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Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Published by Universitas Udayana
ISSN : 24772739     EISSN : 24772739     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) adalah jurnal ilmiah yang dikelola oleh Program Magister Ilmu dan Teknologi Pangan, Progam Pascasarjana, Universitas Udayana, Denpasar-Bali. Jurnal ilmiah ini diterbitkan dua kali setahun, mempublikasikan hasil-hasil penelitian dan ulasan ilmiah dalam bidang ilmu dan teknologi pangan.
Arjuna Subject : -
Articles 150 Documents
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Studi Konsentrasi Amiloglukosidase dan Saccharomyces cereviseae dalam Produksi Bioetanol dari Ubi Jalar Melalui Sakarifikasi Fermentasi Simultan Bambang Admadi Harsojuwono
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study is to obtain the enzyme concentration and Sacharomyces cereviceae amyloglukosidase best to process simultaneous saccharification fermentation (SFS) in the production of bio ethanol from sweet potato hydrolyzated. This study was designed using a factorial randomized block design. The first factor is the concentration of enzyme amiloglukosidase consisting of 3 levels ie 0.8; 1.0 and 1.2 ml / kg substrate. The second factor is the concentration of S. cereviceae consisting of 3 levels ie 5; 10 and 15% (v / v). Variable measured include of ethanol concentration, yield, efficiency of substrates using, fermentation efficiency and concentration of substrate consumption. Data were analyzed diversity and Duncan's multiple comparison test was done to determine the best treatment. The results showed that the concentration of the enzyme amyloglukosidase 1.2 ml / kg of substrate (3000 U / ml) at a concentration of S. cereviceae 10% (v / v) is the best treatment with the resulting ethanol concentration 7.48% (v / v), yield 19.89%, the efficiency of product formation by substrate 47.37%, 92.88% fermentation efficiency, and the concentration of substrate consumption of 15.78 g / L.
Infection Level of Pathogenic Bacteria in Pork at Traditional Market in Denpasar Ni Nyoman Puspawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of the research were to achieve scientific information about the infection level of bacteria found in pork meat and to acquire the information of the sanitation level of the meat stall in traditional market around Denpasar. This research used survey method in sampling before being analyzed in Laboratorium. There are 16 traditional market in Denpasar, based on the minimum survey of sampling which is 30%, 4 market has chosen for sample source. The parameter of this research is total of Coliform, total of E.coli and Salmonella sp, also the sanitation level and hygiene of the butcher using questionare. The result of the research showed that the infection level of Coliform in pork found in the market has been over the limit of SNI which is on the morning market of Badung is (2.5 ± 1.7) x 105 cfu/cm2, Impres Sanglah market is (7.3 ± 1.2) x 104 cfu/cm2, Ubung market is (2.9 ± 4.1) x 104 cfu/cm2 and Kreneng market is (1.4 ± 1.5) x 104 cfu/cm2. The infection level of E. coli found in pork is over the limit of SNI, which is on the morning market of Badung is (5.7 ± 8.2) x 104cfu/cm2, Impres Sanglah market is (2.3 ± 2.8) x 104cfu/cm2,  Ubung market is (1.4 ± 1.6) x 104 cfu/cm2 and Kreneng market is (8,3 ± 1,1) x 103cfu/cm2. The infection level of Salmonella sp found in pork is over the limit of SNI, which is Impres Sanglah market (6.6 ± 1.1) x 103 cfu/cm2,on the morning market of Badung is (5.6 ± 7.5) x 103 cfu/cm2, Ubung market is (5.2 ± 6.8) x 103 cfu/cm2 and Kreneng market is (3.2 ± 3.9) x 102 cfu/cm2. The source of contamination come from the surroundings of the butcher stall in the market that is lack of hygiene and sanitation standard
Komposisi Kimia Absolut Minyak Atsiri Daun Pandan Wangi Hasil Perlakuan Curing NiMade Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian ini adalah  untuk mengetahui pengaruh lama curing pada daun pandan wangi terhadap karakteristik absolute minyak atsiri daun pandan wangi yang dihasilkan. Perlakuan lama curing terdiri atas 3 taraf yaitu tanpa curing, curing 2, dan curing 4 hari. Curing daun pandan wangi dilakukan secara alami dihamparkan di atas meja kayu pada suhu dan RH ruangan. Selama curing dilakukan pengadukan bahan secara intensif setiap 6 jam, pengukuran temperatur dan RH ruang setiap 12 jam. Daun pandan wangi hasil  curing diambil minyak atsirinya dengan ekstraksi pelarut n-heksana selama 4 jam dilanjutkan dengan re-ekstraksi dengan etanol pada perbandingan 1:8 pada suhu 70 oC selama 30 menit.  Hasil penelitian menunjukkan bahwa perlakuan curing pada daun pandan wangi berpengaruh terhadap komposisi kimia absolute minyak atsiri daun pandan wangi yang dihasilkan. Komposisi kimia absolute minyak atsiri daun pandan hasil perlakuan curing terdiri atas golongan senyawa alkana (12,58-14,88%), alkena (20,09-30,24%), benzene (3,85-41,17%),  alkohol (4,55-9,42%),  fenol (0-12,47%), terpen (8,72-12,05%), dan ester (0-4,49%).
Formulation of Skim milk and Soy milk on Producing Soyghurt INengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Soyghurt (yoghurt made from soymilk) is better than yoghurt made from cow’s milk because of their lower in cholesterol, saturated fatty acid and lactose content.  Objective of this research was to find out the effect of skim milk and soymilk formulation on the chemical and organoleptik characteristic of soyghurt produced.  This research was designed with a completely randomized design (CRD) with 4 treatments i.e. formulations of skim milk and soy milk 100%:0%, 75%:25%, 50%:50%, and 25%:75%. The results showed formulation of skim milk and soy milk significantly affected the pH, flavor, aroma, and texture, of soyghurt produced, but did not significantly affected the protein content and color. The increase of the level of soy milk tends to lower the pH of soyghurt produced.  Based on the sensory evaluation and chemical analysis the best formulation of skim milk and soy milk in producing soyghurt, was 25% of skim milk and 75% of soymilk. The formulation provided soyghurt with protein content of 4.85%, pH of 4.1, total acid of 0.75%; as well as color preferred, aroma rather preferred, and texture preferred by panelist..
Kajian Aktivitas Antibakteri Minyak Daun Sereh (Cymbopogon citratus) pada Adonan Sate Lilit Ikan Laut DewaNyoman Adi Paramartha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Lemongrass is one of the spceies often used in cooking or as traditional medicine.The importance components in lemongrass oil that act as antimicrobial is citral. In this research lemongrass oil isolated by steam distilation method and lemongrass oil were tested against Escherichia coli, Staphylococcus aureus, and Salmonella typhi using the agar diffusion method. Antibacterial activity also evaluated on traditional fish satay dough, and tested its organoleptic value. The result showed that lemongrass oil significantly inhibited E. coli with minimum inhibiting concentration (MIC) 0.72 µl/ml and minimum bactericidal concentration (MBC) 2.89 µl/ml, S. typhi with MIC 0.65 µl/ml and MBC 2.59 µl/ml, S. aureus with MIC 0.64 µl/ml and MBC 2.57 µl/ml. Antibacterial activity studies of lemongrass oil as potential food aditive was evaluated by adding highest MIC and MBC value (0.72 and 2.89 µl/g) on traditional fish satay dough. The result showed that adding lemongrass oil 0.72µl/g is not significantly inhibit nature growing bacteria E. coli, Salmonella, and Staphylococcus on satay dough, but adding 2.89 µl/g lemongras oil only can signigicantly inhibit E. coli, Salmnoella, and Staphylococcus at 0 hours of incubation period, but cannot inhibit it’s log phase up to 24 hours of incubation. Organoleptic of added lemongrass oil on fish satay douh was showed that adding 0.72 µl/g of lemongrass oil was not significant on taste and smell, but adding 2.89 µl/g was significant on taste and smell compared to control.
Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Sawi Asin NiMade IndriHapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

“Sawi asin” (fermented vegetable) is a fermented product of vegetables which occur naturally (indigenous). Sawi asin has a longer shelf life then fresh or raw vegetables; due to a certain lactic acid bacteria (LAB) presence in sawi asin which produces bacteriocin which destroy bacteria that causes food to spoil. The research was carried out to isolate and identify LAB species in sawi asin (sawi asin produced by MS, Malang; sawi asin produced by Niki Echo Surabaya and sawi asin produced by Wahana Boga Malang, East Java). The LAB characteristics such as cell morphology, Gram staining, motility, catalase, and gas production from glucose were observed.  Identification of LAB species was carried out by using kit equipment (sets) API 50 CH and API 50 CHL medium version 5.1 continued by data analysis using APIWEB software. Result of research obtained were 21 LAB isolates (indigenous). The kit set used suceeded in identifying one LAB species, Lactobacillus fermentum 1 with five strains: L. fermentum I SAA1, L. fermentum I SAA2, L. fermentum I SAA4, L. fermentum I SAB1, and L. fermentum I SAC1.
Kandungan Komponen Serat Tepung Rebung Bambu Tabah (Gigantochloa nigrociliata buse-kurz) Dylla Hanggaeni Dyah Puspaningrum
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tabah bamboo shoots (Gigantochloa nigrociliata BUSE-KURZ) is one of the varieties local bamboo shoots usually consume and having many the womb nutrients. Research aims to understand fiber components that is added to tabah bamboo shoots flour. Testing the fiber component of bamboo shoots done by processing the tabah bamboo shoots into flour and is expected to be used with easy to apply as a substitute ingredient in other food products. Fiber analysis covering components analysis cellulose, hemicellulose and lignin in tabah bamboo shoots in each different parts (apical , middle and basal) that has been processed into flour using Chesson method. The design of experiment that is used a single-factor randomized block design (RBD) The research results show that component fibers in tabah bamboo shoots flour is highest on the part the basal of the namely 30,99% (bk) hemisellulose , 37,55% (bk) cellulose and of the womb lignin not markedly dissimilar in the middle of 3,85 % (bk) and that part the basal of the 4,05% (bk).
Pendugaan Masa Kadaluarsa Ubi Kayu (Manihot esculenta Crantz) Instan pada Beberapa Bahan Kemasan Pande Elza Fitriani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The shelf life estimating of instant cassava were determined by analyzing the moisture sorption of it. The instant cassava was made into cube form with dimension of 0,5 cm x 0,5 cm x 0,5 cm and used as samples to analyzing the moisture sorption isotherm characteristic. Moisture sorption isotherms of it were determined at 28±2°C using standard gravimetric static method over a range of equilibrium relative humidity (ERH) from 6.90%-97.90%. The experimental data were fitted by Henderson model and well predicted almost at each point of aw. The data of instant cassava’s moisture sorption isotherm followed type II behavior. The shelf life of it were calculated using Labuza equation with three different packaging materials: low density polyethylene (LDPE) of 0.03 mm thickness, polypropylene (PP) of 0.03 mm thickness and retort pouch. The shelf life of instant cassava using those three packaging materials were obtained for 103, 88 and 3502 days, respectively.
Antioxidant Activity and Bioactive Compound in a Functional Instant Drink Made from Mangosteen Peel and Rosella Extract DewaAyu Anom Yuarini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The research aims to identify the effect of mangosteen peel and rosella formulation through antioxidant activity and bioactive compound contained in functional instant drink and to determine its highest formulation. The method utilized was complete random method that consists of 6 (six) stages. The variables observed were total of phenol, vitamin C, tannin and antioxidant. The data were analyzed using SPSS 17.0 version, and further analyzed with Duncan test. The research showed that the formulation was significantly effect on levels of phenol, tannin, ascorbic acid (Vitamin C), as well as on the capacity of antioxidant. The higher level of phenol and tannin cause the higher antioxidant capacity in functional instant drinks. The functional instant drink with the highest antioxidant capacity was  made of mangosteen peel, rosella flower and water formulation, with a ratio of 4:1:50.
Pemotongan dan Menyambung DNA dalam Kloning Gen, Studi pada Kloning Gen Prolidase dari Bakteri Asam Laktat Ketut Suriasih
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Gene cloning in lactic acid bacteria (LAB) is crucial in term to increase their ability to hydrolyze milk protein such as proline. This proline could be hydrolyzed when the LAB undergone cloning on their genome coding the enzyme. The cloning process need technology to separate/isolate the gene capable of proline hydrolyze. Isolation of DNA containing prolidase gene, need DNA genome cutting. After isolation of DNA gene coding prolidase, it is then recombined with other bacterial DNA to obtained recombinant gene. The process need ligase. In gene cloning, knowledge of cutting and joining the DNA should be understood. The enzyme take the role in cutting and joining the DNA were restriction endonuclease and ligase. The restriction enzyme function (1) in inserting a gen into plasmid contained in a vector during gene cloning, and gene expression experiment, and (2) to identify the gene. It is important that the researcher already have standardized  sequenced gene as control. The DNA contained target gene was cut using some restriction enzyme, then the gene was arrayed in electrophoresis gel using southern blot technique. DNA sequence was elucidated by addition of ethydium bromide. To identify/characterize the isolated gene, this DNA sequence was encountered the control DNA.

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