Jurnal Teknologi dan Industri Pangan
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Karakteristik Amilografi dan Sifat Pengembangan Tepung Singkong pada Optimasi Modifikasi Kombinasi Asam Laktat-Perlakuan Panas Lembap
Full text linkAlthough original properties of local flour have limited their uses in bread making, modification potentially enables them to become a viable option in the making of bakery products, aiming to substitute wheat flour. This study aimed to determine the optimum condition of lactic acid-HMT treatments for cassava flour. The amylographic characteristics of the flour and its effects on bread expansion were observed. A five-factor Box-Behnken design (lactic acid concentration, reaction time, HMT temperature, HMT time, and flour water content) was used, while the resulting data were analyzed using linear regression in Minitab software at a 5% significance level. The results showed that the treatment yielding modified cassava flour with high baking expansion was obtained at 0.5% lactic acid, 60 min reaction time, 30% flour water content, and temperature 140 °C for 1 h. Moreover, remarkable changes in pasting properties were observed after modification. The treatment increased peak, trough, and final viscosity but decreased breakdown viscosity. The morphology of modified flour differed from native one, with the former exhibiting more hollow granules and a flake-like structure
Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun
Full text linkImproving the quality of cocoa beans poses a great challenge when dealing with raw unfermented beans, as this process requires a relatively longer time. Furthermore, the roasting process, which is crucial in flavor development, can reduce the polyphenol content and antioxidant activity of cocoa beans. This study aimed to analyze the effects of different cocoa bean fermentation and puffing gun roasting methods on physicochemical characteristics of cocoa nibs. This research was carried out with two types of treatment: variations in puffing pressure (3, 4, and 5 Bar) and type of coco beans as raw material (unfermented, spontaneously fermented, and fermented using ragi tape). The results showed that carbohydrate content increased with increasing pressure of puffing gun; but otherwise, increasing puffing pressure decreased water content, fat content, total polyphenols, antioxidant activity, and hedonic scores for taste and aroma. The type of raw material treatment significantly influenced ash content, carbohydrates, L* (lightness) and a* (redness) color intensity, fat content, antioxidant activity, taste, and aroma. Cocoa nibs fermented spontaneously and roasted at a pressure of 3 Bar had the highest fat content, antioxidant activity, and the most favorable sensory scores for taste and aroma. The results of this study provide important insight for developing cocoa bean processing techniques that preserve desirable physicochemical properties and improve consumer preference
Volatile Compound Profiles of Indonesia\u27s \u27Cilembu\u27 Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage
Full text linkNative to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of Cilembu sweet potato (CSP) has not been fully characterized. Therefore, this study aimed to analyze volatile compounds in CSP after conventional baking and storage, compared to Manohara sweet potato (MSP). Volatile compounds were analyzed using Gas Chromatography Mass Spectrometry (GCMS). The result showed that benzaldehyde was a key volatile compound in fresh CSP tubers. In comparison, MSP was dominated by terpenes as the main components, including α-gurjunene, methoxy-phenyl-oxime, and cymene. During storage, the sugar content in CSP surged due to starch hydrolysis, leading to the formation of Maillard reaction products, such as furfural, benzaldehyde, and 2-furan methanol, and these compounds contributed to the distinctive flavor of oven-baked CSP
Pengembangan Nasi Sorgum Instan dengan Teknologi Fluidized Bed Dryer dan Penambahan Gliserol
Full text linkInstant sorghum rice is produced through cooking, freezing, and drying processes, resulting in a porous structure that allows for easy rehydration. This research aimed at developing an alternative method for instantizing sorghum rice using a combination of fluidized bed dryer (FBD) technique and glycerol addition. The samples were evaluated, including physical characteristics, consumer acceptance, and nutritional value information of selected product. Sorghum seeds were polished for 30, 45, and 60 sec, and their whiteness degree was recorded. Subsequently, the seeds were washed, pre-cooked with the addition of glycerol (0, 2, and 4%), steamed, frozen, and finally dried. The cooked sorghum rice was frozen in a freezer for 24 h at -20 °C and dried with a fluidized bed dryer until a constant weight was achieved. The addition of glycerol did not affect panelist’s acceptance for color, texture, taste, aroma and overall attributes (at significance level of 5%), and therefore, the treatment without glycerol was selected for further steps. The selected treatment exhibited the physical characteristics as follow: rehydration time (7.5 min), bulk density (0.41±0.03 g/mL), water absorption (41.92±0.50%), rehydration ratio (3.58±0.02) and volume expansion ratio (223.72±12.94), indicating that it meets the criteria for instant food. The nutritional value per 60 g serving size was as follows: total energy (240 kcal), protein 3 g (6% of Recommended Dietary Allowance (RDA)), total fat 0 g (0% RDA) and carbohydrate 56 g (17% RDA)
Modifikasi Pati Jagung (Zea mays) secara Heat Moisture Treatment (HMT) untuk Memperbaiki Sifat Fisik dan Mekanis Edible Film
Full text linkPlastic production is already high, and plastic pollutes the environment after use. There is a need for innovation in food packaging, such as the use of edible films as an alternative to reduce the use of plastic materials. Edible films can be prepared from starch. In Indonesia, starch-producing plants are abundant and among them such as potatoes, cassava, rice and corn have the potential to be used for edible film production. The objective of this research was to improve the physical and mechanical properties of edible films by heat moisture treatment (HMT) modification of corn starch as a raw material. This research consisted of two stages: (1) characterization and modification of corn starch with three temperature treatments (HMT 100, 110, and 120 °C) and (2) characterization of the physical and mechanical properties of edible films. The results showed that The highest amylose content for HMT 120 treatment was 29.47% with a whiteness index of 84.40. The ap-pearance of starch granules after modification was different from the control, and the pasting properties para-meters such as maximum viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of starch after modification were below those of the control. Edible films had an average thickness of 0.14 mm, while transparency was different from the control, with the lowest value on HMT 100 was 1.11. HMT 120 sample had the best characteristics with the lowest WVTR value of 23.47 g/m2/24 h, and the highest tensile strength value of 4.12 MPa, while the elongation value was similar to other samples and control. HMT 120 had a highest value on X-ray diffraction XRD with a degree of crystallization up to 41%. The modification of HMT has the potential to improve the characteristics of edible films, both in terms of properties and mechanics
Strategi Penerapan Budaya Keamanan Pangan pada Rantai Pasok Distribusi di PT XYZ
Full text linkFood safety culture (FSC) can be defined as how a group or organization of individuals achieve food safety in their thoughts and behaviors. Extending FSC implementation to downstream industries can assure quality and safety in the food supply chain. However, food distributors often lack a thorough understanding of good warehouse practices (GWP) and good distribution practices (GDP), even though both are essential to ensure the quality and safety of food. The inspection report by Indonesian Food and Drug Authority (Badan Pengawas Obat dan Makanan – BPOM) from 2017−2021, more than 30% of distribution facilities did not conform to the standard. This study evaluated employees\u27 perception of FSC, analyze the Strengths, Weaknesses, Opportunities, and Threats of FSC implementation, and develop strategies for implementation in a food distribution company (PT XYZ). The research employed quantitative and qualitative methods. The quantitative study involved a questionnaire completed by 350 respondents, revealing that 82.13% of the employees perceived a positive perception of FSC. Meanwhile, the qualitative study included a focus group discussion with 21 informants, that identified key weaknesses and threats to FCS implementation. The Internal Factor Evaluation−External Factor Evaluation (IFE−EFE) analysis identified seven strengths, 11 weaknesses, seven opportunities, eight threats, and nine alternative strategies for the implementation of food safety culture at PT XYZ. The strategy with the highest total attractive score (TAS) of 6.91, based on quantitative strategic planning matrix (QSPM), was the periodic implementation of “Gemba program” to monitor food safety practices
Penurunan Viabilitas dan Ekspresi Gen Virulensi Salmonella Typhimurium Akibat Paparan Ekstrak Air Bawang Putih
Full text linkGarlic contains antibacterial compounds that are heat-sensitive. The ultrasonic bath method can reduce extraction time and oxidative degradation during aqueous garlic extraction, enhancing its antibacterial properties. Salmonella Typhimurium, a common bacterial contaminant in chicken, can cause salmonellosis in humans by expressing specific virulence genes. This study examined the reduction in the expression of S. Typhimurium virulence genes (stm, invA, stn, and pefA) after exposure to aqueous garlic extract. Freeze-dried garlic was dissolved in several concentrations (5, 10, 20, 40, and 80 mg/mL distilled water) and sonicated using an ultrasonic bath for 5, 10, and 20 min. Total phenolic content of each extract was measured, and the minimum bactericidal, minimum inhibitory, and sub-inhibitory concentrations against S. Typhimurium were also determined. Virulence gene expression was measured by reverse transcription q-PCR. The extract prepared at 80 mg/mL for 20 min showed a higher phenolic content (366.57 mg GAE/100 g) and inhibition zone (19 mm). MBC, MIC, and SIC concentrations were 80, 40, and 20 mg/mL. S. Typhimurium exposed by MIC and SIC for 2 h reduced the number (1.39 and 1.22 log reduction CFU/mL) and down-regulated the expression genes (stm, invA, stn, and pefA). The higher reduction of expression genes was observed for invA (0.98 and 0.75 log reduction) relative to the 16s rRNA housekeeping gene. These results suggest that the aqueous garlic extracts reduce the bacterial count and the virulence of S. Typhimurium
Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi
Full text linkJali (Coix lacryma-jobi L.) is a promising food crop in Indonesia, but its contribution to food security needs more improvement. This research aimed to analyze physico-chemical characteristics of native jali flour and its modified flour after treated by heat moisture treatment (HMT) and autoclaving-cooling (AC) method, and finally observe their effects on breakfast meal flakes (BMF). Both native and treated flour were analyzed for degree of whiteness, swelling power, solubility, water absorption index (WAI), water holding capacity (WHC), and gelatinization profile. HMT-modified jali flour exhibited solubility of 7.77%, gelatinization temperature of 74.95 °C, and peak viscosity of 3255 cP while amylose and resistant starch content reached 20.50% and 6.27%, respectively. Meanwhile, AC-modified jali flour showed lower solubility (4.13%), higher gelatinization temperature (76.15 °C), peak viscosity of 3220 cP, with amylose content of 22.30% and significantly higher resistant starch content (13.93%). Due to its superior resistant starch content, AC-modified Jali flour was selected for BMF formulation. The formulation was optimized through D-optimal with independent variables of 50−100% jali flour and 0−50% sorghum flour. As a result, the optimum formulation was obtained with a desirability value of 0.713, consisted of 100% jali flour without added sorghum flour. The optimized BMF had resistant starch 11.46%, rehydration capacity 58.48%, and hardness 415.12 gf. The product has the potential to diversify healthy breakfast options for community and may contribute to diabetes prevention
Bioaksesibilitas Senyawa Fenolik Minuman Kakao Pasteurisasi dengan Penambahan Matriks Susu
Full text linkCocoa beans and their derivatives are well-known for their health benefits, primarily attributed to phenolic compounds. While some research has explored the interactions of these compounds within food matrices, there were few reports on the release of cocoa phenolics in the gastrointestinal tract when consumed as part of complex foods. This study aimed to evaluate how incorporation of whole-fat milk powder (CF), skimmed milk powder (CS), and whey protein powder (CW) into pasteurized cocoa beverages impacts the in vitro release of phenolic compounds throughout gastrointestinal digestion. The initial analysis included quantifying total phenolics and flavonoids in the undigested samples. Subsequently, simulated gastrointestinal digestion was performed, followed by analysis of total phenolics and flavonoids at each digestion stage. The extent of compound release was expressed as the recovery index (RI) and bioaccessibility index (BI). The results showed that the addition of milk matrices (CF, CS, CW) significantly decreased the total phenolic content of cocoa beverages (p<0.05) across all digestion phases. CW had the highest RI for total phenolics (202.67±7.67%). This study suggests that although the addition of milk decreased the initial phenolic content in undigested cocoa beverages, an increase in RI of phenolics was observed after the gastric digestion phase, especially in the beverages containing whey protein