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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 Journal of Applied Food Technology 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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Formulation Optimization of Chitosan-Based Edible Films Using Organic Acid Solvents, Fatty Acids, and Sodium Benzoate for Sustainable Food Packaging Applications Sumarto Sumarto; Purwiyatno Hariyadi; Nugraha Edhi Suyatma; Siti Nurjanah
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.31760

Abstract

The environmental impact of conventional plastic food packaging has driven the development of biodegradable and edible materials from renewable resources. Chitosan, a biopolymer derived from chitin, is a promising candidate due to its biodegradability, film-forming ability, and antimicrobial activity. However, pure chitosan-based edible films are limited by low mechanical strength, high water vapor permeability, and variable antimicrobial performance. This study evaluated the combined effects of solvent type, fatty acid incorporation, and sodium benzoate addition on the physical, mechanical, barrier, microstructural, and antimicrobial properties of chitosan-based edible films. Chitosan edible films were prepared by solution casting using acetic acid and lactic acid as solvents. Stearic acid and oleic acid were incorporated at 2% and 5% (w/w of chitosan), with sodium benzoate added at 0 and 0.03%. Film properties were analyzed in terms of pH, water activity, optical properties, thickness, tensile strength, elongation at break, WVTR, microstructure (SEM), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Acetic acid–based films showed higher tensile strength and lower WVTR, whereas lactic acid–based films exhibited greater elasticity. Stearic acid improved moisture-barrier performance and microstructural homogeneity, while sodium benzoate enhanced antimicrobial activity, particularly against S. aureus. It can be concluded that Chitosan dissolved in 1% acetic acid with 5% stearic acid and sodium benzoate provided the most balanced mechanical, barrier, and antimicrobial performance, supporting its potential as sustainable food packaging.
Development of Antioxidant-Rich Steamed Brownies Based on Kluwak, Purple Sweet Potato, and Yellow Kepok Banana Ruly Novita Sari; Sedarnawati Yasni; Nugraha Edhi Suyatma
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.
Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020 Sarah Fathia; Tjahja Muhandri; Nugraha Edhi Suyatma
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): 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.2022.9.2.92

Abstract

Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.
Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir Kelvin Muhammad Akbar; Nugraha Edhi Suyatma; Budi Nurtama
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.
Optimization of Pectic-Oligosaccharide Production from Banana Peel Pectin Using Ultrasound Technique for Green Depolymerization Hidayati, Nisa Arum; Hasanah, Uswatun; Suyatma, Nugraha Edhi
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.44509

Abstract

Banana peels, which are considered agricultural waste, contain up to 22.4% pectin. The extracted pectin can be treated by the ultrasound technique as a green synthesis method to produce pectic-oligosaccharides (POS). The combination of ultrasound time and amplitude is crucial for POS production. Therefore, this study aims to optimize the production of banana peel POS using ultrasonication as green depolymerization and to investigate its prebiotic potency. Optimization using a Central Composite Design (CCD) model by varying time (10-30 min) and amplitude (20-60%) with viscosity (cP) and molecular weight (g/mol) as main responses. This study found that the optimal ultrasound treatment was the combination of 25.085 min and 60% amplitude, resulting in banana peel POS with a viscosity of 55 cP and molecular weight of 28045.92 g/mol. Furthermore, the optimal POS scored a prebiotic activity of 1.22, indicating that banana peel POS can act as a prebiotic alternative. The addition of POS was more favorable for the selective metabolism of the probiotic L. paracasei Lpc-37 compared to enteric E. coli ATCC 25922. FTIR spectra confirmed that the ultrasound treatment broke the hydrogen bonds, resulting in POS with shorter chains. In addition, simple sugar chains were still observed in the fingerprint area. The results showed that ultrasound altered the pectin chain without changing the unique pattern, thereby improving its prebiotic activity. The POS obtained as a potential prebiotic retains its viscosity properties, pointing to its potential for use in various applications.
Karakteristik Fisik Komposit Biopolimer Sebagai Alternatif Gelatin Gustira Endah Aprianti; Nugraha Edhi Suyatma; Muhammad Arpah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7362

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 karakteristik fisik komposit biopolimer dan untuk mengetahui formula 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.
Co-Authors Adhitya Yudha Pradhana, Adhitya Yudha Adil Basuki Ahza Afriyanti Afriyanti Aisah Aisah Akhmad Rasyid Syahputra, Akhmad Rasyid Akilie, Muhammad Sudirman Anis Khairunnisa Anuraga Jayanegara Aprianti, Gustira Endah Ara Nugrahayu Nalawati Aritonang, Melva Linda Asti Nilatany, Asti 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 Giriwono , Puspo Edi Gusti Setiavani Gustira Endah Aprianti Hadi Kurniawanto Hadian Iman Sasmita, Hadian Iman Harsi D. Kusumaningrum Hendra Adi Prasetia Herza Govina Sobarsa Heti Herawati Hidayati, Nisa Arum 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 Kelvin Muhammad Akbar Kudang Boro Seminar Ligar, Bonang Waspadadi Linda Trivana, Linda Lukitowati, Fajar Mona Nur Moulia Muhammad Arpah Muhammad Arpah Muhammad Hauzan Arifin Muhammad Rivai Mulyanto, Rizky Nuur Berlianni Nancy Dewi Yuliana Nancy Dewi Yulliana Nancy Dewy Yuliana Nanik, Rahmani Nina Anindyawati Nina Novia Nava Nuryanthi, Nunung Oktaviani oktaviani Pratama, Indra Mustika Purwiyatno Hariyadi Raafqi Ranasasmita Raafqi Ranasasmita Risma Rahmatunisa Rizal Syarief Rizal Syarief Rizal Syarief Ruly Novita Sari S. Joni Munarso Sandi, Olifia Mutiara Sarah Fathia Saraswati Seminar, Annisa Utami Sentani Chasfila setiavani, gusti Siti Nurjanah Sri Widowati Sri Yuliani Sugihartini, Rahayu Lestari Sugiyono Sugiyono . Sugiyono . Sugiyono Sugiyono Suhandi Sumarto Sumarto Syahnada Jaya Syaifullah Syaifullah, Syahnada Jaya Tien Ruspriatin Muchtadi Tien Ruspriatin Muchtadi Tjahja Muhandri Usman Ahmad Uswatun Hasanah Utama, Rozi Satria Vega Yoesepa Pamela Wardana, Ata Aditya Wardhana, Danu Indra Winiati Pudji Rahayu Yasni, Sedarnawati yermia, yermia yermia Yufriyana, Nur Yuliana, Nancy Dewy Yunus, Ade Lestari