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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 9 Documents
 1 
Search results for , issue "Vol 10, No 1 (2003)" : 9 Documents clear
The Potential of Java Plum (Syzygium cumini)as Source of Food Natural Antioxidant Lydia Ninan Lestario
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.95

Abstract

Research on Potential of Java Plum (Syzygium cumini) as Source of Food Natural Antioxidant was devided into 3 steps. The first was to prove that the fruit contain anthocyanin, with anthocyanin-betacycmin testing . The second was to compare antioxidant activity from 3 different stages of maturity of the fruit and with BHT. The third was to separate and identify pigments in the fruit extract. First, the fruit was separated from the seed, freeze dried and kept in freezer during the research. Then, freeze dried fruit was extracted (macerated) with methanol-HC1 1% for overnight at 4 °C, and filtered with whatman no 1. This fruit extract was used for all steps of the research, sometimes concentrated with rotary evaporator at 40 °C when necessary. The first step proved that the fruit extract contained anthocyanin. It was showed by the stable ofpigment in HC1 2 M-100 °C for 5 minutes; alteration to green in addition of drops of 2 MNaOH; low to middle Rf value on HC11 %; and middle Rf value on BAW. Antioxidant activity was tested with ferri-thiocyunate method with linoleic acid emulsion system. The results showed that the antioxidant activity of the fruit was influenced by maturity. Ripe (purple) fruit had highest antioxidant activity compared to unripe (red) and young (green) fruit. The antioxidant activity of purple, red, and green fruit were 64.75%, 62.42%, and 29.86% respectively; whereas BHT was 79.45%. 40 Separation of fruit extract on colomn chromatography with silica gel 60 as stationer phase and EtOAc to methanol: water (1:1) as mobile phase showed 3 different pigments: yellow, purple, and red respectively; whereas separation on paper chromatography with BAW showed 3 different spots: red, blue, and purple. It could be concluded that Syzygium cumini contained anthocyanin. The fruit extract had antioxidant activity that influenced by stages of maturity. Ripe fruit had higher antioxidant activity than unripe and young fruit. At least there were 3 kinds of anthocyanin found in the fruit extract.
Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima) Hari Purnomo; Sutarjo Surjoseputro; Toni Mali
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.90

Abstract

Tuna (Thunus albacares) is usually processed as canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride can minimize this fishy' flavor, and avoid deterioration by decreasing the water activity. The best treatment was combination between 0.5% citric acid and 1.5% sodium chloride.
Supplementation of Indigenous Probiotic Bacteria into Yoghurt Lily Arsanti Lestari; Eni Harmayani; Y. Marsono
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.94

Abstract

Traditional youhurt bacteria, lactobacillus bulgaricus and streptococcus thermohhilus, usually do not survive under acidic conditions and bile concentrations when they encountered in the gastrointestinal tract.Therefore for yughurt to be considered as aprobiotic productct, probiotic bacteria are incorporated as a dietary adjunct.The purpose of this research was to produce acceptable yougurt supplemented with indigenous probiotic bacteria.This research was divied into three parts i.e.addition of indigenous probiotic(Lactobacillus sp.Dad 13 and lactobacillus plantarum Mut7) in standart formula, sensory evalution of yoghurt on appearance, texture, flavor, and everall, and evalution of selected probiotic culture for its viability and capability to grow with yoghurt starter.Lactobascillus sp Dad 13 and lactocillus plantarum Mut 7)in standart formula, sensoriy evalution of youghurt on appearence, texture, flavor, and overall and evalution of selected probiotic culture for its viability and capability to grow with yoghurt starter.Lactobcillus sp dad 13 and lactobacillus plantarum Mut7 were selected as indigenous probiotic culture for its viability and capability to grow with yoghurt starter.Lacrobacillus sp Dad 13 and Lactobacillus plantarum Mut7 were selected as indigeneous probiotics such as acid and bile tolerant, capable of supressing enteric pathogenic bacteria, improving lactic acid bacteria population in colon and also have the ability to lower cholesterol levels.The result s showed that lactobacillus sp.dad 13 produced better flavor compared with yohurt supplemnted with L.plantarum Mut7 and traditional yoghurt without probiotic suplementation. However, suplementation of lactobacillus sp Dad 13 produced lower sensory score on appearance, but similar in texture compared with traditional yoghurt.Supplementation of lactobacillus sp Dad 13 produced sensorically acceptable youghurt and did not significantly different with traditional youghurtThe number of total lactic acid bacteria(LAB) increased during fermentation from 2.45x10 CFU/ml to 2.31 x 10 CFU/ml.Combination of L.bulgaricus and S.thermophilus starter cultures produced highest lactic acid production.However, supplementation of lactobacillus sp Dad 13 did not statically differenton latic acid production,pH and Lab count.Supplementation of probiotic bacteria is important in order to make yoghurt have a better functional food properties.
Addition of Sodium Chlorine on culture of Dunaliella tertiolecta ATCC 30929 :Implication on Intracellular Lipid Content Karseno Karseno; Matsumi Takagi; Toshiomi Yoshida
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.93

Abstract

The effect of addition sodium chloride (NaC1) on the accumulation intracellular of lipid in Dunaliella cells was investigated. Although initial NaC1 concentration higher than 1.5 M markedly inhibited cell growth, increase of initial NaCI concentration from 0.5 (eq. to sea water) to 1.0 M resulted in a higher intracellular lipid content (67%) in comparison with 60% for the salt concentration of 0.5 M Addition of 0.5 or 1.0 M NaC1 at mid-log phase or the end of log phase during culture with initial NaC1 concentration of 1.0 M further increased the lipid content (70%). Addition of 2.0 M NaC1 decreased final cell concentration to almost half of that without addition, although it resulted in very high lipid content of 77%.
The Change of Histamine Content in Some Fish-Based Foods During Storage Meta Mahendradatta
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.97

Abstract

Traditional fish-based food product becomes more interesting because of its active compound which function as heald and fitness guard.South sulawesi as a coastal area has lot of fishery product.Histamine content can be used as quality indicators for fishes and fish products.Some fish-based foods have been anlyzed for its histamine contens during storage.There were lawa teri, smoked kembung fish, and skipjack burger.These foods represent the different processes for fishery products.Lawa teri is a traditional fish product from south Sulawesi.It is produced by bringing togrther fish fillet with citrus juice or vinegar, then mixed with fried grated coconut.The Storage was carried out at 5Cfor 2 weeks in two defferent packaging, glass and plastic.The results showed that during storege the histamine content incraesed from 1.009 to 23.023 mg/100g.The storage time showed a significant difference (p<0.05) but there was no significantly difference from the type of packaging, and there was no interaction between type of packaging and storage time on histamine content.Smoked kembung fish was analyzed for its histamine content during storage at 5 C for 20 days in plastic packaging with two various conditions, aerobe and vacuum. The results showed that histamine content of raw material decreased after smoking from 7.280 to 7.045 mg/100 g then decreased to 5.185 mg/ 100 g after drying the smoked fish. During 20 days storage at low temperature the histamine content increased under aerobe as well as vacuum condition. There was a significant difference of storage time on histamine content and also the condition of packaging (p<0.05). The interaction between storage time and condition of packaging showed a significantly difference (p<0.05).Skipjack burger was processed through more various steps by using more ingredients such as flour, egg, and spices. Histamine content was analyzed during storage for 4 weeks at 0 C. The histamine content increased from 0.755 to 0.8196 mg/100g during 4 weeks storage. There was significantly difference on histamine content during storage.
The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients Daisy Irawan; Purwiyatno Hariyadi; Hanny Wijaya
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.89

Abstract

Indonesia has many auxiliary plants that may have nutritional and or environmental benefits, so that it may increase the yield of the main crops. Krokot (Portulaca oleracea), one of the auxiliary plants, was traditionally consumed in many parts of the world for its delicacy and medicinal benefits. Our research indicated that krokot has high potency to improve the health status of the community. It has 5.4 mg/100 g of b-carotene, 22.2 mg/100 g of vitamin C, and significant amount of folic acid (0.2 mg/100 g). Krokot was traditionally used to treat scurvy, and various of infectious and skin diseases. Literature review revealed that krokot has essential .fatty acid, it also has antiniutagenic, and antimicrobial activity. Unfortunately, krokot is approaching extinction both physically and ethnobotanically because they are considered as useless plants or even weed. Our survey on 103 agricultural university students revealed that only 24% of the respondents knew krokot. Krokot is especially difficult to find in intensively cultivated area. Along with other indigenous vegetables, Portulaca oleracea is almost never served again in Indonesian cuisine. -Utilization of krokot as functional food ingredients might helps to conserve the plant as well as encouraging sustainable agriculture.
Fortification of Plain Cracker With Fish Flour Iwan Yusuf B. Lelana; Lupi Purnomosari; Amir Husni
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.92

Abstract

Fortification of plain crackers with Java tilapiaflour to increase protein was conducted. Completely Randomized Design with five treatments was applied. The treatments were dough without fish flour addition as control, addition with 5%, 10%, 15%, and 20%, they were replicated four times The crackers were measured for crude protein content, relative volumetric expansion and sensory properties. Results indicated that protein content in the crackers was increased proportionally with fish flour addition, but relative volumetric expansion, crispiness and consumer acceptance decreased. Addition of 5% fish flour is acceptable to consumers. Preparation to improve fish flour color and the use of agent to improve the sensory properties of the crackers are necessary.
Conjunctival ImpressionCytology (CIC) in Febrile Children inPediatrics Department of M. Djamil General Hospital, Padang Marjis Marjis; Hafid Ardy
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.96

Abstract

Febrile children due to infectious disease will suffer relative deficiency of vitamin A, due to increased ofvitamin A excretion via urine, non specific reaction to fever, and decreased food intake, thus absorption will also decrease. This study is to know the picture of conjunctival impression cytology (CIC) of febrile children. Method: Cases, Patients were hospitalized febrile children aged between 2-7 years old at the Pediatrics Department, M Djamil General Hospital, Padang, in a period of two months :March and April 2003. Patiens nutritional states were evaluated using Height, Weight, and Age parameters used in a standard formula to be compared to normal standard WHO tabel. CIC test were done according to Tseng method. Examinations were done on the first day of hospitalization. As controle group, 16 eyes of normal non febrile children were used. The significance of differences of Nutritional state and CIC picture were statically analyzed. Result: In febrile group the result of CIC examination was statistical significant. But nutritional state, frequency of febrile in a year and duration of the febrile weren't. Further study will be needed with a larger number of patients and longer duration offever. Conclusion: CIC examination of the conjunctiva is a simple test and have a good result to detect (relative) vitamin A deficiency in febrile patients.
Conjungtival Impression Cytology (CIC)In Diarrheal Children In Pediatrics Department ofM. Djamil General Hospital, Padang — Indonesia Preliminary Report Iwan Djasananda; Hafid Ardy
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.91

Abstract

Digestive system infection such as diarrhea might cause malabsorbtion and low intake of vitamin A or reverse. Vitamin A deficiency may result an increase in mortality rate. This study was performed to observe the picture of the Conjunctival Impression Cytology (CIC) in children suffers acutely from diarrhea. Methods: Patient's age were between 2-7 years old, and hospitalized because of diarrhea at the pediatrics Department of M Djamil General Hospital, Padang, between March and April 2003. Patients nutritional state were evaluated using Height, Weight and Age parameters as compared to standard (WHO) table. CIC test were done according to Tseng method. Examinations were done on the first day of hospitalization. Nutritional state, CIC picture were statistically analyzed. CIC examination, were done on 22 eye of patients suffering from diarrhea, and as a control from 16 eye. Result: In diarrhea group, the result of CIC examination was statistically significant different from that found in control group. But the nutritional state, frequency of diarrhea in a year, and duration of the diarrhea didn 't showed a statistical significance. Further study might be needed with on a larger number of cases and longer duration of diarrhea. Conclusion: CIC examinations are a simple test that could be used to detect vitamin A deficiency in diarrhea patients.

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