Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Teknologi Dan Industri Pangan

jtip
Website

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

45 46 47 48 49

SINTASAN Cronobacter sakazakii pGFPuv SELAMA PENYIMPANAN JAGUNG PIPILAN BERKADAR AIR AWAL BERBEDA DI BERBAGAI RH Karina Nola Sinamo; - Suliantari; Ratih Dewanti-Hariyadi
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

Cronobacter sakazakii is an opportunistic foodborne pathogen reported to cause necrotizing enterocolitis, bacteremia, and meningitis in certain groups of infant. C. sakazakii has been reported to survive at low aw or dryness. Presence of wild-type C. sakazakii in dry product is difficult to be distinguished from naturally occuring C. sakazakii. A pGFPuv mutant of C. sakazakii has been reported to have similar growth pattern, thus has the potential to be used in further investigation. The study aimed to evaluate the effect of initial moisture content and relative humidity (RH) on the survival rate of C. sakazakii pGFPuv in corn kernels during storage at room temperature. The study consists of drying corn kernels to achieve moisture contents of 12 and 16% (w.b), inoculation of C. sakazakii pGFPuv, and storage at RH 50, 70 and 90% for 12 weeks. Every two week, corn kernels were sampled and the moisture content was measured using oven method, water activity was measured with aw meter, and total C. sakazakii pGFPuv was enumerated by spread plate method. Meanwhile, total bacteria, mold and yeast were enumerated by pour plate method. Corn kernels achieved equilibrium moisture content and aw after two weeks of storage. The number of C. sakazakii decreased rapidly during storage at RH 70 and 90%, however they could survived at RH 50% for 12 weeks, especially when the initial moisture content was 16%. The total bacteria decreased by 3.5-3.9 Log CFU/g during storage at three RHs, but mold and yeast increased rapidly at RH 90%.

SENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP Melanie Cornelia; Irene Triyanti; Teguh Prasetia; Cathy Purnomo
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

Reduction of sodium chloride in food products has been reported to lower consumers’ acceptance. In this research, the physical characteristics and sensory property of an oil in water emulsion containing sodium chloride, as well as its application in corn soup were studied. The main objectives of this this research were to evaluate salt reduction that could be achieved through emulsion and to obtain a stable emulsion with most applicable viscosity for corn soup. In research stage I, three different oil concentrations (23, 28, and 33%) with constant salt and stabilizers concentration were applied into the emulsions. The result showed that emulsion with 33% oil was significantly more viscous than the others, whilst emulsion with 23% oil was found to be less salty than the others (α=0.05). Emulsion with 28% oil content was chosen for research stage II due to appropriate saltiness and viscosity. In research stage II, different types and concentrations of thickening agent (1 and 2% tapioca; 0.1 and 0.2% xanthan gum), and emulsifier concentration (0.5, 1.0, and 1.5% Soy Protein Isolate) were applied into the emulsions with 28% oil. The viscosity and stability of emulsion were significantly affected by the concentration of stabilizers. Emulsion with 28% oil content, 0.1% xanthan gum and 0.5% SPI was applied into corn soup. As a result, 25% reduction in sodium chloride could be achieved without significantly decreasing saltiness.

SIFAT REOLOGI DAN STABILITAS FISIK MINUMAN EMULSI MINYAK SAWIT Nurlita Dianingsih; Eko Hari Purnomo; Tien R. Muchtadi
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

Palm oil emulsion drink is one of the food diversification product, containing high provitamin-A. The dispersed phase of the emulsion is palm olein, while the rest was water as the dispersion medium (ratio 7:3). The low content of dispersion medium in the emulsion caused the rheological properties, droplet size and distribution, as well as its level of stability to be different from other commercial product of beverage emulsion. This research investigated the effect of storage time on the rheological properties, droplet size distributions and stability of the emulsion. The emulsion morphology was observed by polarized light microscopy, while its size and distribution were analyzed by dynamic light scattering technique using Zetasizer. The rheological analysis, including the determination of the flow behavior and consistency index, were measured using a rotational dial reading viscometer. The results showed that increasing of storage time led to increased droplet size and distribution (d4.3 value from 4.83 to 6.12 µm, value of flow behavior index from 0.9782 to 0.9873, and consistency index from 3.473 to5.047 Pa.sn). However, this condition also caused a decrease in emulsion stability (from 0.880 to 0.823). According to Pearson’s correlation coefficients, the droplet size was negatively correlated with emulsion stability (R = -0.907; α = 0.01). However, the droplet size were positively correlated with the flow behavior index (R = 0.778; α = 0.01) and consistency index (R = 0.939; α = 0.01). These results may help formulate palm oil emulsion drink with improved stability and shelf-life.

KARAKTERISTIK TEPUNG BERAS HASIL PERLAKUAN KOMBINASI GELOMBANG MIKRO, ULTRASONIKASI DAN PEMANASAN LEMBAB Shinta Dewi Ardhiyanti; Adil Basuki Ahza; Didah Nur Faridah; Bram Kusbiantoro
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

Broken and brewer rice as by product of rice milling can be developed into a functional product with higher economic value, i.e. higher resistant starch (RS) rice flour. This research was aimed to study the modification of broken and brewer rice flour by the combination of microwave and ultrasonication with heat moisture treatment (HMT) to enhance RS contents and its associated microstructural and pasting characteristics changes. The results showed that five modified rice flours that had the highest RS contents were ultrasonicated with 20% of moisture content-HMT 10 and 12 hours rice flours, microwaved with 20% of moisture content-HMT 10 hours rice flour, microwaved with 50% of moisture content-HMT 8 and 10 hours rice flours. Their RS content ranged from 6.50–9.25% which were higher than the RS content of native rice flour (1.89%). Those five modified flours showed noticeable structural changes from the disappearance of non starch particulates, becoming more porous and larger size matrices. The pasting temperature of those modified flour increased (0.11–9.16% from native flour’s pasting temperature) and their peak viscosity decreased (47.15–71.15% from native flour’s peak viscosity). The modified flour had improved heat stability with the decrease in breakdown (88.07–100.00% from native flour’s breakdown value) and less retrogradation tendency during cooling (44.38–66.62% from native flour’s setback value). The combined treatment caused reduction of crystalinity ratio from 0.94 (native) to 0.91-0.86 (modified flour).

PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI - Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
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

The purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with two factors as treatments for pasting properties and one factor of starch’s type for bread dough formulation. The first factor (A) was HMT temperatures (80 and 100oC) for 8 hours at canna starch water content of 15% and the second (C) was the concentration of XG (0; 0.5; 1; 1.5; 2% w/w). The parameters determined were pasting properties and specific volume, texture, and sensory analysis for bread. The results showed that all treatments and their interaction had significant effect on the pasting properties, while XG concentration had no significant effect on the gelatinization time. Meanwhile, interaction between HMT temperatures and XG concentration had no significant effect on the setback. The best treatment was canna starch modified by HMT at 80oC and added with 1.5% of xanthan gum, with 72.25±0,23oC of gelatinization temperature; 6.16±0.04 minutes of gelatinization time, 4556±107.01 cP of peak viscosity, 5141±64.00 cP of final viscosity, 2235±27.51 cP of breakdown, and 2818±15.52 cP of setback. The specific volume of the bread produced was 2.85±0.017 cm3/g, texture of 109.03±7.50 gf and average hedonic scores for taste, color, texture and aroma of 5.34; 5.46; 5.56 and 5.80 respectively (5=least liked, 6=liked).

DETERMINATION OF APPROPRIATE TECHNIQUE ON CRYSTALLIZATION AND FRACTIONATION OF COCONUT OIL - Mursalin; Purwiyatno Hariyadi; Eko Hari Purnomo; Nuri Andarwulan; Dedi Fardiaz
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

Each kind of oil has different characteristics and physico-chemical properties. Therefore, cooling method applied during dry fractionation of oil must be specifically designed. Fractionation condition of coconut oil commonly uses the fractionation data of palm oil, soybean oil, butter milk, and other commercial oil. Therefore, a more suitable cooling method for coconut oil needs to be investigated. The study showed that there were three distinct cooling phases critical to crystallization process, i.e. initial cooling, critical cooling and crystallization phase. The initial cooling phase is a process of lowering the rejuvenated oil temperature to the temperature for the onset of oil crystallization. For coconut oil, the onset of crystallization temperature was found at 29°C. The critical cooling phase is cooling from 29°C to the crystallization temperature. Crystallization phase is a phase to maintain the oil temperature constant at a predetermined crystallization temperature. In the initial cooling phase, melted coconut oil might be cooled quickly to save time but in the critical cooling phase, it should be done with a cooling rate of less than 0.176°C/min to produce a physically stable crystal. This study has successfully formulated a typical dry fractionation for coconut oil at pilot plant scale (120 kg) and resulted in an effective cooling procedure to produce oil fractions with physico-chemical properties as expected. The conditions and essential requirements that must be managed and maintained in a dry fractionation stage of coconut oil had been identified and were known. Hence, the fractionation process for specific purposes can be designed in a more practical way.

POTENSI ALERGI AKIBAT INFEKSI Anisakis typica PADA DAGING IKAN CAKALANG Lady Cindy Soewarlan
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

Anisakid larvae are zoonotic parasites that can cause allergy in human consuming infected raw fish. This research aims to identify the allergenic potential of skipjack flesh infected by Anisakis typica larvae stage 3 (L3). Identification was done through antigen detection in protein profile of the fillet. Samples from the white part of the skipjack flesh of both infected and non-infected flesh, as well as L3 A. typica were analysed using SDS PAGE. Futhermore, the molecular weights from the analysis were compared to the literature references of protein profile. The result showed that both samples have 8 similar bands of protein, but 4 bands were found only from the infected fish. The four bands of 212, 66, 59 and 44 kDa were antigens of L3 A. typica. The presence of antigen from L3 A. typical in the infected flesh may induce allergy when the fish is consumed.

DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM Tina Nurkhoeriyati; Dionisius Yusuf; Ihsan Iswaldi; Abdi Christia; Vania Gisella
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

Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum. The commercial kefir has alcohol content and titratable acidity values in accordance with the Codex standards. A Quantitative Descriptive Analysis (QDA) was carried out to obtain the description of kefir as the reference for the development of soybean-based kefir. Sensory evaluation of soybean-based kefir samples with various concentrations of skim milk and inoculum was conducted by trained panelists. Based on sensory evaluation, the soybean-based kefir with similar sensory characteristics to the commercial kefir was that made by adding 10% of skim milk and 10% kefir grains of 3, 4 and 5% (w/w). Soybean-based kefir with 10% (w/w) skim milk and 3% (w/w) kefir grains was chosen for analysis of its physicochemical characteristics. Despite having sensory characteristics similiar to commercial kefir, this soy-based kefir possesses different physicochemical properties from that of commercial one. Neverthe-less, the physico-chemical characteristics of selected kefir-based soybean met the Codex standards. The content of protein, fat, alcohol, dry matter and viscosity of the selected soy-based kefir were: 3.79±0.10% wb, 0.00±0.00% wb, 0.93±0.00%wb, 57.26 mg/kg, 8.43±0.38% wb, and 37.95±0.05 cP, respectively.

POTENSI HAMBAT PERMEN LUNAK SIRIH DAN PINANG TERHADAP PEMBENTUKAN BIOFILM Streptococcus mutans Maryati Maryati; C. Hanny Wijaya; Dede R. Adawiyah; Boy M. Bachtiar
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

Betle leaf (Piper betle L.) essential oil and catechu nut (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, screen the phytochemicals in catechu nut ethanol extract, and assess the inhibitory potential of betle and catechu in chewy candy on biofilm formation by S. mutans. The experiment included preparation of extracts and chemical characterization of the raw materials, formulation of chewy candy, measurement of biofilm inhibition, and sensory evaluation of the candy. In vitro examination for inhibitory potency of betle and catechu chewy candy against biofilm formation S. mutans ATCC 31987 was performed in adhesion phase (4 hours) and active accumulation phase (18 hours). Antibacterial assay was performed in BHI broth media on microplate 96 wells. Crystal violet 0.5% was used to stain the biofilm and Optical Density (OD) was measured at λ 450 nm. The GC-MS analysis detected 32 compounds in the essential oil of betle leaf. The Betle leaf essential oil contained chavicol acetate, isoeugenol, chavibetol acetate, chavicol, and allylcatechol 3.4-diacetate, while catechu nut ethanol extract contained flavonoids and tannins. The components were possibly the inhibitory agents of S. mutans biofilm formation. Chewy candy containing 0.8% betle leaf essential oil and 2.3% catechu nut extract had effective inhibitory potential for S. mutans biofilm formation. Inhibition during adhesion phase was 74.5±0.7%, while that for accumulation phase was 60.8±1.8%. Sensory analysis suggests that the candy was slightly liked by the panelists (5±2).

FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL Erni Sofia Murtini; Nur Oktavia Suci Lestari
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

Innovation of protein source cookies using local raw material such as cowpea is important for diversification. The objective of the study was to formulate cowpea cookies that meet the protein source claim based on Codex Alimentarius Commissary (CAC) and BPOM regulations. Formulation was determined by linear programming with minimum protein limits of 5 g/100 g for CAC and 12 g/100 g for BPOM. There were 6 formula with one factor, i.e. the proportion of the germinated cowpea flour:wheat flour of 44.58:4.42, 46.58:2.42, 48.58:0.42, 7.60:41.40, 9.60:39.40, and 11.60:37.40. The study was arranged in Randomized Block Design (RBD) and repeated 4 times. The data were analyzed by ANOVA followed by DMRT with 95% confidence level. The best formulation was obtained in cookies made with the proportion of germinated cowpea flour:wheat flour of 48.58 g:0.42 g. Those cookies contained 12.55±0.15% protein, 3.79±0.14% water, 36.18±1.42% fat, 45.09% carbohydrate, had yellow color (L* 61.62±0.42; a* 5.64±0.09; b* 23.52±0.36), 1.35±0.03 N break strength, 583 Kcal calories and 0.25±0.01% sodium. One serving size of the cookies (25 g) was able to meet the %daily value for protein (5.23%), carbohydrate (3.5%), fat (13.5%), and energy (6.5%). The cookies can be qualified as protein source products based on BPOM RI regulation (minimal 12 g/100 g protein) and Codex Alimentarius regulation (minimal 5 g/100 g protein), and complied with SNI quality standard for cookies that require maximum 5% water content and at least 5% protein.

Page 47 of 64 | Total Record : 635

45 46 47 48 49

Filter by Year

1999 2025

Filter By Issues

All Issue Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan Vol. 9 No. 2 (1999): Jurnal Teknologi dan Industri Pangan More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Sekretariat Jurnal Teknologi dan Industri Pangan

Contact Email
jurnaltip@gmail.com/jurnaltip@yahoo.com

Phone
+62251-8626725

Journal Mail Official
jurnaltip@apps.ipb.ac.id

Editorial Address
Gedung PAU lt. 2 Fateta Kampus Dramaga IPB Bogor

Location
Kota bogor,

Jawa barat

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Sekretariat Jurnal Teknologi dan Industri Pangan

Contact Email jurnaltip@gmail.com/jurnaltip@yahoo.com

Phone +62251-8626725

Journal Mail Official jurnaltip@apps.ipb.ac.id

Editorial Address Gedung PAU lt. 2 Fateta Kampus Dramaga IPB Bogor

Location Kota bogor, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Sekretariat Jurnal Teknologi dan Industri Pangan

Contact Email
jurnaltip@gmail.com/jurnaltip@yahoo.com

Phone
+62251-8626725

Journal Mail Official
jurnaltip@apps.ipb.ac.id

Editorial Address
Gedung PAU lt. 2 Fateta Kampus Dramaga IPB Bogor

Location
Kota bogor,

Jawa barat

INDONESIA