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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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Quality Evaluation Of Gluten-Free Rice Donut Incorporated With Eggplant Flour And Xanthan Gum Adisak Akesowan; Apinya Chareonkul; Sirinard Tantakasem
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Incorporating functional ingredients for producing a healthy gluten-free product is necessary to assess the impact on product characteristics and acceptability. This study aimed to determine the effect of eggplant flour and xanthan gum on gluten-free rice donuts. Four donut formulations were prepared by replacing rice flour with 10% and 20% eggplant flour and adding 0.5% and 1% xanthan gum (flour weight basis). The rice donut was the control. Physical properties on specific volume, firmness, and color, as well as sensory evaluation on a 9-point hedonic scale, were investigated. When replacing rice flour with 10% eggplant flour, the donut with 1% xanthan gum showed better specific volume and firmness but was darker and received more acceptable than that with 0.5% xanthan gum. The 20% eggplant flour replacement deteriorated rice donuts’ physical properties and sensory attributes. The preference mapping indicated that the rice donut with 10% eggplant flour and 1% xanthan was the best formulation.
Effect of Hydrothermal Treatment on selected Properties of Cocoyam Corm (colocasia esculenta) Flour Kator Asema; Bolanle Adenike Adejumo
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

The aim of this work is to evaluate the effect of hydrothermal treatment on the physicochemical properties of cocoyam flour. Harvested cocoyam (Colocasia esculenta) was sorted, peeled, washed, sliced, washed, blanched at temperature 60 ̊ C, 80 ̊ C and 100 ̊ C and soaked at different time of 12 hours, 24 hours and 48 hours after then oven dried. The dried samples were milled into flour labelled A, B, and C at three replicates (3×3×3=27) with unblanched and unsoaked sample D as control. The samples were packaged for analysis. Result showed that at temperature 60 ̊ C for soaking time 12 hours, 24 hours and 48 hours, the moisture content are 4.16 %, 3.62 % and 5.01 %, fat 5.22 %, 5.22 % and 4.72 %, crude fibre 0.98 %, 0.99 % and 0.53 %, protein 1.75 %, 1.47 % and 1.61 %. It is concluded that hydrothermal treatment of cocoyam (colocasia esculenta) can modify the physicochemical properties of flour produced. However, the minimum effect occurred at 60 ̊ C compared to 80 ̊ C and 100 ̊ C .thus, the quality of cocoyam flour can be improved using blanching temperature 60 ̊ C and 12 hours soaking time.
Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves Natania Kam; Jacinta Fanya Setiadi; Hardoko Hardoko; Dela Rosa
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

The mature papaya leaves are known for its medicinal properties albeit its distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of the papaya leaves. The adsorbent treated papaya leaves were then analysed for its sensory evaluation in terms of bitterness intensity and phytochemical compounds which include phenolic, flavonoid, tannin and alkaloid compounds and also antioxidant activity. Papaya leaves treated with bentonite had the most reduced bitterness and application of heat treatment further enhance the efficacy of bitterness removal. However the removal of the bitterness also slightly affected the phytochemical compounds and their functional properties. The leaves treated with bentonite by method of boiling was found to be the most effective method in reducing bitterness, with bitterness intensity score of 0.3 out of the original 11.2, while retaining its phytochemical compound; total phenolic content of 10.699 mg GAE/g extract, total flavonoid content of 1.468 mg QE/g extract, total tannin content of 9.423 mg TAE/g extract, total alkaloid content of 1.363% while retained most of its Antioxidant IC50 of 1001.058 ppm and Antidiabetic properties of 642.231 ppm
The Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages Daniel Tua Purba; Addion Nizori; Dian Wulansari
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.
Utilization Of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar Pravin Ojha; Anuska Adhikari; Utshah Manandhar; Sushma Maharjan; Sophi Maharjan
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Four formulations of cereal bar were prepared using common buckwheat (55 parts), proso millet (15-30 parts), white amaranth (25-40 parts), walnut (27.5 parts), and jaggery (50 parts), by varying the proportions of proso millet and white amaranth in the ratio of 15:40, 20:35, 25:30 and 30:25. Roasted cereals and walnut pieces were mixed with jaggery syrup of 73.7° Bx and baked at 120° C for 20 minutes. The bars' proximate composition, mineral content (Ca, Fe and P) were evaluated and compared with the bar available in the market. The textural analysis and sensory profile of the bar were also evaluated. The crude fiber, calcium, and iron were significantly higher (p<0.05) in formulated bars compared to the market sample while energy and fat content were significantly higher (p<0.05) in the market sample. The formulated bars provided 440.31- 489.81kcal energy per 100 g, which qualified the product as a good energy-dense snack. From the textural analysis and sensory evaluation, Formulation C (common buckwheat-55, proso millet-25, white amaranth-30, walnut-27.5, and jaggery-50) was harder and preferred the most based on taste and overall acceptability. The research concludes the good potentiality of underutilized crops for cereal bar production.
Nutritional Assessment Of Smoked Dried Fish Pre-Treated With Natural Spices Adindu Linus-Chibuezeh; Joel Ndife; Chidiamara Adindu-Linus; Catherine Nwodo
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

This study is examined the effect of using different pretreatment methods on the quality of smoke-dried sardine fish. The fish samples were pretreated using salt, and some natural spices (cloves, nutmeg and yaji) prior to smoke drying. The proximate composition, minerals, physicochemical properties and microbial analysis of the fish samples were analyzed using standard analytical methods and data obtained were analyzed using ANOVA and significance accepted for P< 0.05. Result of proximate analysis showed a moisture range of 10.46 -37.20%, ash 13.81-17.57%, fat 5.81-9.24%, protein 37-46.31% and carbohydrate 5.57-26.74%. Mineral compositions (mg/100g) were in the range of 2.00 – 2.11 Mg, 25.25-25.85Ca, 14.40-14.55 potassium, 10.29-10.72 Na and iron ranged from 1.59-1.71. Low pH and TBA values obtained are indication that rancidity will not occur during storage. Bacteria and fungi count were 2.0 x 108 and 2.4 x 108 CFU/g respectively. The fish treated with Yaji and Brine was mostly preferred in all the sensory attributes. However, all samples differed with respect to overall acceptability.
Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices Joel Ndife; Stella Ubbor; Augusta Chinweikpe; Anselm Onwuzuruike
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

There has been increasing interest in culinary spices for their health benefits besides flavour. This study assessed the comparative effect of oven-drying on the chemical composition of selected leafy spices. Fresh Uziza (Piper guineense), Curry (Murraya koenigii), Nchanwu (Ocimum gratissimum), Parsley (Petroselinum crispum) and, Mint leaves (Mentha spicata) were assessed for proximate composition, then dried in an oven at 65 °C for 25 min. The dried spice leaves were analysed for their proximate composition, mineral contents, phytochemicals, antioxidants, and sensory properties. Proximate analysis showed that moisture content of fresh leafy spices reduced (8.76-10.23%) after drying (3.15 to 5.02%) while fat (1.57-2.83), protein (4.64-5.87%), fibre (1.15-2.83%) and ash (7.89-11.15%) increased after drying. Mineral contents of spices ranged from 7.15-140.05 mg/100g for sodium, 10.04-330.90 mg/100g for potassium and 12.75-305.30 mg/100g for calcium. Parsley spice leaves had the highest concentration of investigated phytochemicals, total polyphenols (43.36 mg/100g) and vitamin C (20.76%). Nchanwu leaves had the highest DPPH activity (75.66%) while Mint leaves had the highest FRAP (μmol/g) and vitamin E (29.98%). The sensory acceptability scores were high (6.95-8.00). The results reveal that oven-drying improved the concentration of nutrients and antioxidant activities and is effective in preserving leafy spices.
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

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