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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 6, No 2 (1999)" : 5 Documents clear
Xerophilic Moulds Isolated from Salted and Unsalted Dried Fish from Traditional Markets in Jakarta I. Santoso; I. Gandjar; R. D. Sari; N. D. Sembiring
Indonesian Food and Nutrition Progress Vol 6, No 2 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.82

Abstract

A study was carried out on the mycoflora of utz salted (30 samples) and salted (30 samples) dried fish sold at traditional markets in Jakarta and vicinity. Only the moulds growing directly on the surface on the fish were isolated. The isolates were identified until the species level using the common suitable recommended media. For examination of their xerophilic features DG18% Agar was used. The species isolated from both kind of samples belong to the genera Absidia, Aspergillus, Chaetomium, Cladosporium, Doratomuces, Fusarium, Moniliella, Mucor, Neurospora/Chrysonilia, Nigrospora, Rhizopus, Sordaria, and Syncephalastrum. The strong xerophilic isolates belong to the species Aspergillus awainori, Asp. carbonarius, Asp. glaucus, Asp. tamarii, and Eurotium glaucus.
Evaluation of Organoleptic and Nutritional Characteristics of Traditionally Processed Shrimp Products Based on Its Quality Grade Endang Sri Heruwati; Endang Pratiwi; Nur Retnowati
Indonesian Food and Nutrition Progress Vol 6, No 2 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.81

Abstract

It is very common that to fit with the market segment, processor produces varied quality grade of product with different prices. However, there is no clue that the quality grade represents the organoleptic and nutritional characteristics of the product. And observation on organoleptic and nutritional characteristics of shrimp crackers (kerupuk udang), paste (petis udang), and cake (terasi udang) obtained from some processor in. Sidoharjo, East Java, have been conducted based on product quality grade. Organoleptic characteristics of the three kinds of product in term of product appearence, taste, odor, and texture were assessed by sensory judgement, white measurement of linear expansion was applied only to fish crackers. Protein, carbohydrate, and ash contents were used as parameters for nutritive value. Result of evaluation revealed that for shrimp crackers, there were differences in protein and carbohydrate content between different quality grades and different prices. It seemed that the quality grade, and product price, which is determined by the processors, could represent the nutritive value in term of protein and carbohydrate content. On the contrary, there were no difference on organoleptic characteristics, ash content, and linear expansion of all grades of products. For shrimp paste, there were no significant differences on all quality attributes nor the prices. In this case, the quality grade and price did not represent the organoleptic and nutritional characteristics of the product. As for shrimp cake, differences among the product grade were assessed only on organoleptic characteristics, not the nutritive values. Based on this results, it seems that quality grading by the processor, and so does the product price, did not always represent the organoleptic and nutritional quality of the product. To overcome this, Indonesian Food and Nutrition Progress, 1999 Vol 6, no. 2 it is now the time to develop and implement a process and product standardization of traditional processed shrimp, especially shrimp crackers, paste, and cake in Indonesia, as to give assurance to the consumers to get appropriate organoleptic and nutritional quality of the product equal to the amount of money they paid.
Effects of Particle Size of Rice on Resistant Starch and SCFA of the Digesta in Caecostomised Pigs Y. Marsono; David L. Topping
Indonesian Food and Nutrition Progress Vol 6, No 2 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.80

Abstract

A study on the relation between particle size and resistant starch (RS) has been conducted in pigs. The objectives of the study was to investigate the effects of particle size of rice (whole rice and rice flour) on the starch escaping digestion and volatile fatty acids (VFA) concentration in the large bowel of pigs fitted with a caecal cannula. Four pigs were caecostomised and given 4 diet different in particle size and NSP content e.i. Whole brown rice (WB), fine brown rice (FB), whole white rice (WW) and fine white rice (FW) for 8 days. There was a washed-out period of 6 days between changes of diet. Caccal content was taken every 2 hour (2-16 hours and 24 hours after feeding) by withdrawal through a plastic tube. The di gesta were analyzed for starch (RS) and VFA. it was found that concentrations of starch in caecal contents was the same when the animals fed cooked fine white and or fine brown rice diets. The caecal starch concentrations in animals fed the fine product varied from 15 to 44% of the values in animals fed the whole product, or brown rice and 18% to 45% for white rice. The presence of NSP was rather less important even though fibre is known to inhibit starch digestion. Differences in the particle size of rice did not affect concentration of the total VFA in the caecal contents. Small differences were found in the molar ratios of the major VFA with the butyrate being highest when pigs fed whole brown rice and lowest when the animals fed whole white rice.
High w-3 Fatty Acid Eggs Produced by Laying Hens Fed with Sardine Oil Umar Santoso; M. Nur Cahyanto; Dwi Sulistiawati; Zuprizal Zuprizal; Hari Eko Irianto
Indonesian Food and Nutrition Progress Vol 6, No 2 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.79

Abstract

The objective of the present research was to examine the effects of feeding laying hens with sardine oil on the co-3 fatty acids levels of the egg yolk. Results of the study show that changes in the composition of the diet influenced the fatty acid composition of the yolk lipid. Diets with sardine oil from 2 to 8% significantly increased co-3 PUFAs content of the yolk. The increase of w-3 PUFAs was predominated by docosahexaenoic acid (DHA); followed by eicosapentaenoic acid (EPA), and a-linolenic acid (ALA). In term of egg weight basis, the increase of 0-3 PUFAs in egg due to sardine oil consumption. .was from 8.17mg/egg in diet without sardine oil to 102.27 mg/egg in diet with 2% sardine oil, and 232.63mg/egg in diet with 8% sardine oil. (0-6 PUFAs especially arachidonic acid tended to decrease with the increasing intake of sardine oil. Diets with sardine oil significantly (P<0.05) decreased the cholesterol content of the yolk compared to that without sardine oil. Cholesterol content of the eggs produced by laying hens fed with 2% sardine oil was 191.73 mg/egg significantly lower than that of egg produced by laying hens fed without sardine oil. The cholesterol content of 179.74 mg/egg was produced by hens fed with diet containing 8% sardine oil, this was lower that that of egg produced by the commercial feed of 208.09 mg/egg.
Detention of Food Exported from Indonesia to the USA Sri Rahardjo
Indonesian Food and Nutrition Progress Vol 6, No 2 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.83

Abstract

Agricultural products are expected to survive as export commodities under severe economic crises. Such an expectation could not be fully achieved due to the fact that some Indonesian food commodities exported to USA were held under detention by FDA. The detained food products were mostly cocoa bean, canned tuna, frozen shrimp and fish. Cocoa bean detention was due to the presence of filth and foreign objects, while for frozen shrimp and fish were due to the presence of filth, inadequate sanitary handling, and Salmonella contamination. Detention of canned tuna shipments were due to the presence of filth, decomposition, no accompanying canning schedule process document, or no compliance with the labeling requirements. Especially for cocoa bean export to USA up to present Indonesia has been subjected to automatic detention. Quality management and food safety, against the potential Indonesian export commodities should he improved to he able to compete in global market.

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