cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Maria Lamury
Contact Email
jffn@sgu.ac.id
Phone
+62 21 2977 9596
Journal Mail Official
jffn@sgu.ac.id
Editorial Address
Swiss German University The Prominence Office Tower Jl. Jalur Sutera Barat No. 15 Alam Sutera, Tangerang 15143
Location
Kota tangerang,
Banten
INDONESIA
Journal of Functional Food and Nutraceutical
Published by Swiss German University
ISSN : 26859297     EISSN : 26860309     DOI : https://doi.org/10.33555/
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Nursing
Interdisciplinary approach of food technology, food nutrition, and health Plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and nutraceuticals. Food digestion, bioavailability, mechanism, efficacy, and safety of food ingredients and nutraceuticals.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 46 Documents
 1   2   3   4   5 
The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food Walgiyanti, Immas; Mahardika, Anggara; Murti, Paulus Damar Bayu
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.127

Abstract

A tofu factory produces relatively 500 kg of pulp which which have not been widely used. Therefore, this research was conducted with the aim of utilizing the remaining processed waste in the form of dregs from the harmonious processing of tofu which is quite abundant in Bandungan District, Semarang Regency. Tofu/okara waste contains various nutrients such as minerals, calcium, potassium, iron, antioxidants, and isoflavones. Substitution of okara flour mixed with flaxseed, which is a grain that contains biologically active nutrients, including omega-3, fatty acids, dietary fiber, and protein, will produce a food product in the form of low-gluten and high-fiber brownies. Consumer acceptance of color, unpleasant fragrance, soybean fragrance, sweet taste, texture, and preference was measured using an experimental research method using a RAL method with four treatments to get the best formulation. Determination of the best formulation was carried out by organoleptic test on 20 panelists and analyzed by a One-way ANOVA test followed by a DMRT test. The results of the scoring test showed that variations in wheat flour formulations and okara flour substitution had a significant effect (p<0.05) on the organoleptic value aspect. Brownies F2 (1:2) is the best formulation with the highest average value (4.75), which contains 12% wet gluten, 4.3% dry gluten, 0.07% protein, and 47.46% fiber. The product brownies with okara flour substitution and additional flaxseed can be an alternative for healthy food that is lower in gluten and high in fiber and can be developed into souvenirs typical of Bandungan.
Effects of Turmeric Addition on the Physicochemical Characteristics and Preference Levels of Lemon-Date Infused Water Abdillah, Fitri; Pujimulyani, Dwiyati; Tamaroh, Siti
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.124

Abstract

Infused water is a beverage prepared by soaking ingredients to allow flavor and nutrients to dissolve in water. Infused water offers an alternative way to consume water with rich in vitamins. This study aimed to examine the effect of soaking time and turmeric addition on the physicochemical characteristics, as well as preference levels of infused water made with lemon and dates. A 2-factorial Completely Randomized Design was employed, considering soaking durations of 4; 6; and 8 hours, and turmeric additions of 5; 10; and 15 g. The results showed that soaking time and turmeric addition significantlybai influenced the vitamin C content, antioxidant activity, turbidity, and color of the infused water. The best-infused water combination was obtained with an 8-hour soaking time and 5 g of turmeric addition, yielding a vitamin C content of 7.74 mg/100 g, an antioxidant activity of 8.22%RSA, pH of 3.76, and turbidity of 21.65 FTU.
Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.) Kumalasari, Ika Dyah; Pradnya Paramitha, Dyah Ayu
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.157

Abstract

Snake fruit is a food that has a fairly high fiber content and also has vitamin C content. Palm stem starch has starch content so it is used to soften the texture of cookies and also has a high fiber content. The use of snake fruit and palm stem starch aims to produce a cookie formulation that is healthier than commercial cookies with high fiber and vitamin C content. The purpose of this study was to determine the physico-chemical and organoleptic properties of cookies made from snake fruit cultivar pondoh flour and palm stem starch. This study used a completely randomized design (CRD) consisting of 5 formulations with 3 replications, namely the ratio of palm stem starch flour and snake fruit cultivar pondoh flour 100%:0% (F1), 75%:25% (F2), 50%:50% (F3), 25%:75% (F4) and 0%:100% (F5). Data were analyzed using One-Way ANOVA and Duncan's further test with 5% significance level. The experiment was conducted by testing physico-chemical and organoleptic properties on 30 untrained panelists. The results showed that making cookies made from snake fruit cultivar pondoh flour and palm stem starch flour had a significant effect on the physico-chemical and organoleptic properties of cookies. The results obtained are water content 4,96%-6,77%; ash content 1,97%-2,88%; fat content 11,78%-14,37%, protein content 6,34%-8,48%; carbohydrate content 57,05%-63,66%; crude fiber content 9,45%-12,25%; vitamin C content 1,00 mg- 2,87 mg; hardness 154,55 N-523,14 N; color L* 29,39-66,05; color a* 2,27-7,84; color b* 10,92-33,86; and organoleptic test color 1,80-4,43; aroma 2,57-3,92, texture 1,87-4,43, taste 1,97-4,23, overall 2,20-4,30.
Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food Putra, I Gede Arie Mahendra; Wangsaputri, Gabrielle Thasya; Putri, Maria Rosary Mayaranti; Sutisna, Arlin Ramadhan
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.161

Abstract

Soy whey is a byproduct derived from tofu production processes. The development of soy whey ice cream could be an innovative product with excellent functional properties. However, the color it produces wasn’t quite as appealing, hence the addition of natural coloring is necessary such as dragon peel fruit. The aimed of this research was to develop soy wey and dragon fruit peel puree, into a functional ice cream product. The research design used Completely Randomized Design (CRD) with five concentration comparisons of soy whey and dragon fruit peel puree i.e. 90:10, 70:30, 50:50, 30:70, and 10:90. Observed parameters include sensory evaluation, overrun, melting time and colors values of L*, a*, and b* as well as antioxidant activity and phenolic total. Data analysis was conducted using ANOVA and followed by the Duncan test of significance (P<0.05). The best treatment used is T5 with the 10:90 ratio. The panelists' acceptance of the treatment were color attribute (slightly liked) resulting in a flirt red color characteristic, aroma attribute (neutral), taste attribute (slightly liked), texture attribute (slightly liked), and overall acceptances (slightly liked). This treatment contains antioxidant activity of 51,84% and 108,83 mg/100 gr of phenolic content. Furthermore, this treatment also produced an ice cream with overrun value of 43.59%, melting time of 38.67 minutes, and the L*, a*, and b* colors values of 41.5; 38.9; and 5.1 with the “flirt red” as a color characteristic.
Karakterisasi Organoleptik dan Kimia Sosis Ikan Kembung (Rastrelliger Kanagurta L.) dengan Penambahan Ampas Tahu Untuk Meningkatkan Gizi Anak: INDONESIA Jayanti Usman, Jienny; Rizkaprilisa, Windy; Murti, Paulus Damar Bayu
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.162

Abstract

Salah satu upaya pencegahan stunting pada anak adalah dengan memberikan asupan gizi yang dibutuhkan untuk pertumbuhan anak seperti makanan yang mengandung protein dan kalsium. Ikan kembung (Rastrelliger kanagurta L.) tinggi protein, kalsium, dan fosfor yang dibutuhkan untuk pertumbuhan anak. Salah satu pemanfaatan ikan kembung adalah diolah menjadi sosis dengan menambahkan ampas tahu untuk meningkatkan nutrisi pada sosis. Ampas tahu masih dapat dimanfaatkan sebagai bahan pangan karena memiliki kandungan protein tinggi. Tujuan penelitian ini adalah untuk mengetahui karakterisasi kimia (kadar air, abu, lemak, protein, dan kalsium) dan organoleptik (parameter warna, aroma, tekstur, rasa, dan tingkat kesukaan) sosis ikan kembung dengan penambahan ampas tahu. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiga kali ulangan. Perlakuan yang digunakan adalah proporsi ikan kembung, ampas tahu, dan tepung taipoka yang meliputi F0 (45:0:20), F1 (45:5:15), F2 (45:10:10), dan F3 (45:15:5). Berdasarkan hasil analisis sensori, formula sosis terbaik adalah formula F1 dengan nilai rata-rata berdasarkan parameter warna 3.70, aroma 3.95, tekstur 3.8, rasa 3.9, dan keseluruhan 4. Hasil uji kandungan gizi formula terbaik (sosis F1) adalah kadar air 63.07%, kadar abu 2.59%, lemak 1.48%, protein 10.09%, dan kalsium 75.02 mg. Mengkonsumsi beberapa porsi sosis F1 dapat membantu memenuhi gizi balita stunting.
The Potential of Sonneratia caseolaris Mangrove Plant as Functional Food and Medicine Audah, Kholis Abdurachim; Siti Anisa, Amalda
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.163

Abstract

Mangrove forests are a unique ecosystem found extensively in tidal areas along coastal regions, including Indonesia. Apart from their environmental potential, these plants have also been proven to play a role in various functional foods with potential medicinal properties. One such plant is the Sonneratia caseolaris mangrove, commonly known as the mangrove apple S. caseolaris grows at a depth of 18-22 cm, in flooded areas directly facing the coastline. Despite its abundance, people rarely consume this plant directly due to its sour taste and the lack of knowledge about its chemical compounds, hindering its optimal utilization. This research aims to conduct an article review on studies of S. caseolaris mangroves to provide information that can enhance public awareness, particularly regarding its benefits and processed products. The method employed includes a review of national and international articles using search engines such as Google Scholar, Google Advanced Search, INPL database, Citizen Medicine (CitMed) and other publication websites. The research findings demonstrate that S. caseolaris contains beneficial compounds such as flavonoids, alkaloids, tannins, and phenols in its stem bark, leaves, and fruits. Its processed products can be packaged as dodol, beverages or herbal teas. Apart from food products, this plant is also used in topical preparations such as sunscreen powder, face mist, and clay masks. These results indicate that S. caseolaris is safe for consumption in various products, thus allowing for its maximum utilization.

Page 5 of 5 | Total Record : 46

 1   2   3   4   5 

Filter by Year

2019 2024


Reset
Filter By Issues
All Issue Vol 6. No. 1 (Aug 2024) Vol 5. No. 2 (Feb 2024) Vol 5. No. 1 (Aug 2023) Vol. 4 No. 2 (Feb 2023) Vol. 4 No. 1 (Aug 2022) Vol. 3 No. 2 (Feb 2022) Vol. 3 No. 1 (Aug 2021) Vol 1 No 2 (2020) Vol 1 No 1 (2019)