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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu dan Teknologi Kelautan Tropis VALENSI Jurnal Keteknikan Pertanian Pharmaciana: Jurnal Kefarmasian Agrointek Perspektif : Review Penelitian Tanaman Industri Jurnal Teknologi Pertanian Majalah Obat Tradisional Warta IHP (Warta Industri Hasil Pertanian) Jurnal Bioteknologi & Biosains Indonesia (JBBI) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology ANNALES BOGORIENSES Indonesian Food Science and TechnologyJournal Jurnal Ilmu Kefarmasian Indonesia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Perspektif, Review Penelitian Tanaman Industri AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Policy Brief Pertanian, Kelautan, dan Biosains Tropika Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Puspo Edi Giriwono
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Lingkar Akademik, Kampus IPB Darmaga, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences

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Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan Liguori, Christian; Giriwono, Puspo Edi; Herawati, Dian
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 1 (2024): 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.2024.11.1.11

Abstract

Coffee contains abundant bioactive compounds related to health, among which are phenolic acids and diterpenes. This study aimed to investigate phenolic acids and diterpenes content in Arabica Gayo coffee, and its in-vitro antioxidant activities due to different brewing methods. The manual brewing methods used were tubruk (steeping), V60 drip, and hanging drip bag. The analysis conducted was determination of phenolic acid content as chlorogenic acid isomers (as 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)), diterpenes content (as cafestol and kahweol), and antioxidant activity using DPPH and FRAP method. The result showed that tubruk brew had 3-CQA, 4-CQA, and 5-CQA content of 0.38, 0.45, and 1.11 mg/mL, respectively, while V60 brew contained 0.39, 0.45, and 1.18 mg/mL, respectively. They were significantly higher than those in the drip bag, 0.25, 0.33, and 0.85 mg/mL, respectively. Cafestol and kahweol content in tubruk were significantly higher, reaching 3.03 and 7.86 mg/L consecutively, as in V60 were 0.40 and 1.02 mg/L and in drip bag were 0.46 and 0.85 mg/L. DPPH result displayed no significant difference per sample volume (918.45-921.17 mg ascorbic acid equivalent/L). FRAP result showed tubruk brew has the highest activity with 635.12 mg gallic acid equivalent/L, compared to V60 and drip bag brew at 560.91 and 551.10 mg gallic acid equivalent/L, consecutively. The results revealed that brewing methods affect the bioactive content of the final brew, in this research were phenolic acids and diterpenes. Various methods may differ in the variety and amount of other extracted bioactive compounds, so which affects the antioxidant activities of coffee brew.
Standar Mutu Cpo Untuk Minyak Makan dan Penerapan Cara Produksi Minyak Sawit Yang Baik Di Indonesia: Suatu Keniscayaan Andarwulan, Nuri; Hariyadi, Purwiyatno; Giriwono, Puspo Edi; Faridah, Didah Nur
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 4 No 1 (2022): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0401.245-248

Abstract

Minyak sawit merupakan komoditas non paling strategis di Indonesia. Ekspornya mendapatkan rintangan dikarenakan kandungan kontaminan 3 MCPDE dan GE yang tidak memenuhi syarat mutu sebagai ingredien pangan di Eropa. Kontaminan terbentuk sebagai hasil proses pemurnian yang menggunakan suhu tinggi dan terdapatnya precursor kontaminan. Senyawa prekursor kontaminan dan parameter mutu pada CPO yang menjadi faktor faktor pembentukan kontaminan belum menjadi standar CPO. Usulan standar mutu CPO untuk diproses minyak nabati dari sawit merupakan usulan baru . CPO yang memenuhi syarat mutu, dapat menghasilkan minyak makan dengan kandungan kontaminan memenuhi persyaratan mutu minyak nabati Eropa dan menjamin keamanan pangan untuk konsumen dalam negeri. CPO tersebut dapat diperoleh dengan penerapan Proses Pengolahan Minyak Sawit yang Baik. Panduan ini dapat mengadopsi CXC 79 2019. Sesuai penerapan PP No 86 tahun 2019,instansi yang terlibat dalam penyusunannya adalah Kementerian Pertanian, Kementerian Perindustrian dan BPOM dengan koordinasi oleh Kementerian Koordinator Bidang Perekonomian. Panduan ini dapat menjadi materi diplomasi perdagangan ekspor dan untuk diimplementasikan oleh industri sawit Indonesia.
Torbangun (Plectranthus amboinicus (Lour.) Spreng) Leaf Extract Upregulates Expression of Lactation-Related Genes in Human Mammary Epithelial Cells MCF-12A Tafzi, Fitry; Andarwulan, Nuri; Giriwono, Puspo Edi; Dewi, Fitriya N.
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37364

Abstract

Torbangun (Plectranthus amboinicus (Lour). Spreng) leaf is a herbaceous plant capable of increasing breast milk, although the mechanism of bioactive compounds on the molecular level remains relatively unknown. Therefore, this study aimed to evaluate the effect of torbangun leaf extract on the expression of genes associated with alveologenesis and the formation of milk protein, namely prolactin receptor (PRLR), glucocorticoid receptor (GR), signal transducer, as well as activator of transcription 5A (STAT5A) and b-casein (CSN2). The result showed that the extract and fractions of torbangunleaf had IC50 values above 20 ug/ml against MCF-12A cells. Ethyl acetate fraction also enhanced the expression of gene GR, STAT5A, and CSN2. Water fraction of torbangun leaf enhanced expression of gene PRLR, GR, STAT5A, and CSN2. The bioactive compound was found to increase the expression of genes associated with proliferation, alveologenesis, and the formation of milk protein during gestation and lactation.
CONSUMPTION OF CARBONATED BEVERAGES AND THE RISK FOR GASTROINTESTINAL DISEASE: A SYSTEMATIC REVIEW Puspo Edi Giriwono; Nuri Andarwulan; Rimbawan Rimbawan; Deddy Muchtadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 37 No. 1 (2014)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v37i1.4010.69-76

Abstract

ABSTRACTIssues of different effects of carbonated soft drinks to human health have been circulated and analyzed in both scientific and non-scientific approaches. However, there is few publications discussing the specific effect of carbonation on human health and, more often than not, studies have largely concentrated on the effect of sugar or calorie content in carbonated beverages in affecting our health. Thus the effect of carbonation itself on human health is then lost in arguments contradicting or reaffirming the effect of carbonated soft drinks. We conducted this systematic review to specifically observe current findings on the effect of carbonation in beverages on human health. This systematic review was conducted using Scirus search engine to list articles relevant with keywords such as CO2, carbonated beverage, carbonation, sparkling water, gastrointestinal, gastro-esophageal and adenocarcinoma. Next, articles were obtained from numerous databases and screened for their relevance and context. Finally, peer reading and discussion were conducted for the writing of this article. The results of this systematic review observed three major article subjects currently correlated with exclusive effect of carbonation on gastrointestinal health. Published studies indicate that oral cavity/dental health, gastro-esophageal reflux and most recently esophageal adenocarcinoma are discussed frequently and observed in population studies in different countries consuming significant quantities of carbonated beverages. Eight articles (40%) discussed dominant factors not correlated with carbonation which significantly affect dental erosions. Six (33%) articles observed no clear clinical significance carbonation promotes or exacerbate gastro-esophageal reflux. Interestingly, five (27%) articles reported insignificant correlation, even inversed, of carbonation on esophageal carcinoma.Currently available scientific studies on populations in multiple countries show that the effect of carbonation in beverages has non-significant (statistically) effect on the health of the gastrointestinal tract.Keywords: Carbonated beverages, gastrointestinal, GERD, esophageal adenocarcinoma*ABSTRAKIsu mengenai dampak karbonasi pada minuman ringan terhadap kesehatan, terutama kesehatan saluran pencernaan, telah banyak beredar beserta pembahasannya, baik secara ilmiah maupun tidak. Efek kesehatan dari unsur karbonasi pada minuman ringan sangat jarang dibahas dan dipublikasikan pada jurnal ilmiah. Melakukan systematic review status ilmiah terkini khusus mengenai dampak karbonasi dalam berbagai produk minuman terhadap kesehatan saluran pencernaan. Scirus search engine digunakan untuk melacak artikel ilmiah dengan kata kunci khusus, yakni CO2, carbonated beverage, carbonation, sparkling water, gastrointestinal, gastro-esophageal and adenocarcinoma. Tahap ini dilanjutkan dengan penapisan (screening) untuk kesesuaian subjek artikel dan akses. Tahap terakhir adalah focus group discussion bersama peer/ahli dalam bidang gizi, kesehatan dan keamanan pangan. Hasil dari systematic review memperlihatkan bahwa terdapat tiga kelompok pembahasan utama yang berhubungan dengan efek karbonasi terhadap kesehatan saluran pencernaan, yaitu kesehatan pada gigi/rongga mulut, refluks esofagus dan kanker esofagus. Hasil skrining menunjukkan 40 persen published articles membahas dental health, 33 persen membahas gastro-oestrophageal health dan 27 persen membahas esophageal adenocarcinoma. Delapan artikel yang membahas dental health menunjukkan erosi yang dapat terjadi disebabkan oleh faktor lain di luar karbonasi. Enam artikel yang membahas gastro-oestrophageal health menunjukkan tidak ada korelasi antara faktor karbonasi dengan refluks ataupun refluks kronis yang terjadi. Sementara 5 artikel memperlihatkan observasi yang berkorelasi terbalik dengan risiko munculnya kanker esofagus. Systematic review menunjukkan bahwa saat ini berbagai artikel ilmiah relevan yang sudah dipublikasikan menyimpulkan dampak karbonasi pada minuman terhadap kesehatan saluran pencernaan tidak signifikan secara statistik klinis. [Penel Gizi Makan 2014, 37(1): 69-76]Kata kunci: Minuman berkarbonasi, penyakit saluran pencernaan, GERD, esophageal adenocarcinoma
RISIKO PAPARAN KADMIUM DARI COKELAT BATANG PADA KONSUMEN DI INDONESIA Dias Erfan; Lilis Nuraida; Puspo Edi Giriwono
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 2 (2021): PGM VOL 44 NO 2 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i2.5056

Abstract

ABSTRACT Cadmium (Cd) is a common contaminant found in cocoa derivative products such as chocolate bars because it is carried away from cocoa beans. The popularity of chocolate bars among Indonesian consumers may pose a health risk due to Cd content in chocolate bars. The present study aimed to estimate the risk of dietary exposure on Cd from chocolate bars to the Indonesian population. The data of chocolate bars consumption in 1324 respondents were obtained from Individual Food Consumption Survey in 2014. Samples of 10 different variants of chocolate bars were collected from markets in Indonesia from the provinces of DKI Jakarta and West Java. All samples were analyzed for their Cd content using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). The results show the highest average consumption of chocolate bars was found in adolescence (13-18 years), followed by a toddler (6-59 months) and children (5-12 years). Cd content in chocolate bars ranged between 0.00012 mg/kg to 0.12 mg/kg with the highest content was found in one variant of sweet dark chocolate bar. None of the samples contained Cd above the maximum limits of Cd (0.5 mg/kg in chocolate bar products) as regulated by NADFC. The highest average exposure to Cd from chocolate bars was found in toddlers (6-59 months), 0.09336 µg/kg BW/day. The average, maximum, and P95th exposures to Cd from chocolate bars in all age groups did not exceed its Provisional Tolerable Monthly Intake (PTMI), indicating that the exposure to Cd through chocolate bar products do not pose any potential risk to human health. ABSTRAK Kadmium (Cd) merupakan kontaminan yang umum ditemukan pada produk turunan kakao seperti coklat batang karena terbawa dari biji kakao. Popularitas cokelat batang di kalangan konsumen Indonesia dapat menimbulkan risiko kesehatan akibat kandungan Cd dalam cokelat batang. Penelitian ini bertujuan untuk memperkirakan risiko tingkat paparan Cd dari cokelat batang pada populasi di Indonesia. Data konsumsi cokelat batang pada 1324 responden diperoleh dari Survei Konsumsi Makanan Individu tahun 2014. Sebanyak 10 sampel batang cokelat dari varian yang berbeda dikumpulkan dari pasar di Indonesia dari provinsi DKI Jakarta dan Jawa Barat. Seluruh sampel dianalisis kandungan Cd-nya menggunakan metode Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Hasil penelitian menunjukkan bahwa rata-rata konsumsi cokelat batang tertinggi ditemukan pada kelompok remaja (13-18 tahun), diikuti oleh balita (6-59 bulan) dan anak-anak (5-12 tahun). Kadar Cd pada seluruh cokelat batang berkisar antara 0,00012 mg/kg sampai 0,12 mg/kg dengan kadar Cd tertinggi terdapat pada salah satu varian coklat batang hitam manis. Tidak ada sampel yang mengandung Cd di atas batas maksimum Cd (0,5 mg/kg pada produk cokelat batang) sebagaimana diatur oleh BPOM. Rata-rata paparan Cd dari cokelat batang tertinggi ditemukan pada kelompok balita (6-59 bulan) yaitu sebesar 0,09336 µg/kg bb/hari. Nilai paparan rata-rata, maksimum dan P95 untuk Cd dari cokelat batang di kelompok seluruh umur tidak melebihi Provisional Tolerably Monthly Intake (PTMI) yang menunjukkan bahwa paparan Cd melalui produk cokelat batang tidak menimbulkan risiko potensial bagi kesehatan manusia. [Penel Gizi Makan 2021, 44(2):59-70]
Utilization of Suji Leaves Extract (Pleomele Angustifolia N.E Brown) in Inhibiting Carrageenan-Induced Inflammation on Rats Reni Koja; Endang Prangdimurti; Puspo Edi Giriwono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i1.371

Abstract

Suji leaf (Pleomele angustifolia N.E. Brown) has long been used as an ingredient for traditional medicines. This study seeks to evaluate the anti-inflammatory activity of suji leaf extract in terms of its ability to reduce oedema in the hind paws of rats. Six groups were treated: negative control, positive control given diclofenac sodium as anti-inflammatory medication, two groups of suji leaf extract powder (SEP) with doses of 300 and 800 mg/kg, acetone extract of suji leaf (AES), and a group of acetone extract of SEP (EA-SEP) at a dose of 500 mg/kg with oral administration. Injections of 1% carrageenan suspension into the right hind paw of rats induced inflammation. The results demonstrated that SEP administered at a dose of 800 mg/kg has an inflammatory capacity (80.56%), AES (56.94%), and AE-SEP (75.7%). Chlorophyll, total phenol, and antioxidant capacity in SEP (9.0809 mg /g sample; 3.7354 mg GAE/g sample; 3.04 mg AAE/g sample), AES (4.6471 mg /g sample; 0.9994 mg GAE/g sample; 3.26 mg AAE/g sample), and AE-SEP (6.4912 mg /g sample; 2.1703 mg GAE/g sample; 2.55 mg AAE/g sample). According to qualitative test results, Suji extract contains bioactive compounds of the flavonoid group, saponins, steroids, and triterpenoids. It is believed that phenolic compounds function as anti-inflammatory agents.
Variasi lama waktu fermentasi terhadap karakteristik kimia teh kombucha: meta-analisis Rina Dias Agustin; Puspo Edi Giriwono; Endang Prangdimurti
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.19200

Abstract

One type of beverage that has functional effects and has been known for a long time is kombucha tea, a fermented drink made with tea leaves, sugar, and Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha tea tastes sourly like apple vinegar, sparkling contains polyphenol compounds, organic acids, other biomolecules, and probiotics. The fermentation time is a factor that needs to be considered in making kombucha tea. Much research has been done on kombucha tea, but the variation in duration of the fermentation process is very diserve, so a meta-analysis is needed to obtain valid and informative conclusions from a comprehensive study about the effect of fermentation time on the kombucha tea chemical characteristics. The PRISMA flowchart and the effect size of Standardized Mean Difference (SMD) in the form of Hedges'd were choosen as  a quantitative synthesis method of meta-analysis. The results showed that the fermentation process conducted for 8-14 days had a strong effect on all parameters (flavonoid, ethanol, acetic acid levels, total phenolic, total acidity, and antioxidant activity) with SMD values 0.8, p values 0.001 to 0.732, and heterogeneity values of 57,62% to 89,40%. Kombucha tea, with a fermentation time of 7 days had significantly higher antioxidant activity. The length of the fermentation process has the strongest effect on the acetic acid levels of kombucha tea.
Co-Authors Afif Arwani Aliwikarta, Kuswanto Andi Nadya Tita Alia Andini Giwang Kinasih Antung Sima Firlieyanti Apon Zaenal Mustopa Apon Zaenal Mustopa Astrid Noviana Ayu Puspitalena RTR Betty Sri Laksmi Jenie Bustanussalam Cesar Welya Refdi Christian Liguori, Christian DAHRUL SYAH Dahrul Syah Dahrul Syah Deddy Muchtadi Dedi Fardiaz Dewi, Fitriya N. Dian Herawati Dias Erfan Dias Indrasti Eko Hari Purnomo Elsera Br Tarigan Elsera Br Tarigan, Elsera Br Endang Prangdimurti Enny Rimita Sembiring Eris Septiana Farida, Eko Fauzia Izzati Fauzy Rahman FITRY TAFZI Fransiska R. Zakaria Fransiska Rungkat FRANSISKA RUNGKAT ZAKARIA FRANSISKA RUNGKAT ZAKARIA Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hartati Chairunnisa Iftita Rakhma Ikrima Indrayana, Stefanus Ishmah Hanifah Joko Hermanianto Kartika Sari Khaerul Fadly Kharisma Tamimi Kusmajadi Suradi Kusmajadi Suradi Kuswanto Aliwikarta Lidwina Lidwina Lilis Nuraida Maggy Thenawidjaja Suhartono Masayu Nur Ulfa Nugraha Edhi Suyatma Nur Wulandari Nuri Andarwulan Palupi, Nurheni Sri Pamungkas, Joko Partomuan Simanjuntak Purwiyatno Hariyadi Rahmawati, Siti Irma Ratna Sari Listyaningrum Reni Koja Rimbawan , Rimbawan Rimbawan Rina Dias Agustin RTR, Ayu Puspitalena Sari Apriliana Satya Nugroho Sentani Chasfila Sri Yadial Chalid Stefanus Indrayana Suyanto Suyanto Wahid Yulianto Wendry Setiyadi Putranto Wihardi, Alfin Maulana Winiati Pudji Rahayu Wiwi Hartuti Yatri Hapsari Zakaria Zakaria Zuraidah Nasution