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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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A Simplified Method for Determination of Free Fatty Acids for Soluble and Immobilized Lipase Assay Djagal W. Marseno; Retno Indrati; Yoshiyuki Ohta
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.77

Abstract

A simple and rapid method for determination of free fatty acids for soluble and immobilized lipase assay was developed. The free fatty acids could be determined within 10 min with less organic solvent used and the color developed was stable until 60 min. High correlation (r > 0.97) between fatty acids content (2 -10 pmole) and absorbance was observed for fatty acids with carbon number of 6 or higher. Hydrolysis activity of soluble and immobilized lipase could be measured with high sensitivity and reproducibility against incubation time and protein loading. The effect of various substrate concentrations and water against hydrolysis activity could also be measured. The method was suitable for routine analysis such as purification of lipase and continuous hydrolysis of fat and oil.
Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production Mona Nur Moulia; Sigit Setyabudi; Baharuddin Salleh; 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.115

Abstract

The presence of Penicillium in cocoa and coffee beans, and dried cassava are detrimental due to its ability in ochratoxin A (OTA) production which carcinogenic and mutagenic to human. Objectives of this study were to isolate and identify Penicillium from cocoa, coffee beans and dried cassava in Yogyakarta by morphological and molecular characteristics, as well as to observe the ability of these isolates in OTA production on Yeast Extract Sucrose Agar (YES) medium. In this study, morphological characteristics were mainly based on the growth of isolates on identification media, while molecular characteristics were based on the similarity of PCR products using ITS4 and ITS5 as primers. OTA was detected by ELISA and UPLC methods. The result showed that 15 of 16 representative isolates obtained during this study were identified as Penicillium citrinum, one of the representative isolate from cocoa beans was identified as Penicillium paneum. Surprisingly, 13 among 15 of the obtained P. citrinum isolates from cocoa and coffee beans were positive in the production of OTA in YES medium, at the concentration of 4.64 to 25.26 µg/g media, while OTA was not detected in YES grown media by P. paneum and two isolates of P. citrinum from dried cassava. Conclusion of this study, the most found species Penicillium in cocoa and coffee beans were belong to P. citrinum which likely have a capability in the production of OTA.
Extract Corn Silk with Variation of Solvents on Yield, Total Phenolics, Total Flavonoids and Antioxidant Activity Haslina Haslina; Murtiari Eva
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.24280

Abstract

Corn silk is a by product or waste that is commonly used as a traditional medicine that contain bioactive compounds such as volatile oils, steroids, alkaloids, tannins, flavonoids, chlorogenic acid and phenolic compounds, containing protein, carbohydrates, minerals (Ca, Mg, Cu , Zn, Fe and Mn), higher crude fiber, vitamin B, vitamin C, vitamin K, steroids such as sitosterol and stigmasterol, alkaloids, saponins, tannins, flavonoids, anthocyanins, protokatekin, vanilic acid, derivatives hasperidin and quersetin, phenols, terpenoids and glycosides, maysin, β-carotene, beta-sitosterol, geraniol, hordenin, limonene, menthol and viteskin also a good source of poliphenol as antioksidan. Solvent used for the extraction of flavonoid compounds are methanol, ethanol, acetone and ethyl acetate. Basic separation by solvent extraction is the difference in the solubility of each composition in compaction with solvent. Solubility is influenced temperature, stirring speed, the extraction time, comprehensive tangent plane solids by solvent extraction and frequency.This study aims to extract corn silk by using a variation of solvent type in terms of yield, total phenols, flavonoids and antioxidant activity.The experimental design used in this study is completely randomized design (CRD) 1 factor with 5 replications. Solvent: methanol: water (85:15) (v/v) ethanol: water (85:15) (v/ v), ethyl acetate: water (85:15) (v/v), acetone: water (85 : 15) (v/v). Furthermore, the data obtained were analyzed variants and if there is a difference between treatments continued by Duncan Multiple Range Test (DMRT) at 5% level.Variations in the type of solvent significant (p <0.05) to the yield, total phenol, total flavonoids and antioxidant activity. Variations in the type of solvent with the highest yield at a ratio (methanol: water), and the ratio (ethanol: water), then the ratio (acetone: water) and the lowest ratio of (ethyl acetate: water). At ratio (methanol: water) obtained yield is 65.8%, total phenol ie 45350.27 mg / kg GAE, total flavonoids 291.28 mg QE / kg and activities of antioxidant that is 92.1%.
Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract Lydia Ninan Lestario; Sri Raharjo; Suparmo Suparmo; Pudji Hastuti; 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.37

Abstract

Java plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
Physical Properties of Agarophyte Gracilaria sp. (verrucosa type) from Seaweed Culture of Takalar, South Sulawesi Agus M Hatta
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.17

Abstract

            Agarophyte of Gracilaria sp. (verrucosa type) collected from Takalar, South Sulawesi, has been studied for its quality. The organoleptic test on the raw material indicated that its color was dull red and its water content was moderate, 23.53%. The impurity content was 46.2%, and mostly consisted of very fine water soluble materials. The agar yield of the raw material was 47.70%. Its physical properties, as indicated by geling point, gel surface strength and viscosity, were inferior than commercial agar. The data suggest that impurity content is the most important determinant of agar quality. Therefore, it is recommended to improve post harvest handling to obtain better quality.
Immobilized Lipase - Catalyzed Fish Oil Hydrolysis in Organic Solvent Tyas Utami; Erryana Martati; Pudji Hastuti; Eni Harmayani
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.70

Abstract

Immobilized lipase from Mucor miehei catalyzed the hydrolysis of cod liver oil in the presence of hexane was studied. The research was conducted to observe the effect of hexane on degree of hydrolysis, glyceride profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents. Enzymatic hydrolyses were carried out in a waterbath shaker at 50°C for 48 hours. Reaction mixtures contained of 1 g cod liver oil, hexane, Tris HCl buffer pH 7.5, and 10% (w/w oil) immobilized enzyme. Addition of various amount of hexane decreased the degree of hydrolysis and changed glyceride profile. Hexane to buffer ratio of 1:9 and 9:1 yielded 77% and 64% hydrolyses respectively. The results showed that degree of hydrolysis was affected by the oil concentration in the solvent system, not by the oil concentration in the overall system. It was observed that after hydrolysis, EPA dan DHA contents in the forms of glycreride and free fatty acid were higher in the addition of hexane than that of in the absence of hexane
High w-3 Fatty Acid Eggs Produced by Laying Hens Fed with Sardine Oil Umar Santoso; M. Nur Cahyanto; Dwi Sulistiawati; Zuprizal Zuprizal; Hari Eko Irianto
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.79

Abstract

The objective of the present research was to examine the effects of feeding laying hens with sardine oil on the co-3 fatty acids levels of the egg yolk. Results of the study show that changes in the composition of the diet influenced the fatty acid composition of the yolk lipid. Diets with sardine oil from 2 to 8% significantly increased co-3 PUFAs content of the yolk. The increase of w-3 PUFAs was predominated by docosahexaenoic acid (DHA); followed by eicosapentaenoic acid (EPA), and a-linolenic acid (ALA). In term of egg weight basis, the increase of 0-3 PUFAs in egg due to sardine oil consumption. .was from 8.17mg/egg in diet without sardine oil to 102.27 mg/egg in diet with 2% sardine oil, and 232.63mg/egg in diet with 8% sardine oil. (0-6 PUFAs especially arachidonic acid tended to decrease with the increasing intake of sardine oil. Diets with sardine oil significantly (P<0.05) decreased the cholesterol content of the yolk compared to that without sardine oil. Cholesterol content of the eggs produced by laying hens fed with 2% sardine oil was 191.73 mg/egg significantly lower than that of egg produced by laying hens fed without sardine oil. The cholesterol content of 179.74 mg/egg was produced by hens fed with diet containing 8% sardine oil, this was lower that that of egg produced by the commercial feed of 208.09 mg/egg.
Detection of Fish Freshness Using Immobilized ADP-ase and 5'-Nucleotidase on Polyacrylamide Gel Djagal W Marseno; Retno Indrati; Sudarmanto Sudarmanto
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.54

Abstract

The presence of ADP and IMP in the muscle of fish could be used as an indicator of its freshness. These metabolites could be detected enzymaticaly using ADPase and 51-nucleotidase. The aim of this research was to determine the presence of ADP and IMP in the muscle of fish qualitatively, using immobilized ADPase and 5'-nucleotidase on polyacrylamide gel. The results showed that in the non-immobilized form, ADPase has an optimum pH of 6 and stable at pH 5.5-10, while 5'-nucleotidase has two optima pH of 6.5 and 9 and it was stable at pH 7-10. Optimum temperature of ADPase and 5'-nucleotidase was 45 and 50°C, respectively. In the immobilized form, the activity of ADPase was optimum at pH 6 and it was still stable at pH 5.5 - 7.0 after storage at -20°Cfor 90 days, while 5'-nucleotidase was still stable at pH Z5-10 after storage at -20°C for 90 days. Both enzymes were more stable in frozen storage than that of chilled storage. Sensitivity of both enzymes to detect the fish freshness during storage was affected by the presence of free inorganic phosphate derived from other phosphate-containing metabolites.
Conjunctival ImpressionCytology (CIC) in Febrile Children inPediatrics Department of M. Djamil General Hospital, Padang Marjis Marjis; Hafid Ardy
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.96

Abstract

Febrile children due to infectious disease will suffer relative deficiency of vitamin A, due to increased ofvitamin A excretion via urine, non specific reaction to fever, and decreased food intake, thus absorption will also decrease. This study is to know the picture of conjunctival impression cytology (CIC) of febrile children. Method: Cases, Patients were hospitalized febrile children aged between 2-7 years old at the Pediatrics Department, M Djamil General Hospital, Padang, in a period of two months :March and April 2003. Patiens nutritional states were evaluated using Height, Weight, and Age parameters used in a standard formula to be compared to normal standard WHO tabel. CIC test were done according to Tseng method. Examinations were done on the first day of hospitalization. As controle group, 16 eyes of normal non febrile children were used. The significance of differences of Nutritional state and CIC picture were statically analyzed. Result: In febrile group the result of CIC examination was statistical significant. But nutritional state, frequency of febrile in a year and duration of the febrile weren't. Further study will be needed with a larger number of patients and longer duration offever. Conclusion: CIC examination of the conjunctiva is a simple test and have a good result to detect (relative) vitamin A deficiency in febrile patients.
Sensory Characteristics of Restructured Fresh Fruit Composite Prepared from Jack Fruit (Artocarpus heterophylla L.) and Sapodilla (MaidMara achras Mill. Fosb.) Sri Raharjo
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.88

Abstract

Jack fruit and sapodilla are tropical fruits having sweet and distinctive flavor and attractive color. At present, consumers have limited choice for ready-to-eat fresh fruit products available in the market. The objective of this study was to determine the sensory characteristics of fresh fruit product composite prepared from combination ofjackfruit and sapodilla and restructured Using three different type of alginate. Three different type of alginates and two form of calcium lactate (encapsulated and non encapsulated) were used as binding ingredients. Ten panelists were employed to evaluate the freshly prepared fruit prodact composite for its taste, aroma, appearance, mouthfeel, and gel strength using a 5-point scoring. Type of alginate had no effect on the sensory properties of restructured fruit layers. However, the source of calcium in the form of encapsulated or not encapsulated powder showed significant effect on the appearence and gel strength. The fruit layers prepared using encapsulated Ca-lactate had less attractive appearence and weaker gel strength than the fruits restructured with free Ca-lactate. The two difference source of calcium had no significant effect on the products taste, aroma, and mouthfeel.

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