Indonesian Food Research Articles

The Influence of Restaurant Attributes on Muslim Consumers Towards Subscribing Halal Restaurant in Comparison Study: Bogor and Kota Kinabalu

Halal certification does not only mean not only the food served halal but also the entire process must be halal as well. Therefore, Halal certification is important in the aspect of Indonesian and Malaysian food industry especially in the Halal Restaurant. This study objective is to understand the influence of Restaurant’s attribute Restaurant and extrinsic on consumer’s attitude and subscribing of the Halal Restaurant from Malaysian and Indonesian consumers. In addition, this study expecting the result comparison between Bogor and Kota Kinabalu respondent. This study used 200 respondents in total; each city received half of the targeted number of respondents. This study used quantitative method to reach respondents; they are Muslims who wanted to consume Halal food and beverages. The result shows that, among Muslims, we found the different perception towards subscribing Halal Restaurant , we considered that Bogor respondents only give attention in Restaurant service quality attributes when they are subscribing Halal Restaurant Meanwhile, this study found that Kota Kinabalu respondents are very consider about quality, value, and risk. The point of this result is even they are same religion; they still have different perspective and perception.

Peranan Kreativitas dan Inovasi Dalam Usaha Meningkatkan Volume Penjualan Pada Pondok ”Aroma Vegetarian

This research was conducted with the aim of describing the process of making food and drinks and serving food at the Palembang Aroma Vegetarian Pondok Restaurant located at Jalan Address. Lt. Abdul Rozak No. 62, Duku, Kec. Ilir Team. II, Palembang City. This study uses creativity and innovation of qualitative descriptive research in the form of exposure to data on the process of making and serving food menus at the Palembang Aroma Vegetarian Restaurant which were obtained from direct observation and secondary data from various sources. Collecting data using observational interviews and documentation of data analysis starting from descriptive qualitative. In the process of making and serving food at the Palembang vegetarian aroma cottage restaurant, the presentation of the food is very attractive and prepares a menu of Chinese food and Indonesian food equipped with fresh drinks. Pengumpulan data menggunakan wawancara observasi dan dokumentasi analisis data dimulai dari deskriptif kualitatif. Dalam proses pembuatan dan penyajian makanan resto pondok aroma vegetarian Palembang yang penyajian makanan nya sangat menarik serta menyiapkan menu makanan chinese dan makanan nusantara dilengkapi dengan minuman yang segar.

Dietary Patterns of 479 Indonesian Adults and Their Associations with Sodium and Potassium Intakes Estimated by Two 24-h Urine Collections.

The excess sodium (Na) intake and insufficient potassium (K) intake are frequently observed all over the world, including Indonesia. This study explored the dietary patterns of Indonesian people and evaluated their associations with Na and K intakes. Na and K intakes were assessed by repeated 24-h urine collection. The dietary patterns of the previous month were extracted by factor analysis using the Indonesian Food Frequency Questionnaire. The participants were community-dwelling Indonesian men and women (n = 479) aged 20 years and over. We identified four dietary patterns in each sex. After controlling for confounding factors, the high quantile of ‘Noodle, oil, and salty sea products’ pattern was associated with the high Na intake in both men and women (p = 0.02 and <0.001, respectively). The ‘Meat, vegetable, oil, and fruit’ pattern statistically significantly contributed to the high K intake in men (p = 0.04), but not in women (p = 0.26). The ‘Vegetable, non-oil, and milk’ pattern in men and ‘Meat, vegetable, and fruit’ pattern in women were associated with low Na:K ratios (p = 0.03 and 0.01, respectively). Neither ‘bread’ nor ‘fish’ appeared as a major determinant of any dietary patterns in this population. The ‘Noodle, oil, and salty sea products’ pattern should be avoided to reduce sodium intake.

The Challenges of Food Security Policy in Indonesia: Lesson Learned from Vietnam, India, and Japan

Food security is a fundamental issue for a country or state. In Indonesia, there are still many problems related to food, ranging from production to distribution problems. Indonesia's national food consumption is still dominated by grains, so its availability becomes important for the community. In this article, case studies on the availability and food security issues from three selected countries (Vietnam, India and Japan) are presented. Vietnam is one of the ASEAN members that has successfully built its food industries. Over the last thirty years, Vietnam has transformed from a food crisis country to a food-secure country. Meanwhile, India is a large and populous country that has built institutional systems in order to establish its national food policy. Other more advanced lessons are from Japan, which has developed its agriculture industry to achieve food security and sovereignty. Japan has successfully developed advanced technology in its agriculture and food industries. The technology is generated through synergy between the government, the private sector, and university, and reasonable to be implemented. Indonesia could learn important lessons from the three countries, particularly in building systems and institutions to manage food supplies (rice) and distribution channels. In addition, the Indonesian government should encourage the development of technology, such as to build data, improve the productivity and quality of the food, as well as the distribution system. By working on this, food policy making and implementation to achieve food security and sustainability will be effective and efficient.

Perancangan Media Promosi Desain Aplikasi Mobile Tentang Tepung Mocaf Pengganti Tepung Terigu Pada UMKM Arum Ayu Healthy Local Food

Micro, Small and Medium Enterprises (MSMEs) are a category of small-scale businesses that are believed to be able to contribute to the Indonesian economy. One of the most preferred MSME businesses, even by young people, is the culinary business. One of them is MSME Arum Ayu Healthy Local Food as a supplier of gluten-free cassava flour (mocaf flour) in Tangerang Banten, in addition to selling raw materials for mocaf flour, it also provides a variety of Indonesian food made from tuber flour (gluten-free). Mocaf flour is a modification of cassava flour with a fermentation technique so that the resulting product has characteristics similar to wheat flour, soft white and no cassava taste so that the viscosity is better. Not many people are familiar with mocaf flour and its benefits and this is an obstacle for Arum Ayu Healthy Local Food SMEs in distributing their products. Therefore, Arum Ayu Healthy Local Food SMEs in carrying out promotions using online media mobile applications, where mobile applications are made with a visual approach in order to provide education about mocaf flour and build partnerships to expand business networks through resellers or drop shippers.

Genetic diversity and growth responses of Indonesian tomato (Solanum lycopersicum L.) genotypes under lead stress.

Tomato (Solanum lycopersicum L.) is cultivated and consumed worldwide, including in Indonesia. It is used in the food, cosmetic, and pharmaceutical industries, due to its high content of carotenoid (lycopene) compounds that have antioxidant and anticancer activities. In Indonesia, although several cultivars of tomato are cultivated, including Opal, Permata, Mutiara, and Rewako, studies on their genetic information are limited. Unpredicted climate change as well as heavy metal contamination, especially Pb pollution, has threatened Indonesian food security. Therefore, our study aimed to analyze the genetic diversity of the four local tomatoes using random amplified polymorphic DNA (RAPD) markers and to determine the growth responses of several local tomato genotypes under Pb stress. In this study, morphological responses to Pb, including plant height and root length were observed. The RAPD analysis showed that Rewako and Permata were distinct, whereas Opal and Mutiara were closely related, possessing 81.8% similarity. Pb stress influenced plant height and root length in the four tomato genotypes, with each genotype exhibiting different morphological responses than others. However, the closely related Mutiara and Opal genotypes demonstrated similar responses to Pb stress to Permata and Rewako. Our study demonstrates that RAPD are sensitive and efficient for elucidating the genomic profile of the tomato genotypes. In addition, our results suggest that genetic variation among tomato genotypes might influence the morphological responses against Pb stress.

Indonesia's Food Security Challenges: How Food SOE Optimizes its Role?

The problem of food security has always been an important and urgent concern for Indonesia. The greater uncertainty in food production, greater price volatility, increased demand due to population growth and rising incomes, uncertain climate change, and natural disasters are still latent problems. Strategic, sustainable, and comprehensive efforts that can overcome these challenges must be immediately carried out to ensure the availability of sufficient and equitable food availability. This article reviews the role of Bulog as a state-owned enterprise (SOE) established to ensure the availability and security of domestic food. With the presence of Bulog, it is hoped that food availability will be maintained at any time and place at affordable prices, especially for low-income households. Comprehensive food and agriculture policies that can respond to future challenges must be followed up in the form of policy implications in each sector and the implications of various relevant institutions. The food security system must be created based on efficient food self-sufficiency and optimal levels of buffer stocks. For this reason, the government must provide adequate policy support so that food self-sufficiency can be realized and Bulog can function optimally.

Power Tiller Requirement for Cassava Cultivation at Estate Scale

Indonesia's food needs continue to increase along with population growth. Land development for supporting the cassava food estate is one of the priority programs of the central and regional governments. The purpose of this study was aimed at determining the need for power tiller for land management based on land area. This research was carried out at the planned location of the cassava plantation in Gunung Mas Regency, Central Kalimantan in 2020. The data on the land area planned was determined from a topographic map, while the tractor needs were obtained from the calculation of field capacity. The area of land suitable for cassava cultivation is 1227.57 ha which is divided into 25 blocks. The basis for the number of tractors as power tiller needed is determined from the time of tillage work so that it requires working capacity variables, including data on land area, work speed, and width of the plow implement. The plow studied in this study used 2, 3, 4, and 5 blades of disc plows. The need for a tractor with a 5-blade disc plow is 2 tractors that work fully and take turns cultivating an area of 1227.57 ha in the span of one cassava cultivation period (7-8 months). If the disc plow used is less than five blades, it will affect the working width of tillage, so the work time will be longer and the need for power tiller will increase. Keywords: Cassava, Disk Plow, Food Estate, Power Tiller, Tractor

Effects of Tempeh Probiotics on Elderly With Cognitive Impairment.

IntroductionOral consumption of probiotics can alter Gut Microbiota by causing changes in the production of probiotic derivatives. Therefore, by utilizing Gut-Brain-Axis (GBA), probiotics could provide an opportunity for central nervous system (CNS) modulation, including cognitive function. Tempeh is a traditional Indonesian food rich in probiotics and beneficial for cognitive function. However, the type of probiotics that play a role in cognitive improvement and the number of probiotics needed for the benefits of increasing cognitive function was unknown.MethodThis experimental study involved a total of 93 subjects, divided into 3 groups: A, B and C/control (n: 33, 32, and 28), who were provided with probiotic supplementation isolated from tempeh for 12 weeks intervention. Inclusion criteria were age > 60 years, and memory impairment with the third repetition value of Word List Memory Immediate Recall (WLMIR) < 7. Subjects with diabetes were excluded. Cognitive function examinations were carried out before and after treatment. The tempeh-derived probiotics were prepared trough several processes. Genomic isolation, detection of GABA-encoding genes, and species identification using the 16S-rRNA gene encoding were performed.ResultsThe probiotics isolate used in the intervention was identified as Limosilactobacillus fermentum. We assigned this isolate as L. fermentum A2.8. The presence of the gene encoding GABA was found on this isolate. There was an increase in the cognitive domains of memory, learning process, and verbal fluency (p < 0.05) in group A (probiotics at concentration of 108 CFU/mL). Memory function, visuospatial, and verbal fluency improved (p < 0.05) in group B (probiotics at concentration of 107 CFU/mL). Only an increase in the memory domain was observed in the control group. Improvement of the learning process occurred only in group A (p = 0.006).ConclusionAdministration of probiotics derived from L. fermentum A2.8 increased the cognitive domains of memory, language and visuospatial function. However, probiotic supplementation at a concentration of 108 CFU/mL was better in improving the learning process. This study succeeded in detecting Lactic Acid Bacterial isolates L. fermentum A2.8 that enclosed gene encoding glutamate decarboxylase (gad) which is involved in the synthesis of -aminobutyric acid (GABA), a neurotransmitter vital for cognitive function.

The opportunities and challenges of the halal food industry in Indonesia: some notes from Quranic and economic perspectives

With all the potential that Indonesia has, the halal industry should be optimised to build the economy and prosper people's lives. This study aims to look further at the opportunities and challenges of Indonesia's halal food and beverage industry. This study uses a descriptive-qualitative method with a phenomenological approach and SWOT analysis techniques. The results showed that Indonesia has excellent food and beverage industry opportunities. For example, Indonesia has high growth in the number of Muslims. The target market in Indonesia is enormous, public awareness of consuming halal food continues to increase, and technology development is rapid. The existence of e-commerce and media continues to grow. In terms of financing, there are many choices of alternative financing platforms and collaboration opportunities with Islamic banking and financial institutions. However, this opportunity has not been fully utilised. Indonesia still has to face various challenges from various sides, such as limited access to international markets, a lack of research on market movements, and the utilisation of information technology to develop this industry is still low. Meanwhile, the form of policies from the central and regional governments are still not aligned, and the bureaucracy for inter-sectoral cooperation is still relatively. By looking at the results of the positioning analysis through the SWOT technique, it is recommended that the Indonesian halal food industry implement a growth strategy through horizontal integration. In this position, the Indonesian halal food industry has an excellent opportunity to grow by developing the halal food and beverage industry.

Sustainable recyclate packaging in Indonesian food and beverage industry: a hybrid decision-making analysis in consumption stages

Sustainable recyclate packaging in Indonesian food and beverage industry: a hybrid decision-making analysis in consumption stages

Dynamics of industrial concentration and technical inefficiency in the Indonesian food and beverage industry

Dynamics of industrial concentration and technical inefficiency in the Indonesian food and beverage industry

Kromatografi Lapis Tipis (KLT): Pendekatan Pola Kromatogram Untuk Mengkonfirmasi Rhodamin B Pada Perona Pipi

Blusher is a decorative cosmetic whose purpose is to beautify the face and emphasize the shape of the cheekbones. Rhodamine B is a synthetic dye in the form of a crystalline powder which is prohibited from being used in cosmetics according to the regulation by Head of The Indonesian Food and Drug Administration No. 18 of 2015 concerning Technical Requirements for Cosmetic Materials, because they are dangerous if contact with the skin. The purpose of this study was to determine rhodamine B in blusher which is traded in Kandat Market, Kediri Regency. In this study, five samples were used, namely sample A, sample B, sample C, sample D, and sample E. The qualitative analysis method used was Thin Layer Chromatography (TLC). In this method, the eluent N-butanol:ethyl acetate:ammonia is used in the ratio (55: 20: 25). TLC results showed visually in pink color, then when viewed under UV light 254 nm was yellow fluorescence. From the five samples, the Rf value was 0.52; 0.56; 0.61; 0.52 and 0.57, while the average Rf of the standard solution of rhodamine was 2.1. So that from the five samples it can be seen that they do not contain rhodamine B dye.

Determination of coconut milk’s volume to produce rendang tuna

Rendang is one of traditional Indonesian food made from meat and coconut milk. Fish meat is infrequently used for the production of rendang. Tuna can be used as a suitable raw material in the production of rendang. This research aimed to determine the volume of coconut milk to produce a preferable rendang tuna by sensory and proximate analysis and analyze changes in chemical composition (fatty acids and cholesterol). Four volumes of coconut milk (150, 250, 350, and 450 mL) were used in 500 g piece of flesh. The 150 mL coconut milk treatment gave the best sensory values. The fatty acid composition of rendang tuna had an n-6:n-3 ratio of 5.27 and 262.36 mg/100 g of cholesterol component.

Identification of peptide biomarkers for halal gelatin using bioinformatics techniques

Gelatin, a partial hydrolysis result of animal collagen, has been commonly utilized in the Indonesian food industry, yet a strict regulation regarding the origin of gelatin is applied due to religious concerns. Therefore, a procedure that identify the origin of gelatin is required. The purpose of this research was to estimate peptide biomarkers using a bioinformatics approach that applicable to identify different gelatin sources by means of mass spectrometry. Collagen sequences from cattle, pigs, chickens, and fish were collected from the UniProt database. The sequences were in silico digested using trypsin in PeptideMass software. The resulting peptides were filtered following the criteria for mass spectrometry. Trypsin digestion produced a high number of specific peptides. Some of the specific peptides has been identified and it has potential to distinguish the animal derived gelatin.

Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Types of Flour

Petis is a sauce food product that is generally made of shrimp and has a savory taste. The vegetarian and vegan trend has grown in the society with the rising public awareness for health problems. The usage of enoki, button, and straw mushrooms as the main ingredient of petis have not explored yet. The preliminary stage analysed the glutamic acid content of 3 different type of mushroom, which are enoki, button, and straw mushroom. Three different types of flour, which are tapioca, rice, and wheat flour with three different concentrations were tested in stage I of main research. The physical and chemical properties vegan and shrimp petis were compared in stage II of the main research. The result showed that button mushroom was the best mushroom used to make vegan petis with the highest glutamic acid content (2.55 ± 0.01%). The best formula for vegan petis was button mushroom with 3% of rice flour. Vegan petis met the requirement for ash content and salt content of SNI but fails to meet the moisture content and protein content requirements. The best vegan petis had a similar amino acid profile with shrimp petis. Therefore, it can be concluded that vegan petis was an alternative vegan seasoning for traditional Indonesian food.

Organizational Capability, Market Perspective, and Green Innovation Adoption: Insight From Indonesian Food Processing Small and Medium-Sized Enterprises

The adoption of green innovation is urgent for small- and medium-sized enterprises (SMEs) in the food processing industry to reduce pollution, because the large number of food processing SMEs will contribute more to environmental waste. Nevertheless, SMEs face additional obstacles in adopting innovation compared with large enterprises. This study aims to develop a green innovation adoption model for food processing SMEs to overcome the abovementioned problem and assess the effect of the model on performance. The model consists of two components, namely, organizational capability perspective and market perspective. A total of 245 respondents, who were owners or managers in their respective SMEs, were selected. Data were analyzed using structural equation modeling. The results demonstrate that pro-green leaders, green human capital, and green market orientation significantly influence green innovation adoption, which are, in turn, influenced by absorptive capacity. Furthermore, green innovation adoption and green market orientation significantly influence marketing performance. This finding is important in helping owners of food processing SMEs in formulating strategies for adopting green innovation.

Faktor–Faktor yang Mempengaruhi Pendapatan Usahatani Padi dan Kontribusinya terhadap Pendapatan Rumah Tangga di Pliken

The agricultural sector, especially rice farming, has a very important role for the Indonesian population. In addition, related to the issue of Indonesian food security, the sector also has a very large influence on the community because most of the Indonesian population earns income from the agricultural sector and not a few who depend on the sector for their livelihood. The purpose of this study were to analyze the effect of age, education level, farming experience, land area, and harvesting system on rice farming income measure the contribution of rice farming income to household income, and measure the living feasibility of farmers by comparing the income of rice farming with the UMK. The data collection technique is using the interview method based on a questionnaire while the analysis technique uses multiple linear regression. The result of this research is that the variables of education, land area and harvesting system have an effect on rice farming income, while the variables of age and farming experience have no effect. Average contribution of rice farming income to household income is still low. Farmers are included in the category of not living properly because their income from rice farming is still below the UMK.

Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas

&#x0D; Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by species breed and processing method. Volatilomics is a method used to ensure the authenticity of meat products through the detection, characterization, and quantification of all volatile metabolites in biological systems. This study aims to evaluate volatile profiles in beef, chicken, pork satay, and their mixtures. The volatile components of satay were extracted using the solid-phase micro extraction (SPME) method and analyzed using gas chromatography-mass spectrometry (GC-MS) instrument. Data were analyzed by multivariate principles component analysis (PCA). Beef, chicken, and pork satays were identified as having 104,134, and 112 volatile compounds, respectively. Nonanal was a volatile compound with the highest intensity in beef satay samples, benzaldehyde in chicken satay, and cyclohexanol in pork satay. Volatile components of satay with different types of meat showed good separation using the PCA model. Beef, chicken, and pork satays are grouped separately. Mixed-meat satay containing pork was grouped next to the pork satay. Volatilomic analysis identified a hexanal compound was potential to be used as a marker to distinguish between pork and other meat satays in halal authentication process.&#x0D; &#x0D; Keywords: beef, chicken, halal, pork, volatilomics

Construction of Food Law Based on Rights Approach to Realize the Right to Food

Countries ratified the International Covenant On Economic, Social and Cultural Rights (ICESCR) have obligation to implementitation in national level. The purpose of this study is to construct a national food law based on a rights approach realize the right to adequate of food. The importance of this research is because Indonesian national food law is not in accordance with the standards and norms contained in the ICESCR. The research method used is normative legal research using a statutory approach, a philosophical approach and a conceptual approach. The research findings, firstly, the Indonesian national food law is oriented towards the food security paradigm so that it does not regulate rights and obligations in fulfilling the right to food. Second, the formation of a national food law in the future must emphasize the rights of the community and the obligations of the state in fulfilling the right to food, as well as special treatment for food vulnerable groups. Recommendation, the need for the Indonesian government to establish a Food Sovereignty Law in order to realize the right to adequate and adequate food.