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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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The Influence of Arabic Gum on the Quality of Instant Ginger (Zingiber officinale Roscoe) Rahmawati Rahmawati; Giyatmi Giyatmi; E. Marliah
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.98

Abstract

nstant ginger was traditionally made by crystallizing ginger extract and sugar. The product was easily reconstituted into ginger beverage by dissolution in warm water. The atsiries on this beverage would refresh and warming the body. Unfortunately, the atsiries are unstable during storage. The research is aimed to study the influence of arabic gum on the stability of the product. The method being used was complete random design with two replications. The concentration of the arabic gum was 0, 0.02, 0.04, 0.06 and 0.08%. The parameter being analyzed were moisture content, ash content, total soluble solute, viscosity, and sensory (aroma, color, viscosity, solubility and taste). The result showed that addition ofArabic gum would influence all of the parameters except solubility, color and taste. The best formula was obtained by the addition of 0.04% Arabic gum with the following criteria: ginger strong – ginger stronger aroma, yellowish brown color, slightly viscous, slightly soluble, sweet and slightly warm taste, moisture content 4. SS%, ash content 3.95%, total soluble solute 49.43%and viscosity 21.70 cps. For all criteria the preferences are like moderately.
Intervention Programs to Control Vitamin A Deficiency in Asia - A Review Sri Raharjo
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.7

Abstract

Existing prevalence data suggest that vitamin A deficiency among children still represents a major problem in developing Asian countries including Indonesia, Bangladesh, India, Philippines, and Thailand. Plasma retinol is the most common assessment method for determining vitamin A status. The severity stages of xerophthalmia, along with their characteristics, are used frequently to follow clicinal signs of vitamin A deficiency. Massive dosing of 200,000 IU of vitamin A (60 mg ratinol equivalent) every six months interval or fortification of vitamin A on food items have been done for the period of 12 to 24 months. The result were decreased in the risk of night blindness, incidence of keratomalacia and Bitot’s spots, and lower mortality rate.
Bowman's Gland in Nasal Tissues: As A Possible Hastari Wuryastuti; R. Wasito
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.68

Abstract

We have investigated the Bowman's gland of the nasal cavity after in vivo study in the Sprague-Dawley rats to asses its biomarker potential in vitamin A nutritional study. Fourty-eight male weanling SpragueDawley rats at 3-4 weeks of age were allotted to four groups of 12 each and were fed diets either vitamin A-deficient or supplemented with 30.000 IU vitamin A/kg for 150 days. Rats in their respective groups were also given fume of vehicle for 150 days. Fumigation was done 2x/day for 1 hour each. Rats given vitamin A-deficient diet and fume of vehicle had the most extensive inhibition of glycoprotein synthesis in cells of Bowman's gland in the olfactory region of the nasal cavities as determined by severe loss of Alcian blue-periodic acid-Schiff staining material. Histochemical lesions were not seen in nasal cavity of vitamin A-supplemented rats
The Role of Extrinsic Pathway (Death Receptor Pathway) Apoptosis through Caspase-8 in Atherogenesis due to High Fat and High Cholesterol Diet Yanuartono Yanuartono; Hastari Wuryastuti; R Wasito; Sri Raharjo
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.33

Abstract

Thirty male rats, strain Sprague Dawley were used as experimental animal to study the role of death receptor pathway apoptosis in atherogenesis due to high fat and high cholesterol diet. The rats were randomly alloted into three group (I, II, III) of 10 each. Group I as control was fed normal diet, group II was fed diet containing high fat diet, and group III was fed containing high fat and high cholesterol diet (atherogenic diet). After 6 and 12 weeks on experimental diet, 15 rats were selected randomly (5 rats of each group). All animal were then killed and the aorta were taken out for caspase-8 immunohistochemical analysis. Based on the present study result it can be concluded that high cholesterol and/or high fat diet induced apoptosis through death receptor pathway via caspase-8.
Carboxymethyl Celulose (CMC) from Snake Fruit (Salaca edulis Reinw) Kernel of “Pondoh Super”: Synthesis and Characterization Sri Anggrahini; Djagal Wiseso Marsono; Agus Setiyoko; Amalia Wahyuningtyas
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.29778

Abstract

Snake fruits kernel has high cellulose content thus potential to be an alternative source of carboxylmethylcellulose (CMC) production. However there are several condition that have to be optimized to increase the CMC synthesis which are concentration of  NaOH solution, NaMCA addition, and the reaction temperature based on  the degree of substitution (DS). The aim of this study was to determine the optimum conditions of synthesis CMC from “Salak Pondoh Super” kernel. Some factors that likely influence the synthesis were concentration of  NaOH solution , NaMCA addition, and the reaction temperature based on  the degree of substitution (DS) as the responses. Synthesis of CMC was optimized using completely randomized design. The result then was characterized by several parameters including water content, viscosity, purity, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), lightness, crystallinity, and FT-IR spectra. Optimization was achieved by the use of  15% NaOH solution, 5 gram NaMCA per 5 gram cellulose and reaction temperature of 55ºC. The characteristics of the optimized CMC were DS 0.825, purity 90.86%, water content of 7.16 (% wb), viscosity 3.86 cps, 142.72 yield (% db), WHC 2.37 (g/g), OHC 2.31 (g/g), lightness 78.48, and crystanillity 32.69%. The FT-IR spectra of snake fruit kernel CMC was similar with the CMC Standard.
Prebiotic Milk Shake and Its Health Benefits Endang S 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.28

Abstract

Study on the effect of prebiotic consumption to the fecal material volunteer was conducted at Center for Food and Nutrition Studies, Gadjah Mada University. Aim of this study was to investigate to health benefical effect of prebiotic product directly using volunteers. Prebiotic product used in this study was StefitTM-non fat milk shake which contains dietary fiber, antioxidant (vitamin E and C), calcium, and chicory root extract (inulin) as prebiotic. Seven healthy volunteers (5 males and 2 females), 30-40 years old, were recruited for this study. During the study (6 weeks), volunteers were asked to avoid antimicrobial drugs and fermented foods containing life microbial cells. The volunteers were divided into two group, group 1 (consist of 2 persons) were asked to consumed original non-fat milk, while group 2 (5 persons) consumed non-fat milk shake prebiotics. Consumption of milk shake was done every day (2 sachets per day, morning and afternoon) during 4 weeks. Twice a week, fecal materials of volunteers were microbiologically analyzed, including a week before and after consumption. Diet of each volunteer was not controlled, they ate as their usual food every day and the menus were recorded. Consumption of milk shake prebiotic by normal healthy volunteer resulted in increased the number of fecal lactic acid producing bacteria (from about 106 to 107 CFU/g fecal material), and decreased the population of fecal enterobacteriaceae and coliform. According to the data, fecal lactic acid producing bacteria of volunteers who consumed the original milk shake were mostly constant. Conclusion of this study is the increasing number of lactic acid bacteria induced by prebiotic inulin in the colon has the potential to improve the health and well being of the host.
Effects of Resin Refining on the Chemical and Physical Stability of Sardine Oils Hari Eko Irianto
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.10

Abstract

The effect of resin refining on the stability of sardine oil was studied. Fish canning waste oil and fish meal processing waste oil were used in the experiment. The oils were refined by passing through the resin packed column at fish oil and resin ration of 1 : 1.            The fish oil stability was investigated using Schaal oven method by placing the oil in an oven at 63 ± 2oC and the sample was withdrawn after 0, 2, 4, 7 and 11 days. Resin refining improved fish oil quality as indicated by lower FFA value and brighter colour, this process reduced natural antioxidant content. Results of stability test indicated that refined oil had a lower stability than unrefined oil by showing a higer rate of peroxide value, TBA value, anisidine value and totox value increases as well as colour absorbance decrease. Meanwhile, canning waste oil exhibited a lower stability compared to fish meal processing waste oil.
Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles Isworo Rukmi; Devia Kusmawati Arfina; Endang Kusdiyantini
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.24257

Abstract

Kempong is a traditional fermented food that is found only in South Karangpucung    Linggapura Bumiayu village, Central Java. It is prepared from palm kernel cake (PKC).  This fermented food is consumed mostly everyday by the people in the village as a side dish or snack. Study on the mold important in the kempong fermentation was done by isolating molds from kempong, PKC, laru and the air of preparation room. Eleven species of molds were successfully isolated from different samples. Among the mold isolates three species came out from kempong product, i.e. R. oryzae, E. chevaliery and A. oryzae. The isolates showed the capability in producing amylase, protease, lipase, and cellulase. Both R. oryzae and A. oryzae indicated as the main fermentation mold in kempong production, because the inoculum laru only contained these two species.
Identification and Analysis of Influence of Quality Costs on the Percentage of Damaged Cans (A Case Study in PT Margo Redjo, Yogyakarta) Linda Linda; Slamet Sudarmadji; Moch Maksum
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.65

Abstract

In the present study, quality cost elements, such as: prevention cost including the prevention costs during can exhausting, seaming and sterilization; appraisal costs including the appraisal cost during can seaming, sterilization and product quality control; internal failure costs including rework costs and those due to thrown away product, are identified to obtain normal or undamaged (not inflating, croocked, and leak) can quality. Whereas the external failure cost is assumed to be inexist.The result of the research shows that the index of quality cost of Margo Redjo mushroom canning factory during 1997 has tended to decrease. For every Rp1.000.000,00 increase in prevention cost cause the percentage of the buckled can to decrease in exhausting phase (1,29%), in can seaming phase (9,78%), in sterilization (1,03%), and in cost or wage for quality control manager (2,94%). Whereas for every Rp.1.000.000,00 increase in appraisal cost during the can seaming will increase the damaged can to 1,73%. This shows that the increase in final product for the appraisal causes the rework cost to increase. The appraisal of the final product as fire fighting action is not capable of improving the damaged can percentage. The most influential quality cost element for the damaged can is the prevention cost during the can seaming phase (48,83%), QC manager salary (24,45%), appraisal cost during sterilization and final product quality control (22,60%) appraisal cost during the can seaming phase (20,14%), and prevention cost during the sterilization phase (17,64%). The optimum quality cost is obtained atIndimesian Food and Nutrition Progress, 1999 Vol 6, 110.Rp11.538.461,00 with the percentage of damaged can of 2,3%. This amount of quality cost gives the company to avoid the damaged can to 17%.
Review of Flavor 1 Differences in Meat and Meat Products Sri Raharjo
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.53

Abstract

Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing methods (for¬mulation and thermal as well non-thermal processing), chemical and biochemical reactions present in meat. Species as well as type of feed are the most important factors influencing fresh meat flavor, while the flavor of processed meat is mostly determined by product formulation and cooking method.

Page 5 of 19 | Total Record : 186

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