Indonesian Food and Nutrition Progress最新文献_第5页

OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE 用β-甘露聚糖酶水解魔芋葡甘露聚糖制备低聚葡甘露聚糖

Indonesian Food and Nutrition Progress Pub Date : 2021-01-22 DOI: 10.22146/IFNP.57217

Anggela Anggela, W. Setyaningsih, S. Wichienchot, E. Harmayani

引用次数: 1

BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION 由红树林水果粉制成的布朗尼:使用各种面粉作为高营养食物的替代品

Indonesian Food and Nutrition Progress Pub Date : 2021-01-22 DOI: 10.22146/IFNP.55188

S. Sumartini, K. Harahap, Apri Mujiyanti

{"title":"BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION","authors":"S. Sumartini, K. Harahap, Apri Mujiyanti","doi":"10.22146/IFNP.55188","DOIUrl":"https://doi.org/10.22146/IFNP.55188","url":null,"abstract":"Brownies is a popular high-calorie snack. In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api ( Avicennia officinalis ) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour). The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference. The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition. The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval. The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively. 401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44207010","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

ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY 紫荆花中花青素的提取、颜色特性及稳定性

Indonesian Food and Nutrition Progress Pub Date : 2021-01-22 DOI: 10.22146/IFNP.52037

A. Marpaung, Darinda Pusha Djani, Della Rahmawati

引用次数: 1

THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY 食品科学技术在印尼本土食品开发中对实现粮食安全的作用

Indonesian Food and Nutrition Progress Pub Date : 2021-01-22 DOI: 10.22146/IFNP.53294

W. P. Rahayu, Irma Septiani

引用次数: 0

HURDLE TECHNOLOGY: PRINCIPLES AND RECENT APPLICATIONS IN FOODS 跨栏技术:原理及其在食品中的最新应用

Indonesian Food and Nutrition Progress Pub Date : 2021-01-22 DOI: 10.22146/IFNP.52552

N. Abdullahi, M. Dandago

引用次数: 0

PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT 丁香和柠檬罗勒精油在新鲜鸡肉上的保鲜潜力

Indonesian Food and Nutrition Progress Pub Date : 2020-10-08 DOI: 10.22146/ifnp.50381

D. Hartanti, N. A. Septiyaningrum, A. Hamad

{"title":"PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT","authors":"D. Hartanti, N. A. Septiyaningrum, A. Hamad","doi":"10.22146/ifnp.50381","DOIUrl":"https://doi.org/10.22146/ifnp.50381","url":null,"abstract":"Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of individual clove and lemon basil essential oils and evaluate the effects of their combinations for the preservation of chicken meats. The essential oils were obtained from a steam and water distillation method and their chemical constituents were analyzed with Gas Chromatography-Mass Spectrometer (GC-MS). Their potential preservation effect was evaluated by observing the physical characters of the meats and the reduction of the microbial growth on the meats during 15 days of refrigerated storage. The major constituents of clove essential oil were eugenol, β-caryophyllene, and α-humulene, while those of lemon basil were estragole, linalool, E-citral, and Z-citral. The combination of clove and lemon basil essential oils, particularly at ratios of 1:1 and 2:0.2% v/v, capable of delaying the changes of physical characters of the meats until the final day of storage. Those two ratios showed the best reduction in the microbial growth in day 3 and 9, respectively. This preservation potential might be related to the high proportion of eugenol and citrals in both essential oils.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47457780","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: 0

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS 加工方法对非洲面包果种子营养品质的影响

Indonesian Food and Nutrition Progress Pub Date : 2020-10-08 DOI: 10.22146/ifnp.45545

Nwozo Sarah Onyenibe, Julius Oluwaseun Oluwafunmilola, Stanley Udogadi Nwawuba

{"title":"THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS","authors":"Nwozo Sarah Onyenibe, Julius Oluwaseun Oluwafunmilola, Stanley Udogadi Nwawuba","doi":"10.22146/ifnp.45545","DOIUrl":"https://doi.org/10.22146/ifnp.45545","url":null,"abstract":"The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41599360","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: 0

Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides 乙酰胆碱转换酶抑制剂对天贝缩氨酸分离的化学特性及活性研究

Indonesian Food and Nutrition Progress Pub Date : 2020-04-16 DOI: 10.22146/ifnp.46733

M. Handayani, R. Indrati, M. N. Cahyanto

引用次数: 0

Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Ace Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe Pigeon Pea（Cajanus cajan）Tempe发酵过程中产生的ACE抑制肽对血管紧张素I转换酶（ACE）的抑制活性

Indonesian Food and Nutrition Progress Pub Date : 2020-04-16 DOI: 10.22146/ifnp.46921

S. Pebrianti, M. N. Cahyanto, R. Indrati

{"title":"Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Ace Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe","authors":"S. Pebrianti, M. N. Cahyanto, R. Indrati","doi":"10.22146/ifnp.46921","DOIUrl":"https://doi.org/10.22146/ifnp.46921","url":null,"abstract":"Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentation of pigeon pea tempe and aimed to determine the optimal fermentation time to obtain pigeon pea tempe with the highest ACE inhibitory activity. Seeds were inoculated with Raprima® (0.02% w/w) containing Rhizopus oligosporus spores and fermented for 0-96 h. Protein pattern, degree of hydrolysis (DH), soluble protein content and ACE inhibitory activity were observed during fermentation. The result from SDS-PAGE shows that protein hydrolysis occurred after 12 h fermentation, marked by the appearance and greater intensity of protein bands with low-molecular-weight (60 kDa). An increase in DH and soluble protein content were detected during the fermentation and reached a maximum of 23.99% and 3.15 mg mL -1 at 96 h fermentation, respectively. The ACE inhibitory activity increased with fermentation time and pigeon pea tempe fermented for 48 h (76.14%) has the highest ACE inhibitory activity with IC 50 values of 0.65 mg mL -1 . It could be concluded that the optimal fermentation time to obtained pigeon pea tempe with the highest ACE inhibitory activity is for 48 h of fermentation.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45737204","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

Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce 印尼商业咸味酱油乌玛米级分的色谱图谱

Indonesian Food and Nutrition Progress Pub Date : 2020-04-16 DOI: 10.22146/ifnp.48999

H. Lioe, D. Nindita, Warsono El Kiyat

引用次数: 0