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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Informasi dan Ilmu Komputer Jurnal Ilmu Pangan dan Hasil Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknologi Pangan dan Hasil Pertanian Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian International Journal of Community Service Learning JURNAL PANGAN Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal CORD Indonesian Journal of Applied Research (IJAR) Open Science and Technology Eduvest - Journal of Universal Studies Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Nugraha Edhi Suyatma
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, Indonesia
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Pengembangan Label Cerdas Kolorimetrik untuk Indikator Kesegaran Lobster Air Tawar dari Film PVA dan Chitosan dengan Ekstrak Kulit Buah Naga Merah Axiomawan, Firman Yudha; Suyatma, Nugraha Edhi; Arpah, Muhammad
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.185

Abstract

Crayfish (Cherax quadricarinatus) is an economically valuable fishery product but its freshness and nutritional content decreases quickly during storage. To observe the freshness level of crayfish, a smart label was developed with the addition of color indicators made from red dragon fruit peel extracts (RDFPE). The purpose of this study was to apply RDFPE as an indicator of colorimetric smart labels in monitoring the freshness of crayfish. There were four levels of RDFPE, namely 0, 15, 20, and 25%. When different levels of pH were used, RDFPE colors changed. Optimization using Design Expert (V13) software indicated that the use of 15% (v/v) of RDFPE in PVA and chitosan film was the best treatment for preparing a colorimetric smart label. This smart film had a thickness of 101 mm, tensile strength of 4.4 MPa, elongation of 118%, and water vapor permeability of 4.3x10-10 g s-1 m-1 Pa-1. The pH, total volatile basic (TVB), and total plate count (TPC) values of crayfish rose along with storage time and they had a strong correlation with the ∆E value of the smart label. This study concluded that the addition of RDFPE could be used as a color indicator to fabricate colorimetric smart labels for monitoring the freshness of packaged crayfish.
Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan Setiavani, Gusti; Sugiyono, Sugiyono; Suyatma, Nugraha Edhi
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.198

Abstract

Dodol is an Indonesia's traditional food made from a certain combination of glutinous rice flour, coconut milk, and palm sugar. Its stability and structure during storage changed greatly due to rheological characteristics, which was dependent on the proportion of raw materials and storage conditions. This study aimed to examine changes in texture (hardness, cohesiveness, springiness, and adhesiveness), water activity, and thermal properties of dodol during storage, as well as the correlation between these parameters. A factorial design was used with two factors (proportion of coconut milk and storage temperatures) and the samples were observed over 15 days. In terms of texture, hardness and adhesiveness rose, while cohesiveness and springiness declined. Such changes were influenced by the two factors studied. Water activity and thermal properties also varied, with enthalpy changes linked to retrogradation, particularly at refrigerator temperatures. A strong correlation was found between enthalpy changes and hardness, but a weak linear correlation between enthalpy and water activity. This study concluded that the proportion of coconut milk and storage temperature became two crucial factors determining the changes in texture, water activity, and thermal properties of dodol during storage.
Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir Akbar, Kelvin Muhammad; Suyatma, Nugraha Edhi; Nurtama, Budi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (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.2025.12.1.57

Abstract

Frozen pre-baked products are widely used in the bakery industry as they enhance productivity, ensure product availability, and expand distribution networks. One of the pastry products that incorporates pre-baked dough is the croissant. However, in practice, frozen storage facilities often experience temperature fluctuations, which can affect the quality of both pre-baked products and their final baked forms. Storage under unstable temperature conditions tends to cause greater product deterioration compared to storage at stable temperatures. This study aimed to compare the quality changes in pre-baked croissants (PBCr) and their final baked products due to temperature fluctuations during PBCr frozen storage. The research was conducted in a bakery industry setting (PT XYZ) by observing product characteristics after freezing (PBCr) and after baking. The observed parameters included weight, volume, and color intensity. Storage under fluctuating temperature conditions led to a significant decline in product quality (p<0.05) in terms of both weight and volume for both PBCr and the final baked products. Conversely, in stable frozen storage conditions, quality deterioration occurred but was not statistically significant. The weight of PBCr showed a significant reduction ranging from -5.7 to -6.5%, while the weight of the final baked products decreased by -15.2 to -18.9%. Volume analysis showed varied results, with both increases and decreases in the volume of PBCr and the final products during storage. Meanwhile, the color intensity of the final products did not show significant differences between PBCr stored under stable and fluctuating temperature conditions.
Antibacterial Activity of Chlorophyta, Phaeophyta, and Rhodophyta Using Various Antibiotics as Positive Controls: A Systematic Review and Meta-Analysis Aisah, Aisah; Suyatma, Nugraha Edhi; Kusumaningrum, Harsi Dewantari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): May 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.917

Abstract

Different species of marine macroalgae have been reported to demonstrate antimicrobial activities against numerous bacteria, with varying results. According to the studies, other antibiotics have been used as positive controls. This study evaluated the effect of crude extracts and sulphated polysaccharides from Chlorophyta, Phaeophyta, and Rhodophyta in inhibiting bacterial growth in terms of the diameter of inhibition zones (DIZ) using a systematic review and meta-analysis approach. A total of 835 data, extracted from 23 selected articles, were analyzed using OpenMeesoftware by comparing the standardized mean difference (SMD) and 95% confidence interval (CI). The largest DIZ that Chlorophyta showed was 35 mm, Phaeophyta was 27.3 mm, and Rhodophyta was 25.66 mm, which was categorized as a very strong activity. The crude extract revealed a better inhibitory activity than the sulphatedpolysaccharides. The overall effect size for crude extracts was with SMD = -1.72 (CI = -1.96 to -1.48, I2 = 84.65%, p 0.000) and for sulphated polysaccharides with SMD = -13.07 (CI = -16.00 to -10.14, I2 = 85.8%, p 0.000), respectively. Subgroup analysis showed that when ciprofloxacin was used, the SMD value was -12.88 (CI = -14.50 to -11.25), whereas if ampicillin was used, the SMD value was 1.81 (CI = 1.27 to 2.35). This study proved that Chlorophyta, Phaeophyta, and Rhodophyta revealed promising antibacterial activities. However, the overall effect size was affectedby the antibiotic used when comparing the SMD of the DIZ using a meta-analysis approach. Other factors, such as extraction methods and bacterial strains that likely affect the overall effect size, are subjected to further analysis in the next study.
Development of Antioxidant-Rich Steamed Brownies Based on Kluwak, Purple Sweet Potato, and Yellow Kepok Banana Sari, Ruly Novita; Yasni, Sedarnawati; Suyatma, Nugraha Edhi
Eduvest - Journal of Universal Studies Vol. 5 No. 7 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i7.50851

Abstract

The objective of this study was to produce steamed brownies with antioxidant content using local ingredients, specifically kluwak seed powder, purple sweet potato pastes, and banana paste, which offer health benefits. The research stages include product development, treatment response determination through antioxidant capacity analysis (DPPH method), hedonic rating, and texture analysis. Determination of the optimum formulation was conducted using Design Expert 13 software. The optimum formulation was achieved with the use of 4.5% kluwak seed powder and 27.5% purple sweet potato paste from the total ingredients. Antioxidant capacity of the steamed brownies possess high antioxidant activity, but it decreased from the pre-digestion phase to the gastric and intestinal phase. This study indicated that the steamed brownies can be utilized as a functional food product with health benefits.
Sirup Glukosa Berbasis Enzim dari Mikroba Lokal sebagai Gula Masa Depan Indonesia: Potensi dan Tantangan (Enzyme-Based Glucose Syrup from Local Microbes as Indonesia’s Future Sugar: Potentials and Challenges) Islamy, Agung; Nugraha Edhi, Suyatma; Saraswati; Nanik, Rahmani
JURNAL PANGAN Vol. 33 No. 2 (2024): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v33i2.801

Abstract

Gula sudah menjadi kebutuhan dasar rumah tangga yang tidak dapat terpisahkan dalam kehidupan sehari-hari. Seiring dengan meningkatnya jumlah penduduk Indonesia, maka tingkat kebutuhan akan ketersediaan gula juga mengalami peningkatan yang sangat signifikan. Pemerintah harus serius dalam menanggapi masalah ini dalam jangka panjang, salah satunya melalui pengembangan sirup glukosa berbasis bahan lokal menggunakan enzim dari mikroba lokal. Tujuan dari penelitian ini adalah untuk memperoleh informasi akan potensi sumber daya lokal baik bahan baku dan mikroba lokal dalam pengembangan industri sirup glukosa dan tantangannya di Indonesia menggunakan pendekatan systematic review. Setelah melakukan penelusuran pustaka ternyata ada beberapa komoditas bahan baku dan isolat mikroba lokal yang berpotensi dikembangkan dalam industri sirup glukosa. Bahan baku tersebut seperti jagung, singkong, ubi jalar, talas, sagu dan sorgum. Dengan isolat mikroba yang berpotensi dapat dikembangkan seperti Anoxybacillus flavithermus, Aspergillus flavus, Aspergillus awamori KT-11, Bacillus subtilis dan lain-lain.   Sugar has become a staple household need that is inseparable from daily life. Along with Indonesia’s increasing population, the demand for sugar availability has also increased significantly. The government must seriously address this issue in the long term, one of which is through the development of glucose syrup based on local ingredients using enzymes from local microbes. This study aimed to determine the potential of local resources, both raw materials and local microbes, in the development of the glucose syrup industry and its challenges in Indonesia, using a systematic review approach. After conducting a literature search, several commodities of raw materials and local microbial isolates have the potential to be developed in the glucose syrup industry. These raw materials include corn, cassava, sweet potato, taro, sago and sorghum with potential microbial isolates such as Anoxybacillus flavithermus, Aspergillus flavus, Aspergillus awamori KT-11, Bacillus subtilis and more.
Sistem Pakar Penentuan Penggunaan Bahan Tambahan Pangan untuk Produk Pangan Aritonang, Melva Linda; Seminar, Kudang Boro; Suyatma, Nugraha Edhi; Hermadi, Irman
Jurnal Teknologi Informasi dan Ilmu Komputer Vol 9 No 3: Juni 2022
Publisher : Fakultas Ilmu Komputer, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25126/jtiik.2022923363

Abstract

Keracunan makanan yang terjadi di lingkungan masyarakat salah satu penyebabnya adalah pengunaan bahan tambahan pangan yang tidak sejalan dengan peraturan pemerintah yang berlaku. Bahan Tambahan Pangan adalah bahan yang mempengaruhi sifat atau bentuk pangan dengan cara ditambahkan ke dalam pangan diantaranya antioksidan, pemanis, pengawet, dan pewarna. Alasan pelaku usaha pangan terjadinya keracunan disebabkan kurangnya pengetahuan mengenai bahan tambahan pangan dan pengaruh negatifnya terhadap kesehatan. Berdasarkan hal tersebut untuk menghindari penyalahgunaan bahan tambahan pangan yang tidak tepat maka perlu dibangun sistem pakar berbasis aturan if-then yang mampu memberi informasi penentuan penggunaan yang benar sesuai dengan produk pangan yang diinginkan dengan bantuan seorang ahli di bidang bahan tambahan pangan. Metode yang digunakan adalah pohon keputusan dengan algoritme C5.0 untuk mengklasifikasikan jenis kategori pangan dengan masukan berupa bahan dasar dan cara pengolahan produk pangan. Aturan yang dihasilkan berjumlah 98 aturan pada model pohon keputusan memudahkan pada tahap implementasi sistem. Seleksi fitur dengan information gain menghasilkan bahwa pencampuran merupakan cara pengolahan yang cukup berpengaruh pada model pohon keputusan dengan nilai information gain yang maksimum. Evaluasi kinerja model pohon keputusan menggunakan k-fold cross validation dengan k = 10 dan memiliki akurasi tertinggi pada fold ke 10 sebesar 72.7 %..  Hasil akhir penelitian ini adalah implementasi sistem dalam bentuk website dengan memberikan solusi berupa rekomendasi bahan tambahan pangan dan nilai batas maksimum dalam penggunaannya. AbstractFood poisoning that occurs in the community one of the causes is the use of food additives that are not in line with applicable government regulations. Food Additives are ingredients that affect the nature or form of food by adding them to food including antioxidants, sweeteners, preservatives, and dyes. Reasons for food businesses that cause poisoning are due to lack of knowledge about food additives and their negative effects on health. Based on this, to avoid misuse of food additives that are not proper, it is necessary to build an expert system that can give information on determining the correct use by the desired food products with the help of an expert in the field of food additives. The method used is a decision tree with C5.0 algorithm to classify types of food categories with parameters in the form of basic ingredients and ways of processing food products. Feature selection with information gain results that mixing is a processing method that is quite influential on the decision tree model with maximum information gain value. The performance evaluation of the decision tree model uses k-fold cross validation with k ten and has the highest accuracy in the tenth iteration of 72.7%. The last result of this research is the implementation of the system in the form of a website by providing a solution in the form of food additives and a maximum limit value in its use. 
Urgensi Regulasi Kedaluwarsa Pangan Nasional Mengikuti Mandatory International Regulations Berdasarkan Codex Alimentarius Commission Arpah, Muhammad; Suyatma, Nugraha Edhi; Jayanegara, Anuraga
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 5 No 2 (2023): 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.0502.604-609

Abstract

Regulasi pelabelan kedaluwarsa pangan nasional sangat penting dibuat menjadi lebih dinamis dan tanggap terhadap perubahan regulasi perdagangan internasional. Sampai sekarang, regulasi nasional masih mewajibkan aturan penulisan menggunakan frasa yang seragam “Baik Digunakan Sebelum” disertai pencantuman tanggal, bulan dan tahun kedaluwarsa. Sejak tahun 2018, naskah regulasi Codex Alimentarius Commission (CAC), CXS – 1985 revisi 2018, mewajibkan dua jenis kategori frasa: yang pertama adalah kategori kedaluwarsa best before atau best before end, yang kedua adalah kategori use by atau expiration date. Kedua kategori waktu kedaluwarsa tersebut bersifat mandatory dan telah di terapkan di sebagian besar negara yang menjadi tujuan ekspor seperti negara anggota MEE dan negara-negara di Asia khususnya Jepang dan Korea Selatan. Pemerintah perlu segera mengadopsi aturan pelabelan waktu kedaluwarsa yang baru berdasarkan kedua kategori yang diuraikan dalam CAC- CXS – 1985 revisi 2018 tersebut. Terjemahan yang sebaiknya digunakan pada kategori yang baru use by atau expiration date adalah frasa “Tanggal Kedaluwarsa”.
Karakteristik Fisik Komposit Biopolimer Sebagai Alternatif Gelatin Aprianti, Gustira Endah; Suyatma, Nugraha Edhi; Arpah, Muhammad
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15427

Abstract

Gelatin memiliki peranan yang sangat penting bagi industri. Pembuatan gelatin menggunakan kulit dan tulang babi atau sapi yang bisa menimbulkan masalah bagi umat islam, hindu, yahudi dan vegetarian. Upaya yang dapat dilakukan mengatasi hal tersebut yaitu dengan mencari bahan baku lain sebagai alternatif gelatin. Tujuan dari penelitian ini untuk mengetahui komposit biopolimer terbaik sebagai alternatif gelatin. Biopolimer yang digunakan adalah kappa karagenan, pati termodifikasi, CMC, dan isolat protein kedelai. Beberapa analisis yang dilakukan diantaranya pembentukan gel, efek pengental, pembentukan film, transparansi gel, sineresis, kelarutan dalam air dingin, dan kekutan gel. Uji statistik yang digunakan yaitu uji Dunnett dengan taraf signifikansi 5%. Hasil yang tidak berbeda nyata dengan gelatin akan dipilih sebagai komposit biopolimer terbaik. Komposit biopolimer terbaik terdiri dari kappa karagenan, pati termodifikasi, dan isolat protein kedelai. Berdasarkan uji kekuatan gel, formula komposit biopolimer yang tidak berbeda nyata dengan gelatin adalah K3I4C0, K3P3I1 dan K3P4I0.
Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter: Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter Nilatany, Asti; Kusumaningrum, Harsi Dewantari; Suyatma, Nugraha Edhi; Mulyanto, Rizky Nuur Berlianni; Yunus, Ade Lestari; Pratama, Indra Mustika; Sasmita, Hadian Iman; Lukitowati, Fajar; Benita, Ashri Mukti; Syahputra, Akhmad Rasyid; Oktaviani, Oktaviani; Nuryanthi, Nunung
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.133-143

Abstract

One way to extend shelf life and maintain the quality of fresh chicken meat is to implement an active packaging system. This research aimed to develop active packaging in the form of pads used in chicken meat with dual functions: Super Water Absorbent (SWA) as an adsorbent system and Ethanol Emitter (EE) as an antibacterial release system. The packaging in this study was first carried out by making SWA/EE with a ratio of 0, 4, and 2 (b/v). Furthermore, SWA/EE granules were inserted into non-woven PP bags to form an adsorbent active packaging pad. The experimental design used was a Randomized Group Design (RGD) with 2 factors, namely SWA/EE pad ratio 0, 4, and 2 (b/v) with non-pad as control and storage time (0, 1, 3, 5, and 7 days). Each treatment was repeated 3 times. The results showed that the SWA/EE ratio 4 (w/v) had better ethanol release and water absorption rate compared to other treatments. SWA/EE treatment with SWA/EE ratio of 4 (b/v) showed a significant difference on the anti-bacterial activity of S. aureus (34.58 mm) and total bacterial growth on storage days 3, 5, and 7, with the lowest value on day 3 (1.52 log CFU/g). SWA/EE treatment did not significantly different on the antibacterial activity of E. coli and total bacterial growth at day 1 storage. Packaging with an SWA-EE ratio of 4 (w/v) has the potential to be a double active packaging that can be used on fresh chicken meat.
Co-Authors Adhitya Yudha Pradhana, Adhitya Yudha Adil Basuki Ahza Afriyanti Afriyanti Aisah Aisah Akbar, Kelvin Muhammad Akhmad Rasyid Syahputra, Akhmad Rasyid Anis Khairunnisa, Anis Anuraga Jayanegara Aprianti, Gustira Endah Ara Nugrahayu Nalawati Aritonang, Melva Linda Asti Nilatany, Asti Ata Aditya Wardana Auliana, Sigit Axiomawan, Firman Yudha BARLINA RINDENGAN, BARLINA Bayu Meindrawan Benita, Ashri Mukti Budi Nurtama Dede Robiatul Adawiyah desi juliani Dhita Sari Dias Indrasti Eko Hari Purnomo Elizabeth, Irma Rosiana Emmy Darmawati Evi Savitri Iriani Evi Savitri Iriani Evi Savitri Iriani Evy Damayanthi Fahim Muchammad Taqi Farha Herzegovina Fathia, Sarah Hadi Kurniawanto Hadian Iman Sasmita, Hadian Iman Harsi D. Kusumaningrum Hendra Adi Prasetia Herza Govina Sobarsa Heti Herawati Huunaefi, Dase Iman Sabarisman Imantho, Harry Imawati Eka Putri Irma Rosiana Elizabeth Irman Hermadi Islamy, Agung Isnaini Rahmadi Jaka Wijaya Kusuma Jamyang Tashi Wangdi Joko Hermanianto Karlisa Priandana Kudang Boro Seminar Ligar, Bonang Waspadadi Linda Trivana, Linda Lukitowati, Fajar Mona Nur Moulia Muhammad Arpah Muhammad Hauzan Arifin Muhammad Rivai Muhammad Sudirman Akili Mulyanto, Rizky Nuur Berlianni Nancy Dewi Yuliana Nancy Dewi Yulliana Nancy Dewy Yuliana Nanik, Rahmani nina Jusnita, nina Novia Nava Nuryanthi, Nunung Oktaviani oktaviani Pratama, Indra Mustika Puspo Edi Giriwono Raafqi Ranasasmita Raafqi Ranasasmita Risma Rahmatunisa Rizal Syarief Rizal Syarief Rizal Syarief S. Joni Munarso Sandi, Olifia Mutiara Saraswati Sari, Ruly Novita SEDARNAWATI YASNI Seminar, Annisa Utami Sentani Chasfila setiavani, gusti setiavani, gusti Sri Widowati Sri Yuliani Sugihartini, Rahayu Lestari Sugiyono Sugiyono . Sugiyono . Sugiyono Sugiyono Suhandi Syahnada Jaya Syaifullah Syaifullah, Syahnada Jaya Tien Ruspriatin Muchtadi Tien Ruspriatin Muchtadi Tjahja Muhandri Usman Ahmad Utama, Rozi Satria Vega Yoesepa Pamela Wardhana, Danu Indra Winiati Pudji Rahayu yermia, yermia yermia Yufriyana, Nur Yuliana, Nancy Dewy Yunus, Ade Lestari