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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 19, No 1 (2022)" : 5 Documents clear
Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour Umar Hafidz Asy'ari Hasbullah; Latifatus Surayya; Ikrar Taruna Syah
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.65606

Abstract

Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.
Optimization of Anti-Nutritional Removal, Protein Extraction and Modification of Functional Properties of Cowpea (Vigna unguiculata L.) Protein with Sonication Bambang Dwi Wijatniko; Agnes Murdiati; Chelsea Rie Eliza; Putri Tania Mofiagesa
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70884

Abstract

Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpeas.The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by a combination of soaking treatment with the duration of 24, 48, and 72 hours with 5% NaHCO3 solution and boiling for 0, 2.5, and 5 minutes. The protein extraction was conducted by adjusting the pH to various pH at 2, 4, 6, 8, 10, 11, and 12.Soaking of cowpeas seeds for 48 hours with 5% NaHCO3 significantly reduced HCN levels to 0.72 ppm, phytic acid of 9.62 mg / g, and trypsin inhibitor of 7.02 mg / g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9%. Sonication with 80%-30 minutes indicated an increase in the water holding capacity, oil holding capacity, emulsion stability, foaming capacity, and stability rather than untreated
Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt Dahlia Elianarni; Sri Raharjo; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70925

Abstract

The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.
Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean Innocent Nwazulu Okwunodulu; Chikodili Ugochukwu; Joel Ndife; Stella Ubbor
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.76756

Abstract

Akamu or ogi is a commonly relished gruel when prepared with hot water by the sick, recovering patients and infants in Nigeria. It is nutritionally deficient due to inevitable processing losses which called for fortification with soybean (soy-akamu or soy-ogi). Soy-akanu was prepared from steeped yellow maize, sprouted and un-sprouted soybean cotyledons using different processing techniques. Proximate, micronutrients and functional properties were evaluated with standard analytical methods. The results showed that proximate composition of soy-akamu produced from dried teeped maize and sprouted soybean cotyledons had higher protein (63.20%), fibre (0.33%), ash (1.11%), energy (384.28 Kcal) and least moisture content (4.53%). The paste samples had respective values of 0.77, 3.06%; 0.00, 0.00%; 0.71, 1.02%; 29.86, 3303%; 143.50, 145.37 mg/100g, and 64 and 36-64-76%. Dried soy-akamu also had the highest calcium (41.18, iron (0.99), phosphorous (0.27), zinc (48.02), potassium (0.45), vitamin C (24.60) and least in magnesium (0.07 mg/100g) content. The paste samples had respective values of 40.13, 41.14; 0.86, 0.92; 0.39, 0.41; 0.39, 0.41; 20.46, 23.65 mg/100g with respective magnesium (0.10-0.12)  and phosphorous ( 0.25, 2.21 mg/100g) contents. Different processing techniques had significant (p<0.05) variations in proximate, micronutrient and functional properties of the soy-akamu and also their major sources of nutrient losses.
Formulation and Characteristics of Nanostructured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice Wahid Wirawan; Sri Raharjo; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70924

Abstract

A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.

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