Jurnal Teknologi dan Industri Pangan - oalib

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Jurnal Teknologi dan Industri Pangan

ISSN Print: 1979-7788

ISSN Online:

主页: http://journal.ipb.ac.id/index.php/jtip

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POTENSI BAKTERI ASAM LAKTAT PROBIOTIK INDIGENUS SEBAGAI ANTIDIARE DAN IMUNOMODULATOR [Potency of Indigenous Probiotic Lactic Acid Bacteria as Antidiarrheal Agent and Immunomodulator]

Made Astawan1)*,Tutik Wresdiyati2),Irma Isnafia Arief3),Dwi Febiyanti1)

SIFAT KIMIA DAN FISIK GULA CAIR DARI PATI UMBI GADUNG (Dioscorea hispida Dennts) [Chemical and Physical Properties of Liquid Sugar from Yam (Dioscorea hispida Dennts) Starch]

Parwiyanti*,Filli Pratama,Renti Arnita

PENGARUH SUHU DAN KELEMBABAN UDARA TERHADAP PERUBAHAN MUTU TABLET EFFERVESCEN SARI BUAH SELAMA PENYIMPANAN [Influence of Temperature and Relative Humidity on the Quality of Fruit Juice Effervescent Tablet During Storage]

Ansar

SCREENING OF FOUR FOOD SPICES OF PLANT ORIGIN FOR ANTIFUNGAL ACTIVITY AGAINST A FUSARIUM OXYSPORUM SOIL ISOLATE

Okungbowa Francisca Iziegbe

PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers]

Anna Ingani Widjajaseputra1)*,Harijono2),Yunianta2),Teti Estiasih2)

KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate]

Slamet Budijanto1,2)*,Azis Boing Sitanggang1,2),Wita Murdiati1)

PRODUKSI SIKLODEKSTRIN DARI PATI GARUT MENGGUNAKAN BERBAGAI KOMBINASI ENZIM [Production of Cyclodextrin from Arrowroot Starch by Using the Combination Enzymes]

Erliza Noor*,Liesbetini Hartoto

PENGHAMBAT α AMILASE: JENIS, SUMBER, DAN POTENSI PEMANFAATANNYA DALAM KESEHATAN [α Amylase Inhibitors: Types, Sources, and Their Potential Utilization for Health Purposes]

Budiasih Wahyuntari

POTENSI MIKROEMULSI β-KAROTEN DALAM MENGHAMBAT FOTOOKSIDASI VITAMIN C SISTEM AQUEOUS [The Potential Inhibition of Β-Carotene Microemulsion on Vitamin C Photooxidation in Aqueous Systems]

Setyaningrum Ariviani1)*,Sri Raharjo2),Pudji Hastuti2)

PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour]

Triana Lindriati1)*,Hari Arbiantara2)

RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage]

Mira Sofyaningsih1)*,Sugiyono2),Dwi Setyaningsih3)

PEMURNIAN PROTEASE DARI BUAH DAN DAUN MENGKUDU (Morinda citrifolia L.) [Purification of Proteases from Fruits and Leaves of Noni (Morinda citrifolia L.)]

Dwi Ishartani1,2)*,Elfi2),Nuri Andarwulan2,3),Dahrul Syah2,3)

PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption Isotherm Method]

Sugiyono1)*,Edi Setiawan1),Elvira Syamsir1),Hery Sumekar2)

KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh]

Erni Sofia Murtini*,Arfat Gati Radite,Aji Sutrisno

KRISTALISASI PELARUT SUHU RENDAH PADA PEMBUATAN FRAKSI KAYA VITAMIN E MENGANDUNG TOKOTRIENOL DARI DISTILAT ASAM LEMAK MINYAK SAWIT [Low Temperature Solvent Crystallizationin Tocotrienol Containing Vitamin E Rich Fraction Preparation from Palm Fatty Acid Distillate]

Kgs Ahmadi1)*,,Teti Estiasih2)

EVALUASI IN VITRO TERHADAP KEMAMPUAN ISOLAT BAKTERI ASAM LAKTAT ASAL AIR SUSU IBU UNTUK MENGASIMILASI KOLESTEROL DAN MENDEKONJUGASI GARAM EMPEDU [In Vitro Evaluation of Cholesterol Assimilation and Bile Salt Deconjugation by Lactic Acid Bacteria Isolated from Breast Milk]

Lilis Nuraida1,2)*,Siti Winarti2),Hana1,3),Endang Prangdimurti1,2)

PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [Ether Cellulose Coatings by Dipping on Partially Defatted Peanuts to Reduce Oil Uptake During Frying and to Increase Oxidative Stability During Storage]

Made Darawati1),Yudi Pranoto2)*

AKTIVITAS ANTIBAKTERI EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) SERTA KANDUNGAN SENYAWA AKTIFNYA [Antibacterial Activity of Mangosteen (Garcinia mangostana L.) Husk Extract, and its Active Compounds]

I Nengah Kencana Putra

THE EFFECT OF 1-MCP IN MAINTAINING THE QUALITY OF TOMATO SLICES

Darwin H. Pangaribuan1),D.E. Irving 2)

PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”]

Sri Widowati1)*,Heti Herawati1),Rizal Syarief2),Nugraha Edhi Suyatma2)

PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model]

Dede R Adawiyah*,Soewarno T. Soekarto

EFEK SUPLEMENTASI EKSTRAK PROTEIN KECAMBAH KEDELAI TERHADAP KADAR IL-1BETA PENDERITA DIABETES TIPE-2 [The Effect of Soy Germ Protein Extract Supplementation on the Level of IL-1 Beta of Type-2 Diabetic Woman]

Hery Winarsi1)*,Agus Purwanto2)

PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv.) Flour and Prediction of Its Shelf Life using Acceleration Method]

Sugiyono1)*,Sarwo E. Wibowo1),Sutrisno Koswara1),Sam Herodian2)

PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential Oil in Ginger)

Elisa Julianti*,Ridwansyah,Mimi Nurminah

PEMURNIAN DAN KARAKTERISASI INHIBITOR PROTEASE DARI Chromohalobacter sp. 6A3, BAKTERI YANG BERASOSIASI DENGAN SPONS Xetospongia testudinaria [Purification and Characterization of Protease Inhibitor from Chromohalobacter sp. 6A3, Bacteria-associated with Sponge Xetospongia testudinaria]

Tati Nurhayati1)*,Maggy T. Suhartono2),Lilis Nuraida2),Sri Budiarti Poerwanto3)

PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread]

Hardoko*,Liana Hendarto,Tagor Marsillam Siregar

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle Size]

Nur Aini 1)*,Purwiyatno Hariyadi 2,3),Tien R. Muchtadi 2),Nuri Andarwulan 2,3)

PENGARUH DEKSTRIN DAN GUM ARAB TERHADAP SIFAT KIMIA DAN FISIK BUBUK SARI JAGUNG MANIS (Zeamays saccharata) [The Effects of Dextrin and Arabic Gum on Chemical and Physical Properties of Sweet Corn (Zeamays saccharata) Milk-like Powder]

Sutardi*,Suwedo Hadiwiyoto,Constansia Ratri Nugroho Murti

KADAR 1-DEOXYNOJIRIMYCIN DAN AKTIFITAS PENGHAMBATAN TERHADAP ENZIM Α-GLUKOSIDASE DALAM EKSTRAK, TEPUNG EKSTRAK DAN TEPUNG INSTANT DAUN MURBAI (Morus alba L) [1-Deoxynojirimycin Content and Inhibitory Activity on Α-Glucosidase Enzyme of Extract, Extract Powder and Instant Powder of Mulberry (Morus alba L)]

Kesuma Sayuti1)*,Norio Muto2)

PENGARUH FRAKSI NONPROTEIN KACANG KOMAK (Lablab purpureus (L.) Sweet) TERHADAP KADAR GLUKOSA DARAH DAN MALONALDEHIDA TIKUS DIABETES [Effect of Nonprotein Fraction of Hyacinth Bean (Lablab purpureus (L.) Sweet) Diet on Glucose and Malonaldehyde Serum of Diabetic Rats]

Arif Hartoyo*,Sukarno,Erma Rohmawati

SENYAWA ASAM 2- METILESTER-1-H-PIROL-4-KARBOKSILAT DALAM EKSTRAK ETIL ASETAT BUAH SALAK VARIETAS BONGKOK SEBAGAI ANTIOKSIDAN DAN ANTIHYPERURICEMIA [Studies on 2-Methylester-1-H-Pyrolle-4-Carboxylic Acid Compound in Ethylacetate Extract of Snake Fruit Variety Bongkok as Antioxidant and Anthyperuricemic]

Leni Herliani Afrianti 1)*,Elin Yulinah Sukandar 2),Slamet Ibrahim 3),I Ketut Adnyana 2)

EKSTRAKSI DAN FRAKSINASI FOSFOLIPID DARI LIMBAH PENGOLAHAN MINYAK SAWIT [Extraction and Fractionation of Phospholipids from the Waste of Palm Oil Processing]

Teti Estiasih1)*,Kgs. Ahmadi2),Fithri Choirun Nisa1),Ahmad Diaul Khuluq1)

KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extract]

Hartati Chairunnisa*,Wendry Setiyadi Putranto,Stefanus Jemianus Lepa

PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Acid Bacteria Isolated from breast milk]

Ni Nyoman Puspawati1)*,Lilis Nuraida2),Dede Robiatul Adawiyah2)

APPLICATION OF MIXING INDEX (IP) FOR THE EVALUATION OF GEL-FORMING ABILITY IN MYOFIBRIL-PROTEIN GELS OF FISH PASTES

Hens Onibala*

AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk]

Yusmarini1,2)*,R. Indrati1),T. Utami1),Y. Marsono1)

PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [Shelf Life Study of Tortilla Using Accelerated Shelf Life Testing (ASLT) Method and its Mathematical Modeling of Moisture Sorption Isotherms]

Slamet Budijanto*,Azis Boing Sitanggang,Yuni Dwi Kartika

CEMARAN ASPERGILLUS FLAVUS DAN AFLATOKSIN PADA RANTAI DISTRIBUSI PRODUK PANGAN BERBASIS JAGUNG DAN FAKTOR YANG MEMPENGARUHINYA [Contamination of Aspergillus flavus and Aflatoxin at Distribution Chain of Maize Based Food Product and its Influencing Factors]

Harsi D. Kusumaningrum*,Suliantari,Aris D. Toha,Sindhu H. Putra

FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]

Nurhayati1)*,Betty Sri Laksmi Jenie2),Harsi D. Kusumaningrum2)

SUPLEMENTASI STEROL LEMBAGA GANDUM (Triticum sp.) PADA MARGARIN (Supplementation of Margarine with Wheat Germ Sterol)

Sri Anna Marliyati1)*,Hidayat Syarief1),Deddy Muchtadi2),Latifah K. Darusman3)

PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]

Feri Kusnandar*,Dede R. Adawiyah,Mona Fitria

FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]

Sugiyono1)*,Fransisca1),Aton Yulianto2)

PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced by Acid Hydrolysis, Debranching and Autoclaving-Cooling Cycle Modifications]

Didah Nur Faridah1)*,Dedi Fardiaz1),Nuri Andarwulan1),Titi Candra Sunarti2)

AKTIVITAS DAN STABILITAS RADICAL SCAVENGING L-ASKORBIL PALMITAT HASIL SINTESIS SECARA ENZIMATIK [Activity and Stability of Radical Scavenging of L- Palmitate Synthesized Enzymatically]

Tri Agus Siswoyo1)*,Tri Ardiyati 2)

PENGARUH BERBAGAI KONDISI PREPARASI DAN PENYIMPANAN SUSU FORMULA PADA PERTUMBUHAN SPORA Bacillus cereus DAN Clostridium perfringens [The growth of Bacillus cereus and Clostridium perfringens spores under a variety of preparation and storage condition]

Maya Purwanti1),Mirnawati Sudarwanto2),Winiati P. Rahayu3),A. Winny Sanjaya2)

PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [Addition of Full Cream Milk Powder in the Production of Fermented Drink Made from Sweet Corn Extract]

Hartati Chairunnisa*

PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK REOLOGI MI JAGUNG [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]

Tjahja Muhandri*,Subarna

KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour]

Cynthia Gracia C.L1)*,Sugiyono2),Bambang Haryanto3)

PENGARUH CaCl2 DAN EDIBLE FILM TERHADAP PENGHAMBATAN CHILLING INJURY BUAH NANGKA KUPAS [Effect of CaCl2 and Edible Film on Chilling Injury Inhibition of fresh-cut Jackfruits]

Ida Bagus Banyuro Partha1),Suparmo2),Moh. Ali Joko Wasono3),Maria Ulfah1)

KANDUNGAN ANTOSIANIN DAN ANTOSIANIDIN DARI JANTUNG PISANG KLUTUK (Musa brachycarpa Back ) DAN PISANG AMBON (Musa acuminata Colla) [Anthocyanin Content and Identification of Anthocyanidin of Banana Bract Klutuk variety (Musa brachycarpa Back) and Ambon variety (Musa acuminata Colla)]

Lydia Ninan Lestario*,Dhanu Lukito,Kris Herawan Timotius

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