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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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PATI RESISTEN SAGU HASIL PROSES HIDROLISIS ASAM DAN AUTOCLAVING-COOLING Feri Kusnandar; Heru Pitria Hastuti; Elvira Syamsir
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 aim of this study was to produce resistant starch (RS) from a combination of acid hydrolysis and autoclaving-cooling processes of sago starch. This study compared two methods of starch modification to produce RS, i.e. (1) acid hydrolysis treatment followed by autoclaving-cooling cycles (AH-AC), and (2) autoclaving-cooling cycles followed by acid hydrolysis treatment (AC-AH). The acid hydrolysis used 1 and 2% HCl while autoclaving-cooling process consisted of three-cycle of autoclaving at 121°C for 30 min followed by cooling at 4°C for 72 hrs. Both AH-AC and AC-AH modification methods decreased starch content, altered amylose and amylopectin ratio, and increased RS contents. Both modification methods also yielded nearly flat pasting profiles at both heating and cooling phases as compared to that of native sago starch. At the same HCl concentration, the AH-AC process yielded a higher RS content than that of AC-AH. Among all treatments, the acid hydrolysis treatment using 1% HCl followed by three cycles of autoclaving-cooling process yielded the highest RS content (74.28%). The crystallinity of RS was also lower than of native sago starch, but its A crystalline type remained the same.

PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA Rohmatussolihat -; Miranti Nurindah Sari; Puspita Lisdiyanti; Yantyati Widyastuti; Endang Sukara
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

Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium. In this study, MCE of L. casei D11 with the addition of rennet is used and optimized for the production of mozzarella cheese using Response Surface Method (RSM) with Central Composite Design (CCD). The organoleptic properties were determined by hedonics test involving 30 respondents and analyzed statistically which was followed by a Duncan's test. Furthermore, a proximate analysis of mozzarella cheese was conducted. Our results show that the MCE activity produced by L. casei D11 was 8.471 Soxhlet Unit with protease activity of 3.28 U/mL. The ANOVA results showed that the concentration of MCE significantly influence the production of curd. Theoptimum concentration of MCE and rennet for the production of curd suited for the production of mozzarella cheese were 20 and 0.002%, respectively, with a maximum predicted curd yield of 14.996% (g/100 mL milk) which is increased by 13.9% as compared to the curd yield before optimization. The statistical analysis on taste, color, flavor, and cheese texture by respondents shows that mozzarella cheese made by a combination of 15% of MCE and 0.00079 and 0.0015% of rennet, were organoleptically superior to the commercial mozzarella used in this experiment. The proximate analysis shows that mozzarella produced has a moisture content of 33.34%(w/w), 3.48% ash, 30.44% fat, 25.12% protein, 7.53% carbohydrate and energy of 404 kkal/100g.

PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU - Rosanna; Yonas Octora; Adil Basuki Ahza; Dahrul Syah
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

Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying through the gelatinization mechanism. The porous structure is an important factor in crispness. Raw materials used were tuber crops, such as cassava and purple sweet potato. The aims of this study were to determine the effect of the heat treatments before frying on the chips crispness and obtain the heating process temperature and time that could produce chips with the best crispness. Chips crispness was analyzed using a rating test as organoleptic test and texture analyzer as physical test. Cassava and purple sweet potato slices steaming and boiling treatments before frying increased the chips crispness (P<0.05). Steaming of cassava slices for 5 minutes at a temperature of 100°C or boiling them for 3 minutes at a temperature of 95°C and steaming of purple sweet potato for 3 minutes at a temperature of 100°C or boiling them for 1.5 minutes at a temperature of 95°C before frying became the best time to improve the chips crispness organoleptically and physically compared with control. The treated cassava chips water and fat content changes didn’t affect their crispness.

SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS R. Haryo Bimo Setiarto; Betty Sri Laksmi Jenie; Didah Nur Faridah; Iwan Saskiawan; Sulistiani -
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 study were to select amylase and pululanase producing lactic acid bacteria (LAB) for taro fermentation and to find out the length of fermentation time that will produce short chain polysaccharide. Fourty one LAB isolates were selected based on the amylase and pululanase activity (U/mL). Three isolates of LAB i.e. Lactobacillus plantarum D-240, SU-LS67 and SU-LS59 demonstrated the highest enzyme activities among other strains. The amylase activity for those three isolates was 2.57, 2.70, and 2.50 U/mL, respectively and the pullulanase activity was 2.72, 2.88 and 2.91 U/mL, respectively. Genotypic identification was conducted for strains SU-LS59 and SU-LS67. Strains identification by sequencing the gene encoding 16S rDNA and phylogenetic analysis using Neighbor Joining method showed that both isolates were identical to Leuconostoc mesenteroides NBRC 100496T (AB681194 ) with a bootstrap value of 100%. Either single or mixed culture of L. plantarum D-240 and L. mesenteroides SU-LS 67 were then used as starter in taro fermentation and DP values of the taro starch were examined at various fermentation times (0, 6, 12, 18, 24 h). The results showed that applying 2% mixed culture (108 CFU/mL) of L. plantarum D-240 and L. mesenteroides SU-LS 67) at the ratio of 1:1 as starter in taro fermentation was found more effective than the single cultures due to its ability to hydrolize and generate starch with DP value around 27 after 18 h fermentation. Starch with DP values between 19-29 was considered suitable for the formation of resistant starch (RS) during autoclaving-cooling cycles. This finding might be advantageous as preliminary treatment for the production of RS-rich taro flour through autoclaving-cooling process.

KARAKTERISTIK MIKROKAPSUL Lactobacillus plantarum DAN STABILITASNYA DALAM PRODUK SELAI SALAK Nurwulan Purnasari; Betty Sri Laksmi Jenie; Lilis Nuraida
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

Microencapsulation a technique that can be used to improve the viability of probiotic during food processing and through the intestinal tract. Two probiotic candidates (Lb. plantarum BSL and Lb. plantarum 2C12) were encapsulated using 3% sodium alginate and soybean oil (0.2% Tween 80). The objectives of the study were to evaluate the effectivity of microencapsulation technique by emulsion method on the probiotic survival, heat resistance, injured cell, and tolerance to bile salt (0.5%) and low pH (pH 2). The encapsulated probiotics were then incorporated into snake fruit jam and evaluated for their viability during storage in room temperature for 4 weeks. The results showed that both microencapsulated probiotics demonstrated good survival with high viability (11 Log CFU g-1). Heat resistance of the encapsulated strains at 50ºC was better than their free cells, although higher temperatures (60-70ºC) would lowered the number of survivors. Heating at 50-70ºC caused injury to all probiotics cells either free or encapsulated. The survival of all encapsulated probiotics to bile salt and low pH were also better than their free cells. Encapsulated probiotic bacteria in snake fruit jam showed good viability throughout the four weeks of storage, whereas the free probiotic lost all their viability within two weeks. The total yeast and mold count of the probiotic snake fruit jam at 4 week-storage it was still approximately below the maximum standard. The results suggested that microencapsulation of probiotic by emulsion method is suitable to develop snake fruit jam as fruit based probiotic product.

KONSENTRASI MINIMUM SISTEM LAKTOPEROKSIDASE UNTUK MENEKAN PERTUMBUHAN Escherichia coli PADA SUSU SAPI SEGAR Bagus Fitriansyah; Ahmad Ni’matullah Al-Baarri; Anang Mohamad Legowo
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

Fresh milk production in Central Java has increased every year resulting in the requirement of the rapid and good process for fresh milk handling to keep the quality against bacteria. Lactoperoxidase system (LPOS) was well documented as a strategy to extend the shelf life of fresh milk but it hasn’t been known yet for the minimum level of lactoperoxidase (LPO) utilization to activate LPOS in the milk. The purpose of this study was to analyze minimum concentration of LPO and its components by calculating minimum inhibitory concentration (MIC) against Escherichia coli and total bacteria in fresh milk. LPO was obtained from bovine whey and its purity was analyzed using SDS-PAGE. To activate the LPO performance, two substates namely H2O2 and KSCN were used with various concentrations. The MIC was analyzed 3 times using 3M™ Petrifilm™ Aerobic Count Plates. The result showed that 3.11 unit/mL LPO, 0.03 mM subs-trates have been found as MIC of LPOS against bacteria and Escherichia coli in milk. This result might provide benefit to the utilization of minimal LPOS in fresh milk to safe the amount of LPO.

POTENSI PROBIOTIK BAKTERI ASAM LAKTAT ASAL BEKASAM IKAN NILA Astri Nurnaafi; Iriani Setyaningsih; Desniar -
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

Bekasam is well known in Indonesia as one of fermented fish product. Several fermented products generate lactic acid bacteria (LAB) which has probiotic potential with beneficial effects on human health. However, In Indonesia, the research on LAB isolated from fermented fish product, including bekasam, is still rarely conducted. The aim of this study was to evaluate the probiotic potential of LAB isolated from bekasam. Two LAB isolates namely NS(5) and NS(6) were selected based on their resistance to gastric pH (pH 2.0), intestinal pH (pH 7.2) and bile salts (0.5% oxgal). Pathogenic test, antimicrobial activity test, characterization and identification of the isolats were also performed respectively. The result showed that NS(5) isolate survived at pH 2.0, pH 7.2 and bile salts (oxgal). It was obtained that NS(5) isolate was non pathogenic bacteria which exhibited antimicrobial activity against Salmonella Typhimurium ATCC 14028 and Escherichia coli. The characterization result showed that NS(5) isolate was Gram-positive bacteria, rod-shaped, non-endospore producer, negative catalase, homofermentative, non motile, having an amilolitik as well as lipolitik activity and able to grow at 30-37°C, NaCl 2-7% dan pH 4.4-9.6. Isolate NS(5) isolate was then identified as Lactobacillus plantarum 1 strain with 99.9% of similarity. Meanwhile, NS(6) isolate was not able to survive in the medium containing bile salts (oxgal), therefore it was not categorized as a probiotic candidate.

ION EXCHANGE CHROMATOGRAPHY WITH CONDUCTIVITY DETECTION COMPARED TO SPECTROPHOTOMETRY TO ASSAY PHOSPHATE IN MILK AND MILK PRODUCTS Tia Amina Setiawati; Fanny Guyomarc’h; Eric Beaucher; Frederic Gaucheron
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

Phosphorus is a critical dietary mineral that is involved as phosphate in bone, tooth, nucleic acids or phospholipids and is mainly supplied through consumption of dairy products. Hence, it is important to be able to accurately and efficiently assay phosphate in dairy products. Currently, a colorimetric International Standard Organisation (ISO) reference method is used to assay phosphate in milk and cheese. This method requires large amounts of samples, of harmful chemicals and of manpower. In this paper, ionic exchange chromatography was used to assay phosphate on acid milk ultrafiltration permeate, milk, various cheeses and processed cheese and compared to the ISO method. The chromatographic method requires little amounts of materials and is automated. On the other hand, accuracy and precision were found to be less than those obtained with the reference method. In particular, phosphate was underestimated by the chromatographic method. Therefore, the chromatographic method is currently competitive for comparative assays, but not for absolute quantitation of phosphate. Research is still needed to fully upgrade the performances of this environment-friendly and time-saving method to those of the ISO reference.

PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA Eko Hari Purnomo; Puspo Edi Giriwono; Dias Indrasti; Antung Sima Firlieyanti; Andini Giwang Kinasih
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

Information about heat resistance (D and z values) of target bacteria is needed for the thermal process design on drink from Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.), so it can guarantee quality and safety of the product. The objectives of this research were to isolate Staphylococcus aureus from commercial green grass jelly and to determine the D and z values of Staphylococcus aureus (from commercial product and standard clinical isolate ATCC 25923) on heating menstruum of green grass jelly and roselle. Isolation of S. aureus was done by inoculation in selective medium, D and z values of Staphylococcus aureus were assessed by heating at constant temperatures of 57, 53, 49, and 45°C during the time interval 2.5, 5, 10, and 15 minutes. The results showed that one isolate (Isolate A) gave positive response of Staphylococcus aureus in isolation tests and had similar percentage with the reference culture of 41.8% using the API Staph Kit. Heat resistance of Staphylococcus aureus (represented as D value) isolated from green grass jelly at constant heating temperature of D45, D49, D53 and D57 were 32.3, 17.9, 4.6, and 1.5 minutes. On the other hand, D value of isolates ATCC 25923 (standard clinical isolate) at constant heating temperature of D45, D49, D53 and D57 were 18.5, 6.8, 2.9, and 1.4 minutes. The z value of isolates A and ATCC 25923 were 8.8°C and 10.8°C. Smaller z value of isolate A showed that pasteurization process can be accelerated and optimized with increasing the temperature slightly but has the same lethality effect.

MIKROENKAPSULASI Lactobacillus sp. DENGAN TEKNIK EMULSI DAN APLIKASINYA PADA DODOL SIRSAK Anis Usfah Prastu Jati; Betty Sri Laksmi Jenie; Suliantari -
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by an emulsion technique using sodium alginate and vegetable oil. The present study aimed to enhance probiotic survival on their application in the production of soursop sweet cakes (dodol sirsak) and their stability during storage at room temperature. The probiotic biomasses were mixed with 3% sodium alginate and then added dropwise into a mixture of soybean oil and Tween 80. The microencapsulation technique applied resulted in excellent survival (95-96%) for both Lactobacillus sp. strains. Encapsulation significantly improved the survival of probiotics (P<0.05) during exposure to heat process (60, 65, and 70°C for 20 min), low pH (pH 2) and bile salt (0.5%). However, encapsulation did not alter the ability of both probiotics in inhibiting the growth of Escherichia coli ATCC 25922. The viability of encapsulated strains in soursop sweet cakes were improved to the adequate amount, i.e. 6 log CFU g-1 up to 3 and 2 weeks storage, compared to that of controls which lasted to 4.3 and 2.5 log CFU g-1, for L. acidophilus 2B4 and L. rhamnosus R23, respectively, in a week of storage.

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