Articles

Modification of Acylation and Succinylation of Tapioca Starch Hustiany, Rini; Fardiaz, Dedi; Apriyantono, Anton; ., Nun
Jurnal Teknologi Dan Industri Pangan Vol 16, No 3 (2005): 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 | DOI: 10.6066/503

Abstract

Modified starch is one of ingredients commonly used in food processing for coating and flavor encapsulation. This component can be made by modifying the structure of native starch either through chemical or enzymatic reaction. This research was aimed to chemically modify tapioca starch into a modified starch with improved coating characteristic. The tapioca starch was first hydrolyzed to a hydrolyzate with dextrose equivalent of 9.1, Both tapioca starch and hydrolyzate were further acylated with stearic acid and propiooic acid and succinylated with succinic acid. The concentrations of acids used for acylation and succinylation were 2,44. 4.76 and 9.09%. The modified starches were analyzed for their yield and moisture content, the degree of substitution, functional groups, crystalline structure polarization, gelatinization properties and viscosity. The moisture content of the modified starches was 1.52-3.32% and the yield was 87.45-95.43%. The hydroxyl group substitution into acyl and succinyl groups was low, i.e 0.03-0.04 and 0.05-0.08 respectively. The result show that methyl. methylene and CO carbonyl groups were formed in the modified starches. The crystalline structure of the modified starches was broken. This revealed that the peak 22.620 was widen and the doublet were disappearing on peak 16.850 and 17.990 Birefringence of the acylated and succinylated starch changed significantly and disappeared in the case of acylated and succinytatod hydrolizate. The initial and optimum gelatinization temperature of acylated and succinylated starch were 57.6-64.200 and 68.62-9i4’C respectively, and the maximum viscosity was 14-714 Brabender Unit. No initial and optimum geletanization temperature nor maximum viscosity was found in acylated and succinylated hydrolyzate. Based on our finding it is suggested that acylation (9,09%) and succinylatim (4.76%) of tapioca starch can be used to modify the starch into a product with better coating characteristic.,br> Key words : tapioca starch, modified starch, hydrolyzed starch. acylation, succinylation
ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung] Rahmawati, .; -Hariyadi, Ratih Dewanti; Hariyadi, Purwiyatno; Fardiaz, Dedi; Richana, Nur
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 (575.448 KB) | DOI: 10.6066/6953

Abstract

ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung] Rahmawati1,2), Ratih Dewanti-Hariyadi1,3)*, Purwiyatno Hariyadi1,3), Dedi Fardiaz1,3) and Nur Richana4) 1) Department of Food Science and Technology, Bogor Agricultural University, Kampus IPB Darmaga, Bogor, Indonesia 2) Department of Food Technology, Sahid University, Jakarta, Indonesia 3) Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Kampus IPB Darmaga, Bogor, Indonesia 4) Indonesian Center for Agricultural Post Harvest Research & Development (ICAPRD), Bogor, Indonesia   Accepted April 05th 2013 / Approved June 12th  2013 ABSTRACT   Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was reported that final physicochemical characteristics of the maize flour were influenced by spontaneous fermentation which occurred during soaking. This research aimed to isolate and identify important microorganisms that grew during fermentation thus a standardized starter culture can be developed for a more controlled fermentation process. Soaking of maize grits was conducted in sterile water (grits:water=1:2, w/v) in a closed container at room temperature (±28ºC) for 72 hours. After 0, 4, 12, 24, 36, 48, 72 hours, water and maize grits were sampled and tested for the presence of mold, yeast, and lactic acid bacteria (LAB). Isolates obtained from the spontaneous fermentation were reinoculated into the appropriate media containing starch to observe their amylolytic activity. Individual isolate was then identified; mold by slide culture method, while yeast and LAB by biochemical rapid kits, i.e. API 20C AUX and API CH50, respectively. The number of each microorganism was plotted against time to obtain the growth curve of the microorganisms during spontaneous fermentation. The microorganisms were identified as Penicillium chrysogenum, P. citrinum, A. flavus, A. niger, Rhizopus stolonifer, R.oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri, Candida krusei/incospicua, Lactobacillus plantarum 1a, Pediococcus pentosaceus, L. brevis 1, L. plantarum 1b, and L. paracasei ssp paracasei 3. Four molds and one yeast were amylolytic while none of the LAB was capable of starch hydrolysis. The growth curve suggested that the amylolitic mold and yeast grew to hydrolyze starch during the course of fermentation, while the LABs benefited from the hydrolyzed products and dominated the later stage of the fermentation.  
SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] Maulani, Rijanti Rahaju; Fardiaz, Dedi; Kusnandar, Feri; Sunarti, Titi Candra
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 (662.141 KB) | DOI: 10.6066/6958

Abstract

SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] Rijanti Rahaju Maulani1)*, Dedi Fardiaz2), Feri Kusnandar2) dan Titi Candra Sunarti3) 1) Program Studi Rekayasa Pertanian, Sekolah Ilmu dan Teknologi Hayati, Institut Teknologi Bandung,  Jl. Ganesa No. 10, Bandung, Indonesia 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor,  Kampus IPB Darmaga, Bogor, Indonesia 3) Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor, Indonesia   Diterima 25 September 2012 / Disetujui 29 Juli 2013 ABSTRACT   Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45–70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than  that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.
Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium ., Rahman; Fardiaz, Dedi; Idiyanti, Tami
Jurnal Teknologi Dan Industri Pangan Vol 15, No 2 (2004): 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 | DOI: 10.6066/570

Abstract

An experiment was conducted to hydrolyze waste of beer industry using papain to produce peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60-70OC, pH 6.0, hydrolysis time 5 hours. With 5 liter fermentation jar as much as 3.8 liter of hydrolyzate could be produced with 19.23% of peptone. The resulting peptone had the following characteristics : solubility 90.7%, N-amino 3.25%, N-total 11.23%, protein 70.19%, water 5.5% and ash 7.9%. This peptone gave the same effectivity for bacterial growth as that fron commercial Bacto peptone and Yeast extract to support the bacterial growth. Key words : Peptone, waste of beer industry, papain, bacterial growth medium.  
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 Faridah, Didah Nur; Fardiaz, Dedi; Andarwulan, Nuri; Sunarti, Titi Candra
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.346 KB) | DOI: 10.6066/3410

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)
AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) 1) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Sarastani, Dewi; Soekarto, Soewarno T.; Muchtadi, Tien R.; Fardiaz, Dedi; Apriyantono, Anton
Jurnal Teknologi Dan Industri Pangan Vol 13, No 2 (2002): 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 (356.294 KB) | DOI: 10.6066/4345

Abstract

AKTIVITAS  ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG  (Parinarium glaberrimum Hassk.) 1) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Dewi Sarastani 2) , Soewarno T. Soekarto 3) ,  Tien R. Muchtadi 3) , Dedi Fardiaz 3) , dan Anton Apriyantono 3)   1) Makalah dipresentasikan pada Seminar Nasional  PATPI, Semarang  9-10 Oktober 2001 2) Alumni IPN – IPB, Staf Pengajar FT-UIKA, Bogor  3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol).  Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene.  Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated  according to UV absorption.  Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system.  Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification. Key words: Seed of Parinarium glaberrimum Hassk, extract, fraction,  and antioxidant activity
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.767 KB) | DOI: 10.6066/4439

Abstract

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 1) , Dedi Fardiaz 2) , dan Tami Idiyanti 3) 1) Mahasiswa Program Studi Ilmu Pangan PPs-IPB 2) Jurusan Teknologi Pangan dan Gizi-Fateta-IPB 3) Puslitbang Kimia Terapan-LIPI- Serpong 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.   Key  words : Enyzme papain, E. coli, S. aureus, B. substilis, and peptone
PENGARUH PROSES HEAT-MOISTURE TREATMENT (HMT) TERHADAP KARAKTERISTIK FISIKOKIMIA PATI [Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch] Syamsir, Elvira; Hariyadi, Purwiyatno; Fardiaz, Dedi; Andarwulan, Nuri; Kusnandar, Feri
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.595 KB) | DOI: 10.6066/5302

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KARAKTERISTIK KOMPOSISI KIMIA RUMPUT LAUT MERAH (RHODOPHYCEA) Eucheuma spinosum YANG DIBUDIDAYAKAN DARI PERAIRAN NUSA PENIDA, TAKALAR, DAN SUMENEP Diharmi, Andarini; Fardiaz, Dedi; Andarwulan, Nuri; Heruwati, ndang Sri
Jurnal Terubuk Vol 39, No 02 (2011)
Publisher : Jurnal Terubuk

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Abstract

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.
The Effect of Oil Concentration on the Antioxidants Effectivity in Oil-In-Water Emulsion System Fatimah, Feti; Fardiaz, Dedi; Andarwulan, Nuri
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.063 KB) | DOI: 10.6066/466

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