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Sekretariat Jurnal Teknologi dan Industri Pangan
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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 Effect Of Ginger (Zingiber Officinale Roscoe) Consumption On Plasma Malonaldehyde And Vitamin E Concentration Of Students From Bogor Fransiska R Zakaria; Hari Susanto; Arif Hartoyo
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Extracts of ginger contain a great number of substances having antoxidant activity. This reaserch was conducted to study the effect of ginger on malonaldehyde (MDA) as indicator of free radical and vitamin E as one of the nutrient antioxidants. Healthy student subjects were divided into treated (n=12) and control group (n=12). Treated group was suplemented with ginger drink for 30 days.At the beginning and the end of intervention, both treatment and control groups were subjected to physical health examination and their peripheral blood were with drawn for analysis of MDA (malonaldehyde) and vitamin E in plasma. Individual data from all groups revealed that treated group has significant decrease of MDA and increase of vitamin E (p
The Effect Of Heating On Antimicrobial Activity Of Gulai Seasoning Winiati Pudji Rahayu; Dyah Sista Raharjanti
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect of heating on Gulai seasoning on its antimicrobial activity in food system, was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used as growth medium was meat extract and coconut milk (1:1, v/v) and heat treatment applied to this study were stirfrying, boiling and sterilization. The analysis of antimicrobial activity using contact method showed that the inhibition of microbial growth was better in food system with seasoning than that without seasoning. Fresh Gulai seasoning was efective to inhibit total microbe and B. cereus for up to 6 and 24 hour, respectively. After stirfrying,Gulai seasoning inhibited total microbe and B. cereus 6 hours of incubation time. Increasing in time and temperature of heat treatment, resulted in the decrease of antimicrobial activity to total microbe and B. cereus . On the other hand, heat treatment of Gulai seasoning increased antimicrobial activity against S. aureus and the highest antimicrobial activity was reached by boiling Gulai stir-fried seasoning for 20 minutes.
Physicochemical Analysis On Extrudates Made From By-Products Of Rice Milling Industry (Broken Rice And Bran) Joko Hermanianto; Rizal Syarief; Zakiah Wulandari
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC, 29-33oC, 34-39oC, and 121-142oC)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the products were examined. Ash content, protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE), Stickiness, Water solubility and absorbition indexes (WSI and WAI), colour of extrudates product (L and b ) decreased with increase in bran concentration.
Extraction And Stability Of Natural Colorant From Red Glutinous Rice Bran (Oryza Sativa Glutinosa) Tirza Hanum
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

Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidins was performed using reversed phase HPLC. Extraction method using acidified methanol solvent showed the highest yield (260,24+28,64 mg/100g). HPLC patern indicated the presence of six major anthocyanidins, two of them were identified as apigenidin and apigenin. Stability of anthocyanin colorant was higher in a lower acid condition and was reduced to the lowest value of 49,4, 65,4, 40,8 and 36,6% by high temperature, UV light, sunlight, and the presence of oxidator agent. respectively. Retention of antocyanin in tanin and ascorbic acid added into the model beverages was lower than in protein containing beverage or control.
AKTIVITAS DAN STABILITAS RADICAL SCAVENGING L-ASKORBIL PALMITAT HASIL SINTESIS SECARA ENZIMATIK [Activity and Stability of Radical Scavenging of L- Palmitate Synthesized Enzymatically] Tri Agus Siswoyo; Tri Ardiyati
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

L-ascorbyl palmitate (AsA-Pal-Enz) was synthesized by using an immobilized lipase from Aspergillus niger. A comparison of antioxidative effects between L-ascorbic acid  (AsA) and AsA-Pal-Enz was determined in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging. The results indicate that the AsA-Pal-Enz was effective in preventing lipid oxidation, while the antioxidative activity in authentic AsA-Pal was lower. The activity of AsA-Pal-Enz was very stable than AsA-Pal standard during heating. 
PENGARUH PEMBERIAN TEPUNG KEDELAI KAYA ISOFLAVON TERHADAP KADAR MALONALDEHID (MDA), AKTIVITAS SUPEROKSIDA DISMUTASE (SOD) TESTIS DAN PROFIL Cu,Zn-SOD TUBULI SEMINIFERI TESTIS TIKUS JANTAN [The effects of isoflavone-riched soybean flour on MDA Level, Sup Sussi Astuti; Deddy Muchtadi; Made Astawan; Bambang Purwantara; Tutik Wresdiyati
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): 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 experiment were to evaluate the effects of isoflavone-riched soybean flour with different treatment level of isoflavone on MDA level, SOD activity, and profile of Cu,Zn-superoxide dismutase (Cu,Zn-SOD) spermatogenic cells in the seminiferous tubules of male rat testes. Diet was given as isonitrogen and isocaloric with 10% of dietary protein. Twenty five males of Sprague Dawley rats were divided into five groups and treated with isoflavone-riched soybean flour by oral administration with different concentrations. The treatment was done for 2 months. The optimum concentration of isoflavone was 1.5 mg/day and resulted in : decreased level of MDA testes (2.29±0.05 nmol/g), mantained high SOD activity of rat testes (729.4±23.73 U/g), and increased content of Cu,Zn-SOD by immunohistochemical technique on spermatocytes and early spermatids. It was concluded that isoflavone-riched soybean flour diet (1.5 mg/day isoflavone) can prevent the formation of lipid peroxide and improve the antioxidant status of rat testes.
PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [Addition of Full Cream Milk Powder in the Production of Fermented Drink Made from Sweet Corn Extract] Hartati Chairunnisa
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract.  The quality examined were total bacteria, total solid, lactic acid content, and acceptability including colour, texture, flavor, and overall acceptance. The experiment was set up in a Completly Randomized Design with five levels of full cream milk powder (8, 10, 12, 14, 16%) and four replications. The results showed that  addition 12% of full cream milk powder in sweet corn extract resulted in acceptable fermented drink containing of 11.2 x 109 cfu/g lactic acid bacteria, 17.8% total solid, and 0.95% lactic acid. This formula had yellow color, desired texture & flavor and recieived the highest score of overall acceptance.
OPTIMASI KONDISI PEMURNIAN ASAM LEMAK OMEGA-3 DARI MINYAK HASIL SAMPING PENEPUNGAN TUNA (Thunnus sp) DENGAN KRISTALISASI UREA [Optimizing Conditions for the Purification of Omega-3 Fatty Acids from By-product of Tuna (Thunnus sp) Meal Proces Teti Estiasih; Kgs. Ahmadi; Fitriyah Kusumastuti
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Omega-3 fatty acids (w-3) are proven to have health beneficial effects.  Some effort had been done to obtained oil high in w-3 fatty acids.  Among the methods developed, urea crystallization was preferred because it is simple, economic, and result in high purity of fatty acids. A source that had not been widely explored for w-3 fatty acids production is the by-product of tuna meal processing. This research studied the optimization condition for separation and purification of w-3 fatty acids from the by-product of tuna meal processing by urea crystallization. Crystallization reaction conditions of urea inclusion were optimized using the response surface methodology, and the model was developed.Optimization result showed a quadratic polynomial regression equation of Y= 140,52677X1 + 8,38203X2 - 19,85850X12 - 0,12173X22 - 0,74000X1X2 - 240,33546 with X1=urea to fatty acid ratio and X2=crystallization time.  Maximum response was obtained at urea to fatty acid ratio of 3,07:1,crystallization time of 25,10 hours, and predicted response was 80,60%.  Analysis of variance showed that urea to fatty acid ratio and crystallization time affected response.  Under optimal conditions, the product was 3.89 times concentrated and the purity of w-3 fatty acids was 81,98%. Verification result revealed that the predicted value from this model was reasonably close to the experimentally observed value.  Urea crystallization process changed quality parameters that were oxidation level (peroxide value, anisidin value, and totox value), Fe and Cu content, P content, and water content.  The changes were caused by adsorption of primary and secondary oxidation products, part of metals, and phosphoric compound onto unsaponifiable matters or soluble into water. 
KANDUNGAN ANTOSIANIN DAN ANTOSIANIDIN DARI JANTUNG PISANG KLUTUK (Musa brachycarpa Back ) DAN PISANG AMBON (Musa acuminata Colla) [Anthocyanin Content and Identification of Anthocyanidin of Banana Bract Klutuk variety (Musa brachycarpa Back) and Ambo Lydia Ninan Lestario; Dhanu Lukito; Kris Herawan Timotius
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to determine total anthocyanin content and to explore the type of anthocyanidin of banana bract klutuk variety and ambon variety. The total anthocyanin content was determined with pH differential method, the data were then statistically-analyzed with t-test with 5 replications, whereas the exploration of anthocyanidin was based on Rf value and maximum absorbance of the spots on TLC, and also time retention of the peak on HPLC equiped with anthocyanidin standards. The results showed that the total anthocyanin content of banana bract of klutuk variety 909,44 ± 280,53 mg/ 100 g; which was significantly different from  ambon variety 1515,40 ± 193,74 mg/ 100 g. The type anthocyanidin of banana bract of klutuk variety include delphinidin and cyanidin, whereas ambon variety were delphinidin, cyanidin, and pelargonidin.      
KARAKTERISTIK FISIKO-KIMIA TEPUNG UBI JALAR (Ipomoea batatas) VARIETAS SUKUH DENGAN VARIASI PROSES PENEPUNGAN [Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods] Elvira Syamsir; Trifena Honestin
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing  methods  in the flour processing show great effect on alteration of the physicochemical properties of sweet potato flour. This research investigated the effects of different flour processing methods on the physicochemical properties of sweet potato flour. The results showed that processing method had a significant effect on water content, bulk density, colour (L, a, b), microscopic properties of starch granule, water absorption index, water soluble index and pasting properties of the sweet potato flour.

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