Jurnal Teknologi dan Industri Pangan最新文献_第6页

PENGARUH PEMBERIAN JUS BIT TERFORTIFIKASI FESO4 INSTAN (JUS BEEFE) DALAM MENANGGULANGI ANEMIA ATLET REMAJA PUTRI 警告正义的女性加强FESO4 INSTAN（jusbeee）在控制ATLET puti贫血中的作用

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-12-01 DOI: 10.6066/jtip.2021.32.2.107

Mirza Hapsari Sakti Titis Penggalih, Ibtidau Niamilah, Yuga Putri Pramesti, Nia Bactiar, Sheila Kusuma Wardhani

{"title":"PENGARUH PEMBERIAN JUS BIT TERFORTIFIKASI FESO4 INSTAN (JUS BEEFE) DALAM MENANGGULANGI ANEMIA ATLET REMAJA PUTRI","authors":"Mirza Hapsari Sakti Titis Penggalih, Ibtidau Niamilah, Yuga Putri Pramesti, Nia Bactiar, Sheila Kusuma Wardhani","doi":"10.6066/jtip.2021.32.2.107","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.107","url":null,"abstract":"Prolonged physical exercise has the risk of increasing free radicals which will affect the breakdown of red blood cells and promote the risk of decreased hemoglobin. Adolescent female athletes have a risk of decreasing hemoglobin due to menstruation. This situation can get worse if the athletes have iron defi-ciency or anemia as the result of poor diet choice. Increased radicals and anemia affect the amount of oxygen carried to the tissues and the maximum volume of oxygen an individual can use to produce energy (VO2 max). Beets have benefits for athlete's performance and have been developed into an instant drink. The purpose of this study was to determine the effect of an instant FeSO4 fortified beet juice (BeeFe juice) in overcoming anemia on female adolescent athletes. This research using an experimental study with controlled trial pre-posttest design. Twenty-nine adolescent female athletes, aged 13-19 years, were divided into two groups. Fe tablet supplementation (containing Fe 60 mg) was given to 15 athletes in the control group and BeeFe juice (containing Fe 17 mg) was given to 14 athletes in the treatment group du-ring the luteal and menstruation phase (±14 days). Hemoglobin levels, Malondialdehyde (MDA) and maxi-mal oxygen volume (VO2 max) were examined before and after the intervention. Data were analyzed using paired t-test and independent t-test IBM SPSS version 22. This research has obtained Ethical Appro-val with number KE/FK/0633/EC/2018 from the Ethical Commission of FKKMK UGM. The results showed no significant difference between the group given Fe tablets and the group given BeeFe juice on hemo-globin levels (P>0.05), MDA levels (P>0.05), and VO2 max levels (P>0.05) in the menstrual and luteal phases of menstruation. It can be concluded that BeeFe juice has the same effectiveness as commercial Fe tablets. BeeFe juice can be an alternative food ingredient in iron supplementation.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41709174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

SINTESIS NANOPARTIKEL PERAK (NPAg) DENGAN BIOREDUKTOR EKSTRAK BIJI JARAK PAGAR DAN KAJIAN AKTIVITAS ANTIBAKTERINYA 用围栏外种子提取物的生物反应器和抗菌活性合成银纳米颗粒(NPAg)

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-12-01 DOI: 10.6066/jtip.2021.32.2.98

Ara Nugrahayu Nalawati, N. E. Suyatma, Danu Indra Wardhana

{"title":"SINTESIS NANOPARTIKEL PERAK (NPAg) DENGAN BIOREDUKTOR EKSTRAK BIJI JARAK PAGAR DAN KAJIAN AKTIVITAS ANTIBAKTERINYA","authors":"Ara Nugrahayu Nalawati, N. E. Suyatma, Danu Indra Wardhana","doi":"10.6066/jtip.2021.32.2.98","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.2.98","url":null,"abstract":"The redox analysis as indicated by a change in color from yellow to reddish-brown was measured at the optimum wavelength of 405 nm with the highest redox result of 480 nm obtained in the NPAg-S sample. The optimal absorption wavelength changes according to the characteristics of the NPAg produced, but is generally in the range of 400-500 nm. Analysis of the active groups with the FTIR instrument showed active groups (OH, CH aldehyde, vibrations of CN bonds in the amine group, amide I groups from proteins, and CO double bonds in the 4000-1500 cm-1) zone. Additionally, in the identification zone 1500-600 cm-1 the formation of CN bond vibrations and the presence of an amide I group from the protein was found. Photographs at 10.000 and 15.000x magnification showed that the morphology of the distribution of NPAg in the jatropha seed extract solution was polydisperse and in the form of fibrous balls with non-uniform particles and tended to agglomerate. The distribution and size of the particles measured using the Particle Size Analyzer (PSA) instrument showed that the particle size ranged from 33-116 nm. NPAg-S samples at two concentrations (1 and 2%) showed inhibitory activity for all types of Gram positive and Gram negative bacteria. Analysis of the particle size distribution using PSA showed that the particle size of the NPAg-S sample was 33.8 nm, which was smaller than the NPAg-K sample of 44.8 nm. Antibacterial activity is strongly influenced by the particle size of a sample. Small size silver nanoparticles have a large surface area to interact with bacteria as compared to large silver nanoparticles, thus they can provide a greater antibacterial effect.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46002368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE 吸附材料对狐猴鱼油脂质的影响及脂肪酶富集-3的研究

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-07-01 DOI: 10.6066/jtip.2021.32.1.16

R. Rosmalina, W. Kosasih, S. Priatni

{"title":"THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE","authors":"R. Rosmalina, W. Kosasih, S. Priatni","doi":"10.6066/jtip.2021.32.1.16","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.16","url":null,"abstract":"Sardinella (lemuru) is a genus of fish that is widespread in the East Java Sea region, especially in Muncar, Banyuwangi in East Java Province, Indonesia. Marine fishes are rich in essential fatty acids, including omega-3. This study aims to improve the quality of lemuru fish oil through the use of adsorbent materials such as bentonite and activated carbon. The sample was analyzed to determine its free fatty acid (FFA) content and peroxide value (PV) using the titrimetric method. The clarity of the oil was determined using the spectrophotometric method (λ 440 nm). The omega 3 content from the fish oil sample was then enriched through enzymatic reactions using lipase. Enzymatic reactions were carried out for 5, 10, 15, 20, 35, and 47 hours with a lipase concentration of 500, 1000, 1500, and 2000 units respectively. The omega-3 content of the fish oil products was analyzed using the GC-FID method. The results show that the addition of 3% activated carbon and bentonite in the fish oil reduced the FFA and PV results. Moreover, the absorbance value at λ 440 nm was also reduced from 0.883 to 0.559. The highest content of omega-3 was obtained through hydrolysis with lipase at a concentration of 1000 units for 35 hours with alpha-methyl linolenate (ALA), methyl all-cis-5,8,11,14,17-eicosapentanoate (EPA) and cis-4,7,10,13,16,19-docosa-hexaenoic acid methyl ester (DHA) at 0.78, 1.06, and 0.29% respectively.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42310511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD 摩卡断奶食品对蛋白质和铁的吸收评价

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-07-01 DOI: 10.6066/jtip.2021.32.1.1

L. Ratnawati, D. Desnilasari, N. Indrianti, E. Sholichah, D. Kristanti

{"title":"EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD","authors":"L. Ratnawati, D. Desnilasari, N. Indrianti, E. Sholichah, D. Kristanti","doi":"10.6066/jtip.2021.32.1.1","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.1","url":null,"abstract":"Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44309751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-07-01 DOI: 10.6066/jtip.2021.32.1.52

M. Wachid, Yasmin Nurinbaity, Noor Harini, Elfi Anis Saati, Vritta Amroini Wahyudi

{"title":"FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus","authors":"M. Wachid, Yasmin Nurinbaity, Noor Harini, Elfi Anis Saati, Vritta Amroini Wahyudi","doi":"10.6066/jtip.2021.32.1.52","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.52","url":null,"abstract":"De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaricus to represent LAB analyzed for growth. The research aims to formulate alternative media from the waste of cassava peels, banana peels, and tofu whey; determine the best formulation based on the growth parameters of L. bulgaricus; apply the L. bulgaricus in soygurt making and analyze the quality of the resulting yogurt. The results showed the composition of cassava peel: banana peel (75:25 w/w) with the addition of urea 1.5% as the best formu-lation. This formula yields a total LAB of 8.6x106 CFU/mL. The total LAB in the alternative medium was higher than that in MRS control at 1.7x106 CFU/mL. Soygurt produced from LAB as a result of growth from the best media [cassava peel+banana peel (75:25) with the addition of 1.5% urea] resulted in a fat content of 0.9%, total titrated acid 0.6%, protein 8.1 %, pH 4.7, viscosity 14.2 dPas, total dissolved solids 9.7°Brix, brightness (L) 64.3, and yellow-blue (b +) 10.1. These fat content, total titrated acid, and protein are in accordance with SNI for yogurt 2981: 2009.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41964159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE 辣木叶汁益生菌饮料的特性研究

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-07-01 DOI: 10.6066/jtip.2021.32.1.9

D. Desnilasari, W. Agustina, D. P. Putri, A. Iwansyah, W. Setiaboma, E. Sholichah, A. Herminiati

{"title":"THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE","authors":"D. Desnilasari, W. Agustina, D. P. Putri, A. Iwansyah, W. Setiaboma, E. Sholichah, A. Herminiati","doi":"10.6066/jtip.2021.32.1.9","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.9","url":null,"abstract":"Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The higher concentration of skim milk, the higher of pH and lactic acid content resulted. The number of probiotics among the treatment was not significantly different. The addition of 7% skims milk powder produced the highest protein content, anti-bacterial activity, phenolic content, and antioxidant activity. This product has a protein content of 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of E. coli) and 35.33±4.16 mm (zone inhibition of S. aureus), phenolic content of 0.2410±0.0054 mg equivalent gallic acid/mL sample, and antioxidant activity of 75.18±1.45%. The probiotics drink based on moringa leaves juices has the potential to be developed as a functional drink.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48103839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

CURRENT STATUS OF FUNCTIONAL FOODS RESEARCH AND DEVELOPMENT IN INDONESIA: OPPORTUNITIES AND CHALLENGES 印尼功能食品研发现状:机遇与挑战

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-07-01 DOI: 10.6066/jtip.2021.32.1.83

I. Purwaningsih, R. Hardiyati, Muhammad Zulhamdani, C. Laksani, Y. Rianto

{"title":"CURRENT STATUS OF FUNCTIONAL FOODS RESEARCH AND DEVELOPMENT IN INDONESIA: OPPORTUNITIES AND CHALLENGES","authors":"I. Purwaningsih, R. Hardiyati, Muhammad Zulhamdani, C. Laksani, Y. Rianto","doi":"10.6066/jtip.2021.32.1.83","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.83","url":null,"abstract":"The development of functional foods requires extensive research and development (R&D) activities for product development, technology development and commercialization. However, it becomes rather a complex issue in developing countries, including Indonesia. This study briefly discusses the status of functional foods R&D in Indonesia by understanding the opportunities and challenges. Employing scientometrics with bibliometric data from Scopus Database from the early retrievable date to October 29, 2018, the study finds out that R&D on functional foods in Indonesia indicates a substantially increasing trend in the last decade. The research activities are mostly conducted by public research institutes (PRIs) and universities in the area of identification of bioactive compounds and their effects on health. They explore the abundant potentially indigenous biodiversity from Indonesia, both land and marine resources. Nonetheless, the R&D activities are still lacking of network and integration between the subject areas. Underdeveloped infrastructure, limited human resources and financial support, costly preparation for the clinical test to satisfy health claims regulation and the gap between academic research and industry have been key issues in Indonesian functional foods R&D. By using innovation system perspectives, this study suggests that public R&D on functional foods demands active collaboration between PRIs, universities and industry as well as the supportive regulation system from policymakers to enhance the development of functional foods in the future.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71201698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN 丹克奶酪的特性使用了商业级酶和储存过程中的物理变化

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-06-01 DOI: 10.6066/jtip.2021.32.1.27

Nurul Ilmi Musra, Serdanawati Yasni, Elvira Syamsir

引用次数: 2

KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI 高蛋白多粒模拟大米的化学特性和热性能

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-06-01 DOI: 10.6066/jtip.2021.32.1.60

Aria Andika, Feri Kusnandar, Slamet Budijanto

{"title":"KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI","authors":"Aria Andika, Feri Kusnandar, Slamet Budijanto","doi":"10.6066/jtip.2021.32.1.60","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.60","url":null,"abstract":"Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48550336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS 商品化牛肉制品中食品添加剂组成的研究

Jurnal Teknologi dan Industri Pangan Pub Date : 2021-06-01 DOI: 10.6066/jtip.2021.32.1.72

M. R. Zulkarnain, Glorya Pricillia, Yasmina Okinurshabani

{"title":"STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS","authors":"M. R. Zulkarnain, Glorya Pricillia, Yasmina Okinurshabani","doi":"10.6066/jtip.2021.32.1.72","DOIUrl":"https://doi.org/10.6066/jtip.2021.32.1.72","url":null,"abstract":"Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and co-lorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49547079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1