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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

Arjuna Subject : -

Articles 635 Documents

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KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato] Ai Mahmudatussa’adah; Dedi Fardiaz; Nuri Andarwulan; Feri Kusnandar
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. The stability of its anthocyanin color is affected by pH, temperature and light. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. This research was conducted to study the effect of pH on color and antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan. The experiments applied a completely randomized design with two replicates analyzed triplo.The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu (3.78±0.08 mg cyanidin-3-glucoside/g dry weight, dw) was higher than that of Banjaran (3.18±0.01 mg/g) and Pakembangan (2.25±0.01 mg/g). The color of purple sweet potato anthocyanin extract was pH dependent. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to 14. The content of anthocyanins from three locations of purple sweet potatoes differed from each other (p<0.05). Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.5 and pH 7.

KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges In the Can Packaging] Iwan Rusiardy; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma from the various spices and vegetables. Distinctive aroma comes from the kesum leaves (Polygonum minus huds) and spices which is used as a mixture of cuisines and have bioactive activity. The objective of this study was to obtain scientific evidence regarding the formulation and nutritional value of canned spicy porridge without vegetables for humans based on emergencies food with flavor and taste appropriate with the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that would canned formulation. The results show that the most preferred product with the composition 66.9% toasted rice, 22.4% peanuts, 10.7% palm oil and 43.5% mixture spices accompanied by the addition of the 2.5% kesum leaves. The most preferred spicy porridge in the can packaging from the half cooked rice with the Fo value are 9.141 minutes and sterillized for 60 minutes on 121°C. The energy distribution of calories 50.07 ± 3.54% from carbohydrates, 36.53 ± 3.04% from fat and 13.40 ± 0.69 % from protein. Based on calory distribution and prefer level test, spicy porridge in can packaging is compliant and can be used as emergency food alternative in Indonesia.

VALIDASI MODIFIKASI METODE WEIßHAAR UNTUK ANALISIS 3-MCPD ESTER DALAM MINYAK GORENG SAWIT [Validation of Modified Weißhaar’s Method for 3-MCPD Esters Analysis in Palm Oil] Tanti Lanovia1,2)*; Nuri Andarwulan1,3); Purwiyatno Hariyadi1,3)
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The 3-monochloropropane-1,2-diol (3-MCPD) and 3-MCPD esters were found in any type of refined vegetable oil -mostly produced during the refining process- and recognized as emerging food contaminants. Several analytical methods have been developed and one of which was a Weißhaar's method. The study aims to validate the modified Weißhaar's method for analysis of 3-MCPD and 3-MCPD esters in refined palm oil. Ion fragments were used for identification and quantification of 3-MCPD and 3-MCPD-d5. 3-MCPD was determined by GC-MS after released from its ester by transesterification with sodium methoxide and derivatized with phenylboronic acid. The validation showed that liniarity response (r=0.994) was observed from a linear regression by using external standard and internal standard at a concentration range of 0.008 and 0.377 µg mL-1. The LOD of the validated method was 0.06 µg g-1 while its LOQ was 0.20 µg g-1, precision (relative standard deviation, RSD) was 6.16%, and accuracy (as percentage of recovery) was in the range of 95.83-113.27%. This results indicated that the modified method was valuable and sensitive for detection of 3-MCPD and 3-MCPD esters. Using the validated method, 3-MCPD esters content of a commercial palm oil sample was determined and calculated as the difference between total 3-MCPD and free 3-MCPD, which was 13.24 µg g-1. Total 3-MCPD content of several palm oils were at a concentration range of 13.94-34.52 µg g-1. These results also showed that there was a correlation between 3-MCPD with diacylglyceride (DAG). Samples with DAG content gave a high test results of 3-MCPD with a coefficient of correlation of r=0.752.

STABILITAS AKTIVITAS ANTIOKSIDAN EKSTRAK BEKATUL BERAS MERAH TERHADAP OKSIDATOR DAN PEMANASAN PADA BERBAGAI pH [Stability of Antioxidant Activity of Red Rice Bran Extract Subjected to Oxidator and Heating in Various pH] I Wayan Rai Widarta1)*; I Wayan Arnata2)
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Rice bran is acknowledged as the highest nutritious part of rice grain as well as rich in bioactive phytochemicals. Coloured rices are reported as potent sources of antioxidants therefore are regarded as viable source of antioxidants for functional foods. The aim of this study was to extract the bioactive component of red rice bran, and further the component was subjected to antioxidant activity and stability tests. The research design was a factorial randomized complete design with two factors. The first factor was the pH of the maceration that consisted of 3 levels, i.e. 1, 2.5, and 4. The second factor was the ratios of bran and solvent that consisted of 4 levels, namely: 1:4, 1:6, 1:8, and 1:10. Total phenol, total anthocyanin and antioxidant activity were measured. The results showed that extraction at the pH of 1 and under the optimized conditions of a material–solvent ratio of 1:10 (wt./vol.) produced the most potent extract. This treatment resulted in 5.45 mg/100 g of total anthocyanins, 743.51 mg/100 g of total phenolics, 92.19% of antioxidant activity, and 441.74 mg/L of IC50. Reduction of the antioxidant activities as a result of heating of the red rice bran extract was greater than that of oxidator.

REDISTILAT ASAP CAIR CANGKANG KELAPA SAWIT SEBAGAI BAHAN PENGAWET BAKSO SAPI Suminar Setiati Achmadi; Harsi Dewantari Kusumaningrum; Ihsan Anggara
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Liquid smoke has been used to extend the shelf life of food. However, its composition varies considerably depending on the type of raw materials used and preparation precedure. Liquid smoke derived from palm oil shell is potential due to the abundance of its byproduct sources in the palm oil industry. This study thus aims to prepare the best fraction of liquid smoke that can extend the shelf life of beef meatballs at room temperature. The raw liquid smoke was redistilled at 80, 90, and 100°C and was used as an ingredient in the beef meatballs production. The gas chromatography-mass spectrometry identification showed that there were no harmful compounds such as derivatives of tar and polycyclic aromatic hydrocarbons. Liquid smoke produced from redistillation at 80°C had the best result for providing higher acid value and lower pH, i.e. 5.14% and 2.26, respectively. The LC50 value of the redistilled liquid smoke in brine shrimp lethality assay was 0.16%. Inhibition zones of 0.1 and 0.8% redistilled liquid smoke on the antibacterial test against Staphylococcus aureus were both 6.10 mm, while the zones of inhibition for Escherichia coli were 0 and 7.0 mm, respectively. These resulting inhibition zones were less effective than that of 100 ppm chloramphenicol, i.e. 14.2 mm on S. aureus and 12.6 mm on E. coli. The usage of redistilled liquid smoke at concentration of 0.8% in meatballs was found to inhibit total microbial growth greater than that of the addition at 0.1%. Moreover, the addition of redistilled liquid smoke inhibited the growth of microbial up to 18 hours at room temperature.

NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT Nurheni Sri Palupi; Feri Kusnandar; Oke Anandika Lestari
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted with the HMT-corn flour. The parameters tested which were directly associated were starch and protein digestibility in vitro while indirect parameters included the resistant starch and insoluble fiber contents. The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch, starch and protein digestibility for both the HMT-corn flour and corn noodles substituted with 10% HMT-corn flour were determined using spectrophotometry. The HMT-corn flour had higher resistant starch and soluble fiber contents, but lower starch and protein digestibilities. Meanwhile, the substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT-corn flour.

KAJIAN WAKTU PERENDAMAN “MARINATION” TERHADAP MUTU DENDENG SAPI TRADISIONAL SIAP MAKAN Baiq Rien Handayani; Cahyawan Catur Edi Margana; Kertanegara -; Asri Hidayati; Wiharyani Werdiningsih
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Generally, marination time at home industry of dried meat “jerky” in NTB province was conducted up to 18 hours at room temperature, which promote the growth of foodborne pathogen. This research was aimed to determine the effective and efficient marination time to produce a good quality of jerky. A previous study showed that 2.5% of liquid smoke Grade 1 was recommended to be used in traditional jerky processing. Therefore, the concentration was used for marination of sliced meat in traditional spices for 0, 3, 6, 9, 12, 15 and 18 hours at room temperature. Data analyses were conducted using ANOVA. The results indicated that marination time has significant effect on the chemical qualities (water, protein content and pH), however no significant effect was observed on the ash content. In addition, a hedonic test exhibited that marination time influenced the color, taste and flavor of the traditional jerky. However, it had no effect on the jerky’s texture. Direct plating analyses indicated that marination time influenced the number of total microbes (<1.0 x 102 (CFU/gram), coliform and molds (<1.0 x 101 CFU/gram). In conclusion, the best traditional jerky quality was resulted from 3 hours of marination. The jerky had 11.77% of water content; 4.66% of ash; 48, 54% of protein and pH of 5.5. In general, 3 hours marination time exhibited a good acceptance on the parameter of SNI 01-2908-1992, i.e. color (black towards brownish), texture (biteable) and flavor (smoky flavor/barbeque) as well as, safe for consumption.

ACTIVE BIOPACKAGING FROM DAMMAR FOR COMMINUTED MEAT PRESERVATION Noryawati Mulyono; Asaf Kleopas Sugih
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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This research aimed to develop biopackaging materials using thermoplastic starch matrix and Indonesian dammar extracts possessing antimicrobial activity, i.e. flesh dammar (Shorea leprosula) and stone dammar (S. eximia), for preserving comminuted meat. The packaging matrix was prepared using continuous melt mixing of tapioca starch and glycerol in a co-rotating twin extruder. Subsequently, the matrix was dipped in dammar extracts, with or without the addition of antimicrobial agents such as propyl paraben, zinc chloride, zinc acetate, and silver nitrate. As a result, flesh dammar performed greater antibacterial activity than that of stone dammar. Moreover, the antibacterial activity of silver nitrate in the biopackaging was comparable to that of zinc chloride while combined with dammar, but zinc acetate was less effective. On the other hand, active biopackaging comprised of combination of dammar and propyl paraben was the least effective. Among the eight combinations of two dammar extracts and four antimicrobial agents, flesh dammar extract comprised of 0.1% (w/v) zinc chloride and 1.0% (w/v) lecithin was found as the most promising formulation for dipping with regard to its production cost and antimicrobial activity. Total plate count (TPC) in comminuted meat wrapped with active biopackaging (initial microbial load of 5.2 ± 0.1 × 104 CFU/g) decreased to 2.8 ± 0.1 × 104 CFU/g over 9 days of storage at 40°C temperature. This number was lower than TPC value of nitrate-preserved meat (3.4 ± 0.2 × 104 CFU/g and 5.9 ± 0.4 × 105 CFU/g, respectively).

PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA Glisina Dwinoor Rembulan; Titi Candra Sunarti; Anja Meryandini
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Lactic acid bacteria (LAB) produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using modified starch includes sour cassava starch, lintnerized cassava starch and nanocrystalline starch, utilize the starter for suppressing the growth of pathogenic bacteria in the production process of tapioca and characterize the functional properties of tapioca. The encapsulation of lactic acid bacteria was conducted by freeze drying at a temperature of -50°C for 48 hours. The viability of LAB after freeze drying with sour cassava starch matrix was 92% of the liquid starter, with lintnerized cassava starch matrix was 93%, while that with nanocrystalline matrix was 96%. After application of the LAB culture during settling process for tapioca extraction and the tapioca was stored at room temperature for 6 months, it was shown that E. coli, Salmonella and Shigella were detected in the native tapioca starch (without treatment) while the starch added with lactic acid bacteria starter was not absent for the pathogenic bacteria. The addition of lactic acid bacteria in extraction process can suppress the growth of pathogenic bacteria in tapioca. The results showed that lintnerized cassava starch matrix is the best matrix because after 6 months it still contained lactic acid bacteria as compared to liquid starter and that encapsulated with other matrixes.

3-MONOKLORO-1,2-PROPANDIOL PADA KEMASAN KERTAS DUPLEKS SERTA MIGRASINYA KE DALAM SIMULAN PANGAN Ira Dwi Rachmani; Feri Kusnandar; Nancy Dewi Yuliana; Yane Regina; Muh. Yusram Massijaya; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

3-Monochloro-1,2-propandiol (3-MCPD) is a carcinogenic food contaminant. 3-MCPD is formed during food processing, and can also be derived from food contact packaging materials, including paper. Wet-strength resin is often added into paper food packaging to provide moisture resistance and thus enhancing food shelf-life and consumer usage. The wet-strength resins which are manufactured from epichlorohydrin-based starting materials, are known to initiate the formation of 3-MCPD. Thus, the objectives of this study were: 1) to validate an analytical method for the analysis 3-MCPD in duplex paper packaging, 2) to analyze3-MCPD content in duplex paper, and 3) to analyze 3-MCPD migration from duplex paper packaging into food simulants. 3-MCPD content in duplex paper was analyzed by a validated GC-MS method with linearity value (R2) of 0.993, limit of detection (LOD) of 6.65 ppb, limit of quantification (LOQ) of 22.15 ppb, and recovery range of 83.00–114.13%. The 3-MCPD content of five sample duplex papers obtained from different packaging paper manufacturers were ranging from 753.43 to 825.36 ppb, and there was no significant differences between the samples. Direct contact between food simulants and duplex paper for 24 hours at 40°C generated migration of 3-MCPD at levels of 40.55 to 57.61%.

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