The production process of pilus at the industrial level still faces problems related to brittle t... more The production process of pilus at the industrial level still faces problems related to brittle texture and oily taste. The objective of this study was to determine the effect of substitution of corn starch, potato starch, and tapioca on the quality of pilus snack, particularly to overcome brittle texture and oily taste problems. The research stage were characterization of raw materials, preparation of pilus with substitution treatments, and characterization of pilus produced. The starch used had moisture content of 11.86-21.04% (db), pH 4.22-5.13, starch content 92.42-95.13% (db), and amylose to amylopectin ratio 0.40-0.51. The distribution of particle size of starch varied greatly, with a breakdown viscosity value of 2114-8628 cP and viscosity setback of 735-2097 cP. Results showed that several characteristics of pilus snack were affected by substitution treatments, including higher bulk density (0.40-0.52 g/mL), harder texture (4.11-4.74 kgf), lower fat content (27.07-29.76%), an...
Bubuk buah lebih praktis dan lebih stabil untuk ditawarkan ke konsumen. Namun, proses yang diguna... more Bubuk buah lebih praktis dan lebih stabil untuk ditawarkan ke konsumen. Namun, proses yang digunakan untuk mendapatkan bubuk harus memperhatikan kandungan bioaktif pada buah dan menghasilkan karakteristik fisikokimia yang baik. Bubuk sari buah pamelo (C.maxima) kultivar Nambangan diperoleh dari pengeringan semprot dengan penambahan bahan penyalut (maltodekstrin/MD DE12 dan gum arab/GA) dari empat perlakuan (10:0, 9:1, 8:2, dan 7:3 MD/GA) sebesar 15% w/v bahan penyalut/sari buah. Hasil penelitian menunjukkan bahwa bubuk 10:0 MD/GA menghasilkan rendemen tertinggi. Bubuk 7:3 MD/GA memiliki tingkat kelarutan tertinggi, aw dan sudut repose terkecil. Penampakan morfologi dari hasil uji SEM menunjukkan bahwa keempat perlakuan mampu mengenkapsulasi komponen bioaktif. Berdasarkan standar FDA untuk produk pangan, bubuk yang dihasilkan dari keempat perlakuan berukuran nanometer.
Preservation method is needed to maintain the quality and increase the shelf life of coconut milk... more Preservation method is needed to maintain the quality and increase the shelf life of coconut milk, one of which is a combination of food additives addition and pasteurization. This study was aimed to determine the effect of food additives addition and pasteurization in extending shelf life of coconut milk. The study was conducted by using coconut milk and it started by determining of coconut blanching method, followed by producing coconut milk (treated by non-preheating and preheating process in 75°C for 15 minutes), addition of food additives (antioxidants, stabilizers, emulsifiers, preservatives), packaging, and pasteurization (75°C for 30 minutes). The quality of coconut milk was observed during storage in room temperature. The results showed that the best blanching method was hot water method at 90°C for 5 minutes. While the best antioxidants, stabilizers, and preservatives for non-preheating coconut milk were butilatedhydroxytoluene (BHT), carboxymethylcellulose (CMC), and meth...
Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam. Teknik p... more Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam. Teknik pembuatan biofoam dilakukan dengan metode thermopressing. Selang suhu yang diujikan berkisar 150-225 o C, sedangkan lama waktu proses diujikan 10-40 menit. Jumlah adonan yang dimasukkan ke dalam cetakan dilakukan dengan variasi 40-60 gram. Karakterisasi biofoam pada penelitian ini dilakukan secara visual dengan melihat warna dan penampakan biofoam yang dihasilkan. Kondisi proses terbaik adalah adonan yang diproses sebanyak 50 gram pada suhu 200 o C dengan lama proses 30 menit.
Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the o... more Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the other hand, people are concerned about the excess level of syntetic food colorant consumption. Red palm oil (RPO) is one of the solutions of the problem, because its high carotene content can act as pro- vitamin A and yellowish food colorant. Microencapsulation of RPO is one way to protect carotene content during process. The aim of this research is to obtain informations about application of micro-encapsulated RPO (MRPO) in instant noodle. Wall materials used for RPO microencapsulation were maltodextrin and sodium caseinate. MRPO had 1.15% moisture content, 123.42 μg carotene/g powder, and 91.96% water solubility. MRPO then applied in instant noodle as much as 6.5% and 13% of wheat our to ful ll 20% (120 RE/person/day) of Nutrients Labelling Value (NLV) for adults (Kemenkes 2013). Instant noodle with 6.5% MRPO contained 127.89 RE. It also had 10.53% solid loss during cooking and 146.99% ...
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 2021
Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain... more Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain withdifferent locations, cultures, business ethics, policies and surveillance systems are the contributing factorsto food fraud. This study aims to identify food fraud vulnerability factors in milk powder producers. Itwas conducted in two companies which uses powder and liquid milk as the raw materials which istypical in Indonesian powdered milk industry. The study steps consist of respondents determination,data collection and analysis, formulating mitigation strategies. The respondents were company’s headof departments and a government officer of the National Agency for Drug and Food. Data collectionand analysis were carried out with the Safe Supply Affordable Food Everywhere (SSAFE) tool, whilemitigation strategies was formulated through Focus Group Discussion. The results show that vulnerabilityto food fraud rooted from the opportunity factor, namely the easiness and availability of ...
Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) fr... more Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) from coconut oil and palm oil. SL is a modified lipid (triacylglycerols; TAG) with replacement and/or arrangement of fatty acid positions to change the fatty acid composition and/or their positional distribution in glycerol backbone. In this research, modification was conducted by enzymatic process, to produced SLs with some beneficial changes in chemical and physical properties. Sepecifically, objective of this research was to study the oxidative stability of SL obtained from enzymatic interesterification of coconut oil and palm oil. Stability was studied using schaal oven test method and parameters tested were free fatty acid, peroxide value, anisidine value, total oxidation, and thio barbituric acid (TBA) value. Results showed that the type of lipase used and length of interesterification resulted in SL with different oxidative stability. Among SLs evaluated, SL produced with esterific...
Jeruk pamelo (Citrus maxima) kultivar Nambangan kaya akan senyawa bioaktif, seperti asam askorbat... more Jeruk pamelo (Citrus maxima) kultivar Nambangan kaya akan senyawa bioaktif, seperti asam askorbat dan senyawa fenolik (flavonoid, narirutin, naringin, dan neohesperidin). Penelitian terdahulu menemukan bahwa berbagai spesies pamelo menurunkan kadar LDL-c, trigliserida dan kolesterol pada tikus hiperkolesterolemia. Namun, meski memiliki nilai fungsional dan manfaat kesehatan yang tinggi, tingkat konsumsi pamelo masih rendah, kemungkinan karena rasanya yang pahit dan asam. Produk bubuk menjadi solusi masalah ini dan juga dapat dimanfaatkan dalam berbagai aplikasi. Bubuk sari buah lebih praktis dan stabil untuk digunakan. Namun demikian, proses yang digunakan untuk memperoleh serbuk harus mempertimbangkan kandungan senyawa bioaktif. Bubuk sari buah diperoleh dengan pengeringan semprot dengan penambahan bahan penyalut (maltodekstrin/MD DE12 dan gum arab/GA) dari empat formulasi (10: 0, 9: 1, 8: 2, dan 7: 3 MD/GA) dengan konsentrasi dari 15% w/v jus. Penelitian ini bertujuan untuk menget...
Berkembangnya teknologi proses pengolahan pangan berdampak pada kebutuhan lipida dengan sifat khu... more Berkembangnya teknologi proses pengolahan pangan berdampak pada kebutuhan lipida dengan sifat khusus untuk diaplikasikan pada produk tertentu. Sifat lipida alami belum tentu sesuai dengan kebutuhan industri, baik dari segi sifat fisikokimia, gizi, maupun sifat fungsional lain yang diinginkan. Karena itu, perlu dilakukan modifikasi untuk membentuk lipida dengan nilai tambah tertentu. Salah satunya melalui modifikasi stuktur molekuler lipida; yaitu untuk menghasilkan lipida terstruktur ( structured lipids, SL ). Lipida terstrukturadalah lipida yang termodifikasi, dengan penambahan dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya untuk tujuan menghasilkan lipida dengan nilai tambah sesuai aplikasinya. Perbedaan jenis dan posisi asam-asam lemak pada kerangka gliserol akan menentukan sifat kimia, fisika, biokimia lipida dan fungsionalnya yang berpotensi memberikan nilai tambah tertentu. Sintesis SL dengan interesterifikasi secara kimia maupun enzimatis memungkinkan ...
Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-... more Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-commerce). Online sale food products must comply with Indonesian food labelling regulation to ensure their safety and quality. This study was aimed to evaluate the fulfilment of online food product labels, and the awareness of consumers that frequently purchase online food products. The most online food products that sold are dried food products which mostly produced by small medium enterprises (SMEs). Through the evaluation of labels from the food products sold in Tokopedia, there were only 412 (23%) products registered officially. Labels were further evaluated in terms of their conformity to the Labelling Regulation of Head of Indonesian National Agency of Drug and Food Control (NADFC) Number 12 Year 2016 and HK.03.1.23.04.12.2205 Year 2012. There were only 28% of food products (from those 23% of food products officially registered) that complied with the labelling regulation. Moreover...
Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga... more Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga memiliki kemampuan membentuk gel bila dicampurkan dengan air. Salah satu pengembangan produk pangan yang dapat memanfaatkan biji selasih sebagai hidrokoloid adalah spreadable gel. Istilah spreadable gel merujuk pada produk selai yang sering digunakan sebagai bahan pengisi atau pelapis produk bakery. Perbedaan spreadable gel dengan selai adalah pada ingredient buah yang diganti dengan biji selasih. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM) secara eksperimental di laboratorium. Tujuan penelitian adalah menetapkan formulasi optimum produk spreadable gel yang memiliki nilai sineresis rendah dan dapat diterima oleh panelis. Penelitian ini menggunakan variabel bebas rasio biji selasih kering (g):air (mL) (1:10-1:30), lama perendaman (30-90 menit), penambahan gula (30-50%), rentang pH (4-5), variasi perisa (leci dan ...
Nowadays, intentional contamination of food product has become an additional concern in food safe... more Nowadays, intentional contamination of food product has become an additional concern in food safety management system (FSMS) such as that in the United State Food Drug Adminstration (US FDA) Food Safety Modernization Act (FSMA). Therefore, it is necessary to raise awareness and take into consideration of intentional contamination into any production chain. The purpose of this study was to provide recommendation for updating the FSMS in PT XYZ to integrate intentional contamination. The research was conducted by reviewing regulations related to the safety of clove oil as flavoring agents, identify adulterant compounds in clove oil, assessing the existing food safety management system in PT XYZ, performing gap analysis using the main provision of FSMA pertaining hazard analysis and risk-based preventive controls (section 103) and protection against intentional adulteration (section 106) as reference, and developing recommendations for the gaps. Pertaining to section 103 and section 1...
Kekurangan vitamin A (KVA) merupakan kondisi gangguan kesehatan akibat tidak terpenuhinya kebutuh... more Kekurangan vitamin A (KVA) merupakan kondisi gangguan kesehatan akibat tidak terpenuhinya kebutuhan vitamin A di dalam tubuh. KVA merupakan defisiensi mikronutien yang paling banyak terjadi di negara berkembang, termasuk di Indonesia. Asupan vitamin A yang tidak tercukupi dapat meningkatkan prevalensi terjadinya berbagai jenis penyakit yang dapat menyerang berbagai fungsi dari organ tubuh. Pemenuhan vitamin A melalui asupan pangan hewani sulit terjangkau bagi masyarakat berpenghasilan rendah sehingga diperlukan strategi pemenuhan vitamin A melalui pangan nabati yang dapat dijadikan sebagai sumber provitamin A. Minyak sawit merah merupakan produk hasil pemurnian minyak sawit dengan tetap mempertahankan kandungan karotenoidnya yang berperan penting sebagai sumber provitamin A alami. Pemanfaatan minyak sawit merah dalam pangan khususnya sebagai bahan fortifikan pangan dapat meningkatkan status vitamin A dan berperan dalam menanggulangi permasalahan kekurangan vitamin A. Artikel ini mem...
Bir pletok adalah minuman tradisional yang memiliki tingkat keasaman rendah. Setiap industri keci... more Bir pletok adalah minuman tradisional yang memiliki tingkat keasaman rendah. Setiap industri kecil menengah pangan (IKMP) bir pletok perlu mengendalikan faktor-faktor yang memengaruhi keamanan serta umur simpan produk yang dihasilkannya, khususnya untuk menghindari proses termal yang tidak tepat yang dapat meningkatkan risiko keamanan produk. Selain itu, data validasi proses untuk memeriksa kecukupan panas di IKMP bir pletok juga belum tersedia. Penelitian ini bertujuan untuk memperoleh profil proses produksi bir pletok di IKMP yang menggunakan teknologi proses termal, serta mendapatkan data parameter proses termal dalam rangka pemenuhan persyaratan kecukupan panas. Penelitian ini terdiri dari beberapa tahapan, yaitu: (1) pengumpulan data IKMP bir pletok di Kota Jakarta Selatan; 2) pengembangan dan validasi kuesioner; (3) pelaksanaan survei di IKMP bir pletok; (4) pengujian masa simpan sampel bir pletok terpilih; (5) pengolahan data; serta (6) penyusunan rekomendasi. Aplikasi proses...
The quality of salted fish depends on the quality of raw material as well as the processing metho... more The quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes.
International Journal on Advanced Science, Engineering and Information Technology, 2019
Coconut and palm oils have their own unique physical and health functionality properties. Interes... more Coconut and palm oils have their own unique physical and health functionality properties. Interesterification of coconut and palm oils is expected to produce new types of lipids that combine these advantages. The triacylglycerol profile and the regions of fatty acid distribution primarily dictate the properties of lipids. This study was conducted to investigate the interesterification process of producing structured lipids using two lipase enzymes with different specificities (Novozyme 435; nonspecific and TL IM, sn-1,3specific). The resulting structured lipids were characterized based on their triacylglycerol profile. Results demonstrated that the use of Novozyme 435 lipase generated a mixture of triacylglycerol products containing more medium-chain fatty acids at the sn-2 position, whereas the use of TL IM lipase yielded structured lipids containing more unsaturated fatty acids at the sn-2 position and a greater number of new triacylglycerols than those produced using Novozyme 435 lipase. Therefore, based on the triacylglycerol structures, the use of TL IM lipase is more potential in producing structured lipids that can be used as ingredients of functional food for easy digestion, which could be useful for reducing specific diseases and metabolic syndrome.
ABSTRAK Klorofil telah lama digunakan sebagai pewarna hijau untuk pangan dan non-pangan. Salah sa... more ABSTRAK Klorofil telah lama digunakan sebagai pewarna hijau untuk pangan dan non-pangan. Salah satu tanaman sumber klorofil adalah daun suji (Dracaena angustifolia (Medik.) Roxb.). Klorofil daun suji memiliki kelebihan dan karakteristik khas dibandingkan sumber klorofil lain yang berpotensi dikembangkan sebagai pewarna alami. Namun, klorofil mudah sekali terdegradasi karena pengaruh enzim dan faktor lingkungan. Selama pengolahan dan penyimpanan terjadi perubahan struktur klorofil menjadi senyawa-senyawa turunannya yang tidak lagi berwarna hijau. Beberapa upaya telah dilakukan untuk mempertahankan kualitas warna hijau dan kuantitas klorofil yang terkandung dalam pewarna daun suji. Pembentukan metallo-klorofil dan pengembangan pewarna serbuk daun suji belum mampu menyamai kualitas dan kuantitas ekstrak cairnya. Kendala tersebut menjadi tantangan dalam mengembangkan daun suji sebagai bahan pewarna alami.
Chocolate b everage powder (CBP) consists of cocoa powder, sugar and milk powder and their compos... more Chocolate b everage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer's acceptance. Generally, wettab ility due to the hydrophob icity of the cocoa b utter is a prob lem and lecithination is often used to improve the wettab ility. Because CBP production process utilizes dry b lending method, the incorporation of lecithin is a challenge. There of this study, aimed to (1) formulate CBP produced b y dry b lending as well as to (2) improve its wettab ility using prepared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to ob tain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry b lending process. Liquid lecithin was added b y spraying at 70°C to the material during dry b lending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall lik e (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. I t was clearly showed that liquid lecithin was more effective in improving wettab ility as compared to lecithin powder and there was no significant differences b etween premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettab ility target of b elow 30 seconds the selected formula without giving significant difference in taste was 25%.
The production process of pilus at the industrial level still faces problems related to brittle t... more The production process of pilus at the industrial level still faces problems related to brittle texture and oily taste. The objective of this study was to determine the effect of substitution of corn starch, potato starch, and tapioca on the quality of pilus snack, particularly to overcome brittle texture and oily taste problems. The research stage were characterization of raw materials, preparation of pilus with substitution treatments, and characterization of pilus produced. The starch used had moisture content of 11.86-21.04% (db), pH 4.22-5.13, starch content 92.42-95.13% (db), and amylose to amylopectin ratio 0.40-0.51. The distribution of particle size of starch varied greatly, with a breakdown viscosity value of 2114-8628 cP and viscosity setback of 735-2097 cP. Results showed that several characteristics of pilus snack were affected by substitution treatments, including higher bulk density (0.40-0.52 g/mL), harder texture (4.11-4.74 kgf), lower fat content (27.07-29.76%), an...
Bubuk buah lebih praktis dan lebih stabil untuk ditawarkan ke konsumen. Namun, proses yang diguna... more Bubuk buah lebih praktis dan lebih stabil untuk ditawarkan ke konsumen. Namun, proses yang digunakan untuk mendapatkan bubuk harus memperhatikan kandungan bioaktif pada buah dan menghasilkan karakteristik fisikokimia yang baik. Bubuk sari buah pamelo (C.maxima) kultivar Nambangan diperoleh dari pengeringan semprot dengan penambahan bahan penyalut (maltodekstrin/MD DE12 dan gum arab/GA) dari empat perlakuan (10:0, 9:1, 8:2, dan 7:3 MD/GA) sebesar 15% w/v bahan penyalut/sari buah. Hasil penelitian menunjukkan bahwa bubuk 10:0 MD/GA menghasilkan rendemen tertinggi. Bubuk 7:3 MD/GA memiliki tingkat kelarutan tertinggi, aw dan sudut repose terkecil. Penampakan morfologi dari hasil uji SEM menunjukkan bahwa keempat perlakuan mampu mengenkapsulasi komponen bioaktif. Berdasarkan standar FDA untuk produk pangan, bubuk yang dihasilkan dari keempat perlakuan berukuran nanometer.
Preservation method is needed to maintain the quality and increase the shelf life of coconut milk... more Preservation method is needed to maintain the quality and increase the shelf life of coconut milk, one of which is a combination of food additives addition and pasteurization. This study was aimed to determine the effect of food additives addition and pasteurization in extending shelf life of coconut milk. The study was conducted by using coconut milk and it started by determining of coconut blanching method, followed by producing coconut milk (treated by non-preheating and preheating process in 75°C for 15 minutes), addition of food additives (antioxidants, stabilizers, emulsifiers, preservatives), packaging, and pasteurization (75°C for 30 minutes). The quality of coconut milk was observed during storage in room temperature. The results showed that the best blanching method was hot water method at 90°C for 5 minutes. While the best antioxidants, stabilizers, and preservatives for non-preheating coconut milk were butilatedhydroxytoluene (BHT), carboxymethylcellulose (CMC), and meth...
Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam. Teknik p... more Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam. Teknik pembuatan biofoam dilakukan dengan metode thermopressing. Selang suhu yang diujikan berkisar 150-225 o C, sedangkan lama waktu proses diujikan 10-40 menit. Jumlah adonan yang dimasukkan ke dalam cetakan dilakukan dengan variasi 40-60 gram. Karakterisasi biofoam pada penelitian ini dilakukan secara visual dengan melihat warna dan penampakan biofoam yang dihasilkan. Kondisi proses terbaik adalah adonan yang diproses sebanyak 50 gram pada suhu 200 o C dengan lama proses 30 menit.
Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the o... more Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the other hand, people are concerned about the excess level of syntetic food colorant consumption. Red palm oil (RPO) is one of the solutions of the problem, because its high carotene content can act as pro- vitamin A and yellowish food colorant. Microencapsulation of RPO is one way to protect carotene content during process. The aim of this research is to obtain informations about application of micro-encapsulated RPO (MRPO) in instant noodle. Wall materials used for RPO microencapsulation were maltodextrin and sodium caseinate. MRPO had 1.15% moisture content, 123.42 μg carotene/g powder, and 91.96% water solubility. MRPO then applied in instant noodle as much as 6.5% and 13% of wheat our to ful ll 20% (120 RE/person/day) of Nutrients Labelling Value (NLV) for adults (Kemenkes 2013). Instant noodle with 6.5% MRPO contained 127.89 RE. It also had 10.53% solid loss during cooking and 146.99% ...
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 2021
Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain... more Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain withdifferent locations, cultures, business ethics, policies and surveillance systems are the contributing factorsto food fraud. This study aims to identify food fraud vulnerability factors in milk powder producers. Itwas conducted in two companies which uses powder and liquid milk as the raw materials which istypical in Indonesian powdered milk industry. The study steps consist of respondents determination,data collection and analysis, formulating mitigation strategies. The respondents were company’s headof departments and a government officer of the National Agency for Drug and Food. Data collectionand analysis were carried out with the Safe Supply Affordable Food Everywhere (SSAFE) tool, whilemitigation strategies was formulated through Focus Group Discussion. The results show that vulnerabilityto food fraud rooted from the opportunity factor, namely the easiness and availability of ...
Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) fr... more Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) from coconut oil and palm oil. SL is a modified lipid (triacylglycerols; TAG) with replacement and/or arrangement of fatty acid positions to change the fatty acid composition and/or their positional distribution in glycerol backbone. In this research, modification was conducted by enzymatic process, to produced SLs with some beneficial changes in chemical and physical properties. Sepecifically, objective of this research was to study the oxidative stability of SL obtained from enzymatic interesterification of coconut oil and palm oil. Stability was studied using schaal oven test method and parameters tested were free fatty acid, peroxide value, anisidine value, total oxidation, and thio barbituric acid (TBA) value. Results showed that the type of lipase used and length of interesterification resulted in SL with different oxidative stability. Among SLs evaluated, SL produced with esterific...
Jeruk pamelo (Citrus maxima) kultivar Nambangan kaya akan senyawa bioaktif, seperti asam askorbat... more Jeruk pamelo (Citrus maxima) kultivar Nambangan kaya akan senyawa bioaktif, seperti asam askorbat dan senyawa fenolik (flavonoid, narirutin, naringin, dan neohesperidin). Penelitian terdahulu menemukan bahwa berbagai spesies pamelo menurunkan kadar LDL-c, trigliserida dan kolesterol pada tikus hiperkolesterolemia. Namun, meski memiliki nilai fungsional dan manfaat kesehatan yang tinggi, tingkat konsumsi pamelo masih rendah, kemungkinan karena rasanya yang pahit dan asam. Produk bubuk menjadi solusi masalah ini dan juga dapat dimanfaatkan dalam berbagai aplikasi. Bubuk sari buah lebih praktis dan stabil untuk digunakan. Namun demikian, proses yang digunakan untuk memperoleh serbuk harus mempertimbangkan kandungan senyawa bioaktif. Bubuk sari buah diperoleh dengan pengeringan semprot dengan penambahan bahan penyalut (maltodekstrin/MD DE12 dan gum arab/GA) dari empat formulasi (10: 0, 9: 1, 8: 2, dan 7: 3 MD/GA) dengan konsentrasi dari 15% w/v jus. Penelitian ini bertujuan untuk menget...
Berkembangnya teknologi proses pengolahan pangan berdampak pada kebutuhan lipida dengan sifat khu... more Berkembangnya teknologi proses pengolahan pangan berdampak pada kebutuhan lipida dengan sifat khusus untuk diaplikasikan pada produk tertentu. Sifat lipida alami belum tentu sesuai dengan kebutuhan industri, baik dari segi sifat fisikokimia, gizi, maupun sifat fungsional lain yang diinginkan. Karena itu, perlu dilakukan modifikasi untuk membentuk lipida dengan nilai tambah tertentu. Salah satunya melalui modifikasi stuktur molekuler lipida; yaitu untuk menghasilkan lipida terstruktur ( structured lipids, SL ). Lipida terstrukturadalah lipida yang termodifikasi, dengan penambahan dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya untuk tujuan menghasilkan lipida dengan nilai tambah sesuai aplikasinya. Perbedaan jenis dan posisi asam-asam lemak pada kerangka gliserol akan menentukan sifat kimia, fisika, biokimia lipida dan fungsionalnya yang berpotensi memberikan nilai tambah tertentu. Sintesis SL dengan interesterifikasi secara kimia maupun enzimatis memungkinkan ...
Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-... more Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-commerce). Online sale food products must comply with Indonesian food labelling regulation to ensure their safety and quality. This study was aimed to evaluate the fulfilment of online food product labels, and the awareness of consumers that frequently purchase online food products. The most online food products that sold are dried food products which mostly produced by small medium enterprises (SMEs). Through the evaluation of labels from the food products sold in Tokopedia, there were only 412 (23%) products registered officially. Labels were further evaluated in terms of their conformity to the Labelling Regulation of Head of Indonesian National Agency of Drug and Food Control (NADFC) Number 12 Year 2016 and HK.03.1.23.04.12.2205 Year 2012. There were only 28% of food products (from those 23% of food products officially registered) that complied with the labelling regulation. Moreover...
Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga... more Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga memiliki kemampuan membentuk gel bila dicampurkan dengan air. Salah satu pengembangan produk pangan yang dapat memanfaatkan biji selasih sebagai hidrokoloid adalah spreadable gel. Istilah spreadable gel merujuk pada produk selai yang sering digunakan sebagai bahan pengisi atau pelapis produk bakery. Perbedaan spreadable gel dengan selai adalah pada ingredient buah yang diganti dengan biji selasih. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM) secara eksperimental di laboratorium. Tujuan penelitian adalah menetapkan formulasi optimum produk spreadable gel yang memiliki nilai sineresis rendah dan dapat diterima oleh panelis. Penelitian ini menggunakan variabel bebas rasio biji selasih kering (g):air (mL) (1:10-1:30), lama perendaman (30-90 menit), penambahan gula (30-50%), rentang pH (4-5), variasi perisa (leci dan ...
Nowadays, intentional contamination of food product has become an additional concern in food safe... more Nowadays, intentional contamination of food product has become an additional concern in food safety management system (FSMS) such as that in the United State Food Drug Adminstration (US FDA) Food Safety Modernization Act (FSMA). Therefore, it is necessary to raise awareness and take into consideration of intentional contamination into any production chain. The purpose of this study was to provide recommendation for updating the FSMS in PT XYZ to integrate intentional contamination. The research was conducted by reviewing regulations related to the safety of clove oil as flavoring agents, identify adulterant compounds in clove oil, assessing the existing food safety management system in PT XYZ, performing gap analysis using the main provision of FSMA pertaining hazard analysis and risk-based preventive controls (section 103) and protection against intentional adulteration (section 106) as reference, and developing recommendations for the gaps. Pertaining to section 103 and section 1...
Kekurangan vitamin A (KVA) merupakan kondisi gangguan kesehatan akibat tidak terpenuhinya kebutuh... more Kekurangan vitamin A (KVA) merupakan kondisi gangguan kesehatan akibat tidak terpenuhinya kebutuhan vitamin A di dalam tubuh. KVA merupakan defisiensi mikronutien yang paling banyak terjadi di negara berkembang, termasuk di Indonesia. Asupan vitamin A yang tidak tercukupi dapat meningkatkan prevalensi terjadinya berbagai jenis penyakit yang dapat menyerang berbagai fungsi dari organ tubuh. Pemenuhan vitamin A melalui asupan pangan hewani sulit terjangkau bagi masyarakat berpenghasilan rendah sehingga diperlukan strategi pemenuhan vitamin A melalui pangan nabati yang dapat dijadikan sebagai sumber provitamin A. Minyak sawit merah merupakan produk hasil pemurnian minyak sawit dengan tetap mempertahankan kandungan karotenoidnya yang berperan penting sebagai sumber provitamin A alami. Pemanfaatan minyak sawit merah dalam pangan khususnya sebagai bahan fortifikan pangan dapat meningkatkan status vitamin A dan berperan dalam menanggulangi permasalahan kekurangan vitamin A. Artikel ini mem...
Bir pletok adalah minuman tradisional yang memiliki tingkat keasaman rendah. Setiap industri keci... more Bir pletok adalah minuman tradisional yang memiliki tingkat keasaman rendah. Setiap industri kecil menengah pangan (IKMP) bir pletok perlu mengendalikan faktor-faktor yang memengaruhi keamanan serta umur simpan produk yang dihasilkannya, khususnya untuk menghindari proses termal yang tidak tepat yang dapat meningkatkan risiko keamanan produk. Selain itu, data validasi proses untuk memeriksa kecukupan panas di IKMP bir pletok juga belum tersedia. Penelitian ini bertujuan untuk memperoleh profil proses produksi bir pletok di IKMP yang menggunakan teknologi proses termal, serta mendapatkan data parameter proses termal dalam rangka pemenuhan persyaratan kecukupan panas. Penelitian ini terdiri dari beberapa tahapan, yaitu: (1) pengumpulan data IKMP bir pletok di Kota Jakarta Selatan; 2) pengembangan dan validasi kuesioner; (3) pelaksanaan survei di IKMP bir pletok; (4) pengujian masa simpan sampel bir pletok terpilih; (5) pengolahan data; serta (6) penyusunan rekomendasi. Aplikasi proses...
The quality of salted fish depends on the quality of raw material as well as the processing metho... more The quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes.
International Journal on Advanced Science, Engineering and Information Technology, 2019
Coconut and palm oils have their own unique physical and health functionality properties. Interes... more Coconut and palm oils have their own unique physical and health functionality properties. Interesterification of coconut and palm oils is expected to produce new types of lipids that combine these advantages. The triacylglycerol profile and the regions of fatty acid distribution primarily dictate the properties of lipids. This study was conducted to investigate the interesterification process of producing structured lipids using two lipase enzymes with different specificities (Novozyme 435; nonspecific and TL IM, sn-1,3specific). The resulting structured lipids were characterized based on their triacylglycerol profile. Results demonstrated that the use of Novozyme 435 lipase generated a mixture of triacylglycerol products containing more medium-chain fatty acids at the sn-2 position, whereas the use of TL IM lipase yielded structured lipids containing more unsaturated fatty acids at the sn-2 position and a greater number of new triacylglycerols than those produced using Novozyme 435 lipase. Therefore, based on the triacylglycerol structures, the use of TL IM lipase is more potential in producing structured lipids that can be used as ingredients of functional food for easy digestion, which could be useful for reducing specific diseases and metabolic syndrome.
ABSTRAK Klorofil telah lama digunakan sebagai pewarna hijau untuk pangan dan non-pangan. Salah sa... more ABSTRAK Klorofil telah lama digunakan sebagai pewarna hijau untuk pangan dan non-pangan. Salah satu tanaman sumber klorofil adalah daun suji (Dracaena angustifolia (Medik.) Roxb.). Klorofil daun suji memiliki kelebihan dan karakteristik khas dibandingkan sumber klorofil lain yang berpotensi dikembangkan sebagai pewarna alami. Namun, klorofil mudah sekali terdegradasi karena pengaruh enzim dan faktor lingkungan. Selama pengolahan dan penyimpanan terjadi perubahan struktur klorofil menjadi senyawa-senyawa turunannya yang tidak lagi berwarna hijau. Beberapa upaya telah dilakukan untuk mempertahankan kualitas warna hijau dan kuantitas klorofil yang terkandung dalam pewarna daun suji. Pembentukan metallo-klorofil dan pengembangan pewarna serbuk daun suji belum mampu menyamai kualitas dan kuantitas ekstrak cairnya. Kendala tersebut menjadi tantangan dalam mengembangkan daun suji sebagai bahan pewarna alami.
Chocolate b everage powder (CBP) consists of cocoa powder, sugar and milk powder and their compos... more Chocolate b everage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer's acceptance. Generally, wettab ility due to the hydrophob icity of the cocoa b utter is a prob lem and lecithination is often used to improve the wettab ility. Because CBP production process utilizes dry b lending method, the incorporation of lecithin is a challenge. There of this study, aimed to (1) formulate CBP produced b y dry b lending as well as to (2) improve its wettab ility using prepared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to ob tain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry b lending process. Liquid lecithin was added b y spraying at 70°C to the material during dry b lending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall lik e (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. I t was clearly showed that liquid lecithin was more effective in improving wettab ility as compared to lecithin powder and there was no significant differences b etween premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettab ility target of b elow 30 seconds the selected formula without giving significant difference in taste was 25%.
Uploads
Papers by Nur Wulandari