Elvira Syamsir | Bogor Agriculture University (original) (raw)
Papers by Elvira Syamsir
Jurnal Teknologi dan Industri Pangan, 2018
Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive com... more Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive compounds with antioxidant potential, but research on its utilization is still limited. The aim of this research was to utilize red mangosteen peel for producing a ready-to-drink beverage with superior antioxidant activity and good sensory acceptance. In this study, dried red mangosteen peel (moisture content of 12%) was extracted with water (1:3, 1:5, 1:7, and 1:10 w/v) at different temperatures (40 and 50C). The antioxidant potentials of the extracts were compared in terms of their DPPH radical scavenging activities, total phenolic contents, and total monomeric anthocyanin contents. The red mangosteen peel extracted with water at a ratio of 1:7 at 40C showed the highest antioxidant activity, i.e. 717.44±0.44 AAE µg/mL, 843.48±0.77 GAE µg/mL, and 46.55±0.30 CGE mg/L, respectively. These extracts were then mixed with corn milk, cinnamon extract and sucralose to develop functional beverages. Three beverage formulas with different concentrations of mundar peel extracts (5, 6, and 7% v/v) were examined by panelists using a hedonic test for their sensory qualities (color, aroma, taste, and mouthfeel). The results suggested that beverage with 6% mundar peel extracts was the most preferred formula. The total soluble content, pH, viscosity, and DPPH radical scavenging activity of this preferred formula were 2.98±0.05°Brix; 4.32±0.01; 4.93±0.16 cP, and 1025.78±8.39 AAE µg/mL, respectively.
Microwave-baked brownies easily experiences high moisture loss and staling during storage. This r... more Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95oC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moistness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-da...
Based on the availability of water, heat treatment modifications of wheat flour can be classified... more Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour...
This study was aimed to determine the effect of emulsifier addition to the quality sensory of fre... more This study was aimed to determine the effect of emulsifier addition to the quality sensory of fresh bread during storage and to determine the choosen concentration of emulsifier. The emulsifier of mono and diglycerides was added into flour along with other raw materials. The bread was processed with direct method. In this experiment, two treatments were applied, i.e. emulsifier concentration (0.1, 0.2, 0.3, 0.4, 0.5% to the weight of wheat flour) and storage at room temperature (1,2,3,4 days). Sensory tests were done each day using a scoring method with six trained panelists. Sensory parameters tested consist of external characteristics (volume, color of crust, symetry of form, character of crust) and inter - nal characteristics (crumb,color crumb, aroma, taste, texture, and chewing). The results of the research showed that the emulsifier did not affect significant external quality of pan bread. but emulsifier could improve significant the quality of sensory pan bread (texture and m...
Chia seeds (Salvia hispanica L.) have distinctive physical characteristics; they are able to form... more Chia seeds (Salvia hispanica L.) have distinctive physical characteristics; they are able to form mucilage through hydration process. This mucilage may absorb water up to 12-27 times of dry weight, and have a viscous solution at low concentration. The mucilage of chia seeds has behavior as a non-Newtonian fluid and is classified as an anionic polysaccharide due to its richness in hydroxyl and carboxylate carbonyl groups. For this reason, mucilage of chia seeds is potentially applied as thickeners, stabilizers, emulsifiers, and edible film materials. In addition, chia seeds are reported to contain bioactive compounds and essential fatty acids, especially α-linolenic acid (omega-3). Consuming chia seed can decrease blood cholesterol level, weight gain in obesity, and risk of cardiovascular disease and diabetes. Chia seeds are potentially used for the development of functional foods.
Credit : 3(2-3) (2 hours lecture and 3 hours laboratory work per weeks for 14 weeks) Semester : 5... more Credit : 3(2-3) (2 hours lecture and 3 hours laboratory work per weeks for 14 weeks) Semester : 5 Academic Year : 2009/2010 Prerequisite : Characteristics of Food Materials (FST332) and Statistics (STAT211) Number of students : 110 Course delivery : Course is delivered in combination of face to face in class and web-based course. Laboratory work : Students are divided into 4 groups (27-28 students per group
Minuman fungsional berflavor yang mengandung komponen aktif ekstrak tanaman antanan (Centella asi... more Minuman fungsional berflavor yang mengandung komponen aktif ekstrak tanaman antanan (Centella asiatica L. Urban), yang dapat menstimulasi sel saraf otak dan juga sebagai peningkat sistem kekebalan tubuh.Minuman di buat dengan memfermentasi antanan yang kemudian dikeringkan untuk selanjutnya diekstrak. Antanan yang telah diekstrak selanjutnya ditentukan optimasi formula yang kemudian dikemas dalam kemasan cup. Keunggulan invensi minuman ini adalah berkhasiat menstimulasi sel saraf otak dan meningkatkan sistem kekebalan tubuh. Nomor Paten: P00200600802 (ID P 0024077)
... Tata Mc Graw-Hill. New Delhi. Giese, J. 1994. Antimicrobials: assuring food safety. ... Kanto... more ... Tata Mc Graw-Hill. New Delhi. Giese, J. 1994. Antimicrobials: assuring food safety. ... Kantor Mentri Negara Urusan Pangan RI. Jakarta Saragih, BS 1998. Aplikasi pengawetan &an Segar dan Olahan dengan Preparat Biji Buah Atung (Parinarium glaberimum, Hassk). Thesis. ...
Quail cggs have been ampared with layer eggs in ngards to marketing channeh and post hamst handli... more Quail cggs have been ampared with layer eggs in ngards to marketing channeh and post hamst handling in Bogor area, a well as the quality dmactrristics andjbctional properties. In general, the marketing channel and post harvest handling of@ eggs, f o l l o d tlrc &sting of those layer eggs. The distribution time startedfrom the farms to consumers need 3-1 1 @s, dunq which no appnciabli changes in the e g quality were obsmd. The quality atributes of quail egs in regards to albumin in& yolk i n k and haugh unit nwv not significantly di$mtfrom layer eggs. Beside much smaller in size, some observed difmnan of quail eggs nwv higher in the fonn i n k (rounder), air sac ratio and Z value but l o w in foaming p f~p n t y than layer eggs. In spite of these nlatively minor d i~m n a s , pail eggs, i f practically desirable, arc vtry likely able to substitute layer eggs in s m
Jurnal Teknologi dan Industri Pangan
Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, so... more Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membra...
Jurnal Teknologi dan Industri Pangan
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, i... more Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat con...
Molecules
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulatio... more The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus s...
Food Scientia : Journal of Food Science and Technology
Labu kuning (Cucurbita moschata D.) merupakan komoditas pertanian yang memiliki kandungan gizi ya... more Labu kuning (Cucurbita moschata D.) merupakan komoditas pertanian yang memiliki kandungan gizi yang cukup lengkap dan serat yang tinggi. Pemanfaatan labu kuning yang masih terbatas pada pangan olahan tradisional dapat diperluas dengan mengolahnya menjadi bentuk tepung. Labu kuning dalam bentuk tepung memiliki umur simpan yang lebih panjang, mudah didistribusikan dan mudah diolah menjadi beragam jenis pangan olahan. Penelitian ini bertujuan mengetahui pengaruh perlakuan suhu perendaman terhadap karakteristik fisikokimia tepung labu kuning. Perlakuan berupa perendaman dengan larutan natrium metabisulfit 0,10 % pada variasi suhu air perendaman yang berbeda yaitu 30 ºC dan 80 ºC selama 10 menit. Parameter fisikokimia yang diukur adalah kadar air, abu, protein, lemak, karbohidrat, dan serat pangan, dan warna. Berdasarkan hasil pengujian, perbedaan suhu perendaman hanya berpengaruh nyata terhadap nilai warna. Tepung labu kuning hasil perendaman natrium metabisulfit 0,10% pada suhu awal...
agriTECH
Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pa... more Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pangan fungsional. Dalam hal pemanfaatan beras hitam sebagai sumber pangan fungsional, perlu diketahui karakteristiknya agar dapat diketahui metode pengolahan dan jenis produk yang sesuai dengan karakteristiknya. Penelitian ini bertujuan mengetahui karakteristik fisikokimia empat varietas beras hitam yang berasal dari Jawa Barat, yaitu Cempo Ireng yang berasal dari Bogor, Galur dan Gadog dari Subang, serta beras hitam Cianjur. Parameter yang diuji adalah total senyawa fenolik, antosianin, pati, amilosa serta amilopektin, profil pasting, solubility, dan swelling power. Hasil penelitian menunjukkan bahwa masing-masing beras hitam memiliki karakteristik fisikokimia yang berbeda-beda. Beras hitam yang diuji memiliki karakteristik sebagai berikut: kadar total senyawa fenolik 261,7-353,0 mg GAE/100 g bk, antosianin 52,4-126,1 mg/100 g bk, pati 69,8-72,8% bk, amilosa 22,4-26,1% bk, sedangkan kadar amilopektinnya 45,3-48,7% bk. Beras hitam yang diuji juga memiliki nilai solubility 6,4-8,4% dan swelling power 6,3-7,3%. Beras Cempo Ireng memiliki viskositas puncak dan viskositas breakdown tertinggi. Beras Cianjur dan Cempo Ireng memiliki viskositas akhir tertinggi. Beras Galur memiliki viskositas setback tertinggi. Beras Cianjur juga memiliki suhu pasting dan peak time yang paling tinggi dibandingkan dengan sampel lainnya.
Kerupuk mentah mengadsorpsi uap air selama penyimpanan yang menyebabkan kadar air kerupuk mentah ... more Kerupuk mentah mengadsorpsi uap air selama penyimpanan yang menyebabkan kadar air kerupuk mentah meningkat. Kadar air yang tinggi menyebabkan kerupuk mentah menghasilkan kerupuk goreng yang tidak renyah. Laju perpindahan molekul air tersebut dapat dikurangi dengan menyimpan kerupuk mentah dalam kemasan. Penelitian ini dimaksudkan untuk menduga periode waktu kerupuk mentah dalam kemasan polipropilen (PP) dan Polietilen densitas rendah mencapai kadar air kritis. Pendugaan umur simpan dilakukan pada RH 80% dan 85%. Adapun garam jenuh yang digunakan untuk membuat kurva isotermi sorpsi air yaitu NaOH, KCH 3 CO 2 , MgCl 2 , K 2 CO 3 , Mg(NO 3 ) 2 , NaBr, NaNO 2 NaCl, KCl dan BaCl 2 . Permeabilitas uap air plastik PP dan LDPE masing-masing adalah 0,205 g/m 2 hari.mmHg dan 0,501 g/m 2 hari.mmHg. Umur simpan kerupuk mentah yang dikemas plastik PP pada RH 80% dan 85% masing-masing adalah 573 hari dan 348 hari. Umur simpan kerupuk mentah yang dikemas plastik LDPE pada RH 80% dan 85% masing-ma...
Chia seed has high nutritional contents and bioactive components potentially used as a food ingre... more Chia seed has high nutritional contents and bioactive components potentially used as a food ingredient in beverage products. This study aimed to evaluate the changes of physical characteristics (water absorption capacity or DIA, seed thickness, and viscosity) of chia seeds in beverage models due to heating temperature (70, 90oC) and time (1, 2 hours), pH (3, 5, 7), sugar, (0, 15% ) salt salt (1% KCl and 1% CaCl2) in 3% and 5% chia seeds. The results showed that the pH of the beverage model affected the DIA, viscosity and thickness of the chia seed gum capsules. The higher the pH, the greater the DIA, thickness and viscosity. Sugar concentration and heating time did not affect the physical characteristics of chia seeds, whereas the heating temperature only had a significant effect on pH 3. Addition of CaCl2 1% caused the increase of DSA for approximately twice compared to that of KCl 1%. The addition of chia seeds up to 5% in salt solutions did not affect the DIA.
Parboiling process had a potency to change the color and rice grain hardness of black rice. Altho... more Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rices. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steaming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color paramet...
![Research paper thumbnail of PENGARUH PROSES HEAT-MOISTURE TREATMENT (HMT) TERHADAP KARAKTERISTIK FISIKOKIMIA PATI [Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch]](https://attachments.academia-assets.com/90927653/thumbnails/1.jpg)
](Jurnal Teknologi dan Industri Pangan, 2012
Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical prope... more Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical properties of starch. Without destroying it’s granular structure. This treatment involves treatment of starch granules at low moisture levels (<35% moisture w/w) for a certain period of time at temperatures above glass transition temperature (Tg) but below the gelatinization temperatures. In this review, impact of starch conditions (sources, composition) as well as HMT conditions (moisture content, time period and temperature) on the morphological, crystalline, gelatinisation and pasting characteristics of starch will be discussed.
Jurnal Teknologi dan Industri Pangan, 2021
Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, ... more Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.
Jurnal Pengolahan Hasil Perikanan Indonesia, 2020
Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jah... more Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jahe. Kedelai dan jahe yang menjadi bahan baku utama dalam pembuatan wedang tahu memiliki sifat fungsional bagi tubuh bila dikonsumsi. Hal ini menjadikan wedang tahu berpotensi untuk dikembangkan sebagai pangan fungsional. Mutu tekstur tahu sutra menjadi salah satu faktor penentu kualitas wedang tahu. Penambahan karagenan pada pembuatan tahu sutra diharapkan dapat meningkatkan mutu tekstur tahu sutra yang dihasilkan. Tujuan penelitian adalah menentukan kombinasi konsentrasi kalsium sulfat dan karagenan sehingga diperoleh nilai respon rendemen dan tekstur yang optimal menggunakan program Design Expert 7.0. Penentuan formula optimal didasarkan pada hasil pengamatan secara visual (subjektif) yang dikorelasikan dengan hasil pengukuran tekstur secara objektif menggunakan TA-XT2i Texture Analyzer. Formula optimal kemudian dilanjutkan dengan uji sensori, uji proksimat, perhitungan angka kecukupan ...
Jurnal Teknologi dan Industri Pangan, 2018
Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive com... more Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive compounds with antioxidant potential, but research on its utilization is still limited. The aim of this research was to utilize red mangosteen peel for producing a ready-to-drink beverage with superior antioxidant activity and good sensory acceptance. In this study, dried red mangosteen peel (moisture content of 12%) was extracted with water (1:3, 1:5, 1:7, and 1:10 w/v) at different temperatures (40 and 50C). The antioxidant potentials of the extracts were compared in terms of their DPPH radical scavenging activities, total phenolic contents, and total monomeric anthocyanin contents. The red mangosteen peel extracted with water at a ratio of 1:7 at 40C showed the highest antioxidant activity, i.e. 717.44±0.44 AAE µg/mL, 843.48±0.77 GAE µg/mL, and 46.55±0.30 CGE mg/L, respectively. These extracts were then mixed with corn milk, cinnamon extract and sucralose to develop functional beverages. Three beverage formulas with different concentrations of mundar peel extracts (5, 6, and 7% v/v) were examined by panelists using a hedonic test for their sensory qualities (color, aroma, taste, and mouthfeel). The results suggested that beverage with 6% mundar peel extracts was the most preferred formula. The total soluble content, pH, viscosity, and DPPH radical scavenging activity of this preferred formula were 2.98±0.05°Brix; 4.32±0.01; 4.93±0.16 cP, and 1025.78±8.39 AAE µg/mL, respectively.
Microwave-baked brownies easily experiences high moisture loss and staling during storage. This r... more Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95oC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moistness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-da...
Based on the availability of water, heat treatment modifications of wheat flour can be classified... more Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour...
This study was aimed to determine the effect of emulsifier addition to the quality sensory of fre... more This study was aimed to determine the effect of emulsifier addition to the quality sensory of fresh bread during storage and to determine the choosen concentration of emulsifier. The emulsifier of mono and diglycerides was added into flour along with other raw materials. The bread was processed with direct method. In this experiment, two treatments were applied, i.e. emulsifier concentration (0.1, 0.2, 0.3, 0.4, 0.5% to the weight of wheat flour) and storage at room temperature (1,2,3,4 days). Sensory tests were done each day using a scoring method with six trained panelists. Sensory parameters tested consist of external characteristics (volume, color of crust, symetry of form, character of crust) and inter - nal characteristics (crumb,color crumb, aroma, taste, texture, and chewing). The results of the research showed that the emulsifier did not affect significant external quality of pan bread. but emulsifier could improve significant the quality of sensory pan bread (texture and m...
Chia seeds (Salvia hispanica L.) have distinctive physical characteristics; they are able to form... more Chia seeds (Salvia hispanica L.) have distinctive physical characteristics; they are able to form mucilage through hydration process. This mucilage may absorb water up to 12-27 times of dry weight, and have a viscous solution at low concentration. The mucilage of chia seeds has behavior as a non-Newtonian fluid and is classified as an anionic polysaccharide due to its richness in hydroxyl and carboxylate carbonyl groups. For this reason, mucilage of chia seeds is potentially applied as thickeners, stabilizers, emulsifiers, and edible film materials. In addition, chia seeds are reported to contain bioactive compounds and essential fatty acids, especially α-linolenic acid (omega-3). Consuming chia seed can decrease blood cholesterol level, weight gain in obesity, and risk of cardiovascular disease and diabetes. Chia seeds are potentially used for the development of functional foods.
Credit : 3(2-3) (2 hours lecture and 3 hours laboratory work per weeks for 14 weeks) Semester : 5... more Credit : 3(2-3) (2 hours lecture and 3 hours laboratory work per weeks for 14 weeks) Semester : 5 Academic Year : 2009/2010 Prerequisite : Characteristics of Food Materials (FST332) and Statistics (STAT211) Number of students : 110 Course delivery : Course is delivered in combination of face to face in class and web-based course. Laboratory work : Students are divided into 4 groups (27-28 students per group
Minuman fungsional berflavor yang mengandung komponen aktif ekstrak tanaman antanan (Centella asi... more Minuman fungsional berflavor yang mengandung komponen aktif ekstrak tanaman antanan (Centella asiatica L. Urban), yang dapat menstimulasi sel saraf otak dan juga sebagai peningkat sistem kekebalan tubuh.Minuman di buat dengan memfermentasi antanan yang kemudian dikeringkan untuk selanjutnya diekstrak. Antanan yang telah diekstrak selanjutnya ditentukan optimasi formula yang kemudian dikemas dalam kemasan cup. Keunggulan invensi minuman ini adalah berkhasiat menstimulasi sel saraf otak dan meningkatkan sistem kekebalan tubuh. Nomor Paten: P00200600802 (ID P 0024077)
... Tata Mc Graw-Hill. New Delhi. Giese, J. 1994. Antimicrobials: assuring food safety. ... Kanto... more ... Tata Mc Graw-Hill. New Delhi. Giese, J. 1994. Antimicrobials: assuring food safety. ... Kantor Mentri Negara Urusan Pangan RI. Jakarta Saragih, BS 1998. Aplikasi pengawetan &an Segar dan Olahan dengan Preparat Biji Buah Atung (Parinarium glaberimum, Hassk). Thesis. ...
Quail cggs have been ampared with layer eggs in ngards to marketing channeh and post hamst handli... more Quail cggs have been ampared with layer eggs in ngards to marketing channeh and post hamst handling in Bogor area, a well as the quality dmactrristics andjbctional properties. In general, the marketing channel and post harvest handling of@ eggs, f o l l o d tlrc &sting of those layer eggs. The distribution time startedfrom the farms to consumers need 3-1 1 @s, dunq which no appnciabli changes in the e g quality were obsmd. The quality atributes of quail egs in regards to albumin in& yolk i n k and haugh unit nwv not significantly di$mtfrom layer eggs. Beside much smaller in size, some observed difmnan of quail eggs nwv higher in the fonn i n k (rounder), air sac ratio and Z value but l o w in foaming p f~p n t y than layer eggs. In spite of these nlatively minor d i~m n a s , pail eggs, i f practically desirable, arc vtry likely able to substitute layer eggs in s m
Jurnal Teknologi dan Industri Pangan
Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, so... more Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membra...
Jurnal Teknologi dan Industri Pangan
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, i... more Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat con...
Molecules
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulatio... more The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus s...
Food Scientia : Journal of Food Science and Technology
Labu kuning (Cucurbita moschata D.) merupakan komoditas pertanian yang memiliki kandungan gizi ya... more Labu kuning (Cucurbita moschata D.) merupakan komoditas pertanian yang memiliki kandungan gizi yang cukup lengkap dan serat yang tinggi. Pemanfaatan labu kuning yang masih terbatas pada pangan olahan tradisional dapat diperluas dengan mengolahnya menjadi bentuk tepung. Labu kuning dalam bentuk tepung memiliki umur simpan yang lebih panjang, mudah didistribusikan dan mudah diolah menjadi beragam jenis pangan olahan. Penelitian ini bertujuan mengetahui pengaruh perlakuan suhu perendaman terhadap karakteristik fisikokimia tepung labu kuning. Perlakuan berupa perendaman dengan larutan natrium metabisulfit 0,10 % pada variasi suhu air perendaman yang berbeda yaitu 30 ºC dan 80 ºC selama 10 menit. Parameter fisikokimia yang diukur adalah kadar air, abu, protein, lemak, karbohidrat, dan serat pangan, dan warna. Berdasarkan hasil pengujian, perbedaan suhu perendaman hanya berpengaruh nyata terhadap nilai warna. Tepung labu kuning hasil perendaman natrium metabisulfit 0,10% pada suhu awal...
agriTECH
Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pa... more Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pangan fungsional. Dalam hal pemanfaatan beras hitam sebagai sumber pangan fungsional, perlu diketahui karakteristiknya agar dapat diketahui metode pengolahan dan jenis produk yang sesuai dengan karakteristiknya. Penelitian ini bertujuan mengetahui karakteristik fisikokimia empat varietas beras hitam yang berasal dari Jawa Barat, yaitu Cempo Ireng yang berasal dari Bogor, Galur dan Gadog dari Subang, serta beras hitam Cianjur. Parameter yang diuji adalah total senyawa fenolik, antosianin, pati, amilosa serta amilopektin, profil pasting, solubility, dan swelling power. Hasil penelitian menunjukkan bahwa masing-masing beras hitam memiliki karakteristik fisikokimia yang berbeda-beda. Beras hitam yang diuji memiliki karakteristik sebagai berikut: kadar total senyawa fenolik 261,7-353,0 mg GAE/100 g bk, antosianin 52,4-126,1 mg/100 g bk, pati 69,8-72,8% bk, amilosa 22,4-26,1% bk, sedangkan kadar amilopektinnya 45,3-48,7% bk. Beras hitam yang diuji juga memiliki nilai solubility 6,4-8,4% dan swelling power 6,3-7,3%. Beras Cempo Ireng memiliki viskositas puncak dan viskositas breakdown tertinggi. Beras Cianjur dan Cempo Ireng memiliki viskositas akhir tertinggi. Beras Galur memiliki viskositas setback tertinggi. Beras Cianjur juga memiliki suhu pasting dan peak time yang paling tinggi dibandingkan dengan sampel lainnya.
Kerupuk mentah mengadsorpsi uap air selama penyimpanan yang menyebabkan kadar air kerupuk mentah ... more Kerupuk mentah mengadsorpsi uap air selama penyimpanan yang menyebabkan kadar air kerupuk mentah meningkat. Kadar air yang tinggi menyebabkan kerupuk mentah menghasilkan kerupuk goreng yang tidak renyah. Laju perpindahan molekul air tersebut dapat dikurangi dengan menyimpan kerupuk mentah dalam kemasan. Penelitian ini dimaksudkan untuk menduga periode waktu kerupuk mentah dalam kemasan polipropilen (PP) dan Polietilen densitas rendah mencapai kadar air kritis. Pendugaan umur simpan dilakukan pada RH 80% dan 85%. Adapun garam jenuh yang digunakan untuk membuat kurva isotermi sorpsi air yaitu NaOH, KCH 3 CO 2 , MgCl 2 , K 2 CO 3 , Mg(NO 3 ) 2 , NaBr, NaNO 2 NaCl, KCl dan BaCl 2 . Permeabilitas uap air plastik PP dan LDPE masing-masing adalah 0,205 g/m 2 hari.mmHg dan 0,501 g/m 2 hari.mmHg. Umur simpan kerupuk mentah yang dikemas plastik PP pada RH 80% dan 85% masing-masing adalah 573 hari dan 348 hari. Umur simpan kerupuk mentah yang dikemas plastik LDPE pada RH 80% dan 85% masing-ma...
Chia seed has high nutritional contents and bioactive components potentially used as a food ingre... more Chia seed has high nutritional contents and bioactive components potentially used as a food ingredient in beverage products. This study aimed to evaluate the changes of physical characteristics (water absorption capacity or DIA, seed thickness, and viscosity) of chia seeds in beverage models due to heating temperature (70, 90oC) and time (1, 2 hours), pH (3, 5, 7), sugar, (0, 15% ) salt salt (1% KCl and 1% CaCl2) in 3% and 5% chia seeds. The results showed that the pH of the beverage model affected the DIA, viscosity and thickness of the chia seed gum capsules. The higher the pH, the greater the DIA, thickness and viscosity. Sugar concentration and heating time did not affect the physical characteristics of chia seeds, whereas the heating temperature only had a significant effect on pH 3. Addition of CaCl2 1% caused the increase of DSA for approximately twice compared to that of KCl 1%. The addition of chia seeds up to 5% in salt solutions did not affect the DIA.
Parboiling process had a potency to change the color and rice grain hardness of black rice. Altho... more Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rices. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steaming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color paramet...
Jurnal Teknologi dan Industri Pangan, 2012
Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical prope... more Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical properties of starch. Without destroying it’s granular structure. This treatment involves treatment of starch granules at low moisture levels (<35% moisture w/w) for a certain period of time at temperatures above glass transition temperature (Tg) but below the gelatinization temperatures. In this review, impact of starch conditions (sources, composition) as well as HMT conditions (moisture content, time period and temperature) on the morphological, crystalline, gelatinisation and pasting characteristics of starch will be discussed.
Jurnal Teknologi dan Industri Pangan, 2021
Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, ... more Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.
Jurnal Pengolahan Hasil Perikanan Indonesia, 2020
Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jah... more Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jahe. Kedelai dan jahe yang menjadi bahan baku utama dalam pembuatan wedang tahu memiliki sifat fungsional bagi tubuh bila dikonsumsi. Hal ini menjadikan wedang tahu berpotensi untuk dikembangkan sebagai pangan fungsional. Mutu tekstur tahu sutra menjadi salah satu faktor penentu kualitas wedang tahu. Penambahan karagenan pada pembuatan tahu sutra diharapkan dapat meningkatkan mutu tekstur tahu sutra yang dihasilkan. Tujuan penelitian adalah menentukan kombinasi konsentrasi kalsium sulfat dan karagenan sehingga diperoleh nilai respon rendemen dan tekstur yang optimal menggunakan program Design Expert 7.0. Penentuan formula optimal didasarkan pada hasil pengamatan secara visual (subjektif) yang dikorelasikan dengan hasil pengukuran tekstur secara objektif menggunakan TA-XT2i Texture Analyzer. Formula optimal kemudian dilanjutkan dengan uji sensori, uji proksimat, perhitungan angka kecukupan ...