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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 647 Documents
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Purification and Charaterization of Protease from Pathogenic Bacteria Pseudomonas aeruginosa Ace Baekhari; Maggy T Suhartono; Nurheni Sri Palupi; Tati Nurhayati
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

In the last decade, concern on protease as medical target for overcoming bacterial diseases and viral diseases has been rapidly increased because of the obvious involvement of this enzyme in the molecular of the diseases. The purpose of this research was to purify and characterize protease from pathogenic bacteria Pseudomonas aeruginosa. The bacteria were grown in media containing triptone 1%, NaCl 1% and Yeast extract 0.5%. protease of Pseudomonas aeruginosa was purified using column chromatography with Sephadex G-100 gel. There were three peaks of enzyme protein, which were detected on fractions 14,17 and 30. the optimum pH of the extracelluler protease from Pseudomonas aeruginosa was 8. The optimum temperature of Pseudomonas aeruginosa was 300C. Fe3+ (1dan 5 mM) was strong activator and Co 2+ was strong inhibitor. Study on the effect of metals ion and specific inhibitors indicated that protease from Pseudomonas aeruginosa was serin metaloprotease. The apparent moleculer weights, as determined by SDS-PAGE and zymogram technique, 36 kD and 42 kD. Key word : Protease, characterization, purification, pathogenic bacteria P. aeruginosa
Purification and Partial Characterization of Protease from Biduri (Calotropis gigantea) Latex Yuli Witono; Aulanni’am .; Simon Bambang Widjanarko
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The main objectives of this research we to purify protease from biduri (Calotropis gigantean) latex and its partial characterization in relation with this application in the food processing. Protease was extracted from biduri latex by using ammonium sulphate 35-80%, dialyzed and then purified subsequently through sephadex G-25 gel and CM sephadex C-50 caution exchanger. Biduri protease has specific activity of 59 unit/g in casein substrate. Optimum pH was 7 and temperature 550C. Apparent Km was 21.63 g/ml and reaction maximum velocity (Vmax) being 18.9 mg/ml/min. SDS-PAGE (Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis) analysis showed the apparent molecular weight of the protease was 25.2 kD. Moreover, the protease can be inactivated at 900C for 10 min, or 600C for 30 min. Key Word : biduri (Calotropis gigantea), protease, purification, characterization.
Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.) Samsu Udayana Nurdin
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre source depends to a large extent on its fermentability. The least fermentable dietary fibres are in general having the greatest effects on stool output. Previous research showed that Gel Forming Component (GFC) of green cingcau leaves (Premna oblongifolia Merr.) had high fermentability in vitro. Therefore, in this research, we evaluated its effecton stool output and viable cells number of lactic acid bacteria in the diegesta of rats fed with diet containing GFC. Fifteen of 3 months-old Sparague-Dawle (c)and (3) Rats fed with diet containing iulin (l). The results showed that stool output of G was higher than l, but lower than C (6.30, 4.61, 7.21%, (respectively). feces consistency of G was softer than l, but harder than C. Number of viable cells of latic acid bacteria in the diegesta of G, I, and C were 12.85, 11.97 and 11.14 log of viable cells numbe/g digesta, respectively. These data suggest that GFC of green cingcau leaves had moderate laxative effect and fermentability. Key words: cingcau, fermentability, laxative, dietary fibre.
Antibacterial Activity Of (Syzygium Polyanta And Amaryllifolius) Leaf Extracts Murhadi .; Susilawati .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): 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 antibacterial activities of syzgium polyanta (“Salam”) and Pandanus amaryllifolius (“Pandan”) leaf extracts and the effect of wet heating (1000, up to 60 min) on their antibacterial activities against staphylococcus aureus, bacillus subtillis, pseudomonas aeruginosa and Escherichia coli. Salam and pandan leaves powder was extracted using hot water (700C, 2 h), ethanol, ethanol/ethylacetate (1:1, v/v), and ethlacetate bt soxhlet (3x8 h) separately. Each residue was further extracted using the same solvent by shaker (250 rpm, 24 h). finally filtrates were mixed and evaporated to produce the extract. Salam leaf ethanol extract (yield 11.50%) showed highest antibacterial activity especially towards P. aeruginosa (diameter of inhibitor 6.5 mm/mg) and B. subtilis (6.3 mm/mg). Pandan leaf erhanol/ethylacetate extract (yield 15.61 %) also showed antibacterial activity towards P. aeruginosa (4.25 mm/mg) and B. subtilis (3.2 mm/mg). In general, salam leaf extracts showed higher antibacterial activity than pandan leaf extracts. Pandan and salam leaf water extracts had no antibacterial activity. Escerichia coli was more resistant to the extracts compared Staphylococcus aureus, bacillus subtilis, and pseudomonas aeruginosa. Antibacterial activity of salam leaf ethylacetate extract decreased 6.55%, lower than that of pandan leaf ethylacetate extract (18.48%) after heating 1000C for 10up to 60 min. Key words : salam, pandan, antibacterial activity.
Extraction of Natural Colorant from Red Raspberry (rubus idaeus linn.) And its application in food sistem Tensiska .; Dita Natalia
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Red raspberry fruit has not been optimally utilized even though it contains anthocyanin pigment. The pigment can be used as a natural colorant which also function as antioxidant. The aim of this study was to determine the appropriate solvent for anthocyanin extraction from red raspberry fruit and its possibility for food colorant. The research was started with preliminary research to determine appropriate acidulants (citric, acetic and tartaric acid) with levels of 0,1 ;0,25;0,5 ;0,75 and 1 %. The main research was divided into three stages, which were: (1) to determine the appropriate solvent of extraction (aquadest, ethanol and etil acetate); (2) the best extract was determined its color stability in pH of 1,2,3,4,5,6,7,8,9 and (3) to examine the pigment solubility into some food system (aqua96%dest, 25% of acetic acid, 96% of ethanol and coconut oil). The best extract also was examined its solubility in carbonated drink (pH of 3.69), pasteurized milk (pH of 6.49) and yogurt (pH of 2.6). the results showed that the extraction using aquadest with 0.75% of tartaric acid resulted in the highest total anthocyanin and showed the best color intensity. This extract was stable at pH of 2-5 and its solubility was best in aquaeous system with low pHs, thus it can be applied for aqueous product with low pHs. Key words : red raspberry fruit, anthocyanin, food colorant, aquadest, pHs
Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product Beni Hidayat; Adil Basuki Ahza; Sugiyono .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested at four months was characteristic, these included whiteness degree and water absorption of the flour, ratio of amylase-amylopectin, form and size of starch granule, and starch digestibility. The research showed that whiteness degree and water absorption of the flour were 78,82% ( 0,52) and 1,25 g/g ( 0,12) respectively. The ratio of amylase-amylopectin, gelatinization temperature, maximum viscosity and invitro starch digest ability were 69.82%: 30.18%, 78-900C and 84,78% respectively. The granule of its starch was round form and with size 2-4 micron. The main potential of the flour is related with its specific characteristics which were the amylose-amylopectin ratio, the starch amylograph profile, form and size of starch granule, and the starch digest ability. These parameters implied that, the flour should be utilized in the production specific food products. Key words : sweet potato flour, amylose, gelatinization, digest ability, water absorption
Extrusion product made from sweet potato Umar Santoso; Triastati Murdaningsih; Rob Mudjisihono
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ratio of sweet potato and rice flour were 90:10; 75:25; and 55:45, and the addition of korobenguk flour varied from 0.5;1.0to 1.5 % (on the mixture basis). The first step was to determine the optimum condition for extrusion process. The extruded product was evaluated for its chemical, physical, and sensory properties. The results showed that the extruded products can be produced from sweet potato and rice flour in all ratios experimented. The addition of korobenguk flour appeared to increase protein, fat, and ash contents but decrease the extension degree the extension degree, crispness, and water absorption index. Based on the sensory evaluation, the most preferred product was that prepared from 55% sweet potato flour, 45% rice flour, and addition of 0.5% korobenguk flour (on the basis of the dough) with moisture content of 15 %. Key words: sweet potato, extrusion product, korobenguk
Acoustic Study Of Mangosteene (Gracinia mangostana L) By Using Ultrasonic Wave Jajang juansah; I wayan Budiastra; Suroso .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The wave used to study the acoustic properties of mangosteen is ultrasonic wave. Ultrasonic wave with frequency of 50 KHz was used to determine acoustic properties of mangosteen. The main wave properties were the attenuation, impedance of acoustic and acoustic velocity at mangosteen. Others have been evaluated were the correlation of attenuation and acoustic velocity at parts of mangosteen with its intact mangosteen. The acoustic parameters were related to the physic-chemical parameters of the fruit (TDS and hardness). This relationship was used to study mangosteen properties and quality. Because of mangosteen structure and it’s pores (saw with low density), acoustic wave in manggosteen have low amplitude signal. It was saw with spectrum and FFT signal mangosteen and reference medium / air (1.4:2.3). The fruit with increasing maturity mount (from color index 2 to 5) will experience hardness degradation, improvement of TDS, which are related to degradation of acoustic attenuation, improvement of acoustic speed and impedance. Multiple regression method was used to get empiric equation of wave in mixture of flesh-seed, husk and mangosteen (parts of mangosteen with its intact mangosteen). That saw in equation 1 and 2. the velocity and attenuation of ultrasonic wave in mixture of flesh – seed have higher effect equation on mangosteen than husk. It means that acoustic properties of mixture of flesh – seed has more contribution than husk. Key word: attenuation, velocity, impedance, ultrasonic, mangosteen
Studies On The Effect Of Drying Modes On Quality Of Dehydrated Cabbage Sakhale, B. K; Pawar, V. N
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

An investigation was carried out for justify the suitability of various dehydration techniques for desired quality of finished products. The cabbage (brassica oleracea L. Var. Capitata), one of the commonly consumed green leafy vegetables was assessed fot its commercial processing potential through dehydration technology. The fresh cabbage procured from commercial growing farms near aurangabad city were washed, chopped into strips of uniform size and subjected to hot water blanching containing 2.0 percent common salt. The pretreated cabbage were dehydrated under different during conditions i.e. sun, shade and tray drying to safe moisture level. The dried sample were evaluated for their dehydration process features, nutritional and sensorial characteristics. The data on the dehydration technology revealed that tray dried cabbage found comparatively more wholesome, palatable and reported maximum retention of nutrients like vitamin C (42.9%), calcium (87.2%), iron (83.3%) coupled with superior dehydration and rehydration ratios and processing characteristics. The tray dried cabbage method was found comparatively superior in retention of sensorial quality features (appearance, color and overall acceptability) over sun drying and at par with shade drying. Key words: cabbage; dehydration ;pretreatment ;rehydration ;sensorial quality
Physico-Chemical Properties Of Rice And Its Glycemic Index E Y Purwani; S Yuliani; S D Indrasari; S Nugraha; R Thahir
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

In the present study, several different rice were evaluated for their physicochemical properties and glycemic index. They were IR 36, Batang Piaman, Mekongga, X rice (unidentified varieties), Taj Mahal, parboiled rice of Batang Piaman and X rice. IR 36 Batang Piaman and x rice showed comparable milling quality. Parboiling process increased milling quality of rice. Batang Piaman and Taj Mahal were classified as high amylase, while Mekongga and X rice were classified as medium amylase. Parboiling process changed the pasting properties of rice from the initial type B (for IR 36 and Mekongga) and type C (for Batang Piaman, and X rice) to type D. IR 36 and Taj Mahal showed low and medium glycemic index (Gl), respectively. Varied responses were observed with glycemic index (Gl) of rice due to parboiling process. Parboiling decreased the Gl of Batang Piaman from 86 to 59. however, similar response was not observed on the other rice. The result, emphasized that it is possible to find out the naturally domestic rice with low Gl. Key Words: rice, glycemic index, diabetes mellitus

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