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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
 9   10   11   12   13 
Cyclodextrin Glycosyl Transferase and its application in industries Budiasih Wahyuntari
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

Cyclodextrin glycosyl transferase (CGT-ase) is mainly produced by Bacilli. Systematical name of the enzyme is E.C. 2.4.1.19 -1,4 glucan-4-glycosyl transferase. The enzyme catalyzes hydrolysis of starch intramolecular, and intermolecular transglycosylation of -1,4, glucan chains. Cyclodextrins are -1,4 linked cyclic oligosaccharides resulting from enzymatic degradation of starch by cyclodextrin glycosyl transferase through untramolecular transglycosylation. The major cyclodextrins are made up of 6, 7 and 8 glucopyranose units which are known as -, -, and -cyclodextrin. All CGT-ase catalyze three kinds of cyclodextrins, the proportion of the cyclodextrins depends on the enzyme source and reaction conditions. The intermolecular transglycosylation ability of the enzyme has been applied in transfering glycosyl residues into suitable acceptor. Transglycosylation by the enzymes have been tested to improve solubility of some flavonoids and to favor precipitation ci some glycosides. Keywords : cyclodextrin, cyclodextrin glycosyltransferase
Shelf life of Manggis Fruit (Garcinia mangostana L.) at Various Fruit Maturity Levels, Temperature, and Types of Packaging Hasbi .; Daniel Saputra; Juniar .
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

The objective of this research was to study the effect of manggis fruit maturity levels, temperature, and types of packaging on the shelf fife of manggis fruit (Garcinia mangostana L), The experimental design used was Factorial Completely Randomized Design with three factors consisting of manggis fruit maturity levels (tinged with purple and brown), packaging types (flexible and stretch film), and storage temperature (l50C and 250C) using two replication for each treatment. The result showed that maturity level had significant effect on weight toss, color but had no significant effect on hardness, total sugar and total acid of manggis fruit during storage. The suitable packaging type to maintain the quality of manggis fruit with maturity level of tinged purple was the flexible type, which result n a shelf life of 33 days. Packaging suitable for manggis fruit with maturity level of brown was the stretch type, which had the shelf life of 39 days. Storage temperature to maintain quality was l50C. Keyword: shelf life. physical quality, chemical quality maturity level, packaging.
Modification of Acylation and Succinylation of Tapioca Starch Rini Hustiany; Dedi Fardiaz; Anton Apriyantono; Nun .
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

Modified starch is one of ingredients commonly used in food processing for coating and flavor encapsulation. This component can be made by modifying the structure of native starch either through chemical or enzymatic reaction. This research was aimed to chemically modify tapioca starch into a modified starch with improved coating characteristic. The tapioca starch was first hydrolyzed to a hydrolyzate with dextrose equivalent of 9.1, Both tapioca starch and hydrolyzate were further acylated with stearic acid and propiooic acid and succinylated with succinic acid. The concentrations of acids used for acylation and succinylation were 2,44. 4.76 and 9.09%. The modified starches were analyzed for their yield and moisture content, the degree of substitution, functional groups, crystalline structure polarization, gelatinization properties and viscosity. The moisture content of the modified starches was 1.52-3.32% and the yield was 87.45-95.43%. The hydroxyl group substitution into acyl and succinyl groups was low, i.e 0.03-0.04 and 0.05-0.08 respectively. The result show that methyl. methylene and CO carbonyl groups were formed in the modified starches. The crystalline structure of the modified starches was broken. This revealed that the peak 22.620 was widen and the doublet were disappearing on peak 16.850 and 17.990 Birefringence of the acylated and succinylated starch changed significantly and disappeared in the case of acylated and succinytatod hydrolizate. The initial and optimum gelatinization temperature of acylated and succinylated starch were 57.6-64.200 and 68.62-9i4’C respectively, and the maximum viscosity was 14-714 Brabender Unit. No initial and optimum geletanization temperature nor maximum viscosity was found in acylated and succinylated hydrolyzate. Based on our finding it is suggested that acylation (9,09%) and succinylatim (4.76%) of tapioca starch can be used to modify the starch into a product with better coating characteristic.,br> Key words : tapioca starch, modified starch, hydrolyzed starch. acylation, succinylation
A Kinetic Study of Xylitol Production with Glucose and Arabinose as Cosubstrate by Candida shehatae WAY 08 Wisnu Adi Yulianto; Kapti Rahayu Kuswanto; Tranggono .; Retno Indrati
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

Xylitol production by Candida shehatae WAY 08 was investigated under two sets of conditions (a) with addition of glucose or arabinose as cosubstrate, (b) ratio of xylose to cosubstrate at the range of 6:1— 6:3%. The fermentation was performed at 3000/n 500 ml Erlenmeyer flasks placed in a shaker incubator at 200 rpm for 72 h. Biornass concentration was calculated as dry mass. Xylose. cosubstrate. xylitol, ethanol, and acetic acid concentrator ware determined using API. C. The result indicated that addition of arabinose as cosubstrate to xylose within the ratio range of 1:6—3:6% could increase xylitol production. The highest xylitol yield (0,84 gIg) and volumetric rate of xylitol production (0.66 g/Lh) were achieved at ratio of xylose to arabinose as high as 6:1%. However, addition of glucose as cosubstrate decreased xylitul production. A medium containing 6% glucose as a sole carbon source could achieve the hiqhest ethanol yield(0.32 g/g) and growth yièld (0,21/ gIg). wh;/e arabinose as a sole source was metabolized mainly for biomoss formation. Key words xylose. cosubstrate. arabinose, glucose. xylitoi. Candida shehatae WAY 08.
The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models Dede R Adawiyab; S T Soekarto; P Hariyadi; Suyitno .
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

This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%. 15.93% and 23.99%) and storage temperatures (30, 55 and 700C). The non-enzymatic browning reaction was detected from brown color intensity measured by spechtrophotometer and colorimetric methods. The non-enzymatic browning reaction or food model follow pseudo-zero order reaction, suggesting that browning reaction occurred at moisture content above monolayer zone. T-Tg (T storage - Tg prediction) and reaction rate constant (k) plots showed that browning reaction occurred at temperature around glass transition and increased significantly at 150 above Tg of casein. Tapioca starch in the food model was under glassy condition. The mobility of substrate increased and diffused at amorphous matrix. Keywords : glass transition, non-enzymatic browning, glassy, amorphous
Optimization of Rapid Solidification to Enrich Fish Oil from by-Product of Lemuru Canning Processing with w-3 batty Acids by Response Surface Method Teti Estiasih; Fithri Choirun Nisa; Kgs Ahmadi; Umiatun .
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

Oil from by-product of lemuru canning processing was a source of w-3 fatty acid but its characteristics had out been known. The content of w-3 fatty acids of this oil had to be increased. Various methods are available to enhance w-3 fatty acids concentration Rapid solidification was one of limited methods to enrich fish oil by w-3 fatty acids containing triglycerides. This research was conducted to optimize rapid solidification condition to enrich fish oil from by product of lemuru canning processing with w-3 fatty acids and characterize the enriched oil compared by International Association of Fish Meal and Oil Manufacturers standard. In optimization process, the content of EPA+OHA and yield .was maximized. A two-factors central composite design in Response Surface Method was used to study the effect of solvent-to-oil ratio (X1) and extraction time (X2). The response (Y) is the multiplication of EPA+DHA content by yield. The results showed that under optimum conditions the maximum response were obtained at a solvent-to-oil ratio of 3,95:1(vw) and extraction time of 24,93 hours. The w-3 fatty acids enriched fish oil had EPA+DHA content of 33,33% and yield of 9.40% (w/w). The produced w-3 fatty acids enriched fish oil had good quality based on food grade fish oil standard, unless Fe and Cu content. Chelation could reduce these oxidizing metals. Key words : w-3 fatty acids, rapid solidification, response surface method, central composite design.
Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry) Wiwit Estuti; Rizal Syarief; Joko Hermanianto
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

The application of effective halal assurance system model was one of producer’s effort to supply halal food for Moslem consumers. The objective Of this research was to develop halal assurance system concept which is consist of halal manual. Halal Standard Operating Procedure, Guideline, and Work Instruction which should be applied at Chicken Slaughter House. flied research used descriptive method by distributing questionnaire, direct observation, on-site verification and halal assurance system assessment on two Chicken Slaughter House. The halal assurance system assessment was conducted based on ISO 9000, 2000 guideline of arrangement of HACCP system. The conclusion of this research was that this Halal Assurance System was suitable to be used as a standard for Chicken Slaughter House. The document change on both industry was that of applied halal assurance system. It was found that there were two kinds of haram Critical Control Point, which were two points at raw material and four point at chicken production process. Keywords : concept, model, assurance, halal, slaughter house
Study on Distilation Process of Patchouli Oil Through Leaves Delignification Nasruddin .; Gatot Priyanto; Basuni Hamzah
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

Research was objected to determine the effect of patchouli leaves preparation on the distillation efficiency and quality of patchouli oil. The patchouli leaves (Pogostemon cablin Benth) were taken from Pandan Dulang Village, Muara Enim. It was separated from the stems and dried until maximum moisture content of 15%. Experiment was conducted in two replications base on these treatments, i.e delignification temperature (550C, 800C) and fermentation time (2, 4, 6, 8, days). NaOH solution (0,25%) was used for delignification. The distillation process was conducted at 100  20C and ambient pressure environment. Patchouli oil quality was expressed as several parameter such as ester numbers, acid numbers, and specific gravity. The result showed that increasing of fermentation time is followed by decreasing of the patchouli oil quality. Delignification at 550C for 6 days was identified as the treatment produced the highest efficiency process which about 2,346% (w/w) of patchouli oil that could be extracted and showed specific gravity 0.959, acid number 0,761 and ester number 4,561. All patchouli oil produced using the treatment of fermentation time were in the range of physico-chemical quality standard of patchouli oil given by SNI no 06-2385-1991. Keyword : patchouli leaves, preparation, delignification, fermentation, and distillation
Properties Of Suweg (Amorphophallus Campanulatus B1) And Its Glicemic Index Didah Nur Faridah
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

Suweg (Amorphophallus campanulatus B1) is an indigenous tuber potentially used as an alternative food source. The objective of the study was to identify the functional properties, i.e. dietary fiber and Glicemic Index (IG) of Suweg by in vivo method using human. The experiment was conducted in three steps i.e suweg flour production, analysis of suweg flour functional properties, and determination of glycemic index (IG) using human. Suweg tuber had high content of dietary fiber (13,71%), and protein (7,20%) but had low fat content (0,28%). Suweg tuber had low IG (42) with low starch in vitro digestibility (61,75%), hence its was categorized as food product with low IG (
Spectroscopic Characteristics of Antibacterial Component of Atung (Parinarium glaberrimum Hassk) Seeds Murhadi .; Soewarno T S; Betty S.L Jennie; Anton Apriyantono; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), followed by isolate-6 (69%), isolate-7 (66%), and isolate-12 (66%) respectively; while the other isolates only had 50% of purity. The UV-Visible spectrophotometer analysis on the isolate-9, showed that the λmax (in methanol) were at 213 and 269 nm. From IR spectrum of the isolate, no more information can be obtained except the presence of C-H stretching. Furthermore, the MS spectrum showed that the fragment ion series of 44 (100%), 57, 69, 83, 97, 115, maybe predicted as aliphatic amine compounds. Key word : Relative purity, methanol, C-H Stretching, fragment ion series, aliphatic amine compounds.

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