stated samples using conven

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Chiwate, S. M., B. T. Jadhav, and S. V. Nikam. "Development of Automated Leaf Disease Detection in Pomegranate Using Alexnet Algorithm." Current Agriculture Research Journal 11, no. 1 (2023): 177–85. http://dx.doi.org/10.12944/carj.11.1.15.

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Fruits and vegetables play very important role in our day-to-day life because of their nutrition parameters. In recent years organic cultivation is more popular as there is more demand for organic fruits and vegetables. Due to very high nutrition benefits and considering the easily availability of banana, it is most demandable and afforded by common man. Consumer decides the quality of banana based on their physical characteristics. Simple experiment was carried out to study and analyse physical properties, nutritional properties of two varieties of banana Cavendish Banana and Velchi banana. T

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Chiwate, S. M., B. T. Jadhav, and S. V. Nikam. "Analysis of Physicochemical Changes During the Ripening of Cavendish Banana and Velchi Banana." Current Agriculture Research Journal 11, no. 1 (2023): 236–43. http://dx.doi.org/10.12944/carj.11.1.20.

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Fruits and vegetables play very important role in our day-to-day life because of their nutrition parameters. In recent years organic cultivation is more popular as there is more demand for organic fruits and vegetables. Due to very high nutrition benefits and considering the easily availability of banana, it is most demandable and afforded by common man. Consumer decides the quality of banana based on their physical characteristics. Simple experiment was carried out to study and analyse physical properties, nutritional properties of two varieties of banana Cavendish Banana and Velchi banana. T

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Parhusip, A. J. N., J. P. Layadi, and R. D. T. Nugroho. "Production of protein hydrolysate from overripe tempeh catalyzed by bromelain." Food Research 8, no. 6 (2024): 386–94. https://doi.org/10.26656/fr.2017.8(6).032.

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Solid-state fermentation is an important food processing technology, often utilized in the food industry because of its production of secondary metabolites, amino acids, organic acids, and enzymes. Prolonged solid-state fermentation of tempeh can increase the protein and free amino acid content in it. By using bromelain, the production of overripe tempeh protein hydrolysate (OTPH) as a food ingredient may be possible. Bromelain was extracted from pineapple core and its’ optimum temperature and pH for its activity were determined. OTPH is made from soybeans that were fermented for 2, 3, 4, and

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Volohonsky, Henri, and Richard Pevear. "Ai: Or, a Portrait of the Poet in Overripe Years." Grand Street 8, no. 4 (1989): 209. http://dx.doi.org/10.2307/25007285.

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Gunawan-Puteri, M. D. P. T., S. A. Fortunata, E. Mursito, and C. H. Wijaya. "Application of quick tempe technology for production of overripe tempe." IOP Conference Series: Earth and Environmental Science 292 (July 4, 2019): 012060. http://dx.doi.org/10.1088/1755-1315/292/1/012060.

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Athaillah, Zatil Afrah, Dian Muzdalifah, Asri Lestari, et al. "Phenolic Compound Profile and Functionality of Aqueous Overripe Tempe Extracts." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 382–92. http://dx.doi.org/10.12944/crnfsj.7.2.08.

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Tempe is a soy fermentation product and has been associated with many health benefits. It is usually consumed after 48 hours of fermentation; however extended fermentation is sometimes favoured. Since cooking involves water, it is of interest to study the health benefits of tempe water extract. In this study, we focused our study on total phenols, total flavonoids, DPPH free radical scavenging activity, cytotoxic activity, and identification of the main flavonoids. Our findings demonstrated that concentration of water-soluble flavonoids in tempe increased as fermentation time was prolonged. Fe

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O.V., Olagoke, Oyewale O.O., Olakanmi E.O., and Jimoh J.O. "Enumeration and Identification of Bacteria Commonly Associated with Overripe Plantain." Annals of Microbiology and Infectious Diseases 1, no. 3 (2018): 1–3. http://dx.doi.org/10.22259/2637-5346.0103001.

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Wang, Yuanmo, Qingzhen Zhu, Songzhong Liu, Leizi Jiao, and Daming Dong. "Rapid Determination of Different Ripening Stages of Occidental Pears (Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)." Foods 13, no. 4 (2024): 620. http://dx.doi.org/10.3390/foods13040620.

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Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine fruit ripeness non-destructively and rapidly. In this study, VOCs were detected using proton-transfer-reaction mass spectrometry (PTR-MS). Notably, data were acquired within 1 min. Occidental pears harvested at five separate times were divided into three ripening stages: unripe, ripe, and overri

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Anusha S Jacob, V. "Utilization of Overripe Discardable Fruits of Pineapple and Banana for Preparing Value - Added Products." International Journal of Science and Research (IJSR) 12, no. 5 (2023): 1678–83. http://dx.doi.org/10.21275/sr23517121245.

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AGOREYO, B. O., O. BRUME–ERUAGBERE, and O. OLOWU. "OXIDATIVE STRESS AND CHANGES IN THE LEVELS OF ANTIOXIDANT ENZYMES OF TWO VARIETIES OF Carica papaya L. DURING RIPENING." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 3, no. 1 (2013): 1–9. http://dx.doi.org/10.52417/njls.v3i1.100.

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Oxidative stress and changes in the levels of antioxidant enzymes were determined in two varieties of Carica papaya fruits (?Agric pawpaw‘: oblong shaped variety and ?Local pawpaw‘: pear shaped variety) during ripening. An increase in lipid peroxidation product, malondialdehyde (MDA); which is an index of oxidative stress, was observed in both varieties. The activity of the antioxidant enzyme, superoxide dismutase (SOD) also decreased in both varieties of Carica papaya fruits during ripening and its reduction was observed to be the major contributor to oxidative stress in Carica papaya fruits.

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Henane, Imen, Anissa Riahi, Imen Tlili, Hela Chikh Rouhou, Riadh Ilahy, and Chafik Hdider. "Quality characteristics and antioxidant properties changes during ripening stage of muskmelon cultivars." International Food Research Journal 31, no. 4 (2024): 1011–21. https://doi.org/10.47836/ifrj.31.4.18.

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The quality of melon is often associated to physicochemical properties and phytonutrient accumulation. The determination of optimum harvest time and selection of genotype are important for maximising the health benefits for melon consumers. The goal of the present work was to study the changes of physicochemical, bioactive compounds, and antioxidant activity of five muskmelon cultivars (Maazoun, Galaoui, Stambouli, Trabelsi, and Asli) at three ripening stages (unripe, ripe, and overripe). The main antioxidant compounds namely carotenoid, total phenol, flavonoid, and vitamin C content were meas

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Ardini, Diza Lailuna, Sri Winarti, and Ulya Sarofa. "PISANG RAJA OVERRIPE SEBAGAI SUMBER KARBON PADA PERTUMBUHAN MIKROALGA Thraustochytrids PENGHASIL DHA." JURNAL LEMURU 5, no. 1 (2023): 120–30. http://dx.doi.org/10.36526/jl.v5i1.2393.

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Indonesia merupakan negara yang memiliki potensi signifikan dalam produksi mikroalga, namun pemanfaatannya masih sangat terbatas. Terdapat banyak penelitian terbarukan yang menyatakan bahwa banyak jenis mikroalga yang mampu menghasilkan metabolit berupa asam lemak omega-3 DHA dan EPA dengan konsentrasi tinggi, yang juga dapat menurunkan biaya produksinya. Thraustochytrids merupakan mikroalga penghasil lipid yang tumbuh di habitat laut dan bakau. Dalam pertumbuhannya, Thraustochytrids bersifat heterotrof dimana sumber karbon yang digunakan adalah glukosa. Pisang raja dapat menjadi sumber karbon

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Kalase, Miryam B., Daud K. Walanda, and Mery Napitupulu. "Analysis of Vitamin C and Calcium in Jongi Fruits (Dillenia serrata Thunb) Based on Their Maturity Level." Jurnal Akademika Kimia 8, no. 3 (2020): 147–52. http://dx.doi.org/10.22487/j24775185.2019.v8.i3.pp147-152.

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Jongi plant (Dillenia serrata Thunb) is one of the plants that found Poso District. The characteristics of this fruit are mainly on the refreshing sour taste and attractive color which is yellow. This study aims to determine the levels of vitamin C and calcium in this fruit based on the level of maturity. The fruit of jongi used as a sample was categorized into there type of maturity namely mature, ripe, and overripe. The method used for vitamin C analysis was iodimetry and for calcium, analysis using spectrophotometry (λ: 422.7 nm). From the results of the analysis, it was obtained that the l

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Mallon, Dominic FJ, and Connie H. Katelaris. "Ethanol-Induced Anaphylaxis Following Ingestion of Overripe Rock Melon, Cucumis melo." Annals of Allergy, Asthma & Immunology 78, no. 3 (1997): 285–86. http://dx.doi.org/10.1016/s1081-1206(10)63182-1.

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Fu, Longsheng, Hiroshi Okamoto, Youichi Shibata, Takashi Kataoka, Yongjie Cui, and Rui Li. "Distinguishing overripe berries of Japanese blue honeysuckle using hyperspectral imaging analysis." Engineering in Agriculture, Environment and Food 7, no. 1 (2014): 22–27. http://dx.doi.org/10.1016/j.eaef.2013.12.004.

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