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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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PENGOLAHAN BERAS WANGI BUATAN METODE DAN RETENSI SENYAWA AROMA [Processing of Artificial Fragrant Rice The Method and Aroma Retention] Filli Pratama
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Processing of artificial fragrant rice in which one or more aroma compounds were introduced into raw milled rice were studied. The end product, which is potentially marketable, showed no visible difference in appearance from the untreated rice, and the cooked product showed perceivable aroma to the consumers. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma. Five aroma compounds of eugenol, iso-eugenol, methyl eugenol, cinnamyl alcohol, and cinnamaldehyde were used as model compounds. The results showed that liquid carbon dioxide at a pressure of 8 MPa and an equilibration time of 5 minutes were found to be the optimum conditions for imparting the aroma compounds into the rice. The retention of the model aroma compounds in rice were in the range of 33% to 50%. The aroma carrier was found to be able to carry the model compounds into the core of rice. This was significant, as it potentially provided a longer period for the aroma compounds to remain in the rice. Key words: artificial fragrant rice, liquid carbon dioxide, aroma
OPTIMASI PROSES MASERASI VANILI (Vanilla planifolia Andrews) HASIL MODIFIKASI PROSES KURING [Maceration Process Optimation of Vanili (Vanilla Planifolia Andrews) from Modified Curing] Dwi Setyaningsih; Meika S Rusli; Melawati .; Ika Mariska
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Modified cured vanilla was processed to vanilla extract by maceration method. The aim of this research were to optimize the method of maceration, type of vanilla bean with highest vanillin content, extraction solvent composition,and other variables that could optimize the vanillin content and characterize the extract from half dried cured vanilla. The optimation used response surface method with 22 factorial and 23 factorial. One step of maceration could extract vanillin (average 2.3 g/l) much more than two steps maceration (average 2.1 g/l). Vanillin content of the half dried cured vanilla (average 0.98 g/l) was higher than cured vanilla 1 and cured vanilla 2 (average 0.41 g/l and 0.32 g/l). The suitable ethanol-water composition for half dried cured vanilla was 7:3 (vanillin content 1.78 g/l). The first optimation was conducted with two variables maceration time and sucrose concentrations. The maximum vanillin content of the first optimation was 4.5 g/l at maceration time of15.9 days and sucrose concentration of 7.3 g. The second optimation used two variables: maceration time and glycerol concentrations. The maximum vanillin content of the second optimation was 3.8 g/l at maceration time of 22 days and glycerol concentration 19.9 ml. The third optimation process used three variables:maceration time, sucrose concentrations and glycerol concentrations. The maximum vanillin content of the third optimation was 3.4 g/l at maceration time of 12 days sucrose concentration of 7 g, and glycerol concentration 4.7 ml. The characteristic of vanilla extract resulted from half dried cured vanilla maceration were vanillin content (3.4-4.5 g/l), total acid (380-410 ml 0.1 N NaOH/l), total ash (1.3-3.4 g/l), total soluble ash (0.8-2.9 g/l), alkalinity of total ash (462.6-536.7), alkalinity of soluble ash (139.1-216.5), and lead number (4.5-4.6). Key words : Vanilla planifolia, Optimization, vanilla ekstrak  
SENYAWA BIOAKTIF RIMPANG JAHE (Zingiber officinale Roscue ) MENINGKATKAN RESPON SITOLITIK SEL NK TERHADAP SEL KANKER DARAH K-562 IN VITRO [Ginger Root Bioactive Compounds Increased Cytolitic Response of Natural Killer (NK) Cells Against Leucemic Cell L Tejasari .; Fransiska Rungkat Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Natural killer (NK) cell, a kind of lymphocyte cells, plays an important role in attacking infectious, immature, and cancer cell. Its function could be modulated by food bioactive compounds. This experiment was conducted to investigate the effects of ginger root bioactive compounds such as oleoresin, gingerol, and shogaol on cytolitic response of NK cell in vitro. Lymphocyte cells were isolated by centrifugation on ficoll-hypaque density (1,77 ?0,001 g/ml) method. Leukemic cells line K-562 as target cells(TC) labelled by [3H]-timidin, together with lymphocyte as effector cell (EC) were cultured in two ratio levels of EC : TC equal to 1:50 and 1:100), and two culture conditions, for 4 hours, respectively. Paraquate dichloride (1,1-dimethyl-4,4-bipyridilium dichloride) 3 mM was used to induce stress oxidative circumstance. Cytolytic capacity of NK cells was determined by percentage of TC lysed by NK cells, in normal and oxidative stress conditions. Statistical analysis showed that the effects of ginger bioactive compounds on cytolytic response of NK cell depended on the culture conditions, as shown by cultures in the presence of oleoresin, and gingerol, but not shogaol. In the lymphocyte culture without stress oxidative, oleoresin, gingerol and shogaol compounds increased significantly cytolytic response of NK cells cultured at a ratio of TC : EC equal to 1:50, with the highest increament of 65 % at oleoresin concentration of 50 ?g/ml. However, in culture at a ratio of TC : EC equals to 1:100, only oleoresin at a concentration of 50 ?g/ml increased significantly cytolytic response of NK cells with the highest increament of 8 %. Shogaol did not affect significantly NK cells cytolytic response. Under stress oxidative conditions, shogaol increased significantly cytolytic response of NK cells cultured at a ratio of TC:EC equal to 1:50, but the highest increament of 56 % , was by oleoresin at concentration of 50 ?g/ml. Meanwhile, oleoresin and gingerol did not increased significantly cytolytic response of NK cells. At a culture- ratio of TC: EC equal to 1:100, gingerol increased significantly cytolytic response of NK cells of 21 % at a concentration of 50 ?g/ml. However, oleoresin did not increased significantly cytolytic response of NK cells. In contrast, shogaol decreased significantly cytolytic response of NK cell with the highest decreament of 16 % at 200 ?g/ml. These findings verified that ginger root bioactive compounds increased cytolityc response of NK cells in destroying cancer cells, at certain conditions and concentrations, especially at low concentrations. Key words : ginger bioactive compound, oleoresin, gingerol, shogaol, stress oxidative, effector cell, target cell, natural killer cell, cytolytic response
KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying] Supriyanto ,; Budi Rahardjo; Y. Marsono; Supranto ,
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

 Cooking of the starchy foods at high temperature can result in formation of  5-Hydroxymethyl-2-Furfural (HMF) compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial water content and the amylosa – amylopctin ratio of the material. The objective of the research was to study the kinetics of HMF change in the starchy foods during frying process. The change of the HMF content was assumed following by the first order kinetic model.                The samples used in the experiment were the dried dough corn powders. The dough was made of a mixture of two varietes of corn with different amylosa – amylopectin content, with variation on the composition of the mixture. Bisma variety was used as the high amylosa ( low amylopectin) and Pulut (waxy) was used as the low amylosa (high amylopectin).The samples were fried in palm oil using    a deep fat frying method with variation of oil temperature, initial water content and content of amylosa – amylopektin  ratio. The HMF of the fried product was extracted with absolute ethanol and the extracts were determined by UV-Vis Spectrophotometer at 281,5 nm. The result indicated that the rate of change of the HMF content in corn increased with the increasing oil temperature and amylosa content and decreased with initial water content.                 The model applied to the changing  on HMF content  showed that the equation :  Xhmf =  A (1– B e-km t ) (with Xhmf = the HMF content; km = The rate of the HMF changing; t = frying time; A and B = the contsnts) can be used  for estimation  the change of the HMF content of  the corn fried product during the frying process  
KARAKTERISASI BIJI DAN PROTEIN KORO KOMAK (Lablab purpureus (L.) Sweet) SEBAGAI SUMBER PROTEIN [Characterization of Hyacinth Bean (Lablab purpureus (L.) Sweet) Seed and Its Protein] Andrew S R; Wiwiek S W; A Subagio
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research aimed to characterize the physiochemical properties of hyacinth beans as new protein source. The result of research showed that hyacinth beans are oval shaped and orange and yellow coloured. The edible part of hyacinth beans is 83.2 ± 1.1 % of dry seed; in which the carbohydrate is 67.9 ± 1.1 %; protein: 17.1 ± 1.5 % and fat: 1.1 ± 0.4 %. According to their solubility, the protein fractions were found as albumin: 18.22 %; globuli : 55.15 % and glutelin : 26.13 %, whereas prolamin was not detected. Further analyis showed that, the globulin is consisted of globulin 7S (3.50%) and globulin 11S (0.67 %). The hyacinth beans are potential to be used for protein source. Key words: hyacinth beans, physiochemical properties, protein fractions, seed protein.
KARAKTERISASI KOMPOSIT EDIBLE FILM BUAH KOLANG-KALING (Arenge Pinnata) DAN LILIN LEBAH (Beeswax) [Characteristic of Composite Edible Film from Palm Ftuit (Arenge pinnata) and Beeswax] Budi Santoso
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this research was to study of the characteristics of edible film after addition of different concentrations of kolang-kaling and beeswax. The research used of Factorial Block Randomized Design with two treatments and each treatment was replicated three times. The first treatment was concentrations of the kolang-kaling (5%, 10%, 15% and 20%), and the second treatment was concentrations of the beeswax (0%, 0,5%, 1%, and 1,5%). The parameters were water content, tensile strength, elongation percentage, thickness, and water vapor transmission rate. The result showed that the addition of different concentrations of kolang-kaling and beeswax significantly afected the water content, tensile strength, elongation percentage, thickness, and water vapor transmission rate. The thickness increased with the increasing concentrations of kolang-kaling and beeswax. The water vapor transmission rate, tensile strength, and elongation percentage were decreased. The tensile strength, elongation percentage, thickness, and water vapor transmission rate of edible film were 0,342 Kgf cm-2, 52,5%, 0,025 mm and 53,439 gm-2hari-1 respectively. The best treatment was achived by using concentration of kolang-kaling at 5% and concentration of beeswax at 1,5%. Key words : Edible film, kolang-kaling, beeswax
KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin Strands (Cucurbita maxima)] Umar Santoso; Nur Djamilah; Murdijati Gardjito
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this research was to examine the contents of pectin,???carotene and sugars of the pumpkin strands, and to evaluate the effects of sugar addition and pH on the chemical, physical, and sensory characteristics of jam and jelly made from pumpkin strands. The preparation of jam and jelly were conducted with sugar addition of 55%, 60%, and 65% and pH values of 3.0, 3.2, and 3.4. The products were analyzed for moisture, sugar,???carotene, and soluble solid, and were evaluated for firmness and sensory properties.The results showed that the moisture content of jelly was between 26.36 - 35.27% and that of the jam between 39.53 - 45.67%. Beta-carotene of jelly was between 241.79 - 404.42 RE/100g (db) and that of jam was between 235.58 - 487.51 RE/100g (db). The decreasing of pH and increasing of sugar addition tended to increase the content of reducing sugars and soluble solid of the products. Jelly could be made from pumpkin strands by addition of 55% or 60% sugar, and the firmness increased by decreasing of pH value. There were no significance differences between the treatments for color, flavor and overall preference score. The addition of 60% sugar and pH of 3.2 was the best condition for making jam and jelly from pumpkin strands. Key words: Pumpkin strands, jam, jelly.
KOMBINASI BUMBU DAN ASAP CAIR DALAM MEMINIMALKAN PEMBENTUKAN HISTAMIN PADA IKAN KEMBUNG PEREMPUAN (Rastrelliger neglectus) ASAP [Combination of Spice and Liquid Smoke in Minimizing Histamine Formation in the Smoked Mackerel (Rastrelliger neglectus)] Meta Mahendradatta; Abu Bakar Tawali
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Four spices (clove, cinnamon, tamarind and ginger) were combined and applied to produce smoked female mackerel. The use of liquid smoke was compared with redistilled liquid smoke. The result showed that there was lower histamine content in smoked fish treated with spices after the use of liquid smoke and redistilled liquid smoke at (1.00 – 1.20mg/100g) compared with the raw material (1.55mg/100g). Histamine content in all treatments increased during storage from 0.96 – 1.13 mg/100g to 6.40 -20.29mg/100g. The phenol content decreased during storage from 2.19% - 2.44% to 0.72% - 0.84%. Using of liquid smoke in combination with spice as well as without spice,resulted in decreasing of the free fatty acid (FFA) content until 20 days of storage then increased, whereas using redistilled liquid smoke, resulted decreased of FFA during 10 days storage before increased. Total psychrophilic microbe was not detectable at 0 and 10 days storage but then increased at 20 and 30 days storage to 6.5x103 – 10.1x103cfu/ml and 7.5x103 – 15.5x103cfu/ml, respectively. Overall, combination between clove-cinnamon and liquid smoke which was applied to female mackerel showed the best result i.e.: lower histamine content, lower FFA, lower total psychrophilic microbe and lower phenol content than other treatments. The acceptability of smoked fish treated with clove-cinnamon and liquid smoke after 30 days storage showed higher value than other treatments. Key words: histamine formation, redistilled liquid smoke, spices, short-bodied mackerel
EVALUASI KADAR PATI TAHAN CERNA (PTC) DAN NILAI INDEKS GLIKEMIK MI SAGU (Evaluation of Enzymatically Resistant Starch and Glycemix Index of Sago Noodle) Winda Haliza; Endang Y Purwani; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This paper expressed the level of glycemic index and content of resistant starch of sago noodle. Determination of starch resistant of sago noodle is necessary because it is correlated with the value of glycamic index. Resistant starch content was determined by enzymatic process through glucooxydase method. RS content from four kinds of sago noodle ranged between 7,55 - 9,45 mg/g substances. Pancasan sago noodle showed the highest RS content, and this was further used to analysis the glycemix index.The glycemic index was determined based on ratio of area under blood glucose curve which represent total carbohydrate available from the 50 g glucose to the area under blood glucose curve which represent the glucose content after consumption of 50 gram glucose. The tested used seven health volunteers and resulted in glycemix index about 28. This level was considered low affect the blood glucose consuming. The sago noodle therefore the noodle can be constued by diebetes people Key words : resistant starch, glycemix index, sago noodle
Development of Protein Rich Flour (PRF) from Hyacinth Bean (Lablab purpureus (L) Sweet) and Lima bean (Phaseolus lunatus) Ahmad Nafi; Tri Susanto; Achmad Subagio
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

With respect to the high content of carbohydrate and protein, Protein Rich Flour (PRF) were developped from non-oilseed legumes i.e. hyacinth bean (Lablab purpureus (L) Sweet) and lima bean (Phaseolus lunatus) PRF. PRFs were prepared using water and NaOH solution (0.01N) as the extraction solvent. After precipitation in their isoelectric point (pHs) the PRFs produced were characterized to determine the potential practical applications. The results showed that PRF from hyacinth bean extracted by water was the best product with yield of 31.19%, protein content of 58.41±4.45%, solubility of 82-100% and oil holding capacity being 93.92±9.19. Moreover pepsin-digestibility of the hyacinth bean PRF was higher (8.29±0.34%) than soybean protein isolate (7.10±0.37%) or casein (7.04±0.14%). Based on their characteristics, PRF is regarded as potential to be developed as novel food ingredient. Key words: Non-oilseed Legumes, PRF, Characterization

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