Jurnal Teknologi dan Industri Pertanian Indonesia
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Kajian Senyawa Tiramin dalam produk Olahan: Kajian Literatur
Full text linkRecently, food safety issues can be affected by several bioactive compounds such as biogenic amines that can be specifically found in fermented foods due to bacterial decarboxylation of some amino acids by fermentation or spoilage bacteria. Tiramin is a biogenic amine produced through decarboxylation of the amino acid tyrosine in animals, plants and microorganisms. Tiramin can cause adverse health effects, such as histamine and tyramine poisoning, histamine and tyraminentolerance, or hypertensive crisis caused by the interaction between tyramine and monoamine oxidase inhibitor drugs. Tiramin is often found in fermented, aged, preserved, and spoiled foods where microbes with decarboxylase enzymes convert the amino acid tyrosine to tyramine. Therefore, information related to rapid and sensitive determination methods for tyramine in various types of food is urgently needed to properly monitor and control the safety of food products. The development of modern technology in food storage (e.g., temperature and pH, packaging) can decrease tyrosine decarboxylase activity and reduce tyramine levels in modern foods. The aim of this article was to review the study of tyramine compounds contained in food products, such as tyramine compounds, issues related to tyramine, the mechanism of action of tyramine in the human body, pathophysiology, clinical significance, pharmacology of tyramine, the toxicity of tyramine, methods commonly used to detect the presence of tyramine compounds, and the methods that can be performed to reduce tyramine levels in food products to tolerable limits according to applicable regulations. This article review was conducted using the narrative literature review method
Pengaruh Jenis dan Konsentrasi Anti-Browning Agent Terhadap Mutu Fisik Tepung Jewawut (Foxtail Millet)
Full text linkThe purpose of this research was to determine the effect of the type and concentration of anti-browning agents (sodium metabisulfit and citric acid) on the physical quality of millet flour, especially the degree of whitness and calor (lightness, redness, yellowness) and determine the best treatment. This study used experimental method. The reseach design used was a Completely Randomized Factorial Design (RALF) with two factors, namely faktor A was the type of anti-browning agent consisting two levels (sodium metabisulfite and citric acid), faktor B was concentration of the anti-browning agent consisting three levels (1,5%, 2%, 2,5%). Fromthe two factors, six treatments were obtained, and each treatment was repeated three times. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level. Results of the research showed that the type of anti-browning agent significantly affected the degree of whiteness, lightness, redness, and yellownes of millet flour. Concentrasion has a significant effect on the lightness value and redness value, but doesnt have a significat effect on the degree of whitness and yellowness value. The interaction of the two factors (type and concentration) has a significant effect on the lightness value, redness value, and yellowness value, but has no significant effect on the degree of whitness. Based on the physical quality of millet flour produced in this study, namely the degree of whiteness, lightness, redness, and yellowness, the best treatment is sodium metabisulfite soaking
Sifat Kimia dan Sensori Teh Celup Cascara Stevia dengan Metode Pengeringan Kulit Kopi dan Persentase Gula Stevia (Stevia rebaudiana Bertoni) yang Berbeda
Full text linkCascara is a dry tea made from coffee husk waste. Cascara is prepared in the shape of dip packets to make it easier for customers, and stevia (Stevia rebaudiana Bertoni) is added since consumers like sweet drinks and to promote consumer preference. The purpose of this study is to investigate the influence of the coffee skin drying process and cascara and stevia ratio on the physicochemical and sensory qualities of cascara tea bags. This research used a factorial completely randomized design where the first factor is the drying method, and the second is the percentage of added stevia. The research data obtained is then analyzed using Analysis of Variance (ANOVA) and followed with Duncan's Multiple Range Test (DMRT) if there are differences between treatments. The drying technique treatment variance influenced pH, total dissolved solids, and color hedonic. The research revealed that the pH of cascara dried in the oven was higher than that of sun drying, while the total soluble solids of sun drying were higher than that of oven drying. The pH and total soluble solids increased as the proportion of stevia added increased. The hedonic test mean result for fragrance was 3.49 (neutral), color was 3.47 (neutral), and taste was 3.13 (neutral). The cascara scent description test had a mean value of 2.74 (neutral), a cascara color description of 2.74 (light), a sweet taste description of 2.81 (neutral), a sour taste description of 2.24 (weak), a bitter taste description of 1.81 (weak), and an astringent taste description of 2.24 (weak). The total phenols value in sun drying with a 20% stevia addition yielded 139 mg GAE/m
Pengaruh Penambahan Onggok Singkong Terhadap Sifat Fisik, Kimia, Sensori dan Kesukaan Bakso Kacang Merah
Full text linkThe texture of structured protein such as meat analogue is distinct due to non-fibrous protein plant protein. Onggok contains dietary fiber which can improve the fibrous texture of meat analogue. The aim of this study was to determine the effect of onggok on the physical, chemical, sensorial properties and consumer preference of restructured red bean protein. The product was made by mixing red bean flour, tapioca, spices followed by boiling for 8 min. In addition, onggok as much as 0, 2, 4, and 6% (w/w) was used as the treatment. Meatball from beef was used as a control. Subsequently, the yield, cooking loss, WHC, water content, total solids, protein, fat, texture, fiber, sensory and preferences of the product were tested and analyzed using ANOVA and PCA. The results showed that the addition of onggok up to 6% had no effect (p0.05) on the water content, WHC, cooking loss, total solids, protein, adhesiveness, springiness, cohesiveness, and preferences, while increased (p0.05) the yield, fat, fiber, and hardness. The restructured red bean protein is lower in water content, WHC, fat, protein, sensory and preference than meatballs. PCA analysis showed different clusters between both the meatballs, which was in line with the ANOVA result
Proses Saponifikasi Minyak Kelapa dan Ekstrak Kulit Pisang untuk Pembuatan Handsoap Antibakteri dan Penyembuhan Luka
Full text linkThis banana peel can be used as a raw material for antiseptic drugs and can also be used as an extract in the manufacture of liquid anti-bacterial soap and wound healing. This study aims to determine the effect of coconut oil and banana peel extract in inhibiting microbial growth, and the effectiveness of hand soap in wound healing. And to determine the effect of coconut oil and banana peel extract on hand soap on organoleptic tests, irritation tests, moisture tests, pH tests and foam tests. This research was started by preparing banana peel extract by maceration method, then coconut oil was heated to a temperature of 70C. KOH solution is added to the coconut oil mixture. After a solid mixture, the soap base is heated by steaming for 3 hours until it becomes clear. After neutral hand soap, citric acid was added to the hand soap, then added banana peel extract formulations with concentrations of (K-) 0, (F1) 100, (F2) 126, (F3) 150 and (F4) 175 grams in each formula. This hand soap has an inhibitory effect on Staphylococcus Epidermidis (SE) bacteria 20 mm which is categorized as very strong, and in terms of wound removal, this liquid soap has the potential to be good at removing wounds. The hand soap produced has a distinctive color and smell, and has a liquid texture. Does not cause irritation to the skin, has a moisturizing effect on the skin, has a pH according to SNI where the set pH range is 8-10, and has foam according to SNI, namely 13-220 m
Karakteristik Fisik dan Kimia Edible Film Maizena dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.)
Full text linkThe purpose of this research was to obtain the concentration of secang wood extract that produces the best physcochemical characteristics of maizena edible fim. This study used randomized block design (RBN) with one factor and five replications. The factor of this study was the addition of secang wood extract into maizena edible film which consisted of five levels, namely s0 (0%); s1 (1%); s2 (3%); s3 (5%); and s4 (7%). Analysis of physical and chemical characteristics include thickness, solubility, water holding capacity, antioxidant activity, and total flavonoid compound. The best edible film was selected by De Garmo test. The result showed that 7% of secang wood concentration made the best physcochemical characteristics of maizena edible film with 0,154 mm of thickness, 43,253% of solubility, 4,111 (g/g) of Water Holding Capacity (WHC), 96,485% of antioxidant activity, 252,727 mg QE/g extract of total flavonoid compound
Edible Coating Pati Jagung dengan Penambahan Ekstrak Jahe Merah untuk Memperpanjang Umur Simpan Tomat (Lycopersicum esculentum)
Full text linkThis research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, obtaining 15 experimental units by using a fully randomized design (CRD) with five treatments and three replications. The treatments used include P0 (without addition of red ginger extract), P1 (1% addition of red ginger extract), P2 (3% addition of red ginger extract), P3 (5% addition of red ginger extract), and P4 (7% addition of red ginger extract) in edible coating of corn starch with addition red ginger extract to extend shelf life tomatoes and stored for 21 days. The results showed that the addition of red ginger extract affected weight loss, hardness, total dissolved solids, pH, vitamin C and total microbes. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The best treatment of this research was P4 with a 14.71% weight loss value, 5.58 kgf hardness, 1.413Brix total dissolved solids, 4.92 pH, 27.41 mg/100g vitamin C and 4.46 log CFU/g total microbes
Identifikasi Zat Pewarna Rhodamin B pada Sampel Makanan Menggunakan Metode Rapid Test di Loka POM di Kota Surakarta
Full text linkThere are many problems regarding cases of misuse of hazardous substances in food carried out by business actors by adding Rhodamine B dye. Therefore, the Government, in this case, BPOM and its staff, namely BBPOM/BPOM/Loka POM, routinely supervise and secure, including sampling samples suspected of containing hazardous materials. In carrying out its duties of supervising processed food, the POM Workshop in Surakarta City in its supervision area, the POM Workshop in Surakarta City conducts cross-sectoral guidance to business actors not to resell products that positively contain Rhodamin B. The purpose of carrying out practical work is to find out the Rhodamin B dye test on samples obtained from traditional markets in Surakarta City, Central Java. The sample testing method was carried out using the Rhodamin B Rapid Test. Nine samples were tested: rengginang crackers, cleret crackers, gado-gado crackers, chili powder, cenil, kueku, sentiling, chili sauce, and tomato sauce. The results of the Rhodamin B test on nine samples showed that two of the samples tested were suspected of containing Rhodamin B dye. So it can be concluded that there are still foods on the market using Rhodamin B dye
Fortifikasi Chlorella Pada Roti Manis Sebagai Inovasi Makanan Sehat
Full text linkBread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%)
Ekstraksi Komponen Fenolat dari Liang Teh Pontianak Perisa Jahe Secara Partisi
Full text linkLiang Teh Pontianak (LTP) is one of the beverages traditionally consumed as a functional drink. Liang teh is an herbal drink composed of various plant ingredients including secang stem bark, muje leaves, nanas kerang leaves, oregano leaves, pandan leaves, and lidah buaya mid rib, which known for their medicinal and health benefits. The aim of this study was to identify the phenolic components of ginger-flavored LTP through partition extraction. The plant materials were processed into powder and formulated to a total of 21 grams, consisting of 10 g of muje leaves, 1 g of oregano leaves, 1 g of aloe vera mid rib, 2.5 g of nanas kerang leaves, 4.5 g of secang stem bark, 1 g of pandan leaves, and 1 g of ginger as the tea flavor. The mixture of Liang teh powder then partitioned using various solvents in order of increasing polarity, namely n-hexane, ethyl acetate, ethanol, methanol, 70:30 methanol-water (v/v) mixture, and water. The research results showed that extracts from all solvent types contained alkaloids, phenols, flavonoids, and tannins. The highest yield was obtained from the ethanol extract (6.100.35) %, while the highest antioxidant activity was found in the methanol extract (84.431.38) %