Pub Date : 2020-02-12DOI: 10.33061/jitipari.v5i1.3643
A. Alfi
Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari. Kata kunci : VCO, roti manis, karakteristik, umur simpan ABSTRACT Virgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days. Keywords : VCO, sweet bread, characteristics, shelf life
初榨油(VCO)是一种具有抗菌素(抗病毒、抗菌和抗真菌)特性的天然物质。所以VCO对食物有防腐剂的作用，其中之一就是甜面包。这项研究是为了评估VCO对甜面包(物理和化学)特性和保质期的影响。甜面包在物理上(纹理和孔隙度)和化学(水、灰烬、脂肪、蛋白质和碳水化合物含量)分析，以及在室温8天内每两天用芳草、有机和蘑菇储存一次。甜饼治疗方法的变化来自VCO的浓度比:黄油，K (0%: 8%: 8%);A (4%: 6%: 6%);B (8%: 4%: 4%)， C (12%: 2%: 2%);D (16%: 0%: 0%)研究表明，VCO对甜饼的生理和化学特征没有显著影响。然而，VCO对甜饼的含水量有显著的影响，甜面包的含水量最高(22.36%)，与其他甜面包样本不同。VCO在8% 12%和16%的浓度下有效地抑制了甜饼中蘑菇的生长。甜面包K和A有4天的保质期，而甜面包B、C和D有6天的保质期。关键词:VCO，甜饼，特点，处女椰子油的保质期是一种天然的抗微生物性特性。所以VCO可以提供对食品原料的预防性效果，其中一种是甜面包。这项研究旨在评估VCO对甜饼生命的影响。甜蜜的bread是生理分析和化学(粘液、灰、脂肪、蛋白质、肉质和肉质)，以及用我们的法、有机和车型进行每两天的生命分析。v -黄油黄油，K (0%: 8%);A (4%: 6%: 6%);B (8%: 4%: 4%)， C (12%: 2%: 2%);D (16%: 0%: 0%)The results那里那个VCO nid not have a浓厚,体格上的效应characteristics and chemical characteristics of甜面包。悬浮，VCO对甜饼生产的水有不同的影响，甜面包产生的水有不同的水分含量(236%)，它不同于其他甜面包样本。在8%、12%和16%的浓度下，甜美面包的生长尤其显著。K和甜面包的寿命是4天，而甜面包的B、C和D有6天的生活。曲:VCO，甜面包，characteristics, shelf life
{"title":"PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS","authors":"A. Alfi","doi":"10.33061/jitipari.v5i1.3643","DOIUrl":"https://doi.org/10.33061/jitipari.v5i1.3643","url":null,"abstract":"Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari. Kata kunci : VCO, roti manis, karakteristik, umur simpan ABSTRACT Virgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days. Keywords : VCO, sweet bread, characteristics, shelf life","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46161457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Roti mocaf merupakan produk roti yang menggunakan mocaf ( modified cassava flour) sebagai substitusi tepung terigu. Penggunaan mocaf dimaksudkan sebagai salah satu diversifikasi pangan. Salah satu tahapan penting pada pembuatan roti ini adalah proofing. Proofing merupakan waktu istirahat yang diperlukan adonan untuk mengembang, yang dapat dilakukan dengan cara menutup dengan plastik atau dengan memberikan uap air dalam alat rak pengistirahatan. Penelitian pendahuluan telah dilakukan terhadap lama waktu proofing (10, 15 dan 20 menit) yang diperlukan hingga roti dapat mengembang sempurna. Dari penelitian pendahuluan didapatkan bahwa proofing optimum dilakukan selama 20 menit. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktorial, Faktor pertama penggunaan tepung mocaf sebesar 10 ; 20 dan 30 % , faktor kedua adalah perlakuan proofing, yaitu menggunakan uap air dan menggunakan plastik. Roti mocaf yang dihasilkan dilakukan pengujian terhadap warna, rasa,tektur dan kesukaan secara keseluruhan roti baik menggunakan panelis maupun menggunakan alat. Data yang didapat dianalisis menggunakan Anova dengan taraf perbedaan 5%. Apabila di antara perlakuan berbeda nyata maka pengujian dilanjutkan dengan menggunakan Duncan Multiple Range Test (DMRT).Hasil penelitian menunjukkan bahwa perlakuan proofing dengan cara uap air dan cara ditutup plastik pada pembuatan roti mocaf tidak berbeda nyata pada rasa, tekstur, warna dan kesukaan secara keseluruhan baik secara uji inderawi maupun dengan menggunakan alat. Kata Kunci : Roti mocaf ; proofing ; cara uap air ABSTRACT Mocaf bread is a bread product that uses mocaf as a substitute for wheat flour. The use of mocaf is intended as one of food diversification. One of the important steps in making bread is proofing. Proofing is the time needed for the mixture to expand, which can be done by covering with plastic or by providing water vapor in the resting shelves.Preliminary research has been carried out on the length of proofing time (10, 15 and 20 minute), which was needed until the bread can expand perfectly. From preliminary research it was found that the optimum proofing was carried out for 20 minutes. This research was conducted using a randomized complete design with 2 factors, first factor was the use of mocaf flour with ratio of 10: 20 and 30 precent, second factor was proofing treatment, that was using water vapor method and using covering plastic method.Mocaf bread produced was tested for color, taste, texture and overall preference for bread both using panelists and using equipment. Data obtained was analyzed using analysis of variances with significance of 5%. If there is a significance difference then it was analyzed using Duncan Multiple Range Test (DMRT).Results of research showed that proofing treatment by water vapor method and plastic cover did not significantly affect on taste, texture, color and overall preference of mocaf bread, as evalua
{"title":"Perlakuan Proofing Terhadap Sifat Sensoris Roti Mocaf","authors":"Henny Krissetiana, Yulius Kiswanto, Rendra Suyanto","doi":"10.33061/jitipari.v5i1.3638","DOIUrl":"https://doi.org/10.33061/jitipari.v5i1.3638","url":null,"abstract":"Roti mocaf merupakan produk roti yang menggunakan mocaf ( modified cassava flour) sebagai substitusi tepung terigu. Penggunaan mocaf dimaksudkan sebagai salah satu diversifikasi pangan. Salah satu tahapan penting pada pembuatan roti ini adalah proofing. Proofing merupakan waktu istirahat yang diperlukan adonan untuk mengembang, yang dapat dilakukan dengan cara menutup dengan plastik atau dengan memberikan uap air dalam alat rak pengistirahatan. Penelitian pendahuluan telah dilakukan terhadap lama waktu proofing (10, 15 dan 20 menit) yang diperlukan hingga roti dapat mengembang sempurna. Dari penelitian pendahuluan didapatkan bahwa proofing optimum dilakukan selama 20 menit. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktorial, Faktor pertama penggunaan tepung mocaf sebesar 10 ; 20 dan 30 % , faktor kedua adalah perlakuan proofing, yaitu menggunakan uap air dan menggunakan plastik. Roti mocaf yang dihasilkan dilakukan pengujian terhadap warna, rasa,tektur dan kesukaan secara keseluruhan roti baik menggunakan panelis maupun menggunakan alat. Data yang didapat dianalisis menggunakan Anova dengan taraf perbedaan 5%. Apabila di antara perlakuan berbeda nyata maka pengujian dilanjutkan dengan menggunakan Duncan Multiple Range Test (DMRT).Hasil penelitian menunjukkan bahwa perlakuan proofing dengan cara uap air dan cara ditutup plastik pada pembuatan roti mocaf tidak berbeda nyata pada rasa, tekstur, warna dan kesukaan secara keseluruhan baik secara uji inderawi maupun dengan menggunakan alat. Kata Kunci : Roti mocaf ; proofing ; cara uap air ABSTRACT Mocaf bread is a bread product that uses mocaf as a substitute for wheat flour. The use of mocaf is intended as one of food diversification. One of the important steps in making bread is proofing. Proofing is the time needed for the mixture to expand, which can be done by covering with plastic or by providing water vapor in the resting shelves.Preliminary research has been carried out on the length of proofing time (10, 15 and 20 minute), which was needed until the bread can expand perfectly. From preliminary research it was found that the optimum proofing was carried out for 20 minutes. This research was conducted using a randomized complete design with 2 factors, first factor was the use of mocaf flour with ratio of 10: 20 and 30 precent, second factor was proofing treatment, that was using water vapor method and using covering plastic method.Mocaf bread produced was tested for color, taste, texture and overall preference for bread both using panelists and using equipment. Data obtained was analyzed using analysis of variances with significance of 5%. If there is a significance difference then it was analyzed using Duncan Multiple Range Test (DMRT).Results of research showed that proofing treatment by water vapor method and plastic cover did not significantly affect on taste, texture, color and overall preference of mocaf bread, as evalua","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44316121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.119
Novan Nandiwilastio, Tien R. Muchtadi, N. E. Suyatma, S. Yuliani
Chitosan-based films showed good gel formation capability and gas permeability (CO2 and O2). However, the high permeability of water vapor limits the application of chitosan as a single coating material. Additionally, single chitosan film was also brittle, so the addition of lipid and metal nanoparticles were chosen to solve this problem. This research aimed to determine the effect of the addition of beeswax emulsion and zinc oxide nanoparticles (ZnO-NPs) on the physical and mechanical properties of chitosan based films. The film was prepared by dissolving ZnO-NPs (0, 1 and 2% by weight of chitosan) into 100 mL of distilled water followed by the addition 1 g of chitosan and or, addition of beeswax emulsion (0 and 5% by the volume of solution). The result showed that the addition of beeswax emulsion ZnO-NPs into chitosan based film significantly decreased WVTR value from 24.03 to 10.38 g/m2 hours and the tensile strength value from 8.30 to 6.92 Mpa. The addition of beeswax emulsion and ZnO-NPs also changed the physical properties of chitosan-based film significantly; in terms appearance, color and thickness. Mean-while, the film elongation percentage changed significantly in the range of 30.36 to 50.09 % when ZnO-NPs was added into chitosan-based film solution. Overall, the addition of beeswax and ZnO-NPs showed improvement of the physical and mechanical properties of chitosan-based films so that better packaging of fresh food products can be developed.
{"title":"PENGARUH PENAMBAHAN LILIN LEBAH DAN NANOPARTIKEL SENG OKSIDA TERHADAP SIFAT FISIK DAN MEKANIS FILM BERBASIS KITOSAN","authors":"Novan Nandiwilastio, Tien R. Muchtadi, N. E. Suyatma, S. Yuliani","doi":"10.6066/jtip.2019.30.2.119","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.119","url":null,"abstract":"Chitosan-based films showed good gel formation capability and gas permeability (CO2 and O2). However, the high permeability of water vapor limits the application of chitosan as a single coating material. Additionally, single chitosan film was also brittle, so the addition of lipid and metal nanoparticles were chosen to solve this problem. This research aimed to determine the effect of the addition of beeswax emulsion and zinc oxide nanoparticles (ZnO-NPs) on the physical and mechanical properties of chitosan based films. The film was prepared by dissolving ZnO-NPs (0, 1 and 2% by weight of chitosan) into 100 mL of distilled water followed by the addition 1 g of chitosan and or, addition of beeswax emulsion (0 and 5% by the volume of solution). The result showed that the addition of beeswax emulsion ZnO-NPs into chitosan based film significantly decreased WVTR value from 24.03 to 10.38 g/m2 hours and the tensile strength value from 8.30 to 6.92 Mpa. The addition of beeswax emulsion and ZnO-NPs also changed the physical properties of chitosan-based film significantly; in terms appearance, color and thickness. Mean-while, the film elongation percentage changed significantly in the range of 30.36 to 50.09 % when ZnO-NPs was added into chitosan-based film solution. Overall, the addition of beeswax and ZnO-NPs showed improvement of the physical and mechanical properties of chitosan-based films so that better packaging of fresh food products can be developed.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41271109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.143
S. Khamidah, Ema Hastarini, D. Fardiaz, Slamet Budijanto
Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).
{"title":"MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN","authors":"S. Khamidah, Ema Hastarini, D. Fardiaz, Slamet Budijanto","doi":"10.6066/jtip.2019.30.2.143","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.143","url":null,"abstract":"Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47070822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.127
D. Lestari, T. Claudya, Rianita Pramitasari
Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the study was to evaluate the stability of L. acidophilus microcapsules ATCC 314 against heating and storage in low sugar pineapple jam. L. acidophilus was microencapsulated with emulsification method using sodium alginate and oil with Tween 80 as the emulsifier. The microcapsules size was 40-60 µm. Microencapsula-tion was found to improve the stability of L. acidophilus upon heat processing. Total healthy cells of the microencapsulated probiotics heated at 40 and 50°C (1.4x107 CFU/mL; 6.9x106 CFU/mL) were higher than the free probiotic cells (7.9x106 CFU/mL; 4.5x106 CFU/mL). The stability of the encapsulated probiotics in pineapple jam at 4°C (14 days of storage) was also better than that of the free cells. Conclusively, micro-encapsulation process with alginate could increase probiotic stability, thus can be considered in probiotic pineapple jam development.
{"title":"STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA","authors":"D. Lestari, T. Claudya, Rianita Pramitasari","doi":"10.6066/jtip.2019.30.2.127","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.127","url":null,"abstract":"Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the study was to evaluate the stability of L. acidophilus microcapsules ATCC 314 against heating and storage in low sugar pineapple jam. L. acidophilus was microencapsulated with emulsification method using sodium alginate and oil with Tween 80 as the emulsifier. The microcapsules size was 40-60 µm. Microencapsula-tion was found to improve the stability of L. acidophilus upon heat processing. Total healthy cells of the microencapsulated probiotics heated at 40 and 50°C (1.4x107 CFU/mL; 6.9x106 CFU/mL) were higher than the free probiotic cells (7.9x106 CFU/mL; 4.5x106 CFU/mL). The stability of the encapsulated probiotics in pineapple jam at 4°C (14 days of storage) was also better than that of the free cells. Conclusively, micro-encapsulation process with alginate could increase probiotic stability, thus can be considered in probiotic pineapple jam development.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41421380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.173
E. Wulandari, E. Sukarminah, E. Mardawati, Hanni Listia Furi
Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking time and high cooking temperature, therefore modifications is needed to improve the properties of the sorghum starch. Enzymatic modification using α-amylase at (0, 200, 400, and 600 units/g) was selected. The results showed that modification using α-amylase of 200 units/g flour produced better characteristics of modified sorghum flour. The α-amylase modified flour has A type pattern of amylography, gelatinization temperature of 78.77°C, peak viscosity of 1266.67 BU, starch content of 48.41%, amylose content of 15.77%, and amylopectin content of 32.64%. The characteristics make the flour suitable for use in the manufacture of extrusion products.
{"title":"PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE","authors":"E. Wulandari, E. Sukarminah, E. Mardawati, Hanni Listia Furi","doi":"10.6066/jtip.2019.30.2.173","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.173","url":null,"abstract":"Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking time and high cooking temperature, therefore modifications is needed to improve the properties of the sorghum starch. Enzymatic modification using α-amylase at (0, 200, 400, and 600 units/g) was selected. The results showed that modification using α-amylase of 200 units/g flour produced better characteristics of modified sorghum flour. The α-amylase modified flour has A type pattern of amylography, gelatinization temperature of 78.77°C, peak viscosity of 1266.67 BU, starch content of 48.41%, amylose content of 15.77%, and amylopectin content of 32.64%. The characteristics make the flour suitable for use in the manufacture of extrusion products.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49545269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.100
A. Hamad, Eli Nurlaeli, D. Y. Pradani, A. Djalil, D. Hartanti
Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives. In this study, the compounds present in water extract and essential oil of lemongrass were analyzed and their potential as tofu preservatives was evaluated. The water extract was prepared by the infusion method, while the essential oil was made by steam and water distillation. The phyto-chemicals composition of the water extract and essential oil was analyzed by qualitative colorimetric phyto-chemical screening and Gas Chromatography-Mass Spectroscopy (GC-MS) technique, respectively. Their preservative activity on tofu was evaluated by observing their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during 10 days of preservation at room temperature. The results showed that lemongrass water extract contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in the essential oil. Neral, geranial, β-myrcene, juniper camphor, and viridiflorol were found as the major compounds. At concentration of 20%, lemongrass water extract demonstrated inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4 days longer from those of the negative control. In contrast, lemongrass essential oil did not show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color, odor, and texture of tofu as well as delaying the slime formation up to 4 days.
{"title":"APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU","authors":"A. Hamad, Eli Nurlaeli, D. Y. Pradani, A. Djalil, D. Hartanti","doi":"10.6066/jtip.2019.30.2.100","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.100","url":null,"abstract":"Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives. In this study, the compounds present in water extract and essential oil of lemongrass were analyzed and their potential as tofu preservatives was evaluated. The water extract was prepared by the infusion method, while the essential oil was made by steam and water distillation. The phyto-chemicals composition of the water extract and essential oil was analyzed by qualitative colorimetric phyto-chemical screening and Gas Chromatography-Mass Spectroscopy (GC-MS) technique, respectively. Their preservative activity on tofu was evaluated by observing their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during 10 days of preservation at room temperature. The results showed that lemongrass water extract contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in the essential oil. Neral, geranial, β-myrcene, juniper camphor, and viridiflorol were found as the major compounds. At concentration of 20%, lemongrass water extract demonstrated inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4 days longer from those of the negative control. In contrast, lemongrass essential oil did not show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color, odor, and texture of tofu as well as delaying the slime formation up to 4 days.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41311697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Germination constitutes one of bio-processing techniques and has attracted a tremendous attention due to its advantageous effects on the improvement of technical functional properties of grains. Mean-while, blanching has been used as the complementary treatment in germination. The aim of this study was to evaluate the changes in the functional properties of Moringa oleifera seed flour due to germination and blanching that affect the characteristics of the resulting food the products. Germination was performed at four levels of incubation time (0, 48, 72, and 96 hours) at room temperature in the dark room and two levels of blanching time (0 and 30 second). The functional properties analyzed consisted of bulk density, flour solubility, water and oil absorption, and capacity and stability of emulsion. The results of this study showed that germinated Moringa seed flour had significantly better technical functional characteristics than the ungerminated ones, i.e. bulk density (0.33-0.43 g/mL), flour solubility (16.82-21.00 g/g), water absorp-tion capacity (0.93-0.99 g water/g), oil absorption capacity (1.18-1.58 mL oil/g), and emulsion capacity (88.80-91.70%). Blanching decreased the functional properties of the flour. The statistical analysis showed that there was no significant interaction between two factors in all parameters. This study shows that ger-mination is a good method to improve the functional properties of Moringa seed flour, but blanching dec-reases them. Germination without blanching is recommended to improve the technical functional charac-teristics of the flour.
{"title":"PERBAIKAN SIFAT FUNGSIONAL TEKNIS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DENGAN PERKECAMBAHAN","authors":"Candytias Puspitasari, Sukarno Sukarno, Slamet Budijanto","doi":"10.6066/jtip.2019.30.2.180","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.180","url":null,"abstract":"Germination constitutes one of bio-processing techniques and has attracted a tremendous attention due to its advantageous effects on the improvement of technical functional properties of grains. Mean-while, blanching has been used as the complementary treatment in germination. The aim of this study was to evaluate the changes in the functional properties of Moringa oleifera seed flour due to germination and blanching that affect the characteristics of the resulting food the products. Germination was performed at four levels of incubation time (0, 48, 72, and 96 hours) at room temperature in the dark room and two levels of blanching time (0 and 30 second). The functional properties analyzed consisted of bulk density, flour solubility, water and oil absorption, and capacity and stability of emulsion. The results of this study showed that germinated Moringa seed flour had significantly better technical functional characteristics than the ungerminated ones, i.e. bulk density (0.33-0.43 g/mL), flour solubility (16.82-21.00 g/g), water absorp-tion capacity (0.93-0.99 g water/g), oil absorption capacity (1.18-1.58 mL oil/g), and emulsion capacity (88.80-91.70%). Blanching decreased the functional properties of the flour. The statistical analysis showed that there was no significant interaction between two factors in all parameters. This study shows that ger-mination is a good method to improve the functional properties of Moringa seed flour, but blanching dec-reases them. Germination without blanching is recommended to improve the technical functional charac-teristics of the flour.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46267992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.152
Ni’mawati Sakinah, Endang Prangdimurti, Nurheni Sri Palupi
Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.
{"title":"KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI","authors":"Ni’mawati Sakinah, Endang Prangdimurti, Nurheni Sri Palupi","doi":"10.6066/jtip.2019.30.2.152","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.152","url":null,"abstract":"Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49202562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-27DOI: 10.6066/jtip.2019.30.2.133
Rizki Setiawan, F. Zakaria, A. B. Sitanggang, Endang Prangdimurti, Dede R. Adawiyah, Erniati Erniati
In Indonesia, the utilization of winged bean seeds as a food source is very limited. Currently there is inadequate information on the characteristics of the seeds, especially the chemical properties associated with its maturity. This research aimed to analyze the chemical properties of winged bean obtained from different harvesting time. Three different harvesting times were investigated, i.e. eight (K1), twelve (K2), and as six (6) weeks after the first flowering stage as a control. K1 and K2 were dried at 40°C (24 h) to mimic the conventional preparation of beans practiced in Indonesia, while K3 was unripe seeds commonly consumed fresh thus it is analyzed as fresh seeds. K1 and K2 have water content between 12.3-13.0% (wb), ash content 4.7-4.8% (db), lipid content 13.4-15.4% (db), protein content 38.9-40.7% (db), carbo-hydrate content 40.8-41.0% (db), total phenolic content 7.6 and 5.3 mg GAE/g (db), antioxidant activity (IC50) 558.3 and 511.1 µg/mL, starch content 25.6-29.1%, reducing sugar content 1.3-1.7 mg/g. Mean-while, the unripe winged bean seeds (K3) has water content of 75.5% (wb), ash content 5.0% (db), protein content 19.6% (db), carbohydrate content 68.4% (db), total phenolic content of 59.4 mg GAE/g (db), anti-oxidant activity (IC50) 485.6 µg/mL, starch content 7.2% and reducing sugar 5.4 mg/g. Based on these che-mical properties and time efficiency, harvesting winged bean at 8 weeks (K1) was sufficient to produce winged bean potential as protein source, as well as a potential functional foods with good antioxidant acti-vity, total phenolic content, low starch and reducing sugar.
{"title":"PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR","authors":"Rizki Setiawan, F. Zakaria, A. B. Sitanggang, Endang Prangdimurti, Dede R. Adawiyah, Erniati Erniati","doi":"10.6066/jtip.2019.30.2.133","DOIUrl":"https://doi.org/10.6066/jtip.2019.30.2.133","url":null,"abstract":"In Indonesia, the utilization of winged bean seeds as a food source is very limited. Currently there is inadequate information on the characteristics of the seeds, especially the chemical properties associated with its maturity. This research aimed to analyze the chemical properties of winged bean obtained from different harvesting time. Three different harvesting times were investigated, i.e. eight (K1), twelve (K2), and as six (6) weeks after the first flowering stage as a control. K1 and K2 were dried at 40°C (24 h) to mimic the conventional preparation of beans practiced in Indonesia, while K3 was unripe seeds commonly consumed fresh thus it is analyzed as fresh seeds. K1 and K2 have water content between 12.3-13.0% (wb), ash content 4.7-4.8% (db), lipid content 13.4-15.4% (db), protein content 38.9-40.7% (db), carbo-hydrate content 40.8-41.0% (db), total phenolic content 7.6 and 5.3 mg GAE/g (db), antioxidant activity (IC50) 558.3 and 511.1 µg/mL, starch content 25.6-29.1%, reducing sugar content 1.3-1.7 mg/g. Mean-while, the unripe winged bean seeds (K3) has water content of 75.5% (wb), ash content 5.0% (db), protein content 19.6% (db), carbohydrate content 68.4% (db), total phenolic content of 59.4 mg GAE/g (db), anti-oxidant activity (IC50) 485.6 µg/mL, starch content 7.2% and reducing sugar 5.4 mg/g. Based on these che-mical properties and time efficiency, harvesting winged bean at 8 weeks (K1) was sufficient to produce winged bean potential as protein source, as well as a potential functional foods with good antioxidant acti-vity, total phenolic content, low starch and reducing sugar.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48362044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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