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Addion Nizori
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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
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INDONESIA
Indonesian Food Science and TechnologyJournal
Published by Universitas Jambi
ISSN : -     EISSN : 2615367X     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018" : 5 Documents clear
Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle Lavlinesia; Ulyarti; Ade Yulia; Ica Pransisca; Zoles Purnawati
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 (279.161 KB) | DOI: 10.22437/ifstj.v1i2.5342

Abstract

Abstract— Dioscorea alata grown in many areas of the world has been intensively studied. However none of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry. This research was aimed to compare the properties of purple Dioscorea alata’s flour produced using different methods and to study the effect of partly substituted wheat by purple Dioscorea alata’s flour on the characteristic of wet noodles. The research on the properties of purple Dioscorea alata’s flour was conducted using complete random design with treatment on the methods used to produce flour: control, steaming, soaking in 1% citric acid solution + steaming, blanching + soaking in 1% citric acid solution + steaming and blanching + soaking in 2% ascorbic acid solution + steaming.These 5 methods were repeated 4 times. The research on utilization of Dioscoreaalata’s flour on wet noodle was conducted using complete random design with 5 levels of treatment (0%, 10%, 20%, 30%, and 40% of Dioscorea alata’s flour) and 4 replications. The result showed that steaming the slices of tuber for 7 minutes prior to drying was an effective method to produce flour with strong natural color of purple. The concentration of Dioscorea alata’s flour significantly affects the elongation and texture of noodle (p<0.05). Except for its unpleasant grey color, wet noodle can be produced using up to 40% Dioscorea alata’s flour.
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.
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.
A Study of Tea Production From Liberica Green Coffee Skin in Tungkal, Jambi as a Refreshing Drink Rudi Prihantoro; Emanauli
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 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

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