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INDONESIA
Jurnal Teknologi Dan Industri Pangan
ISSN : 19797788     EISSN : 2087751X     DOI : 10.6066
Arjuna Subject : -
Articles 529 Documents
PEMBUATAN PEPTON DARI BUNGKIL KEDELAI DAN KHAMIR DENGAN ENZIM PAPAIN UNTUK MEDIA PERTUMBUHAN BAKTERI [PEPTONE PRODUCTION FROM SOYBEAN PRESS CAKE AND YEAST BY PAPAIN ENZYME FOR THE BACTERIAL GROWTH MEDIA] Fachraniah, .; Fardiaz, Dedi; Idiyanti, Tami
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Peptone can be produced from soybean press cake and yeast by enzymatic hydrolysis with papain. The activity of papain used in this experiment against casein is indicated by Vm (2000 unit) and Km (0.8%). The process condition for soybean press cake was : [S] = 3.72%, [E] = 0.4%, 60 0C, pH 6.2-6.3, 5 hours, while for yeast was [S] = 4.76%, [E] = 0.2%, 60 0C, pH 5.8-5.9, 5 hours. The yield of the hydrolysis process of soybean press cake peptone was 12.1%, while that of yeast was 18.9%. The peptone obtained was brownish yellow in color with moisture content of 3 and 5%, ash content 6 and 7 %, total protein 9 and 11%, solubility 98%, amino nitrogen 1.9 and 2.82, and AN/TN ratio = 26.47 and 27.62%, respectively. The chromatographic pattern of the peptone using gel filtration column of Superdex-75 appeared to be the same as that of the commercial soy pepton. Growth test with E. coli, S. aureus, and B. subtilis showed that soybean press cake and yeast peptone could be used as component in media for microbial growth. 
DETEKSI ERGOSTEROL SEBAGAI INDIKATOR KONTAMINASI CENDAWAN PADA TEPUNG TERIGU [ERGOSTEROL DETECTION AS AN INDICATOR OF FUNGAL CONTAMINATION IN WHEAT FLOUR] Pratiwi, A. Rika; ., Anjarsari
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Fungal contamination of foodstuffs or foods during the storage period is becoming a serious matter. Quantification method is needed for qualifyng storage method and its evaluating contaminant so that a quick fungal and its metabolite detection can be used to prevent further contaminantion. One detecting method was measuring ergosterol content. Ergosterol is a sterol group compound, which is a contituting component of specific membrane on fungi and it does not exist on other microorganisms. The objective of the research is to describe fungi contamination in wheat flour during the storage period based on its ergosterol content. Ergosterol evaluation and microbiological evaluation are aimed to determine the content of ergosterol and to determine fungal species. Ergosterol content is measured by HPLC and fungal species is determined by the isolation and microscopic identification. The result of this research is fungal contamination can be detected by ergosterol eveluation and microbiological. The lowest detected ergosterol content was 0.211 ppm. Ergosterol content increased significanly during storage period which indicates that fungal contaminant level increased is well. The determined fungi species were found in high and low gluten of wheat flour which were potential to produce mycotoxin. 
TAHU MENGHAMBAT KEHILANGAN TULANG LUMBAR TIKUS BETINA OVARIEKTOMI [TOFU ATTENUATES LUMBAR BONE LOSS OF OVARIECTOMIZED FEMALE RATS] Nurdin, Samsu Udayana; Muchtadi, Deddy; Djuwita, Ita; Pawiroharsono, Suyanto
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objectives of this research were to examine the efeects of feed containing soybean tofu and tempeh on lumbar bone density and mass of ovariectomized female rats. Twenty four 17 weeks-old Sprague-Dawley rats were randomly assigned to four group, i.e.: (1) non-ovariectomized rats fed casein based diet (NonOvx), (2) ovariectomized rats fed casein based diet (OvxC), (3) ovariectomized rats fed diet containing soybean tofu (OvxH), and (4) ovariectomized rats fed diet containing soybean tempeh (OvxT); in three block based on their body weight.  The result show that body weight gram of ovariectomized rats was greater than nonovariectomized.  Ovariectomy caused atrophy of the uterus, and resulted in higher serum calcium level.  The lower lumbar vertebrae density of ovariectomized rats was observed and the decrease was prevented by tofu.
EFEK SUPLEMENTASI LAKTOFERIN PADA SUSU FORMULA TERHADAP AVAILABILITAS ZAT BESI, OKSIDASI LEMAK DAN PERTUMBUHAN ESCHERICHIA COLI PADA SALURAN PENCERNAAN TIKUS [THE EFFECTS OF LACTOFERRIN SUPPLEMENTATION TO INFANT FORMULA ON IRON AVAILABILITY, LIPID O Nurlaili, Enny Purwati; Astuti, Mary; Marsono, Y.
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

A research on lactoferrin  supplementation to infant formula has been conducted. The objectives of this research were to study the effects of consumption of the supplemented formula on iron availability, lipid oxidation and  growth of Escherichia coli in the intestine. Fifthly newly born rats and their mother (10 rats) were used.They were divided into  5 groups of 10 newly born and 2 mother rats, and were given five different infant formula respectivelly i.e. FEAN (inorganic Fe supplementation), FEOR ( lactoferrin supplementation), FECAMP (inorganic and lactoferrin supplementation), Control (no  Fe supplementation) and Placebo. FeSO4. 7 H2O and lactoferrin were used as the source of inorganic and organic Fe respectively. During the experiment the rat baby also got regular milk from their mothers which were fed by AIN 93 diet. After 30 days  of intervention, blood were withdrawn from the retro orbital plexus for Hb, Fe and TBARS determination. The rats were executed and liver was taken for Fe and TBARS analysis and large intestine were withdrawn for Escherichia coli determination. It was found that Fe supplementation of the formula have no effects on the serum total Fe, increase the total hemoglobin of the baby but was not significantly different between the sources of the Fe. Total Fe of the liver was highest in FECAMP and FEOR rats (101.3 ppm and 83.38 ppm, respectively) and lowest in the Placebo groups (58.1 ppm). Inorganic Fe supplementation increase TBARS of the serum and liver of the rats. Number of total Escherichia coli was lowest in FEOR groups (1.7 10 7 cfu ) and was highest in FEAN rats (7.5 10 7   cfu). 
PENGARUH DOCOSAHEXAENOIC ACID (DHA) PADA TUMBUH KEMBANG ANAK BALITA GIZI BURUK YANG DIRAWAT JALAN [THE EFFECT OF DOCOSAHEXAENOIC ACID (DHA) ON GROWTH AND DEVELOPMENT OF OUTPATIENT REHABILITATION OF CHILDREN UNDER-FIVE WITH SEVERE MALNUTRITION] Lamid, Astuti; Suwarti, Susi; ,, Sihadi; Karyadi, Lies; Matulessy, Paul; ., Komari
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The study examined the effect of DocosaHexaenoic Acid  (DHA) on growth and development of outpatient rehabilitation of children under five with severe malnutrition. Sample was children whose age from 6 to 24 months suffering from severe malnutrition with weight /age index  of WHO standard  of Z score <-3,0 standard deviation (SD) . The total samples (n=44) were admitted followed the study completely 44. Then, they were grouped randomly into two groups namely : DHA group and control group which each group consists of 22 children. DHA group will be given a packet of outpatient rehabilitation plus DHA whereas control group will be given a packet of outpatient rehabilitation only. Intervention will be given for 3 months. The packet of outpatient rehabilitation consists of treatment of infectious disease, nutrition extension and 200 gram skimmed  milk powder for a week  as food supplement. DHA dose given was about 60 mg/day. DHA will be added into skimmed milk powder. Data was collected in the beginning and the end of study were: body weight, height, clinical examination, daily food consumption, mental development index (MDI)  psychomotor development index (PDI). The increment of body weight after 3 months intervention of the DHA group was 0,7 kg compared to control group was 0,5 kg. No significant differences were found in the increment of body weight between two groups. The score of MDI and  PDI of DHA group increased after 3 months intervention but statistical analysis showed there were  no significant differences in the increment of MDI and PDI between two groups (p>0,05). 
KAJIAN STRATEGI PENINGKATAN KUALITAS PRODUK INDUSTRI SAYURAN SEGAR (STUDI KASUS DI SEBUAH AGROINDUSTRI SAYURAN SEGAR) [STRATEGY ON PRODUCT QUALITY IMPROVEMENT OF FRESH VEGETABLES AGROINDUSTRY: CASE STUDY IN A FRESH VEGETABLES AGROINDUSTRY AT BOGOR] Marimin, .; Muspitawati, Heti
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

                This paper discusses strategy formulation for improving the quality of fresh vegetables agroindustry.  The quality improvement strategy was formulated based on the customer expectation, key attribute process control and the comparison of internal-external factors evaluation.  The customer expectations were translated using Quality Function Deployment (QFD) and pairwise comparison. Process control was used to see wheather the key process attribute (temperature for packaging room and warehouse) in capable range. The improvement strategies were formulated using SWOT analysis. The formulated strategies suggested be operated by the fresh vegetables agroindustry are fullfiling customer expectation through improvement of material handling process, packaging, warehouse and food safety assurance especially free from peptiside residue. The company should do market research to recognize the change of customer expectation and HACCP (Hazard Analysis Critical Control Point) implementation to support more operational strategy formulation. 
SCREENING OF FOUR FOOD SPICES OF PLANT ORIGIN FOR ANTIFUNGAL ACTIVITY AGAINST A FUSARIUM OXYSPORUM SOIL ISOLATE Iziegbe, Okungbowa Francisca
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Cold and hot water extracts of four food spices (Aframomum melegueta, Allium sativum, Zingiber officinale, and Monodora myristica) were studied for antifungal activity against a Fusarium oxysporum soil isolate. The study was necessitated by the current search for bioactive substances of plant origin in the bid to control disease-causing organisms. The Fusarium isolate was grown on Potato Dextrose Agar (PDA) and in Potato Dextrose Broth (PDB) containing 100, 50, 25 or 12.5% of each extract and incubated for 7 days (solid cultures) and 5 days (liquid cultures) at room temperature (28 ±2 oC). Mycelial radial growth was measured on the 7th day while dry weight of mycelium was determined after 5 days. Results showed that all tested spice plants had antifungal effect in the liquid cultures. Cold extracts were more effective as their percentage inhibition values were consistently, though insignificantly higher, than for hot extracts, except for A. sativum which had a significantly higher value (82.4% as against 55.5% for cold and hot extracts, respectively, at 100% concentration). Allium sativum had the highest inhibitory effect (82.4%) while M. myristica had the least (45.3%) for cold extracts in liquid cultures. For radial growth, Z. officinale, and M. myristica had no effect (cold extract) while M. myristica (hot extract) had no effect. These results indicate that the tested plants have antifungal potential that could be harnessed for the control of F. oxysporum. High temperatures seem to reduce the activity of the extracts. For future studies liquid cultures would be more effective. 
MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [MODEL FOR VOLUME CHANGES IN FRUIT CHIPS DURING VACUUM FRYING] Jamaluddin, .; Rahardjo, Budi; Hastuti, Pudji; Rochmadi, .
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70?100OC and pressure of 80-90 kPa for 15?60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.
PEMURNIAN PROTEASE DARI BUAH DAN DAUN MENGKUDU (MORINDA CITRIFOLIA L.) [PURIFICATION OF PROTEASES FROM FRUITS AND LEAVES OF NONI (MORINDA CITRIFOLIA L.)] Ishartani, Dwi; Elfi, .; Andarwulan, Nuri; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Proteases have been widely used in cancer treatment, wounds healing, overcoming digestion disorder and other modern pharmaceutical applications. Proteases may be present in fruits and leaves of noni (Morinda citrifolia L.) since the plant has been used traditionally in wound healing. This research aimed to purify proteases from noni?s fruits and leaves at two maturity stages, i.e. fruits with green-yellow (TK2) and white-yellow (TK4) skin colour, also leaves from shoot and base. Proteases were purified through several steps consisting of extraction, precipitation using saturated ammonium sulfate and dialysis followed by electrophoresis under denaturing conditions (SDS-PAGE) and zymography. The specific activity of the four extracts showed different trend during purification. The specific activity of TK2 fruit, shoot and base leaves decreased whereas TK4 fruits increased. TK2 crude extract had a higher specific activity (3.79 U/mg) than the other crude extracts. SDS-PAGE and zymogram using 12% acrylamide indicated that the dialysates were not pure proteases. The molecular weight profiles of the TK2 dialysates were similar to TK4 dialysates, while those of shoot leaves dialysates were similar to the base leaves dialysates. The SDS-PAGE separated the enzymes in the fruit dialysates into several bands of polypeptides,i.e. 24-26kDa, 14-15kDa, 12-13kDa and the smaller ones, and also separated the enzymes in the dialysates of leaves into two bands, 70kDa and 58-61.5kDa. Protease bands detected in the zymogram of fruits were estimated at ~25kDa, ~27kDa, and 37-38kDa, whereas of those of leaves were estimated at ~29kDa and ~50kDa. The ~25kDa and ~29kDa protein bands appearing in zymogram were similar to papain?s and bromelain?s molecular weight.
PENGARUH SUHU DAN KELEMBABAN UDARA TERHADAP PERUBAHAN MUTU TABLET EFFERVESCEN SARI BUAH SELAMA PENYIMPANAN [INFLUENCE OF TEMPERATURE AND RELATIVE HUMIDITY ON THE QUALITY OF FRUIT JUICE EFFERVESCENT TABLET DURING STORAGE] -, Ansar -
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aim of this research was to study the influence of temperature and relative humidity on the quality of the fruit juice effervescent tablet. Sample of the passion fruit effervescent tablet was prepared from passion fruit granular, aspartame, polyetilene glycol, citric acid, and sodium bicarbonate. Variable analyzed was dissolution rate of the tablet during storage. The results indicated that temperature and humidity significantly affect dissolution rate of the fruit juice effervescent tablet. The reason for the decrease in dissolution rate was because at high storage temperature (35oC), sodium bicarbonate was not stable. The bicarbonate amount gradually decreased because it reacted with citric acid. Consequently, when the tablet was dissolved, the reaction between sodium bicarbonate and citric acid was slow. At high relative humidity (85.5%) of storage, the reaction occurred prior to the dissolution due to moisture intake.

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