cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Sekretariat Jurnal Teknologi dan Industri Pangan
Contact Email
jurnaltip@gmail.com/jurnaltip@yahoo.com
Phone
+62251-8626725
Journal Mail Official
jurnaltip@apps.ipb.ac.id
Editorial Address
Gedung PAU lt. 2 Fateta Kampus Dramaga IPB Bogor
Location
Kota bogor,
Jawa barat
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
 1   2   3   4   5 
Antibacterial Activity of Water lily Seed Extract Toward Diarrhea-causing Pathogenic Bacteria Yuspihana Fitrial; Made Astawan; Soewarno S Soekarto; Komang G Wiryawan; Tutik Wresdiyati; Rita Khairina
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.455 KB)

Abstract

The objectives of this study was to observe antibacterial activities of water lily seed, against diarrhea-causing pathogenic bacteria as well as lactic acid bacteria; phytochemistry components in water lily seed and to evaluate each component’s activities against pathogen bacteria. Extraction of antibacterial components in the seed was done by fractional extraction methods using solvent based on its polar level, i.e. hexane, ethyl acetate and ethanol. The activities of each extract was tested by using diarrhea-causing bacteria, Enteropathogenic Escherichia coli K.1.1 (EPEC K1.1) and S. typhimurium with agar well diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were calculated with plate counting. Qualitative phytochemical tests were performed on all extracts. Fractionation was performed on extract with the largest antimicrobial activity by using thin-layer chromatography. The activities of each fraction were tested qualitatively by bio-autography method on thin layer chromatographic plates. The water lily seed had an antibacterial activity against EPEC K.1.1 and Salmonella typhimurium, especially in ethyl acetate extract. Ethanol extract had the same, yet lower activity. Ethyl acetate and ethanol extract of the seed did not show inhibition against the growth of lactic acid bacteria (Lactobacillus sp) and Bifidobacterium bifidum. The MIC and MBC values of the ethyl acetate extract on EPEC K1.1 were 0.89 (mg/mL) and 1.33 (mg/mL), respectively, while similar values of that on S. Typhimurium were 1.11 (mg/mL) and 1.33 (mg/mL¬), respectively. Phytochemistry components within ethyl acetate extract were alkaloids, flavonoids, tannins, glycosides, saponins, and triterpenoids. All fractions in the ethyl acetate extract had antimicrobial activities against EPEC K.1.1 and S. Typhimurium. These fractions were thought to inhibit the growth of the test-microbes by synergic action of each component.Key words: water lily seed, antibacterial, ethyl acetate extract
Antibacterial Activity of Green Sirih (Piper betle L) Extract towards Food Pathogens Suliantari .; B S L Jenie; A Apryiantono
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.137 KB)

Abstract

Green sirih (Piper betle L) extract were prepared using water, athanol and ethyl acetate extractionof the dried material. The extracts were tested for their antibacterial activities against Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillius cereus and Listeria monocytogenes. At concentrations10-50% the extracts effectively inhibited the growth of all tested bacteria as shown by the clear zones which varied from 7 to 24 mm, while the minimum inhibitory concentration (MIC) varied from 0.1 to 1 %. E. coli, S. Typhimumirum and S. aureus were more resistance to the green sirih extracts than other tested bacteria. The result showed that in general, ethanol extraction produced the best extract with strong antibacterial activities against E. coli and S. aureus. Analysis of the extract components with GC-MS revealed that sirih extract contained phenol, chavicol, eugenol, caryophylene, cylene, chalarene and others. Key words: Green Sirih (Piper betle L), bioactive compound, antibacterial.
Study o Safety and Shelflife of Red Chili Paste Rosaria .; Winiati P Rahayu
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.714 KB)

Abstract

Red chili is an important food ingredient which may not be always self, when obtained from the market. The aims of the study was to evaluate the safety and shelf life of red chili paste. Based on survey conducted with 20 vendors in Bogor, we found red chili paste in generally composed of red chili, water, and NaCl. About 75% of the vendors claimed that their red chili paste not sold in the first market day is stored in a plastic container at room temperature and resold for the next day. They claimed that their red chili paste can be stored for 2-8 days. The red chili paste showed moisture content of 71.6-86.8% (w/wb), pH 4.7-6.9% (w/w). About 33.3% of them positively contained excessive amount of sodium benzoate and 36% of them contained Rhodamin B which is prohibited as food coloring. From the microbiological side, the red chili paste contained 9.5 x 10 3 - 3.8 x 105cfu/g mould and yeast; 1.2 x 103 - 5.6 x 104 cfu/f spore forming bacteria; 5.2 x 102- 1.2 x 104 cfu/g S. aureus;
Detection of Mycobacterium avium subspecies paratuberculosis Formula Milk in Bogor Widagdo Sri Nugroho; Minarwati Sudarwanto; Denny Widaya Lukman; Ewald Usleber
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.407 KB)

Abstract

Mycobacterium avium subspecies paratuberculosis (MAP) becomes a public health concern in developed countries which is usually associated to Crohn’s disease (CD) in human. The disease shows similarities in clinical signs and pathology characteristic with John’s disease (JD) in ruminants which is infected by MAP. Researchers in Europe, USA, and Australia detected MAP in their dairy products and showed the relationship among MAP, CD, and JD. Meanwhile Indonesia imported milk and milk products from those countries to cover the national demand. This situation keeps MAP as potential-problem in national dairy herd and human health in the future. The aim of this study was to detect MAP in the formula milk for toddler. Fifty samples from five established milk producers were taken on August 2006 at the supermarket in Bogor. Two separate diagnostic methods were used parallel in this study i.e polymerase chain reaction method (PCR) with insertion sequence F 57 as the primer and the Mycobacterial Growth Indicator Tube (MGIT). Neither MAP grew in MGIT after 20 weeks of incubation period but 5 samples were found positive by nested PCR. Although there was no evidence weather MAP grew from the samples, as well as in human to provide data on MAP in Indonesia. Key words: Mycobacterium avium subspecies paratuberculosis, growing up milk formula, PCR F57
The Effect of Carbohydrate Fractionof Hyacinth Bean (Lablab purpureus (L). sweet) on the Blood Serum Cholesterol and Malonaldehyde of Rats Fed with High Cholesterol Diet] Arif Hartoyo; Dahrulsyah Dahrulsyah; Nurheni Sripalupi; Purwono Nugroho
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.223 KB)

Abstract

The objective of this study was to analyze the effect of carbohydrate fraction of hyacinth bean (Lablab purpureus (L.) sweet ) diet on lipid profile and peroxydation value of the blood serum and liver of rats. Fifteen male wistar strain rats were divided into three diet groups of live animals. The first group was positive control group with standard diet. The third group was given carbohydrate fraction of hyacinth bean and 1% pure cholesterol. The experiment was conducted for 75 days. The total cholesterol levels in positive, negative control, and that in the hyacinth treated group were 204.0, 74,8, and 99.8 mg/dl. The LDL levels in the control, negative control group, the hyacinth treated group were 153.0, 20.6 and 45.9 mg/dl. Triglyceride levels in the positive control, negative control, and the hyacinth treated group were 121.4, 137.7, and 114.8 mg/dl. The atherogenic index in the positive control, negative control, and the hyacinth treated group were 6.9, 1.9 and 2.5 point. The total cholesterol and LDL levels in positive control, negative control, and the hyacinth treated group underwent hypercholesterolemia effect. Malonaldehyde content of the blood serum in positive control, negative control, and the treated group were 0.54, 0.48, and 0.31 µmol/ml. Malonaldehyde content of liver organ in positive control group, negative control group, and the hyacinth treated group were 66.9, 36.4 and 73.4 nmol/g. Malonaldehyde content of blood serum in hyacinth treated group was significantly lower than that in the positive and negative control group. These result showed that the hyacinth group decreased free radical in the blood serum. On the other hand, the malonaldehyde content of the liver in all treatment showed no significant differences. Keywords : Carbohydrate fraction, Hyacinth bean, Lipid profile, Peroxydation.
Study of Biluhuta Seasoning Formulation, Hydratation of Characteristic and Prediction of the Shelf Life Using Moisture Critical Method Dorkas Sianipar; Sugiono .; Rizal Syarief
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.397 KB)

Abstract

Binthe biluhuta is a native food of Gorontalo, made from mixture of corn, onion, leek, basil, desiccated coconut, chili and fish. The objective of this research was to find the best formulation for binthe biluhuta seasoning and prediction of it’s shelf life. Moisture sorption isotherm derived from the correlation of moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption region accounted for three fraction of bound water analyzed using three different mathematical models. The first water fraction ranged 0-3. 148 (%db) and the third fraction ranged 13.438-52970 (%db). The binthe biluhuta seasoning packaged in alumina and stored at 80 and 90% RH, demonstrated the longest shelf life which were equal to 748 and 423 days, respectively. Key word : Binthe biluhuta seasoning, water sorption isothermic, shelf life
Effects of Length of Storage, Relative Humidity (RH) and Temperature On the Stability of lodized Salt Wisnu Cahyadi
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.607 KB)

Abstract

Iodine deficiency disorders (IID) is still a major public health problem in several areas of the world. Especially in developing countries. The problem of iodine decrease or loss in iodized salt and food-stuff during processing is still the a controversial issue, among public, functionary, even the scientist. The stability of iodine is influenced by the food type, water content and cooking temperature. The objective of this research was to determine the effects of length of storage, relative humidity (RH) and temperature on the stability of iodized salt. Analysis of iodium was performed using Ion Pair High Perfomance Liquid Chromatography (HPCL). The rate of iodine decrease was influenced by salt origin, temperature, packaging material and RH during storage. The result of research showed that the percentage of iodate decrease in iodized salt packaged by high density polyethylene (HDPE) were 66.86% and 50.85% during storage for 14 days at temperature of 400C, RH 60% and 100%. Other result showed that the percentage of iodate decrease in iodized salt was 46.51% during storage for 28 days at temperature of 25.50C and RH 60-65%. Key words : Iodine Deficiency Disorders, stability of iodized salt, ion pair-HPLC
The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in-Water Emulsion Posman Sibuea; Sri Raharjo; Umar Santoso; Zuheid Noor
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.343 KB)

Abstract

Lipid oxidation system in which the fat is dispersed as emulsion droplets is still not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidant and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20) with acetate or phosphate buffer (pH 3.0 or 7.0). Structurally Birj 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0-2%) were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 70 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. the result showed that solubilization of quercetin into the aqueous into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization. Key word : Quercetin, surfactant micelles, and oxidative stability
Charateristic Changes of Shark and Stingray Surimi as Affected By Compositioning and Chill Storage of the Mince Fish Joko Santoso; Ade Wiguna Nur Yasin; Santoso .
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.005 KB)

Abstract

This experiment was carried out to study the effects of leaching, compositioning, and chill storage of mince fish on the characteristic changes of surimi from shark and stingray as much as 88% and 100%, respectively; with the salt soluble protein contents were 13.52% and 13.24%, repectively. Mixture of mince shark and stingray in proportion of 25% : 75% (A1B A2) gave the highest value of gel strength being 209.29 g.cm in comparison with others composition. During chill storage , deterioration process still occurred as indicated by increasing value of acidity and content of base volatile compounds i.e. total volatile base nitrogen (TVBN) and tri-methyl amine (TMA); and also decreasing contents of urea and salt soluble protein. Deterioration process of mince fish also affected the physical characteristic of surimi i.e decreasing values of gel strength, water holding capacity (WHC), and colour (whiteness). Key word : chill storage, compositioning, mince-fish, shark, stingray, surimi
Recovery of Flavor Components from Blue Crab Processing Wastewater By Reverse Osmosis Technology Uju B Ibrahim; W Trilaksani; T Nurhayati; B Riyanto
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.958 KB)

Abstract

The waste water of blue crab pasteurization is potential to cause environmental pollution. It contained TSS 206.5 mg/L, BOD 7,092.6 mg/L and COD 51,000 mg/L. However the was the water also contains an interesting flavor compounds, which composed of 0.23% non protein nitrogen and 17 amino acids with the highest being glutamic acid. In this work, pre-filtration steps using filter of 0.3 µ size followed by reverse osmosis has been used to reduce these pollutions load and recover the flavor compound. During pre-filtration steps, TSS was reduced to 74.8% so the turbidity increased up to 31%. After reverse osmosis process, BOD, and COD were decreased more than 99%, and there was no amino acids detected in the permeate stream. Factors that affect performance of reverse osmosis were transmembrane pressure, temperature and pH. Higher transmembrane pressure, temperature and pH resulted in the higher permeate flux. Key word : blue crab, flavor, reserve osmosis

Page 3 of 64 | Total Record : 635

 1   2   3   4   5 

Filter by Year

1999 2025


Reset
Filter By Issues
All Issue Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan Vol. 9 No. 2 (1999): Jurnal Teknologi dan Industri Pangan More Issue