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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 5 Documents
 1 
Search results for , issue "Vol 15, No 1 (2018)" : 5 Documents clear
Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana) Muhammad Nur Buwono; Bambang Sigit Amanto; Esti Widowati
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.33729

Abstract

Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.
Effect of Atmospheric Packaging Method on Quality of Ready-to-eat Cooked Rice from IR 64 Rice (Oryza sativa L. indica) Anggita Nugrahanto; Supriyadi Supriyadi; Yudi Pranoto
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.33400

Abstract

Rice is considered as staple food that consumed in the form of steamed rice. Due to the emergency condition, like volcano eruption or flood, the availability and accessibility might be a serious problem. Therefore, a ready-to-eat rice is necessary. It would need a design processing condition to produce practical cooked rice in more economically packaging with different method.Normal packaging and vacuum packaging of cooked rice  followed by steaming for 60 minutes was conducted in this study. Two different storage temperatures include cold and room storage in day 0, 1, 4, and 7 was used to evaluate. The result showed that vacuum packaging gave better reduction in microbial parameter. However, panelist gave same preference in both normal and vacuum packaged cooked rice. Overall, cold stored-packaged cooked rice gave better quality than room stored-packaged cooked rice, especially in microbial parameter. Thus, combination of vacuum packaging and cold storing could be an alternative way to produce cooked rice which can be consumed in difficult condition.
Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test Fathyah Hanum Pamungkaningtyas; Mariyatun Mariyatun; Rafli Zulfa Kamil; Ryan Haryo Setyawan; Pratama Nur Hasan; Devin Varian Wiryohanjoyo; Sri Nurfiani; Eni Zulaichah; Indyah S. Utami; Tyas Utami; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.31010

Abstract

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 
Development of the Traditional Tape Ketan Into Probiotic Drink Endang S. Rahayu; Asri Nursiwi; Bedri Sekar N; Supriyanto Supriyanto
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.33387

Abstract

Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).
Water Quality and The Heavy Metal Occurence of Fish in Polluted Watershed Rizky Muliani Dwi Ujianti; Sutrisno Anggoro; Azis Nur Bambang; Frida Purwanti
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.29679

Abstract

The clean river is very important for human life and river’s biota. However, many rivers are polluted from both domestic and industrial waste today. Domestic waste comes from households and industrial wastes from nearby industrial activities. One of the biotas of the river is the fish. The objective of the research was to evaluate pollutant and pollutant index in the watershed and the present of Pb in fish in the watershed. The location of this research was a long Garang watershed Semarang, namely from upstream to downstream of the river. The sampling area was divided into 7 segments based on Central Java Governor Regulation No. 156/2010 based on water designation. The studied parameters in this research were heavy metal in fish and water quality. The studied fish was Nila fish (Oreochromis sp.). Results show that Cu was the main pollutant in water river class 1, 2, 3 and 4. DO exceed the limit parameter in water river class 3 and 4. Finally, the highest heavy metals found in fish were found in Pb, while the water pollution index was due to exceeding Cu, all of which came from industrial waste.  

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