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Sekretariat Jurnal Teknologi dan Industri Pangan
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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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Bioaksesibilitas Senyawa Fenolik Minuman Kakao Pasteurisasi dengan Penambahan Matriks Susu Sari, Dwi Indah Permata; Prangdimurti, Endang; Indrasti, Dias
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.2025.36.1.28

Abstract

Cocoa beans and their derivatives are well-known for their health benefits, primarily attributed to phenolic compounds. While some research has explored the interactions of these compounds within food matrices, there were few reports on the release of cocoa phenolics in the gastrointestinal tract when consumed as part of complex foods. This study aimed to evaluate how incorporation of whole-fat milk powder (CF), skimmed milk powder (CS), and whey protein powder (CW) into pasteurized cocoa beverages impacts the in vitro release of phenolic compounds throughout gastrointestinal digestion. The initial analysis included quantifying total phenolics and flavonoids in the undigested samples. Subsequently, simulated gastrointestinal digestion was performed, followed by analysis of total phenolics and flavonoids at each digestion stage. The extent of compound release was expressed as the recovery index (RI) and bioaccessibility index (BI). The results showed that the addition of milk matrices (CF, CS, CW) significantly decreased the total phenolic content of cocoa beverages (p<0.05) across all digestion phases. CW had the highest RI for total phenolics (202.67±7.67%). This study suggests that although the addition of milk decreased the initial phenolic content in undigested cocoa beverages, an increase in RI of phenolics was observed after the gastric digestion phase, especially in the beverages containing whey protein.
Pengaruh Periode Penyemprotan dan Waktu Germinasi terhadap Karakteristik Tepung Beras Cokelat Germinasi Prasongko, Prasongko; Budi, Faleh Setia; Faridah, Didah 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.2025.36.1.95

Abstract

Substituting wheat flour with rice flour in brownies premix formulations presents has remained a great task as the flour has a higher setback viscosity (SV) which accelerates staling. To resolve this problem, germination process was needed to modify brown rice. This research aimed to investigate the effect of spraying period and germination time on the characteristics of germinated brown rice (GBR) flour, to determine the optimal germination conditions that yield SV values closest to those of wheat flour. Besides, correlation between SV of GBR flour and others was observed. In germination process, brown rice was subjected to spraying intervals of 15 and 20 min and germination times of 18, 24, and 30 h. Furthermore, the germinated brown rice was drained, dried, and milled into flour. While low protein wheat flour was used as control, ungerminated brown rice flour was also included for comparison. As a result, the treatment of spraying period of 20 min and germination for 24 h produced GBR flour with SV (1024 cP), closely resembling the control (972 cP). In addition, the GBR flour had peak viscosity (PV) 1520 cP, trough viscosity (TV) 375 cP, breakdown viscosity (BV) 1144 cP, final viscosity (FV) 1400 cP, peak time 8.8 min, pasting temperature 84.3 °C, germination percentage 93.2%, dextrose equivalent (DE) 2.627%, water adsorption index (WAI) 7.609, water solubility index (WSI) 14.237%, and swelling power (SP) 8.872. Moreover, SV was positively correlated with WAI and SP, but negatively correlated with germination percentage, DE, and WSI. The strongest correlation was observed between SV and WSI (r= -0.906).
Strategi Penerapan Budaya Keamanan Pangan pada Rantai Pasok Distribusi di PT XYZ Wilis, Nabila Sekar; Dewanti-Hariyadi, Ratih; Sartika, Ratu Ayu Dewi
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.2025.36.1.107

Abstract

Food safety culture (FSC) can be defined as how a group or organization of individuals achieve food safety in their thoughts and behaviors. Extending FSC implementation to downstream industries can assure quality and safety in the food supply chain. However, food distributors often lack a thorough understanding of good warehouse practices (GWP) and good distribution practices (GDP), even though both are essential to ensure the quality and safety of food. The inspection report by Indonesian Food and Drug Authority (Badan Pengawas Obat dan Makanan – BPOM) from 2017−2021, more than 30% of distribution facilities did not conform to the standard. This study evaluated employees' perception of FSC, analyze the Strengths, Weaknesses, Opportunities, and Threats of FSC implementation, and develop strategies for implementation in a food distribution company (PT XYZ). The research employed quantitative and qualitative methods. The quantitative study involved a questionnaire completed by 350 respondents, revealing that 82.13% of the employees perceived a positive perception of FSC. Meanwhile, the qualitative study included a focus group discussion with 21 informants, that identified key weaknesses and threats to FCS implementation. The Internal Factor Evaluation−External Factor Evaluation (IFE−EFE) analysis identified seven strengths, 11 weaknesses, seven opportunities, eight threats, and nine alternative strategies for the implementation of food safety culture at PT XYZ. The strategy with the highest total attractive score (TAS) of 6.91, based on quantitative strategic planning matrix (QSPM), was the periodic implementation of “Gemba program” to monitor food safety practices.
Volatile Compound Profiles of Indonesia's 'Cilembu' Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage Astuti, Rizki Maryam; Apriyantono, Anton; Cempaka, Laras; Adilah, Malikah
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.2025.36.1.75

Abstract

Native to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of Cilembu sweet potato (CSP) has not been fully characterized. Therefore, this study aimed to analyze volatile compounds in CSP after conventional baking and storage, compared to Manohara sweet potato (MSP). Volatile compounds were analyzed using Gas Chromatography Mass Spectrometry (GCMS). The result showed that benzaldehyde was a key volatile compound in fresh CSP tubers. In comparison, MSP was dominated by terpenes as the main components, including α-gurjunene, methoxy-phenyl-oxime, and cymene. During storage, the sugar content in CSP surged due to starch hydrolysis, leading to the formation of Maillard reaction products, such as furfural, benzaldehyde, and 2-furan methanol, and these compounds contributed to the distinctive flavor of oven-baked CSP.
Pengembangan Nasi Sorgum Instan dengan Teknologi Fluidized Bed Dryer dan Penambahan Gliserol Purwaningrum, Bunga Ayu; Taqi, Fahim Muchammad; Muhandri, Tjahja; Saraswati, Saraswati
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.2025.36.1.84

Abstract

Instant sorghum rice is produced through cooking, freezing, and drying processes, resulting in a porous structure that allows for easy rehydration. This research aimed at developing an alternative method for instantizing sorghum rice using a combination of fluidized bed dryer (FBD) technique and glycerol addition. The samples were evaluated, including physical characteristics, consumer acceptance, and nutritional value information of selected product. Sorghum seeds were polished for 30, 45, and 60 sec, and their whiteness degree was recorded. Subsequently, the seeds were washed, pre-cooked with the addition of glycerol (0, 2, and 4%), steamed, frozen, and finally dried. The cooked sorghum rice was frozen in a freezer for 24 h at -20 °C and dried with a fluidized bed dryer until a constant weight was achieved. The addition of glycerol did not affect panelist’s acceptance for color, texture, taste, aroma and overall attributes (at significance level of 5%), and therefore, the treatment without glycerol was selected for further steps. The selected treatment exhibited the physical characteristics as follow: rehydration time (7.5 min), bulk density (0.41±0.03 g/mL), water absorption (41.92±0.50%), rehydration ratio (3.58±0.02) and volume expansion ratio (223.72±12.94), indicating that it meets the criteria for instant food. The nutritional value per 60 g serving size was as follows: total energy (240 kcal), protein 3 g (6% of Recommended Dietary Allowance (RDA)), total fat 0 g (0% RDA) and carbohydrate 56 g (17% RDA).

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