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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 126 Documents

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Characterization on Safety Risks of Commercial Cheese in Indonesia Lestari, Sri Wahyuning Puji Ayu; Purnomo, Eko Hari; Hasanah, Uswatun
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.v7i2.34033

Most cheeses with water activity above 0.85 and a pH above 4.6 are classified as low-acid foods. They should be distributed and stored on a cold chain when packaged hermetically to prevent the growth of C. botulinum spores. This study aimed to profile cheese and characterize its risks. Data of cheeses with a registration number were obtained from The Indonesian Food and Drug Authority while data of cheeses without a registration number were obtained through a survey in supermarkets, e-commerce, and social media from November 2023 to February 2024. The number of marketed cheeses in Indonesia is 600, with 464 cheeses having a registration number and 146 cheeses not having a registration number. The representative 86 samples out of 600 commercial cheese products were analyzed for their water activity, pH, and moisture content. The analysis revealed that ripened cheese had the lowest water activity, moisture content, and pH among the cheeses. Research has shown that 93% of cheese samples are low-acid foods. The results of the risk category showed that 7% of cheeses were low risk, 70% were medium risk, and 23% were at high risk of Clostridium botulinum spore growth.

Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination Witono, Yuli; Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia; Majid, Nur Ika Okta
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.v7i2.34095

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m2/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m2/g and 24.33 minutes, and water holding capacity 89.27%.

Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent Renate, Dharia; Rahmi, Silvi Leila; Maryani, Anis Tatik; Amelia, Tri Lola; Renesteen, Editha
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.v7i2.35630

Investigation of the contamination rate of guinea fowl meats and its related samples by Escherichia coli using one health approach Monten, Stephen K. Kanten; Adzitey, Frederick; Bawah , Juliana; Depison; Huda, Nurul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.32101

Guinea fowl meat is an important source of protein and other nutrients for humans. Their contamination by bacteria is a threat to public health and a one health approach of tackling this is warranted. This study investigated the contamination rate of guinea fowl meats and it related samples by Escherichia coli using one health approach. It also investigated the antibiotic resistance of the Escherichia coli from the guinea fowl sources. A total of 200 samples were randomly collected from guinea fowl wet markets in Ghana and the contamination of guinea fowl sources by Escherichia coli was done using the procedures in the Bacteriological Analytical Manual of USA-FDA. The disc diffusion method was used for antibiotic resistance test following confirmation by polymerase chain reaction. The contamination rate of Escherichia coli was the highest for processing knife (96.0%) and least for water from main source (28.0%). Faeces, processing floor, processor's hands, meat, water used for washing meat and processing table were all contaminated with Escherichia coli. The partial fragment analysis of uidA gene by PCR yielded a band of ~147 bp for confirmation of Escherichia coli. The Escherichia coli isolates exhibited highest resistance to ceftriaxone (60.5%), but susceptibility to azithromycin (94.7%). Intermediate resistance was highest for gentamicin (34.2%). The MAR index ranged from 0.0 (resistant to 0 antibiotic) to 0.8 (resistant to 7 antibiotics) with 24 different resistance profiles. This study confirms that some of the guinea fowl samples collected from wet market were contaminated by Escherichia coli that were resistant to some antibiotics. Appropriate handling of guinea fowl meats and it related samples considering one health from processing and sale points are recommended to prevent the spread of foodborne infections.

Quality and Oxidative Stability of Tallow Extracted by Dry- and Wet-Rendering Amaryllis, Anggia Risty; Aflah, Almira Tsania; Vera, Nur; Erwanto, Yuny; Utama, Dicky Tri; Abidin, Mohammad Zainal
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.32528

The oxidative stability of oil or fats is an essential parameter to determine the quality of products. Commonly, tallow is extracted by dry- and wet-rendering, both methods depend upon the water requirement. The study aims to examine the quality and oxidative stability of tallow from both methods, along with different temperatures (25°C and 4°C) and storage times. Tallow was analyzed for quality changes such as acid value (AV), peroxide value (PV), thiobarbituric acid (TBA), fatty acid profile, and differential scanning calorimetry (DSC) to indicate oxidative stability. According to research, acid value (AV) and thiobarbituric acid (TBA) were considered acceptable during storage for 180 days, as per the Codex Standard and FAO/WHO for Named Animal Fats CODEX STAN 211–1999 for edible fats and oils. However, peroxide oxide value (PV) did not meet the acceptable limit for dry- and wet-rendering and storage time of 180 days at 25°C, with values of 17.3 and 16.9 meq O2/kg, respectively. This indicates that fat oxidation increases during storage (p<0.05), while temperature and rendering methods do not significantly impact fat hydrolysis inhibition for 180 days (p>0.05). Even at 4°C, both temperatures failed to preserve tallow quality, as confirmed by fatty acid profiles and differential scanning calorimetry. The result indicates that neither method nor temperature can prevent the inhibition of fat hydrolysis from natural oxidation for a longer storage time of 180 days.

Enhancing Instant Fortified Rice Congee (IFRC) for Elderly Nutrition: Collagen and Curcumin Optimisation Using Response Surface Methodology (RSM) Mohd Shaharom, Noor Farisya; Ab Mutalib, Siti Roha; Yusoff, Anida; Seow, Eng Keng
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.32680

Instant rice congee (IRC) fortified with functional ingredients has been specifically formulated to provide enhanced nutrition for the elderly. The optimisation of collagen and curcumin amounts in instant fortified rice congee (IFRC) was determined using Response Surface Methodology (RSM). The study revealed that the optimal conditions for IFRC formulation involved incorporating 7.96 g of collagen and 361 mg of curcumin, resulting in the highest observed values for protein content (32.41%), Total Phenolic Content (TPC) at 24.75 mg GAE/g sample, Ferric Reducing Antioxidant Power (FRAP) at 6.03 mg TE/g sample, adhesiveness at -329.23 g/s and cohesiveness at 0.60. In contrast, the formulation exhibited the lowest values for hardness (581.70 g). These findings, derived from the application of RSM, provide valuable insights into the optimal combination of collagen and curcumin in IFRC, showcasing its potential to enhance key nutritional and textural attributes. The outcomes from this study offer practical guidance for utilising collagen and curcumin as functional ingredients in fortified foods, particularly in the context of creating nutritionally enriched and palatable options for the elderly.

Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker Nur, Alfi; Supriyadi, Supriyadi; Santoso, Umar
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.32730

Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As for heating black garlic with an electric rice cooker using a temperature of 71-74 0C, RH 44-48%, and for 24 days. Heating time used for black garlic production was 0, 6, 12, 18, and 24 days. This study used a randomized block design. Black garlic cooked in an electric rice cooker during the heating time showed a darker color change towards browning and decreased water content and pH. Antioxidant activity, total flavonoids, phenolics, reducing sugar and free amino acids black garlic increased and 24 days heating time had the highest antioxidant potential. The Maillard reaction of black garlic has a higher antioxidant potential and darker discoloration than garlic.

Microencapsulation by Spray drying of Cosmos caudatus Kunth. Extracts Using Gum Arabic: Influencing Factors and Controlled Release Zahara, Izaz Aqeiluz; Sutrisno, Sutrisno; Ulfa, Siti Mariyah; Safitri, Anna
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.32818

Advanced drug delivery systems are required due to the increasing advancement in science and technology, with a common example being microencapsulation. This system is affected by the manufacturing conditions and slow release of bioactive compounds inside microcapsule. In general, phytochemicals in the edible plant, Cosmos caudatus Kunth, specifically flavonoids, offer several health benefits but are susceptible to degradation which reduces biological activities. Therefore, this study aimed to encapsulate extract using spray drying method, which can be used as wall material in Gum Arabic. Microencapsulated product was also tested for biological activities. The effect of microcapsule production was investigated, including the concentration of wall material and the stirring speed. Furthermore, the optimal conditions of microcapsule were selected based on the highest encapsulation efficiency. The results showed that a concentration of 4% (w/v) Gum Arabic and a stirring speed of 800 rpm were the optimal conditions, leading to a percentage release of 71.87%. Microcapsule under these conditions produced an IC50 value of 55.09 ± 0.57 ug/mL as an inhibitor of alpha-amylase enzyme. The characterization by scanning electron microscope (SEM) showed spherical forms with a mean diameter of 152.00 um. The bioactive substance in microcapsule was released at pH 2.2 and pH 7.4 for 30 to 120 min, with a percentage release of 38.05% and 95.14%, respectively. In conclusion, this study confirmed that microencapsulation played a crucial role in the development of plant extract with retained biological functions.

Development of Functional Cookie from Kenaf (Hibiscus Cannabinus L.) Seed Meal Ngah, Choy Mun; Nevara, Gita Addelia; Karim, Roselina
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.32872

Kenaf seed (Hibiscus cannabinus L.) is one of the potential and excellent food ingredients of kenaf processing by-products. This study aims to develop functional cookies by incorporating 0% (control), 15%, 20%, 25%, and 30% of kenaf seed meal flour (KSMF). The physicochemical quality of kenaf seed meal cookies (KSMC) revealed that KSMC had higher ash, protein and fat content but lower moisture and carbohydrate content than the control. In terms of texture and colour, the hardness and colour values of the KSMC increased and decreased with increasing levels of KSMF, respectively. Sensory scores on acceptability using hedonic test depicted that KSMF addition had no effect on the overall acceptability score of all the cookies. The finding of this study suggested that 30% of KSMF is suitable for use in the development of functional cookies with improved nutritional quality while maintaining the sensory acceptability of the cookies.

Optimization of Spray Drying Process Parameter Condition for Theaflavin Extract from Black Tea (Camellia sinensis) Using Response Surface Methodology (RSM) Amalia, Rizka; Endy Yulianto, Mohamad; Agustina, Arum
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 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.v8i1.33645

Black tea theaflavins contain high antioxidants that can be protective agents against SARS-CoV-2. The relatively good process conditions in spray drying are predicted to be able to protect and maintain the storage stability of theaflavin bioactive compounds by encapsulation. Therefore, this study aims to obtain optimum process conditions in spray drying black tea theaflavin extract. The analyzed data were interpreted using response surface methodology (RSM) with the independent variables used including spray drying inlet air temperature (100 oC, 120 oC, 140 oC) and extract to maltodextrin ratio (1:0.40; 1:0.80; 1:1.20 (v/v)). The resulting black tea powder was analyzed for theaflavin content by UV-Vis spectrophotometer (380 nm), moisture content by moisture analyzer, particle size by scanning electron microscopy (SEM), and yield. The optimum condition was reached at an inlet air temperature of 116oC and a ratio of black tea extract to maltodextrin 1:0.6627 (v/v) which resulted in R-square for yield, moisture content, and theaflavin content of 0.8946; 0.8016; 0.9324 respectively. The best theaflavin storage stability results were achieved in the seventh experiment with operating conditions of inlet air temperature 120oC and extract to maltodextrin ratio 1:0.23431 (v/v), obtained theaflavin content ranged from 0.37125% - 0.52650% from day 0 to day 30.

Page 10 of 13 | Total Record : 126

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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

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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