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KARAKTERISASI RASA GURIH PADA BEBERAPA PRODUK PANGAN (Characterisation of ‘Gurih’ Taste of Several Food Products) Lula Nadia; Anton Apriyantono; Winiati Puji Rahayu
Jurnal Matematika Sains dan Teknologi Vol. 5 No. 2 (2004)
Publisher : LPPM Universitas Terbuka

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The aim of this research was to find the sensory characteristic of ‘gurih’ taste of some food models. Several steps were used to determine: (1) People perception of ‘gurih’, (2) Food ingredients which influence ‘gurih’ taste intensity, and (3) The difference between ‘gurih’ and umami taste. From 1500, 908 questionnaires were returned with complete answer by the participants. Meat, peanut and cheese were chosen as being ‘gurih’ food by 97% of participants. They also perceived that ‘gurih’ taste present in food actually by the contribution of several food ingredients mainly protein, fat, and salt. Use of oil was preferred by 100% of the participants as a type of cooking which could build ‘gurih’ taste in food. Based on participants choice of ‘gurih’ food, meat, peanut and cheese were used as food models. Meat model was made by using hydrolyzed vegetable protein (HVP), chicken fat, and chicken flavor (22.0 : 6.2 : 0.5), peanut model was made by using HVP, peanut oil, corn starch, and carboxy methyl cellulose (27.5 : 42.5 : 20.0 : 2.8); and cheese model was made by using skim milk, milk fat, salt, and cheese flavor (27.5 : 18.0 : 3.2 : 0.5). Using Omission Test for each compound of food model ingredient and t-test to compare the ‘gurih’ level of meat or peanut model, it was found that omitting HVP, salt and chicken fat or peanut oil gave significant lower level of ‘gurih’ of the models than the complete one (p < 0.01). The same result was also found in cheese model, where omitting skim milk, milk fat or salt gave significant lower level of ‘gurih’ of the model than the complete one. It was also found that the omission of protein-rich ingredient (HVP or skim milk) and salt gave significantly lower level of ‘gurih’ taste than the omission of chicken fat, milk fat or peanut oil (p < 0.01). Using the concentration which give 10% stimulus, the intensity of ‘gurih’ taste of food models (0.5% w/v for meat, 0.1% w/v for peanut, and 1% w/v for cheese) was significantly higher than umamis’ models (0.06% w/v for MSG, 0.03 : 0.17 w/v for MSG + salt, 0.03 : 0.17 : 0.11 w/v) (p < 0.01) and was the same with umamis’ models MSG + salt + oil or fat. This finding indicates that the addition of fat was importance to make ‘gurih’ taste to the both model. Meanwhile, there were no research was found that tells the influence of fat on umami taste. In conclusion, ‘gurih’ taste could be found mainly in meat, peanut, and cheese. ‘Gurih’ taste intensity was influenced by several food ingredients. The presence of ‘gurih’ taste was easy to be recognized in food models and the addition of fat in the model make ‘gurih’ taste probably has different taste from umami.

Characterization of B-glukosidase Enzyme from Vanilla Bean Dwi Setyaningsih; Maggy T Soehartono; Anton Apriyantono; Ika Mariska
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis. Key words : Vanilla planifolia, B-glucosidase

Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant Dedin F R; Dedi Fardiaz; Anton Apriyantono; Nuri Andarwulan
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is a complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins) are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT). Oils were oxidized at 1100C and analyzed by the rancimat method and TBA determination. The high molecular compounds (MW ?100 kDa) of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index being 2.43. Characteristic of the UV-Vis absorption was 360 Ã¢â‚¬â€œ 406 nm and the IR spectra indicated the presence of Ã¢â‚¬â€œOH...O groups of ?-diketon or combinated C=R=R groups. Key words : Antioxidative activity, fractionation, melanoidin, Maillard reactions

Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt Suryono .; Adi Sudono; Mirnawati Sudarwanto; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt. Keywords : Bifidobacteria, L. bulgaricus, S. thermophilus, flavor of yoghurt

Modification of Acylation and Succinylation of Tapioca Starch Rini Hustiany; Dedi Fardiaz; Anton Apriyantono; Nun .
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Modified starch is one of ingredients commonly used in food processing for coating and flavor encapsulation. This component can be made by modifying the structure of native starch either through chemical or enzymatic reaction. This research was aimed to chemically modify tapioca starch into a modified starch with improved coating characteristic. The tapioca starch was first hydrolyzed to a hydrolyzate with dextrose equivalent of 9.1, Both tapioca starch and hydrolyzate were further acylated with stearic acid and propiooic acid and succinylated with succinic acid. The concentrations of acids used for acylation and succinylation were 2,44. 4.76 and 9.09%. The modified starches were analyzed for their yield and moisture content, the degree of substitution, functional groups, crystalline structure polarization, gelatinization properties and viscosity. The moisture content of the modified starches was 1.52-3.32% and the yield was 87.45-95.43%. The hydroxyl group substitution into acyl and succinyl groups was low, i.e 0.03-0.04 and 0.05-0.08 respectively. The result show that methyl. methylene and CO carbonyl groups were formed in the modified starches. The crystalline structure of the modified starches was broken. This revealed that the peak 22.620 was widen and the doublet were disappearing on peak 16.850 and 17.990 Birefringence of the acylated and succinylated starch changed significantly and disappeared in the case of acylated and succinytatod hydrolizate. The initial and optimum gelatinization temperature of acylated and succinylated starch were 57.6-64.200 and 68.62-9i4Ã¢â‚¬â„¢C respectively, and the maximum viscosity was 14-714 Brabender Unit. No initial and optimum geletanization temperature nor maximum viscosity was found in acylated and succinylated hydrolyzate. Based on our finding it is suggested that acylation (9,09%) and succinylatim (4.76%) of tapioca starch can be used to modify the starch into a product with better coating characteristic.,br> Key words : tapioca starch, modified starch, hydrolyzed starch. acylation, succinylation

Spectroscopic Characteristics of Antibacterial Component of Atung (Parinarium glaberrimum Hassk) Seeds Murhadi .; Soewarno T S; Betty S.L Jennie; Anton Apriyantono; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), followed by isolate-6 (69%), isolate-7 (66%), and isolate-12 (66%) respectively; while the other isolates only had 50% of purity. The UV-Visible spectrophotometer analysis on the isolate-9, showed that the λmax (in methanol) were at 213 and 269 nm. From IR spectrum of the isolate, no more information can be obtained except the presence of C-H stretching. Furthermore, the MS spectrum showed that the fragment ion series of 44 (100%), 57, 69, 83, 97, 115, maybe predicted as aliphatic amine compounds. Key word : Relative purity, methanol, C-H Stretching, fragment ion series, aliphatic amine compounds.

Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia) Anton Apriyantono; Bakti Kumara
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS). Character impact odorants of the fruits were systematically characterized by aroma extract dilution analysis (AEDA) with GC-Olfactometry (GC-O). A total of 75 compounds were identified, including 28 esters, 11 alcohols, 10 aldehydes, 1 acetal, 10 ketones, 4 lactones, 1 heterocyclic, 4 aliphatic hydrocarbons, 1 furan and 5 acids. However, only 44 volatiles were detected by GC-O. Among these, compounds with the most impact were ethyl butyrate (fruity, sweet, banan-like)and methyl butyrate (fruit, sour) with a flavor dilution factor of 256 and 64, respectively. Based on AEDA results, butyric acid, 3-mathyl valeric acid, 1-octen-3-ol, pentyl isobutyrate, 2-ethyl hexanoic acid, ethyl octanoate, gamma-decalactone, 2,3-pentanedione, 3-octanone, 5-methyl-3-heptanone, 9-methyl-5-undecene and (E)-2-hexenyl butyrate seem to contribute to kawista fruit flavor. Key words : Character impact compounds, GC-MS, GC-Olfactometry, AEDA, Feronia limonia

Change Volatile Components During Soy Sauce Fermentation Anton Apriyantono; Gono Dewi Yulianawati
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15), alcohol (15), aldehyde (14), ester (14), ketone (9), benzene derivative (11), fatty acid (9), furan (5), terpenoid (18), pyrazine (3), thiazole (1), pyridine (1) and sulfur containing compound (2). Concentration of compounds found in almost all fermentation steps, such as hexanal and benzaldehyde did. These compounds may be derived from raw soybean, since they were all present in raw soybean and their concentration did not change during fermentation. Concentration of palmitic acid and benzeneacetaldehyde, in general, increased during all fermentation steps. They are probably derived from lipid degradation or microorganism activities. Concentrations of some fatty acids, esters and hydrocarbons, such as linoleic acid, methyl palmitate and heptadecane increased during salt fermentation only. Concentration of some other compounds, such as 2,4 decadienal decreased or undetected during fermentation. The absence of some volatile compounds, e.g. (E)-nerolidol and (E,E)-famesol in boiled soybean which were previously present in raw soybean may be due to evaporation of these compounds during boiling. Some volatile compounds such as, methyl heptadecanoate and few aromatic alcohols are likely derived from Aspergillus sojae, since these compounds were identified only in 0 day koji. Key Word : Soy sauce, volatile component, fermentation.

Brief Review on: Physical, Chemical and Functional Properties of Dammar Noryawati Mulyono; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Dammar is one of Indonesian forestry products which is abundant. It has unique physical, chemical and functional properties. The important physical properties of dammar include its solubility in some organic solvents, softening temperature, viscosity and its absorbance. The important chemical properties reviewed here include its properties as resin, composition of terpenoid compounds present in dammar, and essential oil yielded from distillation of fresh dammar. Physical and chemical properties of dammar need to be studied further in order to optimize its functional properties. So far, dammar is widely used as weighting agent and source of essential oil. However, now, some species of dammar are being explored and developed for sal flour, fat source, triacylglycerol substituent for cocoa butter and wood preservatives. Key words: Resin, terpenoid, essential oil, weighting agent.

National and International Regulations Regarding Shelf Life of Food Products M Arpah; Rizal Syarief; Joko Hermanianto; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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This paper discusses legal aspects of open dating system of food products in Indonesia, European Union and USA. The Codex Alimentarius Commision (CAC) regulation of the open dating system i.e. mandatory labelling of prepacked foods as stated in codex general standard for the labelling of prepacked foods is also highlighted. The regulations vary on a statutory authority basis from voluntary dating of all prepacked foods to mandatory open dating legislations. Since 1999, however, the presence or absence of a date has legal implications under Indonesian statutory authority. Key words: Kadaluwarsa, voluntary, mandatory.

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