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All Journal Jurnal Teknologi Dan Industri Pangan Gizi, Kesehatan Reproduksi dan Epidemiologi agriTECH Indonesian Food and Nutrition Progress Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)
Posman Sibuea
Unika Santo Thomas
Agriculture, Biological Sciences & Forestry Health Professions Industrial & Manufacturing Engineering

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The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in-Water Emulsion Posman Sibuea; Sri Raharjo; Umar Santoso; Zuheid Noor
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.343 KB)

Abstract

Lipid oxidation system in which the fat is dispersed as emulsion droplets is still not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidant and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20) with acetate or phosphate buffer (pH 3.0 or 7.0). Structurally Birj 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0-2%) were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 70 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. the result showed that solubilization of quercetin into the aqueous into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization. Key word : Quercetin, surfactant micelles, and oxidative stability
Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation Posman sibuea; Sri Raharjo; Umar Santoso
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p
PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking] Posman Sibuea
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%). The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the sensory values descresed, xanthan gum had significant effect on the texture, reducing sugar content, the sensory values and the dough length. As the xanthan gum increased, the dough length, the reducing sugar content increased, whereas the texture increased at 0.50% the descreased at 0.75%. the bread of good acceptability was produced from the floaur mixture of wheat flour (70%) and corn flour (30%) using 0.75% of xanthan gum.
Oksidasi Minyak dalam Emulsi O/W : Mekanisme dan Pengendaliannya Posman Sibuea; Sri Rahardjo; Umar Santoso; Zuheid Noor
agriTECH Vol 24, No 4 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2343.726 KB) | DOI: 10.22146/agritech.13455

Abstract

Oxidation can alter the flavor and nutritional quality of foods and produces toxic and color compounds, which make foods less acceptable or unacceptable to consumers. Consequently, lipid oxidation has been extensively studied in bulk fats and oils, and there is a fairly good understanding of the mechanisms and the factors that affect oxidation in such systems. On the other hand, lipid oxidation is still not well understood in systems in which the fat is dispersed as emulsion droplets, although a large number of foods exit partially or entirely in the form of emulsions. This article reviews discusses the major factors that influence of the mechanism and controlling lipid oxidation in 0/W (oil-in-water) emulsions.
THE POTENTIAL OF CORN SPROUT FLOUR AS AN ALTERNATIVE AS BASIC MATERIALS OF WEANING FOOD Humaira Anggie Nauli; Albiner Siagian; Posman Sibuea
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Weaning food given to babies older than 6 months. Weaning food intake should come from different types of materials adapted to the manufacture of the local food supply. Corn (Zea mays) is one of Indonesian eminent local food but is not used as well as possible as weaning food. The germination aims to increase corn’s nutritions like protein and mineral. This is a descriptive explorational research. The corn sprout flour was made in one way then its nutritional value determinated. The determinations are analysis of protein, fat, carbohidrate, water, Fe, and zinc. The Corn sprout flour’s nutrition value is compared to instant weaning food regulation of Indonesia and also local weaning food guidance. There is also determination of corn sprout flour’s water absorption to understand it as nutrient dense weaning food. Result showed that corn sprout flour has 4,5 g protein; 4,04 g fat, 60,10 g carbohidrate, 11,44 g water, 1,55 mg Fe, 2,94 mg zinc, and 19,92 g ash every 100 g. It has a low water absorption which it can be one of nutrient dense weaning food. In accordance with 7-11 months baby and 1-3 years young children, corn sprout flour is marvelous zinc source. While the protein, fat, carbohidrate, water, and ferrum are not balance enough if used as single component of weaning food. Therefore, it is recommended to combine corn sprout flour with another food to appropriate the weaning food standart. It is recommended to review another nutrient of corn sprout flour especially vitamin and mineral and also to make weaning food formula based corn sprout flour. Keywords : corn sprout flour, weaning food, local food.
KAJIAN PROSES PEMBUATAN BERAS ANALOG DARI TEPUNG KOMPOSIT DAN TEPUNG TULANG SAPI DENGAN PENAMBAHAN CARBOXYMETHYLCELLULOSE SERTA UJI HEDONIK Indah K Sihombing; Albiner Siagian; Posman Sibuea
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Rice consumption of the Indonesian population is the highest compared with other countries. Rice consumption of Indonesia's population in 2014 was 114 kg / capita / year. The high consumption of rice resulted in high imports of rice. Food diversification program being promoted Ministry of Agriculture to reduce dependency paddy rice consumption led to new innovations, namely artificial rice. The research is experimental research with experimental design used was completely randomized design. Formulation A1 (composite flour 95% and flour bone cow 5%),  A2 (composite flour 90% and flour bone cow10%), A3 (composite flour 85% and  flour bone cow 15%). Thisresearch uses the hedonictest and proximate test to determine their nutritional content. Hedonic assessment on artificial rice include colour, aroma, texture, and flavor. Hedonic assessment conducted with the 30 panelists. Analysis of data is using descriptive analysis, paired analysis of variance (Repetead ANOVATest) and Friedman Test. on the third treatment artificial rice from processing of composite flour and flour bone cow was produce artificial rice approaching rice. The results of hedonic test based on colour, aroma, texture, and flavor on the third treatment is same that is rather like criteria. The results of Repeated ANOVA test for colour and Friedman test for aroma, texture, and flavor was produced p > 0,05, it means there is no significant difference between samples on the indicator of colour, aroma, texture, and flavor. Artifial rice 3 in a dish once ate as much as 100 grams or 150 grams of rice donated 449 kcal of  total energy.         Artificial rice is highly recommended because it can meet the daily nutritional requirements of individuals and suggested an option staple food.  Keywords: artificial rice, composite flour, flour bone cow, Hedonic assessment
Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid Posman Sibuea; Suparmo Suparmo; Umar Santoso; Zuheid Noor; Mary Astuti; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.39

Abstract

Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 109 M-1s-1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 109 M-1s-1.
Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion Posman Sibuea; Umar Santoso; Zuheid Noor; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.41

Abstract

Oxidation reaction can be initiated by either diradical triplet oxygen or non radical singlet oxygen. The singlet oxygen can be formed infoods from triplet oxygen by photosensitized reaction. This research was intended to study the quenching effect of quercetin on lipid oxidation rate in the erythrosine-sensitized photooxidation of oil-in-water emulsion. Palm oil-in-water emulsion, containing erythrosine 100 ppm and quercetin 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyelhylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20). Structurally Brij 700 has 5 times longer polyoxyethylene groups than Tween 20. The mixture were stored under 4000 luxfluorescent light for 10 h and peroxide values were measured at 2 h interval. Erythrosine effectively sensitized the photooxidation of palm oil-in-water emulsion, as expected. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace oxygen, in palm oil-in-water emulsions containing erythrosine decreased with increasing quercetin concentration. At pH 3, the peroxide value was higher than at pH 7. Brij 700 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to emulsions stabilized by Tween 20. The results indicate that quercetin is an efective singlet oxygen quencher in palm oil-in-water emulsion and the surfactant headgroup size could be an important determinant in the oxidative stability of food emulsions.
Review:Oksigen Singlet (1O2) dan Efek Fotooksidasi pada Produk Pangan Sibuea, Posman
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 3 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.v3i2.2644

Abstract

Dari sejumlah penelitian yang dilakukan secara intensif, terungkap oksigen singlet menjadi ancaman baru keamanan pangan. Oksigen singlet, yang merupakan komponen bukan radikal, bereaksi langsung dengan nonradikal, dan komponen kaya elektron dengan ikatan rangkap tanpa pembentukan radikal bebas. Reaksi fotoksidasi yang didorong oleh oksigen singlet sangat cepat pada makanan akibat rendahnya energi aktivasi yang dibutuhkan untuk terjadinya reaksi kimia. Secara berurutan, laju reaksi oksigen singlet dan oksigen triplet (3O2) dengan asam linoleat adalah 1,3 x 105 M-1S-1 dan 8,9 x 101 M-1S-. Dengan demikian, laju reaksi oksigen singlet dengan asam linoleat sekitar 1450 kali lebih cepat dibandingkan oksigen triplet dengan asam linoleat. Pentingnya peran oksigen singlet terhadap penurunan kualitas makanan telah banyak diketahui belakangan ini, terutama menyangkut oksidasi lemak, vitamin dan protein, yang sensitif terhadap kerusakan oksidatif.
Aktivitas Antioksidan Dari Ekstrak Buah Pisang Barangan Dan Potensinya Sebagai Pengawet Bakso Sibuea, Posman; Sitanggang, Della Lorentina
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 4 Nomor 1
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.3195

Abstract

Pisang barangan memiliki kandungan gizi, vitamin B, zat besi, kalsium, serat dan vitamin C, dengan mekanisme kerjanya sebagai antikosidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari ekstrak buah pisang barangan (musa acuminata L) dan potensinya sebagai pengawet bakso. Penelitian ini dilakukan di Universitas Katolik Santo Thomas Sumatera Utara, Medan. Penelitian ini dilakukan dengan pembuatan ekstrak buah pisang barangan, uji fitokimia, penentuan fenol, uji antioksidan dan aplikasi ekstrak buah pisang barangan pada bakso, Pengamatan pada bakso yang ditambahkan ekstrak buah pisang barangan, analisis kadar protein dan analisis lemak. Hasil Penelitian menunjukkan bahwa rendemen yang dihasilkan sebesar 27,52% dan ekstrak buah pisang barangan mengandung triterpenoid, flavonoid, saponin sedangkan streroid negatif (-) serta total fenol 11,81 mg GAE/g dan aktivitas antioksidan 39,12 %. Berdasarkan hasil penelitian yang didapatkan, pada penambahan ekstrak 300 ppm dengan masa penyimpanan 7 hari maka kadar protein dan kadar lemak yang didapatkan lebih tinggi dibandingkan dengan penambahan ekstrak 200 ppm ,100 ppm dan tanpa penambahan ekstrak. Bakso dengan penambahan ekstrak buah pisang barangan 300 ppm masih mengahsilkan mutu yang baik dibandingkan dengan penambahan ekstrak 200 ppm, 100 ppm dan tanpa penambahan ekstrak pada hari ke 7. Semakin bertambahnya ekstrak yang diberikan maka semakin sedikit penurunan kadar protein dan kadar lemak terhadap bakso.
Co-Authors Albiner Siagian Asti Permata Nauli, Asti Permata Delima Panjaitan Humaira Anggie Nauli Indah K Sihombing Lumban Siantar , Via Natalia Maruba Pandiangan Mary Astuti Nainggolan, Oktrin Prof. Dr. Ir Albiner Siagian M.Si Siahaan, Reny Yuliana Sitanggang, Della Lorentina Sri Rahardjo Sri Raharjo Sri Raharjo Suparmo Suparmo Tambunan, Devi Oktavia Umar Santoso Umar Santoso Umar Santoso Zuheid Noor Zuheid Noor Zuheid Noor