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Journal : Jurnal Teknologi Dan Industri Pangan

OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL Palupi, Nurheni Sri; Wardiani, Larasati Ines; Nurtama, Budi
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.251 KB) | DOI: 10.6066/jtip.2016.27.1.95

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Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sensory characteristics and antioxidant activity of traditional ginger drink. The objective of this research was to improve the formula of ginger drink based on sensory characteristics and antioxidant activity in the development of soft tofu dessert as a functional food. Optimization was done by Response Surface Methodology (RSM) based on the value of lightness (L) and °Hue of ginger drink which measured by Chromameter and antioxidant activity determined by DPPH method. Independent variables using in this optimization were the concentration of ginger and brown sugar. The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. Rubrum, 9.99% Zingiber officinale var. Amarum, and 10.00% brown sugar with a desirability value of 0.822. The antioxidant activity of the optimal formula of ginger drink was AEAC 553.40 ppm, lightness (L) value was 40.03, and oHue was 74.67. The result of sensory test showed that the panelist preference for optimal formula was higher than for the traditional formula of ginger drink, while the acceptance level of the optimal formula was also higher than the tradisional formula of soft tofu dessert.
PURIFICATION AND CHARATERIZATION OF PROTEASE FROM PATHOGENIC BACTERIA PSEUDOMONAS AERUGINOSA Baekhari, Ace; Suhartono, Maggy T; Palupi, Nurheni Sri; Nurhayati, Tati
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.842 KB)

Abstract

In the last decade, concern on protease as medical target for overcoming bacterial diseases and viral diseases has been rapidly increased because of the obvious involvement of this enzyme in the molecular of the diseases. The purpose of this research was to purify and characterize protease from pathogenic bacteria Pseudomonas aeruginosa. The bacteria were grown in media containing triptone 1%, NaCl 1% and Yeast extract 0.5%. protease of Pseudomonas aeruginosa was purified using column chromatography with Sephadex G-100 gel. There were three peaks of enzyme protein, which were detected on fractions 14,17 and 30. the optimum pH of the extracelluler protease from Pseudomonas aeruginosa was 8. The optimum temperature of Pseudomonas aeruginosa was 300C. Fe3+ (1dan 5 mM) was strong activator and Co 2+ was strong inhibitor. Study on the effect of metals ion and specific inhibitors indicated that protease from Pseudomonas aeruginosa was serin metaloprotease. The apparent moleculer weights, as determined by SDS-PAGE and zymogram technique, 36 kD and 42 kD. Key word : Protease, characterization, purification, pathogenic bacteria P. aeruginosa
NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT Palupi, Nurheni Sri; Kusnandar, Feri; Lestari, Oke Anandika
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.058 KB) | DOI: 10.6066/jtip.2015.26.1.9

Abstract

The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted with the HMT-corn flour. The parameters tested which were directly associated were starch and protein digestibility in vitro while indirect parameters included the resistant starch and insoluble fiber contents. The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch, starch and protein digestibility for both the HMT-corn flour and corn noodles substituted with 10% HMT-corn flour were determined using spectrophotometry. The HMT-corn flour had higher resistant starch and soluble fiber contents, but lower starch and protein digestibilities. Meanwhile, the substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT-corn flour.
ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 – 12 TAHUN [CALCIUM AND VITAMIN D INTAKE OF INDONESIAN CHILDREN 2-12 YEARS OLD] Valentina, Victoria; Palupi, Nurheni Sri; Andarwulan, Nuri
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.062 KB) | DOI: 10.6066/jtip.2014.25.1.83

Abstract

ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 ? 12 TAHUN[Calcium and Vitamin D Intake of Indonesian Children 2-12 Years Old]Victoria Valentina*, Nurheni Sri Palupi dan Nuri AndarwulanDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Diterima 18 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT  Food consumption is playing an important role for nutritional status of children 2-12 years old. During growth and development phase, body needs macro and micro nutrients even more than later phase. The process can not be catched up at later stage therefore it is very important to pay attention to food consumption during this phase. This study used secondary data of South East Asian Nutrition Surveys (SEANUTS) 2011-2012 which was covered recapitulation profile data of 300 children age 2-12 years old representative of 48 districts in Indonesia. The study showed that Indonesian children consuming less calcium and vitamin D-rich foods than the recommended daily allowance (RDA). It does not reflects on the result of anthropometry data, vitamin D on the blood and bone mass density since the dietary recall 24 hours shows only food consumption in that specific day while nutritional status shows a result of longer process. However, vitamin D in blood has a significant correlation with bone mass density of tibia bone (p<0.05). Deficiency of calcium and mainly vitamin D is a new finding at this time. Therefore, the study showed that fortification of calcium and vitamin min D in food become important to improve nutritional status of Indonesian children. 20% of RDA per serving size twice a day is recommended as well for fortification level of Calcium and Vitamin D.  
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [CHARACTERISTICS OF WET CORN NOODLE: EFFECT OF FEEDING RATE AND GUAR GUM ADDITION] Muhandri, Tjahja; Subarna, .; Palupi, Nurheni Sri
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.741 KB) | DOI: 10.6066/jtip.2013.24.1.110

Abstract

The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.
KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI Sakinah, Ni'mawati; Prangdimurti, Endang; Palupi, Nurheni Sri
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (441.112 KB) | DOI: 10.6066/jtip.2019.30.2.152

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Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.
KARAKTERISTIK KIMIA KONJUGAT ISOLAT PROTEIN KEDELAI-LAKTOSA YANG BERPOTENSI DALAM PENURUNAN ALERGENISITAS Asyhari, Muhammad Hasriandy; Palupi, Nurheni Sri; Faridah, Didah Nur
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.012 KB) | DOI: 10.6066/jtip.2018.29.1.39

Abstract

Soy protein isolate (SPI) is a product from soybeans with great functionality thus is widely used as an ingredient in any formulation by food and beverage industries. Glycation is commonly done to improve protein functionality and reduce its allergenicity. This research aims to analyze the influence of incubation time of SPI and lactose on the degree of glycation of SPI-lactose conjugates, free amino acid and lactose bases, and to identify the molecular weight and intensity of the protein band of the SPI-lactose conjugate. SPIs were obtained by pH adjustment. The glycation of SPI and lactose was undertaken at pH 9.5, 95°C for 0, 30, 60 and 90 minutes. The determination of the glycation degree of the SPI-lactose conjugate was carried out using several methods, i.e. TBA-based method, HPLC and Bradford analysis. The profiles of the protein molecular weight was analyzed using SDS-PAGE. The results revealed that longer incubation time induced a greater degree of glycation. SDS-PAGE showed that the soybean sample had 13 protein bands with molecular weights ranging from 11.8 to 170.2 kDa. Glycation of SPI with lactose at 95°C could remove or lower the intensity of protein bands with molecular weight of 66.6; 56.1 and 30.9 kDa, which were presumed to be the major allergens in soybean.
ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE DIOSCOREA ALATA FLOUR [PERENDAMAN ASAM DAN BLANCHING UAP MEMPERTAHANKAN ANTOSIANIN DAN POLIFENOL TEPUNG DIOSCOREA ALATA UNGU] Imanningsih, Nelis; Muchtadi, Deddy; Wresdiyati, Tutik; Palupi, Nurheni Sri; Komari, .
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (700.821 KB) | DOI: 10.6066/jtip.2013.24.2.121

Abstract

Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which belong to polyphenolic group. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. The types of treatments during milling process should be taken into account; for instance, soaking in citric acid and blanching in order to preserve the bioactive compounds. To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol oxidase activities, these experiments used four levels of citric acid (0, 0.25, 0.5, and 1%) and two levels of steam blanching time course (5 and 10 minutes). It was found that steam blanching for 5 or 10 minutes could reduce the activity of polyphenol oxidase, and consequently, retard the oxidation process and retain the polyphenolic compounds. Soaking the purple DA slices into a 1% citric acid solution followed by steam blanching for 10 min resulted in the highest total anthocyanins (104.36 mg/100 g), polyphenols (198.52 mg equivalent gallic acid/100 g), with an antioxidant capacity of 1.300 mg trolox equivalent/100 g. This study showed that the retention of bioactive compounds of DA tuber through soaking the tuber slices in solution containing inexpensive chemicals like citric acid at low concentrations, combined with 10 minutes of steam blanching resulted in flour containing total anthocyanins and phenolic as high as 44.51% and 62.58% of fresh tuber, respectively.
CHANGE IN THE PROFILES LIPID, DIGESTA CHOLESTEROL AND PROPIONIC ACID OF RATS FED WITH OF SEAWEED POWDER-BASED DIETS ., Herpandi; Astawan, Made; Palupi, Nurheni Sri
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.562 KB)

Abstract

Community�s consumption pattern with high fat-low fiber has caused the prevalence of degenerative disease, i.e.cardivascular disease. Coronary Heart Disease (CHD) is the first cause of death in Indonesia. Seaweed is a fiber rich food and has a hypocholesterolemic effect. Objectives of the research were to investigate the changes of lipid profiles, digesta cholesterol and propionic acid of rats fed with seaweed powder-based diet. Five groups of six male Sprague Dawley hypercolesterolemia rats were feed by 0% cholesterol and 0% seaweed powder (negative control); 1% cholesterol and 10% Eucheuma cottonii, 1% cholesterol and 10% Gelidium sp,1% cholesterol and 10% Sargassum sp, and 1% cholesterol and 0% seaweed powder (positive control) for 31 days. The experiment result showed that the seaweed powder did not have a significant effect (P>0,05) on the growth and feed consumption, and serum HDL (Hight Density Lipoprotein) but has a significant effect (P
Co-Authors - Lusianah . Komari . Subarna Ace Baekhari Aliwikarta, Kuswanto Aminudin, Aminudin Amiruddin Saleh Amrullah, - Andesko, Ros Maria Angka, Stephanie Asyhari, Muhammad Hasriandy Bambang Widuri Bremanti, Lisa Budi Nurtama Budi Suharjo Budiari, Setyani DAHRUL SYAH DEDDY MUCHTADI Dede Robiatul Adawiyah Didah Nur Faridah E. Srivishnu Herlambang Ekowati Chasanah Endang Prangdimurti Febrianto, Yulizar Verda Feri Kusnandar Fransisca Fransisca FRANSISKA RUNGKAT ZAKARIA Gema Buana Putra Ghaisani, Mazaya Hakim, Shofia Nurul Hanifah Nuryani Lioe Harlen, Winda Christina Herpandi . Heryati Setyaningsih Iis Arifiantini Imam, Rosita Hardwianti Indrastuti, Nindya Atika Indrayana, Stefanus Komar Sumantadinata Larasati Ines Wardiani, Larasati Ines MADE ASTAWAN Maggy T Suhartono MAGGY THENAWIDJAJA SUHARTONO Mileiva, Steisianasari Muchtadi, Tien Ruspriatin Muhammad Alif Bardhani Muhammad Syamsun Musa Hubeis NANIK RAHMANI Nazli, Rizal Syarief Sjaiful Nelis Imanningsih Nur Sokib Nur Wulandari Nur, Rizaludin Nuri Andarwulan Ogawa, Masahiro Oke Anandika Lestari, Oke Anandika Perana, Ati Widya Primaniyarta, Mutiara Purwonugroho, Sigit Puspo Edi Giriwono Roserlina, Anita RTR, Ayu Puspitalena Rusdah Rusdah Sakinah, Ni'mawati Sari, Yana Nurita Sari, Yana Nurita Sibarani, Bernadetha Beatrix Siti Nurjanah Sparringa, Roy Alexander Sri Widowati Suhartono, Maggy Thenawidjaya Suratmono, Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi Suseno, Rahayu TATI NURHAYATI Tjahja Muhandri Triana Setiawardani, Triana TUTIK WRESDIYATI Victoria Valentina Winiati Pudji Rahayu YOPI YOPI Zhafira, Nida Raihana