Article Per Year (5 Year)
p-Index From 2021 - 2026
3.312
P-Index
This Author published in this journals
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
Dias Indrasti
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University
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

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods Hunaefi, Dase; Putri, Danica; Indrasti, Dias; Fuhrmann, Philipp; Smetanska, Iryna
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.121

Abstract

This study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to determine attribute presence. A focus group discussion generated a lexicon of eighteen descriptors, from which six essential attributes, coarseness, roughness, creaminess, milkiness, sweet aftertaste, and grittiness, were selected for the JAR evaluation. In a randomized home-use test (HUT), thirty-three Indonesian panelists evaluated these attributes. JAR data were analyzed for deviation percentages and penalty effects on overall liking, while CATA responses were subjected to Cochran’s Q test with Bonferroni-adjusted McNemar comparisons. The findings indicate that adjusting attribute intensities to align with panelists’ ideals significantly improves acceptability, particularly for sample 363. Recommen-dations are provided for improving the formulation.
Bioaksesibilitas Senyawa Fenolik Minuman Kakao Pasteurisasi dengan Penambahan Matriks Susu Sari, Dwi Indah Permata; Prangdimurti, Endang; Indrasti, Dias
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.28

Abstract

Cocoa beans and their derivatives are well-known for their health benefits, primarily attributed to phenolic compounds. While some research has explored the interactions of these compounds within food matrices, there were few reports on the release of cocoa phenolics in the gastrointestinal tract when consumed as part of complex foods. This study aimed to evaluate how incorporation of whole-fat milk powder (CF), skimmed milk powder (CS), and whey protein powder (CW) into pasteurized cocoa beverages impacts the in vitro release of phenolic compounds throughout gastrointestinal digestion. The initial analysis included quantifying total phenolics and flavonoids in the undigested samples. Subsequently, simulated gastrointestinal digestion was performed, followed by analysis of total phenolics and flavonoids at each digestion stage. The extent of compound release was expressed as the recovery index (RI) and bioaccessibility index (BI). The results showed that the addition of milk matrices (CF, CS, CW) significantly decreased the total phenolic content of cocoa beverages (p<0.05) across all digestion phases. CW had the highest RI for total phenolics (202.67±7.67%). This study suggests that although the addition of milk decreased the initial phenolic content in undigested cocoa beverages, an increase in RI of phenolics was observed after the gastric digestion phase, especially in the beverages containing whey protein.
Volatilomics with SPME/GC-MS method for halal species authentication of meat products Pertiwi, Chafiyani Wulan; Yuliana, Nancy Dewi; Indrasti, Dias
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.4

Abstract

The demand for animal-based food, particularly meat, continues to increase. However, certain types of meat are relatively expensive, which encourages the practice of adulterating non-halal meat to reduce production costs. Therefore, the use of analytical methods to detect the presence of non-halal species in products is necessary, especially for the halal certification process. Volatile compound-based halal authentication using SPME-GC-MS (Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry) has been a focus of research in recent years due to its speed and simplicity. However, due to the large amount of data involved, chemometric applications cannot be separated. Therefore, this article aims to review the principles and applications of the SPME-GC-MS method in the detection of meat from certain species for the purpose of halal authentication. The data synthesis process in this article was performed by comparing relevant journals that met the inclusion and exclusion criteria. The database was obtained through Google Scholar, PubMed, Science Direct, MDPI, and Springer. The SPME-GC-MS method combined with chemometrics can clearly classify different types of meat and meat products from different species. Therefore, this method can be used for the halal authentication of meat products. However, quantification of the marker compound is required to obtain more precise results.
Volatile Markers of Chicken, Beef, and Pork Satay for Species Authentication Indrasti, Dias; Mukhlisin, Muhammad Faqih; Darmawan, Noviyan; Yuliana, Nancy Dewi
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 1 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i1.601

Abstract

Satay is a popular dish in Indonesia. It is made from several pieces of meat skewered with bamboo sticks and then grilled over an open flame. Each type of satay meat has a distinct aroma due to its unique volatile component content. Volatilomics is a method that can be utilized to ensure the authenticity of meat products through the detection, characterization, and quantification of all easily vaporizing metabolites in a biological system. No research in Indonesia has previously applied volatilomics to differentiate meat species in satay. This study aimed to identify the volatile compound components in chicken, beef, pork, and mixed pork-containing satay, as well as determined the biomarker compounds for each type of satay meat by volatilomics approach. The volatile components in satay were extracted using the solid-phase microextraction (SPME) and analysed by gas chromatography-mass spectrometry (GC-MS). The data were processed using multivariate data analysis. Each type of satay meat exhibited good separation with the multivariate model. Beef and chicken satay were distinctly separated, whereas samples of pork and mixed pork-containing satay were positioned closely together. The hexadecanal, nonanoic acid, and ethylbenzene showed the strongest correlation in beef satay, whereas in chicken satay, the indicative compounds were benzaldehyde; 2,3,5-trimethyl-6-ethylpyrazine; and 2-nonenal, (E)-. The marker compounds for pork and mixed pork-containing satay were heptanal; 2-methylthiophene; and cyclooctene. The analysis using SPME-GC-MS successfully separated volatile compounds among the satay meats and determined the compounds contributing most strongly to the separation.
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties Rusydah, Muthia Kautsar; Indrasti, Dias; Budi, Faleh Setia; Regiyana, Yane; Rohman, Abdul; Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1454

Abstract

Beef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious concerns. This study aimed to investigate the physicochemical and volatilome characteristics of patties made from beef, pork, and their mixtures at varying ratios, both with and without added seasonings (salt, pepper, and garlic). Physicochemical properties—including proximate composition, water-holding capacity, cooking loss, texture, and color—were analyzed to assess how pork and seasoning additions influence the characteristics of beef patties. Volatilome analysis was performed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Data were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) to identify volatile compounds affected by the inclusion of pork. The results showed that adding 25% pork and seasoning altered the physicochemical properties of beef patties. These additions also affected the volatilome profiles. Key volatile marker compounds identified included Dimethyl disulfide (beef patties), Naphthalene (mixed patties), and Hexanal (pork patties) in seasoned samples. For unseasoned samples, potential markers were 3,7,11- Trimethyl-1-dodecanol, Hexadecane, and Nonanal for beef patties; Naphthalene, Octanal, and Heptanal for mixed patties; and Hexanal, (E)-2-Octenal, (E)-2-Heptenal, and 2-Pentylfuran for pork patties. These findings demonstrate that both physicochemical and volatilomic analyses are effective tools for distinguishing between patties made from beef, pork, and their mixtures. Future studies should evaluate whether these compositional changes influence the sensory properties of the patties. As a chemical validation, quantification of the identified markers using reference compounds is also required.
Consumer Perceptions of Commercial Plant-based Milk Alternative Products in Indonesia Alhusna, Lutfianes Mellinia; Budi, Faleh Setia; Indrasti, Dias
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 2 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i2.741

Abstract

There has been a noticeable shift in consumer preferences from animal-derived milk to plant-based milk alternatives (PBMA). Many scientific studies state that animal milk cannot be replaced by PBMA in term of nutrition. However, not all consumers are aware of this. Therefore, this study aimed to evaluate consumers' perceptions of PBMA. The research was conducted through a regulatory review of PBMA and an online survey using purposive sampling method with 385 PBMA consumers in Jakarta, Bogor, Depok, Tangerang, and Bekasi (Jabodetabek) area. Primary data were collected through a respondent survey employing a Likert scale, and analyzed using the Wilcoxon signed-rank test. National Agency of Drug and Food Control (BPOM) categorizes PBMA as a fruit and vegetable-based drink product and therefore prohibited from using the term 'milk' on its label to prevent consumer confusion with animal-derived milk. There was a misperception of respondents towards PBMA. Out of the seven perceptions tested, five were found to be misperceptions, specifically those related to energy, high fat content, source of protein, source of calcium, and causes of allergy. These misperceptions were likely due to respondents’ limited exposure to information about the nutritional content of PBMA. In addition, PBMA were also a relatively new product, and information about it has not been widely disseminated.
Pemanfaatan Limbah Perikanan Sebagai Alternatif Gelatin Halal : A Mini Review Balqis, Finanda Rahil; Nasution, Amalia; Indrasti, Dias
Cakrawala Repositori IMWI Vol. 8 No. 1 (2025): Cakrawala Repository IMWI
Publisher : Institut Manajemen Wiyata Indonesia & Asosiasi Peneliti Manajemen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52851/cakrawala.v8i1.744

Abstract

Meningkatnya populasi Muslim global telah mendorong kebutuhan akan produk halal, termasuk gelatin yang umumnya berbahan dasar babi atau sapi. Bagi konsumen Muslim, gelatin dari babi tidak halal, sementara gelatin sapi berpotensi menimbulkan masalah bagi penganut Hindu dan kekhawatiran akan penyakit. Oleh karena itu, alternatif gelatin halal dari limbah perikanan, seperti kulit, sisik, dan tulang ikan, menjadi solusi potensial. Penelitiana ini bertujuan untuk mengeksplorasi kelayakan penggunaan limbah perikanan, termasuk kulit, tulang, dan sisik ikan, sebagai bahan baku alternatif untuk produksi gelatin halal. Penelitian ini merupakan jenis penelitian deskriptif kualitatif yang bertujuan untuk menganalisis potensi pemanfaatan limbah perikanan sebagai sumber alternatif gelatin halal. Hasil menunjukkan bahwa rendemen gelatin ikan bervariasi antara 1,9% hingga 19%, dengan kekuatan gel mencapai 322,13 g.bloom. Secara umum, viskositas dan kadar air gelatin ikan memenuhi standar industri. Kesimpulannya, limbah perikanan berpotensi sebagai sumber gelatin halal yang berkualitas, mendukung pengurangan limbah dan nilai tambah produk perikanan di pasar halal global.
Kinetika Perubahan Warna Minuman Teh Hijau Sebagai Pengaruh Intensitas Cahaya dan Penambahan Natrium Askorbat Permadi, Handika; Feri Kusnandar; Dias Indrasti
Jurnal Ilmiah Teknik Kimia Vol. 8 No. 1 (2024): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v8i1.37963

Abstract

Displaying ready-to-drink tea beverages in well-lit modern markets accelerates color changes in the product due to oxidation reactions. The addition of antioxidants (sodium ascorbate), combined with light control, potentially inhibits color changes during storage. This study aims to evaluate the kinetics of color changes varying light intensities (500, 1000, and 1500 lux) during a 56-day storage period at 25°C, both with and without the addition of sodium ascorbate (200 ppm) during the extraction process. The stored green tea beverages were analyzed for pH levels, brightness levels (L*), °Hue, and sensory. Storing the beverages in well-lit conditions decreases the pH and reduction in brightness level (L*) and °Hue. The reaction rate of pH, L*, °Hue, and ranking test reduction in green tea beverages without the addition of sodium ascorbate at light intensities of 500, 1000, and 1500 lux is higher compared to treatments with sodium ascorbate addition. Color changes in tea beverages stored different light intensities significant correlation between the L*, °Hue, pH, and perceived color. The longer the product remained in well-lit conditions, the more its brightness diminished, displaying an increasingly yellowish-red hue. The addition of sodium ascorbate effectively inhibited color changes for 7 days of storage. Effectiveness diminished over time, dropping from 197.3 ppm at the start to being undetectable by the end of the storage period. Treatment with sodium ascorbate led to a brighter final color and a less pronounced decrease in pH compared to treatments without sodium ascorbate.
Volatile profile and its application on species authentication of meat-based food Indrasti, Dias; Ramadhina, Siti Hanifah Rifan
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.9798

Abstract

Meat and meat-based food produces a certain composition of volatile compounds, which can be used to identify its origin and, consequently, for food authentication. Numerous studies have explored the application of volatile compounds in identifying meat-based food using volatilomics, an emerging analytical technique. This review focuses on the volatile compound profiles, the factors influencing their production, method of extraction and detection, and their application in meat and meat-based products, with a brief discussion on their potential use for Halal authentication. The major volatile compounds associated with meat aromas include aldehydes, ketones, and alcohols, with variation in composition among different types of meat, though no definite pattern has been identified. Most of these volatile compounds are byproducts of the Maillard reaction, Strecker degradation, or interaction of both, as well as thiamine degradation. Head space-solid phase microextraction (HS-SPME) is meat's standard volatile compounds extraction method due to its convenience, solvent-free process, high sensitivity, and practicality. Gas chromatography-mass spectrometry (GC-MS) is the primary analytical technique for detecting volatile metabolites and is considered the most effective among available methods  The volatilomics approach has also been applied in Halal authentication to distinguish among different animal species. The volatile compound profiles can differentiate meat-based products derived from chicken, beef, and pork. While the volatilomics approach shows great potential for use in Halal authentication, additional complementary methods are still required to obtain more comprehensive data.   Keywords: Aroma, Chromatography, Halal, Identification, Vapor, Volatilomics.
Characterization of physicochemical properties and sensory profile of commercial sorghum crystal sugar (Sorghum bicolor L) Mirlanda; Dede Robiatul Adawiyah; Dias Indrasti
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1445

Abstract

Sorghum crystal sugar has the potential as an alternative healthy sugar with low-glycemic index that can be consumed by diabetics or dieters. This study aimed to characterize the physicochemical and sensory properties of sorghum sugar based on consumer preferences. Three samples of sorghum crystal sugar from producers with health department licenses and halal certification for physicochemical and sensory analysis. The physicochemical results showed that the three sorghum sugar products have higher moisture content, ash content, and reducing sugars but lower sucrose and pH solution compared to commercial sucrose. The relative sweetness levels of samples 983, 782, and 661 compared to a 7.50% sucrose reference solution were 0.95, 0.92, and 0.91 using the magnitude estimation method. Sensory profiling was conducted using the Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA) methods. The CATA results indicated that the panelists perceived sorghum sugar to have sensory attributes such as sweet taste, sweet aroma, sweet aftertaste, and burned caramel. Sample 983 was the closest to the ideal sorghum crystal sugar, and there was no significant correlation between sensory attributes and panelists preferences at the 5% significance level. In the development of sorghum crystal sugar, undesirable sensory attributes include burnt scorched, bitter, sticky, amber, wet earthy, and burnt sugar aftertaste. Sample 983 was the most preferred among the three samples, with a liking score of 4.06 and a profile of sweet aroma, gritty, and sweet aftertaste. Sample 782, with a liking score of 3.76, was characterized by attributes such as wet earthy, burned caramel, burnt sugar aftertaste, amber, and sweet aroma. Meanwhile, sample 661 received the lowest liking score of 3.52, with sensory attributes of bitter, burnt scorched, sour fermented, bitter aftertaste, cereal, and sticky.
Co-Authors Abdul Rohman Abu Bakar, Nor Kartini 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 Haikal Samhana Hanifah Nuryani Lioe Hunaefi, Dase Imroatus Sholikah Irvan Ardi Saputro Laksono Wibowo 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 Tjahja Muhamdri Yane Regiyana Yane Regiyana, Yane Yulianti Yulianti Yuyun Mardiana