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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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KRISTALISASI PELARUT SUHU RENDAH PADA PEMBUATAN FRAKSI KAYA VITAMIN E MENGANDUNG TOKOTRIENOL DARI DISTILAT ASAM LEMAK MINYAK SAWIT [Low Temperature Solvent Crystallizationin Tocotrienol Containing Vitamin E Rich Fraction Preparation from Palm Fatty Acid D Kgs Ahmadi; Teti Estiasih
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

Palm Fatty Acid Distillate (PFAD) is a by-product of physical refining of CPO (Crude Palm Oil) in deodorization process. PFAD is a potential source of natural vitamin E, that besides tocopherol, also contains tocotrienol. Both have functions as antioxidant and vitamin. This research studied a method for obtaining vitamin E rich fraction that contained tocotrienol by low temperature hexane solvent crystallization. The elucidation factors were ratio of solvent to unsaponifiable fraction of PFAD(5:1, 6:1, and 7:1) and crystallization temperature (-20, -10, and 0°C). The experiment was conducted in factorial completely randomized design. The research showed that PFAD contains high tocotrienol. Low temperature solvent crystallization of unsaponifiable fraction gave 33.88% increase ofvitamin E concentration compared to control. Temperature and ratio of solvent to unsaponifiable fraction affected enrichment of vitamin E in PFAD. Later, saponification increased vitamin E content in unsaponifiable fraction of PFAD. Enrichment of tocopherol was higher than that of tocotrienol, supposed as a result of improper separation process in crystallization stage. Modulation of Vitamin E concentration during saponification of PFAD increased antioxidant activity compared to unsaponifiable fraction. The best result was achieved at ratio of solvent to unsaponifiable fraction of 6:1 and crystallization temperature of -10°C.
KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni D.Sofia Murtini; Aji Sutrisno; Arfat Gati Radite
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

Brown sorghum (Sorghum bicolor) is rarely used for food product because its protein has lower digestibility compared to other cereals. One factor affecting lower sorghum protein digestibility is anti nutritional effect from tannin and phytic acid. Some processing methods of sorghum have successfully increased protein digestibility, one of them is tempeh fermentation. The aims of this research were to degrade anti nutritional compounds and to increase in vitro protein digestibility of sorghum grain using tempeh fermentation. This research was performed in two steps; preparation of sorghum grain and production of sorghum tempeh. Proximate contents, anti nutritional compounds, and in vitro protein digestibility were tested. The test was applied to each of sorghum tempeh samples every 12 hour until 72 hours of total incubation time. The result of study showed that fermentation process decreased anti nutritional factors such as tannin and phytic acid, and increased in vitro protein digestibility of sorghum grain. The reduction of anti nutritions and increase of in vitro protein digestibility of sorghum grain were time-dependent in the fermentation process. The highest in vitro protein digestibility (79.13 %) was observed from 72 hour-fermented sorghum.
METABOLISME PREBIOTIK OLEH KANDIDAT PROBIOTIK ISOLAT ASI SEBAGAI DASAR PENGEMBANGAN PRODUK SINBIOTIK [Prebiotics Metabolism by Probiotics Candidates Isolated from Breast Milk as a Basis for Development of Sinbiotics Product] Lilis Nuraida; Nur Rita Mardiana; Didah Nur Faridah; Hana .
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

Five Lactobacillus strains and two Pediococcus strains isolated from breast milk were evaluated for their ability to metabolite oligosaccharide known as prebiotics, i. e. inulin, FOS, GOS, FOS:GOS (1:9), and inulin:GOS (1:9). The result shows that all Lactobacillus and Pediococcus strains were able to grow in medium with prebiotics as carbon sources. The best growth was observed when GOS or FOS were used as carbon source, while inulin was the worst. The best growth in all oligosaccharides was observed in Lactobacillus R23H, followed by L. rhamnosus B16, L. rhamnosus R23, and L. rhamnosus R14. Further study on R23H (heterofermenter) and R23 (homofermenter) shows that there was no difference in metabolizing oligosaccharides between heterofermenter and homofermenter. GOS was the best prebiotic used by the both lactic acid bacteria as shown by rapid decrease of total sugar. The reducing sugar in medium containing GOS was higher than other oligosaccharides. The decrease of total sugar in medium containing inulin was the slowest, indicating that inulin was the most difficult prebiotic to be metabolized by the lactic acid bacteria. When inulin mixed with GOS in the ratio 1:9, the rate of decreasing of total sugar in the medium was similar to the medium with GOS as single carbon source, however it cannot be distinguished if the role of inulin took place after GOS disappeared. The rate of sugar metabolism was in accordance with the growth of lactic acid bacteria isolates in medium containing prebiotics. L. rhamnosus R23 was used in sinbiotic fermented milk product combine with FOS, inulin, and inulin:GOS (1:9). After fermentation, remaining sugar in skim milk with additional prebiotics was higher than skim milk without additional prebiotics. Remaining sugar on fermented milk product includes the amount of prebiotic that will be used as carbon source in colon. Combination of potential probiotic L. rhamnosus R23 and mixture of inulin:GOS (1:9) could be used to make sinbiotic fermented milk product. 
PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption Isoth . Sugiyono; Edi Setiawan; Elvira Syamsir; Hery Sumekar
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 this research was to develop dried noodle product made of sweet potato flour and to predict its shelf life using sorption isotherm method. The product was produced through gelatinization of dough, followed by sheeting, steaming, and drying. The best quality product was produced through gelatinization for 20 minutes followed by steaming for 10 minutes. The best quality product had 5.86% moisture, 3.10% ash, 0.23% fat, 2.66% protein, and 88.15% carbohydrate. The product had 54.43 degree of whiteness, 28.75 gf of elasticity, 3.5 minutes of rehydration time, 53.23% of water absorption capacity, and 14.85% of cooking loss. The sorption isotherm curve of the product was best described by Henderson model. The shelf lives of the packed product in low density polyethylene, medium density polyethylene, high density polyethylene, and polypropylene at 80% RH were calculated to be 55, 92, 277 and 150 days respectively.
SIFAT KIMIA DAN FISIK GULA CAIR DARI PATI UMBI GADUNG (Dioscorea hispida Dennts) [Chemical and Physical Properties of Liquid Sugar from Yam (Dioscorea hispida Dennts) Starch] . Parwiyanti; Filli Pratama; Renti Arnita
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 this research was to determine chemical and physical properties of liquid sugar made from yam starch (Dioscorea hispida Dennst) through enzymatic hydrolysis by using α-amylase. The experiment was designed as a Factorial Block Randomized Design with two factors and three replications. The first factor was concentrations of α-amylase (0.1, 0.3, and 0.5%), and the second was the time course of enzymatic hydrolysis (30, 60, 90, 120, and 150 min). The liquid sugar was analyzed in term of reducing sugar content, equivalent dextrose value, pH, and viscosity. The addition of different concentrations of α-amylase had significant effects (p >0.05) on reducing sugar contents and equivalent dextrose values. Enzymatic hydrolysis time course had significant effects (p >0.05) on reducing sugar content, equivalent dextrose values, pHs, and viscosity of the liquid sugar. The best liquid sugar was obtained by 0.5% α-amylase treatment for 60 min of hydrolysis. The liquid sugar had reducing sugar of 103.92 g/L, equivalent dextrose value of 34.64, pH of 5.36, and viscosity of 112.00 Poise.
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Nur Wulandari; Tien R. Muchtadi; Slamet Budijanto; Sugiyono .
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

Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO’s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO’s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO’s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO. 
PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers] Anna Ingani Widjajaseputra; . Harijono; . Yunianta; Teti Estiasih
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

Flour to water ratio in batter compositions affected water availability which was needed to provide physical and chemical changes during fresh rice-based spring rolls wrappers processing, such as gel forming of starches and heat-induced gels, flour’s components interactions in batter systems. Degree of water-starch, water-protein and protein–starch-water interactions were depend on water amount, temperature and duration of heating. The mechanical strength of spring rolls wrappers is one of problems when it is being used. The wrappers could be torn apart due to moisture absorption from the filling and the environment. The goal of this study was to determine the optimum flour to water ratio in formulation of fresh rice-based spring rolls wrappers. The investigation was provided by Randomized Completely Block Design with single factor and three replicates. The factor was rice flour to water ratio in six levels (3.0:4.5; 3.0:5.0;3.0:5.5; 3.0:6.0; 3.0:6.5; and 3.0:7.0) the data were analyzed by Analysis of Variance with 95% degree of confident. Flour to water ratio greatly influenced elongation at break which is important in the utilization of fresh rice-based spring rolls wrappers. Its ratio also influenced the size of swelled rice starch granules, pores size and moisture content of the products. Optimal ratio flour to water is 3.0:6.0 which produced the highest elongation at break.
FORMULASI LEDOK INSTAN YANG DITAMBAHKAN IKAN TONGKOL DAN RUMPUT LAUT [Instant Ledok Formulation by Addition of Frigate Mackerel and Seaweed] I Ketut Suter; I Made Anom Sutrisna Wijaya; Ni Made Yusa
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

Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of ledok are corn and cassava, and other ingredients are peanut, red bean and spinach. These ingredients are locally available. In this study, nutrient content of instant ledok was increased through improving the formulation by adding frigate mackerel and seaweed. The study was conducted in order to find out the best formulation of instant ledok. The experiment was carried out through a Random Block Design, with five formulations of frigate mackerel and seaweed ratio in two replicates. The treatment was ratio of frigate mackerel and seaweed: (1) RI = 0 : 0, (2) R2 = 0 : 30, (3) R3 = 10 : 20, (4) R4 = 20 : 10 and (5) R5 = 30 : 0. The characteristics of instant ledok observed were: sensory characteristics and nutrient contents. The results of the study showed that there was no significant effect of formulation to acceptability of colour and odour, but there were significant effects to taste, texture and general acceptability of instant ledok. The best formulation of instant ledok was formulation R5 with addition of frigate mackerel and seaweed ratio of 30 : 0.The nutrition contents of this instant ledok were 79.60% of water, 0.74% of ash, 3.17% of protein, 3.85% of fat, 12.64% of carbohydrate, 21.15 mg/100 g of vitamin C and 3.43% of vitamin C.
PENGHAMBAT α AMILASE: JENIS, SUMBER, DAN POTENSI PEMANFAATANNYA DALAM KESEHATAN [α Amylase Inhibitors: Types, Sources, and Their Potential Utilization for Health Purposes] Budiasih Wahyuntari* Laboratoria Pengembangan Teknologi Industri Agro-Biomedika (LAPTIAB), Badan Pengkajian dan Penerapan Teknologi, Kawasan Pusat Teknologi dan Ilmu Pengetahuan (PUSPIPTEK) gedung no 610, Serpong, Tangerang 15310   Diterima 09 Desember 2009 / Disetujui 19 Desember 2011 SUMMARY   Alpha amylase inhibitors affect Budiasih Wahyuntari
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

PENGHAMBAT α AMILASE: JENIS, SUMBER, DAN POTENSI PEMANFAATANNYA DALAM KESEHATAN [α Amylase Inhibitors: Types, Sources, and Their Potential Utilization for Health Purposes] Budiasih Wahyuntari* Laboratoria Pengembangan Teknologi Industri Agro-Biomedika (LAPTIAB), Badan Pengkajian dan Penerapan Teknologi, Kawasan Pusat Teknologi dan Ilmu Pengetahuan (PUSPIPTEK) gedung no 610, Serpong, Tangerang 15310   Diterima 09 Desember 2009 / Disetujui 19 Desember 2011 SUMMARY   Alpha amylase inhibitors affect carbohydrate metabolism in digestive system. The inhibitors induce carbohydrate tolerance, fullness and prolonging gastric emptying that might be used to aid in diabetic and obesity treatment. There are two types of α- amylase inhibitors, proteinaceous and non-proteinaceous ones. Proteinaceous inhibitor is classified into seven classes including legumes, lectin, knottin, cereal, Kunitz, g-thionin and thaumatin types. Plant proteinaceous inhibitors are present in cereals and legumes. Some non-proteinaceous inhibitors include flavonid, polyphenols, organic acid that might be produced by microbes or extracted from plants such as acarbose, saponin dan cardiac glycoside, gallic acid, proto-catechuic acid, caffeic acid, ellagic acid, ferulic acid, quercetin hibiscus acid and α-, β- and γ-cyclodextrin.   Key words: inhibitor amylase, anti obesity, diabetes
SIFAT FUNGSIONAL PRODUK INTERAKSI FRAKSI GLOBULIN 7S KOMAK (Dolichos lablab) DAN GUM XANTAN [Functional Properties of the Interaction Product Between Globulin of 7S Fraction of Lablab Bean (Dolichos lablab) with Xantan Gum] . Sukamto; . Aulanni’am; . Sudiyono
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

Lablab bean (Dolichos lablab) seeds is a potential source of protein globulin.The bean’s protein content is 20.86 %, and the amount of globulin was more than 60% from the total protein, having major fractions of 7S and 11S. The objectives of this research were to explore the 7S globulin fractions,  to study interaction between 7S globulin fractions with xanthan gum, and to observe the functional properties of the product of the interaction. The research was conducted in 2 steps. The first step was to fractionate the 7S fractions from globulin. The second steps was to interact 7S globulin fraction with xanthan gum. The yield of these interaction were examined for its physicochemical and functional properties. The results showed that the 7S globulin fractions could be interacted by xanthan gum at pH 7. The interacted product of globulin 7S fraction 10 % with xanthan gum 0,75 % had good functional properties than globulin 7S fraction,  such as oil holding capacity, foaming capacity, and emulsion activity. Water holding capacity could not be detected because the yield became soluble. However,the foaming and emulsifying stability were still lower than those of soybean protein isolates. The research concluded that xanthan gum could be used to improve the physicochemical and functional properties of globulin 7S fraction.

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