cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Sekretariat Jurnal Teknologi dan Industri Pangan
Contact Email
jurnaltip@gmail.com/jurnaltip@yahoo.com
Phone
+62251-8626725
Journal Mail Official
jurnaltip@apps.ipb.ac.id
Editorial Address
Gedung PAU lt. 2 Fateta Kampus Dramaga IPB Bogor
Location
Kota bogor,
Jawa barat
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
 7   8   9   10   11 
The Effect of the Composition of Adsorbed Layer at Globule Interface of -3 Fatty Acids Enriched Triglyceride Prior to Spray Drying on its Microcapsule Properties Teti Estiasih; Moch Adnan; Tranggono Tranggono; Suparmo .
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.917 KB)

Abstract

Emulsification is the critical factor in microencapsulation by spray drying method. Sodium caseinate is a protein with good emulsifying properties. The properties could be improved by phospholipids addition in the emulsification. Phospholipids addition which stabilized oil globule might change the composition of adsorbed layer. This research was conducted to analyze the changes in composition at oil globule interface by analyzing emulsion systems of triglyceride enriched by -3 fatty acids at 5% (w/v) stabilized by sodium caseinate (10% w/v) and addition of phospholipids at 0; 0,5; 1,0; 1,5; 2,0; and 2,5% (w/v). The changes in composition of adsorbed layer could be determined from the changes in phospholipids and adsorbed protein concentrations at oil globule interface. Analyses were done to measure the possibility of casein-phospholipids complex, phospholipids and protein adsorption concentration at interface, and adsorbed protein. The increase of phospholipids concentration in the emulsions stabilized by sodium caseinate changed the composition of adsorbed layer at interface. There was phospholipids increase and adsorbed protein decrease at oil globule interface. These changes were caused by casein-phospholipids complex which that decreased surface activity and displacement protein by phospholipids that was adsorbed at oil globule interface. Changes of composition of casein-phospholipids at oil globule prior to microcapsulation process caused changes in the properties of microcapsule produced. The increasing phospholipids and decreasing casein concentrations at oil globule interface decreased the quality of the microcapsule, including decreasing in microencapsulation efficiency, in oxidative stability, and decreasing in EPA+DHA content. Key words : Emulsification, microencapsulation, adsorbed layer, surface acitvity, displacement
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Adolf JN Parhusip; Betty Sri Laksmi Jenie; Winiati Pudji Rahayu; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.559 KB)

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Shelf Life Prediction and Isotherm Sorption Model of Dried Grain and Powdered Black Pepper (Piper ningrum L.) Winiati P Rahayu; M Arpah; Erika Diah
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.757 KB)

Abstract

Black pepper is one of the most popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted to predict the shelf life of packaged black pepper (both dried grain and powder) by applying isotherm sorption and Labuza models. Initial moisture content of dried grain was 12.17 % d.b and for the powder was 10.27 % d.b. The shelf life of black pepper calculated for the dried grain was longer than the powder. When stored at 90 % RH, the dried grain black pepper packaged in HDPE demonstrated the longest shelf life which was equal to 2187 days and for the powder equal to 2037 days. The volatile oil loss for dried grain black pepper after 30 days of preservation was 1.36 % and for the powder was 40.82 %. Key words: Black pepper, shelf life, plastic film.
The Effect of Oil Concentration on the Antioxidants Effectivity in Oil-In-Water Emulsion System Feti Fatimah; Dedi Fardiaz; Nuri Andarwulan
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.063 KB)

Abstract

The oxidation of lipids in emulsified form is more complex than that in bulk lipids. In the emulsified form, there are more variables influencing lipid oxidation, including oil concentration, type and concentration of emulsifier, pH and buffer system. The aim of this research was to study the effect of corn oil concentration on antioxidant effectivity of Oil-In-Water emulsion system. The effectiveness of antioxidants in the system were determined by Rancimat. Hydroperoxides content was also determined during five days of oxidation. The polarity of antioxidant was measured by determining the partition coefficient in octanol-water system (1:1). The partition coefficient of butylated hydroxy toluene (BHT) was 10.19 (90.0%), -tocopherol was 8.44 (89.4%), t-butylhydroquinone (TBHQ) was 3.98 (79.9%), hydroquinone was 1.60 (61.5%), Trollox was 0.47 (32.0%) and gallic acid was 0.04 (4.4%). The increase of oil proportion from 10% to 50% in emulsion system improved the oxidative stability of emulsion. The lower antioxidant polarity could increase the effectiveness of antioxidant in emulsion system with 10% corn oil proportion. The effectiveness of antioxidant was not absolutely depended on the order of polar paradox. The effectiveness was more influenced by its hydrogen donating capability and physicochemical properties of the emulsion system. Key words: Antioxidant, emulsion, corn oil, polarity, partition coefficient polar paradox
The Production Mechanism of Single Cell Oil from Aspergillus terreus in a Solid Fermentation System Using a Mixture of Tapioca and Tofu Waste Media Debby M Sumanti; Carmencita Tjahjadi; Marleen Herudiyanto; Tati Sukarti
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.75 KB)

Abstract

Fat is an important nutrient for health. Considering the ever-increasing annual demand for cooking oil as a result of the rapid increase in population new sources of poly-unsaturated fats must be searched for. One potential source is the Single Cell Oil (SCO); production of SCO does not require vast areas of land, production time is relatively short and is not affected by enviromental conditions. Moreover, product synthesis and production volume can be easily controlled; Moreover, the tri-acyl-glyceral produced contain essential fatty acids, i.e linoleic and linolenic acid. The objectives of this research was to study the influence of two mold strains of A. terreus and the C/N ratio of the growth medium consisting of cassava atarch and tofu processing waste on SCO production. This research consisted of two parts. The first part was a study on keeping methods of pure cultures of A. terreus, preparation of starter cultures, isolation of mold from the starter culture and preparation of fermentation media. The second part of the research was fermentation of A. terreus strain FNOC 6039 and FNOC 6040 on solid media made of tapioca and tofu waste having C/N ratios of 25/1, 30/1, 35/1, 40/1 and 45/1. Post-fermentation observations on the growth medium slabs consisted of moisture, starch, total sugars and protein content and SCO production. Both strain of A. terreus and C/N ratio affected moisture, starch, total sugars and protein content of the growth media. The A. terreus FNOC 6040 strain growth on a medium with C/N ratio of 45/1 was the most potential oil producer, i.e. 14,63% crude SCO. The oil was brownish yellow in color and has a slightly fishy aroma. Keywords : Single Cell Oil, Solid Fermentation, Casava starch and Tofu Processing Waste, Aspergillus terreus mold strain.
Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt Suryono .; Adi Sudono; Mirnawati Sudarwanto; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.353 KB)

Abstract

This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt. Keywords : Bifidobacteria, L. bulgaricus, S. thermophilus, flavor of yoghurt
Chemoreaction Drying of Saccharomyces cerevisiae Culture with CaO and the Influence of Moisture Sorption Upon Stress and Death of the Dried Culture Novelina .; Soewarno T Soekarto; Betty Sri Laksmi Jenie; Susono Saono; Maggy T Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.664 KB)

Abstract

The aim of the research was to study chemoreaction drying of Saccharomyces cerevisiae culture and to a analyze the influence of moisture sorption on pattern of viability, stress and mortality of the dried starter culture. The cell culture of S. cerevisiae was produced in glucose media with aerobic process in a fermentor at 30C. The cell obtained was dried in a using chemoreaction process. Drying was conducted by coating with various thickness of coating and various ratio of CaO and calcium oxide ratio used in drying. Dry culture of S. cerevisiae and protective agent of CMC and jelly were added to the dry culture. The mixtrure then was stored at in decicators at R H 11 up to 97% until water equilibrium was achieved. Later the patterns of stress from each sample of dry culture at various conditions of moisture was analyzed. The result of the research showed that the best drying method was using coat thickness of 1.3 mm and calcium oxide 10 times the weight of dried sample. The condition of dry culture at low minimal water from 5 % were mostly in dormant state, the highest viability was at the rate of moisture of 5 % - 8 %, but a lot portion of the cells were inactive, and at the moisture higher than 8%, dead cells were observed. Addition 2% jelly of 2% CMC did not protect cells from stress. Key words: Saccharomyces cerevisiae, chemoreaction drying, moisture sorption, dry stresses
The Pullulan Production From Substrate of Sagoo Starch By Pullularia pullulans Dosis Undjung
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.707 KB)

Abstract

The aim of this research was to recognize the potency of pullulan by Pullularia pullulans from hydrolyzed Sagoo starch as opposed to sucrose. Another objective was to find out a better condition for agitation of pullulan production in a batch fermentation. Sagoo can be found in Kuala Kapuas, Central Kalimantan. Initially sago was made into sago starch. The Sago starch was then hydrolyzed to be used as substrate for pullulan production. As a comparison, sucrose was also used. Pullulan production was carried out by pullaria pullulans, T37A or CBS CYPP using various agitation rate & incubation period. The research showed that increase in agitation resulted in increase in pullulan production. At 100 rpm, the yield was 1.299 g/l while at 150 rpm yield was 1.546 g/l. Strain CBSCYPP also produced more pullulan than T 374. Key words : Pullulan production, Sagoo starch and Pullularia pullulans
Organic acids component of Tempoyak Neti Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.267 KB)

Abstract

This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity and pH changes during fermentation process of fermented tempoyak were also evaluated. The results revealed that there were significant changes in pH ranging from 7 to 4 and acidity (6 mg/g- 38 mg/g) attributed to organic acids present in tempoyak. These organic acids were malic acid (145,9 mg/ml), followed by lactic acid (34,1 mg/ml), and small amount of acetic acid (14,2mg/ml). Key words: Tempoyak; organic acids; pH and acidity
Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation Posman sibuea; Sri Raharjo; Umar Santoso
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.916 KB)

Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p

Page 9 of 64 | Total Record : 635

 7   8   9   10   11 

Filter by Year

1999 2025


Reset
Filter By Issues
All Issue Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan Vol. 9 No. 2 (1999): Jurnal Teknologi dan Industri Pangan More Issue