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Slamet Sudarmadji
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Some Functional Properties of Blondo-Calcium Mix Hani Putranto; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 1, No 1 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.723 KB) | DOI: 10.22146/jifnp.3

Abstract

Blondo is a solid residue of the wet coconut milk oil extraction process. The oil extraction from coconut milk, which is facilitated by adding Ca2SO4, produced blondo-calcium mix residue. This residue was studied for its stability as a high protein food ingredient. Blondo-calcium mix contains 77.6% protein with water retention capacity of 2 ml water/g (less than skim milk powder but greater than casein) and oil retention similar to those of skim milk powder or casein. The emulsion capacity of blondo-calcium mix was slightly lower (70%) than that of skim milk powder or casein at pH 6 and 8 but slightly higher at pH 2 and 10. The emulsion stability of blondo-calcium was lowest at pH 4 and 6, but highest at pH 2. Blondo-calcium mix is probably best to be used in a low pH food emulsion system (such as in non-dairy yogurt)
Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity Endang S. Rahayu; Titiek F. Djaafar; Djoko Wibowo; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.51

Abstract

Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (fermented steamed cassava tubers), tempe (fermented soybean), tempoyak (fermented pulp of durian fruit), andmoromi. All strains found and identified belong to facultative hetero¬fermentative group lactobacilli. They produced DL-lactic acid, and contained meso-diaminopimelic acid in their peptidoglycan, and were identified as Lactobacillus plantarum and L pentosus complex. These strains were further determined for their antimicrobial activity against Staphylococcus aureus using disc assay and turbidimetric assay. Two among them, Lactobacillus TGR-2 (from growol) and Lactobacillus TMO-4 (from moromi) were able to increase the lag phase, and to suppress the final population of the S. aureus growth after 12 h incubation.
Antimicrobial Substance Produced by Lactobacillus sp. TGR-2 Isolated From Growol Titiek F. Djaafaru; Endang S. Rahayu; Djoko Wibowo; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.47

Abstract

Lactic acid bacteria strain TGR-2 was isolated from growol (fermented raw cassava) and then identified as Lactobacillus sp. TGR-2. According to results of the turbidimetric assay, the neutralized supernatant of Lac¬tobacillus sp. TGR-2 were able to inhibit the growth of spoilage and pathogenic bacteria, i.e., Staphylococcus aureus FNCC 0047, Salmonella iyphimurium FNCC 0050, Escherichia coli FNCC 0091, Bacillus cereus FNCC 0057, and Morganella morganii FNCC 0122. The antimicrobial activity of neutralized supernatant of Lactobacillus sp. TGR-2 was stable at room tempera¬ture for 60 min, pH 3-8; heating 98 °C for 30 min, pH 3-8; 121 °C for 15 min, pH 3-8; storage at 4 °C for 21 days, p1-1 6.5. The third fraction obtained from purified of supernatant of Lactobacillus sp. TGR-2 by gel filtra¬tion which possessed the molecular weight 14,000 Dalton has a bactericidal effect on the growth of S. aureus.
Identification and Analysis of Influence of Quality Costs on the Percentage of Damaged Cans (A Case Study in PT Margo Redjo, Yogyakarta) Linda Linda; Slamet Sudarmadji; Moch Maksum
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.65

Abstract

In the present study, quality cost elements, such as: prevention cost including the prevention costs during can exhausting, seaming and sterilization; appraisal costs including the appraisal cost during can seaming, sterilization and product quality control; internal failure costs including rework costs and those due to thrown away product, are identified to obtain normal or undamaged (not inflating, croocked, and leak) can quality. Whereas the external failure cost is assumed to be inexist.The result of the research shows that the index of quality cost of Margo Redjo mushroom canning factory during 1997 has tended to decrease. For every Rp1.000.000,00 increase in prevention cost cause the percentage of the buckled can to decrease in exhausting phase (1,29%), in can seaming phase (9,78%), in sterilization (1,03%), and in cost or wage for quality control manager (2,94%). Whereas for every Rp.1.000.000,00 increase in appraisal cost during the can seaming will increase the damaged can to 1,73%. This shows that the increase in final product for the appraisal causes the rework cost to increase. The appraisal of the final product as fire fighting action is not capable of improving the damaged can percentage. The most influential quality cost element for the damaged can is the prevention cost during the can seaming phase (48,83%), QC manager salary (24,45%), appraisal cost during sterilization and final product quality control (22,60%) appraisal cost during the can seaming phase (20,14%), and prevention cost during the sterilization phase (17,64%). The optimum quality cost is obtained atIndimesian Food and Nutrition Progress, 1999 Vol 6, 110.Rp11.538.461,00 with the percentage of damaged can of 2,3%. This amount of quality cost gives the company to avoid the damaged can to 17%.
Co-Authors Djoko Wibowo Endang S. Rahayu Hani Putranto Linda Linda Moch Maksum Titiek F. Djaafar Titiek F. Djaafaru