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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Journal of Nutrition College Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Industrial and Information Technology in Agriculture Indonesian Journal of Applied Research (IJAR)
Sumanti Debby Moody
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method Hanidah, In-In; Sumanti, Debby Moody; Mulyono, Agung Tri; Yusuf, Novy Prakusya
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.7

Abstract

AbstractRancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively with an increase in the number of free fatty acids of 85.2018%, 265.3478%, and 253.1427%.Keywords: Arrhenius, free fatty acid, instant, pempek rajungan, shelf life Abstrak Ketengikan menjadi salah satu potensi kerusakan pempek rajungan instan selama penyimpanan. Tujuan dari penelitian ini untuk menduga umur simpan pempek rajungan instan yang dikemas dengan plastik polypropylene (PP) berdasarkan hubungan antara suhu penyimpanan terhadap asam lemak bebas yang dihasilkan. Pendugaan umur simpan menggunakan metode akselerasi berdasarkan model Arrhenius. Sampel disimpan selama 30 hari pada tiga suhu yang berbeda, yaitu 25 ± 2 °C, 35 ± 2 °C, dan 45 ± 2 °C. Parameter yang diamati selama proses penyimpanan adalah penilaian tingkat ketengikan berdasarkan asam lemak bebas yang terbentuk pada sampel. Data dianalisis menggunakan regresi linier dan persamaan yang diperoleh digunakan untuk menghitung umur simpan pempek pada suhu ruang (27 °C). Hasil penelitian menunjukkan bahwa, waktu penyimpanan produk pempek instan pada suhu 25 ± 2 °C, 35 ± 2 °C, dan 45 ± 2 °C dapat diduga berturut-turut sampai 78, 86, dan 70 hari dengan peningkatan jumlah asam lemak bebas berturut-turut sebesar 85,2018%, 265,3478%, dan 253,1427%.Kata kunci: Arrhenius, asam lemak bebas, instan, pempek rajungan, umur simpan 
The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree Nafila Fidina; Een Sukarminah; Debby Moody Sumanti
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.186 KB) | DOI: 10.24198/jiita.v2i1.17649

Abstract

Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml  and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.
The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour Een Sukarminah; Endah Wulandari; Debby Moody Sumanti; Efri Mardawati; Elazmanawati Lembong; Okta Paulia
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (854.594 KB) | DOI: 10.24198/jiita.v1i2.14514

Abstract

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.
Isolation and Identification of Lactic Acid Bacteria (LAB) Producing Bacteriosin-Like from Smoked Giant Catfish (Arius Thalassinus) Tita Rialita; Sumanti Debby Moody; Edy Subroto; Heditia Febby Susanto
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 3 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i3.167

Abstract

Bacteriocin was bacterial metabolite that have antimicrobial properties, so it had the potential to be used as food bio preservatives. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid; one of them was giant cathfish (Arius thalassinus). This study aims to obtain LAB isolates that have strong antimicrobial activity and have the potential to produce bacteriocin-like from smoked giant catfish (Arius thalassinus). The research method used an experimental method that analyzed descriptively. Based on the results, there were 15 isolates LAB isolated from smoked giant catfish. Three selected isolates showed strong antimicrobial activity inhibiting E. coli and S. aureus bacteria, and the most effective inhibiting Salmonella sp. One selected LAB isolates identified Pediococcus acidilactici suspected to produce pediocin bacteriocin-like, while the other two isolates identified Lactobacillus plantarum sp 1 and Lactobacillus plantarum sp 2 which suspected to produce plantaricin bacteriocin. Bacteriocin from the three isolates of LAB had characteristics stable to temperatures up to 121oC, stable in pH range 2-6, and bacteriocin activity increased with the addition of SDS (Sodium Dodecyl Sulfate) and EDTA (Ethylenediaminetetraacetic acid) surfactants. The conclusion was that the bacteriocin produced was stable at high temperature, low pH, and resistence in the presence of surfactants, so it had the potential to be developed as biopreservatives material in preserving fish-based foods
PENGARUH IMBANGAN TEPUNG BONGGOL PISANG BATU (Musa brachycarph) DAN TEPUNG JAGUNG TERHADAP BEBERAPA KARAKTERISTIK COOKIES Debby Moody Sumanti; Souvia Rahimah; Robi Andoyo; Asriyanti Septiani Gunawan
Teknotan: Jurnal Industri Teknologi Pertanian Vol 4, No 1 (2010)
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tepung bonggol pisang sebagai bahan baku pengganti terigu dalam pembuatan cookies, mempunyai rasa sepat dan mengandung protein yang rendah. Penambahan tepung jagung dapat mengurangi rasa sepat dan meningkatkan nilai protein cookies. Tujuan dari penelitian ini adalah untuk menentukan imbangan tepung bonggol pisang dan tepung jagung yang tepat sehingga dihasilkan cookies yang mempunyai karakteristik baik dan disukai oleh panelis. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 5 perlakuan dan 5 kali ulangan. Perlakuan terdiri dari imbangan tepung bonggol pisang dan jagung 90:10 ; 80:20 ; 70:30 ; 60:40 ; 50:50. Hasil penelitian menunjukkan bahwa imbangan tepung bongol pisang dan tepung jagung 50 : 50 memberikan hasil yang terbaik dari segi kandungan kimia (kadar air 1,30%, kadar abu 3,79%, kadar protein 3,26%, kadar lemak 36,10%, karbohidrat 55,53%, nilai kalori 560,14 kkal) dan sifat organoleptik (warna, aroma, rasa, kerenyahan, keremahan dan kenampakan keseluruhan) yang dapat diterima oleh panelis. Kata kunci: Rasio tepung bonggol pisang dan jtepung jagung, Kandungan kimia, Tes organoleptik
OPTIMALISASI PEMASARAN YOGHURT MYOO DI DESA JAMBUDIPA KECAMATAN CISARUA KABUPATEN BANDUNG BARAT MELALUI MEDIA SOSIAL Debby Moody Sumanti; In-In Hanidah; Dwi Wahyudha Wira
Dharmakarya Vol 8, No 1 (2019): Maret 2019
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.603 KB) | DOI: 10.24198/dharmakarya.v8i1.19851

Abstract

UMKM (Usaha Mikro, Kecil, dan Menengah)Yoghurt Myoo di Desa Jambudipa, Kecamatan Cisarua, Kab. Bandung Barat berdiri mulai tahun 2013 dengan produksi yoghurt dengan rasa buah segar. UMKM ini belum cukup terampil dalam pemanfaatan teknologi promosi dan pemasaran karena terkendala oleh lokasi pemasaran.Tujuan dari kegiatan ini adalah untuk meningkatkan atau mengoptimalisasikan promosi dan penjualan Yoghurt di UMKM Yoghurt Myoo lewat Media Sosial Instagram dan Jasa Online Go-Food. Metode yang digunakan adalah Persiapan, Pendaftaraan dan Aktivasi/Pelaksanaan. Persiapaneliputi: (1) persiapan data/berkas, (2) Persiapan Foto Produk, dan (3)Persiapan Menu.Pendaftaran dilakukan melalui akun di website Instagram dan Go-Food. Aktivasi dengan pelaksanaan sosialisasi akun dan pemasaran. Evaluasi dilakukan setelah pelaksanaan dilakukan dan setelah pemasaran yogurt melalui media social instagram dan gofood dijalankan. Aspek yang dievaluasi meliputi: partisipasi, pengetahuan, keterampilan, dan pelaksanaan kegiatan. Hasil kegiatan: Pendistribusian produk dari UMKM yogurt menjadi lebih luas setelah produk di pasarkan memalui media sosial instagram dan gofood 
Pengaruh Ozonisasi terhadap Kekerasan, Kadar Air, Vitamin C, dan Total Mikroorganisme pada Belimbing (Averrhoa carambola) Selama Penyimpanan Imas Siti Setiasih; Tita Rialita; Debby Moody Sumanti; In In Hanidah; Gemma Zulhaida
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.662 KB) | DOI: 10.22146/agritech.15480

Abstract

Starfruit is a non-climacteric fruit which are perishable after harvesting and during storage. One of compounds that can be used to maintain starfruit quality is the use of ozone water. This study was conducted to compare the characteristics of starfruit without ozonation and after ozonation using TIP-01 ozonizer during storage time in the room temperature (25±2ºC). The method used was the experimental method and then analyzed using a correlations-regressions analysis. The study used 2 treatments which were starfruit without ozonation and with ozonation (immersion in ozon water), the star fruits were packed by using a cling wrap with Styrofoam as the base. The results showed that starfruits from both treatments had changes in water content, vitamin C, and firmness (decreased). Ozone treatment with a concentration of 1.1 ppm was only able to inhibit the growth of microorganisms by 0.34 log CFU/g. Starfruits’ intact ozonation results in higher vitamin C content at 31.9680 mg/100g of material at the end of storage.
EFFECT OF CONSUMING PREBIOTIC BISCUIT BASED ON PROTEIN QUALITY EVALUATION BY IN VIVO METHOD Zhafarinnadia, Moura; Sumanti, Debby Moody; Hanidah, In-In; Barqin, Gesa Aldin
Journal of Nutrition College Vol 13, No 3 (2024): Juli
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i3.40505

Abstract

ABSTRACTBackground: Prebiotic biscuits are biscuits made from composite flour consisting of plaintain hump flour, yellow sweet potato flour, black soybean flour and black soybean sprouts flour. The combination of the resulting composite flour is known to have a higher nutritional value when compared to wheat flour. However, prebiotic biscuits contain certain ingredients such as protein or food fiber whose structure must be known in advance to modify their functional properties after consumption. Objective: The evaluation of protein quality was carried out to determine the effect of giving “BonnisA” prebiotic biscuits with different protein sources in increasing the quality of protein in Vivo. Methods: Research method used was experimental which was analyzed descriptively with 4 treatments 5 times. The object used in this experiment are male wistar rats (Sprague Dawley) weighing 150 - 220 g, and the treatments were given were black soybean flour prebiotic biscuits, prebiotic biscuits with black soybean sprouts flour, standard rations and egg white flour. Results: The results obtained showed that the highest increase in body weight of rats was treated with the prebiotic biscuit BonnisA black soybean flour of 13.29%. Furthermore, the evaluation of protein quality on rats was increased in black soybean flour prebiotic biscuits based on true digestibility (TD) (99.21%), biological values (BV) (99.25%), and net protein utilization (NPU) (98.47%).Conclusions: The evaluation of protein quality showed that there was a significant difference (p <0.05) between the provision of black soybean flour prebiotic biscuits and prebiotic biscuits with black soybean sprouts flour and standard rations and egg white flour at true digestibility (TD), biological values (BV) and Net Protein Utilization (NPU).Keywords : Prebiotic biscuits, Evaluation of protein quality, In Vivo
Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh Sumanti, Debby Moody; Hanidah, In-In; Abdullatif, Muhammad Aziz
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.5

Abstract

AbstractThis study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30, and 60:40. The research data were analyzed using a Randomized Block Design and the Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included bulk density, color degree, ash content, moisture content, carbohydrate content, fat content, protein content, and pasting properties. The results showed that composite flour with a ratio of banana corm flour to tempeh flour of 60:40 could produce the best composite flour characteristics with a bulk density of 0.44 g/ml, color degree L* 67.86, a* 5.64 and b* 23.34, 5.47% ash content, 8.66% moisture content, 57.60% carbohydrates content, 10.62% fat content, 17.64% protein content, pasting temperature 80.86 °C, peak viscosity 1,265.33 cP, hold viscosity 858.00 cP, final viscosity 1,109.00 cP, breakdown viscosity 407.33 cP, setback viscosity 251.0 cP. The produced composite flour is suitable to be applied on biscuits, cookies, and semi-moist cakes.Keywords: banana stem, composite, flour, Roid banana, tempeh AbstrakPenelitian bertujuan untuk mengetahui sifat fisik, kimia, dan fungsional tepung komposit dari bonggol pisang Roid asal Sumedang dan tempe. Sampel terdiri lima perlakuan berbeda dengan rasio perbandingan tepung bonggol pisang dengan tepung tempe adalah 100: 0, 0:100, 80:20, 70:30, dan 60:40. Data hasil penelitian dianalisis dengan Rancangan Acak Kelompok dan uji lanjutan Duncan Multiple Range Test (DMRT) pada taraf 5%. Parameter pengamatan meliputi densitas kamba, derajat warna, kadar abu, kadar air, kadar karbohidrat, kadar lemak, kadar protein, dan karakteristik pasting. Hasil penelitian menunjukkan bahwa tepung komposit dengan rasio tepung bonggol pisang dengan tepung tempe 60 : 40 mampu menghasilkan karakteristik tepung komposit terbaik dengan densitas kamba 0,44 g/ml, derajat warna L* 67,86, a* 5,64 dan b* 23,34, kadar abu 5.47%, kadar air 8,66%, kadar karbohidrat 57,60%, lemak 10,62%, protein 17,64%, pasting temperature 80,86 °C, peak viscosity 1265,33 cP, hold viscosity 858,00 cP, final viscosity 1.109,00 cP, breakdown viscosity 407,33 cP, setback viscosity 251,0 cP. Tepung komposit yang dihasilkan tersebut sesuai untuk diaplikasikan pada produk biskuit, kukis, dan kue semi basah.Kata kunci: bonggol pisang, komposit, pisang Roid, tempe, tepung 
The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review Hanidah, In-In; Kirana, Annisa Indah; Nurhadi, Bambang; Sumanti, Debby Moody
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.8

Abstract

AbstractProbiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.Keywords: functionality, microencapsulation, probiotics, spray drying, viability AbstrakProduk berbasis probiotik sering dikaitkan dengan banyak manfaat kesehatan. Viabilitas probiotik diperlukan untuk memberi manfaat kesehatan, tetapi hal tersebut hilang selama pemrosesan, penyimpanan, dan melewati saluran pencernaan. Viabilitas probiotik dapat dipertahankan dengan penerapan teknik enkapsulasi pengeringan semprot. Review artikel ini membahas mengenai bakteri probiotik, bahan enkapsulasi, prinsip pengeringan semprot dalam mikroenkapsulasi, dan sifat fungsional mikrokapsul probiotik pengeringan semprot. Penulisan artikel ini menggunakan metode non-research dengan literature review berbagai sumber, seperti jurnal penelitian dan buku yang terkait. Hasil review artikel memberikan informasi bahwa viabilitas probiotik hasil pengeringan semprot dipengaruhi oleh spesies dan strain bakteri yang digunakan, jenis dan konsentrasi bahan enkapsulasi, serta kondisi pengeringan semprot (suhu umpan, suhu masuk, dan suhu keluar). Mikrokapsul probiotik pengeringan semprot memiliki potensi besar dalam formulasi pangan fungsional sehingga aplikasi komersialnya akan menguntungkan industri dan konsumen.Kata kunci: fungsionalitas, mikroenkapsulasi, pengeringan semprot, probiotik, viabilitas
Co-Authors Abdullatif, Muhammad Aziz Asriyanti Septiani Gunawan Bambang Nurhadi Barqin, Gesa Aldin Dwi Wahyudha Wira Edy Subroto Een Sukarminah Efri Mardawati Elazmanawati Lembong Endah Wulandari Gemma Zulhaida Heditia Febby Susanto Imas Siti Setiasih In-In Hanidah Kirana, Annisa Indah Lianna, Angela Ferren Mulyono, Agung Tri Nafila Fidina Okta Paulia Robi Andoyo Souvia Rahimah Suryawardana, Ameera Xaviera Sakinah Syamsul Huda Tita Rialita Tita Rialita Utami, Annisa Ratni Utami, Annisa Ratri Yusuf, Novy Prakusya Zhafarinnadia, Moura