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Faleh Setia Budi
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
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Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage) Andryani, Putu Cisya; Budi, Faleh Setia; Rohman, Abdul; Dachriyanus, Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.38369

Abstract

Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifically for Muslims unable to consume pork. Therefore, this study aimed to characterize volatile compounds and physical properties of chicken and pork “Urutan” available in Balinese market. Volatile compounds were analyzed using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and multivariate data analysis. Physical characteristics assessed were texture, color, and water holding capacity (WHC). Multivariate analysis was conducted for the data collected to determine distinct volatile compounds as well as physical profiles of chicken and pork “Urutan”. The score plots of orthogonal projection to the least square-discriminant analysis (OPLS-DA) of volatile data showed distinct grouping among chicken and pork “Urutan”. Based on Variable Importance in Projection (VIP) scores and Correlation Coefficients, the most significant volatile markers in chicken “Urutan” were formic acid, 2,5-dimethyl-furan, and 6-methyl-tridecane, while 1-octen-3-ol, 3,6-dimethyl-octane, and 1-Octen-3-one were identified as markers of pork “Urutan”. The results of physical analysis showed significant differences between springiness, lightness, and WHC of both products. There were no significant differences between hardness, cohesiveness, gumminess, a*, and b* values. Volatilomics was found to be a more reliable method for differentiating chicken “Urutan” from pork “Urutan”, compared to using physical characteristics only.
Consumer Perceptions of Commercial Plant-based Milk Alternative Products in Indonesia Alhusna, Lutfianes Mellinia; Budi, Faleh Setia; Indrasti, Dias
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 2 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i2.741

Abstract

There has been a noticeable shift in consumer preferences from animal-derived milk to plant-based milk alternatives (PBMA). Many scientific studies state that animal milk cannot be replaced by PBMA in term of nutrition. However, not all consumers are aware of this. Therefore, this study aimed to evaluate consumers' perceptions of PBMA. The research was conducted through a regulatory review of PBMA and an online survey using purposive sampling method with 385 PBMA consumers in Jakarta, Bogor, Depok, Tangerang, and Bekasi (Jabodetabek) area. Primary data were collected through a respondent survey employing a Likert scale, and analyzed using the Wilcoxon signed-rank test. National Agency of Drug and Food Control (BPOM) categorizes PBMA as a fruit and vegetable-based drink product and therefore prohibited from using the term 'milk' on its label to prevent consumer confusion with animal-derived milk. There was a misperception of respondents towards PBMA. Out of the seven perceptions tested, five were found to be misperceptions, specifically those related to energy, high fat content, source of protein, source of calcium, and causes of allergy. These misperceptions were likely due to respondents’ limited exposure to information about the nutritional content of PBMA. In addition, PBMA were also a relatively new product, and information about it has not been widely disseminated.
Wet Extraction Process and Its Physicochemical Changes in Virgin Coconut Oil: Proses Ekstraksi Basah dan Perubahan Fisikokimia Minyak Kelapa Murni Arisandhy, Andira; Wulandari, Nur; Budi, Faleh Setia
Indonesian Journal of Innovation Studies Vol. 25 No. 4 (2024): October
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijins.v25i4.1276

Abstract

Background: Indonesia is a major exporter of virgin coconut oil (VCO), but global demand surpasses production. Optimizing extraction processes is crucial. Knowledge gap: While various extraction methods exist, the effect of specific parameters on VCO quality and yield needs systematic analysis. Aim: This review evaluates extraction methods to optimize VCO production, focusing on enzymatic and microbial fermentation. Results: From eight articles, enzymatic fermentation using alcalase at 60°C for 1.5 hours produced high-quality VCO (free fatty acids 0.19%, water content 0.04%, peroxide value 8.28 meq/kg) with the highest yield (98.25%). Microbial fermentation, though longer, also yielded good quality. Novelty: Alcalase enzymatic fermentation is more efficient than microbial methods. Implications: These findings can guide industrial optimization of VCO production to meet SNI 7381:2022 standards. Highlights: Enzymatic fermentation with alcalase at 60°C for 1.5 hours yields the highest VCO quality and yield. Microbial fermentation, while effective, requires longer extraction times for similar results. Optimal temperature and time significantly influence the quality and yield of VCO, meeting SNI 7381:2022 standards. Keywords: Correlation, Enzymatic, Fermentation, Temperature, Time
Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Kusnandar, Feri; Budi, Faleh Setia; Indrasti, Dias; Annisa, Nur; Abraham, Kezia Grace; Fasya, Azizah Tsaniya; Regiyana, Yane; Budijanto, Slamet
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.
Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri Budi, Faleh Setia; Fadhilatunnur, Harum; Novandra, Dhiorama Akbar
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%.
Co-Authors . Arisyono . Darmanto . Sulistiono Abdul Rohman Abraham, Kezia Grace 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 Dian Herawati Dias Indrasti Dias Indrasti Elvira Syamsir Fadhillah, Azzam Akbar Fasya, Azizah Tsaniya 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 Novandra, Dhiorama Akbar Nur Annisa 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