Sunday, November 18, 2018

Publishing with Journal of Food Engineering

Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).
Editor-in-Chief: R.P. Singh
IF 2017 3.197

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

14 November 2018 submitted, total submission file size was over 2 MB, so should be changed.
15 November resubmitted
16 November with editor
17 December rejected

Your work is outside the scope of Journal of Food Engineering.
Overall theme still within the scope of JFE, but the paper is more oriented toward product development than engineering.
The difference between ripe and unripe is small, color intensity deepens with frying time, new finding is minimal, results mostly confirmatory from thematic point of view. A product/chemistry oriented journal more suitable Therefore I must reject it.
 Thank you for giving us the opportunity to consider your work.
    While we are unable to consider your paper for publication in JOURNAL X, it may be suitable for publication in Heliyon, an open access journal from Elsevier publishing quality research papers across all disciplines. Heliyon's team of experts provides editorial excellence, fast publication, and high visibility for your paper. Your article will be immediately and permanently available for readers to read, download, and share on both Heliyon.com and ScienceDirect. The article publishing charge (APC) for papers accepted by Heliyon is $1,250 (plus VAT and local taxes where applicable). For more information on the journal and to submit your manuscript, please visit Heliyon.com. If you are interested in having your manuscript transferred to Heliyon, please forward this email to atsadmin@elsevier.com.
 If you are interested in having your manuscript transferred to Heliyon, please forward this email to atsadmin@elsevier.com. This option does not constitute a guarantee that your paper will be published in Heliyon, but it is our hope that this arrangement will help expedite the process for your paper. 






Thursday, November 8, 2018

Publishing paper on Food Research International

Food Research International

A journal of the Canadian Institute of Food Science and Technology (CIFST)
Editor-in-Chief: A. Sant'Ana
Impact Factor 2017: 3.520
SJR 2017 Q1

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:

food chemistry
food microbiology and safety
food toxicology
materials science of foods
food engineering
physical properties of foods
sensory science
food quality
health and nutrition
food biophysics analysis of foods
food nanotechnology
emerging technologies
environmental and sustainability aspects of food processing.
Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :

Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.
Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.
Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
Fragmented studies, of low scientific quality, or poorly written.
Studies with no food component.

8 November 2018 Submitted
10 november 2018 with editor
12 November 2018 rejected because out of scope

Tuesday, September 18, 2018

Publishing on Food Chemistry

Food Chemistry adalah salah satu jurnal yang dikelola oleh elsevier dengan Impact factor 2017  adalah 4.946. Berikut adalah deskripsi jurnal tersebut:

The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry. Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out. Topics include: – Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; – Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; – Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; – Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; –Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurachem.org/index.php/publications/guides/mv) or FDA - for microbiological data (https://www.fda.gov/downloads/ScienceResearch/FieldScience/UCM298730.pdf) and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. – Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered. – Results of method inter-comparison studies and development of food reference materials for use in the assay of food components; – Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status; – General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) USING CHEMICAL MARKERS, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful. Food Chemistry will not consider papers that focus on purely clinical or engineering aspects without any contribution to chemistry; pharmaceutical or non-food herbal remedies; traditional or folk medicines; or survey/surveillance data. Papers on therapeutic application of food compounds/isolates for treatment, cure or prevention of human diseases will not be considered for inclusion in Food Chemistry.
melakukan publikasi pada jurnal ini menggunakan portal online yang akan memudahkan proses publikasi.
https://ees.elsevier.com/foodchem/mainpage.html

Dengan portal ini segala komunikasi dari pengelola jurnal ke penulis terlaksana.

proses publikasi cukup panjang. Berikut adalah catatannya
18 September 2018 submmit
3 October 2018 with editor. sesuai dengan janji bahwa proses awal memerlukan waktu 2-3 minggu
16 October 2018 under review, dari ini terlihat bahwa terjadi 13 hari untuk dilakukan keputusan oleh editor
2 November 2018 Under Editor Evaluation 17 hari 
6 November 2018 rejected with contradiction opinion between reviewers

Sunday, August 12, 2018

Mendapatkan LOA dan Mendaftar PhD Wageningen University

Mendaftar PhD di Wageningen University merupakan langkah terakhir dalam perjuangan masuk ke dalam perkuliahan PhD di Wageningen University.

Tuesday, May 1, 2018

Sosial Media untuk Ilmuwan

Exposure tidak hanya dibutuhkan oleh selebritis layar kaca. Ilmuwan juga perlu exposure, penggunaan sosial media yang cocok akan membantu eksposure, rating, sitasi yang pada akhirnya dapat membantu meningkatkan profil peneliti tersebut. kali ini saya akan membahas beberapa sosial media yang dapat digunakan.
sosial media konfensional
1. facebook
Di luar kontrofersinya, facebook menjadi salah satu media yang dapat digunakan untuk apa saja dari kegunaan pribadi hingga kerjaan. termasuk dalam menyebarluaskan hasil karya dan ide ilmuwan. pengunaan page maupun akun pribadi memudahkan pengelolaan akun.
2. twitter
limitasi karakter dapat menjadi pembatas, hanya saja berbagai cara dapat digunakan untuk meningkatkan efektifitasnya, melakukan seri tweet dapat dilakukan, terlebih untuk melakukan respon terhadap isu isu terkini.
3. instagram
penggunaan instagram tidak hanya didominasi oleh selibritis layar kaca, tetapi mulai dirambah oleh ilmuwan, kemampuan untuk menyajikan gambar dan memberikan deskripsi penting dilakukan.

4. google +

sosial media khusus
1. Google scholar
1. LinkedIn
sosial media bagi profesional

berlanjut,,,

2. https://orcid.org

3. www.researchgate.net

4. Academia.edu

5. www.researcherid.com

6. publons.com


Tuesday, February 27, 2018

2016 Impact Factors in Food Science and Technology from Wiley

2016 Impact Factors in Food Science and Technology
from Wiley.

The latest updates in journal impact factors from Wiley Food Science & Technology.

Comprehensive Reviews in Food Science and Food Safety 
4.903
Molecular Nutrition & Food Research 
4.551
Journal of Sensory Studies 
2.213
Australian Journal of Grape and Wine Research 
2.126
Journal of the Science of Food and Agriculture 
2.076
European Journal of Lipid Science and Technology 
1.953
Lipid
Technology

1.953
Flavour and Fragrance Journal
1.693
Journal of Food Science 
1.649
Starch
1.523
International Journal of Food Science & Technology
1.384
Packaging Technology and Science 
1.292
Journal of Texture Studies 
1.261
Journal of the Institute of Brewing 
1.017
Journal of Food Safety 
0.915

Journal of Food Processing and Preservation 
0.894
Journal of Food Biochemistry 
0.832
Journal of Food Quality 
0.755
Journal of Food Process Engineering 
0.745

numbering and aligning equation in word

  1. Click on “Insert Caption”
  2. Choose the Equation label
  3. Check the “Exclude label from caption” box
  4. Click on “Insert Caption”
  5. Choose the Equation label
  6. Check the “Exclude label from caption” box
  7. Hit the OK button
  8. Press TAB to move the equation
  9. Select the tab stop character.
  10. NOTE:  If you can’t see the tab stop character, click the Home tab, and then click Show/Hide in the Paragraph group.
  11. On the Page Layout tab, click the Paragraph Dialog Box launcher.
  12. Click Tabs.
  13. Under Tab stop position, type where you want the page number to be.
  14. NOTE:  To view the ruler so that you can type the right-margin location, click the View Ruler button at the top of the vertical scrollbar.

Backup Your Data without being (redundant)

Backup your research data is highly critical. Disk failure, stolen or lost device are a typical example to do the backup.  To set a backup procedure will be cumbersome for some with limited knowledge. I am using a synchronized software and an Education Google Drive account for this mean. Education version offers unlimited storage compared to the free version. You also can use other cloud services such as One Drive, and Dropbox. I usually worked on a thumb drive, to made me comfortable to work from different computers. At end of the day, I am mirroring my work on thumb drives to a Google Drive Folder in my laptop, and then will be synced to the cloud.

The thumb drives that I am used is SanDisk USB-stick Cruzer Ultra 32 GB  and SanDisk Extreme USB 3.0 64 GB. I used this brand in the past, and never failed me. However, a good backup always needed to prevent total data loss.

I used FreeFileSync 8.6 to synchronized the file in the thumb drives to my google drive folder.
The most important are the mirroring setting. I used only update and replace the right side, thus can prevent redundancy. I also have a university account which provides a network storage with 50Gb capacity and it also worked seemingly using  FreeFileSync 8.6.

having an unlimited storage mean you have to consider to chose the correct google drive sync setting. use only selected folder to prevent it syncing all of your data. 

This backup system enable you to have three backup locations, and secure your data properly.



Menghemat pemakaian energi di belanda

Biaya energi di belanda cukup tinggi. Hal ini akan dirasakan khususnya oleh orang indonesia yang sudah lama menikmati subsidi energi di Indonesia. Terutama pada orang yang membayar sendiri biaya energinya (tidak termasuk ke dalam harga sewa). Pengalaman tahun pertama saya di apartement dengan pemanas air dan ruangan berasal dari gas, dan listrik digunakan untuk penerangan dan alat listrik lainnya cukup menarik. kami setiap bulan sudah membayar 107 euro per bulan untuk gas dan listrik, pada akhir tahun kami harus menambah 521 euro untuk kelebihan yang kami gunakan. Dalam satu tahun, dari total 1805 euro yang kami bayar, biaya gas sebesar 1322 euro. di sini kami menggunakan pemanas ruangan berlebihan. pemanas kami set hingga 28 C. sehingga kami mengambil kesimpulan biaya gas sangat mahal.

Kami sudah pernah memakai dua jenis penyedia energi di belanda NUON dan Engie. sepanjang pengalaman kami hampir tidak ada beda antara kedua penyedia tersebut. katanya Engie lebih murah, seperti yang terlampir di tabel di bawah ini




Vacuum Frying Usage on Increasing Food Diversity

full text

(1)Fitriyono Ayustaningwarno S.TP (2)Kristina Ananingsih, ST, M.Sc
(1) Student of Food Science Postgraduate Program at IPB Bogor Indonesia
(2)Lecturer of Faculty of Agriculture Technology Soegijapranata Catholic University Indonesia

ABSTRACT
Indonesia is a tropic country that has high diversifications of kind and taste of fruits. Until
present day there are only some practices that process fruit into value added product. Meanwhile
with small process, fresh fruit can be turned into value added product. According to this
background it’s required to introduce alternative method that can be used to produce value added
food from vegetables and fruits. Frying can be done to produce product that have crispy product
from food that have high moisture content but still have much disadvantages such color
alteration. The new alternative is use vacuum process for frying. Advantages of using vacuum
frying rather than at atmosphere condition include: (1) can reduce oil content in the fried product,
(2) can preserve natural color and flavors and texture of the product due to the low temperature
and oxygen content during the process, and (3) has less adverse effects on oil quality. Package
that suitable to packing chips produced by vacuum fryer are PET 12μm /PE 15μm /Al 7μm /EAA
30μm, and then followed by HDPE 8μm and CPP 25 μm /OPP 10 μm.
Keywords: Vacuum frying, food diversity, preserving, frying

how to cite this article:
Ayustaningwarno, F., & Ananingsih, V. K. (2007). Vacuum frying usage on increasing food diversity. Paper presented at the International Agricultural Engineering Conference: Cutting edge technologies and innovations on sustainable resources for world food sufficiency, Bangkok, Thailand,.

Influence of Baking Method, Fat, and Sweetener on Colored Sweet Potato and Black Soybean Based Diabetic Snack Bar Organoleptic Profile

Influence of Baking Method, Fat, and Sweetener on Colored Sweet Potato and Black Soybean Based Diabetic Snack Bar Organoleptic Profile

Selma Avianty#1, Novita Sabuluntika#2, Fitriyono Ayustaningwarno#*3

#Nutrition Science Department, Faculty of Medicine, Diponegoro University Jl dr sutomo 18 Semarang, Indonesia 1 selmaavianty@ymail.com 2 bulunna@gmail.com 3 fayustaningwarno@undip.ac.id
*Center of Nutrition Research, Diponegoro University Jl dr sutomo 18 Semarang, Indonesia

Abstract -
Diabetes mellitus (DM) is a metabolic disease, that can be prevented by blood glucose control. Strategy to control blood glucose is food selection. Colored sweet potato and black soybean based snack bar is one of the options. This research aims to seek influence of baking method, fat type, sweetener type and concentration on the snack bar perception. Three baking method was analyzed, LPG oven, pan baking and microwave baking; two fat type was analyzed, margarine and butter; three sweetener was analyzed, inulin, isomalt, and sweetener premix, nine sweetener concentration analyzed 0,1,2,3,4,5,6,7,8,9 g. snack bar produced by microwave has dry and compact texture, rather than LPG oven that produce soft product and pan baking that produce burn product. The fat choice fell to margarine due to the products has no significant different in organoleptic, but had longer shelf life. Snack bar used by premix has the best perception, meanwhile inulin produced hard texture and isomalt produced unstable structure. In order to reach best sweetness intensity and minimum after taste 3 g of premix was used. The best perception for baking method for snack bar was microwave, the best fat type was margarine, and the best sweetener type was premix at 3 g. Keywords: Baking method, fat, sweetener, sweet potato, soybean, snack bar, organoleptic

Penggunaan endnote bagi mahasiswa Wageningen University

Endnote merupakan perangkat lunak pengelola sitasi berbayar yang populer. harganya cukup mahal untuk satu buah lisensi. untuk PhD berharga 228 euro di situs www.surfspot.nl. sedangkan di researchsoftware.com berharga 140 euro untuk student. Wageningen University menyediakan gratis bila menggunakan komputer Wageningen. akan tetapi beberapa bulan terakir disediakan secara gratis untup penggunaan pribadi. berikut adalah kutipan dari web wur
https://www.wur.nl/en/article/How-do-I-obtain-EndNote-for-home-use.htm




How do I obtain EndNote for home use?


Wageningen University & Research staff and students can download EndNote for their private computer.



For use at home, WUR staff and students could download the EndNote.exe file.

For Windows
This Windows EndNote.exe file (size 81.5 Mb) enables you to install EndNote on your private (Windows) computer.

For Apple Mac
This Mac EndNote.exe file (size 81 Mb) enables you to install EndNote on your private Mac computer. 

berikut foto foto pelatihan yang saya lakukan di Diponegoro university



membuat daftar isi pada MS Word

Untuk sebuah laporan tebal atau buku, daftar isi merupakan hal yang wajib. terlebih bila isi buku berubah secara dinamis. maka daftar isi tidak mungkin dibuat secara manual. MS word memiliki fasilitas membuat daftar isi secara automatic dengan banduan Heading.

kemudian lakukan formating heading pada setiap sub judul

lalu gunakan menu table of content


selanjutnya dipilih jenis yang paling cocok
dan selanjutnya daftar isi akan secara automatis terisi