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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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Household Food Insecurity and Its Association with Nutritional Status of Children 6–59 Months of Age in Kebridehar City Aden, Ebrahim Hassen; Mohammed, Saleha Abdusamed
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.90356

Abstract

Malnutrition, characterized by an imbalance in the intake of calories, proteins, or other nutrients, includes undernutrition and overnutrition. This study aimed to assess the impact of household food insecurity on the nutritional status of children aged 6 to 59 months in Kebridehar town using a community-based cross-sectional approach. The city of Kebridehar was divided into 12 kebeles and the study targeted families with children in the specified age group. A proportional sample of 344 households was randomly selected from each kebele. Data were collected through surveys and analyzed to determine the prevalence of food insecurity and its effects on children's nutrition.Results: The study revealed significant disparities in food security: 11.6% of households were food secure, while 88.4% were food insecure. Female-headed homes had a lower percentage of impoverished children and the mother's education had a vital influence. Low- and middle-income households had a larger risk of childhood loss than higher-income ones. Smaller families were 15.76 times more likely to suffer food insecurity and homes without health services were 3.27 times higher potential to be food insecure. Children from insecure food families have poorer health outcomes, being 4.95 times more likely to be underweight, 1.30 times more likely to be stunted, and 1.45 times more likely to be wasted.Conclusion: The study highlights an important problem of food insecurity that affects the health of children. Factors such as the woman's family, the mother's education level, low income and family size are crucial. Urgent interventions are necessary to improve food security and nutritional outcomes, especially for families with low income, less education, and poor sanitation.
Antioxidant Compound of Curcuma mangga Val. with Variation in Rhizome Parts and Soil Types Nuurachmawati, Uningtya; Pujimulyani, Dwiyati; Tamaroh, Siti; Windrayani, Emi
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.91257

Abstract

The scientific name of Curcuma mangga Val. (CM), that is commonly known as temu mangga, contains polyphenols, categorized as antioxidant compounds. These antioxidant compounds can neutralize free radicals. The study aims to determine the influence of rhizome parts and soil types on the antioxidant properties of CM. The research stages include sorting, peeling, washing, blanching, drying, and compositional analysis (antioxidant activity, total phenolic, flavonoid, and tannin). The study utilized a Completely Randomized Design (CRD) with rhizome parts (main, 1st tiller, and 2nd tiller) and soil types (clay, lime, and sand) as variables. Both rhizome part and soil type have significant effects on the antioxidant activity and antioxidant compounds of CM. The chosen CM, specifically the main rhizome with clay soil type, exhibits an antioxidant activity of 82.50% RSA, total phenolic of 647.50 mg GAE/100 g db, flavonoids of 620.2 mg QE/100 g db (dry basis), and tannins of 167.07 mg CE/100 g db.
Lemongrass-Synthesized Silver Nanoparticles as Preservatives of Fermented Locust Beans Saliu, Bolanle Kudirat; Agbabiaka, Tariq Oluwakunmi; Akolade, Jubril Olayinka
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.91418

Abstract

Fermented locust beans (FLB), produced from Parkia biglobosa (Mimosaceae-Fabaceae), are used in many parts of West Africa, including Nigeria, as condiments to enhance the taste and nutritional quality of foods. These benefits are, however, marred by the short shelf-life of FLB. Traditional preservative methods and the use of chemicals have their shortcomings. This study, therefore, investigated the effectiveness of lemongrass-synthesized silver nanoparticles (LSSNP) as a preservative of FLB. The LSSNP was prepared, characterized, and used to treat fresh FLB at 10% v/w. Dynamic light scattering analysis revealed a mean hydrodynamic size of 89 nm for the LSSNP, while transmission electron micrograph showed roughly spherical particles with an average size of 100 nm.  Bacillus licheniformis KGEB16, B. licheniformis APBSWPTB167, B. licheniformis PS4, B. subtilis CICC10148, and Enterobacter xiangfangensis M5S2B6 isolated were susceptible to LSSNP with comparable zones of inhibition to reference antibiotics. A significant reduction of the microbial load of FLB by up to 63.7% due to LSSNP treatment was achieved. The organoleptic and proximate properties of LSSNP-treated FLB were preserved. A histo-morphological study showed normal hepatic architecture in rats fed with LSSNP-treated FLB. This study showed that LSSNP possesses antimicrobial properties and can be employed as a green and safe alternative for the preservation of FLB.
A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca) Stanley Udogadi Nwawuba; Nwozo Sarah Onyenibe
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.61906

Abstract

Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria.  Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of the samples were carried out using standard methods and our result revealed that boiling as a cooking method significantly retained the levels of minerals, vitamins and proximate composition of ripe and unripe plantain relative to frying and roasting. In conclusion we recommend that boiling should be predominately employed during cooking of neither ripe nor unripe plantain.
Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage Andika Wicaksono Putro; Fahmi Maulana Zulkarnaen; Aryudiana Sari; Sri Anggrahini; Widiastuti Setyaningsih
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.65741

Abstract

Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay. 
Formulation and Characteristics of Nanostructured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice Wahid Wirawan; Sri Raharjo; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70924

Abstract

A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.
Recovery and Molecular Detection of Lactobacillus plantarum Dad-13 from The Feces of Healthy Indonesian Volunteers After Intake of Fermented Milk Hastuti, Sri; Rahayu, Endang Sutriswati; Mariyatun, Mariyatun; Nurfiani, Sri; Widada, Jaka
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.83841

Abstract

Lactobacillus plantarum Dad-13 is a promising probiotic candidate that can be developed as a starter culture in the production of fermented milk and is commonly isolated from dadih. However, for the bacteria to be considered a probiotic strain, they must survive and thrive in the human digestive tract. This study focused on investigating the recovery level of L. plantarum Dad-13 from fecal samples from healthy volunteers following the consumption of fermented milk. Healthy Indonesian adults (n = 30) were instructed to consume fermented milk containing L. plantarum Dad-13 for 20 days. For a duration of 20 days, 30 healthy Indonesian adults were instructed to consume fermented milk containing L. plantarum Dad-13. Fecal samples were collected at four distinct time intervals: 10 days before ingestion (F1); on day 10 and day 20 while consuming (F2 and F3, respectively); and 10 days after consumption (F4). The viable count of L. plantarum was evaluated by dilution and plating on Lactobacillus plantarum Selective Medium (LPSM). The molecular typing approach utilized repetitive sequence polymerase chain reaction (REP PCR) with the primer BOX A1R. The results indicated that consuming fermented milk led to an increase in the number of lactobacilli and lactic acid bacteria. A total of fifteen (15) isolates of lactic acid bacteria were selected from F1, F2, and F4 periods. The samples obtained from the stool of healthy adults during consumption showed over 99% similarity to L. plantarum Dad-13. Thus, the results showed that L. plantarum Dad-13, as a probiotic candidate, survives in the gut and can be recovered in fecal material. 
The Effect of Education Intervention on Knowledge Levels and Consumption Pattern of Breastfeeding Mother with Baby 0-6 Months in Sidorejo Village, Ponjong, Gunungkidul Fibri, Dwi Larasatie Nur; Hidayah, Allaika Nur; Wijatniko, Bambang Dwi
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88287

Abstract

Indonesia has 17.3% of pregnant Chronic Energy Deficiency (CED) women who are at risk of CED while breastfeeding because they have poor nutritional status. Therefore, it is necessary to take corrective action to increase their knowledge about breastfeeding patterns to optimize nutritional intake through educational interventions. A quasi-experiment with a pre-test post-test with a control group and food recall 24h interview was employed. The knowledge score of the intervention group increased after the education intervention, while the control group didnot change, and there wasno significant difference (p<0.05)in the final score of the intervention and control group. The results of consumption patterns showed that there were significant differences in protein consumption between the initial and final mean scores in the intervention group (p<0.05), while there wasno significant difference in energy consumption, and in the control group, there wasno significant difference (p<0.05). The final mean of protein and energy consumption had a significant differencebetween the intervention and control groups (p<0.05). The relation of knowledge scores with the patterns of protein and energy consumption isnot related between them (counterclockwise) which means if the level of knowledge is good, an increased pattern of protein and energy consumption is not necessary.
Bioavailability of Nano-calcium from Parang Fishbone Extracted with Alkaline Solvent at Varying Ratio of NaOH and Extraction Time Hayati, Febsi; Pranoto, Yudi; Triwitono, Priyanto
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.95320

Abstract

Calcium is an important nutrient that supports various biological functions of the body. Calcium plays a role in osmoregulation, muscle contraction, bone mineralization, blood clotting, and regulating the body's acid and base balance. Calcium absorption can be optimal in the body if it has a smaller particle size, namely nano-sized. Parang fish bones have great potential to be used as a source of calcium in the form of nano-calcium. Nano-calcium is calcium in the form of small particles, completely absorbed into the body, and can optimally meet the body's calcium needs. This research aims to evaluate the effect of variations in alkaline solvent concentration and extraction time on particle size and calcium levels of the resulting nano-calcium and determine the absorption of Parang fishbone nano-calcium in the in vitro bioavailability process of the inverted intestinal sac. The nano-calcium extraction method combines a sample ratio of NaOH at 1:3, 1:4, and 1:5 with extraction times of 30, 60, and 90 minutes. The in vitro reverse gut method tested the obtained nano-calcium for bioavailability. The concentration of the basic solvent and the optimum extraction time influence the nano-calcium produced due to the optimal contact time between the material and the solvent during the extraction process. Nano-calcium treatment with a sample ratio: NaOH of 1:4 with an extraction time of 60 minutes, resulted in a water content of 5.67%, ash content 74.20%; protein content 3.52%; fat content 0.117%; calcium content 35.46%; yield 44%, particle size 62 nm; and bioavailability at a 10 minute absorption time of 9.105%, a 20 minute absorption time of 9.222% and a 30 minute absorption time of 9.334%. The sample ratio treatment: NaOH 1:4 with an extraction time of 60 minutes is the best treatment because it can produce a smaller nano-calcium size and high bioavailability.
Proximate, Antioxidant, Vitamins, and Total Phenolic Composition of Piper guineense Seeds As Affected by Soaking and Air-Resting Attaugwu, Roseline Nwabugo; Anyadioha, Josephat Ikechukwu; Maxwell, Kosisochukwu Precious
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.95858

Abstract

This study investigated the effects of soaking and air-resting on the proximate, antioxidant vitamin and total phenol content, and antioxidant activities of Piper guineense seeds. The seed extracts were prepared by soaking the seeds in water for four hours, air-resting for 30, 60, 90, and 120 minutes, and re-soaking for another four hours before being milled and extracted. Proximate composition showed that protein ranged from 4.29-7.30%, moisture content (21.90-62.35%), fat (6.93-8.05%), ash (1.75-7.61%), crude fiber (13.77-38.34%), and carbohydrate (3.39-6.83%). Vitamin A, vitamin C, and vitamin E results ranged from 329.05-908.14 IU, 64.92-95.38 mg/100 g, and 3.7-7.5 mg/100 g. The ferric reducing power of the seed extracts ranged from 66.54 mg/100 g-116 mg/100 g, TAC ranged from 2.50-38.08 mg/ml, antioxidant activity with DPPH ranged from 55.76-66.12% at 50 mg/ml, 68.18-80.44% at 75 mg/ml, 74.79-88.43 % at 100 mg/ml. The results showed a loss of carbohydrates, fats, vitamin C, and total phenols.  The results for the 30-minute treatment showed minimal nutrient losses and highest antioxidant activities compared to 60, 90, and 120 minutes, respectively. Therefore, the antioxidants of soaked and air-rested Piper guineense seed extracts can help reduce free radicals that cause oxidative stress, leading to degenerative diseases.

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