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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 21, No 1 (2024)" : 5 Documents clear
The Consumption Effect of Indigenous Probiotic Powder Lactobacillus plantarum Dad-13 on Gut Microbiota Population and Short Chain Fatty Acids in Students of SMPN 1 Pangururan, Samosir Manurung, Nancy Eka Putri; Hasan, Pratama Nur; Juffrie, Mohammad; Utami, Tyas; Yanti, Rini; Rahayu, Endang Sutriswati
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.86598

Abstract

The human intestine is a diverse ecosystem populated by microbiota affected by several factors, including age. The aim of this research was to evaluate the effects of the probiotic powder Lactobacillus plantarum Dad-13 on the numbers of gut microbiota, short-chain fatty acids (SCFA), and fecal characteristics in healthy adolescents. This research was conducted at SMPN 1 Pangururan, Samosir, with a randomized, double-blind, parallel placebo-controlled trial. 54 healthy adolescents aged 13 to 14 were divided into two groups, one consumed a gram of skimmed milk powder (placebo group) and the other ingested powder containing L. plantarum Dad-13 with 1.18 × 109 CFU/gram (probiotic group). After 33 days of intervention, the height of placebo group (149.42 ± 5.03 cm) and probiotic group (154.37 ± 4.67 cm) increased significantly. Significant increases in body weight (44.35 kg ± 4.61 to 45.20 kg ± 4.78) and BMI (and 18.77 ± 2.12 to 18.99 ± 2.11) were observed in the probiotic group. In the probiotic group, the numbers of gut microbiota were not significantly affected (p > 0.05). The amount of SCFA and fecal characteristics of both groups showed no significant differences. Thus, the consumption of L. plantarum Dad-13 increased weight, height, and BMI but could not influence the numbers of gut microbiota, SCFA, and the fecal characteristics of healthy adolescents.
Impact of Breakfast Skipping and Choices on The Nutrient Intake and BMI of University Hostel Students of Lahore Zulfiqar, Maryam; Shahbaz, Hafiz Muhammad; Ikram, Iqra; Ahmed, Waqas; Rehman, Abdul
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.87482

Abstract

This longitudinal study aimed to investigate the food choices of university hostel students and explore the relationship between breakfast skipping, food choices, nutrient intake, and BMI. Data were collected from students residing in university hostels over a three-month period, with monthly assessments. The study included 306 students divided into breakfastskippers and breakfast-eaters (control group), each comprising 153 students. Further categorization was performed among the breakfast eaters. A valid assessment questionnaire was used, encompassing social demographic characteristics, anthropometric measures, lifestyle assessment, dietary assessment through 24-hour dietary recall, and food composition table analysis. Among breakfast skippers, 15% were classified as obese and 13.7% as overweight, which was higher compared to other groups. Among the non-cereal-based breakfast eaters, 14.4% were obese, and 21% were overweight. The cereal-based breakfast eaters had the lowest rates of obesity and overweight, with 6.4% falling into each category. Significant differences were observed in calorie consumption and the intake of micronutrients across different breakfast categories. This study provided strong evidence linking breakfast skipping to a higher BMI (26.2 vs 24.1) and age-related patterns, with more breakfast skippers among younger individuals. Non-cereal-based breakfasts had a superior nutrient intake, while breakfast skippers had more screen time and insufficient sleep. Emotional states as triggers for binge eating were reported
Effect of The Ratio of Purple Sweet Potato Flour and Rice Crust Flour on The Physical, Chemical, and Sensory Properties of High-Fiber Snack Bar Safira, Tsaania Miftakhul; Yanti, Rini; Manikharda, Manikharda; Triwitono, Priyanto
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.87835

Abstract

Dietary fiber, an indigestible component of plants, offers significant health benefits for humans. Creating a high-fiber snack bar can be a substitute for meeting daily requirements for dietary fiber. This research aimed to create snack bar products utilizing locally sourced ingredients, specifically rice crust flour and purple sweet potato flour, with the goal of optimizing the utilization of local food resources and enhancing the diversity of Indonesian cuisine. This study aimed to investigate how the proportion of purple sweet potato flour and rice crust flour influenced the chemical, physical, and sensory characteristics of the high-fiber snack bars that were created. The proportions of purple sweet potato flour to rice crust flour differed across the four snack bar formulas: FI (100%:0%), F2 (90%:10%), F3 (80%:20%), and F4 (70%:30%). The effectiveness index method was employed to determine the optimal formulation for the snack bar. The results indicated that lowering the proportion of purple sweet potato flour would enhance the firmness and color of the snack bar. The dietary fiber content (%db) of each formula was as follows: F1 (18.92 ± 1.43%), F2 (18.33 ± 0.79%), F3 (18.56 ± 2.73%), and F4 (19.48 ± 0.40%). The sensory test results showed a direct correlation between the panelists' preference level and the decrease in the proportion of purple sweet potato flour. Formula F4, consisting of a 70% proportion of purple sweet potato flour and a 30% proportion of rice crust flour, is the optimal formula for creating a snack bar. 
Characterization of Fish Skin Hydrolysates Exhibiting Dipeptidyl Peptidase IV Inhibitory Activity Miyamoto, Honoka; Safitri, Erwina; Nagai, Takeshi; Saito, Masataka
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88534

Abstract

Dipeptidyl peptidase IV (DPP-IV) inhibitors are antidiabetic drugs that can lower blood sugar levels. There are still few reports on the DPP-IV inhibitory activity of peptides obtained from discarded fish skin. Therefore, we prepared various enzymatic hydrolysates using the skins of six fish species and investigated their DPP-IV inhibitory effects. As a result, it was found that the DPP-IV inhibitory activity of yellowtail hydrolysate by Alcalase was higher than that of other enzymes. In addition, the IC50 after ethanol fractionation was found to be lower in yellowtail and eel skin hydrolysate. Amino acid composition analysis showed that the hydrolysate obtained from the skin of the yellowtail contained the highest amount of Gly, followed by Pro, Hyp, and Ala, indicating that it was a peptide derived from type I collagen. Fractionation with ethanol showed that the DPP-IV inhibitory components were contained in the low molecular weight fraction. The artificial digestion test observed no DPP-IV inhibitory activity or average molecular weight change. The DPP-IV inhibitory peptide obtained from fish skin has the potential to be applied as a food material to various food products.
Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment Ojeda-Ojeda, Luis; Noguera-Machado, Nirza; López, José; Rivera, Valentina; Quintero, Héctor; Valero, Anira; Díaz, Joselyn; Pérez-Ybarra, Luis; Pacheco, Franklin
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.89554

Abstract

The objective of this study was to evaluate the effect of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from five legumes (Vigna unguiculata, Cicer arietinum, Lens culinaris, Vicia faba, and Phaseolus vulgaris) after undergoing a hydrothermal treatment. The seeds were divided into two groups: one was subjected to drying and grinding, and the other one to cooking for 2 hours (100 °C), followed by drying and grinding. The flours obtained from the different processes were subjected to digestion with pepsin-pancreatin, and the resulting peptides were evaluated for their ACE inhibitory activity. The obtained results were subjected to analysis of variance and Tukey's test. The group consisting of the treatments V. unguiculata (82.63%), V. unguiculata cooked (96.41%), and C. arietinum (80.84%) showed the highest percentages of ACE inhibition, while the group comprising V. faba (6.0%), cooked L. culinaris (3.03%), and P. vulgaris (4.0%) exhibited the lowest inhibition percentages. These results demonstrate that V. unguiculata, V. faba, and C. arietinum can undergo hydrothermal treatment while still retaining their bioactive potential, ensuring a cooked flour, ready for formulating a multifunctional food.

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