Indonesian Food Science & Technology Journal https://online-journal.unja.ac.id/ifstj <div class="page" title="Page 1"> <p>Indonesian Food Science and Technology Journal (IFSTJ) with registered number <strong><a href="http://u.lipi.go.id/1517918822">ISSN </a></strong><a href="http://u.lipi.go.id/1517918822">2615</a><a href="http://u.lipi.go.id/1517918822">-367</a>X (online) is a peer-reviewed journal, open access, accreditated by <a href="https://sinta.ristekbrin.go.id/journals/detail?id=6990">SINTA</a> (Indonesian national body for journal accreditation) published two times a year (July and December) by Department of Technology of Agricultural product (THP) <a href="https://www.unja.ac.id" target="_blank" rel="noopener">Jambi University</a>, in collaboration with the Indonesian Food Technologist Association (IAFT/PATPI). The Journal Publishing original research papers and critical reviews with the scope of advancement research in the field of Food Science and Technology. All articles until this issue (<a href="https://online-journal.unja.ac.id/ifstj/issue/archive">Vol 4 No 1, December 2020</a>) were authored/co-authored by<strong> authors</strong> from 5<strong> countries (Indonesia, </strong><strong>Iran, Malaysia, Nigeria</strong> and <strong>Thailand</strong><strong>). </strong></p> </div> en-US <p><img src="https://online-journal.unja.ac.id/public/site/images/admin/index4444.png" /></p> <ol type="a"> <ol type="a"> <li class="show">Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="http://creativecommons.org/licenses/by/4.0/" rel="license">Creative Commons Attribution 4.0 International License </a>that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li class="show">Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> <li class="show">Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>)</li> </ol> </ol> <p> </p> addion_nizori@unja.ac.id (Addion Nizori, PhD) ulyarti@unja.ac.id (Ulyarti, M.Sc) Thu, 31 Dec 2020 00:00:00 +0700 OJS 3.2.1.1 http://blogs.law.harvard.edu/tech/rss 60 Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils https://online-journal.unja.ac.id/ifstj/article/view/10305 <p>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.</p> Helen Tuhumury, Agustina Souripet, Sandriana Nendissa Copyright (c) 2020 Helen Tuhumury, Agustina Souripet, Sandriana Nendissa https://creativecommons.org/licenses/by/4.0 https://online-journal.unja.ac.id/ifstj/article/view/10305 Thu, 31 Dec 2020 00:00:00 +0700 Optimization Of Glucose and Nitrogen Consentration In Medium Nata de Citrus From Calamansi Orange Juice https://online-journal.unja.ac.id/ifstj/article/view/10707 <p>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%).</p> Nita Anggreani, Ahmad Jais, Bambang Gonggo Murcitro, Anggun Maulidia, Egi Dia Safitri Copyright (c) 2021 Nita Anggreani, Ahmad Jais, Bambang Gonggo Murcitro, Anggun Maulidia, Egi Dia Safitri https://creativecommons.org/licenses/by/4.0 https://online-journal.unja.ac.id/ifstj/article/view/10707 Thu, 31 Dec 2020 00:00:00 +0700 Antibacterial Activities Of Capsicum Frutescens Extracts On Bacteria Isolated From Domestic Food Wastes In Akure https://online-journal.unja.ac.id/ifstj/article/view/11077 <p>Abstract - The aim of this experiment was to determine the antibacterial actions of the extracts of <em>Capsicum frutescens</em> 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 <em>Capsicum frutescens</em> 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. <em>frutescens</em> 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 <em>Proteus mirabilis, Bacillus licheniformis, Myroids odoratimimus</em> and <em>Proteus vulgaris.</em>&nbsp;</p> <p>Keywords - <em>Capsicum frutescens;</em> Domestic food waste; antibacterial effect</p> Ayodele Isaac, Ajibulu, O Oluyomi Copyright (c) 2021 Ayodele Isaac, Ajibulu, O Oluyomi https://creativecommons.org/licenses/by/4.0 https://online-journal.unja.ac.id/ifstj/article/view/11077 Thu, 31 Dec 2020 00:00:00 +0700 Evaluation of The Nutritional Quality of Kuli-kuli (Peanut cake) Produced from Melon seeds and Groundnut. https://online-journal.unja.ac.id/ifstj/article/view/10725 <p>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.</p> Solomon Achimugu, Mrs Judith C. Okolo Copyright (c) 2021 Solomon Achimugu, Mrs Judith C. Okolo https://creativecommons.org/licenses/by/4.0 https://online-journal.unja.ac.id/ifstj/article/view/10725 Thu, 31 Dec 2020 00:00:00 +0700 Energy potential from Areca Palm through Direct Combustion and Pyrolysis in Indonesia: A review https://online-journal.unja.ac.id/ifstj/article/view/11200 <p>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.</p> Hendrix Yulis Setyawan, Sunaryo, Budi Waluyo, Merlya, Annisa'u Choirun, Addion Nizori, Sahrial Copyright (c) 2021 Hendrix Yulis Setyawan, Sunaryo, Budi Waluyo, Merlya, Annisa'u Choirun, Addion Nizori, Sahrial https://creativecommons.org/licenses/by/4.0 https://online-journal.unja.ac.id/ifstj/article/view/11200 Thu, 31 Dec 2020 00:00:00 +0700