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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 591 Documents
 1   2   3   4   5 
In Vivo Evaluation of Prebiotic and Synbiotic Properties of Processed Sweet Potato Products Lilis Nuraida; Hana .; Sri Rini Dwiari; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to investigate the prebiotic and synbiotic properties of sweet potato products (combined with L. casei subsp Rhamnosus for probiotic) in increasing the number of Lactic Acid Bacteria (LAB) and suppressing the number of E. coli and the occurrence of Salmonella in vivo. Some previous study showed that sweet potato is a potent source of prebiotic. The sweet potato products evaluated were sweet potato flakes (SPF) and sweet potato ice cream mix. The in vivo assay used male rat strain Sprague-Dawley. Total microbes, LAB, E. coli and Salmonella in fecal were analyzed before, during and after feeding period. Feeding with SPF as prebiotic, L. casei subsp Rhamnosus as probiotic, and combination of both as synbiotic for ten days were able to increase the number of LAB (0.4-1.1 log CFU/g) and suppress the number of E. coli in rat feces (1.5-1.7 log CFU/g). All of the treatment did not affect the occurrence of Salmonella in rat feces. The treatment of sweet potato ice cream mix as prebiotics and the combination of sweet potato ice cream mix and L. casei subsp. Rhamnosus as synbiotic for ten days did not effect the number of LAB and E. coli in rat feces.Key words: sweet potato, prebiotic, oligosaccharide, probiotic, synbiotic
Kombucha from Different Coconut Sugar Concentration as a Carbon Source Merkuria Karyantina; Nanik Suhartatik
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of kombucha related to metabolite that has been produced during fermentation process, glucuronic acid. The aim of this research was to get a fit carbon source that can produce kombucha which have highest glucuronic acid. The result showed that microbe that dominated at the beginning through the end of fermentation process was a group of khamir, i.e 1.81x107 ; 1.43x106 ; 2.40x107 ; 7.00x104 CFU/mL for 1, 4, 7, and 10% of additive coconut sugar. Kombucha at 4% of coconut sugar yielded 8.86 ppm of glucuronic acid. Meanwhile, kombucha with 10% of coconut sugar yielded 6.22 ppm of glucuronic acid. Total acid has no corelation with glucuronid acid formation during the fermentation process.Key words: kombucha, glucoronic acid, coconut sugar, anticholesterol
Development and Prospect of Food Radiation Processing in Indonesia Zubaidah Irawati
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

SUMMARY Several factors such as insufficient harvesting and handling methods as well as inadequate methods of storage and distribution, poor processing techniques and poor quality of raw materials used in making ready to eat foods may lead to the cumulative causes of food borne illness particularly in developing countries. Public trend in the world nowadays are demanding access to more and more fresh eating products practical but nutritious, safe and preferably processed under non thermal treatments. The new and emerging post harvest technologies in controlling pathogen and maintaining quality of food products is ionizing radiation, because it is applicable for almost all type of foods without impairing the overall quality as well as sensory attributes. The foods either fresh, dried, or ready to eat meals in the packages can be exposed to ionizing radiation for different purposes such as quarantine measures, control of sprouting and germination, shelf-life extension of perishable foods, delaying ripening and aging of fruits and vegetables, destruction of parasites and harmful pathogenic microorganisms. International trade of agricultural commodities opens the possibility of the movement of pests such as insects from country to country. The countries involve in this business have established laws and regulations, including international trade regulation of irradiated foods, in order to minimize the risk and trade barrier. The future of food irradiation is filled with promise although the needs for this technique relates to consumer acceptance. Consumers will grow to appreciate the technology for the lifesaving and good food availability. It should be kept in mind that irradiation is controlling contamination and it does not prevent it.Key words : consumer acceptance, food irradiation, post harvest losses
The Consumption Effect of Gel and Solution Types of Eucheuma cottonii Seaweeds on Hypercholesterolemic of Blood Wistar Rat Hardoko .
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The consumption effect of gel and solution of Eucheuma cottonii seaweed on blood lipid level were studied on hypercholesterolemic male wistar rat. The rat were made hypercholesterolemic by a ration that contained high lipid and cholesterol, and then they were given standard ration orally and 10, 15, and 20 % (w/w feed) of gel and solution seaweed parenterally. The results show that the standard ration could not reduce hypercholesterolemic to normal level while gel and solution of the seaweed could. The gel type of the seaweed has higher capacity decrease of cholesterol and triglyceride blood level. The consumption of seaweed gel 20 % and 15 % could reduce cholesterol to normal level in 9 and 15 days, respectively, while the solution type 20 % needed 18 days. The seaweed gel 10 %, solution 15 % and 1% could reduce blood cholesterol level, but they could not reach to normal level in 18 days.Key words : cholesterol, gel, rat, solution, seaweed
Enzymatic Interesterification of Fish Oil with Lauric Acid for the Synthesis of Structured Lipid Edy Subroto; Chusnul Hidayat; Supriyadi .
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Structured lipid (SL) containing of medium chain fatty acid (MCFA) at outer position and polyunsaturated fatty acid (PUFA) at sn-2 position has superior dietary and absorption characteristics. The most methods for the enzymatic synthesis of SL were through two steps process, so that it was inefficient. Caprilic acid was usually used as a source of MCFA. In this research, SL was synthesized by enzymatic interesterification between fish oil and lauric acid. The specific lipase from Mucor miehei was used as catalyzed. Factors, such as the incubation time, substrate mole ratio, and reaction temperature were evaluated. The incorporation and the position of lauric acid on glycerol backbone and glyceride profile were determined. The results showed that SL containing of lauric acid at the outer position and PUFA at sn-2 was successfully synthesized, and it was done through one step process. From regiospecific determination, it showed that the position of lauric acid incorporation was only at the sn-1 and sn-3. Only 0.87% of lauric acid was incorporated at the sn-2. The optimum time and temperature of the reaction, and the substrate mole ratio were 12 h, 50?C and 1:10, respectively, in which the incorporation of lauric acid was 62.8% (mol). Glyceride profile was affected by incubation time, substrate mole ratio and reaction temperature. Triglyceride concentration decreased with an increase in the incubation time (> 12 h). In contrast, the diglyceride concentration increased at longer incubation time (> 12 h). Beside, triglyceride concentration increased with an increase in substrate mole ratio to 1:10, but it decreased when mole ratio of substrate was 1:15. At higher temperature (50?C), triglyceride decreased with an increase in the reaction temperature. In summary, the SL was successfully synthesized by the interesterification of fish oil and lauric acid using specific lipase of Mucor miehei.Key words : Interesterification, fish oil, lauric acid, structured lipids, lipase
Oxidative Stability of Canarium Nut (Canarium indicum and Canarium vulgare) Oil during Storage at 30 and 40 0 C Suhartati Djarkasi; Sri Raharjo; Zuheid Noor; Slamet Sudarmadji
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to study the effect of temperature and storage on the oxidative stability of crude and refined canarium nut oil extracted from the seeds of Canarium indicum and Canarium vulgare. The experiment was designed to include storage of two type of canarium nut oil at two different temperatures for up to 35 days. The oils (crude and refined) used had the similar condition. Parameter used for oxidative deterioration indicators were two peroxide value, TBARS (thiobarbituric acid reactive substances), and free fatty acid value. The result showed that refining oil can decrease component natural antioxidant of canarium oil cause more sensitive to the oxidation. Increased storage temperature can raise oxidation of crude and refined oils from both species Canarium. The peroxide values of crude and refined oils both Canarium indicum and Canarium vulgare stored at 30 °C were 2.17, 4.35, 3.36 and 3.77 meq O2/kg oil, respectively. When they were stored at 4?C the similar results were 6.21, 19.09, 8.12 and 17.23 meq O2/kg oil. Furthermore, TBARS value of crude and refined oils both for Canarium indicum and Canarium vulgare stored 30?C were 4.55, 7.78, 5.70 and 6.58 µmol MDA/kg oil. When they were stored at 40 °C the similar results were 9.99, 55.46, 12.46 and 43.62 µmol MDA/kg oil.Key words: Canarium nut oil, peroxide value, TBARS
Characteristics of Microcapsule of ?-3 Fatty Acids Enriched Oil from Lemuru Meal Processing Teti Estiasih; Kgs Ahmadi; Fithri Choirun Nisa
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Omega-3 fatty acids enriched fish oil from lemuru fishmeal processing met the quality standard of food grade fish oil, but it was susceptible to oxidation. Microencapsulation by spray drying was one method that could protect this oil against oxidation and the microcapsule could be applied more widely and easier to handle. The important factor that affected microencapsulation process by spray drying method was encapsulant to core ratio. The objective of research was to elucidate the effect of encapsulant to core ratio (2:1; 3:1; 4:1; 5:1; and 6:1 (w/w)) on characteristics of ?-3 fatty acids enriched fish oil microcapsule. The increase of microencapsulation efficiency and the decrease of surface oil proportion were related to better emulsion stability prior to spray drying and film forming ability around oil globule as the sodium caseinate proportion increased. Emulsification and heating during spray drying could induce hydrolysis of triglycerides in fish oil. Therefore, the quantity of free fatty acids relatively unchanged although the proportion of encapsulated oil decreased. The decrease of oxidation degree is caused by better protective effect of sodium caseinate during emulsification and spray drying due to better film forming ability as proportion of encapsulant increased. However, it was followed by the decrease of ?-3 fatty acids content that related to decreasing proportion of fish oil. This phenomenon was supported by unchanging ?-3 fatty acids retention that showed protective effect of sodium caseinate on oxidation during microencapsulation. Different encapsulant to core ratio did not change yield of microcapsule. Different proportion of surface oil did not affect microcapsule recovery.Key words : fish oil from by product of lemuru meal processing, ?-3 fatty acids enriched oil, microencapsulation, spray drying, encapsulant to core ratio
Antioxidant Activity and Total Phenolic Content of Red Sea Weed (Gracilaria verrucosa L.) Lydia Ninan Lestario; Stefanli Sugiarto; K H Timotius
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this study were to compare the antioxidant activity and the total phenolic content of red sea weed (Gracilaria verrucosa L.) from extract of methanol, ethanol, acetone, chloroform and hexane; and the correlation between total phenolic content and the antioxidant activity of each extract; then to determine the chlorophyll a, chlorophyll b, and carotene content of each extract and their correlation with the free radical scavenging activity as well. The antioxidant activity were measured by free radical scavenging method with DPPH and by reducing power method with K4Fe(CN)6 as standard, whereas the total phenolic content was measured by Folin Ciocalteu method with gallic acid as standard. Chlorophyll a, chlorophyll b, and carotene were determined by spectrophotometric method based on Lambert-Beer law. The data of antioxidant activity and total phenolic content were statistically analyzed by Randomized Completely Block Design (RCBD) with five kinds of solvents as treatments and five replications. Honestly Significant Difference Test (HSDT) was used to compare the difference of treatments; whereas the chlorophyll a, chlorophyll b, and carotene content were not statistically analyzed since they were only supplement data. The results showed that the highest of the antioxidant activity by free radical scavenging method was found in acetone extract : 43.43% (BHT: 84.15%); whereas by reducing power method was found in chloroform extract : 0.1756 meq K4Fe(CN)6/g extract (BHT : 6.1767 meq K4Fe(CN)6/g extract); and the highest of the total phenolic content was also found in acetone extract : 45.29 mg /g extract. There were close correlation between phenolic content and antioxidant activity both by free radical scavenging method and by reducing power method with r (coefficient correlation) respectivelly 0.89 and 0.91.Chlorophyll a and carotene had also close correlation with the free radical scaveging activity, but not for chlorophyll b.Key words : antioxidant activity, free radical scavenging activity, reducing power, phenolic content, chlorophyll, carotene
Effects of Pre-treatments Prior Drying on Young Corn Kernel Instant (YCKI) Marleni Limonu; Sugiyono .; Feri Kusnandar
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

he objective of this research was to study the effects of pre-gelatinization and freezing processes on physico-chemical characteristics of young corn kernel instant. The results showed that pre-gelatinization and slow freezing processes significantly affected bulk density, rehidration capacity, hardness and cooking time of young corn kernel instant. The study of water sorption isothermic showed that the product had a sigmoid curve. Based on this curve, shelf life of the product had been calculated. The YCKI waxy, YCKI Flint, and YCKI Sweet products packed in alufo had shelf life of 7.2, 12.1 and 13.8 months respectively.Key words: young corn kernel instant, pre-gelatinization,slow freezing, drying, water sorption isothermic, shelf life
The Effect of Tapioca Hydrolisate Concentration and Minimal Acceptor on Cyclodextrin Production Amran Laga
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Substrate concentration is an important factor that influences the effectiveness of starch convertion to cyclodextrin by CGTase activity. The aims of this research were to produce maximum cyclodextrin at a high concentration of substrate and to compare cyclodextrin production at an acceptor minimal process by using ethanol and water at a various substrate concentration. This research was conducted by liquefy tapioca until reaching hydrolysis degree (HD) of 5 %. The hydolysate was then fractionated its acceptor by using water and ethanol 65 %. The best result obtained was determinated by statistical method, i.e. analysis of varians (anova). If there was a difference Duncan test was then used. The results were then used as substrate by suspending into phosphate buffer pH 6.0 (0.2 M). It was added CGTase into the substrate and processed at a temperature of 60?C for 260 minutes. The results showed that the tapioca hydrolysate substrate at HD of 5 % with a minimum acceptor at concentration of 10 – 35 % could produce cyclodextrin with relative stable of conversion degree (65.73 – 67.49 %). In the minimum acceptor process by using ethanol, the maximum amount of substrate that could be used was 30 % (w/v). It produced cyclodextrin of 206.78 ± 1.43 g/l and the conversion value was 68.93 %. On the other hand, the amount of substrate concentration that could be used up to 35% (w/v) by using water as a minimum acceptor. It produced cyclodextrin of 225.76 ± 4.0 g/l with convesion value of 64.50 %.Key words: Cyclodextrin, CGTase, hydrolysis degree, acceptor minimal, substrate concentration

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