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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Dahrul Syah
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Industrial & Manufacturing Engineering Public Health

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU - Rosanna; Yonas Octora; Adil Basuki Ahza; Dahrul Syah
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (342.74 KB) | DOI: 10.6066/jtip.2015.26.1.72

Abstract

Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying through the gelatinization mechanism. The porous structure is an important factor in crispness. Raw materials used were tuber crops, such as cassava and purple sweet potato. The aims of this study were to determine the effect of the heat treatments before frying on the chips crispness and obtain the heating process temperature and time that could produce chips with the best crispness. Chips crispness was analyzed using a rating test as organoleptic test and texture analyzer as physical test. Cassava and purple sweet potato slices steaming and boiling treatments before frying increased the chips crispness (P<0.05). Steaming of cassava slices for 5 minutes at a temperature of 100°C or boiling them for 3 minutes at a temperature of 95°C and steaming of purple sweet potato for 3 minutes at a temperature of 100°C or boiling them for 1.5 minutes at a temperature of 95°C before frying became the best time to improve the chips crispness organoleptically and physically compared with control. The treated cassava chips water and fat content changes didn’t affect their crispness.
BEBERAPA PENCIRI BERBASIS SEKUENS UNTUK MENGENALI SIFAT FUNGSIONAL PEPTIDA BIOAKTIF: STUDI EKSPLORASI Badrut Tamam; Dahrul Syah; Hanifah Nuryani Lioe; Maggy T. Suhartono; Wisnu Ananta Kusuma
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): 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 (280.199 KB) | DOI: 10.6066/jtip.2018.29.1.1

Abstract

Bioactive peptides have important role as functional food ingredients. The sequence patterns of amino acids in peptide fragments may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not be sufficient to provide a unique identifier toward the bio-active peptide functional properties as antihypertensive (AH), antioxidative (AO) or antimicrobial (AM) agents. The main objective of this study was to explore the identifiers of bioactive peptides based on the sequence-generated properties. This study was performed using meta-analysis by utilizing many data sources and qualified international journal publications. The identifiers of bioactive peptides include sequence length, molecular weight, isoelectric point (pI), net charge and hydrophobicity. Based on the average score of the five identifiers, antimicrobial (AM) peptides were very different from antihypertensive (AH) and antioxidative (AO) peptides. The comparisons of the peptide biofunctional properties based on the identifiers may be determined as follows: AH1<AO1<AM1 (for sequence length); AH1<AO1<AM1 (for molecular weight); AH1=AO1<AM1 (for isoelectric point/pI); AH1=AO1<AM1 (for net charge) and AH1<AM1<AO1 (for hydrophobicity).
Co-Authors - Rosanna Adil Basuki Ahza Annisa Defriana Azis Boing Sitanggang Azizah Luthfiyah Assa’adiyah Badrut Tamam Hanifah Nuryani Lioe Maggy T. Suhartono Wisnu Ananta Kusuma Yonas Octora