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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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FILM EDIBEL ANTIBAKTERI BERBASIS ISOLAT PROTEIN KEDELAI DENGAN EKSTRAK KUNYIT DAN NANOPARTIKEL SENG OKSIDA Imawati Eka Putri; Nugraha Edhi Suyatma; Harsi Dewantari Kusumaningrum
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

Soy protein isolate (SPI) is one of the base materials for edible film production in addition to polysaccharide and lipid, but it does not have antibacterial activities. Incorporation of antibacterial agents may increase the functional properties of edible films. This research was aimed to determine the effects of zinc oxide nanoparticles (ZnO-NPs) and turmeric extract addition into soy protein isolate-based films on the physical, mechanical and antibacterial characteristics of the films. Edible films were prepared by dissolving 5 grams of SPI into 100 mL of distilled water followed by the addition of ZnO-NPs (0, 1, and 2.5% of the SPI weight) and/or added with turmeric extracts (0 and 2.5% of the SPI weight). The results showed that addition of ZnO-NPs and turmeric extracts into the films significantly increased the thickness and values of tensile strength, while addition of turmeric extract decreased the percent of films elongation. Addition of ZnO-NPs had a significant effect in decreasing the water vapor transmission rate (WVTR) values. The combination of ZnO-NPs and turmeric extracst had a considerable effects in inhibiting E.coli growth in the range of 2.25 mm to 3.18 mm. Meanwhile, addition of ZnO-NPs resulted in inhibition against E.coli in the range of 2.54 mm to 4.29 mm. Furthermore, this research showed that addition of ZnO NPs and turmeric extracts could improve the physical and mechanical properties of SPI-based film. The best films was obtained by using ZnO NPs at 2.5% which potentially can be used as an antibacterial packaging.

FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT Yulianto Hartono; Sugiyono Sugiyono; Nur Wulandari
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

Chocolate beverage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer’s acceptance. Generally, wettability due to the hydrophobicity of the cocoa butter is a problem and lecithination is often used to improve the wettability. Because CBP pro-duction process utilizes dry blending method, the incorporation of lecithin is a challenge. There of this stu-dy, aimed to (1) formulate CBP produced by dry blending as well as to (2) improve its wettability using pre-pared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to obtain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry blending process. Liquid lecithin was added by spraying at 70°C to the material during dry blending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall like (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. It was clearly showed that liquid lecithin was more effective in improving wettability as compared to lecithin powder and there was no significant differences between premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettability target of below 30 seconds the selected formula without giving significant difference in taste was 25%.

KARAKTERISTIK FISIK TEPUNG TEH HIJAU YANG DIPROSES MENGGUNAKAN MESIN DISC MILL DAN STONE MILL M. Iqbal Prawira-Atmaja; Shabri Shabri; Sugeng Harianto; Hilman Maulana; Dadan Rohdiana
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

Size reduction could affect the physical properties of green tea powder. The aim of this study was to determine the physical properties of green tea powder processed by different milling methods. A disc mill (DM) with single screw made from stainless steel and a stone mill (SM) made from granite stone were used to produce green tea powder. Water holding capacity, water solubility index, swelling capacity, wettability, extraction yield, dispersibility and dispersion stability, and particle size distribution were analyzed to determine the physical properties of green tea powder. The morphology and shape of green tea powder were also observed using scanning electron microscopy. The DM method produced green tea powder with higher values of water absorption index, swelling capacity and water holding capacity, i.e. 4.57 g/g; 5.17 mL/g; and 6.18 g/g respectively. Green tea powder with SM method had a brighter color with L value of 60.1 and was a fine powder with d50 of 1.4 µm. Based on the above physical properties, green tea powder with SM milling method is more suitable as food products.

RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN Drajat Martianto; Nuri Andarwulan; Yoga Putranda
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

This study was carried out to obtain information on fortificants (vitamin A and β-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU β-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU β-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sautéing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, bean sprout was used for sautéing. The used oils after shallow frying was then analyzed for vitamin A and β-carotene retention, as well as its other cha-racteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also ana-lyzed for its fortificants retention. The capacity of oil to retain vitamin A and β-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, β-carotene was less retained than the vitamin A. Fortificant combi-nation A and B had similar stability. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sautéed sprouts was vitamin A (63.37%), followed by combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sautéed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%.

FTIR-METABOLOMICS TO CORRELATE SORGHUM’S CHEMICAL PROFILE AND HCT-116 CYTOTOXICITY CHANGES DURING RICE-ANALOGUE PRODUCTION Nancy Dewi Yuliana; Endang Prangdimurti; 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

Rice-analogue (RA) made from sorghum (Sorghum bicolor L. Moench) has recently been popular in Indonesia for its potential as an alternative staple food besides rice. Sorghum has many phytochemicals with various functional properties including those which correlate to anticancer activity. The RA production in-volves several steps; polishing, milling, mixing, extruding, and oven drying. This study used FTIR based metabolomics to identify if these steps affect sorghum phytochemicals composition and its cytotoxicity acti-vity against HCT-116 cell lines in-vitro. It was discovered that sorghum cytotoxic activity was relatively sta-ble during the process. The RA final product (oven dried RA) showed higher activity (90.85%) as compared to other samples taken from previous step (2000 ppm dose). The correlation between FTIR profile and cytotoxic activity of RA was analyzed using one of the multivariate data analysis method namely orthogonal projection to the least square (OPLS). By comparing the OPLS data with FTIR data of compounds reported to be found in sorghum, it is shown that typical FTIR patterns for phenolic compounds particularly ferulic acids, p-coumaric acid, and procyanidins, as well as phytosterols, were highly correlated with RA’s cytotoxic activity. The signals were found to be dominant in the most active sample (oven dried RA). It can be concluded that sorghum phytochemicals responsible for its cytotoxic activity were not affected by processing steps, therefore RA is potential to be promoted as alternative func-tional staple food in Indonesia.

PENDUGAAN PEPTIDA BIOAKTIF DARI SUSU TERHIDROLISIS OLEH PROTEASE TUBUH DENGAN TEKNIK IN SILICO Azis Boing Sitanggang; Sudarsono Sudarsono; Dahrul Syah
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

The production of bioactive peptides catalyzed by gastrointestinal system (GIS) enzymes can be predicted in silico. The technique is more preferred than others such as in vivo and in vitro due to its low cost and less tedious procedure. The current study was aimed to predict bioactive peptides resulted from the digestion of bovine milk proteins. The digestion or so-called hydrolysis was simulated by means of a web-based in silico method. Identified bovine milk proteins from the available literatures were αS1-casein, αS2-casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, and lactoferrin. The compositions of amino acids (AAs) or protein sequences were accessed and tabulated from the Universal Protein Resource site (UniProt). Furthermore, the hydrolysis of each protein were simulated using three (3) GIS proteases, i.e., pepsin, trypsin, and chymotrypsin, and their possible combinations. All simulations were performed through web-based procedures using PeptideCutter, Expert Protein Analysis System (ExPASy). The resulted peptides were arranged according to the positions of cleavage sites for each cutting simulation, and compared to the available bioactive peptides data base in the literatures in terms of their AA residues (sequences). The simulation results indicated that β-casein and αS1-casein were the most potent proteins to yield bioactive peptides, of 52 and 48%, respectively. Moreover, each type of the investigated bovine milk proteins could be hydrolyzed by GIS proteases to produce antihypertensive bioactive peptides. This web-based in silico method is conclusively useful to predict bioactive peptides derived from bovine milk, and may also be used for other protein sources.

PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES Azis Boing Sitanggang; Andrian Teguh; Adil Basuki Ahza
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerable economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on the water holding capacity (WHC) of frozen white shrimp at a pilot scale (i.e. 12 kg), production cost efficiency and its sensory acceptance. Various combina-tions of salt and phosphates concentration were evaluated to obtain the most optimum condition for in-creasing the frozen shrimp WHC while the final product phosphate residue did not exceed 0.5%. The highest WHC was obtained by soaking the white shrimps in a solution containing 2.5% polyphosphate MTR 80-P and 1.0% NaCl. The phosphate residue concentration determined in the final product was about 0.27%. The final product multisample difference test (rating test) also confirmed that this combination was not detrimental to the perception of the consumers. Moreover, the use of soaking condition reduced the production cost (based on the raw material costs) by Rp. 4.580,900/2.000 kg finished products or equals to Rp. 2.290/kg finished products. Conclusively, the addition of polyphosphate and salt in soaking solution at the optimum concentration increased the WHC of the frozen white shrimps, reduced production cost without changing the product sensory acceptance.

MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION Anton Rahmadi; Kartika Sari; Frio Handayani; Yuliani Yuliani; Sulistyo Prabowo
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. This research aimed to investigate the changes of polyphenolics substances and antioxidant activity during the course of spontaneous and Lactobacillus casei induced fermented at opti-mum (37°C) and sub-optimum (8°C) temperatures. Phenolic substances were spectrophotometrically measured with gallic acid (GAE), tannic acid (TAE), and catechin (CE) as the standards for the respective groups. The 50% maximum inhibitory concentration (IC50) for DPPH reduction was measured. A thin layer chromatography (TLC) using different solvents was utilized to qualitatively show differences of substances extracted from the unfermented and fermented mandai cempedak. The retention factor (Rf) values for TLC spots were measured after the plates were exposed under 366 and 254 nm of UV lamp. Fermentation increased phenolic substances release from the inner skin of cempedak which positively modulated the potential antioxidant activity. Sub-optimum temperature fermentation reduced total phenolic-based antioxidant. Ethyl acetate or combinations of n-hexane and ethyl acetate gave better separation in TLC plate. Differences in stain patterns were exhibited by mandai cempedak before and after L. casei induced fermentation. In summary, L. casei induced fermentation was more effective at optimum temperature to increase phytochemical substances of mandai cempedak, while spontaneous fermentation showed to be more effective after 11 and 13 days at sub-optimum temperature.

JENIS DAN KANDUNGAN ANTOSIANIN BUAH TOMI–TOMI Rema Fitriyani; Lydia Ninan Lestario; Yohanes Martono
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

Batoko plum fruit (Flacourtia inermis, Roxb) is one of the plants that contains anthocyanins. The fruit has purplish red color and was thought to benefit health by reducing blood sugar levels, as anti-hyperten-sion agents or antioxidants. The aim of this research was to determine the total anthocyanin content and identify the type of anthocyanidin and anthocyanin of batoko plum fruit. The total anthocyanin content of batoko plum fruit which determined by differential pH method was 26.56±0.28 mg/100 g (w.b.) or 103.89±1.08 mg/100 g (d.b.). Based on the Rf value on TLC and the peak retention time in HPLC, it was confirmed that the anthocyanin was delfinidine. However, the wavelength maximum absorbance data of the TLC spot showed the presence of cyanidine. These results were possibly caused by the use of too diluted extracts or the degradation of the anthocyanin during acid hydrolysis. Based on the Rf value on TLC and glucosidation pattern in UV-VIS spectrophotometer, it is suspected that cyanidine 3-glucoside and delfinidine 3-glucoside were present.

APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG Mona Nur Moulia; Rizal Syarief; Nugraha Edhi Suyatma; Evi Savitri Iriani; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to investigate the shelf-life of pempek coated with edible bionanocomposite made from cassava starch, zinc oxide nanoparticles (ZnO-NPs) and garlic extract. Bionanocomposite edible coating Z3B20 (containing ZnO-NPs 3% and garlic extract 20%) and Z3B30 (ZnO-NPs 3% and garlic extract 20%) were applied on pempek products. The parameters observed were total microbes, total Staphylococcus aureus, texture, total volatile nitrogen (TVN), moisture content, pH during storage at room temperature for 0, 6, 24 and 48 hours. The results showed that the total microbe numbers increased during the storage. Pempek coated with Z3B20 has a total microbes of 6.00 log CFU/g which was lower than that of control (6.99 log CFU/g). Meanwhile pempek coated with Z3B30 has Staphylococcus aureus counts of 2.93 log CFU/g which was lower than the control (4.05 log CFU/g) and pempek coated with Z3B30 stored for 48 hours (3.64 log CFU/g). The TVN values increased during storage from 17.33 mg/100 g to 18.94 mg/100 g while those in Z2B30 and Z3B30 decreased to 14.80 mg/100 g in Z3B30, respectively. The hardness increased during storage from 9.93 N in control, to 10.01 N in Z2B30 and 13.15 N in Z3B30, respectively. All coated pempeks after storage up to 48 hours had higher moisture contents. On the other hand, the pHs decreased for all samples during storage. Based on the total microbe numbers and TVN values, it can be concluded that the coated pempek stored for 24-hour or less were acceptable for consumption.

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