Indonesian Food and Nutrition Progress最新文献_第7页

Effect of Atmospheric Packaging Method on Quality of Ready-to-eat Cooked Rice from IR 64 Rice (Oryza sativa L. indica) 大气包装方法对IR64米即食稻米品质的影响

Indonesian Food and Nutrition Progress Pub Date : 2018-06-30 DOI: 10.22146/IFNP.33400

Anggita Nugrahanto, S. Supriyadi, Y. Pranoto

引用次数: 0

Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana) 改性香蕉方粉的物理、化学和感官特性研究

Indonesian Food and Nutrition Progress Pub Date : 2018-06-30 DOI: 10.22146/IFNP.33729

Muhammad Nur Buwono, B. S. Amanto, E. Widowati

{"title":"Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)","authors":"Muhammad Nur Buwono, B. S. Amanto, E. Widowati","doi":"10.22146/IFNP.33729","DOIUrl":"https://doi.org/10.22146/IFNP.33729","url":null,"abstract":"Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44364073","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: 8

Water Quality and The Heavy Metal Occurence of Fish in Polluted Watershed 污染流域水质与鱼类重金属含量

Indonesian Food and Nutrition Progress Pub Date : 2018-05-30 DOI: 10.22146/IFNP.29679

R. M. D. Ujianti, S. Anggoro, A. Bambang, F. Purwanti

引用次数: 4

Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test 本土益生菌菌株生产的类酸奶套装和类酸奶饮料的感官评价

Indonesian Food and Nutrition Progress Pub Date : 2018-05-30 DOI: 10.22146/IFNP.31010

F. H. Pamungkaningtyas, M. Mariyatun, R. Z. Kamil, Ryan Haryo Setyawan, P. N. Hasan, Devin Varian Wiryohanjoyo, S. Nurfiani, E. Zulaichah, Indyah Sulistya Utami, T. Utami, E. Rahayu

{"title":"Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test","authors":"F. H. Pamungkaningtyas, M. Mariyatun, R. Z. Kamil, Ryan Haryo Setyawan, P. N. Hasan, Devin Varian Wiryohanjoyo, S. Nurfiani, E. Zulaichah, Indyah Sulistya Utami, T. Utami, E. Rahayu","doi":"10.22146/IFNP.31010","DOIUrl":"https://doi.org/10.22146/IFNP.31010","url":null,"abstract":"Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. ","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46776563","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

Development of the Traditional Tape Ketan Into Probiotic Drink 传统可坦胶带研制益生菌饮料

Indonesian Food and Nutrition Progress Pub Date : 2018-05-30 DOI: 10.22146/IFNP.33387

E. Rahayu, A. Nursiwi, N. BedriSekar, S. Supriyanto

{"title":"Development of the Traditional Tape Ketan Into Probiotic Drink","authors":"E. Rahayu, A. Nursiwi, N. BedriSekar, S. Supriyanto","doi":"10.22146/IFNP.33387","DOIUrl":"https://doi.org/10.22146/IFNP.33387","url":null,"abstract":"Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46804550","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: 4

Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta 日惹当地黑白米的商业、烹饪和食用品质特点及营养价值

Indonesian Food and Nutrition Progress Pub Date : 2017-12-29 DOI: 10.22146/ifnp.28952

M. Astuti, Sri Kanoni, M. Mustika, Oki Krisbianto

引用次数: 1

Carboxymethyl Celulose (CMC) from Snake Fruit (Salaca edulis Reinw) Kernel of “Pondoh Super”: Synthesis and Characterization “Pondoh Super”蛇果仁中羧甲基纤维素(CMC)的合成与表征

Indonesian Food and Nutrition Progress Pub Date : 2017-11-30 DOI: 10.22146/IFNP.29778

S. Anggrahini, D. Marsono, A. Setiyoko, A. Wahyuningtyas

{"title":"Carboxymethyl Celulose (CMC) from Snake Fruit (Salaca edulis Reinw) Kernel of “Pondoh Super”: Synthesis and Characterization","authors":"S. Anggrahini, D. Marsono, A. Setiyoko, A. Wahyuningtyas","doi":"10.22146/IFNP.29778","DOIUrl":"https://doi.org/10.22146/IFNP.29778","url":null,"abstract":"Snake fruits kernel has high cellulose content thus potential to be an alternative source of carboxylmethylcellulose (CMC) production. However there are several condition that have to be optimized to increase the CMC synthesis which are concentration of NaOH solution, NaMCA addition, and the reaction temperature based on the degree of substitution (DS). The aim of this study was to determine the optimum conditions of synthesis CMC from “Salak Pondoh Super” kernel. Some factors that likely influence the synthesis were concentration of NaOH solution , NaMCA addition, and the reaction temperature based on the degree of substitution (DS) as the responses. Synthesis of CMC was optimized using completely randomized design. The result then was characterized by several parameters including water content, viscosity, purity, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), lightness, crystallinity, and FT-IR spectra. Optimization was achieved by the use of 15% NaOH solution, 5 gram NaMCA per 5 gram cellulose and reaction temperature of 55oC. The characteristics of the optimized CMC were DS 0.825, purity 90.86%, water content of 7.16 (% wb), viscosity 3.86 cps, 142.72 yield (% db), WHC 2.37 (g/g), OHC 2.31 (g/g), lightness 78.48, and crystanillity 32.69%. The FT-IR spectra of snake fruit kernel CMC was similar with the CMC Standard.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42813117","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 Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity 高湿度条件下发酵和未发酵可可豆对赭曲霉毒素A和黄曲霉毒素污染的敏感性模拟

Indonesian Food and Nutrition Progress Pub Date : 2017-11-30 DOI: 10.22146/IFNP.30257

Francis M.C. Sigit Setyabudi, H. Adhianata, Sardjono Sardjono, W. Mahakarnchanakul

{"title":"The Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity","authors":"Francis M.C. Sigit Setyabudi, H. Adhianata, Sardjono Sardjono, W. Mahakarnchanakul","doi":"10.22146/IFNP.30257","DOIUrl":"https://doi.org/10.22146/IFNP.30257","url":null,"abstract":"Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical characteristic of fermented cocoa beans. In this research, parameters evaluated were OTA and AFs contamination to determine the susceptibility of fermented and unfermented cocoa beans on OTA and AFs production during storage simulation. To investigate the susceptibility, this research was conducted on storage simulation condition which was 91% of relative humidity. It is hypothesized that metabolic end-products from the breakdown substrate during fermentation process have an effect on mycotoxin production by fungi. This is the first report of ochratoxin A and aflatoxins contamination susceptibility in fermented and unfermented cocoa beans. Fermented cocoa beans were more susceptible to AFs contamination. The highest AFs contamination was found in fermented inoculated cocoa beans after 10 days storage. Unfermented cocoa beans were more susceptible to OTA production. The highest OTA contamination was found in unfermented inoculated cocoa beans after 15 days storage. The results of the present study indicated a promising different potential between ochratoxin A and aflatoxins production in fermented and unfermented cocoa beans during simulation storage condition, suggesting the existence of limiting factors on the accumulation of ochratoxin A and aflatoxins in the beans by the metabolic-end products produced during fermentation.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45792379","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

Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process Beras Kencur加热饮料的微生物质量及抗氧化活性研究

Indonesian Food and Nutrition Progress Pub Date : 2017-11-30 DOI: 10.22146/IFNP.29725

Sakina Yeti Kiptiyah, E. Harmayani, U. Santoso

{"title":"Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process","authors":"Sakina Yeti Kiptiyah, E. Harmayani, U. Santoso","doi":"10.22146/IFNP.29725","DOIUrl":"https://doi.org/10.22146/IFNP.29725","url":null,"abstract":"Beras kencur drink is well known as Indonesian herbal drink made from kencur ( Kaempferia galanga L.) mixed with other functional ingredients through minimally-processing. The aim of this research was to evaluate microbiological quality and determine antioxidant activity of beras kencur drink with blanching and pasteurization treatment. Five samples were subjected to microbiological analysis by total plate count (TPC). Furthermore, the variation of heat treatment is blanching (5 and 10 minutes) and pasteurization. The sample were evaluated for pH value, total dissolved solids, total microbial, antioxidant activity, total phenolic content, total flavonoid content, and ferric reducing power. The results showed that five samples of beras kencur drink had varied total microbial amount while the samples treated with blanching and pasteurization had lower total microbial number. Samples with blanching kencur 5 minutes, blanching kencur 10 minutes and pasteurization had antioxidant activity of 80,30 %RSA, 64,78 %RSA and 58,24 %RSA, respectively, total phenolic content 1747,17 mgGAE/L, 1610 mgGAE/L, and 1465,13 mgGAE/L, respectively, total flavonoid content of 169,49 mgEK/L, 160,36 mgEK/L, and 136,31 mgEK/L, and ferric reducing power -1186,92 mgAA/L, 960,50 mgAA/L, and 897,61 mgAA/L. Beras kencur drink with blanching and pasteurization process had lower total microbial number and can improve antioxidant activity.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49254461","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 Autoclaved – Cooled Jack Bean (Canavalia Ensiformis (L.) Dc.) High RS-4 Starch On Lowering Glucose Level And Characteristics Of Digesta Of Stz-Na Induced Type-2 Diabetes Mellitus Rats 蒸压冷却青豆(Canavalia Ensiformis)的效果直流)。高RS-4淀粉对Stz-Na诱导的2型糖尿病大鼠血糖水平及食糜特征的影响

Indonesian Food and Nutrition Progress Pub Date : 2017-11-30 DOI: 10.22146/ifnp.28539

A. Nastiti, A. Murdiati, Y. Marsono

{"title":"The Effect Of Autoclaved – Cooled Jack Bean (Canavalia Ensiformis (L.) Dc.) High RS-4 Starch On Lowering Glucose Level And Characteristics Of Digesta Of Stz-Na Induced Type-2 Diabetes Mellitus Rats","authors":"A. Nastiti, A. Murdiati, Y. Marsono","doi":"10.22146/ifnp.28539","DOIUrl":"https://doi.org/10.22146/ifnp.28539","url":null,"abstract":"Jack bean is one of local beans known to contain natural resistant starch (RS) content. To increase its RS content, four cycle autoclaving – cooling treatment modification was applied to generate resistant starch type 4 (RS-4) which refers to RS obtained from modification. RS is able to improve blood glucose level of diabetic individuals. This research aimed to measure the effect of jack bean autoclaved – cooled starch (AC starch) diet on blood glucose level and digesta characteristics of type-2 diabetic Sprague Dawley rats in vivo. Bioassay analyses showed that jack bean AC starch consumption decreased blood glucose level at range of 96.05mg/dl – 135.97mg/dl. The diet was also able to increase short chain fatty acids (SCFA) production in form of acetic acid, propionic acid, and butiric acid, to increase total weight and moisture content of digesta, while reduce digesta pH, as well as to inhibit glucose absorption. Diet of 50% high RS jack bean AC starch showed the best results in all glucose metabolism parameters for type-2 diabetic animals.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68305328","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