@article {2301,
	title = {Diversification, Organoleptic and Chemical Quality Characteristics of Processed Products Based on Thorn Fish (Hexanematichthys sagor) Smoke},
	journal = {Pharmacognosy Journal},
	volume = {16},
	year = {2024},
	month = {June 2024},
	pages = {606-609},
	type = {Research Article},
	chapter = {606},
	abstract = {<p class="rtejustify">The potential of Rupat Island{\textquoteright}s marine natural resources can be seen from the diversity of its marine and mangrove ecosystems. This coastal area has natural resource potential, both marine products and no less important is its marine ecotourism area. The marine tourism area is found at Pesona Beach, Lampin Beach, Ketapang Beach, Makeruh Beach, and Putri Sembilan Beach which have an important role in increasing regional income. The aim of the research is to increase the potential of processed fishery products as souvenirs and tourism. The research method is an experiment using a completely randomized design, with treatments MS0 (smoked fish control), MS1 (smoked fish rendang) and MS2 (smoked fish rendang) and MS3 (Flossed fish). smoke) repeated 3 times. The parameters analyzed are organoleptic (appearance, texture, aroma, taste). The results of the research showed that the best treatment was MS2 (Smoked fish sorondeng) which was liked by the panelists which had the characteristics of a bright yellow color, the aroma of burnt coconut, the texture of mersik was not hard and crunchy, and the taste was savory, with a taste score of 8.6, aroma 8.4 , appearance 8.8, texture 8.5. This product has the characteristics of a bright brownish yellow color, a non-fishy aroma, a smooth texture and a very savory taste (umami). From the results of the threshold test on functional flavor powder, the threshold value was obtained, namely at a concentration of 9\% with a taste value of 8.6, aroma 8. .4, appearance 8.8, texture 8.5. This product has the characteristics of a bright yellowish white color, a non-fishy aroma, a smooth texture and a very savory taste (umami)</p>
},
	keywords = {Diversification, Ecowisata, Healthy, Nutrition, Profile},
	doi = {10.5530/pj.2024.16.95},
	author = {Suparmi and Sumarto and Hendro Ekwarso and Isna Rahma Dini and Ranika Paramita and Syafrani and Taufik Hidayat}
}
@article {1400,
	title = {Role of Spices in Offering Natural Immunity to Fight Various Diseases},
	journal = {Pharmacognosy Journal},
	volume = {13},
	year = {2021},
	month = {March 2021},
	pages = {600-613},
	type = {Review Article},
	chapter = {600},
	abstract = {<p class="rtejustify">Adequate nutrition intake is one of main factors to strengthen immunity. Traditional and cultural practices of food consumption involve use of several spices in limited quantities as part of food. Spices have offered versatile biological effects due to presence of valuable biochemicals. The aim of the present paper is to review published scientific evidence on potential role of spices in offering innate and adaptive immunity to human body. It has been demonstrated that, turmeric, one of the widely used spices, acts as an anti-viral agent through inhibition of viral entry into cells, suppression of viral replication and modulation of cytokines. A field study revealed that nations with higher consumption of spices have shown lesser COVID-19 cases and higher recovery rates. Further, spices also have shown to possess antioxidant activity superior or equivalent to ascorbic acid and are known to regulate inflammation processes. Evidence generated from the published literature is compelling to arrive at a conclusion that consumption of spices might improve immunity there by offering protection against various diseases including COVID-19. It is also noted that there are lesser number of human clinical trials in this area which warrants immediate attention to provide scientific evidence to immunity offered by spices.</p>
},
	keywords = {COVID-19, Diet, Immunity, Nutrition, Spices},
	doi = {10.5530/pj.2021.13.76},
	author = {T  Sudhakar Johnson and D. B. Anantha Narayana}
}
