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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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Addition of Sodium Chlorine on culture of Dunaliella tertiolecta ATCC 30929 :Implication on Intracellular Lipid Content Karseno Karseno; Matsumi Takagi; Toshiomi Yoshida
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.93

Abstract

The effect of addition sodium chloride (NaC1) on the accumulation intracellular of lipid in Dunaliella cells was investigated. Although initial NaC1 concentration higher than 1.5 M markedly inhibited cell growth, increase of initial NaCI concentration from 0.5 (eq. to sea water) to 1.0 M resulted in a higher intracellular lipid content (67%) in comparison with 60% for the salt concentration of 0.5 M Addition of 0.5 or 1.0 M NaC1 at mid-log phase or the end of log phase during culture with initial NaC1 concentration of 1.0 M further increased the lipid content (70%). Addition of 2.0 M NaC1 decreased final cell concentration to almost half of that without addition, although it resulted in very high lipid content of 77%.
The Influence of Vitamin E to Protect Myocard Damage Due to the High Fat Diet Yanuartono Yanuartono; Dhirgo Adji
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.85

Abstract

Eighteen male rats, strain Sprague Dawley, were used as experimental animals to study the protective effects of vitamin E on the incidence of myocard damage due to high fat diet. The rats were randomly alloted into 3 groups of six each. All of the rats were treated high fat diet. Group I as control was fed diet containing high fat. Group II was fed containing 30 IU of vitamin E, and group III was fed containing 180 IU of vitamin E. After 60 days, the blood sample were collected from the hearts for detected specific heart protein by troponin T analysis. The statistical analysis for cardiac troponin data showed that there were no significant differences between group I and group II . However, there were significant differences between group I and group III or between group II and group Ill. This result indicated that vitamin E have some effect to protect myocard damage from group III (p 0,05) that containing 30 IU of vitamin E.
Diagnostic Value of Lipoprotein (a) in Cardiovascular Yanuartono Yanuartono; 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.64

Abstract

This research was conducted to evaluate cardiovascular disease caused by atherogenic diets, based on immunological assay by measuring the concentration of lipoprotein (a)/Lp (a). Eighty male Sprague Dawley rats, 150-200 grams' of body weight and three months of age were used in this research. The rats were randomly alloted into four groups, 20 of each. Group I as control was fed normal diet, group 11 was fed diet containing high cholesterol, group 111 was fed diet containing high fat and group 117 was fed diet containing high cholesterol and high fat (atherogenic). After 2, 4, 8, 16 weeks on experimental diet, 20 rats were selected randomly (5 rats of each group), and blood sample were withdrawn for Lp (a) analysis. All animal were then killed and the heart were taken out for histopathological analysis. The statistical analysis for Lp (a), data showed that there were significant differences (p<0.05) among all of the treatments, high fat diet had the greatest influence on Lp (a) concentration. It can be concluded that Lp (aconcentration could be influence by high fat diet, but not by period of treatment. Lp (a) concentration seems connected with the incidence of atherosclerosis in rats. For this reason, evaluation of Lp (a) concentration could be considered as a routine procedure in general health evaluation.
Health Benefit of Coconut Milk Suyitno T.
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.102

Abstract

Indonesia, India and the Philippines are the major world coconut producers. Of the three leading producers, the Philippines is the biggest supplier to world trade in the form of coconut oil. Indonesia and India use the bulk of their coconut internally, both as food nuts and as coconut oil. The main use of coconut in Indonesia is for coconut milk. Indonesians are reported as moderate coconut milk consumers, with a per capita consumption of 6.5-8.2 kilograms. Coconut milk is an important part of the dietary in coconut producing countries like Indonesia. It is valued mainly for its characteristic nuttyflavor and for its nutritional content. Coconut milk is used as an ingredient in many fish, shellfish, meat, poultry, vegetable dishes, yellow rice, delicious rice (nasi gurih), confectionaries, and baked goods. The main component of coconut milk is coconut oil, it account for 38% by weight. Coconut oil is naturally saturated, about 92% consists of saturated fatty acids., mainly are medium chain fatty acids (MCFA). About 50 % offatty acid in coconut oil is lauric (CI), for this reason, it is called the "lauric oil". For years, coconut oil has been the undeserving target of negative publicity generated by the North American Soy Oil Industry and consumer activist groups. The main reason for the negative publicity campaign is money; coconut oil is a third-world commodity and it is in direct competition with hydrogenated soy oil. Some researches shown that in fact saturated fat in coconut had no harmful effect to the human, because mainly consist of MCFA, especially lauric acid. Laurie acid is a medium chain fatty acid, ,found naturally in mother's milk. Laurie acid has the beneficial function of being formed into monolaurin in the body. Monolaurin is the antiviral. antibacterial, and antiprotozoal, monoglyceride used by the body to destroy lipid-coated viruses such as cytomegalovirus (CMV), HIV, herpes, and influenza. Adults could probably take benefit from the consumption of 10 to 20 grains of lauric, acid per day. Based on the per capita intake of coconut oil. the per capita daily intake of lauric acid can be approximated, The daily intake of lauric acid in India is about 16 grams, the Philippines 7.3 grams, Indonesia 4.7 grams and Singapore 2.8 grams. For Indonesians, 4.7 grains lauric acid daily intakes is stilIfarfr0111 10-20 grams. As a major coconut producing country, it can he increased easily by means of increasing coconut milk consumption through consuming many kind of delicious Indonesian daily foods.
Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test Fathyah Hanum Pamungkaningtyas; Mariyatun Mariyatun; Rafli Zulfa Kamil; Ryan Haryo Setyawan; Pratama Nur Hasan; Devin Varian Wiryohanjoyo; Sri Nurfiani; Eni Zulaichah; Indyah S. Utami; Tyas Utami; Endang S. Rahayu
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.31010

Abstract

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 
Physical Characteristic and Acceptability of The Keropok Crackers from Different Straches Haryadi Haryadi
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.61

Abstract

Keropok crakcers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic.Crispiness acceptability increased with increasing expansion of volume. Higher amylopectin content of the starch gave more acceptable flavor of the cracker
Vitamin E and MDA Concentrations in Plasma of Healthy Young Adult, Elderly and Pregnancy Sri Rahajoe Asj&#039;ari; Prasetyastuti Prasetyastuti; Zainal Arifin N.A.; Ngadikun Ngadikun; Aalda Ellen Manampiring; Risanto Siswo Sudarmo; Sulchan Sofoewan
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.104

Abstract

Vitamin E is one of essential micronutrients. It is an antioxidant which potentially protects bioinolecules against oxidative damage. One ofparameters ofoxidafive damage is MDA or lipid peroxide. In this study, concentrations of plasma vitamin E as an antioxidant and MDA as one of oxidative damage markers were measured. The subjects consisted offive groups: (I) male medical students (young adult), (II) female medical students (young adult), (III) nursery inhabitants in Yogyakarta province (Abiyoso), (IV) nursery inhabitants in Manado, North Sulawesi Province (Senja Cerah), as the old ages, and (V) pregnant women within third trimester (of Prenatal Care Unit in Sardjito Hospital). The concentrations of Vitamin E (mg/dl) and MDA (nmol/ml) were as follows: Young Adult Male (n= 28) 20,8 + 3,8 and 0,190 + 0,057 ; Young adult Female (n-28) 21,9 + 4,5 and 0,123 + 0,057 ; Old age Yogyakarta (n=41) 30,6 + 10,4 and 0,291 + 0,062 ; Old age Manado (n=40) 26,5 + 4,5 and 0,391 + 0,081 ; Pregnant Women (=28) 39,9 + 11,3 and 0,165 -f 0,067. Groups of people who were hyperlipemic tend to have high concentration of Vitamin E, while group IV who eat less vegetable protein and more PUFA tend to have higher MDA concentration.
Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage Tyas Utami; Giyarto Giyarto; Titik F. Djaafar; Endang S. Rahayu
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.116

Abstract

Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.
Determination of Antioxidant Activity and Phenolic Compounds of Methanolic Extract of Java Plum (Syzygium cumini Linn. (Skeel) Seed Rohadi Rohadi; Umar Santoso; Sri Raharjo; Iip Izul Falah
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.24279

Abstract

Methanolic extract of Java Plum (Syzygium cumini L. (Skeel) seed (MEJS) is potential source of natural antioxidant. As indicated by several in vitro measurements, the extract had strong DPPH (1,1 diphenyl, 2–picryl hydrazyl) and ABTS (2,2-azinobis, 3-ethylbenzothiazoline-6-sulphonate) radical scavenging activity, strong Ferric Reducing Antioxidant Power (FRAP) and moderate inhibition activity of linoleic acid oxidation. This study aimed to determine antioxidant activity and phenolic compound of Java Plum seed (Syzygium cumini L. (Skeel) methanolic extract fractions. Phenolics compound identification using Thin Layer Chromatography (TLC) showed that all fractions (polar, semi polar and hydrolyzed semi polar fraction) contained Gallic acid, Tannic acid and flavonol’s Rutin. HPLC-DAD analysis showed that its polar fraction contained 25 ppm flavonol’s Quercetine and 55181 ppm flavonol’s (+)- Catechin, ethyl acetate fraction contained 54 ppm flavonol’s Rutin and 528 ppm (+)- Catechine, while hydrolyzed ethyl acetate fraction contained 404 ppm Rutin and 28692 ppm (+)- Catechine.
Singlet Oxygen Quenching Effect of Andaliman (Zanthoxylum acanthopodium DC.) Extracts in Light-Induced Lipid Oxidation Edi Suryanto; H Sastrohamidjojo; Sri Raharjo; Tranggono Tranggono
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.38

Abstract

Addition of andaliman extract has been shown to provide increased protection from lipid oxidation during cooking. Although andaliman extract has reported as an effective antioxidant in autoxidized system, no study have been published on its effects on light-induced oxidation or photosensitized oxidation. The objective of this research is to determine singlet oxygen quenching effects of andaliman extract on erythrosine-sensitized photooxidation of linoleic acid and in palm oil. Freeze dried ground andaliman fruit was sequentially extracted first using hexane, followed by acetone, and finally the residue was extracted by ethanol. Each of these three extracts were added to light-induced lipid peroxidation in a reaction system containing linoleic acid or palm oil with the presence of erythrosine as a photo sensitizer. Upon the exposure of fluorescent light at 4000 lux singlet oxygen is presumably formed from triplet oxygen which initiate the lipid peroxidation process. The sequential extraction of andaliman resulted in ethanolic extract containing phenolic compounds consistently show antioxidative activity presumably through singlet oxygen quenching in light-induced lipid peroxidation in either linoleic acid or RBD palm oil reaction mixture containing erythrosine as a photosensitizer. The andaliman hexane and acetone extracts may contain not only phenolic compounds, but also trace amount of plant pigments which resulted in stronger lipid peroxidation effect than the antioxidative effect of phenolic substances, especially at higher level of addition.

Page 6 of 19 | Total Record : 186

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