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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. 3 No. 1 (2019): Vol 3 no 1, December 2019" : 5 Documents clear
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.
The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee Mursalin Mursalin; Addion Nizori; Irma Rahmayani
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.v3i1.9448

Abstract

Abstract— This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallizationmethod.The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hotwater of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granulestexture, and the panelist's preference.The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%. Keywords— libtukom, instant coffee, recrystallization, sugar
Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp. Yoni Atma; Josua Wanson Pakpahan
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.v3i1.9542

Abstract

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin. The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance. The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic
Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel Sahrial Hafids; Silvi Leila Rahmi; Annida Rani Chairunisah
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.v3i1.10186

Abstract

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar). Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.
BIOACTIVITY OF CINNAMON (Cinamomum sp) Fitri Tafzi
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.v3i1.10191

Abstract

Abstract-Cinnamon has been widely used as a spice in food and medicine. Cinnamon grow in the Asian region. Indonesia is one of the cinnamon producing countries. The chemical composition of cinnamon plants varies according to the variety, the part of the plant, the place and the climate to grow. The main bioactive component in cinnamon bark is cynnamaldehide. Cynnamaldehide in cinnamon has good physiological effects on body health such as antioxidants, anticancer, anti-inflammatory, antidiabetic, antidyslipidemicanti-hyperuricemia, and antimicrobial properties. Research is generally still conducted in vitro, clinical trial limited. Keywords— cinnamon; antioxidant; anticancer; cynnamaldehyde.

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