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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
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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An Intelligent Food Recommendation System for Dine-in Customers with Non-Communicable Diseases History Imantho, Harry; Seminar, Kudang Boro; Damayanthi , Evy; Suyatma , Nugraha Edhi; Priandana, Karlisa; Ligar, Bonang Waspadadi; Seminar, Annisa Utami
Jurnal Keteknikan Pertanian Vol. 12 No. 1 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.1.140-152

Abstract

The rising prevalence of diet-related diseases necessitates a focus on individual food selection to enhance nutrition intake and promote overall health. This study introduces a novel food recommender system utilizing artificial intelligence, specifically a genetic algorithm (GA), to intelligently match diverse nutritional needs with available food items. The research incorporates machine learning methodologies, such as collaborative and content-based filtering, to develop a recommendation model. Data from a commercial restaurant, Nutrisurvey, and the Indonesian food composition list inform the nutritional analysis of five menu items. Consumer variability, considering factors like sex, body mass index, medical conditions, and physical activity, are integrated into the GA framework for personalized food pattern matching. The presented results demonstrate the efficacy of the proposed model in offering tailored food recommendations for consumers with non-communicable diseases (NCDs), such as diabetes, hypertension, and heart disease. The multi-objective optimization technique employed in the system ensures a balance between nutritional adequacy and individual preferences. The presented GA-based approach holds promise for promoting healthier food choices tailored to individual needs, contributing to the broader goal of fostering a sustainable and personalized food system.
Formulation and Shelf-Life Estimation of Ready-to-Drink Avocado Coffee Milk and Durian Coffee Milk Products Muhandri, Tjahja; Yufriyana, Nur; Suyatma, Nugraha Edhi; Sugihartini, Rahayu Lestari
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 2 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i2.734

Abstract

Coffee is widely and regularly consumed in Indonesia. The trend towards practical lifestyle has driven the development of ready-to-drink (RTD) coffee products. Avocado and durian are commonly incorporated as additives due to their unique flavor profiles, creamy textures, and potential to enhance the functional properties of coffee-based drinks. This study aimed to identify the optimal formulation of RTD avocado coffee milk and durian coffee milk products based on sensory characteristics and to estimate their shelf life using the direct method. The formulations were developed by varying the fruit purée concentration: 5%, 7.5%, and 10% for avocado coffee milk, and 5%, 10%, and 15% for durian coffee milk. The hedonic rating test revealed that formulations containing 5% avocado purée and 15% durian purée were the most preferred by 50 panelists. These selected formulations were further analyzed to estimate product shelf life at 4°C and 18°C. Quality changes were evaluated through objective parameters (color change [∆E], pH, viscosity, and physical stability) and subjective parameters (color, aroma, and flavor intensities). Products stored at 18°C deteriorated more rapidly and were excluded from further shelf life prediction. The estimated shelf life of avocado coffee milk stored at 4°C was 59 days based on flavor parameter (R² = 0.9338), while durian coffee milk had an estimated shelf life of 61 days based on pH (R² = 0.9305).
Exploring pH-Responsive Color Changes of Anthocyanin Extracts from Four Selected Plants as Potential Natural Food Deterioration Indicators Jusnita, Nina; Sugiyono, Sugiyono; Yuliana, Nancy Dewi; Suyatma, Nugraha Edhi
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |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.v9i1.46450

Abstract

Anthocyanins are natural pigments known for their pH sensitivity, resulting in distinct chemical structures and color changes across different pH levels. This study investigated the potential of anthocyanin-rich extracts from four plant sources, namely Antidesma bunius (L.) Spreng fruit extract (AE), Syzygium cumini fruit extract (SE), Hibiscus x archeri Wats. flower extract (HE), and Etlingera hemisphaerica flower extract (EE) as natural indicators for food deterioration. The extracts were evaluated for total anthocyanin content (TAC), antioxidant activity (as DPPH radical scavenging), antibacterial activity (via disk diffusion), and pH sensitivity based on visible color changes across a pH range of 2–12. Among the tested samples, HE exhibited the highest TAC (88.89 ± 1.40 mg C3G/g extract) and antioxidant activity (25.46 ± 1.62 mg AEAC/g extract). HE (50%) demonstrated promising antibacterial inhibition against A. hydrophila, S. typhimurium, and L. monocytogenes, with inhibition zones of 9.07 ± 0.49 mm, 9.04 ± 1.12 mm, and 10.19 ± 0.80 mm, respectively. Moreover, HE demonstrated clear, visually perceptible color transitions across pH levels, supported by variations in ΔE and oHue. The ΔE value increased from 3 at pH 3 to 9.55 at pH 8, while oHue value shifted from 36.63 o to 345.96o. This significant change is linked to the extract’s clear colour transition, which is red at pH 3-6, purple at pH 7, and red-purple at pH 8. These results demonstrate the HE as a promising candidate for pH indicator of food deterioration monitoring, as evidenced by its sensitivity to pH fluctuation among the tested extracts.
Integration of ISO 22000 (2018) and HAS 23000 through Management System Audit: Case Study in Corned Beef Producer Elizabeth, Irma Rosiana; Suyatma, Nugraha Edhi; Yuliana, Nancy Dewy; Ranasasmita, Raafqi; Syaifullah, Syahnada Jaya
Indonesian Journal of Halal Research Vol. 3 No. 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.13515

Abstract

Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed, referring to ISO 22000 : 2018 and HAS 23000. This research aims to combine the requirements of ISO 22000 : 2018 and HAS 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of ISO 22000 : 2018. According to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of ISO 22000 : 2018 that can be integrated with 9 HAS criteria. There are 2 HAS criteria that cannot be integrated with sub clauses of ISO 22000 : 2018, namely criteria number 4 material and 5 product. When the IMS clauses are used in audit to one of corned beef company, the percentage of compliance with the IMS requirements is 90.6% in PT XYZ. The nonconformities related to ISO 22000 : 2018 found on a new clause that has not existed in the previous version ISO 22000: 2005. This gap creates some recommendations for PT XYZ. However, IMS based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. Furthermore, IMS based audit makes the audit be more time efficient, by reducing the mandays.
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