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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 647 Documents
 61   62   63   64   65 
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).
Profil Metabolit Volatil dan Non Volatil Bangle Hitam Wardayanie, Ning Ima Arie; Prangdimurti, Endang; Hunaefi, Dase; Batubara, Irmanida; Tunnisa , Fitra; Rosalina, Dian; Afriyanti , Ani; Yuliana , Nancy Dewi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.208

Abstract

The study discovering chemical compounds of black bangle (Zingiber ottensii Val.), which is a member of Zingiberaceae family, is rather scarce. This research aimed to determine the composition of volatile dan non-volatile compounds of the rhizome. The volatile compound was analyzed using solid phase microextraction gas chromatography mass spectrometry (SPME GC-MS), while non-volatile compound was determined by Ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). The experiment by SPME GC-MS successfully identified 31 compounds with monoterpenes showing the most abundant group at 54 %. The main volatile compounds are β-Phellandrene, β-pinene, γ-Terpinene and α-pinene, then followed by sesquiterpene and terpene, namely humulene and terpinen-4-ol, respectively. Furthermore, analysis using UHPLC-HRMS detected 37 compounds with some pre dominant compounds, i.e. zerumbone, choline, isoleucine, phenylalanine, afzelin and malic acid. These findings indicate that black bangle rhizome is rich in various volatile and non-volatile compounds, especially terpenoid, flavonoid, amino acid and malic acid, some of which have certain bioactivities.
Sintasan Spora Bacillus cereus selama Pengolahan dan Penyimpanan Rendang Fadhina, Maisharah; Nuraida, Lilis; Dewanti-Hariyadi, Ratih
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.155

Abstract

Bacillus cereus is a heat-resistant spore-forming bacterium that has been linked to outbreaks of foodborne illnesses. Rendang is a traditional Indonesian food made from beef heated in coconut milk and seasoning consisting of various kinds of spices (bumbu rendang) which is thought to inhibit germination of bacterial spores. This research aimed to determine the fate of B. cereus spores during heating and storage of rendang. Spores of B. cereus were inoculated into rendang mixture (beef, bumbu rendang, coconut milk) and control (beef and coconut milk) to achieve a spore concentration of 5 log CFU/g. Rendang mixture or control was heated for 6 h to produce rendang with water content of 35.77% (db) and aw of 0.90. For storage study, rendang after heating was inoculated with 5 log CFU/g spores and stored at room temperature for 4 days. The number of total bacteria and spores was enumerated using total plate count (TPC) method. The number of B. cereus spores decreased during heating in rendang and control, but the decrease rate was slightly faster in rendang than that in control. At the end of heating, spores were reduced by 5 log cycles to <1 log CFU/g in rendang and control. The number of B. cereus spores in rendang and control decreased insignificantly during storage at room temperature. However, the total number of B. cereus in control showed an increase, suggesting possible germination, which was not observed in rendang. This research suggests that spices in bumbu rendang may contribute to inactivation of B. cereus spores during heating and inhibition of their germination during storage.
Profil Sensori Keripik Kentang Berdasarkan Check-All-That-Apply dan Ideal Profile Method Krisjati, Paulina Gandhes Dian; Andarwulan, Nuri; Adawiyah, Dede Robiatul
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.135

Abstract

The snack industry has shown a stable increment for years and still has great potential for further increase. Potato chips rank second in sales volume in the snack industry, with an increase of 10.7% in 2022 compared to the previous year, propelling the manufacturers to compete in launching competitive  products in the market. To minimize the failure rate of new products, the knowledge of ideal sensory profile and attributes of potato chips is needed. Check-all-that-apply and ideal profile method are consumer perspective-based sensory profiling methods that provide a better understanding of a product’s sensory profile and ideal attributes. Three of the most consumed potato chips brands were used as benchmarks to determine the ideal sensory profile of potato chips with beef BBQ flavor. The result showed that the ideal attributes of potato chips consist of beef aroma and flavor, smokey aroma and flavor, savory taste, hardness, and crispness. These findings might help in developing more ideal-like potato chips and positively affecting consumers’ overall liking of the product. The result of sensory profile testing with consumers, particularly IPM, strongly correlated with the scoring attributes test conducted by selected panelists. There were sensory profile differences observed among the three samples used, which could be attributed to variations in raw materials and the processing technology used during production.
Profil Pendugaan Senyawa Volatil Hasil Fermentasi Whey Keju yang Berpotensi sebagai Flavor Dimawarnita, Firda; Kusuma, Azzakiyya Salsabila Syifa; Perwitasari, Urip; Zubaidah, Elok; Faramitha, Yora; Juanssilfero, Ario Betha
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.226

Abstract

Cheese whey, as a by product of cheese processing, contains high levels of protein and lactose, which can be utilized as a substitute medium for the growth of lactic acid bacteria (LAB) to produce flavor compounds, thereby enhancing its economic value. This study aims to identify the volatile flavor compounds present in the product resulting from de Man Rogosa and Sharpe Broth (MRSB) media with partial substitution of cheese whey (5, 15, and 30% v/v) as a source of carbon and nitrogen. The analysis was carried out using gas chromatography-mass spectrometry (GC-MS) while other observed parameters included pH, total acid, and carbon nitrogen content. The results of the study showed that the substitution of cheese whey at 5% showed the best results, and produced bioflavor compounds such as 2(5H)-furanone (almond) and benzenacetaldehyde (rose) with pH 4.57±0.012, total acid 0.88%, total carbon 15.86±0.292%, and total nitrogen 1.39±0.177%. These findings indicate that cheese whey can serve as an effective substitute for carbon and nitrogen sources in growth media to produce volatile compounds with potential flavor properties by Lactobacillus sp.
Pendugaan Peptida Bioaktif Cadangan Protein Koro Pedang Hasil Hidrolisis Protease Tubuh Melalui Pendekatan In Silico Maida, Marciano Oscar; Sitanggang, Azis Boing; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.288

Abstract

The jack bean plant (Canavalia ensiformis L.) contains storage proteins composed of essential amino acids, and the biological activity of these components occurs after a hydrolysis process. The hydrolysis of peptide bonds that appear in the digestive tract can be identified using an in silico approach that utilises a bioinformatics web page. This study aims to predict bioactive peptides resulting from the hydrolysis of storage proteins in the jack beans using a web-based in silico method. Based on literature studies, the jack bean’s dominant storage proteins include canavalin, concanavalin A, and concanavalin B. The amino acid sequences of each type of protein were obtained from the Universal Protein Resource (UniProt) page. Simulations of hydrolysis or cleavage of peptide bonds in the body using Gastrointestinal System (GIS) enzymes, in the form of pepsin, trypsin, and chymotrypsin or a combination thereof, were carried out in the Expert Protein Analysis System (ExPASy) portal on the Peptide Cutter page. The bioactive peptides resulting from the cleavage were identified for their suitability based on the literature using the BIOPEP-UWM database. The simulation results indicate that all jack bean storage proteins possess biological properties, including antihypertensives, antidiabetics, and antioxidant effects. Concanavalin A produced the highest bioactive peptide yield of 82.89%, followed by concanavalin B at 64.23%, and canavalin at 48.95%. The estimation of bioactive peptides from jack bean storage proteins by hydrolysis of body proteases using an in silico approach proved helpful. It can be further applied to other protein sources using different enzyme combinations.

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