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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
 58   59   60   61   62 
Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey Melina Melina; Dede Robiatul Adawiyah; 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.2023.34.1.86

Abstract

Consumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking.
Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder Lydia Ninan Lestario; Melanie Melanie; Monika Rahardjo
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.142

Abstract

Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive towards temperature, light, and oxygen. For this reason, encapsulation process is an attempt to improve its stability. The aim of this research was to determine the most efficient concentration of maltodextrin to coat the anthocyanins in rukem fruit, considering the total anthocyanin and antioxidant activity. The fruit was extracted with several concentrations of citric acid 0.5, 1, 2, 3, 4, 5 % (b/v), and the optimal concentration was used to extract anthocyanin. The extract was then mixed with maltodextrin at following concentrations: 40, 50, 60, 70, and 80% (w/v). The mixture was homogenized, then spray-dried with spray dryer Lab Plant SD-05, Keison, UK. The dried samples were analyzed for chemical (moisture, ash, pH, anthocyanin, antioxidant activity) and color (L*, a*, b*) properties. The results showed that 5% citric acid and 40% maltodextrin (w/v) gave the most efficient yield of extraction, and the best effects on anthocyanins powder, resulting in the highest antioxidant activity (74.28± 0.41%), total anthocyanins (3.96±0.08 mg/100 g), encapsulation efficiency (19.26±0.41%) and color values of L* 87.46±0.07; a* 16.21±0.09, and b* -1.60±0.02.
Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis Firman Hadiansyah; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.179

Abstract

Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.
Relevansi Budaya Keamanan Pangan dengan Implementasi Teknologi Industri 4.0 di Industri Pangan Indonesia Bangun Raharjo; Winiati Pudji Rahayu; Dase Hunaefi
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.152

Abstract

The application of food safety culture (FSC) which is influenced by human behavior with the development of industrial technology (IT) 4.0 with less human resources provides a challenge to understand the relationship between them. The research objective was to provide quantitative data and suggestions for improving the implementation of the FSC dimensions in synergy with the progress of IT 4.0. This research involved 35 participants from 18 local companies and 17 multinational food companies (MFC/PMA) for the survey and invited 7 selected participants from both of them to join the FGD. The FSC survey showed that the gap organizational maturity in FSC implementation between local companies (2.93) and PMA (3.62) in Indonesia was 0.7 (world best practice 4.0 – 5.0). The three main benefits and opportunities for implementing IT 4.0 were effectiveness and efficiency, safe and quality products, and early detection to prevent non-conformities or product recalls. There were three main IT 4.0 application areas, namely production, quality, and engineering. The three main forms of IT 4.0 implementation were advanced robotics, big data, and internet of things (IoT). The FGD results showed the relevance between FSC and IT 4.0. Activities in IT 4.0 helped the food industry to manage food safety and quality management system better, because technical problems that previously took time and thought can be implemented effectively and efficiently. Data analysis can be carried out more in-depth, actual, and accurate. Further research is recommended to see the strength of the relationship between FSC and IT 4.0 parameters to determine critical areas with quantitative research methods and advanced statistical data processing.
Pengaruh Penambahan Nanoselulosa terhadap Stabilitas Emulsi Santan sebagai Enkapsulan Kurkumin: Stabilitas Emulsi dan Kurkumin Amaliatul Khusna; Chatarina Lilis Suryani; Thunnalin Winuprasith; Saptya Fajar Pertiwi; Erista Adisetya; Ichlasia Ainul Fitri
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.166

Abstract

Curcumin is a bioactive compound characterized by its non-polar nature and low stability. Encapsula-tion of curcumin using emulsion system such as coconut milk can increase its stability. However, emulsion systems tend to become unstable during food processing and storage. Therefore, stabilizers and emulsifiers are necessary to ensure stability. Natural stabilizers are preferred over synthetic ones. In this study, nano-celluloses, including nanocrystalline and nanofibrillated cellulose, were used as a stabilizer, and whey pro-tein isolate (WPI) was used as an emulsifier. The primary objective of this study was to investigate the impact of different types and concentrations of nanocellulose on the stability of curcumin and oil-in-water (o/w) emulsions in coconut milk. Two types of commercial nanocellulose materials were utilized: nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC). Additionally, a combination of both NCC and NFC was used at concentrations of 0.125 and 0.25% (w/w). The results revealed that the viscosity increased as the concentration of nanocellulose increased. The particle size increased at higher concentrations of NFC and the combination of NCC and NFC, while it decreased with increasing NCC concentration. The lightness va-lue (L*) decreased with higher concentrations of nanocellulose in all sample types. However, this difference was not visually significant. In terms of curcumin stability, the addition of nanocellulose, particularly NFC at a concentration of 0.25%, led to an increase in stability. Higher viscosity resulted in an extended shelf life because it slowed down the rate of creaming index as compared to the control emulsion. Increasing the concentration of nanocellulose enhanced the effectiveness of maintaining the stability of curcumin and oil-in-water emulsions in coconut milk due to the higher viscosity. NFC as well as the combination of NFC and NCC at a concentration of 0.25% proved to be the most preferable option for achieving the highest stability.
Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah Dyah Kumalasari, Ika; Devira, Aninditta Putri
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.67

Abstract

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).
Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather Khoidir, Syntiya Inanda; Irjayanti, Rika Cahyani; Purnama, Annisa Jihan; Wakhidah, Nastiar Majidatun; Anggriani, Rista
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.56

Abstract

Orchid flowers are believed to be an antioxidant source, however, the antioxidant activity of the Cymbidium Golden Boy (CGB) orchid has not been identified. The antioxidant potential can be applied to flower leather products, and a main reason behind the idea is the valorization of agricultural waste. The aim of this research is to study phenol content and antioxidant capacity of ethanol extracts of CGB orchid petals. Additionally, this study aimed to determine the best formulation for flower leather products with a combination of carrageenan and gum arabic based on organoleptic acceptance. This research was conducted by extracting CGB orchid flowers using ethanol, and total phenol and antioxidant activity of the extracts were determined. Moreover, the flower leather products were mad from CGB orchid flowers as the raw material, accroding to a Factorial Randomized Block Design using two factors as follows: carrageenan concentration (0, 0.3, 0.5, and 0.7%) and gum arabic concentration (0.9, 1.2, and 1.5%). Flower leather samples were analyzed for moisture content, tensile strength, total dissolved solid, color intensity, and sensory. The ethanol extract of CGB orchid flowers showed antioxidant capacity up to 23.88 ppm and high phenolic content which is equal to 15.32 mg GAE/g. The differences between carrageenan and arabic gum concentration showed significant effect on water content and dissolve solid, but they did not affect on tensile strength and color intensity. The best treatment of flower leather according to panelist evaluation was those prepared from carrageenan 0.5% and arabic gum 0.9%, reaching tensile strength 4.86 N, brightness level (L) 40.1, (a+) +5.7, (+b) 23.7, water content 19.18%, aroma score 3.76 (slight flowery), taste 4.84 (pleasant), and texture 4.56 (approaching chewiness).
Deteksi dan Identifikasi Molekuler Kapang Berpotensi sebagai Penghasil Patulin pada Buah Tropis Ratih Paramastuti; Winiati Pudji Rahayu; Siti Nurjanah
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.127

Abstract

Production and export of tropical fruits in Indonesia have an increasing trend every year. The important factor in the production and export of fruits is food safety. One of the contaminants that may be found in fruits is mycotoxin, especially patulin. Patulin mainly found in fruits such as apple, orange, grape, and pear. This study aimed to detect molds from tropical fruits and to identify potentially patulin-producing molds. Detection of potentially patulin-producing molds obtained from tropical fruits was carried out using the isoepoxydon dehydrogenase (idh) gene. Species identification was carried out using internal transcribed spacer (ITS) region. The mold isolate sequences of ITS rDNA region were analyzed for their homology using both BLAST search and phylogenetic tree. A total of 26 molds were isolated from four types of fruit (malang apple, ambon banana, medan orange, and avocado) obtained from five different places in Bogor including fruit stalls, traditional markets, and supermarkets. The positive results of idh gene were mold isolates that have an amplicon at 620 bp. The result showed that 5 of 26 (19,2%) isolates were positive for idh gene, namely A11, A34, A43, A51 and B23. The positive isolates for idh gene were identified as Aspergillus aculeatus, Aspergillus niger, Cladosporium anthropophilum, Cladosporium tenuissimum, and Talaromyces verruculosus.
Potensi Antibakteri Minuman Fungsional Tradisional Jawa (Wedang Uwuh) Berdasarkan Variasi Waktu Rebusan Dewatisari, Whika Febria; Hariyadi, Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.10

Abstract

Wedang uwuh is a functional beverage prepared by boiling a combination of spices, namely sappan wood, ginger, nutmeg leaves, cinnamon leaves, cloves, and clove leaves. It is reported to have antioxidant, antibacterial, and immune-enhancing properties due to its active compounds. This traditional beverage shows potential in reducing infections caused by Escherichia coli, highlighting the importance of proper preparation methods. The objective of this study was to evaluate the antibacterial activity of wedang uwuh prepared by different boiling duration (5, 10, 15, and 20 min) to determine the optimal time for maximum effectiveness. Phytochemical changes, as indicated by color alterations, were assessed by a descriptive approach while a disc diffusion method was used as an antibacterial assay to measure the inhibition zone diameter against E. coli. Compounds in each treatment were analyzed using GC-MS. Phytochemical screening confirmed the presence of alkaloids, flavonoids, saponins, triterpenoids, and tannins in all variations. Antibacterial testing revealed that boiling for 15 min exhibited the highest activity, with an inhibition zone diameter of 10.43±1.33 mm, reflecting strong antibacterial efficacy. This result significantly differed from the 5 and 10 min treatments. The 5 min boiling treatment demonstrated a smaller inhibition zone with an average diameter of 5.71±1.67 mm, indicating moderate antibacterial activity, but it did not differ significantly from the 10 min treatment. A chemical analysis by GC-MS for the 15 min boiling sample successfully identified 23 compounds, and among these chemicals, hexadecanoic acid was found as the predominant component.
Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier Tjahja Muhandri; Fahim Muchammad Taqi; Subarna Subarna; Dian Widiawati
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.187

Abstract

Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drying.

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