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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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EFEK SUPLEMENTASI LAKTOFERIN PADA SUSU FORMULA TERHADAP AVAILABILITAS ZAT BESI, OKSIDASI LEMAK DAN PERTUMBUHAN Escherichia coli PADA SALURAN PENCERNAAN TIKUS [The Effects of Lactoferrin Supplementation to Infant Formula on Iron Availability, Lipid O Enny Purwati Nurlaili; Mary Astuti; Y. Marsono
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

A research on lactoferrin  supplementation to infant formula has been conducted. The objectives of this research were to study the effects of consumption of the supplemented formula on iron availability, lipid oxidation and  growth of Escherichia coli in the intestine. Fifthly newly born rats and their mother (10 rats) were used.They were divided into  5 groups of 10 newly born and 2 mother rats, and were given five different infant formula respectivelly i.e. FEAN (inorganic Fe supplementation), FEOR ( lactoferrin supplementation), FECAMP (inorganic and lactoferrin supplementation), Control (no  Fe supplementation) and Placebo. FeSO4. 7 H2O and lactoferrin were used as the source of inorganic and organic Fe respectively. During the experiment the rat baby also got regular milk from their mothers which were fed by AIN 93 diet. After 30 days  of intervention, blood were withdrawn from the retro orbital plexus for Hb, Fe and TBARS determination. The rats were executed and liver was taken for Fe and TBARS analysis and large intestine were withdrawn for Escherichia coli determination. It was found that Fe supplementation of the formula have no effects on the serum total Fe, increase the total hemoglobin of the baby but was not significantly different between the sources of the Fe. Total Fe of the liver was highest in FECAMP and FEOR rats (101.3 ppm and 83.38 ppm, respectively) and lowest in the Placebo groups (58.1 ppm). Inorganic Fe supplementation increase TBARS of the serum and liver of the rats. Number of total Escherichia coli was lowest in FEOR groups (1.7 10 7 cfu ) and was highest in FEAN rats (7.5 10 7   cfu). 
TAHU MENGHAMBAT KEHILANGAN TULANG LUMBAR TIKUS BETINA OVARIEKTOMI [Tofu Attenuates Lumbar Bone Loss of Ovariectomized Female Rats] Samsu Udayana Nurdin; Deddy Muchtadi; Ita Djuwita; Suyanto Pawiroharsono
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 objectives of this research were to examine the efeects of feed containing soybean tofu and tempeh on lumbar bone density and mass of ovariectomized female rats. Twenty four 17 weeks-old Sprague-Dawley rats were randomly assigned to four group, i.e.: (1) non-ovariectomized rats fed casein based diet (NonOvx), (2) ovariectomized rats fed casein based diet (OvxC), (3) ovariectomized rats fed diet containing soybean tofu (OvxH), and (4) ovariectomized rats fed diet containing soybean tempeh (OvxT); in three block based on their body weight.  The result show that body weight gram of ovariectomized rats was greater than nonovariectomized.  Ovariectomy caused atrophy of the uterus, and resulted in higher serum calcium level.  The lower lumbar vertebrae density of ovariectomized rats was observed and the decrease was prevented by tofu.
DETEKSI ERGOSTEROL SEBAGAI INDIKATOR KONTAMINASI CENDAWAN PADA TEPUNG TERIGU [Ergosterol Detection as an Indicator of Fungal Contamination in Wheat Flour] A. Rika Pratiwi; Anjarsari .
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

Fungal contamination of foodstuffs or foods during the storage period is becoming a serious matter. Quantification method is needed for qualifyng storage method and its evaluating contaminant so that a quick fungal and its metabolite detection can be used to prevent further contaminantion. One detecting method was measuring ergosterol content. Ergosterol is a sterol group compound, which is a contituting component of specific membrane on fungi and it does not exist on other microorganisms. The objective of the research is to describe fungi contamination in wheat flour during the storage period based on its ergosterol content. Ergosterol evaluation and microbiological evaluation are aimed to determine the content of ergosterol and to determine fungal species. Ergosterol content is measured by HPLC and fungal species is determined by the isolation and microscopic identification. The result of this research is fungal contamination can be detected by ergosterol eveluation and microbiological. The lowest detected ergosterol content was 0.211 ppm. Ergosterol content increased significanly during storage period which indicates that fungal contaminant level increased is well. The determined fungi species were found in high and low gluten of wheat flour which were potential to produce mycotoxin. 
PEMBUATAN PEPTON DARI BUNGKIL KEDELAI DAN KHAMIR DENGAN ENZIM PAPAIN UNTUK MEDIA PERTUMBUHAN BAKTERI [Peptone Production From Soybean Press Cake and Yeast By Papain Enzyme For The Bacterial Growth Media] . Fachraniah; Dedi Fardiaz; Tami Idiyanti
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

Peptone can be produced from soybean press cake and yeast by enzymatic hydrolysis with papain. The activity of papain used in this experiment against casein is indicated by Vm (2000 unit) and Km (0.8%). The process condition for soybean press cake was : [S] = 3.72%, [E] = 0.4%, 60 0C, pH 6.2-6.3, 5 hours, while for yeast was [S] = 4.76%, [E] = 0.2%, 60 0C, pH 5.8-5.9, 5 hours. The yield of the hydrolysis process of soybean press cake peptone was 12.1%, while that of yeast was 18.9%. The peptone obtained was brownish yellow in color with moisture content of 3 and 5%, ash content 6 and 7 %, total protein 9 and 11%, solubility 98%, amino nitrogen 1.9 and 2.82, and AN/TN ratio = 26.47 and 27.62%, respectively. The chromatographic pattern of the peptone using gel filtration column of Superdex-75 appeared to be the same as that of the commercial soy pepton. Growth test with E. coli, S. aureus, and B. subtilis showed that soybean press cake and yeast peptone could be used as component in media for microbial growth. 
EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa) Tirza Hanum
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

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.
PENGEMBANGAN AROMA DAN CITA RASA BAKSO DENGAN MENGGUNAKAN FLAVOR [Development of Aroma and Taste of Meat Ball Using Flavor] Joko Hermianto; . Aulia
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Bakso is one of the most popular meat product in Indonesia. This research studied of effect of addition of falvor to the quality of meat ball. The analysis included physical characteristics (specific gravity, hardness, shear, elasticity and color organoleptic test). The results showed that : according to consumer preference, the most like flavour that added in the meat ball were the flavour of beef Q. 1.%, beef Q 1.5%, Beef WIN 1.5% and beef Fat WIN 1.0%. the use of flavor did not cause differences in physical characteristics like specific gravity, hardness, shear, alasticity and color a-value. The use flavour in creased the price of bakso between Rp 4.5,- to Rp 18,-. According to comparison test, meat ball with beef Q 1.5% has the best score compared with Bakso Lapang Tembak (BLT) in aroma, and with Bakso Pedagang Keliling (BPK) has the best score in aroma, test and texture.
PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking] Posman Sibuea
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): 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 experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%). The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the sensory values descresed, xanthan gum had significant effect on the texture, reducing sugar content, the sensory values and the dough length. As the xanthan gum increased, the dough length, the reducing sugar content increased, whereas the texture increased at 0.50% the descreased at 0.75%. the bread of good acceptability was produced from the floaur mixture of wheat flour (70%) and corn flour (30%) using 0.75% of xanthan gum.
KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya; Irene Triyanti Hadiprodjo; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma.
Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying Erni Harmayani; . Ngatirah; Endang S. Rahayu; Tyas Utami
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Selection on 36 lactid aid bacteria isolate from various source (dadih, sausage, infant faces, gato, chinese leaf pickle, growol and yoghurt) has been carried out based on their potency to reduce choresterol. Based on their ability to assimilate choresterol, conjugate bile solt, restency on bile salt and low pH, three isolates i.e. Lactobacillus sp. Dad 13, L. asidophillus D2 and L. plantarum Mut 7 have been chosen for further study. Viability of selected cultures during biomass production using coconut water with addition of 0.5% yeast extract, and during production of dried starter culture using freeze and spray dried were investigated. The results show that the growth patern of  the three isolates selected were almost similar i.e. reaching maximum amount after 16 hours fermentation at 37°C. biomass production using coconut water produced 109 cfu/ml after 16-18 hours incubation at 37°C. decrease on viability after drying using freeze drier ranged between 0.5-2 log cycles, while that of storage of freeze dried culture during 4 weeks at -20°C caused descreasing in viability of 26-56%.
PENERAPAN TEKNIK PENYUSUNAN MENI DI RESTORAN BENGAWAN SOLO HOTEL SAHID JAYA, JAKARTA [The Aplication of Menu Engineering at Bengawan Solo Restaurant, Sahid Jaya Hotel Jakarta] Musa Hubies; Sindi Astu Banuhapsari
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Menu engineering (ME) is a step-by-step process wich is designed to help management in evaluating the current and future menu pricing, menu composition and to set decisions about price and menu. The main objectives of ME are tomake the next menu more profitable and to attract of guest’s attention. It has two critical aspect, that are contribution margin/CM (related to profit) and menu mix/MM (related to an item popularity rate amoing other item). The combination of CM and MM wll result in an item classification (star, plowhorse, question and dog), so that management can design the decision alternatives related to menu item.From the ME application for four months, Bengawan Solo Restaurant has 10 star item menu, 13 qustion items, 2 plowhorse items and 9 dog items. In this case, selling technique performed by waiters and waitresses also influence the ME result. The menegement concerns about the physical presentation and kitchen location. The quality handling should not only be conducted physically, but also pay more attention to halal aspect and food safety or HACCP (hazard analysis and certical control point), in order to produce high quality product that are safe to be consumed.

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