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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 2 (2023)" : 5 Documents clear
The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing Hanif Alamudin Manshur; Desiana Nuriza Putri; Okta Pringga Pakpahan; Qq Wima Akalentera; Noor Harini
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.65371

Abstract

The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage was to get the best apple variety to produce the optimum quality of sourdough starter. The second was applying the best sourdough starter at various concentrations in bread formulation. Parameters observed included yeast, and lactic acid bacteria counts, pH, Total Titratable Acidity (TTA), lactic acid content, hardness, loaf volume, specific volume, and sensory properties of sourdough bread.  There was an influence on the treatment of making a sourdough starter with different types of apple fruit and showed the best treatment if sourdough starter of fermented manalagi apple water with a pH value of 4.5, TTA value of 2.71 mL, the number of lactic acid bacteria of 5.6 × 1010 CFU/mL, and the number of yeast of 2.62 × 1011 CFU/mL.
Chemical Characteristics of Waru Leaf (Hibiscus tiliaceus) As Food Packaging Material Angela Firdausa Alif Iskandar; Umar Santoso; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.76137

Abstract

Waru leaf (Hibiscus tilaceus) is commonly used as a traditional food packaging material in Indonesia. Waru leaf is known to contain bioactive components with antioxidant and antimicrobial activity. This research aimed to determine the chemical properties of waru leaf of various maturity levels and provide information on the potency of leaf extract that can be used as active packaging additive. The chemical properties include fatty acids, volatile compounds, antioxidant activity, and total phenolic content. It was discovered that both the young and mature waru leaf contained 4 types of fatty acids: predominantly linoleic acid and linolenic acid. In the young waru leaf, the primary volatile compounds were acids, with cis-vaccenic acid (21%) and glycidyl palmitate comprising (16.8%). As for the mature leaf, the main volatile compounds were acids and esters, with glycidyl oleate at (18.52%), glycidyl palmitate (12.28%), and Decocanoic acid, 3-hydroxy- (7.85%). The crude methanol extract was fractionated with hexane, ethyl acetate, and butanol to analyze bioactive compounds. The highest antioxidant activity was found in ethyl acetate fraction with an average of %Radical Scavenging Activity (%RSA) of 36.25% on the young waru leaf and 29.92% on the mature waru leaf. The ethyl acetate fraction had the highest total phenolic content of 164.66 mg GAE/g and 146.50 mg GAE/g for young and mature waru leaves, respectively. The result shows that waru leaf extract is a potential ingredient for developing active packaging. 
Food Control System in Libya Thuraya Ahmed Abuhlega
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.83861

Abstract

The food control system in the country should be effective and able to ensure the safety and quality of food. The study aimed to assess the current situation of the food control system in Libya. The mandates of food control are fragmented among different bodies, which sometimes perform the same functions and thus cause an unnecessary burden on the country's budget. Although there appear to be activities related to national standards that align with international standards, the 1973 health law has yet to be updated. The food inspection has not been based on a risk analysis. Also, there are inadequate laboratory support services, and laboratories are unaccredited. There is also an absence of action plans in both the short and long term for information, communication, and education. The inspectors need training, especially in risk-based inspections. Importantly, analysts' lack of expertise makes determining the compliance of food products with Libyan legislation difficult. Poor-quality and unsafe foods enter Libya due to the control system's weakness and the political crisis; therefore, the government should implement an integrated food control system to improve the situation. As well, the United Nations should politically support Libya's stability.  
Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent Paramita Dyah Pratiwi; Andriati Ningrum; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.86602

Abstract

Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.
Comparison of Butter and Oleogel As Fat Replacement from Red Palm Oil With Cocoa Butter Gelator and Their Influence on The Physical and Chemical Characteristics of Gelato Ni Made Wesi Sinta Wrdhi Warmini; Chusnul Hidayat; Rini Yanti
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88032

Abstract

Red palm oil (RPO) has a high β-carotene content and can be used as a fat replacement in dairy products. However, the direct application of RPO in gelato will affect the product's physical properties. Besides that, the distinctive characteristics of RPO can also affect the sensory properties of food, reducing the product's palatability. Therefore, in this study, an oleogelation process was carried out on RPO into oleogel, which was applied to gelato. This study aimed to determine the comparison between butter and RPO oleogel with cocoa butter gelator at specific concentrations (5%, 10%, 15%) and its effect on the physical and chemical characteristics of gelato, and the percentage of the best treatment compared to control gelato. The results showed that gelato treatment affected the physical and chemical characteristics (proximate). The best gelato formulation was CBO 1 (2.1% oleogel + 2.9% unsalted butter). Then, the best oleogel percentage was CB5% (5% cocoa butter and 95% RPO gelator concentration) with an oil loss value of 18.18%±0.16. The gelato overrun value was 17.62±0.53 %; melting time was 21 minutes 42 seconds; hardness was 397.09±4.81 N, and chewiness was 58.96±0.48 N; it had a bright yellow color; viscosity before and after aging was 3435.22±14.09 cP and 4228.89±7.88 N; fat content was 4.90±0.12%; and β-carotene content was 20.67±0.19 ppm, which can be claimed as high β-carotene gelato.

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