cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
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,
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. 2 No. 1 (2018): Vol 2 no 1, December 2018" : 5 Documents clear
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.
subtitusi tepung terigu dengan tepung nipah terhadap karakteristik butter cake dan daya terima panelis Muhammad Mursyid; Surhaini; 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).
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.
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.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2018 2018


Reset
Filter By Issues
All Issue Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022 Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022 Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021 Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021 Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020 Vol. 3 No. 2 (2020): Vol 3 No 2, July 2020 Vol. 3 No. 1 (2019): Vol 3 no 1, December 2019 Vol. 2 No. 2 (2019): Vol 2 no 2, July 2019 Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018 Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018 Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017 More Issue