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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 7 Documents
 1 
Search results for , issue "Vol 10, No 2 (2003)" : 7 Documents clear
Specificity and Selectivity in Galacto-Oligosaccharide Synthesis Reactions Catalyzed by 13-Galactosidases Sony Suwasono
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.99

Abstract

Galacto-oligosaccharides (GalOS) are known as functional foods or prebiotics, and they have potential functions as efficient growth factors for Bifidobacteria and Lactobacilli. The Bifidobacteria participate in human digestion by improving metabolism as well as preventing the growth of putrefactive bacteria. The Bifidobacteria also posses anticarcinogen and anticholesterolaemic properties. In order to give the availability of GalOS in human diet, it will be necessary to manufacture synthetic GalOS using a simple method This research is an attempt to synthesize GalOS by means of high concentrations of galactose or lactose as the substrate employing b-galactosidases (EC 3. 2. 1. 23) from Aspergillus oryzae, and Bacillus circulans. The characteristics of synthesis reaction of GalOS with these enzymes and the structure of GalOS products will he also observed. All experiment steps will be carried out in the laboratory consisting of (a) synthesis of homoGalOS using h-galactosidases at various concentrations (20%-50% w/v) of galactose or lactose and at various pH (6.0 —7.0); (h) synthesis of heteroGalOS with galactose as a donor and various acceptors (glucose, mannose, maltose, and sucrose) in the ratio of I : I using b-galactosidases; (c) determination of the amount of GalOS produced; and (d) determination of the structure of GalOS The experimental results showed that all enzymes were potential catalysts for the synthesis of GalOS Reaction time significantly affected the amount of GalOS produced, where the exporiential production occurred at the first 6 hours of incubation, and then it gradually increased to reach equilibrium after 24 hours incubation. The production of GalOS increased with the concentration of galactose or lactose up to 50% and then decreased when the concentration of lactose or galactose was higher than 50%. The synthesis reaction was not significantly affected by changing the pH from 6.0 to 7.0. The structure of homoGalOS and heteroGalOS consisted of various h-galactosidic linkages (b- I ,3-; h-I, 4-, and b- I ,6) clearly explaining that A. oryzae b-galactosidase was a non linkage-specific enzyme. The GalOS with b(I-4)-galactosidic were predominantly produced using b(I-4)-galactosidase from Bacillus circulans thus explaining that this enzyme is more specific than the enzyme from A. oryzae
Optimization of Cinnamaldehyde Production from Cinnamon Leaf (Cinamomum burmanii Nees ex BI Yustina Wuri Wulandari; Purnama Darmadji; Budi Rahardjo
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.103

Abstract

Cinnamaldehyde was the major constituent of the hark and leaf oil of Cinnamomum burmannii Blume. The first production of C. hurmannii is the hark powder for flavoring industry and the second product is essential oil. The essential oils as well as cinnamon flavor is a potent antimicrobial and antifugal activities, ayuverdic medicine and the antipyretic. The production and functional properties of essential oil from bark or leaf of C. hurmannii depend on cinnamaldehyde content. The objective of this experiment was to establish optimum processing condition of cinnamaldehyde production from cinnamon leaf. The essential oil ofcinnamon leaf was produced by water and steam distillation method with three factor experiments: bulk density, power distillation and distillation time. The Optimal gf. three factor process were evaluated using Response Surface Methodology with mathematic, statistic and matlab programs. The result showed that the optimal production of cinamaldehyde compound from the leaf oft:. burmannii were producing at hulk density 16.769 kg./m3. power to produce of steam 1252 watt, and distillation time 3,027 hour.
The Influence of Arabic Gum on the Quality of Instant Ginger (Zingiber officinale Roscoe) Rahmawati Rahmawati; Giyatmi Giyatmi; E. Marliah
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.98

Abstract

nstant ginger was traditionally made by crystallizing ginger extract and sugar. The product was easily reconstituted into ginger beverage by dissolution in warm water. The atsiries on this beverage would refresh and warming the body. Unfortunately, the atsiries are unstable during storage. The research is aimed to study the influence of arabic gum on the stability of the product. The method being used was complete random design with two replications. The concentration of the arabic gum was 0, 0.02, 0.04, 0.06 and 0.08%. The parameter being analyzed were moisture content, ash content, total soluble solute, viscosity, and sensory (aroma, color, viscosity, solubility and taste). The result showed that addition ofArabic gum would influence all of the parameters except solubility, color and taste. The best formula was obtained by the addition of 0.04% Arabic gum with the following criteria: ginger strong – ginger stronger aroma, yellowish brown color, slightly viscous, slightly soluble, sweet and slightly warm taste, moisture content 4. SS%, ash content 3.95%, total soluble solute 49.43%and viscosity 21.70 cps. For all criteria the preferences are like moderately.
Health Benefit of Coconut Milk Suyitno T.
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.102

Abstract

Indonesia, India and the Philippines are the major world coconut producers. Of the three leading producers, the Philippines is the biggest supplier to world trade in the form of coconut oil. Indonesia and India use the bulk of their coconut internally, both as food nuts and as coconut oil. The main use of coconut in Indonesia is for coconut milk. Indonesians are reported as moderate coconut milk consumers, with a per capita consumption of 6.5-8.2 kilograms. Coconut milk is an important part of the dietary in coconut producing countries like Indonesia. It is valued mainly for its characteristic nuttyflavor and for its nutritional content. Coconut milk is used as an ingredient in many fish, shellfish, meat, poultry, vegetable dishes, yellow rice, delicious rice (nasi gurih), confectionaries, and baked goods. The main component of coconut milk is coconut oil, it account for 38% by weight. Coconut oil is naturally saturated, about 92% consists of saturated fatty acids., mainly are medium chain fatty acids (MCFA). About 50 % offatty acid in coconut oil is lauric (CI), for this reason, it is called the "lauric oil". For years, coconut oil has been the undeserving target of negative publicity generated by the North American Soy Oil Industry and consumer activist groups. The main reason for the negative publicity campaign is money; coconut oil is a third-world commodity and it is in direct competition with hydrogenated soy oil. Some researches shown that in fact saturated fat in coconut had no harmful effect to the human, because mainly consist of MCFA, especially lauric acid. Laurie acid is a medium chain fatty acid, ,found naturally in mother's milk. Laurie acid has the beneficial function of being formed into monolaurin in the body. Monolaurin is the antiviral. antibacterial, and antiprotozoal, monoglyceride used by the body to destroy lipid-coated viruses such as cytomegalovirus (CMV), HIV, herpes, and influenza. Adults could probably take benefit from the consumption of 10 to 20 grains of lauric, acid per day. Based on the per capita intake of coconut oil. the per capita daily intake of lauric acid can be approximated, The daily intake of lauric acid in India is about 16 grams, the Philippines 7.3 grams, Indonesia 4.7 grams and Singapore 2.8 grams. For Indonesians, 4.7 grains lauric acid daily intakes is stilIfarfr0111 10-20 grams. As a major coconut producing country, it can he increased easily by means of increasing coconut milk consumption through consuming many kind of delicious Indonesian daily foods.
Vitamin E and MDA Concentrations in Plasma of Healthy Young Adult, Elderly and Pregnancy Sri Rahajoe Asj'ari; Prasetyastuti Prasetyastuti; Zainal Arifin N.A.; Ngadikun Ngadikun; Aalda Ellen Manampiring; Risanto Siswo Sudarmo; Sulchan Sofoewan
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.104

Abstract

Vitamin E is one of essential micronutrients. It is an antioxidant which potentially protects bioinolecules against oxidative damage. One ofparameters ofoxidafive damage is MDA or lipid peroxide. In this study, concentrations of plasma vitamin E as an antioxidant and MDA as one of oxidative damage markers were measured. The subjects consisted offive groups: (I) male medical students (young adult), (II) female medical students (young adult), (III) nursery inhabitants in Yogyakarta province (Abiyoso), (IV) nursery inhabitants in Manado, North Sulawesi Province (Senja Cerah), as the old ages, and (V) pregnant women within third trimester (of Prenatal Care Unit in Sardjito Hospital). The concentrations of Vitamin E (mg/dl) and MDA (nmol/ml) were as follows: Young Adult Male (n= 28) 20,8 + 3,8 and 0,190 + 0,057 ; Young adult Female (n-28) 21,9 + 4,5 and 0,123 + 0,057 ; Old age Yogyakarta (n=41) 30,6 + 10,4 and 0,291 + 0,062 ; Old age Manado (n=40) 26,5 + 4,5 and 0,391 + 0,081 ; Pregnant Women (=28) 39,9 + 11,3 and 0,165 -f 0,067. Groups of people who were hyperlipemic tend to have high concentration of Vitamin E, while group IV who eat less vegetable protein and more PUFA tend to have higher MDA concentration.
Characterization of Extra- and Intracellular Phytases from Bacteria Proliferating during Tempe Production Sutardi Sutardi
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.101

Abstract

Bacteria species Streptococcus faecium and Streptococcus dysgalactiae, proliferating during tempe (fermented soybeans) production produced both extra- and intracellular phytases. The enzymes were isolated from growth media and the cultured bacteria and partially purified by acetone fractionation. Extracellular phytase activities were higher than that of the intracellular enzymes. The extra- and intracellular phytases of S. faecium and S. dysgalactiae acted over a nerrow pH range at 4.1 – 4.3 and the maximum activity at 45", 45", 45", and 40-c, respectively. Among the estimated K values, the value of 1.0 x I Mfor the intracellular phytase of S. dysgalactiae was the lowest, indicating strong affinity of the enzyme for the substrate. V.valties were 0.005 and 0.007 nimole P,. liberated/min/ml enzyme for the extra- and intracellular phytases of S. faeciwn, while the extra- and intracellular phytases of dysgalactiae had V. values of 0.003 and 0.003 nimole P. iberated/min/ml enzyme, respectively. The activation energy for hydrolysis of phytic acid by extra- and intracellular phytases of S. faecium and S. dysgalactiae were calculated by the Arrhenius equation to be 3,400; 3,600; 14,600 and 7,100 cal/mole, respectively.
Photoacoustic Spectrometry: A Potential Tool For Future Antioxidant Test Suparmo Suparmo
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.100

Abstract

Peroxidation of membrane lipid is implicated with several health disorders and antioxidants are perceived capable of controlling the reaction. Quest for new natural antioxidant dominating research topics in the last decade. Test and validation of their usefulness becoming more important, especially in vivo on human subject. Current method for peroxidation tests, such as loss of polyunsaturated fatty acids, conjugated dienes, singlet oxygen, lipid hydroperoxides and malonaldehyde provide reliable data, however, the methods are lengthy and requiring blood or urine samples. New non-invasive and quicker methods are required. Gas exhale by individual, that considered to be secondary product of lipid peroxidation are among markers candidates. Among the exhaled gases, ethylene, methane, ethane and pentane fall into the category. Ethylene and methane, however, are not specifically product of lipid oxidation. Ethylene is also produced during protein and carbohydrate oxidation, while methane is produced in a large amount by colon bacteria. Ethane and pentane are proved to be most good peroxidation marker and results are in a good correlation with the current methods. However, the two gases are produced in a very low concentration just slightlyabove that in ambient air. The detection of the twt gases utilizing gas chromatography requiring specia technique for air cleaning and concentration due to laci ofsensitivity. The laser driven photoacoustic spectrom eter is capable of detecting the two gases with more than 1000 times in sensitivity. Its uses in the detection of the two lipid peroxidation markers would be a po, tential for future peroxidation or antioxidant challenge test.

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