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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 140 Documents
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Physical and Chemical Characteristics of Modified Sweet Potato Flour (Ipomoea batatas (L.) Lam) Based on Fermentation Duration and Yeast Concentration Lisna Widyatikta, Athifa; Eris, Fitria Riany; Yoesepa Pamela, Vega; Ahmad Riyanto, Rifqi
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.v9i1.42371

Abstract

The high consumption of wheat-based products in Indonesia has encouraged the development of local flour alternatives. This study aimed to modify honey sweet potato flour through fermentation using tapai yeast and to evaluate how fermentation duration and yeast concentration affect its physicochemical and functional characteristics. This study employed a Split-Plot Design with a Factorial Randomized Block Design as the control design. It consisted of two factors and two repetitions. The results showed that the modification significantly improved the quality of the flour: the whiteness degree increased from 73.80 to 83.72. At the same time, the moisture content decreased from 11.49% to 7.60%, aligning with the Indonesian National Standard (SNI 7622:2011). The fermentation also reduced ash content (from 2.10% to 0.58%) and pH (from 5.55 to 3.97) while enhancing amylose levels (up to 29.88%), indicating starch restructuring and improved flour purity. Morphological analysis revealed that starch granules changed from smooth and compact to porous and irregular, enhancing the water-holding capacity (276.83%) and reducing viscosity (135.00 cP). The best treatment, 36-hour fermentation with 5% tapai yeast, produced stable flour with desirable swelling power and functional properties, suggesting potential for bakery and noodle applications.
Nutritional Assessment of Sagurimi: Innovative Dry Noodles from Sago Flour and Nile Tilapia (Oreochromis niloticus) for Stunted Children Resti, Nina; Syauqy, Ahmad; Anjani, Gemala; Mexitalia, Maria; Jaswir, Irwandi; Afifah, Diana Nur
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.v9i1.42978

Abstract

Chronic malnutrition at crucial stages of a child's development can result in stunting, a serious public health concern. The goal of this study was to create high-protein dry noodles. The study used several methods, such as the oven method for measuring water content, the dry ashing method for ash, the Soxhlet method for fat, the Kjeldahl method for protein, the difference method for carbohydrates, the enzymatic method for fiber, the Atwater factor for energy content, the Na₂EDTA complexometric titration for calcium, the atomic absorption spectroscopy (AAS) for iron, the in vitro method for measuring protein digestibility, and the DPPH method for measuring antioxidants. Three formulations, namely F1 (20:20:60), F2 (30:40:30), and F3 (40:30:30), were developed to represent different ratios of sago flour, wheat flour, and fish meal. F1 exhibited the highest nutritional values, particularly in protein (24.60 g), fat (29.19 g), calcium (479.57 mg), iron (26.11 mg), and antioxidant activity (35.79%). The best formulation was selected using the Index of Effectiveness method, combining rankings of nutrient content and sensory acceptability. Due to its higher amount of wheat flour, F2 had the largest calorie (494.04 kcal) and carbohydrate content (33.24 g). Because there was more sago flour in F3, it had the most fiber (14.98 g). These results demonstrate the potential for creating novel, regionally sourced foods, such as Sagurimi made from Nile tilapia, to lessen childhood stunting. In order to evaluate acceptability and efficacy, future research should concentrate on clinical trials and sensory evaluation.
Optimization of Coffee Bean Extraction Using Subcritical Water: A Response Surface Methodology Approach for Maximizing Caffeine and Antioxidant Yield Sutrisno, Sutrisno; Yulianto, Mohamad Endy; Ariwibowo, Didik; Paramita, Vita; Utari, Febiani Dwi; Azhara, Belinda; Monawisya, Abitha; Rizki, Muhammad
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.v9i1.43017

Abstract

This study explores the optimization of Subcritical Water Extraction (SWE) for maximizing caffeine and antioxidant yields from coffee beans using Response Surface Methodology (RSM). A Central Composite Design (CCD) was employed to evaluate the interaction effects of three key variables: temperature, solvent volume, and extraction time. As an eco-friendly alternative to conventional extraction methods, SWE was optimized based on these parameters. Statistical analysis confirmed their significant influence on bioactive compound recovery, with optimal conditions—162.440 °C, 28.409 mL of solvent, and 27.389 minutes—yielding 0.395 mg/mL caffeine and 27.039 μg/mL antioxidants, achieving a composite desirability value of 0.873. SEM analysis revealed significant structural degradation in the SWE-treated coffee extract, enhancing the release of caffeine and antioxidants by increasing porosity and cell wall disruption. This improved extraction efficiency, combined with SWE’s solvent-free nature and scalability, reinforces its role as an efficient method for extracting bioactive compounds from coffee, supporting its adoption as a green technology in sustainable food processing.
FTIR Profiles, Proximate Composition, and Microbial Counts of Tauco with Sensory and Amino Acid Profiles of Ultrafiltration Fractions Herlina, Vika Tresnadiana; Lioe, Hanifah Nuryani; Adawiyah, Dede Robiatul; Kusumaningrum, Harsi Dewantari
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.v9i1.43977

Abstract

Twenty-four different tauco samples, available as commercial salt-fermented soybean products in Indonesia, were investigated for their microbial counts, proximate composition, as well as FTIR profiles obtained by attenuated total reflectance-fourier transform infrared (FTIR-ATR) instrument. The total and free amino acid profiles by UHPLC, as well as sensory characteristics by taste dilution analysis (TDA) of their ultrafiltration fractions (tauco fractions with molecular weights less than 3 kDa or <3 kDa) were also revealed. The objective of this study was to comprehensively characterize the commercial tauco products in Indonesia through integrated microbial, chemical, and sensory analyses of the products and their low molecular fractions. Tauco samples had total microbes reaching 4 to 9 log CFU/g. Lactic acid bacteria (LAB), which act in the second step of fermentation, were counted at much higher levels in all samples than molds/yeasts, which are important in the first step of fermentation. FTIR profiles of tauco samples are correlated with their protein content. Functional groups correlated with the proximate composition of tauco are identified as follows: protein with carbonyl (C=O) and aliphatic hydrocarbon (C-H), fat with carbonyl (C=O), and carbohydrate with hydroxyl (O-H) groups. Umami was identified as the predominant taste of their ultrafiltration fractions. The amino acid profiles of tauco fractions <3 kDa showed relatively high residual amino acid contents, suggesting abundant peptide content. However, multivariate orthogonal projections to latent structure (OPLS) analysis showed that free amino acids, including glutamic and aspartic acids (umami), glycine and serine (sweet), and phenylalanine and tyrosine (bitter), contributed significantly to the umami characteristic of tauco. This finding shows that free amino acids could contribute to the desirable taste of tauco. This study provides a comprehensive characterization of Indonesian tauco, offering a practical scientific reference for producers to understand product variability, improve fermentation control, and enhance the consistency and value of commercial products.
Resistant Starch Type 5 in Buras as Indonesian Traditional Food: Influence of Amylose Content and Multiple Cooling-Reheating Cycles Sabrina, A'isyah Mutiara; Pranoto, Yudi; Marseno, Djagal Wiseso; Prawira, Muhammad Aditya
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.v9i1.44626

Abstract

High-resistant starch foods are gaining attention for their potential to lower the risk of diabetes, obesity, and degenerative diseases. One type of resistant starch (RS) is RS5, a starch-lipid complex. This study investigated the effects of amylose content and physical modifications on Buras, a traditional Indonesian food made from rice and coconut milk. The physicochemical characteristics were evaluated using three rice varieties (Setra Ramos, C4 Super, and Rojo Lele) and cooling-reheating cycles (Control, 1 cycle, 2 cycles). Setra Ramos exhibits the highest amylose and RS5 contents at 25.14% and 26.54%, respectively. High amylose content facilitates the formation of lipid-amylose helical structures, inhibiting starch digestibility by enzymes such as α-amylase. RS5 in Buras was identified by the presence of amylose-lipid complexes, as indicated by Scanning Electron Microscopy (SEM) for visualization of granule structure, X-ray Diffraction (XRD) for crystallinity, and Fourier-transform infrared spectroscopy (FTIR) for functional groups. The best treatment was obtained at 1 cycle of cooling-reheating (S1), which increased RS by 9% and reduced starch hydrolysis by 11%. This study examined strategies to enhance RS5 content and reduce starch digestibility with physical modifications. The findings showed that cooling-reheating cycle treatment significantly (p<0.05) increased RS content in Buras. This increase correlated with increased starch retrogradation and the formation of amylose-lipid complexes, thereby reducing starch digestibility. Consequently, traditional food products become healthier and help control blood sugar levels. Therefore, simple thermal modification, such as cooling and reheating, improves the functional properties of starch-based traditional foods.
Effect of Storage Conditions on the Phenolic Content and Antioxidant Properties of Freeze-Dried Bignay [Antidesma bunius (L.) Spreng.] Pomace Extract Zubia, Claire; Babaran, Gilda Melanie; Reginio, Jr., Florencio; Mopera, Lotis; Israel, Katherine Ann; Navarro, Baby Richard; Elegado, Francisco; Duque, Sheba Mae
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.v9i1.45374

Abstract

Bignay pomace, a fruit wine byproduct, is rich in phenolics with significant potential for valorization into a functional food ingredient. However, it is prone to degradation during storage. This study investigated the effects of temperature (−20°C, 4°C, 30°C, and 40°C) and lighting conditions on the stability of phenolic compounds and antioxidant properties of freeze-dried bignay pomace obtained through an eco-friendly, water-based extraction method. Total phenolic content (TPC), DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP) were monitored over a 35-day period. Across all time points, samples at −20°C and 4°C generally retained higher TPC and antioxidant activity than those stored at 30°C and 40°C. Notable fluctuations were observed, with an early decline in the first weeks, a brief rise around Days 21–28, and a final drop by Day 35. After 35 days, TPC declined by ~18–21% at −20°C, 4°C, and 30°C, while at 40°C the reduction reached ~25%. Degradation followed zero-order kinetics, with rate constants (k) ranging from 3.2224 to 4.5207, and the slowest degradation at -20°C. DPPH activity decreased by 23–33% and FRAP by 41–64%, with the most significant losses at 40°C. Light had a moderate effect, significantly influencing DPPH scavenging activity at 4°C and FRAP at -20°C and 30°C only. Overall, temperature was the primary factor influencing degradation. Keeping the extract at low temperatures (freezing or refrigeration) is critical to preserving its phenolic content and antioxidant properties for use as a natural, clean-label ingredient, while light protection plays a secondary role.
Effect of Hydrocolloids and Tapioca Starch on Physicochemical and Nutritional Characteristics of Mung Bean Protein-Based Patties Ratnaningsih, Ratnaningsih; Songsermpong, Sirichai; Nguyen, Phung Tien
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.v9i1.45748

Abstract

Hydrocolloids are essential ingredients to enhance the quality of plant-based meat analogs due to their affinity for binding water and gel formation. Developing plant-based meat analogs remains a challenge, as they still struggle to mimic the texture, juiciness, and structure of real meat. This research aimed to study the influence of hydrocolloids and tapioca starch application on the physicochemical, dietary fiber, cooking qualities, and sensory evaluation of plant-based burger patties. The experiment used four treatments of hydrocolloids (without hydrocolloid (WH), and xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) at 0.5% of the total weight), combined with tapioca starch (0% and 2%) application. The results showed that the hydrocolloid application significantly enhanced moisture, ash, protein, carbohydrate, dietary fiber, lightness, yellowness, and hardness. At the same time, tapioca starch increases carbohydrates, calories, dietary fiber, hardness, and springiness. Tapioca starch decreased the cooking loss and water retention but increased cooking yield. A combination of 0.5% XG or 0.5% GG with 2% tapioca starch application showed no significant differences in appearance, flavor, or overall acceptability compared with commercial products, which are potentially developed for commercial use.
Exploring pH-Responsive Color Changes of Anthocyanin Extracts from Four Selected Plants as Potential Natural Food Deterioration Indicators Jusnita, Nina; Sugiyono, Sugiyono; Yuliana, Nancy Dewi; Suyatma, Nugraha Edhi
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.v9i1.46450

Abstract

Anthocyanins are natural pigments known for their pH sensitivity, resulting in distinct chemical structures and color changes across different pH levels. This study investigated the potential of anthocyanin-rich extracts from four plant sources, namely Antidesma bunius (L.) Spreng fruit extract (AE), Syzygium cumini fruit extract (SE), Hibiscus x archeri Wats. flower extract (HE), and Etlingera hemisphaerica flower extract (EE) as natural indicators for food deterioration. The extracts were evaluated for total anthocyanin content (TAC), antioxidant activity (as DPPH radical scavenging), antibacterial activity (via disk diffusion), and pH sensitivity based on visible color changes across a pH range of 2–12. Among the tested samples, HE exhibited the highest TAC (88.89 ± 1.40 mg C3G/g extract) and antioxidant activity (25.46 ± 1.62 mg AEAC/g extract). HE (50%) demonstrated promising antibacterial inhibition against A. hydrophila, S. typhimurium, and L. monocytogenes, with inhibition zones of 9.07 ± 0.49 mm, 9.04 ± 1.12 mm, and 10.19 ± 0.80 mm, respectively. Moreover, HE demonstrated clear, visually perceptible color transitions across pH levels, supported by variations in ΔE and oHue. The ΔE value increased from 3 at pH 3 to 9.55 at pH 8, while oHue value shifted from 36.63 o to 345.96o. This significant change is linked to the extract’s clear colour transition, which is red at pH 3-6, purple at pH 7, and red-purple at pH 8. These results demonstrate the HE as a promising candidate for pH indicator of food deterioration monitoring, as evidenced by its sensitivity to pH fluctuation among the tested extracts.
The Effect of Withering Methods on Physicochemical and Sensory Properties of Liberica Coffee Leaf Tea (Coffea liberica) Surhaini, Surhaini; Indriyani, Indriyani; Suseno, Rahayu; Rinaldi, Rinaldi; Jie, Ferry; Wazzan, Huda
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.v9i1.46868

Abstract

This study aims to evaluate the effect of different withering methods on physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica) and to identify the optimal treatment. The experiment was conducted using a Completely Randomized Design (CRD) with five withering treatments, including no withering, room temperature withering for 10 h, air withering for 10 h, oven withering at 60°C for 30 min, and steaming for 2 min, each with four replications. The observed parameters included powder moisture content, pH, color (L*, a*, b*), antioxidant activity, total phenols, total tannins, flavonoids, and sensory attributes, namely color, aroma, acidity, taste, aftertaste, and overall acceptance. The results showed that withering method significantly affected color, moisture content, antioxidant activity, total phenols, total tannins, flavonoids, and organoleptic attributes related to aftertaste and overall acceptance, while pH, aroma quality, acidity, and taste were not significantly affected. The non-withered sample demonstrated the highest antioxidant activity and total phenolic content. The room temperature withering for 10 h produced antioxidant activity (57.59%) that was not significantly different from the non-withered sample, but offered superior sensory performance. This treatment produced a dark orange (brownish) infusion with L* (45.75), a* (29.25), and b* (49.50), the highest overall hedonic acceptance (3.72), and the most preferred color (3.84). In conclusion, withering at room temperature for 10 h represents the optimal processing method for producing Liberica coffee leaf tea with a balanced combination of functional properties and consumer acceptability.
Fermentation Improves Protein Content and Physicochemical Characteristics of Tempe Protein Concentrate Compared to Soy Protein Astawan, Made; Yalmaida, Nabila Az Zahra; Damayanti, Aprilia Firdha; Prayudani, Ayu Putri Gitanjali; Saraswati, Saraswati; Wresdiyati, Tutik
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.v9i1.47479

Abstract

The growing demand for sustainable plant-based proteins has increased interest in fermented soy products due to their improved nutritional and functional properties. This study investigated the effect of fermentation on the physicochemical and functional properties of tempe protein concentrate (TPC) compared to conventional soy protein products. Soybean flour (SF), soybean protein concentrate (SPC), tempe flour (TF), and TPC were produced and analyzed for proximate composition, antioxidant activity, physicochemical and functional properties. Soybeans and tempe were processed into flours, and protein concentrates were obtained by hexane defatting. Fermentation significantly increased protein content and bioactivity, as TF had higher protein content (48.27%) and antioxidant activity (58.54 mg AEAC/100 g) than SF. The concentration process further increased protein levels while reducing fat content, with TPC showing the highest protein content (68.80%), exceeding SPC (57.10%). TPC also exhibited improved physicochemical characteristics, including lower water activity (0.38), higher bulk density (0.51 g/mL), and better flowability (angle of repose 20.60o), suggesting improved stability and processability. Functional properties such as water absorption, oil absorption, and foaming capacity were significantly higher in both protein concentrates compared to their respective flours, although no significant differences were observed between TPC and SPC. These improvements are attributed to structural modifications during defatting, which increase protein solubility and expose hydrophilic and hydrophobic groups. These findings indicate that fermentation can improve the application and nutritional quality of soy protein products, supporting the development of functional foods and sustainable plant-based protein formulations.

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