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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 126 Documents

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Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.31584

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.

FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index Fibri, Dwi Larasatie Nur; Marsono, Yustinus
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.31589

A study on the addition of FiberCreme in cooking of rice has been conducted. The aim was to evaluate the effect of adding FiberCreme when cooking rice on chemical composition, dietary fiber and resistant starch of cooked rice as well as the glycemic index of rice with FiberCreme added. FiberCreme is a non-dairy creamer composed of coconut oil as the source of fat and dietary fiber as source of carbohydrate substituting sucrose in the traditional creamer. FiberCreme with different fiber sources were used including isomalto oligosaccharides (FC01), inulin (FC05) and isomaltodextrin (FC14). The FiberCreme added was 12% of weight of the rice grain. The addition of FiberCreme in cooked rice increase the total fat content from 0.33% (control rice) to 3.17%-3.33% (FiberCreme rice) but decrease the total carbohydrates content to 89.18%-89.43%, the total dietary fiber increase by 5.18%, 2.76% dan 4.5% in FC01, FC05 and FC14, respectively, and the resistant starch increase from 3.40% (control rice) to 5.11% (FC01 rice), 5.21% (FC05 rice) and 4.92% (FC14 rice), respectively. In human studies, it showed that addition of FiberCreme decrease the Glycemic Index (GI) of FiberCreme added cooked rice to 73.8 (FC01 rice), 70.7 (FC05 rice) and 76.5(FC14 rice) compared to 79.8 (control rice).

Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata Nolita, Maurelle; Suharso, Eveline; Kurniawan, Christine J; Anugrahati, Nuri A.; Parhusip, Adolf J. N.; Soedirga, Lucia C.; Matita, Intan C.
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.31949

Nata is a fiber-rich cellulose formed through the fermentation of sugar by Acetobacter xylinum bacteria. Soybean hull waste has a nutritional content of 14.45% protein, 3.04% fat, 3.15% ash, 47.01% crude fiber, and 32% total iron minerals, making it suitable as raw material in making nata sheets. Rosella flowers contain anthocyanins that can be used as a natural red colorant in food products. The addition of rosella flower crude extract to nata will increase the visual and functional values of nata. This study aims to determine the best concentration of rosella flower crude extract (0%, 2%, 4%, 6%) based on the characteristics and functional value of nata made from soybean hulls. The best concentration of rosella flower crude extract in this study is 6%, producing nata with 0.776±0.020 mM antioxidant, 2.230±0.276 mg/L anthocyanin, 67.40±0.063 L*, 48.84±0.740 °hue (red color), 13.96±0.770 C*. The scoring test results show that nata with 6% rosella flower crude extract has ‘slightly no foreign taste’ (4.55±1.197), ‘slightly no foreign aroma’ (4.80±0.966), and ‘slightly red’ color (4.20±0.687). The hedonic test results show that panelists ‘slightly like’ the taste (5,12±1,22), aroma (5,15±1,17), and color (5,57±1,11) of the nata.

Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging Yudanto, Yusuf Arya; Afrianto, Andika Wahyu; Opaprakasit, Pakorn
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.31951

Differences in Sanitary Hygiene Behavior and Bacterial Identification in Minimizing Pathogenic Bacteria in Food Handlers Novziransyah, Nanda; Akbar, Surya; Dania, Ira Aini; Veronica, Sinta; Devy, Sisca; Pratama, Muchti Yuda
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.32124

Food as a biological substance with the potential to cause foodborne illness. According to Indonesian Food and Drug Supervisory Agency (BPOM), more than 20 million incidents of poisoning occur in Indonesia each year. The objective of this study is to examine the impact of hygiene and sanitation counseling on the behavior of food handlers, as well as to conduct microbiological examinations on the palms of food handlers. The method in this study uses quasi-experimental research, using a one-group pretest and posttest experimental design, and sampling was accomplished by unintentional sampling pretest and posttest. As a result, 17 out of 20 (85%) traditional food handlers carry pathogenic bacterial species such as Escherichia coli (65.3%), Staphylococcus aureus (23.5%), and Klebsiella spp (10.2%), but after treatment, the number of traditional food handlers carrying bacterial species pathogens decreased to 6 out of 20 (30%). The Mann-Whitney U test revealed that there was a significant influence on changes in the behavior of food handlers before and after receiving counseling regarding hygiene and sanitation behavior in handling food, which is 0.000 smaller than 0.05. Swabs were also used on the hands. With the Kolmogorov-Smirnov Z test, food handlers have a significant shift in the bacterial organisms identified on their hands before and after counseling, which is 0.000, smaller than 0.05.

Impact of Pomegranate Peel (Punica granatum L.) Extract on Rice Starch-Pectin-Based Films for Maintaining the Organoleptic Properties of Tomatoes Laramli, Nurraihanah Kamilia; Supri, Sarifah; Wen Xia, Felicia Ling; Afifah, Jauharotul; Maimunah, Yunita; Rovina, Kobun
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.32162

Pomegranate peel (Punica granatum L.) is commonly disregarded as a byproduct in the juice industry despite its rich content of bioactive compounds. This study investigates the impact of incorporating pomegranate peel extract at concentrations of 0%, 1%, 2%, and 3% into rice starch-pectin-based films. Characterization of the films was conducted using Fourier Transform Infrared Spectroscopy (FTIR) and Field Emission Scanning Electron Microscopy (FESEM). Physicochemical properties including thickness, color, opacity, moisture content, water solubility, and water vapor permeability were assessed. The results demonstrate that the incorporation of pomegranate peel extract significantly enhanced the properties of the rice starch-pectin-based films (p < 0.05). Moreover, antimicrobial assays revealed substantial inhibition of Escherichia coli by films containing 3% pomegranate peel extract. Furthermore, the efficacy of these films was evaluated using real tomato samples to assess their potential to extend the shelf life of perishable foods. The findings suggest that the inclusion of pomegranate peel extract in the film matrix contributes to natural pigment preservation, mitigates microbial contamination, and maintains the organoleptic attributes of tomatoes, thereby potentially enhancing their shelf life. These results underscore the promising applications of pomegranate peel extract in the development of sustainable and functional food packaging materials.

Isolation and Identification of Lactic Acid Bacteria Using PCR Gene from Tempe Wrapped with Banana Leaves and Plastic Fevria, Resti; Vauzia, Vauzia; Putri, Dwi Hilda; Achyar, Afifatul; Putri, Santi Diana; Edwin, Edwin
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.32503

Tempe is a typical Indonesian food that comes from fermenting soybeans with the fungus Rhizopus sp. Tempe is known to have good nutritional value because of the content contained in soybeans themselves and other microorganisms that appear as a result of the tempe fermentation process. The fermentation process increases the activity of bacteria in tempe which are beneficial for digestion, one of which is lactic acid bacteria. This research aims to see the differences morphological forms and genomic of lactic acid bacteria produced by tempe wrapped in banana leaves and tempe wrapped in plastic. The differences in fermentation that occurred in tempe wrapped in banana leaves and those wrapped in plastic resulted in differences in lactic acid bacteria type. Based on the isolation of bacteria on Mann de Rogosa Sharpe Agar medium, 15 isolates of lactic acid bacteria were produced, with general morphological forms of bacilli and coccus. Then, genomic identification was carried out using the PCR. The phylogenetic tree built based on the 16S rRNA gene sequence can show the relationship between LAB diversity at the species level, but cannot differentiate LAB from the strain level.

Effect of Substituting Coconut Milk with Palm Milk on Shelf Life, Physicochemical and Sensory Properties of Nasi Dagang Zulkifli, Nur Afiqah; Othman, Azizah; Seow, Lay Jing; Seow, Eng Keng
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.32878

A popular Malaysian dish called Nasi Dagang (ND), which originated in Terengganu, consists of steamed rice in coconut milk (CM), fish curry, and additional ingredients such as pickled cucumber and carrots. However, CM with high saturated fat content is always associated with many diseases due to the increased amount of high-density lipoprotein cholesterol. Thus, palm milk (PM) at various concentrations (ND0 with 100% CM, ND1 substituted with 25% PM, ND2 substituted with 50% PM, ND3 substituted with 75% PM and ND4 substituted with 100% PM) were investigated in the present study to examine its effect on the physicochemical and sensory characteristics of ND. Substitution of PM in ND demonstrated an apparent effect on its nutritional value, shelf life, and quality, as evidenced by a greater calcium (4.51 ppm), carbohydrates (16.51%), and lesser fat (5.93%) contents in ND4 than that of ND0. This study discovered that although ND with PM substitution took a longer time to retrograde and turn rancid, the rising moisture content fostered the growth of microorganisms. According to this study, ND prepared with PM has a softer texture since it contains less amylose content (0.37%). Next, sensory acceptability analysis demonstrated that ND1 obtained a higher score than other ND for all aspects, including overall acceptance (7.24). The results showed that substitution of PM in ND had a strong influence on its nutritional value, shelf life, and sensory acceptability. Hence, it can be concluded that PM has a potential to replace CM in ND with certain amount of concentration.

Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour Syamsuri, Riswita; Dirpan, Andi; Laga, Amran; Salengke, Salengke
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.33865

Egg flour storage is influenced by temperature, relative humidity, and water activity. Equilibrium of moisture content is closely related to sorption isotherm to determine optimal storage conditions. This research evaluated the characteristics of isothermic sorption curves and determined the appropriate equation model to describe isothermic sorption curves on various types of egg flour. The egg flour used is egg white flour, egg yolk flour, and whole egg flour (white and yolk), which is ohmic pasteurized for 5 minutes at 600C, then oven and vacuum dried. After that, the samples were stored in a desiccator with different humidity levels (10-80%) at a temperature of 300C. The desiccator is inserted into the incubator to maintain the temperature. This research used four equation models: Oswin, Chung-Pfost, Caurie, and Helsey. The results showed that the isothermic sorption curve of egg flour had a sigmoid absorption type, which reflected a Type II isothermic pattern. Based on the coefficient of determination (R2) and RMSE, the Oswin equation model is the most appropriate for describing the isothermic sorption pattern for all egg flour tested. This model can be used to predict optimal storage conditions for egg flour.

Encapsulation of Ethanol Extract Perepat Leaves (Sonneratia alba) with Maltodextrin Coating as an Antioxidant Functional Food Candidate Heriyanti, Heriyanti; Putri, Yunika Eka; Irawan, Hengky; Raza'i, Tengku Said; Tarigan, Indra Lasmana; Kartika, Elis; Ichwan, Budiyati; Latief, Madyawati
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.34013

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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

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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