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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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Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation Budiyanto, Budiyanto; Silsia, Devi; Anis, Ulfah; Fatharani, Arina; Azima, Fauzan; Cahyana, Yana; Nizori, Addion
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.v9i2.49295

The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.

Volatile Compounds and Chemical Profiles in Unroasted Coffee: Impact of Lactic Acid Bacteria Species and Dose for On-farm Processing Trisnawati, Ni Wayan; Aurum, Fawzan Sigma; Nurhantoro, Irsan; Wibowo, Nendyo Adhi
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.v9i2.50147

While post-harvest fermentation is known to influence coffee quality, the specific impact of lactic acid bacteria (LAB) starter cultures on modulating the volatile aroma precursor diversity in unroasted green coffee beans remains underexplored. This knowledge gap limits the industry's ability to move beyond spontaneous fermentation to predictably target specific aroma profiles. This study investigated the species- and dose-dependent effects of locally cultured Leuconostoc pseudomesenteroides and Pediococcus pentosaceus (1.5–6% w/v inoculum) on the green bean's chemical profile. The unroasted beans were analyzed using HS-SPME-GC–MS for volatile aroma precursors alongside caffeine and proximate composition. The chemical profile diverged significantly following LAB inoculation, with volatile diversity increasing by 32–45% relative to the control. The two species demonstrated divergent impacts: L. pseudomesenteroides (3–4.5% inoculum) drove significant proteolysis (protein content decreased from a mean of 11.8% to 8.5%) and was associated with a ~47% increase in measured caffeine, enriching precursors for floral (2-phenethyl acetate) and buttery (2,3-pentanedione) notes. Conversely, P. pentosaceus produced nutty precursors (e.g., methylpyrazine) while preserving the bean's protein and fat matrix. These findings provide a clear biochemical roadmap for the coffee industry. They demonstrate that targeted LAB inoculation is a viable strategy to predictably engineer green bean chemistry, allowing producers to deterministically steer the final cup profile toward either complex floral notes or classic, matrix-preserved nutty characteristics.

Food Functionality Evaluation of Enzymatic Hydrolysates Prepared from Edible Sea Cucumber Body Walls Safitri, Erwina; Owada, Mayu; H. Kuziel, Olivia; Mizuta, Shoshi; Nagai, Takeshi; Saito, Masataka
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.v9i2.52617

Bioactive peptides from marine organisms, particularly sea cucumbers, represent a promising source of functional compounds with potential health benefits. This study investigated the bioactivities of hydrolysates prepared from several sea cucumber species using five proteolytic enzymes: Alcalase, bromelain, trypsin, papain, and pepsin. The hydrolysates were analyzed for angiotensin-converting enzyme (ACE) inhibitory activity, dipeptidyl peptidase-IV (DPP-IV) inhibitory activity, antioxidant capacity, and molecular weight distribution. Among the samples, 24-h Alcalase hydrolysates of red giant and Kinko sea cucumbers exhibited the highest combined ACE and DPP-IV inhibitory activities. Antioxidant analysis revealed that low DPPH radical scavenging activity showed relatively high oxygen radical absorbance capacity (ORAC) values, indicating different mechanisms of antioxidant action. Ethanol fractionation effectively enhanced ACE and DPP-IV inhibition as well as antioxidant activity. Amino acid composition analysis indicated proteins consistent with type I collagen as the primary source. Enzyme kinetics showed competitive inhibition for ACE and mixed-type inhibition for DPP-IV. Simulated gastrointestinal digestion caused only minor reductions in activity, suggesting that sea cucumber-derived peptides retain their bioactivity under physiological conditions. These findings highlight the potential of sea cucumber hydrolysates as nutraceutical ingredients.

Functional Food Development: Cassia fistula Stem Bark Ethanol Extract as a Potential Antioxidant and Anticancer Agent Muhaimin, Muhaimin; Chaerunisaa, Anis Yohana; Lestari, Uce; Hirzan, Rifanza; Syahri, Wilda
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.v9i2.53230

This study investigates the pharmacological potential of Cassia fistula (Tilai), a plant traditionally used by Indonesian tribes as both medicine and food. The ethnobotanical significance of this species has inspired scientific exploration of its bioactive compounds. The ethanol extract of Cassia fistula stem bark demonstrated strong antioxidant activity, with an IC50 of 7.512 μg/mL, comparable to Vitamin C's IC50 of 4.716 μg/mL, indicating effective free radical scavenging. Additionally, the extract exhibited notable cytotoxicity against MCF-7 breast cancer cells, with an IC50 of 51.26 μg/mL. UHPLC-HRMS analysis revealed nine bioactive compounds, mainly flavonoids, phenolics, and quinones, which may contribute to its biological activities. These findings support the hypothesis that Cassia fistula stem bark contains potent antioxidant and anticancer constituents, highlighting its potential as a natural source for developing therapeutic agents. This research provides valuable insights into the phytochemical profile of Cassia fistula and its cytotoxic effects, encouraging further studies to explore its mechanisms and applications in cancer treatment.

Genetic Variants Related to Coffee Consumption and Their Association with Obesity Risk: A Systematic Review Ajmain, Nabilatulkhilwa Khairi; Teh, Lay Kek; Rahman, Thuhairah Hasrah Abdul; Ghani, Rohana Abdul; Nor, Norazmir Md; Seow, Lay Jing; Dewanti, Beauty Suestining Diyah; Huda, Nurul; Seow, Eng Keng
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.v9i2.53860

Coffee consumption has been associated with metabolic health and obesity risk, potentially through bioactive compounds that influence energy metabolism. Genetic variation may partly explain interindividual differences in these effects, yet the population-specific relevance of such variants remains unclear. However, the population-specific relevance of these genetic variants remains insufficiently explored. OBJECTIVES: This systematic review synthesizes genetic variants associated with coffee consumption and obesity susceptibility across ethnically diverse populations and validates their relevance in global populations using public genomic databases. METHODS: A comprehensive literature search was conducted in PubMed, Scopus, Web of Science, and Google Scholar to identify genome-wide association studies and candidate gene studies examining genetic variants related to coffee consumption, caffeine metabolism, and obesity-related traits. Identified variants were cross-referenced with dbSNP and the GWAS Catalog to assess allele frequency distributions and genomic support. Study quality was evaluated using the National Institutes of Health assessment tools for observational studies. RESULTS: The review identified genetic variants involved in caffeine metabolism (POR, ALDH2, GCKR), neuroregulation and appetite control (BDNF), taste perception (TAS2R38, CA6), adipokine regulation (KNG1), dietary fat response (APOA2), and obesity susceptibility (MC4R, ARL15). Public genomic database analyses suggest that several variants are consistently observed across global populations, supporting their potential generalizability. CONCLUSION: This review highlights the broad population-genetic predispositions underlying the relationship between coffee consumption and obesity risk and supports the need for future research that integrates multi-omics approaches with in vivo and in vitro models to elucidate the biological mechanisms of coffee-related genetic variation.

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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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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

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