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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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SCREENING OF FOUR FOOD SPICES OF PLANT ORIGIN FOR ANTIFUNGAL ACTIVITY AGAINST A FUSARIUM OXYSPORUM SOIL ISOLATE Okungbowa Francisca Iziegbe
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Cold and hot water extracts of four food spices (Aframomum melegueta, Allium sativum, Zingiber officinale, and Monodora myristica) were studied for antifungal activity against a Fusarium oxysporum soil isolate. The study was necessitated by the current search for bioactive substances of plant origin in the bid to control disease-causing organisms. The Fusarium isolate was grown on Potato Dextrose Agar (PDA) and in Potato Dextrose Broth (PDB) containing 100, 50, 25 or 12.5% of each extract and incubated for 7 days (solid cultures) and 5 days (liquid cultures) at room temperature (28 ±2 oC). Mycelial radial growth was measured on the 7th day while dry weight of mycelium was determined after 5 days. Results showed that all tested spice plants had antifungal effect in the liquid cultures. Cold extracts were more effective as their percentage inhibition values were consistently, though insignificantly higher, than for hot extracts, except for A. sativum which had a significantly higher value (82.4% as against 55.5% for cold and hot extracts, respectively, at 100% concentration). Allium sativum had the highest inhibitory effect (82.4%) while M. myristica had the least (45.3%) for cold extracts in liquid cultures. For radial growth, Z. officinale, and M. myristica had no effect (cold extract) while M. myristica (hot extract) had no effect. These results indicate that the tested plants have antifungal potential that could be harnessed for the control of F. oxysporum. High temperatures seem to reduce the activity of the extracts. For future studies liquid cultures would be more effective. 
FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] . Sugiyono; . Fransisca; Aton Yulianto
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): 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 study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach.  According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred. A critical moisture approach was used to predict the shelf life of the batter. The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model. The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg) at 85% RH.
PENGARUH DEKSTRIN DAN GUM ARAB TERHADAP SIFAT KIMIA DAN FISIK BUBUK SARI JAGUNG MANIS (Zeamays saccharata) [The Effects of Dextrin and Arabic Gum on Chemical and Physical Properties of Sweet Corn (Zeamays saccharata) Milk-like Powder] . Sutardi; Suwedo Hadiwiyoto; Constansia Ratri Nugroho Murti
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aim of this research was to determine the effects of type and amount of binder on the chemical and physical properties of sweet corn milk-like powder. Sweet corn milk-like powder was prepared from sweet corn kernel extracted with water with ratio of water and kernel of 2:1 (v/w), then dehydrated by spray dryer. Dextrin and arabic gum in various amount i.e. 2.5;  5.0; and 7.5% (w/v), respectively were added to the sweet corn milk-like before drying, and control was also made. The reducing sugar and total sugar, protein, fat, and moisture content, and as well as bulk density, colour, and solubility of the powder were then analyzed. The chemical and physical properties of sweet corn milk-like powder with addition of dextrin and arabic gum in the amount of 2.5; 5.0; and 7.5% (w/v) were significantly different (p > 0.05). According to all aspects studied, sweet corn milk-like powder with addition of dextrin in the amount of 2.5% was the best product of all, which had reducing sugar of 5.00% (db); total sugar 17.01% (db); protein13.67% (db); fat 5.97% (db); moisture 5.38%; bulk density 0.47 g/cm3; and solubility of 93.70%.
PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [Ether Cellulose Coatings by Dipping on Partially Defatted Peanuts Made Darawati; Yudi Pranoto
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research aimed to reduce oil uptake during frying and to improve the oxidative stability of a partially defatted peanuts (PDP) product by coating with ether cellulose-based substances, namely carboxymethyl cellulose (CMC), hydroxyprophyl methyl cellulose (HPMC), methyl cellulose (MC) and hydroxyprophyl cellulose by dipping method. The research was conducted through following steps: preparation of ether cellulose-based edible film and evaluation of the properties, coating application on PDP before frying, and measurement of the oil content, water content, hardness, and then determination of the best dipping method, evaluation of edible coating on PDP with selected dipping method and measurement of colour, peroxide value, and TBA value of fried coated products, and study on oxidative stability of fried coated-PDP during 14 days of storage. Results showed that ether cellulose based-edible film had 0.042-0.052 mm thickness, tensile strength of 7.93-23.04 MPa, elongation of 6.81-29.10%, water vapor transmission rate of 13.18-16.65g/m2.h. and oxygen permeability of 4.57-6.24x10-9 g/m.d.Pa. Ether cellulose-based coatings had significant effect on oil content and water content of PDP (p<0.05).  CMC-based edible coatings before frying reduced oil content as much as 21.27% on PDP.  Ether cellulose-based edible coatings improved oxidative stability on PDP during 14 days of storage.  Edible coatings with CMC before frying had the lowest increase in peroxide value and TBA value.
PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach] Feri Kusnandar; Dede R. Adawiyah; Mona Fitria
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): 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 research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.
PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”] Sri Widowati; Heti Herawati; Rizal Syarief; Nugraha Edhi Suyatma; Hendra Adi Prasetia
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

“Sweet Potato Rice” stability as a dry food product was determined by water activity (aw) and equilibrium moisture content (Me). This relationship is known as moisture sorption isotherm. This research were aimed 1) to study moisture sorption isotherm of “Sweet Potato Rice” from sweet potato flour (Cangkuang variety) and native/heat moisture treatment (HMT) starch which was stored at the range of aw:0.06 - 0.96 and 28oC; 2) to determine an appropriate model for describing product moisture sorption isotherm  and 3) to predict “Sweet Potato Rice” shelf of life. Experimental design used was a random complete design with two factor, namely: 1) sweet potato starch: native and HMT, and 2) packaging material: polyethylene (PE) and polypropylene (PP).The result showed that the moisture sorption isotherm profiles were sigmoid. Smith equation was the best model which described moisture sorption isotherm with R2= 0,991-0,993 for adsorption and R2= 0,964-0,971 for desorption. Shelf life test showed that “Sweet Potato Rice” from Cangkuang flour and modified starch had longer shelf life  (5.67 months when packed in PP bag and 2.3 months when packed in PE bag); while shelf life artificial sweet potato made from Cangkuang flour and native starch was 4.24 months when packed in PP bag  and 1.72 months when packed in PE bag.
AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk] . Yusmarini; R. Indrati; T. Utami; Y. Marsono
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk. The changes in bacterial growth, pH, titrable acidity, and proteolytic activities during fermentation were examined. Isolates of Lactobacillus plantarum 1 R.1.3.2; L. plantarum 1 R.11.1.2 and L. acidophilus FNCC 0051 (as a control) were capable growing in soymilk. The results indicated that initial pH of soymilk was 6,6 and decreased to 4,6 after fermentation and titrable acidity of 0.11 increased to 0.34 after fermentation. The proteolytic activities were 0.352 U/ml – 0.468 U/ml. The electrophoretic pattern of the proteins showed changes during fermentation of soymilk.
PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced b Didah Nur Faridah; Dedi Fardiaz; Nuri Andarwulan; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied. The structural modifications of amylose and amylopectin were measured by Gel Permiation Chromatography (GPC), and the distribution of degree of polimerization (DP) was analyzed by Fluorophore-Assisted Capillary Electrophoresis (FACE). The GPC profile of native starch using Toyopearl HW-65S gel gave mainly two fractions. Fraction I (Fr. I) was a high molecular weight component and Fraction II (Fr. II) was a low molecular weight component. After acid modification, the carbohydrate content of Fr. II increased while that of Fr. I decreased. The amount of  DP of 6 to 8 increased in all modified arrowroot starches. The GPC and FACE analyses showed that all starch modification techniques caused the structural changes of amylopectin molecules to form short chain amyloses.
PEMURNIAN DAN KARAKTERISASI INHIBITOR PROTEASE DARI Chromohalobacter sp. 6A3, BAKTERI YANG BERASOSIASI DENGAN SPONS Xetospongia testudinaria [Purification and Characterization of Protease Inhibitor from Chromohalobacter sp. 6A3, Bacteria-associated with S Tati Nurhayati; Maggy T. Suhartono; Lilis Nuraida; Sri Budiarti Poerwanto
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

 Various sponges has been reported to produce protease inhibitor which could inhibit protease activity of pathogenic bacteria. The previous research showed that bacteria-associated with sponge could produce bioactive compound similar to their host, including protease inhibitor. The purposes of this research were to purify protease inhibitor from Chromohalobacter sp. 6A3 and to study the characteristics of the protease inhibitor. The result showed that the protein can be extracted by 30 % (v/v) acetone, purified by gel filtration (Sephadex G-75) and finally, purified by anion exchanger (Sephadex A-50). The molecular weight of the purified protease inhibitor after gel filtration was estimated as 21,31 kDa and 17,05 kDa, but anion exchanger gave protein with estimated molecular weight of 21,31 kDa The optimum temperature and pH were 30 oC and 5 respectively. The protease inhibitor could resist heating at 30 oC for 10 minutes. Incubation of the inhibitor at 30 oC, pH 5, still retained its activity until 3 hours. The purified enzyme inhibitor was also still active after incubated at pH from 5 to 6 for 1 hour. The most susceptible substrate (enzyme) for the inhibitor was protease from P. aeruginosa. The protease inhibitor was inhibited by metal ions except Na+ 1mM. Activity of the inhibitor increased twofold by SDS 5 mM. IC 50 of the protease inhibitor was 3.48 nM. The protease inhibitor inhibited the enzyme uncompetitively.
EKSTRAKSI DAN FRAKSINASI FOSFOLIPID DARI LIMBAH PENGOLAHAN MINYAK SAWIT [Extraction and Fractionation of Phospholipids from the Waste of Palm Oil Processing] Teti Estiasih; Kgs . Ahmadi; Fithri Choirun Nisa; Ahmad Diaul Khuluq
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research aimed to extract and fractionate phospholipids from the most potential source of phospholipids of the waste of palm oil processing i.e. palm pressed fiber, sludge, and spent bleaching earth (adsorbent). The extraction process was performed by using chloroform-methanol, followed by polar lipid separation by solubilization in choloroform (to eliminate neutral lipid) and methanol (to extract phospholipids). Fractionation was performed based on the solubility in ethanol and acetone. There were 5 phospholipd fractions obtained, i.e. crude phospholipids (without fractionation), ethanol soluble, ethanol insloluble, ethanol soluble-acetone soluble, and ethanol soluble-acetone insoluble fractions. Each fraction was characterized for phospholipid composition and fatty acid profile. The result showed that palm pressed fiber had the highest content of phospholipids of 10,222.19 ppm. Extraction and separation of phospholipids from palm pressed fiber produced phospholipids with a purity of 61.67%. Phospholipids found in palm pressed fiber were phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidyletanolamin (PE), phosphatidylglycerol (PG), diphosphatidylglyerol (DPG), and phosphatidic acid (PA), while the impurities consisted of fatty acids and neutral lipids. Oleic acid is the most dominant fatty acid ini crude palm pressed fiber phospholipids. Fractionation increased the purity of phospholipids. Different phospholipids fractions showed different phospholipid composition and fatty acid profile. Ethanol soluble fraction had more PI, PC, PG, and PA, but less PE and DPG as compared to crude phospholipids. The ratio of PC to PE also increased after ethanol fractionation. The amount of more non polar phospholipids (PG, DPG, PA) were less in ethanol soluble-acetone insoluble fractions compared to ethanol soluble-acetone soluble fraction. The solubilization in ethanol increased total unsaturated fatty acids in ethanol soluble fractions, meanwhile the distribution of unsaturated and saturated fatty acid in ethanol soluble-acetone soluble and ethanol soluble-acetone insoluble was similar.

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