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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 8 Documents
 1 
Search results for , issue "Vol 5, No 2 (1998)" : 8 Documents clear
Nation-wide Food Safety Assurance Program to Prevent Food Detention by Importing Country Sri Rahardjo
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.78

Abstract

The FDA's data indicate that some Indonesian food export to the U.S. have been subjected to automatic de- tention and no sign of declining within the last 13 months (April 1997 – April 1998). This status was based on past hystory of the Indonesia commodity which failed to meet the existing requirements. Cocoa beans exporters were among the most frequent violators, followed by the tuna and shrimp manufacturers or exporters. The new HACCP -based requirement especially for imported fish which became effective since December 18, 1997 would certainly pose significant problem which could under- mine the nation ability to overcome the current economic crises. Systematic programs have to be developed and correctly deployed to meet the strict requirements demanded by the importing country. The objective of the proposedPartnership in Food Safety Assurance program is to assure that all processed foods including fish and fishery product and the condition under which these foods are manufactured will result in safe food. The primary intention of the proposed program is to focus on the food manufacturing facilites and their links to incoming raw materials and shipment of finished products.
Isolation and Screening of Microorganisms for Their Ability to Reduce the Amount of Cholesterol in a Model System E. Harmayani; J. N. Sofos; G. R. Schmidt
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.69

Abstract

he objective of this study was to isolate and screen the ability of microorganisms to reduce the amount of cholesterol in a model system supplemented with cholesterol. The cholesterol-degrading bacteria were isolated from samples of various fats and authentic strains were also used. Analyses were performed to determine the rate of cholesterol degradation in model system, effect of the medium pH on cholesterol reduction, and identification of cholesterol-degrading bacteria. Rhodococcus equi ATCC 21107, Rhodococcus equi ATCC 33706, Leuconostoc cremoris, Serratia maicescens ATCC 13880 and several bacterial isolates from fats were capable of degrading cholesterol in a model system supplemented with pure soluble cholesterol. Morphological and biochemical characteristics revealed that some of the bacterial isolates tentatively classified as belonged to the genus Pseudomonas
Bowman's Gland in Nasal Tissues: As A Possible Hastari Wuryastuti; R. Wasito
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.68

Abstract

We have investigated the Bowman's gland of the nasal cavity after in vivo study in the Sprague-Dawley rats to asses its biomarker potential in vitamin A nutritional study. Fourty-eight male weanling SpragueDawley rats at 3-4 weeks of age were allotted to four groups of 12 each and were fed diets either vitamin A-deficient or supplemented with 30.000 IU vitamin A/kg for 150 days. Rats in their respective groups were also given fume of vehicle for 150 days. Fumigation was done 2x/day for 1 hour each. Rats given vitamin A-deficient diet and fume of vehicle had the most extensive inhibition of glycoprotein synthesis in cells of Bowman's gland in the olfactory region of the nasal cavities as determined by severe loss of Alcian blue-periodic acid-Schiff staining material. Histochemical lesions were not seen in nasal cavity of vitamin A-supplemented rats
Diagnostic Value of Lipoprotein (a) in Cardiovascular Yanuartono Yanuartono; Hastari Wuryastuti; R Wasito
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.64

Abstract

This research was conducted to evaluate cardiovascular disease caused by atherogenic diets, based on immunological assay by measuring the concentration of lipoprotein (a)/Lp (a). Eighty male Sprague Dawley rats, 150-200 grams' of body weight and three months of age were used in this research. The rats were randomly alloted into four groups, 20 of each. Group I as control was fed normal diet, group 11 was fed diet containing high cholesterol, group 111 was fed diet containing high fat and group 117 was fed diet containing high cholesterol and high fat (atherogenic). After 2, 4, 8, 16 weeks on experimental diet, 20 rats were selected randomly (5 rats of each group), and blood sample were withdrawn for Lp (a) analysis. All animal were then killed and the heart were taken out for histopathological analysis. The statistical analysis for Lp (a), data showed that there were significant differences (p<0.05) among all of the treatments, high fat diet had the greatest influence on Lp (a) concentration. It can be concluded that Lp (aconcentration could be influence by high fat diet, but not by period of treatment. Lp (a) concentration seems connected with the incidence of atherosclerosis in rats. For this reason, evaluation of Lp (a) concentration could be considered as a routine procedure in general health evaluation.
Dynamic Models for Predicting the Moisture B. Rahardjo
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.63

Abstract

The main problem in storage of dry food chips is water absorption. Dried foods tend to absorb moisture from free air. Flexible packaging can reduce the water absorption on foods and as the result it may prolong the shelf lives of the products. However, most flexible package materials are not fully impermeable. The moisture of the products in the package slowly increases until it reaches the moisture equilibrium. Accordingly, the objectives of this study were to develop mathematical models for predicting and to simulate the estimation of the moisture content of food chips during stored on permeable packages. The mathematical models developed were based on water vapor migration trough a permeable film, rate of moisture sorption by foods, equilibrium moisture content and water mass balance. Samples for the experiment were food chips made from gnetum seeds of local production. The gnetum (emping) chips were placed on stainless steel cups. The mouth of the cups were covered using polypropylene plastics as the package models. The cups were stored in glass bottles. The relative humidities of the storage atmosphere in the bottles were adjusted using saturated solution of salts such that the humidity ranges were between 10% to 95%. The changes of moisture content of the fried chips were observed for about twenty five (25) days until they reach their equilibrium moisture contents. The results indicate that the dynamic models can predict the moisture contents of fried chips in package quite well. The estimation of the water vapor migration trough the plastic film seems slower than the observed moisture absorption especially at low moisture contents.
A Simplified Method for Determination of Free Fatty Acids for Soluble and Immobilized Lipase Assay Djagal W. Marseno; Retno Indrati; Yoshiyuki Ohta
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.77

Abstract

A simple and rapid method for determination of free fatty acids for soluble and immobilized lipase assay was developed. The free fatty acids could be determined within 10 min with less organic solvent used and the color developed was stable until 60 min. High correlation (r > 0.97) between fatty acids content (2 -10 pmole) and absorbance was observed for fatty acids with carbon number of 6 or higher. Hydrolysis activity of soluble and immobilized lipase could be measured with high sensitivity and reproducibility against incubation time and protein loading. The effect of various substrate concentrations and water against hydrolysis activity could also be measured. The method was suitable for routine analysis such as purification of lipase and continuous hydrolysis of fat and oil.
Textural Behavior of Ripening Sapota. Fruits B Raharjo; Tranggono Tranggono; J. S. Dethan
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.62

Abstract

Physical quality of fruits is commonly determined by their texture. The texture of fruits often depends on its maturity level. Generally the texture of fruits is quantified by their firmness that is defined as the force to attain certain deformation. However fruits can not be considered as simple elastic materials. They are more appropriately considered as non linear viscoelastic objects with three parameters. Accordingly the objectives of the study were to determine the viscoelastic parameters of fruits by impact and to relate those parameters to the sensory evaluations of the maturity of the samples. Samples were sapota fruits stored and ripened at mom temperature. The samples Were impacted onto hard surface and the impact forces were recorded using a computer. The impact forces were analyzed to determine the viscoelastic parameters. The maturity indices of the samples were determined by sensory evaluation and then compared to the impact parameters. The results indicated that the impact parameters can be related to the maturity index. It seems that the maturity of fruits can be determined by impact.
Mutation Technique for Increasing the Production of Antibacteria Lactobacillus plantarum TGR-2 Sebastian Margino; Sri Winarti; Retno Indrati; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.71

Abstract

Production of antibacteria of Lactobacillus plantarum TGR-2 was carried out by mutation technique using UV radiation and chemical mutagenic agent (acrydine orange (AO), ethyl methane sulfonate (EMS), and N-methyl-N-nitro sulfonate nitrosoguanidine (NTG). As a marker was applied chloramphenicol for 10 ppm. Total 214 mutants were obtained from all of the treatments and then screened based on their activities against Staphylococcus aureus FNCC 0047 as bacterial indicator, using agar diffusion and turbidimetric assay techniques. Results showed that 24 mutants could produce higher amount of antibacteria and two of them, NTG and acrydine orange treatments, had higher stability than others. Characterization of two mutants, determination of biochemistry traits and optimization of antibacterial (bacteriocin) production were done. The product showed that UV-15, EMS-10, AO-6 and NTG-21 mutants could produce antibacterial substance 3,90, 4.40, 3.40 and 4.17 AU/ml for 16, 12, 12, and 16 hours incubation, respectively, compared to Lactobacillus plantarum TGR-2 which produced 1.07 UA/ ml for 24 hours incubation.

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