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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 KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process] Yudhomenggolo Sastro Darmanto; Tri Winarni Agustini; Fronthea Swastawati
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

Increase in fish fillet export in Indonesia has caused an increase in its waste such as bones, spines, skin and entrails of fish. Fish bones can be processed by demineralization to produce collagen, an important food additive. The effect of addition of 5% of collagen obtained from fresh water, brackish water and sea water fish bone on the fish protein miofibril of grouper was investigated in this research. Water sorption isotherm, Ca-ATPase activity, gel strength, water holding capacity, folding test and viscosity during dehydration process were evaluated. The results showed that collagens made from various fish bones have different Ca-ATPase activity. The reduction rate of Ca-ATPase activity were in accordance with the reduction of water sorbtion isotherm, gel forming ability, water holding capacity, viscosity and folding test during dehydration process.
OPTIMASI PROSES DEASIDIFIKASI DALAM PEMURNIAN MINYAK SAWIT MERAH SKALA PILOT PLANT [Optimization of Deacidification Process in Red Palm Oil Purification on Pilot Plant Scale] I Wayan Rai Widarta; Nuri Andarwulan; Tri Haryati
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

Deacidification is one of the steps in palm oil refining process which aims to separate free fatty acids formed during post-harvest handling. It is carried out using alkali solution such as NaOH (sodium hydroxide). Carotenoids in palm oil are affected by this step. Therefore, deacidification has to be controlled to minimize the destruction of carotenoids during processing. The objective of this research was to improve deacidification process in pilot plant scale so that the process can produce lower level of free fatty acids (FFA) and higher recovery of carotene in high yield neutralized red palm oil (NRPO). Characterization of physical and chemical properties of crude palm oil (CPO) such as moisture content, FFA and carotene contents, saponification number, iodine value, peroxide value, and color were determined before processing. Degumming was performed before deacidification process. The 17.5% excess of NaOH was obtained from the pilot plant scale deacidification trial. The optimization of deacidification time and temperature was carried out by using central composite design (CCD). Response surface method (RSM) was used to observe the influence of treatments on the FFA level reduction, carotene recovery, and NRPO yield. The result showed that the optimum deacidification condition was at 61 ± 2°C in 26 minutes, and at the 16°Be NaOH strength with 17.5% excess of NaOH. In this optimum condition, the process achieved 96.35% of FFA reduction, 87.30% of carotene recovery, and 90.16% of NRPO yield.
PROFIL ASAM LEMAK DAN ASAM AMINO SUSU KAMBING SEGAR DAN TERFERMENTASI [Fatty Acid and Amino Acid Profile of Fresh and Fermented Goat Milk] Maria Erna Kustyawati; . Susilawati; Dewi Tobing; . Trimaryanto
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

This research aimed to investigate the composition of fatty acids and amino acids in fresh and fermented goa-milk. The milk was in oculated with 4% (v/v) of L. casei and fermented at 37°C for 48 h. Analysis of fatty acids of fresh and fermented goat and cow’s milk was done by HPLC method, where as amino acid composition was analyzed by GC method. Twenty five semi-trained panelists evaluated the sensory characteristics of fermented milk. Results showed that the fermentation process changed fatty acid profile in goat milk. The saturated fatty acids found in fermented goat-milk were lauric, misristic, and palmitic acid while the unsaturated fatty acids were oleic, linoleic, and linolenic acid. The total amount of saturated fatty acid of fermented goat-milk was higher while unsaturated fatty acid was lower than those in fresh goat milk. The aroma of goaty flavor, strong and musky or “prengus”, was slightly detected in fermented goat milk. Linoleic acid was not detected in fermented goat milk and therefore it was less susceptible from oxidativedeterioration. On the other hand, the fermentation process did not change the profile of amino acids in goat milk. Fermented dairy product made from whole goat milkand cow’s milk was accepted by the panelist as it hadslightly sour taste, yellowish color, and slightly goaty flavor, yet it had high amount of saturated fatty acids.
TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.) [Brown Sugar Syrup Processing from Siwalan Palm Saps (Borassus flabellifer L.)] Nurud Diniyah; Simon Bambang Wijanarko; Hari Purnomo
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 aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the sugar products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan sugar products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75°Brix), as single factor and each treatment was replicated 6 times. In the second phase of experiment, t-test was used to compare the different methods of cooking techniques, vacuum evaporation and traditional method and each treatment was replicated 10 times. The results showed that in the first phase, 75ºBrix was observed as the optimum product and characterised by 34.55 of brightness (L*), 8.83 of redness (a*), 22.35 of yellowness (b*), 6.63 of pH, 6.99 x 103cPof viscosity, 7.73% of reducing sugar, and organoleptic scoring were 107 for viscosity, 108 for colour, 110 for taste, 98 for aroma. At the second stage, it can be concluded that Siwalan sugar product produced using vacuum method gave a better quality compound to the traditional one (open pan).  
PENURUNAN KADAR AFLATOKSIN B1 PADA SARI KEDELAI OLEH SEL HIDUP DAN SEL MATI Lactobacillus acidophilus SNP-2 [Reduction of Aflatoxin B1 in Soymilk by Viable and Heat-killed Lactobacillus acidophilus SNP-2] Tyas Utami; FX. Hartanta Adi Nugroho; Sri Usmiati; Sri Marwati; Endang S. Rahayu
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

Aflatoxins are carcinogenic mycotoxins that commonly contaminate foods and feed. There are many different forms of aflatoxin and its metabolites. Of these, aflatoxin B1 (AFB1) is the most prevalent and toxic. Lactobacillus acidophilus SNP-2 has previously been shown to remove AFB1 from liquid solution of phosphate saline buffer. However, the ability of lactic acid bacteria to reduce AFB1 content in soymilk has not been studied yet. The objective of this study was to investigate the ability of viable and heat-killed cells of L. acidophilus SNP-2 to reduce AFB1 in soymilk and fermented soymilk. Soymilk contaminated with Aspergillus flavus was inoculated with culture of L. acidophilus SNP-2, and incubated at 37°C for 12 hours. Fermented soymilk, then, was heat sterilized and stored at cool room (4°C). Heat-killed cells were introduced to soy milk and then kept at cool room for 3 days. During soymilk fermentation, there was reduction of AFB1 content in soymilk related to the growth of lactic acid bacteria and the reduction of pH. The initial concentration of AFB1 in the soymilk was 4.9 ppb. Lactobacillus acidophilus SNP-2 reduced 67.58% of AFB1 in the soymilk after 12 hoursof fermentation. In cool environment, the binding of AFB1 to heat-killed cell after soymilk fermentation was relatively more stable than that of soymilk without fermentation. 
ANALISIS TREN PENELITIAN PANGAN FUNGSIONAL: KATEGORI BAHAN SERAT PANGAN [Functional Food Research Trend Analysis: Dietary Fiber Category] Diah Anggraeni Jatraningrum
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

Functional food, such as probiotic, prebiotic, dietary fiber, vitamin, flavonoid etc, is one of the convergent products between foods and pharmaceutical industry. Dietary fiber, as a part of functional food, is showing a rapid increment in publications and patents. This review will try to give more information about the current advancement in dietary fiber research in Indonesia versus global research trend and also to compare patentability of research in dietary fiber. There are five technology in dietary fiber that will be highlighted; formulation-process-fortification, extraction-isolation-purification, fermentation, metabolic and biotechnology. Research evaluation between dietary fiber research data in the Indonesian Institute of Science (LIPI) and global publications and patents show that dietary fiber have chance to be developed become new product with a convergent category in functional food. Dietary fiber with probiotic or prebiotic for is as an example.
FRAKSIONASI DAN PENENTUAN PROFIL PROTEIN BUNGKIL KELAPA DENGAN SDS-PAGE [Fractionation and Profiling of Copra Meal’s Protein by Using SDS-PAGE] Agus Danang Wibowo; Maggy T. Suhartono; Patuan L. P. Siagian
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 aim of this research was to extract proteins from the copra meal, base on their solubility and analysis of the protein profiles by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS PAGE) This research was conducted in two stages, protein fractionation and molecular weight estimation using SDS PAGE. The fractionation was conducted by non-enzymatic treatment and enzymatic (mannanase) treatment. Kjeldahl analysis showed that the protein content of copra meal was 18.52% of dry basis. Protein fractionation could separate the copra meal’s proteins based on their solubility. Albumin was solubilized by water, globulin by NaCl 5%, glutelin by NaOH 0.02M, and prolamin by ethanol 70%. Fractionation using non-enzymatic treatment resulted in 64% of albumin, 39.25% of globulin, 15.27% of glutelin, and 38.84% of prolamin fractions. On the other hand, fractionation using enzymatic treatment resulted different protein profile, giving 28.17%, 39.44%, 10.91%, and 21.48% of the respective proteins. Characterization using SDS PAGE showed that the protein profile from the non-enzymatic was different from that of the enzymatic treatment. In conclusion, we found that the proteins extracted from the copra meal with and without mannanase showed variation in the range of molecular weights: 45.1-66,0 kDa and 66.1-97.4 kDa, respectively.  
STABILITAS DAN VISKOSITAS PRODUK EMULSI Virgin Coconut Oil-MADU [The Stability and Viscosity of Virgin Coconut Oil-Honey Emulsion] Feti Fatimah; Johnly Rorong; Sanusi Gugule
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

This study was conducted to develop an alternative energy drink from VCO and honey. The objective of the study was to find out the relationship between VCO and honey concentration, viscosity and emulsion stability. The viscosity was measured by viscometer and the diameter of emulsion droplet was measured from microscopic images. The results showed that the increases of VCO and honey concentration corresponds to the increase of viscosity, and the reduction of emulsion droplet diameter sizes. From the viscosity and emulsion stability parameters, it could be concluded that the best formulation VCO-honey emulsion drink should contain 25-35% of VCO and 20-25% of honey. The emulsion products of VCO-honey at 25-35% of VCO had viscosity of 21-27 poise and the products at 20-25% of honey had viscosity of 14-21 poise. The stable emulsion product of VCO-honey had the emulsion droplet diameter of 2-5 µm.
EFEK KONSUMSI MINUMAN BUBUK KAKAO (Theobroma cacao L.) BEBAS LEMAK TERHADAP SIFAT ANTIOKSIDATIF LIMFOSIT SUBYEK PEREMPUAN [The Effect of Fat Free Cocoa (Theobroma Cacao L.) Powder Drinks Consumption on Antioxidative Activity of Lymphocyte of Women Subjec . Erniati; Fransiska R. Zakaria; Bambang Pontjo Priosoeryanto
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 health benefits of cocoa both in vivo and in vitro have been reported in many studies. Cocoa is a rich source of flavonoids known to have antioxidant activity, such as catechin, epicatechin and procyanidin. The aim of this research was to evaluate the effect of fat free cocoa powder drink consumption on antioxidative properties and proliferation activities of woman lymphocyte. Healthy woman subjects were divided into cocoa group (n = 9) and control group (n = 9). Cocoa powder drink containing skim milk and sugar was given to the cocoa groups every morning for 25 days. The control group received only water containing skim milk and sugar. Both cocoa and control group received physical medical checkup at the beginning and at the end of the intervention. Their peripheral blood was taken for lymphocyte antioxidant analysis. The measured antioxidant properties consisted of antiradical activity by DPPH method, malonaldehyde (MDA) and glutathione levels. The data of cocoa group showed that there was a significant increase (p ≤ 0.05) in antiradical level from 31+11.2 to 40.19+7.42% and glutathione from 48.2±10.5 to 66.7±15.9 μmol/land a decrease in MDA level in the lymphocyte (p < 0.05) from 2.98±2.21 to 1.29±0.33 μmol/las compared to the control group (from 25.77±6.9 to 26.79±6.12%; 34.7±20.7 to 37.8±19.2 μmol/land 3.01±1.53 to 2.069±0.707 μmol/l respectively) after consumption of the cocoa powder drink. The results of this research revealed that fat free cocoa powder has a strong antioxidant activity which was manifested up to the blood cells.
KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour] Siti Khomsatin; . Sugiyono; Bambang Haryanto
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 objectives of this research were to study the effects of steam pressure treatments on the physicochemical properties of corn flour and to apply the corn flour for cookies production. The research was conducted in three stages. The first stage was the production of corn flour through wet milling process. The second stage was the analysis of physicochemical properties of corn flours receiving steam pressure treatment for 10, 20, 30, 40, 50 and 60 minutes. The third stage was the production of cookies using the pre-treated corn flour. Thermal properties evaluation of the corn flour showed that gelatinization temperatures (To, Tp, Tc) and gelatinization degrees (DG) increased but gelatinization enthalpy (ΔH) and temperature range (R) decreased as the time for steam pressure treatment increased. The rheological properties showed that maximum viscosity (PV), hot paste viscosity (HPV), breakdown viscosity (BV), cold paste viscosity (CPV) and setback viscosity (SV) of pre-treated corn flour decreased as the steam pressure treatment time increased. The steam pressure treatment changed the gelatinization profile from B to C type. Correlation analyses showed that the PV had positive correlation with swelling volume. The PV, HPV, BV, CPV and SV had negative correlation with the DG. The swelling volume and water solubility of the pre-treated corn flour were significantly affected by the steam pressure time. The swelling volume decreased but the water solubility increased. The steam pressure treatment did not give significant effects to water absorption capacity (WAC), amylose, amylopectin and moisture content of corn flour. The DG had positive correlation with the water solubility and the WAC but it had negative correlation with the swelling volume. The water solubility had negative correlation with the ΔH. Application of the pre-treated corn flour for cookies production reduced sandiness of cookies.

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