Jurnal Teknologi dan Industri Pangan
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AKTIVITAS ANTIBAKTERI DAN SITOTOKSISITAS EKSTRAK DAUN KEDONDONG HUTAN
No full textWild mango (Spondias pinnata) leaves is a very popular herb in Southeast Sulawesi, has been used as herbal medicine at Southern and Southeastern Asia. The purpose of this study was to determine the antibacterial activity, cytotoxicity and phytochemical contents of wild mango (Spondias pinnata) leaves extracts. The extraction was performed using a combination of maceration with ethanol and ultra-sonication. The antibacterial activity assay of the extracts was examined against Staphylococcus aureus, Listeria monocytogenes, Klebsiella pneumoniae, Morga-nella morganii, Pseudomonas aeruginosa, Shigella sonnei, Escherichia coli, and Salmonella Typhi. The cytotoxicity test was performed on Vero cells using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The extracts were able to inhibit all tested bacteria with inhibition zone ranging from 4.48 to 7.49 mm. P. aeruginosa was the most susceptible bacterium, producing inhibition zone of 7.49 mm and a MIC (minimum inhibition concentration) value of 6.25 mg/mL. The extract was not toxic to Vero cells as indicated by IC50 (inhibitory concentration of 50%) values at 347 µg/mL, or more than the toxicity limit of 50 µg/mL. Phytochemical analysis of the extract revealed that it contained steroids, tannins, and saponins. The flavonoids concentration was 23.2±0.33 mg/g and while the phenolic substance was 43.2±0.45 mg/g. The FTIR analysis showed O-H, C-H, X=C=Y, C=O, C=C, and C-O-C as the functional groups in the extracts. This result suggests that the ethanol extract of S. pinnata leaves has the potential to be used as natural preservatives in foods
SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU
No full text Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011
POTENSI ALERGI AKIBAT INFEKSI Anisakis typica PADA DAGING IKAN CAKALANG
Get PDFAnisakid larvae are zoonotic parasites that can cause allergy in human consuming infected raw fish. This research aims to identify the allergenic potential of skipjack flesh infected by Anisakis typica larvae stage 3 (L3). Identification was done through antigen detection in protein profile of the fillet. Samples from the white part of the skipjack flesh of both infected and non-infected flesh, as well as L3 A. typica were analysed using SDS PAGE. Futhermore, the molecular weights from the analysis were compared to the literature references of protein profile. The result showed that both samples have 8 similar bands of protein, but 4 bands were found only from the infected fish. The four bands of 212, 66, 59 and 44 kDa were antigens of L3 A. typica. The presence of antigen from L3 A. typical in the infected flesh may induce allergy when the fish is consumed
SENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP
Get PDFReduction of sodium chloride in food products has been reported to lower consumers’ acceptance. In this research, the physical characteristics and sensory property of an oil in water emulsion containing sodium chloride, as well as its application in corn soup were studied. The main objectives of this this research were to evaluate salt reduction that could be achieved through emulsion and to obtain a stable emulsion with most applicable viscosity for corn soup. In research stage I, three different oil concentrations (23, 28, and 33%) with constant salt and stabilizers concentration were applied into the emulsions. The result showed that emulsion with 33% oil was significantly more viscous than the others, whilst emulsion with 23% oil was found to be less salty than the others (α=0.05). Emulsion with 28% oil content was chosen for research stage II due to appropriate saltiness and viscosity. In research stage II, different types and concentrations of thickening agent (1 and 2% tapioca; 0.1 and 0.2% xanthan gum), and emulsifier concentration (0.5, 1.0, and 1.5% Soy Protein Isolate) were applied into the emulsions with 28% oil. The viscosity and stability of emulsion were significantly affected by the concentration of stabilizers. Emulsion with 28% oil content, 0.1% xanthan gum and 0.5% SPI was applied into corn soup. As a result, 25% reduction in sodium chloride could be achieved without significantly decreasing saltiness
AMBANG DETEKSI DAN PREFERENSI RASA UMAMI DALAM MODEL PANGAN
Get PDFUmami is one of the basic taste produced by monosodium glutamate (MSG). Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food. This problem could lead to uncontrolled and excessive use of MSG by consumers. The aim of this study was to determine the values for the detection and preference threshold of umami taste from commercial MSG products at different salt level. The detection threshold was determined using R-index method in salt solutions. The preference threshold was determined by using hedonic rating in food model. A food model selected in this case is spinach soup that is commonly consumed by Indonesian. The salt concentrations for detection and preference threshold experiment were 0.42 and 0.30 g/100 mL. Umami taste preference threshold value using Fechner’s psychophysic equation for 0.30 g/100 mL salt concentration is 0.25 g MSG/100 mL, while for 0.42 g/100 mL salt concentration, the umami taste preference threshold value is 0.06 g MSG/100 mL. Detection threshold value using R-index method for 0.30 g/100 mL salt concentration is 0.05 g MSG/100 mL, while for 0.42 g/100 mL salt concentration is 0.02 g MSG/100 mL. Different salt concentrations leads to differences in the values of threshold preferences and detection threshold of the umami taste of MSG. Increasing salt concentration tends to decrease the detection and preference threshold of umami taste from MSG. This research results could be used as the basic information in food product formulation such as seasoning and condiment using mixtures of salt and MSG
KARAKTERISTIK KIMIAWI DARI DAGING KERANG TAHU, KERANG SALJU DAN KEONG MACAN
Get PDFMeretrix meretrix, Pholas dactylus and Babylonia spirata are potential fisheries commodity, but information about their nutritional values is still limited. This research was aimed to determine the chemical compositions of Meretrix meretrix, Pholas dactylus and Babylonia spirata. Proximate of Meretrix meretrix, Pholas dactylus and Babylonia spirata were analyzed using thermogravimetric, soxhlet and kjeldahl methods. Their amino acid composition and taurine content were analyzed using High Performance Liquid Chromatografy (HPLC). The moisture, ash, fat, protein and carbohydrate contents of Meretrix meretrix were 79.98%, 1.37 0.11 9.39 and 9.02 respectively; Pholas dactylus were 83.78%, 1.19, 0.11, 11.37 and 3.55 respectively; while Babylonia spirata 78.44, 1.20, 0.33, 17.38 and 2.65 respectively. Arginine was the highest essential amino acid found in Meretrix meretrix, Pholas dactylus and Babylonia spirata meat with values of 1.12%, 0.93 dan 2.50 respectively. Glutamic acid was the most abundant non-essential amino acid with the highest value of 2.24, 2.14 and 3.76. The limiting amino acid was histidine with the value of 0.25%, 0.18 and 0.34, respectively. The taurine content of Pholas dactylus meat (0.085%) was higher than the Babylonia spirata and Meretrix meretrix (0.067 and 0.062%, respectively)
PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI
Get PDFThe purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with two factors as treatments for pasting properties and one factor of starch’s type for bread dough formulation. The first factor (A) was HMT temperatures (80 and 100oC) for 8 hours at canna starch water content of 15% and the second (C) was the concentration of XG (0; 0.5; 1; 1.5; 2% w/w). The parameters determined were pasting properties and specific volume, texture, and sensory analysis for bread. The results showed that all treatments and their interaction had significant effect on the pasting properties, while XG concentration had no significant effect on the gelatinization time. Meanwhile, interaction between HMT temperatures and XG concentration had no significant effect on the setback. The best treatment was canna starch modified by HMT at 80oC and added with 1.5% of xanthan gum, with 72.25±0,23oC of gelatinization temperature; 6.16±0.04 minutes of gelatinization time, 4556±107.01 cP of peak viscosity, 5141±64.00 cP of final viscosity, 2235±27.51 cP of breakdown, and 2818±15.52 cP of setback. The specific volume of the bread produced was 2.85±0.017 cm3/g, texture of 109.03±7.50 gf and average hedonic scores for taste, color, texture and aroma of 5.34; 5.46; 5.56 and 5.80 respectively (5=least liked, 6=liked)
DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM
No full textPhysicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum. The commercial kefir has alcohol content and titratable acidity values in accordance with the Codex standards. A Quantitative Descriptive Analysis (QDA) was carried out to obtain the description of kefir as the reference for the development of soybean-based kefir. Sensory evaluation of soybean-based kefir samples with various concentrations of skim milk and inoculum was conducted by trained panelists. Based on sensory evaluation, the soybean-based kefir with similar sensory characteristics to the commercial kefir was that made by adding 10% of skim milk and 10% kefir grains of 3, 4 and 5% (w/w). Soybean-based kefir with 10% (w/w) skim milk and 3% (w/w) kefir grains was chosen for analysis of its physicochemical characteristics. Despite having sensory characteristics similiar to commercial kefir, this soy-based kefir possesses different physicochemical properties from that of commercial one. Neverthe-less, the physico-chemical characteristics of selected kefir-based soybean met the Codex standards. The content of protein, fat, alcohol, dry matter and viscosity of the selected soy-based kefir were: 3.79±0.10% wb, 0.00±0.00% wb, 0.93±0.00%wb, 57.26 mg/kg, 8.43±0.38% wb, and 37.95±0.05 cP, respectively.
PEMANFAATAN MINYAK ATSIRI KULIT BUAH HONJE SEBAGAI ANTIOKSIDAN PRODUK SOSIS AYAM
Get PDFA study on the inhibition of oxidative deterioriation of chicken sausage products added with essential oil from honje (Etlingera elatior) fruit skin was conducted. The purpose of this study was to determine the antioxidative activity of essential oils of fruit peels of honje and its effect on the inhibition of oxidative deterioration of chicken sausage products. The antioxidant activity assay of the essential oils and chicken sausages added with 0, 50, 100, and 160 µg/mL essential oil was then analyzed. The best formula of chicken sausages was determined by organoleptic test, i.e.a hedonic test on untrained panelists and by the inhibition of oxidative deterioration measured as malondialdehyde content. In addition, analysis of moisture, ash, fat, protein, carbohydrate, metal contamination and microbial contamination of the sausages was also done. The results showed that the essential oil of the honje fruit skin had an antioxidant activity (IC50) of 21.296 mg/mL, and the best chicken sausages was those added with µg/mL essential oils. The characteristics of the best chicken sausages complied with SNI 01-3820-1995 sausage quality standard, with water content of 66.75% (w/w); ash content of 1.26% (w/w); fat content of 2.90% (w/w); protein content of 23.10% (w/w); carbohydrate content of 5.99% (w/w); Metal Zn 14.17 mg/kg; Cu 0.65 mg/kg; and no microbial contamination
ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata
Get PDFBengalun (Lepisanthes alata) is a rare and under-reported fruit native from the forests of Borneo. This fruit is non-seasonal with a thick skin and crimson color, therefore shows potential to be used as raw material for herbal tea. This research was conducted in three phases, namely: (1) to report proximate portions of seed, flesh and skin of the fruit, (2) to find the best combination of time and temperature of fruit skin drying, and (3) to explore the potential antioxidant and antibacterial capacity of fruit skin extracts produced in step (2). Proximate analysis carried out following oven-drying (60°C, 12 hours) and sun-drying (8 hours). Combination of oven temperature (40, 50, 60°C) and time (8,10,12 hours) was given to find the best drying treatment in terms of vitamin C, total phenols and anthocyanins. Anthocyanins levels approached qualitatively by red color absorbance (l=545 nm). The antioxidative capacity was approached with DPPH assay. Inhibition zones were measured against Staphylococcus aureus and Escherichia coli. Best drying treatment was at 60°C for 8 hours with moisture content of 6.73±0.18%, vitamin C of 76.9±3 mg/100 g, total phenols of 1112±8 mg GAE/kg, and red color absorbance of 0.259±0.060. The average IC50 antioxidant activity for the fruit skin extracts was 252.83±1.38 ppm. Ethanolic extract produced inhibition zones from 10.76% (1.0 mg extract/50 mL) to 22.77% (1.5 mg extract/50 mL), when compared to the positive control. Aquadest extract produced inhibition zones ranging from 7.99% (0.5 mg/50 mL) to 11.00% (1.5 mg/50 mL). N-hexane extracts showed no antibacterial activity