Jurnal Teknologi dan Industri Pangan
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Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean
Full text linkConsuming foods with a low glycemic index, such as sweet corn (Zea mays Saccharata), which has a high fiber content, can help lower the risk of diabetes. According to previous research, sweet corn is predicted to have a low glycemic index (GI). The study\u27s goals were to determine the value of the glycemic index of corn and to produce low glycemic index instant flake products made from sweet corn and red beans. The glycemic index value of sweet corn was determined using a glycemic index test technique based on ISO 26642:2010E. The flakes was made with the addition of red beans reported to have the lowest glycemic index among legume, i.e. 26 in order to enhance the crude protein content of the flakes. Flakes were made in two formulas based on the proportion of red beans to sweet corn, namely formula 1 (30:70) and formula 2 (70:30). Proximate analysis was done according to AOAC 2005, total dietary fiber analysis according to AOAC Official Methods 985.29, and total starch analysis according to AOAC 2002.02. Texture analysis of the flakes was carried out using a texture analyzer and color analysis using a chromameter. The sweet corn was found to have a low GI (<55) i.e. 36. Formula 1 flakes contained more fat (db), carbohydrate (db), and total starch (db); while formula 2 flakes had more moisture, protein (db), and resistant starch (db). The resulting flakes have crispy texture (hardness of 553±5.09 gf for formula 1 and 519.05±6.86 gf for formula 2) and have yellow color (both are included in the yellow chromatic area)
Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis
Full text linkSilver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists\u27 abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor
Deteksi dan Identifikasi Molekuler Kapang Berpotensi sebagai Penghasil Patulin pada Buah Tropis
Full text linkProduction and export of tropical fruits in Indonesia have an increasing trend every year. The important factor in the production and export of fruits is food safety. One of the contaminants that may be found in fruits is mycotoxin, especially patulin. Patulin mainly found in fruits such as apple, orange, grape, and pear. This study aimed to detect molds from tropical fruits and to identify potentially patulin-producing molds. Detection of potentially patulin-producing molds obtained from tropical fruits was carried out using the isoepoxydon dehydrogenase (idh) gene. Species identification was carried out using internal transcribed spacer (ITS) region. The mold isolate sequences of ITS rDNA region were analyzed for their homology using both BLAST search and phylogenetic tree. A total of 26 molds were isolated from four types of fruit (malang apple, ambon banana, medan orange, and avocado) obtained from five different places in Bogor including fruit stalls, traditional markets, and supermarkets. The positive results of idh gene were mold isolates that have an amplicon at 620 bp. The result showed that 5 of 26 (19,2%) isolates were positive for idh gene, namely A11, A34, A43, A51 and B23. The positive isolates for idh gene were identified as Aspergillus aculeatus, Aspergillus niger, Cladosporium anthropophilum, Cladosporium tenuissimum, and Talaromyces verruculosus
Modulasi Kadar Pati Resisten Berbagai Pangan Karbohidrat melalui Pemanasan Microwave: Meta-Analisis
Full text linkStarch is extensively utilized in food processing for various purposes. However, the use of native starch is limited due to its unsuitability with processing conditions or products characteristics. Physical modification of starch is commonly employed to enhance the properties of native starch. The physical starch modification using microwave heating is presently developed due to its more efficient energy consumption than that of traditional heating methods. The process of microwave heating followed by cooling has been found to induce the formation of type 3 resistant starch (RS3). However, the effects of microwaving heating towards the the increase of resistant starch contents varies among researchers. For this reason, a meta-analysis was conducted to evaluate the effect of microwave heating on the levels of resistant starch in carbohydrate sources such as cereals, pulses, and tubers. The objective of this study was to analyze the carbohydrate food groups that demonstrated the most significant increase in resistant starch levels due to microwave heating, and to determine the optimal microwave treatment parameters within these food groups using meta-analysis. The findings indicate that microwave heating treatment is particularly effective for cereals, with rice being the most responsive. The most favorable treatment parameters include a power range of 401-600 W, heating time of 60-99 s, and starch moisture content of 40-60%
Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen
Full text linkPempek is one of the traditional foods of South Sumatra which is a processed food made from fish and tapioca flour. The chewy texture of pempek is very popular among consumers, but the addition of too much tapioca flour can make pempek has a hard texture. One alternative to improve the texture of pempek is using isolate soy protein (ISP). This study aims to obtain the optimum formulation of pempek added with isolate soy protein based on consumer preferences and identify the ideal attributes sensory of pempek. The method used in this research is the preparation of the formulation with the RSM using the Design-Expert 13 application, profiling attributes with FGD, testing physical texture with Texture Analyzer, hedonic test, data analysis, CATA and hedonic tests for the optimum formulation, and proximate test for the selected formulation. Based on the results of the analysis, two formulations of pempek were selected from 17 formulas of pempek with the highest desirability values, 0.84 (sample 179) and 0.74 (sample 952). Based on the results of the CATA test, sample 952 has the closest sensory attributes to ideal pempek based on consumer preferences with favorite sensory attributes being artificial aroma (MSG), umami taste, and chewy texture
Karakteristik Edible Film Aktif Berbasis Kitosan dengan Penambahan Ekstrak Daun Jati
Full text linkTeak tree (Tectona grandis) is a tropical tree whose wood is often used in the furniture industry, while the leaves are still underutilized. Teak leaves possess active compounds with potential to be further explored. On the other hand, currently biodegradable-based packaging is being developed to address environmental problems. For this reason, research was carried out on active edible film made from chitosan with addition of active ingredients from teak leaf extract. This study investigated the physical characteristics (color, tensile strength, elongation, solubility, cell microstructure, water vapor transmission rate) and chemical characteristics (moisture content, functional groups, antioxidant and antimicrobial activity) of active edible film made from chitosan with addition of teak leaf extract. The research consisted of three stages. The first stage included the extraction of teak leaf using ethanol and evaluation of its antioxidant and antimicrobial activity. The second stage comprised edible film preparation from chitosan at 1 and 1.5% concentrations, and teak leaf extract addition at 0, 0.1, 0.2% concentrations. The third stage was the characterization of active edible film for physical and chemical properties. The results showed that teak leaf extract had antioxidant activity as evaluated by DPPH method with IC50 value of 46.78 ppm. The teak leave extract also showed antibacterial activity on Staphylococcus aureus. The optimum condition for the production of active edible film was use of 1% chitosan and 0.2% teak leaf extract. The active edible film produced had antioxidant activity of 8.53% RSA, 30.16%, moisture content, 38.28% solubility,1.52 MPa tensile strength, 9.54% elongation, water vapor transmission rate of 3672.32 g/m2, but the film did not show inhibitory effects on S. aureus
Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan
Full text linkCoffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2\u27-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups
Preparation of Active Food Packaging and Coating Material Based on Bacterial Cellulose to Increase Food Safety
Full text linkThe use of bacterial probiotic metabolite-based active-packaging and coatings is an innovative approach that has gained widespread attention worldwide. Additionally, its utilization can lead to improvements in qualities and properties of food products. This study was aimed to develop a food spoilage prevention system using active food packaging and coating material in preventing food spoilage while increasing its shelflife. The materials used were bacterial cellulose (BC) based bioplastics fortified with fermented soymilk extracts (FSME) using Lactobacillus acidophilus as the producer of the antimicrobial and antioxidant agents. Moreover, the applications of FSME containing probiotic bacterial metabolites are discussed to highlight their efficacy in enhancing the quality and shelf life of food products.The antimicrobial test showed that the FSME could inhibit the growth of pathogenic microbial cultures at minimum inhibitory concentration (MIC) of 10% (v/v) as shown by clear zones, around colonies of E. coli (14.33±0.58 mm), S. aureus (18.33±6.03 mm), S. Typhimurium (11.67±1.15 mm), L. monocytogenes (11.33±2.31 mm), and B. cereus (13.33±3.06 mm). Meanwhile the results of IC50 for antioxidant activity test (µg/mL) indicated that the FSME showed radical scavenging activity against DPPH at approximately 75.27±2.552 (2.5%, v/v), 55.00±0.791 (5.0%, v/v), 43.17±1.603 (7.5%, v/v) and 15.05±0.346 (10%, v/v), respectively. The shelflife of strawberries coated with the active food coating using the bioplastic fortified with FSME showed an increase in shelf life of 14 days at 4°C. The overall results indicated that the use of BC based bioplastics fortified with FSME can play an important role in preventing premature spoilage and increasing the shelf life of food products