Tien R. Muchtadi
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL ., Nur Aini; Hariyadi, Purwiyatno; Muchtadi, Tien R.; Andarwulan, Nuri
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/2450

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
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Wulandari, Nur; Muchtadi, Tien R.; Budijanto, Slamet; ., Sugiyono
Jurnal Teknologi Dan Industri Pangan Vol 22, No 2 (2011): 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: 10.6066/4274

Abstract

SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU  [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Nur Wulandari1,2)*, Tien R. Muchtadi1), Slamet Budijanto1), dan Sugiyono1) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2) South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, LPPM, Institut Pertanian Bogor   Diterima 12 Agustus 2011 / Disetujui 29 November 2011 ABSTRACT   Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO’s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO’s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO’s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO.   Key words: palm oil, quality, physical property, rheology
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 | 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
Optimization of Deacidification Process to Minimize Destruction of Carotenoids in Purification of Palm Oil (Elaeis guineensis, Jacq Mas’ud, Fajriyati; Muchtadi, Tien R.; Hariyadi, Purwiyatno; Haryati, Tri
Forum Pasca Sarjana Vol 31, No 1 (2008): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Palm oil contains carotenoid about 500-700 ppm.  Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids.  One of the methods was to use NaOH to neutralize free fatty acid after degumming step.  The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids.  This research used Central Composite Design (CCD).  Response surface model was applied to see influence of treatment to rendemen, free fatty acid and carotenoids contents of neutralized palm oil (NPO) with three variables of temperature, time, and consentration of NaOH.  This research showed the optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids, i.e. temperature of 59oC, time 25 minutes, and NaOH 11.1% (16oBe).  In this condition the content of  NPO was 95%, with 0.16% of free fatty acid  and total carotenoids of 390 ppm.     Key words: palm oil, deacidification, carotenoid
Chemical and Rheological Properties Correlation of White Corn Flour Influenced by Spontaneous Fermentation of Corn Grits Aini, Nur; Hariyadi, Purwiyatno; Muchtadi, Tien R.; Andarwulan, Nuri
Forum Pasca Sarjana Vol 32, No 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

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
AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) [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

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.
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 ., Nur Aini; Hariyadi, Purwiyatno; Muchtadi, Tien R.; Andarwulan, Nuri
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
SIFAT REOLOGI DAN STABILITAS FISIK MINUMAN EMULSI MINYAK SAWIT Dianingsih, Nurlita; Purnomo, Eko Hari; Muchtadi, Tien R.
Jurnal Teknologi dan Industri Pangan Vol 27, No 2 (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 | DOI: 10.6066/jtip.2016.27.2.165

Abstract

Palm oil emulsion drink is one of the food diversification product, containing high provitamin-A. The dispersed phase of the emulsion is palm olein, while the rest was water as the dispersion medium (ratio 7:3). The low content of dispersion medium in the emulsion caused the rheological properties, droplet size and distribution, as well as its level of stability to be different from other commercial product of beverage emulsion. This research investigated the effect of storage time on the rheological properties, droplet size distributions and stability of the emulsion. The emulsion morphology was observed by polarized light microscopy, while its size and distribution were analyzed by dynamic light scattering technique using Zetasizer. The rheological analysis, including the determination of the flow behavior and consistency index, were measured using a rotational dial reading viscometer. The results showed that increasing of storage time led to increased droplet size and distribution (d4.3 value from 4.83 to 6.12 µm, value of flow behavior index from 0.9782 to 0.9873, and consistency index from 3.473 to5.047 Pa.sn). However, this condition also caused a decrease in emulsion stability (from 0.880 to 0.823). According to Pearson?s correlation coefficients, the droplet size was negatively correlated with emulsion stability (R = -0.907; ? = 0.01). However, the droplet size were positively correlated with the flow behavior index (R = 0.778; ? = 0.01) and consistency index (R = 0.939; ? = 0.01). These results may help formulate palm oil emulsion drink with improved stability and shelf-life.
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Wulandari, Nur; Muchtadi, Tien R.; Budijanto, Slamet; ., Sugiyono
Jurnal Teknologi dan Industri Pangan Vol 22, No 2 (2011): 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

Abstract

Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO?s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO?s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO?s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO.