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Endang Warsiki dan Citra Dewi Wahyono Putri (E-Jurnal Agro-Industri Indonesia)
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, IPB, Kampus IPB Darmaga, Jl. Lingkar Akademik, Bogor, Jawa Barat, 16680, Indonesia
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PERUBAHAN MUTU DAN UMUR SIMPAN SUP DAUN TORBANGUN (Colues amboinicus Lour) DALAM KEMASAN Endang Warsiki; M. Rizal Damanik
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.236 KB) | DOI: 10.25182/jgp.2012.7.1.8-11

Abstract

Torbangun leaves soup is one of the traditional diets commonly consumed by lactating mothers among the Batak society. The soup is believed to increase breast milk production and helps recovery process after the mother giving birth. Unfortunately, until now the soup is only served directly after cooking thereby limits its usefulness. Given the potential of the soup is quite important, the preservation of the cooked soup needs to be done so that the soup can be consumed at anytimeany time. This study aims to determine the shelf life of torbangun soup in a variety of packaging and at various storage temperatures. The soup is stored at three different temperatures (3-5oC, 10-12oC and 27-30oC) and in 3 types of packaging namely polyethylene terephthalate (PET), polypropylene (PP) and cans. Changes in product quality during storage are analyzed and estimated the shelf life of products. The results show that the soup stored at the 3-5oC and 10-12oC has longer shelf life compared to 27-30oC (day 8 vs day 3). In addition, the cans are the best packing among other packaging materials.Key words: torbangun leaf, Coleus amboinicus Lour, soup, shelf lifeABSTRAKSup daun Torbangun torbangun adalah salah satu makanan tradisional yang biasa dikonsumsi oleh ibu menyusuidi kalangan masyarakat Batak. Sup ini diyakini dapat meningkatkan produksi ASI dan membantu proses pemulihan setelah ibu melahirkan. Sayangnya, sampai saat ini sup daun torbangun hanya disajikan langsung setelah dimasak sehingga membatasi kegunaannya. Mengingat potensi sup ini cukup penting, penggunaan bahan pengawet pada sup matang perlu dilakukan agar sup ini dapat dikonsumsi kapan saja. Penelitian ini bertujuan untuk menentukan umur simpan sup torbangun dalam berbagai kemasan dan pada berbagai suhu penyimpanan. Pada penelitian ini sup disimpan pada tiga suhu berbeda (3-5oC, 10-12oC dan 27-30oC) dan di simpan dalam tiga jenis kemasan yaitu polietilen tereftalat (PET), polypropylene (PP) dan kaleng. Perubahan kualitas produk selama penyimpanan dianalisis dan dilakukan perkiraan umur simpan produk. Hasil penelitian menunjukkan bahwa sup yang disimpan pada suhu 3-5oC dan 10-12oC memiliki umur simpan lebih lama diban- dingkan dengan sup yang disimpan pada suhu 27-30oC (8 hari vs 3 hari). Selain itu kaleng adalah kemasan terbaik di antara bahan kemasan lainnya.
PEMBUATAN SOYGHURT SINBIOTIK SEBAGAI MAKANAN FUNGSIONAL DENGAN PENAMBAHAN KULTUR CAMPURAN Streptococus thermophillus, Lactobacillus bulgaricus DAN Lactobacillus acidophilus Addion Nizori, Viny Suwita, Surhaini, Mursalin, Melisa, Titi Candra Sunarti, dan Endang Warsiki
Jurnal Teknologi Industri Pertanian Vol. 18 No. 1 (2008): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACTThe objective of this research was to study the effect of L. acidophillus concentration on fermented soymilk quality. The experiment used a completely random design with L. acidophillus concentration as a treatment. Three levels of L. acidophillus concentration as probiotic bacteria, i.e.: 1, 2, and 3 % (w/w) were used in this research as addition of yoghurt bacterial culture (S. thermophilus and L. bulgaricus). A control is done for yoghurt without L. acidophilus addition. The result showed that the level of L. acidophillus concentration has a significant effect on pH, lactic acid content and sensory analysis (overall performance acceptability). The best treatment is 3% of L. acidophillus with the product properties of pH 4,45, lactic acid content 0,75%, solid content 11,20% and water content 88,80%.Keywords : probiotics, synbiotics, soymilk and L. Acidophilus
PHYSICAL-MECHANICAL PROPERTIES AND PERMEABILITY EVALUATION OF CHITOSAN FILM Endang Warsiki, Juanda Sianturi dan Titi Candra Sunarti
Jurnal Teknologi Industri Pertanian Vol. 21 No. 3 (2011): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACTThe aim of this study was to compare the physical-mechanical properties between the packaging film made from chitosan with the garlic extract and the conventional packaging of polypropilene (PP). Garlic extract addition  in this film  resulted  higher thickness and elongation at break compared to the film without garlic extract. However, the film has less strength than others. The results also showed that the properties of break of films based on chitosan were better than those of the commercial film. However, in some other properties, i.e. strength and water vapour  transmission rate, PP was still superior than chitosan film. The chitosan film could  be easily sealed as good  as PP. That means that some part of the films properties is comparable to PP. So far, chitosan film resulted from this study had good prospect as a material to substitute conventional packaging material, such as PP. In addition, the effect of the drawback in permeability could be reduced by adding inert gases or sealing the product in vacuum condition or putting it as secondary or tertiary packaging.Keywords:  packaging film, chitosan, garlic extract, polypropylene
PENILAIAN DAUR HIDUP BOTOL GELAS PADA PRODUK MINUMAN TEH Mohammad Yani, Endang Warsiki, dan Noviana Wulandari TIP
Jurnal Teknologi Industri Pertanian Vol. 24 No. 2 (2014): Jurnal Teknologi Industry Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACT   Glass bottle is used as packaging for beverage product  to keep its quality.  The objectives of this study were life cycle assessment (LCA) of glass bottle, environmental impact assessment, and recycling cost analysis. The research was started from inventory analysis of glass bottle production, tea beverage industry, and recycling of glass waste, and data processing.  The life cycle of  glass bottle was observed as cycling from glass bottle production, tea beverage industry, consumer, cullet recycling, and come back to glass bottle production.  The inventory analysis was observed at all steps. The glass bottle production occurred from mixing materials, melting, moulding, and cooling. The tea beverage industry operates glass bottle washing, filling, packing, and distributing to consumer.  The glass bottle can be refilled up to 20 times. The glass recycling was started from collection, separation, size reduction to cullet, washing and drying. The cullet was added about 40%-60% of total raw materials for production of new glass bottle. The glass bottle production and recycling cullet caused environmental impact. The environmental impact assessment of bottle glass production indicated that effluent of wastewater and  ambient air quality passed to  standard regulation limit, in exception of total particulate matter and sulfur dioxide. The cullet recycling process produced water pollution to surface water.  The glass bottle production produced air pollution.  The recycling and production of glass bottle need high cost, caused by raw materials and a lot of energy requirement for washing, melting silica and cullet, so the glass bottle price was relatively more expensive. Keyword:  life cycle assessment, glass bottle, inventory analysis, recycle, environmental impact assessment, cost analysis
EVALUASI TOKSISITAS, AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN KOMPONEN BIOAKTIF ROSELA DENGAN VARIASI JENIS PELARUT Ike Sitoresmi M Purbowati, Khaswar Syamsu, Endang Warsiki, Herastuti Sri Rukmini
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

The toxicity, antibacterial and antioxidant activity of Hibiscus sabdariffa extract was investigated in thisstudy. Extraction was carried out using 70%ethanol, ethyl acetate, and hexane. Qualitative method was used todetermine the phytochemical calyx content, Brine Shrimp Lethality for toxicity test, antibacterial test was doneagainst Staphylococcus aureus and Escherichia coli were using disc diffusion method. Total antioxidant activitydetermination by the ferric thiocyanate method. The results showed that bioactive compounds in roselle calyxwere flavonoid, phenolic, tannin, alkaloid, and steroid. Seventy percent ethanol could extract higher phenolic(19.45 + 0.32 mg/g) compared to ethyl acetate and hexane, which were only extract 7.51 + 0.49 mg/g and 2.73+0.31 mg/g respectively, therefore 70% ethanol more effective compared to the other solvent. The 70% ethanolextract showed the highest activity (510.613μg/mL) compare to ethyl acetate (1241.983μg/mL) and hexane(1718.446μg/mL) respectively. Seventy percent ethanol and ethyl acetate extract also had antibacterial activity.Inhibition zone against Staphylococcus aureus 7.7 + 2.01 mm and 7.53 + 2.19 mm and against Escherichia coli13.28 + 3.30 mm, 12.35 + 3.13 mm respectively. There was no inhibitory zone for crude hexane extract. Theantioxidant activity of 70% ethanol (439.3270 μL/mL) higher than hexane (587.916μL/mL) and ethyl acetate(481.392 μL/mL).Keywords: antioxidant activity, antibacterial activity, Hibiscus sabdariffa, toxicity,
OPTIMIZATION OF PHENOLS EXTRACTION FROM ROSELLE (Hibiscus sabdariffa) BY MICROWAVE ASSISTED EXTRACTION AS ANTIBACTERIAL AND ANTIOXIDANT AGENTS Ike Sitoresmi M Purbowati,Khaswar Syamsu ,Endang Warsiki, Herastuti Sri R
Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Kelopak bunga rosela merupakan sumber potensial senyawa phenolik. Untuk mendapatkan senyawa bioaktif tersebut digunakan metode ekstraksi berbantu gelombang mikro yaitu ekstraksi menggunakan alat microwave skala rumah tangga.  Response Surface Method digunakan untuk menentukan kondisi optimum variabel ekstraksi, yaitu daya gelombang mikro, konsentrasi etanol dan lama waktu ekstraksi.  Kondisi optimum proses ekstraksi yaitu pada daya gelombang mikro 250 Watt, konsentrasi etanol 78,36% dengan lama waktu 4,91 menit.  Hasil verifikasi penelitian total phenol yang diperoleh pada kondisi optimum adalah 23,77 + 0,25 mg/g, lebih rendah dari estimasi optimasi proses, yaitu 24,61 mg/g. Kandungan anthosianin, vitamin C dan rendemen MAE berturut turut 14,80 + 0,08;  10,74 + 0,14 mg/g dan 22,09 + 3,3%.  Aktivitas antioksidan ditunjukkan dengan zona hambat yang terbentuk 12,6 + 0,6 mm terhadap E. coli dan 11,6 + 0,3 mm terhadap S. aureus. Aktivitas antioksidan  ditunjukkan dengan nilai IC50 202,47 µL/mLKeywords: microwave assisted extraction, Phenols, rosella, response surface method
KINERJA LABEL UNTUK MEMPREDIKSI UMUR SIMPAN PEMPEK PADA BERBAGAI KONDISI PENYIMPANAN Melati Pratama, Endang Warsiki, dan Liesbetini Haditjaroko
Jurnal Teknologi Industri Pertanian Vol. 26 No. 3 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Pempek is food that contains 18.26% protein. It is a very good medium to bacteria growth mainlyStaphylococcus aureus. The deterioration of pempek during storage due to S. aureus could be detected by thecolour change of phenol red indicator. It was made in the label form and it was attached in the inside of plasticpackaging. The treatments was treated by the conditions of the packaging (non vacuumed, vacuumed), thetemperature of storage (5-10oC for cold temperature, 30-32oC for room temperature). The result showed theconditions of packaging did not affect the change of label colour, while temperature storage affected it. Thechange of label colour was from red to yellow. The colour change of label in two conditions package (nonvacuumed and vacuumed) were stored at room temperature for time storage of 8th hours, while at coldtemperature for time storage of 24th hours. The colour change of label to yellow was showed by increasing ofohue on the label. The increase was caused by increasing acidity of the label due to S. aureus growth. Thedecreasing of pH label from 7.43 to 7.33. Amount of S. aureus on the label and pempek increased from 0 to0.19×103 cfu/g and from 0.03 to 0.54×103 cfu/g.Keywords: phenol red indicator label, S.aureus, pempek
MEDIA BERINDIKATOR WARNA SEBAGAI PENDETEKSI Salmonella typhimurium Endang Warsiki, Mulyorini Rahayuningsih, dan Roseiga Retno Anggarani
Jurnal Teknologi Industri Pertanian Vol. 26 No. 3 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Smart label is a label which could inform the quality and provide safety assurance of the food product.In this research, the label was produced from colored media and purposed to detect the growth of Salmonella.typhimurium. This bacterium is a pathogenic bacterium that causes salmonellasis disease with symptoms ofpoisoning type of infection. This bacterium is commonly appear in the fresh meat and meat product. The rapiddetection of this bacterium would assure the freshness and safety of the meat. This research was aimed toproduce the media based in color changing for rapid detection of the presence of S. typhimurium. The mediaindicator was produced from 2% (w/v) agar powder, 0.5% (w/v) tapioca starch, 1% (w/v) glycerol and 1% (w/v)selective media and then dissolved into distilled water until 100 mL solution. Four kind of selective medias wereused, i.e. Xylose Lysine Deoxychoalate agar (XLD), Hektoen Enteric Agar (HEA), Salmonella Shigela Agar(SSA) and Bismuth Salt Agar (BSA). XLD media was found to be a very sensitive media to the S. typhimuriumgrowth and presented a transparent color change to pink color that can be seen visually. The concentrationrange of 1-1.5% (w/v) of XLD was the best to develop the media. On the other hand, BSA and SSA media wasnotsensitiveon the S. typhimurium. Furthermore, another enrichment media of Brain Heart Infussion (BHI) withphenol red indicator has resulted in the rapid detection of 24 h after incubation compare to media without BHIin the same time. This media indicator gave in changing color from red to yellow.Keywords: media indicator, selective media, color changing, S. typhimurium
SINTESIS FOAMING AGENT ASAM LAURAT SAWIT DAN KARAKTERISTIK SIFAT FISIKOKIMIA Jihan Pradesi, Erliza Hambali dan Endang Warsiki
Jurnal Teknologi Industri Pertanian Vol. 27 No. 3 (2017): Jurnal Teknologi industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Synthesis of foaming agent was conducted by reacting fatty acid of vegetable oil and alkaline. In this study, the selected fatty acid consisted of palm oil as raw material; with NaOH and KOH as alkali materials. The factor observed was molar ratio of reactant added into reactor. This research was aimed to determine the best molar ratio to produce foaming agent from lauric acid, to know its physico-chemical propertie,; and to obtain the foaming agent performance. Statistical analysis result indicated that the alkali type and molar ratio exhibited significant influence on pH, viscosity, density, surface tension, contact angle, interfacial tension, foamstability, and emulsion stability. The best ratio was by 1 mol of lauric acid and 0.5 mol of KOH 30% w/w with  characteristics as followed test was performed at room temperature for 24 h, pH of 9.88, density of 0.9959 g/cm3, viscosity of 1.85 cP, surface tension of 3.14 dyne/cm, interfacial tension of 8.39 dyne/cm, and contact angle of 18.28o in the 10th minute (with initial angle of 73.99o). Foam and emulsion stability test were carried out and indicated that Na–laurate foaming agent showed higher performance than K–laurate.Keywords: alkali, foaming agent, lauric acid, palm oil
REKAYASA PRODUKSI INDIKATOR OKSIGEN SEBAGAI PENDETEKSI KEBOCORAN KEMASAN Fitri Muslimah, Endang Warsiki dan Ika Amalia Kartika
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Handling improper packaging can lead to decrease the quality of product. This can be caused by a leakage in the packaging so that the gas and water enter the packaging.Efforts are made to inform early of the leaking by attaching the package with indicator which called leakage indicator. The aims of this research were to formulate, characterize and examine the performance of leakage indicator. The factors investigated were the effect of the amount of Ca added (1-8 g) in the formula, the mole ratio of glucose to methylene blue (0.8:1-4.8:1) and the concentration of methylene blue (1-2%)on duration of glucose to reduct methylene blue, sensitivity time, water content, irreversible property and performance of leakage indicator.The results showed thatthe best formula of indicator were7 and 8 g of Ca , 0.8:1-2.8:1 of mole ratio of glucose to methylene blue and 2% of concentration of methylene blue. The analysis ofvariance showedthat the amount of Ca and the mole ratio of glucose to methylene blue affected the time of reduction and water content while the sensitivity time was only influenced by the mole ratio of glucose to methylene blue.The best leakage indicator was obtained from the amount of Ca of 8 g and the mole ratio of glucose to methylene blue of 1.8:1. The leakage indicator had irreversible property with reduction time of 72 min, sensitivity time of 31 s and water content of 10.85%. The response of oxygen indicator showedthat the colour changedfrom white to purple.Keywords: leakage detector,methylene blue, oxygen indicator
Co-Authors Anas Miftah Fauzi Evi Savitri Iriani Gunawan Gunawan Hefni Effendi Herastuti Sri Hoerudin Hoerudin Ike Sitoresmi M Purbowati Illah Sailah Iwan Setiawan J Mukono Joni Wahyuhadi, Joni Khaswar Syamsu Listiana Ningrum Muhamad Rizal Martua Damanik Randi Swandaru Setiawati, Yunias Siti Mariana Widayanti Y Aris Purwanto Yessy Rosalina