cover
Article Per Year (5 Year)
All
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
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 140 Documents
 10   11   12   13   14 
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

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

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

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

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

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

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.
Physicochemical and Sensory Characteristics of Bread Substituted with Dragon Fruit Peels Mohd Razip, Nur Haziqah; FMNA, Aida; Siva Manikam, Raseetha Vani; Gandaseca, Seca
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 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.v9i1.36626

Abstract

Dragon fruit peel (DFP) which is typically discarded can provide a substantial amount of naturally occurring nutrients in low-fibre commercial white bread. The study evaluated physicochemical and sensory analysis of dragon fruit peel flour (DFPF) as a partial substitute for wheat flour in white bread formulations in following proportions: 0%, 3%, 6% and 9% (w/w). The measurements of the substituted breads involved crude fibre, ash, crude protein, fat, carbohydrate, moisture, volume, texture profile and colour profile along with sensory analysis. Based on chemical composition, DFPF was high in ash (11.60%), crude fibre (25.48%) and carbohydrate content (48.58%) however it was low in moisture (9.31%), fat (0.83%) and crude protein (5.15%). DFPF exhibits a brighter red colour due to the high values of L* and a*. As the DFPF level increased, the bread's ash and crude fibre content increased significantly, however the amount of carbohydrates decreased significantly. The bread's volume declined, while its moisture, density and hardness increased. Through sensory evaluation, the 6% DFPF was most favourable in terms of its appearance and texture. The addition of DFPF did not adversely affect the general appeal of the bread, indicating that it is a feasible way to increase the nutritious content of bread. In conclusion, DFPF can be used as a partial flour substitute to increase the nutritional value of white bread, particularly by increasing crude fiber content. The 6% substitution level provided the best balance of nutritional enhancement and consumer acceptance, indicating its potential for use in functional bakery goods.
Physical and Chemical Properties of Biscuits Fortified with Bee Pollen Anis, Ulfah; Yuwana , Yuwana; Intara , Yazid Ismi; Gusriani, ⁠Ika
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 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.v9i1.39316

Abstract

Functional foods, such as bee pollen, contain nutrients and positively affect health. Bee pollen is a natural bee product with high antioxidant potential. Phenolic compounds are found in bee pollen as antioxidants. Other contents of bee pollen are protein, minerals, and ash. Bee pollen contains several essential amino acids required by the human body.  Bee pollen has been used to fortify various food products, such as yoghurt, bread, and biscuits. The study aimed to evaluate bee pollen biscuits. The experimental design was a Completely Randomized Design (CRD) with one factor. The factor was substituted for bee pollen (0%, 5%, 10%, 15%, 20%) for wheat flour. The research revealed that the substitution of bee pollen had a significant impact on the total phenolic content, CIE Lab values (Lightness, a*, b*), hue angle, and chroma of the biscuits. In contrast, substituted bee pollen did not affect the protein and ash content. The results showed that bee pollen has a positive effect on the quality of the biscuit, indicating its potential as a functional food.
Profile of Nonvolatile Compounds and Their Correlation to the Flavor of Fried Shallots Yofananda, Olivia; Wijaya, Christofora Hanny; Lioe, Hanifah Nuryani; Sobir, Sobir
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 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.v9i1.41456

Abstract

This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima Brebes, Bauji, Tajuk, Super Philip, Batu Ijo, and Rubaru. Each variety was assessed using the rate-all-that-apply (RATA) and hedonic rating tests for the taste and aroma of fried shallots. All fried shallots were prepared in a laboratory under homogeneous frying conditions. The chemical compounds in the water extracts of the six fried shallots with molecular weights less than 3 kDa were identified using LC-MS/MS instrument. Additionally, the correlation between the chromatographic peak intensities of the chemical compounds and sensory intensities was examined through multivariate orthogonal partial least squares (OPLS) analysis. The PCA result revealed two distinct groups of samples. Batu Ijo fried shallot, which received the highest overall hedonic score and showed a strong correlation between its fragrant sulfury aroma and savory taste, was categorized separately from the others. Although 18 compounds were identified in fried shallots, a significant correlation was observed only with salty taste, primarily due to glutamyl-phenylalanine, a known kokumi compound.
Microencapsulation of Anthocyanin Extract from Roselle (Hibiscus sabdariffa L.) Calyx using the Spray Drying Method Halim, Yuniwaty; Erika, Erika; Natania, Natania; Handayani, Ratna
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 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.v9i1.42089

Abstract

Roselle (Hibiscus sabdariffa L.) is one of the plants that is rich in anthocyanins. Anthocyanin pigments are usually unstable; therefore, one method to increase their stability is microencapsulation using various coating agents. This research aimed to determine the optimal ratio of maltodextrin and whey protein isolate (WPI) as a coating agent for producing roselle extract microcapsules and to assess the effects of pH and temperature on microcapsule stability. Dried roselle calyx was initially extracted using combinations of ethanol, distilled water, and citric acid. The roselle extract had a yield of 73.48%, a moisture content of 39.44%, a pH of 2.53, a total anthocyanin content of 38.85 mg/L, and a color intensity with a wavelength peak at 522 nm and an absorbance of 2.414. The roselle extract was then encapsulated using maltodextrin and whey protein isolate as coating agents at different ratios (1:0, 1:3, 1:1, 3:1, and 1:0) using the spray drying method. The chosen ratio of maltodextrin and whey protein isolate was 1:0, with color intensity (absorbance at 520 nm) of 0.453±0.01, yield of 66.60±4.04%, moisture content of 11.04 ±0.56%, solubility of 81.40 ±5.39%, total anthocyanin content of 10.33 ±0.25 mg/L, and encapsulation efficiency of 92.12 ±2.63%. Furthermore, the stability of the selected microcapsules at different pH (2, 4, 6, 8, and 10) and temperatures (25°C, 40°C, 55°C, 70°C, and 85°C) was assessed based on total anthocyanin content and color intensity. Results showed that the highest stability of roselle extract microcapsules was obtained at pH 2-6 and temperature below 70°C.

Page 13 of 14 | Total Record : 140

 10   11   12   13   14 

Filter by Year

2017 2025


Reset
Filter By Issues
All Issue Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ| Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ| Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ| Vol. 6 No. 2 (2023): Volume 6 Number 2, July 2023 |IFSTJ| Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ| Vol. 6 No. 1 (2022): Volume 6. Number 1, December 2022 |IFSTJ| Vol. 5 No. 2 (2022): Volume 5 Number 2, July 2022 |IFSTJ| Vol. 5 No. 1 (2021): Volume 5 Nomor 1, December 2021 |IFSTJ| Vol. 4 No. 2 (2021): Volume 4 Nomor 2, July 2021 |IFSTJ| Vol. 4 No. 1 (2020): Volume 4. Number 1, December 2020 |IFSTJ| Vol. 3 No. 2 (2020): Volume 3 Number 2, July 2020 |IFSTJ| Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |IFSTJ| Vol. 2 No. 2 (2019): Volume 2 Number 2, July 2019 |IFSTJ| Vol. 2 No. 1 (2018): Volume 2 Number 1, December 2018 |IFSTJ| Vol. 1 No. 2 (2018): Volume 1. Number 2, July 2018 |IFSTJ| Vol. 1 No. 1 (2017): Volume 1 Number 1, December 2017 |IFSTJ| More Issue