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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 Eduvest - Journal of Universal Studies International Journal of Multidisciplinary Sciences

Dedi Fardiaz

Ilmu Pangan, Institut Pertanian Bogor

Author-ID : 263814

Religion Aerospace Engineering 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 Neuroscience Public Health Social Sciences Other

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Profil Komposisi BTP Campuran, Pelabelan, dan Penggunaannya pada Industri Rumah Tangga Pangan (IRTP) di DKI Jakarta Dewi Monita Sari; Nuri Andarwulan; Dedi Fardiaz
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.38

Mixed food additives had been registered at BPOM since 2012. However regulation concerning mixed food additives was issued in 2016 and applied in 2017. The compliance assessment regarding registered mixed food additives has not been conducted so far. This research was aimed to identify composition and the use of mixed food additives as declared on label, evaluate its compliance with regulation and its use by home food industries in Jakarta. The secondary data regarding the composition of mixed food additives were obtained from BPOM, while the primary data regarding the decralation of mixed food additives were obtained from the market in DKI Jakarta. The results showed that 78% (494/632) registered mixed food additives were flavoring and colouring mixed food additive. The composition of mixed food additives divided into 3 part, namely the primary food additive which has a technological function in the final food product, the secondary food additive which has a technological function on mixed food additives and other ingredients that determine mixed food additives form (liquid, solid, powder, and paste/semisolid). The level of label sample complied with the regulation were 57% (49/86). Regarding to survey result on 18 home food industry, 7 were founded to use 16 kinds of mixed food additives. The application of 4 among these 16 kinds of mixed food additives were exceeded based on maximum limit of the regulation that had been stated by BPOM.

Regulasi Pengawasan Impor Pangan Segar di Indonesia dan Kesenjangannya dengan Kriteria Pengawasan Impor Pangan ASEAN Fujio Lamtarida Panggabean; Dedi Fardiaz; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): 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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Role of food import control in food trading is essential to protect consumer health and facilitate fair trade. Based on provision of ASEAN Trade in Goods Agreement (ATIGA), all country members of ASEAN including Indonesia is required to harmonize its national regulations, including food import control regulations with international regulations. This study was aimed to assess gap between fresh food import control regulations in Indonesia and ASEAN food import control criteria, assessing the implementation of Fresh Food Plant Origin (FFPO) import controls as case study, and developing recommendations. The results showed gap beetween fresh food import control regulations in Indonesia and ASEAN food import control criteria. Gaps identified were risk-based sampling plan, respond to emergency situations and decision making for non-conforming product by action: destroy by inspector; order to recondition, process, or designate as non-food use. Case study showed the implementation of FFPO import control need improvement. Amandement of regulation, upgrading the capacity of existing laboratories and personnel competency are needed for strengthening fresh food import control regula-tion in Indonesia.

Studi Pencemaran Logam Berat pada Beras di Daerah Pengolahan Emas Tanpa Izin, Kecamatan Nanggung, Kabupaten Bogor Laksmi Istikasari; Dedi Fardiaz; Nuri Andarwulan
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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This research was based on the issue of environmental pollution by heavy metals originating from gold processing waste without permission in Nanggung District and its impact on rice around the location. The main purpose is to get a map of contamination of heavy metals (Pb, Cd, Cu, Fe, and Hg) in rice and find out the metal's daily intake of rice. The research consists of several stages, namely: (1) Inventory villages that have gold processing activities without permits, (2) Inventory agricultural land and location mapping, (3) Sampling and preparation of samples, (4) Analysis of heavy metals level in rice, (5) Mapping of heavy metal contamination in rice in Nanggung District. Unlicensed gold processing activities were found in seven villages in Nanggung District. Residents of Nanggung District consume rice from their own fields three times a day as much as 150-250 g. Pb levels in rice ranged from 0.44-3.69 ppm with a percentage of 52.63%, Cd was not detected in all rice. Cu content ranges from 0.01-1.19 ppm with a percentage of 78.95%. Fe in all rice with a range of 2.51-43.56 ppm. Hg levels ranged from 13.70-251.30 ppb with a percentage of 100%. Daily Pb and Hg metal intake from rice in some villages exceeded the Joint WHO/FAO Expert Committee on Food Additives (JECFA) Provisional Maximum Torelable Daily Intake (JECFA), all of which is below the PMTDI value. Total Pb and Hg daily intake in Parakan Muncang and Curug Bitung Villages has exceeded PMTDI, while total Cu and Fe intake is still below PMTDI.

Aplikasi Ekstrak Daun Sirih (Piper Betle Linn) dalam Menghambat Oksidasi Lemak Jambal Patin (Pangasius hypophthalmus) Farida Ariyani; Irianti Amin; Dedi Fardiaz; Slamet Budiyanto
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 3, No 2 (2008): Desember 2008
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v3i2.20

ABSTRAKPenelitian aplikasi ekstrak daun sirih (Piper betle Linn) untuk menghambat proses oksidasi jambal patin telah dilakukan. Percobaan dilakukan dengan penambahan ekstrak daun sirih (Piper betle Linn) dalam larutan garam yang digunakan untuk penggaraman ikan. Perbandingan ekstrak daun sirih dan larutan garam yang digunakan adalah 1:2, 1:3, 1:4, 1:5 (v/v), sedangkan larutan garam tanpa penambahan ekstrak daun sirih digunakan sebagai kontrol. Selesai perendaman dalam campuran larutan garam dan ekstrak sirih (48 jam), patin asin dikeringkan di bawah sinar matahari selama 4–5 hari, selanjutnya disimpan pada suhu ruang (25-32oC) selama 8 minggu. Perubahan mutu jambal patin dimonitor secara organoleptik dan kimiawi (angka Thiobarbituric Acid Reactive Substances/TBARS, angka anisidin, dan produk berfluoresen), sebelum jambal patin kering disimpan dan setiap 2 minggu selama penyimpanan. Hasil percobaan menunjukkan bahwa penambahan ekstrak daun sirih pada larutan garam selama penggaraman mampu menghambat oksidasi lemak jambal patin selama penyimpanan 8 minggu tercermin dari rendahnya angka TBARS, anisidin, dan produk berfluoresen jambal patin yang diperlakukan dengan daun sirih dibanding dengan kontrol. Berdasarkan hasil uji sensori, jambal patin yang diberi ekstrak air daun sirih tidak berbau tengik, walaupun warna dan rasa jambal patin sedikit berubah. Perlakuan ekstrak sirih yang mampu menghambat oksidasi lemak jambal patin dengan nilai sensori terbaik adalah kelompok perlakuan ekstrak daun sirih dengan perbandingan 1:5 (v/v).

Ekstrak Air Daun Sirih (Piper betle Linn) sebagai Antioksidan Alami pada Pengolahan Ikan Patin (Pangasius hypophthalmus) Asin Kering Farida Ariyani; Irianti Amin; Dedi Fardiaz
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 1 (2015): Juni 2015
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v10i1.244

Kajian peran ekstrak air daun sirih sebagai antioksidan alami pada proses pengolahan ikan patin asin kering telah dilakukan. Penambahan ekstrak air daun sirih pada berbagai konsentrasi (0, 4, 5, 6, 7% b/v) dilakukan pada saat perendaman patin segar dalam larutan garam jenuh selama 48 jam. Selanjutnya patin asin hasil penggaraman dikeringkan di bawah sinar matahari selama 4–5 hari. Pengamatan aktivitas antioksidan ekstrak air daun sirih dilakukan dengan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) yang dibandingkan dengan Buthylated Hydroxytoluene (BHT) sebagai kontrol positif, sedangkan pengamatan efektivitas ekstrak air daun sirih sebagai antioksidan patin asin dilakukan melalui analisis parameter oksidasi yakni angka TBA, angka anisidin dan produk berfluoresen serta karakteristik sensori (warna, bau, dan rasa). Hasil kajian menunjukkan bahwa ekstrak air daun sirih memiliki aktivitas antioksidan lebih tinggi dibandingkan BHT. Penambahan ekstrak air daun sirih dengan konsentrasi 4–7% (b/v) selama penggaraman dalam proses pengolahan patin asin mampu menghambat proses oksidasi lemak patin asin dan patin asin kering yang tercermin dari rendahnya angka TBA, angka anisidin dan produk berfluoresen dibanding kontrol. Perlakuan terpilih dari penelitian ini adalah kelompok perlakuan penambahan ekstrak daun sirih 4% yang menghasilkan patin asin kering dengan angka TBA 6,42 mMol MDA/kg (kontrol 15,10 mMol MDA/kg), angka anisidin 3,41 mMol/g minyak (kontrol 6,87 mMol/g minyak), dan produk berfluoresen 0,091 mg/g ikan (kontrol 0,219 mg/g ikan). Karakteristik sensori patin asin dengan perlakuan terpilih berwarna coklat muda, berbau tidak tengik, dan berasa sedikit getir.

Pangan Fungsional dari Produk Hasil Ternak untuk Meningkatkan Kualitas Kesehatan di Era Pandemi Covid-19 Lilik Eka Radiati; Dian Laksamana Hati; Dedi Fardiaz
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Radiati LE, Hati DL, Fardiaz D, Sari LRH. 2020. Functional food from animal products to improve health qualityin the era of the covid-19 Pandemic. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. 1-11. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Food functional from animal product, provide products important to everyday life, particularly in dietary patterns, to reduce the occurrence of chronic multifactorial diseases. Therefore, the food industry has developed food functional derived from milk and meat fermented products, The products have been the subject of intensive research due to the health benefits. Probiotics as bacterial culture and bioactive peptides as the metabolites in fermentation process. Bioactive peptides usually contain 2 to 20 amino acids residues and as the primary structure of animal proteins, requiring proteolysis for their release from the precursor protein. Release of peptides during fermentation occur in two ways: by the microbial proteolytic system and by endogenous proteolytic enzymes, both of them taking place during the fermentation. Probiotics promote gut health, increase the bio-accessibility of fats and proteins in foods, and bioactive peptides prevent chronic diseases. Bioactive peptides have been shown to antioxidant as radical scavenger and antimicrobial lower the risk of the pathogenic bacteria in the gut. This paper discusses the potential role of bioactive peptide from milk and meat fermented as a functional food acting against pathogenic bacteria in gut and inhibit adipogenesis in obesity. Bioactive peptides exhibit natural resistance to gastrointestinal digestion. Once liberated and absorbed, bioactive peptides may exert a physiological affect on the various systems of the body.

Characterization of Antioxidant Compound from Syzygium polyanthum Leaves Fraction Using UHPLC-HRMS Muhammad Ana Syabana; Nancy Dewi Yuliana; Irmanida Batubara; Dedi Fardiaz
Molekul Vol 16, No 1 (2021)
Publisher : Universitas Jenderal Soedirman

The leaves of Syzygium polyanthum is widely used in Indonesia as a spice. It has been reported to have significant antioxidant activity. However, the reports on compounds responsible for the activity are very scarce. The purpose of this research was to characterize the chemical profile of S. polyanthumfractions which showed the highest antioxidant activity. The dried leaves of S. polyanthum were fractionated using the different combination of non-polar to polar solvent, those are n-hexane, acetone, water. Fourteen fractions were collected and analyzed for their DPPH antioxidant activity. The chemical profile of selected fractions was characterized using UHPLC-HRMS to identify compounds that might associate with the antioxidant activity of S. polyanthum. The results showed that at the dose of 500 μg/ml, four fractions showed the highest antioxidant activity with the following order: F9 (acetone:water=80:20), F10 (acetone:water=60:40), F1 (hexane 100%) andF3 (hexane:aceton=80:20). UHPLC-HRMSanalysis successfully identified several compounds in F9 and F10. Gallic acid, pyrogallol, and myricetin were identified in F9. Aconitic acid was identified in F10. All of the identified compounds were previously reported to have antioxidant activity

Prioritization of Food-Chemical Hazard Pairs of Indonesian Fishery Products Based on Export Rejection Year 2017-2019 Nugroho Indrotristanto; Nuri Andarwulan; Dedi Fardiaz; Ratih Dewanti-Hariyadi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 2 (2022): August 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.636

Necessary approaches are needed to reduce the impact of rejected exported Indonesian seafood due to chemical contamination. This study aims to prioritize food and chemical pairs in the rejected fishery products. The rejection data from three major export destinations: the United States, the European Union, and Japan in 2017-2019 were used. Combinations of food and chemicals were developed and screened, followed by constructing a risk matrix to prioritize the pairs based on health and economic impact. Based on the health impact, a tuna–histamine pair was considered medium risk along with other commodities pairing with heavy metals. Tuna is the most exported seafood and suffers from the most loss; hence it has the highest score for severity and likelihood of economic impact. The combination of health and economic-based prioritization suggested that tuna–histamine was the top priority for immediate mitigation. The second priority consisted of shark–mercury, swordfish–mercury, octopus–cadmium; mahi-mahi–histamine was the third priority. This prioritization can assist risk managers in determining the order of commodities be acted upon based on health and economic considerations to enhance global market access.

Revealing Factors Affecting Supply Chain Performance of Food and Beverage PT. Sriboga Marugame Indonesia Evita Tri Handayani; Dedi Fardiaz
Keynesia : International Journal of Economy and Business Vol. 2 No. 2 (2023): Keynesia : International Journal of Economy and Business
Publisher : ARKA INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55904/keynesia.v2i2.922

Studies related to SCM have been conducted, but the relationship between competitive advantage and supply chain performance remains to be determined today, and the explanation of to what extent information technology affects competitive advantage within the supply chain needs to be clarified. This study intends to research how supply chain performance influences the logistics performance and company performance of PT. Sriboga Marugame Indonesia as an F&B company. This study uses a quantitative approach with an explanatory design with PT Sriboga Marugame Indonesia employees as the population. The saturated sample technique was used as the population of 97 respondents was limited and could be reached by the researcher. The data analysis method uses PLS-SEM with Smart PLS program version 3.2.9. The research finds that both supply chain management and logistic performance have a significant effect on organizational performance. Moreover, information technology moderates the relationship between supply chain management and organizational performance. However, the impact of logistic performance on organizational performance was unaffected by information technology. The outcome of this study will help PT Sriboga Marugame Indonesia management to enlighten more about the benefit of Information Technology advancement, especially in supply chain management and logistics.

KARAKTERISTIK KIMIA, FISIK DAN SENSORI INSTANT MASHED SWEET POTATO Sabri Ella Afni; Dedi Fardiaz; Nuri Andarwulan
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 5, No 1 (2023): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v5i1.1825

ABSTRAK: Instant mashed sweet potato merupakan makanan cepat saji berbahan dasar ubi jalar hasil dari inovasi instant mashed potato. Instan mashed sweet potato dibuat untuk mendukung program pemerintah yaitu program diversifikasi pangan berbasis pangan lokal. Tujuan dari penelitian ini adalah mengevaluasi proses produksi instant mashed sweet potato (IMSP) sebagai subtitusi untuk instant mashed potato. Pengujian dilakukan dengan dua pembagian pada kondisi berbeda: IMSP dan MSP (IMSP hasil rehidrasi) ubi jalar kuning dan ungu yang berasal dari Cianjur dan Cikarawang. Data yang diperoleh dianalisis dengan rancangan acak lengkap pola faktorial. Hasil penelitian menunjukkan bahwa ubi jalar 70%, margarin 2,5%, susu bubuk full cream 1,73% air mineral 25%, garam 0,7% dan lada 0,07% adalah formula optimal untuk pembuatan IMSP. Hasil pada penelitian ini memperlihatkan bahwa sifat kimia pada produk dipengaruhi oleh warna daging ubi jalar (P0,05). Selanjutnya, sifat fisik IMSP Cianjur (densitas kamba, indeks penyerapan air dan kekuatan gel) lebih rendah dibandingkan IMSP Cikarawang (P0,05). Karakteristik sensori pada parameter warna terungkap bahwa warna ungu mashed sweet potato (MSP) lebih diterima dan disukai panelis dibandingkan warna kuning (P0,05). Pada parameter tekstur, ratio terbaik IMSP dan air untuk MSP Cianjur dan MSP Cikarawang adalah 1:1,5 dan 1:2,5 masing-masingnya (P0,05). Analisa profile tekstur MSP menunjukkan bahwa hardness, springiness, cohesiveness, adhesiveness dan gumminess dipengaruhi oleh jumlah penambahan air IMSP.

Co-Authors - Mursalin . Fachraniah . Mappiratu . Mursalin A.A. Ketut Agung Cahyawan W Afni, Sabri Ella Agus Hayatal Falah Ai Mahmudatussa'adah Ai Mahmudatussa’adah Andarini Diharmi Anis Khoirin Hayati Anton Apriyantono Anton Apriyantono Armeyliasari, Fara Brilian Asriani Hasanuddin Atjeng M. Syarief C Hanny Wijaya Cahyo Budiman Daniel Happy Putra Dedin F R Dewi Masyithoh Dewi Monita Sari Dewi Sarastani Dewi, Cecilia Shinta 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 Indrawati, Dwi Wahyu Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Irianti Amin Irianti Amin Irmanida Batubara Joni Haryanto 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 Noronha, Wihelmina Fransisca Pascoela 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 Saleha, Rischa Amalia Salwa Haneefah Fauzia Santi Dwi Astuti SHANNORA YULIASARI Shannora Yuliasari Sinaga, Kresentia Verena 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

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