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Indonesian Food and Nutrition Progress

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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.

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Articles 186 Documents

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The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker Nurul Meutia Agustiari; Ratna Ibrahim; Titi Surti
Indonesian Food and Nutrition Progress Vol 15, No 2 (2018)
Publisher : Indonesian Association of Food Technologists

Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life

Microencapsulation of Crude Folic Acid Extract from Chayote (Sechium edule Jacq. Swartz) with Ionic Gelation Method Johana Novita Paulina Purba; Herla Rusmarilin; Zulkifli Lubis
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Chayote is a plant which grow and develop throughout the year, contains of 93 mcg/100g folic acid. The aim of this research was to determine the ratio of sodium alginate with pectin and CaCl2 concentration coating to produce microcapsules of crude folic acid extract. Four phases of study was done, namely the manufacture of folic acid extract, manufacture of microcapsules with ionic gelation, analysis of folic acid content in the microcapsules, and the analysis of folic acid after storage of one week. Folic acid extract was made by maceration using alcohol 70% at pH 6, preparation of the microcapsules was using sodium alginate with pectin and folic acid was analysed using HPLC. Folic acid extract showed antioxidant activity of 98,1% with folic acid of 0,16 mg/kg. Microencapsulation of folic acid extract results showed the highest antioxidant activity was formed in alginate ratio of 70% to 30% pectin and CaCl2 concentration of 0.1 M i.e. 62.77 mg/kg. Folic acid is an antioxidant, highest antioxidant value folic acid was analyzed, treatment was in alginate ratio of 70% to 30% pectin and CaCl2 concenration at 0.1 M i.e. 3.06 mg/kg, after one week at room temperature is became 2.39 mg/kg.

Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion Iffah Muflihati; Djagal Wiseso Marseno; Yudi Pranoto
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.

Some Functional Properties of Blondo-Calcium Mix Hani Putranto; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 1, No 1 (1994)
Publisher : Indonesian Association of Food Technologists

Blondo is a solid residue of the wet coconut milk oil extraction process. The oil extraction from coconut milk, which is facilitated by adding Ca2SO4, produced blondo-calcium mix residue. This residue was studied for its stability as a high protein food ingredient. Blondo-calcium mix contains 77.6% protein with water retention capacity of 2 ml water/g (less than skim milk powder but greater than casein) and oil retention similar to those of skim milk powder or casein. The emulsion capacity of blondo-calcium mix was slightly lower (70%) than that of skim milk powder or casein at pH 6 and 8 but slightly higher at pH 2 and 10. The emulsion stability of blondo-calcium was lowest at pH 4 and 6, but highest at pH 2. Blondo-calcium mix is probably best to be used in a low pH food emulsion system (such as in non-dairy yogurt)

The Promoting Effects of 2, 3, 7, 8-Tetrachlorodibenzo-p-Dioxin on Nasal Tumors in Sprague-Dawley Rats R Wasito
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

It was hypothesized that exposure to environmentally relevant dietary levels of 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin (TCDD) or 2, 2', 4, 4', 5, 5'-hexachlorobiphenyl (245- HCB) could cause the development of nasal tumors and a combined exposure to these compounds could have a potentiating effect on tumor development. Thirty days after partial hepatectomy and NDEA administration, groups of 12 or 24 female Sprague-Dawley rats were fed a basal diet or diets containing 10 ppt TCDD, 10 ppt TCDD, 5 ppm 245-HCB, 10 ppt TCDD and 245-HCB or 100 ppt TCDD and 245-HCB for 140 days. Basal diets were fed from day 140 unit rats were killed on day 210 or day 420. Results indicated that TCDD or a combination of TCDD and 245-HCB significantly increased the incidence of nasal tumors by day 420. However, a combined exposure to TCDD and 245-HCB had no potentiating effect on the incidence of nasal tumors.

Kinetics and Substrate Partitioning in the Polyphenol Oxidase-Catalysed Oxidation of Catechol in a Two-Phase System Tyas Utami; D.L Pyle
Indonesian Food and Nutrition Progress Vol 5, No 1 (1998)
Publisher : Indonesian Association of Food Technologists

The kinetics of catechol oxidation catalysed by polyphenol oxidase in two-phase systems with mixtures of lauryl alcohol and hexane as the solvent phase is investigated, with particular reference to the effect of partitioning of catechol on the enzyme kinetics. Theory is developed to derive a relationship between the apparent K. and the intrinsic or 'true' Kn. The theory predicts that substrate partitioning should not change %Cue but that the relationship between the apparent and intrinsic K,, values should depend on the phase volume ratio and the partition coefficient. The theory shows good agreement with the results and gives a consistent K. value.

Antioxidant Activity of the Extractof Tropical Rhizomes Umar Santoso
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

The objectives of the present research was to evaluate antioxidant activity of the extracts of several rhizomes, i.e., kencur (Kaempheria galanga), laos (Alpinia galangan), temulawak (Curcuma xanthorrhiza), temugiring (C. viridoflora), temuireng (C. aeruenosa), temukunci (Boesembergia pandurata), ginger (Zingiber officinalle), and turmeric (C. domestica). A certain quality of powdered sample was extracted with acetone and with ethanol. After evaporation the extracts were dissolved in methanol at a given concentration and then assayed for radical scavenging activity by DPPH method. The extracts were then evaluated for antioxidant activity in linoleic acid system by monitoring peroxide value. The results show that among the ethanolic extracts, radical scavenging activity of ginger was the most potent, followed by temulawak, while kencur was the lowest. Compared with BHA (300 µg/mL), radical scavenging activity of ethanolic extract (1%) of rhizomes were higher except temuireng and kencur. Among the acetone extracts, the highest and the lowest activity were also ginger and kencur, respectively. In linoleic acid buffer system, the trend of the activity among the extracts of rhizomes were also the same as monitored by peroxide value.

Review: Prevention and Reduction of Mycotoxin by Antagonistic Microorganism Winiati Pudji Rahayu
Indonesian Food and Nutrition Progress Vol 15, No 2 (2018)
Publisher : Indonesian Association of Food Technologists

Mycotoxin is widely known as one cause of foodborne disease, produced by toxigenic fungi. Any country should be aware about this high risk potency by knowing the mycotoxin, affected commodities, fungal sources, and toxicity effect to human or animal. Controlling mycotoxin could be done by physic, chemical, and biological methods. The microbial characteristic used for biological agent should be evaluated including the inability to produce toxic substance, tendency to multiply, colonize, survive, safety, and applicability to the environment. Studies related to mycotoxin biocontrol by using antagonistic microorganism can be focused on (1) the effect to the mycotoxin, (2) the growth of microorganism, or (3) the application to food both raw material and processed products. Consideration to combine more than one species of microorganism instead of a single species also has been taken to achieve more effective result. For example, S. cerevisiae has been used together with LAB to control certain mycotoxin. Further studies are needed to develop the possibility of other biological agents and the effect of their application, which in the next have the potency as manufacturing products.

GEOTHERMAL-SLUDGE-BASED SODIUM SILICATE CATALYST DEACTIVATION IN METHYL ESTER PRODUCTION PROCESS Inasanti Pandan Wangi; Indra Perdana
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

The deactivation of solid catalyst is one of the catalyst parameters that has to be known to predict how long catalyst can be used to catalyze a reaction. In this research, the catalyst was applied to catalyze the transesterification of corn oil with methanol. Sodium silicate was produced from NaOH and silica was extracted by gelation method from Dieng Geothermal Power Plant solid sludge which had 55% of silica content. Sodium silicate catalyst was activated by calcination process at 400oC, with heating rate of 20ºC/min, and holding time of 3 hours. The transesterification was run at 60oC, methanol and corn oil mole ratio of 9:1 and 5% (w/w) catalyst for 60 minutes. The sample was taken at 0, 5, 10, 20, 40 and 60 minutes after corn oil was poured into the flask. The used catalyst was separated from the reactant and product, was then washed with methanol and was heated at 120 oC in the oven for 2 hours until it dried. The catalyst was then used for catalyzing the next experiment run for the next four cycle. This research showed that the conversion of the reaction decreased with every reaction cycle. The most fitting reaction kinetics was modeled with second order kinetics. The highest conversion obtained using fresh catalyst was 91,67%.

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids Sonia Sonia; Elisa Julianti; Ridwansyah Ridwansyah
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.

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