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All Journal Agrointek Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Konversi Jurnal Kelautan dan Perikanan Terapan (JKPT) Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Tropical AgriFood Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Journal of Fisheries & Marine Jakadimas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Sains dan Teknologi Pangan Jurnal Bioteknologi & Biosains Indonesia
Muhammad Alfid Kurnianto
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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METABOLOMIC TECHNIQUE IN GREEN TEA RESEARCH: A REVIEW Kurnianto, Muhammad Alfid; Rini, Dina Mustika
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 5 No. 1 (2024): IJEISE
Publisher : UPN Veteran Jatim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v5i1.128

Abstract

Tea, consumed by two-thirds of the global population, had a production of 5.68 million tons in 2017. The cultivation and processing of tea are crucial variables that have a substantial impact on the final product. As a result, many types of tea, such as black, oolong, and green, are produced, each with its own unique flavors and health advantages. Metabolomic techniques, which employ advanced analytical methods, are employed to characterize chemical composition of tea, thereby enabling the assessment of its quality, origin, and bioactivity. This review focused on the application of these techniques to the green tea research. Analytical methods such as UPLC-MS and 1H NMR, when employed in conjunction with multivariate analysis, have proven effective in correlating green tea quality with its chemical constituents, identifying key metabolites such as EGCG, ECG, and caffeine. These metabolomic techniques permit rapid and accurate assessments, enabling the differentiation between high- and low-quality green tea and enhancing the comprehension of its chemical composition and sensory attributes. In addition, a metabolomic approach was employed, utilizing HPLC-TOF-MS, to differentiate between various types of green tea based on their bioactivities. These methods have the capacity to reveal significant variations in metabolite profiles and bioactivities. The application of multivariate analysis enabled the identification of specific bioactive cultivars, thereby demonstrating the efficacy of the technique in evaluating the health-promoting effects of different tea samples. Thus, metabolomic methods represent an optimal approach for a comprehensive and expeditious investigation of the research related to green tea.
Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method Widianti, Erika; Sarofa, Ulya; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.440

Abstract

Sensory evaluation is a crucial activity in food product development and affects consumer preference, particularly for flake products. Flakes are foods in the form of thin or flaky pieces, generally made from cereal grains. The raw materials used in this study are purple sweet potato flour, which is high in starch (74.57%), and edamame flour, which is high in protein (36.15%). Different formulations will affect the formation of sensory attributes and characteristics of flake products. The sensory evaluation method used in this study is the Just About Right (JAR) method, aimed at analyzing the sensory attributes of flake samples that influence overall liking assessment (p-value < 0.05; panelist response percentage > 20%; and high mean drops), in order to determine the most optimal product formulation. Sensory evaluation of the product was conducted by testing 13 attributes using JAR and hedonic scales (overall liking). The data obtained were processed using XLSTAT 2024 software. Based on the analysis results, the F2 flake product formulation (80% Purple Sweet Potato Flour: 20% Edamame Flour) is the most optimal product formulation, where the attributes that need optimization are taste (Earthy – Sweet, p-value = 0.027) and aftertaste (Earthy, p-value = 0.0003).
Improving The Quality of Sanitation in The Popcorn Production Process at UMKM Ziqma Production: Peningkatan Kualitas Sanitasi pada Proses Produksi Popcorn di UMKM Ziqma Production andre yusuf trisna putra; Muhammad Alfid Kurnianto
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10722

Abstract

Ziqma Production is an Micro, Small Medium Enterprise (MSME) that produces snacks with a superior product, popcorn. The pop corn production process at Ziqma is still simple and does not yet implement quality control management and food safety. Therefore, the aim of this activity is to provide education about implementing sanitation to improve the quality of the production process. This program was implemented on August 3 2023. The activities consist of three stages, namely coordination with partner, counseling about CPPOB principles, and implementation of the use of production sanitation equipment according to Cara Produksi Pangan Olahan yang Baik (CPPOB) principles. The result of this activity is that Zigma workers know the theory about sanitation. Apart from that, be able to use sanitary equipment, such as aprons, masks, gloves and head coverings. It is hoped that after this activity, all workers can implement sanitation so that the quality of popcorn products can be maintained.
Production of Fish-Bioactive Peptides by Conventional & Emerging Technologies: A Review Muhammad Alfid Kurnianto; Salma Shafrina Aulia
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3622

Abstract

Fish is a type of food that is perishable. High production and perishable characteristics cause fish commodities to be immediately given storage or processing treatment so that they do not decrease in quality. The processing of fishery commodities has focused on producing foods with health effects for humans, such as functional foods, functional ingredients, and nutraceuticals. The health effects are caused by the content of bioactive compounds, one of which is bioactive peptides. Bioactive peptides are fragments from hydrolysis and have several biological functionalities such as antioxidant, anti-inflammatory, antihypertensive, anti-obesity, antimicrobial, and immunomodulatory properties. Generally, bioactive peptides can be produced from substrates such as foods with high protein content using enzymatic hydrolysis, chemical hydrolysis, and microbial fermentation technologies. However, these methods result in low peptide yields. Several emerging technologies have been applied in producing bioactive peptides, such as Ultrasound-Assisted Processing, Microwave-Assisted Processing, High Hydrostatic Pressure Processing, and Pulsed-Electric Field Processing. The application of emerging technologies is expected to produce peptides with high yield, fast, and low cost.
Kondisi daya, waktu dan rasio bahan-pelarut terbaik pada ekstraksi senyawa fenolik daun asam Jawa menggunakan metode Microwave Assisted Extraction (MAE) Hidayati, Nur Agustin; Wicaksono, Luqman Agung; Winarti, Sri; Kurnianto, Muhammad Alfid
Journal of Tropical AgriFood Volume 6 Nomor 2 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.2.2024.16635.108-115

Abstract

Daun asam Jawa merupakan bagian dari tanaman asam Jawa yang banyak mengandung metabolit sekunder salah satunya senyawa fenolik. Ekstraksi senyawa fenolik yang dilakukan dengan metode microwave-assisted extraction (MAE) dipengaruhi oleh beberapa faktor seperti daya ekstraksi, waktu ekstraksi dan rasio pelarut. Tujuan penelitian ini adalah untuk menentukan kondisi terbaik (daya, waktu dan rasio bahan-pelarut) untuk ekstraksi fenol dari daun asam Jawa menggunakan metode MAE. Penelitian ini dilakukan dengan menggunakan rancangan pendekatan One Factor at The Time (OFAT). Daya yang digunakan adalah 180-540 Watt, waktu ekstraksi yang dicobakan adalah 1-5 menit, dengan rasio bahan-pelarut adalah 1:10 sampai dengan 1:50. Hasil penelitian menunjukkan bahwa daya microwave 450 watt, dengan waktu empat menit, dan rasio bahan-pelarut sebesar 1:10 menghasilkan ekstrak daun asam Jawa dengan kadar fenol tertinggi, yaitu sebesar 3.370,69 mg GAE/L.
KAJIAN LITERATUR: POTENSI FERMENTASI DAN KARAKTERISTIK PROKSIMAT ASAL TERASI SEBAGAI BUMBU TRADISIONAL DI WILAYAH ASIA Safrina Isnaini Adirama; Muhammad Alfid Kurnianto; Sri Winarti
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/3c6hqp46

Abstract

Salah satu produk fermentasi ikan yang sering dijumpai di berbagai negara yang memiliki kekayaan maritim di  wilayah Asia adalah terasi (shrimp paste). Terasi atau shrimp paste merupakan produk yang pasta fermentasi yang terbuat  dari udang berukuran kecil yang dihancurkan dan dicampur dengan garam. Di berbagai negara khususnya di Benua Asia,  produk sejenis terasi (fish paste) banyak ditemukan dengan penamaan yang berbeda-beda. Produk-produk tersebut diberi  nama Terasi (Indonesia), Belacan (Malaysia), Bagoong-alamang (Filipina), Nga-Pi (Myanmar), Mam-ruoc (Vietnam), Ka-Pi  (Thailand), Xia-jiang (China), Sae woo-jeot (Korea), dan Shiokara (Jepang). Artikel ini bertujuan untuk mendeskripsikan berbagai macam jenis terasi (shrimp paste) di berbagai negara Asia, serta kajian atribut mutu terasi yang terdiri dari  karakteristik gizi dan potensi fermentasi terasi. Kandungan protein dari produk terasi di wilayah Asia berkisar antara 21,70-37,23%. Kadar air berkisar antara 26,96-48,57%. Kandungan lemak juga bervariasi antara 0,56-6,00%. Proses fermentasi yang mayoritas berlangsung spontan menyebabkan peran dari garam sangat signifikan dalam mempengaruhi keragaman  mikroorganisme, dimana hal ini akan berhubungan dengan kualitas dan keamanan pangan terasi yang dihasilkan. Terasi  diketahui memiliki kandungan peptida bioaktif dengan beragam aktivitas biologis seperti antioksidan, ACE inhibitor, anti aging, dan antibakteri. 
Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds Kurnianto, Muhammad Alfid; Aulia, Salma Shafrina; Septiana, Siska; Syahbanu, Fathma; Munarko, Hadi; Tinh, Nguyen Thi Thanh; Chasanah, Ekowati; Rini, Dina Mustika
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74936

Abstract

Graphical Abstract Highlight Research Fermentation improves the biological function of proteins. Bioactive peptides increase after fermentation. Indonesia has many unexplored sources of bioactive peptides in fermented food. Indonesian high-protein fermented foods have high bioactivity potential. Research is needed on the bioactivity of Indonesian bioactive peptides sources for broader health implications.     Abstract Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source of natural health-promoting agents. Indonesia, with its rich biodiversity and long-standing tradition of fermentation, offers a unique variety of traditional HPFF. However, the potential of these indigenous products as BP sources remains underexplored and poorly represented in the global literature. This review aims to examine Indonesian traditional HPFF as a source of BPs, categorize them based on raw material, and highlight their functional and health-related properties. A literature review was conducted using publications from Scopus, PubMed, ProQuest, Google Scholar, and SINTA (2000–2023). The search applied Boolean strategies and the PEO (Population, Exposure, Outcome) framework to identify relevant studies on fermented foods, bioactive peptides, and their biological activities. Indonesian HPFF including tempeh, rusip, dangke, pekasam, and cangkuk contain BPs with diverse bioactivities. Tempeh shows antidiabetic and antihypertensive potential; rusip exhibits antioxidant and cholesterol-lowering effects; dangke and cangkuk demonstrate antimicrobial and ACE-inhibitory activities. These functional properties are influenced by substrate type (e.g., legumes, fish, milk), microbial composition (lactic acid bacteria, Bacillus spp., yeasts), and fermentation conditions. Notably, certain Indonesian HPFF exhibit multi-functional peptides with synergistic health effects, suggesting significant therapeutic promise. This review bridges a critical knowledge gap by consolidating evidence on BPs from Indonesian HPFF. It provides a foundation for future investigations into peptide bioactivity, supports functional food innovation, and highlights the global relevance of Indonesia’s fermentation heritage in health science and sustainable nutrition.  
Chemical Characteristics of Fishball from Indian Mackerel and Oyster Mushroom with the Addition of Seaweed Porridge Diana, Adella Farah; Rosida, Dedin Finatsiyatul; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.760

Abstract

Fishball is a processed product made from fish meat, tapioca flour, and spices, which then undergoes grinding, mixing of the dough, molding, and boiling until fully cooked. Indian mackerel can enhance the nutritional value of fish balls because it contains high animal protein, while the addition of oyster mushrooms provides plant-based protein and fibre. Fishball also utilises seaweed as an additional hydrocolloid source, serving as a stabiliser and gelling agent that lends the fishball a chewy texture. The objective of this study was to determine the effect of different proportions of Indian mackerel and oyster mushrooms with the addition of seaweed porridge on the chemical characteristics of fishball. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and three replications, followed by analysis using ANOVA and DMRT at 5%. The first factor was the proportion of Indian mackerel and oyster mushrooms (90:10, 70:30, and 50:50). The second factor was the type of seaweed Eucheuma cottoni, Gracilaria sp., and Ulva lactuca. The best treatment was found in the proportion of Indian mackerel and oyster mushrooms (90:10) with the addition of Eucheuma cottoni seaweed porridge, which resulted in a composition of 73.11% moisture, 1.45% ash, 12.44% protein, 2.05% fat, and 10.94% carbohydrates. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Kandungan Gizi, Aplikasi Pengolahan dan Manfaat Kesehatan Labu Kuning : Sebuah Telaah Aulia, Salma Shafrina; Handayani, Puri Ajeng; Ramadhani, Previa Aysyar; Kurnianto, Muhammad Alfid
Jurnal Teknologi Pangan Vol 18, No 1 : JUNI 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i1.4405

Abstract

Labu kuning (Cucurbita moschata) merupakan tanaman yang dapat dijumpai di daerah tropis dan subtropis. Labu kuning memiliki kandungan gizi dan zat bioaktif yang memiliki efek terhadap kesehatan manusia baik dari buah, daun maupun bijinya. Labu kuning juga dapat dimanfaatkan untuk berbagai jenis olahan. Tujuan artikel review ini adalah untuk memaparkan kandungan gizi, jenis pengolahan, dan potensi kesehatan dari labu kuning. Labu kuning memiliki β-karoten, α-karoten, kalium dan fosfor yang tinggi. Labu kuning telah dimanfaatkan dalam berbagai produk pangan seperti aneka olahan kue dan bubur/pure. Labu kuning memiliki manfaat untuk kesehatan sebagai antioksidan, anti-bakteri, anti-kanker, anti-diabetes, hepatoprotektif, dan neuroprotektif.
Profil Fisikokimia, Mikrobiologi dan Organoleptik Rusip Ikan Teri (Stolephorus sp.) dengan Lama Fermentasi Berbeda Kurnianto, Muhammad Alfid; Winarti, Sri; Puspita, Alfina Ayu
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.1011

Abstract

Rusip adalah produk fermentasi tradisional berbahan dasar ikan teri, gula aren, dan garam yang difermentasi secara anaerob selama 7-14 hari. Selama proses fermentasi terjadi reaksi katabolisme substrat utama oleh enzim dan metabolit produksi mikroorganisme yang berpengaruh terhadap sifat fisikokimia dan sensoris produk. Tujuan penelitian ini adalah menganalisis perubahan profil fisikokimia, mikrobiologi dan sensoris rusip selama masa fermentasi (21 hari). Penelitian ini didesain menggunakan rancangan acak sederhana faktor tunggal (lama fermentasi 0, 7, 14, dan 21 hari) dengan uji yang dilakukan meliputi analisis proksimat, pH, total plate count (TPC), total bakteri asam laktat (BAL), dan analisis profil sensoris. Berdasarkan hasil uji, didapatkan nilai kadar air (56,26-63,70%), abu (1,30-2,84%), lemak (6,19-7,64%), protein (23,78-27,03%), karbohidrat (5,02-6,22%) dan pH (4,91-6,58) rusip. Hasil uji menunjukkan waktu fermentasi berpengaruh nyata terhadap peningkatan kadar air dan penurunan parameter fisikokimia lain. Analisis profil mikrobiologis juga menunjukkan tren peningkatan nilai total BAL (6,31 log cfu/mL pada hari ke-0 ke 6,96 log cfu/mL pada hari ke-14) dan tren penurunan nilai TPC *6,92 log cfu/mL ke 6,5 log cfu/mL) yang berbeda nyata. Pada analisis sensoris menggunakan uji perbandingan jamak menunjukkan penilaian panelis pada parameter aroma berkisar 2,35-7,23 (sangat lebih asam hingga kurang asam), warna berkisar 6,40-7,25 (agak kurang gelap hingga kurang gelap), dan tekstur berkisar 3,50-7,45 (lebih hancur hingga kurang hancur) dibandingkan dengan dengan kontrol (rusip komersial). Hasil penelitian ini menunjukkan bahwa waktu fermentasi selama 21 hari berpengaruh signifikan terhadap perubahan karakteristik fisikokimia, mikrobiologis dan sensoris pada rusip. KATA KUNCI: AbstractRusip is a traditional fermented product made from anchovies, palm sugar, and salt, which is fermented anaerobically for 7-14 days. During fermentation, catabolic reactions of the substrate occur between enzymes and metabolites produced by microorganisms, which significantly affect the product’s physicochemical and sensory properties. This study aimed to analyze changes in the physicochemical, microbiological, and sensory profiles of rusip during the fermentation period (21 days). This study was designed using a single-factor simple randomized design using proximate, pH, total plate count, total lactic acid bacteria, and sensory profile analysis. Based on the test results, the values of moisture (56.26-63.70%), ash (1.30-2.84%), fat (6.19-7.64%), protein (23.78-27.03%), carbohydrate (5.02-6.22%) and pH (4.91-6.58) of rusip were obtained. The test results showed an increasing trend in the moisture content, but other parameters tended to decrease. Microbiological profile analysis showed an increasing trend in total LAB (6.31 log cfu/mL on day 0 to 6.96 log cfu/mL on day 14) but a downward trend for ALT test (from 6.92 log cfu/mL to 6.5 log cfu/mL). Sensory analysis using multiple comparison tests showed panelists’ assessment on aroma parameters ranged from 2.35-7.23 (very more acidic to less acidic), color ranged from 6.40-7.25 (somewhat less dark to less dark), and texture ranged from 3.50-7.45 (more crushed to less crushed) compared to the control (commercial rusip). This study showed that different lengths of fermentation time significantly affected the physicochemical, microbiological, and sensory properties of the final rusip product.
Co-Authors Andiani, Rosa Andre Yusuf Trisna Putra Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aulia, Salma Shafrina Aulia, Salma Shafrina Chofifa Fauzyah, Sonia Dwi Daffa Athallah, Talitha Ayu Dedin Finatsiyatull Rosida Diana, Adella Farah Dina Mustika Rini Ekowati Chasanah Fathma Syahbanu Hadi Munarko Hadi Munarko Hamidatun Hamidatun Handayani, Puri Ajeng Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hellena Istrada Hidayati, Nur Agustin Ifwarisan Defri Luqman Agung Wicaksono Puspita, Alfina Ayu Putra, Andre Yusuf Tisna Rahmawati Rahmawati Ramadhani, Previa Aysyar Ratih Kurniasari Rini, Dina Mustika Riski Sefrina, Linda Rosa Andiani Rosida Rosida Rosida, Dedin Finatsiyatul Safitri Indah Nurcahyaningsih Safrina Isnaini Adirama Salma Shafrina Aulia Santoso, Ganes Aurora Septiana, Siska Sri Winarti Sri Winarti Sri Winarti Tinh, Nguyen Thi Thanh Ulya Sarofa Widianti, Erika Yushinta Aristya Sanjaya