Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Indonesian Food Science and TechnologyJournal

ifstj
Website

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

1 2

Search results for , issue "Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|" : 18 Documents clear

Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting kasyani, Kasyani; Mursyid, Mursyid; Perdana, Silvia Mawarti; Ibnu, Ismi Nurwaqiah; Kusmawan, David; Lanita, Usi; Alfridsyah, Alfridsyah; Wazzan, Huda
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.v8i2.39090

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers.

Increased Toxicity Risk from Nanoparticulate System in Food and Drug Applications Hazrina, Aghnia; Muhaimin, Muhaimin; Chaerunisaa, Anis Yohana; Husni, Patihul; Wardhana, Yoga Windhu
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.v8i2.40494

Abstract— Nanotechnology involves manipulating matter at the atomic and molecular levels, leading to the creation of new materials for food and drug application with properties that are not always easily anticipated based on existing knowledge. Among the nearly infinite variety of these substances, some are toxic to biological systems, others are generally harmless, and yet others confer health advantages. The biocompatibility and distribution of these materials must be assessed prior to their use in biological and environmental. Consequently, it is essential to comprehend the toxicity of nanomaterials. Mechanisms of cellular uptake and nanoparticles dispersion in biological settings depend on their physicochemical properties. The pathways in which exposure to nanoparticles is harmful to health are through oxidative stress and inflammation. Recent research have indicated that nanoparticles may cause major health impacts when ingested, inhaled, or applied to the skin without precaution. The main sources of toxicity in nanomaterials include their size, shape, concentration, aspect ratio, crystallinity, surface charge, dissolution, and agglomeration. This review article aims to comprehensively summarize the toxicity aspects of nanoparticles for food and drug application, including physiochemical properties, mechanisms of nanoparticle toxicity, and the health risks, so as to provide an overview for future researchers to develop nanoparticulate in a safer way.

Assessing the Influence of Household Food Security Components on the Severity of Nutritional Status among Stunted Children in Jember Regency Rindiani, Rindiani; Tejasari, Tejasari; Witono, Yuli; Suciati, Luh Putu
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.v8i2.41859

Abstract— Stunting remains a persistent public health challenge in agrarian regions, despite their high food production potential. This study examines the influence of household food security dimensions—availability, access, and utilization—on the severity of stunting among children under five in Jember Regency, Indonesia. Using a cross-sectional explanatory design, data were collected from 120 households with stunted children and analyzed using Partial Least Squares–Structural Equation Modeling (PLS-SEM). The results indicate that food access (β = –0.314, p < 0.01) and food utilization (β = –0.278, p < 0.05) have significant negative effects on stunting severity, whereas food availability does not exhibit a direct significant relationship (β = –0.128, p > 0.05). Moreover, food access mediates the effects of both availability and utilization on stunting severity, underscoring its critical role as an intermediary factor. The model accounts for 28.7% of the variance in stunting severity, affirming the multidimensional nature of food security in determining nutritional outcomes. These findings highlight the need for integrated interventions that go beyond food supply to address economic access and household nutritional practices. The study contributes to theoretical discourse by moving from a binary to a severity-based conceptualization of stunting and offers practical implications for targeted, evidence-informed nutrition policies in agrarian settings.

Investigation of the Extraction Parameters on Acquisition of Natural Colorants from Coleus atropurpureus L. Benth Leaves Using Microwave- and Ultrasonic-Assisted Extraction Yuniati, Yuyun; Gala, Selfina; Sumarno, Sumarno; Mahfud, Mahfud
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.v8i2.42509

Abstract— This study systematically investigates the application of Microwave-Assisted Extraction (MAE) and Ultrasonic-Assisted Extraction (UAE) to extract natural pigments from Coleus atropurpureus L. Benth leaves, using water as a green solvent. These advanced techniques were selected over conventional methods due to their well-documented advantages, including shorter extraction times, higher extraction efficiencies, and reduced environmental impact through lower solvent consumption. Importantly, MAE and UAE are particularly suitable for isolating thermolabile compounds such as plant pigments, as they minimize thermal degradation while enhancing yield. Key extraction parameters (feed-to-solvent ratio (F/S), particle size, extraction time, temperature, microwave power, and ultrasonic frequency) were systematically varied to evaluate their influence on extraction performance. Additionally, an air flow system was integrated into both setups to study the effect of controlled airflow (1 to 4 L/min) on pigment yield. For MAE, optimal conditions included 400 W microwave power, an F/S ratio of 0.01 g/mL, particle size greater than 40 mesh, 40 minutes extraction time, and an airflow rate of 1 L/min. In the case of UAE, maximum yield was achieved at a frequency of 40 kHz, extraction temperature of 60°C, F/S ratio of 0.01 g/mL, 25 minutes extraction time, and an airflow rate of 1 L/min. The resulting extracts were characterized using phytochemical screening, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and gas chromatography (GC). Kinetic modeling, employing first- and second-order equations, demonstrated that the second-order kinetic model provided a better fit for both MAE and UAE processes, indicating complex interactions between solute and solvent. Overall, this study highlights the potential of MAE and UAE as efficient, eco-friendly alternatives for pigment extraction from Coleus leaves.

Quality Analysis and Critical Control Points (QACCP) for Sustainable Value Chain of Bhutan Organic Black Tea Wangchuk, Pelden; Boonreang, Supot; Wattanakul, Watcharapong; Chanrattanayothin, Phatthanawan; Lhamo, Jambay; Panyoyai, Naksit
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.v8i2.42665

Abstract— Black tea is a health drink rich in polyphenolic compounds with antioxidant properties, making it a beverage that represents the culture of both in Europe and Asia. Black tea is an economically significant product in Bhutan, as it is a community-based product under the One Gewog One Product (OGOP) initiative. Therefore, black tea represents the Bhutanese and reflects the process of selecting tea leaves and processing them using the Orthodox method. This research developed a system called the Quality Analysis of Critical Control Points (QACCPs) to control the quality of tea leaves from the plantation to be processed black tea. The study methodology was divided into three parts: 1) studying the community context, 2) studying the value chain of black tea and 3) applying QACCP based on risk analysis and screening quality to avoid potential hazards in the tea production process. The study found that the black tea produced by the Samcholing Tea Cooperation is made from an organic farming system, with the involvement of women in harvesting, withering, rolling, fermenting, and drying the tea, all of which are critical quality control points. The study also emphasized controlling hazards from physical contaminants such as stones, soil, and wood. An important value of the tea produced from this source is the promotion of women's empowerment through the development of supplementary careers in black tea processing, along with the establishment of a national tea learning center.

Characteristics of Bangladesh Commercial Chicken Skin and Its Crispy Product Cooked with Different Methods Mithun, Mahmudul Hasan; Hossain, Md. Murad; Islam, Nazmul; Talukder, Md. Khyrul Alam; Hosen, Tanjir; Zzaman, Wahidu; Depison, Depison; Susilo, Agus; Huda, Nurul
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.v8i2.47253

Abstract— This study investigated chicken skin as a cost-effective protein source for crispy snacks, focusing on its physical characteristics and optimal cooking methods. Chicken skin samples were collected from four suppliers—BRAC, CP, Eon, and AG group—and assessed for physical quality, including color, texture, moisture content, and presence of feathers. Visual defects such as black, red, and yellow spots were counted per kilogram to evaluate quality and freshness, with the highest quality samples selected for further testing. The AG’s chicken skin was selected for making the Crispy fried chicken skin product. The AG’s chicken skins were cut into uniform square-shaped pieces and further cooked under three different cooking conditions: immediate frying, after marinating, and after storage at room temperature (20–25°C), cooling (0–4°C), and freezing (-20°C). The results showed that AG chicken skin was the best choice for producing Crispy fried chicken skin. The storage conditions prior to the cooking process significantly affected the quality of the resulting crispy skin product. Freezing has been shown to be the most effective storage method, maintaining the appearance, taste, and texture of the skin for a long period of time, whereas storage at room temperature and chilling can cause rapid deterioration, reduce crispiness, and develop undesirable sensory characteristics. Further research is needed to ensure consistent quality in large-scale production and further refinement of the frying technique for frozen chicken skin is recommended.

Characterization of Mandai Powder Encapsulants: A Comprehensive Analysis of Chemical Composition and Morphological Changes Rohmah, Miftakhur; Apriyadi, Rimbawan; Rahmadi, Anton
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.v8i2.36983

Abstract— Potential: Mandai cempedak powder, rich in phenolic compounds and lactic acid, is encapsulated using a spray drying technique to maintain its unique content. This research aims to authenticate the final encapsulant product of Mandai powder by comparing it with raw materials (cempedak powder, Mandai powder) and the pre-encapsulation process. The analysis involves ATR FTIR, GC-MS techniques, morphological characteristics, and amino acid content. FTIR results identified lactic acid in the form of a carboxylic acid (-COOH) functional group and phenolic compounds with aromatic rings stretching carbon-carbon (C-C) bonds in starch and protein-based matrices, GC-MS analysis showed changes in volatile composition such as the appearance of the compound paromomycin, and Ethyl 9-hexadecenoic in mandai powder encapsulant products. Morphological characteristics also showed changes in structure from cempedak powder to mandai powder encapsulant. Apart from that, the amino acid content analysis in the encapsulant still detected relatively high levels of aspartic acid, glutamate, and arginine. In conclusion, this study discusses the successful encapsulation of mandai powder and provides information about changes in chemical composition during the encapsulation process.

Development and Characterization of New Vegan Ice Cream from Tempeh Milk Enriched with Moringa Leaf Flour Fransisca, Fransisca; Tri Kumala Dewi, Rike; Christie Harimas, Clarissa
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.v8i2.41842

Abstract— Vegan ice cream is among the currently trending plant-based products, but not all can meet nutritional needs, specifically protein and calcium, which are often found in milk. An effective strategy to address this problem is by adding moringa leaf flour (MLF) and tempeh milk, which are rich in protein and calcium. Therefore, this study aims to develop high-calcium vegan ice cream from tempeh milk enriched with MLF. The experimental method was divided into characterization of MLF and tempeh milk, physical characterization and sensory evaluation of ice cream with Check All That Apply (CATA) method, and chemical characterization for the most preferred recipe. The selected MLF concentrations included 4%, 5%, 6%, and 7%, where ice cream with a higher concentration had harder and stickier texture, as well as a higher melting time, and a smaller overrun value than counterparts developed using less MLF. Sensory evaluation was conducted with 50 untrained panelists, while the must-not-have properties of MLF ice cream were a dark green color, a solid appearance, a bitter taste and aftertaste, greeny flavor, and a hard texture. The most preferred formulation was ice cream containing 4% MLF, with characteristics such as 68.9% water, 0.59% ash, 2.38% protein, 5.43% fat, 22.70% carbohydrate, calcium 93.13 mg/100 g, and iron 1.02 mg/100 g. The best formula did not meet the regulation of calcium and protein source because of the sensory acceptance limitation.

Page 2 of 2 | Total Record : 18

1 2

Filter by Year

2025 2025

Filter By Issues

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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