Warta IHP J. of Agro-Based Industry Vol. 4, No. 2, pp 1-12, Ulasan / Review. Peranan Bioteknologi Dalam Industri Pangan

Transkripsi

1 Vol. 4, No. 2, pp 1-12, 1987 Ulasan / Review Peranan Bioteknologi Dalam Industri Pangan The Role of Biotechnology in the Food Industry A. BASRAH ENIE Balai Penelitian Kemurgi dan Aneka Industri Balai Besar Litbang Industri Hasil Pertanian (BBIHP) Abstract - Biotechnology are concer for some of the major changes in the development of food production and food processing industry. In this article the uses of biotechnology in agricultural raw material amprovement, food ingredients and food additives production, and food processing are reviewed.

2 Vol. 4, No. 2, pp 13-19, 1987 Enzim Lipoksigenase Dalam Produk Kedelai Lipoxygenase in Soybean Products BAKRI ROSIDI Balai Penelitian Makanan, Minuman dan Fitokimia, Balai besar Litbang Industri Hasil Pertanian (BBIHP) Jalan Ir. H. Juanda 5-9, Bogor Abstract - Lypoxygenase is an enzyme which limit the use of soybean as a protein source food. Research on this matter has been widely done. This paper discussed the property of lipoxygenase, off-flavor products resulted, its effect on soybean protein and its inactivation.

3 Vol. 4, No. 2, pp 20-27, 1987 Rancangan dan Uji Teknis Alat Ekstraksi Susu Kedelai pada Pengolahan Tahu Technical Design and Testing of Soy Milk Extractor in Tofu Production Rizal Alamsyah a, Atih Suryati b dan Sri Wuri Handono b a Balai Penelitian Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri Hasil Pertanian Jalan Ir. H. Juanda No. 5-9, Bogor b Balai Pengembangan Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri Hasil Pertanian (BBIHP). Jalan Ir. H. Juanda No. 5-9, Bogor Abstraction - The extraction of soy milk in tofu production in Indonesia was done by traditional pressing in which the ground soy mixture was wrapped in cotton cloth and pressed using a piece of stone. In this way some amount of soy milk was still left in the presscake. The study is aimed at designing two types of extractor-centrifugal type and press type-in order to increase the extraction efficiency. It was found that the liquid content of presscake obtained from this equipment is less as compared to the traditional method. The capacity of centrifugal is 270 l/hr. it efficiency of the centrifugal is 84.04% and those of press type is 69.50%. the optimal rotation of sieve of the centrifugal machine is about 700 rpm using induction motor of 1.5 HP.

4 Vol. 4, No. 2, pp 28-32, 1987 Substitusi Kedelai Dengan Tepung Kedelai Tanpa Lemak Dalam Pembuatan Tahu Substitution of Defatted Soybean Meal For Soybean in Tofu Production Sri Wuri Handono, Atih Suryati Herman dan Aan Yulistia a) a) Balai Pengembangan Makanan, Minuman dan Phytokimia, Balai Besar Penelitian dan Pengembangan Industri Hasil Pertanian (BBIHP) Jl. Ir. H. Juanda 5-9, Bogor Abstract - Techno-economic study on using defatted soybean as a substitute for soybean in tofu production has been conducted. Eight degree of substitution (5, 10, 15, 20,25, 30, 35 and 40%) were used In making tofu. The substitution was acceptable up to the amount of 20%. The study showed that 20% substitution will be profitable if the price of the meal is less than 47% of the soybean price.

5 Vol. 4, No. 2, pp 33-36, 1987 Pengaruh Jenis Pisang, Jumlah Konsentrat dan lama Penyimpanan Terhadap Mutu Minuman Ringan Sari Buah Pisang The Effect of banana Varieties, Amount of Concentrate and Length of Storage on The Quality of Banana Softdrink Indra Neffi Ridwan a), Eppy Susanto b), dan F.G. Winarno b) a) b) Balai Pengembangan Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri Hasil Pertanian (BBIHP) Jalan Ir. H. Juanda 5-9, Bogor Fakultas Teknologi Pertanian, Institut Pertanian Bogor, P.O. BOX 122, Bogor Abstract - The research was aimed at studying the effect of banana variety, amount of conecentrate and length of storage on the quality of soft drink made of banana juice. The result showed that banana of Ambon variety produced soft drink more preferable taste, clearer and higher acid content. The higher the amount of concentrate, the higher the total soluble solid, total acid and total sugar. The clarity decreased as the amount of concentrate was increased from 12% to 16% and tend to be constant of the tncreased from 16% to 20%. Total soluble solid and total sugar increase until the fourth week and will decrease later. The longer the storage, the lower its clarity.

6 Vol. 4, No. 2, pp 37-42, 1987 Pengawetan Pindang Bandeng Dengan Cara Pengemasan Preservation of Salted Press-Boiled Milk Fish (Chanos chanos) by Pacaging Method Dwi Sutrisniati, Aan Yulistia dan Juli Astuti Balai Pengembangan Makanan, Minuman dan Phytokimia, Balai Besar Penelitian dan Pengembangan Industri Hasil Pertanian Jl. Ir. H. Juanda 5-9, Bogor Abstract - A study on the preservation of salted press-boiled ( Pindang ) milk fish (Chanos chanos) by packaging method had been carried out. Pindang was prepared with or without the addition of potassium sorbate or potassium sorbate sodium erythorbate. The product were packaged with or without vacuum in the polycello film and stored at room temperature. Observation was done on moisture content, number of peroxide, trimethylamine, Total Bacterial Count (TPC) and organoleptic test. The result showed that up to 8 week of storage, all of the treatments were acceptable. The use of potassium sorbate and sodium erythrrbate with vacuum packaging, showed the best performance.

7 Vol. 4, No. 2, pp 43-47, 1987 Pengaruh Perendaman Dalam Larutan Asam dan Lama Sterilisasi Terhadap Mutu Udang Kalengan The Effect of Acid Soaking and the Length of Sterilization on the Quality of Canned Shrimp DHIAH NURAINI, NOVIANIS DAN PAULUS SUNARTO Balai Penelitian Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri Hasil Pertanian (BBIHP), Jalan Ir. H. Juanda 5-9, Bogor Abstract - A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on ph, microbiology and acceptability test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 05 x 10 1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness.

8 Vol. 4, No. 2, pp 48-51, 1987 Kandungan Mineral Nira dan Gula Semut Asal Aren Mineral Content of Aren Sap and of Granulated Aren Sugar ATIH SURYATI HERMAN dan M. YUNUS Balai Pengembangan Makanan, Minuman dan Phytokimia, Balai besar Litbang Industri Hasil Pertanian, Jalan. Ir. H. Juanda 5-9, Bogor Abstract - Mineral content of aren sap and of granulated aren sugar had been analyzed. Seventeen samples of juice were collected from trees of Arenga pinnata MERR in Sukabumi and Cianjur; while 48 samples of granulated aren sugar were collected from home industries in the same area. Both sugar and sap have a mineral content between 1 to 1.8 percent dry basis (1.5 ±0.22). the major mineral component of the sap was potassium (K), followed by phosphor (P), magnesium (Mg), sodium (Na), calcium (Ca), ferrum (Fe) and cuprum (Cu), with the content of 8296, 776, 733, 619, 53, 10 and 6 milligram per kilogram dry basis respectively.