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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 62 Documents
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The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization Abdullah Muzi Marpaung; Michael Lee; Irvan Setiadi Kartawiria
Indonesian Food Science & Technology Journal Vol. 3 No. 2 (2020): Vol 3 No 2, July 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.10185

Abstract

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar
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.
Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils Helen Tuhumury; Agustina Souripet; Sandriana Nendissa
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had the moisture, ash, protein, fat, fiber, and carbohydrate contents of 9.74, 1.17, 6.94, 0.45, 1.22, and 80.50%, respectively. The hardness of the un-fried crackers (17.19 N) was higher than that of others, while the fried crackers were lower (5.00 N). The crackers from Molat sago starch were liked by panelists in their taste and perceived to have a standard aroma. Whereas panelists extremely desired color, crispiness, and overall likeness. Crackers developed from Molat sago starch, and palm weevil larvae can fulfill the demands of nutritional security.
Optimization Of Glucose and Nitrogen Consentration In Medium Nata de Citrus From Calamansi Orange Juice Nita Anggreani; Ahmad Jais; Bambang Gonggo Murcitro; Anggun Maulidia; Egi Dia Safitri
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Calamansi orange is a superior fruit that is being promoted for planting in Bengkulu Province. Calamansi citrus preparations have only a few variations, generally made into calamansi orange syrup. This research was conducted to make a new processed variation from calamansi orange juice to Nata de Citrus products and to optimize the nata fermentation medium based on glucose and nitrogen concentrations. This study used a factorial completely randomized design (CRD) with 2 factors. The first factor is the variation of glucose in the medium by diluting orange juice 0 times ( no diluting); 0.5 times; 1 times; 1.5 times and 2 times. The second factor is the variation of nitrogen in the medium obtained by adding 0.6% Ammonium Sulfate; 0.7% and 0.8%. The results were analyzed using ANOVA and for significantly different variables, further analyzed using orthogonal polynomial order 2. The optimum results were obtained at a glucose concentration of 1.76% (dilution of calamansi orange juice 1.65 times) and a nitrogen concentration of 0.17% (ammonium sulfate 0.8%).
Evaluation of The Nutritional Quality of Kuli-kuli (Peanut cake) Produced from Melon seeds and Groundnut. Solomon Achimugu; Judith Okolo
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

In the bid to enhance human health and secure food safety as well as public health enlightenment to food, there is the need to evaluate the Nutritional quality of Kuli-kuli from melon seeds. Kuli-kuli which is majorly produced from groundnut is one of the major snacks consumed by most Nigerians especially in the North.The use of melon seeds in the production of Kuli-kuli is not known. Therefore, this research work was carriedout to produce and evaluate the nutrient of Kuli-kuli produced from Melon seeds. Sensory evaluation showed that the Kuli-kuli produced from melon seeds varied in appearance, aroma, texture, taste, and acceptability.
Antibacterial Activities Of Capsicum Frutescens Extracts On Bacteria Isolated From Domestic Food Wastes In Akure Ayodele Isaac; Ajibulu; O Oluyomi
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Abstract - The aim of this experiment was to determine the antibacterial actions of the extracts of Capsicum frutescens on Forty four (44) bacteria associated with domestic food wastes in Akure metropolis, Ondo State, Nigeria. The bacteria were subjected to antibacterial test using unfiltered extract (UFE) and filtered extract (FE) of Capsicum frutescens prepared by grinding and filtering long pepper fruits in sterile distilled water in a ratio 1:2 (w/v) in mortal, pestle and Whatman paper by Agar Well Diffusion Methods. The aqueous extracts of C. frutescens showed strong appreciable antibacterial activity against the entire test bacteria. The unfiltered extract demonstrated better antibacterial action over the filtered extract. The zones of inhibition exhibited by UFE and FE were 3.33±0.33 mm to 6.00±0.58 mm and 1.33±0.58 mm to 3.33±0.33 mm. Hence, widest and least inhibitions were observed against Proteus mirabilis, Bacillus licheniformis, Myroids odoratimimus and Proteus vulgaris. Keywords - Capsicum frutescens; Domestic food waste; antibacterial effect
Energy potential from Areca Palm through Direct Combustion and Pyrolysis in Indonesia: A review Hendrix Yulis Setyawan; Sunaryo; Budi Waluyo; Merlya; Annisa'u Choirun; Addion Nizori; Sahrial
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Global warming that occurs due to rapid population growth and increasing of energy consumption makes energy supply decreases. Energy source from non-renewable energy (fossil fuel) cause increasing greenhouse gas emission level and scarcity of natural resources. This paper reports that agricultural residues especially areca palm wastes had been widely used as an alternative energy source to reducing fossil fuel consumption. About 4.780.000 tones areca palm produced per year around the world and the shell was burned in open air or just thrown in the environment. This work aimed to investigate energy potential from areca palm shell using direct combustion and pyrolysis method also do analysis about this technology from environmental point of view and that contribution for sustainable uses.
Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu Naksit Panyoyai; Manisorn Silsin; Jatuporn Khongdan; Vilia Darma Paramita
Indonesian Food Science & Technology Journal Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Abstract— Tofu is an oriental food that originated from China and later became a traditional cuisine in many South East Asia Countries, e.g. Indonesia, Singapore, and Thailand. The tofu was made by coagulating soy milk with salt to form curds, which further compress to form a solid block. Tofu usually uses soybeans as the main ingredients; however, in this experiment, the soybeans were partially replaced with chickpeas to increase the amount of dietary fibre and reduce fat levels in the final products. The tofu was made of soybean and chickpea at a ratio of 100:0 (control), 90:10, 80:20 and, 70:30. The products were evaluated based on their nutritional contents (crude protein, crude fat, and crude fibre), and textural properties using Texture Profile Analysis. Some analytical parameters, such as pH, moisture content, and colour were also studied. Partial replacement of soybean with chickpea decreased overall crude protein and fat content, whereas increased crude fibre. The presence of chickpea in the blends, up to 30% (w/w), had affected the tofu curd's protein stability, lowered their pH, and moisture content. A denser tofu curd was obtained by adding more chickpea to the product. The 70:30 blend has the highest hardness value compared to the other formulations. This low soy content mixture, however, can not produce a cohesive and springy tofu gel. The CIELAB colour space of the soybean/chickpea tofu cubes records a trend of increase in redness and yellowness values for tofu with chickpea.
Valorization of Algerian Semi-Soft Date and Traditional Preparation of Date Syrup: Physicochemical and Biochemical Properties Asma Laouar; Amina Benbelkhir; Wahiba Baida; Linda Rouissat; Elhassan BENYAGOUB
Indonesian Food Science & Technology Journal Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

In Algeria, the production of dates occupies a large part of Saharan agricultural production. The wilaya of Bechar is one of the most productive regions for dates, where more than half of their production is considered as a second quality dates which are sold by barter or used as animal feed. Families in these regions use this type of date to prepare by-products, namely; date syrup locally called "Robb". The preparation of this type of product is limited and confined to the individual scale. The aim of this study is to highlight the physicochemical and the biochemical quality of this home-prepared artisanal product by comparing it to two others marketed in the wilaya of Béchar and of Elbayadh (Algeria). The physicochemical and the biochemical results of the three analyzed samples showed an acidic pH value ranged from 4,26 to 4,7, a degree of acidity ranging from 8,2 to 12%, a soluble solids content of 64 to 75%, a total sugars and reducing sugar content of 51 to 63,6 and 40 to 52% respectively. While the water content is relatively high ranging from 28 to 37%, and a significant potassium ions content compared to sodium ions varies from 195 to 555 and from 5,8 to 137mg/L respectively. These characteristics are not only considered as a high added value to the product which enhances the value of the second-quality low marketing dates but also contributes to increasing their shelf life, constituting an economic priority for the oasis’ inhabitants of the Southern Algeria region.

Page 4 of 7 | Total Record : 62

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