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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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DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY Anton Rahmadi; Isak Budi Setionugroho; Yuliani Yuliani; Miftakhur Rohmah
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

Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) observe the acceptance of 60 panelists aged 17-21 years on the parameters of taste, aroma, mouthfeel, color, flavor and aroma of each contributing components of dragon fruit, palm oil, and raspberry flavor with the addition of dragon fruit juice at level 0 (control), 25, 50, and 75% (v/v), and (2) observe the changes in chemical components i.e. vitamin C and total titrable acids, total carotenoid by spectrophotometry, and antioxidant activity by 2,2-diphenyl-1-picrylhdrazyl (DPPH) reduction method. The best formula was the one containing 75% (v/v) of red dragon juice in fresh condition with vitamin C content of 19.32±0.62 mg/100 mL, antioxidant activity of 354.25±0.77 ppm, hedonic color, taste, and viscosity between favorable and very favorable. After 2 weeks of storage at room temperature (28±2ºC), the vitamin C, total carotene, and antioxidant activity of the mixture decreased by 29.72, 15.44, and 46.59%, res-pectively.

BEBERAPA PENCIRI BERBASIS SEKUENS UNTUK MENGENALI SIFAT FUNGSIONAL PEPTIDA BIOAKTIF: STUDI EKSPLORASI Badrut Tamam; Dahrul Syah; Hanifah Nuryani Lioe; Maggy T. Suhartono; Wisnu Ananta Kusuma
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Bioactive peptides have important role as functional food ingredients. The sequence patterns of amino acids in peptide fragments may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not be sufficient to provide a unique identifier toward the bio-active peptide functional properties as antihypertensive (AH), antioxidative (AO) or antimicrobial (AM) agents. The main objective of this study was to explore the identifiers of bioactive peptides based on the sequence-generated properties. This study was performed using meta-analysis by utilizing many data sources and qualified international journal publications. The identifiers of bioactive peptides include sequence length, molecular weight, isoelectric point (pI), net charge and hydrophobicity. Based on the average score of the five identifiers, antimicrobial (AM) peptides were very different from antihypertensive (AH) and antioxidative (AO) peptides. The comparisons of the peptide biofunctional properties based on the identifiers may be determined as follows: AH1<AO1<AM1 (for sequence length); AH1<AO1<AM1 (for molecular weight); AH1=AO1<AM1 (for isoelectric point/pI); AH1=AO1<AM1 (for net charge) and AH1<AM1<AO1 (for hydrophobicity).

PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA Novriaman Pakpahan; Feri Kusnandar; Elvira Syamsir
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

The qualities of tapioca crackers after frying, such as degree of expansion and crispness are influenced by their moisture content before frying. This research aimed to study the moisture sorption isotherm (MSI) behavior of crackers at different storage temperatures and their physical properties before and after frying. Pre-fried crackers were stored at water activities (aw) of 0.07-0.89 and 20, 30, and 40°C and their MSI pattern as well as bound water were determined, while their physical changes were observed. The fittest MSI model was Guggenheim, Anderson and de Boer (GAB). The primary bound water at 20, 30 and 40°C were 0.043, 0.040, dan 0.037 g H2O/g solid, while the secondary bound water were 0.096, 0.102, and 0.113 g H2O/g solid, respectively. The density and texture profile of the pre-fried crackers changed rapidly above their secondary bound water. Rapid reduction in the degree of expansion and crispness occurred at tertiary bound water. The aw of pre-fried crackers with high degree of expansion were at 0.33-0.53, 0.42-0.57, and 0.53-0.63 when stored at 20, 30, and 40°C, respectively. At the same storage conditions their maximum degree of expansion occurred at aw of 0.44, 0.47, and 0.52, respectively. Similarly, high crispiness occurred at aw of 0.33-0.57, 0.42-0.57, and 0.40-0.63, respectively, while maximum cripsness was at aw of 0.44, 0.44, and 0.54, respectively.

AKTIVITAS ANTIBAKTERI DAN SITOTOKSISITAS EKSTRAK DAUN KEDONDONG HUTAN Asnani Asnani; Winiati P. Rahayu; Betty Sri Laksmi Jenie; Nancy D. Yuliana
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

Wild mango (Spondias pinnata) leaves is a very popular herb in Southeast Sulawesi, has been used as herbal medicine at Southern and Southeastern Asia. The purpose of this study was to determine the antibacterial activity, cytotoxicity and phytochemical contents of wild mango (Spondias pinnata) leaves extracts. The extraction was performed using a combination of maceration with ethanol and ultra-sonication. The antibacterial activity assay of the extracts was examined against Staphylococcus aureus, Listeria monocytogenes, Klebsiella pneumoniae, Morga-nella morganii, Pseudomonas aeruginosa, Shigella sonnei, Escherichia coli, and Salmonella Typhi. The cytotoxicity test was performed on Vero cells using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The extracts were able to inhibit all tested bacteria with inhibition zone ranging from 4.48 to 7.49 mm. P. aeruginosa was the most susceptible bacterium, producing inhibition zone of 7.49 mm and a MIC (minimum inhibition concentration) value of 6.25 mg/mL. The extract was not toxic to Vero cells as indicated by IC50 (inhibitory concentration of 50%) values at 347 µg/mL, or more than the toxicity limit of 50 µg/mL. Phytochemical analysis of the extract revealed that it contained steroids, tannins, and saponins. The flavonoids concentration was 23.2±0.33 mg/g and while the phenolic substance was 43.2±0.45 mg/g. The FTIR analysis showed O-H, C-H, X=C=Y, C=O, C=C, and C-O-C as the functional groups in the extracts. This result suggests that the ethanol extract of S. pinnata leaves has the potential to be used as natural preservatives in foods.

PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI Rina Rismaya; Elvira Syamsir; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in food product as well as to become one of food diversification alternatives. The purposes of this research were to evaluate the effect of addition of pumpkin flour into muffin formula on dietary fiber content, physicochemical and sensory cha-racteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors namely, types of pumpkin flour (AP and AB) and the concentra-tions of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The re-sults showed that the increasing concentration levels of both pumpkin flour types decreased expansion volume, brightness, moisture content, and panelist acceptance towards the muffins. On the other hand, it increased bulk density, hardness, and dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the best preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptability than the control for all organoleptic parameters, it had a excellent value of dietary fiber. About one serving (ca 45 g) of 100% pumpkin muffin could meet the daily needs for Indonesian, at 29-31% per individual per day.

KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE Setiawan Putra Syah; Irma Isnafia Arief; Epi Taufik; Cece Sumantri
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

Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. Whey processing into a fermented drink is one of the easy and inexpensive alternatives with good prospect to be developed. The aim of this study was to investigate the microbial, physical, chemical and sensory characteristics of the whey drink fermented (FWD) by probiotic lactic acid bacteria (LAB) isolated from dangke. The LAB strain used were Lactobacillus fermentum strains B323K, C113L, A323L, C222L, and B111K. The results showed that the LAB strains grew well the whey medium and the viability met the standard of dairy fermented product. FWD have similar pH, % titratable acidity, and aW characteristics in all fermentation treatments with LAB strains from dangke, however to adjust the pH and acidity level of FWD to the yoghurt standard (pH 4.4 and %TAT 0.9–1.2%), the FWD fermentation must be stopped at the 20th hour. Changes in the level of moisture, ash, and carbohydrate contents of FWD occurred after the fermentation. The sensory quality tests showed that the FWD fermented by LAB strains from dangke was preferred by the panelists than the unfermented one (Whey + 8% sucrose).

POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG Erni Sofia Murtini; Destiana Adinda Putri
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

Addition of potato in doughnut will decrease the loaf volume, thus it requires the addition of egg yolk egg as emulsifiers to improve the loaf volume of the doughnut. Egg yolk is known to contain high cholesterol, therefore in this study edamame (Glycine max L. Merill) slurry is used as an egg yolk replacer. Five different proportions of edamame slurry were added to doughnut dough and their influence on the specific volume, porosity, water content, oil absorption, texture of hardness, cohesiveness and springiness were observed. The optimum variable was determined based on highest loaf volume using Response Surface Method (RSM). Factor used for the RSM was the slurry proportion to achieve 7 levels which were then verified. The optimum treatment was the addition of 18.14% of edamame slurry with resulted in 117.53% of loaf volume, 2.92 N of hardness level, 0.83 of cohesiveness level, 4.45 of springiness level, 30.66% of water content, 7.68% of protein, 17.87% of fat, 8.04% of crude fiber, 0.74% of ashes, 43.06% of carbohydrate, and 16.55% of total sugar.

SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU Nuri Rachmayani; Winiati P. Rahayu; Didah Nur Faridah; Elvira Syamsir
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

Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011.

KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL Santi Dwi Astuti; Nuri Andarwulan; Dedi Fardiaz; Eko Hari Purnomo
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

Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting properties for different food ingredients through controlled fermentation technology using commercial inoculums. There are two taro varieties studied, namely Bentul and Satoimo. The fermentation time conducted were 12, 24, 36, and 48 hours. The commercial inoculums added were NKL, Bimo CF, and Fermipan. The results showed that fermentation of taro with Bimo CF for 48 hours increase the amylose content (66.82% for Bentul variety and 61.08% for Satoimo). The growth of mold contributed to the increase in amylose content. Longer fermentation time increase the breakdown and final viscosity of Bentul taro flour, but decrease the same characteristics in Satoimo flour. Fermented bentul taro flour has amylograph pattern similar to type A, while Satoimo has type C. Fermentation using Bimo CF for 48 hours produced the highest final viscosity in Bentul taro flour (3405 cP) thus it is potential to be used as a filler in products processed at low temperature. Meanwhile Satoimo taro produced flour with lowest breakdown viscosity (0.75 cP), therefore it is potential to be used as a filler in products processed at high temperature.

AKTIVITAS ANTIOKSIDAN DAN ANTIHIPERKOLESTEROLEMIA IN VITRO DARI CAMPURAN EKSTRAK ANGKAK DAN BEKATUL Hasim -; Qomariah Hasanah; Dimas Andrianto; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Red yeast rice (RYR) and rice bran (RB) have been reported to have many biological activities, such as anticancer, antioxidant, antidiabetes and antihypercholesterolemia. This research aimed to determine the best fraction of RYR extract as a HMG CoA reductase inhibitor and the best ratio of the mixture of RYR and RB extract fraction as a HMG CoA reductase inhibitor and an antioxidant using in vitro assays. RYR and RB were individually extracted using ethanol 95%, followed by liquid-liquid fractionation using n-hexane, dichloromethane, etyhl acetate, and water. The RYR extract fraction with the best HMG CoA reductase inhibition was then mixed with RB extract in various ratios for HMG CoA reductase inhibition test and antioxidant activity by FRAP method, as well as analysis of total phenolics and flavonoids content. The results showed that the strongest inhibitory effect to the HMG CoA reductase was found in the water fraction of RYR extract (37.37%). The mixture of RYR and RB water extract fractions with a ratio of RYR:RB 1:3 had the strongest inhibition (51.85%) as compared to other ratios, followed by a ratio of 2:2 (51.03%) and 3:1 (42.36%). The best antioxidant activity was found in the RYR:RB ratio of 1:3 (24.76 mg TE/g). The highest total phenolic and flavonoid content was found in the RYR:RB ratio of 2:2 (11.17 mg GAE/g) and the RYR:RB ratio of 3:1 (7.44 mg QE/g). Overall, the addition of RB extract into the RYR extract was able to provide a significantly better HMG CoA reductase inhibitory effects and antioxidant acti-vity than RYR extract alone.

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