Article Per Year (5 Year)
p-Index From 2021 - 2026
4.091
P-Index
This Author published in this journals
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 Teknik Pertanian Lampung (Journal of Agricultural Engineering) 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 Halal Studies and Society Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Giriwono , Puspo Edi
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Southeast Asian Food And Agricultural Science And Technology (SEAFAST) Center, Institut Pertanian Bogor
Religion 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 Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
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.
Development of halal assurance system for shoyu production Tanaka, Darren; Kusnandar, Feri; Giriwono, Puspo Edi
Halal Studies and Society Vol 1 No 2 (2024): May 2024
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.1.2.43-49

Abstract

Muslim population in Indonesia was predicted to reach 214 million by 2019, making it a lucrative market from a business perspective. Muslims have the right to obtain and consume halal food products. Food and beverages must be manufactured from raw halal materials and processed in a manner that retains halal status. For instance, shoyu, a Japanese soy sauce widely consumed by Indonesians, traditionally contains a mixture of wheat and soybean fermented in two stages. Non-halal soy sauce may contain brewery or khamr alcohol and pork-derived substances as flavoring ingredients. Therefore, halal assurance system (HAS) 23000 was developed by LPPOM MUI (Food, Drug and Cosmetic Research Institute of Indonesian Ulema Council) and aimed at ensuring a product is free from contamination by haram or najis. HAS development for halal shoyu product line at Kamada Soy Sauce Inc. included conducting a preliminary audit using the gap analysis method. The development was considered complete once all 11 principles of HAS 23000 had been fulfilled. A post-audit was then performed using the same gap analysis method to compare the conditions before and after development. Subsequently, a risk analysis using failure mode and effect analysis (FMEA) was performed based on audit results and brainstorming sessions with the company. Construction of a fishbone diagram was carried out using the calculated risk probability number during FMEA risk analysis.
Utilization of Suji Leaves Extract (Pleomele Angustifolia N.E Brown) in Inhibiting Carrageenan-Induced Inflammation on Rats Koja, Reni; Prangdimurti, Endang; Giriwono, Puspo Edi
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.
OPTIMASI SELULASE PADA ENZYME ASSISTED EXTRACTION LEMAK DARI Caulerpa lentillifera SEGAR MENGGUNAKAN RESPONSE SURFACE METHODOLOGY Hanifah, Ishmah; Izzati, Fauzia; Rahmawati, Siti Irma; Hermanianto, Joko; Giriwono , Puspo Edi; Hapsari , Yatri; Bustanussalam; Rahman , Fauzy; Septiana , Eris; Simanjuntak , Partomuan
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 13 No. 1 (2021): Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jitkt.v13i1.32654

Abstract

Caulerpa lentillifera merupakan rumput laut hijau yang memiliki potensi besar namun kelimpahannya belum banyak dieksplorasi. Rumput laut tersebut tersebar pada beberapa wilayah perairan di Indonesia. Rumput laut diketahui memiliki kadar lemak yang rendah namun tersusun oleh poli asam lemak tidak jenuh. Ekstraksi lemak pada umumnya hanya menggunakan pelarut organik. Pada proses ekstraksi diperlukan perlakuan awal seperti enzyme assisted extraction untuk mendegradasi dinding sel dan meningkatkan akses pelarut masuk ke dalam sel. Penelitian dirancang untuk mengetahui kondisi optimum proses enzyme assisted extraction lemak rumput laut hijau segar C. lentillifera dengan menggunakan enzim selulase. Proses optimasi dilakukan menggunakan Response Surface Methodology (RSM) model Central Composite Design dengan 15 perlakuan. Perlakuan didapatkan untuk mengetahui pengaruh variabel bebas, diantaranya konsentrasi enzim, suhu hidrolisis, dan waktu hidrolisis terhadap variabel terikat yaitu jumlah ekstrak lemak dan aktivitas antioksidan. Hasil penelitian didapatkan model 2FI dan Linier berturut-turut untuk variabel terikat jumlah lemak dan aktivitas antioksidan. Kondisi optimum yang diperoleh yaitu konsentrasi enzim sebesar 2%, suhu hidrolisis sebesar 30 °C, dan waktu hidrolisis selama 1 jam. Kondisi optimum tersebut kemudian dapat diverifikasi dengan diberikan perlakuan terpilih sebanyak 2 kali ulangan atau lebih hingga mendekati hasil prediksi. Asam lemak yang diperoleh setelah metilasi dan identifikasi dengan GC-MS yaitu asam palmitat dan asam laurat. Optimasi proses ekstraksi lemak memungkinkan potensi pemanfaatan lemak dari rumput laut segar C. lentillifera berdasarkan faktor yang memengaruhi.
Effect of Locally Produced Ready-to-Use Therapeutic Food on Children under Five Years with Severe Acute Malnutrition: A Systematic Review Rimbawan, Rimbawan; Nasution, Zuraidah; Giriwono, Puspo Edi; Tamimi, Kharisma; Fadly, Khaerul; Noviana, Astrid
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
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 (296.62 KB) | DOI: 10.25182/jgp.2022.17.2.123-138

Abstract

This review assessed the effect of Ready-to-Use Therapeutic Food (RUTF) on children under five years with Severe Acute Malnutrition (SAM). The reviewed studies were obtained from six databases. Using the search strategy, 3,521 studies were selected. After title and abstract screening, 75 studies were obtained for further full article screening. The inclusion criteria were types of study (RCT, quasi-RCT, or crossover), participants (SAM children aged 6−60 months with no complications), interventions (locally produced RUTF and standard RUTF), and outcome measures (recovery rate, mortality rate, weight gain rate, height gain rate, length of stay, weight-for-age z score, height-for-age z score, weight-for-length z score, anemia status, blood iron status, serum albumin, plasma amino acid level, adverse effects and acceptability of RUTF). A total of 33 studies were included in this review. Nine out of twenty-two studies that used standard RUTF had positive effects on recovery outcomes in children with SAM. The alternative RUTF produced from local protein sources showed slightly lower positive effects on SAM treatment than those of standard RUTF. Since the studies used different methods to assess the outcome, no formula could be selected as the best formula and selection should be made based on individual research objectives. In conclusion, both standard and the alternative locally produced RUTF can be applied for treatment of SAM by considering the local preferences, ingredients availability, production sustainability and product safety.
In Vivo Study of Fish Meal-Based RUFF (Ready-To-Use Fish Food) on Growth and Cognitive Development Citta, Eleonora Pradnya Nirmala; Giriwono, Puspo Edi; Prangdimurti, Endang; Saraswati, Saraswati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 2025
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.936

Abstract

The prevalence of global malnutrition among children under 5 remains far from the SDG 30 target. As a countermeasure, RUTF (Ready to Use Therapeutic Food) was developed as an intervention and recovery measure. However, RUTF formulations use milk as the primary source of protein, which is scarce in some countries. That is why RUFF (Ready to Use Fish Food) is made, as a development of RUTF, using fish meal to create an even paste, improve formulations, and maximize the utilization of natural resources. This study aimed to create mackerel and pangas catfish RUFF and assess the impact of diet on growth and cognitive development in rodents. RUFFs were produced by preparing fish meals, which were then used to prepare RUFF formulations and were administered to rats for 28 days. Throughout the intervention, rats were counted for food consumption, weighed weekly, and subjected to the classic labyrinth. The pangas catfish and mackerel groups had the most significant weight gain. After 28 days, the rats were sacrificed to analyze brain development by weight and volume, as well as fatty acid profiles in blood plasma using GC-FID. The mackerel group had the largest brain weight and volume, at 1.747 g and 1.833 ml. The mackerel group also had the best cognitive performance and fastest average time in the labyrinth test. This supports that the mackerel group had the highest omega-3 content in both fish powder and blood plasma. The study concluded that experimental animals fed mackerel RUFF showed the best growth and cognitive development.
Formulation of Ready-to-Use Fish Food Based on Mackerel (Scomberomorus) and Catfish (Clarias gariepinus) Ratna Komala Putri; Dias Indrasti; Puspo Edi Giriwono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2348-2358

Abstract

This study developed Ready-to-Use Fish Food (RUFF) as a high-energy, high-protein recovery food for children under five with severe acute malnutrition, using mackerel and catfish powders as animal protein sources. Four RUFF variants were formulated with skim milk powder, mackerel powder, catfish powder, and a mixture of both fish powders. Nutritional analysis included moisture, ash, protein, fat, carbohydrates, and energy content, which were compared to Codex Alimentarius (CXG 95-2022) standards. Protein ranged from 2.31 to 4.61 g/100 kcal, fat from 5.64 to 6.25 g/100 kcal, carbohydrates from 6.79 to 9.44 g/100 kcal, and energy from 524 to 550.49 kcal/100 g, meeting FAO/WHO criteria for therapeutic foods. The sensory acceptability was assessed using a hedonic test with toddlers aged 2 to 5 years using a Balanced Incomplete Block Design. Scores ranged from 1 (like), 2 (neutral), and 3 (dislike), analyzed by ANOVA and Tukey’s test. The mixed fish powder variant had the least preference (mean score 2.08, neutral), while catfish, mackerel, and skim milk variants were liked (scores 1.23 to 1.83). Results confirm that these RUFF variants are nutritionally adequate and well accepted, supporting their use as an effective alternative to RUTF for malnourished toddlers.
Product Formulation of Ready to Use Fish Food (RUFF) from Snakehead Fish Flour (Channa striata) Puspo Edi Giriwono; Safira P.A Haryanto; Saraswati Saraswati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2017-2025

Abstract

RUFF (ready-to-use fish food) is a nutrient and calorie-dense food with high protein and energy consumed by children under five years of age who suffer from severe acute malnutrition. RUFF in this study was designed to be the alternative product for RUTF (ready-to-use therapeutic food) using snakehead fish flour as skim milk substitute. This study aims to determine the suitability of snakehead fish flour as an animal protein alternative, obtain the RUFF formula that meets FAO and WHO standards, and determine the consumer acceptance. The research investigated different amount of snakehead fish flour in the RUFF formulation. There were 3 formulas with different snakehead fish flour, i.e. 20% (F1), 22% (F2), and 24% (F3). The results of the analysis showed that the highest protein content was found in formula F3 (14.35 ±0.72)% with moisture content of 2.32 ± 0.06%, ash content of 2.56 ± 0.04%, fat content of 29.39 ± 0.24%, and carbohydrate content of 51.37 ± 0.94%. All three RUFF formulations meet the nutritional standards set by the FAO and WHO. The hedonic rating test results and ranking showed that the most preferred formula by the panelist was formula F1 containing 20% snakehead fish flour with an average rate of 7.46 (like). Formula F1 is the formula of RUFF with the highest rate of consumer acceptance.
Probabilistic Estimation of Bromate Exposure from the Consumption of Bottled Drinking Water Distributed in the Bogor Region Yani Handayani; Puspo Edi Giriwono; Dian Herawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2057-2068

Abstract

Bottled drinking water is a source of human exposure to bromate, a disinfection by-product (DBP) with adverse health effects and carcinogenic potential. Little is known about bromate exposure levels and risk characterization, particularly in Bogor, Indonesia. The study aimed to obtain data on bromate concentrations in bottled drinking water, estimate bromate exposure levels based on individual consumption, and assess the risk characterization. Bromate exposure were calculated based on bromate concentrations and individual consumption, across five age groups. Bromate exposure and risk characterization were estimated probabilistically using Monte Carlo simulation. In this study, 37 bottled drinking water samples were collected from large and small manufacturers and retailers in Bogor and analyzed for bromate content. Bromate was detected in 30 samples, with 5 samples exceeding the Indonesian national standard of 10 µg/L. The average concentration was 6.88±8.88 μg/L. Exposure estimates indicate that, for all age groups, the average and 95th percentile values are 0.1086±0.0484 µg/kg BW/day and 0.4044 µg/kg BW/day in Bogor and 0.1492±0.2820 µg/kg BW/day and 0.5495 µg/kg BW/day in Indonesia, respectively. Values below the tolerable daily intake (TDI) limit for non-cancer risk, so the risk characterization for all age groups can be considered as safe.
Kajian Paparan dan Risiko 3-MCPDE dan GE dari Produk Formula pada Bayi Usia 0-12 Bulan di Indonesia secara Probabilistik Wiwi Hartuti; Nuri Andarwulan; Puspo Edi Giriwono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): 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.2020.7.2.59

Abstract

The 3-monochloropropane-1.2-diol ester (3-MCPDE) and glycidyl ester (GE) are chemical contaminants detected in vegetable oils and food products containing vegetable oils including formula products. This study aimed to assess the exposure and risk of 3-MCPDE and GE from infants formula products in Indonesia. Prediction of 3-MCPDE and GE levels of formula products was carried out probabilistically using data levels of 3-MCPDE and GE vegetable oil. Estimated daily intake (EDI) of 3-MCPDE and GE of formula products were obtained by multiplying the predicted data by consumption data while risk assessment is done by comparing EDI value with toxicology reference value. The predicted values of 3-MCPDE and GE levels of formula products ranged from 213.60-285.65 and 772.89-922.73 μg/kg. The exposure value of 3-MCPDE and GE of formula products based on Individual Food Consumption Survey (IFCS) was 1.53-2.40 and 5.54-7.11 μg/kgbw/day, while based on serving consumption was 3.31-6.68 and 10.88-21.62 μg/kgbw/day. Results of risk assessment indicated that 3-MCPDE was above 100% (health risk) in exception that of the age group 6-12 months based on IFCS with a value of 76.98-84.34%, the average GE with the T25 margin of exposure (MoE) was 1838-471 which was below 25.000. EFSA defined MoE T25 at 25.000 as GE's low risk to health.
Co-Authors Afif Arwani Alfin Maulana Wihardi Aliwikarta, Kuswanto Andi Nadya Tita Alia Andini Giwang Kinasih Antung Sima Firlieyanti Apon Zaenal Mustopa Apon Zaenal Mustopa Ayu Puspitalena RTR Betty Sri Laksmi Jenie Bustanussalam Cesar Welya Refdi Christian Liguori Citta, Eleonora Pradnya Nirmala Dahrul Syah DAHRUL SYAH Dahrul Syah Deddy Muchtadi Dedi Fardiaz Dewi, Fitriya N. Dian Herawati Dian Herawati Dias Erfan Dias Indrasti Eko Hari Purnomo Elsera Br Tarigan Elsera Br Tarigan, Elsera Br Endang Prangdimurti Enny Rimita Sembiring Farida, Eko Feri Kusnandar FITRY TAFZI Fransiska R. Zakaria Fransiska Rungkat FRANSISKA RUNGKAT ZAKARIA FRANSISKA RUNGKAT ZAKARIA Hanifah Nuryani Lioe Hanifah, Ishmah Hapsari , Yatri Harsi D. Kusumaningrum Hartati Chairunnisa Iftita Rakhma Ikrima Indrayana, Stefanus Izzati, Fauzia Joko Hermanianto Kartika Sari Khaerul Fadly Kharisma Tamimi Kusmajadi Suradi Kusmajadi Suradi Kuswanto Aliwikarta Lidwina Lidwina Lilis Nuraida Maggy Thenawidjaja Suhartono Masayu Nur Ulfa Nasution, Zuraidah Nesya Nova Febriane Noviana, Astrid Nugraha Edhi Suyatma Nur Wulandari Nuri Andarwulan Palupi, Nurheni Sri Pamungkas, Joko Purwiyatno Hariyadi Rahman , Fauzy Rahmawati, Siti Irma Ratna Komala Putri Ratna Sari Listyaningrum Reni Koja Rimbawan , Rimbawan Rimbawan Rina Dias Agustin RTR, Ayu Puspitalena Safira P.A Haryanto SARASWATI SARASWATI Saraswati Saraswati Sari Apriliana Satya Nugroho Sentani Chasfila Septiana , Eris Simanjuntak , Partomuan Sri Yadial Chalid Stefanus Indrayana Sutrisno Koswara Suyanto Suyanto Tanaka, Darren Wahid Yulianto Wendry Setiyadi Putranto Winiati Pudji Rahayu Wiwi Hartuti Yani Handayani Zakaria Zakaria