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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Reaktor Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Buletin Teknologi Pasca Panen Journal of Engineering and Management in Industrial System Indonesian Journal of Business and Entrepreneurship (IJBE) Journal of Engineering and Technological Sciences agriTECH Jurnal Sumberdaya Hayati Science and Technology Indonesia Jurnal Bioteknologi & Biosains Indonesia (JBBI) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology EDUFORTECH Journal of Tropical Crop Science Menara Perkebunan Journal of Applied Engineering and Technological Science (JAETS) Indonesian Journal of Electrical Engineering and Computer Science Jurnal Penelitian dan Pengembangan Pertanian International Journal of Mechanical Engineering Technologies and Applications (MECHTA) Jurnal Agroekoteknologi Terapan ABDI PUSTAKA: Jurnal Perpustakaan dan Kearsipan Proceedings of International Conference on Multidiciplinary Research Journal of Applied Agricultural Science and Technology Prosiding Seminar Nasional Universitas Serambi Mekkah PERTANIAN TROPIK Pharmaceutical Sciences and Research (PSR) Makara Journal of Science Makara Journal of Technology Jurnal Natural Journal of Sciencce Technology and Visual Culture JURNAL REKAYASA KIMIA & LINGKUNGAN
Titi Candra Sunarti
Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian Institut Pertanian Bogor Jl. Lingkar Akademik, Kampus IPB Darmaga, Bogor 16680; Telp. (0251) 8621974
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The Concept Design of Rice Quality Detection System Using Model-Based System Engineering Approach Cahyana, Purwa Tri; Sunarti, Titi Candra; Noor , Erliza; Hardjomidjojo, Hartrisari; Laily, Noer
Journal of Applied Agricultural Science and Technology Vol. 8 No. 4 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i4.256

Abstract

Quality of rice is determined by several factors such as water content, broken grains, and whiteness. The approach often used for the measurement is manual, time-consuming, and prone to error. Therefore, this research proposes a faster and more accurate rice quality detection system using Model-Based System Engineering (MBSE) approach. System was based on the needs analysis presented through an activity diagram showing the components and activities flow. Logical architecture diagrams were also used to structurally describe system logic to be further abstracted to the physical architecture stage. Moreover, machine learning techniques were used to simulate rice quality data analysis using the decision tree classification with the Iterative Dichotomizer 3 (ID3) algorithm. The simulation was applied to 200 supervised random datasets divided into 80% training and 20% test data with a focus on three attributes, including water content, broken grains, and whiteness. System design was developed using Visual Paradigm Community Edition software and the data were analyzed through the application of R software. The ID3 algorithm simulation produced rice quality detection system with a 92.5% accuracy rate, where 53% of rice was classified as good and 47% as bad. The proposed conceptual design for rice quality detection can be a starting point for the development of an industrial-scale system design.
The role of Pediococcus pentosaceus IL13 in the fermentation of tuna waste, Euthynnus affinis RAMADHAN, ZULFA AULIA; SUNARTI, TITI CANDRA; MERYANDINI, ANJA
Jurnal Natural Volume 25 Number 1, February 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v25i1.43091

Abstract

Processing tuna fish (Euthynnus affinis) produces wastes like heads, tails, and viscera, which can pollute the environment. However, this waste is nutrient-rich and can serve as a source of peptones, antimicrobials, and antioxidants. Align with Sustainable Development Goals (SDGs) through the zero-waste concept, which emphasizes reducing waste production, this study aims to analyze the role of Pediococcus pentosaceusIL13 in the fermentation of tuna fish waste. The fermentation process was conducted over 30 days using two types of fermentation, spontaneously and with the addition of P. pentosaceus IL13 culture. Bacterial dynamics, pH, protein content, and amino acid concentration were monitored to assess fermentation performance. The study found a reduction in total bacteria and lactic acid bacteria (LAB) along with an increase in pH in both types of fermentation over time. Maximum protein and free amino acid levels were observed on day 10. In the spontaneous fermentation, protein concentrations were 5.590.15% in the liquid phase and 20.051.19% in the solid phase. In the fermentation with added culture, protein concentrations were 6.590.57% in the liquid phase and 19.560.00% in the solid phase. Amino acid concentrations were 4821.11149.3 ppm for spontaneous fermentation and 6271.11377.1 ppm for fermentation with culture. The protein hydrolysates in the liquid phase have antibacterial activity against S. typhi.
Produksi Asam Asetat dari Pulp Kopi Robusta Menggunakan Saccharomyces cerevisiae dan Acetobacter aceti : Acetic Acid Production from Robusta Coffee Pulp using Saccharomyces cerevisiae and Acetobacter aceti Zahrani, Siti Mutia; Sunarti, Titi Candra; Meryandini, Anja
Jurnal Sumberdaya Hayati Vol. 11 No. 1 (2025): 2025
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.11.1.16-22

Abstract

The type of coffee commonly grown by Indonesian farmers is robusta coffee (Coffea robusta). The processing of robusta coffee has so far focused on producing coffee beans with good flavor, leaving behind coffee pulp waste that needs to be utilized. This study aims to utilize coffee pulp waste to produce vinegar through a fermentation process using Saccharomyces cerevisiae and Acetobacter aceti. Vinegar production begins by rejuvenating A. aceti in YPG media and creating a growth curve. The fermentation of coffee pulp into vinegar involves two fermentation stages: alcoholic fermentation and acetic acid fermentation. Observation of the culture at the end of fermentation includes pH value, total acetic acid content, sugar content, and substrate utilization efficiency in product formation. The growth curve of A. aceti reaches the log phase at the 6th to 8th hour with a µmax of 0.45 hours-1. Vinegar from coffee pulp has the highest total acetic acid in 10 days of alcoholic fermentation and 7 days of acetic acid fermentation, which is 2.37%, with a pH value of 3.02, a Yp/s value of 0.995, and a ∆S/S value of 0.69. The amount of acetic acid obtained does not fulfill the requirements of SNI 01-4371-1996.
Rekayasa pembuatan indikator oksigen dengan membran pemisah Endang Warsiki; Andi Nurul Aulia Sari; Ika Amalia Kartika; Indah Yuliasih; Titi Candra Sunarti
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.17784

Abstract

Oxygen indicators in food packaging can be used to monitor the shelf life and quality of the product, especially in a vacuum or modified atmosphere packaged, by sensing the indicator's color change. The mechanism of the oxygen indicator is a redox reaction which is compromised redox dye, reducing compound, and alkali compound. These substances can be formulated as a tablet/sachet or a printed layer or laminated in a polymer film. This study aimed to examine the performance of the oxygen indicator in various concentrations of glucose and NaOH. This research was carried out in 3 stages, i.e. (i) producing oxygen indicators; (ii) characterizing the oxygen indicator before it was activated, and (iii) testing the irreversibility of the indicator. The results showed that the oxygen indicator had been successfully made in two compartments of NaOH and glucose-methylene blue with LDPE as a membrane barrier. The indicator's color remains the same in blue before it was activated. It seems that the concentration of glucose and natrium oxide did not have any significant difference in the initial color of the indicator. Once the indicator was activated by pressing the NaOH compartment, the color of the indicator turned purplish, and after a long while, the indicator turned white. The concentration of NaOH and storage temperature significantly affected the turning color's acceleration. A sample in the concentration of glucose 0.2 M and NaOH 0.2 M proved irreversible with ohue values of 208.57 to 313.201.© hak cipta dilindungi undang-undang.
Evaluasi Ketersediaan Sarana dan Prasarana Penyimpanan Arsip di Sekolah Pascasarjana, Institut Pertanian Bogor Sanbein, Primus; Sunarti, Titi Candra
ABDI PUSTAKA: Jurnal Perpustakaan dan Kearsipan Vol 5, No 1 (2025): Juni 2025
Publisher : Institut Seni Indonesia Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24821/jap.v5i1.14026

Abstract

Sarana dan prasarana merupakan sumber daya kearsipan yang sangat penting. Undang-Undang Nomor 43 Tahun 2009 tentang Kearsipan dalam Pasal 32 ayat 1 menyebutkan bahwa pencipta arsip dan lembaga arsip wajib menyediakan sarana dan prasarana kearsipan sesuai dengan standar kearsipan untuk pengelolaan arsip. Tujuan penelitian ini untuk mengevaluasi ketersediaan sarana dan prasarana dalam pengelolaan arsip di Sekolah Pascasarjana, Institut Pertanian Bogor. Penelitian ini menggunakan metode deskriptif dengan pendekatan kuantitatif. Hasil penelitian menunjukkan bahwa: (1) peningkatan volume arsip tidak sebanding dengan ketersediaan sarana penyimpanan arsip baik di sentral file sebagai penyimpanan arsip aktif maupun di record center sebagai tempat penyimpanan arsip inaktif dan arsip statis; (2) adanya keterbatasan ruang arsip baik di sentral file maupun record center sehingga penataan sarana penyimpanan arsip tidak memenuhi standar minimum sesuai Keputusan Kepala ANRI No. 3 Tahun 2000 tentang Standar Minimal Gedung dan Ruang Penyimpanan Arsip Inaktif. Evaluation of the Availability of Archives Storage Facilities and Infrastructure at the Graduate School of Bogor Agricultural University. Facilities and infrastructure are essential archival resources. Law Number 43 of 2009 concerning Archives in Article 32, paragraph 1 states that archive creators and archive institutions are required to provide archival facilities and infrastructure following archival standards for archive management. This study aimed to evaluate the availability of facilities and infrastructure in archive management at the Postgraduate School, Bogor Agricultural University. This research uses a descriptive method with a quantitative approach. The results showed that: (1) the increase in archive volume is not proportional to the availability of archive storage facilities both in the central file as active archive storage and in the record center as a place to store inactive archives and static archives; (2) there is limited archive space in both the central file and record center so that the arrangement of archive storage facilities does not meet the minimum standards according to the Decree of the Head of ANRI No. 3 of 2000 concerning Minimum Standards for Inactive Archive Storage Buildings and Rooms. 
Optimization on Na and Ca bentonite activation using response surface method for increasing selectivity of stevioside in stevia extract Ayu Rahayu SARASWATI; Erliza NOOR; Titi Candra SUNARTI
Menara Perkebunan Vol. 89 No. 2 (2021): 89 (2), 2021
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v89i2.459

Abstract

The demand for stevia extract consumption as an alternative sweetener that contains stevioside with zero-calorie is increasing. However, dark color and high tannin content from stevia leaf extract causes a disturbing aftertaste and reduces interest in consumption. Therefore, the purification process is a mandatory step to be done. Several studies on purification methods show the best approach by adsorption using bentonite. However, natural bentonite has limited adsorption capacity and low selectivity. An activation with acid and high temperature is expected to increase the adsorption capacity of color and its selectivity on maintaining the stevioside at the extract. This study aimed to obtain the optimum acid concentration and temperature for the activation using the Response Surface Method (RSM) experimental design and its application to the purification of stevia leaf extract. Based on the parameter of methylene blue number, the most optimum concentration of H2SO4 used for activation was 0.17 N for both natural bentonite. The heating temperature was 358°C for Na-bentonite and 481°C for Ca bentonite. The maximum adsorption capacities of activated Na and Ca-bentonite were increased from 15.65 and 38.23 mg g-1 to 197.72 and 169.52 mg g-1, respectively. The best adsorbent used for purification is Ca-activated, which increased extract clarification up to 81.37% at 655 nm and 86.64% at 410 nm compared to natural Ca bentonite. It also reduced tannin up to 97.46% and was more selective to recover 50.64% stevia content in the solution, which was higher than other previously reported studies.
Viabilitas mikroba selulolitik pada media pod dan pulp kakao (Theobroma cacao L.) Nisfatin Shofiana; Titi Candra Sunarti; Anja Meryandini
Menara Perkebunan Vol. 91 No. 2 (2023): 91 (2), 2023
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v91i2.552

Abstract

Cocoa production in Indonesia is increasing from year to year. Cocoa production increased has an impact on increasing waste cocoa pod and pulp. Cocoa pod contains lignocellulose, while cocoa pulp contains many sugars. The composition of cocoa pod and pulp allows the cellulolytic microbe to grow. This study aims to perform microbial selection from fermented cocoa and sugar cane can grow in cocoa pod and pulp (Theobroma cacao). The selection method using the CMC 1%, pod 1%, pulp 1%, and pod 0,5%+pulp 0,5% media. Then, the analysis of reducing sugar using DNS method, while the total sugar analysis using phenol-H2SO4 method. Sugars of hydrolisis result were analyzed quantitatively using TLC. The results of microbial selection on CMC 1%, pod %, pulp 1%, and pod 0,5%+pulp 0,5% media obtained TBT 3.2 have the largest cellulolytic index on the pod 1% media. Isolates TBT 3.2 grown on pod 1% medium produce reducing sugar is 4,965 mg/mL at 30 hours sampling with highest total sugar at 6 hours sampling is 9,789 mg/mL. The types of sugars identified using the TLC are mannose, galactose, glucose, and selobiose.
Application of lactic acid bacteria to improve the food safety of sago starch Tryanisa Ridla Amalia; Titi Candra Sunarti; Anja Meryandini
Menara Perkebunan Vol. 92 No. 2 (2024): 92(2), 2024
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v92i2.579

Abstract

Sago starch production in local industries is still carried out traditionally and uses poor-quality water. This production causes sago starch to be fermented spontaneously, resulting in sour sago and possibly contamination by pathogenic bacteria. Lactic acid bacteria (LAB) can produce lactic acid and are suitable for use as a starter. Adding LAB as a starter in sago starch fermentation is expected to reduce the number of pathogenic bacterial growths, thereby increasing food safety in sago starch. This research aimed to obtain LAB and evaluate their use in sago starch fermentation to improve food safety. LAB selection was conducted by testing the LAB tolerance ability to low pH and the adaptability of the LAB growth in sago starch. This study was carried out using and without a LAB liquid starter. The water source during the fermentation originated from drinking water and the sago starch industrial factory. The fermentation was carried out for ten days at room temperature with an observation every two days. The results showed that fermented sago starch using drinking water did not harbor E. coli, Salmonella, or Shigella bacterial contamination. In contrast, sago starch fermented using water from the factory harbored these bacterial contaminations. Adding LAB IL1 isolate as a starter in fermentation showed the ability to reduce the number of pathogenic bacteria in sago starch.
Kandungan kimia kemenyan Sumatra Utara (Styrax benzoin) dan prospek pengembangannya: tinjauan literatur Ridwansyah, Ridwansyah; Sunarti, Titi Candra; Syamsu, Khaswar; Fahma, Farah; Julianti, Elisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.27527

Abstract

North Sumatra is the largest producer of incense (benzoin) in Indonesia and the world. There are 3 varieties of incense that have the potential to be developed. Indonesia has exported incense to Singapore, Malaysia, and China. Incense is exported in the form of raw materials, so the added value is minimal. In order to increase the added value of incense, it can be produced into incense extract. So far, extraction methods have been carried out using conventional methods, including maceration, boiling with water, and distillation with water vapor. The potential of incense has not been fully utilized, especially from its extraction method, so it still needs to be developed. This article aims to review and identify the chemical components of frankincense (Styrax benzoin) and its extraction methods. In addition, the prospects for product development from frankincense are also discussed. Incense extraction with Ultrasonification Assistant Extraction (UAE) is expected to increase the efficiency of the extraction process. The use of solvents and low temperatures, as well as a short extraction time, can maintain the quality of the incense extract. Incense extract can be applied as raw material for perfumes, pharmaceuticals, medicines, and nano applications such as anticancer and antibiofilm. The incense consists of some active ingredients such as cinnamic acid, benzoic acid esters (such as coniferyl cinnamate and cinnamyl), pinoresinol, -caumary benzoate, benzoic acid esters, and triterpenes. These active ingredients are applied as antibacterial and antioxidants. This literature review provides an overview of the characteristics of active ingredients in incense to expand its applications. Incense extract can be applied as a food additive, pharmaceutical, and health ingredient.
Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria Aisyah, Nadira; Sunarti, Titi Candra; Meryandini, Anja
Menara Perkebunan Vol. 93 No. 1 (2025): 93(1), 2025
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v93i1.604

Abstract

Robusta coffee is widely cultivated in Indonesia, but it struggles to dominate the global market due to its bitterness, slightly sour taste, and higher caffeine content. Coffee bean fermentation can be done to reduce undesirable characteristics in robusta coffee. This study aimed to evaluate the effects of lactic acid bacteria fermentation on the quality of coffee and its brewing characteristics, comparing it to spontaneous fermentation. The goal was to explore the potential of fermented coffee beans as functional beverages with health benefits. Three lactic acid bacteria (LAB) isolates were tested, and Lactiplantibacillus plantarum H 2.34 was identified as the most effective starter culture for coffee fermentation. After 12 hours of fermentation using coffee mucilage, LAB growth was significantly enhanced. A significant increase in flavonoid content was observed in coffee fermented with the starter culture. All brewed coffee samples demonstrated strong antioxidant activity, and LAB fermentation successfully reduced caffeine content by 4.85%. These results suggest that fermented robusta coffee could offer functional health benefits while improving its sensory profile.
Co-Authors Adisalamun Adisalamun Adriana, Savira Astri Adwiyani, Pustika Agus Setiyono AHMAD JUNAEDI Aisyah, Nadira Akhmad Endang Zainal Hasan Anas Miftah Fauzi Andi Nurul Aulia Sari Andika Susantri Ani Suryani Ani Suryani Ani Suryani Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anuraga Jayanegara Anwar, Irvan Aris Purwanto Asep Wawan Permana Asep Wawan Permana, Asep Wawan Asrianti Basri Asrianti Basri Ayu Rahayu SARASWATI Bambang Prasetya Basri, Asrianti Basri, Asrianti Besty Maranatha Birahy, Deford Cristy Bruce A. Welt, Bruce A. Cahyana, Purwa Tri Christina Winarti Christina Winarti Dede Heri Yuli Yanto Dedi Fardiaz Devi Ambarwaty Oktavia Dewi Diniaty Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Dwi Setyaningsih Efri Yulistika Eka Putri EKA RURIANI EKA RURIANI Eka Ruriani Elisa Julianti Elly Rosyidah Endang Warsiki Endang Warsiki Erliza Noor Euis Hermiati Evi Savitri Iriani Evi Savitri Iriani, Evi Savitri Faqih Udin FARAH FAHMA Fauzan, RM Muhammad Nur Februadi Bastian Feri Kusnandar Ferry Mutia Fiora Helmi Frangky J. Paat Glisina Dwinoor Rembulan Hadi Karia Purwadaria, Hadi Karia Hari Eko Irianto Hartami Dewi Hartrisari Hardjomidjojo Hasrul Satria Hasrul Satria, Hasrul Ifah Munifah Ika Amalia Kartika Ilham Marvie Indah Yuliasih IRA ERDIANDINI, IRA Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Iskandar Lubis Kendri Wahyuningsih Kendri Wahyuningsih, Kendri Khaswar Syamsu Kirana Sanggrami Sasmitaloka Kurniawan Yuniarto Kurniawan, Dede Yudo Laily, Noer Lala Nurmala Machfud Machfud Mala Nurilmala Manalu, Lamhot Maranatha, Besty Marimin , Matasik, Delfania Maya Melati Mohamad Syamsul Ma’arif Mulyorini Rahayuningsih MUTIA, FERY NAOMI, APRILIA Nastiti Siswi Indrasti Nida El Husna Niken Financia Gusmawati NISA RACHMANIA MUBARIK Nisfatin Shofiana Nur Richana Nuri Andarwulan Odi Andanu Ono Suparno Paramuji, Muji Pasaribu, Fatimah J Petrus Adam Pramana, Yanuar Sigit Purwanto, Yanuar Jarwadi Purwoko Purwoko RAMADHAN, ZULFA AULIA Ratna Ekawati Ratna Ekawati Ridwansyah Ridwansyah Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Purnawati Rismawati . Roh santoso Ronny Soputan Rosyidah, Elly Ruka Yulia SAFITRI NURLAELA Salfauqi Nurman, Salfauqi Sanbein, Primus Sapta Raharja Setyo Purwanto Singgih Wibowo Sitti Rahbiah Akram SOFIYANTO, M. EDY Stanislaus Aditya Agung Sugiyanta Sukard Sumarni Nompo Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suryanegara, Lisman Suyono, Meisy Nawang Taufik Hidayat Tjahja Muhandri Tryanisa Ridla Amalia Utomo, Prasetyo Hadi Vestika Iskawati Wahidul Hijah Wahyu Widosari Wawan Hermawan Widiatmaka Widiatmaka Widosari, Wahyu WULAN, RAHAYU Yandra Arkeman Yaya Rukayadi Yuana Susmiati Yulia, Ruka YULIANA, META YULIN LESTARI Yunus Triyonggo, Yunus Yusmiati Yusmiati Zahrani, Siti Mutia