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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 22, No 1 (2025)" : 5 Documents clear
Recovery and Molecular Detection of Lactobacillus plantarum Dad-13 from The Feces of Healthy Indonesian Volunteers After Intake of Fermented Milk Hastuti, Sri; Rahayu, Endang Sutriswati; Mariyatun, Mariyatun; Nurfiani, Sri; Widada, Jaka
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.83841

Abstract

Lactobacillus plantarum Dad-13 is a promising probiotic candidate that can be developed as a starter culture in the production of fermented milk and is commonly isolated from dadih. However, for the bacteria to be considered a probiotic strain, they must survive and thrive in the human digestive tract. This study focused on investigating the recovery level of L. plantarum Dad-13 from fecal samples from healthy volunteers following the consumption of fermented milk. Healthy Indonesian adults (n = 30) were instructed to consume fermented milk containing L. plantarum Dad-13 for 20 days. For a duration of 20 days, 30 healthy Indonesian adults were instructed to consume fermented milk containing L. plantarum Dad-13. Fecal samples were collected at four distinct time intervals: 10 days before ingestion (F1); on day 10 and day 20 while consuming (F2 and F3, respectively); and 10 days after consumption (F4). The viable count of L. plantarum was evaluated by dilution and plating on Lactobacillus plantarum Selective Medium (LPSM). The molecular typing approach utilized repetitive sequence polymerase chain reaction (REP PCR) with the primer BOX A1R. The results indicated that consuming fermented milk led to an increase in the number of lactobacilli and lactic acid bacteria. A total of fifteen (15) isolates of lactic acid bacteria were selected from F1, F2, and F4 periods. The samples obtained from the stool of healthy adults during consumption showed over 99% similarity to L. plantarum Dad-13. Thus, the results showed that L. plantarum Dad-13, as a probiotic candidate, survives in the gut and can be recovered in fecal material. 
The Effect of Education Intervention on Knowledge Levels and Consumption Pattern of Breastfeeding Mother with Baby 0-6 Months in Sidorejo Village, Ponjong, Gunungkidul Fibri, Dwi Larasatie Nur; Hidayah, Allaika Nur; Wijatniko, Bambang Dwi
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88287

Abstract

Indonesia has 17.3% of pregnant Chronic Energy Deficiency (CED) women who are at risk of CED while breastfeeding because they have poor nutritional status. Therefore, it is necessary to take corrective action to increase their knowledge about breastfeeding patterns to optimize nutritional intake through educational interventions. A quasi-experiment with a pre-test post-test with a control group and food recall 24h interview was employed. The knowledge score of the intervention group increased after the education intervention, while the control group didnot change, and there wasno significant difference (p<0.05)in the final score of the intervention and control group. The results of consumption patterns showed that there were significant differences in protein consumption between the initial and final mean scores in the intervention group (p<0.05), while there wasno significant difference in energy consumption, and in the control group, there wasno significant difference (p<0.05). The final mean of protein and energy consumption had a significant differencebetween the intervention and control groups (p<0.05). The relation of knowledge scores with the patterns of protein and energy consumption isnot related between them (counterclockwise) which means if the level of knowledge is good, an increased pattern of protein and energy consumption is not necessary.
Bioavailability of Nano-calcium from Parang Fishbone Extracted with Alkaline Solvent at Varying Ratio of NaOH and Extraction Time Hayati, Febsi; Pranoto, Yudi; Triwitono, Priyanto
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.95320

Abstract

Calcium is an important nutrient that supports various biological functions of the body. Calcium plays a role in osmoregulation, muscle contraction, bone mineralization, blood clotting, and regulating the body's acid and base balance. Calcium absorption can be optimal in the body if it has a smaller particle size, namely nano-sized. Parang fish bones have great potential to be used as a source of calcium in the form of nano-calcium. Nano-calcium is calcium in the form of small particles, completely absorbed into the body, and can optimally meet the body's calcium needs. This research aims to evaluate the effect of variations in alkaline solvent concentration and extraction time on particle size and calcium levels of the resulting nano-calcium and determine the absorption of Parang fishbone nano-calcium in the in vitro bioavailability process of the inverted intestinal sac. The nano-calcium extraction method combines a sample ratio of NaOH at 1:3, 1:4, and 1:5 with extraction times of 30, 60, and 90 minutes. The in vitro reverse gut method tested the obtained nano-calcium for bioavailability. The concentration of the basic solvent and the optimum extraction time influence the nano-calcium produced due to the optimal contact time between the material and the solvent during the extraction process. Nano-calcium treatment with a sample ratio: NaOH of 1:4 with an extraction time of 60 minutes, resulted in a water content of 5.67%, ash content 74.20%; protein content 3.52%; fat content 0.117%; calcium content 35.46%; yield 44%, particle size 62 nm; and bioavailability at a 10 minute absorption time of 9.105%, a 20 minute absorption time of 9.222% and a 30 minute absorption time of 9.334%. The sample ratio treatment: NaOH 1:4 with an extraction time of 60 minutes is the best treatment because it can produce a smaller nano-calcium size and high bioavailability.
Proximate, Antioxidant, Vitamins, and Total Phenolic Composition of Piper guineense Seeds As Affected by Soaking and Air-Resting Attaugwu, Roseline Nwabugo; Anyadioha, Josephat Ikechukwu; Maxwell, Kosisochukwu Precious
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.95858

Abstract

This study investigated the effects of soaking and air-resting on the proximate, antioxidant vitamin and total phenol content, and antioxidant activities of Piper guineense seeds. The seed extracts were prepared by soaking the seeds in water for four hours, air-resting for 30, 60, 90, and 120 minutes, and re-soaking for another four hours before being milled and extracted. Proximate composition showed that protein ranged from 4.29-7.30%, moisture content (21.90-62.35%), fat (6.93-8.05%), ash (1.75-7.61%), crude fiber (13.77-38.34%), and carbohydrate (3.39-6.83%). Vitamin A, vitamin C, and vitamin E results ranged from 329.05-908.14 IU, 64.92-95.38 mg/100 g, and 3.7-7.5 mg/100 g. The ferric reducing power of the seed extracts ranged from 66.54 mg/100 g-116 mg/100 g, TAC ranged from 2.50-38.08 mg/ml, antioxidant activity with DPPH ranged from 55.76-66.12% at 50 mg/ml, 68.18-80.44% at 75 mg/ml, 74.79-88.43 % at 100 mg/ml. The results showed a loss of carbohydrates, fats, vitamin C, and total phenols.  The results for the 30-minute treatment showed minimal nutrient losses and highest antioxidant activities compared to 60, 90, and 120 minutes, respectively. Therefore, the antioxidants of soaked and air-rested Piper guineense seed extracts can help reduce free radicals that cause oxidative stress, leading to degenerative diseases.
Storage Stability Study of Sesame (Sesamum Indicum) Seed-Based Salad Cream Okwunakwe, Ada Florence; Anhwange, Benjamin Asen; Adie, Peter Agorye; Ariahu, Charles Chukwuma
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.98657

Abstract

The quality and storage stability of sesame seed-based salad cream containing varied quantities of acetic acid were compared with a renowned commercial salad cream. Variations in pH, peroxide value, total titratable acidity, free fatty acid, thiobarbituric acid, viscosity, and microbial parameters of samples stored in an airtight container for 6 months at 20 °C were determined using standard methods. Storage stability parameters (pH, peroxide oxide, free fatty acid, total titratable acidity, thiobarbituric acid, viscosity, and microbial analysis) had significant differences (P < 0.05) during six months of storage. The samples were chemically stable, but the viscosity of the samples decreased below the Standards Organization of Nigeria specification at week 24. Sample 462 and sample 795 were not microbiologically stable. The decrease in total plate count and the inhibitory effect of acetic acid on microorganisms were observed to be proportional to the concentration of acetic acid.

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