Jurnal Teknologi Pangan dan Gizi
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Peranan Bakteri Asam Laktat Dalam Menghambat Listeria Monocytogenes Pada Bahan Pangan
Get PDFBakteri asam laktat telah digunakan secara luas sebagai pengawet hayati (biopreservatives) untuk menekan dan menghilangkan bakteri patogen dan pembusuk dalam bahan pangan. Kemampuan sebagai pengawet hayati tersebut dihasilkan oleh senyawa-senyawa yang diproduksi bakteri asam laktat yang bersifat antimikrobia terutama bakteriosin, asam-asam organik, dan hidrogen peroksida. Peranan bakteri asam laktat dan senyawa yang dihasilkan sebagai antimikrobia yang banyak diteliti, diantaranya adalah terhadap Listeria monocytogenes yang merupakan salah satu bakteri patogen yang sangat potensial menyebabkan keracunan pangan karena mampu tumbuh pada berbagai bahan pangan dan dapat bertahan pada penyimpanan beku. Aplikasi bakteri asam laktat dan senyawa yang dihasilkan untuk menghambat dan mematikan L. monocytogenes telah dilakukan pada berbagai pangan yaitu pada daging ternak dan unggas, sosis, ikan dan pangan asal laut, telur, susu, keju dan sayuran. Penerapan bakteri asam laktat dan senyawa yang dihasilkan sebagai antimikrobia diharapkan dapat meningkatkan kemanan pangan
Pengaruh Penggantian Sirup Glukosa dengan Sirup Sorbitol dan Penggantian Butter dengan Salatrim Terhadap Sifat Fisikokimia dan Organoleptik Kembang Gula Karamel
Get PDFCaramel soft candy is one of noncrysytalline candy, with soft and chewy texture. Sorbitol as known low calories sweetener agent with 2/3 Calorie content of sucrose. Salatrim is a one of fat replacer with lipid base was classified as triglyceride. The advantages of the salatrim usage is 5
Calories/gram compared with 9 Calories/gram on ordinary lipid together give physical characteristic with conventional lipid. This objective of this is to find out about the effect of the changing glucose syrup with sorbitol syrup and butter with salatrim toward chemical physics and organoleptic of caramel soft candy to know the usage of both to produce most favorable caramel soft candy.
This study were doing with making caramel soft candy with replacement variation of glucose syrup with sorbitol syrup (20%:80%; 10%:90%; and 0%:100%) and replacement variation of butter with salatrim (10%:90 and 0%:100%). The study design are using Factorial Group Randomly Design and Factorial Complete Randomly Design with 6 treatment combination, each 4 replications.
Based on statistic evaluation, there are interaction effect between replacement glucose syrup with sorbitol syrup and replacement butter with salatrim toward hardness, tensile strength and panelist preference to colour and texture caramel soft candy, but not effecting in water content, reducing sugar content, lightness, redness, yellowness and panelist preference to taste of caramel soft candy. Replacement glucoce syrup with sorbitol syrup would effecting in water content, reducing sugar content, lightness, redness and yellowness caramel soft candy. The taste preference effected by each of treatment but not effected by interaction of both treatment. The best product based on weighing technique was caramel soft candy with replacement glucose syrup with sorbitol syrup 100% and replacement butter with salatrim 100% (A3B2) that consists of 8,87% water content, 10,79 gram/ 100gram material, 487,25 Newton hardness, 10,13 Newton tensile strength, 41,48 lightness, 13,25 redness and 26,40 yellowness.The colour preference score was 5,04, texture was 5,07 and taste was 4,97 which classified on netral to likely enough
Prospek Pengembangan Makanan Fungsional
Get PDFPerbaikan tingkat kesejahteraan telah mengakibatkan meningkatnya berbagaimacam penyakit degeneratif misalnya obesitas, diabetes, jantung koroner, hypertensi dan kanker. Telah dipercayai bahwa makanan fungsional dapat mencegah atau menurunkan kemungkinan penyakit-penyakit tersebut. Sifat fungsional dari makanan fungsional ditentukan oleh komponen bioaktif yang terkandung di dalamnya, misalnya serat pangan, inulin, FOS dan antioksidan. Indonesia kaya akan sumber alam dengan kandungan komponen bioaktif yang sangat potensial untuk dikembangkan. Dengan jumlah penduduk yang besar dan meningkatnya kesejahteraan maka dapat diprediksi bahwa permintaan makanan fungsional akan meningkat di masa yang akan datang. Hal ini memberi harapan bahwa pengembangan makanan fungsional di Indonesia sangat prospektif. Kejelian industri pangan untuk
melihat peluang ini sangat diperlukan dan kerjasama dengan peneliti serta dukungan dari pemerintahperlu ditingkatkan. Tindakan ini perlu diikuti dengan promosi yang intensif untuk mendukung peningkatan pemasaran
Pengaruh Penambahan Kalsium Karbonat Sebagai Fortifikan Kalsium Terhadap Sifat Fisikokimia dan Organoleptik Permen Jeli Susu
Get PDFJelly candy is a candy consist of sucrose, glucose, acid and gel performing material with a texture and certain elasticity. Calcium fortification will become added value on the product. Calcium needed on the bone performing and to prevent the osteoporosis. Protein and vitamin D contain from milk in milk jelly candy will increace the absorption of calcium on the body. The calcium carbonate adding will affect on jelly candy pH. pH will affect on the jelly performing which it can affect texture. Calcium can bound with protein perform calcium bridge which is strenghten texture. Unsolved of calcium will produce “chalky mouthfeel”, gritty in the mount and opaque appearance. This
study will examine the effect of the difference of the adding calcium carbonate toward physic, chemical and sensory characteristic on the milk jelly candy and can be accepted by consumers. Milk jelly candy contain calcium which it made from gelatin mix, sucrose, glucose syrup,
water, full cream powder milk and calcium carbonate. This study had done by the making of the milk jelly candy with variation on the adding of calcium carbonate. The study design were used is Group Randomized Design with single factor contain one factor: 4 level of calcium carbonate concentration (0,77%; 1,53%;2,30%;3,06%) with 6 replication. The examination including physical characteristic (texture, color), chemical characteristic (water content, pH, calcium content) and
organoleptics (texture, taste, mouthfeel, colour). Organoleptics test using Completely Randomized Design contain 4 level of calcium carbonate concentration (0,77%; 1,53%;2,30%;3,06%) with 80
panelis. The obtained data came from the observation results then had been analyzed statistically by NOVA test α=5%. If the ANOVA shows the difference, then would be continued by Duncan Multiple Range Test. The best optional with weighing test. The parameter have been choose for the weighing test is organoleptics (texture, taste, mouthfeel, color).
The result shows that different level of calcium carbonate gave significant differences of moisture content, pH, elasticity, compresibility, brightness, hedonic range of colour, taste, texture milk jelly candy, but did not gave significant differences of hedonic range of mouthfeel. The higher level of calcium carbonate, decreased moisture content of milk jelly candy, while pH, elsticity, compresibility, brightness were increase. The best fortification level of milk jelly candy was 3,06%, which gave hedonic score (organoleptics) of colour 5,77; taste 5,20; texture 5,20; mouthfeel 5,18; moisture content 15,85%, pH 7,80, compresibility 270,58 N/20mm, elasticity 4,92 N/50mm, brightness 59,15, calsium level 1,22%
Development of Fungal Proteomic Technique in Food Technology
Get PDFFungi merupakan mikroorganisme yang berperan dalam kehidupan manusia, organisme ini dapat menguntungkan maupun merugikan manusia, hewan, tumbuhan, dan lingkungan. Dalam industri pangan
kapang dan khamir diaplikasikan untuk produksi pangan dengan fermentasi seperti tempe, kecap, bir, koji, sake, miso dan produk pangan yang lain. Dengan perkembangan ilmu bioteknologi fungi juga dieksploitasi untuk produksi enzim, anti bakteri, dan anti jamur, serta dipergunakan untuk produksi asam-asam organik.
Dengan melihat peranan fungi yang besar dalam kehidupan manusia, penelitian tentang fungi berkembang dengan pesat. Salah satu penelitian yang banyak dilakukan adalah proteomik. Proteomik
merupakan suatu penelitian identifikasi, separasi, maupun kuantitatif dari protein yang dihubungkan dengan gen yang bertanggung jawab akan pembentukan protein secara spesifik. Cara pemisahan yang paling banyak dilakukan adalah dengan gel elekroforesis SDS PAGE, untuk kemudian dianalisis dengan spektrometri massa MALDI TOF. Hasil yang didapatkan dari spektrometri ini kemudian diidentifikasi dengan darta-data genome yang telah tersedia. Faktor yang harus diperhatikan adalah ekstraksi protein yang tepat, prosedur elektroforesis yang benar, serta identifikasinya.
Proteomik merupakan teknologi baru yang masih berkembang, teknik ini penting karena dapat mengetahui gen yang berpengaruh terhadap sekresi metabolit sekunder protein yang dapat berguna maupun
membahayakan. Sehingga dengan mengetahui faktor yang berpengaruh, maka untuk produk sekresi yang berguna kita dapat meningkatkan produksinya dengan modifikasi gen maupun kondisi optimumnya
Kajian Penggunaan Xanthan Gum pada Roti Tawar Non Gluten yang Terbuat dari Maizena, Tepung Beras dan Tapioka
Get PDFBread is a cereal-based product, commonly from wheat flour and trough the process of mixing, fermentation, and baking steps until the changes in flavor, shape, and chemical composition occur. Wheat flour content gliadin and glutenin that form gluten which can cause an intestine inflammation in patients of celiac diseases. They should avoid to consume gluten so need gluten-free product such as gluten free bread.
The Gluten-free bread made from rice flour, corn starch, and cassava starch with proportion of 74.2% cornstarch, 17.2% rice flour, and 8.6% cassava starch. In general gluten-free white bread has poor capability to retain gas from fermentation, so will has firm crumb, poor loaf and easy to be stahling. This condition can be improved by addition of hydrocolloid such as xanthan gum. Randomized Block Design (RBD) used in research. The treatment was concentration of xanthan gum 0.5%, 1%, 1.5%, 2%, and 2.5%. and repeated five times. Observation was done on water content, hardness, compressibility, specific volume, and preference tests for crumb pore, texture (mouthfeel), and moistness. The data were analyzed with Anova α = 5% and than continued with Duncan’s Multiple Range Test (DMRT) at α = 5% when the treatment gave significant influence. The best treatment is determined according to the Effectiveness Index.
The result showed that the use of xanthan gum has no effect on the water content of bread, but influence the hardness, compressibility, specific volume, and sensory evaluation of gluten-free white bread made from cornstarch, rice flour, and cassava starch. The higher the concentration of xanthan gum results in higher value of hardness, compressibility, and specific volume of gluten-free bread. The treatment of 2% xanthan gum showed to give the best gluten free bread with 23.89% of water content, 23.8 N of hardness, 98.02% of compressibility, 2.1675 cm3/g of volume specific, and give the best score in preference test
Substitusi Minyak Jagung dengan Minyak Sawit Merah dalam Produksi Susu Bubuk Rekombinasi: Pengaruhnya pada Sifat Fisik dan Gizi
Get PDFA research on substitution of milk fat with red palm oil in Milk Powder (MP) production has been conducted. The aim of this research was to investigate the effects of corn oil substitution with red palm oil on physical, chemical and nutritional properties of the recombined milk powder (RMP).
Pre-formulated milk powder (PMP) was prepared by mixing of corn oil, skim milk powder, stabilizer and water followed by filtering, preheating, homogenization and spray drying. The corn oil was substituted with 0, 25, 50, 75 and 100% of red palm oil (RPO-0, RPO-25, RPO-50, RPO-
75 and RPO-100). RMP formula were prepared as a commercial milk powder formula with protein and fat content of 20% and 18%, respectively. Chemical and physical properties of the RMPs were
analyzed. The RMPs were then reconstituted and sensory character as well as nutritional properties was examined.
The result showed that substitution of 50% corn oil with red palm oil resulted in a red palm oil milk powder (RPOMP) similar to the corn oil milk powder (control milk powder) in term of panelist acceptability. This RPOMP have a higher wet ability and solubility index but lower dispersibility and similar density to the control milk powder. The RPOMP contain a lower total and beta carotene content but higher tocoferol content than the control milk powder. Spray drying in the pre-formulated
milk powder processing decrease 90% of carotene content of the pre-formulated milk powder but the tocoferol content was not affected by the process. In Wistar rats, consumption of RPOMP for 4 weeks had no effects on the lipids profiles
Substitusi Bekatul pada Tepung Tapioka untuk Pembuatan Flake: Kajian Terhadap Sifat Fisikokimia dan Sensoris
No full textFlake is made of tapioca flour as main ingredient. Substitution of tapioca flour with rice brand wouid to increase the nLrtrition value of the flake.The objective crf the research was to study the physicochemical and sensoric properties of the product which consist of tapioca flour and rice bran such as; 100:0, 97:3, 94:6,91:9, 88:12, 85:15, respectively.The research result shr:rws that water content and rehydration was Cecreased; while total crude fiber, hardness, trrown colour intensity and sensoric qualiry were increased, respectively aline with the increasing proportion of rice bran
Pengaruh Konsentrasi Xanthan Gum Terhadap Sifat Fisikokimia dan Organoleptik Puree Nenas Beku
No full textOne of the serious problem in the pineapple puree production is water drip of the pureee, so that detrimental effect on their sensory and water holding properties. The aim of the research is yo investigate the effect concentration xanthan gum on the physicochemical and sensory properties of frozen pineapple puree.
The research used Block Randomized Design with single factor, i.e., the concentration xanthan gum (0%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%) The physichochemical properties (moisture, viscosity, drip, total soluble solid and color) and sensory properties (color, taste, mouthfeel, and flavor) of
the product were determined.
The result showed that concentration of xanthan gun affect the moisture, viscosity, drip, and color but did not affect total soluble solid frozen pineapple puree. At the concentration xanthan gum of 0.2% produced the best properties of frozen pineapple puree
Pengaruh Jenis Bagian Daging Babi dan Penambahan Tepung Terigu Terhadap Sifat Fisikokimiawi Pork Nugget
No full textParts of pork meat that can be made into pork nugget are shoulder, loin, and leg because each part has different physicochemical characteristics, e.g. colour, texture, and chemical composition.
Filler is one of ingredients needed in making nuggets. Fillers that usually used are wheat flour, corn flour, and rice flour. This research’s objectives were to know the effects of different parts of pork meat and wheat flour’s concentration to physicochemical and sensory characteristics of pork nugget.
Experimental design was Nested Randomized Design, which wheat flour’s concentration i.e. 10%, 15%, 20%, 25% was nested in different parts of pork meat i.e. shoulder, loin, and leg. All data has been analyzes with ANOVA and LSD test. Effectiveness test is used to get the best treatments.
The research results showed that wheat flour’s concentration did not give a significant effect (p=0,05) on cohesiveness and Water Holding Capacity (WHC) but it gave a significant effect (p=0,05) on hardness, fat, protein, and water content. Best treatments were pork shoulder nugget using 15% wheat flour, pork loin nugget using 10% wheat flour, and pork leg nugget using 10% wheat flour