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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 Dried Yoghurt Starter Using Foam-Mat Drying Method: Effect of Egg White Foam Addition on Physical and Chemical Characteristics Elok Zubaedah; Joni Kusnadi; Ima Andriastuti
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

Yoghurt starter is usually prepared, preserved, and sold in liquid form which required special treatment. Drying is an alternative process to provide starter culture. Problem in using drying method is longer time so that the viability cell culture is low. In this experiment foam-mat drying method was used to produce dried starter culture. Addition of egg white to the starter media is expected to shorten the drying time, so and improve the viability of cell culture. This research used of randomised bock design and using addition of egg white foam as a treatment. The treatment consisted of 6 level with concentration of white egg of 0,510,15,20 and 25% and vacuum dried at 50C. The result showed that the best treatment was yoghurt starter prepared with addition of 15 % egg white foam, based on the parameters as follow : Total Lactic Acid Bacteria : 1,5 105 cfu/g, Total Lactobacillus 1,5. 104 cfu/g, total yeast and mold : 1.6 104 cfu/g, drying time 3,16 hr, pH 4,5 total acidity 0,82%. Key words : Yoghurt, egg white, foam, drying method.
Oil Composition of Mengkudu (Morinda Citrofolia L) Seeds K H Timotius
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

Mengkudu (Morinda citrifolia L.) seeds were macerated or Soxhlet-extracted with various extractants (MeOH, EtAc, Chl : MeOH (2:1, v/v), hexane, and petroleum ether). Fatty acid profile was determined by using GC-MS.The amount of total lipid was varied from 4 - 8 % (w/w) of seed weight depends on the extraction method and the polarity of extractant. The obtained major fatty acids were linoleic acid ( 55-63 % of the total fatty acid methyl esters) followed by oleic acid, palmitic acid, and stearic acid. Chromatography on a silica column with solvent of increasing polarity yielded 85 % neutral lipids, 10 % glycolipids, and 5 % phospholipids. Key words: Oil composition, mengkudu, Morinda citrifolia L., oil seed of noni.
Detection of Salmonella on Fried Rice Served in Restaurant of Economic Class Train . Srianta; Elisa Rinihapsari
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

Salmonella is a group of infective pathogenic bacteria for human being that cause many food borne disease outbreaks. Human, animal and some animal-based food products are whicle for Salmonella. Public transportation i.e. train/railway, often serve foods that potentially contaminated with Salmonella. Study on Salmonella detection on fried rice served in economic class train restaurant is necessary for controlling its safety and quality. Standard method was used to detect Salmonella on fried rice including isolation on 2 (two) different selective media, i.e. Bismuth Sulphite Agar and Salmonella-Shigella Agar media (macroscopic and microscopic study) and Biochemical test i.e. sugar and IMVIC test. This study showed that twenty three (23) colonies which, have been found of 8 (eight) samples of fried rice were identified as Salmonella. It indicated that the fried rice was not well processed. The train restaurant has to improve the fried rice prepared and sanitation to obtain a safe food product and to prevent the spreading of this bacteria. Key words: Salmonella, Salmonella detection, fried rice, train, restaurant
National and International Regulations Regarding Shelf Life of Food Products M Arpah; Rizal Syarief; Joko Hermanianto; Anton Apriyantono
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

This paper discusses legal aspects of open dating system of food products in Indonesia, European Union and USA. The Codex Alimentarius Commision (CAC) regulation of the open dating system i.e. mandatory labelling of prepacked foods as stated in codex general standard for the labelling of prepacked foods is also highlighted. The regulations vary on a statutory authority basis from voluntary dating of all prepacked foods to mandatory open dating legislations. Since 1999, however, the presence or absence of a date has legal implications under Indonesian statutory authority. Key words: Kadaluwarsa, voluntary, mandatory.
Change Pattern of Mono and Diacylglycerol in Ethanolysis Reaction of Crude Palm Oil Asriani Hasanuddin; . Mappiratu; Gatot Siswo Hutomo
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

The Changging Pattern of Mono and Diacylglycerol concentration as respon to Reaction time during ethanolysis of Crude Palm Oil was influenced by the ration of ethanol/CPO. By using the ration of 0.25-0.5, the changing pattern of MAG concentration followed the parabolic curve, while that of DAG. By using the ration of ethanol/CPO of 1.5, the change of MAG concentration followed polynomyal curve, while that of DAG followed hyperbolic curve. The changing pattern of MAG dan DAG concentration during ethanolysis reaction of crude palm oil may caused by difference of reactivity and position of fatty acid as well as reactivity of lipid group (TAG, DAG, and MAG) Key Word : Ethanolysis, Monoacylglycerol, Diacylglycerol, crude palm oil.
Production and Application of Monoacylglycerol Product from Coconut Oil in the Processing of Coconut Milk . Mappiratu; Dedi Fardiaz; Asriani Hasanuddin
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

Production of Monoglycerol (MAG) from coconut oil was carried out in a reaction system consisting of coconut oil /glycerol/rice bran/hexane in the ratio of 2 : 0.8 : 10 : 40 (w/w/w/v) and agitate at 300 rpm for 90 hours. The rendement was 85.71% and the product contained 49.80% MAG. Fractination with ethanol 95% increade the MAG content. i.e. 86.50%. The fractination rendement was 49.30%. The fraction did not affect the fatty acid of the MAG. Application of fractionated MAG to preserve coconut milk at 0 and 1.0% of MAG did not affect flavor and colour of he coconut milk. In general the appearance of coconut milk containing MAG was better the coconut milk without MAG. Coconut milk containing 0.75% MAG could be stured at cool and room temperature for 12 weeks without microbiological and physical deftect. Key Word : Monoacylglycerol, rendement, application, coconut milk, fractination.
Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca C Dewi Poeloengasih; Djagal W Marseno
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

The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpensive, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean (Psophocarpus tetragonolobus L. (DC.)) seeds and to characterize physical, mechanical and barrier properties of edible film made from protein fraction of winged bean seeds, tapioca and palmitic acid. The first group of edible film was prepared using 1% (w/v) of tapioca, 1 – 2,5% (w/v) of protein fraction of winged bean seeds and 1% (w/v) of sorbitol. Second group of edible film was prepared using 1% (w/v) of tapioca, 2,5% of protein fraction of winged bean seeds, 1% (w/v) of sorbitol and 0-8% (w/w polymer) of palmitic acid. Proximate analysis of protein fraction of winged bean seeds showed that protein, lipid, ash and water content were 57,88%, 29,39%, 1,66% and 7,10%, respectively. Increasing the concentration of protein fraction of winged bean seeds decreased water vapor transmission rate and elongation, and increased thickness and tensile strength. Increasing the concentration of palmitic acid decreased water vapor transmission rate and tensile strength, and increased elongation. Utilization of 1% (w/v) of tapioca, 2,5% (w/v) of protein fraction of winged bean seeds, 1% (w/v) of sorbitol and 8% (w/w polymer) of palmitic acid to wrap the fresh-cut apple has significant effect on reducing of weight loss and browning during storage. Key words : Winged bean seeds, protein, tapioca, composite edible film.
Quality Change of Soysauce Produced by Home Scale Industry During Three Months of Storage Henky Isnawan Hendritomo
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

The investigation was conducted to study of the change of soysauce quality during three months of storage. The soysauce quality observed included, sucrose, protein, NaCl content and total microflora such as molds and bacteria. The result showed that the a mount of sucrose and protein of the soysauce were content was 67,8% and 3,07%, respectively after 3 months of storage the sucrose and protein content decreased to 58,8%, and 2,3%. During storage, the number of bacteria and mold increased from 2.1 x103 to 3.7 x 103 and 4.0 x102 to 6.1 x103 CFU/ml, respectively. It was concluded that separation process at 100 mesh was ineffective to reduce bacteria and mold. When compared to SNI, the soysauce quality is still good and safe to consume. Key words : Saoysauce, koji, Aspergillus oryzae, moromi
Extraction and Characterization of Bacteriocin Produced by Leuconostoc mesenteroides SM 22 Darnawan Ari Nugroho; Endang S Rahayu
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

Bacteriocin produced by lactic acid bacteria has potential as food biopreservative due to their capability to control spoilage and pathogenic food borne bacteria. Previous studies showed that extraction of bacteriocin produced by Leuconostoc mesenteroides SM 22 using adsorption-desorption method was not optimal. The objectives of this research were (1) to increase the effectiveness of bacteriocin extraction using adsorption-desorption method by the addition of heated biomass of Leuconostoc SM 22 in various concentration during adsorbtion (2) to characterize the bacteriocin of Leuconostoc mesenteroides SM 22 on it's stability during heat treatment, during cool storage and it's spectrum activity againts pathogenic bacteria. Result of this research showed that bacteriocin activity obtained from extraction with no addition of heated biomass was 1000 AU/ml, while by addition of heated biomass of 2 to 3 times of original concentration (OD) were 2000 AU/ml. Therefore it was suggested that addition of heated biomass of Leuconostoc mesenteroides SM 22 during adsorption-desorption with 2 times of original concentration (OD) was able to increase the bacteriocin obtained. Bacteriocin with original activity of 2000 AU/ml, was stable (no reduction activity) after heated at 100oC for 30 minutes, but slightly decrease after heated at 121oC for 5 minutes and 121oC for 15 minutes, that were 1600 AU/ml and 800 AU/ml respectively. Bacteriocin of Leuconostoc mesenteroides SM 22 was stable during 8 weeks storage at refrigerator (4oC), freezer -20oC and -40oC. This bacteriocin has a wide spectrum of activity showed by it's ability to inhibit the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella thypimurium, Vibrio parahaemolyticus, Shigella and psychrophilic bacteria isolated from milk and isolated from meat. Key words : Bacteriosin, leuconostoc mesenteroides.
The Influence of Particle size and Guluronic/Mannuronic Proportion of Alginate on Physical and Sensory Characteristics of Restructured Products from Soursop Sri Raharjo; Zaki Utama
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

The application of restructuring technology is intended to add value for local fruits. Fresh and ripe sour sop fruits are frequently of having defective appearance, irregular shape and size, or showing signs of insect infestation which make the whole fruit is less acceptable by consumers. Previous study has indicated that sour sop fruit can be restructured into a fresh fruit product with acceptable sensory characteristics using calcium alginate gel system. This particular study was intended to determine the effect of alginate powder particles size and its guluronic/mannuronic proportion on the physical and sensorial properties of restructured sour sop. The restructured fruit product was evaluated based on its gel strength, pH colour, and sensory attributes which include taste, aroma, mouth feel, appearance, and hardness. Sour sop restructured by internal setting with coarse alginate powder (36 mesh) tend to have softer gel compared to the use of fine alginate powder (120 mesh). Different proportion of guluronic/mannuronic in the alginate used for the restructurization resulted in the same gel strength when calcium lactate powder was used. However, the use of encapsulated calcium lactate resulted in stronger gel with alginate containing higher proportion of mannuronic acid. The alginate particle size and proportion of guluronic/mannuronic content showed no significant difference in product colour and sensory attributes evaluated. Key words : Alginate, sour sop fruit, restructurization.

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