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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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Freeze drying technology and its impact on the characteristics of kopyor coconut flesh Faleh Setia Budi; Alyssa Nesiananda; Azis Boing Sitanggang
Menara Perkebunan Vol. 92 No. 1 (2024): 92(1), 2024
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v92i1.555

Abstract

Kopyor coconut is one of Indonesia's origin germplasms that has a high economic value. Theflesh of the kopyor coconuts is quickly damaged characterized by rancidity due to the presence of microorganisms. This study aimed to investigate the effect of blanching and freeze-drying processes, considering the factors of drying duration and pressure, on the quality of kopyor coconut Flesh. The kopyor coconuts used in this studywere obtained from Ciomas Plantation IOPRI Bogor Unit, Bogor, West Java. The kopyor coconut flesh was grouped into two categories: one treated with steam blanching at 100 °C for 10 min and the other without blanching treatment. Freeze-drying processes were carried out for 12, 24, 48, and 72 h and at absolute pressures of 0.01 and 0.05 mbar. The characteristics observed were the moisture content, pH, whiteness index,and free fatty acids content (FFA).The combining of steam blanching and freeze-drying process for 48 h and a pressure of 0.01 mbar was the best treatment. The dried product had uniform texture with moisture content of 5.31%, whiteness index of 89.67%, pH of 7,04 and free fatty acid of 0,51%. These values indicated that the quality of dried fruit complied with the Indonesian standard of dried fruit quality (SNI 3710:2018).
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
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