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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 2 (2022)" : 5 Documents clear
Utilization of Sugar Palm (Arenga pinnata) Dreg in Biodegradable Plastic Processing Yudi Pranoto; Budi Ariyani Hermawati; Wahyu Supartono; Agung Putra Pamungkas
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.63026

Abstract

Bioplastics are made from biomass sources that can be decomposed naturally in a relatively short time compared to plastics produced from synthetic polymers plastic. Sugar palm dregs are a promising source for bioplastics due to their abundance and renewability, and they do not compete with human needs. Sugar palm dregs contain enough crude fiber (41.66%) to produce strong bioplastics. Chitosan and glycerol are added to improve the performance of bioplastics. The responses observed included tensile strength, elongation at break, young modulus, thickness, biodegradability, and water vapor permeability. This study aims to determine the factors’ effect on the response parameters and find the optimal multiresponse combination to fabricate sugar palm dreg-based bioplastics. The experimental design was determined using Taguchi method, and multiresponse analysis was carried out using the Grey Relational Analysis approach. The results show that adding sugar palm dreg increased the tensile strength, Young modulus, and thickness of bioplastics but decreased the elongation at break. Adding chitosan affected the water vapor permeability, and glycerol increased the biodegradation percentage of bioplastics. The optimal combination of sugar palm dreg bioplastic was 3 grams of sugar palm dreg, 2 grams of chitosan, and 3 grams of glycerol. The combination resulted in a tensile strength of 1.46 MPa, 24.49 of elongation at break, 6.08 MPa of young modulus, 0.28 mm of thickness, 100% of biodegradation, and 0.61 g.mm/kPa.hour.m2. The results show that sugar palm dreg bioplastic is potential as future food packaging.
Microencapsulation of Sweet Potato Leaf (Ipomoea Batatas L.) Extract With Different Concentrations of Glucomannan Konjac and Maltodextrin Using Spray Drying Method Novi Indah Permata Sari; Eni Harmayani; Umar Santoso
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.67167

Abstract

A large amount of phenolic compounds in sweet potato leaves are a potential source of antioxidants. However, polyphenol is sensitive under certain food processing, thereby needs innovation such as microencapsulation to maintain its stability. This study aimed to determine the encapsulation efficiency and characterization of microencapsulation of sweet potato leaf extract using maltodextrin (10% and 20%) combined with Konjac glucomannan (0.5%; 0.75% and 1%). The method used was spray drying using 120 oC inlet temperature. The result showed that the total phenolic compound of sweet potato leaves was 685.06 GAE mg/g extract. The antioxidant activity of sweet potato leaf extract with the DPPH method was 52.80% with an IC50 value of 26.73 ppm. The highest antioxidant activity of the microencapsulated powder sample (10% maltodextrin: 0.75% glucomannan) was 66.84% at a concentration of 100 ppm which had the greatest percent encapsulation efficiency (89.91%).The particle size distribution showed that encapsulated sweet potato leaf extract has a micro-size of around 0.296 µm (78.3%) with good homogeneity of the particle size which can be seen from the Pdi value of 0.304. Therefore, encapsulated sweet potato leaf with 0,75% glucomannan and 10% maltodextrin has the highest encapsulation efficiency and good characteristic.
Modification of Cassava Starch With Combination of Steaming and Acid Hydrolysis and Use as Encapsulant in Nanoencapsulation of Cocoa Leaf Crude Extract (Theobroma cacao L) Ratih Kumala Dewi; Supriyanto Supiyanto; Yudi Pranoto; Agnes Murdiati
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.71070

Abstract

The utilization of native cassava starch in the food industry is limited. It needs a modified process to increase its utilization. This study aimed to evaluate the effect of a combination of steaming and acid hydrolysis and determine the best temperature and hydrolysis time that is suitable to apply as an encapsulant in the nanoencapsulation process of cocoa leaf crude extract. Modification of cassava starch used 50 ℃, 60 ℃, and 70 ℃ temperatures for 30, 60, and 90 minutes with HCl pH 1. The result showed that modified cassava starch produced from a combination of steaming and acid hydrolysis at 70℃ for 30 minutes has the best specifications with 60.48% solubility, 12.38% hygroscopicity, pasting profile (PV=48; BV=3; FV=66; SV=21). Then, it is combined with Arabic gum and used in the nanoencapsulation process using spray drying. This study showed that encapsulation can protect phenolic compounds of cocoa leaf crude extract resulting brownish-red color surrounded by a black circle. Nanocapsule powder has 13.56% moisture content, 350.3 nm particle size, 16.93 zeta potential, and 84.30% encapsulation efficiency. The combination of steaming and acid hydrolysis at 70 ℃ for 30 minutes produces modified cassava starch which is suitable for use as an encapsulant in the nanoencapsulation process of crude extract of cocoa leaves.
Effect of Temperature Storage on Chemical Properties of Lokio Leaves (Allium chinense G Don) Dianita Kumalasari; Supriyadi Supriyadi; Andriati Ningrum
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.72535

Abstract

Lokio (Allium chinense G Don) is widely used as seasoning in cooking because it contains amino acids that contribute to taste. Lokio is easily damaged during physical and chemical storage, affecting its quality. The study aims to determine the chemical changes of lokio leaves during storage. This study used a randomized design group with 3 temperature treatments, namely room temperature (30 ⁰C), air conditioning (20 ⁰C), and refrigerator (10 ⁰C). Weight loss was tested using a digital scale, color was tested using a chromameter, water content was tested using thermogravimetry, fat using Soxhlet, protein using Kjeldal, and ash using a muffle furnace. Reducing sugars were tested using the DNS method, amino acids using HPLC, and volatile compounds using GC MS Headspace. The data was analyzed using ANOVA then continued with Duncan test if the treatment has a significant difference (p < 0.05). In the room temperature treatment, the best treatment was obtained for 2 days of storage, AC storage for 4 days, and refrigerator temperature for 14 days of storage. Of all the best treatments for each storage temperature, the best treatment was obtained in the storage treatment using AC temperature (20 ⁰C) for 4 days. The treatment found that Lokio has a water content of 92.247%, fat of 2.47%, protein of 19.05%, ash of 14.20%, carbohydrates of 64.28%, and reducing sugar of 11.24 mg/ml. The major volatile compound content of the total storage is trimethyl sulfide and glutamic acid is the most amino acid in lokio leaves.
Ameliorative Synergistic Effect of Honey and MO on Lead-Induced Alteration of Biochemical and Haematological Indices in Clarias gariepinus Tolulope Ayandiran; Adebola Akintola; Busuyi David Kehinde; Ogundola Adijat; Fawole Olatunde; Akwu Bala Peter; Akitunde Akinniyi; Folorunso Kolade
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.77925

Abstract

Lead confers deleterious damage to the cells and it is necessary to explore further and develop a more effective way to ameliorate lead toxicity. This study aims to investigate how honey and Moringa oleifera (MO) can synergistically provide a more effective way to ameliorate lead toxicity. Groups of ten fish (Clarias gariepinus) were given Pb (0.30 g) and supplemented feed (T1) containing both honey (5 g) and MO (5 g). Others received pb (0.30 g) and supplemented feed (T2) containing either honey (10 g) or (T3) containing MO (10 g). Finally, hematological and biochemical analysis were conducted and a decline in the hematological parameters was observed. Also, the level of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), urea, creatinine, and malondialdehyde (MDA) significantly increased while glutathione (GSH) and superoxide dismutase (SOD) reduced in the group given lead only. However, these biochemical indices and hematological parameters are greatly restored in the group that received both honey and MO compared to the group that received either honey or MO. The findings of this study reveal that co-administration of both honey and MO synergistically damages caused by lead-induced toxicity better.

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