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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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The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage Endah Djubaedah; Djumarman .; Enny Hawani Lubis; Tuty Hendraswaty
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Research on the effect of salt and the acid types addition on the quality of bottled green pepper during storage has been conducted. Treatments were used 10 % and 20 % of salt, 0.2 % of citric acid and 4 % of acetic acid. The product were stored for 3 months and were analyzed for green color degree, pH, total plate count (TPC), piperine and total solid content. The results showed that citric acid treatment, better than acetic acid treatment, indicated by higher degree of green color (5.30 – 5.92) and pH 4.5 – 4.7 while the other 4.46 – 4.60 of green color degree and pH 3.5 – 3.9. Treatment of 20 % salt was more effective than 10 % of salt in preventing microorganism growth which was indicated by lower TPC value (2 – 5 colony/g). Products treated by citric acid and acetic acid also had lower TPC value, 3 – 5 colony/g and 2 – 3 colony/g respectively. Combinations of salt and acid treatments gave significant effect on it. Piperine content were relatively unchanged during 2 months storage (6.5 - 8 %) but it decreased in 3 months storage (5 – 6 %). The best quality was product treated by 20 % of salt and 0.2 % of citric acid. It was also treated by soaking in 2 % of Na2CO3 for 30 minutes, blanching for 5 minutes, addition of 300 ppm SO2 and heating in 100 °C for 15 minutes as constant treatment. The product was also feasible financially on capacity 1,000 bottle per day. Selling Rp. 4,000.00 per bottle will give benefit Rp. 60,000,000.00 per 6 months with 1.11 benefit cost ratio (B/C). Key words : Green pepper, pickle, spices, bottled green pepper.
Kinetics of Pure Cellulose Fermentation by Trichoderma Reesei QM 9414 to Glucose and Its Application of on Lignin Free Rice Straw M Iyan Sofyan
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objectives of this research were: 1) to determine aeration rate and substrate concentration of pure cellulose to produce maximum glucose by Trichoderma reesei QM 9414 at 30 oC, and agitation 150 rpm; 2) to study the kinetics of pure cellulose fermentation by Trichoderma reesei QM 9414 to glucose and its implication upon fermentation of the lignin free rice straw. The experiment was arranged in factorial randomized complete design in three times replication. Treatments consisted of three levels of aeration (1,00 vvm; 1,5 vvm; 2,0 vvm) and three levels of substrate concentration (0,75 ; 1,00 ; 1,25 % w/v). The results showed that at the exponential phase the average specific growth of Trichoderma reesei QM 9414 was 0,05374 hour-1, the maximum glucose product concentration of pure cellulose was 0.1644 gL-1,and the oxygen transfer was 0,0328 mg L-1 hour-1. According to t-test, the kinetics of pure cellulose fermentation model just the same as the lignin free rice straw fermentation. The enzymes produced by Trichoderma reesei QM 9414 in pure cellulose fermentation media followed the Michaelis-Menten model. The enzyme kinetic parameters were the maximum growth rate was 37x10-3 hour-1 and Michaelis-Menten constant was ½ maximum μ =17,5x10-3 hour-1. The volumetric oxygen transfer (KLa) using rice straw was 0,0337 mg.hour-1. The value of KLa could be used for conversion from bioreactor at laboratory scale to commercial scale design. Key words : Kinetics Fermentation, Trichoderma reesei, cellulose, lignin, rice
Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis) from Aceh Rita Hayati; Aminah Abdullah; Mohd Khan Ayob; Soewarno T Soekarto
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Tongkol dried fish (Ikan Kayu Tongkol) is lumps of less salted dried fish usually used as popular ingredient for some traditional fish dishes in Aceh as well as in Malaysia. In Japan it is further processed into Katsou-bushi for preparation of special soup. The objective of this research was to find out water relation parameters in the less salted dried fish as related to shelf life, characteristic changes during storage and estimate analysis of it’s expired date. Dried fish samples were equilibrated in 15 levels of RH at 28oC and their equilibrium moisture contents were determined. Moisture sorption isotherm derived from the correlation of equilibrium moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption regions accounted for three fractions of bound water as analyzed using three different mathematical models. The first water fraction ranged 0 – 5.95 %, the second 5.95 – 17.52 % and the third fraction ranged 17.52 – 91.12 % dry basis, equivalent to 0 – 5.6 %, 5.6 – 14.9 % and 14.9 – 47.4 % wet basis respectively. Storage simulation experiment in two packaging materials as carried out at 30oC and 90 % RH resulted shelf life of 2749 days (91 months) in the packaging of plastic impregnated allumunium and 1204 days (40 months) in plastic packaging. These very long shelf life was due to the added salt in the produt which increased Mc as high as 46.9 % to cause mold growth. This estimate analysis of shelf life using the mathematical model of Labuza (1984) is one of the appropriate methods to determining expired date of dry food products. Key words : “ Ikan kayu “, skip jack, water sorption isothermi, water fraction, shelflife. 
Protective Effect of Bangle (Zingiber cassumunar ROXB) Rhizome Extract on CCl4-Induced Liver Damage of Rats Elmeizy Arafah; Deddy Muchtadi; Fransiska R Zakaria; Tutik Wresdiyati; Sidik .
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Zingiber cassumunar Roxb known as Bangle, has antioxidative and antiinflammatory activities. It has been used for medicinal purposes traditionally. The aim of this study was to investigate whether administration of Z. cassumunar extracts orally may prevent acute liver damage induced by carbontetrachloride (CCl4) in rats. The study was carried out on 5 groups of male Sprague-Dawley rats (n=5). Group 1 was given ethyl acetate fraction of Bangle rhizome extract (30 mg/kg bw) (KS), group 2 was given dry juice of Bangle rhizome (30 mg/kg bw) (SK), group 3 was given curcuminoid (30 mg/kg bw) (KUR), group 4 as negative control (KN) given 5% Tween 80 solution (10 ml/kg bw) and Group 5 as control (K). Carbontetrachloride 0,1 ml/kg bw was given orally after 7 days to group KS, SK, KUR and KN. Rats were terminated 24 hours after CCl4-induction. Liver injury was evaluated by analyzed SGPT and SGOT activities from the serum and histopathologycal examination was conducted on the liver. The results clearly indicated that extracts of Z. cassumunar could reduced significantly the degree of liver damage induced by CCl4. It may be concluded that Z. cassumunar rhizome could be used as substance for hepatoprotector. Key words : Zingiber cassumunar, hepatoprotector, Liver damage.
The Effect of Palm Sugar and Storage on Nutrient Content and Taste of Salted Duck’s Egg Yenni Yusriani
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research used 150 duck eggs age one as subject day. There were two factors analyzed here. The first was the amount of palm sugar which consisted of 25 grams, 50 grams, and 75 grams. The second factor were the storage duration which consisted of 3, 4, and 5 weeks. The nutrient content parameters measured were rates protein, fat and ash content. Sensory quality parameters measured were color and taste. The analysis showed that in processing/making salted duck egg, palm sugar addition influenced protein content significantly (Fc = 7,0 > Ftab = 4,5) fat content ( Fc 67,3 > Ftab= 8,7) and ash content (Fc = 64,6 > F tab = 8,7) very significantly. However, organoleptic test showed that palm sugar addition did not influenced color and taste of salted duck egg significantly. Storage duration influenced protein content significantly (Fc= 6,9 < f tab = 4,5), and fat content very significantly (Fc = 12,7 >F tab = 8,7) but did not significantly influenced ash content (Fc = 3,5 < Ftab = 4,46). Storage duration also influenced taste of salted duck egg, but did not for its color. The interaction of treatment between palm sugar addition and storage duration just influenced fat content of salted duck egg significantly. The salted duck egg made by addition 75 grams palm sugar and stored 5 weeks (A3B3) the highest content of fat. The salted duck’s eeg made by addition of 25 grams palm sugar and stored duration produced the salted duck’s egg with high content of fat and ash. Organoleptic test indicated that the panelis preferred the salted taste duck egg made by addition of palm sugar 25 grams and storaged for 3 weeks having reddish yellow color. Key words : Salted duck egg, palm sugar, strorage duration, nutrient content sensory quality  
Iodine Fortification on Brown Sugar : The Effect of Fortification Period and Source of Iodine Rifda Naufalin; Budi Sustriawan; Poppy Arsil
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Gula kelapa is a traditional and potencial comodity in Banyumas. Fortification with iodium in gula kelapa should be criteria were iodium in product over than 30 ppm bk. Fortification process was need a long thermal process. Stability of iodium in gula kelapa has been studied. The experimental method used Randomized Block Design. The factors analyzed were three kinds of fortification (fresh nira, nira prosessed, nira cristalization) and four kinds of iodium (control, NaI, KI, and KIO3) with 3 replications, and total were 36 unit. The result of the research showed that fortification when nira after endpoint with kalium iodida is the best interaction, iodium content is 34,89 ppm db. Key words : Brown sugar, fortification, iodine.
Characteristics Of Phytases From Soybeans And Microorganisms Involved In The Tempe Production Sutardi .; K A Buckle
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Tempe was prepared from Forest variety of soybeans inoculated with pure culture of the mould Rhizopus oligosporus strain CT11K2. Partially purified phytases from soybeans, mould of the R. oligosporus strain CT11K2, yeasts (Endomycopsis burtonii, Candida diddensiae and Candida tropicalis) and bacteria (Streptococcus faecium and Streptococcus dysgalactiae) involved during tempe production were prepared according to procedure developed by Sutardi (1988). The crude phytases were characterized and phytic acid, inorganic and total phosphorous content of soybeans, intermediate products and tempe, were also determined. Results show that phytases, produced by microorganisms involved in tempe production, and by endogenous soybean phytase, had significantly different characteristics especially on optimum pH, temperature and substrate, Km and Vmax values, inactivation and activation energy and also temperature coefficient. All phytases contribute to the reduction in phytic acid content; and mould phytase, especially the extra-cellular enzyme, and the endogenous soybean phytase, showed the dominant effect on phytic acid degradation compared with other microbial phytases and physical treatments such as soaking, boiling and steaming. Phytic acid content of soybeans was reduced by more than 50% from about 10.4 to about 4.9 – 5.0 mg/g (DWB) in fresh tempe (after 40 h fermentation at 30oC). Key words: Characteristics, pytase, soybeans, microorganisms, tempe.
Technological Assessment of Starch Edible Coating and Its Application on Primary Packaging of Durian Sweets Budi Santoso; Daniel Saputra; Rindit Pambayun
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The study objective was to determine the shelf life of edible coating packaged of durian lempok. The experimental method used in this study was Factorial Randomized Block Design consisting of three factors. These factors were tapioca starch, stearate acid, and CMC. The edible coating solution was applied in to durian lempok by using dip method. The result showed that edible coating packaged of durian lempok could increase the durian lempok shelf life by 67 percent than durian lempok without edible coating. The edible coating was capable of decreasing the durian lempok weight loss by magnitude of 36.38% during storage, decreasing the peroxide number by magnitude of 33.33%, decreasing the water content by magnitude of 7.54%, and suppressing the microbial growth by the amount of 31.20%, respectively. Visual change of non-coating lempok had occurred on the day of 19th, which was indicated by greyish-white colour change due to certain type of mold on lempok surface, while the similar change happened at day of 31th (T2A3C3 treatment). Key words : Tapioca, CMC, stearate acid and edible coating.
Effect of Red Bean Diet on Blood Glucose Concentration of Alloxan-Induced Diabetic Rats Y Marsono; Zuheid Noor; Fitri Rahmawati
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Hypoglycemic response of red bean were evaluated in alloxan-induced diabetic rats. The objective of this research was to evaluate the effect of red bean (Vigna umbellata) diet compare with soy bean diet on blood glucose concentration in alloxan-induced diabetic rats. Thirty male Sprague-Dawley (SD) rats (250-300 g) were diabetic induced by alloxan injection (80 mg/kg of body weight by intra muscular injection). They were divided into three groups of ten rats. They were fed (1) Standard diet (STD), (2) Red bean diet (KM), and (3) Soy bean diet (KD) for 28 days. Concentration of serum glucose were determined before injection (0 day),after injection (day 17th) and every sweek during diet intervention (day 24,31,38 and 45th) It was found that alloxan injection increased serum glucose concentration of STD, KM, and KD rats. After 28 days intervention, red bean decreased the serum glucose concentration from 217, 87 mg/dL to 57,70 mg/dL (69 %) in KM groups and from 218,94 mg/dL to 76,82 mg/dL (65 %) in KD groups, but standard diet (STD) were decreased less than both of KM and KD diet. Key words : Diabetic, alloxan-induced, hypoglicemic, red bean, and soy bean
Synthesis of Xylitol-Polyester from Palm Fatty Acid Distillate(PFAD) Suhardi .; Tranggono .; Amanda Hardiyani SN
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This study of xylitol-polyester synthesis was carried out using palm fatty acid distillate as the a source fatty acids. The objective of this study was to obtain the optimum condition with regard to reaction kinetis during synthesis. In the experiment, temperatures were varied at 110, 120, 130, 140 and 150oC; while during reactions samples were drawn at 0, 3, 6, 9 and 12 hours for determination of hydroxil value. Results showed that the optimum condition for synthesis was found at 145„b2.5oC for 3.5„b0.5 hours. It was noted, that the reaction was reversible, first order with the activation energy 4475.57 cal/mol for synthesis and 4499.21 cal/mol for hydrolisis.

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