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All Journal Jurnal AGROTEKNOLOGI
Tamtarini Tamtarini
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry

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SIFAT-SIFAT PREBIOTIK RIPE BANANA CHIP (RBC) Musa sinensis Nurhayati Nurhayati; Tamtarini Tamtarini; Jayus Jayus; Eka Ruriani; Leni Nurul Hidayati
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Ripe banana chip (RBC) Musa sinensis is one type of ripe banana chip that can be processed by using the vacuum frying technology combined with freezing process. This technology could affect the prebiotic properties of the RBC product. Therefore, this research aims to evaluate the prebiotic properties of ripe banana chip (RBC). Insoluble indigestible fraction (IIF) was isolated from RBC by enzymatic method. using. The prebiotic properties of IIF were based on their ability to increase probiotic population and decrease enterobactericeae (Eschericia coli and Salmonella sp.) population in the volunteers fecal, profile of short chain fatty acids (SCFA) and the value of prebiotic index (IP). The results showed that Frozen vacuum-RBC and vacuum-RBC were able to increase the probiotic growth about 1-2 log of the bacterial population, but unable to decrease enterobactericeae population. Vacuum-RBC was higher to produce butyric acid (3.46 mM) than frozen vacum-RBC and higher of IP (0.39) than RBC frozen vacuum (0.04). It can be concluded that vacuum-RBC have better prebiotic properties than frozen vacuum-RBC.Keywords: ripe banana chip (RBC), vacuum frying, freezing, short chain fattry acid, prebiotic index
PENGEMBANGAN TEKNOLOGI HURDLE PADA PENGOLAHAN BAKSO MELALUI KOMBINASI BLANCHING DAN PENAMBAHAN EKSTRAK KUNYIT SERTA JAHE Yuli Witono; Tamtarini Tamtarini; Djoko Ponjto Hardani; Nunik Sulistyowati
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Meatball processing technology which able to insure it’s safety and prolong the self life was necesarry to be researched. The importance technology to be carried out was development of hurdle technology, i.g. to combine blanching and curcumin and ginger extract addition. The research result showed that combination of blanching and curcumin and ginger extract addition successed to extend the meatball self life, such as: to inhibit microbe growing, to decrease water activity (Aw) and water content. The treatment also influenced on meat ball sensory, to decrease meatball whiteness value and texture. Development of hurdle technology for meatball processing by curcumin and ginger extract of 1,5% and blanching long of 10 minutes resulted the best synergy effect. Keywords: hurdle technology, meatball, blanching, self life, ginger and curcumin
Co-Authors Djoko Ponjto Hardani EKA RURIANI Jayus Jayus Leni Nurul Hidayati Nunik Sulistyowati Nurhayati Nurhayati Yuli Witono