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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
 57   58   59   60   61 
Sensory Mapping of UHT Milk with Single-Origin Chocolate Dase Hunaefi; Sures Setiadi Tarigan; Elisabeth Dwinawati; Zen Fauzan Sholehuddin; Fahim Muchammad Taqi; Yves Henri Marie Zeller
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.25

Abstract

Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
Karakteristik Edible Film Aktif Berbasis Kitosan dengan Penambahan Ekstrak Daun Jati Prima Dewi Ramadhani; Supriyadi Supriyadi; Henny Krissetiana Hendrasty; Eriva Meytara Budi Laksana; Umar Santoso
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.1

Abstract

Teak tree (Tectona grandis) is a tropical tree whose wood is often used in the furniture industry, while the leaves are still underutilized. Teak leaves possess active compounds with potential to be further explored. On the other hand, currently biodegradable-based packaging is being developed to address environmental problems. For this reason, research was carried out on active edible film made from chitosan with addition of active ingredients from teak leaf extract. This study investigated the physical characteristics (color, tensile strength, elongation, solubility, cell microstructure, water vapor transmission rate) and chemical characteristics (moisture content, functional groups, antioxidant and antimicrobial activity) of active edible film made from chitosan with addition of teak leaf extract. The research consisted of three stages. The first stage included the extraction of teak leaf using ethanol and evaluation of its antioxidant and antimicrobial activity. The second stage comprised edible film preparation from chitosan at 1 and 1.5% concentrations, and teak leaf extract addition at 0, 0.1, 0.2% concentrations. The third stage was the characterization of active edible film for physical and chemical properties. The results showed that teak leaf extract had antioxidant activity as evaluated by DPPH method with IC50 value of 46.78 ppm. The teak leave extract also showed antibacterial activity on Staphylococcus aureus. The optimum condition for the production of active edible film was use of 1% chitosan and 0.2% teak leaf extract. The active edible film produced had antioxidant activity of 8.53% RSA, 30.16%, moisture content, 38.28% solubility,1.52 MPa tensile strength, 9.54% elongation, water vapor transmission rate of 3672.32 g/m2, but the film did not show inhibitory effects on S. aureus.
Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin Ferdinandus Archie Pangestu; Nurheni Sri Palupi; Nur Wulandari; Dimas Supriyadi
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.37

Abstract

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
Preparation of Active Food Packaging and Coating Material Based on Bacterial Cellulose to Increase Food Safety Joko Sulistyo; Prasetyon Sepsi Winarno; Ika Yohanna Pratiwi; Lorent Permata Ridfan; Katherine Mahadewi Pranata; Raja Munirah Raja Chick
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.48

Abstract

The use of bacterial probiotic metabolite-based active-packaging and coatings is an innovative approach that has gained widespread attention worldwide. Additionally, its utilization can lead to improvements in qualities and properties of food products. This study was aimed to develop a food spoilage prevention system using active food packaging and coating material in preventing food spoilage while increasing its shelflife. The materials used were bacterial cellulose (BC) based bioplastics fortified with fermented soymilk extracts (FSME) using Lactobacillus acidophilus as the producer of the antimicrobial and antioxidant agents. Moreover, the applications of FSME containing probiotic bacterial metabolites are discussed to highlight their efficacy in enhancing the quality and shelf life of food products.The antimicrobial test showed that the FSME could inhibit the growth of pathogenic microbial cultures at minimum inhibitory concentration (MIC) of 10% (v/v) as shown by clear zones, around colonies of E. coli (14.33±0.58 mm), S. aureus (18.33±6.03 mm), S. Typhimurium (11.67±1.15 mm), L. monocytogenes (11.33±2.31 mm), and B. cereus (13.33±3.06 mm). Meanwhile the results of IC50 for antioxidant activity test (µg/mL) indicated that the FSME showed radical scavenging activity against DPPH at approximately 75.27±2.552 (2.5%, v/v), 55.00±0.791 (5.0%, v/v), 43.17±1.603 (7.5%, v/v) and 15.05±0.346 (10%, v/v), respectively. The shelflife of strawberries coated with the active food coating using the bioplastic fortified with FSME showed an increase in shelf life of 14 days at 4°C. The overall results indicated that the use of BC based bioplastics fortified with FSME can play an important role in preventing premature spoilage and increasing the shelf life of food products.
Bekatul Beras Hitam Terfermentasi Memperbaiki Kondisi Kolon Mencit yang Diinduksi Senyawa Karsinogen Azoxymethane Nouverra Nadya Putri; Slamet Budijanto; Endang Prangdimurti; Bambang Pontjo
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.13

Abstract

Worldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profiles of azoxymethane (AOM)-induced mice, comprising lactic acid bacteria (LAB) colony count, short-chain fatty acids (SCFAs) concentration, and malondialdehyde (MDA). Rhizopus oligosporus was used for fermenting the black rice bran. Five weeks old male Balb/c mice were divided into four groups (n=6) based on their diets. AOM was injected intraperitoneally and Dextran Sodium Sulphate was added to their drinking water, thus initiating inflammation in the colon. The number of LAB in faeces at the end of intervention in the groups of fermented rice bran group (FRB) (9.04±0.04 log CFU) and non-fermented rice bran group (NRB) (8.99±0.04 log CFU) were higher than that of the positive control group (8.33±0.06 log CFU/g) but fewer as compared to the negative control (9.63±0.05 log CFU). The concentrations of SCFAs (acetic acid, propionic acid and butyric acid) of the cecum content in the NRB group (11.92±0.00, 2.31±0.01 and 3.41±0.01 mM) were higher in the positive control group (8.90±1.30, 1.60±0.16 and 2.27±0.31 mM). As compared to the positive control group, the concentration of propionic acid of cecum content in the FRB group was higher (2.09±0.32 mM), but the concentrations of acetic acid and butyric acid were indifferent. The MDA level of the FRB group (1.41±0.03 µmol) was lower thanthat of the NRB group (1.88±0.05 µmol), and the MDA level of NRB was lower than that of the positive control group (2.03±0.09 µmol). The results showed that both FRB and NRB had a positive role in increasing the number of LAB, ALRP concentrations, and decreasing MDA levels in AOM-induced mice colons.
Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin Herza Govina Sobarsa; Nugraha Edhi Suyatma; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.62

Abstract

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.
Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi Tri Rizki; Sedarnawati Yasni; Tjahja Muhandri; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.109

Abstract

Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nanoemulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.
Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen Bayu Ikhlasul Amal; Joko Hermanianto; Dase Hunaefi
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.98

Abstract

Pempek is one of the traditional foods of South Sumatra which is a processed food made from fish and tapioca flour. The chewy texture of pempek is very popular among consumers, but the addition of too much tapioca flour can make pempek has a hard texture. One alternative to improve the texture of pempek is using isolate soy protein (ISP). This study aims to obtain the optimum formulation of pempek added with isolate soy protein based on consumer preferences and identify the ideal attributes sensory of pempek. The method used in this research is the preparation of the formulation with the RSM using the Design-Expert 13 application, profiling attributes with FGD, testing physical texture with Texture Analyzer, hedonic test, data analysis, CATA and hedonic tests for the optimum formulation, and proximate test for the selected formulation. Based on the results of the analysis, two formulations of pempek were selected from 17 formulas of pempek with the highest desirability values, 0.84 (sample 179) and 0.74 (sample 952). Based on the results of the CATA test, sample 952 has the closest sensory attributes to ideal pempek based on consumer preferences with favorite sensory attributes being artificial aroma (MSG), umami taste, and chewy texture.
Sensitivitas Real-Time Polymerase Chain Reaction dengan Primer Tanabe dalam Mendeteksi Gelatin Babi pada Confectionery Said Naufal Hibaturrahman; Feri Kusnandar; Nancy Dewi Yuliana; Heryani Heryani
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.119

Abstract

Gelatin is commonly used as a gelling and thickening agent in confectionery products and is considered a critical material in terms of its halal status. Real-time Polymerase Chain Reaction (real-time PCR) is frequently employed as an analytical tool to detect traces of pork in food items. Although the real-time PCR method using the Tanabe primer and Internal Positive Control (IPC) has been validated effectively, its sensitivity or Limit of Detection (LOD) for confectionery products has yet to be determined. This study aims to determine the sensitivity of real-time PCR with Tanabe primers and IPC towards the confectionery products (gummy candy, marshmallow, and lozenges). Confirmation of this method on commercial marshmallow products known to contain porcine gelatin was also carried out. In this study, the LOD (% w/w) of porcine gelatin in bovine gelatin was initially determined. The findings revealed that the LOD (% w/w) was 0.01% with a cycle threshold (Ct) value of 39.20±1.72. The next step involved determining the LOD (% w/w) of porcine gelatin in various confectionery products such as lozenges, gummy candy, and marshmallows. The LOD (% w/w) for lozenges and gummy candy was found to be 0.1% with Ct values of 40.93±0.15 and 38.72±0.18, respectively. Marshmallows exhibited an LOD of 0.01% with a Ct value of 41.14±2.96. Finally, this method was applied to commercial confectionery products containing porcine gelatin, and the real-time PCR effectively detected porcine gelatin with high sensitivity.
Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan Masjuwina Simatupang; Dian Herawati; Nancy Dewi Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.70

Abstract

Coffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups.

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