How to Write A Narrative Review

Fitriyono Ayustaningwarno S.TP, M.Si

Departement of Nutrition Science
Faculty of Medicine
Diponegoro University
ayustaningwarno@fk.uncip.ac.id
https://ayustaningwarno.blogspot.com/
081287664576
Enrolled in Doctoral Degree,
Food Quality and Design,
Wageningen University, The Netherland

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JCR Year: 2018

'FOOD SCIENCE & TECHNOLOGY'
● The review should be critical and
should present the state-of-the-art
Rank Full Journal Title Total Cites Journal Impact Factor
on the identified topic.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE
1 AND FOOD SAFETY 5,682 8.738 ● You may include your own work
2 TRENDS IN FOOD SCIENCE & TECHNOLOGY 14,653 8.519 when reviewing the literature.
3 Annual Review of Food Science and Technology
CRITICAL REVIEWS IN FOOD SCIENCE AND
4 NUTRITION
1,887

12,591
8.511

6.704
panduan ● The article should be written for
people with good knowledge of food
5 FOOD HYDROCOLLOIDS 23,287 5.839
Global Food Security-Agriculture Policy Economics engineering but not specialized in
6 and Environment 1,219 5.456 the field of the review.
7 FOOD CHEMISTRY 104,574 5.399
8 Food and Energy Security 413 4.781 ● It is expected that the manuscript
9 MOLECULAR NUTRITION & FOOD RESEARCH 12,276 4.653 will be a true review and not a
10 Antioxidants 882 4.520
11 FOOD CONTROL 20,900 4.248 research article.
12 Food Engineering Reviews 943 4.217
13 JOURNAL OF FOOD AND DRUG ANALYSIS 3,071 4.176
14 FOOD MICROBIOLOGY 10,786 4.089 4

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Judul
Effect of Vacuum Frying on Quality Attributes of
Fruits

Tujuan umum
• Judul yang mencakup semua topik bahasan,
berbeda kata / frase dari review review atau
artikel terdahulu

Membuktikan state of the art • Menggunakan istilah istilah terkini

(keterbaharuan) penelitian besar yang
akan mengikuti
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 Fried products are appreciated by all
abstrak age groups and play an important role
in consumer’s diet because of their
Introduction
unique flavor and texture. However, it
Ringkasan.. seperti daftar isi.. dalam bentuk is difficult to combine fried foods with
kalimat dan diakhiri tujuan review the contemporary consumer trends ● Proses secara umum
toward healthier and low-fat
products. There is an increased
Abstract demand for healthy snack products ● Munculkan masalah
with good taste, texture, and
Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric appearance (Kochhar 2001). This ● Jelaskan masalah itu
frying, thereby improving quality attributes of the fried product, such as oil content, demand offers the opportunity to
texture, retention of nutrients and color. Producing high-quality vacuum fried fruit is a
challenge, especially because of the high initial water content of fruits that requires long
design novel fried products that have ● Pemecahan masalah
frying times. Factors influencing vacuum fried fruit quality attributes are the type of
higher health properties such as fruit-
equipment, pretreatments, processing conditions, fruit type and fruit matrix. Pre-
based products. Increasing fruit ● Jelaskan pemecahan
treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti- consumption is promoted in all parts
browning agents and hydrocolloids application strongly influence the final quality of the world to increase public health. masalah itu
attributes of the products. The vacuum frying processing parameters, namely frying time, Fruit implicitly has a strong health
temperature and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical awareness based on the content of ● Penjelasan 2
fruits have different matrix properties, including physical and chemical, which changed (micro) nutrients, fibers and
during ripening and influenced vacuum fried tropical fruit quality. This paper reviews the numerous bioactive phytochemicals
state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and (Dembitsky et al. 2011; Park et al.
matrix on the quality attributes of the fried product. 2015).
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Masuk ke topik
● Deskripsi umum
● Bandingkan topik
dengan proses yang
lama dengan paper
paper yang sudah
ada terkait variable ● Memperkenalkan variable yang akan dibahas
yang ingin dibahas

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● Membahas review paper yang sudah ada, mereka

membahas apa.
● Self citation pada batasan yang layak diperbolehkan,
dan menunjukkan kompetensi
Some recent papers dealt with different aspects of vacuum frying technology. The
strategies to reduce oil absorption of vacuum fried products have been studied
intensively by Moreira (2014), including optimizing temperature, pressure,
pretreatment, pressurization speed and de-oiling time. The recent review by
Diamante et al. (2015) discussed the product and process optimization; oil uptake;
oil quality; as well as packaging and storage of vacuum fried fruits without
mentioning matrix factors. Dueik and Bouchon (2011a) and Ayustaningwarno and
Ananingsih (2007) compared the quality changes comparing atmospheric and ● Tujuan paper, sebutkan pula keterbaharuannya
vacuum frying as well as the oil quality and packaging of fried products. Dueik and
Bouchon (2011a) put emphasis on the microstructure, methods to reduce oil
uptake, oil quality, bioactive compound degradation and toxic compound
generation. Andres-Bello et al. (2011) reviewed the vacuum frying processing for
producing high quality fried products, focusing on equipment types, pretreatments,
and vacuum frying conditions.
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 ● Pembuka ke setiap variable yang akan dibahas
Jelaskan mekanisme secara umum, pada variable
tersebut

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Contoh kasus, berikan fakta, jelaskan mekanismenya.

Beri penegasan , tidak umum dilakukan
The oil content of vacuum fried apples was lower compared to
atmospheric fried one. Apple absorbed 1.2 -2.0 times more oil by
atmospheric frying compared to vacuum frying (Dueik and
Bouchon 2011b; Mariscal and Bouchon 2008). This difference
was explained by the lower temperatures during vacuum frying
due to the lower vapor pressure of water. This low temperature
will reduce temperature-induced tissue matrix degradation that
increases the oil absorption. Dueik et al. (2012) found that
atmospheric fried apple had a larger portion of small pores and
absorbed more oil by capillary suction compared to vacuum fried
apple. Larger pores formation was related to the higher specific
volume of water vapor at lower pressure. These studies provided
● Jelaskan mekanisme lainnya yang mungkin ada
a convincing explanation about the mechanisms behind the
reduced oil absorption of vacuum fried products. 15 16

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Penggunaan paraphrase kalimat maupun

pengolahan angka
Shyu and Hwang (2001) showed that oil absorption was highly
correlated with moisture loss in vacuum fried apple slices. At the
beginning of the frying procedure, the outer surface of the
product is dried, the moisture inside the product is converted
into steam, and a pressure gradient is created. By prolonging the
frying, the dried surface becomes more hydrophobic which
facilitates the absorption of oil. This can explain the observed oil
content that was increased from 33.64 % in first 5 minutes of
vacuum frying to 39.38 % after 30 minutes of vacuum frying. This
oil absorption mechanism is different compared with
Apakah ada kasus yang berbeda, jelaskan mekanismenya
atmospheric frying in which most of the oil is absorbed after
●

frying during the cooling period (Bouchon et al. 2003). Jika ada kasus serupa, apakah mekanismenya sama
●

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 ●Skema hubungan antar

parameter
Diulang untuk semua variable

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●Parameter secara

umum
●Jelaskan pengaruh

setiap parameter
terhadap semua
variable secara
mekanistik
●Ulangi pada semua

parameter ●Meringkas hubungan parameter dan variable secara

semi kualitatif, dengan kolom referensi, pada narasi

jelaskan secara detail

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● Keterbaharuan paper
●Deskripsi terminologi
dan parameter dalam
sub topik

● Tabel penunjang mekanisme, dari berbagai sumber

Penggunaan beberapa table untuk ringkasan data data
yang tidak dapat ditulis di pembahasan, gunakan kolom
referesi untuk daftar referensi
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 Kesimpulan More systematic research into the effects of the
fruit matrix on the vacuum frying process and the
●Kesimpulan umum
Vacuum frying is a processing method that is suitable to
produce high quality fried fruit products. Several factors have quality attributes of the fried fruits is needed. By
been reviewed for their influence on product quality
attributes like oil content, texture, color and nutrient content.
such research the mechanistic understanding can
●Ada yang berlawanan Although some contradictory results have been reported for
the different fruits, there are several indications for a higher
quality of vacuum frying products compared to atmospheric be used to optimize the frying process to produce
hasilnya? frying of fruit. Different equipment used in vacuum frying
processing has different characteristics which leads to
high quality vacuum fried fruits.
different processing conditions and different product quality

Ada parameter yang

attributes. Pretreatments could improve most of the product
● quality attributes; however, the treatment should be tailored
on the characteristics of the raw material and on the desired

menonjol? final properties. We can conclude that information about the

role of the fruit matrix is a very important factor in vacuum
processing, but is described very limited, fragmentary and
anecdotal in the literature. During the ripening process, the
●Kesimpulan khusus fruit matrix and chemical composition will change, which will
have an effect on the texture, oil content and color of vacuum

(keterbaruan) Follow up plan

fried fruits. Especially tropical fruits have quite different
ripening properties, firmness, texture and porosity that will
influence the quality attributes of vacuum fried tropical fruits

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Pembahasan lebar di awal,

bahasa ●

kemudian menajam di akhir

● Buat kerangka berpikir di
awal sebagai proposal
Gunakan pilihan bahasa yang
TERIMAKASIH
●

sedikit fancy
● Some anecdotic findings
● Biasanya menggunakan
referensi numbered
(vancouver)

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