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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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Production of Angkak Pigments by (Monascus K H Timotius
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

Monascus is one of the important molds for producing food colorants. Monascus produces non polar, semi polar, as well as polar food colorants and brown, red or yellow poliketide pigments. The production is usually done under solid state system, but various submerged system have been develop. Immobilized system showed prospective results. The pigments production is influenced by the availability of carbon and nitrogen sources, humidity, temperature, pH, and aeration. Poliketide pigments are used as food colorant in animal products, beverages, yoghurt, nata de coco, and daily home cooking practices. The stability of the pigments is influenced by temperature (various heating treatments), pH (acidity), oxygen, water activity, and light. Beside pigments, Monascus also produces various non-pigment metabolites, such as citrinin (a nephrotoxic agent), lavostatin (a hypocholesteremic agent), a monascidin (an antibacterial agent). Key word : Angkak, Monascus purpureus, natural pigment, polikatide pigment
Determination of Iodate and Iodide Content in Iodized Salt By Ion Pair High Performance Liquid Chromatography Method Wisnu Cahyadi; Kurnia Firman; Slamet Ibrahim; Embit Kartadarma
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

Two species of iodine, i.e. iodide and iodate in commercial iodized salt were determined using ion pair HPLC. From 15 samples analysed, the iodide and iodate content ranged from 24,05 ± 2,51 to 70,25 ± 3,78 ppm and from 31,43 ± 8,10 to 87,59 ± 0,44 ppm, respectively. The method used was found satisfactory in terms of precission, accuracy, sensitivity and selectivity, therefore the method seem acceptable for the determination of iodide and iodate content in iodized salt samples. Key words : Iodine species, determination of iodine species content, and ion-pair HPLC
In Vitro Antioxidant Activity of Stabilized Rice Bran and Its Fraction Evy Damayanti; Fransiska Rungkat Zakaria; Hidayat Syarief; C Hanny Wijaya; Djoko Said Damardjati
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

Some Researches indicated that oryzanol had antioxidant activity, however, the information about the oryzanol role in the prevention of low density lipoprotein (LDL) and human lymphocyte from oxidation under oxidative stress was still limited. The objective of this study was the investigate the antioxidant activity of oryzanol at concentrations based on rice bran beverage model in preventing LCL and lymphocyte from oxidation. Human plasma were supplemented with the samples of : rice bran oil (RBO), unsaponifiable matter and oryzanol IR-64, oryzanol IR-64 3x and oryzanol standard at the concentrations of 308.3, 22.2, 5.2, 10.4, and 10.4 µg/ml, respectively. Afterward, the human LDL were collected by ultracentrifuge and diluted until a concentration of 200 µg protein/ml was reached. Human LDL isolates were then oxidized with CuSO4 5 µM for measuring antioxidant activity of the sample. The length of incubation, H2O2 concentration, period of sample supplemented into human lymphocyte culture were determined before the antioxidant activity of RBO and its fraction in lymphocyte was measured. The samples used in the lymphocyte were RBO IR-64, unsaponifiable matter IR-64, and oryzanol standard at the concentrations of 133.2 – 2, 132.0 µg/ml, 9.6 – 153.6 µg/ml, and 2.4 – 37.7 µg/ml, consecutively. The result showed that malonaldehyde concentration in human LDL decreased significantly (α = 0.05), 15 – 41% and 39 – 56% compared to the control. The absorbance of living lymphocyte cell in culture was not influenced by the type and concentration of RBO and its fraction. The addition of hydrogen peroxide (H2O2) 3 mM into culture sifnificantly lowered the absorbance as compared to culture without (H2O2). Key words :Oryzanol, oxidative stress, LDL-oxidized, lymphocyte and antioxidant activity.
Hormone-Immunity Response of Premenopausal Women Intervened with Skim Milk Based Functional Drink Supplemented with 100 mg Soy Isoflavone and 8 mg Zn-sulfate (Susumeno) Heri Winarsi; Deddy Muchtadi; Fransiska R Zakaria; B Purwantara
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

The study was conducted to evaluate the effect of intervention of skim milk based functional drink supplemented with 100 mg of soy isoflavone and 8 mg of Zn-sulfate (susumeno) on serum estradiol and thymulin hormones levels of permenopausal women. After 2 month of intervention, the estradiol levels did not change, and the levels were in the range of 39,16 – 41,99 pg/ml. However the thymulin hormone levels increased significantly from 2,37 µg/ml to 3,31 µg/ml. Increase in thymulin levels shows that the disfuction of immune system of premenopausal could be improved by the functional drink. Key words : Estradiol, thymulin, soy isoflavone, Zn, premenopausal women.
Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia) Anton Apriyantono; Bakti Kumara
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

The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS). Character impact odorants of the fruits were systematically characterized by aroma extract dilution analysis (AEDA) with GC-Olfactometry (GC-O). A total of 75 compounds were identified, including 28 esters, 11 alcohols, 10 aldehydes, 1 acetal, 10 ketones, 4 lactones, 1 heterocyclic, 4 aliphatic hydrocarbons, 1 furan and 5 acids. However, only 44 volatiles were detected by GC-O. Among these, compounds with the most impact were ethyl butyrate (fruity, sweet, banan-like)and methyl butyrate (fruit, sour) with a flavor dilution factor of 256 and 64, respectively. Based on AEDA results, butyric acid, 3-mathyl valeric acid, 1-octen-3-ol, pentyl isobutyrate, 2-ethyl hexanoic acid, ethyl octanoate, gamma-decalactone, 2,3-pentanedione, 3-octanone, 5-methyl-3-heptanone, 9-methyl-5-undecene and (E)-2-hexenyl butyrate seem to contribute to kawista fruit flavor. Key words : Character impact compounds, GC-MS, GC-Olfactometry, AEDA, Feronia limonia
Antimicrobial Activity of the Sumbawa Mare Milk Hermawati D; Soekarto S T; Zakaria F R; Sudardjat S; Tjatur Rasa F.S
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

The research objectives where to verify the antimicrobial activity of mare milk from Sumbawa island and to further study the characteristics of the antimicrobial compound. The experiments were conducted involving 115 milk samples of Sumbawa mare and three different groups of control milk i.e. from 20 milk samples of working/ cart mares from Java, 2 samples of racing mares from Tangerang horse farm and 15 samples of dairy cows from Bogor. The results concluded that all milk samples of Sumbawa mares contained strong antimicrobial activity as tested to 9 species of bacteria. All control samples did not show antimicrobial activity, except milk samples from racing mares which showed low antibacterial activity. The racing mares were then indentified as crossbred between male Thoroughbred and female Sumbawa horse. This finding supports and suggests that the native Sumbawa horses have genetic potential to the antimicrobial activity in their milk produced. Polarity tests using 5 organic solvents of different polarity indicated that the antimicrobial activity compound was very polar but had lower polarity than water. The bioactive coumpound did not dissolve in non polar hexane but strongly dissolved in the polar methanol solvent. Key words : Mare milk, Sumbawa horses, antimicrobial activity, milk protein.
Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food Indratininingsih .; Widodo .; Siti Isrima Oktavia Salasia; Endang Wahyuni
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

The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on the growth of yoghurt bacteria and probiotics. Yoghurt fermentation was conducted at 420C until pH reached 4.5. Culture starter used were Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus casei with proportion of 1:1:1. During fermentation, acidification rate, pH, titratable acidity, total of yoghurt bacteria, total of probiotics, and concentration of lentinan in the products were measured. The result showed that shiitake powder contains crude protein (22.35%), starch (16,66%), fat (11,56%), ash (7.73%), dry matter (87.57%), dietary fibre (33.35%) and unsoluble dietary fibre (5.45%). The result also showed that supplementation of 4% shiitake powder support the growth of probiotics L. casei and resulting in growth optimum at 1.26 x 109 cells/ml and 2.86 x 109 cells/ml after incubation of 6 and 10 hours respectively. Time needed to reach pH 4.5 of yoghurt supplemented with 4% shiitake powder was achieved after 7 hours of incubation as compared to 8 hours for the unsupplemented one. Total number of probiotics after fermentation of yoghurt with 4% shiitake was higher (7.16 x 109 cells/ml) as compared to the control at 5.3 x 109 cells/ml. Lentinan analysis in yoghurt showed that supplementation 4% of shiitake powder resulted in the highest lentinan accumulation at 22.8% compared with 2.3% for control and 2.9% for 2% shiitake supplementation. It can be concluded that yoghurt shiitake could be applied as nutrient food due to its high nutritious and lentinan content in the product. Key words : Yoghurt, shiitake, nutraceutical food
The Utilization of Seaweed (Eucheuma cottoni) to Increase Iodine and Dietary Fiber Contents of Jam and Dodol Made Astawan; Sutrisno Koswara; Fanie Herdiani
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

Indonesia is known as a country rich in species of seaweed. The most important components of seaweed are iodine and dietary fiber. Eucheuma cottoni is one species of seaweed that can be used as a source of iodine and dietary fiber. Iodine deficiency can cause several diseases also known as IDD (Iodine Deficiency Disorder), while deficiency of dietary fiber can cause some degenerative diseases. This research is taken to develop the utilization of Eucheuma cottoni as an ingredient in the making of jam and “dodol” (Indonesian traditional snack food). The best ratio of seaweed and sugar for jam production was 37:63, while the best ratio of seaweed and glutinous flour in making dodol was 5:2. The addition of seaweed on jam and dodol formula increased their iodine and dietary fiber contents. The iodine content of jam and dodol was 17.79 and 19.57 µg/g, respectively. The dietary fiber content of jam and dodol was 5.75 and 5.63%, respectively. Key words : Disorder, dietary fiber, dodol, jam, seaweed
Characterization of Myofibrillar Protein from Goldband Goat Fish (Upeneus moluccensis) and Bigeye Scad Fish (Selar crumenophthalmus) Achmad Subagio; Wiwik Siti Windrati; Mukhammad Fauzi; Yuli Witono
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

Characteristics of myofibrillar protein from goldband goat fish (U. moluccensis) and bigeye scad fish (S. crumenophthalmus) were studied for their development as food ingredient. Color analysis using chromameter showed that myfibrillar protein from goldband goat fish was light colored, while that of bigeye scad was slightly drak colored. Proximate analysis showed that their contents were similar by crude protein 7-10%, crude fat 0.2-0.5%, and ash 0.4-0.7%. Amino acid compositions of both myofibrillar proteins were very close, dominated by glutamic acid (20%), aspartic acid (10%) and lysine (9%). However, comparing with bigeye scad, myofibrillar proteins from goldband goatfish were easily aggregated, had higher gelation capacity and higher emulsion activity, but lower solubility. Based on these result, myofibrillar protein from goldband goatfish has good charachteristics as food ingredient especially for restructured products comparing with bigeye scad. Key words : Myfibrillar, goldband, goat fish, bigeye scad fish, proteins.
Change Volatile Components During Soy Sauce Fermentation Anton Apriyantono; Gono Dewi Yulianawati
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15), alcohol (15), aldehyde (14), ester (14), ketone (9), benzene derivative (11), fatty acid (9), furan (5), terpenoid (18), pyrazine (3), thiazole (1), pyridine (1) and sulfur containing compound (2). Concentration of compounds found in almost all fermentation steps, such as hexanal and benzaldehyde did. These compounds may be derived from raw soybean, since they were all present in raw soybean and their concentration did not change during fermentation. Concentration of palmitic acid and benzeneacetaldehyde, in general, increased during all fermentation steps. They are probably derived from lipid degradation or microorganism activities. Concentrations of some fatty acids, esters and hydrocarbons, such as linoleic acid, methyl palmitate and heptadecane increased during salt fermentation only. Concentration of some other compounds, such as 2,4 decadienal decreased or undetected during fermentation. The absence of some volatile compounds, e.g. (E)-nerolidol and (E,E)-famesol in boiled soybean which were previously present in raw soybean may be due to evaporation of these compounds during boiling. Some volatile compounds such as, methyl heptadecanoate and few aromatic alcohols are likely derived from Aspergillus sojae, since these compounds were identified only in 0 day koji. Key Word : Soy sauce, volatile component, fermentation.

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