Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Indonesian Food Science and TechnologyJournal

ifstj
Website

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

3 4 5 6 7

Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet) Achimugu, Solomon; Okolo, Judith C.; Adaji, Patricia E.
Indonesian Food Science and Technology Journal Vol. 4 No. 2 (2021): Volume 4. Nomor 2, July 2021 |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.v4i2.12457

This study looked at the proximate and organolleptic qualities of custard powder produced from four different cereals (guinea corn, maize, rice and millet). Proximate result ranged between 9.95-14.05%, 1.20-2.78%, 1.10-2.31%, 4.75-5.50%, 7.96-12.88% and 66.49-70.58% for moisture, ash, crude fiber, fat, protein and carbohydrate content respectively. There was significant difference in all the parameters evaluated. Product from guinea corn and Millet compared favourably with the product produced from the conventional cereal (maize). Also, sensory result revealed the preference of consumers for guinea corn and Millet based custard to the conventional primary raw material. The study established the superiority of custard from guinea corn and millet to that produced from maize. Keywords Custard, Maize, Guinea corn, Rice, Millet

Proximate and Mineral Evaluation of Dried Composites of selected Leafy Vegetables Achimugu, Solomon; Okolo, Judith C.; Obaje , Grace
Indonesian Food Science and Technology Journal Vol. 4 No. 2 (2021): Volume 4. Nomor 2, July 2021 |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.v4i2.12467

This study aimed at determining the chemical qualities of six selected green leafy vegetables (pumpkin, moringa, chaya, A. spinach, scent leaf and cocoyam). Proximate result showed that the composite sample was significantly higher in all parameters except for carbohydrate where it was significantly least. Mineral analysis result ranged between 8.24-1315.8; 243.7-536.3; 23.61-35.92; 1.21-29.91 for Ca, Mg, Fe and Zn respectively. The quantity recorded for the composite sample is adequate enough to furnish for the daily requirement.

The Effects of Moisture Content Variation on Some Engineering Properties of Almond Seed (Terminalia Catappa) Atteh, Bamidele; Olukemi, Oguntoyinbo; Bosede Adelola, Orhevba
Indonesian Food Science and Technology Journal Vol. 4 No. 2 (2021): Volume 4. Nomor 2, July 2021 |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.v4i2.13673

The physical and mechanical properties of Almond seed at different moisture content levels of 6.78%, 12.39%, 17.11% and 21.97% were investigated in this study. The physical properties include geometric mean diameter, bulk density and angle of repose; they were determined using standard procedures. The length, width and thickness obtained for the 100 samples of the almond seeds were in the range of 25.42-28.63mm, 23.69-26.63mm, and 7.51-9.18mm respectively. The result shows a high uniformity on the seed sizes and significant variations between the length, width and thickness. The calculated values of the geometric mean diameter and sphericity ranged from 16.48-19.07mm and 64.66- 66.63% respectively. The results of the surface area varied from 853.6-1143.04mm2. The result also indicated a high variation in the surface area of the seeds with respect to the different moisture content levels. The mechanical properties which include rupture force, compressive strength and tensile strength were determined on the seeds. The mechanical properties show that the fracture force and compressive strength decreased from 2689N to 2499N, 410N/mm2 to 398 N/mm2respectivelywith an increase in moisture content (6.78%-21.9%). The tensile strength obtained for moisture levels of 6.78%, 12.39%, 16.11% and 21.9% were 3.20Mpa, 3.90Mpa, 4.20Mpa and 4.60Mpa respectively

Utilization of Papain Extracted from Chaya and Papaya Stalks as Halal Beef Tenderiser Phothiwicha, Aekkalak; Thamsaad, Kiatisak; Boontranurak, Kanjapach; Sintuya, Panlop; Panyoyai, Naksit
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.13756

Papain is a proteolytic enzyme extracted from plant latex. The protease has widely used in the meat industry and culinary work for a pre-tenderization step prior to further meat processing. The objective of this research was to evaluate the bioactivity of papain extracted from Chaya and papaya. The different levels of papain, casein substrate, temperature, and pH were set up in vitro conditions. Then, the fresh papain was used to digest raw beef and the beef was dried under solar process. The sun-dried beef was further analyzed of yield, moisture content, water activity, and tensile force. It was found that proteolytic activity from both plants was accelerated by a high level of papain or casein up to 2.0 (w/v). The best optimal proteolytic activity was recorded at 60oC and pH5. Later, the tenderized beef at pH6.5 was dried by a solar dryer, where an inside tunnel temperature was approximately 40oC, 40% relative humidity, and 187 Btu/ft2. hr solar radiation. The sun-dried beef had a 75% yield, a 32% moisture content, and 0.90 Aw. Despite the fact that the drying temperature and pH of beef were not optimal as given from the previous results, the tensile force and the work of tension of papain-treated beef both moist and dried states were lower than the non-treated beef.

Species DNA Detection Using PGR Gene Genetic Markers in Chicken Nuggets: Species DNA Detection Using PGR Gene Genetic Markers in Chicken Nuggets Sophian, Alfi
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.14618

Species DNA detection using genetic markers of the PGR gene on chicken nuggets was carried out to see whether these genetic markers could be used to test species DNA detection in chicken nuggets food products. The test method used in this study is a real-time PCR test method using the SYBR green technique where the test results can be either Ct or Tm values â€‹â€‹which indicate amplification or detection. The results of DNA isolation showed that the concentration and purity of the isolated DNA were in the range of 35.10 ng/ÂµL â€“ 36.10ng/ÂµL with an average of 35,488 ng/ÂµL. As for the purity value measured at the A260/A280 wavelength, the results were obtained with a purity range between 2,110 â€“ 2,250 with an average of 2,165. For the results of real-time PCR amplification, the Ct value of the chest sample was at 24.50, the Ct LOD value was at 21.20 and the Ct value of the positive control was 27.10. For the Tm value of the busty sample at 81.10, the Tm LOD value at 81.20 and the positive control Tm value at 82.10. In a conclusion, in this study, genetic markers of the PGR gene can be used to test specific DNA detection of chicken species in chicken nugget products.

The Effects of Milk Consumption on Blood Calcium Concentration and Bone Density of Adolescents Boys Suryono, Suryono; Setiawan, Budi
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.14653

Milk consumption during adolescence is considered an early means of preventing osteoporosis in adults. Osteoporosis is a systemic skeletal disease characterised by low bone density and microarchitectural deterioration of bone tissues, with a consequent increase in bone fragility and suspectibility to fracture. Augmenting bone mass during adolescence has been suggested as a strategy to prevent osteoporosis, because adolescents may represent the final opportunity for substantially increasing bone mass before skeletal consolidation. The purpose of this study was to determine effects of fresh and high calcium milk on blood calcium concentration and bone density. Variables measured in this study were blood calcium concentration, bone density of spine and bone density of whole body. The study using 55 adolescent boys that had 17 to 19 years old. The design of this study is nested randomized design with two factors are kind of mil (fresh milk, high calcium milk) and volume of each kind of milk (250 ml, 500 ml, 750 ml). Results of the study indicated that fresh and high calcium milk in this research not significant effects (P>0.05) on blood calcium concentration and bone density of whole body. But, high calcium milk consumption was able to increase bone density. It was found that high calcium consumption showed very highly significant effect (P<0.01) on bone density of spine with 1.79% contributions. Based on general linear model equation, bone density of trunk can be estimated by high calcium milk consumption. Keywords : milk consumption, adolescence, blood calcium concentration, bone density

Optimization of Quinoa and Soy Milk for Steamed Pumpkin Cake Using Response Surface Methodology Akesowan, Adisak; Jariyawaranugoon, Usamas
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.14673

This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30âˆ’80% w/w by pumpkin weight) and soymilk (15âˆ’60% w/w by coconut milk weight), were studied using response surface methodology. The statistical results showed that the quinoa inclusion had significant linear and quadratic effects (p<0.05). The soymilk showed a negligible effect, and there was no interaction effect between the two variables. Increasing quinoa has decreased all sensory scores of the samples, mainly when replacing pumpkin flesh with more than 50% quinoa inclusion. The pumpkin cake with 30% quinoa and 46% soymilk was the optimal formulation with a 0.936 desirability value. The optimal sample lowered all sensory attributes than the regular sample, particularly the appropriate qualities, such as unpleasant flavor and softer texture. About 54 percent of the consumers were willing to buy the product. The product is healthy with a 14.6% protein increment and 27% fat reduction.

Effect of Different Particle Sizes on The Akara Making Potentials of Pigeon Pea Flour Linus-Chibuezeh, Adindu; Okoye-Okeke, Chinenye; Adindu-Linus, Chidiamara; Iwe, Maduebibisi Ofo
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.14698

The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake). The flour samples were produced by soaking the seeds in water, dehulled, oven dried and ground to flour and divided into 4 units. The flour was passed through sieve of different size while the control was not sieved. Physicochemical and sensory analyses were conducted for the flour and akara using standard methods and results were presented as mean Â± standard deviation using ANOVA. Significance was accepted for pâ‰¤0.05 by Duncan multiple range test. Result of functional properties showed that the sieved pigeon pea bulk density, emulsion capacity and foam capacity increased with increase sieve aperture in the range 0.73 to 0.81(g/mg), 43.08 to 46.66, and 44.35 to 46.14 respectively, while wettability (1.53 to 1.88) and gelation capacity (11.10 to 11.17) decreased. The results of the proximate composition of the akara showed values for pigeon pea and cowpea flours in moisture content, ash, fibre, protein and carbohydrates. The Sensory evaluation results showed that all the sensory parameters evaluated increased with decreased sieve aperture and differed significantly with respect to overall acceptability. Keywords: proximate, sensory, quality, cowpea

The Effect of Harvest Age On The Physical and Chemical Properties of White Oyster Mushrooms (Pleurotus ostreatus) Tafzi, Fitri; Hasnah , Nur; Nurfaijah, Nurfaijah; Rahmayani, Irma; Nurfitryah, Ayi
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.15432

Oyster mushrooms have a delicious taste and contain nutrients. One of the popular oyster mushrooms in the community is white oyster mushrooms (Pleurotus ostreatus). The content and characteristics of oyster mushrooms are influenced by the age of harvest. This study aims to determine the effect of oyster mushrooms harvesting age on physical and chemical properties. This study used a completely randomized design. The treatment is the age of harvesting namely 2, 3, 4, and 5 days after budding. Each experimental unit was repeated 3 times. This research consisted of nursery, incubation, maintenance, and harvesting oyster mushroom. The results showed that harvest age has a significant effect on the height, diameter of the hood and the wet weight but has no effect on the number of stalks and water content of white oyster mushrooms

The Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia Nizori, Addion; Jayanti, Elkanah; Surhaini, Surhaini; Gusriani, Ika; Mursyid, Mursyid; Purba, Daniel Tua
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |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.v5i1.17383

Abstractâ€”Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants. Keywordsâ€” Anaerobic fermentation, coffee processing, antioxidan

Page 5 of 13 | Total Record : 126

3 4 5 6 7

Filter by Year

2017 2025

Filter By Issues

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

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

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