Jurnal Teknologi dan Industri Pangan
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Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin
Full text linkEdible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard
Relevansi Budaya Keamanan Pangan dengan Implementasi Teknologi Industri 4.0 di Industri Pangan Indonesia
Full text linkThe application of food safety culture (FSC) which is influenced by human behavior with the development of industrial technology (IT) 4.0 with less human resources provides a challenge to understand the relationship between them. The research objective was to provide quantitative data and suggestions for improving the implementation of the FSC dimensions in synergy with the progress of IT 4.0. This research involved 35 participants from 18 local companies and 17 multinational food companies (MFC/PMA) for the survey and invited 7 selected participants from both of them to join the FGD. The FSC survey showed that the gap organizational maturity in FSC implementation between local companies (2.93) and PMA (3.62) in Indonesia was 0.7 (world best practice 4.0 – 5.0). The three main benefits and opportunities for implementing IT 4.0 were effectiveness and efficiency, safe and quality products, and early detection to prevent non-conformities or product recalls. There were three main IT 4.0 application areas, namely production, quality, and engineering. The three main forms of IT 4.0 implementation were advanced robotics, big data, and internet of things (IoT). The FGD results showed the relevance between FSC and IT 4.0. Activities in IT 4.0 helped the food industry to manage food safety and quality management system better, because technical problems that previously took time and thought can be implemented effectively and efficiently. Data analysis can be carried out more in-depth, actual, and accurate. Further research is recommended to see the strength of the relationship between FSC and IT 4.0 parameters to determine critical areas with quantitative research methods and advanced statistical data processing
Pengaruh Penambahan Nanoselulosa terhadap Stabilitas Emulsi Santan sebagai Enkapsulan Kurkumin: Stabilitas Emulsi dan Kurkumin
Full text linkCurcumin is a bioactive compound characterized by its non-polar nature and low stability. Encapsula-tion of curcumin using emulsion system such as coconut milk can increase its stability. However, emulsion systems tend to become unstable during food processing and storage. Therefore, stabilizers and emulsifiers are necessary to ensure stability. Natural stabilizers are preferred over synthetic ones. In this study, nano-celluloses, including nanocrystalline and nanofibrillated cellulose, were used as a stabilizer, and whey pro-tein isolate (WPI) was used as an emulsifier. The primary objective of this study was to investigate the impact of different types and concentrations of nanocellulose on the stability of curcumin and oil-in-water (o/w) emulsions in coconut milk. Two types of commercial nanocellulose materials were utilized: nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC). Additionally, a combination of both NCC and NFC was used at concentrations of 0.125 and 0.25% (w/w). The results revealed that the viscosity increased as the concentration of nanocellulose increased. The particle size increased at higher concentrations of NFC and the combination of NCC and NFC, while it decreased with increasing NCC concentration. The lightness va-lue (L*) decreased with higher concentrations of nanocellulose in all sample types. However, this difference was not visually significant. In terms of curcumin stability, the addition of nanocellulose, particularly NFC at a concentration of 0.25%, led to an increase in stability. Higher viscosity resulted in an extended shelf life because it slowed down the rate of creaming index as compared to the control emulsion. Increasing the concentration of nanocellulose enhanced the effectiveness of maintaining the stability of curcumin and oil-in-water emulsions in coconut milk due to the higher viscosity. NFC as well as the combination of NFC and NCC at a concentration of 0.25% proved to be the most preferable option for achieving the highest stability
Bekatul Beras Hitam Terfermentasi Memperbaiki Kondisi Kolon Mencit yang Diinduksi Senyawa Karsinogen Azoxymethane
Full text linkWorldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profiles of azoxymethane (AOM)-induced mice, comprising lactic acid bacteria (LAB) colony count, short-chain fatty acids (SCFAs) concentration, and malondialdehyde (MDA). Rhizopus oligosporus was used for fermenting the black rice bran. Five weeks old male Balb/c mice were divided into four groups (n=6) based on their diets. AOM was injected intraperitoneally and Dextran Sodium Sulphate was added to their drinking water, thus initiating inflammation in the colon. The number of LAB in faeces at the end of intervention in the groups of fermented rice bran group (FRB) (9.04±0.04 log CFU) and non-fermented rice bran group (NRB) (8.99±0.04 log CFU) were higher than that of the positive control group (8.33±0.06 log CFU/g) but fewer as compared to the negative control (9.63±0.05 log CFU). The concentrations of SCFAs (acetic acid, propionic acid and butyric acid) of the cecum content in the NRB group (11.92±0.00, 2.31±0.01 and 3.41±0.01 mM) were higher in the positive control group (8.90±1.30, 1.60±0.16 and 2.27±0.31 mM). As compared to the positive control group, the concentration of propionic acid of cecum content in the FRB group was higher (2.09±0.32 mM), but the concentrations of acetic acid and butyric acid were indifferent. The MDA level of the FRB group (1.41±0.03 µmol) was lower thanthat of the NRB group (1.88±0.05 µmol), and the MDA level of NRB was lower than that of the positive control group (2.03±0.09 µmol). The results showed that both FRB and NRB had a positive role in increasing the number of LAB, ALRP concentrations, and decreasing MDA levels in AOM-induced mice colons
PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI
Full text linkThe maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm²
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
Full text linkSweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value
ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS
Full text linkRed beans (Phaseolus vulgaris L.) and greens beans (Phaseolus raditus L.) proteins contain high amount of essential amino acids lysine and leucine. The study aimed to determine the optimum conditions for protein isolation process from red beans and green beans flour to produce the highest protein content. Additionally, an enzymatic hydrolysis was aimed to produce isolates or protein concentrates of red beans and green beans with good digestibility. The research method used was the Response Surface Methodology (RSM) Box-Behnken Design with Design Expert 10. The variables used in this process were extraction temperature (30-50°C), extraction pH (8.50-9.50), and time extraction (30-60 minutes). The results showed that the optimum conditions for the extraction of red beans protein were extraction pH of 8.60, temperature of 30°C, and time of 30.1 minutes, with the resulting protein content of 86.88±1.38% with and a validity value of 0.91. Meanwhile, the optimum conditions for the green beans protein extraction process were extraction pH of 8.83, extraction temperature of 30°C, extraction time of 30 minutes which yielded protein content of 88.27±1.08% and a validity value of 0.97. Enzymatic hydrolysis using of 3% (w/w) bromelain enzyme on red bean and mung bean protein concentrate powder was able to increase protein digestibility by 15.61 and 14.51%, respectively
The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet
Full text linkSorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat
Full text linkThe traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source