Articles

Antimicrobial Activity of Beluntas (Plucea indica L.) Leaves Extract and Stability of the Activityat Different Salt Concentrations and pHs

Jurnal Teknologi Dan Industri Pangan Vol 14, No 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Beluntas leaves are commonly used as traditional medical herb and fresh vegetables. The aim of the research was to examine the antimicrobial activity of beluntas leaves extracts and the stability of activity in salt and pH condition. Non defatted plar extract had phenol hidroquinon, tanin, alkoloid, and steroid as bioactive compound. The most sensitive bacteria was B. cereus and the most resistant was S. typhi. The MICs of polar extract against, S. typhi, S. aureus, E. coli, P. Fluorescens, B. subtillis, and B. cereus were 3.19, 2.94, 2.66, 2.64, 2.40, and 2.26% respectively. Antimicrobial activity was greater on protoplast of S. typhi sphaeroplast of S. aureus and Bacillus cereus than toward their whole cells, with the highest inhibitionobserved B. cereus protoplast. Addition of salt into the extract increased it´s the antimicrobial activity. There was synergism between low pH with bioactive compound from non defatted polar extract. Key words : Beluntas, bioactive compound, MIC, protoplast, sphaeroplast, salt, pH.

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL

Jurnal Teknologi Dan Industri Pangan Vol 21, No 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI  TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle Size] Nur Aini 1)*, Purwiyatno Hariyadi 2, 3), Tien R. Muchtadi 2),  dan Nuri Andarwulan 2,3) 1)Program Studi dan Teknologi Panagan Universitas Soedirman 2) Departemen Ilmu dan Teknologi Pangan, FATETA-IPB 3)South East Asian Food & Agriculture Science & Tcehnology (SEAFAST) Center Institut Pertanian Bogor   Diterima  23 November 2009 / Disetujui 16 Juni 2010 ABSTRACT   The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed. The objective of this study was to evaluate the gelatinization properties of white corn flour, and its changes as affected by spontaneous fermentation of white corn grits and particle size of its flour.  White corn flour was prepared by soaking of white corn grits followed by drying and grinding.  Soaking was done in a closed pan at a controlled temperature, to promote spontaneous fermentation.  The fermented  flour was fractionated by particle size using multiple sieves of 100 mesh (150 µm), 150 mesh (106 µm) and 200 mesh (75µm) and analyzed for its chemicals, physicals and gelatinization characteristics. The result showed that the smaller particle size resulted in increased breakdown viscosity and the tendency to retrogradate. Overall, the  result showed that control of length of fermentation of corn grits and particle size could be used as a mean to control breakdown viscosity and tendency to the retrogradation of the corn flour.   Key words: white corn flour, gelatinization, particle size, spontaneous fermentation

PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced b

Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae)  SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN                    SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced by Acid Hydrolysis, Debranching and Autoclaving-Cooling Cycle Modifications] Didah Nur Faridah1)*, Dedi Fardiaz1), Nuri Andarwulan1) dan Titi Candra Sunarti2) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. 2) Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Diterima 05 Agustus 2010 / Disetujui  20 Desember 2010 ABSTRACT   The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied. The structural modifications of amylose and amylopectin were measured by Gel Permiation Chromatography (GPC), and the distribution of degree of polimerization (DP) was analyzed by Fluorophore-Assisted Capillary Electrophoresis (FACE). The GPC profile of native starch using Toyopearl HW-65S gel gave mainly two fractions. Fraction I (Fr. I) was a high molecular weight component and Fraction II (Fr. II) was a low molecular weight component. After acid modification, the carbohydrate content of Fr. II increased while that of Fr. I decreased. The amount of  DP of 6 to 8 increased in all modified arrowroot starches. The GPC and FACE analyses showed that all starch modification techniques caused the structural changes of amylopectin molecules to form short chain amyloses.   Key words: arrowroot starch, degree of polimerization, FACE (Fluorophore-Assisted Capillary Electrophoresis) and GPC (Gel Permiation Chromatography)

PEMURNIAN PROTEASE DARI BUAH DAN DAUN MENGKUDU (Morinda citrifolia L.) [Purification of Proteases from Fruits and Leaves of Noni (Morinda citrifolia L.)]

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

PEMURNIAN PROTEASE DARI BUAH DAN DAUN MENGKUDU (Morinda citrifolia L.)  [Purification of Proteases from Fruits and Leaves of Noni (Morinda citrifolia L.)] Dwi Ishartani1,2)* , Elfi2) , Nuri Andarwulan2,3) , dan Dahrul Syah2,3)   1) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanan, Institut Pertanian Bogor 3) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB   Diterima 15 Maret 2011 / Disetujui 24 Agustus 2011 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.   Keywords: purification, proteases, Morinda citrifolia L., fruits, leaves

PENGARUH PROSES HEAT-MOISTURE TREATMENT (HMT) TERHADAP KARAKTERISTIK FISIKOKIMIA PATI [Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch]

Jurnal Teknologi Dan Industri Pangan Vol 23, No 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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OPTIMASI PROSES DEASIDIFIKASI DALAM PEMURNIAN MINYAK SAWIT MERAH SKALA PILOT PLANT [Optimization of Deacidification Process in Red Palm Oil Purification on Pilot Plant Scale]

Jurnal Teknologi Dan Industri Pangan Vol 23, No 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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KARAKTERISTIK KARAGENAN HASIL ISOLASI Eucheuma spinosum (Alga merah) DARI PERAIRAN SEMENEP MADURA

Jurnal Perikanan Dan kelautan Vol 16, No 02 (2011)
Publisher : Jurnal Perikanan Dan kelautan

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Eucheuma spinosum is a potential algal producing carrageenan in Indonesia. The aim of this resaerach is to define characteristic of carrageenanproduced by the algae harvested from Sumenep waters Madura. The carrageenanwas extracted in 1 : 50 value of Ca(OH)2 at 90-950C for 3 hours. The extract wasprecipated in 1:1 volume of 96% etanol, dried and graund. Parameters taste wereyields, moisture, sulfat, ash, acid insoluble ash, gel strenght, viscocity andmoleculer structure. The result indicated that the yield, moisture, sulphat, ash, acidinsolube ash, gel strenght, viscocity and muscular structure was 34.85%, 11.09 %,ash content 26.32 %, acid insoluble ash 0.3%, kadar sulfat content 27.76%, gelstrenght 43.70 gf respectually. The carrageenan was found to have virtuallyidentical FTIR of iota-karagenan

KARAKTERISTIK KOMPOSISI KIMIA RUMPUT LAUT MERAH (RHODOPHYCEA) Eucheuma spinosum YANG DIBUDIDAYAKAN DARI PERAIRAN NUSA PENIDA, TAKALAR, DAN SUMENEP

Jurnal Terubuk Vol 39, No 02 (2011)
Publisher : Jurnal Terubuk

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he objective of research was to get the chemical composition of red algal(E. spinosum) from different coastal of water that have the potensial as a sourceof carrageenan. The analysis was conducted to analyze the chemical content ofthe algal (E. spinosum) of three coastal water were moisture content, ash content,protein content, fat content, carbohydrate content and dietary fiber content. Theresults of analysis chemical composition of red algal from different waters hadshowed that content of moisture content 19.55-21.27% , ash content 18.55-18.95%, protein content 4.85-5.59% content, fat content of 0.06-0.1% andcarbohydrate content 53.44-55.52 % while the total dietary fiber content of redalgal (E. spinosum) was 12.78-15;92%. The chemical composition of red algal E.spinosum of three coastal water no real effect unless total dietary fiber contentwas significantly diffrence between the coastal water.

Chemical and Rheological Properties Correlation of White Corn Flour Influenced by Spontaneous Fermentation of Corn Grits

Forum Pasca Sarjana Vol 32, No 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Fermented was reported to have different physicochemical and functional properties to those of non fermented flour.  The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters.  Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours).  The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch  and amylase content of corn flour.  The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength.  Gel strength will be promote with increasing of angle of repose and peak viscosity.  Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity.   Key words: white corn, flour,fermentation, chemical, rheological

The Effect of Oil Concentration on the Antioxidants Effectivity in Oil-In-Water Emulsion System

Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The oxidation of lipids in emulsified form is more complex than that in bulk lipids. In the emulsified form, there are more variables influencing lipid oxidation, including oil concentration, type and concentration of emulsifier, pH and buffer system. The aim of this research was to study the effect of corn oil concentration on antioxidant effectivity of Oil-In-Water emulsion system. The effectiveness of antioxidants in the system were determined by Rancimat. Hydroperoxides content was also determined during five days of oxidation. The polarity of antioxidant was measured by determining the partition coefficient in octanol-water system (1:1). The partition coefficient of butylated hydroxy toluene (BHT) was 10.19 (90.0%), -tocopherol was 8.44 (89.4%), t-butylhydroquinone (TBHQ) was 3.98 (79.9%), hydroquinone was 1.60 (61.5%), Trollox was 0.47 (32.0%) and gallic acid was 0.04 (4.4%). The increase of oil proportion from 10% to 50% in emulsion system improved the oxidative stability of emulsion. The lower antioxidant polarity could increase the effectiveness of antioxidant in emulsion system with 10% corn oil proportion. The effectiveness of antioxidant was not absolutely depended on the order of polar paradox. The effectiveness was more influenced by its hydrogen donating capability and physicochemical properties of the emulsion system. Key words: Antioxidant, emulsion, corn oil, polarity, partition coefficient polar paradox