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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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Isolation and Screening of Microorganisms for Their Ability to Reduce the Amount of Cholesterol in a Model System E. Harmayani; J. N. Sofos; G. R. Schmidt
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.69

Abstract

he objective of this study was to isolate and screen the ability of microorganisms to reduce the amount of cholesterol in a model system supplemented with cholesterol. The cholesterol-degrading bacteria were isolated from samples of various fats and authentic strains were also used. Analyses were performed to determine the rate of cholesterol degradation in model system, effect of the medium pH on cholesterol reduction, and identification of cholesterol-degrading bacteria. Rhodococcus equi ATCC 21107, Rhodococcus equi ATCC 33706, Leuconostoc cremoris, Serratia maicescens ATCC 13880 and several bacterial isolates from fats were capable of degrading cholesterol in a model system supplemented with pure soluble cholesterol. Morphological and biochemical characteristics revealed that some of the bacterial isolates tentatively classified as belonged to the genus Pseudomonas
The Phyto-Oestrogens - Its Anticarcinogenic and Antioxidant Activity - A Review Sitarina Widyarini
Indonesian Food and Nutrition Progress Vol 12, No 1 (2005)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.34

Abstract

The isoflavonoids comprise a group of phytooestrogens that have useful biological activities including oestrogenic, antioxidant and anticancer. As dietary components for humans, they are bioavailable from leguminous vegetables (such as genistein from soybean), and have been well-documented to have numerous health benefits. A wide range of epidemiological studies in humans and limited studies in animals have identified isoflavonoids as a potential chemopreventive agents against hormone-dependent cancers. Therefore, this review focuses on the mechanisms of isoflavonoid phyto-oestrogens in inhibiting cancer in vitro and in vivo in the models of human cancers.
Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process Sakina Yeti Kiptiyah; Eni Harmayani; Umar Santoso
Indonesian Food and Nutrition Progress Vol 14, No 2 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.29725

Abstract

Beras kencur drink is well known as Indonesian herbal drink made from kencur (Kaempferia galanga L.) mixed with other functional ingredients through minimally-processing. The aim of this research was to evaluate microbiological quality and determine antioxidant activity of beras kencur drink with blanching and pasteurization treatment. Five samples were subjected to microbiological analysis by total plate count (TPC). Furthermore, the variation of heat treatment is blanching (5 and 10 minutes) and pasteurization. The sample were evaluated for pH value, total dissolved solids, total microbial, antioxidant activity, total phenolic content, total flavonoid content, and ferric reducing power. The results showed that five samples of beras kencur drink had varied total microbial amount while the samples treated with blanching and pasteurization had lower total microbial number. Samples with blanching kencur 5 minutes, blanching kencur 10 minutes and pasteurization had antioxidant activity of 80,30 %RSA, 64,78 %RSA and 58,24 %RSA, respectively, total phenolic content 1747,17 mgGAE/L, 1610 mgGAE/L, and 1465,13 mgGAE/L, respectively, total flavonoid content of 169,49 mgEK/L, 160,36 mgEK/L, and 136,31 mgEK/L, and ferric reducing power -1186,92 mgAA/L, 960,50 mgAA/L, and 897,61 mgAA/L. Beras kencur drink with blanching and pasteurization process had lower total microbial number and can improve antioxidant activity.
Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4 Sardjono Sardjono; Endang S Rahayu; Sri Raharjo; Kapti Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.29

Abstract

Aflatoxin B1 (AFB1) is the common mycotoxin in food from tropical countries and the most harmful mycotoxin to human health. Detoxification is important step in food processing, in order to get foods free from AFB1, because of the resistance of this mycotoxin againts the ordinary processing conditions. The ability of Aspergillus oryzae KKB4 on detoxification of AFB1 was evaluated. The strain used in this was an indigenous proteolytic Aspergillus, isolated from koji, the intermediate product of soy sauce fermentation. Preliminary test indicated that the crude extracellular enzymes produced by the mold able to inactivate or detoxify AFB1. Gel filtration of the enzyme extract resulted in five protein fractions and al of them able to decrease and detoxify AFB1. The highest specific activity was 3.79 µg AFB1/mg enzyme protein/20 hours. The detoxification products have no observed toxicity effects. It was supposed that the structure of AFB1 was changed and part of AFB1 bound with protein of enzymes.
Effect of Phytic Acid on the Texture of Tofu and the Precipitaion Reaction in Tofu Making Agus Setyono
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.11

Abstract

Soybean curd or tofu is widely used as daily foods by people in Indonesia. One of the delicate steps in the preparation of tofu is the addition of a salt to precipitate soy protein. The common salt of calcium sulfate and the peeled soybeans were used to produced the non phytic acid soybean milk. Futhermore the adjustment of phytic acid content in soybean milk was done by addition of phytic acid. The result showed that phytic acid is the most important factor in the formation of precipitated protein aggregate in tofu at above isoelectric point. Weight and moisture content werw affected by both phytic acid and amount of calcium sulfate as a coagulant. The results may conclude that either natural phytic acid present in soybean seeds or phytic acid added to soybean milk, have a significant effect on the texture of tofu. The higher the phytic acid content in soybean milk is the stronger the interaction among soybean protein, calcium and phytic acid. This is important in producing tofu of desirable hardness.
Binding of Aflatoxin B1 to Lactobacillus paracasei SNP-2 and Stability of Bacteria-AFB1 Complex Rohula Utami; Tyas Utami; Suparmo Suparmo; Endang Sutriswati Rahayu
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.24258

Abstract

The aim of this research was to study the binding ability of viable and non-viable of Lactobacillus paracasei SNP-2 to aflatoxin B1 (AFB1) in phosphate buffer saline (PBS) at pH 7.3. Bacterial cells were grown in MRS broth at 37 °C for 24 h, and then centrifuged at 1,800g[a1]  for 20 min at 10 °C to get the pellet. Pellet was suspended in PBS pH 7.3 until the cell concentration was about 1010 CFU/ml. Viable cells, the heated, and acid-killed cells were evaluated their ability to bind AFB1 in PBS pH 7.3. Stability of the L. paracasei SNP-2/AFB1 complexes was evaluated by determining the amount of the released AFB1 to the PBS following five times washing. The results showed that AFB1 binding ability to heat-and acid-kill bacteria were higher than that of by viable cells. More than 70% of bound AFB1 was released from viable bacteria after five times washing. However, the heated and acid-killed cell treatments significantly increased the complex stability of bacteria-AFB1
Immobilization of Lipase from Rhizopus delemar on Polyethylene Membrane Retno Indrati; Djagal W Marseno; Yoshiyuki Ohta
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.67

Abstract

Rhizopus delemar lipase was immobilized by physical adsorption onto polyethylene membranes. The influence of membrane pore size and thickness on enzyme activity was studied. The immobilization efficiency was higher for the thicker membrane than thin one, this related to the large excess of area that the enzyme can occupy. The immobilization efficiency was also affected by enzyme loading, in which suppression was occurred at high enzyme loading. At the initial rate of hydrolysis reaction, the amount of enzyme bound, concentration of substrate, and membrane's thickness as related to the limitation of the substrate transfer affected the production of fatty acid. The thin polyethylene membrane was the best support since the enzyme immobilized on this support was stable during storage and possessed higher degree of hydrolysis and ability for subsequent reuses. Both membranes were regenerable by washing for fresh enzyme immobilization.
Supplementation of Indigenous Probiotic Bacteria into Yoghurt Lily Arsanti Lestari; Eni Harmayani; Y. Marsono
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.94

Abstract

Traditional youhurt bacteria, lactobacillus bulgaricus and streptococcus thermohhilus, usually do not survive under acidic conditions and bile concentrations when they encountered in the gastrointestinal tract.Therefore for yughurt to be considered as aprobiotic productct, probiotic bacteria are incorporated as a dietary adjunct.The purpose of this research was to produce acceptable yougurt supplemented with indigenous probiotic bacteria.This research was divied into three parts i.e.addition of indigenous probiotic(Lactobacillus sp.Dad 13 and lactobacillus plantarum Mut7) in standart formula, sensory evalution of yoghurt on appearance, texture, flavor, and everall, and evalution of selected probiotic culture for its viability and capability to grow with yoghurt starter.Lactobascillus sp Dad 13 and lactocillus plantarum Mut 7)in standart formula, sensoriy evalution of youghurt on appearence, texture, flavor, and overall and evalution of selected probiotic culture for its viability and capability to grow with yoghurt starter.Lactobcillus sp dad 13 and lactobacillus plantarum Mut7 were selected as indigenous probiotic culture for its viability and capability to grow with yoghurt starter.Lacrobacillus sp Dad 13 and Lactobacillus plantarum Mut7 were selected as indigeneous probiotics such as acid and bile tolerant, capable of supressing enteric pathogenic bacteria, improving lactic acid bacteria population in colon and also have the ability to lower cholesterol levels.The result s showed that lactobacillus sp.dad 13 produced better flavor compared with yohurt supplemnted with L.plantarum Mut7 and traditional yoghurt without probiotic suplementation. However, suplementation of lactobacillus sp Dad 13 produced lower sensory score on appearance, but similar in texture compared with traditional yoghurt.Supplementation of lactobacillus sp Dad 13 produced sensorically acceptable youghurt and did not significantly different with traditional youghurtThe number of total lactic acid bacteria(LAB) increased during fermentation from 2.45x10 CFU/ml to 2.31 x 10 CFU/ml.Combination of L.bulgaricus and S.thermophilus starter cultures produced highest lactic acid production.However, supplementation of lactobacillus sp Dad 13 did not statically differenton latic acid production,pH and Lab count.Supplementation of probiotic bacteria is important in order to make yoghurt have a better functional food properties.
Chemical Composition and Consumer Acceptance of Balinese Snake Fruit during Marketing ID. A.G Lidartawan; Didik Purwadi; Sri Anggrahini
Indonesian Food and Nutrition Progress Vol 9, No 1 (2002)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.86

Abstract

The research has been conducted baSed on chemical composition and consumer acceptance to Balinese Snake Fruit during marketing through three retailers, i.e., traditional markets, fruit shop and superinarkets within the province of Bali. This research was conducted with laboratory research. The sampling was conducted using the stratified random sampling. Balinese Snake fruit that are sold in fruit shops have the best quality with a chemical composition of water content 83.91%, acid content 3.56% db, total sugar content 84.54% db, total content of tannin 1.07% db, fruit size relatively larger (average 13 fruits/kg), panelist acceptance of color 6.90 (between "rather like" and "like') scale, aroma 6.90 (between "rather like" and "like"), texture 6.70 (between "rather like" and "like"), taste 6,95 (between "rather like" and "like '), and total acceptance of 6.95 (between "rather like" and "like') scale.
Lupins as a Raw Material for Human Foods and Animal Feeds D.S. Petterson; A.H. Fairbrother
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.52

Abstract

The seeds or grain of lupins, a cool climate legume, are a rich source of protein and energy. They could prove a valuable alternative to soybean and dry peas for both human foods and animal feeds. One advantage would be that lupins have a lower content of antinutritional factors, particularly the protease inhibitors and lectins. Lupins are a good substrate for fermentation and can be used to make tempe and traditional fermented foods for Japan, Korea and China. Lupin flour can be added to wheat flour to make high protein breads, cakes and pas¬tas of higher nutritional value. Lupins can also be pro¬cessed to make a protein concentrate, and a dietary fi¬bre fraction with excellent water-holding capacity. Lupins have been shown to be a useful ingredient in the diets of fish and crustaceans, pigs, poultry and dairy and beef cattle. Much work to adapt its use for Indone¬sian conditions will be needed before the respective in¬dustries can fully benefit from this new commodity

Page 3 of 19 | Total Record : 186

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