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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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Kota jambi,
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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 126 Documents
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The Variuous Packaging Effects of Loker Telun Berasap Chili Damage During Storage Salvia, Eva; Izhar, Lutfi; Nofriati, Desy
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3. Number 2, July 2020 |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.v3i2.8763

Abstract

General characteristics of fresh horticultural products like chili, is easily get damaged after harvest. The chili declining quality and loss after harvesting occur due to ongoing respiration process. Hence, the chilies become wither or rot. This damage happens due to physical, microbiological, and physiological influences. Physical damage and yield loss can be caused by packaging uses during storage. The study aimed to determine the effect of packaging use type for Locker Telun Berasap chillies on the weight loss and damage during storage. The treatments were the commonly community packaging use types which consists of: a) polyethylene plastic (PE), b) paper and c) banana leaf. Each treatment was performed two replications and stored at room temperature. Observation parameters during storage were weight loss, and physical, physiological, microbiological damages. The lowest weight loss percentage for 12 days’ storage by PE packaging was 45.5%. The total damage was 30% lower compared to paper and banana leaf packaging. Optimal freshness can be achieved until the 8th day of storage with physical damage only 1.03% on PE packaging. The results of the study showed that the dominant microbiological damage was found in the banana leaf packaging treatment.
Acute Toxicity Test of Jernang Resin Extract (Daemonorops Draco Willd.) on Male White Rats Sprague Dawley Strain Fidia Yunita; Lavlinesia; Mursyid
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |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.v2i2.9436

Abstract

Keywords— Jernang resin extract; white rats; acute toxicity
The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |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.v2i2.9442

Abstract

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3). HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix. Keywords— crystal growth,instant coffee, libtukom, recrystallization,
The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |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.v3i1.9448

Abstract

Abstract— This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallizationmethod.The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hotwater of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granulestexture, and the panelist's preference.The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%. Keywords— libtukom, instant coffee, recrystallization, sugar
The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics Suseno, Rahayu; Marcelina, Bangun Naomi; Rahmi, Silvi Leila
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |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.v2i2.9452

Abstract

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran
Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch ali, lisani; Ulyarti; Nazarudin; Astrini
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |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.v2i2.9466

Abstract

Abstract—The aim of this research was to determine the effect of purple water yam’s starch concentration on the physical properties of chili sauce. This study used a completely randomized design consisted of 5 levels concentration of purple water yam’s starch (0, 1, 2, 3 and 4%) and four replications. ANOVA showed that the concentration of purple water yam’s starch significantly affected the sauce viscosity and syneresis but did not affect the aroma and color of the sauce. Among the levels of starch concentration used as treatment, the concentration of 2% purple water yam’s starch produced chilli sauce with the best physical properties with viscosity of 48.75 Poise and syneresis 2.14%. Keywords— purple water yam; starch; chilli sauce; physical properties
The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam sihotang, evachristina; Indriyani; Wulansari, Dian
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |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.v2i2.9495

Abstract

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred. Keywords- Carrots; sheet jam; starfruit.
Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations Santoso, Rian Adhi; Atma, Yoni
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3. Number 2, July 2020 |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.v3i2.9498

Abstract

Abstract— This research aims to provide edible film made from fish bone gelatin of Pangasius catfish mixed breadfruit starch with different formulations. The study was carried out through three stages including breadfruit starch isolation, edible films fabrication and analysis of physical properties of resulted edible film such as thickness, water vapor transmission, tensile strength and percent of elongation as well as moisture content. Edible films which were formulated from fish bone gelatin of Pangasius catfish by breadfruit starch addition have thickness values ranged of ​​0.084-0.123 mm, 6.08 - 16.77% of moisture content, water vapor transmission of 1.07 - 1.60 g/ m²/hour, tensile strength of 0.245 - 1.186 MPa, and percent of elongation around 70 - 87.14%. The edible films from gelatin of Pangasius catfish bone with breadfruit starch addition have physical characteristic which fulfill the standard requirements issued by Japanese Industrial Standard (JIS) Keywords— edible film; biodegradable materials; fish gelatin;breadfruit starch; food packaging
Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp. Atma, Yoni; Pakpahan, Josua Wanson
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |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.v3i1.9542

Abstract

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin. The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance. The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic
Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators Iskandar, Ade; Yuliasih, Indah; Warsiki, Endang
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3. Number 2, July 2020 |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.v3i2.10178

Abstract

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.

Page 3 of 13 | Total Record : 126

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