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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Tanaman Industri dan Penyegar Jurnal Teknologi Pertanian agriTECH Warta IHP (Warta Industri Hasil Pertanian) JURNAL BIOLOGI INDONESIA Animal Production : Indonesian Journal of Animal Production Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Journal of Chemistry Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Standardisasi Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Sains dan Teknologi Pangan
Palupi, Nurheni Sri
IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Application of Chitosan Edible Coating Using Dip and Spray Method on Postharvest Quality of Cavendish Banana Ulya, Putri Rutbata; Palupi, Nurheni Sri; Pramuhadi, Gatot
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.11

Abstract

Applying postharvest technologies such as edible coatings is one of effective method to extend the shelf life of bananas. Chitosan, an edible biopolymer, has excellent film-forming properties that allow it to coat fruit surfaces and prolong freshness. The coating method plays a crucial role in the effectiveness of edible coatings. This study aimed to evaluate the effect of coating method on the postharvest quality of Cavendish bananas through statistical analysis. In this research, 1.25% chitosan solution was applied using two methods: dipping and spraying, with uncoated bananas serving as the control. A knapsack power sprayer was used to apply the coating solution in the spray treatment. Bananas were stored at room temperature (26 ± 2°C) and 80 ± 5% relative humidity for 11 days. Results showed that spray-coated bananas experienced the lowest weight loss (14.51%) and disease severity score (3.33), highest value in L* (53,88), b* (30,97), pH (5,82) and pulp-to-peel ratio (2,57), firmest texture (28,06 mm/150g/5sec) along with slowest starch conversion (45%) by day-5. In comparison, dip-coated bananas lost 15.32% weight, highest TSS value (15,87), 65% degraded starch by day-5, lowest a* value (-0,44), and higher disease severity of 4.17. Uncoated bananas showed 15.25% weight loss, completely degraded starch by day five, and the highest disease severity (5.00). These findings indicate that the spray application of chitosan is more effective than dipping in maintaining banana quality during storage and supports its practical application in commercial postharvest handling.
Kajian Peraturan dan Persepsi Konsumen tentang Pencantuman Klaim Natrium Pada Pangan Olahan Antara Prahasti, Gita Eka; Kusnandar, Feri; Palupi, Nurheni Sri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.178

Abstract

Excessive salt intake is a major risk factor for hypertension and cardiovascular disease, and reducing consumption is an effective strategy to mitigate this health concern. Salt intake is regulated through various government policies, including BPOM Regulation Number 1 of 2022, which outlines general requirements for nutritional content claims on processed foods, including those related to sodium levels and comparative statements. This study had three main objectives: (1) to compare regulations on low-sodium claims for processed foods across different countries and Codex standards; (2) to identify processed foods with low-sodium claims currently available in the Indonesian market; and (3) to evaluate consumer perceptions of processed foods carrying such claims. Regulations in Indonesia, Malaysia, Singapore, Thailand, Europe, the United States, Australia, New Zealand, and Codex permit sodium content claims across all food product categories, including intermediate processed foods, provided that the specific requirements of each jurisdiction are met. In Indonesia, intermediate processed foods such as seasonings and cooking sauces that bear sodium content claims and have obtained distribution permits are already available in the market. The presence of sodium-related claims has been shown to significantly and positively influence consumer perceptions and purchasing behavior. Survey results further revealed that consumers recognize variability in the amount of salt they consume from different processed food products.
PERAN ASUPAN SENG, NATRIUM, DAN KALIUM TERHADAP PROFIL LIPID DARAH Retiaty, Fifi; Palupi, Nurheni Sri; Ernawati, Fitrah; Andarwulan, Nuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 47 No. 1 (2024): PGM VOL 47 NO 1 TAHUN 2024
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v47i1.780

Abstract

Blood lipid parameters are influenced by nutrient intake, both macronutrients and micronutrients. This study aims to analyze the relationship between zinc (Zn), sodium (Na), and potassium (K) with lipid profiles (total cholesterol, triglycerides (TG), low-density lipoprotein (LDL), and high-density lipoprotein (HDL). The study design was cross-sectional using secondary data from the 2017 Non-Communicable Disease Risk Factor Cohort Study which took 3,507 samples from a population of 5,329 respondents with a purposive sampling technique. The data analyzed included sociodemographic characteristics data, lipid profile data, and 1x24-hour recall consumption data. Data processing used logistic regression analysis and correlation with a 95% confidence level. The study results showed that gender, age, education level, and marital status had a significant relationship with lipid profiles. The results of this study were micronutrients and lipid profiles showed a significant negative relationship between sodium, potassium, and zinc with cholesterol and a significant negative relationship between potassium and LDL. This study concludes that the greater risk of dyslipidemia is female gender, increasing age, low education level, and marital status with divorced category. Sodium, potassium, and zinc have a relationship with the occurrence of dyslipidemia. Further research is needed, and a more comprehensive study is required to analyze the relationship between micronutrients and dyslipidemia.
ANALISIS POLA KONSUMSI DAN INDEKS MASSA TUBUH PADA STUDI KOHOR DI BOGOR Retiaty, Fifi; Palupi, Nurheni Sri; Ernawati, Fitrah; Andarwulan, Nuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 47 No. 2 (2024): PGM VOL 47 NO 2 TAHUN 2024
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v47i2.808

Abstract

Body Mass Index (BMI) is a commonly used indicator to assess nutritional status, which can be influenced by nutrient intake from food consumption. This study aims to analyze the relationship between energy and macronutrient intake and BMI. A cross-sectional design was applied using data from the 2019 Non-Communicable Disease Risk Factor Cohort Study (FRPTM), involving 1,018 subjects selected purposively from a total of 1,218 respondents. The data analyzed included sociodemographic characteristics, BMI, and 1x24-hour dietary recall. Descriptive and bivariate analyses were conducted using the Kruskal-Wallis test, followed by the Mann-Whitney test for variables showing significant differences. The results indicated significant associations between BMI and gender, energy intake (low vs. high), fat intake (adequate vs. high), and carbohydrate intake (low vs. adequate and low vs. high). These differences may be influenced by variations in metabolism and intake levels. In conclusion, BMI is affected not only by energy and macronutrient intake but also by other contributing factors.
Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan: Meta-analysis on the role of food processing technology for fish allergenicity reduction Sujatmiko, Harumi; Palupi, Nurheni Sri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.47344

Abstract

Food and Agriculture Organization (FAO) mengkategorikan ikan ke dalam salah satu dari delapan jenis bahan pangan yang umumnya menyebabkan reaksi alergi pada individu sensitif. Manifestasi klinis yang disebabkan alergi ikan bervariasi mulai dari gejala ringan hingga berat, bahkan sampai mengancam jiwa. Teknologi proses pengolahan terbukti dapat mengubah alergenisitas ikan dengan efektivitas yang berbeda. Penelitian ini bertujuan untuk menentukan teknologi proses pengolahan yang efektif dalam menurunkan alergenisitas ikan melalui metaanalisis. Diperoleh 12 artikel jurnal yang diseleksi berdasarkan diagram PRISMA. Data dianalisis menggunakan efek ukur standardized mean difference (SMD) dengan 95% confidence interval (95% CI). Teknologi proses pengolahan non-termal (ultraviolet radiation (UV-R) dan high-hydrostatic pressure (HHP)) serta reaksi Maillard memiliki efek signifikan dalam menurunkan alergenisitas ikan. Sementara itu, proses pengolahan termal konvensional tidak berpengaruh signifikan dalam menurunkan alergenisitas ikan. Nilai SMD menunjukkan bahwa aplikasi teknologi proses pengolahan non-termal paling efektif dalam menurunkan alergenisitas ikan. Pada tingkat seluler, teknologi proses pengolahan secara signifikan menurunkan pelepasan sitokin (IL-4 dan IL-13) dan mediator inflamasi (histamin, tryptase, dan b-heksosaminidase).
Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik: Autoclave process contribution to the production of black tiger shrimp powder (Penaeus monodon) and hypoallergenic puffing snacks Wulan, Nur Lili Nia; Palupi, Nurheni Sri; Kusnandar, Feri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i2.50620

Abstract

Udang merupakan hasil perairan yang termasuk jenis krustasea. Kandungan protein alergen, terutama tropomiosin menjadikan udang penyebab alergi pangan utama di antara krustasea. Udang dapat diolah menjadi produk intermediat berupa bubuk udang yang digunakan sebagai bahan tambahan pembuatan olahan siap santap untuk memberikan cita rasa khas udang. Komponen bahan pangan selama pengolahan dapat mengalami modifikasi yang berpotensi menyebabkan perubahan alergenisitas. Tujuan penelitian ini untuk mengevaluasi pengaruh perlakuan waktu pemanasan dengan autoklaf terhadap komposisi kimia, protein terlarut, profil bobot molekul protein, pita protein alergen, tingkat alergenisitas, serta mengkaji aplikasi bubuk udang yang dihasilkan pada produk puffing snack hipoalergenik. Proses pembuatan bubuk udang dilakukan dengan pemanasan autoklaf selama 5, 10, 15 menit dan tanpa autoklaf, serta udang mentah sebagai kontrol. Bubuk udang terbaik diaplikasikan pada pembuatan puffing snack hipoalergenik. Pengujian sampel meliputi kadar protein terlarut metode Bradford, analisis bobot molekul elektroforesis SDS-PAGE, analisis pita protein alergen metode immunoblotting dan tingkat alergenisitas menggunakan ELISA-kit Crustacea. Hasil penelitian menunjukkan bahwa variasi waktu autoklaf berpengaruh terhadap komposisi kimia, protein terlarut, bobot molekul protein, pita alergen, dan kadar alergenisitas bubuk udang yang dihasilkan. Bubuk udang terbaik dengan penurunan alergenisitas optimal adalah bubuk udang dengan waktu autoklaf selama 5 menit dengan kadar alergen, yaitu 7,84 (mg/g protein). Tingkat alergenisitas udang mentah menurun hingga 98% setelah diolah menjadi bubuk udang dengan perlakuan autoklaf. Puffing snack yang ditambahkan bubuk udang dengan perlakuan autoklaf 5 menit mengalami penurunan kadar alergen hingga 99%. Pembuatan bubuk udang dengan pemanasan autoklaf selama 5 menit dan aplikasinya pada puffing snack mampu menurunkan alergenisitasnya.
Assessment of Sodium Content of Processed Food Available in Indonesia Istiqomah, Nurani; Astawan, Made; Palupi, Nurheni Sri
Jurnal Gizi dan Pangan Vol. 16 No. 3 (2021)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.349 KB) | DOI: 10.25182/jgp.2021.16.3.129-138

Abstract

This study was conducted to identify the sodium content in processed food and determine the proportion of products that meet the World Health Organization (WHO) global sodium benchmark criteria. Spesific concern was placed for sodium content in instant noodles. A comparative analysis was conducted to determine the relevance between the WHO and Indonesian Food and Drug Authority (Indonesian FDA) benchmarks in limiting sodium in instant noodles. Data on sodium levels (mg/100 g) of processed food was obtained from the register in the Indonesian FDA, Directorate of Processed Food Registration for 2019 to 2020. There were 3,850 products, consisting of 3,036 Local Products (LP) and 814 Imported Products (IP). These products were grouped into seven food categories and 18 types of food. The highest sodium content was found in chili sauce at 2,254,06 mg/100 g, and the lowest was in wafers at 218.64 mg/100 g. Overall, 2,538 of all products (66.56%) did not meet the sodium criteria based on the WHO benchmark. While for instant noodles, only 14.2% of the products met the sodium criteria based on the Indonesian FDA regulations and only 7.4% comply to the WHO sodium benchmark. The Cohen’s Kappa test showed a strong agreement (K=0.650; 95% CI; p=0.00, strong) between the two regulations in limiting sodium levels in instant noodles. This study provides an overview of sodium levels in processed food in Indonesia. The sodium content in most products including instant noodles, as one of the most frequently consumed products, are still above the recommended value. Therefore, it is necessary to develop sodium benchmarkof wider range of food categories in national level that might contribute to sodium intake, as well as for instant noodles. In order to achieve this goal, involvement of multi stakeholder among government, food industry and expert are also needed to deliver effective policies regarding sodium intake concerns.
Co-Authors - Amrullah - Lusianah . Komari . Subarna A.A. Ketut Agung Cahyawan W Ace Baekhari Ade Chandra Iwansyah Ade Nugraheni Herawati Afif Arwani Agata Tantri Atmaja Agung Santoso Agus Setiyono Aliwikarta, Kuswanto Ambarwati, Karsi Aminudin Aminudin Amiruddin Saleh Andi Nadya Tita Alia Angka, Stephanie Anisa, Norna Anita Roserlina Arif Hartoyo Ati Widya Perana Ayu Puspitalena RTR Azis Boing Sitanggang Bambang Widuri Bernadetha Beatrix Sibarani Bremanti, Lisa Budi Nurtama Budi Suharjo da Costa, Yosefine Dahrul Syah Dahrul Syah DAHRUL SYAH Dahrulsyah Dahrulsyah Deddy Muchtadi Deddy Muchtadi Dede Robiatul Adawiyah Dewi Ratih Agungpriyono Dian Herawati Dimas Supriyadi E. Srivishnu Herlambang Efriwati Efriwati Ekowati Chasanah Elisa Diana Julianti Elvira Syamsir Endang Prangdimurti Eni Kusumaningtyas Ferdinandus Archie Pangestu Feri Kusnandar Fifi Retiaty Fitrah Ernawati Fransisca Fransisca Fransisca Fransisca Fransiska Rungkat Zakaria Gatot Pramuhadi Gema Buana Putra Ghaisani, Mazaya Hakim, Shofia Nurul Hanifah Nuryani Lioe Harlen, Winda Christina Harsi D. Kusumaningrum Hendra Wijaya Herpandi . Heryati Setyaningsih Hunaefi, Dase Husna, Aliya Ifwarisan Defri Imam, Rosita Hardwianti Indrayana, Stefanus Indria Mahgfirah Istiqomah, Nurani Kartika Sari Komar Sumantadinata Kuswanto Aliwikarta Laras Cempaka Larasati Ines Wardiani MADE ASTAWAN Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mariana Prijono Masahiro Ogawa Mazaya Ghaisani Muhammad Alif Bardhani Muhammad Hasriandy Asyhari Muhammad Syamsun Musa Hubeis Mutiara Primaniyarta Nancy Dewi Yuliana NANIK RAHMANI Nazli, Rizal Syarief Sjaiful Nelis Imanningsih Ni'mawati Sakinah Nida Raihana Zhafira Nindya Atika Indrastuti Nindya Atika Indrastuti Nugraha Susanto Nunung Nurjanah Nur Sokib Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Nurina Rachma Adiningsih Oke Anandika Lestari Perana, Ati Widya Prahasti, Gita Eka Primaniyarta, Mutiara Puji Astuti Purwono Nugroho Puspo Edi Giriwono R. Iis Arifiantini Rachma Adiningsih, Nurina Rachmat Widyanto Rahayu Suseno Rahmawati, Lufi Karisma Rinda Kusumawati Rizaludin Nur Rizki Maryam Astuti Ros Maria Andesko Roserlina, Anita Rosita Hardwianti Imam Roy Alexander Sparringa RTR, Ayu Puspitalena Rumaisho Rusdah Rusdah Salsabila Salsabila Saraswati Saraswati Sari, Yana Nurita Sari, Yana Nurita Setyani Budiari Setyanto Tri Wahyudi Sibarani, Bernadetha Beatrix Sigit Purwonugroho Sirly Eka Nur Intan Siti Nurjanah Slamet Budijanto Sparringa, Roy Alexander Sri Rebecca Sitorus Sri Widowati Stefanus Indrayana Steisianasari Mileiva Stephanie Angka Sujatmiko, Harumi Suratmono Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi TATI NURHAYATI Tien Ruspriatin Muchtadi Tjahja Muhandri Triana Setiawardani, Triana Tutik Wresdiyati Uju Ulya, Putri Rutbata Victoria Valentina Vina Giovani Winiati Pudji Rahayu Wulan, Nur Lili Nia Yogi Karsono YOPI YOPI Yuhlanny Dewi Suratno Yulizar Verda Febrianto