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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar agriTECH Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma
Hunaefi, Dase
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Industrial & Manufacturing Engineering Public Health

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Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi Bella Dwi Pasca; Tjahja Muhandri; Dase Hunaefi; Budi Nurtama
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.2021.8.2.97

Abstract

The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous fermentation of cassava flour suspension for 36 hours (TSFS), fermentation of sliced cassava for 48 hours (TG), and heat moisture treatment of cassava flour at moisture content of 20% with temperature of 121oC for 15 minutes (TS HMT). The modified cassava flour was dried, then analyzed for amylose content, whiteness index, and pasting properties. The results showed that TSFS modification increased amylose content and pasting temperature, but it decreased the breakdown viscosity. TG modification increased the amylose content, whiteness index, viscosity (peak, final, setback), and pasting temperature, but it decreased breakdown viscosity. TS HMT modification increased pasting temperature, but it decreased viscosity (peak, breakdown, final, setback) and whiteness index.
Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM) Dase Hunaefi; Ziyad Muhammad Farhan
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.2021.8.1.1

Abstract

Cheese tea is a drink made from a combination of tea and cheese foam. This product is very popular today, and some businesses are interested in developing this product. The objective of this research is to identify the sensory profile of cheese tea through new methods in sensory evaluation: IPM, CATA and ESM. The CATA method is used to define the sensory profile and emotional characteristics of the cheese tea product and the IPM method is used to optimize the product by collecting the ideal customer information. The number of panelists used for each test was 30. The selection was based on the frequency of cheese tea consumption 1 to 2 times per week. Attributes will be gained via the focus group discussion (FGD). CATA data analysis was processed using XLSTAT software with CATA Analysis tools while IPM data was processed with SensTools.Net applications with tools for IPA analysis. The cheese tea products most favored by customers based on the outcome of the CATA are products with a sweet scent, a milky aroma, cheesy aroma, a milky taste and a sweet taste, as well as the dominant emotional 'calm'. Product cheese tea C is the nearest product to its ideal product characteristics. In order to further improve the product “cheese tea C”, it is necessary to boost the strength of the characteristics of the creamy mouthfeel, the viscosity of the mouthfeel and the aroma of the cheese while at the same time reducing the intensity of the toasted aroma, the milky aroma, the umami, the salty taste, the milky taste and the sweet taste.
Analisis Senyawa Aktif Trigeminal Andaliman dengan Variasi Metode Pengeringan dengan Pendekatan GC-MS Sigit Suharta; Dase Hunaefi; Christofora Hanny Wijaya; Yasuyuki Hashidoko
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): 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.2022.33.1.77

Abstract

Sanshool compounds are the trigeminal active compounds in andaliman (Zanthoxylum acantho-podium DC) with a numbing and tingling sensation. The analysis of such compounds is usually done through HPLC approach; however, limited studies have reported that the analysis of such compounds could be conducted with Gas Chromatography-Mass Spectrometry (GC-MS). This method could save research time and funding by analyzing both sanshools and volatiles simultaneously, which would describe the complete profile of andaliman flavor compounds. This study aimed to confirm the potency of GC-MS in analyzing sanshool compounds and to utilize this method in studying the impact of different drying methods towards andaliman trigeminal active compounds. Andaliman was dried with five drying methods (sun, sunshade, air, oven, and freeze-drying) and was macerated with chloroform, concentrated, and analyzed with GC-MS. The results of this study showed that GC-MS was able to analyze sanshool compounds efficiently. Drying had no statistically significant impact on sanshool quantities extracted from andaliman. Fresh andaliman contained 0.69 % (dry weight basis) of α-sanshool, the main sanshool in andaliman. On the other hand, dried andaliman contained 0.80-1.08% of α-sanshool (dry weight basis). As oven drying managed to produce andaliman with a similar concentration of α-sanshool at a faster time and more affordable cost than other drying methods, oven drying was suggested as the ideal drying method to extend the shelf life of andaliman.
Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen Bayu Ikhlasul Amal; Joko Hermanianto; 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.2023.34.1.98

Abstract

Pempek is one of the traditional foods of South Sumatra which is a processed food made from fish and tapioca flour. The chewy texture of pempek is very popular among consumers, but the addition of too much tapioca flour can make pempek has a hard texture. One alternative to improve the texture of pempek is using isolate soy protein (ISP). This study aims to obtain the optimum formulation of pempek added with isolate soy protein based on consumer preferences and identify the ideal attributes sensory of pempek. The method used in this research is the preparation of the formulation with the RSM using the Design-Expert 13 application, profiling attributes with FGD, testing physical texture with Texture Analyzer, hedonic test, data analysis, CATA and hedonic tests for the optimum formulation, and proximate test for the selected formulation. Based on the results of the analysis, two formulations of pempek were selected from 17 formulas of pempek with the highest desirability values, 0.84 (sample 179) and 0.74 (sample 952). Based on the results of the CATA test, sample 952 has the closest sensory attributes to ideal pempek based on consumer preferences with favorite sensory attributes being artificial aroma (MSG), umami taste, and chewy texture.
Co-Authors Arief Mulyawan Bayu Ikhlasul Amal Bella Dwi Pasca Budi Nurtama C Hanny Wijaya Disty Septieni Elvira Syamsir Fitriyah Ulfah Florentina Florentina Joko Hermanianto Linda Trivana Nugraha E. Suyatma Nugraha Susanto Palupi, Nurheni Sri Papang Sulton Nularif Purwiyatno Hariyadi S. Joni Munarso Sigit Suharta Slamet Budijanto Subarna Subarna Sutrisno Koswara Tjahja Muhandri Wicensky Marusiva Yasuyuki Hashidoko Ziyad Muhammad Farhan Zulfa Nur Hanifa