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Joko Hermanianto
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Library & Information Science Public Health

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AKTIVITAS ANTIOKSIDAN DARI METABOLIT SEKUNDER KAPANG ENDOFIT MANGROVE Aegiceras corniculatum Siti Nurhalimah; Siti Irma Rahmawati; Joko Hermanianto; Siti Nurjanah; Fauzia Nurul Izzati; Eris Septiana; Fauzy Rachman; Bustanussalam Bustanussalam; Yatri Hapsari; Partomuan Simanjuntak; Masteria Yunovilsa Putra
Biopropal Industri Vol 12, No 1 (2021)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v12i1.6539

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ABSTRACTMangrove endophytic fungi potentially produce secondary metabolites such as antioxidant. Antioxidants are compounds that are widely applied in the industry as an ingredient in the manufacture of products in the food and health sector. In this study, we investigated the antioxidant  potential of secondary metabolites from fungal endophytic of mangrove species Aegiceras corniculatum. A total of eight endophytic fungi were successfully isolated, two isolates from leaf, three isolates from fruit and three isolates from twig.  Between the isolates obtained, only one isolated was active as the antioxidant with IC50 value 19.28 µL/mL eventhough still lower than the standard ascorbic acid (6.08 µL/mL). The results of chemical identification using GC-MS showed several chemical compounds that have antioxidant activity including phenol,3,5-bis(1,1-dimethylethyl), hexadecanoic acid, hexadecanoic acid methyl ester, malic acid, N-aminopyrrolidine,  9-octadecanoic acid, methyl ester (E), benzeneethanol, 4-hydroxy, 1,2-benzenedicarboxylic acid, d-tyrosine, bis(2-methylpropyl) ester 1-nonadecene dan heneicosane.  The selected fungal endophytic isolated were identified using molecular Internal Transcribed Spacer (ITS) marker and has a high taxonomy similarity with Microdochium sp.Keywords: Aegiceras corniculatum, antioxidant, endophytic fungi, mangrove, Microdochium sp ABSTRAKKapang endofit dari mangrove memiliki potensi dalam menghasilkan metabolit sekunder seperti antioksidan. Antioksidan merupakan senyawa yang banyak diaplikasikan dalam industri sebagai  bahan untuk pembuatan produk di bidang pangan maupun kesehatan. Penelitian ini bertujuan untuk  mengetahui potensi antioksidan kapang endofit dari mangrove species Aegiceras  corniculatum. Sebanyak 8 isolat kapang endofit berhasil diisolasi, yaitu 2 isolat berasal dari daun, 3 isolat berasal dari buah dan 3 isolat berasal dari ranting.  Di antara 8 isolat tersebut, hanya 1 isolat yang dihanyakan aktif sebagai antioksidan dengan nilai IC50  sebesar 19,28 µL/mL, meskipun nilai ini masih lebih rendah dibandingkan vitamin C yaitu sebesar 6,08 µL/mL. Hasil identifikasi kimia dengan menggunakan GC-MS menunjukkan beberapa senyawa kimia yang memiliki aktivitas aktioksidan di antaranya phenol,3,5-bis(1,1-dimethylethyl), hexadecanoic acid, hexadecanoic acid methyl ester, malic acid, N-aminopyrrolidine,  9-octadecanoic acid, methyl ester (E), benzeneethanol, 4-hydroxy, 1,2-benzenedicarboxylic acid, d-tyrosine, bis(2-methylpropyl) ester 1-nonadecene dan heneicosane. Isolat kapang endofit diidentifikasi dengan penanda Internal Transcribed Spacer (ITS) dan memiliki kemiripan tertinggi dengan Microdochium sp.Kata kunci: Aegiceras corniculatum, antioksidan, kapang endofit, mangrove, Microdochium sp
Sistem Sertifikasi Halal dengen Sistem CEROL-SS23000 untuk Berbagai Kategori Produsen Pangan Ha Phi Ro; Feri Kusnandar; Joko Hermanianto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

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Abstract

Consuming halal food is a mandatory for every muslim. For this reason, it is important for food producers to provide halal food. Demand of halal food increases significantly in line with the growth of muslim population and the awareness of muslim to consume halal food. Halal food production has become the concern of food producers in the last twenty years, including in Indonesia. The assurance of halal food production by food producers are applied through certification process. In Indonesia, the process of halal certification was conducted by the Indonesian Council of Ulama (MUI), namely the Institute for Foods, Drugs, and Cosmetics (LPPOM MUI). Indonesia has become the pioneer in the establishment of halal certification system. Currently LPPOM MUI has established Halal Certification Online Service System (CEROL-SS23000) in order to facilitate the halal certification process. This research studied the implementation of halal certification system for various food producer categories conducted by LPPOM MUI in applying the CEROL-SS23000 system. The primer data was obtained through survey to some categories of food producers to gain perception from food producers on the CEROL-SS23000 application. The survey showed that food producers satisfied with the CEROL-SS23000 system in facilitating the halal certification process.
Integrasi Sistem Manajemen ISO 9001, ISO 22000, dan HAS 23000 dan Penerapannya di Industri Pengolahan Susu Putra Aviva Ivada; Joko Hermanianto; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

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Abstract

The fragmented management system of quality (ISO 9001), food safety (ISO 22000), and halal assurance (HAS 23000) requires a lot of allocated resources in a food company. This study aimed to develop an Integrated Management System (IMS) that ful ll the three management systems. For a case study, the implementation of IMS model and its effectiveness was evaluated in PT IPS. The IMS model consists of 16 main clauses and 24 sub-clauses. Quantitative data showed that PT IPS met 56% of IMS sub-clauses. In order to fully implement the IMS model, PT IPS needed to set up a strategy to assign priority scale for each criteria. Socialization to personells is important to improve their understanding and awareness as well to improve involvement of various authorities to determine risk assessments, especially on the change control processes that impacted on the decreasing bureaucracy obstacles. Furthermore, PT IPS also needed to improve planning, employee’ empowerment, establish rules and procedures and apply hierarchical structure of the organization. In the scale of importance, emphasizing on the advantages of IMS implementation to top and middle managements is important to increase the motivation of employees. The IMS model successfully eliminates working time, reduced operating cost and minimized third-party audit findings. 
Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X Akbar Pradana; Joko Hermanianto; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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

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Abstract

Abstract. With the price of beef that fluctuates from time to time, Company ‘X’ attempted the innovation with analog meat or Textured Vegetable Protein (TVP) to replace some of percentage of meat used in the formula. The objective of this research is to create fried beef sausage formula with TVP to improve the cost and understand the effectiveness of pasteurization for the product to extend the shelf life. This research showed that 2% of TVP can replace 7% of meat from the total meat used in the existing formula of fried beef sausage. This research also proved the result from the application of 30 minutes pasteurization for both fried beef sausage formula with TVP and the existing one. Fried beef sausage with pasteurization application can achieve 45 days of shelf life compare to the existing formula without pasteurization application only only 30 days and can reduce 9% of the cost and decrease the product return from the market due to spoilage from 4% to 0.5%. Keywords: fried beef sausage, Textured Vegetable Protein (TVP), pasteurization DOI: https://doi.org/10.29244/jmpi.2019.6.99
Pemenuhan Peraturan Pelabelan pada Produk IRTP di Kabupaten Kebumen Joko Hermanianto; Audia Ari Purwandani; Tjahja Muhandri
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.2021.8.1.25

Abstract

Label regulations on food products must be adhered by food industries, including SMEs. The lack of awareness or understanding of SMEs on food labeling regulation causes non-complience of SMEe food products with regulations. The objective of this study was to evaluate the level of compliance with labeling regulations and consumer awareness of the labels on SMEs food products in Kebumen. Purposive sampling was used to determine the sample size. The data from product labels was analyzed by content analysis techniques on four distinct groups of elements, i.e. technical labeling, label writing, minimal information, and information that cannot be included. SMEs products that met writing labeling requirement were 27% and those that fulfilled the minimum label information requirement (excluding halal provision) were 40.81%. The food product with halal label was only 18%.
Differentiation of beef, buffalo, pork, and wild boar meats using colorimetric and digital image analysis coupled with multivariate data analysis Fayca Rudhatin Swartidyana; Nancy Dewi Yuliana; I Ketut Mudite Adnyane; Joko Hermanianto; Irwandi Jaswir
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.2022.33.1.87

Abstract

Beef price is relatively expensive, which makes this commodity vulnerable to be counterfeited. The development of rapid, cheap and robust analytical methods for meats authentication has therefore become increasingly important. In this study, colorimetric and digital image analysis methods were used to characterize and classify four types of meat (beef, buffalo, pork, wild boar) and two muscle types from each sample (Semitendinosus and Vastus lateralis). Multivariate data analysis (PCA and OPLS-DA) was used to observe classification pattern among species using different color parameters data obtained from meat chromameter and digital image measurement. The results showed that PCA and OPLS-DA successfully classified meat from different species and different muscle type based on color, both in chromameter and in image analysis. It was shown that pork had the highest lightness level, and was the most different among the four types of meat tested. Beef was predominated by yellowish color, while buffalo meat had the highest reddish color level. Semitendinosus and Vastus lateralis muscles had different color intensity where Vastus lateralis exhibited darker color intensity. This study showed that meat color analysis using chromameter and imaging techniques can be used as cheap and quick tools to discriminate meats form different species and different muscles type.
Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem Wahniyathi Hatta; Joko Hermanianto; Rarah RA Maheswari
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 9 No. 2 (2006): November 2006
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.749 KB) | DOI: 10.22437/jiiip.v0i0.577

Abstract

It  is  important  to  maintain  meat  characteristics  after  slaughtering  because  its relationship  with  preferences  and  economics  values of  meat  and  meat  product.    Salt addition  is  an  alternative.    The  aim  of  this  research  was  to  observe  influence  of  salt addition  on  meat  characteristics  during  the  first  7  day  of  post  mortem  aging.    Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  The results showed that salt added at the zero day was to increase pH, solubility of salt-soluble  protein,  and  water  holding  capasity  (WHC)  to  a higher  level  compared  to  the other two treatments.  Although salt  addition may increased the meat characteristics, decreasing these characteristics could not be avoided when the meat stored for 7 day post mortem aging.  
Pengaruh konsentrasi dan waktu perendaman NaOH terhadap karakteristik gelatin kulit ikan patin: The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin Erin Apriliani Wulandari Putri; Joko Hermanianto; Dase Hunaefi; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.45489

Abstract

Gelatin banyak digunakan dalam bidang pangan dan non pangan, sehingga kebutuhannya terus meningkat. Kebutuhan gelatin di Indonesia masih bergantung pada impor dari negara lain. Gelatin komersial umumnya berasal dari babi dan sapi yang menjadi kekhawatiran bagi beberapa agama terkait kehalalan dan terdapat larangan untuk mengonsumsi babi atau sapi. Oleh karena itu, diperlukan sumber bahan baku alternatif untuk mengatasi hal tersebut yaitu dengan memanfaatkan sumber dari hasil perikanan, salah satunya kulit ikan patin. Gelatin dibuat dengan beberapa proses tahapan antara lain praperlakuan, ekstraksi, dan pengeringan. Proses praperlakuan dapat dilakukan dengan cara basa, asam, atau kombinasi basa dan asam. Kombinasi basa dan asam dapat meningkatkan sifat gelatin yang dihasilkan. Konsentrasi dan lama waktu perendaman yang digunakan menjadi faktor yang dapat memengaruhi gelatin yang dihasilkan. Oleh karena itu, penelitian ini bertujuan menganalisis pengaruh konsentrasi dan waktu perendaman NaOH terhadap sifat fisikokimia gelatin. Rancangan dalam penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor. Perlakuan yang digunakan yaitu konsentrasi NaOH (0,1 M: 0,2 M: dan 0,3 M) dan waktu perendaman NaOH (1 jam dan 3 jam). Analisis data dilakukan menggunakan ANOVA satu arah dengan uji lanjut Duncan pada selang kepercayaan 95% (p<0,05). Hasil penelitian menunjukkan konsentrasi NaOH dan waktu perendaman NaOH yang berbeda memberikan pengaruh nyata terhadap parameter rendemen, pH, kekuatan gel, dan viskositas, sedangkan interaksi antara perlakuan konsentrasi NaOH dan waktu perendaman NaOH yang berbeda tidak berpengaruh terhadap kadar air dan kadar abu. Hasil gelatin kulit ikan patin pada semua perlakuan memiliki karakterikstik (kadar air, kadar abu, pH, kekuatan gel, dan viskositas) yang telah sesuai dengan standar gelatin menurut SNI 8622-2018 dan GMIA 2019.
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.
Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan Mahdiyar, Dewangga; Purnomo, Eko Hari; Hermanianto, Joko
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (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.2024.35.2.152

Abstract

Tomato sauce is typically thermally processed to achieve a sufficient level of microbial destruction, particularly vegetative microorganisms, which could pose risks to public health. This process is crucial when food is stored, distributed, resold, and consumed by end-users. The aim of this study was to evaluate the thermal processing adequacy of tomato sauce, determine the optimal cooking duration for achieving high product quality for PT XYZ, and assess its impact on the product's shelf life. The study was conducted in three stages: measuring the product temperature in the cooker tank, evaluating pasteurization adequacy based on pasteurization value (P85) calculations and organoleptic testing of the tomato sauce, and estimating its shelf life. The cooking process of tomato sauce at PT XYZ showed that the pre-heating stage required 62.4 min to reach 90 °C, holding time at 90 °C was 15.5 min, and cooling the product to 70 °C took 52 min. The pasteurization value (P85) of the tomato sauce at PT XYZ was deemed excessively high. Pasteurization at 90 °C for 1 sec produced tomato sauce with quality attributes (color, taste, aroma, and viscosity) preferred by panelists compared to tomato sauce pasteurized at 90 °C for 15.5 min. Additionally, this duration was sufficient to inactivate vegetative cells of molds and yeasts, Escherichia coli, Salmonella, and Listeria monocytogenes. Based on viscosity as a quality attribute, the shelf life of tomato sauce pasteurized at 90 °C for 1 sec and stored at 30 °C was 367 days, whereas tomato sauce pasteurized at 90 °C for 15.5 min had a shelf life of 137 days.
Co-Authors Akbar Pradana Anton Apriyantono Asep Wawan Permana Audia Ari Purwandani Bayu Ikhlasul Amal Budi Nurtama Bustanussalam Bustanussalam Bustanussalam Dase Hunaefi Dhita Sari Eko Hari Purnomo Erin Apriliani Wulandari Putri Eris Septiana Eris Septiana Evi Savitri Iriani Fauzia Izzati Fauzia Nurul Izzati Fauzy Rachman Fauzy Rahman Fayca Rudhatin Swartidyana Feri Kusnandar Ha Phi Ro Hari Sakti Ramadhan Hendry Noer Fadlillah Hunaefi, Dase Irwandi Jaswir Ishmah Hanifah Ivada, Putra Aviva Ketut Adnyane Mudite Kudang Boro Seminar Lira Felanesa M Arpah Mahdiyar, Dewangga Mala Nurilmala Masteria Yunovilsa Putra Nancy Dewi Yuliana Nfn. Etikaningrum Nila Susila Yulianti Nugraha Edhi Suyatma Partomuan Simanjuntak Partomuan Simanjuntak Pradana, Akbar Puspo Edi Giriwono Putra Aviva Ivada Rahmawati, Siti Irma Rarah RA Maheswari Ratna Yudtyhia Andayani Rizal Syarief Rizal Syarief Siti Nurhalimah Siti Nurjanah Sugiyono . Sugiyono Sugiyono Syahrul Syahrul Tjahja Muhandri Wahniyathi Hatta Wiwit Estuti Yatri Hapsari Yatri Hapsari Zakiah Wulandari