Wet noodles are a type of noodle with fairly high water content (35-52%), so it is easy to spoil if stored for more than 12 hours at room temperature. Misuse the addition borax and formalin by irresponsible food manufacturers, aims make wet last longer. This study determine whether sold in several traditional markets Sidoarjo contain harmful ingredients formaldehyde. The research design this be...

Peels of Hijau lumut banana (HLB) (Musa paradisiaca L.) are a form organic waste that has not been widely utilized. This study was conducted to determine the antibacterial activity ethyl acetate extract HLB peels and their nanoparticles at various concentrations chitosan against Staphylococcus aureus Escherichia coli. It also aimed characterize most active nanoparticles. Ex...

In this work we report on a new, rapid and simple voltammetric method to determine the total antioxidant capacity (TAC) of the edible oils. The method explores the ABTS radical (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)) assay as a redox probe and it relays on measuring catalytic voltammetric currents. The electrocatalysis comprises redox regeneration of the electrochemically creat...

High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isolate Maillard reaction products (MRPs) formed in model systems comprising of asparagine and monosaccharides in the 60-180°C range. The primary MRP which is detected at 60°C is important for Acrylamide content and color/aroma development in foods and also in the field of food biotechnology for cont...