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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
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PENGARUH PEMBERIAN JUS BIT TERFORTIFIKASI FESO4 INSTAN (JUS BEEFE) DALAM MENANGGULANGI ANEMIA ATLET REMAJA PUTRI Mirza Hapsari Sakti Titis Penggalih; Ibtidau Niamilah; Yuga Putri Pramesti; Nia Bactiar; Sheila Kusuma Wardhani
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.107

Abstract

Prolonged physical exercise has the risk of increasing free radicals which will affect the breakdown of red blood cells and promote the risk of decreased hemoglobin. Adolescent female athletes have a risk of decreasing hemoglobin due to menstruation. This situation can get worse if the athletes have iron defi-ciency or anemia as the result of poor diet choice. Increased radicals and anemia affect the amount of oxygen carried to the tissues and the maximum volume of oxygen an individual can use to produce energy (VO2 max). Beets have benefits for athlete's performance and have been developed into an instant drink. The purpose of this study was to determine the effect of an instant FeSO4 fortified beet juice (BeeFe juice) in overcoming anemia on female adolescent athletes. This research using an experimental study with controlled trial pre-posttest design. Twenty-nine adolescent female athletes, aged 13-19 years, were divided into two groups. Fe tablet supplementation (containing Fe 60 mg) was given to 15 athletes in the control group and BeeFe juice (containing Fe 17 mg) was given to 14 athletes in the treatment group du-ring the luteal and menstruation phase (±14 days). Hemoglobin levels, Malondialdehyde (MDA) and maxi-mal oxygen volume (VO2 max) were examined before and after the intervention. Data were analyzed using paired t-test and independent t-test IBM SPSS version 22. This research has obtained Ethical Appro-val with number KE/FK/0633/EC/2018 from the Ethical Commission of FKKMK UGM. The results showed no significant difference between the group given Fe tablets and the group given BeeFe juice on hemo-globin levels (P>0.05), MDA levels (P>0.05), and VO2 max levels (P>0.05) in the menstrual and luteal phases of menstruation. It can be concluded that BeeFe juice has the same effectiveness as commercial Fe tablets. BeeFe juice can be an alternative food ingredient in iron supplementation.
PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI Desiana Nuriza Putri; Okta Pringga Pakpahan; Damat Damat; Ari Rizki Yuspita Ningrum; Erika Novena Santoso
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.126

Abstract

The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².
PHYSICAL CHARACTERISTICS, SENSORY EVALUATION, AND AMINO ACID CONTENT OF POWDERED OVER FERMENTED MLANDING TEMPEH Asri Nursiwi; Dwi Ishartani; Ardhea Mustika Sari; Nur Ayu Istiqomah
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.190

Abstract

Mlanding tempeh is non-soybean tempeh made from ripe lamtoro (Leucaena leucocephala) seed. In Wonogiri, an area in Indonesia, over fermented mlanding tempeh (OFMT) is often used as a seasoning for traditional food since it produces a special taste. OFMT is also dried to extend the shelf life, making it easier to use as a seasoning. This research aims to study the physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh (POFMT). The drying of the OFMT used a cabinet dryer with variations in drying temperatures of 55, 60, and 65°C for eight hours. Then, it was mashed and sifted to obtain POFMT. The obtained powder was then analyzed for its physical characteristics in yield, water absorption capacity, solubility, bulk density, sensory evaluation with the hedonic test, and amino acid content. This study found that different drying temperatures significantly affected the yield and water absorption but did not significantly affect the solubility and bulk density. The yield values varied between 7.06-12.92%; water absorption capacity varied between 0.36-0.55 g/g; solubility varied between 36.45-41.33%; bulk density varied between 0.38-0.42 g/mL. The sensory evaluation results showed that the panelists' preference for POFMT with variations in drying temperature was not significantly different. In addition, the amino acid content of POFMT varied between 0.99-5.43% (db), with the highest levels being glutamic acid and aspartic acid.
AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA Yudha Agus Prayitno; Aswita Emmawati; Sulistyo Prabowo; Krishna Purnawan Candra; Anton Rahmadi
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.181

Abstract

Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.
SINTESIS NANOPARTIKEL PERAK (NPAg) DENGAN BIOREDUKTOR EKSTRAK BIJI JARAK PAGAR DAN KAJIAN AKTIVITAS ANTIBAKTERINYA Ara Nugrahayu Nalawati; Nugraha Edhi Suyatma; Danu Indra Wardhana
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.98

Abstract

The redox analysis as indicated by a change in color from yellow to reddish-brown was measured at the optimum wavelength of 405 nm with the highest redox result of 480 nm obtained in the NPAg-S sample. The optimal absorption wavelength changes according to the characteristics of the NPAg produced, but is generally in the range of 400-500 nm. Analysis of the active groups with the FTIR instrument showed active groups (OH, CH aldehyde, vibrations of CN bonds in the amine group, amide I groups from proteins, and CO double bonds in the 4000-1500 cm-1) zone. Additionally, in the identification zone 1500-600 cm-1 the formation of CN bond vibrations and the presence of an amide I group from the protein was found. Photographs at 10.000 and 15.000x magnification showed that the morphology of the distribution of NPAg in the jatropha seed extract solution was polydisperse and in the form of fibrous balls with non-uniform particles and tended to agglomerate. The distribution and size of the particles measured using the Particle Size Analyzer (PSA) instrument showed that the particle size ranged from 33-116 nm. NPAg-S samples at two concentrations (1 and 2%) showed inhibitory activity for all types of Gram positive and Gram negative bacteria. Analysis of the particle size distribution using PSA showed that the particle size of the NPAg-S sample was 33.8 nm, which was smaller than the NPAg-K sample of 44.8 nm. Antibacterial activity is strongly influenced by the particle size of a sample. Small size silver nanoparticles have a large surface area to interact with bacteria as compared to large silver nanoparticles, thus they can provide a greater antibacterial effect.
SIMPLEKS DAN MULTIPLEKS PRE-ENRICHMENT-PCR UNTUK DETEKSI Salmonella Enteritidis DAN Typhimurium PADA KARKAS AYAM Siti Nurjanah; Winiati P. Rahayu; Ratih Dewanti-Hariyadi; Ni Gusti Ayu Made Widyatari Asthiti; Rahadina Praba Melati
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.148

Abstract

A PCR assay has been developed and applied to detect Salmonella contamination in chicken carcasses. However, a concentration fewer than 3 cells per gram lead to false-negative results due to difficulties in the DNA extraction. The objective of this study was to evaluate of the influence of pre-enrichment on the sensitivity of simplex and multiplex PCR methods the detection of for Salmonella spp., S. Enteritidis and S. Typhimurium in chicken carcasses. Artificial contamination was done using very low number of Salmonella Hadar, S. Enteritidis dan S. Typhimurium and pre-enrichment was carried out by 8 hours incubation in non-selective (BPW) medium. The results showed that simplex PCR could detect Salmonella spp., S. Enteritidis and S. Typhimurium at initial numbers of 2.3, 0.9 and 2.3 MPN/mL of cells in broth medium, respectively. A multiplex PCR could detect mixed culture of the three Salmonella serovars at an initial number of 0.73 MPN/mL of cells. When compared to non-enrichment treatment, simplex pre-enrichment-PCR gave an increase in the percentage of positive results in chicken carcasses (n= 12), from 75 to 100% for Salmonella spp., from 8 to 58% for S. Typhimurium, and from 58 to 75% for S. Enteritidis. Increasing in the positive percentage was also occurred at multiplex pre-enrichment-PCR, however the concentration of S. Enteritidis primer was not optimum for detection. Pre-enrichment step significantly increases the sensitivity of PCR-based assay for detection Salmonella.
SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR Kartika Sari; Nurheni Sri Palupi; Puspo Edi Giriwono
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.136

Abstract

Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.
ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS Slamet Hadi Kusumah; Robi Andoyo; Tita Rialita
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.157

Abstract

Red beans (Phaseolus vulgaris L.) and greens beans (Phaseolus raditus L.) proteins contain high amount of essential amino acids lysine and leucine. The study aimed to determine the optimum conditions for protein isolation process from red beans and green beans flour to produce the highest protein content. Additionally, an enzymatic hydrolysis was aimed to produce isolates or protein concentrates of red beans and green beans with good digestibility. The research method used was the Response Surface Methodology (RSM) Box-Behnken Design with Design Expert 10. The variables used in this process were extraction temperature (30-50°C), extraction pH (8.50-9.50), and time extraction (30-60 minutes). The results showed that the optimum conditions for the extraction of red beans protein were extraction pH of 8.60, temperature of 30°C, and time of 30.1 minutes, with the resulting protein content of 86.88±1.38% with and a validity value of 0.91. Meanwhile, the optimum conditions for the green beans protein extraction process were extraction pH of 8.83, extraction temperature of 30°C, extraction time of 30 minutes which yielded protein content of 88.27±1.08% and a validity value of 0.97. Enzymatic hydrolysis using of 3% (w/w) bromelain enzyme on red bean and mung bean protein concentrate powder was able to increase protein digestibility by 15.61 and 14.51%, respectively.
SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS Dase Hunaefi; Wicensky Marusiva
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.169

Abstract

Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.
PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI Rizqi Sofi Nur Fitriyah; Christofora Hanny Wijaya; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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 | DOI: 10.6066/jtip.2021.32.2.116

Abstract

Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.

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