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All Journal HAYATI Journal of Biosciences agriTECH Indonesian Food and Nutrition Progress Journal of Applied Food Technology

Setyabudi, Francis M.C. Sigit

Departement Of Food Technology And Agricultural Products, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Flora Street No 1 Bulaksumur, Yogyakarta 55281, Indonesia

Author-ID : 1118845

Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Other

Published : 6 Documents Claim Missing Document

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Articles

The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles Nurhayati Nurhayati; Francis Maria Constance Sigit Setyabudi; Djagal Wiseso Marseno; Supriyanto Supriyanto
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.

The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum Sri Mulyani; Umar Santoso; Yudi Pranoto; Francis M.C. Setyabudi; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 6, No 2 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P <0.05) on the emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The highest EAI was obtained in CAPC concentration of 5 U /mg, hydrolysis temperature of 40°C, which was 12.04 m2/g. The higher concentration of CAPC decreased the ESI. The hydrolysis temperature of 40°C produces higher FE than 28°C and 40°C. The highest FE is obtained at CAPC 5U/mg, 37°C hydrolysis temperature, which is 102.93%. The FS values range from 44.91-55.00%. This value is higher than commercial gelatin (bovine skin gelatin) which is 34.90%. The conclusion of this study is that buffalo skin gelatin with the best functional properties was obtained using CAPC 5 U/mg, the hydrolysis temperature of 40°C.

The Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity Francis M.C. Sigit Setyabudi; H. Adhianata; Sardjono Sardjono; W. Mahakarnchanakul
Indonesian Food and Nutrition Progress Vol 14, No 2 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.30257

Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical characteristic of fermented cocoa beans. In this research, parameters evaluated were OTA and AFs contamination to determine the susceptibility of fermented and unfermented cocoa beans on OTA and AFs production during storage simulation. To investigate the susceptibility, this research was conducted on storage simulation condition which was 91% of relative humidity. It is hypothesized that metabolic end-products from the breakdown substrate during fermentation process have an effect on mycotoxin production by fungi.This is the first report of ochratoxin A and aflatoxins contamination susceptibility in fermented and unfermented cocoa beans. Fermented cocoa beans were more susceptible to AFs contamination. The highest AFs contamination was found in fermented inoculated cocoa beans after 10 days storage. Unfermented cocoa beans were more susceptible to OTA production. The highest OTA contamination was found in unfermented inoculated cocoa beans after 15 days storage.The results of the present study indicated a promising different potential between ochratoxin A and aflatoxins production in fermented and unfermented cocoa beans during simulation storage condition, suggesting the existence of limiting factors on the accumulation of ochratoxin A and aflatoxins in the beans by the metabolic-end products produced during fermentation.

Methylmercury Biosorption Activity by Methylmercury-resistant Lactic Acid Bacteria Isolated From West Sekotong, Indonesia Gasong, Beatrix T.; Abrian, Satriya; Setyabudi, Francis M.C. Sigit
HAYATI Journal of Biosciences Vol. 24 No. 4 (2017): October 2017
Publisher : Bogor Agricultural University, Indonesia

Methylmercury has been generally known as a toxic heavy metal for both human and environment. Bacterial-based bioremediation of heavy metal is suggested as an ecofriendly and low-cost bioremediation process. There was limited information regarding the role of lactic acid bacteria (LAB) as detoxification agent for methylmercury addressed for human body. West Sekotong, West Lombok, Indonesia, is one of the newly developed artisanal and small-scale gold mining site with high mercury contamination level. This present study was aimed to isolate the human origin methylmercury-resistant LAB and further evaluate their ability to absorb methylmercury. Methylmercury absorption assay was conducted in broth media. The remaining and absorbed methylmercury was measured using the gas chromatography flame ionization detector. A total of 56 methylmercury-resistant LAB isolates were isolated from 37 feces and 19 breast milk samples from 19 volunteers in West Sekotong. Of them, 10 isolates were further selected based on several basic probiotic characteristics and subjected to methylmercury removal assay. The selected isolates showed different methylmercury absorption ability ranged between 17.375 and 51.597 μg/g of wet mass of cell after incubated for 24 hours. Two isolates from feces showing the best removal activity were identified as Enterococcus durans and one isolates from breast milk as Enterococcus faecium based on the sequences of 16s rDNA.

Microbial Conversion of Rice Straw Into Lactic Acid Through Simultaneous and Separate Hydrolysis and Fermentation Yuliana, Eva; Indrati, Retno; Setyabudi, Francis Maria Constance Sigit; Ningsih, Dewi Pujo; Sardjono, Sardjono
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81924

Lactic acid is often produced from lignocellulosic materials through various steps, including pretreatment, hydrolysis, and fermentation. Therefore, this study aims to evaluate the conversion of lactic acid from rice straw using simultaneous and separate hydrolysis and fermentation. The process was initiated with and without pretreatment using Ca(OH)2 at 85 °C for 16 hours, followed by hydrolysis using Trichoderma reesei PK1J2 and fermentation with Rhizopus oryzae AT3. Hydrolysis and fermentation were performed simultaneously and separately. The results showed that pretreatment could reduce lignin content, but this process was not needed because Trichoderma reesei PK1J2 degraded lignin during hydrolysis. In addition, fermentation conditions in this study could not support the production of lactic acid by Rhizopus oryzae AT3. Based on biomass growth during the treatment, simultaneous hydrolysis and fermentation (108 mg/g dry substrate) was better compared to separate hydrolysis and fermentation (104 mg/g dry substrate).

Effects of Mixed Yeast Fermentation on Volatile Compounds Composition of Arabica Coffee Beans Utami, Whitney Jovanka; Suroto, Dian Anggraini; Setyabudi, Francis Maria Constance Sigit; Davinia, Alyssa Putri; Ratri, Dyah Sekar Purnama
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.87365

Coffee is part of the most highly valued agricultural commodities, and fermentation is an alternative method to enhance the quality of coffee beans. Therefore, this study aimed to assess the effects of Wickerhamomyces anomalus and Kluyveromyces lactis on the fermentation of Arabica coffee, particularly the contributions to volatile compounds formed in roasted beans. The fermentation process was further carried out by incorporating W. anomalus and K. lactis for 48 hours at room temperature. The results showed that fermenting for 12 hours with mixed yeast inoculation significantly increased the total yeast count and volatile compounds. Additionally, the fermentation of Arabica coffee with mixed yeast inoculation at a 1:1 ratio produced the highest total titratable acidity and yeast count. The release of volatile compounds varied based on the activity of the microorganisms with the highest concentrations of naphthalene, α-himachalene, toluene 2, 4-diamine, and 3-pentanol detected in the samples. These results suggested that fermenting Arabica coffee with W. anomalus and K. lactis not only enhanced bean quality but also held promise for industrial application.

Co-Authors Abrian, Satriya Anang M Legowo Davinia, Alyssa Putri Dian Anggraini Suroto Djagal Wiseso Marseno Gasong, Beatrix T. H. Adhianata Indrati, Retno Ningsih, Dewi Pujo Nurhayati, Nurhayati Ratri, Dyah Sekar Purnama Sardjono Sardjono Sardjono Sardjono Sri Mulyani Supriyanto Supriyanto Umar Santoso Utami, Whitney Jovanka W. Mahakarnchanakul Yudi Pranoto Yuliana, Eva

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