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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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Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber Dimas Andrianto; Maria Bintang; Irfan Abdul Aziz; Suci Hermita
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.111

Abstract

Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.
Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia Arimah Arimah; Ratih Dewanti-Hariyadi; Lilis Nuraida
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.100

Abstract

Ochratoxin A (OTA) is a nephrotoxic and carcinogenic mycotoxin that can be found in coffee. This study aimed to obtain the processing steps commonly applied by coffee shops in Indonesia, calculate the level of OTA in coffee bean and ground coffee, and the risk estimate of OTA exposure from ground coffee in Indonesia. The processing steps were determined through an online survey while the level of OTA in coffee was calculated from available references. The consumption level of ground coffee was determined from the Indonesia total diet study report and the exposure assessment was carried out by deterministic approach. The risk estimates were expressed as % risk towards provisional tolerable weekly intake (PTWI) and margin of exposure (MOE). Based on the survey of coffee shops (n=20), ground coffee is commonly processed using dry method consisting of cherries sorting, sun drying, roasting and grinding. Ground coffee was the most common coffee consumed by adults. Based on references from countries with climate similar to Indonesia, the level of OTA in coffee bean ranged from 0.033 to 168 μg/kg with an average of 12.25 μg/kg and 0.018-55 μg/kg in ground coffee averaging at 5.60 μg/kg. The individual exposure to OTA from drinking coffee is 0.014-0.744 ng/kg bw/day. The risk estimates shows that risk of ochratoxin A from ground coffee consumption is low, with risk percentage of <100 % provisional tolerable weekly intake (PTWI) and a MOE of higher than 10000 for all age groups. The study suggested that adults (19-55 years) have higher exposure and risk than the other age groups.
Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam Fairuz Fajriah; Didah Nur Faridah; Dian Herawati
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.169

Abstract

Diabetes mellitus (DM) is one of the non-communicable diseases that could be prevented by consumption of foods capable of maintaining blood glucose at a safe level. Phenolic compounds are components in food that affect blood glucose levels. Lemongrass and bay leaf are Indonesian spices commonly used for cooking and contain phenolic compounds that have potential as antidiabetic compounds. The aim of this study was to evaluate the effect of adding lemongrass and bay leaves water extracts on the GI value of cooked white rice. Lemongrass and bay leaves containing phenolic compounds were extracted with water and added to white rice during the cooking process or sprayed on cooked rice. The glycemic index of the tested food measured using the ISO 26642 method showed that the addition of lemongrass extract and a combination of lemongrass and bay leaf extract with total phenolic content (TPC) of 570 mg GAE/100 g and 565 mg GAE/100 g, respectively, on cooked white rice IR 64 resulted in the GI reduction in the cooked rice by 23 and 27%, respectively. These reduction was higher than those resulted from the addition of lemon grass or the combination of lemon grass and bay leaf extract during the cooking process, i.e. 9 and 13%, respectively.
Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product Sri Rahayu; Tjahja Muhandri; Dase Hunaefi; Philipp Fuhrmann; Iryna Smetanska
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.129

Abstract

Recently, the rising incidence of natural catastrophe has increased the disaster preparedness, aiming to mitigate its devastating effect. Developing an emergency food is one of meaningful attempts to rise the preparedness. This research aimed to determine the best formula of ready-to-eat rice in retort pouch packaging accepted by consumers, and to determine the operating time to reach a lethality value (F0) to meet the commercial shelf-stable food requirements as an emergency food. The thermal process adequacy (F0) was used to determine the commercial shelf-stable products according to Indonesian regulation. The results showed that the determination of ready-to-eat rice was dependent on the ratio of rice and water. The most accepted product was determined according to quality attributes and organoleptic tests applied to meet the criteria for emergency food, namely color, flavor, and texture and best perceived by consumers. A formula with 140 g of half-cooked rice and 60 g of water was attributed to the best sample, having hardness of 7305.45 gf, elasticity of 36.40%, gumminess of 2185.720 gf, and adhesiveness of -167.975 g.s. In terms of microbiological quality, the TPC for the half-cooked rice sample reached 7.2×107 CFU/mL, while cooked rice in retort pouch packaging was <25 CFU/mL. Using heat distribution curve, heating at 110°C produced a come up time (CUT) after 40 min. Furthermore, the F0 value was 4.12 which was in accordance with the Indonesian regulation.
Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology Christina Mumpuni Erawati; Ardhia Deasy Rosita Dewi
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.119

Abstract

Covid-19 pandemic had limited people’s movement despite the demand to remain productive and maintain good health. Therefore, it was necessary to provide foods which are easy to distribute, durable, nutritious, and easily transformable to increase immunity. This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ingredient for nutritious snacks containing high protein and zinc. The research was conducted in four stages, namely the making of each constituent flour, determining the best formulation with the Response Surface Methodology using Central Composite Design model, characterizing the physicochemical properties of TK and making meatballs, biscuits, and unting-unting from the TK. The three products were tested on experimental animals for their metabolic responses. The optimization of the formula resulted in three optimal formulations, namely formula A, B, and C with the proportion of TT:TIG:TBuL:TBiL respectively as follows 55:20:15:10; 56.65:20:13.35:10; 57.98:20:12.02:10. The most optimal formula of composite flour was formula A with the highest protein (26.12%) and zinc (18.06 mg/kg) content among other formulas. Then, zinc was added into Formula A using microencapsulation, and TK with protein content of 26.74% and zinc of 56.8 mg/kg were obtained. The histopatology observation on experimental animals showed that the three products made from TK did not cause necrosis of the liver or cell infiltration in the kidneys.
The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet Putri Ramadhany; Gerry Irawan
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.148

Abstract

Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.
Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial Duantra Bergas Ari Kunto; Dase Hunaefi; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.137

Abstract

Sensory attribute is one of quality parameter that affects buying intention of consumer for commercial instant chocolate drink product. Evaluation of consumer liking using hedonic method or ideal profile method was not enough to fulfill consumer satisfaction. This research aims to identify sensory attributes which are able to give consumer satisfaction using survey method integrated with structural equation model (SEM), Kano method, and total unduplicated reach and frequency (TURF). Kano method is used to evaluate sensory attributes based on consumer satisfaction, while TURF is used to identify sensory component which is able to increase buying intention of consumers with regard to the range and frequency for chocolate instant commercial drink. Preliminary research conducted by modelling consumer preferences suggested that there was an influence of 0.76 sensory attributes to consumer satisfaction. Seven samples were purchased from market and evaluated by 30 untrained panelists using home use test with an approach of consumer habit to consume hot chocolate drink once a week. The panelists were chosen from people who consume commercial instant chocolate drink. Results of this research showed that sensory attributes creamy (texture) and dark chocolate (color) were attractive features which were able to improve consumer satisfaction. Atribute sweet (taste) was categorized as must-be features, while flavor, aroma, and color were classified as one-dimensional features. Combination of attributes in one category can improve the range to reach the targeted consumers and frequency of consumers towards the product, for example attribute creamy can reach 97%, but combination of attributes creamy and thickness can reach 100% of the targeted consumers.
Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik Tesy Pratami; Azis Boing Sitanggang; Christofora Hanny Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.157

Abstract

Mucuna bean (Mucuna pruriens L.) is a legume having high protein content which has the potential as a source of bioactive peptides. One of the bioactive peptides is an angiotensin-converting enzyme (ACE) inhibitor, thus, mucuna beans might be used as a potential source of antihypertensive compounds. This study aimed to increase the functionality of proteins from mucuna beans as ACE inhibitors using a combination of fermentation and enzymatic hydrolysis followed by membrane filtration. The mucuna beans were fermented for 0, 24, 48, 96, and 144 h. The highest ACE inhibitory activity of 54.37%, was obtained by fermentation of the beans at 48 h, with a protein content of 20.82 mg/mL. The 48 h fermented mucuna beans were further hydrolyzed using alcalase or neutrase and subsequently filtered with UF membranes having 20,10 and 5 kDa cut-off. The enzymatic hydrolysis followed by membrane filtration increased the ACE inhibitory activity of mucuna beans. The neutrase hydrolysates resulting from 5 kDa membrane filtration showed the best ACE inhibitory activity (62.96% with a protein content of 10.39 mg/mL). A combination of fermentation and enzymatic hydrolysis followed by filtration using UF-membrane was able to produce ACE inhibitory peptides from mucuna beans. The potential of mucuna beans peptides as ACE inhibitors was due to the presence of negatively charged amino acid residues such as Asp and Glu, positively charged amino acids such as Arg and Lys, and hydrophobic amino acids such as Val, Leu, Ala, and Ile.
Potensi Probiotik Bakteri Asam Laktat Asal Madu dari Tiga Jenis Lebah yang Berbeda Iffa Illiyya Fatma; Lilis Nuraida; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.189

Abstract

Certain strains of Lactic acid bacteria (LAB) especially from the genus of Lactobacillus and Bifidobacteria have been recognized to have health beneficial effect as probiotics. Honey has been known to have health beneficial effects and contains lactic acid bacteria. However, information pertaining the characteristics of LAB from honey is still limited. The present research aimed to isolate LAB from different types of honey and to evaluate their potency as probiotic. The LAB were enumerated and isolated from honey produced by three different honeybees: Apis cerana, Heterotrigona itama, and Trigona laeviceps. The results showed the count of LAB in three different honey ranged from 5.0x101 to 2.3x107 CFU/mL and affected by different time of sampling. The highest of average LAB count was found in honey of Heterotrigona itama. There were 48 Gram positive catalase-negative bacterial isolates obtained from the three different honey types. Twelve isolates were selected based on their survival in bile salt. The twelve selected isolates were capable of growing in MRSB pH 2.5, and MRSB containing 0.3% bile salt. They also exhibited strong antibacterial activity against pathogenic bacteria. Identification based on 16S rRNA revealed that of the twelve isolates, nine were identified as Lactiplantibacillus plantarum and three others as Pediococcus acidilactici. The twelve isolates showed high survival at low pH dan bile salt and exhibited antimicrobial activity against pathogen, hence they are considered as probiotic candidates.
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat Rizki Maryam Astuti; Nurheni Sri Palupi; Maggy Thenawidjaja Suhartono; Hanifah Nuryani Lioe; Eni Kusumaningtyas; Laras Cempaka
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.178

Abstract

The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.

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