Indonesian Food Science & Technology Journal最新文献_第2页

Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia 发酵条件对印尼Kerinci地区阿拉比卡咖啡抗氧化及理化性质的影响

Indonesian Food Science & Technology Journal Pub Date : 2021-12-31 DOI: 10.22437/ifstj.v5i1.17383

A. Nizori, Elkanah Jayanti, S. Surhaini, I. Gusriani, Mursyid Mursyid, Daniel Tua Purba

引用次数: 1

Species DNA Detection Using PGR Gene Genetic Markers in Chicken Nuggets 鸡块中PGR基因遗传标记的物种DNA检测

Indonesian Food Science & Technology Journal Pub Date : 2021-12-31 DOI: 10.22437/ifstj.v5i1.14618

Alfi Sophian

{"title":"Species DNA Detection Using PGR Gene Genetic Markers in Chicken Nuggets","authors":"Alfi Sophian","doi":"10.22437/ifstj.v5i1.14618","DOIUrl":"https://doi.org/10.22437/ifstj.v5i1.14618","url":null,"abstract":"Species DNA detection using genetic markers of the PGR gene on chicken nuggets was carried out to see whether these genetic markers could be used to test species DNA detection in chicken nuggets food products. The test method used in this study is a real-time PCR test method using the SYBR green technique where the test results can be either Ct or Tm values which indicate amplification or detection. The results of DNA isolation showed that the concentration and purity of the isolated DNA were in the range of 35.10 ng/µL – 36.10ng/µL with an average of 35,488 ng/µL. As for the purity value measured at the A260/A280 wavelength, the results were obtained with a purity range between 2,110 – 2,250 with an average of 2,165. For the results of real-time PCR amplification, the Ct value of the chest sample was at 24.50, the Ct LOD value was at 21.20 and the Ct value of the positive control was 27.10. For the Tm value of the busty sample at 81.10, the Tm LOD value at 81.20 and the positive control Tm value at 82.10. In a conclusion, in this study, genetic markers of the PGR gene can be used to test specific DNA detection of chicken species in chicken nugget products.","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124184910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

The Effect of Harvest Age On The Physical and Chemical Properties of White Oyster Mushrooms (Pleurotus ostreatus) 采收年龄对白平菇理化性质的影响

Indonesian Food Science & Technology Journal Pub Date : 2021-12-30 DOI: 10.22437/ifstj.v5i1.15432

Fitri Tafzi, Nur Hasnah, Nurfaijah Nurfaijah, I. Rahmayani, Ayi Nurfitryah

引用次数: 0

Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet) 精选谷物(几内亚玉米、玉米、大米和小米)制蛋奶冻的比较分析

Indonesian Food Science & Technology Journal Pub Date : 2021-07-31 DOI: 10.22437/ifstj.v4i2.12457

Solomon Achimugu, J. Okolo, Patricia E. Adaji

引用次数: 0

Valorization of Algerian Semi-Soft Date and Traditional Preparation of Date Syrup: Physicochemical and Biochemical Properties 阿尔及利亚半软枣的增值和枣糖浆的传统制备:理化和生化性质

Indonesian Food Science & Technology Journal Pub Date : 2021-07-31 DOI: 10.22437/ifstj.v4i2.12231

Asma Laouar, Amina Benbelkhir, Wahiba Baida, Linda Rouissat, E. Benyagoub

{"title":"Valorization of Algerian Semi-Soft Date and Traditional Preparation of Date Syrup: Physicochemical and Biochemical Properties","authors":"Asma Laouar, Amina Benbelkhir, Wahiba Baida, Linda Rouissat, E. Benyagoub","doi":"10.22437/ifstj.v4i2.12231","DOIUrl":"https://doi.org/10.22437/ifstj.v4i2.12231","url":null,"abstract":"In Algeria, the production of dates occupies a large part of Saharan agricultural production. The wilaya of Bechar is one of the most productive regions for dates, where more than half of their production is considered as a second quality dates which are sold by barter or used as animal feed. Families in these regions use this type of date to prepare by-products, namely; date syrup locally called \"Robb\". The preparation of this type of product is limited and confined to the individual scale. The aim of this study is to highlight the physicochemical and the biochemical quality of this home-prepared artisanal product by comparing it to two others marketed in the wilaya of Béchar and of Elbayadh (Algeria). \u0000The physicochemical and the biochemical results of the three analyzed samples showed an acidic pH value ranged from 4,26 to 4,7, a degree of acidity ranging from 8,2 to 12%, a soluble solids content of 64 to 75%, a total sugars and reducing sugar content of 51 to 63,6 and 40 to 52% respectively. While the water content is relatively high ranging from 28 to 37%, and a significant potassium ions content compared to sodium ions varies from 195 to 555 and from 5,8 to 137mg/L respectively. \u0000These characteristics are not only considered as a high added value to the product which enhances the value of the second-quality low marketing dates but also contributes to increasing their shelf life, constituting an economic priority for the oasis’ inhabitants of the Southern Algeria region. \u0000 ","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126103896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of Moisture Content Variation on Some Engineering Properties of Almond Seed (Terminalia Catappa) 水分含量变化对杏仁种子某些工程特性的影响

Indonesian Food Science & Technology Journal Pub Date : 2021-07-31 DOI: 10.22437/ifstj.v4i2.13673

B. Atteh, Oguntoyinbo Olukemi, Orhevba Bosede Adelola

{"title":"Effects of Moisture Content Variation on Some Engineering Properties of Almond Seed (Terminalia Catappa)","authors":"B. Atteh, Oguntoyinbo Olukemi, Orhevba Bosede Adelola","doi":"10.22437/ifstj.v4i2.13673","DOIUrl":"https://doi.org/10.22437/ifstj.v4i2.13673","url":null,"abstract":"The physical and mechanical properties of Almond seed at different moisture content levels of 6.78%, 12.39%, 17.11% and 21.97% were investigated in this study. The physical properties include geometric mean diameter, bulk density and angle of repose; they were determined using standard procedures. The length, width and thickness obtained for the 100 samples of the almond seeds were in the range of 25.42-28.63mm, 23.69-26.63mm, and 7.51-9.18mm respectively. The result shows a high uniformity on the seed sizes and significant variations between the length, width and thickness. The calculated values of the geometric mean diameter and sphericity ranged from 16.48-19.07mm and 64.66- 66.63% respectively. The results of the surface area varied from 853.6-1143.04mm2. The result also indicated a high variation in the surface area of the seeds with respect to the different moisture content levels. The mechanical properties which include rupture force, compressive strength and tensile strength were determined on the seeds. The mechanical properties show that the fracture force and compressive strength decreased from 2689N to 2499N, 410N/mm2 to 398 N/mm2respectivelywith an increase in moisture content (6.78%-21.9%). The tensile strength obtained for moisture levels of 6.78%, 12.39%, 16.11% and 21.9% were 3.20Mpa, 3.90Mpa, 4.20Mpa and 4.60Mpa respectively","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132314200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Proximate and Mineral Evaluation of Dried Composites of selected Leafy Vegetables 部分叶类蔬菜干燥复合材料的近似值和矿物质评价

Indonesian Food Science & Technology Journal Pub Date : 2021-07-31 DOI: 10.22437/ifstj.v4i2.12467

Solomon Achimugu, J. Okolo, Grace Obaje

引用次数: 0

Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu 鹰嘴豆部分替代大豆对豆腐营养和质地的影响

Indonesian Food Science & Technology Journal Pub Date : 2021-07-31 DOI: 10.22437/ifstj.v4i2.11269

N. Panyoyai, Manisorn Silsin, Jatuporn Khongdan, V. Paramita

{"title":"Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu","authors":"N. Panyoyai, Manisorn Silsin, Jatuporn Khongdan, V. Paramita","doi":"10.22437/ifstj.v4i2.11269","DOIUrl":"https://doi.org/10.22437/ifstj.v4i2.11269","url":null,"abstract":" \u0000Abstract— Tofu is an oriental food that originated from China and later became a traditional cuisine in many South East Asia Countries, e.g. Indonesia, Singapore, and Thailand. The tofu was made by coagulating soy milk with salt to form curds, which further compress to form a solid block. Tofu usually uses soybeans as the main ingredients; however, in this experiment, the soybeans were partially replaced with chickpeas to increase the amount of dietary fibre and reduce fat levels in the final products. The tofu was made of soybean and chickpea at a ratio of 100:0 (control), 90:10, 80:20 and, 70:30. The products were evaluated based on their nutritional contents (crude protein, crude fat, and crude fibre), and textural properties using Texture Profile Analysis. Some analytical parameters, such as pH, moisture content, and colour were also studied. Partial replacement of soybean with chickpea decreased overall crude protein and fat content, whereas increased crude fibre. The presence of chickpea in the blends, up to 30% (w/w), had affected the tofu curd's protein stability, lowered their pH, and moisture content. A denser tofu curd was obtained by adding more chickpea to the product. The 70:30 blend has the highest hardness value compared to the other formulations. This low soy content mixture, however, can not produce a cohesive and springy tofu gel. The CIELAB colour space of the soybean/chickpea tofu cubes records a trend of increase in redness and yellowness values for tofu with chickpea.","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"11 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113942941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Energy potential from Areca Palm through Direct Combustion and Pyrolysis in Indonesia: A review 印尼槟榔直接燃烧和热解的能源潜力综述

Indonesian Food Science & Technology Journal Pub Date : 2020-12-31 DOI: 10.22437/ifstj.v4i1.11200

H. Setyawan, S. Sunaryo, Budi Waluyo, Merlya Merlya, Annisa’u Choirun, A. Nizori, S. Sahrial

引用次数: 3

Utilization of Papain Extracted from Chaya and Papaya Stalks as Halal Beef Tenderiser 木瓜蛋白酶在清真牛肉鲜嫩剂中的应用

Indonesian Food Science & Technology Journal Pub Date : 2020-12-31 DOI: 10.22437/ifstj.v5i1.13756

Aekkalak Phothiwicha, Kiatisak Thamsaad, Kanjapach Boontranurak, Panlop Sintuya, N. Panyoyai

{"title":"Utilization of Papain Extracted from Chaya and Papaya Stalks as Halal Beef Tenderiser","authors":"Aekkalak Phothiwicha, Kiatisak Thamsaad, Kanjapach Boontranurak, Panlop Sintuya, N. Panyoyai","doi":"10.22437/ifstj.v5i1.13756","DOIUrl":"https://doi.org/10.22437/ifstj.v5i1.13756","url":null,"abstract":"Papain is a proteolytic enzyme extracted from plant latex. The protease has widely used in the meat industry and culinary work for a pre-tenderization step prior to further meat processing. The objective of this research was to evaluate the bioactivity of papain extracted from Chaya and papaya. The different levels of papain, casein substrate, temperature, and pH were set up in vitro conditions. Then, the fresh papain was used to digest raw beef and the beef was dried under solar process. The sun-dried beef was further analyzed of yield, moisture content, water activity, and tensile force. It was found that proteolytic activity from both plants was accelerated by a high level of papain or casein up to 2.0 (w/v). The best optimal proteolytic activity was recorded at 60oC and pH5. Later, the tenderized beef at pH6.5 was dried by a solar dryer, where an inside tunnel temperature was approximately 40oC, 40% relative humidity, and 187 Btu/ft2. hr solar radiation. The sun-dried beef had a 75% yield, a 32% moisture content, and 0.90 Aw. Despite the fact that the drying temperature and pH of beef were not optimal as given from the previous results, the tensile force and the work of tension of papain-treated beef both moist and dried states were lower than the non-treated beef.","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132537422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Indonesian Food Science &amp; Technology Journal最新文献

Indonesian Food Science & Technology Journal最新文献