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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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FRAKSINASI PROTEIN KAPANG LAUT Xylaria psidii KT30 DAN SITOTOKSISITASNYA TERHADAP SEL HeLa[Fractionation of Proteins of Marine Fungus Xylaria psidii KT30 and their Cytotoxicity against HeLa Cells]Mita Gebriella Inthe1), Kustiariyah Tarman1)* dan Mega Safithri2)1) Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor2) Departemen Biokimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Bogor Diterima 22 Juli 2013 / Disetujui 03 Maret 2014ABSTRACT Cervical cancer is the most common cause of death for Indonesian women after human breast cancer. One of the efforts of cancer treatment is the utilization of natural compounds. One of the microorganisms having the potential as anticancer agent is endophytic fungi. Endophytic fungi from the marine habitat can be isolated from sea weeds, sea grasses, sponges, and mangroves. Xylaria psidii KT30, a marine fungus used in this study was isolated from red seaweed Kappaphycus alvarezii. Xylaria psidii KT30 was cultivated in potato dextrose broth medium for nine days at room temperature 27-29°C in shaking condition. This study aimed to obtain protein fractions from X. psidii KT30 and determine their toxicity againt Chang and HeLa cells. The fractionation process was conducted using DEAE Sephadex A-50 column chromatography and the toxicity was determined by Brine Shrimp Lethality Test (BSLT). The metabolites excreted in the culture broth was extracted using 90% of ammonium sulphate. The extract was then tested for their toxicity against HeLa and Chang cells by Microculture Tetrazolium Technique (MTT) assay.The results revealed that LC50 of the protein extract of X. psidii KT30 was 104.95 ppm and IC50 was 69.9 ppm. Based on the National Cancer Institute (NCI), this value showed moderate cytotoxicity against HeLa cells.

PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU[Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder]Wahyu Ramadhan*, Joko Santoso dan Wini Trilaksani Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor Diterima 05 Agustus 2013 / Disetujui 08 April 2014ABSTRACT Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration), washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO3 0.75% for 10 minutes was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi with whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm2, folding value of 4.84, and teeth cutting value of 8.26. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm2, salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, without any damage and clots, than that treated with other dryoprotectants. However, surimi powder still had lower protein content than wet surimi, and lower physical and chemical properties, particularly in its teeth cutting and folding characteristics.

KARAKTERISASI FISIKOKIMIA NANOKALSIUM HASIL EKSTRAKSI TULANG IKAN NILA MENGGUNAKAN LARUTAN BASA DAN ASAM[Physicochemical Characterization of Nano Calcium from Tilapia Bone Extracted by Alkaline and Acid Solution]Vanessa Lekahena1)*, Didah Nur Faridah2), Rizal Syarief2) dan R. Peranginangin3) 1) Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara, Ternate2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi, Kementerian Kelautan dan Perikanan, Jakarta Diterima 26 Maret 2013 / Disetujui 29 April 2014 ABSTRACT The utilization of tilapia (Oreochromis niloticus) bones as a source of natural calcium was done by alkaline (NaOH) and acid (HCl) extraction. The extraction process aims to soften the bones are milled using disc mill into nano sized calcium powder or nanocalcium. The objective of this research was to study the physicochemical properties of nanocalcium obtained from alkaline and acid extraction of tilapia bones. The results of physicochemical analysis properties of nanocalcium sample showed that nanocalcium extracted by alkaline solution had better properties than that of the untreated sample and nanocalcium extracted by acid solution. The results was indicated by the higher yield, brighter colors, smaller particle size, and calcium content (20.67%) and phosphorus (10.09%) with a ratio of Ca/P = 2.0. The Fourier Transform Infrared (FTIR) spectra profile indicated the presence of phosphate group (PO43-) at the bands of 469, 563, 603, 961 and 1035 cm-1, and the presence of apatite carbonate group (CO32-) was indicated by intense bands at 873, 1416, 1456 and 1563 cm-1. The morphology of the sampel surface of the alkaline extracted sample was smoother, denser, and the grain size formed were relatively larger. The formed crystalline phases were HAp (hydroxyapatite), carbonate apatite type A [Ca10(PO4)6CO3] and B [Ca10(PO4)3(CO3)3(OH)2] with crystalline degree of 78.4%.

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke] Rifah Hestyani Arum; Budiatman Satiawihardja; Harsi D. Kusumaningrum
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

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE[Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]Rifah Hestyani Arum1), Budiatman Satiawihardja1,2) dan Harsi D. Kusumaningrum1,2,3)*1)Program Studi Ilmu Pangan, Institut Pertanian Bogor, Bogor2)Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3)Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Diterima 19 November 2013 / Disetujui 12 Mei 2014ABSTRACT Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. This product is usually kept at room temperature (27-30ºC) until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to S. aureus was determined by direct contact in TSB and dangke. Fresh papaya latex was dried using vacuum oven at 50-55ºC for 22 hours. Dried papaya latex at a concentration of 2.7x10-3 g/100 mL could reduce S. aureus approximately 1 log CFU/mL in TSB after 24 hours. Dried papaya latex and papain could maintain the S. aureus number in dangke within 24 hours storage at room temperature. The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted an the MIC90 of 8 mg/mL. The cell membrane leakage after exposure was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that exposure to increasing antibacterial concentration resulted in increasing of optical density of S. aureus supernatant, indicating that the antibacterial caused the S. aureus membrane leakage. Fluorescence microscopy imaging showed that S. aureus exposure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate into the cell, as indicated by changing of fluorescence color from green to red.

KARAKTERISTIK FUNGSIONAL PROTEIN MISELIUM JAMUR TIRAM MERAH MUDA DAN MERANG [Functional Characteristics of Protein Mycelium of Pink Oyster and Paddy Straw Mushrooms] - Sukarno; Nadia T. Hendartina; Dedi Fardiaz; Nampiah Sukarno
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

KARAKTERISTIK FUNGSIONAL PROTEIN MISELIUM JAMUR TIRAM MERAH MUDA DAN MERANG [Functional Characteristics of Protein Mycelium of Pink Oyster and Paddy Straw Mushrooms]Sukarno1)*, Nadia T. Hendartina1), Dedi Fardiaz1) dan Nampiah Sukarno2)1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor2) Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Bogor Diterima 12 Maret 2014 / Disetujui 13 Juni 2014ABSTRACT Mycelium of mushroom contained high protein, which determined its functional characteristics such as water holding capacity (WHC), oil holding capacity (OAC), emulsion stability, and gel formation. This study aimed to determine the protein functional properties of Pleurotus flabellatus and Volvariella volvacea mycelia. Information obtained can be used to increase utilization of the mycelia as source of food. Mycelia biomass were obtained by growing the fungal cultures in Potato Dextrose Broth (PDB) on shaker at 100-150 rpm. Mycelia were harvested three times at 7, 8, and 9-days after inoculation for measuring their protein contents by kjehdahl method. Functional properties of mycelium protein measured were WHC, OAC, emulsion stability, and gel formation by folding test method. Based on the analysis of protein content in dry weight basis, 8-day old P. flabellatus and V. volvacea mycelia produced the highest protein contents with the value were 31.72 and 19.98%, respectively. Further analysis of protein functional properties showed that P. flabellatus mycelium had 10.38% of WHC, 0.52 mL/g of OAC, 57.14% of emulsion stability and gel strength level with the valueof 2, whereas the V. volvacea mycelium had 15.89% of WHC, 0.80 mL/g of OAC, 48.69% of emulsion stability, and did not form a gel. Protein functional properties of P. flabellatus were better than that of V. volvacea mycelium in terms of protein content, emulsion stability, and gel formation.

RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction] Ulfah Amalia; Ratih Dewanti-Hariyadi; Achmad Poernomo
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

RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction]Ulfah Amalia1,2), Ratih Dewanti-Hariyadi2,3)* and Achmad Poernomo4)1) Faculty of Fisheries and Marine Science, Diponegoro University, Semarang2) Department of Food Science and Technology, Bogor Agricultural University, Bogor3) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor4) Center for Research and Development and Product Processing and Marine Biotechnology Fisheries (CRDPPMBF), the Ministry of Marine Affairs and Fisheries, Jakarta Accepted September 27th 2013 / Approved July 4th 2014ABSTRACT Shrimp is an important non-oil commodity for foreign trade in Indonesia. However, rejection of shrimp exports by the importing countries is still commonly encountered. In 2011, the USFDA recorded two cases of Salmonella spp. contamination in shrimp products from two shrimp processing companies in Indonesia. Analysis of Salmonella spp. in seafood is generally performed using a conventional method which takes at least 5 days. The objective of the study is to get a Salmonellae rapid detection method in shrimp by PCR. In this study, optimization of PCR protocol method to detect Salmonella invA gene was conducted using six different annealing temperatures (59, 59.5, 60.8, 62, 64 and 64.5°C). The results showed that 64°C was the optimum annealing temperature to detect the 284 bp fragment of Salmonella invA gene. The PCR based detection method has a DNA detection limit of 27.81mg/mL and 10°CFU/mL of viable salmonellae with 100% specificity. The PCR protocol is capable of detecting six different Salmonella serovars (S. Enteritidis, S. Hadar, S. Heidelberg, S. Kentucky, S. Paratyphi and S. Typhimurium) but none of the non salmonellae isolates. Application of the PCR assay on Salmonella in shrimp after the selective enrichment step suggested that all 16 samples were positive for Salmonella. At the same time, the conventional method could only detected 3 samples for Salmonella positive.

ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 – 12 TAHUN [Calcium and Vitamin D Intake of Indonesian Children 2-12 Years Old] Victoria Valentina; Nurheni Sri Palupi; Nuri Andarwulan
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

ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 – 12 TAHUN[Calcium and Vitamin D Intake of Indonesian Children 2-12 Years Old]Victoria Valentina*, Nurheni Sri Palupi dan Nuri AndarwulanDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Diterima 18 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT Food consumption is playing an important role for nutritional status of children 2-12 years old. During growth and development phase, body needs macro and micro nutrients even more than later phase. The process can not be catched up at later stage therefore it is very important to pay attention to food consumption during this phase. This study used secondary data of South East Asian Nutrition Surveys (SEANUTS) 2011-2012 which was covered recapitulation profile data of 300 children age 2-12 years old representative of 48 districts in Indonesia. The study showed that Indonesian children consuming less calcium and vitamin D-rich foods than the recommended daily allowance (RDA). It does not reflects on the result of anthropometry data, vitamin D on the blood and bone mass density since the dietary recall 24 hours shows only food consumption in that specific day while nutritional status shows a result of longer process. However, vitamin D in blood has a significant correlation with bone mass density of tibia bone (p<0.05). Deficiency of calcium and mainly vitamin D is a new finding at this time. Therefore, the study showed that fortification of calcium and vitamin min D in food become important to improve nutritional status of Indonesian children. 20% of RDA per serving size twice a day is recommended as well for fortification level of Calcium and Vitamin D.

PENGARUH MINUMAN BEROKSIGEN TERHADAP SISTEM IMUN, KADAR MALONALDEHIDA DAN PERFORMA RESPONDEN MAHASISWA OLAHRAGAWAN[Effect of Oxygenated Water on Immune System, Malonaldehyde Content and Student-Athlete Performance]Cesar Welya Refdi, Fransiska Rungkat Zakaria* dan Puspo Edi GiriwonoDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Diterima 23 Agustus 2013 / Disetujui 01 Juli 2014ABSTRACT Exercise requires more oxygen input and cannot be fully obtained through breathing. The body has a homeostatic system, when more ATP is needed, the more oxygen is required by the body. Limited supply of oxygen such as those happens in athlete’s body automatically switches the respiration from aerobic into anaerobic. This situation results in building up of lactic acid which in turn lowers the energy for cellular metabolism as well asenergy for exercise. The purpose of this study was to assess the effects of short-term and long-term drinking of oxygenated water on lactic acid and energy expenditure (EE) in exercise performance; Cluster of Differentiation-4 (CD4), CD8, CD56, Interleukin-6 (IL-6) contents; and level of malonaldehyde. During short-term intervention, 12 male student volunteers drank oxygenated (50, 80 and 130 ppm) water and normal mineral water, 15 minutes before treadmill and after treadmill (10 Kmh). The lactic acid concentration was measured before and after treadmill, and 5 minutes after the reconsumption of the oxygenated water. During long-term intervention, 17 male student volunteers drank oxygenated (100 ppm) water twice a day for 21 days. The blood plasma and lymphocyte sampled before and after intervention were analyzed for the same parameters. The results showed that oxygenated water had no effect on lactic acid accumulations and EE. Similarlyt he long-term study showed that oxygenated water did not affect CD4 and CD8, had no harmful effect on IL-6 and malonaldehyde, yet it significantly increased the CD56 content.

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)] Anni Faridah; Simon Bambang Widjanarko
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

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR)[Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]Anni Faridah1)* dan Simon Bambang Widjanarko2) 1) Fakultas Teknik, Univeritas Negeri Padang, Padang2) Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang Diterima 16 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w) of konjac flour were combined with 35, 40, 45% (v/w) of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w) and 35% water (v/w). The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULANDARI BEBERAPA DAERAH DI INDONESIA[Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]Intan Kusumaningrum1)*, C. Hanny Wijaya2), Feri Kusnandar 2), Misnawi3) dan Ariza Budi Tunjung Sari3)1) Program Studi Magister Ilmu Pangan, Institut Pertanian Bogor, Bogor2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Pusat Penelitian Kopi dan Kakao Indonesia, Jember Diterima 12 Desember 2013 / Disetujui 06 Mei 2014ABSTRACT The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME), followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O) with the Nassal Impact Frequency (NIF) method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

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