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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Agrointek Jurnal Teknologi Pertanian Sains: Jurnal Manajemen dan Bisnis agriTECH Jurnal Litbang Industri Jurnal Tadris Kimiya Acta Aquatica: Aquatic Sciences Journal Indonesian Food and Nutrition Progress Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Litbang Industri Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology

Dede Robiatul Adawiyah

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

Author-ID : 2465175

Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Neuroscience Public Health Social Sciences Other

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Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods Yogi Karsono; Nurheni Sri Palupi; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): 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.2021.8.1.34

Healthy diet is an effort to reduce the risk of non-communicable diseases (NCDs). The use of scientific terms on nutrition information panels (NIP) is complicated and difficult to understand, so that it becomes an obstacle in delivering accurate nutritional information for consumers. Nutrients-Rich Foods (NRFn,3) Index provides an alternative to simplify NIP. In general, nutrient-rich foods are asso-ciated with high-priced products. This study aimed to analyze correlation between NRFn,3 index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRFn,3 index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF12,3 index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF12,3 index score per 100 g of instant powdered milk was 91, higher than RTD milk which was only 76. As nutrient-dense foods, they had an index score of NRF12,3 per 100 kcal that was higher per 100 g. Products with higher NRF12,3 index scores tended to be marketed at higher price than that of lower ones.

Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia Dede Robiatul Adawiyah; Felia Prima Wefiani; Kezia Patricia
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): 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.2021.8.2.63

Selasih (Ocimum basilicum) and chia seed (Salvia hispanica L.) are plant-based sources that have a unique characteristic of being able to form a gel when hydrated because they have a poly-saccharide layer that can bind water. The purpose of this study was to characterize selasih seed, Indo-nesian indigenous basil seed, compared to chia seeds which have been widely studied. The characteri-zation leads to functional properties for health and their potential to be applied to food products including crude fiber content, water holding capacity (WHC), and emulsification ability. The value of total dietary fiber which was quite high in both seeds (48.78 to 54.07%) had potential as a source of healthy dietary fiber. The selasih seed has water holding capacity and emulsion capacity that not significantly different from chia seed. The emulsification ability of selasih seeds and chia seeds needs proving by being applied to processed food products such as bakery products and processed meat products (sausages).

Potensi rumput laut: Kajian komponen bioaktif dan pemanfaatannya sebagai pangan fungsional Erniati Erniati; Fransiska Rungkat Zakaria; Endang Prangdimurti; Dede Robiatul Adawiyah
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Aquatic Sciences Journal, Vol. 3: No. 1 (April, 2016)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v3i1.332

Rumput laut merupakan sumber daya hayati yang sangat berlimpah di perairan Indonesia. Namun demikian pemanfaatannya untuk pengolahan produk pangan sangat terbatas, terutama untuk produk pangan fungsional. Rumput laut berpotensi dikembangkan sebagai produk pangan fungsional karena mengandung zat gizi dan komponen bioaktif yang berkhasiat untuk kesehatan. Rumput laut mengandung sejumlah komponen bioaktif seperti senyawa fenolik, pigmen alami, polisakarida sulfat, serat dan komponen bioaktif lainnya yang telah diteliti berkhasiat untuk kesehatan. Untuk dapat dikembangkan sebagai produk pangan fungsional, rumput laut yang digunakan harus bebas dari cemaran logam berat dan bahan pencemar lainnya, harus mengandung komponen bioaktif dan zat gizi yang tinggi sehingga harus ada penerapan standar penanaman dan penanganan pasca panen yang baik di tingkat petani rumput laut. Selain itu Proses pengolahan pangan yang diterapkan tidak merusak komponen bioaktif yang terkandung dalam rumput laut. Optimalisasi pengolahan rumput laut sebagai produk pangan fungsional merupakan alternative pemanfaatan potensi rumput laut Indonesia yang dapat meningkatkan nilai ekonomi rumput laut dan yang lebih penting dapat menyediaakan akses pangan sehat bagi masyarakat luas.Seaweed is a living resource that is abundantly available in Indonesian water. However, its utilization in food processing is very limited, especially as functional food products. Seaweed has the potential to be developed as functional food products because it has nutrient and bioactive components that are beneficial for health. Seaweed has a number of bioactive components such as phenolic compound, natural pigment, polysaccharide sulphate, fiber and other bioactive components that has been studied to be advantageous for health. For a seaweed to be developed into functional food product, it must be free from heavy metal and other pollutant contamination, and must contain bioactive components and high nutrients, thus, a good cultivation and postharvest handling standard have to be applied in seaweed farmer level. Moreover, the food processing applied should not damage the bioactive component within the seaweed. Optimization of seaweed processing into functional food product is an alternative for seaweed potential utilization in Indonesia, which could improve the economic value of the seaweed, and more importantly it could provide access for healthy food for community.

Retrogradation Properties of Heat Moisture Treated (HMT) Sago and Arenga Starches Dede Robiatul Adawiyah; Tomoko Sasaki; Kaoru Kohyama
Indonesian Food and Nutrition Progress Vol 17, No 2 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.44080

This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoelasticity as rheological and syneresis level. The autoclaving procedures prepared the HMT starches at 20% moisture content and warmed to 120 °C for 60 min and 90 min for sago and arenga starches, respectively. The Avrami equation was used to express starch retrogradation kinetics based on gelatinization enthalpy (ΔH). The Avrami exponent (n) of HMT and native starches were close to 1.0 (0.77 – 1.20) indicates rapid nuclei growth of the crystal. HMT has a significant influence on the retrogradation of sago starch, both from the values of n and k of the Avrami equation. On the other hand, it does not have a significant effect on arenga starch. Based on the thermal approach (DSC), HMT significantly affects sago starch’s retrogradation rate, but there was no effect on arenga starch. The influence of HMT on the retrogradation rate of arenga starch was observed on rheology and syneresis approaches, although it was not as high as sago starch.

Peningkatan daya buih susu skim sebagian rekombinasi dengan penggunaan penstabil Ahmad Johari; Sugiyono Sugiyono; Dede Robiatul Adawiyah
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Susu banyak digunakan untuk memberikan rasa milky dan kestabilan buih pada minuman kopi seperti cappuccino dan latte. Karakteristik buih susu pada lapisan atas minuman kopi akan menentukan kualitas keseluruhan suatu produk. Penstabil berperan penting pada stabilitas buih dan tekstur produk akhir yang dihasilkan. Penelitian ini bertujuan untuk mendapatkan formula susu skim sebagian rekombinasi yang disukai oleh konsumen dan meningkatkan daya buih formula terpilih dengan penambahan penstabil microcrystalline cellulose (MCC) atau xanthan gum (XG). Konsentrasi xanthan gum yang digunakan adalah 0,10%, 0,15%, 0,20% dan konsenstrasi microcrystalline cellulose yang digunakan adalah 0,08%, 0,10%, 0,12%. Formula yang disukai oleh konsumen adalah formula dengan kadar laktosa 1,60%. Formula dengan penambahan microcrystalline cellulose tidak berbeda nyata dibandingkan dengan kontrol pada volume buih dan foam volume stability index (FVSI). Penambahan xanthan gum memberikan pengaruh nyata pada volume buih dan FVSI. Konsentrasi terbaik xanthan gum adalah 0,10% dengan suhu frothing 60 °C dan biaya formula Rp. 6.176,00 per Kg. Penambahan xanthan gum secara nyata meningkatkan nilai viskositas dan berdampak nyata pada sifat sensori. Sampel terpilih yang disimpan selama 0-7 hari pada suhu 4 oC memiliki nilai pH, viskositas, warna, volume buih dan FVSI yang tidak berbeda nyata serta sifat sensori (atribut gurih, milky dan asin) yang sama.

Pengaruh Pengolahan pada Sifat Fisis dan Kimia Singkong-Goreng Beku Tiara Indra Saraswati; Dede Robiatul Adawiyah; Fransisca Zakaria Rungkat
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.528

Cassava (Manihot esculenta) can be used as the main source of carbohydrates besides rice. Although cassava has been widely used, the diversification of cassava islimited. Appropriate processing methods are needed so that the nutrition value of cassava can be maintained and safe for consumption. This study aimed to evaluate the nutrition value of frozen cassava fries through proximate, minerals, cyanide content, and trans fatty acids analysis and to assess the physical quality, such as color and texture. The best-frozen cassava fries processing methods obtained were steaming 100°C for 25 minutes and deep frying 180°C for 45 seconds. The results showed that color analysis L (tingkat kecerahan), a* (koordinat kromatisitas), and b* (koordinat kromatisitas), were 70.39±0.98, -2.11±0.72, and 28.06±1.06. The levels of protein, fat, and carbohydrates were 1.14±0.271 g/100g, 12.18±0.017 g/100g, dan 35.80±0.023 g/100g. The levels of Ca, Mg, and Fe were 274.047±7.42 mg/100g, 17.3±0.31 mg/100g, dan 4.59±0.26 mg/100g. The cyanide level decreased to 2.602±0.00 mg/kg from 75.458±0.00 mg/kg. In all frying treatments, trans fatty acids were not detected. In conclusion, frozen cassava fries have potential as a healthy diet component. Keywords: cassava, deep frying, frozen-fried cassava

Pengaruh Informasi Produk dan Harga terhadap Urutan Kesukaan Produk Susu Cokelat Siap Minum pada Konsumen Anak-Anak Dede Robiatul Adawiyah; Amalia Rakhmadani; Lince Lince
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.1

Milk consumption in Indonesia decreased from 3.53 in 2020 to 2.72 kg per capita per year in 2021, prompting the food industry to enhance their products to increase milk consumption and gain a wider market. The hedonic ranking test requires panelists to rank the samples from most preferred to least preferred. Studies on food preferences have involved children to obtain accurate data for child consumers. This research aimed to determine the effect of price and product form information on the preference for chocolate milk products among children consumers. The samples consisted of four chocolate milk products in powder and ready-to-drink forms from two producers. The study recruited 120 children (46 boys and 74 girls aged 10-12 years) from schools in Jabodetabek. The hedonic ranking test method was used in three presentation types: (1) blind test (without additional information) 1 and 2, (2) price test, and (3) price test with product form information. Data analysis involved the Friedman test and LSD rank. Results indicated that the blind test 1, blind test 2, and price test showed a significant difference in preference at a significance level of 0.05. However, the price test with product form information did not demonstrate any significant differences in preferences, although some samples changed their ranking, specifically ready-to-drink milk. The milk drink with the lowest price was ranked 2.

Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA): Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA) Anggrei Viona Seulalae; Endang Prangdimurti; Dede Robiatul Adawiyah; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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.v26i1.44466

Hypertension is a silent killer disease, with the highest mortality rate in Indonesia. The high risk of developing this disease is caused by an unhealthy lifestyle, one of which is excessive consumption of salt/sodium. Seaweed salt is an alternative to low-sodium salt that can be consumed by people with hypertension. Sensory parameters, especially the level of saltiness and sensory profiles, are important for the future development of seaweed salt. This study aimed to determine the relative saltiness level and sensory profile of seaweed salt by using a consumer-based method. This study consisted of seaweed preparation, seaweed salt Sargassum polycystum, and Ulva lactuca production and evaluation of relative saltiness using the magnitude estimation (ME) method and sensory profile using the rate-all-that-apply (RATA) method. Data were analyzed using an independent sample t-test with a 95% confidence level. The results showed that seaweed salt S. polycystum and U. lactuca had NaCl levels of 43.77±0.54% and 18.98±0.29%. The relative saltiness of the seaweed salt solution was lower than the NaCl 0.54% solution, a higher concentration was needed to provide the same stimulus as the 0.54% NaCl solution. The seaweed salt S. polycystum solution felt a salty taste stimulus equivalent to the 0.54% NaCl solution at a concentration of 0.85% and U. lactuca at a concentration of 0.89%. Seaweed salt has the dominant sensory attributes of being salty, umami, bitter, and eggy. S. polycystum salt has a more neutral and preferred sensory profile.

Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey Melina Melina; Dede Robiatul Adawiyah; Dase Hunaefi
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.1.86

Consumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking.

Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products Fransiska Utami; Dede Robiatul Adawiyah; Dias Indrasti
agriTECH Vol 43, No 4 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70125

The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results.

Co-Authors Agustin, Denny Ahmad Johari Akbar, Dzifiar Yasykuri Akbar, Dzifiar Yasykuri Alfiyani, Novi Amalia Rakhmadani Amalia Shabrina Ramadhani Anggrei Viona Seulalae Angka, Stephanie Anis Khairunnisa, Anis Annisa Hayyu Fatmawati Astri Hermeinasari Ayunda Rachmawati Azis Boing Sitanggang Bambang Pontjo Priosoeryanto Bendi Sabela Budi Nurtama C Hanny Wijaya Dahrul Syah Dase Hunaefi Dase Hunaefi Denny Agustin Desty Gitapratiwi Dewi Sartika Saragih Dian Herawati Dian Puspitasari Dias Indrasti Dias Indrasti Dwinawati, Elisabeth Efendi, Darda Eko Purnomo Eko Purnomo Eko Yuniarsih Elvira Syamsir Endang Prangdimurti Erniati, Erniati Febby Setiawan Felia Prima Wefiani Feri Kusnandar Florentina Maria Titin Supriyanti Fransisca Zakaria Rungkat Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Fransiska Utami Frido, Salsabila Safira Gitapratiwi, Desty Hanifah Nuryani Lioe Henni Rizki Septiana Hermeinasari, Astri Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Kaoru Kohyama Kariska Iswari Yasa Kezia Patricia Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Liber Liber Liliasari , Lilis Nuraida Lince Lince Lince Lince Lince Lince Malik Abdul Azis Maria Afrida Masykur, Siti Fauziyyah Melina Melina Melzer, Guido Miss Sathita Wisetsombat Mutiara Utami N. Nurjanah Namirah, Aisyah Maryam Ni Nyoman Puspawati Nova Kurnia Nugraha Edhi Suyatma Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Nurjanah Nurjanah Nurjanah Nurjanah Nurlela, Lani Olivia Mellyana Tjiptoputri Palupi, Nurheni Sri Patricia, Kezia Piyaporn Chueamchaitrakun Piyaporn Chueamchaitrakun Purwiyatno Hariyadi Putri, Permata Adinda Rahmawati, Medina Alia Ramlan Ramlan Reno Irwanto Ria Noviar Triana Rinaldi, Ahmad Rini Kesenja Rini Kesenja Rohani Islami SARASWATI SARASWATI Sari, Ulfiana Anika Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Siti Fauziyyah Masykur Stephanie Angka Subarna Subarna Sugiyono . Sugiyono Sugiyono Suliantari Suliantari Tiara Indra Saraswati Tjahja Muhandri Tomoko Sasaki Triana, Ria Noviar Ulfiana Anika Sari Uswatun Hasanah Utami, Mutiara Siska Putri Weinreich, Bernd Winiati Pudji Rahayu Yogi Karsono Yulianti Yulianti Zeller, Yves Henri Marie

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