Jurnal Teknologi dan Industri Pangan
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ALTERNATIVE OPTICAL METHODS FOR QUALITATIVE DETECTION OF VITAMIN B6 AND B12 OF BANANA
Get PDFBananas are known to contain fiber and vitamins essential for human body. Thus, the ability to detect these of vitamin in bananas is crucial. Information in the vitamin content of can affect procedures for harverst and post-harvest process. Methods to determine the nutrition content of foods are usually carried out using High Performance Liquid Chromatography (HPLC). However, this method requires complex sample preparation and chemical reaction processes. Due to this weakness, alternative techniques are needed to detect vitamin in simple ways. In this study, a simple, easy and fast methods to determine the vitamin content of banana was developed. Using reflectance and photoluminence spectroscopy, the vitamin of bananas from five different species were able to be identified. From the reflectance spectra results, two peaks were observed, the first peak at a wavelength of 325 nm is the absorption peak of vitamin B6 and the second peak at 450 nm is the absorption peak of vitamin B12. From the photoluminence spectra using excitation wavelength at 325 nm, an emission peak was found at wavelength 450 nm which is the peak emission from vitamin B6. These results proved that by using the methods proposed, the detection of vitamins in bananas can be done in an easy and simple ways
PROFIL SENSORI DESKRIPTIF PRODUK PEMANIS TUNGGAL DAN CAMPURAN
Get PDFSweetener as a food additive which gives sweet taste has a different profile from sucrose. Intensity profile and attribute sensation become very useful in developing mixed sweeteners from single sweeteners to create commercial sweeteners having a sucrose-like profile. However, there is only few data of attribute intensity and descriptive profiles of single sweeteners. The aim of this research was to analyze the des-criptive profile of single and mixed sweeteners using quantitative descriptive analysis (QDA), time intensity (TI), and temporal dominance of sensations (TDS) methods. The results of QDA descriptive profile showed that samples of a single sweetener T3 as well as mixed sweetener containing C2 and C5 had the same characteristics as sucrose. The results of TI descriptive profiles showed that the time intensity curves of sweet attribute of a sample of two mixed sweeteners C1 and C2, and a single sweetener T3 were similar to that of sucrose. The results of the descriptive profile using TDS methods generally showed that the do-minant attributes of all samples were sweet, sweet aftertaste, and licorice. Bitter and bitter aftertaste attri-butes were found in single sweetener T7, while mixed sweetener C1 had best sensory characteristics than the others
ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK
Get PDFLactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice
STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES
Get PDFTea beverages are getting more popular in Indonesian market. Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages. One of the most important ingredient in tea beverages is sugar that provides sweet taste. Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption. This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar. The study was conducted by collecting available RTD tea beverages in modern retail shops. All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed. The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener. Sucrose was used singly (81%) or in combination (17%) with other sweeteners. Most RTD tea beverages (60%) used sucralose in combination with sucrose. Others used steviol glycoside (20%) and fructose (20%). There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie. Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, i.e. by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener
PENGEMBANGAN BEE POLLEN SNACK BAR UNTUK ANAK USIA SEKOLAH
Get PDFThe objective of this study was to analyze the nutrition content, antioxidant activity, mineral bio-availability and amino acid composition of a bee pollen snack bar. This study was a pure experimental study along with complete randomized design. The treatment factor was the addition of bee pollen which resulted in five formulas. The product was made from Sormeal, rice crispy, chocolates, dates, cashews and bee pollen. Formula F3 with the addition of bee pollen of 10% was analyzed for its nutrient content, antioxidant activity and availability of Fe and Zn. The F3 formula contained 5.91% water, 1.72% ash, 11.30% protein, 16.52% fat and 64.52 carbohydrate. The antioxidant activity test of the product was 10.77 mg ascorbic acid/g sample. Meanwhile, the bioavalaibility of Fe and Zn of the product were 17.02 and 6.84 mg/kg, respectively. This product can be considered as a nutritious snack that could improve imunity and potentially improve school-aged children learning performance.
 
PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO
Get PDFThe distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal component analysis (PCA) approach. Other analyses include pH using pH meter, total fats by Soxhlet method, total ash by gravimetric method, total protein by Kjeldahl method, total carbohydrates by difference, total soluble solids (TSS) by refractometer, organic acids composition by HPLC-UV/Vis, and total amino acids composition by UHPLC-PDAD. Six green coffee bean samples of Gayo arabica and Gayo robusta from different locations in Gayo, Aceh, as well as samples of arabica and robusta coffee beans each from plantation in West Java, Central Java and East Java (as comparators) were used in this study. The results showed the chemical characteristics of Gayo arabica and Gayo robusta could be mapped by PCA based on the concentrations of fats, organic acids and carbohydrates. The organic acid composition of Gayo arabica was associated with malic acid, succinic acid and citric acid, while Gayo robusta to acetic acid. The organic acids as well as TSS of the coffee beans could map Gayo arabica separately from Java arabica. Gayo arabica had higher organic acids, whereas Java arabica had higher TSS. Gayo robusta were characterized by higher fats, ash and total amino acids, but lower TSS than Java robusta. This study suggested the distinct characteristics of Gayo coffee beans to their corresponding coffee beans from Java
SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK
Get PDFJackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content
SENYAWA FENOLIK, ORYZANOL, DAN AKTIVITAS ANTIOKSIDAN BEKATUL YANG DIFERMENTASI DENGAN Rhizopus oryzae
Get PDFRice bran is a by-product of milled rice. It contains bioactive compounds, such as total phenolic compounds and g-oryzanol known to have antioxidant activities. However, these bioactive compounds are chemically bound in the lignin matrix of the rice bran. Fermentation process potentially releases the bound forms of the active compounds to become the free ones. In this research, the rice brans of three varieties, i.e. Inpari 24 (red rice), inpari 30 (white rice), and koshihikari (white rice), were fermented using Rhizopus oryzae for 0, 24, 48, 72, 96 and 120 hours. Those showed highest antioxidant activities by DPPH assays were selected for further chemical composition analyses (moisture, ash, fat, protein, and carbohydrate), total phenolic compound, and g-oryzanol. The fermentation process significantly increased (P<0.05) the antioxidant activities of all rice brans and those fermented for 72 hours showed the highest antioxidant activities. This fermentation condition resulted in significant increase in moisture, ash and protein contents, while decreasing the fat and carbohydrate contents. The total phenolic compound and g-oryzanol of the three fermented rice brans increased significantly (P<0.05). The fermented rice bran of Inpari 24 variety showed the highest antioxidant activity, total phenolic compound, and g-oryzanol contents as compared to those of Inpari 30 and Koshihikari varieties
KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI
Get PDFNative ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content
KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING
Get PDFAntioxidant plays an important role in keeping the body health. Antioxidant is needed to prevent the occurrence of oxidative stress, which causes of various degenerative diseases. Betacyanin in the dragon fruit peel takes part in antioxidant activity. The research is conducted using the central composite design (CCD) of the response surface methodology (RSM). This research aims to optimize the initial treatment condition by applying natrium metabisulfite immersion and drying on the dried dragon fruit peel. Three design composite factors used are natrium metabisulfite concentration (X1: 0.2-0.4%), drying temperature (X2: 65-75°C), and drying duration (X3: 4-5 hours) with betacyanin content (Y1) and antioxidant activity (Y2) as the response. A quadratic model is a method chosen for this research. The surface response showed the natrium metabisulfite concentration, temperature, and drying duration had signifi-cant effects on the betacyanin content and antioxidant activity. The most optimum condition of initial treatment is showed by immersion in 0.23% natrium metabisulfite and drying temperature of 70°C for 4.5 hours which resulted in 44.07 mg/100 g of betacyanin concentration and 50.56% antioxidant activity