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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Media Teknologi Hasil Perikanan Jurnal Kesehatan Masyarakat Agrointek Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Buletin Iptek Tanaman Pangan Jurnal Teknologi Pertanian Jurnal Agroekoteknologi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Biota INDONESIAN JOURNAL OF PHARMACY UNEJ e-Proceeding Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Communications in Science and Technology Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan JURNAL PANGAN Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pembelajaran dan Biologi Nukleus Food ScienTech Journal Nusantara Science and Technology Proceedings Media Bina Ilmiah Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Teknologi dan Industri Pertanian Indonesia

Slamet Budijanto

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia

Author-ID : 244259

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Separasi Garam Natrium dan Protein pada Putih Telur Asin Menggunakan Membran Ultrafiltrasi Paradigma, Hening; Sitanggang, Azis Boing; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.224

Salted egg white desalination is a method of reducing salt levels while optimising protein yield. This study aimed to analyse the effects of membrane pore size and dilution levels on the quantity of protein and salts. The identification of rheological properties and the type of fouling that occurs during the salted egg white desalination process were also examined. The sample with the most effective desalination result was analysed for the variation of amino acid profiles before and after filtration. A completely randomised design was employed in this study, with treatment factors of membrane pore size (5, 10, and 20 kDa) and dilution levels (undiluted and 5-time dilution) with two replications. Filtering salted egg whites at each pore size of the ultrafiltration membrane retained all the proteins in the salted egg whites. Furthermore, varying the dilution level had no effect on the protein loss. The permeation weight was positively correlated with the desalination level. The fouling model simulation successfully identified the cake filtration model, with the rheological characteristics of salted egg white before and after filtration exhibiting shear thinning behaviour. The filtered salted egg whites, measured at a low shear rate, demonstrated a lower viscosity compared to sample than before filtration. The most effective treatment for salted egg white desalination was obtained by subjecting undiluted sample with 20 kDa-membrane filtration. Analysis of the amino acid profiles of the most effective treatment showed no significant changes after filtration.

Production of Antioxidant Peptides from Snakehead Fish Using Batch and Continuous Enzymatic Hydrolysis Kardinan, Selma Aprilla; Yasni, Sedarnawati; Budijanto, Slamet; Kurniadi, Nadine; Sitanggang, S.TP, MSc, Azis Boing
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): May 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.864

Bioactive peptides are promising functional ingredients. Due to its high protein content, snakehead fish (Channa striata) extract (SHFE) is one of the suitable parent proteins for bioactive peptides. This study aimed to investigate the production of SHFE-based antioxidative peptides in a conventional batch and continuous system facilitated by an enzymatic membrane reactor (EMR). The effects of different proteases (Alcalase, Neutrase), substrate concentrations, and enzyme-to-substrate ratios were investigated in the batch process. Continuous hydrolysis was then performed under the optimum conditions obtained from the batch process. The optimum conditions based on the antioxidant capacity measured by DPPH and FRAP assays were employing Alcalase with a substrate concentration [S] of 3% (w/v) and an enzyme-to-substrate ratio [E]/[S] of 10% (w/w). Continuous operation was shown to have been performed over a prolonged period, based on the calculated fouling rate. Furthermore, filtration of the resulting permeate with a smaller membrane pore size (2-kDa) increased the antioxidant capacity. This study is expected to increase the production of functional ingredients in snakehead fish.

Pasteurization Effects on the Microbial Ecology of Functional Tempeh Developed from Black Rice Bran and Dual Rhizopus Strains Safrida, Safrida; Budijanto, Slamet; Nuraida, Lilis; Priosoeryanto, Bambang Pontjo; Syam, Nasrianti
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 2: Jurnal Pembelajaran Dan Biologi Nukleus June 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i2.7483

Background: Black rice bran has the potential to be a functional food raw material due to its high content of bioactive compounds; however, it is susceptible to microbial contamination. This study aims to evaluate the effect of pasteurization on the microbiological quality of fermented rice bran tempeh using Rhizopus oligosporus and Rhizopus oryzae. Methodology: The study employed a comparative experimental approach, where fermented for 72 hours with R. oligosporus and R. oryzae, grown in PDA medium, with the addition of spore suspensions at 15% each (10⁶ spores/mL). After fermentation, the bran was divided into two groups: one group was steamed for 10 minutes, while the other group was not steamed. Both groups were freeze-dried for 24 hours and then stored at -18 °C for analysis of changes in the profiles of total microbes, total fungi, total enterobacteria, and total spores. The raw material of rice bran was also analyzed microbiologically as a control. Microbiological data were analyzed using the Generalized Linear Model (GLM) and further evaluated by Duncan Multiple Range Test (DMRT) at a 5% significance level, as determined by SPSS 22.0 software. Findings: The results showed the pasteurization on bran tempeh products was effective in reducing the total number of microbes, moulds, Enterobacteriaceae, and spores compared to those without pasteurization. However, bran tempeh with R. oligosporus culture between pasteurized and unpasteurized did not show a significant decrease (p>0.05), except for the results of the analysis of the total number of moulds which showed a significant decrease (p<0.05), which was <1 log CFU/g (pasteurization) and 3.52 log CFU/g (without pasteurization). It can be concluded that the 10 minutes pasteurization process is effective in reducing the number of Enterobacteriaceae, which are indicators of polluting and pathogenic bacteria. Contribution: this treatment has potential to be applied on a home industry and Micro, Small and Medium Enterprises (MSME) scale to improve safety and extend the shelf life of fermented food products based on bran.

Karakteristik fisikokimia tepung jewawut (Setaria italica) varietas Polewali Mandar sebagai pengaruh frekuensi proses penyosohan Handoko, Ari; Kusnandar, Feri; Budijanto, Slamet; Herawati, Heny
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25233

Foxtail millet (Setaria italica var Polewali Mandar) is a common cereal crop in Polewali Mandar, with the potential for development as a food ingredient. This study characterizes millet from three varieties (Minna, Lasse, and Bulawang) polished 2, 3, and 4 times. Analysis of millet flour (80 mesh) includes chemical (proximate, dietary fiber, tannin), physical (color, pasting profile, granule shape using SEM), and starch digestibility. The data were evaluated using statistical analysis of variance (ANOVA), and the Tukey Honestly Significant Difference (HSD) Test was used if there was a significant result (p0.05) for each treatment. The results showed that polishing affected proximate, tannin, dietary fiber, and color but not digestibility and starch profile. Additionally, tannin content from Polewali Millet (0,016-0,026%) aligns with WHO and FAO standards. Foxtail millet has high dietary fiber (16-22%) compared to rice (0,1%). Millet flour colors vary, and starch digestibility is moderate (40-50%). Total starch is 50-60%, with amylose content of 4-5,9%. Pasting profile increases after polishing. Starch granules are round, oval, and polygonal with different sizes.

SUPLEMENTASI BEKATUL BERAS HITAM UNTUK MENGHAMBAT PERKEMBANGAN KANKER KOLON MELALUI PENGHAMBATAN PROLIFERASI DAN PENINGKATAN APOPTOSIS PADA MENCIT BALB/C Yeni Kurniati; Slamet Budijanto; Lilis Nuraida; Fitriya Nur Annisa Dewi; Safrida, Safrida
Media Bina Ilmiah Vol. 18 No. 10: Mei 2024
Publisher : LPSDI Bina Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33758/mbi.v18i10.806

Colon cancer is one of the degenerative diseases caused of death after lung and breast cancer. One of the food ingredients that potentially inhibites the occurrence of colon cancer is black rice bran. The aim of this study was to found the effect of black rice bran on apoptosis and cell proliferation on BALB/c mice. In this study, BALB/c mice were divided into three groups, they are normal group (K-), AOM/DSS induced tumor group (K+), and feeding black rice bran with induction of AOM/DSS (BRB). At the end of the study, all mice were terminated and the presence of nodule were analysed in colon tissue used imageJ application. The expression of caspase-3, caspase-8, and PCNA were analysed in colon tissue used q-RT PCR. The data obtained by analyzes of variance (ANOVA) and continued by Tukey HD different test at 5% level. Administration of BRB significantly decreased the expression of PCNA in comparison with that of control mice (K+) (0.58 ± 0.09 vs 5.22 ± 0.80). The expression of caspase 3 (0.91 ± 0.20) and caspase 8 (0.36 ± 0.15) of BRB significantly increased comparasion with control mice K+. Our results thus indicated that black rice bran performed to suppresed proliferation and induced apoptosis

BERAS ANALOG SEBAGAI PANGAN FUNGSIONAL DENGAN INDEKS GLIKEMIK RENDAH Noviasari, Santi; Kusnandar, Feri; Setiyono, Agus; Budijanto, Slamet
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThe objective of this research was to produce rice analogue as functional food with low glycemic index. The rice was made from white corn and sorghum with additional soybean flour. The physicochemical properties of rice analogue being analysed were resistant starch content, total phenolic content, dietary fiber, color (L*, +a, +b values) and whiteness (oHue). Rice analogue was potentially used as functional food indicated by high level of resistant starch 2.59%-3.31%, total phenolic content 0.18-0.25 mg GAE/g sample and dietary fiber 5.35%-6.14%. Rice analogue from white corn with and without soybean flour was further tested for glycemic index. Rice analogue from white corn has 69 GI value, while rice analogue from white corn with 10% soybean flour addition has 50 GI value.Keywords: functional food, glycemic index, rice analogueABSTRAKTujuan penelitian ini adalah untuk mendapatkan beras analog yang berpotensi sebagai pangan fungsional dan bernilai indeks glikemik rendah. Beras analog dibuat dari bahan baku jagung putih dan sorgum dengan penambahan tepung kedelai. Sifat fisiko kimia beras analog yang dianalisis adalah pati resisten, total fenol, serat pangan, warna (nilai L*, +a, +b) dan derajat putih (oHue). Beras analog berpotensi sebagai pangan fungsional, yang ditunjukkan dengan tingginya kadar pati resisten yaitu sebanyak 2,59%-3,31%, total fenol sekitar 0,18-0,25 mg GAE/g sampel dan serat pangan antara 5,35%-6,14%. Beras analog berbahan baku jagung putih dengan dan tanpa penambahan kedelai dipilih untuk uji indeks glikemik. Beras analog dari jagung putih memiliki nilai IG 69 sedangkan beras analog dari jagung putih dengan penambahan tepung kedelai 10% memiliki nilai IG 50.Kata kunci: beras analog, indeks glikemik, pangan fungsional

KARAKTERISASI DAN INDEKS GLIKEMIK BERAS ANALOG BERBAHAN DASAR TEPUNG JAGUNG Kurniawati, Maya; Budijanto, Slamet; Yuliana, Nancy Dewi
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to obtain the most optimum rice analogue formulation made from corn, sago, soybean, and rice brans. DX7 Mixture Design program was used to achieve the purpose. Antioxidant and lightness were used as the analysis response. The rice was then characterized for physical and chemical properties, antioxidant activity, and glycemic index. The most optimum rice analogue formulation based on the value of antioxidant and brightness parameters consisted of 32.17% corn flour, 16.67% sagoo flour, 13.3% soybean flour, rice brans 3.16%, and 1.33% GMS (the water added was 50% of the amount of the dough). The formulation showed that the rice analogue was potential to be developed into a functional food that supplies fiber 13.30% (> 6.00%), had low glycemic index (54±18) with 28.02%. amylose , contained bioactive components that acts as antioxidants, such as α-tocopherols 1.00% and ϒ-oryzanol, 48.70%.Keywords: antioxidant, glicemic index, oryzanol, rice analog, tocopherol

Pendugaan Peptida Bioaktif Cadangan Protein Koro Pedang Hasil Hidrolisis Protease Tubuh Melalui Pendekatan In Silico Maida, Marciano Oscar; Sitanggang, Azis Boing; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.288

The jack bean plant (Canavalia ensiformis L.) contains storage proteins composed of essential amino acids, and the biological activity of these components occurs after a hydrolysis process. The hydrolysis of peptide bonds that appear in the digestive tract can be identified using an in silico approach that utilises a bioinformatics web page. This study aims to predict bioactive peptides resulting from the hydrolysis of storage proteins in the jack beans using a web-based in silico method. Based on literature studies, the jack bean’s dominant storage proteins include canavalin, concanavalin A, and concanavalin B. The amino acid sequences of each type of protein were obtained from the Universal Protein Resource (UniProt) page. Simulations of hydrolysis or cleavage of peptide bonds in the body using Gastrointestinal System (GIS) enzymes, in the form of pepsin, trypsin, and chymotrypsin or a combination thereof, were carried out in the Expert Protein Analysis System (ExPASy) portal on the Peptide Cutter page. The bioactive peptides resulting from the cleavage were identified for their suitability based on the literature using the BIOPEP-UWM database. The simulation results indicate that all jack bean storage proteins possess biological properties, including antihypertensives, antidiabetics, and antioxidant effects. Concanavalin A produced the highest bioactive peptide yield of 82.89%, followed by concanavalin B at 64.23%, and canavalin at 48.95%. The estimation of bioactive peptides from jack bean storage proteins by hydrolysis of body proteases using an in silico approach proved helpful. It can be further applied to other protein sources using different enzyme combinations.

Co-Authors . Setiadjit . Sukarno A.A. Ketut Agung Cahyawan W Adnan Engelen Afwa Nururrahmah Munawaroh Agus Setiyono Aini Auliana Amar Alfi Khatib Amalia Hana Arifa Anas Subarnas Antin Suswantinah Anton Apriyantono Ardiansyah Ardiansyah, Ardiansyah Ari Andika Aris Purwanto Arya Suryadilaga Ati Atul Quddus Azis Boing Sitanggang Aziz Boing Sitanggang Azizah Tsaniya Fasya Bambang Pontjo Bambang Pontjo Priosoeryanto Beti Elizabeth Silalahi Bram Koesbiantoro Budi Nurtama Budi Suarti C Hanny Wijaya Candytias Puspitasari Dahrul Syah DAHRUL SYAH DAHRUL SYAH Dede R. Adawiyah Dede R. Adawiyah Dedi Fardiaz Dewi, Fitriya Nur Annisa Dhania Sabilla Diana Ayu Nindita Dias Indrasti Dini Rizkyah Dody Dwi Handoko Dwyana Izza Augusta Elvira Syamsir Ema Hastarini Endang Prangdimurt Endang Prangdimurti Erliza Hambali Eti Indarti Fadhrizal Hafidi Wibowo Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Feri Kusnandar Florentina Florentina Friyuanita Lubis Hadi Munarko Handoko, Ari Hasti Wiaranti Heny Herawati Heny Herawati Ho-Shing Wu Hunaefi, Dase I Ketut Suada Ika Amalia Kartika Ilham Marvie Indah Kurniasari Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Ira Dwi Rachmani Ira Mulyawanti Ira Mulyawanti Ita Zuraida Juliani - Kardinan, Selma Aprilla Kezia Grace Abraham Kiyat, Warsono El Kurniadi, Nadine Kurniati , Yeni Laila Apriani Hasanah Harahap Lilis Nuraida Maida, Marciano Oscar Masita Ardi Kumalasari Maya Indra Rasyid Maya Kurniawati, Maya Mojiono, Mojiono Muchtaridi Muchtaridi Muh. Yusram Massijaya Mulyorini Rahayuningsih Mutia Khonza Nadine Kurniadi Nancy D. Yuliana Nancy Dewi Yuliana Nanik Purwanti NASRIANTI SYAM, NASRIANTI nFN Setyadjit nFN Sukarno Nia Ariani Putri Normalina Arpi Nouverra Nadya Putri Nova Kushandita Noviasari, Santi Novriaman Pakpahan Nur Annisa Nur Fathonah Sadek Nur Wulandari Nuri Andarwulan Nurul Khumaida Palupi, Nurheni Sri Paradigma, Hening Prangdimurt, Endang Purwiyatno Hariyadi Putra, Imam Perdana Putri Novita Savitri Rahma, Cukri Ramadhan, Febiana Putri Reni Juliana Gultom Reza Widyasaputra Riezka Zuhriatika Rasyda Rifqi Ahmad Riyanto Rinawati Rinda Kusumawati Rista Fitria Anggraini Rokhani Hasbullah Rosulva, Indah Sadek, Nur Fathonah Safrida Safrida Safrida Safrida Safrida Santi Dwi Astuti Santi Noviasari Santi Noviasari Sapta Raharja SEDARNAWATI YASNI Setiadjit Setiadjit Sitanggang, S.TP, MSc, Azis Boing Siti Zakiyatul Khamidah Soewarno T. Soekarto Sri Widowati Sriani Sujiprihati Sugiyono . Sukarno Sukarno Sukarno Sukarno Sulusi Prabawati Suryani Suryani Sutrisno Sutrisno Tajuddin Bantacut Tatty Yuniati Tengku Mia Rahmiati Tien R. Muchtadi Tjahja Muhandri Tsaniyah Ayu Mauliasyam Tubagus Bahtiar Rusbana Tyas Hermala Anindita Wahyudi David Widara, Suba Santika Winda Nurtiana Winda Septiana Wita Murdiati Wita Murdiati Yane Regina Yane Regiyana Yane Regiyana Yanica Ivory Andri Yeni Kurniati Yeni Kurniati Yose Rizal Kurniawan Yuliyanti yuliyanti Yundari, Yundari Yuni Dwi Kartika Yustikawati Zita L. Sarungallo

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