Indonesian Food Science & Technology Journal https://online-journal.unja.ac.id/ifstj <p><strong>ISSN: 2615-367X</strong></p> <div class="page" title="Page 1"> <p><img src="/public/site/images/ifstj/Cover_Jurnal1.jpg"></p> <p>Indonesian Food Science and TechnologyJournal (IFSTJ) &nbsp;is an official publication&nbsp; Department of Agricultural Technology of Product (THP) University of Jambi in collaboration with the Indonesian Food Technologist Association (IAFT/PATPI) (<a href="http://patpi.or.id">http://patpi.or.id</a>) &nbsp;and Centre of Excellence Ethnomedicine &nbsp;and nutraceutical, LPPM, University of Jambi&nbsp;(<a href="https://emedical.unja.ac.id">https://emedical.unja.ac.id</a>) . The online version of the journal can be&nbsp;accessed&nbsp;at &nbsp; <a href="https://online-journal.unja.ac.id/index.php/ifstj">https://online-journal.unja.ac.id/index.php/ifstj</a>.</p> <p><strong>Call for Papers</strong><br>Dear colleagues,<br>IFSTJ is open access and peer-reviewed journal dealing with the advancement technology on food science and human nutrition. Publishing in online version of Indonesian Food Science and Technology Journal (IFSTJ) is <strong>free of charges</strong>. IFSTJ is published twice a year (July and December).&nbsp;The reviewers of this journal come from high qualify International academics from Australia, Malaysia, Thailand and Indonesia as well.&nbsp;<span style="text-decoration: underline;"><strong>A call for a new manuscripts is now open for Volume 4 no 1 December 2020, the submissions&nbsp;are welcome until 30 October 2020.</strong></span>&nbsp;The online version of the journal can be accessed at <a href="https://online-journal.unja.ac.id/index.php/ifstj">https://online-journal.unja.ac.id/index.php/ifstj</a>.&nbsp;</p> <p>For further information and correspondence, please contact the secretariate of Department of Agricultural Technology of Product (THP),&nbsp;Jambi University, Jl Tri Batra Kampus pondok meja KM 11 Mestong, Jambi, Poscode 36364 ; E-mail: ifstjjournal@gmail.com &nbsp;or addion_nizori@unja.ac.id</p> <p>&nbsp;</p> </div> en-US addion_nizori@unja.ac.id (Addion Nizori, PhD) ulyarti@unja.ac.id (Ulyarti, M.Sc) Fri, 31 Jul 2020 00:00:00 +0700 OJS 3.1.2.1 http://blogs.law.harvard.edu/tech/rss 60 Material Contact and Environmental Effects on Vitamin A Fortified Vegetable Frying Oil https://online-journal.unja.ac.id/ifstj/article/view/8584 <p><strong>Observations </strong><strong>about the impact of environmental parameters</strong><strong> and time</strong><strong>, </strong><strong>on fortified vegetable oil, </strong><strong>using typical commercial grade&nbsp;linear low density polyethylene </strong><strong>(</strong><strong>LLDPE</strong><strong>)</strong><strong> packaging during typical shelf-life conditions</strong><strong>, are minimal</strong><strong>. We&nbsp;tested </strong><strong>the </strong><strong>long-term </strong><strong>(12 months) </strong><strong>impact of temperature and illuminance (light: 100 to&nbsp;150 lux and darkness &lt;1 lux) on refined bleached deodorized palm olein&nbsp;(RBDPOL), fortified with vitamin A</strong><strong>, and without antioxidant</strong><strong>.&nbsp;Results showed degradation of fortified RBDPOL with 70 ppm vitamin A&nbsp;was &nbsp;approximately 19% at 18-22<sup>o</sup>C in Light, 18% at 18-22<sup>o</sup>C in Darkness,&nbsp;38% at 32-33<sup>o</sup>C in light and 24% 32-33<sup>o</sup>C in darkness. </strong><strong>A s</strong><strong>imilar trend was&nbsp;observed at 45 ppm vitamin A. </strong><strong>E</strong><strong>xposure </strong><strong>to both </strong><strong>heat and light impacted vitamin A degradation, but </strong><strong>was </strong><strong>primarily attributed to </strong><strong>prolonged exposure at elevated </strong><strong>temperature, irrespective of </strong><strong>the </strong><strong>packaging</strong><strong> material</strong><strong>. This&nbsp;</strong><strong>short study</strong> <strong>validates extensive research by </strong><strong>Silalahi et al., </strong><strong>(</strong><strong>2017</strong><strong>),</strong> <strong>doi:10.1111/ijfs.13462</strong><strong> on the </strong><strong>impact of </strong><strong>environmental </strong><strong>effects</strong> <strong>of fortified </strong><strong>vegetable </strong><strong>frying</strong><strong> oil</strong><strong>, </strong><strong>during</strong> <strong>extensive storage life </strong><strong>periods</strong><strong>. </strong></p> Sukmo Wening, Dewi Yuliyanti Andayani, Latifun Jayanti, Isti Christianti, Karyanto Mulyono, Paul Wassell Copyright (c) 2020 Indonesian Food Science & Technology Journal https://creativecommons.org/licenses/by/4.0/ https://online-journal.unja.ac.id/ifstj/article/view/8584 Fri, 31 Jul 2020 00:00:00 +0700 The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization https://online-journal.unja.ac.id/ifstj/article/view/10185 <p class="IJASEITAbtract"><span class="IJASEITAbstractHeadingChar"><span lang="EN-GB">Abstract</span></span><span lang="EN-GB">— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (<em>Clitoria ternatea</em>) 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 60<sup>o</sup>C for 12 hours. &nbsp;The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40<sup>o</sup>C, and 50<sup>o</sup>C). 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. </span></p> <p class="IJASEITAbtract"><span class="IJASEITAbstractHeadingChar"><span lang="EN-GB">&nbsp;</span></span></p> <p class="IJASEITAbtract"><span class="IJASEITAbstractHeadingChar"><span lang="EN-GB">Keywords</span></span><span lang="EN-GB">— anthocyanin; butterfly pea; co-crystallization; stability; sugar</span></p> Abdullah Muzi Marpaung, Michael Lee, Irvan Setiadi Kartawiria Copyright (c) 2020 Indonesian Food Science & Technology Journal https://creativecommons.org/licenses/by/4.0/ https://online-journal.unja.ac.id/ifstj/article/view/10185 Fri, 31 Jul 2020 00:00:00 +0700 The Variuous Packaging Effects of Loker Telun Berasap Chili Damage During Storage https://online-journal.unja.ac.id/ifstj/article/view/8763 <p><strong>General characteristics of fresh horticultural products like chili, is easily get damaged after harvest. The chili declining quality and loss after harvesting occur due to ongoing respiration process. Hence, the chilies become wither or rot. This damage happens due to physical, microbiological, and physiological influences. Physical damage and yield loss can be caused by packaging uses during storage. The study aimed to determine the effect of packaging use type for Locker Telun Berasap chillies on the weight loss and damage during storage. The treatments were the commonly community packaging use types which consists of: a) polyethylene plastic (PE), b) paper and c) banana leaf. Each treatment was performed two replications and stored at room temperature. Observation parameters during storage were weight loss, and physical, physiological, microbiological damages. The lowest weight loss percentage for 12 days’ storage by PE packaging was 45.5%. The total damage was 30% lower compared to paper and banana leaf packaging. Optimal freshness can be achieved until the 8th day of storage with physical damage only 1.03% on PE packaging. The results of the study showed that the dominant microbiological damage was found in the banana leaf packaging treatment.</strong></p> <p><strong><em><br></em> </strong></p> Eva Salvia, Lutfi Izhar, Desy Nofriati Copyright (c) 2020 Indonesian Food Science & Technology Journal https://creativecommons.org/licenses/by/4.0/ https://online-journal.unja.ac.id/ifstj/article/view/8763 Fri, 31 Jul 2020 22:42:50 +0700 Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations https://online-journal.unja.ac.id/ifstj/article/view/9498 <p><strong><em>Abstract</em></strong>— This research aims to provide edible film made from fish bone gelatin of Pangasius catfish mixed breadfruit starch with different formulations. The study was carried out through three stages including breadfruit starch isolation, edible films fabrication and analysis of physical properties of resulted edible film such as thickness, water vapor transmission, tensile strength and percent of elongation as well as moisture content. Edible films which were formulated from fish bone gelatin of Pangasius catfish by breadfruit starch addition have thickness values ranged of ​​0.084-0.123 mm, 6.08 - 16.77% of moisture content, water vapor transmission of 1.07 - 1.60 g/ m²/hour, tensile strength of 0.245 - 1.186 MPa, and percent of elongation around 70 - 87.14%. The edible films from gelatin of Pangasius catfish bone with breadfruit starch addition have physical characteristic which fulfill the standard requirements issued by Japanese Industrial Standard (JIS)</p> <p><strong><em>Keywords</em></strong>— edible film; biodegradable materials; fish gelatin;breadfruit starch; food packaging &nbsp;</p> <p>&nbsp;</p> Rian Adhi Santoso, Yoni Atma Copyright (c) 2020 Indonesian Food Science & Technology Journal https://creativecommons.org/licenses/by/4.0/ https://online-journal.unja.ac.id/ifstj/article/view/9498 Fri, 31 Jul 2020 22:46:29 +0700 Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators https://online-journal.unja.ac.id/ifstj/article/view/10178 <p><strong>Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there </strong><strong>was</strong><strong> found that ammonium molybdate [(NH<sub>4</sub>) 6Mo<sub>7</sub>O<sub>24</sub>.4H<sub>2</sub>O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H<sub>2</sub>O<sub>2</sub> and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in </strong><strong>cold</strong><strong> temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition </strong><strong>was</strong><strong> 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for </strong><strong>3 days</strong><strong> in temperature of 7<sup>o</sup>C before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application </strong><strong>in a pack of </strong><strong>avocados show</strong><strong>ed</strong><strong> a relationship between label color changes and fruit quality degradation. </strong><strong>The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7<sup>th</sup> to the 10<sup>th</sup> day the color of the label was still in the </strong><strong>same color as the day of 6<sup>th</sup></strong><strong>. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss</strong><strong> and</strong> <strong>hardness of fruit </strong><strong>texture</strong><strong>. </strong></p> Ade Iskandar, Indah Yuliasih, Endang Warsiki Copyright (c) 2020 Indonesian Food Science & Technology Journal https://creativecommons.org/licenses/by/4.0/ https://online-journal.unja.ac.id/ifstj/article/view/10178 Fri, 31 Jul 2020 22:51:17 +0700