Indonesian Food and Nutrition Progress
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.
Articles
186 Documents
<![CDATA[In Vitro Digestibility of Plastein Gel Prepared from Peptic Digest of Casein ]]>
<![CDATA[Suwedo Hadiwiyoto]]>;
<![CDATA[Richard D King]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 1, No 2 (1994) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.18
<![CDATA[In vitro digestibility of plastein prepared from casein hydrolyzate was evaluated using proteolytic enzymes. Pancreatin was the most effective digestion enzyme, followed by trypsin, α-chymotrypsin, and pepsin was the least effective. The in vitro digestibility of plastein was higher than that of casein. Amino acid analysis of plastein showed that plastein was rich in glycine, leucine, methionine, and histidine. The amino acid pattern of plastein was remarkably similar to FAO/WHO/UNU standard for amino acid requirements.]]>
<![CDATA[Production of Raw Cassava Starch-Digesting Amylase of Streptomyces sp. No.4 by Solid State Fermentation ]]>
<![CDATA[Dyah Primarini]]>;
<![CDATA[Yoshiyuka Ohta]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 6, No 1 (1999) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.72
<![CDATA[The effect of culture conditions and medium components on raw cassava starch-digesting enzyine production were investigated with Streptomyces sp. No. 4 under solid state fermentation. The enzyme production on a basal solid medium cbmposed of rice or wheat bran as a main component by the strain reached the maximum after 3 days cultivation. The optimum pH, temperature, moisture content of medium for the enzyme production were around 6.0, 35C and 50-60%, respectively. Addition of 12%(w/w) raw cassava starch, 0.24%(w/w)CSL and 20 mM MgS0 4 into those medium improved the enzyme production. The maximum production of the enzyme on improved medium was performed after 4 days cultivation. The main enzymatic products from hydrolysis of raw and gelatinized cassava starch by the enzyme were mainly maltose and maltotriose.]]>
<![CDATA[Effects of Particle Size of Rice on Resistant Starch and SCFA of the Digesta in Caecostomised Pigs ]]>
<![CDATA[Y. Marsono]]>;
<![CDATA[David L. Topping]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 6, No 2 (1999) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.80
<![CDATA[A study on the relation between particle size and resistant starch (RS) has been conducted in pigs. The objectives of the study was to investigate the effects of particle size of rice (whole rice and rice flour) on the starch escaping digestion and volatile fatty acids (VFA) concentration in the large bowel of pigs fitted with a caecal cannula. Four pigs were caecostomised and given 4 diet different in particle size and NSP content e.i. Whole brown rice (WB), fine brown rice (FB), whole white rice (WW) and fine white rice (FW) for 8 days. There was a washed-out period of 6 days between changes of diet. Caccal content was taken every 2 hour (2-16 hours and 24 hours after feeding) by withdrawal through a plastic tube. The di gesta were analyzed for starch (RS) and VFA. it was found that concentrations of starch in caecal contents was the same when the animals fed cooked fine white and or fine brown rice diets. The caecal starch concentrations in animals fed the fine product varied from 15 to 44% of the values in animals fed the whole product, or brown rice and 18% to 45% for white rice. The presence of NSP was rather less important even though fibre is known to inhibit starch digestion. Differences in the particle size of rice did not affect concentration of the total VFA in the caecal contents. Small differences were found in the molar ratios of the major VFA with the butyrate being highest when pigs fed whole brown rice and lowest when the animals fed whole white rice.]]>
<![CDATA[Protoplast Fusion of Koji-Mold Aspergillus spp. to Improve Kecap Production ]]>
<![CDATA[Sebastian Margino]]>;
<![CDATA[F. S. Rejeki]]>;
<![CDATA[E. S. Rahayu]]>;
<![CDATA[D. Wibowo]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 5, No 1 (1998) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.60
<![CDATA[Protoplast fusion of Aspergillus oryzae and A. niger for improving the enzyme productivity of desirable kojimolds for kecap (Indonesian soy sauce) was studied. Protoplasting of both mycellium aspergilli was obtained by treating them using Novozyme 234, at final concen tration 5 mg/ml and the time of exposure for three and two hours. Regenerated protoplasts of A. oryzae oncomplete medium (RCMMPA) was 1.46-3.74 % and on minimal medium (RMMPA) was 0.93-4.93%, whereas A. niger was 0.44-7.64 % and 0.17-6.25 %, respectively. Protoplast fusion was conducted in 30 % PEG 6000 (Polyethylene Glycol) containing 0.01 M CaC12 and 0.05 % glycine, and at pH 7.5. For selecting the suspected fusant Dinikonasol 12.5%, at the final concentration 200 ppm and Cycloheximide at the final concentration 100 ppm Was used as a marker. Results showed that hundred eighteen of suspected fusants were obtained and after screening found that seven as selected fusants. Based on the enzyme activities, finally, fusant number 77 was selected as a fusant with high proteolytic and glutaminase activities.]]>
<![CDATA[The Change of Histamine Content in Some Fish-Based Foods During Storage ]]>
<![CDATA[Meta Mahendradatta]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 10, No 1 (2003) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.97
<![CDATA[Traditional fish-based food product becomes more interesting because of its active compound which function as heald and fitness guard.South sulawesi as a coastal area has lot of fishery product.Histamine content can be used as quality indicators for fishes and fish products.Some fish-based foods have been anlyzed for its histamine contens during storage.There were lawa teri, smoked kembung fish, and skipjack burger.These foods represent the different processes for fishery products.Lawa teri is a traditional fish product from south Sulawesi.It is produced by bringing togrther fish fillet with citrus juice or vinegar, then mixed with fried grated coconut.The Storage was carried out at 5Cfor 2 weeks in two defferent packaging, glass and plastic.The results showed that during storege the histamine content incraesed from 1.009 to 23.023 mg/100g.The storage time showed a significant difference (p<0.05) but there was no significantly difference from the type of packaging, and there was no interaction between type of packaging and storage time on histamine content.Smoked kembung fish was analyzed for its histamine content during storage at 5 C for 20 days in plastic packaging with two various conditions, aerobe and vacuum. The results showed that histamine content of raw material decreased after smoking from 7.280 to 7.045 mg/100 g then decreased to 5.185 mg/ 100 g after drying the smoked fish. During 20 days storage at low temperature the histamine content increased under aerobe as well as vacuum condition. There was a significant difference of storage time on histamine content and also the condition of packaging (p<0.05). The interaction between storage time and condition of packaging showed a significantly difference (p<0.05).Skipjack burger was processed through more various steps by using more ingredients such as flour, egg, and spices. Histamine content was analyzed during storage for 4 weeks at 0 C. The histamine content increased from 0.755 to 0.8196 mg/100g during 4 weeks storage. There was significantly difference on histamine content during storage.]]>
<![CDATA[The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients ]]>
<![CDATA[Daisy Irawan]]>;
<![CDATA[Purwiyatno Hariyadi]]>;
<![CDATA[Hanny Wijaya]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 10, No 1 (2003) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.89
<![CDATA[Indonesia has many auxiliary plants that may have nutritional and or environmental benefits, so that it may increase the yield of the main crops. Krokot (Portulaca oleracea), one of the auxiliary plants, was traditionally consumed in many parts of the world for its delicacy and medicinal benefits. Our research indicated that krokot has high potency to improve the health status of the community. It has 5.4 mg/100 g of b-carotene, 22.2 mg/100 g of vitamin C, and significant amount of folic acid (0.2 mg/100 g). Krokot was traditionally used to treat scurvy, and various of infectious and skin diseases. Literature review revealed that krokot has essential .fatty acid, it also has antiniutagenic, and antimicrobial activity. Unfortunately, krokot is approaching extinction both physically and ethnobotanically because they are considered as useless plants or even weed. Our survey on 103 agricultural university students revealed that only 24% of the respondents knew krokot. Krokot is especially difficult to find in intensively cultivated area. Along with other indigenous vegetables, Portulaca oleracea is almost never served again in Indonesian cuisine. -Utilization of krokot as functional food ingredients might helps to conserve the plant as well as encouraging sustainable agriculture.]]>
<![CDATA[Characteristics of Cross-Linked Oil Palm Starch' ]]>
<![CDATA[Haryadi Haryadi]]>;
<![CDATA[Chusnul Hidayat]]>;
<![CDATA[Kapti Rahayu Kuswanto]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 3, No 2 (1996) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.49
<![CDATA[Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less digestible.]]>
<![CDATA[The Role of Intrinsic Pathway Apoptosis via Caspase-9 in Atherogenesis Due To Atherogenic Diet in Sprague Dawley Rats ]]>
<![CDATA[Yanuartono Yanuartono]]>;
<![CDATA[Hastari Wuryastuti]]>;
<![CDATA[R Wasito]]>;
<![CDATA[Sri Raharjo]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 12, No 1 (2005) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.32
<![CDATA[Thirty male rats, strain Sprague Dawley were used as experimental animal to study the role of intrinsic (mitochondrial) pathway apoptosis in atherogenesis due to high fat and high cholesterol diet. The rats were randomly alloted into three group (I, II, III) of 15 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-9 immunohistochemical analysis. Based on the present study result it can be concluded that high fat diet and high cholesterol diet could induced apoptosis through caspase-9.]]>
<![CDATA[The Effect Of Autoclaved – Cooled Jack Bean (Canavalia Ensiformis (L.) Dc.) High RS-4 Starch On Lowering Glucose Level And Characteristics Of Digesta Of Stz-Na Induced Type-2 Diabetes Mellitus Rats ]]>
<![CDATA[Azkia Nastiti]]>;
<![CDATA[Agnes Murdiati]]>;
<![CDATA[Y. Marsono]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 14, No 2 (2017) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/ifnp.28539
<![CDATA[Jack bean is one of local beans known to contain natural resistant starch (RS) content. To increase its RS content, four cycle autoclaving – cooling treatment modification was applied to generate resistant starch type 4 (RS-4) which refers to RS obtained from modification. RS is able to improve blood glucose level of diabetic individuals. This research aimed to measure the effect of jack bean autoclaved – cooled starch (AC starch) diet on blood glucose level and digesta characteristics of type-2 diabetic Sprague Dawley rats in vivo. Bioassay analyses showed that jack bean AC starch consumption decreased blood glucose level at range of 96.05mg/dl – 135.97mg/dl. The diet was also able to increase short chain fatty acids (SCFA) production in form of acetic acid, propionic acid, and butiric acid, to increase total weight and moisture content of digesta, while reduce digesta pH, as well as to inhibit glucose absorption. Diet of 50% high RS jack bean AC starch showed the best results in all glucose metabolism parameters for type-2 diabetic animals. ]]>
<![CDATA[Effects of Modified Atmosphere Packaging on Selected Phenomena Affecting Quality of Fresh, Edible Bamboo Shoots ]]>
<![CDATA[Probo Y Nugrahedi]]>;
<![CDATA[Maria Lusiani]]>;
<![CDATA[Stefan T Persijn]]>
<![CDATA[ Indonesian Food and Nutrition Progress Vol 11, No 1 (2004) ]]>
Publisher : <![CDATA[Indonesian Association of Food Technologists ]]>
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DOI: 10.22146/jifnp.27
<![CDATA[ Changes in phenomena affecting quality of fresh bamboo shoots (Dendrocalamus asper, Schultes f.) due to modified atmosphere packaging were evaluated. After harvest bamboo shoots were peeled, and stored in the open (unpacked) or packaged in polyvinyl chloride wrap (thickness 5µm) or polypropylene bags (thickness 15 µm) at two different temperatures (9 and 28 oC) and shelf life was determined. Unpacked samples had very high weight losses (5% per day) at both temperatures limiting their shelf life to less than 2 days. Both types of packaging reduced water loss significantly (polyvinyl chloride: 0.5% per day at both temperatures, polypropylene: 0.09% and 0.14% at 9 and 28 oC respectively). Samples stored at room temperature started to discolor within 1-2 days while packed samples in the refrigerator showed the first signs of discoloration only after 5-7 days of storage. Refrigeration was also effective to inhibit fungal growth. Our results show that application of cold storage or packaging alone yield no, or only a limited extension of shelf life but their combined application yields a shelf life extension till 2 weeks.]]>
