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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 of Stable Mutants of Candida guilliermondii Producing One Type of ADH Retno Indrati; Yoshiyuka Ohta
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.9

Abstract

Mutants of Candida guilliermondii partially deficient in alcohol dehydrogenase (ADH) were isolated using allyl alcohol as a selective agent. On glucose medium containing allyl alcohol produced mutants deficient in ADH1, while mutants free of ADH2 were isolated on ethanol medium containing allyl alcohol. An addition of 1% of yeast extract to the isolation medium resulted in a stability of the mutants againts a high concentration of allyl alcohol. On this medium the cells resistant up to 80 mM of allyl alcohol compared to those with a resistance of 10 mM allyl alcohol on basal salt medium without addition of yeast extract. Furthermore, this resistance to allyl alcohol seems to be related to a stability of the mutants to produce only one type of ADH for a long incubation period (more than 2 years). Cells which were resistant only up to 10 mM of allyl alcohol started to produce two kind of ADHs after six months of incubation. However, this resistance to a high allyl alcohol resulted in a decrease of specific activity of ADHs. Mutant ADH1s had activities only 23 – 50%, where as mutant ADH2s had only 1 – 3% of the parent strain activity.
Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin Dewi Amrih; Chusnul Hidayat; Pudji Hastuti
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.24277

Abstract

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.
Effect of Sodium Tripolyphosphate (STPP) to Physicochemical and Sensory Characteristics of Turkey Nuggets Derived from White and Dark Turkey Meats Sutarjo Surjoseputro; Petrus Sri Naryanto; Meliawati Fatoni
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.42

Abstract

Turkey meat is a well-known foodstuff and source of protein in the United States, while in Indonesia turkey meat has not yet optimally processed as a foodstuff. The advantages of turkey meat are: has low calorie, high protein than other poultry meats, and good source of vitamin and mineral. Contrary to chicken meat, turkey meat has low fat content and high collagen, and therefore makes the meat very tough. This research was using two kinds of meat, the white meat (the breast) and the dark meat (the leg) for nuggets. These two parts have different characteristics, physically as well as chemically. This research was designed in a Nested Randomized Design where STPP were subjected to each part of turkey meat in four levels, 0.0, 0.2, 0.4 and 6.0%, respectively. The objective of this research was to find the most effectiveness of STPP and the most acceptable turkey nuggets. The results of this research were that STPP 0.6% was the best choice for white meat and STPP 0.4% was the best choice of dark meat.
Antimicrobial Substance Produced by Lactobacillus sp. TGR-2 Isolated From Growol Titiek F. Djaafaru; Endang S. Rahayu; Djoko Wibowo; Slamet Sudarmadji
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.47

Abstract

Lactic acid bacteria strain TGR-2 was isolated from growol (fermented raw cassava) and then identified as Lactobacillus sp. TGR-2. According to results of the turbidimetric assay, the neutralized supernatant of Lac¬tobacillus sp. TGR-2 were able to inhibit the growth of spoilage and pathogenic bacteria, i.e., Staphylococcus aureus FNCC 0047, Salmonella iyphimurium FNCC 0050, Escherichia coli FNCC 0091, Bacillus cereus FNCC 0057, and Morganella morganii FNCC 0122. The antimicrobial activity of neutralized supernatant of Lactobacillus sp. TGR-2 was stable at room tempera¬ture for 60 min, pH 3-8; heating 98 °C for 30 min, pH 3-8; 121 °C for 15 min, pH 3-8; storage at 4 °C for 21 days, p1-1 6.5. The third fraction obtained from purified of supernatant of Lactobacillus sp. TGR-2 by gel filtra¬tion which possessed the molecular weight 14,000 Dalton has a bactericidal effect on the growth of S. aureus.
Fortification of Plain Cracker With Fish Flour Iwan Yusuf B. Lelana; Lupi Purnomosari; Amir Husni
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.92

Abstract

Fortification of plain crackers with Java tilapiaflour to increase protein was conducted. Completely Randomized Design with five treatments was applied. The treatments were dough without fish flour addition as control, addition with 5%, 10%, 15%, and 20%, they were replicated four times The crackers were measured for crude protein content, relative volumetric expansion and sensory properties. Results indicated that protein content in the crackers was increased proportionally with fish flour addition, but relative volumetric expansion, crispiness and consumer acceptance decreased. Addition of 5% fish flour is acceptable to consumers. Preparation to improve fish flour color and the use of agent to improve the sensory properties of the crackers are necessary.
A Review : Dietary Fiber Biochemical Inductions and Its Hypocholesterolemic Effects Sri Rahajoe Asj'ari
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.84

Abstract

Most people already know that dietary_ fiber can have detrimental or beneficial effects on health, primarily with regard to nutritional status. In this writing one of the beneficial effects of the consumption ofdietary fiber especially its hypocholesterolemic effect will be discussed. Many research papers have already showed regarding the connection between the biochemical induction of soluble fiber and the hypocholesterolemic effect of soluble fiber. In these investigations treatments were given to various kinds of experimental animals and to humans as experimental subjects. Kinds of foods were used as sources of fiber. The researchers were able to discover a variety of biochemical inductions that led to a hypocholesterolomic effect and were able to lower the cholesterol concentration in various kinds of lipoprotein fractions. Biochemical inductions discovered were, among others: fiber making food difficult to be digested, thereby inhibiting lipid absorption, decreasing cholesterol synthesis, increase of cholesterol excretion through the bile, decreasing of Apo B synthesis in the liver, decrease of the mRNA Apo B concentration of the liver, decrease in mRNA Apo A-I and mRNA Apo A-IV concentration in intestinal cells, decrease in HMG-CoA reductase activity and decrease in insulin secretion. Every soluble .fiber from specific sources of dietary fiber produced a certain biochemical induction and also hypocholesterolemic effect to a certain lipoprotein fraction. The concentration of total cholesterol and cholesterol in lipoproteins containing Apo B, and the LDL-C: HDL-C ratio are all lowered. Thus the patient is able to choose as a source offiber, the food of his or her preference appropriate to his or her kind of hypercholesterolemic disorder, with the goal of reduction of cholesterol concentration.
Dynamic Models for Predicting the Moisture B. Rahardjo
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.63

Abstract

The main problem in storage of dry food chips is water absorption. Dried foods tend to absorb moisture from free air. Flexible packaging can reduce the water absorption on foods and as the result it may prolong the shelf lives of the products. However, most flexible package materials are not fully impermeable. The moisture of the products in the package slowly increases until it reaches the moisture equilibrium. Accordingly, the objectives of this study were to develop mathematical models for predicting and to simulate the estimation of the moisture content of food chips during stored on permeable packages. The mathematical models developed were based on water vapor migration trough a permeable film, rate of moisture sorption by foods, equilibrium moisture content and water mass balance. Samples for the experiment were food chips made from gnetum seeds of local production. The gnetum (emping) chips were placed on stainless steel cups. The mouth of the cups were covered using polypropylene plastics as the package models. The cups were stored in glass bottles. The relative humidities of the storage atmosphere in the bottles were adjusted using saturated solution of salts such that the humidity ranges were between 10% to 95%. The changes of moisture content of the fried chips were observed for about twenty five (25) days until they reach their equilibrium moisture contents. The results indicate that the dynamic models can predict the moisture contents of fried chips in package quite well. The estimation of the water vapor migration trough the plastic film seems slower than the observed moisture absorption especially at low moisture contents.
Characterization of Extra- and Intracellular Phytases from Bacteria Proliferating during Tempe Production Sutardi Sutardi
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.101

Abstract

Bacteria species Streptococcus faecium and Streptococcus dysgalactiae, proliferating during tempe (fermented soybeans) production produced both extra- and intracellular phytases. The enzymes were isolated from growth media and the cultured bacteria and partially purified by acetone fractionation. Extracellular phytase activities were higher than that of the intracellular enzymes. The extra- and intracellular phytases of S. faecium and S. dysgalactiae acted over a nerrow pH range at 4.1 – 4.3 and the maximum activity at 45", 45", 45", and 40-c, respectively. Among the estimated K values, the value of 1.0 x I Mfor the intracellular phytase of S. dysgalactiae was the lowest, indicating strong affinity of the enzyme for the substrate. V.valties were 0.005 and 0.007 nimole P,. liberated/min/ml enzyme for the extra- and intracellular phytases of S. faeciwn, while the extra- and intracellular phytases of dysgalactiae had V. values of 0.003 and 0.003 nimole P. iberated/min/ml enzyme, respectively. The activation energy for hydrolysis of phytic acid by extra- and intracellular phytases of S. faecium and S. dysgalactiae were calculated by the Arrhenius equation to be 3,400; 3,600; 14,600 and 7,100 cal/mole, respectively.
Development of the Traditional Tape Ketan Into Probiotic Drink Endang S. Rahayu; Asri Nursiwi; Bedri Sekar N; Supriyanto Supriyanto
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.33387

Abstract

Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).
Effects of Eugenol on Thermal Autoxidation of Palm Oil B Purwono; M Muchalal; C Anwar
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.4

Abstract

The effects of eugenol on the thermal autoxidation of palm oil were studied in the 40 – 97oC range under atmospheric air system. The antiperoxidative action of eugenol was indexed by measuring peroxide number and methyl esters of fatty acids from palm oil. The eugenol isolated from clove leaf oil exhibited activity as a potential antioxidant for use in mild temperature against thermal autoxidation

Page 8 of 19 | Total Record : 186

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