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Indonesian Food Science and TechnologyJournal

ifstj
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Published by Universitas Jambi

ISSN : - EISSN : 2615367X DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from IAFT members and non members.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 16 Documents

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Search results for , issue "Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|" : 16 Documents clear

Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours Kartikasari, Subekah Nawa; Witono, Yuli; Handoyo, Tri; Santoso, Umar
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.30960

Ferns (Diplazium esculentum) had high content of proteins, fats, flavonoids, and polyphenols, especially in young fern leaves. Its potential to developed as a source vegetable flavour. Currently, understanding about fern flavor processing technologies and the potential of ferns for health is still relatively limited, especially on local Indonesian fern. This research aims to know about morphological characteristics of Indonesian local fern vegetables (Mloko Jember, Air Jember, and Ayam Banyuwangi), and determined the effect of processing to its chemical characteristics and volatile compound, then hydrolyzed enzymes to produce non-volatile flavours. Ferns are processed by steaming, drying, and control methods and are hydrolyzed by combining two enzymes - bromelain and protease, with a pH of 7 and temperature of 55 0C for 1 hour. The result showed that the morphology of the three fern are different in the shape of shoot and plant based on their location. The researchers discovered that enzymatically hydrolyzing the proteins in local fern vegetables using two enzymes (bromelain and protease) produced amino acid components such as aspartic acid and glutamic acid. These have MSG-like flavour.

Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations Panyoyai, Naksit; Wattanakul, Watcharapong; Suwannalers, Piluntasoot; Bunsongthae, Akharasit; khumcharoen, Sakunrat; Kaima, Prakaydao; Prompratan, TongMed; Kaewyodkong , Wannipa
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31095

“Riceberry” a variety cultivated for its high anthocyanin content, offers bio-functional benefits. The development of Riceberry products not only enriches the nutritional profile but also adds a creative dimension to the One Tambon One Product (OTOP) initiative of Thailand. The collaborative effort of Hin Kling, a community enterprise in Nakhon Sawan, Chiang Mai Rajabhat University (CMRU), and the support from the Petroleum Authority of Thailand (PTT) Public Company Limited, has been instrumental in this venture. Adopting the Four Ps model (process, product, packaging, and product marketing), the collaboration focused on refining production processes, ensuring product quality, providing informative packaging, and devising effective marketing strategies. The study revealed that saturated fat content was reduced by two-fold through the innovative approach of blending palm oil with soybean oil for frying puffed rice. The resulting puffed rice was then combined with various ingredients and shaped into bars, offering a product with a commendable shelf life of up to three months. Moreover, a commitment to health was demonstrated by reducing the added palm sugar, leading to lower sugar content, reduced calories, and improved texture in the healthier product. Rigorous quality checks, including water activity value, anthocyanin content, and total and pathogenic bacteria count, ensured that the product met the standards set for cereal bars. To enhance consumer awareness, the product's nutritional value was highlighted through a detailed nutritional facts section on the food label. Additionally, a captivating community story was crafted to introduce the health-focused product to the wider health food market. The three-party collaboration behind the Riceberry initiative has successfully delivered a bio-functional, nutritious, and creatively presented product tailored for health-conscious consumers.

Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter Aini, Nur; Arsyistawa, Hadana Sabila; Sustriawan, Budi; Prihananto, Vincentius; Astuti, Santi Dwi; Septiana, Aisyah Tri; Indarto, Indarto; Suliman, Nageeb Mohammed
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31467

Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia. Producing rice flour as an intermediate product is a practical rice processing method. However, the utilization of rice flour as a wheat flour alternative is limited due to the differences in their gelatinization qualities. Fermentation with Lactobacillus sp. changes the gelatinization properties of rice flour by increasing the number of microorganisms and stimulating their metabolism in food materials. This study sought to determine how the physical and chemical qualities of Inpago-Protani rice flour are affected by the duration of fermentation, the concentration of Bimo-CF starter, and other factors. Applying 0.6% Bimo-CF starter for 12 hours at 30°C was the most effective method for fermenting Inpago-Protani rice flour. The resulting rice flour had a yield of 40.3%, a protein content of 10.3% (db), a carbohydrate content of 77.1%, a fat content of 0.4%, an ash content of 0.5%, a moisture content of 12.2%, and 338.7 kcal of energy. The enhanced characteristics of fermented rice flour may increase its versatility for subsequent processing.

Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31584

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.

FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index Fibri, Dwi Larasatie Nur; Marsono, Yustinus
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31589

A study on the addition of FiberCreme in cooking of rice has been conducted. The aim was to evaluate the effect of adding FiberCreme when cooking rice on chemical composition, dietary fiber and resistant starch of cooked rice as well as the glycemic index of rice with FiberCreme added. FiberCreme is a non-dairy creamer composed of coconut oil as the source of fat and dietary fiber as source of carbohydrate substituting sucrose in the traditional creamer. FiberCreme with different fiber sources were used including isomalto oligosaccharides (FC01), inulin (FC05) and isomaltodextrin (FC14). The FiberCreme added was 12% of weight of the rice grain. The addition of FiberCreme in cooked rice increase the total fat content from 0.33% (control rice) to 3.17%-3.33% (FiberCreme rice) but decrease the total carbohydrates content to 89.18%-89.43%, the total dietary fiber increase by 5.18%, 2.76% dan 4.5% in FC01, FC05 and FC14, respectively, and the resistant starch increase from 3.40% (control rice) to 5.11% (FC01 rice), 5.21% (FC05 rice) and 4.92% (FC14 rice), respectively. In human studies, it showed that addition of FiberCreme decrease the Glycemic Index (GI) of FiberCreme added cooked rice to 73.8 (FC01 rice), 70.7 (FC05 rice) and 76.5(FC14 rice) compared to 79.8 (control rice).

Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata Nolita, Maurelle; Suharso, Eveline; Kurniawan, Christine J; Anugrahati, Nuri A.; Parhusip, Adolf J. N.; Soedirga, Lucia C.; Matita, Intan C.
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31949

Nata is a fiber-rich cellulose formed through the fermentation of sugar by Acetobacter xylinum bacteria. Soybean hull waste has a nutritional content of 14.45% protein, 3.04% fat, 3.15% ash, 47.01% crude fiber, and 32% total iron minerals, making it suitable as raw material in making nata sheets. Rosella flowers contain anthocyanins that can be used as a natural red colorant in food products. The addition of rosella flower crude extract to nata will increase the visual and functional values of nata. This study aims to determine the best concentration of rosella flower crude extract (0%, 2%, 4%, 6%) based on the characteristics and functional value of nata made from soybean hulls. The best concentration of rosella flower crude extract in this study is 6%, producing nata with 0.776±0.020 mM antioxidant, 2.230±0.276 mg/L anthocyanin, 67.40±0.063 L*, 48.84±0.740 °hue (red color), 13.96±0.770 C*. The scoring test results show that nata with 6% rosella flower crude extract has ‘slightly no foreign taste’ (4.55±1.197), ‘slightly no foreign aroma’ (4.80±0.966), and ‘slightly red’ color (4.20±0.687). The hedonic test results show that panelists ‘slightly like’ the taste (5,12±1,22), aroma (5,15±1,17), and color (5,57±1,11) of the nata.

Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging Yudanto, Yusuf Arya; Afrianto, Andika Wahyu; Opaprakasit, Pakorn
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31951

Differences in Sanitary Hygiene Behavior and Bacterial Identification in Minimizing Pathogenic Bacteria in Food Handlers Novziransyah, Nanda; Akbar, Surya; Dania, Ira Aini; Veronica, Sinta; Devy, Sisca; Pratama, Muchti Yuda
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.32124

Food as a biological substance with the potential to cause foodborne illness. According to Indonesian Food and Drug Supervisory Agency (BPOM), more than 20 million incidents of poisoning occur in Indonesia each year. The objective of this study is to examine the impact of hygiene and sanitation counseling on the behavior of food handlers, as well as to conduct microbiological examinations on the palms of food handlers. The method in this study uses quasi-experimental research, using a one-group pretest and posttest experimental design, and sampling was accomplished by unintentional sampling pretest and posttest. As a result, 17 out of 20 (85%) traditional food handlers carry pathogenic bacterial species such as Escherichia coli (65.3%), Staphylococcus aureus (23.5%), and Klebsiella spp (10.2%), but after treatment, the number of traditional food handlers carrying bacterial species pathogens decreased to 6 out of 20 (30%). The Mann-Whitney U test revealed that there was a significant influence on changes in the behavior of food handlers before and after receiving counseling regarding hygiene and sanitation behavior in handling food, which is 0.000 smaller than 0.05. Swabs were also used on the hands. With the Kolmogorov-Smirnov Z test, food handlers have a significant shift in the bacterial organisms identified on their hands before and after counseling, which is 0.000, smaller than 0.05.

Impact of Pomegranate Peel (Punica granatum L.) Extract on Rice Starch-Pectin-Based Films for Maintaining the Organoleptic Properties of Tomatoes Laramli, Nurraihanah Kamilia; Supri, Sarifah; Wen Xia, Felicia Ling; Afifah, Jauharotul; Maimunah, Yunita; Rovina, Kobun
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.32162

Pomegranate peel (Punica granatum L.) is commonly disregarded as a byproduct in the juice industry despite its rich content of bioactive compounds. This study investigates the impact of incorporating pomegranate peel extract at concentrations of 0%, 1%, 2%, and 3% into rice starch-pectin-based films. Characterization of the films was conducted using Fourier Transform Infrared Spectroscopy (FTIR) and Field Emission Scanning Electron Microscopy (FESEM). Physicochemical properties including thickness, color, opacity, moisture content, water solubility, and water vapor permeability were assessed. The results demonstrate that the incorporation of pomegranate peel extract significantly enhanced the properties of the rice starch-pectin-based films (p < 0.05). Moreover, antimicrobial assays revealed substantial inhibition of Escherichia coli by films containing 3% pomegranate peel extract. Furthermore, the efficacy of these films was evaluated using real tomato samples to assess their potential to extend the shelf life of perishable foods. The findings suggest that the inclusion of pomegranate peel extract in the film matrix contributes to natural pigment preservation, mitigates microbial contamination, and maintains the organoleptic attributes of tomatoes, thereby potentially enhancing their shelf life. These results underscore the promising applications of pomegranate peel extract in the development of sustainable and functional food packaging materials.

Isolation and Identification of Lactic Acid Bacteria Using PCR Gene from Tempe Wrapped with Banana Leaves and Plastic Fevria, Resti; Vauzia, Vauzia; Putri, Dwi Hilda; Achyar, Afifatul; Putri, Santi Diana; Edwin, Edwin
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.32503

Tempe is a typical Indonesian food that comes from fermenting soybeans with the fungus Rhizopus sp. Tempe is known to have good nutritional value because of the content contained in soybeans themselves and other microorganisms that appear as a result of the tempe fermentation process. The fermentation process increases the activity of bacteria in tempe which are beneficial for digestion, one of which is lactic acid bacteria. This research aims to see the differences morphological forms and genomic of lactic acid bacteria produced by tempe wrapped in banana leaves and tempe wrapped in plastic. The differences in fermentation that occurred in tempe wrapped in banana leaves and those wrapped in plastic resulted in differences in lactic acid bacteria type. Based on the isolation of bacteria on Mann de Rogosa Sharpe Agar medium, 15 isolates of lactic acid bacteria were produced, with general morphological forms of bacilli and coccus. Then, genomic identification was carried out using the PCR. The phylogenetic tree built based on the 16S rRNA gene sequence can show the relationship between LAB diversity at the species level, but cannot differentiate LAB from the strain level.

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Home Page

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Contact Name Addion Nizori

Contact Email addion_nizori@unja.ac.id

Phone +6282260978015

Journal Mail Official addion_nizori@unja.ac.id

Editorial Address Department of Food Science and Technology (THP), Faculty of Agricultural Technology, Jambi University, Jl Tri Batra Kampus pondok meja KM 11 Mestong, Jambi, Poscode 36364 ; E-mail: addion_nizori@unja.ac.id

Location Kota jambi, Jambi INDONESIA

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Contact Name
Addion Nizori

Contact Email
addion_nizori@unja.ac.id

Phone
+6282260978015

Journal Mail Official
addion_nizori@unja.ac.id

Editorial Address
Department of Food Science and Technology (THP), Faculty of Agricultural Technology, Jambi University, Jl Tri Batra Kampus pondok meja KM 11 Mestong, Jambi, Poscode 36364 ; E-mail: addion_nizori@unja.ac.id

Location
Kota jambi,

Jambi

INDONESIA