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Addion Nizori
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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
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INDONESIA
Indonesian Food Science and TechnologyJournal
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 18 Documents
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Search results for , issue "Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|" : 18 Documents clear
Feasibility and sustainability evaluation of customary extraction methods of ginger bioactive compounds – A Review Ayouaz, Siham; Fibri, Dwi Larasatie Nur; Madani, Khodir; Muhammad, Dimas Rahadian Aji
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.31660

Abstract

Abstract— Zingiber officinale Roscoe (ginger) contains a high concentration of bioactive phytochemicals, which are desirable because of their important properties. The choice of suitable extraction methods is essential for practical applications of the bioactive compounds as it determine the properties of the extractable compounds. Several customary methods have been widely used by the scientists to extract the bioactive compounds of ginger. In this paper, a critical analysis of relative advantages and disadvantages was carried out for 6 types of extraction processes namely hydrodistillation, maceration, Soxhlet extraction, solvent-solvent extraction, decoction and infusion. This review discusses the different conventional methods, followed by a discussion of the importance of advancing the extraction techniques considering the environmental benefit and efficiency of the process. The application of innovative developed technologies is deemed environmentally beneficial, more efficient in terms of extraction yield and eliminate the issues connected with traditional extraction processes. The advanced extraction techniques discussed in this paper include microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction and supercritical fluid extraction. The technical data that are available in this review paper are beneficial for the scientist and the industry who work with ginger extraction. A clear direction of future studies is offered in this paper in which researchers must investigate the possibility of applying the advanced extraction method for retrieving bioactive compounds from ginger as well as study degrading effects of each new technique on phytochemical compounds and their metabolites intermediates.
Mitigating Anxiety Symptoms: Potential of Phenol Compounds in Organic Red Ginger from Simalungun Regency Dania, Ira Aini; Novziransyah, Nanda; Pangestuti, Dewi; Akbar, Surya; Sari Ayu, Mayang; Lubis, Adi Raja Brando; Ayu, Mayang Sari; Saputra, Donalry Agus
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.34374

Abstract

Abstract— According to WHO (World Health Organization), anxiety disorders affected 266 million people globally in 2019, or 5.3% of the population. As the second most common mental disorder after depression, anxiety impacts 284 million people and significantly contributes to the disease burden worldwide. Meanwhile, regional prevalence rates are 19.2%, 16.2%, 9.0%, and 11.8% in North America, Europe, Africa, and Southeast Asia, with particularly 57.5% and 68.8% rates among pregnant women in Bali (2020) and Semarang (2023), respectively. In this context, ginger (Zingiber officinale), traditionally used for various ailments, contains phenol such as shogaol, zingerone, gingerol, and 6-shogaol, which have antioxidant and anti-inflammatory properties for reducing anxiety. Therefore, this research aims to analyze the phenol contents of ginger using UV-Vis spectrophotometry in the Faculty of Pharmacy, University of North Sumatra. The results show that there is a strong correlation of 0.9794 between gallic acid and phenol content. Additionally, phenol levels are reported with different extraction methods including 43.2653 mgGAE/g (4.326%) with water, 62.7680 mgGAE/g (6.27%) with 70% ethanol, and 129.7456 mgGAE/g (12.97%) with 96% ethanol. The highest phenol content in organic red ginger using 96% ethanol suggests the potential to reduce anxiety by counteracting free radicals.
Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis) Tryas, Anisha Ayuning; Astawan, Made; Saraswati, Saraswati
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.36353

Abstract

Abstract— Individuals with hypercholesterolemia (HC) require specific therapy, such as statin medication, to maintain their blood lipid profile (total cholesterol, triglycerides, HDL-C, LDL-C) within the normal range. In vivo, studies have shown that consuming fermented foods for a particular duration can help improve the blood lipid profile of HC animal models. However, meta-analysis studies have not investigated which type of fermented food has the most significant effect on improving the blood lipid profile. The studies included were in vivo research that examined the effects of fermented food interventions on improving the blood lipid profile in HC animal models. The results of this study indicate that fermented food interventions (both plant-based and animal-based) have a highly significant effect (p-value <0.001) on improving the blood lipid profile compared to the HC animal model group without intervention. However, the plant-based fermented food source group tends to show a more significant effect on lipid profiles than those sourced from animals.
Assessing The Impact of Transglutaminase and Methylcellulose on Physical Properties of Seitan-Infused Plant-based Meat Analog Patties Compared to Beef Patties Mohd Radzi , Nur Raudhatul Syahindah; Zulkifli, Noroul Asyikeen; Huda, Nurul; Ismail, Ishamri
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.37001

Abstract

This study seeks to develop plant-based patties (PBP) by varying TVP-to-seitan ratios (30:70, 50:50, and 70:30) and adjusting methylcellulose (MC) and transglutaminase (TG) concentrations (MC: 2%, TG: 2%, and MC+TG: 1+1%). These formulations were compared to a beef patty (control, CON) across several parameters including appearance, cooking loss, color, texture, and surface area. While PBP exhibited similar appearances, they differed from beef patties in terms of shrinkage. PBP was firmer (0.31-3.18 N) with higher seitan content but less tough than CON (13.77 N). Additionally, PBP showed larger surface areas than CON, and the addition of TG reduced shrinkage and cooking loss, particularly with higher seitan content. Although all PBP appeared darker (lower L* values) than CON, the redness (a*) and yellowness (b*) remained unaffected by the base ingredients and binders. Optimal PBP formulations, containing 70% seitan and either 2% TG or a combination of 1% MC and 1% TG, achieved a balance between texture, reduced shrinkage, and cooking loss but did not perfectly match the color of conventional patties.
Effect of Ultrasonication on the Properties of Goat Milk Yogurt: Study on Amplitude and Duration Nisa, Fithri Choirun; Widodo, Archangela Zevanya Venenzia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.37148

Abstract

Abstract—The gel strength of yogurt from goat milk is weak due to the low as1-casein proportion. According to some studies, treating cow milk via ultrasonication before fermentation produces yogurt that is stiffer than regular yogurt. This study aimed to investigate the influence of amplitude and duration of ultrasonication on the properties of goat milk yogurt (pH, total acid, viscosity and syneresis). Scanning electron microscopy (SEM) was used for additional investigation to evaluate the microstructure of the best-treated sonicated goat milk yogurt and compared to non-sonicated goat milk yogurt. The results demonstrated that these two factors interacted to affect viscosity and that the amplitude and duration of sonication had a significant effect on total acid and syneresis. These two factors, however, had no appreciable impact on the pH.  At an amplitude of 80% and duration of 10 minutes, the best treatment was attained and the sample had the following properties: pH of 4.38, total acid of 1.00%, viscosity of 4929.67 cP, syneresis of 13.31%, and 2.36 x 107 CFU/ml for the lactic acid bacteria colonies. In comparison to non-sonicated goat milk yogurt, the sonicated yogurt's microstructure was denser and more complex, which may contribute to the increased gel firmness.
Formula Optimization and Characterization of Soybeans and Pearl Millet (Penisetum glaucum) Tempeh Using Simplex Lattice Design Methods Nurrizky, Hafiz Aulia; Wirawati, Chandra Utami; Surfiana, Surfiana; Nirmagustina, Dwi Eva
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.37488

Abstract

Abstract—Tempeh is a traditional Indonesian fermented food produced through the fermentation of soybeans with mold. Despite Indonesia's reliance on imported soybeans, the country possesses a wealth of locally available grains that have the potential to serve as alternative raw materials for tempeh production. These alternatives remain underutilized and insufficiently explored. The objectives of this research are (1) to optimize formulas using Indonesian indigenous grains (enjelai, sorghum, and pearl millet) as soybean tempeh substitutes, and (2) to characterize the chemical, microbiological, and antioxidant properties of tempeh. The primary response variable used to determine the optimal formulation is protein content, which must comply with the standards outlined in SNI 3144:2015. A Design of Experiments (DOE) was conducted using Mixture Design on Design-Expert 13 software with the Simplex Lattice Design (SLD) method. The optimal formula was selected based on a degree of desirability close to 1, and the model was validated by producing substituted tempeh products according to the resulting equation. The results showed that an 80:20 ratio of soybeans to pearl millet produces tempeh that meets SNI standards. The cubic model adequately explains the relationship between the experimental and predicted data, Y = 0.158375X1 + 0.033704X2 + 0.0000650X1X2 + 0.000016X1X2 (X1 - X2), where Y is tempeh protein content, X1 is soybean content, and X2 is pearl millet content. Pearl millet tempeh contained 15.94% protein, 12.8% fat, 2.47% fiber, 3.05 APM/g of coliform bacteria, and no detectable E. coli.  However, pearl millet tempeh exhibited low antioxidant properties, as shown by IC₅₀ values of 2,395.22 µg/mL and phenolic content of 0.43 mg GAE/g.
Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain) Witono, Yuli; Masahid, Ardiyan Dwi; Giyarto, Giyarto; Belgis, Maria; Jayanti, Puja Dwi; Wahyuni, Livia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.37509

Abstract

Abstract—Enzymes are biocatalysts widely applied in agriculture, food processing, chemical industries, and medical fields. Enzymes can be used singly or immobilized within a matrix. However, free enzymes often exhibit lower stability compared to immobilized enzymes. Therefore, this research aimed to evaluate the combined two proteolytic enzymes for extracting protein hydrolysates. The objective was to analyze enzymes' immobilization characteristics using carrageenan and determine the optimal concentration combination. Calotropin and papain were applied at concentrations of 2.5 mL, 3.5 mL, and 4.0 mL, respectively. The analysis parameters included yield, enzyme activity, soluble protein content, specific enzyme activity, stability, and kinetic parameters (Km and Vmax). The results showed that the combined proteases exhibited yields ranging from 44.43% to 48.63%; enzyme activities of 9.23–53.63 U/mL; soluble protein contents of 2.40–2.89 mg/mL; and specific enzyme activities of 3.54–18.62 U/mg protein. The enzymes were maintained stability at temperatures ranging from 30 to 60 °C. The kinetic parameters were determined as Km = 0.0034 g/mL and Vmax = 17.094 U/min. 
Producing Kombucha Beads by Spherification: Effect of Alginate Concentration on Release Behavior and Physical Characteristics Cakrawati, Dewi; Tresuwan, Khemapas; Rahayu, Dwi Lestari; Sulastri, Afianti; Handayani, Mustika Nuramalia; Sugiarti, Yatti; Tanesha, Josephine
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.38297

Abstract

Abstract— The consumption of kombucha has been increasing in recent years due to its health benefits. However, its strong and distinctive flavor can be a limiting factor for consumer acceptance. Therefore, producing kombucha beads through spherification provides an alternative method of consuming kombucha. This study investigated the effect of sodium alginate (SA) concentration on the release of total phenolic content, reducing sugar, and antioxidant capacity from kombucha beads. Additionally, the stability of kombucha beads in simulated gastric juice was investigated in terms of viable bacteria.  The microstructure of kombucha beads was investigated using a scanning electron microscope (SEM). The result showed that kombucha beads produced tear-shaped beads. Increasing the concentration of sodium alginate led to an increase in the size and hardness of the kombucha beads (P < 0.05). However, increasing the concentration of sodium alginate did not affect the release of total phenolic content, reducing sugar and antioxidant capacity (P ≥ 0.05). Interestingly, 1% SA-kombucha beads had the highest viability of bacteria (P < 0.05) after low pH simulation compared to 2% to 5% SA-kombucha beads. SEM analysis revealed that kombucha beads had cavities and deposits of NaCl at 2% and higher concentrations of sodium alginate. While the FTIR spectra showed that no new peaks were generated in the kombucha beads, stretching peaks were observed at 3000-3500 cm-1. This study highlighted the potential of alginate beads for encapsulating polyphenolic compounds as an innovative approach for food applications. Further study is needed to understand the release behavior of probiotic microorganisms in kombucha during digestion.
The Influence of Taste Sensitivity on Fruit and Vegetable Intake among Young Adult Subjects Huah, Chai Ming; Aris, Norliyana; Houi, Yasmin Ooi Beng; Azizan, Aizul Azri; Bahauddin, Ahmad Riduan
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.38329

Abstract

Abstract— Individual food preferences are crucial predictors of food intake and can be highly influenced by taste sensitivity and perception. It is well known that fruit and vegetables have a variety of tastes and are not only dominated by bitterness. This study aimed to investigate the relationship between taste sensitivity and fruit and vegetable intake. Sensitivity for three basic tastes (e.g sweet, sour, and bitter) was measured using the staircase method whereby individual's sensitivity to the bitter compound 6-n-propylthiouracil (PROP) known as PROP taster status was determined by PROP disc determination. Food frequency questionnaire (FFQ) was used to record the fruit and vegetable intake of subjects. All data were analysed either using one way ANOVA or Pearson correlation at 0.05 confidence level. A total of 80 respondents were involved in this study and it was discovered that among them, 2.5% were PROP nontasters (n=2), 42.5% were medium tasters (n=34), and 55.0% were supertasters (n=44). PROP supertasters were found to have higher sensitivity on bitterness, whereby supertasters had higher bitter intensity ratings (p<0.05) compared to nontasters and medium tasters. In terms of fruit and vegetable intake, the highest consumed fruit was banana while the highest consumed vegetable was onion. Except for onion (p=0.044), no significant difference (p>0.05) was obtained between PROP taster groups and fruit and vegetable intake. Pearson correlation indicated that sweet sensitivity was positively correlated with durian intake (r=0.305) whereas bitter sensitivity was positively correlated to the intake of long bean (r=0.221). No significant relationship was present between sour taste sensitivity on the fruit and vegetable intake.
Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage) Andryani, Putu Cisya; Budi, Faleh Setia; Rohman, Abdul; Dachriyanus, Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |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.v8i2.38369

Abstract

Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifically for Muslims unable to consume pork. Therefore, this study aimed to characterize volatile compounds and physical properties of chicken and pork “Urutan” available in Balinese market. Volatile compounds were analyzed using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and multivariate data analysis. Physical characteristics assessed were texture, color, and water holding capacity (WHC). Multivariate analysis was conducted for the data collected to determine distinct volatile compounds as well as physical profiles of chicken and pork “Urutan”. The score plots of orthogonal projection to the least square-discriminant analysis (OPLS-DA) of volatile data showed distinct grouping among chicken and pork “Urutan”. Based on Variable Importance in Projection (VIP) scores and Correlation Coefficients, the most significant volatile markers in chicken “Urutan” were formic acid, 2,5-dimethyl-furan, and 6-methyl-tridecane, while 1-octen-3-ol, 3,6-dimethyl-octane, and 1-Octen-3-one were identified as markers of pork “Urutan”. The results of physical analysis showed significant differences between springiness, lightness, and WHC of both products. There were no significant differences between hardness, cohesiveness, gumminess, a*, and b* values. Volatilomics was found to be a more reliable method for differentiating chicken “Urutan” from pork “Urutan”, compared to using physical characteristics only.

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