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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Lingkungan Agrointek REKAYASA Majalah Ilmiah MOMENTUM Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Menara Perkebunan JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Indonesian Journal of Applied Research (IJAR) Indonesian Journal of Innovation Studies Jurnal Standardisasi
Faleh Setia Budi
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences Other

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Teknologi Proses Ekstrusi untuk Membuat Beras Analog (Extrusion Process Technology of Analog Rice) Faleh Setia Budi; Purwiyatno Hariyadi; Slamet Budijanto; Dahrul Syah
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.114

Abstract

Tingkat konsumsi beras di Indonesia mencapai angka 139 kg/kapita/tahun, lebih tinggi dari konsumsi rata-rata di Asia Tenggara, sehingga untuk memenuhi kebutuhannya sering dilakukan impor beras. Indonesia memiliki sumber pangan lokal lain seperti jagung, sorgum, ubi kayu, ubi jalar, sagu dan lain-lain. Namun bahan pangan non beras tersebut kurang populer dibandingkan dengan beras. Oleh karena itu, perlu dikembangkan teknologi proses yang potensial untuk mengolah bahan pangan lokal non beras menjadi beras analog. Teknologi ekstrusi merupakan salah satu teknologi yang telah digunakan untuk pembuatan beras analog dengan bahan baku beras patah. Belakangan, teknologi ini juga mulai digunakan untuk pembuatan beras analog dari bahan pangan non beras. Karakteristik beras analog yang mirip dengan beras alami dapat dicapai dengan mengontrol parameter-parameter kritis ekstrusi seperti karakteristik dan komposisi bahan, suhu ekstrusi, kecepatan ulir dan sebagainya. Studi menunjukkan bahwa beras analog bisa dibuat dari bahan pangan non beras. Keberhasilan teknologi ini juga akan memperluas peluang fortifikasi dengan menggunakan beras analog sebagai pembawa zat gizi. seperti protein, vitamin dan mineral, sesuai dengan tujuannya. Makalah ini mengkaji hasil-hasil penelitian pembuatan beras analog dengan teknologi ekstrusi baik dengan menggunakan bahan beras patah maupun bahan non beras yang disertai dengan dan tanpa fortifikasi.Indonesia rice consumption level is very high and up to 139 kg/capita/year, higher than that of average consumption level in South East Asia, so that import of rice is frequently needed to fill the need of population. Indonesia is actually rich in local food sources other than rice; such as corn, sorghum, cassava, sago, etc. but they are not as popular as rice. Therefore technology for the production of analog rice using the localbased non-rice food sources is needed. Extrusion technology has been used to produce analog rice from broken rice as its raw material. Recently; extrusion technology has also been used to develop analog rice using non-rice food material. The characteristic of analog rice which is similar with the natural rice could be achieved by controlling the critical extrusion parameters, such as the characteristics and composition of raw material, the temperature of extrusion, the speed of screw etc. The success of the analog rice production from the non rice food material will open up opportunities for fortification program using analog rice as a carrier for the nutrient target. This paper reviews the research reports for analog rice production with extrusion technology using variety of raw materials; including broken rice and the non-rice food material, with and without fortification. 
Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan Penstabil Desi Sakawulan; Faleh Setia Budi; Elvira Syamsir
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.297 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh teknik pengeringan tray dan drum terhadap karakteristik tepung pisang dan mengetahui formulasi velva dari tepung pisang dan CMC sebagai bahan penstabil. Velva dibuat dengan perlakuan jumlah CMC dan jenis pengeringan pada tepung pisang. Kadar air tepung pisang pengering tray dan pengering drum adalah 8,36% dan 7,3% (bb), sedangkan kadar abu adalah 2,35% dan 3,40% (bk). Warna tepung pisang pengering tray lebih cerah dibanding tepung pisang pengering drum. Formula velva terbaik adalah velva yang terbuat dari tepung pisang pengering tray dengan CMC 0,1%. Formula ini memiliki overrun 15,84%, daya leleh 7,17 menit/5 g, kadar air 51,55%, kadar abu 0,97%, kadar lemak 0,94%, kadar protein 0,84%, kadar karbohidrat 45,70%, kadar serat kasar 0,04%, 11,57 mg vitamin C, dan  total asam tertitrasi 1,46%.Kata kunci: Karboksi Metil Selulosa, pisang Ambon, pengeringan,  tepung pisang, velva,
Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri Faleh Setia Budi; Harum Fadhilatunnur; Dhiorama Akbar Novandra
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.24

Abstract

Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.
Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Feri Kusnandar; Faleh Setia Budi; Dias Indrasti; Nur Annisa; Kezia Grace Abraham; Azizah Tsaniya Fasya; Yane Regiyana; Slamet Budijanto
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17352

Abstract

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to determine its shelf life. To produce the analog rice, a mixture of 2700 g purple sweet potato flour, 2700 g corn flour, 600 g sago flour, and 120 g glycerol monostearate was used with a twin-screw extruder. The resulting analog rice was analyzed for its chemical composition, total phenolic and anthocyanin content, antioxidant capacity, and shelf life using the critical moisture content method. The analog rice was found to be high in carbohydrates as the main component (81.1%) and contained a total phenolic content of 75.0 mg/100g, anthocyanin content of 19.28 mg/100g, and antioxidant activity of 54.66%. The natural purple color of the rice analog was attributed to the presence of anthocyanin (L= 36.7, a=6.54; b=3.05). When stored in polypropylene packaging at a temperature of 30°C and relative humidity (RH) of 75%, the shelf life of the analog rice was found to be 6.0 months. Different storage conditions and packaging types resulted in varying shelf-lives.
Karakteristik Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Putra, Imam Perdana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): 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.2024.11.2.107

Abstract

Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to traditional rice. The amylose content of the ingredients plays a significant role in determining the physical properties of these rice analogues. Additionally, the screw speed of the extruder used in the production process also influences these physical characteristics. This study aimed to explore the impact of extruder screw speed and material amylose content on the physical properties of rice analogues. Local corn flour was mixed with high-amylose corn starch to create mixtures with amylose contents of 16.99, 19.35, 21.72% and 24.08%. The tested screw speeds were 100, 125, and 150 rpm. The evaluated physical characteristics included the hardness of the rice analogues, bulk density, cooked rice hardness, gumminess, and sensory properties of the cooked rice. The results showed that as amylose levels increased, the hardness of the rice analogues, cooked rice hardness, and gumminess also increased. Similarly, increasing the screw speed of the extruder led to higher cooked rice hardness, gumminess, and rice analogue hardness, but it decreased bulk density. The optimal extruder operating conditions were found to be an amylose content of 21.72% and a screw speed of 100 rpm, producing rice analogues with a hardness of 3610 gf, a bulk density of 0.63 g/mL, a cooked rice hardness of 3200 gf, and gumminess of 1200 gf.
Detection of Lard in Animal Fat Mixtures Using ATR-FTIR Fingerprint and SPME-GC/MS-Based Volatilomics Putri, Silmiyah; Budi, Faleh Setia; Suseno, Sugeng Heri; Heryani, Heryani; Ramadhan, Muhamad Fauzi; Regiyana, Yane; Yuliana, Nancy Dewi
Indonesian Journal of Chemistry Vol 24, No 5 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.90240

Abstract

This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard at different concentrations (0, 20, 40, 60, and 80%, v/v) were subjected to attenuated total reflection-Fourier transformed infrared spectroscopy (ATR-FTIR) and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) analysis, respectively. The data was processed using orthogonal projection to the least square–discriminant analysis (OPLS-DA). The results showed that ATR-FTIR could only identify the presence of lard in chicken fat up to the lowest concentration used in this study (10%) but failed in other fat samples. SPME-GC/MS detected the presence of lard in all animal fats up to the lowest concentration added (10%). The results of this study revealed that the volatilomics technique had more potential to be developed as a basis for the rapid detection of halal and non-halal animal fat than the infrared fingerprint. This study also emphasized that markers of non-halal animal fats can be different when the same fats are added to different food products.
PENERAPAN PROSES PANAS PADA INDUSTRI KECIL DAN MENENGAH PANGAN BIR PLETOK WILAYAH JAKARTA SELATAN ibnu hasan sunandar; Nur Wulandari; Faleh Setia Budi
JURNAL STANDARDISASI Vol 23, No 1 (2021)
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v23i1.865

Abstract

Bir pletok adalah minuman tradisional yang memiliki tingkat keasaman rendah. Setiap industri kecil menengah pangan (IKMP) bir pletok perlu mengendalikan faktor-faktor yang memengaruhi keamanan serta umur simpan produk yang dihasilkannya, khususnya untuk menghindari proses termal yang tidak tepat yang dapat meningkatkan risiko keamanan produk. Selain itu, data validasi proses untuk memeriksa kecukupan panas di IKMP bir pletok juga belum tersedia. Penelitian ini bertujuan untuk memperoleh profil proses produksi bir pletok di IKMP yang menggunakan teknologi proses termal, serta mendapatkan data parameter proses termal dalam rangka pemenuhan persyaratan kecukupan panas. Penelitian ini terdiri dari beberapa tahapan, yaitu: (1) pengumpulan data IKMP bir pletok di Kota Jakarta Selatan; 2) pengembangan dan validasi kuesioner; (3) pelaksanaan survei di IKMP bir pletok; (4) pengujian masa simpan sampel bir pletok terpilih; (5) pengolahan data; serta (6) penyusunan rekomendasi. Aplikasi proses termal yang dilakukan oleh IKMP bir pletok menggunakan 2 metode yaitu pasteurisasi dan proses pengisian panas (hot filling). Proses produksi di IKMP bir pletok dengan kode BP2 merupakan proses yang paling baik di antara IKMP bir pletok lainnya.  Produk BP2 memiliki pH akhir 5,2, dengan suhu pengisian 73,3 °C, headspace 5,3 cm, dengan total mikroba (total plate count/TPC) tidak terdeteksi, serta nilai angka kapang dan kamir yang juga tidak terdeteksi.  Kemasan yang digunakan adalah botol kaca 525 mL, dengan masa simpan mencapai 2 bulan. 
Karakteristik dan Pengaruh Proses Sterilisasi terhadap Mutu Fisik Produk Lauk Berkuah dalam Kemasan Retort Pouch: Tinjauan Sistematis Budi, Faleh Setia; Fadhillah, Azzam Akbar; Kusumaningrum, Harsi Dewantari
Rekayasa Vol 17, No 3: Desember, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i3.26978

Abstract

The development of ready-to-eat side dish products with gravy in retort pouches is based on the public's desire for quick, portable, and stable food options. This research aimed to examine the sterilization processes of side dish products with gravy in retort pouches, characterize these processes, and assess the influence of retort type on parameters of sterilization process and physical quality. The study was conducted via a literature review using specific keywords in journal search engines, resulting in secondary data from 10 articles covering 11 products and 26 sterilization processes. The products included 64% curry and other side dishes such as oil-based, masala, braised, and soup. Air-steam retort demonstrated superior heat penetration compared to water immersion retorts. The literature indicated that the sterilization process (commercial sterilization) typically used temperatures equivalent to 121℃ for 200–300 grams, with an F0 value exceeding the standard minimum of 3 minutes. Notable physical quality changes included a browner colour in curry products and improvements such as reduced stickiness in chicken curry mousse and a softer texture in curry.
Pengaruh Periode Penyemprotan dan Waktu Germinasi terhadap Karakteristik Tepung Beras Cokelat Germinasi Prasongko, Prasongko; Budi, Faleh Setia; Faridah, Didah Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.95

Abstract

Substituting wheat flour with rice flour in brownies premix formulations presents has remained a great task as the flour has a higher setback viscosity (SV) which accelerates staling. To resolve this problem, germination process was needed to modify brown rice. This research aimed to investigate the effect of spraying period and germination time on the characteristics of germinated brown rice (GBR) flour, to determine the optimal germination conditions that yield SV values closest to those of wheat flour. Besides, correlation between SV of GBR flour and others was observed. In germination process, brown rice was subjected to spraying intervals of 15 and 20 min and germination times of 18, 24, and 30 h. Furthermore, the germinated brown rice was drained, dried, and milled into flour. While low protein wheat flour was used as control, ungerminated brown rice flour was also included for comparison. As a result, the treatment of spraying period of 20 min and germination for 24 h produced GBR flour with SV (1024 cP), closely resembling the control (972 cP). In addition, the GBR flour had peak viscosity (PV) 1520 cP, trough viscosity (TV) 375 cP, breakdown viscosity (BV) 1144 cP, final viscosity (FV) 1400 cP, peak time 8.8 min, pasting temperature 84.3 °C, germination percentage 93.2%, dextrose equivalent (DE) 2.627%, water adsorption index (WAI) 7.609, water solubility index (WSI) 14.237%, and swelling power (SP) 8.872. Moreover, SV was positively correlated with WAI and SP, but negatively correlated with germination percentage, DE, and WSI. The strongest correlation was observed between SV and WSI (r= -0.906).
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties Rusydah, Muthia Kautsar; Indrasti, Dias; Budi, Faleh Setia; Regiyana, Yane; Rohman, Abdul; Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1454

Abstract

Beef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious concerns. This study aimed to investigate the physicochemical and volatilome characteristics of patties made from beef, pork, and their mixtures at varying ratios, both with and without added seasonings (salt, pepper, and garlic). Physicochemical properties—including proximate composition, water-holding capacity, cooking loss, texture, and color—were analyzed to assess how pork and seasoning additions influence the characteristics of beef patties. Volatilome analysis was performed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Data were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) to identify volatile compounds affected by the inclusion of pork. The results showed that adding 25% pork and seasoning altered the physicochemical properties of beef patties. These additions also affected the volatilome profiles. Key volatile marker compounds identified included Dimethyl disulfide (beef patties), Naphthalene (mixed patties), and Hexanal (pork patties) in seasoned samples. For unseasoned samples, potential markers were 3,7,11- Trimethyl-1-dodecanol, Hexadecane, and Nonanal for beef patties; Naphthalene, Octanal, and Heptanal for mixed patties; and Hexanal, (E)-2-Octenal, (E)-2-Heptenal, and 2-Pentylfuran for pork patties. These findings demonstrate that both physicochemical and volatilomic analyses are effective tools for distinguishing between patties made from beef, pork, and their mixtures. Future studies should evaluate whether these compositional changes influence the sensory properties of the patties. As a chemical validation, quantification of the identified markers using reference compounds is also required.
Co-Authors . Arisyono . Darmanto . Sulistiono Abdul Rohman Abu Bakar, Nor Kartini Afifah Zahra Agista Alhusna, Lutfianes Mellinia Alyssa Nesiananda Andryani, Putu Cisya Arisandhy, Andira Azis Boing Sitanggang Azizah Tsaniya Fasya Dachriyanus Dachriyanus DAHRUL SYAH Dahrul Syah DAHRUL SYAH Desi Sakawulan Dhiorama Akbar Novandra Dian Herawati Dias Indrasti Dias Indrasti Elvira Syamsir Fadhillah, Azzam Akbar Feri Kusnandar Harum Fadhilatunnur Heryani, Heryani I Made Bagus Lingga Puspayana ibnu hasan sunandar Joko Purnomo Joko Purnomo Kezia Grace Abraham Lilis Nuraida Luqman Buchori Nancy Dewi Yuliana Nur Annisa Nur Wulandari Nur Wulandari Prasongko, Prasongko Purwiyatno Hariyadi Putra, Imam Perdana Putri, Silmiyah Ramadhan, Muhamad Fauzi Rusydah, Muthia Kautsar Slamet Budijanto Sugeng Heri Suseno Sulistiono Sutrisno Koswara Thomas Nugroho Tjahja Muhandri Ujang Sehabudin, Ujang Yane Regiyana Yane Regiyana Yane Regiyana, Yane Yuli Sukmawati Yustikawati