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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Keteknikan Pertanian Jurnal Pendidikan Teknik Mesin Jurnal Penelitian dan Pengembangan Pertanian WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences agriTECH Kajian Linguistik dan Sastra Jurnal Litbang Industri Indonesian Journal of Socio Economics Jurnal Teknologi & Industri Hasil Pertanian IKRA-ITH EKONOMIKA JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian dan Pengembangan Pertanian Jurnal Litbang Industri
Sugiyono .
Divisi Ilmu Dan Teknologi Pangan, Fakultas Teknik Dan Teknologi, IPB University, Bogor. South-East Asia Food & Agricultural Science And Technology (SEAFAST) Center, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

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Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X Akbar Pradana; Joko Hermanianto; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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

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Abstract

Abstract. With the price of beef that fluctuates from time to time, Company ‘X’ attempted the innovation with analog meat or Textured Vegetable Protein (TVP) to replace some of percentage of meat used in the formula. The objective of this research is to create fried beef sausage formula with TVP to improve the cost and understand the effectiveness of pasteurization for the product to extend the shelf life. This research showed that 2% of TVP can replace 7% of meat from the total meat used in the existing formula of fried beef sausage. This research also proved the result from the application of 30 minutes pasteurization for both fried beef sausage formula with TVP and the existing one. Fried beef sausage with pasteurization application can achieve 45 days of shelf life compare to the existing formula without pasteurization application only only 30 days and can reduce 9% of the cost and decrease the product return from the market due to spoilage from 4% to 0.5%. Keywords: fried beef sausage, Textured Vegetable Protein (TVP), pasteurization DOI: https://doi.org/10.29244/jmpi.2019.6.99
Teknologi Pengolahan Dodol dan Peningkatan Kandungan Gizinya gusti setiavani; Sugiyono Sugiyono; Adil Basuki Ahza; Nugraha Edi Suyatma
JURNAL PANGAN Vol. 27 No. 3 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v27i3.388

Abstract

Dodol merupakan salah satu makanan tradisional Indonesia yang menggunakan tepung beras ketan sebagai bahan baku utamanya.  Proses pengolahan dodol secara tradisional memiliki keunggulan dapat menghasilkan dodol dengan tekstur dan umur simpan yang lebih baik dibandingkan dodol komersial. Namun membutuhkan waktu yang lama dalam proses pengolahannya, tenaga kerja yang banyak, dan biaya produksi yang tinggi. Oleh karena itu, berbagai upaya dilakukan untuk memodifikasi pembuatan dodol guna mempersingkat proses pemasakan, menghemat biaya dan memperbaiki kualitas dodol.  Termasuk juga mengendalikan faktor-faktor yang mempengaruhi kualitas dodol seperti bahan baku, proses pengolahan dan pengemasan. Dodol juga merupakan produk yang memiliki kandungan gizi yang relatif rendah dengan kadar gula yang tinggi sehingga tidak direkomendasikan bagi penderita diabetes melitus. Berbagai penelitian yang mengarah pada upaya perbaikan nilai gizi dalam mewujudkan dodol sebagai pangan yang sehat telah banyak dilakukan.  Tulisan ini menyajikan review berbagai upaya dan penelitian untuk berbagai tujuan di atas.Kata kunci : Dodol, makanan tradisional, nilai gizi, teknologi pengolahan 
Peningkatan daya buih susu skim sebagian rekombinasi dengan penggunaan penstabil Ahmad Johari; Sugiyono Sugiyono; Dede Robiatul Adawiyah
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1105.43 KB) | DOI: 10.24960/jli.v11i2.6745.79-89

Abstract

Susu banyak digunakan untuk memberikan rasa milky dan kestabilan buih pada minuman kopi seperti cappuccino dan latte. Karakteristik buih susu pada lapisan atas minuman kopi akan menentukan kualitas keseluruhan suatu produk. Penstabil berperan penting pada stabilitas buih dan tekstur produk akhir yang dihasilkan. Penelitian ini bertujuan untuk mendapatkan formula susu skim sebagian rekombinasi yang disukai oleh konsumen dan meningkatkan daya buih formula terpilih dengan penambahan penstabil microcrystalline cellulose (MCC) atau xanthan gum (XG). Konsentrasi xanthan gum yang digunakan adalah 0,10%, 0,15%, 0,20% dan konsenstrasi microcrystalline cellulose yang digunakan adalah 0,08%, 0,10%, 0,12%. Formula yang disukai oleh konsumen adalah formula dengan kadar laktosa 1,60%. Formula dengan penambahan microcrystalline cellulose tidak berbeda nyata dibandingkan dengan kontrol pada volume buih dan foam volume stability index (FVSI). Penambahan xanthan gum memberikan pengaruh nyata pada volume buih dan FVSI. Konsentrasi terbaik xanthan gum adalah 0,10% dengan suhu frothing 60 °C dan biaya formula Rp. 6.176,00 per Kg. Penambahan xanthan gum secara nyata meningkatkan nilai viskositas dan berdampak nyata pada sifat sensori. Sampel terpilih yang disimpan selama 0-7 hari pada suhu 4 oC memiliki nilai pH, viskositas, warna, volume buih dan FVSI yang tidak berbeda nyata serta sifat sensori (atribut gurih, milky dan asin) yang sama.
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature] Isnaini Rahmadi; Sugiyono Sugiyono; Nugraha Edhi Suyatma
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.71-80

Abstract

Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day.
The Urgency of Identification of Extended Spectrum Beta-Lactamase (ESBL) Produced Bacteria in Indonesia Rida Tiffarent; Conny Riana Tjampakasari; Fathia Ramadhani; Herjuno Ari Nugroho; Syaiful Rizal; Nina Herlina; Nova Dilla Yanthi; Sugiyono Saputra
WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences Vol 32, No 4 (2022): December 2022 (In Press)
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/wartazoa.v32i4.3043

Abstract

The Extended Spectrum Beta-Lactamase (ESBL) produced bacterias are the bacteria group that have resistant characteristic to beta-lactam antibiotics because of their ability to hydrolyze these antibiotics. This is a global health issue because they can reduce the treatment effectiveness and endanger human health. The ESBL produced bacterias were reported that they can be isolated from samples originated from animals, humans, and environment, indicating the potency of the resistant genes spreading widely. Therefore, it is necessary to take the preventive and control measures across sectors and stakeholders to limit the widespread transmission of resistant genes carried-bacteria, so the ESBL produced bacteria prevalence can be monitored. This article aims to present the studies of ESBL produced bacteria in Indonesia and the comparison with another country based on published journals and data. Even though these bacterias were identified in various samples, the reports from animals (wild and domestic) and the environment are still available in small numbers in Indonesia. The comprehensive studies from various fields (one health spectrum) in detection and surveillance are needed to support the awareness of antimicrobial resistance. Surveillance can be conducted thorough microbial approach such as culture and identification, and molecular methods. The surveillance data can be used as the source for planning and controlling program of antimicrobial resistance especially ESBL produced bacterias in Indonesia.
Optimasi konsentrasi enzim bromelin, suhu, dan lama tunggu adonan pada pembuatan cemilan kreker tanpa fermentasi Ade Zulkifli Mustari; Sugiyono Sugiyono; Nur Wulandari
Jurnal Litbang Industri Vol 13, No 1 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i1.7797.25-33

Abstract

Penambahan sodium metabisulfite (SMBS) pada cemilan kreker bertujuan untuk mendapatkan tekstur yang renyah, namun dapat menyebabkan reaksi alergi. Bromelin merupakan protease yang berpotensi dapat menggantikan SMBS tanpa efek samping. Penelitian ini bertujuan untuk mendapatkan konsentrasi bromelain, suhu adonan dan waktu tunggu yang optimum pada pembuatan cemilan kreker tanpa fermentasi. Penelitian ini juga bertujuan untuk mengetahui sifat fisikokimia dan sensorik dari parameter optimasi cemilan kreker. Penelitian dilakukan dalam tiga tahap, yaitu penetapan respon dan kisaran faktor, optimasi parameter menggunakan RSM D-Optimal, dan karakterisasi sifat fisikokimia dan sensori cemilan kreker. Kisaran konsentrasi bromelain ditentukan 0,1–0,25%, suhu adonan 35–50 0C dan waktu pendiaman 30–60 menit. Respon yang dipilih berupa densitas, kekerasan, dan nilai warna C. Kondisi optimum yang diperoleh dengan nilai desirability 0,98 adalah konsentrasi bromelin 0,25%, suhu 35 0C, dan lama tunggu adonan 43 menit. Berat jenis, pengembangan, dan nilai warna (L, a*, b*, C*, dan H) produk hasil optimasi berbeda nyata (p<0.05) dengan produk yang menggunakan SMBS. Analisis proksimat memberikan nilai yang tidak berbeda nyata pada semua atribut. Uji sensori kesukaan (n=78 panelis) menunjukkan perbedaan yang nyata (p<0.05) pada atribut kenampakan sedangkan atribut lain tidak berbeda nyata dimana kenapakan SMBS lebih disukai daripada produk hasil optimasi.
Pengaruh Program Pangan Aman Goes to Campus Batch 4 terhadap Pengetahuan Mahasiswa dan Penerapan CPPOB di UMK Pangan Olahan Indriemayatie Asri Gani; Sugiyono Sugiyono; Winiati P. Rahayu; Athiah Kamila
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.80

Abstract

Micro, Small, Enterprises (MSEs) of food products in Indonesia face a major challenge related to food safety. To address this issue, one of the Food and Drug Supervisory Agency (BPOM's) efforts was to launch the Safe Food Goes to Campus (SFGS) program in collaboration with the Ministry of Education, Culture, Research, and Technology. SFGS involved students as agents of change to help business actors understand and implement food safety practices. This research aimed to measure the knowledge of participants regarding good manufacturing practices for processed food (GMP), measure the effectiveness of the SFGS program in fulfilling GMP in MSEs of food products, and develop recommendations for the SFGS program. The research population consisted of 114 SFGS program participants and 114 MSEs of food products. The research was conducted using a survey and a quasi-experimental one-group pre-test post-test design. The data analysis method used a normality test, bivariate analysis, and N-gain test. The results of the analysis showed that SFGS improved students’ know-ledge and had a positive impact on the implementation of GMP in MSEs of food products. Based on the N-gain test, the percentage of the SFGS program effectiveness on students’ knowledge reached 79% for the briefing stage and 90% for the food safety instructor training stage. The application of GMP in MSEs of food products after assistance has in-creased compared to before assistance, as shown by the increase in MSEs of food product Class from D to A by 36%.
Co-Authors . Fransisca . Jamali, . . Nurhyati, . . Rasyidin, . . Rusleni, . . Saian . Shaleha, . . Sonem, . . Sumarsih, . . Suratmi, . . Syahruddin, . . Yulia HS, . A Karim A, Bahtiar A.A. Ketut Agung Cahyawan W Abdul Muin Abdussamad . Abdussammad . Abu Bakar Ade Zulkifli Mustari Adel Bertus Adhiguna, Rizky Tirta Adil Basuki Ahza Adnan Engelen agata melan Ahmad Johari Ahmad Sodiqin, Ahmad Aida F34209552 Akbar Pradana Ali Djamhuri Andreas Dalton Andriana F34211133 Anisah, Theresia Anita F34209555 Anny Sulastri, Anny Aprillia, Risa Armiyati F34211136 Asmayani Salimi Astri Mirdanda Athiah Kamila Aton Yulianto Aton Yulianto Bambang Haryanto Bambang Haryanto Basilisa Nuari Deana Amoy Bona Ventura Budiman Tampubolon Bundiana F34209558 Bustanul Arifin Chanenda, Shelanisya Darmania F 37010004 Debi Setiawan, Debi Dede Robiatul Adawiyah Dedy Purwadi Dewi Susanti Dominika Fitri Nelia Dorkas Yufice Ariyanti Kale Dwi Setyaningsih Dwi Widjanarko Edi Setiawan Edi Slamet Edianto F34210367 Efendi, Rika Elvira Syamsir Endang Uliyanti Enjelita (F37008056) Erni F34211754 Ernia F34211009 Esther Mariana F 34211154, Akuang F 34211163, Bogok F33209109, Pipiyanti F34210555, Yusnita F342111 55, Aljopin F34211298, Idham Fathia Ramadhani Fathoni, Fahmi Fauzi Ahmad Muda Feri Kusnandar Fikasari, Linda Fikratul Ihsan Finsensius F34209562 Firdiansyah F34211138 Gusti Setiavani Habibah F34211173 Hadi Munarko Hairiah H Jani Hanisah F34209563 Hasmuni . Hazila F 34209564 Heriana F34211457 Herjuno Ari Nugroho Herlina Marta Hery Kresnadi Hery Sumekar I Ngomok I Wayan Budiastra Idin F 34211176 Iman F 34210377 Indrayati F34209565 Indriemayatie Asri Gani Irnawati F34211455 Iskandar F34211021 Isnaini Rahmadi Jarobet Rajagukguk Joko Hermanianto Joni F 34211178 Joniansyah (F37008081) Juita M. Yus Junaidi F 32110014, Junaidi K.Y Margiyati Kananda, Faisal Kartini F34210654 Kartono . Kaswari . Kinsun, Anastasia Kristina Estiana Kurnianti, Nia Lena Nur Aulana Lia Pargo Limwarna F 34211030 Lisnawati F 34210604 Lusia Ita Lusiana F 34211183 Maria Sepriyenni Saragih Martinus Aang Suseno Marzuki . Mastar Asran Mastar, Abang Maulani, Aghitia Maya Sari Mira Sofyaningsih Moch Latief. Ma, Moch Mufaroha F 32111023, Mufaroha Musyahadah (F37010017) Natalis F34211143 Nazifah F34209636 Nelly Susinawaty Nilawati, . Nina Herlina Nining Sapitri Nita Muliya Sari Nova Dilla Yanthi Nugraha E. Suyatma Nugraha Edhi Suyatma Nugraha Edi Suyatma Nugroho Notosusanto Nur Wulandari Nurhadi . Nurjanah F34211769 Nursyamsiar Tirtowarti Nursyamsiar Tirtowati Pawestri, Dwi Puji Sita Mabela Purwoko, Agus Rida Tiffarent Ridwan Thahir Rosnani F34212035 Rr. Tri Suhartiningsih, Rr. Tri Rudi Kurniawan Rustini HR Saian F. 34210543 Sari, Rena Novi Purnama Saringan F 34210622 Satini F33209079 Siti Aisyah Siti Djuzairoh Siti Halidjah Siti Khomsatin Siti Zubaidah Slamet Budijanto Sogol Hadiyanto Sopian F34212045 Sri Utami Subarna Subarna Suhardi Marli Sukarman F34210399 Sukmawati . Sunarti Asih, Sunarti Suparmin, . Supian Pino Suryani . Sutrisno Sutrisno Suyatma, Nugraha E. Syaiful Rizal Syamsiati . Taajuddin, Fahmut Tahmid Sabri Tati Yuniarti, Tati Theresia Anisa Tiarmin Marpaung Tien R. Muchtadi Titin Sriwahyuni Tjahja Muhandri Tjampakasari, Conny Riana Trisma Rezeki Zairisman Tukidi F34211726 Ummu Habibah, Ummu Veronika Meri Waludimanto F34211729 Wardani, Novita Ayu Wareh Suprihatin Wenny Markorini Winiati P. Rahayu Wiwik Wardayani Yuda Cipta Nuari Yulia Lilie Yuliana B Yuliani, Resha Yulianto Hartono Yustina Onya, Yustina Zulkifli F37008048