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INDONESIA
Indonesian Journal of Food Technology
Published by Universitas Jenderal Soedirman
ISSN : -     EISSN : 29626641     DOI : https://doi.org/10.20884/1.ijft.2022.1.1.5995
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Indonesian Journal of Foof Technology is the official publication of the Departement of Food Technology Jenderal Soedirman University. The Journal is envisaged as the major platform for communicating advances/developments in the post-harvest science, engineering, and technology aspects of food/food products to researchers, academicians, the industry as well as students of food science and technology. This peer-reviewed journal publishes novel and high-quality reviews, original research, and short communications covering the wide range of post-harvest related science, engineering, and technological aspects of foods, food products, and related byproducts with special emphasis on the basic and applied research findings that will impact the quality, safety and/or shelf life of fresh or processed food products including findings that will help improvise the efficiency of a process/technology, effective utilization of by-products or wastes resulting from food processing operations. Manuscripts dealing with pre-harvest aspects will only be considered if the work clearly indicates the relevance to post-harvest practices/processing that will directly impact the safety, quality, or shelf life of the food or food products. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends, and future research in food products and food industry byproducts are also welcome. This journal publishes in June and December, with the number ISSN 2962-6641 Topics covered by the journal include: food chemistry food microbiology and safety microbiome food toxicology materials science of foods food engineering physical properties of foods sensory science food quality health and nutrition food biophysics analysis of foods food nanotechnology emerging technologies
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 8 Documents
 1 
Search results for , issue "Vol 4 No 2 (2025): Indonesian Journal of Food Technology" : 8 Documents clear
Immunomodulator and Antioxidant Effects of Saffron (Crocus sativus L.) on Diabetes Patients: a Literature Study Septyana, Syifa Magita; Murtiningrum, Murtiningrum
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.16205

Abstract

Background: Saffron (Crocus sativus L.) has been traditionally used for its medicinal properties, including its potential to improve sleep quality and reduce anxiety. Recent studies have shown its potential in diabetes management, particularly through antioxidant and anti-inflammatory effects. Purpose: The aim of this study is to review the benefits of saffron in diabetes mellitus patients, both in experimental animals and humans. Method: A literature review method was used to analyze studies examining saffron’s effects on diabetes sufferers. Result: The results showed that saffron supplementation significantly reduced blood glucose levels, decreased oxidative stress markers such as malondialdehyde (MDA), and increased the activity of antioxidant enzymes such as catalase (CAT) and superoxide dismutase (SOD). Furthermore, saffron also enhances the expression of glucose transporter GLUT4 and AMP-activated protein kinase (AMPK). Saffron shows significant potential in managing diabetes by improving glucose metabolism, boosting antioxidant defenses, and reducing inflammation.
Application of Ohmic Heating Method as an Alternative Technology for Beverage Processing Rabbani, Salma Salsabila; Listanti, Riana
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.17238

Abstract

Background: Ohmic heating is an alternative thermal heating that can be used in beverage product processing. The working principle of the ohmic heating method is by flowing an alternating electric current through the beverage product and causing ions to move towards electrodes with opposite charges so that the product has an even internal heat. Purpose: This study aims to analyze the influence and potential emission, advantages and challenges regarding the use of the ohmic heating method and its future applications. Method: This paper summarizes the effect of ohmic heating on beverage products during 2015-2025. This study uses variables in the form of voltage and frequency variations applied to various types of processed beverage products. In ohmic heating performance, voltage and frequency variations play a very important role in beverage processing. Results: The results show that the use of ohmic heating methods in beverage product processing has low energy consumption, even (homogeneous) heat, short time, increased product safety and quality. The ohmic heating method affects the properties of beverage products. Differences in process objectives in the use of beverage products such as boiling, cooking, pasteurization, microbiological inactivation, sterilization can also affect the level of product quality and safety so that knowledge is needed regarding the application of the right temperature, frequency, voltage and time according to the type and purpose of processed beverage products. However, the application of ohmic heating methods still faces many obstacles, such as high costs that limit its commercial use at a larger scale. Furthermore, most research is still conducted at the laboratory and pilot scale, with very little research at the factory scale. Therefore, more research is needed into large-scale ohmic heating applications to evaluate potential technical and economic challenges.
The Effect of Boiling on Nitrite Content in Green Mustard (Brassica rapa var. parachinensis) with Soil And Hydroponic Growing Media 'Aisy, ‘Afif ‘Aziizah Rihhadatul; Aina, Ganea Qorry; Farpina, Eka
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.17807

Abstract

Background: Nitrite is a compound that has the potential to pose health risks if consumed in excessive amounts, including through the formation of carcinogenic nitrosamine compounds and disruption of oxygen transport due to methemoglobin formation. The nitrite content in green vegetables is influenced by various factors, including the cultivation system and processing processes before consumption, one of which is boiling. Purpose:This study aims to determine the effect of soil and hydroponic growing media on the nitrite levels of green mustard (Brassica rapa var. parachinensis) after boiling. Method: This study used an experimental design with green mustard samples cultivated in soil and hydroponic media. The samples were boiled for 3 minutes, then the nitrite levels were analyzed using the Griess method with a UV–Vis spectrophotometer according to SNI 06-6989.9-2004. Data analysis was carried out using normality tests, homogeneity tests, and independent t-tests. Result: The results showed that the initial nitrite levels of hydroponic green mustard were higher than those of green mustard from soil media. After boiling, the nitrite content in the soil-grown mustard greens was 20.61 mg/kg with a reduction percentage of 88.91%, while in the hydroponic mustard greens it was 71.05 mg/kg with a reduction percentage of 70.71%. The results of statistical tests showed a significant difference (p < 0.05) between the two growing media. This study concluded that the type of growing media significantly affected the nitrite content of the mustard greens after boiling, where the soil media produced lower nitrite levels compared to the hydroponic media.
The Use of Natural Sap Preservatives Made from Green Betel Leaf and Lime on the Quality of Block Coconut Sugar Karseno, Karseno; Haryanti, Pepita; Asriningtias, Harlin Citra
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.17868

Abstract

microbial activity. The damage of coconut sap can be prevented by using natural sap preservatives such as betel leaf and lime. Purpose: This study aims to determine the the percentage of betel leaf powder to total natural preservation and the amount of its use into 1 L coconut sap that produces the best quality of block coconut sugar. Method: This study used a Completely Randomized Design with 3 replications. The factors tested were the percentage of betel leaf powder to total of preservation (w/w), namely 2,5%, 5%, 7,5% dan 10% and the amount of preservative used in 1 liter of coconut sap was 1g and 2g. The parameters of sap and coconut sugar that observed were the pH of coconut sap, moisture, reducing sugar, ash and texture of block coconut sugar. The sensory parameter that observed were color, betel aroma, betel taste and preference for the taste of block coconut sugar. Result: The results showed that percentage of betel leaf powder of 7.5% to total preservation with addition of 1 g/L of coconut sap produced the best quality of block coconut sugar.
The The Effect of The Ratio of Soy Milk to Whipping Cream on The Physical and Sensory Characteristics of Soy Milk Ice Cream Carrot Powder Presilia, Yolanda; Artawan, I Putu Agus; Sastyari, Ni Made Elza Diah; Fitriyani, Lilalita Dian Ayu; Mahayani, Ni Putu Diah; Yosephine, Erline Evangeline; Dewi, Ni Putu Okta Diana; Magdalena, Magdalena; Tamalea, Rafi Renaldy
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.17893

Abstract

Background: Plant-based ice cream made from soy milk has the potential to serve as a lactose-free functional food alternative; however, it often exhibits limitations in texture and sensory acceptance. The addition of whipped cream is expected to improve the physical and sensory characteristics of plant-based ice cream products. Purpose: This study aimed to evaluate the effect of different ratios of soybean milk to whipping cream on the physical and sensory characteristics of carrot and soybean milk ice cream and to determine the best formulation. Method: The research was conducted from may to July 2025 at the food processing laboratory, Faculty of Agricultural Technology, Udayana University. A Completely Randomized Design (CRD) was used with four treatments:P0 (100% Soybean milk:0% whipping cream), P1 (90%:10%), P2 (70%:30%) and P3 (50%:50%), each replicated three times. Observed variables included overrun, melting time, and sensory attributes such as aroma, texture, color, sweetness, mouthfeel, carrot flavor, soybean flavor, and overall acceptance, evaluated using scoring and hedonic tests by 30 semi-trained panelists. Result: Results showed that the soybean milk and whipping cream ratio significantly affected overrun, melting time, color, texture, mouthfeel, and overall acceptance. The highest overrun was obtained in P3(50.10%), while P0 recorded the lowest (14.41%). The melting time increased with higher whipping cream proportions, from 14.17 minutes in P0 to 110.81 minutes in P3. Sensory evaluation revealed significant differences in color, texture, mouthfeel, and overall acceptance, but no significant differences in aroma, sweetness, carrot flavor, and soybean flavor. Principal Component Analysis (PCA) indicated that P2 (70% soybean milk:30% whipping cream) produced the most preferred ice cream, characterized by a soft texture, creamy mouthfeel and the highest acceptance score. These findings suggest that optimizing the ratio of soybean milk and whipping cream can improve the quality and sensory properties of plant-based ice cream.
Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
Organoleptic Test of Peanut-Based Cheese with Variations of Pineapple Skin and Coarse as Coagulants Luhsarandini, Bivannie; Putri, Vairus Akmala; Anjely, Riska
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18282

Abstract

Background: Cheese is generally made from animal milk using rennet enzyme as a coagulant. However, consuming animal cheese carries the risk of increasing cholesterol due to its high saturated fat content. In addition, not everyone can consume animal protein due to allergies. Purpose: This study aims to develop a plant-based cheese product based on peanut milk by utilizing pineapple peel and stem as a natural coagulant. Method: The study design used a non-factorial completely randomized design (CRD) with four formulations: K1 (500 mL peanut milk: 500 mL pineapple peel-stem extract), K2 (500:450 mL), K3 (500:400 mL), and K4 (500:350 mL), each repeated three times. Observed variables included organoleptic properties (color, aroma, taste, texture). Organoleptic assessment by semi-trained panelists showed that formulation K1 had the highest scores for color (3.50), aroma (2.67), and texture (3.11), while K3 had the highest taste attribute with a score of 3.03. Result: The results of the ANOVA analysis for the organoleptic tests of color, aroma, taste, and texture show a p-value > 0.05, indicating no significant difference among the treatments applied. This study demonstrates that pineapple peel and core can be used as effective natural coagulants in the production of plant-based cheese made from peanut milk.
Characterization of the Physical, Chemical, and Sensory Properties of Mocaf and Menir Analog Rice with the Addition of Skim Milk and Konjac Glucomannan Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Novitasari, Dian
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18381

Abstract

Background: Food diversification based on local resources is essential to reduce dependence on rice while improving the nutritional and functional quality of alternative staple foods. Purpose: This study aimed to compare the physicochemical and sensory characteristics of four analog rice formulations: those based on modified cassava flour (mocaf) (BA1), rice grits flour (BA2), and both materials supplemented with skim milk and konjac glucomannan (KGM) (BA3 and BA4). Method: The experiment was conducted using a non-factorial Completely Randomized Design (CRD) with four treatments differing in base material and functional ingredient addition. Analog rice was produced through an extrusion process, followed by analyses of proximate composition, starch content, total sugars, dietary fiber, starch and protein digestibility, mineral content (sodium and potassium), color parameters (L*, a*, b*), water activity (Aw), and sensory evaluation by 40 untrained panelists. Result: The results showed that BA1 exhibited higher moisture content, dietary fiber, and potassium levels, along with lower Aw and sodium content, compared to BA2. In contrast, BA2 demonstrated higher protein content, energy value, and lightness (L*) than BA1. The incorporation of skim milk and KGM in BA3 and BA4 significantly affected most measured parameters, increasing moisture, ash, protein, total sugar, and soluble fiber contents, while reducing starch content, insoluble fiber, starch and protein digestibility, and energy value. Sensory evaluation indicated that BA1 outperformed BA2 in terms of texture and stickiness, whereas the addition of skim milk and KGM—particularly in BA3—significantly enhanced overall acceptability, flavor, and aroma. These findings suggest that the combination of mocaf, skim milk, and konjac glucomannan produces analog rice with improved functional and organoleptic properties, highlighting its potential as a locally sourced alternative staple food.

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