Pub Date : 2022-06-30DOI: 10.6066/jtip.2022.33.1.28
Y. Maryati, A. Susilowati, Hani Mulyani, Aspiyanto, S. Budiari
The inhibition of pancreatic lipase and the associated reduction of lipid absorption has become the most appropriate approach for treating obesity. Meanwhile, katuk (Sauropus androgynus) leaves are rich in polyphenols that act as natural bioactive compounds and are also responsible for the potential effect on metabolic diseases, including inhibition of pancreatic lipase activity. Naturally occurring polyphenols can inhibit pancreatic lipase and consequently affect fat digestion as well as energy intake. Therefore, this study aimed to optimize the inhibitory activity of pancreatic lipase, which plays an essential role in lipid absorption. In fermented katuk (Sauropus androgynus) leaves were brewed following RSM using a Box Behnken design. Data analysis was used to optimize the formulation with a response surface model consisting of three factors namely sucrose concentration ranging from 10-20% b/v, culture 10-20 b/v, as well as fermentation time of 1-5 days. The parameters tested were the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid. Based on the RSM optimization results obtained from the three influencing factors, the optimum conditions were established namely 10.43% w/v sucrose, 10% v/v kombucha culture, and fermentation for 5 days. These conditions yielded the most optimal responses, with the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid being 86.13%, 96.27%, 0.97 mg GAE/mL, and 1.11%, respectively. In general, the results demons-trated that the RSM method of the Box Behnken design and the parameter prediction values obtained using the model equation are in good agreement with the experimental values with at least R2 ≥ 0.8.
{"title":"Optimization of Pancreatic Lipase Inhibition in Fermented Beverages Brewed from Katuk Leaves Using RSM","authors":"Y. Maryati, A. Susilowati, Hani Mulyani, Aspiyanto, S. Budiari","doi":"10.6066/jtip.2022.33.1.28","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.1.28","url":null,"abstract":"The inhibition of pancreatic lipase and the associated reduction of lipid absorption has become the most appropriate approach for treating obesity. Meanwhile, katuk (Sauropus androgynus) leaves are rich in polyphenols that act as natural bioactive compounds and are also responsible for the potential effect on metabolic diseases, including inhibition of pancreatic lipase activity. Naturally occurring polyphenols can inhibit pancreatic lipase and consequently affect fat digestion as well as energy intake. Therefore, this study aimed to optimize the inhibitory activity of pancreatic lipase, which plays an essential role in lipid absorption. In fermented katuk (Sauropus androgynus) leaves were brewed following RSM using a Box Behnken design. Data analysis was used to optimize the formulation with a response surface model consisting of three factors namely sucrose concentration ranging from 10-20% b/v, culture 10-20 b/v, as well as fermentation time of 1-5 days. The parameters tested were the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid. Based on the RSM optimization results obtained from the three influencing factors, the optimum conditions were established namely 10.43% w/v sucrose, 10% v/v kombucha culture, and fermentation for 5 days. These conditions yielded the most optimal responses, with the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid being 86.13%, 96.27%, 0.97 mg GAE/mL, and 1.11%, respectively. In general, the results demons-trated that the RSM method of the Box Behnken design and the parameter prediction values obtained using the model equation are in good agreement with the experimental values with at least R2 ≥ 0.8.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48866881","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}
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.
{"title":"Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur","authors":"Putri Novita Savitri, Elvira Syamsir, Slamet Budijanto","doi":"10.6066/jtip.2022.33.1.1","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.1.1","url":null,"abstract":"Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45577963","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.116
R. Fitriyah, C. H. Wijaya, Budi Nurtama
Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.
{"title":"PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI","authors":"R. Fitriyah, C. H. Wijaya, Budi Nurtama","doi":"10.6066/jtip.2021.32.2.116","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.116","url":null,"abstract":"Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43138706","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.148
Siti Nurjanah, W. Rahayu, R. Dewanti-Hariyadi, Ni Gusti Ayu Made Widyatari Asthiti, Rahadina Praba Melati
A PCR assay has been developed and applied to detect Salmonella contamination in chicken carcasses. However, a concentration fewer than 3 cells per gram lead to false-negative results due to difficulties in the DNA extraction. The objective of this study was to evaluate of the influence of pre-enrichment on the sensitivity of simplex and multiplex PCR methods the detection of for Salmonella spp., S. Enteritidis and S. Typhimurium in chicken carcasses. Artificial contamination was done using very low number of Salmonella Hadar, S. Enteritidis dan S. Typhimurium and pre-enrichment was carried out by 8 hours incubation in non-selective (BPW) medium. The results showed that simplex PCR could detect Salmonella spp., S. Enteritidis and S. Typhimurium at initial numbers of 2.3, 0.9 and 2.3 MPN/mL of cells in broth medium, respectively. A multiplex PCR could detect mixed culture of the three Salmonella serovars at an initial number of 0.73 MPN/mL of cells. When compared to non-enrichment treatment, simplex pre-enrichment-PCR gave an increase in the percentage of positive results in chicken carcasses (n= 12), from 75 to 100% for Salmonella spp., from 8 to 58% for S. Typhimurium, and from 58 to 75% for S. Enteritidis. Increasing in the positive percentage was also occurred at multiplex pre-enrichment-PCR, however the concentration of S. Enteritidis primer was not optimum for detection. Pre-enrichment step significantly increases the sensitivity of PCR-based assay for detection Salmonella.
{"title":"SIMPLEKS DAN MULTIPLEKS PRE-ENRICHMENT-PCR UNTUK DETEKSI Salmonella Enteritidis DAN Typhimurium PADA KARKAS AYAM","authors":"Siti Nurjanah, W. Rahayu, R. Dewanti-Hariyadi, Ni Gusti Ayu Made Widyatari Asthiti, Rahadina Praba Melati","doi":"10.6066/jtip.2021.32.2.148","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.148","url":null,"abstract":"A PCR assay has been developed and applied to detect Salmonella contamination in chicken carcasses. However, a concentration fewer than 3 cells per gram lead to false-negative results due to difficulties in the DNA extraction. The objective of this study was to evaluate of the influence of pre-enrichment on the sensitivity of simplex and multiplex PCR methods the detection of for Salmonella spp., S. Enteritidis and S. Typhimurium in chicken carcasses. Artificial contamination was done using very low number of Salmonella Hadar, S. Enteritidis dan S. Typhimurium and pre-enrichment was carried out by 8 hours incubation in non-selective (BPW) medium. The results showed that simplex PCR could detect Salmonella spp., S. Enteritidis and S. Typhimurium at initial numbers of 2.3, 0.9 and 2.3 MPN/mL of cells in broth medium, respectively. A multiplex PCR could detect mixed culture of the three Salmonella serovars at an initial number of 0.73 MPN/mL of cells. When compared to non-enrichment treatment, simplex pre-enrichment-PCR gave an increase in the percentage of positive results in chicken carcasses (n= 12), from 75 to 100% for Salmonella spp., from 8 to 58% for S. Typhimurium, and from 58 to 75% for S. Enteritidis. Increasing in the positive percentage was also occurred at multiplex pre-enrichment-PCR, however the concentration of S. Enteritidis primer was not optimum for detection. Pre-enrichment step significantly increases the sensitivity of PCR-based assay for detection Salmonella.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43846726","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.126
D. Putri, Okta Pringga Pakpahan, Damat Damat, Ari Rizki Yuspita Ningrum, E. N. Santoso
The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².
{"title":"PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI","authors":"D. Putri, Okta Pringga Pakpahan, Damat Damat, Ari Rizki Yuspita Ningrum, E. N. Santoso","doi":"10.6066/jtip.2021.32.2.126","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.126","url":null,"abstract":"The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42286579","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.157
Slamet Hadi Kusumah, Robi Andoyo, Tita Rialita
Red beans (Phaseolus vulgaris L.) and greens beans (Phaseolus raditus L.) proteins contain high amount of essential amino acids lysine and leucine. The study aimed to determine the optimum conditions for protein isolation process from red beans and green beans flour to produce the highest protein content. Additionally, an enzymatic hydrolysis was aimed to produce isolates or protein concentrates of red beans and green beans with good digestibility. The research method used was the Response Surface Methodology (RSM) Box-Behnken Design with Design Expert 10. The variables used in this process were extraction temperature (30-50°C), extraction pH (8.50-9.50), and time extraction (30-60 minutes). The results showed that the optimum conditions for the extraction of red beans protein were extraction pH of 8.60, temperature of 30°C, and time of 30.1 minutes, with the resulting protein content of 86.88±1.38% with and a validity value of 0.91. Meanwhile, the optimum conditions for the green beans protein extraction process were extraction pH of 8.83, extraction temperature of 30°C, extraction time of 30 minutes which yielded protein content of 88.27±1.08% and a validity value of 0.97. Enzymatic hydrolysis using of 3% (w/w) bromelain enzyme on red bean and mung bean protein concentrate powder was able to increase protein digestibility by 15.61 and 14.51%, respectively.
{"title":"ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS","authors":"Slamet Hadi Kusumah, Robi Andoyo, Tita Rialita","doi":"10.6066/jtip.2021.32.2.157","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.157","url":null,"abstract":"Red beans (Phaseolus vulgaris L.) and greens beans (Phaseolus raditus L.) proteins contain high amount of essential amino acids lysine and leucine. The study aimed to determine the optimum conditions for protein isolation process from red beans and green beans flour to produce the highest protein content. Additionally, an enzymatic hydrolysis was aimed to produce isolates or protein concentrates of red beans and green beans with good digestibility. The research method used was the Response Surface Methodology (RSM) Box-Behnken Design with Design Expert 10. The variables used in this process were extraction temperature (30-50°C), extraction pH (8.50-9.50), and time extraction (30-60 minutes). The results showed that the optimum conditions for the extraction of red beans protein were extraction pH of 8.60, temperature of 30°C, and time of 30.1 minutes, with the resulting protein content of 86.88±1.38% with and a validity value of 0.91. Meanwhile, the optimum conditions for the green beans protein extraction process were extraction pH of 8.83, extraction temperature of 30°C, extraction time of 30 minutes which yielded protein content of 88.27±1.08% and a validity value of 0.97. Enzymatic hydrolysis using of 3% (w/w) bromelain enzyme on red bean and mung bean protein concentrate powder was able to increase protein digestibility by 15.61 and 14.51%, respectively.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47995709","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.181
Y. Prayitno, Aswita Emmawati, Sulistyo Prabowo, K. Candra, Anton Rahmadi
Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.
{"title":"AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA","authors":"Y. Prayitno, Aswita Emmawati, Sulistyo Prabowo, K. Candra, Anton Rahmadi","doi":"10.6066/jtip.2021.32.2.181","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.181","url":null,"abstract":"Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45119245","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.190
A. Nursiwi, D. Ishartani, A. M. Sari, Nurani Istiqomah
Mlanding tempeh is a non-soybean tempeh which made from ripe lamtoro (Leucaena leucocephala) seed. In Wonogiri, an area in Indonesia over fermented mlanding tempeh (OFMT) often used as seasoning for traditional food because it produced special taste. OFMT is dried to extend the shelf life. The objectives of the research was to study the physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh (POFMT). The drying of the OFMT used a cabinet dryer with the drying temperature were 55, 60, and 65°C for 8 hours then ground into powder. The powder was analyzed for yield, water absorption capacity, solubility, bulk density, hedonic test, and amino acid content. The results showed that the different drying temperature had a significant effect on yield and water absorption capacity but had not significant effect on solubility and bulk density of the POFMT. The yied varies between 7.06-12.92% and the water absrption capacity varies between 0.36-0.55 g/g. While the solubility of the POFMT varies between 36.45-41.33% and the bulk density varies between 0.38-0.42 g/mL. The different drying temperature had not a significant effect on panelist’s preference. Amino acid content of POFMT varies between 0.99-5.43% (db), with the two highest content is glutamic acid and aspartic acid.
{"title":"PHYSICAL CHARACTERISTICS, SENSORY EVALUATION, AND AMINO ACID CONTENT OF POWDERED OVER FERMENTED MLANDING TEMPEH","authors":"A. Nursiwi, D. Ishartani, A. M. Sari, Nurani Istiqomah","doi":"10.6066/jtip.2021.32.2.190","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.190","url":null,"abstract":"Mlanding tempeh is a non-soybean tempeh which made from ripe lamtoro (Leucaena leucocephala) seed. In Wonogiri, an area in Indonesia over fermented mlanding tempeh (OFMT) often used as seasoning for traditional food because it produced special taste. OFMT is dried to extend the shelf life. The objectives of the research was to study the physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh (POFMT). The drying of the OFMT used a cabinet dryer with the drying temperature were 55, 60, and 65°C for 8 hours then ground into powder. The powder was analyzed for yield, water absorption capacity, solubility, bulk density, hedonic test, and amino acid content. The results showed that the different drying temperature had a significant effect on yield and water absorption capacity but had not significant effect on solubility and bulk density of the POFMT. The yied varies between 7.06-12.92% and the water absrption capacity varies between 0.36-0.55 g/g. While the solubility of the POFMT varies between 36.45-41.33% and the bulk density varies between 0.38-0.42 g/mL. The different drying temperature had not a significant effect on panelist’s preference. Amino acid content of POFMT varies between 0.99-5.43% (db), with the two highest content is glutamic acid and aspartic acid.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48592718","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.169
D. Hunaefi, Wicensky Marusiva
Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.
{"title":"SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS","authors":"D. Hunaefi, Wicensky Marusiva","doi":"10.6066/jtip.2021.32.2.169","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.169","url":null,"abstract":"Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48063750","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 : 2021-12-01DOI: 10.6066/jtip.2021.32.2.136
Kartika Sari, Nurheni Sri Palupi, Puspo Edi Giriwono
Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.
{"title":"SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR","authors":"Kartika Sari, Nurheni Sri Palupi, Puspo Edi Giriwono","doi":"10.6066/jtip.2021.32.2.136","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.136","url":null,"abstract":"Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43321270","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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