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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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OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI Eko Hari Purnomo; Endang Yuli Purwani; Tri Wahyu Sulistyawati
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

Pasta is an extrusion product which is commonly produced from wheat flour. Gluten is key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure. However, gluten may cause health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develop rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2%) on the physical characteristics of macaroni pasta from rice flour. This research consisted of several steps which include flour milling and characterization, formulation, and final product analysis. The result showed that different ratio of xanthan gum and guar gum had significant effect to cooking loss, adhesiveness, springiness and hue parameters (P<0.05), but it did not give significant effect to water absorbtion, swelling volume, chroma and lightness response (P>0.05). The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 of pore size.

PEMANFAATAN MINYAK ATSIRI KULIT BUAH HONJE SEBAGAI ANTIOKSIDAN PRODUK SOSIS AYAM Dede Sukandar; Anna Muawanah; Tarso Rudiana; Khilda Fithri Aryani
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

A study on the inhibition of oxidative deterioriation of chicken sausage products added with essential oil from honje (Etlingera elatior) fruit skin was conducted. The purpose of this study was to determine the antioxidative activity of essential oils of fruit peels of honje and its effect on the inhibition of oxidative deterioration of chicken sausage products. The antioxidant activity assay of the essential oils and chicken sausages added with 0, 50, 100, and 160 µg/mL essential oil was then analyzed. The best formula of chicken sausages was determined by organoleptic test, i.e.a hedonic test on untrained panelists and by the inhibition of oxidative deterioration measured as malondialdehyde content. In addition, analysis of moisture, ash, fat, protein, carbohydrate, metal contamination and microbial contamination of the sausages was also done. The results showed that the essential oil of the honje fruit skin had an antioxidant activity (IC50) of 21.296 mg/mL, and the best chicken sausages was those added with µg/mL essential oils. The characteristics of the best chicken sausages complied with SNI 01-3820-1995 sausage quality standard, with water content of 66.75% (w/w); ash content of 1.26% (w/w); fat content of 2.90% (w/w); protein content of 23.10% (w/w); carbohydrate content of 5.99% (w/w); Metal Zn 14.17 mg/kg; Cu 0.65 mg/kg; and no microbial contamination.

PENGARUH WAKTU DAN SUHU GLISEROLISIS TERHADAP SIFAT KIMIA MONO-DIASILGLISEROL PADA SKALA PILOT PLANT Arief R. Affandi; Nuri Andarwulan; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Mono and Diacylglycerol (MDAG) is one of the food additives that can be used for stabilizing food emulsion system. MDAG is commercially manufactured through glycerolysis reaction at high temperatures and catalyzed by inorganic alkaline such as NaOH. This process results in an equilibrium mixture containing partial glycerol esters and excess of glycerol. The present study describes the effect of reaction temperature and time in a 50 kg-pilot plant production on the chemical properties of the resulting MDAG emulsifier. Fully hydrogenated palm stearin (FHPS) and NaOH were used as the substrate and catalyst, respectively. The production was conducted following a factorial experiment in a completely randomized design with two variable combinations, i.e. temperatures at 170, 180, and 185°C; and times of 120 and 180 min. Each experiment combination was conducted in two replications. The glycerolysis reaction at 180°C for 180 min produced the highest yield of MDAG, i.e. 87.2±1.41%, which comprised of 48.78±2.28% monoacylglycerol (MAG), 30.92±1.23% diacylglycerol (DAG), 4.79±0.61% triacylglycerol (TAG), 1.97±0.04% free fatty acid (FFA), and 2.35±0.05% free glycerol.

PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE Endah Wulandari; Een Sukarminah; Efri Mardawati; Hanni Listia Furi
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking time and high cooking temperature, therefore modifications is needed to improve the properties of the sorghum starch. Enzymatic modification using α-amylase at (0, 200, 400, and 600 units/g) was selected. The results showed that modification using α-amylase of 200 units/g flour produced better characteristics of modified sorghum flour. The α-amylase modified flour has A type pattern of amylography, gelatinization temperature of 78.77°C, peak viscosity of 1266.67 BU, starch content of 48.41%, amylose content of 15.77%, and amylopectin content of 32.64%. The characteristics make the flour suitable for use in the manufacture of extrusion products.

KARAKTERISTIK FISIKO-KIMIA DAN FUNGSIONAL PATI SAGU IHUR TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT Priscillia Picauly; Esau Damamain; Febby J. Polnaya
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study was to characterize the properties of Heat Moisture treatment (HMT) modified ihur sago starch with different moisture contents. The starch was modified with HMT at 110°C after being adjusted to various moisture contents (23, 28, or 33%) for 4 h. The physico-chemical and functional properties of the native and modified HMT Ihur sago starch observed were color, swelling power, solubility, paste clarity, moisture content, ash content, amylose content, phenol content, and resistant starch (RS) content. Results of this study showed that the HMT starch has a higher degree of lightness (L*), redness (a*), and yellowness (b*), solubility (4.85-5.38%) but lower swelling power (44.06-47.47 g/g) than the native starch which has a solubility and swelling power of 4.90% and 50.72 g/g, respectively. Paste clarity was found to decrease along the storage period. In addition, higher moisture content (11.81-13.20%), but lower amylose (14.81-23.52%), phenol (2.50-4.04%), and RS (5.4-6.1%) content were observed than the native starch with amylose, phenol, and RS content of 27.18, 7.91, and 6.5%, respectively.

MIKROENKAPSULASI PIGMEN DARI KUBIS MERAH: STUDI INTENSITAS WARNA DAN AKTIVITAS ANTIOKSIDAN Diah Mustika Lukitasari; Renny Indrawati; Rosita Dwi Chandra; _ Heriyanto; Leenawaty Limantara
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Utilization of artificial food colorants has obtained particular concern for long time consumption. Red cabbage (Brassica oleracea L. var. capitata forma rubra L.) was extracted to produce a candidate for natural food colorant through a one-step physical extraction and microencapsulation. The color strength was determined by measuring: (1) tinctorial strength, (2) color degradation kinetics at various pH, and (3) thermostability. Yield level and antioxidant activity were enclosed as supporting data. The results showed that extract of red cabbage exhibited vivid red until green color at various pH and was nearly stable at pH 2 and 3, meanwhile its thermostability was fairly good at pH 3, 4, 8, and 9. The encapsulated red cabbage extract produced high color intensity at pH 2 for red color and pH 9 for blue color with a yield level of 5.53%. It also showed antioxidant activity with IC50 value of 725.65±0.086 ppm in methanol solvent and 258.25±0.097 ppm in water-methanol solvent.

OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK Tjahja Muhandri; Subarna Subarna; Sutrisno Koswara; Budi Nurtama; Dewi Fatmala; Dimas Imam Ariefianto
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included proximate analysis, starch content, amylose content and gelatinization profile. Sweet potato vermicelli was made with the starch of sweet potaoto Ace variety. Meanwhile, process and formula optimization was carried out using Response Surface Methodology (RSM). The amount of starch used was in the range of 62.5–69.0 g, the amount of water was 31.0–37.5 g, extruder temperature of 80-90°C and screw rotation of 90-120 rpm. The starch of sweet potato Ace variety had the highest level of carbohydrate, total starch and amylose (99.16, 86.91, and 8.77% db, respectively). It also had the most excellent cooking endurance as shown by the lowest breakdown viscosity (5183.33 cP), and the best tendency of retrogradation as shown by the highest setback viscosity (1328.00 cP). The optimum combination for the vermicelli making was 65.2 g of starch, 34.8 g of water, extruder temperature of 85°C and screw rotation of 115 rpm. The sweet potato vermicelli from the optimum condition resulted in 20.85% actual cooking loss and 164.98% elongation. Process improvement with freezing and fan drying of the vermicelli produced a better quality of vermicelli with 12.90% cooking loss and 196.42% elongation.

PERAN FISIOLOGIS SARI KEDELAI HITAM DIPERKAYA MIKROENKAPSULAN MINYAK SAWIT MENTAH PADA PENDERITA DIABETES MELITUS TIPE-2 Reno Irwanto; Dede Robiatul Adawiyah; Fransiska Rungkat Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Diabetes mellitus type-2 (DM-2) is a disease characterized by high level of blood glucose which may result in complications of other diseases. Currently, the disease prevalence of DM-2 has been increasing. Appropriate diet patterns can be a solution for DM-2 control. Black soybean milk (BSM) enriched with microencapsulated crude palm oil (CPO) is an example. The objective of the study was to determine the effectiveness of BSM containing microencapsulated CPO in controlling and improving the condition of DM-2 patients. The intervention consist 2 group with 15 people DM-2 was given BSM 240 mL containing 0.4 g microencapsulated CPO daily for 28 days, while a control group with 11 people DM-2 without intervention product. Data were analyzed using software SPSS 15.0 with student-t test at significant level α=5%. Medicines prescribed to all volunteer were not terminated during the intervention period. The microencapsulated CPO usedin this study has a moisture content of 1.77±0.15%, solubility value of 65.39±2.71%, and total carotene of 295.24±7.40 ppm while BSM has protein content of 2.76±0.13%, fat 1.17±0.06%, ash 0.12±0.08%, moisture 94.69±0.04%, and carbohydrate (by difference) 1.27±0.10%. The consumption of BSM containing microencapsulated CPO showed insignificant effects on Fasting Blood Glucose (FBG) levels (P>0.05), but significantly reduced cyclooxygenase 2 levels (P<0.05) and MDA levels (P<0.05). The control group showed insignificant differences for FBG (P>0.05), cyclooxygenase 2 (P<0.05), and MDA level (P>0.05). The significant changes indicated that BSM containing microenca-psulated CPO has against DM-2 disease.

IDENTIFIKASI Listeria spp. PADA PANGAN JAJANAN BERBASIS IKAN DI KOTA BOGOR Elia Yuswita; Siti Nurjanah; Winiati P. Rahayu
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

L. monocytogenes contamination in processed food, especially fish-based snack, may results from contaminated raw materials, underprocessed or recontamination. The aims of this study were to identify the presence of Listeria spp. especially L. monocytogenes by PCR method and biochemical methods, as well as calculate the prevalence of Listeria spp. in fish-based snack food in Bogor. This study was conducted of 4 steps: (1) determination of L. monocytogenes’s DNA limit detection, (2) sample preparation, (3) identification of L. monocytogenes with real-time PCR, and (4) identification of Listeria spp. with biochemical methods. The results showed that DNA detection limits of L. monocytogenes in fish meatball and otak-otak were at 8.3x102 and 2.9x102 CFU/g, respectively. The study on 65 samples indicated that contamination of L. monocytogenes was not observed, but other species of Listeria spp., namely L. grayi and L. innocua, were found. The prevalence of L. grayi and L. innocua in siomay was at 5.9%, while the prevalence of L. grayi in shrimp meatballs, fish meat balls, fried meatballs was at 8.3, 9.1, and 50%, respectively. Furthermore, L. innocua from takoyaki samples with a prevalence of 20% was observed.

SENYAWA INHIBITOR α-GLUKOSIDASE DAN ANTIOKSIDAN DARI KUMIS KUCING DENGAN PENDEKATAN METABOLOMIK BERBASIS FTIR Juliani -; Nancy D. Yuliana; Slamet Budijanto; C. Hanny Wijaya; Alfi Khatib
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Plant is well known as an excellent source for bioactive compounds. Metabolomics was reported as a potential tool to accelerate plant acitive compounds identification. In this research, FTIR-based metabolomics method was used to identify active compounds with α-glucosidase inhibitory and antioxidant activity in aerial parts of Orthosiphon stamineus (OS) extract and its fractions. Chemical profile of OS methanolic extracts and hexane, chloroform, butanol, and water fractions were analyzed using infrared spectroscopy. OS extracts and fractions showed inhibitory activity against α-glucosidase enzymes with IC50 value 154.07±30.60-465.83±85.34 µg/mL and antioxidant activity with IC50 value 7.41±0.02-19.35±0.09 µg/mL. Butanol fraction was the fraction with the highest α-glucosidase inhibitory activity and moderate antioxidant activity with IC50 value between 154.07±30.60 µg/mL and 10.84±0.54 µg/mL, respectively. The correlation between the biological activity and chemical composition data were analyzed using Orthogonal Projections to Latent Structures (OPLS). Based on the VIP (variable influence on projection), the coefficient value of the respective OPLS models, and IR database of compounds previously identified in OS, it was suggested that methoxy flavonoid (sinensitin and 5,6,7,3’-tetramethoxy-4’-hydroxy-8-C-preny-lflavone), diterpenes (orthosiphols, orthoarisins, neoorthosiphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, α-amyrin and β-amyrin) were identified as responsible compounds for the α-glucosidase inhibitory activity. Meanwhile phenolic (rosmarinic acid), methoxy flavonoid (eupatorin, sinensetin, 5-hydroxy-6,7,3’,4’-tetramethoxyflavone, salvigenin, 6-hydroxy-5,7,3’-trimethoxyflavone and 5,6,7,3’-tetramethoxy-4’-hydroxy-8-C-prenylflavone), diterpenes (orthosiphols, orthoarisins, neoortho-siphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, α-amyrin and β-amyrin) were identified as responsible compounds for the antioxidant activity.

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