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INDONESIA
Indonesian Food and Nutrition Progress
Published by Universitas Gadjah Mada
ISSN : 08546177     EISSN : 25979388     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Indonesian Food and Nutrition Progress, is a primarily online, a peer-reviewed journal in food technology and nutrition. All papers should focus on the novelty of the research carried out. It is published by Indonesian Association of Food Technologists in collaboration with Faculty of Agricultural Technology, Gadjah Mada University. This journal is published two times a year which is a continuation of the last publication in 2005. The journal is devoted to a rapid peer reviewed full-length original research paper, short communications, and critical reviews, which serves as an international forum for the exchange of information in all aspects of food technology and nutrition. Food and Nutrition Progress includes a wide range of food technology and nutrition topics such as: Physical, chemical, biotechnological, microbiological, process engineering, analytical, and nutritional aspects; Post-harvest technology; Sensory evaluation; Diet plans; Gastronomy; Food safety and hygiene; Functional foods; Novel foods.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 16, No 2 (2019)" : 5 Documents clear
Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides Marta Tika Handayani; Retno Indrati; Muhammad Nur Cahyanto
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.023 KB) | DOI: 10.22146/ifnp.46733

Abstract

Tempeh is a fermented food that is good for health and has high nutritional value. Koro kratok tempeh is one of tempeh which is made from non-soybean legumes. The fermentation process will convert macromolecular compounds to micromolecules thereby increasing bioavailability and providing functional properties. This study aimed to find out the chemical properties of koro kratok tempeh and the effect of peptide molecular weight of koro kratok tempeh on ACE inhibition activity. The results show that koro kratok seeds contained 20.66% protein which total hydrophobic amino acid was 3.32% (w/w protein). This hydrophobic amino acid was higher than that soybean, indicated that koro kratok (Phaseolus lunatus) has a potential producing ACE peptide inhibitors. The koro kratok seeds had ACE inhibitory activity  19.72%. This activity increased to 84.97% when the seeds were fermented for 48h to become tempeh. Peptide fractionation showed that the smaller the molecular weight of the peptide, the higher the ACE inhibitory activity.
Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe Suci Apsari Pebrianti; Muhammad Nur Cahyanto; Retno Indrati
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.446 KB) | DOI: 10.22146/ifnp.46921

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.
Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce Hanifah Nuryani Lioe; Diana Ayu Nindita; Warsono El Kiyat
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.48999

Abstract

Salty soy sauce subjected in this study is a variety of commercial soy products in Indonesia. Chromatographic profiles linked to taste dilution analysis of the soy sauce were analyzed by Sephadex G-15 gel filtration chromatography followed by RP-HPLC. The results showed that there were 4 umami fractions (Fractions I − IV) obtained by Sephadex G-15 separation. Chromatographic profiles at 254 nm could show the differentiation of the four fractions and then their RP-HPLC profiles were proven to be different from each other. Fraction III which contained 65% of the soy sauce dry matters, had the highest umami intensity with umami TD factor of 256, meanwhile, this fraction was tasted salty due to the salt contained in the soy sauce. Fraction III was dominated by the later peaks in the RP-HPLC chromatogram, which was more hydrophobic. The hydrophobic components were commonly tasted bitter, perhaps in the commercial salty soy sauce, the taste interaction between the umami and bitter components might have occurred.
THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS Nwozo Sarah Onyenibe; Julius Oluwaseun Oluwafunmilola; Stanley Udogadi Nwawuba
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.45545

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.
RETRACTED: PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT Dwi Hartanti; Nur Annisa Septiyaningrum; Alwani Hamad
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.50381

Abstract

We found this paper already published in the Journal of Food Quality and Hazards Control 2020: 7 (2): 84-93 with the title "Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat". http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-852-1&slc_lang=en&sid=1 We retract the publication under the title "PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT" Volume 16 No. 2 2019 http://dx.doi.org/10.22146/ifnp.50381 The document and its content will be removed from the Indonesian Food and Nutrition Progress journal.

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