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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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Optimization of Cinnamaldehyde Production from Cinnamon Leaf (Cinamomum burmanii Nees ex BI Yustina Wuri Wulandari; Purnama Darmadji; Budi Rahardjo
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.103

Abstract

Cinnamaldehyde was the major constituent of the hark and leaf oil of Cinnamomum burmannii Blume. The first production of C. hurmannii is the hark powder for flavoring industry and the second product is essential oil. The essential oils as well as cinnamon flavor is a potent antimicrobial and antifugal activities, ayuverdic medicine and the antipyretic. The production and functional properties of essential oil from bark or leaf of C. hurmannii depend on cinnamaldehyde content. The objective of this experiment was to establish optimum processing condition of cinnamaldehyde production from cinnamon leaf. The essential oil ofcinnamon leaf was produced by water and steam distillation method with three factor experiments: bulk density, power distillation and distillation time. The Optimal gf. three factor process were evaluated using Response Surface Methodology with mathematic, statistic and matlab programs. The result showed that the optimal production of cinamaldehyde compound from the leaf oft:. burmannii were producing at hulk density 16.769 kg./m3. power to produce of steam 1252 watt, and distillation time 3,027 hour.
Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta Mary Astuti; Sri Kanoni; Mega Mustika; Oki Krisbianto
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.28952

Abstract

Black rice has higher anthocyanin content and other nutritional values than white rice but is not preferable as staple food by Indonesian people especially for its aroma and texture. Mixing black rice with white rice was expected to increased its cooking and eating qualities but might be affected its commercial and nutritional qualities. Local cultivars of black rice Cempo Ireng and white rice Mentik Wangi were mixed at ratios 1:0 (S1), 3:1 (S2), 1:1 (S3), 1:3 (S4) and 0:1 (S5) w/w. The raw and cooked mixed rice were physically, chemically, physicochemically and sensorily analyzed to determined its commercial, cooking, eating and nutritional qualities. The addition of white rice increased the cooking and eating qualities of mixed rice but reduce its nutritional value. It had been suggested that the ratio of black rice and white rice must not lower than 1:1 to preserve its eating and nutritional qualities.
Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets Sutarjo Surjoseputro; Thomas Indarto Putut Suseno; Dorkas Setiowati
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.24

Abstract

Pork nuggets are one of restructured meats. Adding soy flour and corn flour as alternatives to replace wheat flour can produce pork nuggets. Soy protein (globulin) could form gel-protein matrix, besides –protein-starch gel matrix. The formation of matrix increased Water Holding Capacity (WHC) and formed cohesive texture of the products. Combination of 4% soy flour and 6% corn flour is the best treatment to produce acceptable pork nuggets.
Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum) Muhammad Prima Putra; Pudji Hastuti
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.114

Abstract

Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method at pH 3 and 5. The obtaining protein isolates were characterized with respect to their functional properties, including water binding capacity, oil binding capacity, foaming capacity, foaming stability, emulsifying activity, emulsifying stability, gelation capacity, and amino acid composition. The results show that nyamplung protein could be considered as high protein quality because essential amino acids leucine (4.39 %), proline (4.22 %), valine (3.34 %), aspartic acid (3.23 %) and lysine (3.34 %) were found to be the major amino acids. Polar amino acids were higher than non-polar amino acid (1.7 times). With the consequence in higher ratio of water binding capacity to oil binding capacity (2.7 times) and high value of hydrophile-lypophile balance. In general, the isolated protein from precipitation at pH 3 (IP3) was found to have better functional properties than that being precipitated at pH (IP5), and showed excellent in water binding, emulsifying, gelation and foaming properties. In conclusion, IP3 can be utilized as high quality proteins and emulsifier in oil in water emulsion system.
Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives Marlia Singgih Wibowo; Isra Muzakiyah; Betty Nurhayati; Tjokorde Armina Padmasawitri; Yantyati Widiastuti; Tutus Gusdinar
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.24278

Abstract

Biopreservation is one of the alternatives to obtain safe food products. The produced bacteriocin by Lactic Acid Bacteria (LAB) is potential as biopreservatives, which is safe for consumption, since it was a protein degradable by proteolytic enzymes. This study aimed to optimize bacteriocin production from L. plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in reducing the number of total plate count and Salmonella typhimurium in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2, under various conditions to yield the compound with the best antimicrobial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin. All three samples of ground beef were spiked with S. typhimurium and incubated for 0, 2, 6, 8, 12, 14 days at a temperature of 4-10 ° C. Total Plate Count (TPC) method was utilized to determine the number of bacteria in the samples. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. From day 0-14, the number of S. typhimurium, in sample added with L. plantarum IBL-2 fermentation supernatant, was lower than control and sample added with Nissin. The most optimal antimicrobial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.
Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid Posman Sibuea; Suparmo Suparmo; Umar Santoso; Zuheid Noor; Mary Astuti; Sri Raharjo
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.39

Abstract

Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 109 M-1s-1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 109 M-1s-1.
Utilization of ATP and Its Derivatives as an Index of Freshness of Nila (Oreochromis niloticus) During Storage Djagal W Marseno; Sudarmanto Sudarmanto; Retno Indrati
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.75

Abstract

The role of a reliable and reproducible, index of fish freshness, is important. The objective of this research was to examine the utilisation of ATP and its derivatives (expressed as K-value) as an index offish freshness using Nila (Oreochromis niloticus) as a model of study. K-value is [(Inosine + Hypoxanthine) / (ATP + ADP + AMP + IMP + Inosine + Hypoxanthine)] x 100%. Live fish were killed, packed individually using polyethylene bag and stored at 4 and 28°C. At defined time, some fishes were examined their ATP and its breakdown products using a reverse phase HPLC system. The results showed that ATP, ADP and AMP were degraded rapidly and disappeared within 12 ho urs. Degradation of IMP in the samples stored at 4°C was slower than those of samples stored at 28°C. Interestingly, the accumulation of Inosine occurs only in the samples stored at 28°C while the accumulation of Hypoxanthine occurs only in the samples stored at 4"C. The data suggested that the activity of IMP-degrading enzyme (5'-nucleotidase) at 4"C was higher than that of Inosine-degrading enzyme, but at 28°C both enzymes have similar activities. Linear regression analysis between K-value and storage time showed that increasing rate of K-value or rate of the lowering freshness of samples stored at 28"C was 4 times higher than that of samples stored at 4°C. Limits offish acceptability (K-value 60%) of Nila stored at 28 and 4"C were reached at 12 and 72 hours, respectively. The results confirmed that K-value was the best as an index offish freshness compared with IMP, Inosine and Hypoxanthine and it could be used as an index of freshness of Nila (Oreochromis niloticus) during storage.
Effect of Atmospheric Packaging Method on Quality of Ready-to-eat Cooked Rice from IR 64 Rice (Oryza sativa L. indica) Anggita Nugrahanto; Supriyadi Supriyadi; Yudi Pranoto
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.33400

Abstract

Rice is considered as staple food that consumed in the form of steamed rice. Due to the emergency condition, like volcano eruption or flood, the availability and accessibility might be a serious problem. Therefore, a ready-to-eat rice is necessary. It would need a design processing condition to produce practical cooked rice in more economically packaging with different method.Normal packaging and vacuum packaging of cooked rice  followed by steaming for 60 minutes was conducted in this study. Two different storage temperatures include cold and room storage in day 0, 1, 4, and 7 was used to evaluate. The result showed that vacuum packaging gave better reduction in microbial parameter. However, panelist gave same preference in both normal and vacuum packaged cooked rice. Overall, cold stored-packaged cooked rice gave better quality than room stored-packaged cooked rice, especially in microbial parameter. Thus, combination of vacuum packaging and cold storing could be an alternative way to produce cooked rice which can be consumed in difficult condition.
Evaluation of Organoleptic and Nutritional Characteristics of Traditionally Processed Shrimp Products Based on Its Quality Grade Endang Sri Heruwati; Endang Pratiwi; Nur Retnowati
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.81

Abstract

It is very common that to fit with the market segment, processor produces varied quality grade of product with different prices. However, there is no clue that the quality grade represents the organoleptic and nutritional characteristics of the product. And observation on organoleptic and nutritional characteristics of shrimp crackers (kerupuk udang), paste (petis udang), and cake (terasi udang) obtained from some processor in. Sidoharjo, East Java, have been conducted based on product quality grade. Organoleptic characteristics of the three kinds of product in term of product appearence, taste, odor, and texture were assessed by sensory judgement, white measurement of linear expansion was applied only to fish crackers. Protein, carbohydrate, and ash contents were used as parameters for nutritive value. Result of evaluation revealed that for shrimp crackers, there were differences in protein and carbohydrate content between different quality grades and different prices. It seemed that the quality grade, and product price, which is determined by the processors, could represent the nutritive value in term of protein and carbohydrate content. On the contrary, there were no difference on organoleptic characteristics, ash content, and linear expansion of all grades of products. For shrimp paste, there were no significant differences on all quality attributes nor the prices. In this case, the quality grade and price did not represent the organoleptic and nutritional characteristics of the product. As for shrimp cake, differences among the product grade were assessed only on organoleptic characteristics, not the nutritive values. Based on this results, it seems that quality grading by the processor, and so does the product price, did not always represent the organoleptic and nutritional quality of the product. To overcome this, Indonesian Food and Nutrition Progress, 1999 Vol 6, no. 2 it is now the time to develop and implement a process and product standardization of traditional processed shrimp, especially shrimp crackers, paste, and cake in Indonesia, as to give assurance to the consumers to get appropriate organoleptic and nutritional quality of the product equal to the amount of money they paid.
Effect of Coconut Water Extract on the Growth and Serum Biochemical Values of Rats Fed Fish Oil Diet Umar Santoso; Kazuhiro Kubo; Toru Ota; Tadahiro Tadakoro; Akio Maekawa
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.55

Abstract

To justify the safety of ethanolic extract of coconut water (CWE), a study with rats was conducted. Wistar rats fedfish oil diet and rats fed the standard diei of AIN93G groupi were orally administrated 0.8 ml CWE/rat twice per day for 14 days. During experimental period, the behavior and growth of rats were monitored. At the end of experiment, the rats were anaesthetized and the internal organs were taken and measuredfor each weight. Blood was taken from the hearth and then analyzed for serum biochemical values and TBARS. The results, no adverse effects of CWE administration were observed as evaluated by growth pattern, food intake and feces appearance. Serum biochemical values and weight of internal organs of CWE receiving rats were comparable to those of untreated control. SeruniTBARS value of rats fedfish oil was significantly higher than that of those ed standard diet, however, oral administratibn of CWE did not significantly decreaie serum TBARS

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