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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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Indonesian Food and Nutrition Progress
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 0854-6177 - ISSN (Online) 2597-9388
Published by Universitas Gadjah Mada Homepage  [48 journals]
  • Fruit Quality Evaluation in The Maturation Process of Blueberries Using
           Image Processing

    • Authors: Aryanis Mutia Zahra, Tadashi Chosa, Seishu Tojo
      Pages: 41 - 49
      Abstract: Blueberries' quality does not change uniformly during ripeness. Blueberries should be harvested fully ripened at the post-climacteric stage with an excellent indicator including consistent color, taste, and ease of removal from plant as excellent indicators. Therefore, the blueberries are not harvested until it has the desired blue color. The reliance on human perception on the fruit's taste and appearance might cause inconsistency and inaccurate judgment of the fruit maturation. This study aimed to develop an image processing algorithm capable of classifying blueberry maturity stages. The Bluecrop Northern highbush blueberry was harvested at five different stages of maturity based on visual grading of the fruit color (green, green-red, red, red-blue, and blue) from various fruit positions on the tree. Image processing with discriminant analysis accurately classified maturity stages at 98.3% accuracy. The image quality attributes of blueberries changed significantly at different maturity stages. Overall, most image quality attributes correlated strongly with well-performed blueberry physicochemical properties. This study showed that image processing during the blueberry maturation process could be a reliable and comprehensible method for estimating changes in color, shape, weight, and ultimately changes in specific physicochemical properties. This study also provided a practical evaluation of the maturity stages and physicochemical properties, which were predicted using image processing.
      PubDate: 2022-04-14
      DOI: 10.22146/ifnp.63897
      Issue No: Vol. 18, No. 2 (2022)
       
  • Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla
           speciosa) and Its Stability at Different Temperatures and Heating
           Durations

    • Authors: Rizki Bhakti Pertiwi, Umar Hafidz Asy'ari Hasbullah, Arief Rakhman Affandi
      Pages: 50 - 59
      Abstract: Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.
      PubDate: 2022-04-14
      DOI: 10.22146/ifnp.65771
      Issue No: Vol. 18, No. 2 (2022)
       
  • Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based
           Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)

    • Authors: Brigitta Laksmi Paramita, Latif Sahubawa, Susana Endah Ratnawati
      Pages: 60 - 66
      Abstract: Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use of catfish bone flour as a calcium source in dried noodles, its effects on physicochemical and sensory evaluation of dried noodles, and the contribution of calcium-enriched dried noodles to the Indonesian Recommended Dietary Allowance (RDA) of calcium. The physicochemical properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, and extensibility) and sensory evaluation of dried noodles enriched with catfish bone flour in several variations (0%, 2%, 4%, 6%, 8%, and 10%) were investigated. Catfish bone flour significantly increased protein, fat, calcium, and phosphor content yet significantly decreased the moisture content, cooking loss, extensibility, and consumer acceptance (appearance and taste) of dried noodles. Dried noodles enriched with catfish bone flour had a calcium-phosphor ratio of 1:2 to 2:1. Dried noodles with the catfish bone flour level of 2% seemed to be the most efficient formulation with the Indonesian RDA contribution of 45.8% in serving size of 70g.
      PubDate: 2022-04-14
      DOI: 10.22146/ifnp.68032
      Issue No: Vol. 18, No. 2 (2022)
       
 
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