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INDONESIA
Indonesian Food and Nutrition Progress
Published by Universitas Gadjah Mada
ISSN : 08546177     EISSN : 25979388     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Indonesian Food and Nutrition Progress, is a primarily online, a peer-reviewed journal in food technology and nutrition. All papers should focus on the novelty of the research carried out. It is published by Indonesian Association of Food Technologists in collaboration with Faculty of Agricultural Technology, Gadjah Mada University. This journal is published two times a year which is a continuation of the last publication in 2005. The journal is devoted to a rapid peer reviewed full-length original research paper, short communications, and critical reviews, which serves as an international forum for the exchange of information in all aspects of food technology and nutrition. Food and Nutrition Progress includes a wide range of food technology and nutrition topics such as: Physical, chemical, biotechnological, microbiological, process engineering, analytical, and nutritional aspects; Post-harvest technology; Sensory evaluation; Diet plans; Gastronomy; Food safety and hygiene; Functional foods; Novel foods.
Arjuna Subject : -
Articles 8 Documents
 1 
Search results for , issue "Vol 1, No 2 (1994)" : 8 Documents clear
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch Haryadi Haryadi; Kapti R Kuswanto; B Ari Marwanti
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.12

Abstract

Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 – 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitated derivatization, but using aqueous NaOH solution with molarity higher than 0.375 along with propylene oxide higher than 0.09375 ml per g starch was unfeasible. The hydroxypropylation procedures reduced the pasting temperature and maximum consistency temperature, but increased in swelling power of the granular starches, viscosity and stability of the starch pastes.
Methodology for Measuring Lipid Peroxidation in Biological Materials - A Bibliography Sri Raharjo
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.21

Abstract

Various substances have been found and used as markers of different stages of lipid peroxidation reaction. Free radicals detection would provide more meaningful information when the method is used in clicinal studies involving living cells or tissue biopsy. Lipid oxidation products may be used as markers of lipid peroxidation, especially in food products. Each method currently available for measuring the extent of lipid peroxidation sholud be used precautiosly and its limitations shouls be anticipated. 
Effect of Phytic Acid on the Texture of Tofu and the Precipitaion Reaction in Tofu Making Agus Setyono
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.11

Abstract

Soybean curd or tofu is widely used as daily foods by people in Indonesia. One of the delicate steps in the preparation of tofu is the addition of a salt to precipitate soy protein. The common salt of calcium sulfate and the peeled soybeans were used to produced the non phytic acid soybean milk. Futhermore the adjustment of phytic acid content in soybean milk was done by addition of phytic acid. The result showed that phytic acid is the most important factor in the formation of precipitated protein aggregate in tofu at above isoelectric point. Weight and moisture content werw affected by both phytic acid and amount of calcium sulfate as a coagulant. The results may conclude that either natural phytic acid present in soybean seeds or phytic acid added to soybean milk, have a significant effect on the texture of tofu. The higher the phytic acid content in soybean milk is the stronger the interaction among soybean protein, calcium and phytic acid. This is important in producing tofu of desirable hardness.
Effects of Resin Refining on the Chemical and Physical Stability of Sardine Oils Hari Eko Irianto
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.10

Abstract

The effect of resin refining on the stability of sardine oil was studied. Fish canning waste oil and fish meal processing waste oil were used in the experiment. The oils were refined by passing through the resin packed column at fish oil and resin ration of 1 : 1.            The fish oil stability was investigated using Schaal oven method by placing the oil in an oven at 63 ± 2oC and the sample was withdrawn after 0, 2, 4, 7 and 11 days. Resin refining improved fish oil quality as indicated by lower FFA value and brighter colour, this process reduced natural antioxidant content. Results of stability test indicated that refined oil had a lower stability than unrefined oil by showing a higer rate of peroxide value, TBA value, anisidine value and totox value increases as well as colour absorbance decrease. Meanwhile, canning waste oil exhibited a lower stability compared to fish meal processing waste oil.
In Vitro Digestibility of Plastein Gel Prepared from Peptic Digest of Casein Suwedo Hadiwiyoto; Richard D King
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.18

Abstract

In vitro digestibility of plastein prepared from casein hydrolyzate was evaluated using proteolytic enzymes. Pancreatin was the most effective digestion enzyme, followed by trypsin, α-chymotrypsin, and pepsin was the least effective. The in vitro digestibility of plastein was higher than that of casein. Amino acid analysis of plastein showed that plastein was rich in glycine, leucine, methionine, and histidine. The amino acid pattern of plastein was remarkably similar to FAO/WHO/UNU standard for amino acid requirements.
Isolation of Stable Mutants of Candida guilliermondii Producing One Type of ADH Retno Indrati; Yoshiyuka Ohta
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.9

Abstract

Mutants of Candida guilliermondii partially deficient in alcohol dehydrogenase (ADH) were isolated using allyl alcohol as a selective agent. On glucose medium containing allyl alcohol produced mutants deficient in ADH1, while mutants free of ADH2 were isolated on ethanol medium containing allyl alcohol. An addition of 1% of yeast extract to the isolation medium resulted in a stability of the mutants againts a high concentration of allyl alcohol. On this medium the cells resistant up to 80 mM of allyl alcohol compared to those with a resistance of 10 mM allyl alcohol on basal salt medium without addition of yeast extract. Furthermore, this resistance to allyl alcohol seems to be related to a stability of the mutants to produce only one type of ADH for a long incubation period (more than 2 years). Cells which were resistant only up to 10 mM of allyl alcohol started to produce two kind of ADHs after six months of incubation. However, this resistance to a high allyl alcohol resulted in a decrease of specific activity of ADHs. Mutant ADH1s had activities only 23 – 50%, where as mutant ADH2s had only 1 – 3% of the parent strain activity.
Physical Properties of Agarophyte Gracilaria sp. (verrucosa type) from Seaweed Culture of Takalar, South Sulawesi Agus M Hatta
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.17

Abstract

            Agarophyte of Gracilaria sp. (verrucosa type) collected from Takalar, South Sulawesi, has been studied for its quality. The organoleptic test on the raw material indicated that its color was dull red and its water content was moderate, 23.53%. The impurity content was 46.2%, and mostly consisted of very fine water soluble materials. The agar yield of the raw material was 47.70%. Its physical properties, as indicated by geling point, gel surface strength and viscosity, were inferior than commercial agar. The data suggest that impurity content is the most important determinant of agar quality. Therefore, it is recommended to improve post harvest handling to obtain better quality.
The Promoting Effects of 2, 3, 7, 8-Tetrachlorodibenzo-p-Dioxin on Nasal Tumors in Sprague-Dawley Rats R Wasito
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2086.495 KB) | DOI: 10.22146/jifnp.20

Abstract

It was hypothesized that exposure to environmentally relevant dietary levels of 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin (TCDD) or 2, 2', 4, 4', 5, 5'-hexachlorobiphenyl (245- HCB) could cause the development of nasal tumors and a combined exposure to these compounds could have a potentiating effect on tumor development. Thirty days after partial hepatectomy and NDEA administration, groups of 12 or 24 female Sprague-Dawley rats were fed a basal diet or diets containing 10 ppt TCDD, 10 ppt TCDD, 5 ppm 245-HCB, 10 ppt TCDD and 245-HCB or 100 ppt TCDD and 245-HCB for 140 days. Basal diets were fed from day 140 unit rats were killed on day 210 or day 420. Results indicated that TCDD or a combination of TCDD and 245-HCB significantly increased the incidence of nasal tumors by day 420. However, a combined exposure to TCDD and 245-HCB had no potentiating effect on the incidence of nasal tumors.

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