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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Informatika Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Seminar Nasional Lahan Suboptimal Molekul: Jurnal Ilmiah Kimia Jurnal Sains dan Teknologi Reaksi Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Perspektif, Review Penelitian Tanaman Industri Journal of Food Technology and Health Jurnal Penyuluhan Pertanian KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS International Journal of Multidisciplinary Sciences
Dedi Fardiaz
Ilmu Pangan, Institut Pertanian Bogor
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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KARAKTERISTIK ENKAPSULAT MINYAK SAWIT MERAH DENGAN PENGAYAAN β-KAROTEN YULIASARI, Shannora; Fardiaz, Dedi; Andarwulan, Nuri; Yuliani, Sri
Informatika Pertanian Vol 25, No 1 (2016): JUNI 2016
Publisher : Sekretariat Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1198.377 KB) | DOI: 10.21082/ip.v25n1.2016.p107-116

Abstract

This study aimed to evaluate the effect of maltodextrin combination with different encapsulation materials in the encapsulation of red palm oil by spray drying, in order to maximize encapsulation efficiency and retention of β-carotene. Maltodextrin was combined with xanthan gum (XG), gum arabic (GA), sodium caseinate (SC). The study was designed using a block randomized design with ten treatments and three replicates. The use of different combinations of encapsulation materials in this study had a significant effect (p<0.05) on the characteristic of encapsulates. The best encapsulation efficiency and β-carotene retention were obtained with MD:XG at a combination of 99.7:0.3%, while the lowest encapsulation efficiency and β-carotene retention were obtained for MD:SC. Combination of MD:XG produced encapsulate with 1.03% of surface oil, 92.40% of oil retention, 72.05% of encapsulation efficiency, and 72.65% of β-caroten retention. The mixtures of different encapsulation materials influenced encapsulate morphology. The MD:SC encapsulate had higher dents and folds on encapsulate surface, whereas the combination of MD:XG resulted in a smoother surface of the encapsulate.
Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks Zakiah Wulandari; Dedi Fardiaz; Cahyo Budiman; Tuti Suryati; Dian Herawati
Media Peternakan Vol. 38 No. 1 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.373 KB) | DOI: 10.5398/medpet.2015.38.1.18

Abstract

Egg white lysozyme (EWL) has considerably a wide functional protein exhibiting antibacterial activity mainly against Gram-positive bacteria. The EWL is widely applied in food industry and is considerably safe. Despite its high potency, EWL of Indonesian poultry has never been studied and exploited. This study was aimed to purify EWL from two Indonesian poultry: kampung chicken and Cihateup duck, and compared to egg of commercial laying hens. The eggs in this study were obtained from field laboratory of Faculty of Animal Science, Bogor Agricultural University (IPB) and classified in AA quality based on the interior quality. First attempt to purify the EWL was performed by using ethanol precipitation yielding purified EWL which was still contaminated by other proteins, hence designated as partially purified EWL. Final concentrations of partially purified EWL of kampung chicken, commercial laying hens, and Cihateup duck were about 5800, 5400, and 5500 μg/mL, respectively. To confirm whether the use of ethanol in the purification affecting EWL antibacterial activities, the activities were examined against Staphylococcus aureus. It demonstrated that the partially purified EWL exhibited ability to inhibit S. aureus at 6 and 26 h suggesting that the method was feasible as it did not interfere EWL antibacterial activities. Yet, based on SDS-Page, purity was the issue in ethanol precipitation method. Further attempt using ion exchange chromatography at pH 10 successfully purified lysozyme as indicated by a single band corresponding to lysozyme size (~14 kD) free from bands of other proteins. Altogether, a single step of ion exchange chromatography is sufficient and promising to isolate EWL from Indonesian poultry for various industrial purposes.Key words: Indonesian poultry, lysozyme, egg, kampung chicken, Cihateup duck
Pengaruh Laju Pendinginan, Suhu, dan Lama Kristalisasi pada Profil Triasilgliserol dan Sifat Pelelehan Produk Fraksionasi Minyak Kelapa . Mursalin; Purwiyatno Hariyadi; Eko Hari Purnomo; Nuri Andarwulan; Dedi Fardiaz
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.523 KB)

Abstract

Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oilwas heated at 70°C then cooledat differentcooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.
Phytochemical Contents of Torbangun (Coleus amboinicus Lour) from Fractionation of Pressurized Liquid Extraction Farida Laila; Dedi Fardiaz; Nancy Dewi Yuliana; Muhammad Rizal Martua Damanik; Fitriya Nur Anissa Dewi
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 2 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.286 KB) | DOI: 10.18343/jipi.25.2.224

Abstract

Coleus amboinicus (Lour) (torbangun) has been used traditionally as a breast milk stimulant, flavoring agent in many cuisines, and reported to possess many pharmacological values. The aim of this study was to explore the utility of the Pressurized Liquid Extraction (PLE) technique to identify the phytochemical contents of torbangun. In this study, total phenolic content and flavonoid in torbangun were determined using spectrophotometric method. The GC-MS analysis was used to identify the chemical constituents of torbangun, which was sequentially extracted with a wide range of solvent or solvent mixture from nonpolar-moderately polar and finally polar solvent. Total phenolic and flavonoid contents in the methanol extract of torbangun were 42.17±2.96 mg GAE/g and 11.20±0.58 mg QE/g, respectively. The identified chemical constituents in torbangun were sugar, hydrocarbon, ketone, terpenes, phenolics, fatty acid, fatty alcohol, steroids, alkaloids, and others, whereas the dominant constituents were phenolic compound, alkane, and sugar. In conclusion, this study demonstrated the effectiveness and rapid extraction of the PLE technique. Many valuable compounds in torbangun were extracted using gradual composition of solvent and were able to identify certain compounds in different polarities of solvents that are important in functional food preparation, pharmaceutical, and metabolomics research. Keywords: bioactive, extract, nontoxic, plant, solvent
Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant Dedin F R; Dedi Fardiaz; Anton Apriyantono; Nuri Andarwulan
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): 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 | Full PDF (497.665 KB)

Abstract

Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is a complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins) are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT). Oils were oxidized at 1100C and analyzed by the rancimat method and TBA determination. The high molecular compounds (MW ?100 kDa) of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index being 2.43. Characteristic of the UV-Vis absorption was 360 – 406 nm and the IR spectra indicated the presence of –OH...O groups of ?-diketon or combinated C=R=R groups. Key words : Antioxidative activity, fractionation, melanoidin, Maillard reactions
The Effect of Oil Concentration on the Antioxidants Effectivity in Oil-In-Water Emulsion System Feti Fatimah; Dedi Fardiaz; Nuri Andarwulan
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The oxidation of lipids in emulsified form is more complex than that in bulk lipids. In the emulsified form, there are more variables influencing lipid oxidation, including oil concentration, type and concentration of emulsifier, pH and buffer system. The aim of this research was to study the effect of corn oil concentration on antioxidant effectivity of Oil-In-Water emulsion system. The effectiveness of antioxidants in the system were determined by Rancimat. Hydroperoxides content was also determined during five days of oxidation. The polarity of antioxidant was measured by determining the partition coefficient in octanol-water system (1:1). The partition coefficient of butylated hydroxy toluene (BHT) was 10.19 (90.0%), -tocopherol was 8.44 (89.4%), t-butylhydroquinone (TBHQ) was 3.98 (79.9%), hydroquinone was 1.60 (61.5%), Trollox was 0.47 (32.0%) and gallic acid was 0.04 (4.4%). The increase of oil proportion from 10% to 50% in emulsion system improved the oxidative stability of emulsion. The lower antioxidant polarity could increase the effectiveness of antioxidant in emulsion system with 10% corn oil proportion. The effectiveness of antioxidant was not absolutely depended on the order of polar paradox. The effectiveness was more influenced by its hydrogen donating capability and physicochemical properties of the emulsion system. Key words: Antioxidant, emulsion, corn oil, polarity, partition coefficient polar paradox
Modification of Acylation and Succinylation of Tapioca Starch Rini Hustiany; Dedi Fardiaz; Anton Apriyantono; Nun .
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Modified starch is one of ingredients commonly used in food processing for coating and flavor encapsulation. This component can be made by modifying the structure of native starch either through chemical or enzymatic reaction. This research was aimed to chemically modify tapioca starch into a modified starch with improved coating characteristic. The tapioca starch was first hydrolyzed to a hydrolyzate with dextrose equivalent of 9.1, Both tapioca starch and hydrolyzate were further acylated with stearic acid and propiooic acid and succinylated with succinic acid. The concentrations of acids used for acylation and succinylation were 2,44. 4.76 and 9.09%. The modified starches were analyzed for their yield and moisture content, the degree of substitution, functional groups, crystalline structure polarization, gelatinization properties and viscosity. The moisture content of the modified starches was 1.52-3.32% and the yield was 87.45-95.43%. The hydroxyl group substitution into acyl and succinyl groups was low, i.e 0.03-0.04 and 0.05-0.08 respectively. The result show that methyl. methylene and CO carbonyl groups were formed in the modified starches. The crystalline structure of the modified starches was broken. This revealed that the peak 22.620 was widen and the doublet were disappearing on peak 16.850 and 17.990 Birefringence of the acylated and succinylated starch changed significantly and disappeared in the case of acylated and succinytatod hydrolizate. The initial and optimum gelatinization temperature of acylated and succinylated starch were 57.6-64.200 and 68.62-9i4’C respectively, and the maximum viscosity was 14-714 Brabender Unit. No initial and optimum geletanization temperature nor maximum viscosity was found in acylated and succinylated hydrolyzate. Based on our finding it is suggested that acylation (9,09%) and succinylatim (4.76%) of tapioca starch can be used to modify the starch into a product with better coating characteristic.,br> Key words : tapioca starch, modified starch, hydrolyzed starch. acylation, succinylation
Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium Rahman .; Dedi Fardiaz; Tami Idiyanti
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): 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 | Full PDF (3156.285 KB)

Abstract

An experiment was conducted to hydrolyze waste of beer industry using papain to produce peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60-70OC, pH 6.0, hydrolysis time 5 hours. With 5 liter fermentation jar as much as 3.8 liter of hydrolyzate could be produced with 19.23% of peptone. The resulting peptone had the following characteristics : solubility 90.7%, N-amino 3.25%, N-total 11.23%, protein 70.19%, water 5.5% and ash 7.9%. This peptone gave the same effectivity for bacterial growth as that fron commercial Bacto peptone and Yeast extract to support the bacterial growth. Key words : Peptone, waste of beer industry, papain, bacterial growth medium.  
Production and Application of Monoacylglycerol Product from Coconut Oil in the Processing of Coconut Milk . Mappiratu; Dedi Fardiaz; Asriani Hasanuddin
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Production of Monoglycerol (MAG) from coconut oil was carried out in a reaction system consisting of coconut oil /glycerol/rice bran/hexane in the ratio of 2 : 0.8 : 10 : 40 (w/w/w/v) and agitate at 300 rpm for 90 hours. The rendement was 85.71% and the product contained 49.80% MAG. Fractination with ethanol 95% increade the MAG content. i.e. 86.50%. The fractination rendement was 49.30%. The fraction did not affect the fatty acid of the MAG. Application of fractionated MAG to preserve coconut milk at 0 and 1.0% of MAG did not affect flavor and colour of he coconut milk. In general the appearance of coconut milk containing MAG was better the coconut milk without MAG. Coconut milk containing 0.75% MAG could be stured at cool and room temperature for 12 weeks without microbiological and physical deftect. Key Word : Monoacylglycerol, rendement, application, coconut milk, fractination.
PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced b Didah Nur Faridah; Dedi Fardiaz; Nuri Andarwulan; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): 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 | Full PDF (691.346 KB)

Abstract

The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied. The structural modifications of amylose and amylopectin were measured by Gel Permiation Chromatography (GPC), and the distribution of degree of polimerization (DP) was analyzed by Fluorophore-Assisted Capillary Electrophoresis (FACE). The GPC profile of native starch using Toyopearl HW-65S gel gave mainly two fractions. Fraction I (Fr. I) was a high molecular weight component and Fraction II (Fr. II) was a low molecular weight component. After acid modification, the carbohydrate content of Fr. II increased while that of Fr. I decreased. The amount of  DP of 6 to 8 increased in all modified arrowroot starches. The GPC and FACE analyses showed that all starch modification techniques caused the structural changes of amylopectin molecules to form short chain amyloses.
Co-Authors - Mursalin . Fachraniah . Mappiratu . Mursalin A.A. Ketut Agung Cahyawan W Afni, Sabri Ella Ai Mahmudatussa&#039;adah Ai Mahmudatussa’adah Andarini Diharmi Anton Apriyantono Anton Apriyantono Asriani Hasanuddin Atjeng M. Syarief C Hanny Wijaya Cahyo Budiman Dedin F R Dewi Masyithoh Dewi Monita Sari Dewi Sarastani Dewi, Fitriya Nur Annisa Dhiah Nuraini Dian Herawati Dian Laksamana Hati Edy Hartulistiyoso Eko Hari Purnomo Elvira Syamsir Ema Hastarini Ema Hastarini ENDANG MURNIATI Endang Sri Heruwati Endang Sri Heruwati Endang Yuli Purwani Evita Tri Handayani Fachraniah, Fachraniah Fanisa, Aulia Fahnaz Farida Ariyani Farida Ariyani Farida Laila Febriansyah, Muhammad Irfan Feri Kusnandar Fujio Lamtarida Panggabean Haliza, Winda Hanifah Nuryani Lioe Hari Eko Irianto I Nyoman Adi Putra Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Irianti Amin Irianti Amin Irmanida Batubara Laksmi Istikasari Laprianika Retha Hapita Sari Lilik Eka Radiati Luh Puspitasari, Ni M. Syarief, Atjeng Maggy Thenawidjaja Suhartono Maggy Thenawijaya Muhammad Ana Syabana MURSALIN MURSALIN Nadia T. Hendartina Nampiah Sukarno Nancy Dewi Yuliana ndang Sri Heruwati Ni Luh Puspitasari Noryawati Mulyono Nugroho Indrotristanto Nun . Nur Pratiwi Rasyid Nur Richana Nuraini, Dhiah Nuri Andarwulan Nurlena, Nurlena Purwani, Endang Yuli Purwiyatno Hariyadi Puspo Edi Giriwono Rahman . Rahmawati Rahmawati Ratih Dewanti -Hariyadi Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Hustiany Sabri Ella Afni Salwa Haneefah Fauzia Santi Dwi Astuti SHANNORA YULIASARI Shannora Yuliasari Siregar, Amelia Nani Siti Zakiyatul Khamidah Slamet Budhijanto Slamet Budijanto Slamet Budiyanto Soewarno T. Soekarto Sri Widowati SRI YULIANI Sri Yuliani Sukarno Sukarno Suryo Wiyono Suyanto Suyanto Tami Idiyanti Tami Idiyanti Tami Idiyanti Tien R. Muchtadi Titi Candra Sunarti Titri Siratantri Mastuti Tuti Suryati Winda Haliza Wuryaningsih Sri Rahayu Yuliani, Sri YULIASARI, Shannora Yundari, Yundari Zakiah Wulandari