cover
Article Per Year (5 Year)
All
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
Jurnal Teknologi Dan Industri Pangan
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
 3   4   5   6   7 
Addition of legumes in the Formulation of Supplementary Food Based on Palm Starch (Arenga Pinnata (Wurmb) Merr) Aryani Kusumaningrum; Winiarti P Rahayu
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.347 KB)

Abstract

Food diversification is one of the governmental programs to reduce rice demand. Palm starch (Arenga Pinnata (Wurmb) Merr) has a good potency as carbohydrate source for supplementary food. Supplementary food from palm starch enriched with 4 legumes (red bean, green bean, soy bean, and paenut)as sourch of protein were formulated. This weaning food was made by wet mixing all substances, then cooked at temperatur 750C for 10 minutes. The dough was then dried using drum dryer and milled. The flour was fortified by vitamin premix (vitamin A, vitamin D, and vitamin C), mineral premix (Na, Zn, Fe, Ca, and I) and vanilla flavor (0,05; 0,10; 0,15; 0,20; and 0,25%) to improve their nutritional and sensory qualities. Result obtained from hedonic tes indicated that soy bean is the most suitable bean 0,05 percent of vanilla flavor gave the best formula. Supplementary food from sugar palm starch contained 170 kkal energy, 4 g protein, 33g carbohydrate and 3 g fat per serving (42 g). If the formula was consumed three times per day it will fulfill 60 percent of AKG (Angka Kecukupan Gizi(Nutritional Daily Requirement)) of the baby and child’s protein. The protein digest of such supplementary food from sugar palm starch was 86,29 percent of casein and comply this with SNI 01-7111.4 -2005 and codex (1976) standard. Key words : Palm starch, legumes, weaning food
Characterization of B-glukosidase Enzyme from Vanilla Bean Dwi Setyaningsih; Maggy T Soehartono; Anton Apriyantono; Ika Mariska
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.137 KB)

Abstract

The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis. Key words : Vanilla planifolia, B-glucosidase
Probiotic Characteristics of laactic acid Bacteria as Candidate for Functional Food Ida Susanti; Retno W Kusumaningtyas; Fatim Illaningtyas
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.54 KB)

Abstract

Lactic acid bacteria have been reported to be useful as a healt adjunct and are commonly added to food as delivery mechanism. As a probiotic, lactic acid bacteria should have the ability to survive in the digestion process such as resistance towards acidic pH, varieties of bile salt concentrations and enteric pathogan. In this study, lactic acid bacteria were isolated from various sources. Twenty isolated of lactic acid bacteria selected for their resistancy toeards acidic pH (pH 2.5), 0.3% bile salt and their antagonistic activity against enteric pathogan (Esherichia coli, Staphylococcus aureus and Bacillus cereus). The result showed that most of all strauns had good resistance to acidic pH and there were no significant difference among theme (p>0.05). More over, all strains showed tolerance to 0,3% bile salt concentration (varietis among isolates were significant p>0.05). All strains showed inhibition activity against enteric pathogan bacteria, this was estimated from the size of the diameter of the inhibition zones. (The inhibition were significantly different among them (p>0,05)). The best five stains that fulfilled these properties L casei FNCC262, L. acidophilus FNCC116, KL-3 isolate, Da-1 isolate, and Db-2 isolate. These strains could be used as probiotics in further and applications. Key words : acid-tolerant, bile tolerant, antagonistic activity, lactic acid bacteria
Fuzzy Logic an Artificial Neural Network for Quality Improvement of Black Tea Rohmatulloh .; Marimin .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.47 KB)

Abstract

his paper discussed quality improvement of black tea using fuzzy approach on quality functions deployment and the development of backpropagation neural the software NWP II plus. The research was conducted at PTPN VIII tea industry, Goalpara plantation. Result of the study showed that, parameter first priority based on customer evaluation was tea flavour. The Important process parameter of black tea based on result of fuzzy relationship matrix was the withering process. Based on the test of “trial and error” of network training process, the best network architecture for withering process monitoring [3-15-1] was obtained, that is 3 neurons in input layer, 15 neurons in hidden layer and 1 neuron in output layer. Three inputs and output consist of time, flow, temperature and moisture content. The result sugges that development of backpropagation neural network can be used for process evaluation of withering processes. Key words : black tea, fuzzy matrix, and backpropagation neural network.
The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts Sri Anggrahini; Raden Rara Safitriani; Umar Santosa
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.832 KB)

Abstract

The aim of this research was to find out the curcuminoid content and antioxidant activity of temulawak (Curcuma xanthorriza) chip extracts under specific treatment. This research was started with preparation of temulawak chips. Which were made from 2 treatment of sun drying, those which were convered with black cloth and those without cover. The quantity of three types of know curcuminoids of temulawak chips were analyzed by HPCL after axtraction with 0%, 5% and 95% etanol solvent. Antioxidant activities in the extracts were measured by ferri thiocyanate and thiobarbituric acid methods. The result indicated that drying with black cloth cover showed higher curcuminoid content and antioxidant activity compared with those without black cloth cover, but drying with black cloth cover had no effect on the type of curcuminoids. The antioxidant activity of temulawak chip was highest with the type of curcuminoids being bisdemetoxicurcumine, demetoxicurcumine and curcumine when the temulawak chips were extracted with 95% ethanol. While the type of curcuminoids were only demetoxicurcumine and curcumine, when temulawak chips were extracted with 0% and 50% ethanol. Key words : Temulawak chips, curcuminoid, ethanol, antioxidant activity.
The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch Tjahja Muhandri
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (772.361 KB)

Abstract

The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography properties of the corn flour and corn starch revealed. Which were characterised by using Brabender Amilograph. The study that initial temperature of gelatization, maximum temperature of gelatinization and maximum viscosity increased with the increased of particle sizess. In most cases, each increment of 1 gram solid content could increase maximum viscosity about 57 BU and 49 BU for corn flour and corn starch, respectivevely . More over, addition of Na2CO3 and NaCl upon corn flour could increase the initial temperature of geletinization, maximum temperature of geletinization, maximum viscosity and cold viscosity. In the case of corn starch, addition of Na2CO3 had no significant effect on initial temperature of gelatinization. Whereas this treatment could decrease the maximum temperature of gelatinization and increase maximum viscosity at low concentrations (
Antioxidant Activity Of Ginger (Zingiber Officinale) Oleoresin On The Profile Of Superoxide Dismutase (Sod) In The Kidney Of Rats Under Stress Condition Tutik Wresdiyati; Made Astawan; Deddy Muchtadi; Yana Nurdiana
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (637.083 KB)

Abstract

Stress condition has beeb reported to decrease intracellular antioxidant-superoxide dismutase(SOD) in the liver and kidneyof rats. This study was conducted to evaluate the antioxidant activies of ginger oleoresin on the profile of superoxide dismutase(SOD) in the kidney of rats under stress condition. The stress condition was achieved by five days of fasting together with swimming for 5 min/day. Ginger oleoresin was orally administrated in a dose of 60 mg/KgBW/day for seven days. Drinking water was provided ad libitum to all groups. The treatment of ginger oleoresin significantly decreased malondialdehyde (MDA) levels and increased SOD activity, as well as immunohistochemicall, increased the content of copper, zinc-SOD (Cu, Zn-SOD) in the kidney tissues compared to that of untreated group. The antioxidant content in ginger oleoresin such as shogaol, zingeron, and gingerol, etc. were shownto have activities in the kidney tissues of rats under stress condition that is increasunf the profile of SOD. Ginger oleoresin treatment in combination both before and after stress gave the best result. Key words : antioxidant, ginger oleoresin, kidney, stress, superoxide dismutase (SOD)
Fuconxanthin as Antiobesity Agustina D. R. Nurcahyanti; Kris H Timotius
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.197 KB)

Abstract

Fucoxanthin is a member of pigment of xantophlly-carotenoid and a major pigment found in some brown algae. Studies about this pigment revealed the advantages of fucoxanthin as active biological component. One of them is a antiobesity activity. The mechanism of this activity was discribed as increasing UCP1 protein expression in white adipose tissue. increasing UCP1 protein expression associated with thermogenesis process which lead the releasing energy carries fatty acids to out of membrane and converted as converted as het. In addition, fucoxanthin can lead liver to produse DHA although the mechanism was not understood clearly. Antiobesity activity of fucoxanthin direct to create the new nTURl aupplement which low in side effects. Key word : antiobesity, fucoxanthin, Uncoupling Protein (UCP)
Natural Food Coating from Lac : Present Conditions and Development Prospect in East Nusa Tenggara Province Samuel Pakan
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.688 KB)

Abstract

Lac is secreted by Laccifer lacca kern that has been widely used as food coating materials. To get the best food coatings from lac, the sticklac which processed need to be converted to seedlac and further become shellac. It is one of the potential commodities in East Nusa Tenggara Timur Province. However, more work has to be done for improving its productivity as well as its quality. Key words : lac, Laccifer lacca kern, food coating.
echanism at Antibacterial Activity of Lb. plantarum kik Metabolites and Monoacylglycerol Coconut Oil upon Pathogenic Bacteria Asriani .; Betty Sri Laksmi; Sedernawati .; Idwan Sudirman
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.176 KB)

Abstract

Antibacterial mechanism of mixture between metabolites Lb.plantarum klik and monoacylglycerol coconut oil was found through analysis of the MIC levels. The level of 1 and 2 MIC can increase the leakages of the gram positif bacterial sell (L.monocytogenes and B.cereus) and that of the gram negative bacteria (S.typhimurium). The leackages of cell was measured by spectrofotometer and represented increasing of the absorbance of the protein nucleic acid . The absorbance of metal ion was evaluated using a AASS (measured by Atomic Absorption Spectrophotometer) and it indicated that the absorbance increased of 40.2% and 22.1% for Ca 2+ and K+ respectively. Observation of cell damage on L. monoctogenes and S. tyhimurium using SEM (scanning Electron Microscopy) resulted in morphological damage on both MIC 1 and 2 in which MIC 2 was severly damage. Key word : antibacterial mechanism, monoacylglycerol coconut oil, minimum inhibitory concentration

Page 5 of 64 | Total Record : 635

 3   4   5   6   7 

Filter by Year

1999 2025


Reset
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