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Budi Nurtama
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Veterinary

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Journal : JURNAL PANGAN

 1 
Pengembangan Mi Bebas Gluten dengan Teknologi Ekstrusi Nurtama, Budi; Budijanto, Slamet; Mojiono, Mojiono
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1264.849 KB) | DOI: 10.33964/jp.v25i2.328

Abstract

Diversifications of raw materials for noodle preparation using local carbohydrate sources offer considerable advantages through lowering wheat demand and providing specially-designed food such as gluten-free diet. Structural formations of gluten-free noodles substantially differ from wheat-based noodles due to the presence of gluten. Therefore, studies on starch characteristics including the ratio of amylose and amylopectin, granule morphology, and gelatinization properties are absolutely essential since they are responsible for noodle quality. Starch modification, for instance, HMT (heat moisture treatment), is a promising technique to improve starch properties for noodle preparation. Furthermore, processing conditions also account for noodle quality. Extrusions constitute an appropriate technology for the development of noodle processing technique as it gelatinizes starch and produces pressing and kneading effects that are required to form desirable noodle structure. This paper reviews current studies of gluten-free noodles and extrusion technology for noodle production.
Pengembangan Mi Bebas Gluten dengan Teknologi Ekstrusi Mojiono Mojiono; Budi Nurtama; Slamet Budijanto
JURNAL PANGAN Vol. 25 No. 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i2.328

Abstract

Diversifications of raw materials for noodle preparation using local carbohydrate sources offer considerable advantages through lowering wheat demand and providing specially-designed food such as gluten-free diet. Structural formations of gluten-free noodles substantially differ from wheat-based noodles due to the presence of gluten. Therefore, studies on starch characteristics including the ratio of amylose and amylopectin, granule morphology, and gelatinization properties are absolutely essential since they are responsible for noodle quality. Starch modification, for instance, HMT (heat moisture treatment), is a promising technique to improve starch properties for noodle preparation. Furthermore, processing conditions also account for noodle quality. Extrusions constitute an appropriate technology for the development of noodle processing technique as it gelatinizes starch and produces pressing and kneading effects that are required to form desirable noodle structure. This paper reviews current studies of gluten-free noodles and extrusion technology for noodle production.
Pemanfaatan Karotenoid Minyak Sawit Merah untuk Mendukung Penanggulangan Masalah Kekurangan Vitamin A di Indonesia Risna Dwi Maryuningsih; Budi Nurtama; Nur Wulandari
JURNAL PANGAN Vol. 30 No. 1 (2021): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v30i1.473

Abstract

Kekurangan vitamin A (KVA) merupakan kondisi gangguan kesehatan akibat tidak terpenuhinya kebutuhan vitamin A di dalam tubuh. KVA merupakan defisiensi mikronutien yang paling banyak terjadi di negara berkembang, termasuk di Indonesia. Asupan vitamin A yang tidak tercukupi dapat meningkatkan prevalensi terjadinya berbagai jenis penyakit yang dapat menyerang berbagai fungsi dari organ tubuh. Pemenuhan vitamin A melalui asupan pangan hewani sulit terjangkau bagi masyarakat berpenghasilan rendah sehingga diperlukan strategi pemenuhan vitamin A melalui pangan nabati yang dapat dijadikan sebagai sumber provitamin A. Minyak sawit merah merupakan produk hasil pemurnian minyak sawit dengan tetap mempertahankan kandungan karotenoidnya yang berperan penting sebagai sumber provitamin A alami. Pemanfaatan minyak sawit merah dalam pangan khususnya sebagai bahan fortifikan pangan dapat meningkatkan status vitamin A dan berperan dalam menanggulangi permasalahan kekurangan vitamin A. Artikel ini membahas permasalahan kekurangan vitamin A di Indonesia dan strategi penanggulangannya, potensi minyak sawit merah sebagai sumber provitamin A alami, serta strategi pemanfaatan minyak sawit merah sebagai fortifikan pangan dan suplemen kesehatan.
Co-Authors . Subarna Akbar, Kelvin Muhammad Antung Sima Firlieyanti Bella Dwi Pasca C Hanny Wijaya Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Des Saputro Wibowo Dewi Fatmala Dimas Imam Ariefianto Duantra Bergas Ari Kunto Dwijatmoko, Muhammad Isa Eko Hari Purnomo Elvira Syamsir Fifi Afiati Firdaus Syafi'i Fitri Setiyoningrum Gunawan Priadi Hamigia Zulkhaiar Hanifah Nuryani Lioe Hefni Effendi Hunaefi, Dase Hunaefi, Dase Joko Hermanianto Larasati Ines Wardiani Lilis Nuraida Mardhiyyah, Yunita Siti Mawi Prabudi Melanie Cornelia, Melanie Misnawi Misnawi Misnawi Misnawi, Misnawi Mojiono, Mojiono Muhammad Isa Dwijatmoko Mutaqin, Muhammad Zakki Nancy Dewi Yuliana Nawawee Tohyeng Nela Rifda Nur Millatina Nida Raihana Zhafira Nugraha Edhi Suyatma Nur Wulandari Palupi, Nurheni Sri Puspitasari, Armina Meikyo Ratih Dewanti -Hariyadi Rina Rismaya Risna Dwi Maryuningsih Rizal Syarief RIZAL SYARIEF Rizal Syarief Rizal Syarief Rizaludin Nur Rizqi Sofi Nur Fitriyah Rofika Rochmawati Rokhani Hasbullah Slamet Budijanto Subarna Subarna Subarna Subarna Sutrisno Koswara Syahrul Syahrul Tita Rialita Tjahja Muhandri Uswatun Hasanah Winiati Pudji Rahayu Yundari, Yundari Zulfa Nur Hanifa