Wita Murdiati
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor

Published : 3 Documents
Articles

Found 3 Documents
Search

KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate] Budijanto, Slamet; Sitanggang, Azis Boing; Murdiati, Wita
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 | Full PDF (436.37 KB) | DOI: 10.6066/4267

Abstract

KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate] Slamet Budijanto1,2)*, Azis Boing Sitanggang1,2) dan Wita Murdiati1) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor   Diterima 04 Juni 2010 / Disetujui 19 Oktober 2011 ABSTRACT   Winged-bean (Psophocarpus tetragonolobus L.) has similar protein concentration to soybean. Higher productivity of winged-bean as compared to soybean and ground nut makes it feasible to develop this legume as a natural source of vegetable protein. Protein isolate was made by isolating protein from defatted winged-bean flour employing its isoelectric point, and several stages of centrifugation. The protein content of winged-bean protein isolate was 83.87% (db). Analysis of physicochemical properties of winged-bean protein isolate, suggested that the bulk density was 0.60 g/ml with water and oil absorption capacity of 2.61 g H2O/g solid; 1.60 ml oil/g solid, respectively. Moreover, this protein isolate had emulsion capacity of 70.5%; foam capacity of 89.5% and formed gel at concentration of 15%. Data on amino acids composition indicated that glutamic acid was the highest concentration (6.37%), whereas tryptophan was the lowest one (0.37%). Several essential amino acids, such as leucine dan lysine, were found in winged-bean protein isolate at a concentration of 3.2% and 2.8%, respectively, calculated from the total amino acid.   Key words: winged-bean, protein isolate, physicochemical, amino acids
Shelf Life Study of Seasoning Using Accelerated Shelf Life Testing (ASLT) Method Based on Critical Moisture Content Approach Budijanto, Slamet; Sitanggang, Azis Boing; Silalahi, Beti Elizabeth; Murdiati, Wita
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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

Abstract

There were six kinds of seasoning analyzed in this study. Two kinds from beef flavor, two kinds from chesee flavor, one kind from corn flavor, and one kind from chicken flavor. Shelf life determination employed ASLT method based on critical moisture content approach. Using modification of Labuza’s equation in two different temperature values (25oC, 38oC, RH 70%) and in respect of packaging information (k/x, A, ∆P), the shelf lives of those seasonings were morethan one year. Precisely, the shelf lives of the seasonings with the storage conditions of 70% of RH and 25C was between 2429 days up to 4730 days. Whereas the shelf lives of the seasonings in the same relative humidity value and at 38oC was between 1161 days up to 2261 days. Application of high storage temperature was proven to shorten the shelf life stability of those seasonings.Keywords: shelf life, seasoning, Accelerated Shelf Life Testing (ASLT), Labuza
KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate] Budijanto, Slamet; Sitanggang, Azis Boing; Murdiati, Wita
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 | Full PDF (436.37 KB)

Abstract

Winged-bean (Psophocarpus tetragonolobus L.) has similar protein concentration to soybean. Higher productivity of winged-bean as compared to soybean and ground nut makes it feasible to develop this legume as a natural source of vegetable protein. Protein isolate was made by isolating protein from defatted winged-bean flour employing its isoelectric point, and several stages of centrifugation. The protein content of winged-bean protein isolate was 83.87% (db). Analysis of physicochemical properties of winged-bean protein isolate, suggested that the bulk density was 0.60 g/ml with water and oil absorption capacity of 2.61 g H2O/g solid; 1.60 ml oil/g solid, respectively. Moreover, this protein isolate had emulsion capacity of 70.5%; foam capacity of 89.5% and formed gel at concentration of 15%. Data on amino acids composition indicated that glutamic acid was the highest concentration (6.37%), whereas tryptophan was the lowest one (0.37%). Several essential amino acids, such as leucine dan lysine, were found in winged-bean protein isolate at a  concentration of 3.2% and 2.8%, respectively, calculated from the total amino acid.