IARA Vol. XXVI No. 1 Year. 2009 (pdf, 1420 kb) - Pustaka Deptan

Vol. 26, No. 1, 2009Indonesian Agricultural Research AbstractsQ02 FOOD PROCESSING AND PRESERVATION137 SUHIRMAN, S.The effect of tannin remover from the kinds of nutmeg on nutmeg juice. Pengaruh penghilang tanindari jenis pala terhadap sari buah pala/Suhirman, S.; Hadad E.A. (Balai Penelitian Tanaman Obat danAromatik, Bogor (Indonesia)); Lince. Buletin Penelitian Tanaman Rempah dan Obat ISSN 0215-0824(2006) v. 17(1) p. 39-51, 6 ill., 6 tables; 8 ref.NUTMEGS; FRUIT JUICES; TANNINS; CHEMICOPHYSICAL PROPERTIES.Having special flavor, the flesh of nutmeg is potensial to be processed into juice product. However, harshflavor and bitter aftertaste in this fruit influences the taste of nutmeg juice. Nutmeg juice would be betterwhen composition of acid, sugar, vitamin, and other phenolic materials could be arranged. Nutmeg juicecontained flavor and its fruit characteristic colour with pH 4.00 - 4.50 (materials of acid food). Theobjective of the research was to improve the taste of nutmeg juice by reducing harsh flavor using tanninremoving agents, formulation improvement and selection of nutmeg kinds. The experiment was arrangedin a completely randomized design with two replications. Research were conducted in six stages, i.e.covered determination of treatment for harsh reduction, ratio determination between nutmeg flesh, waterand percentage of sugar, duration of blanching process, optimation based on combination of the result ofthe first and third stages, determination of nutmeg species to be processed into nutmeg juice, andorganoleptic test by 30 panelist. The result showed that the usage of albumin 1% in nutmeg juice wasmore preferred and could reduce harsh flavor and declined content of 3,544.06 mg per 100 g material,while CaCl 3 solution 2.00% for 12 hours could reduce tannin to be 4,271.22 mg per 100 g material. Theresult of organoleptic test showed that the taste of nutmeg juice could be enhanced using best formulationin every stage i.e. albumin 1.00%. Without blanching, ratio nutmeg flesh and water 1:4, 25% sugar, theuse of Patani nutmeg, Banda nutmeg and Irian nutmeg was more preferred by panelist.Q03 FOOD CONTAMINATION AND TOXICOLOGY138 ARIFIN, Z.Formalin detection of broiler chickens from the market. Deteksi formalin dalam ayam broiler dipasaran/Arifin, Z.; Murdiati, T.B.; Firmansyah, R. (Balai Penelitian Veteriner, Bogor (Indonesia)).[Proceedings of the national seminar on animal husbandry and veterinary technology], Bogor (Indonesia)12-13 Sep 2005/Mathius, I W.; Bahri, S.; Tarmudji; Prasetyo, L.H.; Triwulanningsih, E.; Tiesnamurti, B.;Sendow, I.; Suhardono (eds.) Pusat Penelitian dan Pengembangan Peternakan, Bogor (Indonesia). Bogor:Puslitbangnak, 2005: p. 1036-1040, 1 ill., 3 tables; 13 ref. 636:338.439/SEM/pBROILER CHICKENS; CHICKEN MEAT; FORMALDEHYDE; DATA ANALYSIS; MEASURINGINSTRUMENTS; MARKETS; SUPERMARKETS.Formalin is a commercial name of formaldehyde solution 35-40% solution in water. Formalin is classifiedas strong disinfectant, also used as cadaverous convervacy and has been used as food preservativealthough formalin is not permitted used as food preservative or food additive, since formalin is toxic forhuman consumption. A study was conducted to develop method to detect formalin contaminant in chickenmeat by distillation followed by detection with spectrophotometer at 415 nm. The study suggested that themethod was able to detect formalin in chicken with limit detection of 0.25 ppm. Recovery study showed99.46 ± 1.72%, and standard curve gave R value 0.9962. Formalin in sampels of 46 chickens werecollected from traditional market and supermarket in Tangerang, Sukabumi, Cianjur, and Bogor was notdetected in all samples collected. Formalin was detected in all sampels collected from South Jakarta, withconcentration range from 0.08-0.12 ppm.68