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Jurnal Teknologi Pertanian
Published by Universitas Brawijaya
ISSN : 14115131     EISSN : 25282794     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, memuat tulisan hasil penelitian yang termasuk dalam lingkup disiplin ilmu pengetahuan yang terkait dengan Ilmu-ilmu Teknologi Pertanian guna menunjang pengembangan ilmu pengetahuan dan teknologi serta pembangunan nasional.
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Articles 3 Documents
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Search results for , issue " Vol 13, No 1 (2012)" : 3 Documents clear
Competitive Adsorption among Phospholipids at Oil Globule Interface of Caseinate Stabilized Emulsion Estiasih, Teti
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Casein and phospholipids are natural compounds usually used concomitantly as emulsifier. This research was conducted to elucidate the adsorbed phospholipids composition that stabilized oil globule interface during fish oil emulsification by sodium caseinate and phospholipids. Emulsion was formed by homogenizing sodium caseinate solution (10% w/v) with various phospholipids concentration of 0, 0.5, 1.0, 1.5, 2.0, and 2.5% (w/v) at fish oil concentration of 20%. The results showed that the quantity of adsorbed phospholipids increased in line with increasing phospholipids concentration. Competitive adsorption occured among various phospholipids that indicated by compositional changes of adsorbed phospholipids at oil globule interface. Their preference to adsorb was influenced by their surface activities. Among various phospholipids, phosphatidylcholine had preference to adsorb due to its higher surface activity and quantity. Phosphatidylethanolamine had less preference to adsorb because of its lower surface activity. Meanwhile, phosphatidylinositol had less ability to compete due to its low quantity. The change of adsorbed layer in oil globule interface was caused by phospholipids-casein complexation and displacement of casein by phospholipids to occupy oil globule interface. Keywords: preference to adsorb, caseinate, phospholipids, emulsion, oil globule, interface, surface activity, competitive adsorption, displacement, adsorbed layer, complexation
Characteristics of fermented Cassava Flour as Material for Producing Sagukasbi Rasulu, Hamidin; Yuwono, Sudarminto S.; Kusnadi, Joni
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research aimed to study the effects of two fermentation methods (fixed and unfixed) on HCN content, bulk density, moisture content, flour microstructure, and sensory properties of texture, colour, and flavor of cassava flour made from local cassava tuber of Tidore variety. Unfixed fermentation was conducted by replacing soaking water every one a day. Meanwhile at fixed fermentation, the soaking water was not replaced. The result showed that HCN content of cassava flour of fixed fermentation method was significantly lower than (p<0.05) on unfixed fermentation method. Moisture and starch content of fixed and unfixed fermented cassava flour was lower than unfermented cassava flour. Starch granule micrograph of fixed and unfixed fermented cassava flour had similar starch granule size. Texture, color, flavour of both fermented cassava flour did not differ significantly (p>0.05). Otherwise, fixed fermentation method using local cassava variety of Tidore could be suggested for producing cassava flour and was recommended as raw material for sagukasbi processing. Keywords: fermented cassava, sagukasbi, microstructure, starch granule, cassava flour, unfixed fermen-tation, fixed fermentation, HCN content
Isolation and Characterization of Amylolytic Lactic Acid Bacteria during Growol Fermentation, an Indonesian Traditional Food Putri, Widya Dwi Rukmi; Haryadi, Haryadi; Marseno, Djagal Wisesa
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Amylolytic lactic acid bacteria are a group of bacteria that capable to use starch as the only carbon source. Lactic acid bacteria naturally present in growol (a traditional food from fermented cassava) is an indigeneous bacteria that groww in cassava based media. The aims of this research were to isolate, characterize, and identify lactic acid bacteria during growol fermentation. Two hundred and thirty one colonies of lactic acid bacteria were isolated during 0, 24, 48, 72, 96, and 120 hours cassava fermentation. Sixty three isolates were characterized as gram positive, katalase negative, and non producing gas from glucose, but only thirteen isolates had amylolytic characteristics. Identification showed that all isolates were Lactobacillus genera specifically Lactobacillus plantarum and Lactobacillus rhamnosus. Keywords: growol, sour cassava starch, lactic acid bacteria, amylolytic ability, Lactobacillus

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