Pub Date : 2023-06-30DOI: 10.35791/jteta.v14i1.50647
Winie Vania Tasya Siswandi, Gregoria Sri Suhartati Djarkasi, Maya M. Ludong, Thelma D. J. Tuju, Mercy I. R. Taroreh, Erny J. N. Nurali
Yoghurt sinbiotik merupakan minuman berbentuk cair semi kental yang mengandung prebiotik dan probiotik. Tujuan penelitian yaitu menganalisis sifat fisik dan kimia, mengukur aktivitas antioksidan, serta mengetahui tingkat kesukaan terhadap warna, rasa, aroma dan tekstur yoghurt sinbiotik berbasis daging kelapa muda dan ubi jalar ungu. Metode yang digunakan adalah metode Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan bubur ubi jalar ungu (0%, 5%, 10%, 15%, 20%, 25%). Hasil penelitian yoghurt sinbiotik berbasis daging kelapa muda dan ubi jalar ungu memiliki rata-rata viskositas 10,27 cP-10,90 cP, pH 3,86 – 4,01, total padatan terlarut 7,83Brix-8,17Brix, total asam 0,84%-0,98%, warna 4,47-5,93 (netral-sangat suka), rasa 4,30-5,00 (netral-suka), aroma 4,70-5,33 (suka) dan tekstur 4,63-5,47 (suka) dan aktivitas antioksidan pada perlakuan P5 (25% bubur ubi jalar ungu) persen inhibisi 86,88% dan IC50 80,73 ppm (kuat).
{"title":"Aktivitas Antioksidan Yoghurt Sinbiotik Berbasis Daging Kelapa Muda (Cocos nucifera L.) dan Ubi Jalar Ungu (Ipomoea batatas L)","authors":"Winie Vania Tasya Siswandi, Gregoria Sri Suhartati Djarkasi, Maya M. Ludong, Thelma D. J. Tuju, Mercy I. R. Taroreh, Erny J. N. Nurali","doi":"10.35791/jteta.v14i1.50647","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.50647","url":null,"abstract":"Yoghurt sinbiotik merupakan minuman berbentuk cair semi kental yang mengandung prebiotik dan probiotik. Tujuan penelitian yaitu menganalisis sifat fisik dan kimia, mengukur aktivitas antioksidan, serta mengetahui tingkat kesukaan terhadap warna, rasa, aroma dan tekstur yoghurt sinbiotik berbasis daging kelapa muda dan ubi jalar ungu. Metode yang digunakan adalah metode Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan bubur ubi jalar ungu (0%, 5%, 10%, 15%, 20%, 25%). Hasil penelitian yoghurt sinbiotik berbasis daging kelapa muda dan ubi jalar ungu memiliki rata-rata viskositas 10,27 cP-10,90 cP, pH 3,86 – 4,01, total padatan terlarut 7,83Brix-8,17Brix, total asam 0,84%-0,98%, warna 4,47-5,93 (netral-sangat suka), rasa 4,30-5,00 (netral-suka), aroma 4,70-5,33 (suka) dan tekstur 4,63-5,47 (suka) dan aktivitas antioksidan pada perlakuan P5 (25% bubur ubi jalar ungu) persen inhibisi 86,88% dan IC50 80,73 ppm (kuat).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"240 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369438","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 : 2023-06-30DOI: 10.35791/jteta.v14i1.50694
Arafah Bandu, Thelma D. J Tuju, Jan R. Assa
This research uses descriptive analysis method in order to know the content of microorganisms E.coli and Coliform in refill drinking water at several refill drinking water depots in Lolak sub-district, Bolaang Mongondow regency. The results of the study on the analysis of E. coli microorganisms from eight water samples tested, namely D1, D2, E1, E2, F1, F2, G1, G2 all met the requirements determined by the Indonesian National Standard (SNI) and PERMENKES No. 492 of 2010. While in terms of the Coliform test, it is found that there is only one sample of water that is not fit for consumption, which is in the sample code G2 where the amount of Coliform contained in it exceeds the amount determined by the Indonesian National Standard (SNI) while the other samples, with sample codes D1, D2, E1, E2, F1, F2, G1 meet the requirements of the Indonesian National Standard (SNI) for consumption.
Keywords: refill drinking water; E.coli; Coliform.
{"title":"The Analysis of Bacteriological Quality (E.coli and Coliform) of refill drinking water in Lolak, Bolaang Mongondow Regency.","authors":"Arafah Bandu, Thelma D. J Tuju, Jan R. Assa","doi":"10.35791/jteta.v14i1.50694","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.50694","url":null,"abstract":"This research uses descriptive analysis method in order to know the content of microorganisms E.coli and Coliform in refill drinking water at several refill drinking water depots in Lolak sub-district, Bolaang Mongondow regency. The results of the study on the analysis of E. coli microorganisms from eight water samples tested, namely D1, D2, E1, E2, F1, F2, G1, G2 all met the requirements determined by the Indonesian National Standard (SNI) and PERMENKES No. 492 of 2010. While in terms of the Coliform test, it is found that there is only one sample of water that is not fit for consumption, which is in the sample code G2 where the amount of Coliform contained in it exceeds the amount determined by the Indonesian National Standard (SNI) while the other samples, with sample codes D1, D2, E1, E2, F1, F2, G1 meet the requirements of the Indonesian National Standard (SNI) for consumption.
 Keywords: refill drinking water; E.coli; Coliform.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369440","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 : 2023-06-30DOI: 10.35791/jteta.v14i1.50847
Sri O. Pusungulena, Erny J. N. Nurali, Jan R. Assa
Bolu merupakan produk makanan selingan yang populer dan banyak diminati oleh semua kalangan, mulai dari anak-anak hingga orang dewasa. Bolu adalah kue dengan adonan kental berbahan dasar tepung terigu, gula, telur, dan lemak. Tujuan dari penelitian ini adalah mengevaluasi serat pangan, daya kembang, karakteristik kimia dan tingkat kesukaan bolu yang di substitusikan tepung ampas kelapa. Penelitian ini mengunakan metode rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali pengulangan, dengan formulasi penggunaan tepung ampas kelapa dan tepung terigu pada penelitian ini yaitu pada perlakuan A1 tepung ampas kelapa 0% : tepung terigu 100%. Perlakuan A2 tepung ampas kelapa 5% : tepung terigu 95%. Perlakuan A3 tepung ampas kelapa 10% : tepung terigu 90 %. Perlakuan A4 tepung ampas kelapa 15% : tepung terigu 85%, dan Perlakuan A5 tepung ampas kelapa 20% : tepung terigu 80 %. Kemudian dilakukan analisis daya kembang, serat pangan, kandungan gizi dan uji organoleptik untuk mengetahui tingkat kesukaan dari panelis. Hasil penelitian menunjukkan bahwa substitusi tepung ampas kelapa pada produk bolu tidak berpengaruh nyata pada tingkat pengembangan bolu dan tingkat kesukaan panelis. Hasil analisis serat pangan total bolu yaitu berkisar antara 11,65%-17,84%, serat larut 3,50%-6,83% dan serat pangan tak larut 4,82%-13,62%. Daya kembang bolu dengan nilai rata-rata 42,33-59,37. Kadar air 21,01% SNI maksimal 40%, kadar abu 0,92% SNI maksimal 3%, kadar lemak 13,22% SNI maksimal 3%, kadar protein 7,33% dan Kadar karbohidrat 41,48%. Pada penelitian ini perlakuan yang paling disukai (berdasarkan pada nilai rata-rata paling tinggi pada atribut aroma dan tekstur karena hasil analisis sidik ragam tidak berpengaruh nyata) sesuai uji organoleptik adalah perlakuan A4 (tepung ampas kelapa 15% : tepung terigu 85%) dengan penilaian warna, rasa, aroma dan teksur
Kata kunci: Bolu; Tepung ampas kelapa; serat pangan; daya kembang; substitusi.
{"title":"Pengaruh Substitusi Tepung Ampas Kelapa (Cocos Nucifera L.) Terhadap Serat Pangan, Daya Kembang, Karakteristik Kimia Dan Tingkat Kesukaan Bolu","authors":"Sri O. Pusungulena, Erny J. N. Nurali, Jan R. Assa","doi":"10.35791/jteta.v14i1.50847","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.50847","url":null,"abstract":"Bolu merupakan produk makanan selingan yang populer dan banyak diminati oleh semua kalangan, mulai dari anak-anak hingga orang dewasa. Bolu adalah kue dengan adonan kental berbahan dasar tepung terigu, gula, telur, dan lemak. Tujuan dari penelitian ini adalah mengevaluasi serat pangan, daya kembang, karakteristik kimia dan tingkat kesukaan bolu yang di substitusikan tepung ampas kelapa. Penelitian ini mengunakan metode rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali pengulangan, dengan formulasi penggunaan tepung ampas kelapa dan tepung terigu pada penelitian ini yaitu pada perlakuan A1 tepung ampas kelapa 0% : tepung terigu 100%. Perlakuan A2 tepung ampas kelapa 5% : tepung terigu 95%. Perlakuan A3 tepung ampas kelapa 10% : tepung terigu 90 %. Perlakuan A4 tepung ampas kelapa 15% : tepung terigu 85%, dan Perlakuan A5 tepung ampas kelapa 20% : tepung terigu 80 %. Kemudian dilakukan analisis daya kembang, serat pangan, kandungan gizi dan uji organoleptik untuk mengetahui tingkat kesukaan dari panelis. Hasil penelitian menunjukkan bahwa substitusi tepung ampas kelapa pada produk bolu tidak berpengaruh nyata pada tingkat pengembangan bolu dan tingkat kesukaan panelis. Hasil analisis serat pangan total bolu yaitu berkisar antara 11,65%-17,84%, serat larut 3,50%-6,83% dan serat pangan tak larut 4,82%-13,62%. Daya kembang bolu dengan nilai rata-rata 42,33-59,37. Kadar air 21,01% SNI maksimal 40%, kadar abu 0,92% SNI maksimal 3%, kadar lemak 13,22% SNI maksimal 3%, kadar protein 7,33% dan Kadar karbohidrat 41,48%. Pada penelitian ini perlakuan yang paling disukai (berdasarkan pada nilai rata-rata paling tinggi pada atribut aroma dan tekstur karena hasil analisis sidik ragam tidak berpengaruh nyata) sesuai uji organoleptik adalah perlakuan A4 (tepung ampas kelapa 15% : tepung terigu 85%) dengan penilaian warna, rasa, aroma dan teksur
 Kata kunci: Bolu; Tepung ampas kelapa; serat pangan; daya kembang; substitusi.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"364 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369435","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 : 2023-06-30DOI: 10.35791/jteta.v14i1.51040
Hariyati Lasaji, Jan Rudolf Assa, Mercy I. R. Taroreh
Tujuan penelitian ini adalah mengevaluasi kandungan protein, tingkat kekerasan dan daya terima cookies dengan tepung komposit sagu baruk dan kacang hijau. Penelitian ini menggunakan metode RAL (Rancangan Acak Lengkap), yang terdiri dari 4 perlakuan dan 3 pengulangan yaitu sebagai berikut: F0 tepung sagu baruk 100%:0% tepung kacang hijau, F1 tepung sagu baruk 70%:30% tepung kacang hijau, F2 tepung sagu baruk 60%:40% tepung kacang hijau dan F3 tepung sagu baruk 50%:50% tepung kacang hijau. Kemudian dilakukan analisis kadar protein, uji tingkat kekerasan dan daya terima. Hasil penelitian ini menunjukkan bahwa cookies tepung komposit sagu baruk dan kacang hijau menghasilkan kadar protein yaitu F0 didapatkan nilai 2,77%, F1 didapatkan nilai 8,33%, F2 didapatkan nilai 10,17% dan F3 didapatkan nilai 11,86%. Penelitian juga menunjukkan bahwa tingkat kekerasan cookies tepung komposit sagu baruk dan kacang hijau yaitu F0 dengan nilai 6656,16 gf, F1 dengan nilai 5028,33 gf, F2 dengan nilai 3983,57 gf dan F3 dengan nilai 3531,11 gf. Berdasarkan respon panelis terhadap tingkat kesukaan cookies tepung komposit sagu baruk dan kacang hijau dengan respon yang paling disukai panelis adalah campuran tepung sagu baruk 70% dan 30% tepung kacang hijau yang memiliki nilai kesukaan warna 3,75 (suka), rasa 4,01 (suka), aroma 3,59 (suka), tekstur 4,07 (suka) dengan kadar protein 8,33%, kadar air 3,65% dan tingkat kekerasan 5028.33 gf. Kata kunci: Cookies; Sagu Baruk; Kacang Hijau; Protein; Kekerasan.
{"title":"Kandungan Protein, Kekerasan Dan Daya Terima Cookies Tepung Komposit Sagu Baruk (Arenga microcarpa) Dan Kacang Hijau (Vigna radiata)","authors":"Hariyati Lasaji, Jan Rudolf Assa, Mercy I. R. Taroreh","doi":"10.35791/jteta.v14i1.51040","DOIUrl":"https://doi.org/10.35791/jteta.v14i1.51040","url":null,"abstract":"Tujuan penelitian ini adalah mengevaluasi kandungan protein, tingkat kekerasan dan daya terima cookies dengan tepung komposit sagu baruk dan kacang hijau. Penelitian ini menggunakan metode RAL (Rancangan Acak Lengkap), yang terdiri dari 4 perlakuan dan 3 pengulangan yaitu sebagai berikut: F0 tepung sagu baruk 100%:0% tepung kacang hijau, F1 tepung sagu baruk 70%:30% tepung kacang hijau, F2 tepung sagu baruk 60%:40% tepung kacang hijau dan F3 tepung sagu baruk 50%:50% tepung kacang hijau. Kemudian dilakukan analisis kadar protein, uji tingkat kekerasan dan daya terima. Hasil penelitian ini menunjukkan bahwa cookies tepung komposit sagu baruk dan kacang hijau menghasilkan kadar protein yaitu F0 didapatkan nilai 2,77%, F1 didapatkan nilai 8,33%, F2 didapatkan nilai 10,17% dan F3 didapatkan nilai 11,86%. Penelitian juga menunjukkan bahwa tingkat kekerasan cookies tepung komposit sagu baruk dan kacang hijau yaitu F0 dengan nilai 6656,16 gf, F1 dengan nilai 5028,33 gf, F2 dengan nilai 3983,57 gf dan F3 dengan nilai 3531,11 gf. Berdasarkan respon panelis terhadap tingkat kesukaan cookies tepung komposit sagu baruk dan kacang hijau dengan respon yang paling disukai panelis adalah campuran tepung sagu baruk 70% dan 30% tepung kacang hijau yang memiliki nilai kesukaan warna 3,75 (suka), rasa 4,01 (suka), aroma 3,59 (suka), tekstur 4,07 (suka) dengan kadar protein 8,33%, kadar air 3,65% dan tingkat kekerasan 5028.33 gf. Kata kunci: Cookies; Sagu Baruk; Kacang Hijau; Protein; Kekerasan.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136369436","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 : 2023-06-25DOI: 10.23960/jtihp.v28i2.110-119
Erdi Suroso, Harun Al Rasyid, Tanto Pratondo Utomo, Dinda Nur Annisa Ritonga, Pramita Sari Anungputri
One solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave three types of products. The smoke liquid yields of dried teak leaves were 12,44%, dried Spanish cherry leaves were 12.92%, dried fern leaves were 13,39%, and dried crape myrtle leaves were 35.22%. The charcoal yields from teak, fern, Spanish cherry, and crape myrtle-dried leaves were 40.585%, 35.871%, 40.723%, and 18.797%. While the rest was tar with yields of 0.820% from dried teak leaves, 0.869% from dried fern leaves, 0.790% from dried Spanish cherry leaves, and 1.774% from dried crape myrtle leaves. The residual dry leaf debris of dried teak was 53.938%, dried fern leaves 51.385%, dried Spanish cherry leaves 54.326%, and dried crape myrtle leaves 54.210%. The pH of smoke liquor from dried teak was 5.11, dried fern leaves 5.75, dried Spanish cherry leaves 5.43, and dried crape myrtle leaves 7.80. The dominant active compounds in the liquid smoke produced were phenolic components. Each liquid smoke contained carbonyl and acid compounds, while liquid smoke from teak-dried leaves also contained alkaloids and alcohol.
{"title":"Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]","authors":"Erdi Suroso, Harun Al Rasyid, Tanto Pratondo Utomo, Dinda Nur Annisa Ritonga, Pramita Sari Anungputri","doi":"10.23960/jtihp.v28i2.110-119","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.110-119","url":null,"abstract":"One solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave three types of products. The smoke liquid yields of dried teak leaves were 12,44%, dried Spanish cherry leaves were 12.92%, dried fern leaves were 13,39%, and dried crape myrtle leaves were 35.22%. The charcoal yields from teak, fern, Spanish cherry, and crape myrtle-dried leaves were 40.585%, 35.871%, 40.723%, and 18.797%. While the rest was tar with yields of 0.820% from dried teak leaves, 0.869% from dried fern leaves, 0.790% from dried Spanish cherry leaves, and 1.774% from dried crape myrtle leaves. The residual dry leaf debris of dried teak was 53.938%, dried fern leaves 51.385%, dried Spanish cherry leaves 54.326%, and dried crape myrtle leaves 54.210%. The pH of smoke liquor from dried teak was 5.11, dried fern leaves 5.75, dried Spanish cherry leaves 5.43, and dried crape myrtle leaves 7.80. The dominant active compounds in the liquid smoke produced were phenolic components. Each liquid smoke contained carbonyl and acid compounds, while liquid smoke from teak-dried leaves also contained alkaloids and alcohol.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"280 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135842707","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 : 2023-06-08DOI: 10.20961/jthp.v16i1.72623
Fathma Syahbanu, Setyaning Pawestri
Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due to cardiovascular disease, 85% were due to heart attacks and strokes. One of the basic pathophysiologies of stroke is atero-thromboembolic (thrombosis). The accumulation of clots formed by fibrin in blood vessels can inhibit several processes in the body system, such as blood flow, oxygen transportation, and transportation of nutritional and non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further research as thrombolytic agents. The Bacillus genus from fermented foods can produce strong fibrinolytic enzymes, such as Bacillus natto from natto (Japan), Bacillus subtilis KCK-7 from Chungkook-jang (Korea), Bacillus weihenstephanensis from shrimp paste (Vietnam), Bacillus amyloliquefaciens MH18B1 from Hawaijar (India), Rhizopus chinensis 12 from Chinese wine (China), and Bacillus pumillus and Bacillus subtilis K2 from fermented soybean food products such as tempe gembus, red oncom, and moromi (Indonesia). The high protein content in soybeans can be used as a medium for the growth of proteolytic and fibrinolytic microorganisms. Studies in Asia regarding fibrinolytic enzymes from fermented foods are still limited, even though the Asian region comprises many countries rich in fermented foods. This review is relevant to healthy food ingredients from local fermented foods. Recently, microbial fibrinolytic enzymes from fermented foods have received tremendous interest in the medical field. Many local fermented foods are a potential source of fibrin-degrading enzymes, which can be further developed to treat diseases like stroke and heart attack. This article aims to review microbial fibrinolytic enzymes from various fermented foods and their impact on health, especially thrombosis. This manuscript review uses the narrative review method. From the overall discussion, it can be concluded that fermented foods have properties as fibrinolytic agents.
世卫组织2019年收集的数据显示，估计有1790万人死亡(相当于全球死亡人数的32%)。总人数是由于心血管疾病，85%是由于心脏病发作和中风。中风的基本病理生理之一是血栓形成。纤维蛋白在血管中形成的凝块的积累可以抑制身体系统的几个过程，如血液流动、氧气运输以及所需的营养和非营养化合物的运输。从食品微生物中提取的纤溶酶作为溶栓剂已引起人们的广泛关注。发酵食品中的芽孢杆菌属可产生强纤维蛋白溶解酶，如来自日本纳豆的纳豆芽孢杆菌，来自韩国忠国酱的枯草芽孢杆菌kck7，来自越南虾膏的魏氏芽孢杆菌，来自印度夏威夷的解淀粉芽孢杆菌MH18B1，来自中国葡萄酒的中国根霉12，以及来自发酵大豆食品如tempe gembus, red oncom和moromi(印度尼西亚)的pumillus和枯草芽孢杆菌K2。大豆中蛋白质含量高，可作为蛋白水解和纤溶微生物生长的培养基。尽管亚洲地区包括许多富含发酵食品的国家，但亚洲对发酵食品中纤维蛋白溶酶的研究仍然有限。本文综述了本地发酵食品中健康食品成分的研究进展。近年来，发酵食品中的微生物纤维蛋白溶解酶在医学领域引起了极大的兴趣。许多当地发酵食品是纤维蛋白降解酶的潜在来源，可以进一步开发用于治疗中风和心脏病等疾病。本文旨在综述各种发酵食品中的微生物纤维蛋白溶解酶及其对健康的影响，特别是对血栓形成的影响。本文采用叙事审稿的方法。综上所述，发酵食品具有溶纤维蛋白的特性。
{"title":"Kajian Enzim Fibrinolitik pada Mikroorganisme Asal Pangan Fermentasi Asia: Review","authors":"Fathma Syahbanu, Setyaning Pawestri","doi":"10.20961/jthp.v16i1.72623","DOIUrl":"https://doi.org/10.20961/jthp.v16i1.72623","url":null,"abstract":"Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due to cardiovascular disease, 85% were due to heart attacks and strokes. One of the basic pathophysiologies of stroke is atero-thromboembolic (thrombosis). The accumulation of clots formed by fibrin in blood vessels can inhibit several processes in the body system, such as blood flow, oxygen transportation, and transportation of nutritional and non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further research as thrombolytic agents. The Bacillus genus from fermented foods can produce strong fibrinolytic enzymes, such as Bacillus natto from natto (Japan), Bacillus subtilis KCK-7 from Chungkook-jang (Korea), Bacillus weihenstephanensis from shrimp paste (Vietnam), Bacillus amyloliquefaciens MH18B1 from Hawaijar (India), Rhizopus chinensis 12 from Chinese wine (China), and Bacillus pumillus and Bacillus subtilis K2 from fermented soybean food products such as tempe gembus, red oncom, and moromi (Indonesia). The high protein content in soybeans can be used as a medium for the growth of proteolytic and fibrinolytic microorganisms. Studies in Asia regarding fibrinolytic enzymes from fermented foods are still limited, even though the Asian region comprises many countries rich in fermented foods. This review is relevant to healthy food ingredients from local fermented foods. Recently, microbial fibrinolytic enzymes from fermented foods have received tremendous interest in the medical field. Many local fermented foods are a potential source of fibrin-degrading enzymes, which can be further developed to treat diseases like stroke and heart attack. This article aims to review microbial fibrinolytic enzymes from various fermented foods and their impact on health, especially thrombosis. This manuscript review uses the narrative review method. From the overall discussion, it can be concluded that fermented foods have properties as fibrinolytic agents.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80706428","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}
Jelai (Coix lacryma jobi L.) that is cultivated in Bulungan Regency has thin and soft skin, yellowish brown in color and slightly shiny surface. The high content of starch and other components in barley increases the potential of Jelai as a food that has functional properties. This study aims to examine the relationship between the structural characteristics, amylograph properties, and digestion of Jelai natural starch (PAJ) and compare it with commercial cassava starch (PS) and corn starch (PJ). The research is started with the isolation process of jelai starch and then structural observations were carried out by SEM test, amylograph properties through RVA test, and digestibility including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). PAJ has a low amylose content and a polygonal morphology with a clearly visible central pore / channel. The crystallinity of PAJ is slightly high with A-type crystalline, the same as PJ and PS. The starch structure in PAJ contributed to a slightly lower gelatinization temperature compared to PJ and the lowest setback viscosity compared to PJ and PS which indicated that PAJ was more resistant to retrogradation, as well as the highest RS levels and the lowest RDS compared to PJ and PS.
{"title":"Karakteristik Struktur, Amilograf, dan Kecernaan Pati Alami Jelai (Coix lacryma-jobi L)","authors":"SitiMasithah Fiqtinovri, Didi Adriansyah, Risnafaty","doi":"10.20961/jthp.v16i1.64010","DOIUrl":"https://doi.org/10.20961/jthp.v16i1.64010","url":null,"abstract":"Jelai (Coix lacryma jobi L.) that is cultivated in Bulungan Regency has thin and soft skin, yellowish brown in color and slightly shiny surface. The high content of starch and other components in barley increases the potential of Jelai as a food that has functional properties. This study aims to examine the relationship between the structural characteristics, amylograph properties, and digestion of Jelai natural starch (PAJ) and compare it with commercial cassava starch (PS) and corn starch (PJ). The research is started with the isolation process of jelai starch and then structural observations were carried out by SEM test, amylograph properties through RVA test, and digestibility including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). PAJ has a low amylose content and a polygonal morphology with a clearly visible central pore / channel. The crystallinity of PAJ is slightly high with A-type crystalline, the same as PJ and PS. The starch structure in PAJ contributed to a slightly lower gelatinization temperature compared to PJ and the lowest setback viscosity compared to PJ and PS which indicated that PAJ was more resistant to retrogradation, as well as the highest RS levels and the lowest RDS compared to PJ and PS. ","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73930472","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 : 2023-06-07DOI: 10.20961/jthp.v16i1.70730
S. Prabawa, Anisya Zoelnanda, Choiroel Anam, Samanhudi .
Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).
{"title":"Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional","authors":"S. Prabawa, Anisya Zoelnanda, Choiroel Anam, Samanhudi .","doi":"10.20961/jthp.v16i1.70730","DOIUrl":"https://doi.org/10.20961/jthp.v16i1.70730","url":null,"abstract":"Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78318719","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}
Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs. A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days). Results showed that the fermentation conditions significantly affected property of waxy corn starch. During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1]
{"title":"Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]","authors":"Suryani Une, Rizky Killa, Lisna Ahmad, Zainudin Antuli, Husain Panggi","doi":"10.23960/jtihp.v28i2.99-109","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.99-109","url":null,"abstract":"Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs. A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days). Results showed that the fermentation conditions significantly affected property of waxy corn starch. During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1]","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135143117","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}
Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.
{"title":"Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ]","authors":"Annisa Kusumaningrum, Andi Febrisiantosa, Aldicky Faizal Amri, Rima Zuriah Amdani, Asep Nurhikmat, Siswo Prayogi, Bayu Murti Dewandaru","doi":"10.23960/jtihp.v28i2.90-98","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.90-98","url":null,"abstract":"Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135693345","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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