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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 6 Documents
 1 
Search results for , issue "Vol 11, No 1 (2004)" : 6 Documents clear
Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4 Sardjono Sardjono; Endang S Rahayu; Sri Raharjo; Kapti Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.29

Abstract

Aflatoxin B1 (AFB1) is the common mycotoxin in food from tropical countries and the most harmful mycotoxin to human health. Detoxification is important step in food processing, in order to get foods free from AFB1, because of the resistance of this mycotoxin againts the ordinary processing conditions. The ability of Aspergillus oryzae KKB4 on detoxification of AFB1 was evaluated. The strain used in this was an indigenous proteolytic Aspergillus, isolated from koji, the intermediate product of soy sauce fermentation. Preliminary test indicated that the crude extracellular enzymes produced by the mold able to inactivate or detoxify AFB1. Gel filtration of the enzyme extract resulted in five protein fractions and al of them able to decrease and detoxify AFB1. The highest specific activity was 3.79 µg AFB1/mg enzyme protein/20 hours. The detoxification products have no observed toxicity effects. It was supposed that the structure of AFB1 was changed and part of AFB1 bound with protein of enzymes.
Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets Sutarjo Surjoseputro; Thomas Indarto Putut Suseno; Dorkas Setiowati
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.24

Abstract

Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.
Prebiotic Milk Shake and Its Health Benefits Endang S Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.28

Abstract

Study on the effect of prebiotic consumption to the fecal material volunteer was conducted at Center for Food and Nutrition Studies, Gadjah Mada University. Aim of this study was to investigate to health benefical effect of prebiotic product directly using volunteers. Prebiotic product used in this study was StefitTM-non fat milk shake which contains dietary fiber, antioxidant (vitamin E and C), calcium, and chicory root extract (inulin) as prebiotic. Seven healthy volunteers (5 males and 2 females), 30-40 years old, were recruited for this study. During the study (6 weeks), volunteers were asked to avoid antimicrobial drugs and fermented foods containing life microbial cells. The volunteers were divided into two group, group 1 (consist of 2 persons) were asked to consumed original non-fat milk, while group 2 (5 persons) consumed non-fat milk shake prebiotics. Consumption of milk shake was done every day (2 sachets per day, morning and afternoon) during 4 weeks. Twice a week, fecal materials of volunteers were microbiologically analyzed, including a week before and after consumption. Diet of each volunteer was not controlled, they ate as their usual food every day and the menus were recorded. Consumption of milk shake prebiotic by normal healthy volunteer resulted in increased the number of fecal lactic acid producing bacteria (from about 106 to 107 CFU/g fecal material), and decreased the population of fecal enterobacteriaceae and coliform. According to the data, fecal lactic acid producing bacteria of volunteers who consumed the original milk shake were mostly constant. Conclusion of this study is the increasing number of lactic acid bacteria induced by prebiotic inulin in the colon has the potential to improve the health and well being of the host.
Effects of Modified Atmosphere Packaging on Selected Phenomena Affecting Quality of Fresh, Edible Bamboo Shoots Probo Y Nugrahedi; Maria Lusiani; Stefan T Persijn
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.27

Abstract

            Changes in phenomena affecting quality of fresh bamboo shoots (Dendrocalamus asper, Schultes f.) due to modified atmosphere packaging were evaluated. After harvest bamboo shoots were peeled, and stored in the open (unpacked) or packaged in polyvinyl chloride wrap (thickness 5µm) or polypropylene bags (thickness 15 µm) at two different temperatures (9 and 28 oC) and shelf life was determined. Unpacked samples had very high weight losses (5% per day) at both temperatures limiting their shelf life to less than 2 days. Both types of packaging reduced water loss significantly (polyvinyl chloride: 0.5% per day at both temperatures, polypropylene: 0.09% and 0.14% at 9 and 28 oC respectively). Samples stored at room temperature started to discolor within 1-2 days while packed samples in the refrigerator showed the first signs of discoloration only after 5-7 days of storage. Refrigeration was also effective to inhibit fungal growth. Our results show that application of cold storage or packaging alone yield no, or only a limited extension of shelf life but their combined application yields a shelf life extension till 2 weeks.
Antiradical Activity of Andaliman (Zanthoxylumachanthopodium DC) Fruit Extract Edi Suryanto; H. Sastrohamidjojo; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.26

Abstract

Andaliman (Zanthoxylum achanthopo-dium DC) was evaluated as a potential source of phenolic antioxidant compounds. Phenolic compounds were obtained from andaliman fruits by sequential extraction using hexane, acetone and ethanol to obtain three separate fractions. In this study, the antioxidant properties of andaliman at 10 different concentrations and common food additives of BHT at 200 ppm and α-tocopherol at 1000 ppm were compared. The antioxidant properties of andaliman fruits extracts were evaluated using 1,1-diphenyl-2-picrylhdrazyl (DPPH) radical decoloration test. The ethanol extract consistently showed higher activity than hexane and acetone extracts in DPPH radical scavenging whereas BHT as synthetic antioxidant had weaker radical scavenging activity. The α-tocopherol as positive control showed similar antiradical activity with ethanol extract at 500 ppm in DPPH system. The addition of ethanol extract at concentration of 900 and 1000 ppm, exhibited excellent antiradical activities and its efficacy was higher than that of 200 ppm BHT and 1000 ppm α-tocopherol in DPPH radical. It is concluded that the three andaliman fruit extracts had antiradical activities in the DPPH radical decoloration test.
Antioxidant Activity of the Extractof Tropical Rhizomes Umar Santoso
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2028.795 KB) | DOI: 10.22146/jifnp.25

Abstract

The objectives of the present research was to evaluate antioxidant activity of the extracts of several rhizomes, i.e., kencur (Kaempheria galanga), laos (Alpinia galangan), temulawak (Curcuma xanthorrhiza), temugiring (C. viridoflora), temuireng (C. aeruenosa), temukunci (Boesembergia pandurata), ginger (Zingiber officinalle), and turmeric (C. domestica). A certain quality of powdered sample was extracted with acetone and with ethanol. After evaporation the extracts were dissolved in methanol at a given concentration and then assayed for radical scavenging activity by DPPH method. The extracts were then evaluated for antioxidant activity in linoleic acid system by monitoring peroxide value. The results show that among the ethanolic extracts, radical scavenging activity of ginger was the most potent, followed by temulawak, while kencur was the lowest. Compared with BHA (300 µg/mL), radical scavenging activity of ethanolic extract (1%) of rhizomes were higher except temuireng and kencur. Among the acetone extracts, the highest and the lowest activity were also ginger and kencur, respectively. In linoleic acid buffer system, the trend of the activity among the extracts of rhizomes were also the same as monitored by peroxide value.

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