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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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Physical Characteristic, Chemical Composition and Organoleptic Test of Merawang Chicken Egg Fed with Omega-3 Supplementation Diet Iman Rahayu HS
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

Chicken egg is a good quality animal protein source. The quality of the egg can be improved with spesific feeding, such as omega-3 supplemented diet. Merawang chicken is one of local Indonesian chicken domesticated at Bangka Island, South Sumatera, and popular as a layer bird. The aim of this research was to study the effect of omega-3 supplementation on the physical characteristic, chemical composition and organoleptic test of Merawang chicken eggs. One hundred and thirty six eggs (73 eggs were control and 63 eggs was omega-3 suplemented) were collected from 64 Merawang chicken for eleven weeks. Feeding were arranged isonitrogenous (15.8%) and isocaloric (2650 kkal/kg), and fed ad libitum. Omega-3 feeding was produced from fermentation of soybean waste (ampas tahu) and mold (Rhizopus oligosporus), then mixed with sea fish oil waste (1:1, w/w). The result showed that no significant effect of the treatment on physical characteristic parameter. Omega-3 eggs significantly (P
The Use of Papaya Exudates for Fatty Acid Xilitol Synthesis . Suhardi
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

Fatty acid xylitol-ester (FAXILE) are xylitol esters of fatty acids with one to five DE (degree of esterification) value. FAXILE with DE value of 3 or higher can be used as low calorie fat replacer since they have low digestive property; while the xylitol ester with DE of less than 3 can be used as emulsifier. The FAXILE synthesis experiments were carried out by esterification of xylitol with palm oil¡¦s fatty acid (POFA) using papaya exudates as a lipase source. The objective of this experiment was to evaluate the potential of papaya exuadates for the synthesis of FAXILE. In this first experiment, test were carried out to determine hydrolytic activity of lipases obtained from different part of papaya plant. The test, were performed with the presence of CaO and under different pH value. The papaya exudates were used for FAXILE synthesis under an optimum condition obtained from the first experiment. Samples were drawn during incubation at 40„aC for 1,2,3, and 4 days and hydroxyl number was analyzed to confirm the ester formation. The results showed that the most active exudate was from papaya leaves, followed by exudates from fruit with hydrolytic activity of 653 and 296 ƒÝmol/g. minutes, respectively. The hydrolytic activity of the fruit exudate was optimum at pH 6.0, at 45-50„aC, with the addition of CaO 4% dry exudates. The FAXILE synthesis with acid of papaya exudates was optimum at pH 6.0, at 45„aC with molar ratio of xylitol: fatty acids was 1 to 6,3 days incubation. At this condition the conversion rate xylitol to FAXILE was 79%. Key words : Papaya exudates, ester of xylitol-fatty acid, FAXILE, POFA (Fatty acid xylitol ester)
Antimicrobial Activity of Kedawung Extract (Parkia Roxburghii G. Don) on Food Borne Pathogens Ervizal A. M Zuhud; Winiati Pudji Rahayu; C. Hanny Wijaya; Pipi Puspita Sari
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Kedawung is a Leguminosae/Fabaceae which. It is commonly used as traditional medicine for infection and stomach disoders, caused by bacteria. The aim of this study is to examine the potential antimicrobial activity of seed, bark, root and kedawung leaf. It is expected that the result will give information on characteristics and concentration of kedawung part which have the highest antimicrobial activity. The result showed that the bark has the highest antimicrobial activity on Escherichia coli, Vibrio cholerae, Staphylococcus aureus and Bacillus cereus. Extract made from kedawung plant and water (ratio 1:2,b/v) was better than those made with ratios of 1 : 1 or 1 : 3 (b/v). Heat did not decrease its antimicrobial activity. Extract concentration of 10% (21.40 mg/ml) with contact time of 24 hour decreased bacterial growth but did not inactivate them.
Production Efficiency Audit on Tea Beverage Agroindustry Hendra Adiyatna; . Marimin
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): 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 work was to investigate and to apply economic efficiency performance measurement methods for tea beverage agroindustry. These measurements were based on twelve technique and economic efficiency criteria, which illustrate the condition of the processes. This illustration was able to explain the material and the energy utilization, variance of the processes and product, handling of the waste and acceptance in the market. The methodology was divided into three steps: (1) defining the technique and the economic criteria, appropriate to the circumstance of the processes, (2) state efficiency the level status, (3) evaluation and structure prioritizing of the processes improvement alternatives. The results of this work indicates that there are seven appropriate criteria. The status of the efficiency is in the medium level. The improvement priorities recommended include optimization of material and energy usage and minimization of breaktime of the critical processes.
The specificity of Several Kinds Lipases on n-3 Polyunsaturated Fatty Acids Jenny Elisabeth; T Yuliani; P M Tambunan; J M Purba
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Several lipases from microbial and plant, i.e Rhizomucor miehei, Pseudomonas sp., Candida antartica, rice bran, and Carica papaya latex (CPL) were examined for synthesis of omega-3 (n-3) PUFA-rich glyceride by hydrolysis and acidolysis reaction. Tuna oil was used in hydrolysis reaction, whereas tuna and palm oils were used as source of triglyceride (TAG) molecules and n-3 PUFA concentrate from tuna oil as source of EPA and DHA in acidolysis reaction.For hydrolysis reaction, the rice bran and CPL lipases showed the lowest hydrolytic activity of the tuna oil, whereas the R. miehei lipase showed the highest hydrolytic activity but was unable to hydrolyze EPA and DHA. On the contrary, the C. antartica and Pseudomonas sp. lipases acted stronger on hydrolysis of DHA ester bond than EPA.For acidolysis reaction, all the lipases showed ability to incorporate n-3 PUFA into tuna and palm oils. C. antartica lipase had the maximum DHA incorporation into tuna and palm oils, rice bran lipase had relatively similar ability with R. miehei lipase, and the CPL lipase had the lowest ability. This study proved that rice bran and CPL lipases also had transesterification activity and showed the feasibility of the rice bran lipase to be a biocatalyst for n-3 PUFA-rich glyceride production. Increasing the substrate ratio, of n-3 PUFA concentrate and tuna or palm oil, could increase the EPA and DHA incorporation. The R. miehei, rice bran, and CPL lipases unabled to incorporate DHA into DHA-containing glyceride molecule, whereas C. antartica lipase had the capability in high ratio of n-3 PUFA concentrate to oil. Therefore, the lipases were easier to incorporate n-3 PUFA into palm oil than tuna oil, since the TAG molecules of palm oil was not as complex as tuna oil. It could be suggested that the lipases did not only have acyl chain and positional specificity, but also the whole glyceride structure specificity.Keywords : acidolysis, lipase, n-3 PUFA, palm oil, specificity, tuna oil.
The Production of Wheat Pollard Protein Concentrate, a Wheat Milling Byproduct Utilization Victoria Valentina Sugijanto; Monang Manullang
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

ne of protein resources which is not used maximally in Indonesia is wheat pollard. Wheat pollard is a by-product from wheat millings that contains (protein) higher than wheat flour (17.68% compared to 12-13%). Protein concentrate was extracted by alkali and hydrolysed enzymatically.. Alkali method at pH 10 yielded protein value 62.75% and flour yield 17.17%. On the other hand enzymatic hydrolysis method at minute-75 yielded protein value 68.38% and flour yield 48.17%. Amino acid increased after it was made into protein concentrate, for example lysin at the beginning was 8.00 g/100 g sample become 13.00 g/100 g sample (by alkali method) and 19.11 g /100 g sample (by enzymatic hydrolysis method). The highest physicochemical properties derived from enzymatic hydrolysis method were solubility protein (NSI : 95.73%, PDI : 75.21%), water adsorption 57.79%, fat adsorption 80.67%, foam capacity 47.74%, foam stability 84.61%, emulsification capacity 73.59% and strong gelation at 10%. The total result show that enzymatic hydrolysis method is better than extracted alkali method in protein value, yield, amino acid value, and physicochemical properties.
Determination of Harvesting Time and Fermentation Conditions of Coffee (Coffee sp) Beans Based on the Fruit Pericarp Enzyme Activity) Muhammad Said Didu
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Pectinase enzyme of coffee pericarp, containing pectinesterase and polymetilesterase, is potential to determine harvesting time or to classify coffee beans. The activity of the enzyme on the green fruit is higher than on the yellow one. When the fruit become light red, the activity increaed for the second time and then decrease when the fruit is overripe (dark colored)The optimum fermentation condition of the fruit is depending on the maturation degree. Study on the fermentation process at 25oC, suggest sorting of harvesting fruits in three groups. (1) fruits are harvested 9-24 days after the fruits reach its yellowish green color, Ao, (2) 25 - 32 days after Ao, and (3) 33 - 38 days after Ao. Fermenting at 35o C grouping into four types of maturation degree. (1) 9 - 11 days after Ao, (2) 12 - 22 days after Ao, (3) 23 - 30 days after Ao, and (4) 24-36 days after Ao. The optimum harvesting time is when the beans reach light red until the color starts getting dark. The optimum activity of the enzyme pectinase is at 35oC.
Preservation of Steamed Fish (Rastrelliger Sp) With Combine Method Using Sodium Acetate, Lactic Acid Bacteria Culture and Vacuum Packaging Betty Sri Laksmi Jenie; . Nuratifa; . Suliantari
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This study was carried out to improve the safety and shelf life of cooked kembung fish (Rastrelliger sp), a traditional food called pindang fish. Fresh eviscerated fish was fisrt soaked in 2% NaCl solution for 15 minutes, drained, washed with tap water and drained again. Sodium chloride at 12% concentration (w/w) was distributed on the whole surface of the fish. Fish was then laid on a wooden basket inside a clay pot, steamed for 30 minutes, and then cooled. Combine method applied to the steamed fish (pindang) was soaking in a mixed culture of Lactobacillus plantarum kik and Lactococcus lactis subsp. cremoris in the ratio of 2 : 1 (v/v) containing 4% Na-acetate for 2 hrs and after draining, the product was vacuum packed. The result showed that the combine method using mixed culture of lactic acid bacteria containing 4% Na-acetate could reduce the growth of Staphylococcus aureus by 3-6 log units, decrease the TMA (Trimethylamine) content and maintain the organoleptic properties (texture, appearance and odor) of pindang fish during 6 days storage at room temperature. Control treatment without 4% Na-acetate could only keep the pindang fish for 4 days. Vacuum and nonvacuum packaging did not show any significant difference.
SOFTWARE DESIGN FOR PRODUCTION PLANNING OF CHRYSANTEMUM FRESH FLOWER (CASE STUDY AT PT. ALAM INDAH BUNGA NUSANTARA, CIPANAS – WEST JAVA) Ratna Sari; Kudang Boro Seminar
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This paper describes the development and implementation of software production planning of chrysantemum fresh flower. The software utilizes quantitative method time series (moving average and exponential smoothing) for predicting the demand of fresh flowers. The software is also equipped with a simulation utility (using Monte Carlo method) for computing total cost activity in one greenhouse tunnel during one period plant. Based on the case test observation carried out at PT. Alam Indah Bunga Nusantara Cipanas, it is obtained that the error introduced by qualitative forecasting is 15.12%. The errors of quantitative forecasting using moving average and exponential smoothing are 8.32 %, and 18.72 % respectively. The mean value of total cost simulation (Rp 28.291/m2) does not differ significantly from while the mean value of the real cost production (Rp 28.554/m2). This introduces error equal to 0.92%. Keywords: Chrysantemum, Monte Carlo, planning, production, simulation
Rice Bran Stabilization And G-Oryzanol Content Of Two Local Paddy Varieties Ir 64 And Cisadane Muncul Evy Damayanthi
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37oC. In the optimum wet heating process, rice bran was heated at 121oC and held for 3 minutes before cooling for both varieties. Stable rice bran contained 3.8 % moisture and the content of total tocopherol was not much changed by heating process, i.e., 209.8 mg/100 g rice bran oil and 279.8 for control (without heating process) of IR 64 variety and 227.4 mg/100 g rice bran oil and 248.8 for control of Cisadane Muncul variety, respectively. The content of g-oryzanol varied and was depended on the degree of milling ranged from 39.1 to 147.7 mg/100 g rice bran oil for both of IR 64 and Cisadane Muncul rice varieties. The content of soluble dietary fiber varied and was depended on the degree of milling which ranged from 3.56 to 8.76 % for both of IR 64 and Cisadane Muncul rice varieties. The content of insoluble dietary fiber varied and was depended on the degree of milling which ranged from 15.00 to 25.38 % for both of IR 64 and Cisadane Muncul rice varieties. Keywords : rice bran, autoclave, stabilization, g-oryzanol, total tocopherol, dietary fiber.

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