The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, teachers who assist STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive technology learning materials students. This community service aims creating form teaching modules videos, c...

Foodborne illnesses occur in both industrialized and developing countries, and may be increasing due to rapidly evolving food production practices. Yet some primary tools used to assess food safety are decades, if not centuries, old. To improve the time to result for food safety assessment a sensitive flow cytometer based system to detect microbial contamination was developed. By eliminating ba...

Lake Tanganyika, East Africa, has a simple pelagic food chain, and trophic relationships have been established previously from gut-content analysis. Instead of expected isotopic enrichment from phytoplankton to upper level consumers, there was a depletion of 15N in August 1999. The isotope signatures of the lower trophic levels were an indicator of a recent upwelling event, identified by wind s...

Aging and age-related disorders such as Alzheimer's disease (AD) are usually accompanied by oxidative stress as one of the main mechanisms contributing to neurodegeneration and cognitive decline. Aging canines develop cognitive dysfunction and neuropathology similar to those seen in humans, and the use of antioxidants results in reductions in oxidative damage and in improvement in cognitive fun...

This review study summarized the Supercritical Fluid Extraction (SFE) as new analytical method. The advantage and disadvantage of CO2 (SC-CO2 )as well as special applications of SFE in food processing such as removal of fat from food, enrichment of vitamin E from natural sources, removal of alcohol from wine and beer, encapsulation of liquids for engineering solid products and extraction and ch...

The Spinning Cone Column (SCC) is a mechanically assisted gas-liquid contacting device which has been successfully applied to a broad range of distillation processes in the food and beverage industries. SCC technology is now being adopted for a variety of specialised tasks in the chemical and process industries. In this review, the technology is described and its operating principles explained....

Lysine-iron-cystine-neutral red broth performed satisfactorily in the presumptive identification of Salmonella in preenriched food and animal feed samples enriched in tetrathionate-brilliant green broth. Homologous results from selenite-cystine enrichment broths yielded unacceptably high numbers of false negative reactions.