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INDONESIA
Jurnal Teknologi Dan Industri Pangan
Published by Institut Pertanian Bogor
ISSN : 19797788     EISSN : 2087751X     DOI : 10.6066
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Arjuna Subject : -
Articles 635 Documents
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Adsorbers for KMnO 4 and L-Ascorbic Acid in the Active Packaging to Prolong the Shelve-Life and Maintain the Quality of Lanzone (Lansium domesticum Corr.)Fruits Soesiladi E Widodo
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

To develop an active packaging of lanzone (Lansium domisticum Corr.) Fruits, KmnO4 as an ethylene scavenger and L-ascorbic acid as an oxygent scavenger were inserted into packaging. As direct contact of KmnO4 with agricultural product was not recommended and due to the liquid characteristic of both scavenger was carried out. This research was aimed at finding out the best adsorbers for KmnO4, L-ascorbic acid, and their combination in an active packaging to prolog the shelve-life and to maintain the quality of lanzone fruits. The result showed that 1) among the four adsorbers tested, pumice could was the best alternative as a KmnO4 or L-ascorbic acid adsorbers, and 2)) spon and pumice were the best alternative adsorber for the combination of KmnO4 or L-ascorbic acid. Both adsorber were effective in prolonging the shelve-live (8-11 days longer than with out packaging and as good as using silica gel and vermiculite) and maintaining the quality of lanzone fruits. Key word: lanzone, duku, active packaging, KmnO4, L-ascorbic acid.
Antibacterial Activity of Kecombrang Flower Extract Toward Pathogenic and Food Spoilage Bacteria Rifda Naufalin; Betty Sri Laksmi Jenie; Feri Kusnandar; Mirnawati Sudarwamto; Herastuti Rukmini
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

In this study, kecombrang flowers was extracted with non polar (hexane), semipolar (ethil acetate) and polar (ethanol) solvent. The result revealed that ethil acetat and ethanol extracts inhibited 7 bacteria, i.e : spore forming bacteria (Bacillus cereus), Gram positive bacteria (Staphylococcus aureus) and (Listeria monocytogenes), Gram negative bacteria (Salmonella typhimurium, Aeromonas hydrophila and Escherichia coli), spoilage bacteria (Pseudomonas aeruginosa) but did not inhibit Lactobacillus plantarum. The hexane extract did not show antimicrobial activity. On well diffusion test, ethil acetate developed clear zones of 12.3 – 27.3 mm (diameters) and this was higher than ethanol extract 11.0-15.4 mm (diameters). The MIC (minimum inhibitory concentration) of ethil acetate and ethanol extract against the seven bacteria were 3-13 mg/ml. Key words : Kecombrang (Nicolia speciosa), antibacteria, extract
effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus) Achmad Subagio; Wiwik siti Windrati; Mukhamad Fauzi; Yuli Witono
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

Effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus)were studied for its development as food ingredient. Myofibril was galled by the addition of various concentrations of ascorbic acid (0, 0.1, 0.2, 0.3 and 0.4%) and the gels were then characterized for its cooking loss, of the gel, but at 0.4% the cooking loss of gel increased significantly. Accordingly, the WHC of the gel changed insignificantly with the ascorbic acid addition below 0.3%, and decrease sharply in the addition of 0.4%. Gel textures were affected by the addition of ascorbic acid at all levels, namely 29.9 ± 1.9, 31.0 ± 0.3, 35.4 ± 0.4, 46.7 ± 1.5, and 115.7 ± 3.2 g/7 mm for 0, 0.1, 0.2, 0.3 and 0.4%, respectively. Sodium dodecyl sulfate – polyacrylamide gel electrophoresis (SDS-PAGE) showed that addition of ascorbic acid drove formation odfdisulphide bond in the myosin heavy chain (MHC) and other myofirillar proteins, resulting in the development of a strong three dimensions structure I myofibril gel as shown by microscopic structure. Key words : Ascorbic acid, Big eye Scad Fish (Selar crumenophthalnus), el formation myofibril
Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.) Asep Sopian; Ridwan Thahir; Tien R Muchtadi
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

Spinach is a well known vegetable as a source of nutrition especially for is carotene. Soinach leaves need to be dried for application in product development of food like biscuit, extruded products and analysis. One the drying method that became popular is drying using infrared wave. The aim of this research was to compare the effect of blanching and drying (far infrared dryer, oven vacuum, and freeze dryer) on the color, total carotene, beta-carotene, and vitamin C of spinach leaves. Blanching and drying of increased brightness, a value, and b value. The a value is shows spinach brightness in mix red-green color while b value shows mix blue-yellow. Total carotene of fresh spinach decreased by 10.47% after blanching. Drying with vacuum decreased the total carotene by 39.31% (with blanching) and 31.66 (with blanching). Drying with freeze dryer decreased the beta carotene by 4.99% (with blanching) and 18.60% (with blanching). Drying with FIR dryer decreased spinach total carotene by 34.90% (with blanching) and 24.86% (with blanching). The beta-carotene of fresh spinach with balancing treatment decreased of by 16.53%.drying oven vacuum decreased the beta carotene by 42.80% (wiyh blanching) and 18.91% (with blanching). Drying with freeze dyer decreased the beta carotene by 29.03% (with blanching) the beta carotene. The decreased of beta-carotene is bigger than total carotene. Vitamin C of fresh spinach decreased by 20.35% after blanching. Drying with oven vacuum decreased of 55.77% (without blanching) and 65.42% (with blanching) f the vitamin C. drying with freeze dryer decreased the vitamin C by 13.21% (without blanching) and 30.67% (with blanching). Meanwhile, the vitamin C of spinach after drying with FIR dyer decreased of 60.53% (without blanching) and 70.29% (with blanching). Key words: Spinach, drying, blanching, far infra red dyer, oven vacuum, freeze dyer, total carotene, beta carotene, vit C.
Extraction and Stability of Anthocyanins From Jambolan (SYZYGIUM CUMINI) Skins PuspitaSari .; Fitria Agustina; Mukhamad Komar; Unus .; Mukhamad Fauzi; Triana Lindriati
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

Anthocyanins were extracted from jambolan skins using neutral solvents e.i water, ethanol, sopropanol, water ; ethanol (1:1), water : isopropanol (1:1), ethanol : isopropanol (1:1), and water, ethanol, isoppropanol (1:1:1) at 5 and 270>C. the stability of the anthocyanins was as effected by pH, heat, oxidator, and light was investigated. The extraction using combination of water and isopropanol at 270C showed the highest total yield, i.e 71.54% (db). Furthermore, the highest anthocyanin concentration and yield were obtained in the extracts using combination of water and ethanol at 270>C i.e. 10 007.03 mg/L (db) and 2.78% (db), respectively. At low pH, the pigment extracts sowed high stability; and gradually decreased and lost color when the pH was increased. The greatest color intensity (red) was obtained at pHs values less than 3.5. The anthocyanins were relatively stable during heating temperature of 40 and 600C in which more than 80% of pigment could be maintained for 4 hour of heating. Heating at high temperatures (80 and 1000C) decreased the color stability more than 80%. Presence of oxidator H2O2 reduced the stability up to 73.52%. The UV and flouresecent light exposure for 7 days also reduced the stability by 11.47% and 10.62%, respectively. Key words: Anthocyanins, Jambolan skin, Extraction, pigment stability
Purification and Characterization of Peanut Lipoxygenase Enzime B A.S Santosa; A Eliana; S Widowati
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

Fat oxidation of peanut is a serious problem, because it could reduce of peanut quality and form a hydroperoxide compound. Hydroperoxide could be broken down into acid, ketone and low peptide, and resulted in volatile compounds with undersirable aroma. Extraction on enzyme was carried out by water, while purification and fractination were conducted using ammonium sulphate and chromatography. The objective of this research was to evaluate of the protein fraction, lipoxygenase properties, and enzyme activity during fractionation. The result showed that the highest fraction of protein was globulin, i.e 41-48% of total extracted protein, and the activity of lipoxygenase enzyme in the albumin fraction was 40-54% of the total activity. Purification of lipoxygenase enzyme was conducted by using ammonium sulphate (40-60% saturated) and this increased its specific activity up to 2.0-4.2 timer from the crude enzyme. Separation of lipoxygenase enzyme using sephadex G-150 revealed 3 (tree) peaks of activities, with specific activities 6.0-70.0 fold of the crude enzyme. Lipoxygenase enzyme of gajah variety denatured when heated at 700C during 30 minutes. The activition energy of lipoxygenase enzyme from Gajah variety (19.083 Cal/Mol) was relatively lower than 1509 and 1512 which were, 25.446 Cal/Mol and 24.780 Cal/Mol, respectively. The result showed that lipoxygenase enzyme from Gajah variety was relativeky more heat stable as compared to the 1509 and 1512 lines. Lower activation energy of lipoxygenase enzyme indicated that effect of temperature alteration toward ‘k’ value was smaller. Lipoxygenase enzyme was active at pH higher than 3.0 or lower than 10.0. the data indicated that ‘Km’ value of lipoxygenase enzyme from Gajah variety was higher than that of 1509 and 1512 lines. It means that lipoxygenase enzyme from 1509 and 1512 lines more reactive that gajah variety. Key words : Lipoxygenase, peanut, purification
Characteristic of Pumpkin Powder (Cucurbita moschata) Sri Usmiati; D Setyaningsih; E Y Purwani; S Yuliani; Maria O G
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

Instant powder of pumpkins was made by mollen dryer in order to extend the product shelf life The aim of the research was to determine the characteristics of the pumpkin powder. The research had been designed using completely randomized block factorial pattern, two levels of drying-up temperature and three levels of mollen dryer speed rotation on two blocks of pumpkin (I and II groups). The parameters measured were percentage of yield, water content, ash, solubility, and sugar, pH, bulk density (g/ml), beta-carotene (µg/g), colors, and hedonic test (scale 1 = not accepted through 5 = really accepted). The research result showed that the drying temperature affected solubility, and the speed rotation affected sugar content of pumpkin powder. The best pumpkin powder was produced by mollen dryer at 60ºC degree and 6 rpm speed rotation which was characterized by high yield and solubility, also produced best hedonic value on taste, color and performance as compared to the other treatment. Key words : Pumpkin, drying-up temperature, speed rotation, mollen dryer
Low Temperature Drying to Maintain the Quality of Agricultural Products R Sarwono
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

Drying equipment is an important unit operation in industrial processes. Reducing moisture content in order to prolog the storage time is very commonly used. There are many agricultural product which are very heat sensitive. To maintain the essential ingredient in those product, drying process should be applied at low temperature drying process gave lower drying rate, is time consuming and in general costly. Increasing drying rate by reducing the absolute humidity is this recommended. There are many ways to dry the air, firstly moisture is condensed in evaporator and then dried air is heated in condenser. Is conducted if the drying system in connected with heat pump system. Secondly, moisture is absorbed by hygroscopic materials such as CaO. Water absorbed and reacted with CaO become Ca(OH)2 in exothermic reaction, and simultaneously dried air is heated.
The Roles of Engineering fot the Development of Agro Industries in indonesia Budi Rahardjo; Suhargo .
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

At this time more than 60 % of Indonesian population still depend on the agricultural sector. Accordingly, in future agro and food industries are expected to be the main steppingstone for the economic development in Indonesia. In order to make the agricultural products competitive in the global market; it is necessary that the development of food or agro industries is supported by technology especially in the food product development and their processing. The food product development consist of food product design, process design, equipment and machinery design and packaging design. Consequently the food product development requires the knowledge of food science, and is necessary to be supported by the knowledge of engineering or know as food engineering. As a course, food engineering is already offered in the study program of food science and technology. However, food engineering is not developed yet as a study program as well as in the other countries, the study program in food engineering is necessarily different from the study program of food science and technology. Food engineering is scientific discipline to study and apply the engineering principles in food preservation, conservation, conversion and distribution. In several countries both study programs are paralely offered as two different study programs with deferent competence and knowledge. The competency of food engineering is mainly in the application of engineering knowledge for food design, design and construction of food process equipment, process design, process equipment operation and management. Accordingly, the content of the food engineering curriculum covers engineering and physics (50-60%), biology and food science (20-30%) and other supporting knowledge’s (statics, communication, etc, 10-20%). The graduates in food engineering will have opportunities working as engineers as well as designing, constructing and operating process equipment in food industries, as researchers and developers of food processes in research institution, as consultant for food industries, or as teaching staff in universities or higher educations. Therefore, study program in food engineering is important to be established. It will significantly support development appropriate technology for agro industries in Indonesia. This study program can be organized together as the study programs in food science and technology and agricultural engineering that already exist in several universities.
Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life Rita Hayati; Aminah Abdullah; Mohd Khan Ayob; Soewarno T Soekarto
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature. Key words : Malaysian sata critical aw. critical moisture, sorption isotherm, shelf life  

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