Indonesian Food Science and Technology Journal

Creative Food Product of Healthy Puffed Riceberry Snack Bar Developed by Private-Community-University Collaborations

Mon, 29 Jul 2024 00:00:00 +0700

“Riceberry” a variety cultivated for its high anthocyanin content, offers bio-functional benefits. The development of Riceberry products not only enriches the nutritional profile but also adds a creative dimension to the One Tambon One Product (OTOP) initiative of Thailand. The collaborative effort of Hin Kling, a community enterprise in Nakhon Sawan, Chiang Mai Rajabhat University (CMRU), and the support from the Petroleum Authority of Thailand (PTT) Public Company Limited, has been instrumental in this venture. Adopting the Four Ps model (process, product, packaging, and product marketing), the collaboration focused on refining production processes, ensuring product quality, providing informative packaging, and devising effective marketing strategies. The study revealed that saturated fat content was reduced by two-fold through the innovative approach of blending palm oil with soybean oil for frying puffed rice. The resulting puffed rice was then combined with various ingredients and shaped into bars, offering a product with a commendable shelf life of up to three months. Moreover, a commitment to health was demonstrated by reducing the added palm sugar, leading to lower sugar content, reduced calories, and improved texture in the healthier product. Rigorous quality checks, including water activity value, anthocyanin content, and total and pathogenic bacteria count, ensured that the product met the standards set for cereal bars. To enhance consumer awareness, the product's nutritional value was highlighted through a detailed nutritional facts section on the food label. Additionally, a captivating community story was crafted to introduce the health-focused product to the wider health food market. The three-party collaboration behind the Riceberry initiative has successfully delivered a bio-functional, nutritious, and creatively presented product tailored for health-conscious consumers.

Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter

Mon, 29 Jul 2024 00:00:00 +0700

Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia. Producing rice flour as an intermediate product is a practical rice processing method. However, the utilization of rice flour as a wheat flour alternative is limited due to the differences in their gelatinization qualities. Fermentation with Lactobacillus sp. changes the gelatinization properties of rice flour by increasing the number of microorganisms and stimulating their metabolism in food materials. This study sought to determine how the physical and chemical qualities of Inpago-Protani rice flour are affected by the duration of fermentation, the concentration of Bimo-CF starter, and other factors. Applying 0.6% Bimo-CF starter for 12 hours at 30°C was the most effective method for fermenting Inpago-Protani rice flour. The resulting rice flour had a yield of 40.3%, a protein content of 10.3% (db), a carbohydrate content of 77.1%, a fat content of 0.4%, an ash content of 0.5%, a moisture content of 12.2%, and 338.7 kcal of energy. The enhanced characteristics of fermented rice flour may increase its versatility for subsequent processing.

Effect of Substituting Coconut Milk with Palm Milk on Shelf Life, Physicochemical and Sensory Properties of Nasi Dagang

Nur Afiqah Zulkifli, Azizah Othman, Lay Jing Seow, Eng Keng Seow — Mon, 29 Jul 2024 00:00:00 +0700

A popular Malaysian dish called Nasi Dagang (ND), which originated in Terengganu, consists of steamed rice in coconut milk (CM), fish curry, and additional ingredients such as pickled cucumber and carrots. However, CM with high saturated fat content is always associated with many diseases due to the increased amount of high-density lipoprotein cholesterol. Thus, palm milk (PM) at various concentrations (ND0 with 100% CM, ND1 substituted with 25% PM, ND2 substituted with 50% PM, ND3 substituted with 75% PM and ND4 substituted with 100% PM) were investigated in the present study to examine its effect on the physicochemical and sensory characteristics of ND. Substitution of PM in ND demonstrated an apparent effect on its nutritional value, shelf life, and quality, as evidenced by a greater calcium (4.51 ppm), carbohydrates (16.51%), and lesser fat (5.93%) contents in ND4 than that of ND0. This study discovered that although ND with PM substitution took a longer time to retrograde and turn rancid, the rising moisture content fostered the growth of microorganisms. According to this study, ND prepared with PM has a softer texture since it contains less amylose content (0.37%). Next, sensory acceptability analysis demonstrated that ND1 obtained a higher score than other ND for all aspects, including overall acceptance (7.24). The results showed that substitution of PM in ND had a strong influence on its nutritional value, shelf life, and sensory acceptability. Hence, it can be concluded that PM has a potential to replace CM in ND with certain amount of concentration.

FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index

Dwi Larasatie Nur Fibri, Yustinus Marsono — Mon, 29 Jul 2024 00:00:00 +0700

A study on the addition of FiberCreme in cooking of rice has been conducted. The aim was to evaluate the effect of adding FiberCreme when cooking rice on chemical composition, dietary fiber and resistant starch of cooked rice as well as the glycemic index of rice with FiberCreme added. FiberCreme is a non-dairy creamer composed of coconut oil as the source of fat and dietary fiber as source of carbohydrate substituting sucrose in the traditional creamer. FiberCreme with different fiber sources were used including isomalto oligosaccharides (FC01), inulin (FC05) and isomaltodextrin (FC14). The FiberCreme added was 12% of weight of the rice grain. The addition of FiberCreme in cooked rice increase the total fat content from 0.33% (control rice) to 3.17%-3.33% (FiberCreme rice) but decrease the total carbohydrates content to 89.18%-89.43%, the total dietary fiber increase by 5.18%, 2.76% dan 4.5% in FC01, FC05 and FC14, respectively, and the resistant starch increase from 3.40% (control rice) to 5.11% (FC01 rice), 5.21% (FC05 rice) and 4.92% (FC14 rice), respectively. In human studies, it showed that addition of FiberCreme decrease the Glycemic Index (GI) of FiberCreme added cooked rice to 73.8 (FC01 rice), 70.7 (FC05 rice) and 76.5(FC14 rice) compared to 79.8 (control rice).

Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices

Ni Made Ayu Suardani Singapurwa, I Putu Candra, A.A. Made Semariyani — Mon, 29 Jul 2024 00:00:00 +0700

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.

Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata

Mon, 29 Jul 2024 00:00:00 +0700

Nata is a fiber-rich cellulose formed through the fermentation of sugar by Acetobacter xylinum bacteria. Soybean hull waste has a nutritional content of 14.45% protein, 3.04% fat, 3.15% ash, 47.01% crude fiber, and 32% total iron minerals, making it suitable as raw material in making nata sheets. Rosella flowers contain anthocyanins that can be used as a natural red colorant in food products. The addition of rosella flower crude extract to nata will increase the visual and functional values of nata. This study aims to determine the best concentration of rosella flower crude extract (0%, 2%, 4%, 6%) based on the characteristics and functional value of nata made from soybean hulls. The best concentration of rosella flower crude extract in this study is 6%, producing nata with 0.776±0.020 mM antioxidant, 2.230±0.276 mg/L anthocyanin, 67.40±0.063 L*, 48.84±0.740 °hue (red color), 13.96±0.770 C*. The scoring test results show that nata with 6% rosella flower crude extract has ‘slightly no foreign taste’ (4.55±1.197), ‘slightly no foreign aroma’ (4.80±0.966), and ‘slightly red’ color (4.20±0.687). The hedonic test results show that panelists ‘slightly like’ the taste (5,12±1,22), aroma (5,15±1,17), and color (5,57±1,11) of the nata.

Isolation and Identification of Lactic Acid Bacteria Using PCR Gene from Tempe Wrapped with Banana Leaves and Plastic

Mon, 29 Jul 2024 00:00:00 +0700

Tempe is a typical Indonesian food that comes from fermenting soybeans with the fungus Rhizopus sp. Tempe is known to have good nutritional value because of the content contained in soybeans themselves and other microorganisms that appear as a result of the tempe fermentation process. The fermentation process increases the activity of bacteria in tempe which are beneficial for digestion, one of which is lactic acid bacteria. This research aims to see the differences morphological forms and genomic of lactic acid bacteria produced by tempe wrapped in banana leaves and tempe wrapped in plastic. The differences in fermentation that occurred in tempe wrapped in banana leaves and those wrapped in plastic resulted in differences in lactic acid bacteria type. Based on the isolation of bacteria on Mann de Rogosa Sharpe Agar medium, 15 isolates of lactic acid bacteria were produced, with general morphological forms of bacilli and coccus. Then, genomic identification was carried out using the PCR. The phylogenetic tree built based on the 16S rRNA gene sequence can show the relationship between LAB diversity at the species level, but cannot differentiate LAB from the strain level.

Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging

Yusuf Arya Yudanto, Andika Wahyu Afrianto, Pakorn Opaprakasit — Mon, 29 Jul 2024 00:00:00 +0700

Characterization on Safety Risks of Commercial Cheese in Indonesia

Sri Wahyuning Puji Ayu Lestari, Eko Hari Purnomo, Uswatun Hasanah — Mon, 29 Jul 2024 00:00:00 +0700

Most cheeses with water activity above 0.85 and a pH above 4.6 are classified as low-acid foods. They should be distributed and stored on a cold chain when packaged hermetically to prevent the growth of C. botulinum spores. This study aimed to profile cheese and characterize its risks. Data of cheeses with a registration number were obtained from The Indonesian Food and Drug Authority while data of cheeses without a registration number were obtained through a survey in supermarkets, e-commerce, and social media from November 2023 to February 2024. The number of marketed cheeses in Indonesia is 600, with 464 cheeses having a registration number and 146 cheeses not having a registration number. The representative 86 samples out of 600 commercial cheese products were analyzed for their water activity, pH, and moisture content. The analysis revealed that ripened cheese had the lowest water activity, moisture content, and pH among the cheeses. Research has shown that 93% of cheese samples are low-acid foods. The results of the risk category showed that 7% of cheeses were low risk, 70% were medium risk, and 23% were at high risk of Clostridium botulinum spore growth.

Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours

Subekah Nawa Kartikasari, Yuli Witono, Tri Handoyo, Umar Santoso — Tue, 30 Jul 2024 00:00:00 +0700

Ferns (Diplazium esculentum) had high content of proteins, fats, flavonoids, and polyphenols, especially in young fern leaves. Its potential to developed as a source vegetable flavour. Currently, understanding about fern flavor processing technologies and the potential of ferns for health is still relatively limited, especially on local Indonesian fern. This research aims to know about morphological characteristics of Indonesian local fern vegetables (Mloko Jember, Air Jember, and Ayam Banyuwangi), and determined the effect of processing to its chemical characteristics and volatile compound, then hydrolyzed enzymes to produce non-volatile flavours. Ferns are processed by steaming, drying, and control methods and are hydrolyzed by combining two enzymes - bromelain and protease, with a pH of 7 and temperature of 55 ⁰C for 1 hour. The result showed that the morphology of the three fern are different in the shape of shoot and plant based on their location. The researchers discovered that enzymatically hydrolyzing the proteins in local fern vegetables using two enzymes (bromelain and protease) produced amino acid components such as aspartic acid and glutamic acid. These have MSG-like flavour.

Impact of Pomegranate Peel (Punica granatum L.) Extract on Rice Starch-Pectin-Based Films for Maintaining the Organoleptic Properties of Tomatoes

Tue, 30 Jul 2024 00:00:00 +0700

Pomegranate peel (Punica granatum L.) is commonly disregarded as a byproduct in the juice industry despite its rich content of bioactive compounds. This study investigates the impact of incorporating pomegranate peel extract at concentrations of 0%, 1%, 2%, and 3% into rice starch-pectin-based films. Characterization of the films was conducted using Fourier Transform Infrared Spectroscopy (FTIR) and Field Emission Scanning Electron Microscopy (FESEM). Physicochemical properties including thickness, color, opacity, moisture content, water solubility, and water vapor permeability were assessed. The results demonstrate that the incorporation of pomegranate peel extract significantly enhanced the properties of the rice starch-pectin-based films (p < 0.05). Moreover, antimicrobial assays revealed substantial inhibition of Escherichia coli by films containing 3% pomegranate peel extract. Furthermore, the efficacy of these films was evaluated using real tomato samples to assess their potential to extend the shelf life of perishable foods. The findings suggest that the inclusion of pomegranate peel extract in the film matrix contributes to natural pigment preservation, mitigates microbial contamination, and maintains the organoleptic attributes of tomatoes, thereby potentially enhancing their shelf life. These results underscore the promising applications of pomegranate peel extract in the development of sustainable and functional food packaging materials.

Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination

Tue, 30 Jul 2024 00:00:00 +0700

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m²/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m²/g and 24.33 minutes, and water holding capacity 89.27%.

Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour

Riswita Syamsuri, Andi Dirpan, Amran Laga, Salengke Salengke — Tue, 30 Jul 2024 00:00:00 +0700

Egg flour storage is influenced by temperature, relative humidity, and water activity. Equilibrium of moisture content is closely related to sorption isotherm to determine optimal storage conditions. This research evaluated the characteristics of isothermic sorption curves and determined the appropriate equation model to describe isothermic sorption curves on various types of egg flour. The egg flour used is egg white flour, egg yolk flour, and whole egg flour (white and yolk), which is ohmic pasteurized for 5 minutes at 60⁰C, then oven and vacuum dried. After that, the samples were stored in a desiccator with different humidity levels (10-80%) at a temperature of 30⁰C. The desiccator is inserted into the incubator to maintain the temperature. This research used four equation models: Oswin, Chung-Pfost, Caurie, and Helsey. The results showed that the isothermic sorption curve of egg flour had a sigmoid absorption type, which reflected a Type II isothermic pattern. Based on the coefficient of determination (R²) and RMSE, the Oswin equation model is the most appropriate for describing the isothermic sorption pattern for all egg flour tested. This model can be used to predict optimal storage conditions for egg flour.

Differences in Sanitary Hygiene Behavior and Bacterial Identification in Minimizing Pathogenic Bacteria in Food Handlers

Wed, 31 Jul 2024 00:00:00 +0700

Food as a biological substance with the potential to cause foodborne illness. According to Indonesian Food and Drug Supervisory Agency (BPOM), more than 20 million incidents of poisoning occur in Indonesia each year. The objective of this study is to examine the impact of hygiene and sanitation counseling on the behavior of food handlers, as well as to conduct microbiological examinations on the palms of food handlers. The method in this study uses quasi-experimental research, using a one-group pretest and posttest experimental design, and sampling was accomplished by unintentional sampling pretest and posttest. As a result, 17 out of 20 (85%) traditional food handlers carry pathogenic bacterial species such as Escherichia coli (65.3%), Staphylococcus aureus (23.5%), and Klebsiella spp (10.2%), but after treatment, the number of traditional food handlers carrying bacterial species pathogens decreased to 6 out of 20 (30%). The Mann-Whitney U test revealed that there was a significant influence on changes in the behavior of food handlers before and after receiving counseling regarding hygiene and sanitation behavior in handling food, which is 0.000 smaller than 0.05. Swabs were also used on the hands. With the Kolmogorov-Smirnov Z test, food handlers have a significant shift in the bacterial organisms identified on their hands before and after counseling, which is 0.000, smaller than 0.05.

Encapsulation of Ethanol Extract Perepat Leaves (Sonneratia alba) with Maltodextrin Coating as an Antioxidant Functional Food Candidate

Wed, 31 Jul 2024 00:00:00 +0700

Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent

Wed, 31 Jul 2024 00:00:00 +0700