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Indonesian Food Science and TechnologyJournal

ifstj
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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 62 Documents

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Gadung Tuber (Dioscoreae Hispida Dennst) As Potential Source Of Staple Food Supporting Food Diversification Dharia Renate
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Gadung tuber (Dioscoreae hispida Dennt), Indonesian called “umbi gadung”, is one of the potential sources of staple foods in supporting food diversification. Gadung tuber contains carbohydrateof 29.7g in every 100 g of material. It also contains 3.2 g of protein, vitamin C, vitamin B and other minerals. The purpose of this paper is to present how to eliminate dioscorine and cyanide acid and to process some food diversification of gadung tubers. The innovation technology of post-harvest handling to eliminate dioscorine and cyanide acid content can be done by immersing and washing them in salt water or blanching. Gadung tubers of 2 mm slice immersed in salt water of 8% and 7.5% decrease cyanide acid content of 5.45 ppm; while shreded gadung tubers immerse in salt water of 7.5% for 72 hours can reduce cyanide acid content of 18.75 ppm. Gadung tubers can be processed to be stapple food such as flour, flake. Flour of gadung tubers combined with wheat flour or starch can be processed to become snack food such as cake, sponge cakes. Research conclude that gadung tubers is safety forconsumption by immersing in salt solution of 7.5% to 8% for 72 hours to eliminate dioscorine and cyanide acid content. Combination of 60% and 50% of gadung flour can be used to make good cake and sponge cake.

Measuring Protein Synthesis Rate In Living Object Using Flooding Dose And Constant Infusion Methods Ulyarti Ulyarti
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Constant infusion is a method used for measuring protein synthesis rate in living object which uses low concentration of amino acid tracers. Flooding dose method is another technique used to measure the rate of protein synthesis which uses labelled amino acid together with large amount of unlabelled amino acid. The latter method was firstly developed to solve the problem in determination of precursor pool arise from constant infusion method. The objective of this writing is to compare the results from several researches on measuring protein synthesis rate using flooding dose and constant infusion methods and to obtain the criteria or prerequisite on the type of sample and tracer for each method. The measurements of protein synthesis rate using both methods are presented and results from both methods are compared. Both methods are eligible for measuring protein synthesis rate as long as the true precursor can be measured. The uncertainties in determining the precursor in constant infusion method and the effect of flooding on the stimulation of protein are the limitation on using the two methods. Bolus injection which imitates the flooding dose method but using smaller dose of tracer can be a good alternative in measuring protein synthesis rate.

Crystallization Kinetics Of Coconut Oil Based On Gompertz Model Mursalin Mursalin
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

The cooling rate and temperature of crystallization has been proven to be very influential on the rate of crystal formation oil. Oil crystallization kinetics can be measured by monitoring changes in the solid fat content(SFC) of oil during cooling process. In this study, SFC measuredusing pulsed Nuclear Magnetic Resonance (pNMR). Four levels of cooling rates and temperature crystallization studied. Crystallization kinetics parameters were measured by applying the model of Gompertz. Gompertz model used to explain the induction time, the increase in the maximum rate of crystallization and the crystalline polymorphic. Crystallization was done by heating the oil at a temperature of 70°C for 10 minutes prior to rapid cooling to 29°C. Then, rate of cooling from 29°C to the crystallization temperature (critical cooling rate) was set below 2°C/minutes. During the process, the oil was stirred at 15 rpm. Solid fraction was measured periodically since the crystallization temperature was reached until maximum solid fraction was achieved. The results showed that the Gompertzmodel able to quantitatively describe the crystallization kinetics of coconut oil. Lower critical cooling rate reduces the induction time of crystallization but accelerate the maximum increase rate of crystallization. Crystallization temperature has a negative correlation with the induction time and the maximum increase rate of crystallization. In the crystallization of coconut oil, critical cooling rate and crystallization temperature are only influence on the thermodynamics and kinetics of crystallization but not on its polymorphic formation.

The Properties of Jambi tempoyak; The effects of salts concentration Addion Nizori
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Abstract— Tempoyak was made from fermented durian flesh, which very popular among Jambi people Indonesia. This study aims to isolate and identification of bacteria developed during fermentations process, determine physical-chemical properties of tempoyak as the effect of adding salts at various concentration and the sensory evaluations of tempoyak produced is also evaluated. The predominants microorganisms present in tempoyak were Lactobacillus bacteria. The results also showed that the level of salts concentration has a significant effect on pH, lactic acid content, however, has not significant impact on sensory evaluations. The best results was 3% of adding salts with the product properties of pH 3.64, lactic acid content 3.11% and overall acceptance score is 3.41. Keywords— Tempoyak, fermented foods, salts and sensory

The Effect of Sugar and Agar-agar Concentration on Nypa Fruit Slice Jam Surhaini Mursyid
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Nypa fruticans or known as nypa produces considerable amount of fruit with high content of carbohydrate. The mesocarp of the mature fruit is a potential source of energy but underutilised. This research was conducted to study the production of nypa slice jam by focussing on the effect of sugar and agar-agar concentration on the physical, chemical and sensory properties of nypa slice jam. Sugar and agar-agar concentration affect rendemen, crude fibre content, total soluble solid, water content, colour, texture, taste, flavour and overal acceptance of slice jam from nypa fruit.

Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene Mursalin Mursalin
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21

Ferrous (Ii) Sulphate (Feso4) Indicator Label As Spoiled Meat Detector Endang Warsiki
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Smart packaging is the packaging that can monitor and provide the information about quality of the packed product. This study was aimed to produce a label with indicator ferri sulphate (FeSO4) to detect H2S produced by poultry and to study the color change of the label response to H2S exposure. Preliminary study showed that the best label was obtained with the formula of 3 grams chitosan, 70 ml acetic acid 1%, 30 ml aquadest and 2,5 gram FeSO4. It was also known that H2S concentration increased during storage at room temperature, from 0 ppm at the first hour to 18.3 ppm at 120th hour. There were significant differences in the value of L, a, b and °hue at α = 5%. Lightness value decreased from 34.26 to 7.44 in the end of storage. Value of a changed positively to red color, from 17.17 to 32.45 and value of b turned negative from 51.67 to 10.26. Therefore, °hue showed that at 0-24 hours indicator was in yellow-red zone, at 24-96 hours in red zone and at 120 hours in red-purple zone. Further, the study showed that meat stored in room temperature for 24 hours already spoiled. Microorganism was also detected to grow more during storage. The growth in the beginning was 7 × 105 cfu/gram and became 71.5 × 105 cfu/gram. Based on SNI, the limit for microorganisms is 10 × 105 cfu/gram. Ferri sulphate could be used as spoilage detector by changing the indicator color from yellow-red to dark brown.

Identified Of Indicator And Material For Product Shelf Life Recorder Smart Label Endang Warsiki
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Shelf life is an important factor in determining the quality and safety of food for consumption. Refrigerator becomes an alternative in extending product shelf life. Shelf life is difficult to be identified if the product stored for too long. Smart label of Time Temperature Indicators (TTI) can record the product shelf life based on its storage time. In this research, identification of indicator and material for smart label development based on liquid diffusion in material was conducted. This study used several types of materials (Buffalo paper, HVS 80 gr, photo paper, concord, drawing paper and cardboard duplex), low viscosity indicators (board-marker ink, stamp, tubs, permanent tattoo and non-permanent tattoos) and high viscosity indicators (cooking oil, lubricant A and lubricant B). The initial phase was characterizations such as grammage, density, mass density and viscosity test aimed to determine the properties of indicators and materials. Identification was implemented by measuring the diffusion length of indicator in the material at 24, 48, 72 and 96 h in temperature of 30.15°C and 50°C for cooking oil, while 30.15°C and 5°C for oil A and B. The slope of diffusion length versus time is called by rate constant (k), where as the slope of ln k versus 1/T is called by activation energy (Ea). Best indicator and the material were selected based on their high value of Ea. Result showed that the ink was not be absorbed during storage due to its high volatility and low viscosity, while cooking oil, lubricant A and lubricant B have specific diffusion length during storage. These indicators and mediums were able to detect up to 4 days of shelf life during storage. Based on activation energy, the most suitable indicator for smart label was lubricant A. The best materials for this label development sequentially from low-to-high activation energy were Buffalo paper, duplex cartons, drawing paper, concord, HVS 80 g and photo paper

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

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

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.

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Addion Nizori

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+6282260978015

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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

Location
Kota jambi,

Jambi

INDONESIA

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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

Abstract

Abstract

Abstract

Abstract

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Abstract

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Abstract

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