Jurnal Teknologi dan Industri Pangan 2024-06-24T17:53:55+07:00 Prof. Dr. Hanifah Nuryani Lioe Open Journal Systems <p><strong>JURNAL TEKNOLOGI DAN INDUSTRI PANGAN</strong></p> <hr> <p>Jurnal Teknologi dan Industri Pangan (Journal of Food Technology and Industry) is an official publication of the Indonesian Association of Food Technologists&nbsp; (IAFT) in collaboration with the Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University. The online version of the journal can be <span id="result_box" class="short_text" lang="en">accessed </span>at <a href=""></a>; <a href=""></a></p> <p><a href="" target="_blank" rel="noopener">ISSN: 1979-7788</a></p> <p><a href="" target="_blank" rel="noopener">E-ISSN: 2087-751X</a><br><br>JTIP is published twice a year, i.e. in June and December. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry and other information including promotion and advertisement pertaining the development in food science and technology from IAFT members and non members. JTIP is a peer reviewed journal that has been <strong>Accredited</strong> by Directorate General of Higher Education (DGHE), Republic of Indonesia since Volume 32 No 1 2021 to Volume 36 No 2 2025 according to the decree <a href="">No. 164/E/KPT/2021</a>.<br><br>Advertisement and promotion materials have to be received at the latest five weeks prior to the publication date. Advertisement may cover new products, process design and equipment or services related to the need of researchers and profesionals in both government institutions and food industries.<br><br>Starting Journal volume XIX No 1, 2008 the ISSN of the journal has changed from 0216-2318 to 1979-7788. Also, reorganization in the management has been done during the first edition of the volume XXI to improve the performance of the journal.<br><br>For further information and correspondence, please contact the secretariate of Jurnal Teknologi dan Industri Pangan, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Dramaga, Bogor 16680; Phone/Fax: (0251) 8626725; E-mail:</p> OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming] 2016-01-29T15:59:37+07:00 Teti Estiasih Kgs. Ahmadi Erliana Ginting Deny Kurniawati Lecithin is one of natural emulsifiers widely used in food industries. The main source of lecithin is soybean and it is obtained during water degumming in soybean oil purification. This research was aimed to optimize the yield of lecithin during water degumming of Anjasmoro variety soybean oil by response surface methodology. The factors optimized were added water (%), temperature (ºC), and extraction time (minute). The relationship between lecithin yield and the parameters was quadratic. The response increased up to a certain point, and then decreased. Optimum water degumming was obtained at water additon of 2.95%, temperature of 61.96°C, and extraction time of 30.02 minutes. At optimum condition, the lecithin yield was 1.55% and the phosphor content was 3865.30 ppm suggesting lecithin purity of 56.24%. Verification showed that the yield was close to the prediction value of 1.49%. The purification process resulted in lecithin purity of 83.96% which was in compliance with the legal purity specification of food grade lecithin. Copyright (c) The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch 2016-09-06T11:37:46+07:00 Tjahja Muhandri <div>The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na<sub>2</sub>CO<sub>3</sub> (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography properties of the corn flour and corn starch revealed. Which were characterised by using Brabender Amilograph. The study that initial temperature of gelatization, maximum temperature of gelatinization and maximum viscosity increased with the increased of particle sizess. In most cases, each increment of 1 gram solid content could increase maximum viscosity about 57 BU and 49 BU for corn flour and corn starch, respectivevely . More over, addition of Na<sub>2</sub>CO<sub>3</sub> and NaCl upon corn flour could increase the initial temperature of geletinization, maximum temperature of geletinization, maximum viscosity and cold viscosity. In the case of corn starch, addition of Na<sub>2</sub>CO<sub>3</sub> had no significant effect on initial temperature of gelatinization. Whereas this treatment could decrease the maximum temperature of gelatinization and increase maximum viscosity at low concentrations ( <0.3%). As far as the cold viscosity is corceerned, it was decreased from 800 BU to 400 BU by the addition of Na<sub>2</sub>CO<sub>3</sub> at least 0.1% (w/w). Furthermore, the addition of NaCl had no significant effect on amylography properties of corn starch at the experimental a mount added.<br /><br /> Key word : Amylography properties, corn starch, corn flour</div> Copyright (c) Development and Prospect of Food Radiation Processing in Indonesia 2016-09-06T11:36:26+07:00 Zubaidah Irawati SUMMARY Several factors such as insufficient harvesting and handling methods as well as inadequate methods of storage and distribution, poor processing techniques and poor quality of raw materials used in making ready to eat foods may lead to the cumulative causes of food borne illness particularly in developing countries. Public trend in the world nowadays are demanding access to more and more fresh eating products practical but nutritious, safe and preferably processed under non thermal treatments. The new and emerging post harvest technologies in controlling pathogen and maintaining quality of food products is ionizing radiation, because it is applicable for almost all type of foods without impairing the overall quality as well as sensory attributes. The foods either fresh, dried, or ready to eat meals in the packages can be exposed to ionizing radiation for different purposes such as quarantine measures, control of sprouting and germination, shelf-life extension of perishable foods, delaying ripening and aging of fruits and vegetables, destruction of parasites and harmful pathogenic microorganisms. International trade of agricultural commodities opens the possibility of the movement of pests such as insects from country to country. The countries involve in this business have established laws and regulations, including international trade regulation of irradiated foods, in order to minimize the risk and trade barrier. The future of food irradiation is filled with promise although the needs for this technique relates to consumer acceptance. Consumers will grow to appreciate the technology for the lifesaving and good food availability. It should be kept in mind that irradiation is controlling contamination and it does not prevent it.<br /><br />Key words : consumer acceptance, food irradiation, post harvest losses<br /> Copyright (c) The Effect of Kappa-Carrageenan Consumption on Blood Glucose Level of Diabetic Wistar Rat (Ratus norwegicus) 2012-07-31T13:19:08+07:00 Hardoko . <div>The effect of kappa-carrageenan consumption on blood glucose level were studied on diabetic male wistar rat (Ratus norvegicus).The rats were made diabetic by aloxan injection, and then were given that a ration contains 5, 10, 15, 20% (w/w ) kappa-carrageenan, standard ration (negative control), and parental glibenklamid (positive control). The results showed that the standard ration could not reduce blood glucose from hyperglycemic to normal level, while the ration contained kappacarrageenan could. The higher kappa-carrageenan seaweed level in the ration has higher capacity to decrease blood glucose level. The ration containing 20% and 15% kappa-carrageenan could reduce blood glucose in 18 and 21 days, respectively.The effect of this ration was similar to that of glibenklamid which reduced blood glucose to normal level in 18 days. The ration containing 5 and 10% kappa-carrageenan could reduce blood glucose level; Blood glucose leve return to normal on the 21st day.<br /><br /> Key words: blood glucose, kappa-carrageenan, glibenklamid.</div> Copyright (c) Purification and Partial Characterization of Protease from Biduri (Calotropis gigantea) Latex 2016-02-22T15:06:36+07:00 Yuli Witono Aulanni’am . Simon Bambang Widjanarko <div>The main objectives of this research we to purify protease from biduri (Calotropis gigantean) latex and its partial characterization in relation with this application in the food processing. Protease was extracted from biduri latex by using ammonium sulphate 35-80%, dialyzed and then purified subsequently through sephadex G-25 gel and CM sephadex C-50 caution exchanger. Biduri protease has specific activity of 59 unit/g in casein substrate. Optimum pH was 7 and temperature 55<sup>0</sup>C. Apparent Km was 21.63 g/ml and reaction maximum velocity (Vmax) being 18.9 mg/ml/min. SDS-PAGE (Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis) analysis showed the apparent molecular weight of the protease was 25.2 kD. Moreover, the protease can be inactivated at 90<sup>0</sup>C for 10 min, or 60<sup>0</sup>C for 30 min.<br /><br /> Key Word : biduri (Calotropis gigantea), protease, purification, characterization.</div> Copyright (c)