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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 Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Industria: Jurnal Teknologi dan Manajemen Agroindustri AcTion: Aceh Nutrition Journal Journal of Industrial and Information Technology in Agriculture Jurnal Triton Indonesian Journal of Applied Research (IJAR)
Sumanti Debby Moody
Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, 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 Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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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
PENDUGAAN UMUR SIMPAN AMPLANG IKAN REMANG DALAM KEMASAN METALIZED DAN POLIPROPILEN DENGAN PENDEKATAN MODEL ARRHENIUS Moody, Sumanti Debby; Hanidah, In-In; Rahimah, Souvia; Lianna, Angela Ferren; Utami, Annisa Ratni
Jurnal Pangan dan Agroindustri Vol. 12 No. 4: Oktober 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.04.4

Abstract

  Tujuan dari penelitian ini adalah untuk menentukan umur simpan amplang ikan remang dengan metode ASLT (Accelerated Shelf Life Testing) dengan pendekatan model Arrhenius dalam jenis kemasan plastik polipropilen dan metalized. Amplang remang disimpan dalam suhu akselerasi 28oC, 38oC, dan 48oC selama 35 hari dan dilakukan analisis pada parameter kadar air, asam lemak bebas, dan total plate count (TPC) setiap 7 hari. Hasil penelitian menunjukkan terjadinya kenaikan kadar air, kenaikan kadar asam lemak bebas, dan kenaikan total mikroorganisme pada amplang remang selama penyimpanan. Parameter asam lemak bebas digunakan sebagai parameter kritis penentuan umur simpan. Hasil menunjukan pada suhu penyimpanan 28oC, 38oC, dan 48oC, kemasan metalized lebih baik dalam mempertahankan mutu dan memperpanjang umur simpan amplang remang yaitu 130 hari, 118 hari, dan 108 hari, sedangkan dengan kemasan pastik PP amplang memiliki umur simpan 92 hari, 86 hari, dan 80 hari.
Inulin characterization from tuber of Musa balbisiana Colla as an alternative source of prebiotics In-In Hanidah; Siti Nurhasanah; Sumanti Debby Moody; Yuli Andriani; Karina Patricia
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1577

Abstract

Inulin is a polysaccharide composed of 2-60 fructose monomers linked by β-(2,1) glycosidic bonds, with a glucose end group. The tuber of Musa balbisiana Colla (batu banana) is a part of the M. balbisiana Colla plant that contains dietary fiber 6,20%. The polysaccharide content allowed the batu banana tubers  to contain inulin. The aim of this study was to determine the characteristics of inulin in batu banana tubers. The research method used was the experimental method, which was analyzed descriptively with two replicates at the Universitas Padjadjaran Laboratory of Jatinangor – Sumedang from May until October 2023. The parameters were inulin content, degree of polymerization (DP), reducing sugar content, moisture content, pH, solubility, water activity (aw), color L*, a*, and  b*, viscosity, and sensory analysis using a descriptive method. The results showed that B. tuber inulin had an inulin content of 3,58%, DP of 2,8, reducing sugar content of 2,03%,  moisture content of 8,47%, pH of 6,31, solubility of 21,70% (90°C), aw of 0,432, L* of 66,76, a* of 8,28, b* of 15,90, and viscosity of 2068 mPas (90°C). In conclusion, sensory analysis showed that batu banana tuber inulin has a darker color, bitter taste, stronger flavor, and softer texture than the commercial inulin. 
The effetiveness of various sequestrants on the reduction of cadmium and lead levels in Remis (Donax sp.) In-In Hanidah; Jedi Riazi; Tita Rialita; Sumanti Debby Moody; Yuli Andriani; Noor Taufiq; Annisa Ratri Utami; Laras Aprilianti
AcTion: Aceh Nutrition Journal Vol 9, No 4 (2024): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i4.1948

Abstract

Mussels (Donax sp.) are marine shellfish that tend to be contaminated with heavy metals as they are filter feeders. Heavy metal levels can be reduced by immersion in sequestrants. This study aimed to measure the effectiveness of the optimal sequestrant to reduce heavy metal levels in mussels. This experimental study was conducted at the Food Technology Laboratory of Padjadjaran University in January-April 2024 using samples of mussels (Donax sp.) from Cirebon, Indonesia. The data processing method used was a Randomized Group Design with five treatments consisting of soaking mussels in distilled water, 25% citric acid, 25% tamarind, 25% tomato, and 25% Pidada; each repeated 3x. The results showed that the most optimal organic sequestrant in reducing heavy metals was Pidada fruit with the effectiveness of reducing cadmium metal 21,195%, lead metal 6,543%, total citric acid 0.552%, water content 76.953%, and antioxidant activity based on IC50 value of 19,537 ppm with a very strong category. In conclusion, the Pidada fruit is the most optimal organic sequestrant for reducing heavy metal levels in mussels (Donax sp.) and has very strong antioxidant activity, making it effective for reducing heavy metal contamination.
Coastal Food Diversification via Remang Fish (Muraenesox cinereus) Amplang: Effects of Tapioca Starch-to-Remang Fish Flesh Ratio on Hardness, Chemical, Microbiological, and Sensory Characteristics Hanidah, In-In; Moody, Sumanti Debby; Huda, Syamsul; Suryawardana, Ameera Xaviera Sakinah; Utami, Annisa Ratri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.2

Abstract

AbstractSmall-scale fisheries supply local raw materials with potential for coastal food diversification. Remang fish (Muraenesox cinereus) offers opportunities as a raw material for value-added amplang that has not been widely processed. This research assessed the ratio effect of tapioca starch-to-remang fish flesh on physical, chemical, microbiological, and sensory quality and its compliance with SNI 7762:2013. A randomized complete block design experiment on 3 formulations (70:30, 60:40, 50:50) with 4 replications included proximate tests, hardness tests, total plate counts, Escherichia coli, and sensory tests by 23 panelists using a 7-point scale assessment. The moisture content of 1.07% – 2.29% and ash of 2.77% –3.92% were below the threshold, the protein content of 7.87% – 10.95% exceeded the minimum limit, the total plate count was 2.2 log CFU/g – 3.2 log CFU/g, and Escherichia coli was negative. Meanwhile, the hardness decreased from 2,737.79 gForce to 268.66 gForce as the fish portion increased. The 50:50 formulation achieved the highest sensory score, but the fat content of 51.18% exceeded the 35% limit, while the fat content of the 70:30 and 60:40 formulations was within the limits of 17.08% and 23.36%. The findings confirm the suitability of remang fish as a raw material for amplang. Oil absorption control and high-barrier packaging are needed to ensure sensory excellence in line with quality compliance. These study results can be used as a basis for coastal food diversification based on local resources and commercialization opportunities for micro, small, and medium enterprises.Keywords: coastal food diversification, remang fish amplang, sensory quality, tapioca starch-to-fish flesh ratio AbstrakPerikanan skala kecil menyuplai bahan baku lokal yang berpotensi untuk diversifikasi pangan pesisir. Ikan remang (Muraenesox cinereus) menawarkan peluang sebagai bahan baku amplang bernilai tambah yang belum banyak diolah. Riset ini menilai pengaruh rasio tapioka terhadap daging ikan remang pada mutu fisik, kimia, mikrobiologi, dan sensoris dan kesesuaiannya dengan SNI 7762:2013. Eksperimen randomized complete block design pada tiga formulasi (70:30, 60:40, 50:50) dengan 4 ulangan mencakup uji proksimat, uji kekerasan, angka lempeng total, Escherichia coli, dan uji sensori oleh 23 panelis menggunakan penilaian skala 7 poin. Kadar air 1,07–2,29% dan abu 2,77–3,92% berada di bawah ambang batas, protein 7,87–10,95% melampaui batas minimum, angka lempeng total 2,2–3,2 log CFU/g dan Escherichia coli negatif, sedangkan kekerasan turun dari 2.737,79 gForce menjadi 268,66 gForce seiring kenaikan porsi ikan. Formulasi 50:50 meraih skor sensori tertinggi, tetapi kadar lemak 51,18% melampaui batas 35%, sedangkan kadar lemak formulasi 70:30 dan 60:40 berada dalam batas 17,08% dan 23,36%. Temuan menegaskan kelayakan ikan remang sebagai bahan baku amplang. Pengendalian serapan minyak dan high-barrier packaging dibutuhkan agar keunggulan sensori sesuai dengan kepatuhan mutu. Hasil penelitian ini dapat menjadi dasar diversifikasi pangan pesisir berbasis sumber daya lokal dan peluang komersialisasi bagi usaha mikro, kecil, dan menengah.Kata kunci: amplang ikan remang, diversifikasi pangan pesisir, mutu sensoris, rasio pati tapioka terhadap daging ikan 
Co-Authors Abdullatif, Muhammad Aziz Agung Tri Mulyono Annisa Ratri Utami Asriyanti Septiani Gunawan Bambang Nurhadi Barqin, Gesa Aldin Dewi Anggi Priyani Dwi Wahyudha Wira Edy Subroto Een Sukarminah Efri Mardawati Elazmanawati Lembong Endah Wulandari Gemma Zulhaida Heditia Febby Susanto Imas Siti Setiasih In-In Hanidah In-In Hanidah In-In Hanidah Jedi Riazi Karina Patricia Kirana, Annisa Indah Laras Aprilianti Lianna, Angela Ferren Mulyono, Agung Tri Nafila Fidina Noor Taufiq Okta Paulia Renita Dwi Aprilani Robi Andoyo Siti Nurhasanah Souvia Rahimah Suryawardana, Ameera Xaviera Sakinah Syamsul Huda Tita Rialita Tri Yuliana Utami, Annisa Ratni Utami, Annisa Ratri Yuli Andriani Yusuf, Novy Prakusya Zhafarinnadia, Moura