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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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Physical and Chemical Characteristics of Mangos (Mangifera indica L.) during Storage with Various Methods of Packaging Merynda Indriyani Syafutri; Filli Pratama; Daniel Saputra
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The research was aimed to determine the physical and chemical characteristics of mangos in various packing methods during storage. Factorial Completely Randomized Design with four treatments and three replications were used in this research. The treatments were individually and collectively packed mangos which were stored at 10 and 200C. The physical and chemical changes of mangos in the flexible packaging (individual and collective) were slower than mangos without packaging. Collectively packed mango stored was with the storage temperature of 100C was found to have longer shelf life than that of other treatments. On day 25, the collectively packed mango had weight loss of 1,464%, 0,316 Kgf hardness, 11,4% total sugars, 0,44% total acids, and 229,44 mg/100g vitamin C. Further duo-trio test indicated that panelists could detect the differences of the taste between packed and freshly harvested mangos. The hedonic test shows that most panelists preferred the taste of mangos that were collectively packed and stored at 100C (on day 10). Key words: Mangos, method, packaging, storage
Anti Cancer Activity of Chitooligomers Sri Wahyuni; Fransisca Zakaria; Arief B Witarto; Dahrul Syah; Maggy T Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The chitin obtained from the crab industries can be used as a source for production of chitooligomers which has an important biological activity. The aims of this research was to evaluate anti cancer activity of the chitooligomers obtained from enzymatic hydrolysis using chitosanase from thermophilic bacterium Bacillus licheniformis MB2 isolated from Tompaso Manado. Media for producing the enzyme contained colloidal chitosan 1% and the enzyme was harvested after seven days of incubation at 550C. The heat stable protein enzyme was coagulated with 80% saturated ammonium sulphate and purificated using hydrophobic interaction chromatography with butyl sepharose gel. Enzyme of 0.005, 0.0085, 0.10 dan 0,17 IU/mg chitosan on soluble chitosan 1% substrate with 85% degree of deacylation were used to produce chitooligomers through incubation for one and three hours. The reaction products were analyzed (and fractionated) using HPLC. The effect of this samples on cancer cells was evaluated using K562 cells (chronic myelogenous leukemia) and investigated after being treated with MTT (3-[4,5-Dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide). In general, hydrolysates and fractionated chitooligomers showed better anti cancer activity than the 2- Bromo deoxy uridine used as positive control at similiar concentration (17 ?g/ml). Both of hydrolysates and fractionated chitooligomers (trimer to hexamer) inhibited proliferation of human K562 cancer cells line in vitro about 20.57% and 15.68% respectively.The apoptosis phenomena was found on K562 cells treated with chitooligomer hydrolysate which can be examined by Hoechts staining fluorescent method. Chitooligomers hydrolysate showed anti metastatic potential, the chitooligomers were found also as potent protease inhibitor. Keywords : chitooligomers, chitosan, anticancer
Formula and Compression Forces Optimization on the Characteristic of Effervescent Tablet of Passion Fruits Ansar .; Budi Rahardjo; Zuheid Noor; Suyitno .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to determine the influences of formula and compression forces on characteristic of effervescent tablet of fruits cereal. Variation of six formulas and five types of compression forces were studied in this research . Variations of the formula were carried on by combining different ratio of citric acid and sodium bicarbonate (1:3, 1:2, 1:1, 3:1, 2:1, and 2:3 w/w) and compression force of 1000, 2000, 3000, 4000, and 5000 N were applied. Characteristic of effervescent tablet of passion fruits evaluated were texture and dissolution rate. The results of research showed that the compression forces significantly influenced (? > 0.05) on the texture and dissolution rate of effervescent tablet. Variations of formula did not significantly influence (? < 0.05) the texture and dissolution rate. The effervescent tablet of passion fruits of good characteristic was produced by citric acid and sodium bicarbonate ratio of 1:2 w/w with compression force of 3000 N. Key words: formula, compression force, effervescent tablet
Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food Supriyanto .; Budi Rahardjo; Y Marsono; Supranto .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Simultaneous heat and mass (moisture and oil) transfer process that occured during the frying process is modeled mathematically using the basic principal heat and mass transfer processes. Heat transfer within material was predicted by Fourier’s law of the conduction heat transfer mechanism, while mass transfer within material was formulated with Fick’s law of diffusion mechanism. The objective of this study was to develop mathematical model of the heat, moisture and oil transfer that occur simultaneously on the starchy food during the frying process. Solution of the model with numerical analysis using implicit finite difference method of Crank-Nicolson. The simulation output the model was presented as temperature, moisture and oil profiles during frying process.. Slabs of dried dough corn powder were fried in the fresh coconut oil at 1800C during 36 minutes . Temperature of material was recorded with datalogger during frying process, and some of sampel were taken from deep fryer at certain time for being measured its moisture and oil content. The model was verified with experimental data of temperature, moisture and oil profiles. It was obtained from this research that the simulation output and the experimental data was in a good agreement. Key words : Frying process, mathematical model, heat and mass transfer
Determination of the Rate Constant on the Decrease of Iodate Content in Iodized Salt Wisnu Cahyadi
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Potassium iodate used as the source of iodine can be decomposed to become the other species i.e. iodide and iodine during processing and storage. The objective of this research was determination of the rate constant on the decrease of iodate content in iodized salt. The method was used to determine the temperature and the length of storage effects on iodate stability in iodized salt. The research was obtained the rate constant on the decrease of iodate content in iodized salt (K) 2.55 x 10-8 ppm day-1 and energy of activation (Ea) 12.002 kcal mol-1 K-1. Key words : Postassium iodate stability, iodized salt and the rate constant on the descrease of iodate
Characterization of Thermostable Chitin Deacetylase from Bacteria Strain Pancuran Tujuh, Baturaden, Center of Java Siswa Setyahadi; Tatit K Bunasor; Deuxianto Hendarsyah
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Chitin deacetylase is the enzymes that has important role in converting chitin to chitosan. In nature, chitin is the second most abundant natural biopolymer after cellulose. Generally, chitin easily obtained from outer shell of crustaceans, arthropods, and also detectable on cell wall of some type of fungal (Zygomycetes). The chitin deacetylase was isolated from Bacillus sp PT2-3. It was found that the highest specific activity was attained at pH 8 60C. The addition of 5 mM Zn2+ and 5 mM Mn2+ increased the specific activity of the enzyme, 4.39% and 7.8%, respectively, and the increase was only 2.19% when the addition was 2 mM Mn2+. On the contrary the addition of Ca2+, Mg2+ and Fe2+ decrease the specific activity 46.83%, 41.22% and 47.32%, respectively. The enzyme activity was relatively stable at 600C for 60 minutes, while lengthen the time to 90 minutes, decreased the activity 15.05 %, and the decrease was 26.13% at temperature of 700C for 180 minutes. Key words: chitin deacetylase, Bacillus, thermostabil
Utilization of Composite Flour from White Sweet Potatoes (Ipomoea batatas L), Germinated Soybeans (Glycine max Merr.), and Germinated Mung Beans (Virginia radiata L) as Wheat Flour Partial Substituent of Alternative Food, High Energy-Protein Biscuit Arif Hartoyo; Ferry H Sunandar
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

An emergency food based biscuit product was formulated by utilizing composite flour from white sweet potatoes, germinated soybeans, and germinated mung beans. This product was designed to meet high protein and energy wich contain protein as minimum as 12% and 50% carbohydrate. Sweet potatoes, germinated soybeans, and germinated mung beans flour were obtained by using drum dryer. The flour characteristics determination showed that there were positive corelation between bulk density and wettability, and had negative corelation with stack angle. The bulk density number of sweet potatoes, germinated soybeans, and germinated mung beans flour were 0.56, 0.38, 0.45 g/m; compact density 0.63, 0.54, and 0.56 g/ml; whiteness degree 49.77, 29.82 and 34.41%; stack angle 30.56, 41.77 and 31.16 degree; wettability 1.104, 345, 20 second; and dispersibility 1.98, 1.06 and 0.70%. Wheat flour could be substituted by sweet potatoes flour as much as 80%. The range utilization of germinated soybeans and germinated mung beans flour were 12-28 % which combined with 25-44% sweet potatoes flour. The nutritional composition of high energy and protein biscuit were within average range of protein 12.34%, fat 24.56%, carbohydrate 60.65 %, and also total dietary fiber 15.01%. The result of organoleptic test showed that high energy and protein biscuit was accepted by consument, so that its very potential to ben as alternative food. Key words : composite flour, bulk density, compact density, wettability, dispersibility, biscuit
Antimycotic Activity of Lactic Acid Bacteria on the Growth of Cheese Contaminating Molds Fatim Illianingtyas; B S.L Jenie; L Nuraida
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Local cheese is frequently contaminated by toxigenic molds which is harmful for human health. Lactic acid bacteria have been proven to inhibit the growth of toxigenic mold in some food products. The research was aimed to study the activity of indigenous lactic acid bacteria to inhibit the growth of toxigenic molds in local cheese. The molds studied were isolated from local cheese production (Gouda type). The cheese contaminating molds were identified as Penicillium sp. and Aspergillus sp. Nine species of indigenous lactic acid bacteria (LAB) were tested for antimycotic activities, i.e. Lactobacillus plantarum kik, Lactobacillus plantarum sa, Lactobacillus plantarum pi28a, Lactobacillus plantarum dd, Lactobacillus coryneformis, Lactobacillus brevis, Lactococcus piscium, Leuconostoc mesenteroides, and Leuconostoc paramesenteroides. The research revealed that the promising indigenous LAB which inhibited the contaminating molds was Lb plantarum pi28a. Application of Lb plantarum pi28a on local cheese production could inhibit the growth of Penicillium sp. and Aspergillus sp. up to 12 days. Key words: cheese, contaminating mold, lactic acid bacteria
The Effect of Kappa-Carrageenan Consumption on Blood Glucose Level of Diabetic Wistar Rat (Ratus norwegicus) Hardoko .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect of kappa-carrageenan consumption on blood glucose level were studied on diabetic male wistar rat (Ratus norvegicus).The rats were made diabetic by aloxan injection, and then were given that a ration contains 5, 10, 15, 20% (w/w ) kappa-carrageenan, standard ration (negative control), and parental glibenklamid (positive control). The results showed that the standard ration could not reduce blood glucose from hyperglycemic to normal level, while the ration contained kappacarrageenan could. The higher kappa-carrageenan seaweed level in the ration has higher capacity to decrease blood glucose level. The ration containing 20% and 15% kappa-carrageenan could reduce blood glucose in 18 and 21 days, respectively.The effect of this ration was similar to that of glibenklamid which reduced blood glucose to normal level in 18 days. The ration containing 5 and 10% kappa-carrageenan could reduce blood glucose level; Blood glucose leve return to normal on the 21st day. Key words: blood glucose, kappa-carrageenan, glibenklamid.
AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN SUJI (Pleomele angustifolia N.E. Brown) [Antioxidant Activity of Suji (Pleomele angustifolia N.E. Brown) Leaf Extract] Endang Prangdimurti; Deddy Muchtadi; Made Astawan; Fransiska R Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Numerous studies showed that chlorophyll and its derivatives had antioxidant activity. This research was conducted to obtain the chlorophyll-rich suji leaf liquid extract (SLE) and then to investigate the oral administration this extract on the antioxidant status by means of animal study. The use of Tween 80 0.75%  in sodium citrate 12 mM solution as an extraction solution combined with 30 minutes incubation time at 70-75oC increased significantly the total chlorophylls content, the water-soluble chlorophylls content and the antioxidant activity of the yielded extract, compared to the suji leaf water-only extract.  Two-month oral administration of SLE  to male Sprague Dawley rats showed that the liver MDA level significantly decreased, and the liver catalase and superoxide dismutase antioxidant enzyme activities significantly increased compared to the control group. It was suggested that the chlorophyll content in SLE might increase the antioxidant status of animal tested.

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