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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
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Pengembangan Label Cerdas Kolorimetrik untuk Indikator Kesegaran Lobster Air Tawar dari Film PVA dan Chitosan dengan Ekstrak Kulit Buah Naga Merah Axiomawan, Firman Yudha; Suyatma, Nugraha Edhi; Arpah, Muhammad
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.2024.35.2.185

Abstract

Crayfish (Cherax quadricarinatus) is an economically valuable fishery product but its freshness and nutritional content decreases quickly during storage. To observe the freshness level of crayfish, a smart label was developed with the addition of color indicators made from red dragon fruit peel extracts (RDFPE). The purpose of this study was to apply RDFPE as an indicator of colorimetric smart labels in monitoring the freshness of crayfish. There were four levels of RDFPE, namely 0, 15, 20, and 25%. When different levels of pH were used, RDFPE colors changed. Optimization using Design Expert (V13) software indicated that the use of 15% (v/v) of RDFPE in PVA and chitosan film was the best treatment for preparing a colorimetric smart label. This smart film had a thickness of 101 mm, tensile strength of 4.4 MPa, elongation of 118%, and water vapor permeability of 4.3x10-10 g s-1 m-1 Pa-1. The pH, total volatile basic (TVB), and total plate count (TPC) values of crayfish rose along with storage time and they had a strong correlation with the ∆E value of the smart label. This study concluded that the addition of RDFPE could be used as a color indicator to fabricate colorimetric smart labels for monitoring the freshness of packaged crayfish.
Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan Setiavani, Gusti; Sugiyono, Sugiyono; Suyatma, Nugraha Edhi
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.2024.35.2.198

Abstract

Dodol is an Indonesia's traditional food made from a certain combination of glutinous rice flour, coconut milk, and palm sugar. Its stability and structure during storage changed greatly due to rheological characteristics, which was dependent on the proportion of raw materials and storage conditions. This study aimed to examine changes in texture (hardness, cohesiveness, springiness, and adhesiveness), water activity, and thermal properties of dodol during storage, as well as the correlation between these parameters. A factorial design was used with two factors (proportion of coconut milk and storage temperatures) and the samples were observed over 15 days. In terms of texture, hardness and adhesiveness rose, while cohesiveness and springiness declined. Such changes were influenced by the two factors studied. Water activity and thermal properties also varied, with enthalpy changes linked to retrogradation, particularly at refrigerator temperatures. A strong correlation was found between enthalpy changes and hardness, but a weak linear correlation between enthalpy and water activity. This study concluded that the proportion of coconut milk and storage temperature became two crucial factors determining the changes in texture, water activity, and thermal properties of dodol during storage.
Structural Modeling of Knowledge, Attitude, and Prevention Practices of COVID-19 Among Online Food Delivery Services in Greater Jakarta Area, Indonesia Mutaqin, Muhammad Zakki; Dewanti-Hariyadi, Ratih; Nurtama, Budi
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.2024.35.2.256

Abstract

This study aims to develop a structural model to assess knowledge, attitudes, and COVID-19 preventive practices among food handlers (FH) and food delivery workers (FDW) in Greater Jakarta, Indonesia. Given the region's high population density, the risk of COVID-19 transmission is heightened, making preventive practices essential. Data were collected from 675 respondents using a questionnaire consisting of 36 items. The data were analyzed using partial least squares structural equation modeling (PLS-SEM). Results revealed that both knowledge (β= 0.959 for FH; β= 0.756 for FDW; p<0.05) and attitude (β= 0.546 for FH; β= 0.410 for FDW; p<0.05) positively impacted COVID-19 preventive practices. Attitude emerged as a crucial predictor, explaining a higher variance in FH prevention practices (R²= 0.346) than in FDW (R²= 0.174). The findings underscore the importance of strengthening attitudes toward preventive measures like hand washing, mask-wearing, and physical distancing, particularly among FDWs, to enhance safe food delivery practices. The structural model and insights provide a valuable framework for developing targeted interventions and strengthening public health preparedness for future pandemics or similar crises.
Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur Putri, Permata Adinda; Rahayu, Winiati Pudji; Adawiyah, Dede Robiatul; Andarwulan, Nuri
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.2024.35.2.172

Abstract

Red palm oil (RPO), processed without bleaching, has a higher total carotenoid content compared to commercial frying oil (CFO), at 500-700 ppm. The use of RPO in household cooking is not widespread due to its different characteristics compared to the commonly used cooking oil. This research aimed to determine the physicochemical characteristics (color, total carotenoid, iodine value, peroxide value, and acid value) and sensory attributes of RPO and CFO, followed by a comparison. Both oils were used in the preparation of pan-fried dishes, specifically pan-fried bean sprouts and pan-fried water spinach. Parameters observed in the pan-fried products included color, total carotenoid, sensory profile, and consumer’s acceptance. The results showed that the total carotenoid content in RPO (520.24±0.52 μg/g for pan-fried water spinach) was higher than in CFO (2.20±0.54 μg/g). However, CFO excelled in other chemical parameters, with a higher iodine value and lower acid and peroxide value. The total carotenoid in pan-fried products processed with RPO (34.52±0.25 μg/g for pan-fried bean sprouts and 37.83±0.05 μg/g for pan-fried water spinach) provided more than 15% of the daily vitamin A requirement per person. Pan-fried products made with RPO showed a sensory profile identical to the oil, and based on the obtained hedonic scores (neutral–slightly liked), products with RPO were not well-accepted by consumers. These results indicate that the application of RPO as a pan-frying medium can enhance its nutritional value due to its high carotenoid content, but it is not well-received sensorially.
Karakteristik Amilografi dan Sifat Pengembangan Tepung Singkong pada Optimasi Modifikasi Kombinasi Asam Laktat-Perlakuan Panas Lembap Widanti, Yannie Asrie; Murdiati, Agnes; Pranoto, Yudi; Fibri, Dwi Larasatie Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.1

Abstract

Although original properties of local flour have limited their uses in bread making, modification potentially enables them to become a viable option in the making of bakery products, aiming to substitute wheat flour. This study aimed to determine the optimum condition of lactic acid-HMT treatments for cassava flour. The amylographic characteristics of the flour and its effects on bread expansion were observed. A five-factor Box-Behnken design (lactic acid concentration, reaction time, HMT temperature, HMT time, and flour water content) was used, while the resulting data were analyzed using linear regression in Minitab software at a 5% significance level. The results showed that the treatment yielding modified cassava flour with high baking expansion was obtained at 0.5% lactic acid, 60 min reaction time, 30% flour water content, and temperature 140 °C for 1 h. Moreover, remarkable changes in pasting properties were observed after modification. The treatment increased peak, trough, and final viscosity but decreased breakdown viscosity. The morphology of modified flour differed from native one, with the former exhibiting more hollow granules and a flake-like structure.
Penurunan Viabilitas dan Ekspresi Gen Virulensi Salmonella Typhimurium Akibat Paparan Ekstrak Air Bawang Putih Tiara, Andani; Nurjanah, Siti; Wulandari, Zakiah
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.40

Abstract

Garlic contains antibacterial compounds that are heat-sensitive. The ultrasonic bath method can reduce extraction time and oxidative degradation during aqueous garlic extraction, enhancing its antibacterial properties. Salmonella Typhimurium, a common bacterial contaminant in chicken, can cause salmonellosis in humans by expressing specific virulence genes. This study examined the reduction in the expression of S. Typhimurium virulence genes (stm, invA, stn, and pefA) after exposure to aqueous garlic extract. Freeze-dried garlic was dissolved in several concentrations (5, 10, 20, 40, and 80 mg/mL distilled water) and sonicated using an ultrasonic bath for 5, 10, and 20 min. Total phenolic content of each extract was measured, and the minimum bactericidal, minimum inhibitory, and sub-inhibitory concentrations against S. Typhimurium were also determined. Virulence gene expression was measured by reverse transcription q-PCR. The extract prepared at 80 mg/mL for 20 min showed a higher phenolic content (366.57 mg GAE/100 g) and inhibition zone (19 mm). MBC, MIC, and SIC concentrations were 80, 40, and 20 mg/mL. S. Typhimurium exposed by MIC and SIC for 2 h reduced the number (1.39 and 1.22 log reduction CFU/mL) and down-regulated the expression genes (stm, invA, stn, and pefA). The higher reduction of expression genes was observed for invA (0.98 and 0.75 log reduction) relative to the 16s rRNA housekeeping gene. These results suggest that the aqueous garlic extracts reduce the bacterial count and the virulence of S. Typhimurium.
Modifikasi Pati Jagung (Zea mays) secara Heat Moisture Treatment (HMT) untuk Memperbaiki Sifat Fisik dan Mekanis Edible Film Islamawan, Praboyo Ardin; Purnomo, Eko Hari; Wulandari, Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.53

Abstract

Plastic production is already high, and plastic pollutes the environment after use. There is a need for innovation in food packaging, such as the use of edible films as an alternative to reduce the use of plastic materials. Edible films can be prepared from starch. In Indonesia, starch-producing plants are abundant and among them such as potatoes, cassava, rice and corn have the potential to be used for edible film production. The objective of this research was to improve the physical and mechanical properties of edible films by heat moisture treatment (HMT) modification of corn starch as a raw material. This research consisted of two stages: (1) characterization and modification of corn starch with three temperature treatments (HMT 100, 110, and 120 °C) and (2) characterization of the physical and mechanical properties of edible films. The results showed that The highest amylose content for HMT 120 treatment was 29.47% with a whiteness index of 84.40. The ap-pearance of starch granules after modification was different from the control, and the pasting properties para-meters such as maximum viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of starch after modification were below those of the control. Edible films had an average thickness of 0.14 mm, while transparency was different from the control, with the lowest value on HMT 100 was 1.11. HMT 120 sample had the best characteristics with the lowest WVTR value of 23.47 g/m2/24 h, and the highest tensile strength value of 4.12 MPa, while the elongation value was similar to other samples and control. HMT 120 had a highest value on X-ray diffraction XRD with a degree of crystallization up to 41%. The modification of HMT has the potential to improve the characteristics of edible films, both in terms of properties and mechanics.
Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun Sari, Dwi Indah Permata; Purwanto, Eko Heri; Aunillah, Asif; Rosidah, Umi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.65

Abstract

Improving the quality of cocoa beans poses a great challenge when dealing with raw unfermented beans, as this process requires a relatively longer time. Furthermore, the roasting process, which is crucial in flavor development, can reduce the polyphenol content and antioxidant activity of cocoa beans. This study aimed to analyze the effects of different cocoa bean fermentation and puffing gun roasting methods on physicochemical characteristics of cocoa nibs. This research was carried out with two types of treatment: variations in puffing pressure (3, 4, and 5 Bar) and type of coco beans as raw material (unfermented, spontaneously fermented, and fermented using ragi tape). The results showed that carbohydrate content increased with increasing pressure of puffing gun; but otherwise, increasing puffing pressure decreased water content, fat content, total polyphenols, antioxidant activity, and hedonic scores for taste and aroma. The type of raw material treatment significantly influenced ash content, carbohydrates, L* (lightness) and a* (redness) color intensity, fat content, antioxidant activity, taste, and aroma. Cocoa nibs fermented spontaneously and roasted at a pressure of 3 Bar had the highest fat content, antioxidant activity, and the most favorable sensory scores for taste and aroma. The results of this study provide important insight for developing cocoa bean processing techniques that preserve desirable physicochemical properties and improve consumer preference.
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods Hunaefi, Dase; Putri, Danica; Indrasti, Dias; Fuhrmann, Philipp; Smetanska, Iryna
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.121

Abstract

This study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to determine attribute presence. A focus group discussion generated a lexicon of eighteen descriptors, from which six essential attributes, coarseness, roughness, creaminess, milkiness, sweet aftertaste, and grittiness, were selected for the JAR evaluation. In a randomized home-use test (HUT), thirty-three Indonesian panelists evaluated these attributes. JAR data were analyzed for deviation percentages and penalty effects on overall liking, while CATA responses were subjected to Cochran’s Q test with Bonferroni-adjusted McNemar comparisons. The findings indicate that adjusting attribute intensities to align with panelists’ ideals significantly improves acceptability, particularly for sample 363. Recommen-dations are provided for improving the formulation.
Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi Rahmawati, Lufi Karisma; Muhandri, Tjahja; Iwansyah, Ade Chandra; Palupi, Nurheni Sri; Ambarwati, Karsi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.13

Abstract

Jali (Coix lacryma-jobi L.) is a promising food crop in Indonesia, but its contribution to food security needs more improvement. This research aimed to analyze physico-chemical characteristics of native jali flour and its modified flour after treated by heat moisture treatment (HMT) and autoclaving-cooling (AC) method, and finally observe their effects on breakfast meal flakes (BMF). Both native and treated flour were analyzed for degree of whiteness, swelling power, solubility, water absorption index (WAI), water holding capacity (WHC), and gelatinization profile. HMT-modified jali flour exhibited solubility of 7.77%, gelatinization temperature of 74.95 °C, and peak viscosity of 3255 cP while amylose and resistant starch content reached 20.50% and 6.27%, respectively. Meanwhile, AC-modified jali flour showed lower solubility (4.13%), higher gelatinization temperature (76.15 °C), peak viscosity of 3220 cP, with amylose content of 22.30% and significantly higher resistant starch content (13.93%). Due to its superior resistant starch content, AC-modified Jali flour was selected for BMF formulation. The formulation was optimized through D-optimal with independent variables of 50−100% jali flour and 0−50% sorghum flour. As a result, the optimum formulation was obtained with a desirability value of 0.713, consisted of 100% jali flour without added sorghum flour. The optimized BMF had resistant starch 11.46%, rehydration capacity 58.48%, and hardness 415.12 gf. The product has the potential to diversify healthy breakfast options for community and may contribute to diabetes prevention.

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