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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 20, No 1 (2023)" : 5 Documents clear
Antioxidant Capacity of Black Tea Obtained Using Tyrosinase and Tannase Treatment Fiyan Maulana Rajendra; Rachmad Gunadi; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 1 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.64516

Abstract

Black tea has a lower antioxidant capacity than other teas, such as green tea, white tea, and oolong tea. Tannase and tyrosinase can be used as a treatment to improve the quality of black tea infusion. Tannase has been reported to be an effective way to enhance antioxidant activity in black tea infusion. Meanwhile, tyrosinase could produce higher theaflavin content than thearubigin. Research about Ready-to-Drink (RTD) black tea preparation with the addition of tannase and tyrosinase to fresh tea leaves before pasteurization has not been reported. This study aimed to find a good combination of tannase (1 mg/ml) and tyrosinase (111; 446; 1785 U/ml) to produce high antioxidant activity of RTD black tea. The results showed that higher tyrosinase concentration decreased the antioxidant activity (DPPH and reducing power), epicatechin (EC), epigallocatechin (EGC), and epigallocatechin gallate (EGCG) content yet increased the theaflavin content and theaflavin (TF)/thearubigin (TR) ratio in the tannase-tyrosinase treated black tea. Still, the highest concentration of tyrosinase (1785 U/ml) in tannase-tyrosinase black tea produces higher antioxidant activities, gallic acid, EC, and EGC content than commercial black tea and tyrosinase without tannase-treated black tea. Thus, the combination of tannase (1 mg/ml) and tyrosinase (1785 U/ml) could be the best treatment to produce high-antioxidant black tea. 
Contribution of Additional Glutamic Acid and Fructose in The Formation of Flavor Compounds in Green Tea Khaeruddin Aris; Andriati Ningrum; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 1 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.72536

Abstract

Green tea in Indonesia has an astringent and bitter taste due to its high catechin content. Adding amino acids and reducing sugars in green tea processing will increase the desirable flavor and cover the astringent and bitter flavors by increasing the Maillard reaction. Research on the manufacture of green tea with the addition of glutamate and fructose in fresh tea leaves has never been explored. This study aims to find a combination of glutamic acid (0%, 0.35%, 0.7%, 1.05%, 1.4%) and fructose (0%, 0.13%, 0.26%, 0.39%, 0.52%) to improve the flavor profile in green tea. The samples were evaluated for their antioxidant activity, amino acid, volatile, sensory evaluation, and color analysis. The results showed that adding glutamate and fructose increased the antioxidant activity of amino acid compounds and decreased the catechin content in green tea. Thus, the best treatment obtained was glutamate (1.05%) and fructose (0.26%), which increased the Maillard reaction in the formation of flavor compounds in green tea.
Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour Anthony Ukom; Dennis Egbujor; Lilian Nwanagba; Immaculata Okparauka
Indonesian Food and Nutrition Progress Vol 20, No 1 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.77790

Abstract

Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven and sun), then pulverized to flour. Physicochemical and antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash, crude fiber, and carbohydrate contents. They ranged from 7.78–8.39%, 8.90–10.14%, 4.32–5.28%, 0.77–0.91%, 10.72–13.43%, and 63.35–65.77%, respectively. Citric acid treatment and dried methods increased the minerals content for sodium (121.77–125.87 mg/100g), zinc (3.18–5.77 mg/100g), potassium (489.53–628.58 mg/100g), magnesium (68.86–75.39 mg/100g) and iron (8.91–11.82 mg/100g) than the blanched treatment. Functional properties of eggplant flour revealed that bulk density (0.42–0.50%,), oil absorption capacity (0.64–4.85%), and wettability (1.43–4.35%,) increased with citric acid and sun-drying method while swelling index (1.25–1.61%) and water absorption capacity (3.85–5.61%) increased with citric acid and oven drying method. Total polyphenol (26.49–29.78 mg GAE/mL), flavonoid (22.12–11.38 mg QE/mL), ABTS (52.38–61.34 Mmol/100 mL), DPPH (62.78–68.48%) and FRAP (58.67–65.36 Mmol/100mL) showed significant (p<0.05) increases in citric acid and dried methods. From the results, the physicochemical and antioxidant properties of eggplant flour were positively affected by citric acid pre-treatments in sun and oven-dried methods. 
Comprehensive Evaluation of Antifungal Activity of Argania spinosa (L.) Skeels kernels of the Hot and Cold Extraction and the Effect of Solvents Varying Polarities and the Heat Treatment on Yield and Activity Variance Aziza Lfitat; Imad Ed-dahmani; Fatima Zohra Bousraf; Abdelhaq Belhaj; Tarik Ainane; Mustapha Taleb; Abdelkader Gourch; Abdelfattah Abdellaoui
Indonesian Food and Nutrition Progress Vol 20, No 1 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.79710

Abstract

A comparative antifungal efficacy study of argan kernels was performed using different solvent fractions obtained by the two extraction methods: cold extraction by maceration at room temperature (1) and hot extraction by Soxhlet apparatus (2). Results demonstrated that the two extraction methods induce different yields among each solvent used. Maceration promoted the maximum contents of crude extract in hexane (42.15%), diethyl ether (2.59%), dichloromethane (4.22%), and ethyl acetate (2.52%). Whereas the hot extraction yielded higher extractives in the case of methanol (22.97%) and water (5.88%) compared to cold extraction. The MIC values of the fractionated extracts obtained by maceration were in the range of 0.051 ± 0.002 and 0.223 ± 0.005 g/ml, whilst they were in the range of 0.101 ± 0.002 and 0.286 ± 0.005 g/ml for the Soxhlet extracts. According to total activity (TA) interpretation, dichloromethane was the most effective solvent to extract active antifungal components, revealing the strongest ability to suppress the growth of fungi at much lower MIC values (0.051 ± 0.002 to 0.156 ± 0.005 g/ml) than the rest of fractions. The effect of heating resulted in an increase of the MICs values of the Soxhlet extracts from 10 to 25 times higher than macerated ones, resulting in lower antifungal activity. 
In Vivo Evaluation of Heavy Metal Decontaminated Marine Macroalgae (Ulva lactuca L.) Using Bilimbi (Averrhoa bilimbi) Juice and Its Potency As Nephroprotector Ashfiya Hanif Hasnadewi; Mulyati Mulyati; Ardaning Nuriliani; Fajar Sofyantoro
Indonesian Food and Nutrition Progress Vol 20, No 1 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.85312

Abstract

Ulva lactuca is a functional food ingredient with high antioxidant content. The presence of heavy metal contaminants in natural Ulva lactuca needs to be eliminated. Ulva lactuca was investigated for its potential as a nephroprotector in female Wistar rats. The study assessed Blood Urea Nitrogen (BUN) levels, creatinine levels, and kidney histopathology. The experiment included a Group I (control), Group II (administered 1000 mg/Kg BW/day of natural Ulva lactuca), and Group III (administered 1000 mg/Kg BW/day of heavy metal decontaminated Ulva lactuca using bilimbi juice). After 30 days of oral treatment, no significant differences were observed in BUN levels before and after treatment. However, significant variations were found in Group III compared to the Group I creatinine levels after treatment. Both natural and heavy metal decontaminated Ulva lactuca showed no adverse effects on kidney function. Notably, heavy metal decontaminated Ulva lactuca exhibited improved kidney histopathology, suggesting its potential as a nephroprotector. Further research is needed to explore its broader applications in promoting kidney health.

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