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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 Warta IHP (Warta Industri Hasil Pertanian) Jurnal Teknologi & Industri Hasil Pertanian 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

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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.
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.
Co-Authors Abdul Rohman Abu Bakar, Nor Kartini Afandi, Frendy Ahmad Alhusna, Lutfianes Mellinia Alifian Gigih Pangestu Andini Giwang Kinasih Antung Sima Firlieyanti Anuraga Jayanegara 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 Hanifah Nuryani Lioe Hunaefi, Dase Imroatus Sholikah Irvan Ardi Saputro 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 Rifky Khoeruddin Rizal Umami Rusydah, Muthia Kautsar Sabila, Maureen Samhana, Haikal Sari, Dwi Indah Permata Silitonga, Rhoito Frista Siti Maryamah Smetanska, Iryna Sugiyono Sugiyono Tjahja Muhamdri Tjahja Muhandri Wibowo, Laksono Wihardi, Alfin Maulana Yane Regiyana Yane Regiyana, Yane Yulianti Yulianti Yuyun Mardiana