Jurnal Teknologi dan Industri Pangan
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Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan
Full text linkTomato sauce is typically thermally processed to achieve a sufficient level of microbial destruction, particularly vegetative microorganisms, which could pose risks to public health. This process is crucial when food is stored, distributed, resold, and consumed by end-users. The aim of this study was to evaluate the thermal processing adequacy of tomato sauce, determine the optimal cooking duration for achieving high product quality for PT XYZ, and assess its impact on the product\u27s shelf life. The study was conducted in three stages: measuring the product temperature in the cooker tank, evaluating pasteurization adequacy based on pasteurization value (P85) calculations and organoleptic testing of the tomato sauce, and estimating its shelf life. The cooking process of tomato sauce at PT XYZ showed that the pre-heating stage required 62.4 min to reach 90 °C, holding time at 90 °C was 15.5 min, and cooling the product to 70 °C took 52 min. The pasteurization value (P85) of the tomato sauce at PT XYZ was deemed excessively high. Pasteurization at 90 °C for 1 sec produced tomato sauce with quality attributes (color, taste, aroma, and viscosity) preferred by panelists compared to tomato sauce pasteurized at 90 °C for 15.5 min. Additionally, this duration was sufficient to inactivate vegetative cells of molds and yeasts, Escherichia coli, Salmonella, and Listeria monocytogenes. Based on viscosity as a quality attribute, the shelf life of tomato sauce pasteurized at 90 °C for 1 sec and stored at 30 °C was 367 days, whereas tomato sauce pasteurized at 90 °C for 15.5 min had a shelf life of 137 days
Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah
Full text linkBad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2 (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2 (38% TT:31% TN:31% TK), and F3 (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30)
Sifat Antioksidasi Bubuk Kunyit dan Pengaruhnya terhadap SGPT-SGOT Tikus Percobaan
Full text linkThe communities believed that consumption of turmeric rhizomes can maintain hepatic health. The purpose of the research was to determine the antioxidation properties of turmeric powder (BK) and its effect on serum glutamate pyruvate transaminase (SGPT) and serum glutamate oxaloacetate transaminase (SGOT) levels in vivo in rats injected with Staphylococcus aureus 1´108 cell/mL. The study involved 24 rats categorized into 4 groups. All rats were acclimatized for 1 week and then given treatment according to their respective standard diets. The treatment was administered for 16 days and injected with S. aureus 1´108 cell/mL. The study was conducted using CRD factorial pattern 2 treatments, including variations of turmeric rhizomes (main and branches), and the length of steam blanching time (0, 2.5, 5, 7.5, and 10 min). The analyses included antioxidant activity, total phenolics, flavonoids, tannins, and curcumin as well as superoxide dismutase (SOD), SGPT, and SGOT in vivo. As a result, turmeric powder from main rhizome with a steam blanching time of 5 min was selected and it showed the greatest antioxidant activity by ferric reducing antioxidant power (FRAP) method, total phenolics, flavonoids, and tannins respectively, namely 96.89 Ferro E/g, 24.46 mg GAE/g, 12.05 mg QE/g and 0.35 mg CE/g. The results showed that rats given selected turmeric (main rhizome, 5 min steam blanching) that injected with S. aureus had SOD, SGPT, and SGOT values of 72.92%, 19.50 U/L, and 38.03 U/L respectively
Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder
Full text linkCurrently, sorghum has been considered an important local food crop and specifically developed by the Ministry of Agriculture with the aims to support national food security. There are five centers for cultivating and processing sorghum-based products in Central Java. Besides ease of cultivation and versatility of its plant parts, sorghum has complete nutrition and potential as a functional food because it contains dietary fiber, antioxidants, and low glycemic index. This research investigated the quality of sorghum-based functional snack bars, including physical parameters (hardness) and sensory charactersitics (taste, aroma, color, texture, and acceptability). A Completely Randomized Design (CRD) was used to find the best formulation with different low-sugar binders (egg white, dark chocolate, and arenga sugar). The most satisfied formulation was further tested for nutritional content and functional food potential (dietary fiber, antioxidant activity, and total phenols). Statistical analysis using one-way ANOVA with Duncan and Kruskal-Wallis tests. The results showed that the sorghum snack bars incorporated with egg white was the best with a water content of 1.89% wb, protein 15.09% wb, fat 2.90% wb, carbohydrate 69% wb and total calories per 100 g product of 362.6 kcal. In terms of functional activity, it had a total dietary fiber of 8.2% wb and antioxidant activity by DPPH (2,2-diphynyl-1-picylhydrazyl) method of 57.69%. Overall, the nutrition content of the sorghum snack bar is comparable to the commercial ones and shows functional properties. Moreover, it also complies with quality requirement of granola snack bars according to the USDA
Separasi Garam Natrium dan Protein pada Putih Telur Asin Menggunakan Membran Ultrafiltrasi
Full text linkSalted egg white desalination is a method of reducing salt levels while optimising protein yield. This study aimed to analyse the effects of membrane pore size and dilution levels on the quantity of protein and salts. The identification of rheological properties and the type of fouling that occurs during the salted egg white desalination process were also examined. The sample with the most effective desalination result was analysed for the variation of amino acid profiles before and after filtration. A completely randomised design was employed in this study, with treatment factors of membrane pore size (5, 10, and 20 kDa) and dilution levels (undiluted and 5-time dilution) with two replications. Filtering salted egg whites at each pore size of the ultrafiltration membrane retained all the proteins in the salted egg whites. Furthermore, varying the dilution level had no effect on the protein loss. The permeation weight was positively correlated with the desalination level. The fouling model simulation successfully identified the cake filtration model, with the rheological characteristics of salted egg white before and after filtration exhibiting shear thinning behaviour. The filtered salted egg whites, measured at a low shear rate, demonstrated a lower viscosity compared to sample than before filtration. The most effective treatment for salted egg white desalination was obtained by subjecting undiluted sample with 20 kDa-membrane filtration. Analysis of the amino acid profiles of the most effective treatment showed no significant changes after filtration
Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather
Full text linkOrchid flowers are believed to be an antioxidant source, however, the antioxidant activity of the Cymbidium Golden Boy (CGB) orchid has not been identified. The antioxidant potential can be applied to flower leather products, and a main reason behind the idea is the valorization of agricultural waste. The aim of this research is to study phenol content and antioxidant capacity of ethanol extracts of CGB orchid petals. Additionally, this study aimed to determine the best formulation for flower leather products with a combination of carrageenan and gum arabic based on organoleptic acceptance. This research was conducted by extracting CGB orchid flowers using ethanol, and total phenol and antioxidant activity of the extracts were determined. Moreover, the flower leather products were mad from CGB orchid flowers as the raw material, accroding to a Factorial Randomized Block Design using two factors as follows: carrageenan concentration (0, 0.3, 0.5, and 0.7%) and gum arabic concentration (0.9, 1.2, and 1.5%). Flower leather samples were analyzed for moisture content, tensile strength, total dissolved solid, color intensity, and sensory. The ethanol extract of CGB orchid flowers showed antioxidant capacity up to 23.88 ppm and high phenolic content which is equal to 15.32 mg GAE/g. The differences between carrageenan and arabic gum concentration showed significant effect on water content and dissolve solid, but they did not affect on tensile strength and color intensity. The best treatment of flower leather according to panelist evaluation was those prepared from carrageenan 0.5% and arabic gum 0.9%, reaching tensile strength 4.86 N, brightness level (L) 40.1, (a+) +5.7, (+b) 23.7, water content 19.18%, aroma score 3.76 (slight flowery), taste 4.84 (pleasant), and texture 4.56 (approaching chewiness)
Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach
Full text linkWhite tea is a plant-derived product from Camellia sinensis L, which is processed without enzymatic oxidation and fermentation. The high identity traits (HITS) is a sensory evaluation method that identifies dominant attributes using five attributes to describe each sample. The sensory evaluation research on white tea uses the HITS method with an environmental approach aimed at identifying dominant attributes of white tea using both trained and untrained panelists, as well as at determining the intensity of these dominant attributes using an environmental approach with both trained and untrained panelists. The materials used were five samples of Gamboeng white tea, Heizl, Dandang, Pucuk, and Ennie1. The HITS method with trained panelists successfully identified dominant attributes as follows: yellow-brown brew color, rose aroma, rose flavor, astringent aftertaste, and light mouthfeel. Meanwhile, the experiment using untrained panelists showed dominant attributes as follows: yellow-brown brew color, jasmine aroma, jasmine flavor, astringent aftertaste, and light mouthfeel. The HITS method with an immersive approach for both trained and untrained panelists had an impact on increasing the intensity of aroma, flavor, and mouthfeel while decreasing the intensity of aftertaste
Pengembangan Label Cerdas Kolorimetrik untuk Indikator Kesegaran Lobster Air Tawar dari Film PVA dan Chitosan dengan Ekstrak Kulit Buah Naga Merah
Full text linkCrayfish (Cherax quadricarinatus) is an economically valuable fishery product but its freshness and nutritional content decreases quickly during storage. To observe the freshness level of crayfish, a smart label was developed with the addition of color indicators made from red dragon fruit peel extracts (RDFPE). The purpose of this study was to apply RDFPE as an indicator of colorimetric smart labels in monitoring the freshness of crayfish. There were four levels of RDFPE, namely 0, 15, 20, and 25%. When different levels of pH were used, RDFPE colors changed. Optimization using Design Expert (V13) software indicated that the use of 15% (v/v) of RDFPE in PVA and chitosan film was the best treatment for preparing a colorimetric smart label. This smart film had a thickness of 101 mm, tensile strength of 4.4 MPa, elongation of 118%, and water vapor permeability of 4.3x10-10 g s-1 m-1 Pa-1. The pH, total volatile basic (TVB), and total plate count (TPC) values of crayfish rose along with storage time and they had a strong correlation with the ∆E value of the smart label. This study concluded that the addition of RDFPE could be used as a color indicator to fabricate colorimetric smart labels for monitoring the freshness of packaged crayfish
Indonesian Honey Consumers\u27 Behavior and Sensory Preference for Commercial Trigona Honey
Full text linkConsumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking