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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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SIFAT HIPOGLISEMIK PAKAN TINGGI PROTEIN KEDELAI PADA MODEL DIABEIK INDUKSI ALLOXAN [Hypoglicemic Property of a High-Protein Soybean Based Feed in Model alloxan Induced Diabetic] C. Retnaningsih; Zuheid Noor; Y. Marsono
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

Hypoglicemic properties of soybean protein were evaluated in alloxan-induced diabetic rats. Twenty eight mature male Sprague Dawley (SD) rats (250-300g) were used and divided into four groups of seven rats. They were: 1) Placebo Standars (PS); 2) Alloxan Injection Standard (AS); 3) Alloxan injection soybean protein 250% (APK 250) dan 4) Alloxen injection soybean protein 100% (APK 100). One group was injected with aquabidest (Placebo) and three group were diabetic induced by alloxan injection (80 mg/kg of body weight by intramuscular injection).Placebo-Standard (PS) and Alloxan injection Standar (AS) groups were fed standard diet whereas APK 250 100 were fed soybean protein deit for 42 days. Concentration of serum glucose was determined before incention (0day) and 1, 2, 143, 21, 28, 35, and 42 days after injection.The result showed that alloxan injection increased the level of serum glucose. Bioassay experiment demonstrated that diet on high conceration of soybean protein (250%) decreased the level of serum glucose from 351,44 mg/dl to 230,62 mg/dl (34,37%) while soy protein 100% descreased the level of serum glucose.
MENCIPTAKAN KEPUASAN TOTAL PELANGGAN MELALUI PENGGUNAAN QUALITY FUNCTION DEPLOYMENT PADA AGRIBISNIS SAYURAN [Creating Total Customer Satisfaction by Using Quality Function Deployment in Vegetables Agribusiness] . Abidin; . Marimin
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

In the product design and development processes, Quality Function Deployment (QFD) provides a comprehensive, systematic approach to ensure that the products meet or exceed customer expectations. This paper reports the results of vegetables customers survey in Jakarta. Analytical Hierarchy Process (AHP) method was used for weighing the result of survey, and the customer expectation were translated using QFD. To meet the biggest customer expectation, i.e. vegetables freshness, Just In Time (JIT) concept was utilized.
PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08] Wisnu Adi Yulianto
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 objectiviea of this research were to determine the optimum culture conditions of initial pH, xylose and glucose concentration for xylitol production by Candida shehatae WAY 08. The initial pH was altered whitin the range of 4-7, the xylose concentration from 5020%, and the glucose (cosubstrate) from 0-4%. The fermentation was performed at 30°C in 500 ml erlenmeyer flaks placed in a shaker incubator at 250 rpm for 7d. biomas concentration war determined by oven method. Xylose, glucose and xylitol concentrations were determined by HPCL.the result incated that the highest xylitol volumetric productivity of Candida shehatae WAY 08 was 0,314 g/I/h at the initial pH of 5 in medium containing 150 g/I xylose. Addition of glucose into media inhibited the xylitol production, but in creased the xylitol yield.
PENENTUAN PRODUK OLAHAN APEL UNGGULAN MENGGUNAKAN TEKNIK FUZZY NON NUMERIK AN ANALISIS STRUKTUR SERTA POLA PEMBINAAN KELEMBAGAAN [Determination Prosprctive Appe processing product Using Non-Numeric Fuzzy Method, Analyze Institutional Structure and Develo Imam Santoso; Marimin ,
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

Apple and its processing product is one of prospective commodities in Malang, East Java. The article discussed application of fuzzy non-numerik decision making to select prospective apple processing product, analyse institutional structure using ISM method and determine development model using AHP method. The research result showed apple dodol selected as the most prospective product with high category elements of entrepreneur, corporation, and high edi\ucation are as independent elements; and partnership (46%) selected as model of institutional estabilishment.
PENDUGAAN UMUR SIMPAN KACANG TANAH BERLEMAK RENDAH DENGAN MODEL ARRHENIUS DAN SORSPI ISOTHERMIS [Shelf Life Prediction of Partially Defatted Peanuts Using Arrhenius and Sorption Isotherm Models] Adil Basuki Ahza; Puguh Setiawan; Muhammad Arpah
Jurnal Teknologi dan Industri Pangan Vol. 9 No. 2 (1999): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Partially defatted peanuts snack food was produced by reducing part of the oil content using hydraulic pressing, followed by reconstituting to again the normal shape and drying in a microwave oven. This research was conducted to select the optimum pressing process and to predict the shelf life of partially defatted peanuts by Arrhenius and sorption isotherm models. Average percentage of broken kernel was found to be 1.85±0.58%. The lowest fat contentwas 34.82±1.75% produced by 3000 psi pressure for 30 minutes. Prediction of the shelf life of partially defatted peanut by Arrhenius models resulted in a quality-loss constant (i.e rate constant K) of 0.0637 mmol/kg per day (peroxide value-parameter). Packaging in a 29.92 mm thick, 6.5 cm x 6 cm size LDPE for 10 gram solid weight of product at 30°C and 75% RH resulted in the shelf life of 489 days.  
EFEK HIPOGLIKEMIK POLISAKARIDA LARUT AIR GEMBILI (Dioscorea esculenta) YANG DIEKSTRAK DENGAN BERBAGAI METODE [Hypoglycaemic Effect of Water Soluble Polysaccharides Extracted from Gembili (Dioscorea esculenta) by Various Methods] . Harijono; Teti Estiasih; Wenny Bekti Sunarharum; I Komang Suwita
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The hypoglycaemic effect of water soluble polysaccharide (WSP) extracted from gembili tuber was studied in this experiment. Extracts from three different methods, an aqueous (water-WSP), papain assisted (papain-WSP), and tempeh inoculum assisted (tempeh-WSP) extractions, were compared. The effects were evaluated by means in vivo test on hyperglycaemic-induced rats by performing the so called blood glucose response, followed by in situ glucose absorption test and short chain fatty acids (SCFA) analysis. A nested experimental design was employed in the experiment. All the three extracts reduced the blood glucose level. The effect of tempeh-WSP extract was comparable to that of the papain-WSP extract, but was not signicantly different from the water-WSP. However, the water-WSP extract tended to have a weaker effect than that of the other extracts. Similar result was found on the SCFA level. The highest SCFA level was found on the rats treated with tempeh-WSP extracts. It was likely that the hypoglycaemic effect of the tempeh-WSP extract was the best.
FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Gl . Mervina; Clara M. Kusharto; Sri Anna Marliyati
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Fish is a protein source important for enhancing nutritional status because it is categorized as high quality food. Fish flour is one of the fish product that has not been optimally utilized as food. The objective of this research was to produce biscuit formulated with Dumbo catfish (Clarias gariepinus) flour and soy protein isolate, as a high protein food for undernourished under-five years old children. The purpose of soy protein isolate substitution was also to produce better biscuit texture. Fish flour was made separately from body and head part, and then was analyzed for its physical and chemical properties. Biscuits were formulated by substitution of fish flour and soy protein isolate with trial and error method. A selected formula was determined based on semi trained panelists preference. Acceptance of the biscuit made with the selected formula was examined by children and children’s mothers using hedonic test. The contribution of protein contained in biscuit on daily allowance was calculated for under-five year old children. Biscuits made by substitution of 3.5% of body fish flour, 1.5% of head fish flour, and 10% of soy protein isolate was the preferred formula. The chemical properties for biscuit of the accepted formula (F4) were as follows: 3.96% (wb) of water content, 2.52% (db) of ash content, 19.55% (db) of protein content, 21.99% (db) of fat content and 55.94% (db) of carbohydrate content (by different). The biscuit contains 480 Kcals energy per 100 grams. The protein digestibility of the biscuit measured by enzymatic method was 89.34%. The formula fulfills 20% of children’s protein needed per day from four pieces of biscuit or equals to 50 grams of biscuit.
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] . Oksilia; Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): 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 observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 %) and soybean milk (40, 50 and 60%). The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.
PENGARUH PENAMBAHAN LAKASE DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP AKTIVITAS ANTIOKSIDAN TEH HIJAU [Effect of The Addition of Laccase from White Oyster Mushroom (Pleurotus ostreatus) Towards Antioxidant Activity of Green Tea] Tagor M. Siregar; A. Herry Cahyana; Natalia ,
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

      Laccase is one of the enzymes that can be used in organic synthesis using aromatic compounds (polyphenols and aminofenol) as substrates. Polyphenol compound in green tea is flavan-3-ols or catechin which are susceptible to enzymatic reaction with laccase. In this research laccase isolated from white oyster mushroom was added into the green tea extract. Addition of laccase is expected to yield products with a higher antioxidant activity. Prior to it’s use, laccase activity was determined and had a specific activity of 0.54 Unit/mg. The green tea extract was prepared using methanol and water as solvents. The antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity method and the total flavonoid content was assayed by spectrophotometry. Antioxidant compounds are identified by using UV-Vis spectrophotometry and GC-MS. Addition of laccase into green tea extract resulted in precipitates showing a significant increase in flavonoid content and antioxidant activity. Use of methanol as solvent resulted in extract with higher antioxidant activity and total flavonoid than that extracted with water. Qualitative analysis with spectrophotometer UV-Vis and GC-MS showed that the new components in the precipitates were a variety of dimeric products with increased molecular weight and antioxidant activity. Addition of laccase into green tea extract has yielded products with higher antioxidant activity. 
EFEK IMUNOMODULATOR EKSTRAK AIR CINCAU HITAM (Mesona palustris BL) TERHADAP KARSINOGENESIS MENCIT [Immunomodulatory Effects of Water Extracts of Black Cincau (Mesona palustris BL) on Carcinogenesis in Mice] Tri Dewanti W.; . Sukardiman; Djoko Agus P.; Win Darmanto
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Janggelan or black cincau (Mesona palustris BL) is commonly consumed as dessert and also used as herbal remedy in the folk medicine. This study aimed to test the potency of water extract of black cincau in inhibiting fibrosarcoma cancer induced by benzo(a)pyrene. Mice used in this study were divided into 6 groups. Solution of benzo(a)pyrene 0.3% was given during two days for five times to induce cancer. Water extract of black cincau at concentration of 100, 500 and 1000 mg/kg BW was given daily for 2 weeks before initiation (induction of benzo(a)pyrene) during the initiation and until 4 weeks after initiation. The IFN-γ was observed with IFN-y ELISA Kit immunosurveillance parameters while the CD8+, NK cells and macrophages were observed with a flow cytometer. Cancer incidence was observed by palpation every week until 10 weeks after benzo(a)pyrene last induction. The results showed that a high dose of water extract of black cincau (1000 mg/kg BW) increased IFN-γ expression and immunosurveillance of CD8+, NK cells and macrophages of the mice. The treatment also increased cell apoptosis and reduced the cancer incidence in mice by 57%.

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