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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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KADAR 1-DEOXYNOJIRIMYCIN DAN AKTIFITAS PENGHAMBATAN TERHADAP ENZIM Α-GLUKOSIDASE DALAM EKSTRAK, TEPUNG EKSTRAK DAN TEPUNG INSTANT DAUN MURBAI (Morus alba L) [1-Deoxynojirimycin Content and Inhibitory Activity on Α-Glucosidase Enzyme of Extract, Extract Po Kesuma Sayuti; Norio Muto
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

Many researcher had proved that the mulberry leaves had effective enzyme inhibitory activity. For easy serving, the leaves had been processed as extract powder and instant powder. In this study, The 1-deoxynojirimycin (DNJ) content, was analyzed by high-performance liquid chromatography. Additionally, the inhibitory activity of extract, extract powder and mulberry (Morus alba L) instant powder was studied by using rat intestinal homogenate enzyme, that was measured using maltose, and the absorbance was determined at 505 nm. Slightly higher than that in. The results showed that DNJ content in mulberry water fraction was 166.48 mg/g ± 3.24, in the extract powder was (0.82mg/g ± 0.01) which was the instant powder (0.75 mg/g ±0.01). The extract, extract powder and the mulberry instant powder had effective enzyme inhibitory activity. Inhibitory activity on the enzyme by extract was stronger than the extract powder, and inhibitory activity on the enzyme by extract powder was stronger than the instant powder.
PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [Shelf Life Study of Tortilla Using Accelerated Shelf Life Testing (ASLT) Method and its Mathematical Modeling of Moisture S Slamet Budijanto; Azis Boing Sitanggang; Yuni Dwi Kartika
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

Accelerated shelf life testing (ASLT) method was used to determine the shelf life of tortilla chips based on critical moisture content approach. Crispiness was found to be the critical parameter in tortilla chips deterioation. The curve of moisture sorption isotherm was resulted by plotting water activity values (aw) and equilibrium moisture contents (Me) using eight salts with RH values at range of 11.3-90.3%. There were five models of sorption isotherm tested, namely Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin model. Conclusively, Oswin model was the suitable one to depict the sorptions isotherm phenomenon in tortilla chips with MRD value of 2.33. By gathering all variables to be used in Labuza’s equation, the shelf life of tortilla chips at 38oC and 70% of RH was about 56 days.
CEMARAN ASPERGILLUS FLAVUS DAN AFLATOKSIN PADA RANTAI DISTRIBUSI PRODUK PANGAN BERBASIS JAGUNG DAN FAKTOR YANG MEMPENGARUHINYA [Contamination of Aspergillus flavus and Aflatoxin at Distribution Chain of Maize Based Food Product and its Influencing Factors Harsi D. Kusumaningrum; . Suliantari; Aris D. Toha; Sindhu H. Putra; Aldilla S. Utami
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

Aflatoxin is a human carcinogen, produced by fungus Aspergillus flavus that frequently contaminates maize. Analysis of A. flavus by plate counting and aflatoxin by Thin Layer Chromatography were performed on 104 samples and 25 samples, respectively, of maize grain and maize based food products from different places in Bogor-West Java, Boyolali-Central Java and Bojonegoro-East Java. These regions support significant number of maize production in Java. Forty percent of the samples were contaminated by A. flavus, whereas aflatoxin level of higher than 20 ppb was found in 4 of 25 samples. The highest contamination level of A. flavus was found at the collector trader that often stored the maize grain in average of 15 days, at room temperature. There was a significant correlation between the length of storage as well as relative humidity with the contamination levels of A. flavus. Significant correlation was also found between the contamination levels of A. flavus with the level of aflatoxin in maize grain. However, no significant correlation was found between the aflatoxin level and the contamination levels of A. flavus in the processed maize based food products.
OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology] Tjahja Muhandri; Adil Basuki Ahza; Rizal Syarief; . Sutrisno
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

 Cooking loss and elongation are primary noodle quality parameters that depend on microstructure of the noodle. The noodle microstructure is strongly influenced by degree of gelatinization, moisture content, and shear force experienced by the dough. These parameters are controlled by temperature and screw speed of the extruder. The objective of this research was to optimize three processing variables i.e., corn flour moisture (70, 75, 80% dry basis), extruder temperature (80, 85, 90°C), and screw speed (110, 120, 130 rpm). Corn noodles were processed using Scientific Laboratory Single Screw Extruder type LE25-30/C. Optimizations Using Response Surface Methodology were based on four parameters, i.e., hardness, stickiness, elongation, and cooking loss characteristics .Results showed that the optimum processing condition was obtained at moisture of 70% (dry basis), extruder temperature 90°C, and screw speed 130 rpm. Under this condition, corn noodles has hardness of 3039.79 gf, stickiness of -116.2 gf, elongation of 318.68%, and cooking loss of 4.56%.
PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch] Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch. The results showed that the phosphate content and value of substitution degree of modified ganyong starch increased, but its amylose and starch content decreased. Edible film made of ganyong starch modified with POCl3 0.08% had the lowest water vapor transmission rate (18.25+0,003 g.m-2.day-1) and percentage elongation (17.01+0,001%), but the highest puncture strength (146.89+0.001 gf).  
RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage] Mira Sofyaningsih; Dr Sugiyono; Dwi Setyaningsih
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

 The purpose of this research was to observe vanillin retention and color changes during storage of concentrated vanilla extract at the low temperature (10°C), room temperature (30°C), and high temperature (55°C) for 49 days. The methodology of this research consisted of vanilla curing process, vanilla extraction, evaporation of vanilla extract, formulation of concentrated vanilla extract, and measuring the vanillin retention and color change.The best products of concentrated vanilla extract were made with formula containing 10 ml vanilla extract, 10 ml high fructose syrup (HFS) 55% and 3 ml of carboxyl methyl cellulose (CMC) solution 1% and that made with formula containing 10 ml vanilla extract, 15 ml glucose syrup 75°Brix and 3 ml of CMC solution 1%. The vanillin retention of both formulas had a trend to descrease. The pattern of vanillin retention and color change during storage of both formulas followed linear equations.Thetemperature and period of storage significantly affected the color of concentrated vanilla extract. Both formulas did not show any differences in vanillin retention and color during storage at refrigerator and room temperature.
SINTESIS PATI SAGU IKATAN SILANG FOSFAT BERDERAJAT SUBSTITUSI FOSFAT TINGGI DALAM SUASANA ASAM [Synthesis of Cross-Linked Sago Starch Phosphate with the Highest Degree of Substitution of Phosphate Under Acidic Condition] Jorion Romengga; Tun Tedja Irawadi; Retno Djulaika; . Muntamah; Ahmad Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Cross-linked sago starch phosphate (SgP) with high phosphorus contents was successfully synthesized by reacting sago with a mixture of primary and secondary sodium phosphates under acidic condition. The experimental variables investigated include pH, temperature, reaction time, and mixture rate. The physicochemical properties evaluated were moisture, swelling power, water binding capacity, transmittance (%T) and percent amylose (%Am), while the pasting properties examined were pasting time, pasting temperature, viscosity at peak, final, and setback. The granule structure was observed by scanning electron microscope and X-ray diffraction. The results showed that the maximum degree of phosphate substitution was obtained at pH of 6.50, 40°C, 20 minutes of reaction time and 300 rpm of mixing rate. The physicochemical (%T and %Am) and pasting (viscosity at peak, final, and setback) properties of SgP were significantly different (P<0.01) from Sg. Structure of SgP was characterized by FT-IR and the results indicated a new absorption peak at 2362.87 cm-1 which was characterized as the phospho-diester (RO-PO3-R’) stretching vibration. In the fingerprint area, there were two new absorption peaks at 1242.05 and 989.79 cm-1 which were characterized as the P=O and C-O-P vibration, respectively. Sago granules were substantially altered after cross-linking. 
EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour] . Rosida; Dedin Finatsiyatull Rosida
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research dealt with the nutritional evaluation of pre-cooked plantain flour in experimental Wistar rats to evaluate physical and chemical properties of the digesta of rats as well as glucose and cholesterol content of their blood. Pre-cooked plantain flour was made of 2 types of plantain, Tanduk plantain (Musa corniculata) and Raja Nangka plantain (Musa paradisiacalLinn) which have been heated and cooled under 3 conditions (boiling-cooling, steaming-cooling, and baking-cooling, prior to drying and milling. It was found that both pre-cooked plantain flours have high resistant starch content (6.38-11.40%). Nutritional evaluation of rats for 20 days treatment revealed that pre-cooked plantain flour diets have no effect on the volume, weight, water content, and pH of the digesta and glucose content of the blood serum. But these diets increase the concentration of acetic acid, propionic acid and butyric acid of the digesta and decrease cholesterol content of the blood serum, especially Tanduk plantain pre-cooked flour made from Tanduk plantain after boiling and cooling, hence it has good effects on the colonic microbiota. 
KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate] Slamet Budijanto; Azis Boing Sitanggang; Wita Murdiati
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Winged-bean (Psophocarpus tetragonolobus L.) has similar protein concentration to soybean. Higher productivity of winged-bean as compared to soybean and ground nut makes it feasible to develop this legume as a natural source of vegetable protein. Protein isolate was made by isolating protein from defatted winged-bean flour employing its isoelectric point, and several stages of centrifugation. The protein content of winged-bean protein isolate was 83.87% (db). Analysis of physicochemical properties of winged-bean protein isolate, suggested that the bulk density was 0.60 g/ml with water and oil absorption capacity of 2.61 g H2O/g solid; 1.60 ml oil/g solid, respectively. Moreover, this protein isolate had emulsion capacity of 70.5%; foam capacity of 89.5% and formed gel at concentration of 15%. Data on amino acids composition indicated that glutamic acid was the highest concentration (6.37%), whereas tryptophan was the lowest one (0.37%). Several essential amino acids, such as leucine dan lysine, were found in winged-bean protein isolate at a  concentration of 3.2% and 2.8%, respectively, calculated from the total amino acid.
PRODUKSI SIKLODEKSTRIN DARI PATI GARUT MENGGUNAKAN BERBAGAI KOMBINASI ENZIM [Production of Cyclodextrin from Arrowroot Starch by Using the Combination Enzymes] Erliza Noor; Liesbetini Hartoto
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The research was aimed to produce cyclodextrin from arrowroot starch using a combination of starch hydrolysis enzymes (a-amylase, b-amylase, pullulanase and glucoamylase). Cyclization process to form cyclodextrin was obtained using Cyclodextrin-glycosyl-transferase (CGTase). a-amylase showed better performance and faster to hydrolyze arrowroot starch as compared to that of β-amylase. Glucoamylase also was gave better result than pullulanase to break the α-1,6-glycosidic chain. Combination of α-amylase and glucoamylase were more efficient for hydrolysis process and cyclodextrin production.

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