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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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AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Dewi Sarastani; Soewarno T. Soekarto; Tien R. Muchtadi; Dedi Fardiaz; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol).  Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene.  Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated  according to UV absorption.  Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system.  Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification.
KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Zita L. Sarungallo; Soewarno T. Soekarto; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.
KOMPOSISI KIMIA BIJI DAN SIFAT FUNGSIONAL PATI GAYAM (Inocarpus edulis Forst.) 1) [Chemical Composition of Gayam ( Inocarpus edulis Forst.) Seed and Functional Properties of Its Starch] Indah Epriliati; Purwiyatno Hariyadi; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Basic  information on physical and chemical properties of Gayam (Inocarpus edulis Forst), one of the domestic commodities, is still very limited. The objectives of this research were to investigate chemical composition of gayam seed and the functional properties of gayam starch, especially the pasting behavior and the characteristic of its gel. Moisture, crude protein, lipid, ash, and carbohydrate content of gayam seed, respectively, were 50.11% (w/w), 11.66%, 8.21 %, 3.39% , and 76.74% (dw). The gayam starch granules were very strong and remain physically intact  during  heating up to 90°C. The highest swelling-power (24.76) occurred at 95°C, with low amylose leaching (0.27% dw) and solubility (0.25° Brix). Pasting behavior of starch suspension (10% w/v) showed the initial pasting temperature at 81°C and  peak viscosity 750 Brabender unit (BU) reached at 90 °C. The paste viscosity was relatively  stable at 95°C. The gel was formed during  cooling. The gel of gayam  starch was unstable at (-16°C) at which six times freezing-thawing cycles resulted in 66.95% water dripped. The gel characteristics may indicated the high amylose content. Scanning electron micrographs of freeze-dried gel revealed the sponge-strucuture. The data indicated  that gayam starch has great potential to be explored further  for industrial applications.  
PENGARUH TEGANGAN ELEKTROPORASI TERHADAP EFISIENSI TRANSFORMASI PLAMID pND968 BAKTERI ASAM LAKTAT KE E. coli HB101 [The Effect of Electroporation Voltage on Transformation Efficiency of Plasmid pND968 of Lactic Acid Bacteria Into E. coli HB101] Widodo .
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The research was conducted to examine the effect of different electroporation voltage on transformation efficiency of plasmid pND968. This was carried out by exposing the mixture of plasmid pND968 and competent cells of E. coli  HB101 on  a difference level of electroporation voltage at 1500, 2000 and 2500 Volts. After electroporation, the cells were resuspended in a recovery medium and then poured into ampicilin-containing LB agar. Transformants appeared after 48-72 hours were then recorded. The results showed that electroporation voltage of 2500 Volts with resistance 200 Ohm and capacitor 25 uF resulted in the highest electroporation efficiency at 7.72 x 104 CFU / ug DNA. Transformants confirmation by means of plasmid pND968 isolation showed that all of  the ampicillin-resistant transformants harbored the intended pND968 with the expected size.
KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt) DAN TAPIOKA [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca] Payung Layuk; Djagal W. M; Haryadi .
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): 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 investigate the properties of pectin derived from mesocarp of nutmeg (Mysristica fragrans Houtt) and edible film made from the pectin and added tapioca. Pectin was extracted from mesocarp of nutmeg using 0.5% of EDTA at pH 1.5-2, and temperature at 90°C for 1 hour. The first group of edible film was  prepared using 1% (w/v) of pectin, 1.6% CaCl2, 1% glycerol and various concentration of tapioca (0-2%, w/v). Second group  of edible film was prepared using 1% of pectin, 1.6 % CaCl2, 1% glycerol and 2% tapioca and various concentration of palmitic acid (0-0,08 w/v). Physical, mechanical and barrier properties of the films were examined and its capability to reduce weight loss of small pieces of apples during storage was also measured. The result showed that yield of isolated pectin was 20.73% (w/w) having methoxyl content 11.43%, and polygalacturonic acid of 79.47%. Proximate analysis showed that protein, ash and water content in the isolated pectin were 7.86, 3.03 and 7.60%, respectively. Characteristics of first group of film showed that the higher concentration of tapioca added resulted in the higher of tensile strength and thickness. Data of the second groups of films showed that addition of palmitic acid up to 0,08% has no effects on tensile strength, thickness, elongation and water vapour transmission  rate  (WVTR) of films. Small piece of apples coated or wrapped with edible film (1% pectin – 1,6% CaCl2-2% tapioca-1% glycerol and 0.04% palmitic acid) had lower weight loss and better colour than those of control during storage).  
ASAM LEMAK TRANS DALAM MAKANAN DAN PENGARUHNYA TERHADAP KESEHATAN [Trans Fatty Acids in Foods and Their Effects on Human Health] Jansen Silalahi; Sanggam Dera Rosa Tampubolon
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Unsaturated fatty acids are present in natural dietary fat as cis-isomer and, only small amount is in the form of trans-isomer fatty acids (TFA) especially in food of ruminant- animal origin. Trans fatty acids are generated in fat during hydrogenation process and by heating treatment at 180 oC or above. Negative effects of TFA are of increasing concern as they are found to have more risk than saturated fatty acids with regard to coronary heard disease incidences. When consumed in large amounts (more than 2 % of total energy) TFA  increases total cholesterol levels by increasing low density lipoprotein (LDL) and decreasing high density lipoprotein (HDL). Therefore the resulting effects may be twice as much as that caused by saturated fatty acids because saturated fatty acids increase LDL without affecting HDL. This article reviews trans fatty acids in foods and their effects on human health.
KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease] Achmad Subagio; Siti Hartanti; Wiwik Siti Windrati; . Unus; Mukhammad Fauzi; Bambang Herry
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. Accordingly, the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction, resulting in a more brown color than that of the unhydrolyzed tempeh powder. Moreover, the tempeh hydrolysate had a better protein solubility, and a higher index of umami taste by organoleptic evaluation. 
INDEKS GLISEMIK KACANG-KACANGAN [Glycemic Index of Selected Legumes] Y. Marsono; P. Wiyono; Zuheid Noor
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

             Nutritional management for diabetic patients based on selection of low available carbohydrate foods has been criticized because the same availability of carbohydrate in different foods may result in different degree of glycemic response. This management is now being corrected by additional aid in selecting foods with the glycemic index (GI) of foods. GI is a measure of the glycemic response to the carbohydrate component within a food relative to the response to an equal carbohydrate portion of reference food (glucose or white bread). In Indonesia, data of the glycemic index of foods is still very limited. The objectives of the research are to provide GI of selected legumes, including red bean (Vigna umbellata), Mung bean (Phaseolus aureus), cow pea (Vigna sinensis ENDL), pigeon pea (Cajanus cajan MILLSPAUGH), edible podded peas (Pisum sativum LINN) and soy bean (Glycine max MERR). Eleventh health and normal volunteers (not diabetic) were provided. The volunteers took an overnight fasting, blood were drawn in the morning and analyzed for serum glucose. Then they were given the test legumes containing total carbohydrates equivalent to 25-g glucose to be consumed. Blood samples were drawn for glucose measurement every 30 minutes until 120 min after meal. Serum glucose was determined enzymatically and the glucose responses were drawn graphically. The GI of the beans studied was lowest for red bean (26) and highest for mung bean (76), Edible podded pea and soy bean had similar value of GI i.e. 30 and 31; whereas pigeon and cow pea had a higher value i.e. 35 and 51, respectively.  
KAJIAN STRATEGI PENINGKATAN KUALITAS PRODUK INDUSTRI SAYURAN SEGAR (STUDI KASUS DI SEBUAH AGROINDUSTRI SAYURAN SEGAR) [Strategy on Product Quality Improvement of Fresh Vegetables Agroindustry: Case Study in a Fresh Vegetables Agroindustry at Bogor] . Marimin; Heti Muspitawati
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

                This paper discusses strategy formulation for improving the quality of fresh vegetables agroindustry.  The quality improvement strategy was formulated based on the customer expectation, key attribute process control and the comparison of internal-external factors evaluation.  The customer expectations were translated using Quality Function Deployment (QFD) and pairwise comparison. Process control was used to see wheather the key process attribute (temperature for packaging room and warehouse) in capable range. The improvement strategies were formulated using SWOT analysis. The formulated strategies suggested be operated by the fresh vegetables agroindustry are fullfiling customer expectation through improvement of material handling process, packaging, warehouse and food safety assurance especially free from peptiside residue. The company should do market research to recognize the change of customer expectation and HACCP (Hazard Analysis Critical Control Point) implementation to support more operational strategy formulation. 
PENGARUH DOCOSAHEXAENOIC ACID (DHA) PADA TUMBUH KEMBANG ANAK BALITA GIZI BURUK YANG DIRAWAT JALAN [The effect of DocosaHexaenoic Acid (DHA) on growth and development of outpatient rehabilitation of children under-five with severe malnutrition] Astuti Lamid; Susi Suwarti; Sihadi ,; Lies Karyadi; Paul Matulessy; Komari .
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The study examined the effect of DocosaHexaenoic Acid  (DHA) on growth and development of outpatient rehabilitation of children under five with severe malnutrition. Sample was children whose age from 6 to 24 months suffering from severe malnutrition with weight /age index  of WHO standard  of Z score <-3,0 standard deviation (SD) . The total samples (n=44) were admitted followed the study completely 44. Then, they were grouped randomly into two groups namely : DHA group and control group which each group consists of 22 children. DHA group will be given a packet of outpatient rehabilitation plus DHA whereas control group will be given a packet of outpatient rehabilitation only. Intervention will be given for 3 months. The packet of outpatient rehabilitation consists of treatment of infectious disease, nutrition extension and 200 gram skimmed  milk powder for a week  as food supplement. DHA dose given was about 60 mg/day. DHA will be added into skimmed milk powder. Data was collected in the beginning and the end of study were: body weight, height, clinical examination, daily food consumption, mental development index (MDI)  psychomotor development index (PDI). The increment of body weight after 3 months intervention of the DHA group was 0,7 kg compared to control group was 0,5 kg. No significant differences were found in the increment of body weight between two groups. The score of MDI and  PDI of DHA group increased after 3 months intervention but statistical analysis showed there were  no significant differences in the increment of MDI and PDI between two groups (p>0,05). 

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