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Jurnal Teknologi Dan Industri Pangan

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Published by Institut Pertanian Bogor

ISSN : 19797788 EISSN : 2087751X DOI : 10.6066

Core Subject : Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Articles 635 Documents

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ANTIOXIDATIVE CHARACTERISTICS OF BEVERAGES MADE FROM A MIXTURE OF LEMONGRASS EXTRACT AND GREEN TEA [Studi Karakteristik Antioksidan Minuman Campuran Ekstrak Serai dan Teh Hijau] Jeremia Manuel Halim; W. Donald R. Pokatong; Jessica Ignacia
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Combination of lemongrass extract and green tea infusion is expected to produce functional beverage that has potential antioxidant activity as compared to individual materials. This research was aimed to investigate the appropriate solvent type and extraction methods to produce lemongrass extract with highest antioxidant activity and also to investigate the antioxidant characteristic of beverages prepared from a mixture of lemongrass extract and green tea. Lemongrass were subjected to extraction under reflux and maceration using three type of solvents (distilled water, ethanol, and ethyl acetate). The resulting extracts were assessed for their total phenolic content, total flavonoid content, and antioxidant activity. Extraction under reflux and using ethanol as solvent resulted in extract with best antioxidant activity (IC50=158.70±47.88 mg/L for reflux method and 103.73±8.03 mg/L for ethanol). This extract was combined with green tea with several ratios (lemongrass extract to green tea [w/w] = 1:3; 1:2; 1:1; 2:1; 3:1). Four level of stevia were used in the beverages (0, 200, 400, 600 ppm). Beverages made with lomogass: tea ratio of 1:3 and 1:1 (w/w) and 600 ppm stevia turned out to be beverages with the highest antioxidant activity (IC50=271.83±44.48 mg/L and 287.15±36.25 mg/L for ratio 1:3 and 1:1 [w/w] consecutively, 301.59±80.89 mg/L for stevia level 600 ppm). Hedonic testing on beverages revealed that beverage made from lemongrass: tea ratio 1:1 [w/w] ratio with addition of stevia at 600 ppm is the most preferred based on color, aroma, and overall acceptance.

PENGARUH MEDIA KULTIVASI Chaetoceros gracilis TERHADAP KANDUNGAN KIMIAWI DAN POTENSI INHIBITOR PROTEASE [Effect of Chaetoceros gracilis Cultivation Media to the Chemical Content and Protease Inhibitor Potential] Iriani Setyaningsih; Tati Nurhayati; Uzainah Aremhas
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Microalgae produce secondary metabolites with different characteristics for each genus, species or strain. A single species of microalgae can produce several bioactive compounds, including protease inhibitors which can prevent deterioration of fish. In this study, we observed the growth of Chaetoceros gracilis in the media NPSi and NPSi + NaHCO3 and determined the chemical content and the potency of protease inhibitor from Chaetoceros gracilis in both media. The culture was harvested at 8 and 15 days. Screening of protease inhibitor activity was performed by agar diffusion method. Protease inhibitor activity was tested on three pathogenic protease-producing bacteria, namely Staphylococcus aureus, Bacillus cereus and Escherichia coli. The pathogenic bacteria often contaminate foodstuffs. The results showed that media NPSi and NPSi + NaHCO3 affected protein and lipid content of C. gracilis, but the culture age did not affect them. The protein content of C. gracilis cultivated in NPSi media (34.75 and 32.94%) was higher than in NPSi + NaHCO3 media (28.13 and 27.13%), while the lipid content was 16.36 and 18.06, 23.86 and 25.40% respectively. Extracts of C. gracilis grown in NPSi and NPSi+NaHCO3 media had inhibitory activity against the test bacteria. Inhibitory activity against E. coli was greater than S. aureus and B. cereus.

Alur Naskah Jurnal TIP
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin] Probo Y. Nugrahedi; Caesariana A. Priatko; Matthijs Dekker; Budi Widianarko; Ruud Verkerk
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Glucosinolates (GLSs), health promoting compounds commonly found in Brassica vegetables, were studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in two different media, i.e. coconut water and tajin liquor, and salt concentrations of 2.5 and 10%. The glucosinolates were analysed by HPLC after sample extraction in hot methanol followed by purification and de-sulphation. Results show that sinigrin was the most dominant glucosinolate among others, i.e. gluconapin, glucobrassicin, 4-hydroxy-glucobrassicin, 4-methoxy-glucobrassicin, and neo glucobrassicin, accounting for about 1000 and 4000 µmol/10 g dw in raw Indian mustard. Unfortunately, fermentation has substantially reduced the glucosinolates content in sayur asin. After 3 days of fermentation the sinigrin content was reduced by 95% as compared to that in the raw vegetable. The indole GLSs 4-methoxy-glucobrassicin and neo-glucobrassicin concentration decreased to 80-90% of the fresh materials. However, the decreasing mechanisms as well as factors contributing to the decrease of the glucosinolates could not be explained yet.

KARAKTERISTIK PRODUK BUBUK SARI JAGUNG MANIS INSTAN HASIL PENGERINGAN METODE SPOUTED-VORTEX-BED [Characteristics of Instant Sweet Corn Extract Powders Produced by Spouted-Vortex-Bed Drying Method] Iwan Taruna; Neti Surami; . Sutarsi
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The characteristics of instant sweet corn extract powders produced by a spouted-vortex-bed (SVB) drying method was investigated as affected by the drying conditions. The sweet corn extract was prepared from shelled corn kernels of Bisi Sweet variety through washing, blanching, grinding, extracting and separating the soluble extract from the insoluble residue using a centrifugal filter. The extract was then dried at various drying conditions including inlet temperature (100-120°C), airflow rates (245-323 m3/h), feed rates (0.6-1.5 kg/h) and mass of Teflon pellets (0.7–1.3 kg). The dried products were sieved to obtain £ 60 mesh powders and analyzed for its moisture content, color attributes, density, solubility index, and water absorption capacity. The results showed that an increase in inlet temperatures and mass of Teflon pellets tended to decrease the moisture content of the powders. In most cases, the inlet temperatures influenced the L, a, b values of the sweet corn extract powders color. An increase in the inlet temperatures decreased the L and b values, but increased significantly the a value of the sweet corn extract powders. The effect of feed rates on the density of instant powders was identified only for drying temperatures between 100 and 120ºC. Increasing both airflow rates and inlet temperature at the mass of Teflon pellets of 1.3 kg decreased the solubility index of the sweet corn extract powders. Water absorption capacity of the sweet corn extract powders was influenced mainly by the airflow rate, feed rate and mass of inert particles.

SINTESIS PATI JAGUNG TERFOSFORILASI MELALUI TEKNIK GELOMBANG MIKRO [Microwave-Assisted Synthesis of Phosphorylated Corn Starch] Atep Dian Supardan; Suminar Setiati Achmadi; Tun Tedja Irawadi
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

SINTESIS PATI JAGUNG TERFOSFORILASI MELALUI TEKNIK GELOMBANG MIKRO [Microwave-Assisted Synthesis of Phosphorylated Corn Starch] Atep Dian Supardan*, Suminar Setiati Achmadi dan Tun Tedja Irawadi Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Bogor Diterima 28 Maret 2013 / Disetujui 24 Februari 2014ABSTRACT Phosphorylated starch is a type of modified starches which is mostly imported. Commonly, starch to be modified must contain more than 25% of amylose. This study aimed to synthesize phosphorylated starch and evaluate its potency as a heavy metal adsorbent. Corn starch was subjected to phosphorylation through microwave-assisted reaction with a mixture of sodium dihydrogen orthophosphate and disodium hydrogen phosphate. The experiment was designed to optimize the pH, microwave radiation power, and phosphorylation time. The results showed that the maximum phosphate subtitution degree was obtained at pH of 6, microwave radiation of 500 W, and a reaction time of 10 minutes. The degree of subtitution ranged from 0.567 to 0.787. The physicochemical properties of the product i.e. swelling capacity, solubility, water binding capacity, and paste clarity were significantly different than that of the unmodified corn starch. The infrared spectrum showed a high peak absorption at the wavelength of 1651 cm-1, indicating hydrogen bond formation of phosphoric group-water- phosphoric group. In the fingerprint area, there were two new absorption peaks at 1200 and 990 cm-1, which were assigned for the P=O and C-O-P vibrations, respectively. The phosphorylated corn starch adsorbed methylene blue up to 73.3% and mercury up to 73.6%, suggesting the prospect of the microwave-assisted synthetic phosphorylated corn starch as an effective adsorbent for heavy metals.

PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK [Utilization of Indigenous Probiotic Bacteria in the Production of Soft Cheese] Fifi Afiati; - Yopi; Rarah R.A. Maheswari
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK[Utilization of Indigenous Probiotic Bacteria in the Production of Soft Cheese]Fifi Afiati1)*, Yopi1) dan Rarah R.A. Maheswari2)1) Pusat Penelitian Bioteknologi LIPI, Jl. Raya Bogor Km 46, Cibinong, Bogor2) Departemen Ilmu dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor Diterima 12 April 2013 / Disetujui 15 Februari 2014ABSTRACT Probiotic soft cheese containing lactic acid bacteria is one of functional food products. Three lactic acid bacteria namely Lactococcus lactis DSB 42 (LL-DSB42), Lactobacillus acidophilus RRM-01 (LA-RRM01) and Bifidobacterium longum RRM-01 (BL-RRM01) were used in the production of probiotic soft cheeses. Single culture (BL, LA, and LL) and mixed culture (BL-LA, BL-LL, LA-LL and BL-LA-LL) were used to produce diversified functional products. The preparation of probiotic soft cheese consists of pasteurization, addition of lactic acid bacterial culture (5%, v/v), addition of rennet, cutting the curd, scalding, draining and packaging. Soft cheese characteristics were analyzed physically (yield), chemically (pH, water content, crude protein, crude fat and ash) and microbiologically (lactic acid bacteria). The results showed that addition of lactic acid bacteria cultures significantly decreased the pH value (pH 5.10 to 5.79). The yield of probiotic soft cheese produced was in the range of 17.86-22.51% with water content of more than 55%. The fat and carbohydrate content of both cheeses of single and mixed cultures were significantly different (p<0.05) (fat content 5.1-7.4% for single culture and 4.0-9.3% for mix culture; carbohydrate content 11.6-17.7% for single culture and 4.6-12-2% for mix culture). The combination of all three starter cultures did not result in inhibition to each other, thus these combination were able to achieve the maximum number of 9.0 log10CFU g-1 on a single culture soft cheese and 9.8 log10CFU g-1 in mixed cultures soft cheese. In conclusion, soft cheeses with single culture (BL, LA, and LL) and mixed culture (BL-LA, BL-LL, LA-LL and BL-LA-LL) had excellent potential properties to be developed as probiotic foods.

OPTIMASI PRODUKSI ENZIMATIS DIASILGLISEROL MELALUI GLISEROLISIS KONTINU [Optimization of Enzymatic Diacylglycerol Production through Continuous Glycerolysis] - Tri-Panji; Septiany C. Palilingan; I Made Artika
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

OPTIMASI PRODUKSI ENZIMATIS DIASILGLISEROL MELALUI GLISEROLISIS KONTINU[Optimization of Enzymatic Diacylglycerol Production through Continuous Glycerolysis]Tri-Panji1)*, Septiany C. Palilingan2) dan I Made Artika2)1) Balai Penelitian Bioteknologi Perkebunan Indonesia, Jl. Taman Kencana No. 1 Bogor2) Departemen Biokimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Bogor Diterima 24 Juni 2013 / Disetujui 10 Februari 2014ABSTRACT Diacylglycerol (DAG) produced from crude palm oil (CPO) is one of the healthy oils that can be consumed for daily human diet. DAG production in Indonesia is constrained by the high cost of the mostly imported lipase. To overcome this problem, research of DAG production has been carried out using crude extracts of lipase produced by local species of fungi Rhizopus oryzae. This study aims to develop a continuous process of enzymatic glycerolysis of CPO for DAG production; to establish optimum conditions of DAG production which includes flow rate of CPO and glycerolysis time; and to test the performance of lipase from the local mold R. oryzae in catalyzing continuous process of glycerolysis for the production of DAG. Lipase isolation was carried out by acetone precipitation and lipase was used as a catalyst in the continuous glycerolysis process. The glycerolysis was conducted by reacting CPO with glycerol continuously at various time periods. The optimum condition of automatic continuous glycerolysis process was achieved at a CPO flow rate of 3 mL/min with a glycerolysis time at the 18 cycles (9 hours). The conversion of DAG was 29%. The performance of lipase was proven to remain stable up to 3 times changes of CPO substrate for 9 hours of glycerolysis process with the best condition at the 3 cycles and can improved conversion of DAG until 37%.

OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization]Dego Yusa Ali1), Purnama Darmadji2)* dan Yudi Pranoto2)1) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Jambi2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta Diterima 15 November 2013 / Disetujui 07 Februari 2014ABSTRACT Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying process to produce nanocapsule of liqud smoke. Nanocapsules production began with the mixing of encapsulant (chitosan and maltodextrin) and the liquid smoke and then agitated until dissolved. The solution of nanoparticles was heated in a water bath at 45°C for 5 minutes and homogenized using a homogenizer at 4000 rpm for 1 min. The nanoparticle solutions was spray dried at various temperatures and feed flow rates. Optimization is accomplished by using Response Surface Methodology (RSM), and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The results showed that the nanoparticles solution of liquid smoke had a pH ranged between 2.55-2.64 total soluble solids ranged between 14-14.8°Brix and viscosity ranged between 8.7-14.9 centipoise (cP). The total phenolic content of the nanocapsules ranged from 1.38 to 2.32% with an efficiency ranged from 22.25 to 37.44%, and water content ranged from 9.56 to 10.73% (dry basis). The optimum conditions for the highest value of total phenolic content were 0.12% chitosan concentration, 140.65°C inlet air temperature and feed flow rate at 5.29 mL/min. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of 29.16 nm.

PENGARUH KONSUMSI MINUMAN BEROKSIGEN TERHADAP INFLAMASI DAN KAPASITAS ANTIOKSIDAN PENDERITA PENYAKIT-PARU-OBSTRUKTIF-KRONIK (PPOK) [Influence of Oxygenated Water Consumption in Chronic-Obstructive-Pulmonary-Disease (COPD) Patients]Fransiska Rungkat Zakaria1), Intan Nurul Azni2)*, Elvira Syamsir2), Amalia KM.3) dan Cholid Yamani3)1)Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor2)Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Klinik dr. Katili, Jl. Raya Dramaga, Bogor Diterima 01 Agustus 2013 / Disetujui 05 Februari 2014ABSTRACT Chronic Obstructive Pulmonary Disease (COPD) is one of the leading cause of death in the world that represents an important public health problem. Oxygenated water is water added with high concentration of oxygen such that the oxygen concentration is higher than normal water. The objective of this study was to assess the influence of oxygenated water consumption on the alteration of proinflammatory cytokines (TNF-α, IL1-β, and IL6) and antioxidant capacity of COPD patients. Sixteen COPD patients were allowed to drink 385 mL oxygenated water two times a day for 21 days. The alteration of proinflammatory cytokines and antioxidant capacity are measured by comparing plasma concentration before and after intervention. The results suggest that oxygenated water consumption significantly reduce proinflammatory cytokines plasma (TNF-α, IL1-β, and IL6) at 5% significance level with 81.25% of respondents having lower TNF-α, 75% of respondents with lower IL-1β, and 62.25% of respondents having lower the IL-6 in plasma concentration after 21 days intervention. There were 43.75% of respondents with decreased antioxidant capacity concentration. However, it was not significant at the 5% level significance. Decrease in antioxidant capacity was probably a resulted from poordiet and drugs consumption during the intervention period.

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