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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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BIOAKTIVITAS EKSTRAK METANOL DAUN NAMNAM SERTA KOMBINASINYA DENGAN MADU TRIGONA La Ode Sumarlin; Agik Suprayogi; Min Rahminiwati; Achmad Tjahja; Dede Sukandar
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

Namnam (Cynometra cauliflora L) and trigona honey are two natural ingredients that are potential to be developed in Indonesia. However, scientific evidence of its active compounds and bioactivity is still rarely found, particularly the combination of these two materials. Therefore, this research is to explore their active ingredients of combination of these two materials such as total phenolic, flavonoids, vitamin C and β-carotene and bioactive capabilities such as antioxidant activity and antibacterial activity. The analysis showed that antibacterial activity of methanol extract of Namnam leaves (EMDN) and trigona honey either in their sole form or combined form has antioxidant and antibacterial activity. The EMDN was more sensitive to Staphylococcus aureus (23.7±3.3 mm) than to Escherichia coli, while the Trigona honey (MT) more sensitive to Escherichia coli (32.6±4.4 mm) than Staphylococcus aureus (16.6±4.1 mm). Similarly, the combination of EMDN and MT was more sensitive to Escherichia coli (23±1.9 mm) than Staphylococcus aureus (17.6±2.6 mm). Analysis of the antioxidant activity also showed that EMDN provided the highest activity (IC50 0.0048±0.000 mg/mL), a combination EMDN and MT (IC50 0.0085±0.000 mg/mL) and MT (IC50 3.736±0.112 mg/mL). Moreover, this analysis also showed thatsole samples of MT and EMDN have total phenolic content, flavonoids, and vitamin C that were higher than the combination of MT and EMDN. However, the content of β-carotene in the combined form of MT and EMDN was higher. Thus trigona honey, methanol extract of leaves Namnam (Cynometra cauliflora L) in a single form or in a combination are potential to be utilized and developed as a source of antioxidants and antibacterial in the form of functional food.

PENGARUH KONSUMSI TEMPE KEDELAI GROBOGAN TERHADAP PROFIL SERUM, HEMATOLOGI DAN ANTIOKSIDAN TIKUS Made Astawan; Tutik Wresdiyati; Jefriaman Sirait
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

Tempe is a potential source of protein for 250 million people in Indonesia. Indonesian soybean demand reached 2.2 million tons per year, and 1.3 million tons of which are used for tempe production. Approximately 70% of the soybeans are imported from different countries. To improve national food security, it is important to use local soybean as a raw material. Therefore, this study used Grobogan local soybean as raw material. The purpose of this study was to evaluate the impact of the consumption of tempe (from local soybean Grobogan) in the long term, ie over a 90-day subchronic test using rats as a model. Parameters measured were serum biochemical profile, hematology, malonaldehyde (MDA), and superoxide dismutase (SOD) in liver and kidney organs of rats. This research was conducted using three groups of rats were fed tempe, boiled soybean, and casein as a source of protein in the ration. Data feed convertion efficiency showed tempe of Grobogan soybean had a better quality protein than that of boiled soybean and casein. As compared to the groups of rats fed boiled soybean and casein, the tempe group had higher HDL cholesterol, but not significantly different in hematological parameters, MDA and SOD in liver and kidney organs. This suggests consumption of tempe made from Grobogan soybean in the long term does not have a negative impact on health.

MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI Rina Ningtyas; Betty Jenie Sri Laksmi; Lilis Nuraida
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 strains of Lactobacillus plantarum (1%) in guava juice were microencapculated by spray drying technique using several types of encapsulan, i.e. maltodextrin, enkapsulan maltodextrin combination with other materials such as gum arabic, inulin, and galaktoorigosakarida (GOS), with a ratio of 5:1. The objectives of this study were to compare the effect of encapsulation materials of Lactobacillus plantarum 2C12 and Lactobacillus plantarum BSL on heat resistance (50, 60 and 70°C), survival at low pH (2.0), bile salts (0.5%), and antimicrobial activity against Escherichia coli. Spray drying were performed at 120°C (inlet) and 70°C (outlet). The results showed that all types of encapsulation materials improved the probiotic resistancy towards heat, low pH and bile salts compared to free cells. The highest survival of probiotic cells was achieved at 50°C by maltodextrin, with the protection of 2-3 Log CFU g-1 compared to free cells. Combination of maltodextrin and GOS (5:1) showed that the highest protection toward low pH and bile salts, except for L. plantarum BSL, maltodextrin provide the best protection against bile salts. The antimicrobial activity of the cells did not change after the microencapsulation process. These results indicate that the guavapowder probiotic can be developped by microencapsulation techniques with spray drying method.

MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER Tjahja Muhandri; Gina Nur Rahmasari; Subarna -; Purwiyatno Hariyadi
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

Drying is the most crucial process that determine the final quality of pasta products. In this case, drying at high temperature has been widely used. However, it allows texture damage in the form of cracking in the product. Drying model can be used in drying process control to prevent such kind of damage and also to design the optimum condition. The objective of this research is to determine drying model of corn spaghetti using tray drier. In this study, drying was performed at three levels of air velocity (1.29; 0.90; and 0.49 m/s), three levels of instrument temperature setting (6, 8, and 10), and two setting of drying position (vertical and horizontal to the airflow). Results indicated that drying temperature was the most influencing parameter in corn spaghetti drying. It also could be concluded that drying rate of corn spaghetti could be well represented by thin layer drying equation (Page model).

AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN Eni Kusumaningtyas; Raphaella Widiastuti; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
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

Goat milk is highly nutritious foodstuffs that beneficial for improving health. The milk contains bioactive peptides which produced by hydrolysis process. The aim of this study was to evaluate antibacterial and antioxidant activities of hydrolisate produced from hydrolysis of goat milk protein by crude bromelain extract. Hydrolysis of goat milk protein was conducted using crude bromelain (0.1 U/mL) at pH 6, 50°C for 60 min. Hydrolysate was fractionated by using membrane molecular weight cut off 10 kDa. hydrolysate before and after fractionation were assayed for antibacterial and antioxidant activities. Toxicity of the Hydrolysate was determined by hemolysis assay. The result showed that the hydrolysate before and after fractionation inhibited growth of E. coli, S. Typhimurium and L. monocytogenes. Hydrolysate after fractionation has higher antibacterial activity indicated that fractionation was able to improve antibacterial activities of the hydrolysate fraction. The hydrolysate showed scavenging activity to ABTS and DPPH radicals. Fraction <10 kDa has the highest antioxidant activity against both ABTS and DPPH radicals. Hemolysis assay showed that hydrolysate before and after fractionation did not cause lysis of red blood cells, indicating safe for application. Both fraction <10 kDa and >10 kDa not only showed absence of hemolysis but also they were able to reduce autolysis of red blood cells. The result showed that hydrolysate from goat milk hydrolyzed by bromelain were able to be antibacterial and antioxidant.

MIKROEMULSIFIKASI FRAKSI TIDAK TERSABUNKAN DISTILAT ASAM LEMAK MINYAK SAWIT Teti Estiasih; Kgs. Ahmadi; Layly Alifatur Rizqiyah
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

Palm fatty acid distillate (PFAD) is a by-product of palm oil refining that contains valuable bioactive compounds such as phytosterols, tocopherol, tocotrienols, and squalene which acummulates in unsa-ponifiable fraction (USF). In the form of emulsion, USF will be convenient and easy to use as food supplements or fortificants. Microemulsion is a type of emulsion that has stable droplet sizes less than 10 mm. Hence, the best emulsifier for USF microemulsion is important to be determined. The USF micro-emulsion was prepared by homogenizing the sample mixtures at 12.000 rpm for 20 min at USF concentration of 10% (w/v) with lecithin and tween 80 as emulsifiers at concentration of 0.5,1.0, and 1.5% (w/v). The microemulsions were analyzed for their viscosity, stability, and particle size distributions, as well as microstructures. The results showed that characteristics of microemulsion were affected by emulsifier types and concentrations. Tween 80 produced better microemulsion than lecithin indicated by more stable emulsions, smaller droplet sizes, and narrower ranges of droplet size distributions. The increasing lectihin concentrations resulted in a narrower droplet size distribution but the average droplet size was not always smaller. Conversely, the increasing tween 80 concentrations increased average droplet sizes and ranges of particle size distributions. The most suitable emulsifier for USF microemulsion was tween 80 at concen-tration of 0.5%. This microemulsion contained bioactive compounds derived from USF, namely vitamin E (mainly tocotrienols), phytosterols, and squalene.

PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT Anton Rahmadi; Yuliadini Puspita; Sukmiyati Agustin; Miftakhur Rohmah
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

This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF-RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v). In the second stage, analyses of carotenoids using HPLC, FFA, pH, vitamin C, and peroxide values were carried out on selected formula (mixture of pumpkin and OF-RPO), formula with 100 mL of pumpkin, formula with 100 mL of OF-RPO, and negative control (without pumpkin and OF-RPO), before and after the storage period of two months, except for HPLC analysis. The best formula based on acceptance test was a composition of 90 mL pumpkin and 10 mL OF-RPO was further diluted 1:4 (v/v). Characteristics of the product were sweet, sour, not bitter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β-carotene was found at the highest (341.83 mg/L) from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L). Product was acidic with a pH of 3.6±0.1 and with vitamin C content of 13.2±1.2 mg/100 g of product. Acidity and vitamin C levels tended to remain stable during the storage period for two months. Peroxide value of the emulsion product was at 0.8 mEq oxygen/kg. The FFAs were in the range of 1.59 to 1.73% and they also did not change significantly after storage for two months.

SIFAT KIMIA SELAI BUAH NAGA, KOMPOSISI MIKROFLORA DAN PROFIL SCFA FESES RELAWAN Nurhayati Nurhayati; Gama Kusuma; Maryanto -
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

Dragon fruit contains oligosaccharides, Including prebiotic ingredients, that are namely raffinose, stachyose, and fructo-oligosaccharides. The heat treatment process like jam producing can affect the functional properties of a food material. The aim of the research wereto know the effect of jam processing on chemical properties, and their prebiotic properties. Evaluation of the prebiotic properties was conducted by in vivo method i.e. probiotic and enterobacteria population of volunteers faecal (microflora composition), prebiotic index (PI) value and Short Chain Fatty Acid (SCFA) profile. The result showed that the processing of dragon fruit into jams decreased water content, β-sianin and dissolved particles but increased the Insoluble Indigestible Fraction (IIF). The PI value of dragon fruit jam were 1.70 for white dragon jam and 1.18 for red dragon fruit. The jam processing decreased PI value up to 0.49 (red dragon fruit jam) and 0.54 (white dragon fruit jam). The fresh dragon fruit and the jam produced short chain fatty acid (SCFA) i.e. acetic and propionic acid. It can be concluded that prebiotic properties of white dragon fruit better than red dragon fruit.

PERUBAHAN ALERGENISITAS PROTEIN KACANG KEDELAI DAN KACANG BOGOR AKIBAT PENGOLAHAN DENGAN PANAS Nurheni Sri Palupi; Sri Rebecca Sitorus; Feri Kusnandar
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

Legumes contain protein as a potential allergen. Heating process was expected to eliminate the protein allergen. The aim of this study was to assess the changes in molecular weight and allergenicty of soybean grobogan variety and bambara groundnut proteins due to heat processing, i.e. boiling, steaming, oven, and roasting protein isolate was prepared by pH adjusting. SDS-PAGE method was used to determine the profile of protein molecular weight and the alergenicity was determined by ELISA method. Protein molecular weight profile of grobogan soybean and bambara groundnut that have been boiled, steamed, ovened, and roasted for 30 minutes showed variations when compared to the unheated soybean and bambara groundnut protein isolate. The amount of protein detected was reduced compared with unheated soybean and bambara groundnut. The protein allergens in grobogan soybean had molecular weight 110.0, 98.3, 84.5, 67.4, and 60.2. The heat treatment for 30 minutes removed allergenicity as indicated by no detectable protein band in immunoblotting results and the smaller Optical Density value compared with unheated soybean. Thus, the allergenicity of soybean protein due to heat processing was minimized. Bambara groundnut had protein allergens with molecular weight 113.1, 59.8, and 25.2 kDa. Protein allergen with molecular weight 25.2 and 59.8 kDa were detected in bambara groundnut processed through boiling and steaming for 30 minutes, respectively, but ELISA result showed there were still protein allergen of bambara groundnut after the heat treatment for 30 minutes.

SINTESA POP FAT MELALUI INTERESTERIFIKASI DAN FRAKSINASI BERBAHAN MINYAK SAWIT DAN OLEIN SUPER TERHIDROGENASI Hasrul Abdi Hasibuan; Syamsyah Fitri; Aga Prima Hardika
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

Interesterification of fat blends containing palm oil (RBDPO) and hydrogenated super olein (HSOL) at weight ratios of 3:1, 2:1, 1:1, 1:2 and 1:3 and fractionation was studied for production POP fat. POP fat is cocoa butter equivalent (CBE) which contains high triglyceride of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP) and its can be used as alternative fat for cocoa butter with the standard i.e. triglyceride composition of saturated-unsaturated-saturated (SUS) more than 65% and melting point about of 32-35°C. Interesterification was conducted chemically using sodium methoxide. Then, interesterified product was fractionated two stages using hexane and acetone as solvent, respectively. Interesterification of the subtrates resulted change of triglycerides composition of PPP, PPS, POP, POS and POO which were showed with the concentration of several triglycerides were increased, some were decreased and several new triglycerides were formed. The change of triglyceride structure cause melting point and solid fat content were decreased. Fractionation 2 stages of interesterified product resulted fat containing high triglyceride of POP (above 62%) and POS range of 10-17% and melting point about of 35-39°C. This product can be categorized as CBE which produced from the substrate of RBDPO to HSOL at weight ratio was 2:1 with characteristic i.e. POP 68.2%, POS 10.8 % and melting point of 35°C.

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