Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Teknologi Dan Industri Pangan

jtip
Website

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

33 34 35 36 37

SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] Rijanti Rahaju Maulani; Dedi Fardiaz; Feri Kusnandar; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45–70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.

ANALISIS FRAKSI-FRAKSI KURVA ISOTERMI SORPSI AIR DARI TEPUNG ROSELA DAN PENGARUHNYA TERHADAP SIFAT-SIFAT MUTU PRODUK [Analysis of Moisture Sorption Isotherm Fraction of Roselle Powder and Its Effect on Products the Quality Characteristics] Rita Hayati
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The purpose of this study was to determine the fractions of moisture sorption isotherm curve and the critical water content of roselle powder and its effect on the product quality during storage. Roselle flowers were harvested at 25 days after flowering and sun dried (30ºC) for 3 days. The result showed that the moisture sorption isotherm curve of the roselle powder was sigmoid. The critical transition points among the three fractions of the bound water in the roselle flour were first at moisture content (Mp) and water activity (ap) of 7.97% dry basis (db) and 0.23 respectively, and second at Ms 21.1% db water content and water activity (as) of 0.65%. Roselle powder samples were stored for 20 days at three relative humidity (RH) fractions represented by RH 22% (moisture content at 7.2% db), RH 57 % (20.5% db) and 84 % (54.2% db). The samples stored in the first fraction was stable in texture, colour and appearance, while the sample in the secondary bound water fraction (21.1% db), changed in colour into darker red. The sample stored in the tertiary bound water fraction (54.2% db) changed into brown colour with musty smell and mouldy after 15 days.

PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method] . Subarna; Tjahja Muhandri
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method. Corn flour (70%) was steamed, mixed with raw corn flour (30%), added with water (50%), salt (1%) and guar gum (1%). Treatment applied before sheeting were control (without extrusion), extrusion using 0.60 cm die diameter and using 0.30 cm die diameter. Noodle strands from the best extrusion treatment were dried in the tray dryer at 60, 70 and 80ºC. Extrusion of dough using grinder increased its degree of gelatinization. Without extrusion before sheeting, the dough was too hard to form a smooth sheet and the resulting noodle strand was fragile. Smaller die diameter (0.30 cm) resulted in lower cooking loss, stickiness and elasticity of corn noodle produced (p<0.05), but noodle toughness and elongation were not significantly different. Corn noodles dried at 60ºC for 40 minutes had longer elongation (p<0.05), but the cooking loss, toughness, and stickiness were not significantly different (p>0.05).

CAROTENOID EXTRACTION OF ORANGE-FLESHED SWEET POTATO AND ITS APPLICATION AS NATURAL FOOD COLORANT [Ekstraksi Karotenoid Ubi Jalar Jingga dan Aplikasinya sebagai Pewarna Makanan Alami] Erliana Ginting
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The orange-fleshed sweet potato is rich in carotenoids, which can potentially be used as a natural food colorant. However, effective and safe extraction techniques are needed. The carotenoid extraction of deep orange-fleshed cultivar (Beta 1) at different moisture contents of fresh tubers using combined solvents was studied. The research design was a factorial randomized complete design with two factors and three replicates. The first factor was moisture content of the grated tubers. The second factor was the ratios of ethanol and acetone. The extract obtained from the most effective extraction process was stored for 1 month at room temperature and also applied as a topping colorant for steamed cakes (bolu kukus) which was compared to bolu kukus treated with no colorant and with artificial yellow colorant. The results showed that the fresh tubers contained high moisture (79.28%) and beta-carotene (12,169 µg/100 g wb) with the lightness value (L*) of 44.77. Extraction of reduced-water grated-tubers (m.c. 60.63%) using ethanol-acetone at ratio of 5:5 v/v gave the highest content of beta-carotene in the extract (235.94 µg/ml) with L* value of 52.48. Meanwhile, fresh grated tuber extracted with ethanol-acetone (9:1 v/v) had the lowest beta-carotene content (12.49 µg/ml). The extract stored in a dark bottle for 1 month showed better color stability with higher beta-carotene content (92.18 µg/ml) than that of transparent bottle (20.12 µg/ml). The color, odor and taste of steamed cakes with the extract as a topping colorant were slightly liked by panelists and were similarly scored to those of the counterparts, yet had better odor acceptance.

AKTIVITAS ANTIOKSIDAN ANTOSIANIN BERAS KETAN HITAM SELAMA FERMENTASI [Antioxidant Activity of Anthocyanin of Black Glutinous Rice During Fermentation] Nanik Suhartatik; Muhammad Nur Cahyanto; Sri Raharjo; Endang S. Rahayu
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Anthocyanin is a group of bioactive compound found to be abundant in black glutinous rice. It has been widely studied for their health beneficial effect. Hydrolysis of anthocyanin glycoside into anthocyanidin and sugar by β,D-glucosidase is presumed to be the first step in anthocyanin metabolism. Enzymatic degradation of anthocyanin was reported to produce not only more stable compounds, but also healthier compounds with better bioavailability. Some species of Lactic Acid Bacteria showed β,D-glucosidase activity. The research aims to study the functional property’s change’s of anthocyanin extracted from black glutinous rice as an antioxidant compound after being fermented using Lactobacillus plantarum Mut 7. The results showed that fermentation process did not give a significant effect to the antioxidant activity of black glutinous rice anthocyanin. The antioxidant activity as determined by Radical Scavenging Activity and Ferrous Reducing Activity Power value were 59.2% (6 hours of incubation, 30 mM anthocyanin) and 96.7% (5 hours of incubation, 10 mM anthocyanin). The lactic acid bacterial count increased up to 2 log cycle after being fermented for 5 hours.

EVALUATION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POWDERED SPICES BY USING BET AND GAB MODELS M Arpah; E Diyah
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): 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

BET equation (IUPAC standard) and GAB equation (European Project Group on physical properties of food recommendation standard) for monolayer capacity value evaluations were used for testing the moisture adsorption experimental data of powdered white and black papper, cloves, nutmeg and cinnamon. The BET equation fits only up to aw = 0.44, while the GAB isotherm fits and covers a much wider range (0.06

Show Abstract | Download Original | Original Source | Check in Google Scholar

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidification Rate and Viability] An experimental was conducted in order to investigate the viability of bio-encapsulated probiotics Lactobacillus casei during yoghurt fermentation. Yoghurt fermentation was prepared on pasteurized 18% of skim milk medium and inoculated with 6% (v/v) of starters consisting of Lactobacillus bulgaricus. Streptococcus thermophillus and Lactobacillus casei with the proportion of 1:1:1 (v/v/v). Fermentation was conducted until the pH reached 4.5. Bioencapsulation was carried out through the formation of calcium-alginate bead gels with the addition of pollard or wheat flour. The results showed that bio-encapsulated probiotics took longer time (10 hours) to reach pH 4.5 as compared to non-bio-encapsulated one (9 hoours). It also showed that bio-encapsulated probiotics with pollard resulted in a higher cell viabilyty after fermentation namely at 2.4 x 108 celss/g as compared to that encapsulated with wheat flour at 9.3 x 107 cells/g. Bio- encapsulation with pollard was able to maintain viability of prebiotics at 9.37 x 107 cells/g as compared to that of wheat flour and non filler encapsulation at 1.07 x 107 and 1.48 x 106 cells/g respectively. It was shown that alginate bio- encapsulation with addition of 2% (v/v) pollard or wheat flour can maintain probiotics viability up to 4 weeks. Keywords: bioencapsulation, probiotics viability, yoghurt fermentation

BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar] Vera Apryana Lase; Elisa Julianti; Linda Masniary Lubis
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture treated starch from 4 varieties of sweet potato on the quality of its bihon type noodle. Four different varieties of sweet potato i.e. white, yellow, orange and purple tuber were treated with heat moisture treatment (HMT). The HMT was performed by exposing the starch to high temperature (110°C for 3 hours) at a moisture content of 25%. The HMT modified sweet potato starch was then processed into bihon type noodle. As a control, a commercial bihon type noodle made from rice starch was used. Parameters evaluated were the modified starch and bihon properties. The results showed that the modification of starch with HMT could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lower the value of the breakdown viscosity. The best bihon from the four varieties of sweet potatoes was that made from white sweet potato starch because it has low cooking losses, low fat, but has high color/brightness and is preferred by panelist.

STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta] Joko Hermanianto; Ratna Yudtyhia Andayani
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): 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 (343.668 KB)

Meat Ball is a very popular meat product in Indonesia, but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was carried ont in three steps, which were consumer survey, sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality, selling place, price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste, aroma, texture, color and size. The most favoured meat ball had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0,90 kg/mm – 0,91 kg/mm) and slight chewiness (chewiness value of 0,91 kg/mm); light grey color with L (lightness) value of 53, 77, (a value of 3,77 and b value of 10,36) round form; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving.

SIFAT-SIFAT FISIK DAN SENSORIS PRODUK BUAH HASIL RESTRUKTURISASI NON-TERMAL SELAMA PENYIMPANAN DINGIN [Physical and Sensoric Properties of Restructured Fruit During Refrigerated Storage] Sri Raharjo; Zaki Utama
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): 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 (399.927 KB)

The objective of this experiment was to develop novel restructured products from tropical fruits. A model fruit product was developed using fresh tropical fruits puree (avocado, mango, jackfruit, sapodilla, and soursop) and calcium-alginate gel forming methods (internal setting). As binding system low viscosity alginate and three different calcium sources (Ca-lactate, Ca-chloride and encapsulated Ca-lactate) were used. Gel forming was conducted by internal setting and calcium was released under controlled conditions simultaneously throughout the system. The products were then stored at 4 oC for 9 days. Sensory evaluation indicated that restructured sapodilla with Calactate or encapsulated Ca-lactate (1%) had better taste as compared to product were with Ca-chloride. Different calcium sources had no significant effect on flavor as compared to those of fresh fruit. During refrigerated storage, however, products prepared with soursop and avocado suffered discoloration. Calcium, lactate or encapsulated Ca-lactate produced weaker gel than that of calcium chloride. Restructured fruits that have been stored up 9 days were still considered acceptable by panelists.

Page 35 of 64 | Total Record : 635

33 34 35 36 37

Filter by Year

1999 2025

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

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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