cover
Contact Name
Addion Nizori
Contact Email
addion_nizori@unja.ac.id
Phone
+6282260978015
Journal Mail Official
addion_nizori@unja.ac.id
Editorial Address
Department of Food Science and Technology (THP), Faculty of Agricultural Technology, Jambi University, Jl Tri Batra Kampus pondok meja KM 11 Mestong, Jambi, Poscode 36364 ; E-mail: addion_nizori@unja.ac.id
Location
Kota jambi,
Jambi
INDONESIA
Indonesian Food Science and TechnologyJournal
Published by Universitas Jambi
ISSN : -     EISSN : 2615367X     DOI : -
Core Subject : Agriculture,
The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from IAFT members and non members.
Articles 50 Documents
The Effects of Frying Time and Temperatures on Fatty Acids Profile of Blanched Potato Chips Addion Nizori; Vijay Mishra
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.263 KB) | DOI: 10.22437/ifstj.v2i1.7268

Abstract

The aim of this research was to study whether the frying time and temperature affected fatty acids profiles of blanched potato chips. Factorial designs were carried out using a completely randomized design (CRD) two factor (time and temperature) and three levels with two replications. Frying temperature was set up at 160 0C, 180 0C and 200 0C. The potato chips were fried for 3, 5, 7 minutes. The oil type used was sunflower. The fatty acids profiles were analyses with capillary gas liquid chromatography (Varian 3400) equipped with an auto sampler and a flame ionization detector (FID) using a 50 m x 0.32 mm (I.D) fused silica bonded phase capillary column (BPX70, SGE, Melbourne, Australia). The experiments were run in duplicate and the present results are the average of the obtained values. ANOVA analysis of the results was carried out using SPSS software (version 11, 2004). The key plot software for making three dimensions was the sigma plot scientific graphing software. The results showed moisture content and colour index of blanched potato chips decreased significantly with increasing frying time and temperature. Furthermore, unsaturated fatty acids (cis oleic and linoleic) decrease after long period frying.
Optimization of wall components for encapsulation of Nigella sativa seed oil by freeze-drying Sina Makouie; Mohammad Alizadeh; Omid Maleki; Asghar Khosrowshahi
Indonesian Food Science & Technology Journal Vol. 3 No. 1 (2019): Vol 3 no 1, December 2019
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.7857

Abstract

The aim of the present study was to determine the proper concentrations of whey protein isolate (WPI), Arabic gum (AG), and Zedo gum (ZG) for the encapsulation of Nigella sativa seed oil (NSO). WPI, AG, and ZG were used as wall materials for the encapsulation of NSO by mixture design and then the optimum sample with minimum Z-average, PDI, and a* and maximum zeta potential, conductivity, encapsulation efficiency, and b* was selected for examining FT-IR and SEM. The findings demonstrated that lower particle size and particle dispersion index were obtained at higher amounts of AG and WPI with the least a*. Desirability function results indicate that the mixture of 39.05% WPI, 16.758% AG, and 4.192% ZG led to the production of the optimum sample. Microencapsulation of Nigella sativa seed oil using the optimum wall composition was recognized to be useful to preserve bioactive compounds and provide flavor stability, enabling the use of microcapsules in food formulations.
A Physical and sensorial characteristics of avocado spread added with different types of food hydrocolloids Naksit Panyoyai; Kanyalak Inta; Sudarat Gateam; Supot Boonraeng
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2510.344 KB) | DOI: 10.22437/ifstj.v1i2.6452

Abstract

Avocado spread is an alternative condiment for a healthy consumption due to the abundance of unsaturated fatty acids in the avocado flesh. The avocado spread mixed with food hydrocolloids (guar gum, inulin, carboxymethyl cellulose) at 3% (w/w) was studied on rheology, texture, colour and sensory evaluation in comparison with no hydrocolloid addition. For the flow analysis, all spread formulations are the non-Newtonian shear thinning fluids. Addition of food hydrocolloids increased the viscosity, oscillation stability, and heat resistance. Inclusion guar gum with the fruit spread strongly affected the hardness and work of shear. The avocado spread added with inulin showed higher greenness than the other treatments. Among the spread samples containing 3% carboxymethyl cellulose secured the highest score for spreadability, colour, flavour, taste, and overall acceptability
The Environmental effects on fortified palm olein in the Anthropocene Adia Nuraga Galih Pradipta; Sukmo Wening Andayani; Dewi Yulyianti; Latifun Jayanti; Dewi Kristina Natalia Silalahi; Isti Christianti; Karyanto Mulyono; Paul Wassell
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.651 KB) | DOI: 10.22437/ifstj.v2i1.6421

Abstract

Until now, no literature exists to explain about the impact of time, and environmental parameters, when using typical commercial grade transparent linear low density polyethylene (LLDPE) packaging for protecting vegetable cooking oil during typical shelf-life conditions. We tested long-term impact of temperature and illuminance (light: 100 to 150 lux and darkness <1 lux) on refined bleached deodorized palm olein (RBDPOL), fortified with vitamin A. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 15% at 18-22oC in Light, 10% at 18-22oC in Darkness, 19% at 32-33oC in light and 17% 32-33oC in darkness. Similar trend was observed at 45 ppm vitamin A. Exposure to heat and light impacted vitamin A degradation, but is primarily attributed to temperature, irrespective of packaging. This investigation builds on our previous work (Silalahi et al., 2017), and confirms the impact of challenging environmental conditions on vegetable cooking oil shelf-life over long time periods.
subtitusi tepung terigu dengan tepung nipah terhadap karakteristik butter cake dan daya terima panelis Surhaini; Muhammad Mursyid; Gita D
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.126 KB) | DOI: 10.22437/ifstj.v2i1.6413

Abstract

Purpose the research to determine the effect substitution ofwheat flour with nypa flour to butter cake characteristics and acceptance of organoleptics test and to obstain the best formulation of nypa flour. This research used random completely design with consist of six treatment. Each treatment perform three replication to obstain eighteen units of experiment. The treatment use wereN1T1nypa flour 0% and 100% wheat flour; N2T2nypa flour 20% and wheat flour80% N3T3nypa flour 40% and wheat flour 60% ;N4T4 nypa flour 60% and wheat flour 40%.N5T5, nypa flour 80% and wheat flour 20%, N6T6 nypa flour 100% and wheat flour 20%.. The result showed that used nypa flour significantly effect on water content, protein content, texture analyze, expand power, texture and the overall sensory was liked by panelist . The best treatment of substitution with wheat flour was N3T3 (wheat flour substitution with 40% flour nypa). The best butter cake with water content 12,17%, protein content 5,69%, texture 180,13 gF, expand power 31,44% and the best organoleptic with taste 5,00 (very like), and overall acceptance 4 (like).
A Study of Tea Production From Liberica Green Coffee Skin in Tungkal, Jambi as a Refreshing Drink Emanauli; Rudi Prihantoro
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.935 KB) | DOI: 10.22437/ifstj.v1i2.6401

Abstract

Coffea Liberica is a coffee plant that grow at lowlands and specifically on peatlands. Unlike Arabica and Robusta, Liberica coffee is large and able to grow up to 9 meters in height. Tea as a refreshing drink made from coffee skin which called cascara tea, had been developed in Indonesia and around the world. However, tea that made from green coffee skin is rarely been produced. This study used vary drying temperature (70, 80, 90℃) and time (12, 18, 24 hours). Refreshing drink products had a yellowish brown color with a hint of bitterness and tea leaves aroma. Drying condition with temperature of 90℃ and 12 hours of time duration is resulted in the most preferred beverage. The dried green coffee skin had 5.73% moisture content, 12.58% crude fiber, 4.78% ash content, pH 3.8, 9.95 of total polyphenols and 86.08 of antioxidant content.
A Study On Physicochemical And Sensory Characteristics Of Eggless Yellow Cake Aida Firdaus Muhammad Nurul Azmi; Nor Anida AZ; Norasmanizan Z
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.048 KB) | DOI: 10.22437/ifstj.v2i1.6077

Abstract

To evaluate the practicability of full substitution of eggs in production of a cake, different concentrations (0.5%, 1.0% and 1.5%) of xanthan gum were used. The results showed that substituting eggs with 0.5% xanthan gum inside a cake produced a harder cake and lower its moisture content, water activity and volume compared to control (1599.66 and 1945.69 g, 28.87 and 26.97%, 0.91 and 0.89, 523.33 and 425.00 cm3, respectively). The sensory evaluation result showed that the addition of 0.5% xanthan gum to an eggless cake received the highest acceptability among other eggless cakes. In conclusion, the addition of 0.5% xanthan gum produced the most promising substitute for eggs in cakes.
Optimization of Drying Temperature in the Production Process of Tea Seed Oil Sahrial Hafids
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.609 KB) | DOI: 10.22437/ifstj.v2i1.6296

Abstract

This study aims to determine the optimal temperature for drying kernel flour from tea seeds which will be used as raw material in the production of tea seed oil (TSO) by maceration method using n-hexane solvent. The study used a completely randomized design with 6 treatments for drying temperatures, namely: 60, 70, 80, 90, 100, and 110oC. The results showed that the optimal temperature for drying kernel flour from tea seeds was 80oC with a drying time of 3.5 hours. At the optimum temperature obtained TSO yield of 16.12% with free fatty acid content of 0.40%, iodine number 30.16 g I2/100 g of material, peroxide number 0.16 meq KOH /100 g, saponification number 144.55 mg KOH/g TSO, specific gravity 0.94 g/ml, refractive index 1.67, and melting point 2.0oC.
Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology Ulyarti; Nazarudin; Lisani
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1029.881 KB) | DOI: 10.22437/ifstj.v1i2.6006

Abstract

Abstract—Main problem in the processing of Dioscorea alata’s tuber into flour is the changing of colour. One factor in color changing is attributed to antocyanin reaction in the tuber. Several methods can be applied to minimise the browning and hence maintain the natural colour preferred by the consumers. This research was conducted to obtain the combination of age of harvest, blanching temperature and blanching length which produce the highest content of antocyanin in Dioscorea alata’s flour. The responses measured was anthocyanin content. The result showed that age of harvest was the main factor for anthocyanin content of Dioscorea alata flour. The optimum anthocyanin content is predicted to be achieved by using tuber harvested at 9.6 months, temperature of blanching 86.12oC and blanching time for 0.56 menit.
Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage Dharia Renate
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.349 KB) | DOI: 10.22437/ifstj.v1i2.6005

Abstract

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam. Material used was mature and ripe of fresh papaya, purchased from local market. This research was designed as a Factorial Completely Randomized Designed. The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks). The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor. Data was analyzed using analysis of variance. The significantly different treatment was further analyzed by using Multiple Comparison and TukeyTest. The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam. Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam. The papaya jam was good in light yellow color, soft texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.