Soewarno T Soekarto
Unknown Affiliation

Published : 9 Documents
Articles

Found 9 Documents
Search

Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life

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 | Original Source | Check in Google Scholar | Full PDF (3543.534 KB)

Abstract

Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature. Key words : Malaysian sata critical aw. critical moisture, sorption isotherm, shelf life  

OptimationStudy of Processing Technology of Instant Corn Grits

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 | Original Source | Check in Google Scholar | Full PDF (4377.896 KB)

Abstract

This research was aimed to process corn kernels into instant corn-grits. Corn kernels were milled into grits and pregelatinized before drying to make them instant product. The study showed that pre-gelatinization step affected the degree of gelatinization of corn-grits, which inturn significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of corn kernels into instant corn-grits yielded 60 – 63% product. Instant corn grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8 – 13.4 months. Key words : Pre-gelatinization, instant, corn-grits.

Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis) from Aceh

Jurnal Teknologi Dan Industri Pangan Vol 15, No 3 (2004): 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 (3523.97 KB)

Abstract

Tongkol dried fish (Ikan Kayu Tongkol) is lumps of less salted dried fish usually used as popular ingredient for some traditional fish dishes in Aceh as well as in Malaysia. In Japan it is further processed into Katsou-bushi for preparation of special soup. The objective of this research was to find out water relation parameters in the less salted dried fish as related to shelf life, characteristic changes during storage and estimate analysis of it’s expired date. Dried fish samples were equilibrated in 15 levels of RH at 28oC and their equilibrium moisture contents were determined. Moisture sorption isotherm derived from the correlation of equilibrium moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption regions accounted for three fractions of bound water as analyzed using three different mathematical models. The first water fraction ranged 0 – 5.95 %, the second 5.95 – 17.52 % and the third fraction ranged 17.52 – 91.12 % dry basis, equivalent to 0 – 5.6 %, 5.6 – 14.9 % and 14.9 – 47.4 % wet basis respectively. Storage simulation experiment in two packaging materials as carried out at 30oC and 90 % RH resulted shelf life of 2749 days (91 months) in the packaging of plastic impregnated allumunium and 1204 days (40 months) in plastic packaging. These very long shelf life was due to the added salt in the produt which increased Mc as high as 46.9 % to cause mold growth. This estimate analysis of shelf life using the mathematical model of Labuza (1984) is one of the appropriate methods to determining expired date of dry food products. Key words : “ Ikan kayu “, skip jack, water sorption isothermi, water fraction, shelflife. 

Chemoreaction Drying of Saccharomyces cerevisiae Culture with CaO and the Influence of Moisture Sorption Upon Stress and Death of the Dried Culture

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 | Original Source | Check in Google Scholar | Full PDF (467.664 KB)

Abstract

The aim of the research was to study chemoreaction drying of Saccharomyces cerevisiae culture and to a analyze the influence of moisture sorption on pattern of viability, stress and mortality of the dried starter culture. The cell culture of S. cerevisiae was produced in glucose media with aerobic process in a fermentor at 30C. The cell obtained was dried in a using chemoreaction process. Drying was conducted by coating with various thickness of coating and various ratio of CaO and calcium oxide ratio used in drying. Dry culture of S. cerevisiae and protective agent of CMC and jelly were added to the dry culture. The mixtrure then was stored at in decicators at R H 11 up to 97% until water equilibrium was achieved. Later the patterns of stress from each sample of dry culture at various conditions of moisture was analyzed. The result of the research showed that the best drying method was using coat thickness of 1.3 mm and calcium oxide 10 times the weight of dried sample. The condition of dry culture at low minimal water from 5 % were mostly in dormant state, the highest viability was at the rate of moisture of 5 % - 8 %, but a lot portion of the cells were inactive, and at the moisture higher than 8%, dead cells were observed. Addition 2% jelly of 2% CMC did not protect cells from stress. Key words: Saccharomyces cerevisiae, chemoreaction drying, moisture sorption, dry stresses

Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose

Jurnal Teknologi Dan Industri Pangan Vol 14, No 1 (2003): 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 (575.119 KB)

Abstract

Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, the hysteresis occurred in the middle range of the sorption isotherm in the range of 10 - 90% RH and no hysteresis at the lowest and highest ranges of RH. While in cellulose hysteresis started at about 10% RH and was increasing to the saturated RH. Analyses of stratified bound water using sorption isotherm data revealed that from the four samples, the desorption monolayer and secondary bound water fractions were higher than those of adsorption. However, the tertiary bound water fractions of desorption were lower than those of adsorption, except from the cellulose sample. Key words : Hysteresis, isotherm, starch, protein, and cellulose

Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose

Jurnal Teknologi dan Industri Pangan Vol 14, No 1 (2003): 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 (575.119 KB)

Abstract

Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, the hysteresis occurred in the middle range of the sorption isotherm in the range of 10 - 90% RH and no hysteresis at the lowest and highest ranges of RH. While in cellulose hysteresis started at about 10% RH and was increasing to the saturated RH. Analyses of stratified bound water using sorption isotherm data revealed that from the four samples, the desorption monolayer and secondary bound water fractions were higher than those of adsorption. However, the tertiary bound water fractions of desorption were lower than those of adsorption, except from the cellulose sample. Key words : Hysteresis, isotherm, starch, protein, and cellulose

Chemoreaction Drying of Saccharomyces cerevisiae Culture with CaO and the Influence of Moisture Sorption Upon Stress and Death of the Dried Culture

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 | Original Source | Check in Google Scholar | Full PDF (467.664 KB)

Abstract

The aim of the research was to study chemoreaction drying of Saccharomyces cerevisiae culture and to a analyze the influence of moisture sorption on pattern of viability, stress and mortality of the dried starter culture. The cell culture of S. cerevisiae was produced in glucose media with aerobic process in a fermentor at 30C. The cell obtained was dried in a using chemoreaction process. Drying was conducted by coating with various thickness of coating and various ratio of CaO and calcium oxide ratio used in drying. Dry culture of S. cerevisiae and protective agent of CMC and jelly were added to the dry culture. The mixtrure then was stored at in decicators at R H 11 up to 97% until water equilibrium was achieved. Later the patterns of stress from each sample of dry culture at various conditions of moisture was analyzed. The result of the research showed that the best drying method was using coat thickness of 1.3 mm and calcium oxide 10 times the weight of dried sample. The condition of dry culture at low minimal water from 5 % were mostly in dormant state, the highest viability was at the rate of moisture of 5 % - 8 %, but a lot portion of the cells were inactive, and at the moisture higher than 8%, dead cells were observed. Addition 2% jelly of 2% CMC did not protect cells from stress. Key words: Saccharomyces cerevisiae, chemoreaction drying, moisture sorption, dry stresses

Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life

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 | Original Source | Check in Google Scholar | Full PDF (3543.534 KB)

Abstract

Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature. Key words : Malaysian sata critical aw. critical moisture, sorption isotherm, shelf life  

Kinetika Reaksi Pembentukan Dekstrin Dari Pati Sagu Pada Proses Dekstrinasi Kering Dengan Katalis HCI

Jurnal Ilmu Pertanian Indonesia Vol 1, No 2 (1991): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Original Source | Check in Google Scholar

Abstract

Kinetics studies..