Indonesian Food Science and Technology Journal <div class="page" title="Page 1"> <p>Indonesian Food Science and Technology Journal (IFSTJ) with registered number <strong>ISSN </strong><a href="">2615-367X</a> (online) is an<strong> International peer-reviewed journal, open access, accreditated by <a href="">SINTA</a> (Indonesian government body for journal accreditation), and has been accepted for <a href="" target="_blank" rel="noopener">SCOPUS</a> (Submission Received: Oct 27, 2023 and Accepted on Nov, 29, 2023).</strong> The Journal is published two times a year (July and December) by The <a href="">Department of Technology of Agricultural Product (THP), Faculty of Agriculture, Jambi University</a>, Indonesia and in collaboration with the <a href="" target="_blank" rel="noopener">Indonesian Food Technologist Association</a> (IAFT/PATPI). The Journal published original research papers and critical reviews with the scope of advanced research in the field of Food Science and Technology with a focus on traditional food, particularly traditional Indonesian foods, as well as other regions with comparable or related culinary traditions to Indonesian food.</p> </div> en-US (Addion Nizori, PhD) (Ulyarti) Sun, 31 Dec 2023 15:08:42 +0700 OJS 60 Optimization Process of the Pepsin-Solubilized Collagen from Lizardfish (Saurida tumbil Bloch, 1795) Skins by-Product <p><strong>By-products from the marine fish processing are rich in organic compounds that can be converted into value-added products like collagen, and it is thought as an ideal candidate polymer for such research and medical applications. The lizardfish (<em>Saurida tumbil</em> Bloch, 1795) skin collagen had been investigated by our previous work, but an effective extraction method is needed to increase the yield of collagen. The purpose of this study was to optimize the method used to extract pepsin-solubilized collagen (PSC) from lizardfish skin. We employed an approach of one factor at a time (OFAT), along with response surface methodology (RSM) utilizing a central composite design (CCD), to attain the highest possible yield of the extracted collagen. Additionally, its properties were also assessed comparatively. The suggested optimal conditions for extraction were a pepsin concentration of 1.87%, a liquid-solid ratio of 24.90 mL/g, and a hydrolysis period of 38.09 h. Using these conditions resulted in a PSC yield of 21.82 g/100g, which closely matched the predicted collagen value.</strong></p> Abdul Aziz Jaziri, Rossita Shapawi, Ruzaidi Azli Mohd Mokhtar, Wan Norhana Md. Noordin, Siti Balqis Zulfigar, Huda Nurul Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant <div><strong><span lang="EN-US">The research aims to produce innovative soft candy from goat's milk and annatto extract as colorants and antioxidants that consumers like. Soft candy product innovations were studied in random group designs consisting of five concentrations of annatto extract (0%, 0.15%, 0.20%, 0.25%, and 0.30%). The results showed that the addition of annatto extract in the goat's milk soft candy formula decreases the L value, along with an increase of a* and b values so that the color of the soft candy becomes orange. Increasing the concentration of annatto extract causes a significant increase in antioxidant activity. The addition of annatto extract in the goat's milk candy formulation influenced the level of preference for the color attribute but did not affect the aroma, taste, and texture attributes. The goat's milk soft candy with the addition of 30% annatto extract as a natural colorant and antioxidant produced the best physicochemical and sensory characteristics based on index effectivity value. This soft candy resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, and antioxidant activity of 69.20±1.07%. The addition of annatto extract also does not affect the ash content or water content of the goat's milk soft candy produced.</span></strong></div> Yohana Sutiknyawati Kusuma Dewi, Dea Malyana Putri, Dzul Fadly, Winda Rahmalia Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 The Quality of Lokan (Geloina erosa ) Rendang Oil Substituted with Red Palm Oil Olein <p style="font-weight: 400;"><strong>Rendang is a typical Minangkabau cuisine in West Sumatra, which is usually made with beef and other protein resources such as Lokan, which contains amino acids L-leucine and L-isoleucine. It is made with coconut milk that produces oil during cooking. The oil can be substituted with Red Palm Oil Olein (RPOO), which contains nutrients essential for the body as antioxidants. This study aims to determine the effect of RPOO substitution in Lokan rendang on color properties, vitamin A content, antioxidant activity, and organoleptic properties. A Completely Randomized Experimental Design (CRD) with one factor and five treatment levels was used in this study.  </strong><strong>The treatment factor was RPOO substitution with 0, 25, 50, 75, and 100% Lokan rendang oil. Each treatment was repeated three times resulting in 15 experimental runs. The data of vitamin A and antioxidant activity were analyzed using ANOVA followed by LSD, whereas sensory data were analyzed using the Friedman Ranking Test. </strong><strong>The result showed that RPOO substitution significantly affected the antioxidant activity and organoleptic properties (taste, aroma, and overall) of rendang Lokan. The greater the substituted RPOO, the greater the vitamin A content in Lokan rendang. The substitution of 50% oil in rendang lokan with RPOO   improved provitamin A and antioxidant activity significantly without disrupting the acceptability its sensory values. Therefore, the 50% substitution of rendang lokan oil can be utilized to fortify vitamin A.</strong></p> Budiyanto Budiyanto, Ulfah Anis, Iqbal Jayadi, Syafnil Syafnil Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Effect of different extraction methods on antioxidant and sensorial properties of pasteurized black soymilk <p><strong><em>Abstract</em></strong><strong>— </strong><strong>The processing methods of black soymilk (BSM) can significantly affect the retention of its bioactive compounds. The effect of cold water (4 ℃, 8 hr) (CWE), hot water (80 ℃, 10 min) (HWE) and alkali water extraction (0.25% NaHCO3, 54 ℃, 10 min) (AWE) of BSM on antioxidant and sensory properties of pasteurized BSM (72 ℃ /10 min) was evaluated over 10 days of storage at 4 ℃. A steep increase in the total phenolic content (TPC) of BSM from HWE was observed over 10 days of storage, although the TPC of that from AWE was steadily the highest. The trend of flavonoids of BSM from HWE was the same as that for TPC, achieving a concentration of 1858.77 mg QAE/100 g after 10 days. The total anthocyanin content was the highest (40.85 mg/100 g) in BSM by HWE at the end of storage. Although the TPC of BSM from all extraction methods increased during storage, the total anthocyanin content showed a decreasing trend. Overall, the DPPH radical scavenging activity of BSM by HWE increased during storage up to 32.19 % on day 10 and a decreasing trend was observed from AWE and CWE. Triangle test showed that there was a significant (p&lt;0.05) sensorial difference among the three extraction methods. The BSM from AWE had the highest score in the 9-hedonic scale for all sensorial parameters after the commercial BSM. Overall, the heat treatment in both HWE and AWE enhanced the antioxidant activity and sensory properties of pasteurized BSM, respectively.</strong></p> Qamarina, Wan Saidatul Syida, Addion Nizori, Adi Md Sikin Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit <p>Consumers around the world want fruits with high quality, without chemical preservatives, and with an extended shelf life. Edible films and coating received a considerable amount of attention in recent years because they are useful and beneficial over synthetic packaging. Prolonging of shelf life of food is an important goal to be attained. Many storage techniques have been adapted to extend the marketing distance and holding periods for commodities after harvest. Edible coatings are thin layers of edible material applied to the product surface to provide a barrier to moisture, oxygen, and solute movement for food. The purpose of this study was to produce bio-synthesized ZnO Nano-particles from spinach. The coating solution is prepared by mixing Nano-particles with chitosan-acetic acid solution and evaluates the shelf-life after treatment as a coating. The study showed that coated fruit maintained its quality up to 28 days of the study period. Thus, it can be concluded that ZnO Nano-particles can be used as a coating for increasing shelf-life.</p> Farzana Yasmin, Md. Murad Hossain, Huda Nurul, Anis Tatik Maryani, Wahidu Zzaman Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying <p><strong>Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic.&nbsp; The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.&nbsp;</strong></p> Fitria Riany Eris, Vega Yoesepa Pamela, Septariawulan Kusumasari, Muhammad Rizal Febriansah, Rifqi Ahmad Riyanto Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Evaluation of Physical Characteristics, Carbohydrate Content, and Sensory Preference of Suwar-suwir Caisim <p style="font-weight: 400;"><strong>Suwar-suwir is Jember-Indonesia’s traditional snack made from cassava fermented (tape) and sugar which give rises to  very sweet flavor and sticky texture, causing consumer disfavor.</strong> <strong>This study aimed to determine the amount of mustard caisim powder added for fixing suwar-suwir texture, color and its sensory preference.  </strong><strong>This complete randomized controlled design tested effects of 6 level mustard caisim powder addition (Control=K=0, SF1=17, SF2=25, SF3=33, SF4=42, SF5=50%) toward suwar-suwir quality and sensory preference. </strong><strong>The result showed that the addition significantly (P&lt;0.05) affected physical properties and carbohydrate level (Fc&gt;Ftab), and sensory liking preference (X<sub>2</sub>c &gt;X<sub>2tab</sub>). The higher the addition of </strong><strong>mustard caisim powder, the lower the texture value, the lower the color, the higher carbohydrate content. Suwar-suwir produced with 17% mustard caisim powder (SF1) has the best color, flavor, and overall performance. This suwar-suwir SF1 having more crunchy dense (163.2±4.80 mm/g.s,) more light green (29.59±0.29), high carbohydrate level (81.59±0.96%), high dietary fiber-TDF (20.8±0.01%), water soluble dietary fiber- SDF (6.29±0.002%) that lower than water insoluble dietary fiber - IDF (14.2± 0.01%). Based on the result analysis, it is recommend that the level addition of mustard caisim powder for improving suwar-suwir quality and image is 17 % from wet blend dough weight which produced suwar-suwir caisim SF1.</strong></p> Tejasari Tejasari, Lailya Safitri Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications <div><strong><span lang="IN">Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with </span><span lang="EN-US">intelligent</span><span lang="IN"> packaging</span><span lang="EN-US"> as well as</span><span lang="IN"> to determine the correlation between active packaging</span><span lang="EN-US"> and </span><span lang="IN">smart indicator labels</span><span lang="EN-US">. The active packaging applied </span><span lang="IN">absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality</span><span lang="EN-US">. Meanwhile, intelligent</span><span lang="IN"> packaging</span> <span lang="EN-US">employs </span><span lang="IN">Whatman paper </span><span lang="EN-US">treated with</span><span lang="IN"> Phenol Red (PR), </span><span lang="EN-US">providing</span><span lang="IN"> real-time information on the quality of chicken meat</span><span lang="EN-US">. V</span><span lang="IN">arious chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), </span><span lang="EN-US">t</span><span lang="IN">otal </span><span lang="EN-US">b</span><span lang="IN">acteria of </span><span lang="EN-US">t</span><span lang="IN">otal </span><span lang="EN-US">p</span><span lang="IN">late Coun</span><span lang="EN-US">t</span> <span lang="IN">(TPC), and pH</span><span lang="EN-US"> were tested</span><span lang="IN"> at chiller temperature (4</span><sup><span lang="EN-US">o</span></sup><span lang="IN">C) every 3 × 24 hours. The results of this study indicate</span><span lang="EN-US">d</span><span lang="IN"> that</span> <span lang="IN">absorbent food pad with lemongrass essential oil</span> <span lang="IN">can extend the shelf life of chicken meat by 3 days</span><span lang="EN-US"> while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, </span><span lang="IN">smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as </span><span lang="EN-US">intelligent</span><span lang="IN"> packaging can</span><span lang="EN-US"> potentially</span><span lang="IN"> extend the shelf life of chicken and monitor the condition of chicken meat during storage. </span></strong></div> Andi Dirpan, Muhammad Iqbal, Diyah Yumeina, Kusumandari Indah Prahesti, Muspirah Djalal, Adiansyah Syarifuddin, Nur Alim Bahmid, Februadi Bastian, Salengke Salengke, Suryono Suryono Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra <p><strong>Black rice, originating from Sariak Alahan Tigo in Solok Regency, is one of the indigenous rice varieties found in West Sumatra.&nbsp; Black rice is a cereal variety that has a low glycemic index and is rich in phytochemical substances called anthocyanins. These compounds act as antioxidants, helping to prevent diabetes and preserve the cardiovascular system. The procedure of parboiling involves varying the period of grain soaking in order to maximize the health advantages of anthocyanins found in black rice. The study utilized a completely randomized design (CRD) consisting of 5 treatments and 3 duplicates. The treatment protocol utilized in this experiment consisted of A (control), B (grain immersion for 2 hours), C (grain immersion for 3 hours), D (grain immersion for 4 hours), and E (grain immersion for 5 hours). The data acquired were evaluated using analysis of variance (ANOVA) and subsequently subjected to Duncan's Multiple Range (DNMRT) analysis at a significance level of 5%. The study findings indicate that the duration of grain soaking has a notable impact on various factors, including water content, starch levels, amylose and amylopectin levels, antioxidant activity, starch digestibility (in vitro), glycemic index values, taste, and texture. Nevertheless, the duration of grain soaking does not have any discernible impact on the physical hue, sensory hue, or fragrance of parboiled black rice. The treatment that is most favored according to the results of the sensory study is treatment D, which has a color rating of 3.86 (like), a fragrance rating of 3.91 (like), a taste rating of 3.91 (like), and a texture rating of 3.81 (like).</strong></p> Saidah Nauli Nasution, Novizar Nazir, Wellyalina Wellyalia, Aida Firdaus Muhammad Nurul Azmi, Amelia Hariry Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700 Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute <p>This study investigated the effect of replacing fat with avocado paste on the physical properties, dietary fibre profile and peroxide value of wheat-tigernut biscuits. Whole tigernut was processed into flour and blended with wheat flour at three different levels; 10%, 20% and 30% weight basis into two parts. The first part of the composite (T10, T20, and T30) and control sample (100% wheat flour, T00) were baked into biscuit using margarine, while in the second batch (AT10, AT20, and AT30), margarine was replaced with avocado paste (100%). The biscuit samples were analysed for physical properties, dietary fibre profile and peroxide value using standard procedures. Data were subjected to Analysis of variance, and means were separated using Duncan’s Multiple Range Test at p&lt;0.05. Biscuits baked with avocado paste had higher spread ratio (6.98 – 7.19) and weight (17.39 – 17.51 g) than samples baked with margarine. Break strength of control sample was higher (185g) compared to biscuit samples baked with margarine (182.70 – 175.81 g), but lower than biscuits baked with avocado paste (182.70 – 175.81 g). Biscuits baked with avocado had higher dietary fibre profile of 7.49 to 7.84% and 5.72 to 5.82% for insoluble and soluble fibres. Biscuits containing avocado paste had higher peroxide values (1.91 to 2.56 meq O2/kg) than samples containing margarine (1.67 to 2.18 meq O2/kg). Replacing avocado with margarine improved the physical properties and dietary fibre profile of the biscuits with no adverse effect on the peroxide value and could therefore, be exploited as a healthier shortening agent to enrich biscuits.</p> Uzochukwu Anselm Onwuzuruike, Ukegbu P, Obasi NE, Ogah M, Okereke I, Uche P.C, Echendu C Copyright (c) 2023 Indonesian Food Science and Technology Journal Sun, 31 Dec 2023 00:00:00 +0700