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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 186 Documents
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Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making Imanuel Medy Pasanda; Edi Suryanto; Gregoria Djarkasi
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1893.632 KB) | DOI: 10.22146/ifnp.45793

Abstract

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.
Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides Marta Tika Handayani; Retno Indrati; Muhammad Nur Cahyanto
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.023 KB) | DOI: 10.22146/ifnp.46733

Abstract

Tempeh is a fermented food that is good for health and has high nutritional value. Koro kratok tempeh is one of tempeh which is made from non-soybean legumes. The fermentation process will convert macromolecular compounds to micromolecules thereby increasing bioavailability and providing functional properties. This study aimed to find out the chemical properties of koro kratok tempeh and the effect of peptide molecular weight of koro kratok tempeh on ACE inhibition activity. The results show that koro kratok seeds contained 20.66% protein which total hydrophobic amino acid was 3.32% (w/w protein). This hydrophobic amino acid was higher than that soybean, indicated that koro kratok (Phaseolus lunatus) has a potential producing ACE peptide inhibitors. The koro kratok seeds had ACE inhibitory activity  19.72%. This activity increased to 84.97% when the seeds were fermented for 48h to become tempeh. Peptide fractionation showed that the smaller the molecular weight of the peptide, the higher the ACE inhibitory activity.
Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe Suci Apsari Pebrianti; Muhammad Nur Cahyanto; Retno Indrati
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.446 KB) | DOI: 10.22146/ifnp.46921

Abstract

Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentation of pigeon pea tempe and aimed to determine the optimal fermentation time to obtain pigeon pea tempe with the highest ACE inhibitory activity. Seeds were inoculated with Raprima® (0.02% w/w) containing Rhizopus oligosporus spores and fermented for 0-96 h. Protein pattern, degree of hydrolysis (DH), soluble protein content and ACE inhibitory activity were observed during fermentation. The result from SDS-PAGE shows that protein hydrolysis occurred after 12 h fermentation, marked by the appearance and greater intensity of protein bands with low-molecular-weight (60 kDa). An increase in DH and soluble protein content were detected during the fermentation and reached a maximum of 23.99% and 3.15 mg mL -1 at 96 h fermentation, respectively. The ACE inhibitory activity increased with fermentation time and pigeon pea tempe fermented for 48 h (76.14%) has the highest ACE inhibitory activity with IC 50 values of 0.65 mg mL -1 . It could be concluded that the optimal fermentation time to obtained pigeon pea tempe with the highest ACE inhibitory activity is for 48 h of fermentation.
Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce Hanifah Nuryani Lioe; Diana Ayu Nindita; Warsono El Kiyat
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.48999

Abstract

Salty soy sauce subjected in this study is a variety of commercial soy products in Indonesia. Chromatographic profiles linked to taste dilution analysis of the soy sauce were analyzed by Sephadex G-15 gel filtration chromatography followed by RP-HPLC. The results showed that there were 4 umami fractions (Fractions I − IV) obtained by Sephadex G-15 separation. Chromatographic profiles at 254 nm could show the differentiation of the four fractions and then their RP-HPLC profiles were proven to be different from each other. Fraction III which contained 65% of the soy sauce dry matters, had the highest umami intensity with umami TD factor of 256, meanwhile, this fraction was tasted salty due to the salt contained in the soy sauce. Fraction III was dominated by the later peaks in the RP-HPLC chromatogram, which was more hydrophobic. The hydrophobic components were commonly tasted bitter, perhaps in the commercial salty soy sauce, the taste interaction between the umami and bitter components might have occurred.
Anthocyanin From Bauhinia purpurea Flower: Extraction, Color Characteristic, and Stability Abdullah Muzi Marpaung; Darinda Pusha Djani; Della Rahmawati
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.52037

Abstract

The determination of the best temperature (45, 60, and 75 °C) and time (30, 75, and 120 minutes) to extract the anthocyanins from Bauhinia purpurea (BP) flower powder was studied.  The anthocyanin was extracted using 40 ml of 1 N HCl/g powder with continuous shaking. Based on the total monomeric anthocyanin (TMA), the best extraction temperature and time were 45 °C and 30 minutes, respectively. The BP extract exhibited relatively high red color intensity (CI) at pH ≤ 3 and almost colorless at pH 4 – 6. Meanwhile, at pH ≥ 7,  the color was unsuitable for food applications due to the high browning index. Hence, the best performance of BP extract was at pH 3. At this pH, the stability of BP extract was relatively high with the t 1/2 of CI and TMA at 30 °C was 70.30 and 72.89 days, respectively. Nevertheless, the extract was sensitive to heat as represented by the high activation energy (Ea). The Ea of CI and TMA was 64.50 kJ.mol-1 and 90.19 kJ.mol-1, respectively. The study showed the potential of BP extract as a red food colorant at pH 3 processed by relatively mild heat treatment. 
Hurdle Technology: Principles and Recent Applications in Foods Nura Abdullahi; Munir Abba Dandago
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.52552

Abstract

The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.
The Role of Food Science and Technology for Indonesian Indigenous Food Product Development to Achieve Food Security Winiati P. Rahayu; Irma Septiani
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.53294

Abstract

Food insecurity is remaining an unsolved problem since the continuous increase in human populations demands an increased supply of food. The objective of this paper was to present Indonesian indigenous food product development as an answer to the food security problem. It could be conducted by presenting the potentials of indigenous foods, creating advances in food technology, and arranging strategies that needed to develop indigenous food products, particularly as a food technologist. The suggested strategies were: choosing the raw material that is abundantly available in the local area, assessing its superiorities, doing a feasibility study, enhancing the food product’s safety and quality by applying good manufacturing practices and using environmentally friendly packaging, and promoting the products through modern channels such as the supermarket. This would allow nutritious and safe indigenous food products to become competitive and widely impacting food products that can bring food security into a reality.
Brownies From Mangrove Fruit Flour: The Use of Variation of Flours as An Alternative to High Food Nutrition Sumartini Sumartini; Kurnia Sada Harahap; Apri Mujiyanti
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.55188

Abstract

Brownies is a popular high-calorie snack.  In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour).  The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference.  The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition.  The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval.  The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively.  401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%. 
Oligo-Glucomannan Production from Porang (Amorphophallus oncophyllus) Glucomannan by Enzymatic Hydrolisis Using β-Mannanase Anggela Anggela; Widiastuti Setyaningsih; Santad Wichienchot; Eni Harmayani
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.57217

Abstract

Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed to  produce POG under optimal conditions by controlled enzymatic hydrolysis process. The PGM flour contained 96.12% of indigestible carbohydrates. The optimum condition of enzymatic hydrolysis producing the highest reducing sugar was as follows: temperature 37 °C, pH 5.5, a ratio of enzyme to the substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed that 99.45% of the resulting POG consisted of oligosaccharides with a degree of polymerization (DP) 3. Hence, the PGM utilized in this study has been proven as a potential substrate for POG production. Additionally, the resulting POG was considered as a functional ingredient due to has prebiotic potential.
Retrogradation Properties of Heat Moisture Treated (HMT) Sago and Arenga Starches Dede Robiatul Adawiyah; Tomoko Sasaki; Kaoru Kohyama
Indonesian Food and Nutrition Progress Vol 17, No 2 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.44080

Abstract

This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoelasticity as rheological and syneresis level. The autoclaving procedures prepared the HMT starches at 20% moisture content and warmed to 120 °C for 60 min and 90 min for sago and arenga starches, respectively. The Avrami equation was used to express starch retrogradation kinetics based on gelatinization enthalpy (ΔH). The Avrami exponent (n) of HMT and native starches were close to 1.0 (0.77 – 1.20) indicates rapid nuclei growth of the crystal. HMT has a significant influence on the retrogradation of sago starch, both from the values of n and k of the Avrami equation. On the other hand, it does not have a significant effect on arenga starch. Based on the thermal approach (DSC), HMT significantly affects sago starch’s retrogradation rate, but there was no effect on arenga starch. The influence of HMT on the retrogradation rate of arenga starch was observed on rheology and syneresis approaches, although it was not as high as sago starch.

Page 13 of 19 | Total Record : 186

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