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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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The Influence of Solvent Variety and Drying Method on Physical, Chemical and Functional Characteristic of Shark Skin Gelatin Made Astawan; Tita Aviana
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

Gelatin is a denaturation product of collagen and has been widely utilized for foods, photography uses, medical materials, and culture materials for microorganisms. Recently, gelatin’s uses has expanded to new applications such as health foods. Gelatin of land animal origin such as bovine and porcine has been mainly used. However, gelatin with new properties is desired to develop expanded applications. In this research gelatin was made from shark skin. The shark skin collagen was distended by acetic acid solution (acid process) and sodium hydroxide solution (alkali process), and gelatin was then extracted at 80oC of water. The extracted gelatin was dried by vacuum drying and freeze drying to obtain powder product. Shark gelatin produced by the combination of alkali and vacuum drying process (OVB gelatin) had better qualities on yield, water content, gel strength, melting point, and emulsion stability as compared to the others. Sensory evaluation indicated that shark gelatin had lower values in color, odor, and performance as compared to the commercial gelatin of fish, pig and bovine (SKW Biosystem). However, as compared to the commercial gelatins, OVB gelatin had a similar values on gel strength (202 bloom) and emulsion stability (100%), but higher values on viscosity (8 cP) and pH (9.3). Those values indicated that ray skin gelatin can be used to substitute the commercial gelatin in some food industries Key words: Gelatin, shark, melting point, and emulsion stability
Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat Pudji Hastuti; Tyas Utami
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

Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI) was determined by dillatometry. The Slip Melting Point (SMP) was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.30C. The SMP value was decrease from 58-500C to 37-390C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 600C. Key words : Palm stearin, sardine oil, enzymatic-interesterification, solid fat index and slip melting point
Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose Nur Wulandari; Soewarno T Soekarto
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

Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, the hysteresis occurred in the middle range of the sorption isotherm in the range of 10 - 90% RH and no hysteresis at the lowest and highest ranges of RH. While in cellulose hysteresis started at about 10% RH and was increasing to the saturated RH. Analyses of stratified bound water using sorption isotherm data revealed that from the four samples, the desorption monolayer and secondary bound water fractions were higher than those of adsorption. However, the tertiary bound water fractions of desorption were lower than those of adsorption, except from the cellulose sample. Key words : Hysteresis, isotherm, starch, protein, and cellulose
Antioxidative Activity of Andaliman Fruit Extract (Z. acanthopodium DC.) on Several Food System and its Antioxidative Stability on Temperature and pH Influence Tensiska .; C Hanny Wijaya; Nuri Andarwulan
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

The extraction of the andaliman fruit was conducted by using ethanol, and hexane. The hexane residue was reextracted by ethanol. The protection factor of the extracts is 3.823, 1.486, and 3.84 respectively. While the protection factor of BHT is 2.828. The research shows that andaliman fruit extract has the highest antioxidative activity on aqueous system. While in emulsion and oily system, andaliman extract still have a moderate activity. The antioxidative activity is relatively stabile during heating. Heating up to 175„aC in aqueous system for 2 hours is merely reduce the activity to 17%. The protection effect increase during the increasing of pH (examined at pH 3,4,5,6, and 7), except at pH 4. Key words : Andaliman, antioxidative activity, heating, and pH.
Jamu Industry Products Development and Their Instutional Structure Analysis Kusnandar .; Marimin .
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

Indonesia is a rich country for many kinds of medicinal plants which become important raw material for jamu industry development. This paper discusses jamu industry products selection and institutional structure analysis for the jamu industry development. The result of products selection using “fuzzy non numeric decision making technique” shows that powder jamu is the best product to be developed and institutional structure analysis using “interpretative structural modelling technique” shows that municipal goverment is the institution which has strongest driver power for jamu industry development. Key words : Interpretative structural modelling, jamu industry, and decision making
Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium Yoyok B Pramono; Eni Harmayani; Tyas Utami
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

Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional fermented food which had potential properties as probiotic agents and to reduce cholesterol. The aim of the research was to study the growth kinetics of Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 at MRS medium, using glucose a substrate limiting factor. Cells were inoculated into MRS medium containing glucose concentration of 0.05 ; 0.1 ; 0.2 ; 0.3 ; 0.5 ; 1 ; 1.5 ; 2 ; and 3 % (w/v). Fermentation was carried out at 37oC, with initial pH 6.8 and was monitored for 24 hours. During the fermentation, dry cell weight, reducing sugar and pH were analysed. The results showed that Ks ( the substrate saturation constant) of Lactobacillus plantarum FNCC 250 was 0.04 (g.l-1) ; ì max (the maximum growth rate) was 0.17 (h-1) ; and Y (growth yield) was 0.24 ( g.g-1), meanwhile for Lactobacillus sp. FNCC 401 Ks was 0.06 (g.l-1), ì max was 0.26 (h -1) ; and Y (growth yield) was 0.24 ( g.g -1). Key words : Fermentation, growth kinetics, Lactobacillus plantarum, and Lactobacillus sp.
Characterization of Maltodextrin DP 3-9 and Assesment of Its Potential Application as Carbohydrate Source in Sport Drink Beni Hidayat; Adil Basuki Ahza; Sugiyono .
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 research was aimed at characterization of maltodextrin DP 3-9 (produced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and assessment of its potential application as carbohydrate source in sport drink. The research showed that application of maltodextrin DP 3-9 had some advantages as compared to glucose with regard to absorption rate that was 2 times longer (60 minutes instead of 30 minutes), osmolality degree that was 5,6 times lower (178 mOsmol/kg as compared to 1000 mOsmol/kg), and relative sweetness degree that was 10 - 11 times lower (6,15-7,20 as compared to 57,00-61,00). However, thie application of maltodekstrin DP 3-9 had limitation which was shown by its viscosity characteristic that was 5,70 -- 6,20% higher (1,29 cSt and 1,37 cSt as compared to 1,22 cSt and 1,29 cSt). When compared to commercial maltodextrin, maltodextrin DP 3-9 is favorable as carbohydrate source in sport drink based on its absorption rate that was more than 2 times faster (60 minutes as compared to more than 120 minutes) and storage stability at refrigeration temperature (which was more than 8 weeks, with or without sterilization; with sterilization). Key words : Maltodextrin DP 3-9, carbohydrate source and sport drink
PENGARUH EKSTRAK DIKLOROMETAN JAHE (Zinger officinale Roscoe) TERHADAP PENGIKATAN TOKSIN KOLERA B-SUBUNIT CONJUGASI (FITC) PADA RESEPTOR SEL HIBRIDOMA LV DAN CACO-2 Radiati L E; Nabet P Franck; Nabet B; Capiaumont J; Fardiaz D; Zakaria R F; I Sudirman; Hariyadi R D
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

Cholera toxin is main factor that responsibility of watery diarrhea. The objectives of this investigation was to study the effect of ginger extract (GDE) in blocking cholera toxin binding to receptors of LV hybridome and Caco-2 cells. Analysis of toxin binding by flow cytometry of 0-5 Æ’ÃÂg/ml of B-FITC conjugated cholera toxin to 105 cells/ml of LV hybridome and Caco-2 cells in RPMI, at 4„aC for one hour showed that specific interaction of B-FITC by 44,44 „b 3,49 percent to LV hybridome and by 94,58„b 1,83 percent to Caco-2 cells. A total of 105 cells/ml of hybridome and Caco-2 cells were incubated with 0-5 Æ’ÃÂg/ml toxin B-FITC and 25 or 50 Æ’ÃÂg/ml GDE in RPMI, at 4„aC for one hour showed that the addition of GDE inhibited the toxin binding. The binding inhibition respectively were 4.76-15.66 and 12.55-24.60 percent to Caco-2 cells, and 3.55-17.95 and 3.58-27.83 percent to hybridome cells. The inhibition on the toxin binding may be due to modification of the receptor by GDE or interaction of GDE with the toxin.Key words :  Hibridoma LV, Caco2, ekstrak diklorometan jahe,  and  toksin kolera B-FITC
Physicochemical Evaluation of Tempeh-Fish Sausage T J Moedjiharto
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 and 1:0,5 (w /w). Hardness, total volatile bases (TVB), and taste were evaluated. The results showed that the proportion of flour tempeh influenced the content the quality of “tempe-dumbo” sausage in term of protein quality, TVB.and taste. The addition of tempeh flour had significant effect the decrease essential amino acids, of total amino acids content, and organoleptic ascore (taste and flavor). . “Tempeh-dumbo” sausage contained essential amino acid of 27,354 mg/ g, protein which was consisted of 7 essential amino acid. Key words : Sausage, tempeh, clarias gariepinus, protein quality.
Strategies For 2-Heptanone Biosynthesis From Octanoic Acid By Penicillium Roqueforti Spores M Arpah
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This paper reviews two strategies of 2-heptanone (blue cheese aroma compound) biosynthesis from octanoic acid by Penicillium roqueforti spores. First, the production and preparation of fungal spores are discussed a long with effect of spores treatment on their biocatalytic activity. Following this the first strategy of 2-heptanone production i.e batch production of 2-heptanone by submerged bioconversion process is discussed. Furthermore 2-heptanone loss by air stream stripping due to its hight volatility is evaluated and then the second strategy, that is continuous biosynthesis in aerated stirred reactor, is addressed. An option for controlling pH of biosynthesis medium is also discussed. Finally, in the concluding paragraphs, utility of the strategies are presented. Key words: Spore, penicillium roqueforti, 2-heptanone.

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