Indonesian Food and Nutrition Progress最新文献_第6页

GEOTHERMAL-SLUDGE-BASED SODIUM SILICATE CATALYST DEACTIVATION IN METHYL ESTER PRODUCTION PROCESS 地热泥基硅酸钠催化剂在甲酯生产过程中的失活

Indonesian Food and Nutrition Progress Pub Date : 2020-02-14 DOI: 10.22146/IFNP.33428

Inasanti Pandan Wangi, I. Perdana

{"title":"GEOTHERMAL-SLUDGE-BASED SODIUM SILICATE CATALYST DEACTIVATION IN METHYL ESTER PRODUCTION PROCESS","authors":"Inasanti Pandan Wangi, I. Perdana","doi":"10.22146/IFNP.33428","DOIUrl":"https://doi.org/10.22146/IFNP.33428","url":null,"abstract":"The deactivation of solid catalyst is one of the catalyst parameters that has to be known to predict how long catalyst can be used to catalyze a reaction. In this research, the catalyst was applied to catalyze the transesterification of corn oil with methanol. Sodium silicate was produced from NaOH and silica was extracted by gelation method from Dieng Geothermal Power Plant solid sludge which had 55% of silica content. Sodium silicate catalyst was activated by calcination process at 400 o C, with heating rate of 20oC/min, and holding time of 3 hours. The transesterification was run at 60 o C, methanol and corn oil mole ratio of 9:1 and 5% (w/w) catalyst for 60 minutes. The sample was taken at 0, 5, 10, 20, 40 and 60 minutes after corn oil was poured into the flask. The used catalyst was separated from the reactant and product, was then washed with methanol and was heated at 120 o C in the oven for 2 hours until it dried. The catalyst was then used for catalyzing the next experiment run for the next four cycle. This research showed that the conversion of the reaction decreased with every reaction cycle. The most fitting reaction kinetics was modeled with second order kinetics. The highest conversion obtained using fresh catalyst was 91,67%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45227604","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

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids 加入变性淀粉和胶体的芋粉面食的特性研究

Indonesian Food and Nutrition Progress Pub Date : 2020-02-14 DOI: 10.22146/IFNP.45681

S. Sonia, E. Julianti, Ridwansyah Ridwansyah

{"title":"The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids","authors":"S. Sonia, E. Julianti, Ridwansyah Ridwansyah","doi":"10.22146/IFNP.45681","DOIUrl":"https://doi.org/10.22146/IFNP.45681","url":null,"abstract":"A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different ( p < 0.01) in protein content, cooking time, elongation and significantly different ( p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different ( p < 0.01) in cooking loss, elongation; and significantly different ( p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different ( p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46005594","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

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making 大车前草粉(Musa Acuminafe, sp)与黄南瓜粉(Cucurbita moschata)抗氧化复合面粉的配方及其在饼干生产中的应用

Indonesian Food and Nutrition Progress Pub Date : 2020-02-14 DOI: 10.22146/IFNP.45793

I. M. Pasanda, E. Suryanto, G. S. Djarkasi

{"title":"Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making","authors":"I. M. Pasanda, E. Suryanto, G. S. Djarkasi","doi":"10.22146/IFNP.45793","DOIUrl":"https://doi.org/10.22146/IFNP.45793","url":null,"abstract":"Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different ( p >0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46877962","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

Microencapsulation of Crude Folic Acid Extract from Chayote (Sechium edule Jacq. Swartz) with Ionic Gelation Method 佛手瓜粗叶酸提取物的微胶囊化研究。离子凝胶法

Indonesian Food and Nutrition Progress Pub Date : 2019-08-05 DOI: 10.22146/IFNP.32520

Johana Novita Paulina Purba, H. Rusmarilin, Z. Lubis

{"title":"Microencapsulation of Crude Folic Acid Extract from Chayote (Sechium edule Jacq. Swartz) with Ionic Gelation Method","authors":"Johana Novita Paulina Purba, H. Rusmarilin, Z. Lubis","doi":"10.22146/IFNP.32520","DOIUrl":"https://doi.org/10.22146/IFNP.32520","url":null,"abstract":"Chayote is a plant which grow and develop throughout the year, contains of 93 mcg/100g folic acid. The aim of this research was to determine the ratio of sodium alginate with pectin and CaCl2 concentration coating to produce microcapsules of crude folic acid extract. Four phases of study was done, namely the manufacture of folic acid extract, manufacture of microcapsules with ionic gelation, analysis of folic acid content in the microcapsules, and the analysis of folic acid after storage of one week. Folic acid extract was made by maceration using alcohol 70% at pH 6, preparation of the microcapsules was using sodium alginate with pectin and folic acid was analysed using HPLC. Folic acid extract showed antioxidant activity of 98,1% with folic acid of 0,16 mg/kg. Microencapsulation of folic acid extract results showed the highest antioxidant activity was formed in alginate ratio of 70% to 30% pectin and CaCl2 concentration of 0.1 M i.e. 62.77 mg/kg. Folic acid is an antioxidant, highest antioxidant value folic acid was analyzed, treatment was in alginate ratio of 70% to 30% pectin and CaCl2 concenration at 0.1 M i.e. 3.06 mg/kg, after one week at room temperature is became 2.39 mg/kg. ","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43359741","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

Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion 用双氧水和UV-C辐照氧化烘干木薯淀粉以改善油炸膨胀

Indonesian Food and Nutrition Progress Pub Date : 2019-08-05 DOI: 10.22146/IFNP.46176

Iffah Muflihati, D. W. Marseno, Y. Pranoto

{"title":"Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion","authors":"Iffah Muflihati, D. W. Marseno, Y. Pranoto","doi":"10.22146/IFNP.46176","DOIUrl":"https://doi.org/10.22146/IFNP.46176","url":null,"abstract":"Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42939888","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

Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin) 益生菌（干酪乳杆菌）包埋，使用喷雾干燥的方法，结合来自Iles Iles的益生素（无定形乳杆菌）和保护剂（脱脂乳、阿拉伯树胶、麦芽糊精）

Indonesian Food and Nutrition Progress Pub Date : 2018-11-30 DOI: 10.22146/ifnp.33423

A. P. Cahya, Meidi Syaflan, N. Ngatirah

{"title":"Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin)","authors":"A. P. Cahya, Meidi Syaflan, N. Ngatirah","doi":"10.22146/ifnp.33423","DOIUrl":"https://doi.org/10.22146/ifnp.33423","url":null,"abstract":"The aims of this research were to know the effect of combine iles-iles (refined starch, whole iles-iles flour, and refined glucomannan) as encapsulating agent (capsule materials) and different protectant agents to get microcapsule synbiotic, which have the highest number of probiotic cells and high viability against low pH and bile salt. Design blocks complete with factorial design was used in the experimental design. The first factor was capsule materials with a concentration of 10% consisting of three material types: A1 (refined glucomannan), A2 (refined starch), and A3 (Iles-iles native). The second factor was protectant, protecting the probiotic bacteria during spray drying, used at concentration of 5% consisting of three substances i.e. B1 (skim milk), B2 (maltodextrin), and B3 (gum arabic). Using protectant agents on the MRS for the growth of L. casei resulted no effects against the numbers of LAB (lactic acid bacteria), density, moisture content, and hygroscopicity; however, it had influence on yield and solubility. The best use based on the reduction of LAB numbers were flour and gum Arabic which was significant compared to other fractions.Keywords: iles-iles, glucomannan, starch, protectant agent, symbiotic LAB","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47037382","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

The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker 干燥时间和不同贮存期对高压锅煮制的麋鹿品质和保质期的影响

Indonesian Food and Nutrition Progress Pub Date : 2018-11-30 DOI: 10.22146/IFNP.33996

N. M. Agustiari, Ratna Ibrahim, Titi Surti

{"title":"The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker","authors":"N. M. Agustiari, Ratna Ibrahim, Titi Surti","doi":"10.22146/IFNP.33996","DOIUrl":"https://doi.org/10.22146/IFNP.33996","url":null,"abstract":"Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49318198","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

Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production CaSO4与木瓜蛋白酶在豆腐生产中的混凝比较研究

Indonesian Food and Nutrition Progress Pub Date : 2018-11-30 DOI: 10.22146/IFNP.33349

Windy Rizkaprilisa, Setiadi Setiadi

引用次数: 4

Monitoring of Pollution of Salmonella sp. in Raw Milk Using Virulence Gen Marker 毒力源标记法监测原料奶中沙门氏菌污染

Indonesian Food and Nutrition Progress Pub Date : 2018-11-30 DOI: 10.22146/ifnp.33826

Stefanie Yolanda Liwan, T. Y. Budiarso

{"title":"Monitoring of Pollution of Salmonella sp. in Raw Milk Using Virulence Gen Marker","authors":"Stefanie Yolanda Liwan, T. Y. Budiarso","doi":"10.22146/ifnp.33826","DOIUrl":"https://doi.org/10.22146/ifnp.33826","url":null,"abstract":"Salmonella sp. is an enteropathogenic organism and it can spread through contaminated food which is rich in nutrition such as raw milk. The goal from this research is to find out the suitable pasteurization and time effect on the growth isolates Salmonella sp. that its invA presence is detected. Seventy-five (75) samples were taken in three locations of milk collection from groups of breeders. 10 ml of milk samples were grown in enrichment culture of modified Tryptic Soy Broth (mTSB) at 37oC for 12 hours. Cellular culture was then grown in differential selective medium of Salmonella Shigella Agar (SSA) and Chromocult Coliform Agar (CCA). From 75 milk samples produced 1392 colonies of typical Salmonella sp. pathogens. Then, isolates were selected using Triple Sugar Iron Agar (TSIA) and Urea Broth media, producing 3 suspected isolates of Salmonella sp which was known from colonies color. Results of confirmation using API 20E and 50 CHE produced two isolates of Salmonella spp. with %ID = 99.6% and one isolate of Salmonella typhi with %ID = 72.1%. All of the isolates were then detected for virulence factor using invA marker and all positive isolates have virulence factor. It indicates that raw milk contains polluted pathogenic bacteria.Keywords: raw milk, enteric pathogenic, virulence gen","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43939785","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

Review: Prevention and Reduction of Mycotoxin by Antagonistic Microorganism 综述：拮抗微生物预防和减少真菌毒素

Indonesian Food and Nutrition Progress Pub Date : 2018-11-30 DOI: 10.22146/IFNP.39607

W. P. Rahayu

引用次数: 0