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INDONESIA
Indonesian Food and Nutrition Progress
ISSN : 08546177     EISSN : 25979388     DOI : -
Core Subject : Agriculture,
Indonesian Food and Nutrition Progress, is a primarily online, a peer-reviewed journal in food technology and nutrition. All papers should focus on the novelty of the research carried out. It is published by Indonesian Association of Food Technologists in collaboration with Faculty of Agricultural Technology, Gadjah Mada University. This journal is published two times a year which is a continuation of the last publication in 2005. The journal is devoted to a rapid peer reviewed full-length original research paper, short communications, and critical reviews, which serves as an international forum for the exchange of information in all aspects of food technology and nutrition. Food and Nutrition Progress includes a wide range of food technology and nutrition topics such as: Physical, chemical, biotechnological, microbiological, process engineering, analytical, and nutritional aspects; Post-harvest technology; Sensory evaluation; Diet plans; Gastronomy; Food safety and hygiene; Functional foods; Novel foods.
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Articles 113 Documents
Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods Pujimulyani, Dwiyati; Wazyka, Agung; Anggrahini, Sri; Santoso, Umar
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.36

Abstract

Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. The objective of this study was to examine the antioxidative activity of white saffron extract in the emulsion system of b-carotene linoleic acid and for radical scavenging activity by DPPH method. The extraction was carried out as follows: fresh white saffron was peeled and blanched in the 0.5% boiling citric acid solution for 5 minutes, the blanched white saffron was grated, and added distilled water. The ratio between grated white saffron and distilled water were 1 : 1 ; 1 : 2 ; 1 : 3, and 1 : 4. The mixture was then mannually filtered through cloth to obtain white saffron extract. The antioxidant acttvity of white saffron extract was evaluated in the emulsion system of b-carotene linoleic acid and DPPH- radical scavenging method with reference standard of Butylated Hydroxy Anisole (BHA) and linoleic acid with no while saffron extract as a control. The results of this study showed that the oxidative inhibition of white saffron extract in the emulsion system of â-carotene linoleic acid was not significantly different from to BHA 200 ppm. The lower ratio of grated white saffron and distilled water, the lower percent free radical scavenging capacity. The higher white saffron extract concentration (white saffron : distilled water = 1: 2) the higher percent free radical scavenging capacity.
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch Haryadi, Haryadi; Kuswanto, Kapti R; Marwanti, B Ari
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.12

Abstract

Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 – 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitated derivatization, but using aqueous NaOH solution with molarity higher than 0.375 along with propylene oxide higher than 0.09375 ml per g starch was unfeasible. The hydroxypropylation procedures reduced the pasting temperature and maximum consistency temperature, but increased in swelling power of the granular starches, viscosity and stability of the starch pastes.
Nation-wide Food Safety Assurance Program to Prevent Food Detention by Importing Country Rahardjo, Sri
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.78

Abstract

The FDAs data indicate that some Indonesian food export to the U.S. have been subjected to automatic de- tention and no sign of declining within the last 13 months (April 1997 – April 1998). This status was based on past hystory of the Indonesia commodity which failed to meet the existing requirements. Cocoa beans exporters were among the most frequent violators, followed by the tuna and shrimp manufacturers or exporters. The new HACCP -based requirement especially for imported fish which became effective since December 18, 1997 would certainly pose significant problem which could under- mine the nation ability to overcome the current economic crises. Systematic programs have to be developed and correctly deployed to meet the strict requirements demanded by the importing country. The objective of the proposedPartnership in Food Safety Assurance program is to assure that all processed foods including fish and fishery product and the condition under which these foods are manufactured will result in safe food. The primary intention of the proposed program is to focus on the food manufacturing facilites and their links to incoming raw materials and shipment of finished products.
Requirements and Procedures for Meat Import in Indonesia and the U.S.A. : A Comparative Study Raharjo, Sri
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.73

Abstract

In order to protect the consumers from zoonosis diseases and to assure the wholesomeness of imported meat from abroad, a decree on requirements for and supervisions of the importation of meat has been issued by the Minister of Agriculture in 1992. The decree, however, has not been adequately socialized to general public until now. Indonesian meat consumers also have to know how the existing decree measure up with similar regulation in other meat importing country such as the United States of America. The recent debate on the possibility of importing beef from India can be used as a test for the Directorate General of Livestock of the Repbulic of Indonesia in enforcing the decree. The Indonesian and the U.S. requirements and procedures for importation of meat have many things in common. There are, however, at least three major point of differences worth to consider. First, the halal certificate is a must for meat imported into Indonesia. Second, drug and chemical residues are strictly enforced by the FSIS for meat imported to the U.S. Third, the Indonesian National Standard of meat (especially beef) is not adequately prepared to accomodate the imported meat quality and safety specifications
Production of Alkaline Lipase from Kluyvera KB4 Indrati, Retno; Rumiyati, V.S. Pertiwi; Utami, Tyas
Indonesian Food and Nutrition Progress Vol 5, No 1 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.59

Abstract

Kluyvera KB4 produced alkaline lipase in a medium containing oil as inducer. Optimum conditions for lipase production were determined in terms of composition of medium, pH, temperature and time of incubation. The highest lipase productivity was obtained from a medium with corn oil as carbon source and peptone as nitrogen source. Oils seem to be. an essential carbon source, since in a medium containing sorbitol without addition of oil the lipase production was very low, approximately only 14%. However, higher concentration of oil (2%) suppressed the lipase production. Production of lipase was greatly influenced by pH of the medium and incubation temperature. It was optimally active at pH 7.5 and 37 °C in medium containing peptone and corn oil 1 %, respectively. Under optimum condition (pH 7.5, at 37 °C), the highest lipase activity was obtained after 36 h of incubation.
The Potential of Java Plum (Syzygium cumini)as Source of Food Natural Antioxidant Lestario, Lydia Ninan
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.95

Abstract

Research on Potential of Java Plum (Syzygium cumini) as Source of Food Natural Antioxidant was devided into 3 steps. The first was to prove that the fruit contain anthocyanin, with anthocyanin-betacycmin testing . The second was to compare antioxidant activity from 3 different stages of maturity of the fruit and with BHT. The third was to separate and identify pigments in the fruit extract. First, the fruit was separated from the seed, freeze dried and kept in freezer during the research. Then, freeze dried fruit was extracted (macerated) with methanol-HC1 1% for overnight at 4 °C, and filtered with whatman no 1. This fruit extract was used for all steps of the research, sometimes concentrated with rotary evaporator at 40 °C when necessary. The first step proved that the fruit extract contained anthocyanin. It was showed by the stable ofpigment in HC1 2 M-100 °C for 5 minutes; alteration to green in addition of drops of 2 MNaOH; low to middle Rf value on HC11 %; and middle Rf value on BAW. Antioxidant activity was tested with ferri-thiocyunate method with linoleic acid emulsion system. The results showed that the antioxidant activity of the fruit was influenced by maturity. Ripe (purple) fruit had highest antioxidant activity compared to unripe (red) and young (green) fruit. The antioxidant activity of purple, red, and green fruit were 64.75%, 62.42%, and 29.86% respectively; whereas BHT was 79.45%. 40 Separation of fruit extract on colomn chromatography with silica gel 60 as stationer phase and EtOAc to methanol: water (1:1) as mobile phase showed 3 different pigments: yellow, purple, and red respectively; whereas separation on paper chromatography with BAW showed 3 different spots: red, blue, and purple. It could be concluded that Syzygium cumini contained anthocyanin. The fruit extract had antioxidant activity that influenced by stages of maturity. Ripe fruit had higher antioxidant activity than unripe and young fruit. At least there were 3 kinds of anthocyanin found in the fruit extract.
Evaluation of Local Chicken Slaughter Operation, Carcas and Product Characteristics in Yogyakarta Supartono, Wahyu; Raharjo, Sri; Iskandar, Sofyan
Indonesian Food and Nutrition Progress Vol 9, No 1 (2002)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.87

Abstract

Indonesian local chicken has some advantages in compared with broiler chicken. Local chicken can live freely and sometimes serves as "saving" for family in villages. The local chicken is used as raw material for some traditional. This research focused on chemical and microbiological properties on local chicken carcasses and also their finished products, such as satay or fried chicken. Results of this research showed, that local chicken carcasses has more protein content than broiler carcasses, and has also lower calorie and fat content. But their fat and calorie became higher, after their fresh local chicken carcasses were prepared, spiced and fried or grilled ready-to-eat foods. All of fresh local chicken carcasses, which were taken and collected from local slaughtering houses, were contaminated by pathogenic microbes, such as Escherichia coli, Salmonella sp and Staphylococcus sp. But after processing of the fresh carcasses, the number of the pathogenic microbes decreased drastically, so food poisoning or out break of consumers was rarely occurred. The results of evaluation on gender and socio-economic factors suggested, that local slaughtering house operations were feasible with no possibility to expand their activities. More investment to buy an electrical machine (Feather-Pluckier) was very useful for raising their productivity, capacity and ease in preparing carcasses. The women workers had three job description (owner, main worker and an assistant) in this slaughtering process, and they did not have difficulties to do their job and their loan actually was used to help their own economic family
Antioxidative Effect of Coconut (Cocos nucifera L.) Water Extract on TBARS Value in Liver of Rats Fed Fish Oil Diet Santoso, Umar; Kubo, Kazuhiro; Ota, Toru; Tadakoro, Tadahiro; Maekawa, Akio
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.48

Abstract

Ethanolic extract of the coconut water showed antioxidant activity in the in vitro assay using an emulsified-aqueous system containing linoleic acid and /3-carotene. To evaluate the possible antioxidative effect in vivo, a study with rats fed fish oil diet, was performed. Oral administration of the coconut water extract (CWE, 340mg/mL) did not influence food intake, daily body weight gain nor average liver weight of rats. It was investigated that the increase of liver TBARS value of rats fed fish oil diet was significantly (P < 0.01) suppressed by oral administration 0.8 ml of the coconut water extract (CWE 340 mg/ml)/rat twice per day during 14 days of experimental period. Oral administration of coconut water extract also tended to suppress the decreasing effect of fish oil diet on liver ascorbic acid. Liver total glutathione of rats fish oil diet was significantly lower than that of rats fed AIN-93G standard diet, but oral administration of the coconut water did not significantly change the liver glutathione. SOD activity in liver homogenate of rats fed fish oil diet and orally administrated by coconut water extract was significantly higher than that of those orallyadministrated by water. The result showed that the antioxidative properties of the coconut water extract have been demonstrated by in vivo assay using rats fed fish oil diet.
Isolation and Identification of Antiradical and Anti-photooxidant Component of Aloe vera chinensis Dewi, Yohana S. Kusuma; Tranggono, Tranggono; Raharjo, Sri; Hastuti, Puji
Indonesian Food and Nutrition Progress Vol 12, No 1 (2005)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.30

Abstract

A potent antiradical and antiphotooxidant compound from Aloe vera chinensis was investigated. The results indicated that the methanolic extracts produced stronger antiradical and antiphotoaxidant activity also gave higher yields of extract than other organic solvents. Silica gel column separated methanolic extracts into five fractions. Of the five fractions, fraction II possessed significant antiradical activity (70.2 % inhibition on free radical DPPH) and its showed significant antiphotooxidant activity (60.1 % inhibition on hydroperoxide formation). Subsequently, fraction II was separated into eight subfractions by silica gel column. The sub fraction II-b exhibited stronger antiradical and antiphotooxidant activity than others and showed a single spot in thin layer chromatography Silica gel 60 F254 plates. On the basis of mass spectrophotometry in combination with reversed phased, high performance chromatography, this compound has been identified as 1,8 dihydroxy-3- hydroxymethylanthraquinone (Aloe emodin).
Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia Ningrum, Andriati; Schreiner, Matthias
Indonesian Food and Nutrition Progress Vol 14, No 2 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.28427

Abstract

Indonesia has several biodiversities including tropical fruits.   The consumption of tropical fruits is increasing as this source can be used as a healthy source of several bioactive compounds to prevent severalnon-communicable diseases.  Tropical fruits are commonly used for the production of several food products e.g. juice, jams, jellies, cookies and other products.  The utilization of by product of tropical fruits have not been developed and promoted.  Although, several bioactive compounds are still present in tropical fruits by product.  This concept called as avalorization of by product to increase the economical value of several by product.  The purpose of this review isto promote several selected Indonesian tropical fruit and also to promote the potency of a by-product of tropical fruits in valorization concept.

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