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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 6 Documents
 1 
Search results for , issue "Vol 6, No 1 (1999)" : 6 Documents clear
Requirements and Procedures for Meat Import in Indonesia and the U.S.A. : A Comparative Study Sri Raharjo
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.73

Abstract

In order to protect the consumers from zoonosis diseases and to assure the wholesomeness of imported meat from abroad, a decree on requirements for and supervisions of the importation of meat has been issued by the Minister of Agriculture in 1992. The decree, however, has not been adequately socialized to general public until now. Indonesian meat consumers also have to know how the existing decree measure up with similar regulation in other meat importing country such as the United States of America. The recent debate on the possibility of importing beef from India can be used as a test for the Directorate General of Livestock of the Repbulic of Indonesia in enforcing the decree. The Indonesian and the U.S. requirements and procedures for importation of meat have many things in common. There are, however, at least three major point of differences worth to consider. First, the halal certificate is a must for meat imported into Indonesia. Second, drug and chemical residues are strictly enforced by the FSIS for meat imported to the U.S. Third, the Indonesian National Standard of meat (especially beef) is not adequately prepared to accomodate the imported meat quality and safety specifications
Immobilization of Lipase from Rhizopus delemar on Polyethylene Membrane Retno Indrati; Djagal W Marseno; Yoshiyuki Ohta
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.67

Abstract

Rhizopus delemar lipase was immobilized by physical adsorption onto polyethylene membranes. The influence of membrane pore size and thickness on enzyme activity was studied. The immobilization efficiency was higher for the thicker membrane than thin one, this related to the large excess of area that the enzyme can occupy. The immobilization efficiency was also affected by enzyme loading, in which suppression was occurred at high enzyme loading. At the initial rate of hydrolysis reaction, the amount of enzyme bound, concentration of substrate, and membrane's thickness as related to the limitation of the substrate transfer affected the production of fatty acid. The thin polyethylene membrane was the best support since the enzyme immobilized on this support was stable during storage and possessed higher degree of hydrolysis and ability for subsequent reuses. Both membranes were regenerable by washing for fresh enzyme immobilization.
Utilization of ATP and Its Derivatives as an Index of Freshness of Nila (Oreochromis niloticus) During Storage Djagal W Marseno; Sudarmanto Sudarmanto; Retno Indrati
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.75

Abstract

The role of a reliable and reproducible, index of fish freshness, is important. The objective of this research was to examine the utilisation of ATP and its derivatives (expressed as K-value) as an index offish freshness using Nila (Oreochromis niloticus) as a model of study. K-value is [(Inosine + Hypoxanthine) / (ATP + ADP + AMP + IMP + Inosine + Hypoxanthine)] x 100%. Live fish were killed, packed individually using polyethylene bag and stored at 4 and 28°C. At defined time, some fishes were examined their ATP and its breakdown products using a reverse phase HPLC system. The results showed that ATP, ADP and AMP were degraded rapidly and disappeared within 12 ho urs. Degradation of IMP in the samples stored at 4°C was slower than those of samples stored at 28°C. Interestingly, the accumulation of Inosine occurs only in the samples stored at 28°C while the accumulation of Hypoxanthine occurs only in the samples stored at 4"C. The data suggested that the activity of IMP-degrading enzyme (5'-nucleotidase) at 4"C was higher than that of Inosine-degrading enzyme, but at 28°C both enzymes have similar activities. Linear regression analysis between K-value and storage time showed that increasing rate of K-value or rate of the lowering freshness of samples stored at 28"C was 4 times higher than that of samples stored at 4°C. Limits offish acceptability (K-value 60%) of Nila stored at 28 and 4"C were reached at 12 and 72 hours, respectively. The results confirmed that K-value was the best as an index offish freshness compared with IMP, Inosine and Hypoxanthine and it could be used as an index of freshness of Nila (Oreochromis niloticus) during storage.
Identification and Analysis of Influence of Quality Costs on the Percentage of Damaged Cans (A Case Study in PT Margo Redjo, Yogyakarta) Linda Linda; Slamet Sudarmadji; Moch Maksum
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.65

Abstract

In the present study, quality cost elements, such as: prevention cost including the prevention costs during can exhausting, seaming and sterilization; appraisal costs including the appraisal cost during can seaming, sterilization and product quality control; internal failure costs including rework costs and those due to thrown away product, are identified to obtain normal or undamaged (not inflating, croocked, and leak) can quality. Whereas the external failure cost is assumed to be inexist.The result of the research shows that the index of quality cost of Margo Redjo mushroom canning factory during 1997 has tended to decrease. For every Rp1.000.000,00 increase in prevention cost cause the percentage of the buckled can to decrease in exhausting phase (1,29%), in can seaming phase (9,78%), in sterilization (1,03%), and in cost or wage for quality control manager (2,94%). Whereas for every Rp.1.000.000,00 increase in appraisal cost during the can seaming will increase the damaged can to 1,73%. This shows that the increase in final product for the appraisal causes the rework cost to increase. The appraisal of the final product as fire fighting action is not capable of improving the damaged can percentage. The most influential quality cost element for the damaged can is the prevention cost during the can seaming phase (48,83%), QC manager salary (24,45%), appraisal cost during sterilization and final product quality control (22,60%) appraisal cost during the can seaming phase (20,14%), and prevention cost during the sterilization phase (17,64%). The optimum quality cost is obtained atIndimesian Food and Nutrition Progress, 1999 Vol 6, 110.Rp11.538.461,00 with the percentage of damaged can of 2,3%. This amount of quality cost gives the company to avoid the damaged can to 17%.
Production of Raw Cassava Starch-Digesting Amylase of Streptomyces sp. No.4 by Solid State Fermentation Dyah Primarini; Yoshiyuka Ohta
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.72

Abstract

The effect of culture conditions and medium components on raw cassava starch-digesting enzyine production were investigated with Streptomyces sp. No. 4 under solid state fermentation. The enzyme production on a basal solid medium cbmposed of rice or wheat bran as a main component by the strain reached the maximum after 3 days cultivation. The optimum pH, temperature, moisture content of medium for the enzyme production were around 6.0, 35C and 50-60%, respectively. Addition of 12%(w/w) raw cassava starch, 0.24%(w/w)CSL and 20 mM MgS0 4 into those medium improved the enzyme production. The maximum production of the enzyme on improved medium was performed after 4 days cultivation. The main enzymatic products from hydrolysis of raw and gelatinized cassava starch by the enzyme were mainly maltose and maltotriose.
Immobilized Lipase - Catalyzed Fish Oil Hydrolysis in Organic Solvent Tyas Utami; Erryana Martati; Pudji Hastuti; Eni Harmayani
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.70

Abstract

Immobilized lipase from Mucor miehei catalyzed the hydrolysis of cod liver oil in the presence of hexane was studied. The research was conducted to observe the effect of hexane on degree of hydrolysis, glyceride profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents. Enzymatic hydrolyses were carried out in a waterbath shaker at 50°C for 48 hours. Reaction mixtures contained of 1 g cod liver oil, hexane, Tris HCl buffer pH 7.5, and 10% (w/w oil) immobilized enzyme. Addition of various amount of hexane decreased the degree of hydrolysis and changed glyceride profile. Hexane to buffer ratio of 1:9 and 9:1 yielded 77% and 64% hydrolyses respectively. The results showed that degree of hydrolysis was affected by the oil concentration in the solvent system, not by the oil concentration in the overall system. It was observed that after hydrolysis, EPA dan DHA contents in the forms of glycreride and free fatty acid were higher in the addition of hexane than that of in the absence of hexane

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