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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. 6 No. 1 (2022): Vol 6 No 1, December, 2022" : 5 Documents clear
Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash Innocent Okwunodulu; Moudlyn Oriala; Joel Ndife; Ann Nwachukwu
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.17703

Abstract

Feasibility of plant ash fortification on the proximate, mineral, Physico-chemical and sensory properties of juice blends from paw-paw, orange and pineapple fruits was investigated with standard analytical methods. The juice blend was divided into 5 parts of 500 ml each and four portions were fortified with 5%, 10%, 20%, and 30% of plant ash while the remaining unfortified portion was the control. With increase in plant ash fortification levels, proximate composition revealed increase in ash (0.8 to 2.50%) and carbohydrate (5.60 to 5.95%) while protein (1.45 to 1.05%), fat (2.00 to 1.15%) and moisture (90.15 to 88.40%) decreased. Sodium (25.39 to 57.12 mg/100ml), potassium (80.53 to 104.78 mg/100ml), magnesium (51.60 to 80.64 mg/100ml) calcium (102.62 to 141.79 mg/100ml) and phosphorous (53.54 to 79.89 mg/100ml) all increased. The pH (4.85 to 9.10) and total soluble solids (7.05 to 10.95) increased while colour (0.138 to 0.110) decreased. General acceptability (7.10 to 6.20) decreased. Fortification with plant ash is feasible but should not exceed 10% to avoid rejection.
Changes in Lactic Acid Bacteria and Quality of Gac Yoghurt Supplemented with Carbohydrate Sources during Chilled Storage Nirawan Kulsut; Palita Kapo; Supot Boonreang; Naksit Panyoyai
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.19132

Abstract

Gac yoghurt is formulated by mixing gac juice with cow milk and probiotics to form a thick yellow fluid. The research objective was to study the effect of carbohydrate sources (inulin, honey, sucrose, fruit syrup, and sucrose) on lactic acid bacteria remaining after the chilled storage for 28 days. The gac yoghurt was analyzed with physicochemical and sensory characteristics. The experimental design was a Complete Randomized Design (CRD) with eight parameters (total soluble solids, pH, lactic acid content, syneresis, texture, colour, lactic acid bacteria survival, and sensory evaluation). The results showed that in the presence of honey, gac yoghurt had a higher lactic acid count than other treatments throughout 28 days of storage. The lactic acid growth was observed in the first two weeks, then it was almost constant in the third week and levelled off at the end of storage. The addition of carbohydrates resulted in a lower pH than a control. It increased total soluble solids, titratable acidity, and syneresis effect. Gac yoghurt with inulin enrichment kept for 28 days showed a firmer texture and lighter than the rest. However, sensory results showed that gac yoghurt with sucrose was the most preferred formulae based on the average Hedonic scores followed by the yoghurt fermented with honey, inulin, and fruit syrup, respectively.
Antioxidant Activities, Phenolic Compounds and Organic Acids of Raw and Boiled Berries of Solanum Torvum Swartz From Eastern Côte d’Ivoire Eugène Jean Parfait Kouadio; Kouakou Kouadio; Kouassi Martial-Didier Adingra; Martin Kouadio
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.19229

Abstract

Berries of solanum torvum, referred to as wild eggplant, are widely consumed in eastern Côte d'Ivoire in boiled form in sauces or soups. This study aimed to evaluate the antioxidant potential of these fruits through the estimation of antioxidant capacities of the extracts, identification and quantification of phenolic compounds and organic acids of raw berries and boiled berries to gauge the influence of this cooking. Results showed that boiling caused a considerable decrease in the antioxidant capacity of S. torvum berry extracts. By DPPH scavenging, the effective concentration (EC50) value of extract increased from 20.00 to 42.20 µg/mL, respectively for raw and boiled berries. Regarding EC50 values for antioxidant activities via FRAP, the values of 75.10 and 87.20 µg/mL were obtained, respectively for raw and boiled berries extract. In terms of phenolic compounds, the most predominant were catechin and gallic acid with respective contents of 1.06 and 0.86 mg/kg in the raw berries; 0.86 and 0.71 mg/kg in boiled berries, demonstrating the decrease in levels of these compounds by boiling. Organic acids showed the same decreasing trend during boiling. However, using cooking water when preparing soups or sauces could minimize these losses. In addition to this, one could consider other cooking methods such as steaming to better ensure nutrient retention
Detection of Lysteria monocytogenes in Frozen Meatballs Using Real-Time PCR Alfi Sophian; Ratna Purwaningsih
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.20391

Abstract

Detection of pathogenic bacteria Listeria monocytogenes in processed food products of frozen meatballs is one of the critical test parameters in product quality testing. The challenge in testing product quality is how to find a reliable and effective test method to generate test results data. With this research, it is hoped that it can provide information or references for similar research. The method used in this research is the enrichment method with a direct isolation technique and amplification using real-time PCR. Data analysis was carried out based on 2 main criteria which included: (1) Ct analysis (Cycle threshold) and (2) melting temperature (Tm) analysis. From the results of the analysis using real-time PCR, the results of the tested samples were detected at Ct 11.60 with a Tm value of 81.50. For NTC control not detected, this indicates that the master mix used is in good condition and no contamination occurred when testing the sample. The use of this NTC control plays an important role in monitoring the quality of the master mic and test run. For the LOD control and positive control, the results were detected, whereas in the LOD control, the Ct value was detected at 10.08 and the Tm value was at 81.30. for positive control, the value of Ct was detected at 10.85 and the value of Tm was at 82.0. Based on the results of the study, it can be concluded that the test method used can detect Listeria monocytogenes in processed meat products in the form of frozen meatballs.
Variation of Pectin and Sugar Concentration on The Characteristic of Passion Fruit Gummy Candy Meysin Anjliany; Tri Adelti Nabilah; Merynda Indriyani Syafutri
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.21295

Abstract

Gummy candy is a type of soft candy who made from juice and gel-forming materials. The objective of this research was to determine the effect of variation of pectin and sugar concentration on physical and chemical characteristics of passion fruit (Passiflora edulis) gummy candies. The research using factorial completely randomized design with two factors, namely concentration variation of pectin (1%, 1,5%, 2%) and concentration variation of sugar (30%, 40%, 50%). The observed parameters included physical characteristics (color, elasticity) and chemical characteristics (water content, ash content, pH, vitamin C, reducing sugar content, total acid). The result showed that concentration of pectin significantly affected on color (lightness, redness, yellowness), elasticity, water, ash, vitamin C, reducing sugar content, and total acid content, where as concentration of sugar significantly affected on color (lightness, yellowness), elasticity, water, ash, pH, vitamin C, reducing sugar content, and total acid content. The interaction affected significantly on elasticity, water, reducing sugar content, and total acid content. A3B2 treatment (pectin concentration 2% and sugar concentration 40%) was the best treatment based on parameters of water content (17.41%), ash content (1.06%), and reducing sugar content (8.28%).

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