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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 126 Documents
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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.
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

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

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.

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