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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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Physical and Chemical Characteristic of Young Coconut Leaves (Cocos nucifera L.) as Traditional Packaging Uswatun Hasanah; Edlina Putri Sukma Dewi; Umar Santoso; Supriyadi Supriyadi
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.46769

Abstract

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 °C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.
Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material Swastika Dewi; Supriyadi Supriyadi; Umar Santoso
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.46786

Abstract

Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis including leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001  mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified.
Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste Kresna Mulya Santosa; Supriyadi Supriyadi; Sri Anggrahini; Yudi Rahmadian
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.52241

Abstract

Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the best cupping score was the samples fermented with the addition of 0.55% fructose with a total score of 85.25 compared to honey (H) and Fullwash (FW) samples. Fermentation with the addition of 0.55% fructose could produce better coffee compared to samples (H) and (FW). Fermentation with the sugar addition of 0.55% could affect non-volatile components such as soluble sugars, organic acids, amino acids, caffeine, and chlorogenic acid. The content of chlorogenic acid and caffeine analysed by HPLC was found relatively stable in green and roasted beans. Amino acids analysed by LCMS showed glutamate was the highest amino acid in all samples and were supposed to have a role in Maillard reaction contributing to coffee flavor. In conclusion, fermentation with the addition of 0.55% sugar in coffee processing could generally enhance the coffee flavor for brew taste with its potential as functional drink.
Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain L. Sophia Devi; Vineet Kumar; Anita Rani; Trupti Tayalkar; Priyanka Mittal; Aseem Kumar Anshu; Thangjam Anand Singh
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.58664

Abstract

Hawaijar is an ethnic fermented soy product from the North-East region of India. The information on the effect of soybean genotype and the Bacillus subtilis strain used for inoculation for preparing the product on the fatty acid composition, the level of antinutritional factors, such as Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI), and oligosaccharides is not available. In the present study, Hawaijar was prepared from two soybean genotypes using two different strains of Bacillus subtilis and investigated for the concentration of the above-mentioned biomolecules. The results showed the significant effect of genotype used on oleic, linoleic, and α-linolenic acid of the product. KTI and BBI were found absent in Hawaijar prepared from these two genotypes and two strains. Flatulence-inducing factors like raffinose and stachyose were found in very low concentration irrespective of genotype and strain. Retention of sweetness-imparting sucrose and maltose concentration in Hawaijar was genotype-dependent.
THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS Nwozo Sarah Onyenibe; Julius Oluwaseun Oluwafunmilola; Stanley Udogadi Nwawuba
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.45545

Abstract

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.
RETRACTED: PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT Dwi Hartanti; Nur Annisa Septiyaningrum; Alwani Hamad
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.50381

Abstract

We found this paper already published in the Journal of Food Quality and Hazards Control 2020: 7 (2): 84-93 with the title "Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat". http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-852-1&slc_lang=en&sid=1 We retract the publication under the title "PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT" Volume 16 No. 2 2019 http://dx.doi.org/10.22146/ifnp.50381 The document and its content will be removed from the Indonesian Food and Nutrition Progress journal.
Effect of Temperature and Drying Time on Angiostensin Converting Enzyme (ACE) Inhibitor and Antioxidant Activity of Soybean (Glycine max L.)- Jackbean (Canavalia ensiformis L.) Mix Grains Tempeh Flour Diah Ayu Puspasari; Andriati Ningrum; Sri Anggrahini
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.53535

Abstract

The increase of hypertension sufferers encourage the development of functional foods. The presence of tempeh mixed grains of soybean and jackbean contains bioactive peptides as antihypertensive and antioxidant agents encourage the development of functional food such as tempeh flour of mixed grains. The research was aimed to investigate the effect of temperature and drying time on functional properties, asam amino acid profile, and isoflavone compounds. The different drying temperatures (50 oC and 70 oC) and drying time  (6; 8; and 10 h) were applied on soybean and jackbean tempeh (1:1) w/w) for making the mixed grains tempeh flour. The Angiotensin Converting Enzyme (ACE) inhibitor activity, antioxidant activity, and total phenolic, amino acids profile, and isoflavone content of the flour were analyzed. The result showed that the best tempeh flour of mixed grains was obtained by drying at 70°C for 8 h with ACE inhibitor activity of 86.04%, antioxidant activity of 55.34% and total phenolic of 3.98 mg/g DB. This flour contained amino acids related to ACE-Inhibitor peptide precursors (glutamic acid and leucine), antioxidant peptide precursors (phenylalanine and histidine) as well as isoflavone compounds (daidzein and genistein). This finding reveals that drying temperature and time affected the functional properties, amino acids profile and isoflavone compounds.
Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour Eni Harmayani; Nasser Farid Geraldo; Agnes Murdiati
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.57223

Abstract

The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks. In order to improve sensory, physicochemical and nutritional content of kluiklui, different types of flour enriched kluiklui (FEK) were produced by incorporating native banana flour, or type-3 resistant starch banana flour at two levels (4 and 5%) and 1% porang glucomannan (mass basis) in this study. The produced kluiklui were evaluated for physicochemical, sensory and nutritional properties and were compared with a control kluiklui made from 100% partially defatted peanut paste. The samples with 1% porang glucomannan and those with combination of 4% type-3 resistant starch banana flour and 1% porang glucomannan achieved the highest consumer acceptance with overall acceptability value 5.53 and 5.40, respectively. The developed products were found to be highly nutritious in terms of protein and carbohydrate. However, the products had higher value of moisture content and required further drying. The indigestible fraction was also increased in the formulated kluiklui which is attributed to the synergistic presence of fiber. Sample containing 4% type-3 resistant starch banana flour and 1% porang glucomannan exhibited the highest indigestible fraction content (30.76%). Our results showed that the nutritionally and sensory accepted flour enriched kluiklui can be prepared using banana flour and porang glucomannan.
Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium) Vithal Balavant Kudachikar; P Geethanjali; Prakash Om; Kumar Amarjeet; Athar Singh Chauhan
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.58203

Abstract

The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-serve (RTS) beverages from green tomato juice at low temperature (LT, 4±1 °C) up to 90 days. The results indicated the α-tomatine content in green tomato juice and in RTS beverage was found to be 43.23±3.59 mg/100 mL and 3.94±0.21 mg/100 mL respectively. The stability of the product stored in a Brown glass bottle (BB) container was excellent with better retention of α-Tomatine (2.31±0.29 mg/100 mL), total phenolic content (1.42 mg GAE/100 mL), ascorbic acid (17.66 mg/100 mL), total chlorophyll (1.07 mg/100mL) and viscosity (15.46 cp), with high sensory scores (7.6) as compared to the quality of the product (with 6.8 sensory scores)stored in a white glass bottle (WB) container. The microbial counts of products stored in both containers after 90 days indicated within the permissible limit.
Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning Anggita Nugrahanto; Sutardi Sutardi; Umar Santoso
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.62700

Abstract

Coconut processed products (coconut cream) are widely used in the food field. However, various ways, such as addingKeywords:coconut cream, cream separator, cold method, sago starch, rendang seasoningstarch and surfactants, still need to be made to improve the stability of coconut cream. This study aimed to evaluate the addition of starch and surfactant on the stability of coconut cream and its use as an ingredient of rendang seasoning. The separation of coconut milk into coconut cream was conducted using the cold (4oC for ± 18 hours) and cream separator method. After that, Hydrophilic-Lipophilic Balance (HLB) 5 (1%) surfactant and sago starch (3% and 5%) were added to the coconut cream to produce a coconut cream paste, which was later used as an ingredient in the rendang seasoning. The quality parameters of coconut cream such as zeta potential, viscosity, free fatty acid content were evaluated in this study. The results showed that the cream separator method with 1% surfactant HLB 5 and 3% sago starch improved the coconut cream paste stability with a zeta potential of -30.5 mVand free fatty acid of 0.1%. This method was suitable for use as an ingredient of rendang seasoning indicated by a viscosity of 699.9 cPs, lightness of 32.51, and pH of 4.41. Therefore, the cream separator method could improve the coconut cream stability and be applied to rendang seasoning

Page 14 of 19 | Total Record : 186

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