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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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SINTESIS NANOPARTIKEL EKSTRAK KULIT MANGGIS MERAH DAN KAJIAN SIFAT FUNGSIONAL PRODUK ENKAPSULASINYA Nurmalia Ningsih; Sedarnawati Yasni; Sri Yuliani
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 mangosteen fruit waste tends to be less practical, so nanoparticle based encapsulation is an effective approach. The objective if this research was to utilize the waste from the red mangosteen peel Garcinia forbesii (GF) and Garcinia mangostana (GM) to produce nanoparticle extract, its encapsulation products, and determine its functional properties. This research consists of three stages: extraction, synthesis of nanoparticle, and encapsulation. The parameters evaluated were the yield of extracts, antioxidant, total phenolic content (TPC), particle size, index of polydispersity, and surface morphology of the encapsulated product. Synthesis of nanoparticles was carried out by using ionic gelation method. The functional values was calculated based on 10% extracts in the nanoparticles solution. The results showed that extraction by reflux method gave better results than that with maceration. Formula of nanoparticles containing 0.2% of chitosan concentration and 0.1% STPP and products encapsulated with casein and maltodextrine gave the best result with increased functional values.

KARAKTERISTIK KIMIAWI DARI DAGING KERANG TAHU, KERANG SALJU DAN KEONG MACAN Asadatun Abdullah; Nurjanah Nurjanah; Taufik Hidayat; Rizky Chairunisah
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

Meretrix meretrix, Pholas dactylus and Babylonia spirata are potential fisheries commodity, but information about their nutritional values is still limited. This research was aimed to determine the chemical compositions of Meretrix meretrix, Pholas dactylus and Babylonia spirata. Proximate of Meretrix meretrix, Pholas dactylus and Babylonia spirata were analyzed using thermogravimetric, soxhlet and kjeldahl methods. Their amino acid composition and taurine content were analyzed using High Performance Liquid Chromatografy (HPLC). The moisture, ash, fat, protein and carbohydrate contents of Meretrix meretrix were 79.98%, 1.37 0.11 9.39 and 9.02 respectively; Pholas dactylus were 83.78%, 1.19, 0.11, 11.37 and 3.55 respectively; while Babylonia spirata 78.44, 1.20, 0.33, 17.38 and 2.65 respectively. Arginine was the highest essential amino acid found in Meretrix meretrix, Pholas dactylus and Babylonia spirata meat with values of 1.12%, 0.93 dan 2.50 respectively. Glutamic acid was the most abundant non-essential amino acid with the highest value of 2.24, 2.14 and 3.76. The limiting amino acid was histidine with the value of 0.25%, 0.18 and 0.34, respectively. The taurine content of Pholas dactylus meat (0.085%) was higher than the Babylonia spirata and Meretrix meretrix (0.067 and 0.062%, respectively).

AMBANG DETEKSI DAN PREFERENSI RASA UMAMI DALAM MODEL PANGAN Dede Robiatul Adawiyah; Febby Setiawan
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

Umami is one of the basic taste produced by monosodium glutamate (MSG). Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food. This problem could lead to uncontrolled and excessive use of MSG by consumers. The aim of this study was to determine the values for the detection and preference threshold of umami taste from commercial MSG products at different salt level. The detection threshold was determined using R-index method in salt solutions. The preference threshold was determined by using hedonic rating in food model. A food model selected in this case is spinach soup that is commonly consumed by Indonesian. The salt concentrations for detection and preference threshold experiment were 0.42 and 0.30 g/100 mL. Umami taste preference threshold value using Fechner’s psychophysic equation for 0.30 g/100 mL salt concentration is 0.25 g MSG/100 mL, while for 0.42 g/100 mL salt concentration, the umami taste preference threshold value is 0.06 g MSG/100 mL. Detection threshold value using R-index method for 0.30 g/100 mL salt concentration is 0.05 g MSG/100 mL, while for 0.42 g/100 mL salt concentration is 0.02 g MSG/100 mL. Different salt concentrations leads to differences in the values of threshold preferences and detection threshold of the umami taste of MSG. Increasing salt concentration tends to decrease the detection and preference threshold of umami taste from MSG. This research results could be used as the basic information in food product formulation such as seasoning and condiment using mixtures of salt and MSG.

ISOLASI DAN KARAKTERISASI Staphylococcus aureus DARI SUSU KAMBING DAN PRODUK OLAHANNYA Widodo Suwito; Erna Winarti; Ari Widyastuti; Felisitas Kristiyanti; Andriani Andriani
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

Presence of Staphylococcus aureus in goat milk and dairy product could lead to human illness. The aim of the present study was to characterize S. aureus isolated from goat milk and its products. The samples used in these studies were taken from goat farm and a goat milk processing facility in Sleman district. Characterization of the S. aureus was based on biochemical reaction, namely haemolysin activity, clumping factor, coagulase activity, and resistance against antibiotics. The haemolysin activity was determined by culturing the isolates on blood agar plates, whereas clumping factor with slide agglutination test. Mixing the rabbit plasma and culture S. aureus was used to determine the coagulase activity, while antibiotics susceptibility was carried out with agar diffusion test. The resulst showed that the number of S. aureus detected in 86% of goat milk samples conformed with SNI No 01-6366-2000. The characteristics of S. aureus from goat milk samples showed that 80% of the S. aureus isolates were non haemolytic, 20% were positive for clumping factor, and 40% were positive for coagulase activity. The antibiotic resistance test for S. aureus isolated from the goat milk samples suggested that 30% was resistant to ampicillin and penicillin while 10% showed resistance to erythromycin, neomycin, sulfonamide, and tetracycline.

KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Faleh Setia Budi; Purwiyatno Hariyadi; Slamet Budijanto; Dahrul Syah
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

Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).

SINTESIS DAN MIKROENKAPSULASI PENSUBSTITUSI LEMAK AIR SUSU IBU (PLASI) BERBAHAN MINYAK SAWIT Hasrul Abdi Hasibuan; - Ijah
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

This study was aimed to evaluate human milk fat substitute (HMFS) synthesized from a mixture of palm stearin, palm kernel oil, soybean oil, olive oil and tuna fish oil at ratios of 2.9:3.4:1.5:2.0:0.2, respectively. The oil blend was interesterified using 10% of lipase as a catalyst at 60°C for 2, 4, 6, 8, 12 and 24 h. The fatty acid composition, melting point and solid fat content of the resulting products were characterized. Fitteen to thirty percent of HMFS were microencapsulated using matrix of skim milk, maltodextrin and lactose at a ratio of 1:1:1. The melting point of the oil blend decreased following interesterification for the optimum reaction time of 4 h and the attained melting point of HMFS was 28°C. Different skim milk solubilty levels influenced the quality of the resulting microcapsules. The concentration of HMFS affected microcapsul yield, encapsulation eficiency and solubility in water. Microencapsulation of HMFS at concentration of 25% using matrix of skim milk, maltodextrin and lactose produced higher yield and encapsulation efficiency than that of 15, 20 and 30%.

ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata Anton Rahmadi; Yuliadini Puspita; Desy Nursayekti; Ira Sintia Sinaga; Rica Oktalina; Herry Setiawan; Wiwit Murdianto
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Bengalun (Lepisanthes alata) is a rare and under-reported fruit native from the forests of Borneo. This fruit is non-seasonal with a thick skin and crimson color, therefore shows potential to be used as raw material for herbal tea. This research was conducted in three phases, namely: (1) to report proximate portions of seed, flesh and skin of the fruit, (2) to find the best combination of time and temperature of fruit skin drying, and (3) to explore the potential antioxidant and antibacterial capacity of fruit skin extracts produced in step (2). Proximate analysis carried out following oven-drying (60°C, 12 hours) and sun-drying (8 hours). Combination of oven temperature (40, 50, 60°C) and time (8,10,12 hours) was given to find the best drying treatment in terms of vitamin C, total phenols and anthocyanins. Anthocyanins levels approached qualitatively by red color absorbance (l=545 nm). The antioxidative capacity was approached with DPPH assay. Inhibition zones were measured against Staphylococcus aureus and Escherichia coli. Best drying treatment was at 60°C for 8 hours with moisture content of 6.73±0.18%, vitamin C of 76.9±3 mg/100 g, total phenols of 1112±8 mg GAE/kg, and red color absorbance of 0.259±0.060. The average IC50 antioxidant activity for the fruit skin extracts was 252.83±1.38 ppm. Ethanolic extract produced inhibition zones from 10.76% (1.0 mg extract/50 mL) to 22.77% (1.5 mg extract/50 mL), when compared to the positive control. Aquadest extract produced inhibition zones ranging from 7.99% (0.5 mg/50 mL) to 11.00% (1.5 mg/50 mL). N-hexane extracts showed no antibacterial activity.

PERBAIKAN STATUS ANTIOKSIDAN PENDERITA DIABETES TIPE 2 DENGAN TAHU KEDELAI HITAM KAYA SERAT Nanda Triandita; Fransiska R. Zakaria; Endang Prangdimurti; Nela Eska Putri
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Type 2 diabetes mellitus (T2DM) is a non-insulin dependent diabetes, because insulin is not secreted by beta cell pancreas or dysfunction of insulin reseptors. The purposes of this research were to evaluate the effect of dietary fiber rich- tofu from black soybean on the antioxidant plasma status, malonaldehide (MDA) and hepatic marker in T2DM patients. One group (n=11) of patients was given 80 g of tofu for 30 days while the control group (n=11) was not. No significant differences was observed pertaining the characteristics of both groups before interventions (age, body mass index, body weight, body high, systolic blood pressure, diastolic blood pressure and fasting blood glucose). The antioxidant activity, MDA and AST/ALT of both groups were analyzed from plasma at day-0 and day-30. Antioxidant activity was analyzed by DPPH method, MDA level with TBARS method, and AST/ALT by International Federation of Clinical Chemistry (IFCC) method. The result showed that the plasma antioxidant increased (4.77±9.49%), but the MDA (2.11±1.73 nmol/mL) and AST (7.73±16.72 U/L)/ ALT (3.55±12.79 U/L) level decreased. Rich dietary fiber tofu from black soybean may have potential use for improving the health status of T2DM patients.

PENGARUH INTERVENSI TAHU KEDELAI HITAM KAYA SERAT TERHADAP GLUKOSA DARAH DAN INFLAMASI RESPONDEN DIABETES TIPE 2 Nela Eska Putri; Fransiska R. Zakaria; Endang Prangdimurti; Nanda Triandita
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Type 2 diabetes mellitus (T2DM) subjects have a hyperglycemia condition. Hyperglycemia can cause oxidative stress that trigger glucose autooxidation and reactive oxygen species (ROS). ROS also triggers the inflammation and induces the cytokine signalling from cells and body tissues, such as interleukin and prostaglandin enzyme (COX-2). The purpose of this research was to analyze the effect of dietary fiber rich-tofu from black soybean (DFT) on bloods glucose and inflammations of T2DM patients. Intervention group (n=9) was given 80 grams DFT during 30 days and control group (n=9) was not. Blood collections were conducted before and after intervention by certified nurses for all groups for analysis in the laboratory. Fasting Blood Glucose (FBG) was measured by glucometer, while the plasma was analyzed with ELISA to measure the optical density value of IL-6 and COX-2 enzyme. Consumption of DFT resulted in the decline of the optical density of IL-6 value (p=0.00), but DFT could not reduce the FBG and optical density of COX-2 enzyme (p=0.22 and p=0.51). Therefore DFT can be considered as an effective food for reduction of T2DM inflammatory.

Cronobacter sakazakii MEMASUKI KONDISI VIABLE BUT NONCULTURABLE SELAMA PEMBENTUKAN BIOFILM Yesica M. R. Sinaga; Ratih Dewanti-Hariyadi; - Suliantari
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Studies show that nonsporeformer food-borne pathogens may enter a viable but nonculturable (VBNC) state under stress conditions. This research aimed to study the ability of Cronobacter sakazakii to enter a VBNC state during biofilm formation on stainless steel (SS) surfaces and its resuscitability. C. sakazakii YRt2a pGFPuv mutant and wildtype (WT) originally isolated from powder infant formula (PIF) were used in this study. Biofilms were developed on SS surfaces in 1/10 Trypticase Soy Broth (TSB). Culturability of the biofilms was monitored by swabbing and plating the WT or mutant sessile cells onto Trypticase Soy Agar (TSA) or TSA containing 100 μg/mL ampicillin (TSAA), respectively. Meanwhile, their viability was measured using direct microscopic (DMC) count based on green fluorescence for mutant isolates and direct viable count (DVC) for the WT using a fluorescence microscope. Biofilm of C. sakazakii pGFPuv mutant on SS entered VBNC state after 25 days of incubation, while the WT C. sakazakii biofilms was still culturable until day 63. Sodium pyruvate in solid and liquid medium was not able to resuscitate the biofilm cells of C. sakazakii pGFPuv in VBNC state. C. sakazakii pGFPuv mutants enter VBNC state faster than the WT isolates. Depleted nutrient is thought to drive biofilm of C. sakazakii pGFPuv to enter VBNC.

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