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Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
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INDONESIA
Jurnal Gizi dan Pangan
Published by Institut Pertanian Bogor
ISSN : 19781059     EISSN : 24070920     DOI : 10.25182/jgp
Core Subject : Health,
Health Professions
Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan informasi gizi dan pangan. Jurnal ini merupakan publikasi resmi dari Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA) IPB dan PERGIZI PANGAN Indonesia yang telah terbit sejak tahun 2006. Penerbitan jurnal ini dilakukan secara teratur setahun 3 kali (bulan Maret, Juli, dan November).
Arjuna Subject : -
Articles 621 Documents
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Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies Indriani, Widya; Sebastian, Fammela; Muslimatun , Siti
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.61-63

Abstract

This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes. Untrained adult female panelists (n=50) did a sensory test using a 9-point hedonic scale. Interaction between treatments significantly affected texture and aroma (p<0.05). Cookies fortified with micronutrients baked at 190°C had a lower mean hedonic score for texture (5.90±1.91) and aroma (6.54±1.61) among other treatments (p<0.05). These findings indicate that micronutrient fortification and baking profile affect the aroma and texture acceptance of butter cookies.
Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution Marjan, Avliya Quratul; Mustika, Nurul; Fatmawati, Iin; Arini, Firlia Ayu
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.64-66

Abstract

This study investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.
Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder Julianti, Elisa; Lubis, Zulkifli; Hilman, Adrian
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.67-69

Abstract

The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.
Carotenoid and Moisture Stability of Red Fruit (Pandanus conoideus) Oil Powder during Storage Dewi, Desak Putu Ariska Pradnya; William, William; Tanardi, Samantha; Katherine, Katherine; Mas, Muhammad Abdurrahman; Surjawan, Iwan
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.70-72

Abstract

The aim of this study was to evaluate the carotenoid and moisture stability of spray-dried and freeze-dried red fruit oil with different wall materials during storage. Red fruit emulsion was prepared by mixing sodium caseinate, maltodextrin and whey protein isolate in different ratios (1:0 (MW1), 3:1 (MW2), 1:3 (MW3) and 0:1 (MW4)), water, and red fruit oil followed by spray or freeze drying. The result showed that the carotenoid content of all samples was stable, but the moisture content changed during storage. Freeze-dried samples showed higher carotenoid and moisture content compared to spray-dried samples throughout the storage.
The Impact of the COVID-19 Pandemic on Food Security at the Household Level: Cross-Sectional Survey in Jakarta and Depok, Indonesia Syafiq, Ahmad; Fikawati, Sandra
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.73-74

Abstract

This study aimed to describe when the effects of the pandemic on food security started to be felt by families in Jakarta (urban area) and Depok (semi-urban area). A cross-sectional survey was conducted among 517 respondents. Data were collected using an online questionnaire. The study revealed that effects of economic decline, reduced purchasing power, and increased food prices occurred early during the pandemic. Those living in semi-urban areas were affected earlier than those living in urban areas. However, more semi-urban families perceived that they were prepared to face food shortage during the pandemic. It is recommended to consider these results for public health nutrition program in food security and disaster.
Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception Anwar, Khoirul; Maskar, Dadi H.; Prasetyo, Irene Nuariza; Kusumawati, Intan
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.75-77

Abstract

This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.
Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia Kusumaningrum, Indah; Sulaeman, Ahmad; Palupi, Eny; Sinaga, Tiurma; Wibawan, I Wayan Teguh
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.78-80

Abstract

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics
Application of Chitosan Coating and Liquid Smoke as Antimicrobial Agent in Tuna Fish Pempek Budaraga, I Ketut; Hermalena, Leffy; Susanti, Susanti
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.81-83

Abstract

The goal of this study was to see the effect utilizing chitosan coating and liquid smoke had on pempek as an antibacterial. This study was carried out in an exploratory method, with differences in tuna pempek storage period, namely: control=0 days, A=1 day, B=2 days, C=5 days, D=7 days, and E=9 days. The results showed that the longer pempek tuna was stored using chitosan coating with the addition of 1% liquid smoke, the lower the total plate number was compared to without the addition of 1% liquid smoke. The storage time of pempek tuna without liquid smoke yielded results on chitosan coating, with water content ranging from 6.24 to 11.99% and protein content ranging from 3.68 to 11.8%. The Total Plate Count (TPC) test result was ranging from 5x10-4 to 13x10-4 colonies/g. With liquid smoke added, the water content increased to 4.56−10.48%, the protein content increased to 5.43−12.39, and the TPC test resulted in 2.7x10-4-7.3x10-4 colonies/g. According to SNI 7661.1:2013, a storage time of 3 days in the chitosan coating treatment with the addition of liquid is in the acceptable range
Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour Hadiningsih, Naning; Nuraeni, Irma; Listianasari, Yanita
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.84-86

Abstract

The aim of the study was to find the best formulation of emergency food bars based on cassava and red bean flour. This study was an experimental study with a completely randomized design with 2 replications. According to the organoleptic test of 43 panelists, F3 (42:58) was the best formulation in terms of color, taste, and aroma preferences. The nutrient content analysis showed that the energy of the food bars was about 232.46 kcal per 50 g, which is close to the minimum standard for emergency food. The nutrient content of the emergency food bars per 100 g were carbohydrate 62.84 g, protein 9.81 g, total fat 19.37 g, energy from fat 174.33 kcal, total energy 464.93 kcal, water content 5.46 g, and ash content 2.52 g.
Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose Ibrahim, Nor Hayati; Yi, Tan Kang; Isa, Suaidah Mohd; Hadi, Nabilah Abdul; Ali , Asma’
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.87-89

Abstract

A response surface methodology with a central composite design was employed to investigate the effects of Carotenoid-Rich Pumpkin Extract (CE), Whey Protein Concentrate (WPC), and Carboxymethyl Cellulose (CMC) on the physicochemical properties and stability of emulsions. The WPC-CMC synergism resulted in the formation of a thick layer around the droplets, thus improving the emulsion system. The optimum levels of CE, WPC, and CMC were determined to be 6.00, 2.00, and 0.87%, respectively, to provide the desired emulsion with a pH of 4.18, a carotenoid degradation stability index of 0.88, a peroxide formation stability index of 0.77, and an apparent viscosity of 0.61 Pa.s.

Page 50 of 63 | Total Record : 621

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