Jurnal Teknologi dan Industri Pangan
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Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods
Full text linkThis study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to determine attribute presence. A focus group discussion generated a lexicon of eighteen descriptors, from which six essential attributes, coarseness, roughness, creaminess, milkiness, sweet aftertaste, and grittiness, were selected for the JAR evaluation. In a randomized home-use test (HUT), thirty-three Indonesian panelists evaluated these attributes. JAR data were analyzed for deviation percentages and penalty effects on overall liking, while CATA responses were subjected to Cochran’s Q test with Bonferroni-adjusted McNemar comparisons. The findings indicate that adjusting attribute intensities to align with panelists’ ideals significantly improves acceptability, particularly for sample 363. Recommen-dations are provided for improving the formulation
Pengaruh Periode Penyemprotan dan Waktu Germinasi terhadap Karakteristik Tepung Beras Cokelat Germinasi
Full text link Substituting wheat flour with rice flour in brownies premix formulations presents has remained a great task as the flour has a higher setback viscosity (SV) which accelerates staling. To resolve this problem, germination process was needed to modify brown rice. This research aimed to investigate the effect of spraying period and germination time on the characteristics of germinated brown rice (GBR) flour, to determine the optimal germination conditions that yield SV values closest to those of wheat flour. Besides, correlation between SV of GBR flour and others was observed. In germination process, brown rice was subjected to spraying intervals of 15 and 20 min and germination times of 18, 24, and 30 h. Furthermore, the germinated brown rice was drained, dried, and milled into flour. While low protein wheat flour was used as control, ungerminated brown rice flour was also included for comparison. As a result, the treatment of spraying period of 20 min and germination for 24 h produced GBR flour with SV (1024 cP), closely resembling the control (972 cP). In addition, the GBR flour had peak viscosity (PV) 1520 cP, trough viscosity (TV) 375 cP, breakdown viscosity (BV) 1144 cP, final viscosity (FV) 1400 cP, peak time 8.8 min, pasting temperature 84.3 °C, germination percentage 93.2%, dextrose equivalent (DE) 2.627%, water adsorption index (WAI) 7.609, water solubility index (WSI) 14.237%, and swelling power (SP) 8.872. Moreover, SV was positively correlated with WAI and SP, but negatively correlated with germination percentage, DE, and WSI. The strongest correlation was observed between SV and WSI (r= -0.906)
Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13
Full text linkRestriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released <0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO
Homogenitas, Stabilitas, dan Konfirmasi Molekuler Biakan Kering Beku Campuran Escherichia coli dan Salmonella Typhimurium
Full text linkFood product testing laboratories play a prominent role in ensuring safety and quality of products manufactured by food industries; therefore, they shall comply with standards of ISO/IEC 17025:2017. Although a proficiency test for microbiological parameter is required to evaluate testing laboratories\u27 performance in considering food product quality and safety, the existence of proficiency test organizations in Indonesia is currently still limited. This study was conducted to determine the appropriate types of cryoprotectant, evaluate the degree of homogeneity and stability of the freeze-dried cultures of Escherichia coli and Salmonella Typhimurium for preparation of proficiency testing item, as well as molecular confirmation of E. coli and S. Typhimurium bacteria using PCR. The freeze-dried cultures were prepared for the purpose of producing the proficiency testing object. Three main stages were conducted, namely cryoprotectant effectiveness test, homogenization test and stability test at 4 °C storage temperature for four different times (0, 7, 14, 65 days), as well as molecular confirmation test. The best cryoprotectant treatment was using 10% trehalose with the viabie E. coli and S. Typhimurium respectively 5.58±0.25 and 5.31±0.09 log CFU/mL. Freeze-dried culture samples of E. coli and S. Typhimurium was declared homogeneous and stable based on ISO 13528:2015 calculations. E. coli bacteria were confirmed using standard PCR with 16S rRNA primer, while S. Typhimurium was confirmed using rt-PCR with invA primer
Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan
Full text linkDodol is an Indonesia\u27s traditional food made from a certain combination of glutinous rice flour, coconut milk, and palm sugar. Its stability and structure during storage changed greatly due to rheological characteristics, which was dependent on the proportion of raw materials and storage conditions. This study aimed to examine changes in texture (hardness, cohesiveness, springiness, and adhesiveness), water activity, and thermal properties of dodol during storage, as well as the correlation between these parameters. A factorial design was used with two factors (proportion of coconut milk and storage temperatures) and the samples were observed over 15 days. In terms of texture, hardness and adhesiveness rose, while cohesiveness and springiness declined. Such changes were influenced by the two factors studied. Water activity and thermal properties also varied, with enthalpy changes linked to retrogradation, particularly at refrigerator temperatures. A strong correlation was found between enthalpy changes and hardness, but a weak linear correlation between enthalpy and water activity. This study concluded that the proportion of coconut milk and storage temperature became two crucial factors determining the changes in texture, water activity, and thermal properties of dodol during storage
Studi Senyawa Perisa pada Online Marketplaces di Indonesia: Jenis Senyawa Perisa dan Legalitasnya
Full text linkVarious flavoring agents purchased by micro small medium enterprises (MSME) could be obtained through online marketplace. Their types and legalities have never been investigated in Indonesia. The objective of this study was to obtain an overview of the availability of the flavoring agents on online marketplace and their legality. The legality is defined as the flavoring agents which are marketed and have its compliance to regulation of Indonesian Food and Drug Agency (BPOM), otherwise is illegal. The profiles of online marketed flavoring agents on marketplace are obtained through online survey of flavorings advertisements documented using a check sheet as the tool. Tokopedia and Shopee were chosen as samples in this study because they both are the most popularly e-commerce sites clicked by consumers. A non-probability sampling and sample screening were carried out to obtain eligible samples until it achieved a predetermined amounts. There were 399 flavoring agents observed, with result of 262 legal flavoring agents (65.7%) and the rests were illegal. Mostly, they were of domestic flavorings (98.5 and 88% respectively). The cases of non-conformities forward the rules were: advertising without packaging, repacking, unregistered brands, and incompatible information in their packaging and/or labels when it was cross-checked with BPOM data. Due to the high number of illegal flavoring agents sold online, monitoring of the online flavoring markets should become a priority program of Indonesian government, while consumers need to be cautious. The traders and producer have an urgent action in taking a moral responsibility for the legality of the flavoring agents being marketed
Pencucian Crude Palm Oil (CPO) untuk Mitigasi Penurunan 3-MCPDE dan GE pada Pemurnian Minyak Sawit
Full text linkCrude palm oil (CPO) purification aims to remove or degrade unwanted components such as free fatty acids (FFA), phospholipids, impurities, color pigments, metals, and odors. The CPO purification generally consists of degumming, bleaching, and deodorization process. During the stages, some undesirable compounds are formed, including 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE). The main precursors responsible for formation of the two compounds are chlorides and acyl glycerol fractions, especially diacylglycerol (DAG) and this occurs high temperatures in the deodorization process. Therefore, it is necessary to reduce their precursors in order to supress the contaminants. To cope with the problem, a washing process of CPO was proposed as an extra process before a purification stage. The washing process was carried out in two ways, namely wet washing by using water, and dry washing by using bleaching earth (BE) by 2 types of commercial BE (natural and acid activated). Washing processes using wet and dry washing (natural and activated BE) showed comparable effectiveness in reducing 3-MCPDE and GE levels in refined palm oil. As a result, the process successfully reduced 3-MCPDE content to comply with a standard Commission Regulation (EU) 2020/1332, but GE content did not conform to standard
Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan
Full text linkThe sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat
Full text linkRed palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A. Although RPO is liquid at room temperature, it is often applied in the form of solid fat, generally through the addition of solid fat fractions containing a large quantity of saturated fatty acids. Therefore, RPO must be modified to turn it into solid at room temperature without changing its fatty acid composition, resulting in RPO oleogel. This study aimed to obtain a spread product formula using RPO oleogel made with beeswax oleogelator to substitute stearin and to characterize the quality of the spread product. The research consisted of two main stages, namely formulation and characterization of RPO oleogel and spread product samples. As a result, oleogelation increased the RPO resistance to temperature changes. Moreover, RPO slip melting point increased from 16.33±0.58–18.00±0.00 to 38.00±0.00–39.33±0.58 °C when it became RPO oleogel. RPO oleogel, which is substituted in spread products, produced higher total carotenoids and spreadability compared to spread products with stearin as a raw material. The hedonic sensory test showed that the most preferred product was 60% RPO oleogel substitution, resulting in spreadability of 285.0±0.6 mm/min, despite not significantly different from commercial one (257.4±3.0 mm/min) and carotenoid content of 462.93±10.32 ppm. However, the taste attribute of the selected spread product still needs to be improved (acceptance score 3.65±1.31 from a maximum score of 7)