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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 Keteknikan Pertanian 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
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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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.
Modification of a Rice Cooker into Black Garlic Aging Chamber and Performance Analysis Qudsiyah, Ussy Siti; Qudsiyah, Ussy Siti Qudsiyah; Indrasti, Dias; Muhandri, Tjahja
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.362-374

Abstract

This study aimed to modify a conventional rice cooker into a temperature-controlled aging chamber for black garlic production. The modification involved disabling the automatic switch and replacing the internal sensor with an external DS18B20 sensor, connected to an STC-1000 digital thermostat. The system was designed to maintain consistent heating at three temperature settings: 60 °C, 70 °C, and 80 °C, and enabled real-time temperature monitoring using a thermo recorder. Results showed that the modified rice cooker with only a thermostat had a temperature fluctuation of 10.8 °C. When combined with 4 mm cardboard insulation, the fluctuation decreased significantly to 3.8 °C.  
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.
Halal industry as Indonesia’s new economic engine: The role of Mutual Recognition Agreements Manthovani, Evita; Afandi, Frendy Ahmad; Susyanti, Susi; Indrasti, Dias; Indriyani, Lili; Permatasari, Gita; Khankasikam, Nichanan
Halal Studies and Society Vol 2 No 3 (2025): September 2025
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.2.3.11-16

Abstract

The acceleration of halal certification is a strategic policy issue in the global Islamic economy during the rise of cross-border demand for halal products. Only 28.8% of food and beverage enterprises in Indonesia had obtained halal certification as of February 11, 2025, despite the country’s strategic position in the global market. Therefore, this study aims to examine the role of Mutual Recognition Agreements (MRA) in facilitating halal certification with a particular focus on food and beverage products through regulatory harmonization. MRA documents and international halal regulatory frameworks are analysed using an empirical qualitative method, supported by semi-structured interviews with halal certification stakeholders. The results suggest that MRA is expected to streamline procedures, avoid duplication, and improve efficiency, particularly in cross-border certification. However, the effectiveness is constrained by differences in Sharia interpretation, uneven testing infrastructure, and coordination challenges. MRA can support more efficient halal certification when reinforced by institutional capacity building and digitalized certification systems.
Analisis Lean Manufacturing Produksi Saus Gulai dengan Metode Value Stream Mapping Khoeruddin, Rifky; Indrasti, Dias
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.15

Abstract

Work productivity can be improved by minimizing waste on the production line. This study aimed to identify the flow process, evaluate constraints and waste, and design improvements in curry sauce production. Using Value Stream Mapping based on Lean Manufacturing principles, the study analyzed the production process through three stages: (1) current state mapping; (2) identification of constraints and waste; and (3) development of a future state map. The waste identified on the production line included worker/product movement, waiting time, and overproduction, resulting in a total lead time of 25621.4 seconds. Future state improvements, such as the implementation of Standard Operational Procedures (SOP), optimization of worker numbers, maintenance of equipment, and use of efficient machines, reduced the lead time to 25018.2 seconds. The study demonstrates the potential for increased productivity and resource/energy utilization through production line improvements.
Dry Rendering Methods and Quality Attributes of Chicken Skin Oil Aulia, Hasna Rahma; Budi, Faleh Setia; Indrasti, Dias
Jurnal Ilmu-Ilmu Peternakan Vol. 36 No. 1 (2026): April 2026
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Chicken skin, as a byproduct, can cause environmental impacts if poorly managed, even though it also has potential as a food product. Diversification of chicken skin derivatives is necessary because these materials are susceptible to spoilage from microbial activity. In recent years, chicken skin oil has been widely used in households as a cooking fat to enhance flavour and aroma. However, research on methods for producing high-quality chicken skin oil remains limited. The purpose of this study was to evaluate the effects of different rendering methods on oil yield, peroxide value, acid value, and moisture content and determine the best method on the basis of these parameters. Chicken skin was rendered using pan, oven, and microwave rendering methods, and the extracted oils were characterized using standardized analytical methods. The results of the statistical analysis indicated that compared with the other methods, microwave rendering resulted in the highest yield (21.09%) and a significantly lower peroxide value (2.18 meq O?/kg). Oven rendering demonstrated oxidative stability comparable to that of microwave rendering, despite a lower yield (13.31%). The acid value and moisture content of the various rendering techniques did not differ significantly. Microwave rendering was found to be the best dry rendering technique by the De Garmo effectiveness index, which balanced oxidative stability and yield. These results support the wider use of poultry byproducts in food applications by demonstrating that microwave rendering is an effective and promising technique for producing chicken skin oil with desired physicochemical properties.
Formulation of Ready-to-Use Fish Food Based on Mackerel (Scomberomorus) and Catfish (Clarias gariepinus) Ratna Komala Putri; Dias Indrasti; Puspo Edi Giriwono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2348-2358

Abstract

This study developed Ready-to-Use Fish Food (RUFF) as a high-energy, high-protein recovery food for children under five with severe acute malnutrition, using mackerel and catfish powders as animal protein sources. Four RUFF variants were formulated with skim milk powder, mackerel powder, catfish powder, and a mixture of both fish powders. Nutritional analysis included moisture, ash, protein, fat, carbohydrates, and energy content, which were compared to Codex Alimentarius (CXG 95-2022) standards. Protein ranged from 2.31 to 4.61 g/100 kcal, fat from 5.64 to 6.25 g/100 kcal, carbohydrates from 6.79 to 9.44 g/100 kcal, and energy from 524 to 550.49 kcal/100 g, meeting FAO/WHO criteria for therapeutic foods. The sensory acceptability was assessed using a hedonic test with toddlers aged 2 to 5 years using a Balanced Incomplete Block Design. Scores ranged from 1 (like), 2 (neutral), and 3 (dislike), analyzed by ANOVA and Tukey’s test. The mixed fish powder variant had the least preference (mean score 2.08, neutral), while catfish, mackerel, and skim milk variants were liked (scores 1.23 to 1.83). Results confirm that these RUFF variants are nutritionally adequate and well accepted, supporting their use as an effective alternative to RUTF for malnourished toddlers.
Co-Authors Abdul Rohman Abu Bakar, Nor Kartini Afandi, Frendy Ahmad Afandi, Frendy Ahmad 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 Hanifah Nuryani Lioe Hunaefi, Dase Imroatus Sholikah Indriyani, Lili Irvan Ardi Saputro Khankasikam, Nichanan Khoeruddin, Rifky Manthovani, Evita Mirlanda Muhamad Rizal Martua Damanik Muhammad Faqih Mukhlisin 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 Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Ramadhina, Siti Hanifah Rifan Ratna Komala Putri Rizal Umami Rusydah, Muthia Kautsar Sabila, Maureen Samhana, Haikal Sari, Dwi Indah Permata Silitonga, Rhoito Frista Siti Maryamah Smetanska, Iryna Sugiyono Sugiyono Susyanti, Susi Tjahja Muhamdri Tjahja Muhandri Wibowo, Laksono Wihardi, Alfin Maulana Yane Regiyana Yane Regiyana, Yane Yulianti Yulianti Yuyun Mardiana