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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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Viability and Stability of Lactobacillus Plantarum Mut 7 FNCC 250 Suplemented in Papaya-Pineapple Juice During Storage Sri Hartati; Eni Harmayani; Endang S Rahayu; Tyas Utami
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

Lactobacillus plantarum Mut7 FNCC 250 is an indigenous bacterium isolated from fermented food (“gatot”) and a potential agent to reduce cholesterol. Study the on aplication of the bacterium as probiotic agent to food stuff is needed. The purpose of the study was to prepare formula of papaya-pineapple juice as probiotic carrier and to study the viability and capability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol during three months storage. Fruits juice was prepared with different formula and organoleptically tested. Selected juice formula was supplemented with Lactobacillus plantarum Mut7 FNCC 250 and stored in cool room (4-5 oC). During three month storage, the value of pH the product, cell viability and ability to assimilate cholesterol were evaluated. The result indicated that acceptable formula was papaya juice added with 25 % pineapple. Viability of Lactobacillus plantarum Mut7 FNCC 250 supplemented in papaya- pineapple juice was stable (decrease of < 1 log cycle), while the pH of the juice decreased after 3 month storage. The ability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol was stable within 2 months storage, but decreased after 3 months. Key words : Viability, sta, Lactobacillus plantarum, probiotic, papaya-pineapple juice.
Antimicrobial Activity of Beluntas (Plucea indica L.) Leaves Extract and Stability of the Activityat Different Salt Concentrations and pHs Ardiansyah .; Lilis Nuraida; Nuri Andarwulan
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

Beluntas leaves are commonly used as traditional medical herb and fresh vegetables. The aim of the research was to examine the antimicrobial activity of beluntas leaves extracts and the stability of activity in salt and pH condition. Non defatted plar extract had phenol hidroquinon, tanin, alkoloid, and steroid as bioactive compound. The most sensitive bacteria was B. cereus and the most resistant was S. typhi. The MICs of polar extract against, S. typhi, S. aureus, E. coli, P. Fluorescens, B. subtillis, and B. cereus were 3.19, 2.94, 2.66, 2.64, 2.40, and 2.26% respectively. Antimicrobial activity was greater on protoplast of S. typhi sphaeroplast of S. aureus and Bacillus cereus than toward their whole cells, with the highest inhibitionobserved B. cereus protoplast. Addition of salt into the extract increased it's the antimicrobial activity. There was synergism between low pH with bioactive compound from non defatted polar extract. Key words : Beluntas, bioactive compound, MIC, protoplast, sphaeroplast, salt, pH.
Astaxanthin Production by the Red Yeast (Phaffia rhodozyma), Grown on Yeast Extract Addes Coconut Water K H Timotius; Ana W Purnomo; V I Meitiniarti
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 experiment was conducted to evaluated the effect of yeast extract addition in fresh green coconut water medium during the batch growth and astaxanthin production of Phaffia rhodozyma MUCL 31142. The addition of yeast extract (0,025% and 0,075%) could increase the cell growth (37,12 g/l and 49,18 g/l), growth rate (0,061/hour and 0,074/hour), total production of astaxanthin (4,871 mg/l and 9,442 mg/l), specific concentration of astaxanthin (118,99 µg/g biomass), production rate of astaxanthin (0,042/hour and 0,088/hour), astaxanthin yield (0,236 mg/g glucose and 0,342 mg/g glucose, and glocose consumption (19,84 g/l and 26,95 g/l). Key Word : Astaxanthin, Phaffia rhodozyma, coconut water.
Anti Inflammation Activity of Ginger (Zingiber officinale) Oleoresin on Kidney of Rats Under Stress Condition Tutik Wresdiyati; Made Astawan; I Ketut Mudite Adnyane
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

The present study was conducted to observe the role of antioxidant content of ginger oleoresin (Zingiber officinale) on inflammation in the kidney of rats under stress condition, as an anti inflammation. A total of sixty male Wistar rats were used for this study. They were divided into twelve groups; (1) control group, without treatment of both stress and oleoresin, (2) stress group, was treated by stress only, without oleoresin treatment, while (3) and (4) are groups that were treated by stress and then fed by standard feed for three and seven days, without oleoresin. Group (5) to group (12) were treated by stress and then followed by treatment of oleoresin for three and seven days. The doses of oleoresin were 20, 40, 60, and 80 mg/kgBW/day. Stress condition was done by 5 days fasting and swimming for 5 minutes/day, while drinking water was provided ad libitum. The highest number of inflammatory cells in the kidney of rats was observed in the stress group. The treatment of oleoresin after fasting stress showed decreasing of the number of inflammatory cells in the tissues. The decreasing rate was higher in the higher dose of oleoresin. The treatment groups that showed the number of inflammatory cells not significantly different from that of control group are treated groups receiving oleoresin 60 mg/kgBW/day for seven days, and 80 mg/kgBW/day for three and seven days, respectively. These results showed that ginger oleoresin has anti inflammatory effect in the kidney of rats kept under stress condition. Key words : Oleoresin, ginger, inflammation, kidney, rat, stress.
Isolation and Tentative Identification of Volatile Compound of Atung(Parinarium glaberrimum Hassk) Seed Murhadi .; Soewarno T S.; Betty S.L Jennie.; Anton Apriyantono.; Sedarnawati Yasni
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

The extraction of volatile components from “atung” seed was carried out by Likens Nickerson extraction apparatus with diethyl eter for 90 minutes, then continued with separation, while volatile isolates identification was done by GC-MS (Shimadzu Qp 5000). The data obtained indicated that volatile components of “atung” seed tentatively are as follow: aldehydes is the largest (34%), alkanes (17%), alkenes (11%), alcohols (7%), and ketones (6%). However, most aldehyde groups were predicted as derivative compounds resulted from the decomposition of fats and/or fatty acids due to a high temperature extraction process. Key words : Volatile components, “atung” seeds, Likens Nickerson, GC-MS, aldehydes.
Anthiypercholesterolaemic Activity of Zincophyllin . Alsuhendra; D Muchtadi; D Sastradipradja; T Wresdiyati
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

Pheophytin was obtained from chlorophyll that was extracted from fresh cassava leaves by use of ethanol. One hundred to 200 ppm of zinc was added to pheophytin to produce a complex of zinc-pheophytin (“zincophyllin”). The antihypercholesterolaemic effect of “zincophyllin” was studied in 20 male New Zealand White rabbits fed on a low-cholesterol (0.1%) diet for 12 weeks. Five animals were given 33.4 mg/d (doses I), 5 animals received 100.2 mg/d (doses II) of “zincophyllin”, 5 animals received standard diet as negative controls, and the remaining 5 animals served as cholesterol-fed controls (positive controls). Animal receiving dose Ii had significantly lower serum total and LDL-cholesterol concentrations. Positive control group and doses I group had significantly higher serum total cholesterol. Cholesterol concentration of group II slightly increased for 4 weeks, but decreased to normal until 12 weeks. Triglyceride concentration of all rabbits groups were in normal level, but LDL-cholesterol concentration of positive control group and doses I group were higher than others. It was suggested that the antihypercholesterolaemic effect of “zincophyllin” may benefit rabbits by inhibiting the increase of serum cholesterol concentration. Key words: Chlorophyll, pheophytin, “zincophyllin”, hypercholesterolaemic
Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L.) on the Characteristics of Cake Achmad Subagio; Wiwik Siti Windrati; Yuli Witono
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

Addition of jack bean (Canavalia ensiformis L.) protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour), the addition of the protein isolate could improve the characteristics of the cake by increasing the loaf volume, decreasing the density, and softening the texture. In contrast, the addition of 1.5% tended to decrease the quality of the cake as compared to that added with 1% by decreasing the loaf volume, increasing the density, and hardening the texture. However, the more protein isolate added, the more slowly the rate of the cake staling. Key words : Cake, jack bean, protein isolate.
Characteristic of Noni (Morinda citrifolia Linn) Fruit Juice Produced by Fermentation Hardoko .; Adolf Parhusip; Ivonne P Kusuma
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

Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significantly. Noni juice of submerged system has higher percent yield, higher soluble solid content, turbidity, but provided lighter color than noni juice of hanged system. Juice of submerged system is better than hanged system. Juice from three weeks fermentation indicated changes of metabolism activity which is shown by some characteristic changes. Fruit juice made by submerged fermentation system had more diverse compounds than fruit juice without fermentation. Key words : Noni juice, fermentation.
Changes in Volatile Compound Composition of Kensington Pride Mango Pulp During Fruit Ripening Herianus J.D Lalel
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

Volatile compounds of &lsquo;Kesington Pride&rsquo; mango produced from the pulp during fruit ripening were studied using headspace solid-phase microextraction (SPME) as a sampling method and gas chromatography with a flame ionisation detector (GC-FID) and gas chromatography mass spectrophotometry (GC-MS) for analysis. Ethylene production and respiration reached a peak on the second and third day of ripening, respectively. Seventy-eight volatile compounds were identified from the pulp of &lsquo;Kesington Pride&rsquo; mango; however, only 73 volatile compounds were present in notable amount. The most abundant group of volatile compounds was monoterpenes, accounting for abaout 44% of the total identified compounds, followed by sesquiterpenes (19%), aldehydes (11%),esters (10%) aromatics (8%), alcohol (2%), ketones (2%), alkanes (1%) and norisoprenoid (1%). -Terpinolene was the major compound during ripening. Except for -pinene, 3,7-dimethl-1,3,7-octatriene, 4-methl-1 (1-methylethylidene)-cyclohexene, p-mentha-1,5,8-triene, aloocimene, the concentration of all other monoterpenes increased for the first six or eight days and decreased afterwards. All sesquiteroenes, p-cymene, p-cymen-9-ol,2-ethyl-1,4-dimethl benzene also increased during ripening and peaked on day four, six or eight of ripening. Ketones, aldehydes alkane and cis-3-hexenol, on the other hand, decreased during ripening. Ethanol, esters and norisoprenoid increased quite sharply at the end of ripening period. Key words : Manggo, aromatic, ripening.
PENGERMPUKAN DAGING DENGAN ENZIM PROTEASE TANAMAN BIDURI (Calotropis gigantea) (Meat Tenderization using Protease of Biduri Plant (Calotropis gigantean)) Erni Sofia Murtini; . Qomarudin
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Tenderness is the main attribute of meat, wich influences consumer acceptability. Protease enzyme(like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degredation of the protein. Biduri plant (Ccalotropis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme using ammonium sulphate, the enzyme was the applied to tenderise meat at concentrations 0; 0.25; 0.5; 0.75 and 1.0%. The result showed that concentration of protease enzyme affected to meat tenderness that determined by compression test and tensile strenght. The enzyme (0.5%) was enough to tenderise meat indicated by descreasing its compression test value to 201, 160 N 9 from control of 228,582 N) and tensile stenght value to 4.618 N (from control 9.588 N) 

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