1.Characterization of B-glukosidase Enzyme from Vanilla Bean

作　　者：Dwi Setyaningsih ;Maggy T Soehartono ;Anton Apriyantono 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2007 ;18(2):81.doi:10.6066/387

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029187

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2.Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)

作　　者：Anton Apriyantono ;Bakti Kumara

出　　处：Jurnal Teknologi Dan Industri Pangan. 2004 ;15(1):35.doi:10.6066/535

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029229

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3.Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant

作　　者：Dedin F R ;Dedi Fardiaz ;Anton Apriyantono 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2006 ;17(3):204.doi:10.6066/446

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029251

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4.AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) 1) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Dewi Sarastani 2) , Soewarno T. Soekarto 3) , Tien R. Muchtadi 3) , Dedi Fardiaz 3) , dan Anton Apriyantono 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang 9-10 Oktober 2001 2) Alumni IPN – IPB, Staf Pengajar FT-UIKA, Bogor 3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol). Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene. Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated according to UV absorption. Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system. Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification. Key words: Seed of Parinarium glaberrimum Hassk, extract, fraction, and antioxidant activity

作　　者：Dewi Sarastani ;Soewarno T. Soekarto ;Tien R. Muchtadi 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(2):149.doi:10.6066/4345

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029293

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5.KOMPOSISI KIMIA BIJI DAN SIFAT FUNGSIONAL PATI GAYAM (Inocarpus edulis Forst.) 1) [Chemical Composition of Gayam ( Inocarpus edulis Forst.) Seed and Functional Properties of Its Starch] Indah Epriliati 2) , Purwiyatno Hariyadi 3) , dan Anton Apriyantono 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang 9-10 Oktober 2001 2) Fakultas Teknologi Pertanian Unika Widya Mandala Surabaya 3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Basic information on physical and chemical properties of Gayam (Inocarpus edulis Forst), one of the domestic commodities, is still very limited. The objectives of this research were to investigate chemical composition of gayam seed and the functional properties of gayam starch, especially the pasting behavior and the characteristic of its gel. Moisture, crude protein, lipid, ash, and carbohydrate content of gayam seed, respectively, were 50.11% (w/w), 11.66%, 8.21 %, 3.39% , and 76.74% (dw). The gayam starch granules were very strong and remain physically intact during heating up to 90°C. The highest swelling-power (24.76) occurred at 95°C, with low amylose leaching (0.27% dw) and solubility (0.25° Brix). Pasting behavior of starch suspension (10% w/v) showed the initial pasting temperature at 81°C and peak viscosity 750 Brabender unit (BU) reached at 90 °C. The paste viscosity was relatively stable at 95°C. The gel was formed during cooling. The gel of gayam starch was unstable at (-16°C) at which six times freezing-thawing cycles resulted in 66.95% water dripped. The gel characteristics may indicated the high amylose content. Scanning electron micrographs of freeze-dried gel revealed the sponge-strucuture. The data indicated that gayam starch has great potential to be explored further for industrial applications. Key words : Gayam seed, starch, chemical composition, and function properties

作　　者：Indah Epriliati ;Purwiyatno Hariyadi ;Anton Apriyantono

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(2):165.doi:10.6066/4348

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029295

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6.KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya 1) , Irene Triyanti Hadiprodjo 2) , dan Anton Apriyantono 1) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma. Key words: Andaliman, volatiles, key compounds and aroma.

作　　者：C. Hanny Wijaya ;Irene Triyanti Hadiprodjo ;Anton Apriyantono

出　　处：Jurnal Teknologi Dan Industri Pangan. 2001 ;12(2):117.doi:10.6066/4497

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029390

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7.Change Volatile Components During Soy Sauce Fermentation

作　　者：Anton Apriyantono ;Gono Dewi Yulianawati

出　　处：Jurnal Teknologi Dan Industri Pangan. 2004 ;15(2):100.doi:10.6066/550

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029450

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8.Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt

作　　者：Suryono . ;Adi Sudono ;Mirnawati Sudarwanto 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2005 ;16(1):62.doi:10.6066/470

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029476

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9.Isolation and Tentative Identification of Volatile Compound of Atung(Parinarium glaberrimum Hassk) Seed

作　　者：Murhadi . ;Soewarno T S. ;Betty S.L Jennie. 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2003 ;14(2):121.doi:10.6066/725

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029516

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10.Brief Review on: Physical, Chemical and Functional Properties of Dammar

作　　者：Noryawati Mulyono ;Anton Apriyantono

出　　处：Jurnal Teknologi Dan Industri Pangan. 2004 ;15(3):245.doi:10.6066/576

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029529

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