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Addion Nizori
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addion_nizori@unja.ac.id
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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. 2 No. 2 (2019): Vol 2 no 2, July 2019" : 5 Documents clear
Acute Toxicity Test of Jernang Resin Extract (Daemonorops Draco Willd.) on Male White Rats Sprague Dawley Strain Fidia Yunita; Lavlinesia; Mursyid
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 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.v2i2.9436

Abstract

Keywords— Jernang resin extract; white rats; acute toxicity
The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi Mursalin Mursalin; Addion Nizori; Irma Rahmayani
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 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.v2i2.9442

Abstract

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3). HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix. Keywords— crystal growth,instant coffee, libtukom, recrystallization,
The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics Rahayu Suseno; Bangun Naomi Marcelina; Silvi Leila Rahmi
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 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.v2i2.9452

Abstract

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran
Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch lisani ali; Ulyarti; Nazarudin; Astrini
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 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.v2i2.9466

Abstract

Abstract—The aim of this research was to determine the effect of purple water yam’s starch concentration on the physical properties of chili sauce. This study used a completely randomized design consisted of 5 levels concentration of purple water yam’s starch (0, 1, 2, 3 and 4%) and four replications. ANOVA showed that the concentration of purple water yam’s starch significantly affected the sauce viscosity and syneresis but did not affect the aroma and color of the sauce. Among the levels of starch concentration used as treatment, the concentration of 2% purple water yam’s starch produced chilli sauce with the best physical properties with viscosity of 48.75 Poise and syneresis 2.14%. Keywords— purple water yam; starch; chilli sauce; physical properties
The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam evachristina sihotang; Indriyani; Dian Wulansari
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 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.v2i2.9495

Abstract

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred. Keywords- Carrots; sheet jam; starfruit.

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