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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
 60   61   62   63   64 
Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt Rahmawati, Medina Alia; Patricia, Kezia; Adawiyah, Dede Robiatul; Prangdimurti, Endang
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.2024.35.1.106

Abstract

Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1 109 CFU/g and basil yogurt reaching 1.2 109 CFU/g was higher than control 8.7 107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.
Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan Sandi, Olifia Mutiara; Muhandri, Tjahja; Suyatma, Nugraha Edhi
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.2024.35.1.79

Abstract

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.
Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach Rinaldi, Ahmad; Hunaefi, Dase; Adawiyah, Dede Robiatul; Sholehuddin, Zen Fauzan; Dwinawati, Elisabeth; Zeller, Yves Henri Marie
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.2024.35.1.130

Abstract

White tea is a plant-derived product from Camellia sinensis L, which is processed without enzymatic oxidation and fermentation. The high identity traits (HITS) is a sensory evaluation method that identifies dominant attributes using five attributes to describe each sample. The sensory evaluation research on white tea uses the HITS method with an environmental approach aimed at identifying dominant attributes of white tea using both trained and untrained panelists, as well as at determining the intensity of these dominant attributes using an environmental approach with both trained and untrained panelists. The materials used were five samples of Gamboeng white tea, Heizl, Dandang, Pucuk, and Ennie1. The HITS method with trained panelists successfully identified dominant attributes as follows: yellow-brown brew color, rose aroma, rose flavor, astringent aftertaste, and light mouthfeel. Meanwhile, the experiment using untrained panelists showed dominant attributes as follows: yellow-brown brew color, jasmine aroma, jasmine flavor, astringent aftertaste, and light mouthfeel. The HITS method with an immersive approach for both trained and untrained panelists had an impact on increasing the intensity of aroma, flavor, and mouthfeel while decreasing the intensity of aftertaste.
The Manipulation of Folate Biosynthesis in Lactic Acid Bacteria with a Folate Analog and Enhancers Mahara, Fenny Amilia; Nuraida, Lilis; Nurjanah, Siti
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.162

Abstract

Folate biosynthesis in Lacticaseibacillus rhamnosus R23 isolate of breast milk and Limosilactobacillus fermentum JK13 isolate of kefir granules was manipulated by stressing them with a folate analog (methotrexate) to increase extracellular folate production. Extracellular folate production was further enhanced in isolate R23 (as a folate-efficient probiotic) by adding various enhancer compounds (PABA, glutamate, combination PABA-glutamate, CaCl2, and ascorbic acid) in a folate-free medium. Extracellular folate analysis was done using a microbiological assay that quantified all forms of folate in the samples. Both isolates could grow in folate-free medium containing methotrexate (2.5 mg/L); however, random mutant colonies of both had no increase in extracellular folate production. The resistance mechanism against methotrexate did not trigger excessive extracellular folate production but caused bacterial filamentation. Adding various enhancer compounds also did not significantly increase the extracellular folate production of isolate R23, probably due to the inadequate concentration of the compounds. This study's results indicate that stress exposure to methotrexate seems to be ineffective to increase the extracellular folate production of isolates R23 and JK13. The formation of bacterial filaments in response to stress exposure to methotrexate is possibly a new mechanism that has not been previously reported regarding the mechanism of methotrexate resistance by lactic acid bacteria. This study requires further investigation primarily evaluating intracellular folate concentrations and finding optimum concentrations of different folate biosynthesis enhancer compounds.
Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan Mahdiyar, Dewangga; Purnomo, Eko Hari; Hermanianto, Joko
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.152

Abstract

Tomato sauce is typically thermally processed to achieve a sufficient level of microbial destruction, particularly vegetative microorganisms, which could pose risks to public health. This process is crucial when food is stored, distributed, resold, and consumed by end-users. The aim of this study was to evaluate the thermal processing adequacy of tomato sauce, determine the optimal cooking duration for achieving high product quality for PT XYZ, and assess its impact on the product's shelf life. The study was conducted in three stages: measuring the product temperature in the cooker tank, evaluating pasteurization adequacy based on pasteurization value (P85) calculations and organoleptic testing of the tomato sauce, and estimating its shelf life. The cooking process of tomato sauce at PT XYZ showed that the pre-heating stage required 62.4 min to reach 90 °C, holding time at 90 °C was 15.5 min, and cooling the product to 70 °C took 52 min. The pasteurization value (P85) of the tomato sauce at PT XYZ was deemed excessively high. Pasteurization at 90 °C for 1 sec produced tomato sauce with quality attributes (color, taste, aroma, and viscosity) preferred by panelists compared to tomato sauce pasteurized at 90 °C for 15.5 min. Additionally, this duration was sufficient to inactivate vegetative cells of molds and yeasts, Escherichia coli, Salmonella, and Listeria monocytogenes. Based on viscosity as a quality attribute, the shelf life of tomato sauce pasteurized at 90 °C for 1 sec and stored at 30 °C was 367 days, whereas tomato sauce pasteurized at 90 °C for 15.5 min had a shelf life of 137 days.
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat Rachmawati, Annisa Noor; Wulandari, Nur; Purnomo, Eko Hari
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.139

Abstract

Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A. Although RPO is liquid at room temperature, it is often applied in the form of solid fat, generally through the addition of solid fat fractions containing a large quantity of saturated fatty acids. Therefore, RPO must be modified to turn it into solid at room temperature without changing its fatty acid composition, resulting in RPO oleogel. This study aimed to obtain a spread product formula using RPO oleogel made with beeswax oleogelator to substitute stearin and to characterize the quality of the spread product. The research consisted of two main stages, namely formulation and characterization of RPO oleogel and spread product samples. As a result, oleogelation increased the RPO resistance to temperature changes. Moreover, RPO slip melting point increased from 16.33±0.58–18.00±0.00 to 38.00±0.00–39.33±0.58 °C when it became RPO oleogel. RPO oleogel, which is substituted in spread products, produced higher total carotenoids and spreadability compared to spread products with stearin as a raw material. The hedonic sensory test showed that the most preferred product was 60% RPO oleogel substitution, resulting in spreadability of 285.0±0.6 mm/min, despite not significantly different from commercial one (257.4±3.0 mm/min) and carotenoid content of 462.93±10.32 ppm. However, the taste attribute of the selected spread product still needs to be improved (acceptance score 3.65±1.31 from a maximum score of 7).
Sifat Antioksidasi Bubuk Kunyit dan Pengaruhnya terhadap SGPT-SGOT Tikus Percobaan Indarto, Tri; Pujimulyani, Dwiyati; Tamaroh, Siti
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.246

Abstract

The communities believed that consumption of turmeric rhizomes can maintain hepatic health. The purpose of the research was to determine the antioxidation properties of turmeric powder (BK) and its effect on serum glutamate pyruvate transaminase (SGPT) and serum glutamate oxaloacetate transaminase (SGOT) levels in vivo in rats injected with Staphylococcus aureus 1´108 cell/mL. The study involved 24 rats categorized into 4 groups. All rats were acclimatized for 1 week and then given treatment according to their respective standard diets. The treatment was administered for 16 days and injected with S. aureus 1´108 cell/mL. The study was conducted using CRD factorial pattern 2 treatments, including variations of turmeric rhizomes (main and branches), and the length of steam blanching time (0, 2.5, 5, 7.5, and 10 min). The analyses included antioxidant activity, total phenolics, flavonoids, tannins, and curcumin as well as superoxide dismutase (SOD), SGPT, and SGOT in vivo. As a result, turmeric powder from main rhizome with a steam blanching time of 5 min was selected and it showed the greatest antioxidant activity by ferric reducing antioxidant power (FRAP) method, total phenolics, flavonoids, and tannins respectively, namely 96.89 Ferro E/g, 24.46 mg GAE/g, 12.05 mg QE/g and 0.35 mg CE/g. The results showed that rats given selected turmeric (main rhizome, 5 min steam blanching) that injected with S. aureus had SOD, SGPT, and SGOT values of 72.92%, 19.50 U/L, and 38.03 U/L respectively.
Homogenitas, Stabilitas, dan Konfirmasi Molekuler Biakan Kering Beku Campuran Escherichia coli dan Salmonella Typhimurium Nurjanah, Siti; Agesti, Puja; Rahayu, Winiati Pudji; Hasanah, Uswatun; Nanda, Riska Dwi
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.210

Abstract

Food product testing laboratories play a prominent role in ensuring safety and quality of products manufactured by food industries; therefore, they shall comply with standards of ISO/IEC 17025:2017. Although a proficiency test for microbiological parameter is required to evaluate testing laboratories' performance in considering food product quality and safety, the existence of proficiency test organizations in Indonesia is currently still limited. This study was conducted to determine the appropriate types of cryoprotectant, evaluate the degree of homogeneity and stability of the freeze-dried cultures of Escherichia coli and Salmonella Typhimurium for preparation of proficiency testing item, as well as molecular confirmation of E. coli and S. Typhimurium bacteria using PCR. The freeze-dried cultures were prepared for the purpose of producing the proficiency testing object. Three main stages were conducted, namely cryoprotectant effectiveness test, homogenization test and stability test at 4 °C storage temperature for four different times (0, 7, 14, 65 days), as well as molecular confirmation test. The best cryoprotectant treatment was using 10% trehalose with the viabie E. coli and S. Typhimurium respectively 5.58±0.25 and 5.31±0.09 log CFU/mL. Freeze-dried culture samples of E. coli and S. Typhimurium was declared homogeneous and stable based on ISO 13528:2015 calculations. E. coli bacteria were confirmed using standard PCR with 16S rRNA primer, while S. Typhimurium was confirmed using rt-PCR with invA primer.
Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder Lewerissa, Karina; Mawarno, Binardo Adi Seno
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.237

Abstract

Currently, sorghum has been considered an important local food crop and specifically developed by the Ministry of Agriculture with the aims to support national food security. There are five centers for cultivating and processing sorghum-based products in Central Java. Besides ease of cultivation and versatility of its plant parts, sorghum has complete nutrition and potential as a functional food because it contains dietary fiber, antioxidants, and low glycemic index. This research investigated the quality of sorghum-based functional snack bars, including physical parameters (hardness) and sensory charactersitics (taste, aroma, color, texture, and acceptability). A Completely Randomized Design (CRD) was used to find the best formulation with different low-sugar binders (egg white, dark chocolate, and arenga sugar). The most satisfied formulation was further tested for nutritional content and functional food potential (dietary fiber, antioxidant activity, and total phenols). Statistical analysis using one-way ANOVA with Duncan and Kruskal-Wallis tests. The results showed that the sorghum snack bars incorporated with egg white was the best with a water content of 1.89% wb, protein 15.09% wb, fat 2.90% wb, carbohydrate 69% wb and total calories per 100 g product of 362.6 kcal. In terms of functional activity, it had a total dietary fiber of 8.2% wb and antioxidant activity by DPPH (2,2-diphynyl-1-picylhydrazyl) method of 57.69%. Overall, the nutrition content of the sorghum snack bar is comparable to the commercial ones and shows functional properties. Moreover, it also complies with quality requirement of granola snack bars according to the USDA.
Separasi Garam Natrium dan Protein pada Putih Telur Asin Menggunakan Membran Ultrafiltrasi Paradigma, Hening; Sitanggang, Azis Boing; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.224

Abstract

Salted egg white desalination is a method of reducing salt levels while optimising protein yield. This study aimed to analyse the effects of membrane pore size and dilution levels on the quantity of protein and salts. The identification of rheological properties and the type of fouling that occurs during the salted egg white desalination process were also examined. The sample with the most effective desalination result was analysed for the variation of amino acid profiles before and after filtration. A completely randomised design was employed in this study, with treatment factors of membrane pore size (5, 10, and 20 kDa) and dilution levels (undiluted and 5-time dilution) with two replications. Filtering salted egg whites at each pore size of the ultrafiltration membrane retained all the proteins in the salted egg whites. Furthermore, varying the dilution level had no effect on the protein loss. The permeation weight was positively correlated with the desalination level. The fouling model simulation successfully identified the cake filtration model, with the rheological characteristics of salted egg white before and after filtration exhibiting shear thinning behaviour. The filtered salted egg whites, measured at a low shear rate, demonstrated a lower viscosity compared to sample than before filtration. The most effective treatment for salted egg white desalination was obtained by subjecting undiluted sample with 20 kDa-membrane filtration. Analysis of the amino acid profiles of the most effective treatment showed no significant changes after filtration.

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