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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi dan Keluarga Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Warta IHP (Warta Industri Hasil Pertanian) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Teknik Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Cakrawala Repositori Imwi Indonesian Journal of Applied Research (IJAR) Jurnal Pusat Inovasi Masyarakat Journal of Halal Science and Research Halal Studies and Society

Dias Indrasti

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University

Author-ID : 2095043

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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Kadar Pati Resisten Pangan Tinggi Karbohidrat Hasil Autoclaving-Cooling 2 Siklus: Studi Meta-Analisis Silitonga, Rhoito Frista; Faridah, Didah Nur; Indrasti, Dias; Afandi, Frendy Ahmad; Jayanegara, Anuraga
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6987

Autoclaving-cooling merupakan salah satu metode modifikasi pati fisik yang banyak digunakan untuk meningkatkan kadar pati resisten. Namun metode ini memiliki pengaruh yang berbeda-beda pada tiap jenis pangan tinggi karbohidrat. Studi ini bertujuan untuk menganalisis jenis pangan karbohidrat yang memiliki pengaruh signifikan dalam peningkatan kadar pati resisten akibat proses autoclaving-cooling 2 siklus. Studi ini menggunakan 9 artikel yang diseleksi melalui metode panduan PRISMA dari total 279 artikel yang diperoleh. Data dianalisis berdasarkan nilai ukuran efek Hedgesâ€™d (standardized mean difference/SMD) dan nilai selang kepercayaan (CI) menggunakan perangkat lunak Meta-Essentials. Studi meta-analisis menunjukkan bahwa metode autoclaving-cooling pada pangan serealia memiliki efek signifikansi yang lebih tinggi dalam meningkatkan kadar pati resisten (SMD: 7,39; 95% CI: 2,8 s.d 11,97; p<0,001) dibandingkan kacang-kacangan dan umbi-umbian. Dalam kelompok serealia, jenis sampel oat (SMD: 10,91; 95% CI: 3,89 s.d 17,94; p<0,001) berpengaruh signifikan terhadap peningkatan kadar pati resisten dibandingkan sampel beras. Kesimpulan dari studi ini yaitu metode autoclaving-cooling 2 siklus memiliki pengaruh yang signifikan (tingkat kepercayaan 95%) dalam peningkatan kadar pati resisten pada kelompok pangan serealia, yaitu oat.

Analisis 3-Monokloro-1,2-Propanadiol (3-MCPD) Ester dalam Minyak Sawit dengan Instrumen Kromatografi Gas-Spektroskopi Massa Hanifah Nuryani Lioe; Nancy Dewi Yuliana; Dias Indrasti; Yane Regiyana; Cony Arisya Putri
Jurnal Ilmu Pertanian Indonesia Vol. 20 No. 2 (2015): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

A group of components called as 3-monochloropropane-1,2-diol (3-MCPD) esters has been found in some vegetable oils, particularly palm oil. Analysis of these components needs GC-MS instrument to reach a low level detection, parts per billion or ppb level. An effort to validate the 3-MCPD esters analysis by GC-MS method (Weiβhaar method) using phenyl boronic acid (PBA) as a derivatizing agent and isotopic internal standard (IS) 3-MCPD-D5 followed by the determination of 3-MCPD in commercial palm oils has been conducted. The analytical results showed the instrumental performance as follows: instrument linearity for the analysis of 3-MCPD standard solutions containing IS 2.0 μg/mL was obtained at a concentration range of 0.25-7.50 μg/mL test solution with R2 higher than 0.990, precision of 3-MCPD as well as IS retention time was less than 2.0% which was acceptable according to JECFA guidance. Instrument detection limit (LOD) and limit of quantitation (LOQ) were read from GC-MS based on the linearity experiment, i.e. 0.17 and 0.59 μg/mL solution, respectively. Method linearity by using palm oil as a matrix also showed R2 higher than 0.990. Recovery test result at 40 μg/g gave an accuracy at 83.29 ± 7.12% which is in the range of AOAC standard (80-110%) and precision at 5.38% (less than RSDHORWITZ). Analysis of 14 palm oils from local market showed 100% of the sampels were positive to contain 3-MCPD esters. 3-MCPD esters in palm oil were found at a concentration range of 8.15-58.14 µg 3-MCPD/g sample.

Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami Dias Indrasti; Nuri Andarwulan; Eko Hari Purnomo; Nur Wulandari
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Chlorophyll has long been used as a green colorant for food and non-food applications. One source of chlorophyll is suji (Dracaena angustifolia (Medik.) Roxb.) leaf. The suji leaf chlorophyll has advantages and unique characteristics compared to the other chlorophyll sources that potential to be developed as a natural colorant. However, chlorophyll is easily degraded due to enzymatic and environmental factors. During processing and storage, the chlorophyll structure changes to its derivative compounds which are no longer green. Several attempts have been done to maintain the quality of the green color and quantity of chlorophyll contained in suji leaves. The formation of metallo-chlorophyll and development of suji leaf powder colorant have not been able to match the quality and quantity of its extract. These constraints become a challenge in the development of suji leaves as a natural colorant.

PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA Eko Hari Purnomo; Puspo Edi Giriwono; Dias Indrasti; Antung Sima Firlieyanti; Andini Giwang Kinasih
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Information about heat resistance (D and z values) of target bacteria is needed for the thermal process design on drink from Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.), so it can guarantee quality and safety of the product. The objectives of this research were to isolate Staphylococcus aureus from commercial green grass jelly and to determine the D and z values of Staphylococcus aureus (from commercial product and standard clinical isolate ATCC 25923) on heating menstruum of green grass jelly and roselle. Isolation of S. aureus was done by inoculation in selective medium, D and z values of Staphylococcus aureus were assessed by heating at constant temperatures of 57, 53, 49, and 45°C during the time interval 2.5, 5, 10, and 15 minutes. The results showed that one isolate (Isolate A) gave positive response of Staphylococcus aureus in isolation tests and had similar percentage with the reference culture of 41.8% using the API Staph Kit. Heat resistance of Staphylococcus aureus (represented as D value) isolated from green grass jelly at constant heating temperature of D45, D49, D53 and D57 were 32.3, 17.9, 4.6, and 1.5 minutes. On the other hand, D value of isolates ATCC 25923 (standard clinical isolate) at constant heating temperature of D45, D49, D53 and D57 were 18.5, 6.8, 2.9, and 1.4 minutes. The z value of isolates A and ATCC 25923 were 8.8°C and 10.8°C. Smaller z value of isolate A showed that pasteurization process can be accelerated and optimized with increasing the temperature slightly but has the same lethality effect.

Karakterisasi Kitooligosakarida yang Didepolimerisasi dengan Metode Berbeda dan Kajiannya sebagai Active Film Muhammad Hauzan Arifin; Nugraha Edhi Suyatma; Dias Indrasti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.39632

Active film adalah salah satu tren dunia untuk kemasan makanan. Active film seringkali mengandung bahan aktif antimikroba, antioksidan, penangkap oksigen, dan sawar UV untuk membantu menjaga kesegaran makanan. Kitosan merupakan salah satu bahan aktif yang dapat dimanfaatkan sebagai active film. Kitosan memiliki aktivitas antimikroba yang baik tetapi hanya dapat digunakan pada pH rendah. Oleh karena itu, kitooligosakarida/chito-oligosaccharide (COS) yang merupakan oligomer kitosan dengan kelarutan lebih baik berpotensi sebagai alternatif. Penelitian ini bertujuan untuk menentukan karakter COS yang dihasilkan dengan metode depolimerisasi mikrogelombang, ultrasuara, dan kombinasi mikrogelombang-ultrasuara serta menentukan sifat mekanis active film terbaik dari COS yang diproduksi dengan kosentrasi 1,5% dan 2%. COS yang diperoleh berwarna kekuningan dengan nilai viskositas 12-17 cP dan bobot molekul berkisar dari 22,1-29,3 kDa yang nilainya lebih kecil daripada kitosan (>50 kDa). COS yang diproduksi menunjukkan aktivitas antimikroba pada bakteri B. subtilis, S. aureus, dan E. coli. Hasil penelitian menunjukkan bahwa terdapat berat molekul COS yang optimal yang dapat dimanfaatkan sebagai bahan film. COS dengan berat molekul rendah cenderung memiliki sifat mekanis film yang buruk karena ikatan antar-molekulnya lemah. Secara keseluruhan, sifat mekanis terbaik film dicapai pada film COS ultrasuara konsentrasi 2%. Film tersebut memiliki ketebalan 0,25 mm nilai WVTR terendah pada 5,25 g/m2/hari, kekuatan tarik, dan elongasi berturut-turut 5,43 N/mm2 dan 76,7%. Warna film COS yang kekuningan cenderung menyerap sinar UV lebih baik dibandingkan dengan film kitosan.

PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP STATUS GIZI, STATUS ANEMIA DAN PRESTASI AKADEMIK PADA MAHASISWA TINGKAT PERSIAPAN BERSAMA IPB T AHUN 2005/2006 Budi Setiawan; Dodik Briawan; Rizal Damanik; Tjahja Muhamdri; Dias Indrasti
Media Gizi dan Keluarga Vol. 31 No. 2 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Supplementary feeding program for needy student was designed to supplement target group's daily normal diet with the type of food nuded to alleviate their nutritional deficits. The location of the program was at the male and female students' dormitory of IPB Campus in Darmaga Bogor. The implementation of the program was started in November 2005 until June 2006. The result showed that the average of energy and protein intake of program participant increased significantly after the completion of the program. Accordingly, the prevalence of anemia in female students decreased while in male students the prevalence was constant. Moreover. average of serum ferritin of females increased while serum ferritin of males remained constant. After completion of the program, the number of underweight students decreased The number of female and male students who were shiftingfrom underweight to normal category was increased. Nutrition knowledge of students participant were categorized as good Academic performance (GPA) of student participants (3.01) indicated higher than non-participant (2.85).

Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal Dias Indrasti; Fina Siliyya
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.2.70

Ready-to-drink packaged tea drinks have various attributes affecting consumer perception. This study aims to identify the attributes of ready-to-drink packaged tea drinks that became the main concern, considered important, and affecting purchasing decisions by consumers in Tegal Regency. The method used was a purposive sampling survey. Data were analyzed by chi-square tests. The survey involved 150 respondents, which majority was woman (60.00%), aged 15-24 year (68.67%), had diploma/bachelor degree (54.67%), worked as student (50.67%), and earned less than Rp1,000,000 (62.67%) per month. As many as 93.34% respondent bought packaged tea drinks at minimarkets and grocery stalls for themselves (45.33%) and family (50.00%). Purchase made with a frequency of 1-2 times a week (35.33%) to once a month (40.66%). The attributes of packaged tea drinks were taste and aroma (38.67%), halal (29.33%), and expiration date (13.33%). The attributes of packaged tea drinks considered as very important were halal (92.67%), expiration date (82.00%), and taste and aroma (61.33%). Attributes of packaged tea drinks affecting purchasing decisions were taste and aroma (98.67%), expiration date (98.00%), and halal (96.67%). Taste and aroma was the main attributes that influence the perception of respondents in Tegal Regency in buying packaged tea beverage products.

Sendangagung Bangkit: Bangun Kemandirian Pangan dan Ekonomi Desa Di Masa Pandemi Covid-19 Alifian Gigih Pangestu; Irvan Ardi Saputro; Rizal Umami; Imroatus Sholikah; Ayu Rizki Rosiana Putri; Siti Maryamah; Yuyun Mardiana; Niswatul Khoiriyah; Pipit Novita Indriani; Naila Khoirun Nafisah; Dias Indrasti
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 2 No. Khusus 2 (2021): April 2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.581 KB)

The Covid-19 outbreak caused by the Corona virus or Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) in early 2020 has claimed a lot of casualties and losses to the community, so people have to apply physical distancing. KRPL (Sustainable Food House Area) is one of the efforts that can be made to meet the food needs of the community by utilizing the house yard for farming. The program through the application of the KRPL system is expected to be a solution to fulfill food needs independently of the community as well as support the readiness of implementing physical distancing. This activity was carried out from July 6 to August 18, 2020 in Mediumagung Village, Pamotan District, Rembang Regency with the aim of disseminating Covid-19 education to the public and providing food security solutions in the midst of a pandemic by optimizing household yards as household food gardens. by continuing to implement the Covid-19 protocol. Group have carried out education related to the KRPL program and its implementation in the form of making simple aquaponics and verticulture installations as an alternative to food security during the Covid-19 pandemic. KRPL program with a simple aquaponics system using a bucket for catfish storage and a plastic cup container as a planting medium. Verticulture system using used bottles as a container for planting media. Keywords: food security, physical distancing, Sendangagung

Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing] Yulianti, Yulianti; Adawiyah, Dede Robiatul; Herawati, Dian; Indrasti, Dias; Andarwulan, Nuri
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.163-173

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.

Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur Sabila, Maureen; Sugiyono, Sugiyono; Indrasti, Dias; Jayanegara, Anuraga
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.46

Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a meta-analysis approach. Study selection was conducted with a PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges’d to calculate the effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching demonstrated significant effects on the rise of total phenolic content (hedges’d[95% CI]: 0.782 [0.037 to 1.527]; p<0.05). Based on fruits and vegetables subgroups, the blanching significantly affected the increase of total phenolic content in leaves (hedges’d[95% CI]: 1.484 [0.185–2.782]) and fruits (hedges’d[95% CI]: 2.504 [0.153–4.854] compared to stems and stalks, fruits as vegetable, shoots and sprouts, pulse, and flowers. Meanwhile, in terms of blanching method subgroups, hot water blanching (hedges’d[95% CI]: 1.096 [0.234–1.959]) had significant effects on the rise of total phenolic content compared to steam blanching. Moreover, this meta-analysis was robust against publication bias.

Co-Authors Abdul Rohman Abu Bakar, Nor Kartini Afandi, Frendy Ahmad Afandi, Frendy Ahmad Alfin Maulana Wihardi Alhusna, Lutfianes Mellinia Alifian Gigih Pangestu Andini Giwang Kinasih Antung Sima Firlieyanti Anuraga Jayanegara Aulia, Hasna Rahma Ayu Rizki Rosiana Putri Balqis, Finanda Rahil Budi Setiawan Cony Arisya Putri Dachriyanus Dede Robiatul Adawiyah Dian Herawati Dodik Briawan Eko Hari Purnomo Endang Prangdimurti Faleh Setia Budi Feri Kusnandar Fina Siliyya Fuhrmann, Philipp Gita Permatasari, Gita Haikal Samhana Hanifah Nuryani Lioe Hunaefi, Dase Imroatus Sholikah Indriyani, Lili Irvan Ardi Saputro Khankasikam, Nichanan Laksono Wibowo Manthovani, Evita Mirlanda Muhamad Rizal Martua Damanik Muhammad Hauzan Arifin Mukhlisin, Muhammad Faqih Naila Khoirun Nafisah Nancy Dewi Yuliana Nasution, Amalia Niswatul Khoiriyah Noviyan Darmawan Nugraha Edhi Suyatma Nur Wulandari Nuri Andarwulan Permadi, Handika Pertiwi, Chafiyani Wulan Pipit Novita Indriani Puspo Edi Giriwono Putri, Danica Ramadhina, Siti Hanifah Rifan Ratna Komala Putri Rifky Khoeruddin Rizal Umami Rusydah, Muthia Kautsar Sabila, Maureen Sari, Dwi Indah Permata Silitonga, Rhoito Frista Siti Maryamah Smetanska, Iryna Sugiyono Sugiyono Susyanti, Susi Tjahja Muhamdri Yane Regiyana Yane Regiyana, Yane Yulianti Yulianti Yuyun Mardiana

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