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Indonesian Food and Nutrition Progress

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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.

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Articles 5 Documents

Search results for , issue "Vol 16, No 1 (2019)" : 5 Documents clear

Microencapsulation of Crude Folic Acid Extract from Chayote (Sechium edule Jacq. Swartz) with Ionic Gelation Method Johana Novita Paulina Purba; Herla Rusmarilin; Zulkifli Lubis
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Chayote is a plant which grow and develop throughout the year, contains of 93 mcg/100g folic acid. The aim of this research was to determine the ratio of sodium alginate with pectin and CaCl2 concentration coating to produce microcapsules of crude folic acid extract. Four phases of study was done, namely the manufacture of folic acid extract, manufacture of microcapsules with ionic gelation, analysis of folic acid content in the microcapsules, and the analysis of folic acid after storage of one week. Folic acid extract was made by maceration using alcohol 70% at pH 6, preparation of the microcapsules was using sodium alginate with pectin and folic acid was analysed using HPLC. Folic acid extract showed antioxidant activity of 98,1% with folic acid of 0,16 mg/kg. Microencapsulation of folic acid extract results showed the highest antioxidant activity was formed in alginate ratio of 70% to 30% pectin and CaCl2 concentration of 0.1 M i.e. 62.77 mg/kg. Folic acid is an antioxidant, highest antioxidant value folic acid was analyzed, treatment was in alginate ratio of 70% to 30% pectin and CaCl2 concenration at 0.1 M i.e. 3.06 mg/kg, after one week at room temperature is became 2.39 mg/kg.

Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion Iffah Muflihati; Djagal Wiseso Marseno; Yudi Pranoto
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.

GEOTHERMAL-SLUDGE-BASED SODIUM SILICATE CATALYST DEACTIVATION IN METHYL ESTER PRODUCTION PROCESS Inasanti Pandan Wangi; Indra Perdana
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

The deactivation of solid catalyst is one of the catalyst parameters that has to be known to predict how long catalyst can be used to catalyze a reaction. In this research, the catalyst was applied to catalyze the transesterification of corn oil with methanol. Sodium silicate was produced from NaOH and silica was extracted by gelation method from Dieng Geothermal Power Plant solid sludge which had 55% of silica content. Sodium silicate catalyst was activated by calcination process at 400oC, with heating rate of 20ºC/min, and holding time of 3 hours. The transesterification was run at 60oC, methanol and corn oil mole ratio of 9:1 and 5% (w/w) catalyst for 60 minutes. The sample was taken at 0, 5, 10, 20, 40 and 60 minutes after corn oil was poured into the flask. The used catalyst was separated from the reactant and product, was then washed with methanol and was heated at 120 oC in the oven for 2 hours until it dried. The catalyst was then used for catalyzing the next experiment run for the next four cycle. This research showed that the conversion of the reaction decreased with every reaction cycle. The most fitting reaction kinetics was modeled with second order kinetics. The highest conversion obtained using fresh catalyst was 91,67%.

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids Sonia Sonia; Elisa Julianti; Ridwansyah Ridwansyah
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making Imanuel Medy Pasanda; Edi Suryanto; Gregoria Djarkasi
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

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Daerah istimewa yogyakarta

INDONESIA