Indonesian Food and Nutrition Progress最新文献

{"title":"Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia","authors":"A. Ningrum, M. Schreiner","doi":"10.22146/IFNP.28427","DOIUrl":"https://doi.org/10.22146/IFNP.28427","url":null,"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.","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":"43959016","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}

{"title":"Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin","authors":"D. Amrih, C. Hidayat, Pudji Hastuti","doi":"10.22146/IFNP.24277","DOIUrl":"https://doi.org/10.22146/IFNP.24277","url":null,"abstract":"Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47035397","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}

{"title":"Extract Corn Silk with Variation of Solvents on Yield, Total Phenolics, Total Flavonoids and Antioxidant Activity","authors":"H. Haslina, Murtiari Eva","doi":"10.22146/ifnp.24280","DOIUrl":"https://doi.org/10.22146/ifnp.24280","url":null,"abstract":"Corn silk is a by product or waste that is commonly used as a traditional medicine that contain bioactive compounds such as volatile oils, steroids, alkaloids, tannins, flavonoids, chlorogenic acid and phenolic compounds, containing protein, carbohydrates, minerals (Ca, Mg, Cu , Zn, Fe and Mn), higher crude fiber, vitamin B, vitamin C, vitamin K, steroids such as sitosterol and stigmasterol, alkaloids, saponins, tannins, flavonoids, anthocyanins, protokatekin, vanilic acid, derivatives hasperidin and quersetin, phenols, terpenoids and glycosides, maysin, β-carotene, beta-sitosterol, geraniol, hordenin, limonene, menthol and viteskin also a good source of poliphenol as antioksidan. Solvent used for the extraction of flavonoid compounds are methanol, ethanol, acetone and ethyl acetate. Basic separation by solvent extraction is the difference in the solubility of each composition in compaction with solvent. Solubility is influenced temperature, stirring speed, the extraction time, comprehensive tangent plane solids by solvent extraction and frequency. This study aims to extract corn silk by using a variation of solvent type in terms of yield, total phenols, flavonoids and antioxidant activity. The experimental design used in this study is completely randomized design (CRD) 1 factor with 5 replications. Solvent: methanol: water (85:15) (v/v) ethanol: water (85:15) (v/ v), ethyl acetate: water (85:15) (v/v), acetone: water (85 : 15) (v/v). Furthermore, the data obtained were analyzed variants and if there is a difference between treatments continued by Duncan Multiple Range Test (DMRT) at 5% level. Variations in the type of solvent significant (p <0.05) to the yield, total phenol, total flavonoids and antioxidant activity. Variations in the type of solvent with the highest yield at a ratio (methanol: water), and the ratio (ethanol: water), then the ratio (acetone: water) and the lowest ratio of (ethyl acetate: water). At ratio (methanol: water) obtained yield is 65.8%, total phenol ie 45350.27 mg / kg GAE, total flavonoids 291.28 mg QE / kg and activities of antioxidant that is 92.1%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42190929","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}

{"title":"Determination of Antioxidant Activity and Phenolic Compounds of Methanolic Extract of Java Plum (Syzygium cumini Linn. (Skeel) Seed","authors":"R. Rohadi, U. Santoso, S. Raharjo, I. Falah","doi":"10.22146/IFNP.24279","DOIUrl":"https://doi.org/10.22146/IFNP.24279","url":null,"abstract":"Methanolic extract of Java Plum ( Syzygium cumini L. (Skeel) seed (MEJS) is potential source of natural antioxidant. As indicated by several in vitro measurements, the extract had strong DPPH (1,1 diphenyl, 2–picryl hydrazyl) and ABTS (2,2-azinobis, 3-ethylbenzothiazoline-6-sulphonate) radical scavenging activity, strong Ferric Reducing Antioxidant Power (FRAP) and moderate inhibition activity of linoleic acid oxidation. This study aimed to determine antioxidant activity and phenolic compound of Java Plum seed ( Syzygium cumini L. (Skeel) methanolic extract fractions. Phenolics compound identification using Thin Layer Chromatography (TLC) showed that all fractions (polar, semi polar and hydrolyzed semi polar fraction) contained Gallic acid, Tannic acid and flavonol’s Rutin. HPLC-DAD analysis showed that its polar fraction contained 25 ppm flavonol’s Quercetine and 55181 ppm flavonol’s (+)- Catechin, ethyl acetate fraction contained 54 ppm flavonol’s Rutin and 528 ppm (+)- Catechine, while hydrolyzed ethyl acetate fraction contained 404 ppm Rutin and 28692 ppm (+)- Catechine.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41940741","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}

{"title":"Pigment Production of Monascus sp. Isolated from Angkak in Semarang Region, Central Java, Indonesia","authors":"E. Kusdiyantini, S. Nugraha, A. T. Lunggani","doi":"10.22146/IFNP.24256","DOIUrl":"https://doi.org/10.22146/IFNP.24256","url":null,"abstract":"Angkak (red fungi rice, red yeast rice) is a traditional fermentation by fungi Monascus in a lot of Asia Countries, which is useful as a natural food colorant.  The aim of this research was to obtain pure isolate of red fungus from angkak in Semarang. The growth and the red pigment production of the selected isolate in the different initial medium pH and nitrogen sources were observed. The treatment was done by growing the isolate in PDB (Potato Dextrose Broth) medium at initial pH 3, 5, 7 and 9 and as well as optimization of nitrogen sources with 1% ammonium chloride, 1% ammonium nitrate, and 1% peptone. Analysis of the fungi growth was performed by weighing mycelia biomass using dry weight method and the red pigments were analysis using spectrophotometer at a wavelength (λ max ) of 500 nm. The results showed that the highest absorbance value of pigment (0.81) was obtained at pH 7, and the highest value of the cell dry weight was also obtained at pH 7 (1.23 g/L). The results showed that 1% ammonium chloride was the best nitrogen source for absorbance of red pigment production (0.82), but the highest of dry weight (2.56 g/L) was obtained by using medium with 1% ammonium nitrate as a nitrogen source.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68305313","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}

{"title":"Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles","authors":"I. Rukmi, Devia Kusmawati Arfina, E. Kusdiyantini","doi":"10.22146/IFNP.24257","DOIUrl":"https://doi.org/10.22146/IFNP.24257","url":null,"abstract":"Kempong is a traditional fermented food that is found only in South Karangpucung    Linggapura Bumiayu village, Central Java. It is prepared from palm kernel cake (PKC).  This fermented food is consumed mostly everyday by the people in the village as a side dish or snack. Study on the mold important in the kempong fermentation was done by isolating molds from kempong, PKC, laru and the air of preparation room. Eleven species of molds were successfully isolated from different samples. Among the mold isolates three species came out from kempong product, i.e. R. oryzae, E. chevaliery and A. oryzae . The isolates showed the capability in producing amylase, protease, lipase, and cellulase. Both R. oryzae and A. oryzae indicated as the main fermentation mold in kempong production, because the inoculum laru only contained these two species.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42244066","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}

{"title":"Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives","authors":"M. S. Wibowo, Isra Muzakiyah, B. Nurhayati, T. A. Padmasawitri, Y. Widiastuti, T. Gusdinar","doi":"10.22146/IFNP.24278","DOIUrl":"https://doi.org/10.22146/IFNP.24278","url":null,"abstract":"Biopreservation is one of the alternatives to obtain safe food products. The produced bacteriocin by Lactic Acid Bacteria (LAB) is potential as biopreservatives, which is safe for consumption, since it was a protein degradable by proteolytic enzymes. This study aimed to optimize bacteriocin production from L. plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in reducing the number of total plate count and Salmonella typhimurium in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2 , under various conditions to yield the compound with the best antimicrobial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin. All three samples of ground beef were spiked with S. typhimurium and incubated for 0, 2, 6, 8, 12, 14 days at a temperature of 4-10 ° C. Total Plate Count (TPC) method was utilized to determine the number of bacteria in the samples. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. From day 0-14, the number of S. typhimurium, in sample added with L. plantarum IBL-2 fermentation supernatant, was lower than control and sample added with Nissin. The most optimal antimicrobial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48442940","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}

{"title":"Potential of Liquid Smoke from Palm Kernel Shell as Biopreservative to Tuna (Thunnus sp) Fish Protein","authors":"M. Lasindrang","doi":"10.22146/IFNP.24281","DOIUrl":"https://doi.org/10.22146/IFNP.24281","url":null,"abstract":"The purpose of this research was to evaluate the role of liquid smoke of oil palm kernel as “ biopreservative” on the fish during storage toward chemistry/biochemical or microbiological change at to tuna (thunnus sp) fish.This research was carried out in three steps that is: 1) Making liquid smoke with temperature pirolysis 400 0 C during 90 minutes and liquid smoke fractionation in rank: F1 : liquid temperature 100 0 C; F2: 101 - 125 0 C; F3: 126 – 150 0 C; F4: 151 – 200 0 C. 2) Proximate analysis of liquid smoke FO and Fraction F2 to  tuna fish that analysed with TVB, Total Bacterium, total protein content . The result indicates that the phenol and acid content was more increase with higher fractionation temperature while the carbonyl content was more reduced with higher fractionation temperature.  The TVB value for Tuna fish muscle without soaking higher liquid smoke (38.93 mg N/100g and 36.27 mg N/100g) compared to tuna fish muscle of liquid smoke soaking (F0) that is 13.87 mg N/100g and 11.73 mg N/100g and also soaking with F2 fraction muscle tuna 12.27 mg N/100g.  Total bacterium (2.67 x 10 9 cfu/g and 2.10 x 10 9 cfu / g) compare without soaking liquid smoke (F0) and F2 fraction that is (8.43 x 10 5 cfu/g and 6.23 x 10 5 cfu /g) and (8.57 x 10 5 cfu/g and 6.50 x 10 5 cfu/g).","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41643108","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}

{"title":"Fatty Acid Composition and Physiochemical Properties in Germinated Black Rice","authors":"Siska Indriarsih, M. Astuti, Sri Kanoni","doi":"10.22146/IFNP.24259","DOIUrl":"https://doi.org/10.22146/IFNP.24259","url":null,"abstract":"The objective of the research was to determine the effect of the germination of black rice. Black rice was soaked for 12 h and further germinated for 12, 24, 36, and 48 h. Non-germinated black rice was used as a control. Black rice was germinated for 19-20 h. Fat, and moisture content, total sugar, cooking quality, sensory analysis, and fatty acid composition of germinated black rice were further evaluated. Results show that fat content decreased during germination, but moisture content and total sugar increased. Physiochemical properties, such as length expansion ratio, volumetric expansion, water absorption, gel consistency, and alkali values were in the ranges of 0.77-0.91 mm, 2.42-3.38, 1.64-2.04, 66-82.5 mm, and 2-3.5, respectively. From sensory analysis, most of panelists were favorable for the germinated black rice at 24 h germination. SFA and MUFA tended to decrease during germination but PUFA tended to increase. Thus the germination is effective to improve nutritional values of black rice","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45331585","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}

{"title":"Binding of Aflatoxin B1 to Lactobacillus paracasei SNP-2 and Stability of Bacteria-AFB1 Complex","authors":"R. Utami, T. Utami, Suparmo Suparmo, E. Rahayu","doi":"10.22146/IFNP.24258","DOIUrl":"https://doi.org/10.22146/IFNP.24258","url":null,"abstract":"The aim of this research was to study the binding ability of viable and non-viable of Lactobacillus paracasei SNP-2 to aflatoxin B 1 (AFB 1 ) in phosphate buffer saline (PBS) at pH 7.3. Bacterial cells were grown in MRS broth at 37 °C for 24 h, and then centrifuged at 1,800 g[a1]  for 20 min at 10 °C to get the pellet. Pellet was suspended in PBS pH 7.3 until the cell concentration was about 10 10 CFU/ml. Viable cells, the heated, and acid-killed cells were evaluated their ability to bind AFB 1 in PBS pH 7.3. Stability of the L. paracasei SNP-2/AFB 1 complexes was evaluated by determining the amount of the released AFB 1 to the PBS following five times washing. The results showed that AFB 1 binding ability to heat-and acid-kill bacteria were higher than that of by viable cells. More than 70% of bound AFB 1 was released from viable bacteria after five times washing. However, the heated and acid-killed cell treatments significantly increased the complex stability of bacteria-AFB 1","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41767745","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}