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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
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Glutamic Acid Production by Lactic Acid Bacteria Isolated from Indonesian Fermented Food Salted Mustard Greens and Dangke Cheese Indahsari, Silvana Nurulfauziyyah; Jannah, Siti Nur; Lunggani, Arina Tri
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.2025.36.2.195

Abstract

Glutamic acid is an additive compound widely added to food to enhance the savory taste (umami). Lactic acid bacteria (LAB) are included in Generally Recognized as Safe (GRAS) and have the potential to produce various metabolite compounds, including glutamic acid, through fermentation. LAB can be isolated from salted mustard greens and dangke cheese. This study aimed to analyze the effect of LAB isolate types and fermentation time on the production of glutamic acid, glutamic acid profiling, and molecularly identify the LAB genus that produces the highest glutamic acid based on the 16S rRNA gene. The fermentation process of LAB was carried out using four selected isolates: D16, D15, S4, and S15, which were isolated from salted mustard greens and dangke cheese. Each isolate was incubated for five different incubation times: 0, 12, 24, 48, and 72 h. The identification of glutamic acid was carried out using the Thin Layer Chromatography (TLC) method, its quantification by spectrophotometry, and profiling by High-Performance Liquid Chroma-tography (HPLC). In addition, molecular identification of the highest-producing LAB isolate was conducted based on the 16S rRNA gene. The results showed that isolate S4 from salted mustard greens produced the highest glutamic acid after 48 h, with 670.05 mg/L and a total glutamic acid of 0.23% (w/w) based on HPLC results. Isolate S4 is known to be molecularly similar to the Pediococcus pentosaceus species. Local LAB isolates from salted mustard greens and dangke cheese can produce glutamic acid that can be used to enhance the taste of fermented foods.
Mutu dan Profil Asam Lemak Minyak Kelapa dari Penggunaan Inokulum Tempe pada Tahap Ekstraksi Karseno, Karseno; Syifa, Khumairoh Asy; Haryanti, Pepita
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.2025.36.2.181

Abstract

Coconut oil is one of the popular vegetable oils and the product is made through physical, chemical, and enzymatic extraction of coconut flesh. In this study, coconut oil was obtained by physical and enzymatic procedure. The purpose of this study was to determine the effect of physical extraction time (5, 10, and 15 min) and tempe inoculum concentration (1, 3, and 5% w/v) on the quality and fatty acid profiles of the coconut oil. Sample analyses included peroxide, free fatty acids, moisture, viscosity, total insoluble solids, and fatty acid profile of the selected sample. The results showed that both treatments showed a considerable impact on the quality of coconut oil. The extraction time of 15 min and a tempe inoculum concentration of 1% yielded the most desirable coconut oil, with peroxide levels of 1 meq/kg, free fatty acid levels of 0.12%, a moisture content of 16%, and a viscosity of 47.70 mPa.s. In terms of fatty acids, it contains 0.50% caproic acid, 8.42% caprylic acid, 7.53% decanoic acid, 39.01% lauric acid, 18.83% myristic acid, 10.70% palmitic acid, 11.99% oleic acid, 2.76% linoleic acid, 0.13% gondoic acid, and 0.14% pentadecanoic acid. Considering its components, it is found that they comply with the standard of SNI 2902-2011. Moreover, GC-MS data revealed the very first reported fatty acid in coconut oil, which is pentadecanoic acid. The lowest peroxide value was 1 mg ek/kg, obtained at extraction time of 15 min. With the presence of pentadecanoic acid and low peroxide value, the coconut oil is much more stable against oxidation, opening broader industrial uses including soap, detergent, cosmetics and other chemical products.
Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean Azra, Jeallyza Muthia; Nurdiani, Reisi; Nasution, Zuraidah; Aries, Muhammad; Sutiari, Ni Ketut
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.2025.36.2.167

Abstract

The popularity of plant-based milk alternatives (PBMA) has been growing due to environmental concerns and health benefits. This study aimed to develop and evaluate a novel PBMA formulation combining pigeon pea and soybean at three different ratios (40:60, 50:50, and 60:40), focusing on their physicochemical characteristics, sensory properties, and antioxidant activity. In this study, significant differences (p<0.05) were found in the physicochemical properties of the samples, while sensory acceptability showed no significant differences (p>0.05). Increasing the proportion of pigeon pea resulted in a lower level of ash, protein, fat, color, viscosity, and pH, while the content of moisture, carbohydrate, and soluble solids increased. The formulations contained 91.84‒92.39% moisture; 0.09‒0.12% ash; 0.80‒1.48% protein; 0.81‒1.04% crude fat; and 5.52‒5.91% carbohydrate. Additionally, they had lightness values of 59.74‒68.57; greenness/redness values of -0.53‒0.68; yellowness values of 6.60‒8.13; viscosities of 11.42‒12.50 cP; soluble solids of 6.00‒9.00 °Brix; and pH of 6.69‒6.72. The sensory evaluation ranged from “neither like nor dislike” to “slightly like” (5.24–5.97 on a 9-point scale), indicating moderate acceptability across all formulations. Despite being acknowledged as having a beany aroma, the panelists identified sweet and creamy notes with low bitterness in the sample, contributing to a relatively pleasant flavor. Furthermore, the 50:50 pigeon pea-to-soybean formulation contained daidzein as the predominant isoflavone and demonstrated high antioxidant activity (91.90% DPPH inhibition). These findings suggest that the developed PBMA is a promising functional beverage with good nutritional and sensory qualities.
Intensitas Aroma dan Rasa Manis Kopi Siap Minum Berdasarkan Persepsi Konsumen dari Penggunaan Perisa Karamel dan Vanila Faisal, Andrian Ibnu; Wijaya, Christofora Hanny; Hunaefi, Dase
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.2025.36.2.239

Abstract

Ready-to-drink (RTD) coffee products typically contain high levels of sugar. Adding a sweet flavor enhancer can be an alternative to sugar reduction, preserving the sweetness consumers prefer. This study aimed to investigate the effect of sweet aroma flavorings on consumers' perceived sweetness intensity of RTD coffee. This study was conducted in four stages: (1) an initial survey for panelists screening, (2) a threshold detection test of vanilla and caramel flavorings performed in a laboratory  test  model using the 2-alternative forced choice (2-AFC) method, (3) just about right (JAR) test to determine the flavor concentration, and (4) an intensity rating test of aroma and sweetness and hedonic rating test to determine consumer panelists preferences. Responses were analyzed for ANOVA and Principal Component Analysis using IBM® SPSS® Statistics 26, XLSTAT, and GraphPad software. Based on survey results, 105 of 522 respondents volunteered to serve as panelists for the intensity and hedonic ratings. The flavor-detection threshold involved 74 consumer panelists; the detection thresholds for vanilla and caramel flavors in RTD coffee with 6% sugar content were 3 ppm and 4 ppm, respectively. As many as 70 consumer panelists participated in the JAR test. The highest JAR score for vanilla flavor was obtained at 75 ppm, and for caramel flavor at 100 ppm. Vanilla flavor at 75 ppm increased sweetness intensity by 9.8% and the sweet aroma by 14%. In contrast, the caramel flavor at 100 ppm did not significantly enhance either the sweetness or aroma intensity in RTD coffee. Based on consumer panelists' preferences, RTD coffee with vanilla flavor was most preferred over RTD coffee with caramel.
Formulasi Bubur Siap Saji Berbahan Dasar Ubi Jalar Merah dan Labu Kuning dalam Kemasan Steril Komersial Yasni, Sedarnawati; Wulandari, Nur; Dini, Pazriyatul Aulad
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.2025.36.2.252

Abstract

The increasing intensity of work activities has increased the public’s demand for nutritious ready-to-eat (RTE) foods such as porridge. To meet this demand, this study developed commercially sterile ready-to-eat porridge made from red sweet potato (Ipomoea batatas) and yellow pumpkin (Cucurbita moschata) with the aim of optimizing the formulation and evaluating the physicochemical characteristics of ready-to-eat porridge in commercial sterile packaging. Based on the results of thermal process optimization from heat penetration test data, the sterilization process at a retort temperature of 121 °C for 35 min was able to achieve an F0 value of 5 min. Three formulas were tested based on the proportion of red sweet potato and yellow pumpkin, namely A1 (25:75), A2 (50:50), and A3 (75:25). Formula A3 was the selected formula based on color, taste, aroma, texture, and overall attributes. The color of the A3 formula porridge showed a significant change in the L* parameter (α<0.05), while the viscosity parameter did not change significantly after sterilization (α>0.05). In terms of nutritional content, the A3 formula (150 g serving) has moisture (122.40 g), ash (1.34 g), protein (1.16 g), fat (1.91 g), carbohydrates (23.21 g), and energy (114.67 kcal). Moreover, the porridge also exhibited high antioxidant capacity (481.93 mg AEAC/g extract). These research showed that RTE porridge made from red sweet potato and yellow pumpkin, particularly Formula A3 provides a practical, nutrient-dense food option with extended shelf stability, aligning with contemporary consumer preferences for health and convenience.
Phytochemicals and Lipase Inhibition of Citronella, Galangal, and Sand Galangal: In Vitro–In Silico Approaches Aghnia, Diya; Hasim, Hasim; Ambarsari, Laksmi; Faridah, Didah Nur; Slameut, Fitria; Kandi, Rizky Putra
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.2025.36.2.264

Abstract

Obesity is a major global health concern, often treated by inhibiting pancreatic lipase to reduce fat absorption. While chemical-based medicine is a widely used synthetic inhibitor, its side effects highlight the need for safer, natural alternatives. This study aimed to characterize the total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and pancreatic lipase inhibition of citronella leaf (Cymbopogon nardus), galangal rhizome (Alpinia galanga), and sand galangal rhizome (Kaempferia galanga) through in vitro and in silico analyses and to identify the potential phytochemical compounds responsible for the activity. Citronella showed the highest TPC, TFC, and FRAP values (14.20±0.21 mg GAE/g, 17.36±9.51 mg QE/g, and 92.01±1.88 µmol TE/g, respectively), indicating strong antioxidant potential. Galangal exhibited the highest extraction yield (21.86±5.34%) and DPPH activity (1.09±0.27 µmol TE/g). In vitro lipase inhibition assays revealed galangal and sand galangal had moderate inhibitory effects (IC50= 401.2±18.24 and 374±11.24 µg/mL), while citronella showed weak activity. LC-MS/MS analysis of galangal identified eight compounds, including galangin, eugenol, and galanganol C. Molecular docking showed galangin had the strongest binding affinity (ΔG= -10.239 kcal/mol), interacting with catalytic residues Ser152 and His263 of pancreatic lipase via hydrophobic and electrostatic interactions. These findings suggest that citronella, galangal, and sand galangal possess potential as natural pancreatic lipase inhibitors, with galangal particularly galangin showing the most promising activity for obesity prevention and management.  
Production of Probiotic Pineapple Juice: Air Extrusion-Spherification System Development and Juice Storage Stability Assessment Rani, Siti Mariam A.; Lee, Boon-Beng; Elias, Nor Hidawati; Tan, Chung-Ming; Ng, Shi-Yee; Kasim, Khairul Farihan
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.2025.36.2.276

Abstract

Consumption of probiotic beverages has been shown to enhance intestinal health and immune function. Encapsulation technology has been introduced to strengthen the stability of the probiotics in beverages. To improve the stability of the probiotics in pineapple juice, a spherification system was developed to encapsulate Lacticaseibacillus paracasei strain Shirota in Ca-alginate gel microbeads using a co-axial air extrusion method. The effect of process variables (diameter and sphericity of microbeads) in the spherification system was investigated using image analysis software. The interrelationship of the process variables of the system was analyzed using dimensional analysis. Subsequently, the stability of probiotic gel microbeads in pasteurized pineapple juice was assessed. The results showed that the spherification system could produce uniform spherical probiotic gel microbeads with a size range of 0.4–2.6 mm. A mathematical model was developed to enable the production of microbeads with the desired diameter by selecting the proper process variables, specifically the Ohnesorge number, Weber number, and the liquid-to-air mass flow rate ratio. During the refrigerated storage period, the microbeads experienced minor shrinkage and shape distortion, but the pH and total soluble solids of the pineapple juice remained stable. The viability of the encapsulated L. paracasei strain Shirota was well retained in the refrigerated pineapple juice until the ninth day of the storage period. Lastly, the encapsulated L. paracasei strain Shirota demonstrated good tolerance to simulated gastric and intestinal juices. The probiotics spherification system enables the production of probiotic pineapple juice with good stability and viability of the prebiotics.

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