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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 Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar agriTECH Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Telenursing (JOTING) Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Indonesian Journal of Applied Research (IJAR) International Journal of Social Service and Research ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology

Dase Hunaefi

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknik Dan Teknologi Pertanian, IPB University

Author-ID : 2465680

Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Nursing Public Health Social Sciences Other

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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.

Peningkatan Potensi Biji Kelor (Moringa oleifera) sebagai Pangan Pencegah Hiperkolesterolemia Annisa Nazifa Salman; Endang Prangdimurti; Dase Hunaefi
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 4 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.4.525

Moringa (Moringa oleifera) seeds contain good nutritional constituents and several components that can potentially reduce cholesterol levels, namely oleic acid, phytosterols, and dietary fiber. However, it tastes bitter, so it needs to be treated so that the bitter taste disappears but does not affect much of the content that can lower cholesterol. This study aims to get moringa seeds that are not bitter and have the potential to prevent hypercholesterolemia. The soaking treatment of peeled moringa seeds in either water or 3.5% NaCl salt, followed by 80 minutes of boiling, resulted in moringa flour with a very low bitter taste. The oleic acid content of the seed flour from soaking treatment with water or salt by boiling for 40 or 80 minutes is still high, in the range of 69–72%. Oleic acid is known to improve blood cholesterol profiles. The content of phytosterols, one of the cholesterol absorption inhibitors, from moringa flour treatment of 27–29 mg/100 g dw, is much higher than control flour (15 mg/100 g dw). The dietary fiber content of moringa seeds (total dietary fiber, soluble dietary fiber, insoluble dietary fiber) generally does not change after treatment. The results showed that soaking moringa seeds in water for 24 hours, followed by boiling for 80 minutes, produced moringa flour that can be used to develop hypercholesterolemia prevention foods. Keywords: bitter taste, cholesterol, moringa seeds, oleic, phytosterol

Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency First Leisa Kurnia; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1013

The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.

Perspektif konsumen pada food pairing less sugar tea RTD dan makanan pendamping dengan metode check all that apply (CATA) Ayunda Rachmawati; Dase Hunaefi; Dede Robiatul Adawiyah
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17676

Ready-to-drink tea (RTD) is packaged tea that is widely available in supermarkets, one form of which is less sugar tea. Less sugar tea RTD had low sugar claims, ready to serve-consume, and was also consumed with various complementary foods. The combination of less-sugar tea RTD with complementary foods will produce sensory properties if consumed simultaneously, as called food pairing. This study aimed to identify the characteristics of sensory, emotional, and need-state attributes of the combination of less sugar tea RTD and its complementary food. This research was conducted by initial panelist screening, Focus Group Discussion (FGD) to determine sensory attributes, emotions, and need-state, sensory testing conducted by Home Used Test (HUT). The responses obtained were processed using XLSTAT Software and produced a sensory profile, emotions, and needstate food pairing less sugar tea RTD. The results showed that consumers like less sugar tea RTD paired with cassava chips snacks, with sensory attributes i.e., floral aroma, roasted aroma, tea flavor, sweet, astringent, roasted beef aroma, cassava flavor, crunchy, umami, oily mouthfeel, salty aftertaste, and bitter. It’s close to the ideal pairing based on CATA results. This pairing also produces positive emotions (satisfied, adventurous, and energetic) for consumers. While less sugar tea RTD and crackers side dish is dominated by attributes of floral aroma, roasted aroma, tea flavor, sweet, astringent, milky aroma, cheese flavor, crunchy, salty, creamy mouthfeel, salty aftertaste, and bitter aftertaste. Flat, bored, and disappointed as negative emotions arise when consuming less sugar tea with biscuits and crackers. The pair less sugar tea RTD - cassava chips is considered to have overall flavor complexity that produces good harmony compared to other pairs. It’s the best pair according to consumer panelists

Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis Firman Hadiansyah; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): 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.2023.34.2.179

Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.

Relevansi Budaya Keamanan Pangan dengan Implementasi Teknologi Industri 4.0 di Industri Pangan Indonesia Bangun Raharjo; Winiati Pudji Rahayu; Dase Hunaefi
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): 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.2023.34.2.152

The application of food safety culture (FSC) which is influenced by human behavior with the development of industrial technology (IT) 4.0 with less human resources provides a challenge to understand the relationship between them. The research objective was to provide quantitative data and suggestions for improving the implementation of the FSC dimensions in synergy with the progress of IT 4.0. This research involved 35 participants from 18 local companies and 17 multinational food companies (MFC/PMA) for the survey and invited 7 selected participants from both of them to join the FGD. The FSC survey showed that the gap organizational maturity in FSC implementation between local companies (2.93) and PMA (3.62) in Indonesia was 0.7 (world best practice 4.0 – 5.0). The three main benefits and opportunities for implementing IT 4.0 were effectiveness and efficiency, safe and quality products, and early detection to prevent non-conformities or product recalls. There were three main IT 4.0 application areas, namely production, quality, and engineering. The three main forms of IT 4.0 implementation were advanced robotics, big data, and internet of things (IoT). The FGD results showed the relevance between FSC and IT 4.0. Activities in IT 4.0 helped the food industry to manage food safety and quality management system better, because technical problems that previously took time and thought can be implemented effectively and efficiently. Data analysis can be carried out more in-depth, actual, and accurate. Further research is recommended to see the strength of the relationship between FSC and IT 4.0 parameters to determine critical areas with quantitative research methods and advanced statistical data processing.

Aplikasi Seven Tools pada Perbaikan Mutu Roundness Bakso Unyil di PT X Muhandri, Tjahja; Pratama, Andika Putra; Hunaefi, Dase
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

The roundness quality of small meatballs, called Bakso Unyil, produced by PT X has been considered non-uniform and in-competitive. Hence, roundness quality improvement has been becoming one of the priorities for increasing consumer acceptance. This research aims to identify the causes of the poor quality of Unyil Meatballs roundness and find a solution. The improvement methods were: identification of the causes of low quality of roundness (Plan), improvement trials based on alternative solution (Do), and implementation of corrective actions (Action). A total of 60 meatballs samples were taken from three batches (for each batch of 20 samples). Ishikawa Diagram, and histogram were conducted and analysed. Implementation of alternative solutions to improve roundness quality that have been carried out as follows: 1). adjusting the amount of dough in mixing step, 2). the installation of temperature measuring equipment in the preheater, 3). Usage standardization of ice, 4). improvement of phosphate and salt mixing techniques, 5). removal of baking powder, and 6). turn of blades in mixing cake. Result showed that those improvements were not only improve the roundness quality of Unyil meatballs but also improve the smoothness and reducing wrinkle conditions on the surface of Unyil meatballs

Karakteristik Sensori dan Hedonik pada Pacid Kule Ikan Mas (Cyprinus Carpio) Fermentasi Pramesti, Yuli; Anjani, Gemala; Hunaefi, Dase
Journal of Telenursing (JOTING) Vol 6 No 1 (2024): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v6i1.8406

This research aims to determine the best and most preferred sensory and hedonic characteristics of fermented Pacik kule goldfish (cyprinus carpio) typical of the Alas tribe, Southeast Aceh district. The research method was an experiment using a completely randomized design (CRD) with 3 treatments for the storage time of Pacik kule fish typical of Aceh. With 2 repetitions. Statistical tests for sensory use the Kruskal Wallis test and for hedonic tests use the Fiedman test to see test ranking. The results showed that the sensory characteristics for aroma attributes were different for each sample (p = 0.03 < 0.05). For sensory taste, there are differences in each attribute (p = 0.01 < 0.05). The hedonic test of color, aroma, taste and texture that was most liked by the panelists was found in the F2 fermentation time (12 hour fermentation), with a very like classification and the lowest classification, namely F3 (36 hour fermentation) with a dislike classification. The research conclusion is that the aroma sensory characteristic with the highest intensity is the very aromatic attribute of Pacik kule spices typical of Southeast Aceh, for the taste sensory characteristic with the highest intensity is the characteristic fish taste attribute. The best hedonic test was found in the F2 treatment or fermentation for 12 hours. Keywords: Hedonic, Pacik kule, Sensory

IDENTIFICATION OF FOOD FRAUD VULNERABILITY FACTORS FOR IN THE SPICE INDUSTRY Pamungkasany, Prinia; Hunaefi, Dase
International Journal of Social Service and Research Vol. 4 No. 10 (2024): International Journal of Social Service and Research
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/ijssr.v4i10.854

Food fraud is a serious problem in the spice industry. This research aims to identify the potential for food fraud in spice commodity supply chain using the Food Fraud Vulnerability Assessment Tool from the Safe Supply of Affordable Food Everywhere (SSAFE). The research was conducted through a case study on two spice commodity industries, namely PT A and PT B, located in Jakarta and Tangerang from June to December 2023. The results of the study indicated that the opportunity factor, the motivation factor, and the control action indicator have high vulnerability in both companies, while in the control action factor, there are indicators that have low vulnerability in PT Y. The preparation of mitigation strategies was obtained from the analysis of the relationship between vulnerability factors, opportunities, motivations and control measures which were then validated from literature sources. Based on the conclusion of the food fraud vulnerability analysis in this study, there were several suggestions that can be put forward to improve the strategy of handling food fraud.

Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13 Panuju, Sherly; Sugiyono, Sugiyono; Hunaefi, Dase
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (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.2024.35.1.119

Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released <0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.

Co-Authors Afriyanti , Ani Ahmad Fadli Alghifari Akbar, Dzifiar Yasykuri Alifah Lailatul Rahmah Andi Early Febrinda Andika Putra Pratama Anjani, Gemala Annisa Nazifa Salman Arief Mulyawan Ayunda Rachmawati Bangun Raharjo Bayu Ikhlasul Amal Bella Dwi Pasca Budi Nurtama C Hanny Wijaya Callista, Christine Dede Robiatul Adawiyah Dewi Sarastani Dias Indrasti Disty Septieni Duantra Bergas Ari Kunto Dwinawati, Elisabeth Dzifiar Yasykuri Akbar Edi Santosa Elisabeth Dwinawati Elvira Syamsir Endang Prangdimurti Erin Apriliani Wulandari Putri Fadhilah Nur'azizah Fahim Muchammad Taqi Faisal, Andrian Ibnu Faleh Setia Budi Fatimah Abdillah Febriyan Firman Hadiansyah First Leisa Kurnia Fitriyah Ulfah Florentina Florentina Fuhrmann, Philipp Ilham Akbar Ibrahim Inas Zahidah Irmanida Batubara Iryna Smetanska Iryna Smetanska Jan Febrian Joko Hermanianto Laeli Dyah Tantri Cahyaningrum Linda Trivana Mala Nurilmala Melina Melina Mrr. Lukie Trianawati Mutiara Siska Putri Utami Nancy Dewi Yuliana Ning Ima Arie Wardayanie, Ning Ima Arie Noviani Rustanto Nugraha E. Suyatma Nugraha Susanto Nur Wulandari Palupi, Nurheni Sri Pamungkasany, Prinia Panuju, Sherly Papang Sulton Nularif Philipp Fuhrmann Philipp Fuhrmann Philipp Lawrence Fuhrmann Pramesti, Yuli Purwiyatno Hariyadi Puspitasari, Armina Meikyo Putri, Danica Rianti Dyah Hapsari Rifa Adawiyah Atmawanjaya Rinaldi, Ahmad Rosalina, Dian S. Joni Munarso Sharly Claudia Alghai Sani Shaski Ghina Nurfauziyah Shin Yasuda Sholehuddin, Zen Fauzan Sigit Suharta Siregar, Lerissa Aulia Siti Asyifa Slamet Budijanto Smetanska, Iryna Sri Rahayu Subarna Subarna Sudradjat Sugiyono Sugiyono Sures Setiadi Tarigan Sutrisno Koswara Syarifullah, Nabila Nuralfia Zahrani Tjahja Muhandri Tria Amanda Tullah, Dewi Sarifah Tunnisa , Fitra Vallerina Armetha Wicensky Marusiva Winiati Pudji Rahayu Yasuyuki Hashidoko Yessie Widya Sari Yusuf, Muhammad Shalahuddin Yves Henri Marie Zeller Zeller, Yves Henri Marie Zen Fauzan Sholehuddin Ziyad Muhammad Farhan Zulfa Nur Hanifa

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