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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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Synthesis and Characterization of Hydroxypropylcellulose from Oil Palm Empty Fruit Bunches (Elaeis guineensis Jacq) Djagal W. Marseno; Pepita Haryanti; Binardo Adiseno; Haryadi Haryadi
Indonesian Food and Nutrition Progress Vol 13, No 1 (2014)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.112

Abstract

Indonesia has a lot of oil palm empty fruit bunches (EFB) and usually discarded as agricultural waste. The major component of this oil palm EFB is cellulose, which is useful for food industry in the form of cellulose derivatives such as hydroxypropylcellulose (HPC). This paper reported about a method to prepare HPC from oil palm EFB as cellulose source. Oil palm EFB was dried, cut and milled to obtain EFB powder passed from 60 mesh screen. Cellulose in the EFB powder was extracted using 4% NaOH at 100ºC for 3.5 h, and then bleached using 5% NaOCl at 30ºC for 3 h.  HPC was synthesized from cellulose using NaOH at 5-25% at 25ºC for 1 h, then propylene oxide (PO) at 0.6-1.4 mL per g cellulose was added to the slurry and the temperature was adjusted to 55ºC for 3 h.  HPC from EFB cellulose had more less characters than its commercial especially in purity level. Alkalization using 10% NaOH and its etherification using 1.4% (v/w) PO gave HPC with the highest molar substitution (MS), viscosity, purity and crystallinity i.e. 0.1049; 76.88 cps; 76.91% and 24.39%, respectively.
Potential of Liquid Smoke from Palm Kernel Shell as Biopreservative to Tuna (Thunnus sp) Fish Protein Musrowati Lasindrang
Indonesian Food and Nutrition Progress Vol 14, No 1 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.24281

Abstract

The purpose of this research was to evaluate the role of liquid smoke of oil palm kernel as “ biopreservative” on the fish during storage toward chemistry/biochemical or microbiological change at to tuna (thunnus sp) fish.This research was carried out in three steps that is: 1) Making liquid smoke with temperature pirolysis 4000C during 90 minutes and liquid smoke fractionation in rank: F1 : liquid temperature 1000C; F2: 101 - 1250C; F3: 126 – 1500C; F4: 151 – 2000C. 2) Proximate analysis of liquid smoke FO and Fraction F2 to  tuna fish that analysed with TVB, Total Bacterium, total protein content . The result indicates that the phenol and acid content was more increase with higher fractionation temperature while the carbonyl content was more reduced with higher fractionation temperature.  The TVB value for Tuna fish muscle without soaking higher liquid smoke (38.93 mg N/100g and 36.27 mg N/100g) compared to tuna fish muscle of liquid smoke soaking (F0) that is 13.87 mg N/100g and 11.73 mg N/100g and also soaking with F2 fraction muscle tuna 12.27 mg N/100g.  Total bacterium (2.67 x 109 cfu/g and 2.10 x 109 cfu / g) compare without soaking liquid smoke (F0) and F2 fraction that is (8.43 x 105cfu/g and 6.23 x 105 cfu /g) and (8.57 x 105 cfu/g and 6.50 x 105 cfu/g).
The Role of Extracellular Enzymes Produced by Aspergillus oryzae KKB4 in Biodegradation of Aflatoxin B1 Sardjono Sardjono; Sri Raharjo; Endang S Rahayu; Kapti Rahayu Kuswanto
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.40

Abstract

Previous research showed that Aspergillus oryzae KKB4 able to degrade aflatoxin B1 (AFB1) during its growth. According to detoxification test, it was known that extracellular enzymes produced by this mold was able to detoxify AFB1. In this study, the role of these enzymes in biodegradation of AFB1 were further studied. Biodegradation products of AFBI were analyzed using HPLC and the destruction of functional groups were analyzed using IR spectrophotometer. Molecular weight and enzymes activity were also determined. The result showed that extra cellular enzymes of Aspergillus oryzae KKB4 consist of five fractions with molecular weight of 14.2, 20, 23, 29 and 36 kDalton. All enzyme fractions were able to degrade AFB1 with the highest specific activity 3.79 ìg AFBl/mg enzyme protein/20 hrs. The HPLC analysis indicated that biodegradation product of AFB1 was different from untreated AFB1. The infrared spectrum suggest that enzymes degraded lactone ring, cyclo-pentanone reduction and openined difuran ring.
Methodology for Measuring Lipid Peroxidation in Biological Materials - A Bibliography Sri Raharjo
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.21

Abstract

Various substances have been found and used as markers of different stages of lipid peroxidation reaction. Free radicals detection would provide more meaningful information when the method is used in clicinal studies involving living cells or tissue biopsy. Lipid oxidation products may be used as markers of lipid peroxidation, especially in food products. Each method currently available for measuring the extent of lipid peroxidation sholud be used precautiosly and its limitations shouls be anticipated. 
Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima) Hari Purnomo; Sutarjo Surjoseputro; Toni Mali
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.90

Abstract

Tuna (Thunus albacares) is usually processed as canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride can minimize this fishy' flavor, and avoid deterioration by decreasing the water activity. The best treatment was combination between 0.5% citric acid and 1.5% sodium chloride.
Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana) Muhammad Nur Buwono; Bambang Sigit Amanto; Esti Widowati
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.33729

Abstract

Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.
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.
Multiple Regression Based on Impact Parameters for Bruising Prediction in Apple Yuwana Yuwana
Indonesian Food and Nutrition Progress Vol 5, No 1 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.58

Abstract

Impact parameters were explored to be used for bruising predictions in apple by employing multiple regression analysis. All impact parameters observed were potential to be involved in the predictions except mass of fruit and impact duration. The multiple regression analysis based on maximum acceleration, velocity change, initial velocity, absorbed energy, maximum deformation and residual deformation produced a coefficient correlation (R) of 0.95 and 0.04% error for the relation between predicted bruise diameter and measured bruise diameter, a coefficient correlation (R) of 0.94 and 0.09% error for the relation between predicted bruise depth and measured bruise depth, a coefficient correlation (R) of 0.95 and 3.64% error for the relation between predicted bruise volume and measured bruise volume. The multiple regression based only on the maximum acceleration and velocity change still produced reliable bruising predictions.
Specificity and Selectivity in Galacto-Oligosaccharide Synthesis Reactions Catalyzed by 13-Galactosidases Sony Suwasono
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.99

Abstract

Galacto-oligosaccharides (GalOS) are known as functional foods or prebiotics, and they have potential functions as efficient growth factors for Bifidobacteria and Lactobacilli. The Bifidobacteria participate in human digestion by improving metabolism as well as preventing the growth of putrefactive bacteria. The Bifidobacteria also posses anticarcinogen and anticholesterolaemic properties. In order to give the availability of GalOS in human diet, it will be necessary to manufacture synthetic GalOS using a simple method This research is an attempt to synthesize GalOS by means of high concentrations of galactose or lactose as the substrate employing b-galactosidases (EC 3. 2. 1. 23) from Aspergillus oryzae, and Bacillus circulans. The characteristics of synthesis reaction of GalOS with these enzymes and the structure of GalOS products will he also observed. All experiment steps will be carried out in the laboratory consisting of (a) synthesis of homoGalOS using h-galactosidases at various concentrations (20%-50% w/v) of galactose or lactose and at various pH (6.0 —7.0); (h) synthesis of heteroGalOS with galactose as a donor and various acceptors (glucose, mannose, maltose, and sucrose) in the ratio of I : I using b-galactosidases; (c) determination of the amount of GalOS produced; and (d) determination of the structure of GalOS The experimental results showed that all enzymes were potential catalysts for the synthesis of GalOS Reaction time significantly affected the amount of GalOS produced, where the exporiential production occurred at the first 6 hours of incubation, and then it gradually increased to reach equilibrium after 24 hours incubation. The production of GalOS increased with the concentration of galactose or lactose up to 50% and then decreased when the concentration of lactose or galactose was higher than 50%. The synthesis reaction was not significantly affected by changing the pH from 6.0 to 7.0. The structure of homoGalOS and heteroGalOS consisted of various h-galactosidic linkages (b- I ,3-; h-I, 4-, and b- I ,6) clearly explaining that A. oryzae b-galactosidase was a non linkage-specific enzyme. The GalOS with b(I-4)-galactosidic were predominantly produced using b(I-4)-galactosidase from Bacillus circulans thus explaining that this enzyme is more specific than the enzyme from A. oryzae
Hemoglobin Regeneration and Distribution of Iron, Copper and Zinc in Hepatic Subcelluler Frantions of Rats Fed With Tempe Diets Mary Astuti; Seiichi Kasaoka; Shiro Goto; Mochamad Adnan
Indonesian Food and Nutrition Progress Vol 1, No 1 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.6

Abstract

Hemoglobin regeneration efficiency was used to predict the iron availability of tempe diet by the method of depletion and repletion using rats for animal experiment. Hemoglobin regeneration efficiency of tempe showed the same effect with casein diet and unfermented soybean diet indicating that iron from soybeans are a good source of available iron. Iron, copper, and zinc from casein, unfermented soybean and tempe diets were distributed in hepatic subcelluler fractions in the same pattern. The highest level of iron and zinc were found in the cytosolic fraction and copper was found in the nuclear fraction. The different pattern among those trace minerals indicates that they have distinct roles in hemoglobin synthesis and metabolism.

Page 2 of 19 | Total Record : 186

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