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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 155 Documents

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Optimization of Pectic-Oligosaccharide Production from Banana Peel Pectin Using Ultrasound Technique for Green Depolymerization Hidayati, Nisa Arum; Hasanah, Uswatun; Suyatma, Nugraha Edhi
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.44509

Banana peels, which are considered agricultural waste, contain up to 22.4% pectin. The extracted pectin can be treated by the ultrasound technique as a green synthesis method to produce pectic-oligosaccharides (POS). The combination of ultrasound time and amplitude is crucial for POS production. Therefore, this study aims to optimize the production of banana peel POS using ultrasonication as green depolymerization and to investigate its prebiotic potency. Optimization using a Central Composite Design (CCD) model by varying time (10-30 min) and amplitude (20-60%) with viscosity (cP) and molecular weight (g/mol) as main responses. This study found that the optimal ultrasound treatment was the combination of 25.085 min and 60% amplitude, resulting in banana peel POS with a viscosity of 55 cP and molecular weight of 28045.92 g/mol. Furthermore, the optimal POS scored a prebiotic activity of 1.22, indicating that banana peel POS can act as a prebiotic alternative. The addition of POS was more favorable for the selective metabolism of the probiotic L. paracasei Lpc-37 compared to enteric E. coli ATCC 25922. FTIR spectra confirmed that the ultrasound treatment broke the hydrogen bonds, resulting in POS with shorter chains. In addition, simple sugar chains were still observed in the fingerprint area. The results showed that ultrasound altered the pectin chain without changing the unique pattern, thereby improving its prebiotic activity. The POS obtained as a potential prebiotic retains its viscosity properties, pointing to its potential for use in various applications.

Probiotic Innovation: Optimizing Coconut Water Kefir for Health and Consumer Acceptance I Nyoman, Sucipta; I Putu, Suparthana; Ketut, Suriasih; Wayan, Citra Wulan Sucipta Putri
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.44541

Coconut water kefir is a non-dairy probiotic beverage produced through the fermentation of coconut water using kefir starter cultures. Unlike milk kefir, coconut water kefir exhibits distinct physicochemical and microbiological characteristics, necessitating specific quality optimization. This study evaluated the effects of sugar addition timing (before or after 24 h incubation) and storage duration (0–4 weeks) on the chemical (total acid, total sugar, pH, alcohol), physical (viscosity), microbiological (lactic acid bacteria, yeast, total microbes, Escherichia coli), and organoleptic properties of coconut water kefir. A quantitative descriptive approach with two replications was applied. The results indicated that sugar addition after incubation combined with two weeks of refrigerated storage provided the most balanced overall quality, considering physicochemical stability, probiotic viability, microbiological safety, and sensory acceptance. Under these conditions, the kefir exhibited total acidity of 0.16%, total sugar of 7.60%, pH 4.00, alcohol content of 0.33%, viscosity of 1.10 cP, lactic acid bacteria of 7.8 × 10⁷ CFU mL⁻¹, yeast of 1.7 × 10⁶ CFU mL⁻¹, total microbes of 2.6 × 10⁶ CFU mL⁻¹, and was negative for E. coli. Although the highest overall organoleptic score was observed at week 0, the two-week storage condition was selected as optimal due to its more favorable balance between functional quality and consumer acceptance (overall score 3.20 on a 5-point scale). These findings highlight the distinct characteristics of coconut water kefir compared to milk kefir and support the need for developing specific quality standards for water-based kefir beverages.

Optimization Of Ethylene Scavenger Based on KMnO₄, Clay, Activated Charcoal for Delaying The ripening of Red Guava (Psidium guajava, L.) Silvia, Deli; Arsinta, Dina; Rachmadhan, Fathan
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.45727

Red guava (Psidium guajava L.) is a climacteric fruit with high economic and nutritional value, but it has a short shelf life due to high post-harvest ethylene gas production. This causes economic losses for farmers and traders. The use of ethylene scavengers in active packaging is a potential solution to extend the shelf life of horticultural fruits. This study aims to obtain the optimal formulation of an ethylene scavenger based on KMnO₄, clay, and activated carbon to maintain the quality and safety of red guava consumption. The method used was a Completely Randomized Design (CRD) with variations in KMnO₄ + activated charcoal (2g, 6g, 8g) and KMnO₄ + clay (10g, 20g, 30g) concentrations, applied to fruits stored for 0, 8, 12, 16, and 20 days at room temperature. The quality parameters tested included weight loss, moisture content, total soluble solids (TSS), pH, vitamin C content, and organoleptic testing (color, aroma, texture) using a hedonic scale of 1–5. Data analysis was performed using one-way ANOVA followed by the DMRT Multiple Range Test (DMRT) at a 95% confidence level (triplicates). The results showed that ethylene scavengers (KMnO₄ + activated charcoal and KMnO₄ + clay) significantly affected weight loss, TSS, and organoleptic properties, particularly on days 8 to 12 of storage. However, there were no significant differences in moisture content, pH, and vitamin C. This formulation maintained the quality of red guava up to day 12, representing a 50% delay in quality deterioration compared to A0, and delayed spoilage until day 16, corresponding to a 100% extension of shelf life. These findings indicate that the formulation has strong potential as an active packaging to extend shelf life and preserve the quality of red guava.

Chemical Characteristics, Glycemic Index, and Glycemic Load of Instant Potato Cream Soup with Quail Egg Flour, Tempeh, Soy Protein Isolate Wulan Dari, Dini; Sulaeman, Ahmad; Setiawan, Budi; Nasution, Zuraidah
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.46581

Managing blood glucose levels by selecting foods with a low glycemic index (GI) and glycemic load (GL) is important in preventing and controlling metabolic diseases such as diabetes mellitus. This study aimed to determine the chemical characteristics, GI, and GL of four instant potato cream soup formulations using quail egg flour, tempeh, and soy protein isolate (ISP) as additives. Adding these ingredients aims to increase the product's nutritional content and modify its glycemic response. This study used an experimental design with a complete randomized design (CRD). The results showed that adding tempeh, ISP, and quail egg flour increased the products' protein and dietary Fiber proportion. The GI values of the four products were low. High GI values were found in the control formulation (SK0) and SK1 (tempeh addition). Formulations with the addition of ISP (SK2) and SK3, as well as tempeh, ISP, and quail egg flour, produced medium-category GL and have the potential to support more effective blood glucose management. In conclusion, this modification has potential in the development of innovative functional food products based on natural ingredients that are healthier and suitable for blood sugar management, as well as supporting the prevention of metabolic diseases.

Rheological Properties of Hydrocolloid Stabilizers and Determination of Their Concentration in Plant-Based Milk Formulations Theresia, Theresia; Wulandari, Nur; Purnomo, Eko Hari
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.47433

The rapid growth of plant-based milk consumption, driven by health awareness, lactose intolerance, and environmental sustainability concerns, has increased the demand for products with stable physical properties and acceptable mouthfeel. Meeting these quality expectations requires precise control of formulation parameters, particularly the type and concentration of hydrocolloid stabilizers used to govern texture and stability. This study aimed to develop and validate a non-linear regression modelling framework, guided by rheological characterization of commercial plant-based milk benchmarks, to predict optimal concentration ranges of five commonly used hydrocolloid stabilizers (gellan gum, xanthan gum, guar gum, carrageenan, and carboxymethyl cellulose). Rheological properties were evaluated using modular compact rheometer, and the relationships between stabilizer concentration and key rheological parameters—flow behavior index (n), consistency index (K), and apparent viscosity at 50 s⁻¹—were modelled using logarithmic and power-law regression. The models demonstrated strong predictive performance (R² > 0.97 for most stabilizers) and the predicted optimal concentration ranges for each stabilizer were determined as follows: carrageenan (0.0583–0.3613%), CMC (0.0148–0.1121%), guar gum (0.0718–0.1859%), xanthan gum (0.0596–0.2249%), and gellan gum (0.0581–0.1373%). The predicted concentration ranges provide practical guidance for reducing trial-and-error formulation, shortening product development time, and improving formulation reproducibility in the food industry. Nevertheless, model validation was limited to soy milk, and further studies are required to extend its applicability to other plant-based matrices.

Colorimetric Response of pH Indicator Dye Solutions and Labels to Ammonia Gas Exposure for Smart Packaging Applications Susanti Thamrin, Elfa; Warsiki, Endang; Bindar, Yazid; Suparno, Ono
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.47837

Frozen fishery products in the cold supply chain require fast, accurate, and real-time quality monitoring systems. Ammonia gas (NH3) generated from protein degradation is a key spoilage indicator in these products. This study evaluates the colorimetric sensitivity of pH indicator dye solutions and colour labels upon exposure to ammonia gas (230–700 ppm) as part of efforts to develop colour-changing smart labels for food quality monitoring. Seven dye systems were screened as solutions: single dyes (BTB, MR, BCP, BPB) and combinations (AB = BTB+MR; CB = BCP+MR; DBA = BPB+MR+BTB). Based on screening results, five label formulations (BCP, MR, CB1 = BCP:MR 2:1, CB2 = BCP:MR 1:1, and BCP+PP = BCP:Phenolphthalein 2:1) were subsequently prepared on filter paper and evaluated. Parameters observed included total colour change (∆E), individual colour coordinates (L*, a*, b*), and pH change over 60 minutes. Results showed that BCP solution had the highest ∆E value (13.81), while MR solution exhibited the greatest pH increase (up to 6.37). For label applications, MR and CB2 provided the best overall performance, combining ∆E stability (R2 up to 0.88, MAPE <10%) with appropriate pH responsiveness. The BCP label showed the most rapid and pronounced visual colour change from the initial minutes of exposure. These findings demonstrate that the combination of ∆E sensitivity and pH response constitutes a crucial basis for selecting dyes for ammonia indicator labels in smart packaging systems. This study contributes a systematic, quantitative screening framework for dye selection, integrating colorimetric modelling and pH analysis for the development of NH3-responsive smart labels.

Improving Protein, Antioxidant, and Sensory Acceptance of Modified Arrowroot Composite Noodles with Black Garlic Extract for Healthy Food Innovation Kadek Diah Puspawati, Gusti; Sekarjati, Agnes Monika Gandhes Sekarjati; Wiadnyani, Anak Agung Istri Sri; Fajarini, Luh Dian Rna; Tamalea, Rafi Renaldy
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.47879

Composite noodles made from wheat flour with modified arrowroot starch can reduce wheat usage (30%) but require additional nutrients, have low sensory acceptance, and improve health benefits. Black garlic, a fermented form of garlic, has attracted research attention for its health benefits and unique flavor. The fortification of black garlic extract may affect product characteristics; therefore, information on the characteristics of composite wet noodles is needed to develop functional food innovations. This study aimed to investigate the effect of black garlic extract fortification on the nutrient, antioxidant, physical, and sensory properties of arrowroot composite wet noodles. The research employed a randomized block design, in which black garlic extract concentration (0%, 2%, 4%, 6%, 8%, and 10%) was fortified into composite wet noodles containing wheat flour and modified arrowroot starch that using autoclave-cooling method (70:30). The fortification of black garlic extract in 10% resulted in the best of the composite wet noodles to consume, with characteristics of 36.47% moisture content, ash content (0.43%), protein (9.95%), fat (2.4%), carbohydrate (50.75%), calories (264.40 kcal), dietary fiber (2.66%), resistant starch (1.81%), total phenolic content (0.15 mg GAE/g), total flavonoid content (0.04 mg QE/g), antioxidant activity (30.53%), the color was dark brown (L* value 38.40; a* value 7.70; b* value 54.10), water absorption (448.51%), cooking loss (12.31%), and elasticity (10.67%). The color, aroma, and taste were typical of black garlic; the texture and overall acceptance were liked. Black garlic extract improved protein, sensory acceptance, antioxidant activity, making it a healthy and potentially functional food innovation.

Crackers Made from Nagara Bean (Vigna unguiculata L.) and Three-Spot Gourami (Trichopodus trichopterus) Flours as Complementary Food for Stunting Prevention Andrestian, Meilla Dwi; Dewi, Zulfiana; Oktiyani, Neni; Noraini, Noraini
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.47896

Nagara beans (Vigna unguiculata L.) (NB) and three-spot gourami (Trichopodus trichopterus) (TS) can be used as blended flour, namely “Kanasawa” blended flour (KBF). The KBF is developed into complementary food products, such as crackers, namely “Kanasawa Crackers”, to prevent stunting. This study aimed to investigate the sensory quality, proximate and amino acids profile, Calcium and Phosphorus levels of “Kanasawa Crackers” from KBF. This study is an experimental research that used a Complete Random Design with five formulas of proportion between KBF and mocaf flour, namely: C1 (0:100), C2 (25:75), C3 (50:50), C4 (75:25), C5 (100:0). The best crackers formula was selected using de Garmo analysis. The most preferred cracker product is C2. The best Kanasawa crackers formula consisted of 7.81% water, 3.58% protein, 23.68% fat, 4.90% ash, 2.25% crude fibre, 52.09% carbohydrate, 18 types of amino acid, 0.52% Calcium, and 0.56% Phosphorus. “Kanasawa Crackers” with a KBF-to-mocaf flour ratio of 25:75 are suitable as a complementary food to prevent stunting.

Profiling of Nutrition, Essential Oil, and Antioxidant Capacity (IC50) of Lomo (Protium Javanicum Burm. F.) Yanti, Sahri; Afgani, Chairul Anam; Suharli, Lili
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.47977

Lomo (Protium javanicum Burm. F.) is an aromatic leaf traditionally used by the Samawa ethnic group in several local cuisines of Sumbawa, West Nusa Tenggara (NTB), Indonesia. In addition to its culinary applications, lomo has been reported to possess medicinal potential, including antitussive, gastroprotective, anti-inflammatory, antidiarrheal, anticancer, and antibacterial activities. This study aimed to determine the nutritional composition, identify functional groups, characterize the essential oil constituents, and evaluate the antioxidant capacity (IC₅₀) of lomo. Lomo samples were collected from Sumbawa, NTB. Essential oil composition was analyzed using gas chromatography–mass spectrometry (GC–MS). Proximate analysis revealed that lomo contained moisture (10.662%), ash (6.185%), protein (10.662%), fat (0.872%), and carbohydrates (71.619%). Functional group characterization using Fourier transform infrared (FTIR) spectroscopy indicated the presence of O–H, C=C–H, C=O, C–H, C–N, and C–O vibrational bonds. GC–MS analysis showed that the essential oil of lomo is a complex mixture comprising 189 compounds, which can be classified into terpene, sterol, fatty acid, cyclic ester, ether, alkenyne, and phenolic groups. The antioxidant capacity (IC₅₀) of lomo extracts was 9.043 mg/mL in moisture, 1367.053 mg/mL in n-hexane, and 5.800 mg/mL in methanol. The findings of this study provide baseline scientific information on the nutritional profile, functional groups, essential oil composition, and antioxidant activity of lomo. This information may support the development and diversification of herbal food and beverage products incorporating lomo, as well as contribute to the promotion of traditional Sumbawa culinary products such as sepat samawa and singang samawa.

Modulation of Lipid and Glucose Profiles in Hyperglycemic and Hypercholesterolemic Animals by Nanocapsules of Purple Yam Anthocyanin Extract Tamaroh, Siti; Candraruna, Dipta Bthari; Sari, Yuli Perwita; Kanetro, Bayu
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.48120

Purple yam, rich in anthocyanins, has potential benefits for dyslipidemia and diabetes. Encapsulation into nanocapsules improves its stability and bioavailability. This study aimed to evaluate the effects of purple yam anthocyanin extract (PYAE) nanocapsules on high-fat diet and streptozotocin (STZ)-induced diabetic rats. Diabetic rats induced with high-fat diet and streptozotocin (STZ) were divided into control and treatment groups receiving simvastatin, metformin, or purple yam anthocyanin extract (PYAE) nanocapsules (80-240 mg/200 g bq) for four weeks. Various parameters were observed, including body weight, blood glucose, serum insulin, lipid profile, and histopathology of the liver and pancreas. The results indicated that treatment with purple yam anthocyanin extract nanocapsules improved body weight, blood glucose levels, insulin levels, and lipid profiles compared to the diabetic rat group. Specifically, the blood glucose level in the group receiving 240 mg/200 g bw decreased significantly from 264.26 mg/dL to 91.70 mg/dL (p<0.05). In addition, body weight and insulin level increased, with insulin rising by 529.89 pg/mL from an initial level of 469.71 pg/mL. Furthermore, PYAE nanocapsules improved the lipid profiles of dyslipidemic rats by reducing triglycerides, cholesterol, and LDL levels while increasing HDL levels (p<0.05). Histopathological examination revealed that PYAE nanocapsule alleviated damage to pancreatic and liver tissues in diabetic rats.

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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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Home Page

OAI Link

Editorial Team

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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

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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