Jurnal Teknologi dan Industri Pangan
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PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE
Get PDFThe quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs with different characteristics (tofu and tempe) to the formation of the polar compounds in repeatedly used frying oil, based on the content of TPM, FFA, BI, FTIR and UV-Vis spectra. Chemical characterization of materials used was done in the first research stage. The second stage was the analysis of the polar compounds of the oil which was used for 3 hours/day for a dried of 15 hours. The results showed that the type of oil and food type affected the levels of TPM with increasing time of frying. The highest level of TPM 19.41±0.13% obtained from combination soybean frying oil-tempeh (15 hours). The FTIR spectrum of the polar fraction from the used frying oil showed a large absorption in area 3600-3200 cm-1 wavelength in which hydroxyl groups indicate the polarity of the frying oil. The rate of in-crease of FFA in all combinations of oil type-tempeh was faster than combination oil type-tofu. Coconut oil-tofu has a slower rate for FFA and browning index. The carbonyl compound in frying oil was showed from peak spectrum absorption at 420 nm
AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN
Get PDFMicrobial contamination may cause food poisoning and a decrease in food quality. Preservatives such as Citrus senensis sweet orange peel waste can be used to extend the shelf life of food. The purpose of this study was to measure the potential antioxidant and antibacterial activity of orange peel extract and its application to improve the quality of meatballs, wet noodles, and tofu. Meatballs, wet noodles, and tofu were soaked with the extract for 90 minutes prior to storage at room temperature (28±2°C) for 4 days. The results showed that the inhibition zone of the extract using disc diffusion assay was 17.67±0.58 mm against Escherichia coli, 16±1 mm against Staphylococcus aureus, and 12.67±1.15 mm against Salmonella Typhi. Sweet orange peel extract had an antioxidant activity of 66.41% with total phenol of 2,656.48±55.46 mg GAE/100g. The extract was able to reduce total bacteria between 0.5 and 1.0 log CFU/g in meatballs, wet noodles and tofu. The application of the extract on meatballs, wet noodles and tofu preserved aroma and color attribute until 4th day of storage at room temperature (28±2°C). Decrease of texture attributes were observed starting from 3rd day of storage at room temperature (28±2°C)
PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP
Get PDFRusip is one of the fish fermentation products. Traditional rusip made by Bangka Belitung community do not have a specific standard which leads to the high variety ofquality. One of the efforts to improve the quality of rusip is the addition of lactic acid bacteria (LAB) as a starter culture. This research aims to study the effect of the addition of starter culture combinations on the chemical and microbiological changes of the rusip and toobtain the best combination of LAB starters in rusip fermentation. This research used anchovy fish (Stolephorus sp) and 5% ofLAB starter combination consisting of Lactobacillus plantarum SK(5) and L. plantarum NS(5), L. plantarum NS(5) and L. plantarum NS(9) and L. plantarum NS(9) and L. plantarum SK(5) 5%. In addition, 5% ofsalt (w/w) and 5% of palm sugar (w/w) were added. The fermenta-tions were conducted for 8 days. The research were conducted in three stages: 1) starter culture prepara-tion; 2) raw material (fish) preparation; and 3) application of starter culture during rusip fermentation. The results showed that raw materialscontained a total microbe of 3.0x104 CFU/g, non detectable levels ofLAB, 6.54of pH and 20.40 mg N/100g of total volatile bases (TVB). After fermentation, the rusip contained total LAB of7.64-9.24log CFU/g, 0.86-3.98% of total lactic acid,4.22-6.36 of pH, 0.32-1.39 of free amino acid and 5.34-5.44% of salt.The best rusip was produced bya combination of L. plantarum SK(5) and L. plantarum NS(5) and con-tained12.36 g/100g of total amino acid
AKTIVITAS ANTIOKSIDAN DAN PENGHAMBATAN α-GLUKOSIDASE OLEH EKSTRAK ETANOL BAKTERI ASAM LAKTAT INDIGENUS
Get PDFLactic acid bacteria (LAB) are one of Indonesia\u27s biodiversity which can be beneficial for food and health purposes. Some of LAB are potential probiotics with specific functional properties, such as antidiabetes. This study evaluated the effect of ethanol extracts of twelve indigenous LAB in inhibiting α-glucosidase enzyme and their antioxidant activities. Assay for the α-glucosidase inhibition was performed on LAB ethanol extract using spectrophotometric method at λ=410 nm, while the antioxidant activity was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method at λ=517 nm. The results showed that α-glucosidase inhibition was significantly different between the isolates (P<0.01). Lactobacillus fermentum S21209 had the highest α-glucosidase inhibition activity, which was significantly different from Lactobacillus plantarum MB427, Lactobacillus plantarum Pi28a, Lactobacillus delbrueckii W24802 and Lactobacillus plantarum 2 W22409. Evaluation of the antioxidant activity also showed significant difference between the isolates (P<0.01). Lactobacillus plantarum BSL had the highest antioxidant activity (92.81±1.36%), which was not significantly different from vitamin C as a control. This preliminary study reported that twelve indigenous LAB could be used as potential antidiabetic probiotics, although the responsible compounds are not known
OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI
Get PDFMaize noodles processing is different from that of conventional noodles made of wheat flour. In pro-ducing non wheat (gluten free) noodles, engineering is needed in the manufacturing process to obtain noodles with good quality and similar to the physical quality of wheat noodles. Processing of maize noodles requires particular treatment, such as heating, shearing, and maize noodles processing with sheeting techniques had previously been reported. Maize noodles processing using extrusion technology has also been done, but in previous studies, the maize used was of the hybrid varieties. This study aims to identify the pasting properties of maize flour and optimize the processing of dried maize noodles from local variety obtained from Madura Island named Elos. Extrusion technology was used to produce maize noodles with good physical characteristics. This study used a cooking-forming single screw extruder and formula consisting of 100% maize flour (db), 70% moisture content, and 2% NaCl. The experimental design was a complete randomized factorial design with two process variables, i.e. extruder temperature setting (75, 90, and 105°C) and extruder screw speed setting (100, 130, and 160 rpm). Response surface methodology (RSM) was used for process optimization to obtain the best process conditions based on several physical characteristics as the responses, i.e. cooking loss, elongation, hardness and degree of gelatinization. The optimum process conditions resulted from the Design Expert 7.0 program were extruder temperature of 95°C and screw speed of 100 rpm. The optimum condition produced maize noodles with cooking loss of 10.11%, elongation of 156.73%, hardness of 6252 gf and degree of gelatinization of 92.26%, with a desirability value of 0.954
PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY)
Get PDF Tea is one of the most widely consumed beverages in the world. Different types of tea provide different sensory profiles. The present study aimed to evaluate sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative Descriptive Analysis) and CATA (Check-All-That-Apply) methods. The sensory characteristics of green tea from three different countries (China, Thailand and Indonesia) were evaluated using QDA by trained panels and CATA by consumer panels. The QDA method revealed sensory characteristics of green tea, while CATA method presented information on consumer preferences towards the most desirable characteristics of green tea. The results showed that green tea has dominant characteristics of bitter taste, astringent aftertaste, green flavor, fermented flavor and dry aroma. Moreover, floral aroma and flavor in green tea have considerable influences on the panelist preferences. However, “nice to have” attribute was not found in the penalty analysis. The “must have” attribute in green tea was floral aroma, while the “must not have” attributes were burned aroma, burned flavor and dry aroma
MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION
Get PDFCempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. This research aimed to investigate the changes of polyphenolics substances and antioxidant activity during the course of spontaneous and Lactobacillus casei induced fermented at opti-mum (37°C) and sub-optimum (8°C) temperatures. Phenolic substances were spectrophotometrically measured with gallic acid (GAE), tannic acid (TAE), and catechin (CE) as the standards for the respective groups. The 50% maximum inhibitory concentration (IC50) for DPPH reduction was measured. A thin layer chromatography (TLC) using different solvents was utilized to qualitatively show differences of substances extracted from the unfermented and fermented mandai cempedak. The retention factor (Rf) values for TLC spots were measured after the plates were exposed under 366 and 254 nm of UV lamp. Fermentation increased phenolic substances release from the inner skin of cempedak which positively modulated the potential antioxidant activity. Sub-optimum temperature fermentation reduced total phenolic-based antioxidant. Ethyl acetate or combinations of n-hexane and ethyl acetate gave better separation in TLC plate. Differences in stain patterns were exhibited by mandai cempedak before and after L. casei induced fermentation. In summary, L. casei induced fermentation was more effective at optimum temperature to increase phytochemical substances of mandai cempedak, while spontaneous fermentation showed to be more effective after 11 and 13 days at sub-optimum temperature
APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU
Get PDFLemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives. In this study, the compounds present in water extract and essential oil of lemongrass were analyzed and their potential as tofu preservatives was evaluated. The water extract was prepared by the infusion method, while the essential oil was made by steam and water distillation. The phyto-chemicals composition of the water extract and essential oil was analyzed by qualitative colorimetric phyto-chemical screening and Gas Chromatography-Mass Spectroscopy (GC-MS) technique, respectively. Their preservative activity on tofu was evaluated by observing their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during 10 days of preservation at room temperature. The results showed that lemongrass water extract contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in the essential oil. Neral, geranial, β-myrcene, juniper camphor, and viridiflorol were found as the major compounds. At concentration of 20%, lemongrass water extract demonstrated inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4 days longer from those of the negative control. In contrast, lemongrass essential oil did not show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color, odor, and texture of tofu as well as delaying the slime formation up to 4 days
PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE
Get PDFSorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking time and high cooking temperature, therefore modifications is needed to improve the properties of the sorghum starch. Enzymatic modification using α-amylase at (0, 200, 400, and 600 units/g) was selected. The results showed that modification using α-amylase of 200 units/g flour produced better characteristics of modified sorghum flour. The α-amylase modified flour has A type pattern of amylography, gelatinization temperature of 78.77°C, peak viscosity of 1266.67 BU, starch content of 48.41%, amylose content of 15.77%, and amylopectin content of 32.64%. The characteristics make the flour suitable for use in the manufacture of extrusion products
PENGARUH PENAMBAHAN LILIN LEBAH DAN NANOPARTIKEL SENG OKSIDA TERHADAP SIFAT FISIK DAN MEKANIS FILM BERBASIS KITOSAN
Get PDFChitosan-based films showed good gel formation capability and gas permeability (CO2 and O2). However, the high permeability of water vapor limits the application of chitosan as a single coating material. Additionally, single chitosan film was also brittle, so the addition of lipid and metal nanoparticles were chosen to solve this problem. This research aimed to determine the effect of the addition of beeswax emulsion and zinc oxide nanoparticles (ZnO-NPs) on the physical and mechanical properties of chitosan based films. The film was prepared by dissolving ZnO-NPs (0, 1 and 2% by weight of chitosan) into 100 mL of distilled water followed by the addition 1 g of chitosan and or, addition of beeswax emulsion (0 and 5% by the volume of solution). The result showed that the addition of beeswax emulsion ZnO-NPs into chitosan based film significantly decreased WVTR value from 24.03 to 10.38 g/m2 hours and the tensile strength value from 8.30 to 6.92 Mpa. The addition of beeswax emulsion and ZnO-NPs also changed the physical properties of chitosan-based film significantly; in terms appearance, color and thickness. Mean-while, the film elongation percentage changed significantly in the range of 30.36 to 50.09 % when ZnO-NPs was added into chitosan-based film solution. Overall, the addition of beeswax and ZnO-NPs showed improvement of the physical and mechanical properties of chitosan-based films so that better packaging of fresh food products can be developed