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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 2 (2024)" : 5 Documents clear
The Effect of Fermentation and Storage Temperature on the Viability of Lactiplantibacillus plantarum subps. plantarum Dad-13 on Yogurt-Like Drink Aristya, Aristya; Utami, Tyas; Suroto, Dian Anggraini; Rahayu, Endang Sutriswati
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.87229

Abstract

This study aims to assess the viability of the cell population during the fermentation process and storage at various temperatures. Probiotic bacteria, Lactiplantibacillus plantarum subsp. plantarum Dad-13, procured from the Center for Food and Nutrition Studies UGM, was utilized as a starter in manufacturing a yogurt-like drink. During the manufacture of the yogurt-like drink, cell counts were evaluated prior to and following a 12-hour fermentation period at temperatures of 30 ℃, 37 ℃, and 42 °C. The samples that have the highest viability cell (30 °C) were selected for further study and stored for 25 days at 26 °C, and for 50 days at 10 °C and 4 °C. The cell count was assessed every 5 days using MRS Media.The result indicates that fermenting at 42 °C led to a notably lower cell growth rate of 0.2 log cycles compared to fermenting at 30 °C and 37 °C, leading to cell growth of 1.37 and 1.31 log cycles, respectively. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in a yogurt-like drink was not significantly different after being stored for 50 days at temperatures of 10 °C and 4 °C. The decline in cell counts of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in samples stored at 10 °C and 4 °C was 0.65 and 0.34 log cycles, respectively. Conversely, at 26 °C, the viability decreased significantly, resulting in a reduction in number of 2.05 log cycles.
Study on The Impact of Gelatin Coating Containing Lactobacillus acidophilus and Lactobacillus reuteri on Chicken Fillets Shelf Life Kamal, Rohullah; Ahmadzai, Noorullah; Samimi, Sayed Rahman
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88614

Abstract

The purpose of this study is to assess how chicken fillet shelf life and sensory evaluation are affected by 1% Gelatin coating containing Lactobacillus acidophilus PTCC 1643 and Lactobacillus reuteri ATCC 1655. Probiotic-containing cultures were introduced straight to the coating solution in this investigation. Measures were taken of the chemical (pH, TVB-N, peroxide value), microbiological (Total viable count (TVC), psychrotrophic count (PTC), Enterobacteriaceae, and Pseudomonas spp.), and sensory properties. During the storage of the chicken fillet, which was kept at 4° C for intervals of 0, 3, 6, 9, and 12 days, the antimicrobial properties of the coating in the groups treated with gelatin, Lactobacillus acidophilus, and Lactobacillus reuteri were significantly (p<0.05) higher than those in the control groups, despite the fact that the results showed the highest chemical properties and sensory score across all parameters. However, gelatin + Lactobacillus reuteri and gelatin + Lactobacillus acidophilus did not differ significantly (p<0.05). Additionally, samples treated with gelatin and probiotics showed no changes in color or texture, but their odor and taste scores decreased. We draw the conclusion that gelatin is an appropriate matrix for probiotic incorporation and long-term fillet storage. 
Household Food Insecurity and Its Association with Nutritional Status of Children 6–59 Months of Age in Kebridehar City Aden, Ebrahim Hassen; Mohammed, Saleha Abdusamed
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.90356

Abstract

Malnutrition, characterized by an imbalance in the intake of calories, proteins, or other nutrients, includes undernutrition and overnutrition. This study aimed to assess the impact of household food insecurity on the nutritional status of children aged 6 to 59 months in Kebridehar town using a community-based cross-sectional approach. The city of Kebridehar was divided into 12 kebeles and the study targeted families with children in the specified age group. A proportional sample of 344 households was randomly selected from each kebele. Data were collected through surveys and analyzed to determine the prevalence of food insecurity and its effects on children's nutrition.Results: The study revealed significant disparities in food security: 11.6% of households were food secure, while 88.4% were food insecure. Female-headed homes had a lower percentage of impoverished children and the mother's education had a vital influence. Low- and middle-income households had a larger risk of childhood loss than higher-income ones. Smaller families were 15.76 times more likely to suffer food insecurity and homes without health services were 3.27 times higher potential to be food insecure. Children from insecure food families have poorer health outcomes, being 4.95 times more likely to be underweight, 1.30 times more likely to be stunted, and 1.45 times more likely to be wasted.Conclusion: The study highlights an important problem of food insecurity that affects the health of children. Factors such as the woman's family, the mother's education level, low income and family size are crucial. Urgent interventions are necessary to improve food security and nutritional outcomes, especially for families with low income, less education, and poor sanitation.
Antioxidant Compound of Curcuma mangga Val. with Variation in Rhizome Parts and Soil Types Nuurachmawati, Uningtya; Pujimulyani, Dwiyati; Tamaroh, Siti; Windrayani, Emi
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.91257

Abstract

The scientific name of Curcuma mangga Val. (CM), that is commonly known as temu mangga, contains polyphenols, categorized as antioxidant compounds. These antioxidant compounds can neutralize free radicals. The study aims to determine the influence of rhizome parts and soil types on the antioxidant properties of CM. The research stages include sorting, peeling, washing, blanching, drying, and compositional analysis (antioxidant activity, total phenolic, flavonoid, and tannin). The study utilized a Completely Randomized Design (CRD) with rhizome parts (main, 1st tiller, and 2nd tiller) and soil types (clay, lime, and sand) as variables. Both rhizome part and soil type have significant effects on the antioxidant activity and antioxidant compounds of CM. The chosen CM, specifically the main rhizome with clay soil type, exhibits an antioxidant activity of 82.50% RSA, total phenolic of 647.50 mg GAE/100 g db, flavonoids of 620.2 mg QE/100 g db (dry basis), and tannins of 167.07 mg CE/100 g db.
Lemongrass-Synthesized Silver Nanoparticles as Preservatives of Fermented Locust Beans Saliu, Bolanle Kudirat; Agbabiaka, Tariq Oluwakunmi; Akolade, Jubril Olayinka
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.91418

Abstract

Fermented locust beans (FLB), produced from Parkia biglobosa (Mimosaceae-Fabaceae), are used in many parts of West Africa, including Nigeria, as condiments to enhance the taste and nutritional quality of foods. These benefits are, however, marred by the short shelf-life of FLB. Traditional preservative methods and the use of chemicals have their shortcomings. This study, therefore, investigated the effectiveness of lemongrass-synthesized silver nanoparticles (LSSNP) as a preservative of FLB. The LSSNP was prepared, characterized, and used to treat fresh FLB at 10% v/w. Dynamic light scattering analysis revealed a mean hydrodynamic size of 89 nm for the LSSNP, while transmission electron micrograph showed roughly spherical particles with an average size of 100 nm.  Bacillus licheniformis KGEB16, B. licheniformis APBSWPTB167, B. licheniformis PS4, B. subtilis CICC10148, and Enterobacter xiangfangensis M5S2B6 isolated were susceptible to LSSNP with comparable zones of inhibition to reference antibiotics. A significant reduction of the microbial load of FLB by up to 63.7% due to LSSNP treatment was achieved. The organoleptic and proximate properties of LSSNP-treated FLB were preserved. A histo-morphological study showed normal hepatic architecture in rats fed with LSSNP-treated FLB. This study showed that LSSNP possesses antimicrobial properties and can be employed as a green and safe alternative for the preservation of FLB.

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