Posman Sibuea
Staff Pengajar di Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Unika Santo Thomas Sumatera Utara, Medan. Pengurus PATPI Cabang Sumatera Utara J. Setiabudi 479F Medan 20132

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The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in-Water Emulsion

Jurnal Teknologi Dan Industri Pangan Vol 19, No 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lipid oxidation system in which the fat is dispersed as emulsion droplets is still not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidant and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20) with acetate or phosphate buffer (pH 3.0 or 7.0). Structurally Birj 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0-2%) were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 70 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. the result showed that solubilization of quercetin into the aqueous into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization. Key word : Quercetin, surfactant micelles, and oxidative stability

PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]

Jurnal Teknologi Dan Industri Pangan Vol 12, No 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking] Posman Sibuea 1) 1) Staff Pengajar di Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Unika Santo Thomas Sumatera Utara, Medan. Pengurus PATPI Cabang Sumatera Utara J. Setiabudi 479F Medan 20132 ABSTRACT   The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%). The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the sensory values descresed, xanthan gum had significant effect on the texture, reducing sugar content, the sensory values and the dough length. As the xanthan gum increased, the dough length, the reducing sugar content increased, whereas the texture increased at 0.50% the descreased at 0.75%. the bread of good acceptability was produced from the floaur mixture of wheat flour (70%) and corn flour (30%) using 0.75% of xanthan gum. Key words:  Xanthan gum, corn-flour, substitution and bread-making.

Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation

Jurnal Teknologi Dan Industri Pangan Vol 16, No 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p

THE POTENTIAL OF CORN SPROUT FLOUR AS AN ALTERNATIVE AS BASIC MATERIALS OF WEANING FOOD

Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Weaning food given to babies older than 6 months. Weaning food intake should come from different types of materials adapted to the manufacture of the local food supply. Corn (Zea mays) is one of Indonesian eminent local food but is not used as well as possible as weaning food. The germination aims to increase corn’s nutritions like protein and mineral. This is a descriptive explorational research. The corn sprout flour was made in one way then its nutritional value determinated. The determinations are analysis of protein, fat, carbohidrate, water, Fe, and zinc. The Corn sprout flour’s nutrition value is compared to instant weaning food regulation of Indonesia and also local weaning food guidance. There is also determination of corn sprout flour’s water absorption to understand it as nutrient dense weaning food. Result showed that corn sprout flour has 4,5 g protein; 4,04 g fat, 60,10 g carbohidrate, 11,44 g water, 1,55 mg Fe, 2,94 mg zinc, and 19,92 g ash every 100 g. It has a low water absorption which it can be one of nutrient dense weaning food. In accordance with 7-11 months baby and 1-3 years young children, corn sprout flour is marvelous zinc source. While the protein, fat, carbohidrate, water, and ferrum are not balance enough if used as single component of weaning food. Therefore, it is recommended to combine corn sprout flour with another food to appropriate the weaning food standart. It is recommended to review another nutrient of corn sprout flour especially vitamin and mineral and also to make weaning food formula based corn sprout flour. Keywords : corn sprout flour, weaning food, local food.

PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]

Jurnal Teknologi Dan Industri Pangan Vol 12, No 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (390.808 KB)

Abstract

The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%). The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the sensory values descresed, xanthan gum had significant effect on the texture, reducing sugar content, the sensory values and the dough length. As the xanthan gum increased, the dough length, the reducing sugar content increased, whereas the texture increased at 0.50% the descreased at 0.75%. the bread of good acceptability was produced from the floaur mixture of wheat flour (70%) and corn flour (30%) using 0.75% of xanthan gum.

Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation

Jurnal Teknologi dan Industri Pangan Vol 16, No 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (456.916 KB)

Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p

Oksidasi Minyak dalam Emulsi O/W : Mekanisme dan Pengendaliannya

Agritech Vol 24, No 4 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Oxidation can alter the flavor and nutritional quality of foods and produces toxic and color compounds, which make foods less acceptable or unacceptable to consumers. Consequently, lipid oxidation has been extensively studied in bulk fats and oils, and there is a fairly good understanding of the mechanisms and the factors that affect oxidation in such systems. On the other hand, lipid oxidation is still not well understood in systems in which the fat is dispersed as emulsion droplets, although a large number of foods exit partially or entirely in the form of emulsions. This article reviews discusses the major factors that influence of the mechanism and controlling lipid oxidation in 0/W (oil-in-water) emulsions.

Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid

Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

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Abstract

Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 109 M-1s-1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 109 M-1s-1.

Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion

Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

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Abstract

Oxidation reaction can be initiated by either diradical triplet oxygen or non radical singlet oxygen. The singlet oxygen can be formed infoods from triplet oxygen by photosensitized reaction. This research was intended to study the quenching effect of quercetin on lipid oxidation rate in the erythrosine-sensitized photooxidation of oil-in-water emulsion. Palm oil-in-water emulsion, containing erythrosine 100 ppm and quercetin 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyelhylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20). Structurally Brij 700 has 5 times longer polyoxyethylene groups than Tween 20. The mixture were stored under 4000 luxfluorescent light for 10 h and peroxide values were measured at 2 h interval. Erythrosine effectively sensitized the photooxidation of palm oil-in-water emulsion, as expected. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace oxygen, in palm oil-in-water emulsions containing erythrosine decreased with increasing quercetin concentration. At pH 3, the peroxide value was higher than at pH 7. Brij 700 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to emulsions stabilized by Tween 20. The results indicate that quercetin is an efective singlet oxygen quencher in palm oil-in-water emulsion and the surfactant headgroup size could be an important determinant in the oxidative stability of food emulsions.