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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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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.

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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

Location
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Jambi

INDONESIA

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

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