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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan TEKNIK Jurnal Ilmu Lingkungan Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) REKAYASA Majalah Ilmiah MOMENTUM Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 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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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
Dry Rendering Methods and Quality Attributes of Chicken Skin Oil Aulia, Hasna Rahma; Budi, Faleh Setia; Indrasti, Dias
Jurnal Ilmu-Ilmu Peternakan Vol. 36 No. 1 (2026): April 2026
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2026.036.01.10

Abstract

Chicken skin, as a byproduct, can cause environmental impacts if poorly managed, even though it also has potential as a food product. Diversification of chicken skin derivatives is necessary because these materials are susceptible to spoilage from microbial activity. In recent years, chicken skin oil has been widely used in households as a cooking fat to enhance flavour and aroma. However, research on methods for producing high-quality chicken skin oil remains limited. The purpose of this study was to evaluate the effects of different rendering methods on oil yield, peroxide value, acid value, and moisture content and determine the best method on the basis of these parameters. Chicken skin was rendered using pan, oven, and microwave rendering methods, and the extracted oils were characterized using standardized analytical methods. The results of the statistical analysis indicated that compared with the other methods, microwave rendering resulted in the highest yield (21.09%) and a significantly lower peroxide value (2.18 meq O?/kg). Oven rendering demonstrated oxidative stability comparable to that of microwave rendering, despite a lower yield (13.31%). The acid value and moisture content of the various rendering techniques did not differ significantly. Microwave rendering was found to be the best dry rendering technique by the De Garmo effectiveness index, which balanced oxidative stability and yield. These results support the wider use of poultry byproducts in food applications by demonstrating that microwave rendering is an effective and promising technique for producing chicken skin oil with desired physicochemical properties.
NIR-Based Predictive Modelling for the Quantification of Sucrose, Glucose, and Fructose in Brown Sugar from Oil Palm Trunk Sap Sharly Claudia Alghai Sani; Dase Hunaefi; Faleh Setia Budi; Yessie Widya Sari; Ilham Akbar Ibrahim; Noviani Rustanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.256-267

Abstract

Using oil palm trunk sap as a raw material for brown sugar is an innovative alternative for local product diversification. However, craftsmen's limited access to laboratory analysis methods is challenging to maintain product quality consistency. This study aims to evaluate the feasibility of using near-infrared spectroscopy (NIRS) combined with chemometric modelling for the estimation of sucrose, glucose, and fructose content in brown sugar derived from oil palm trunk sap. This method combines destructive analysis using high-performance liquid chromatography (HPLC) as a reference with non-destructive NIRS analysis and partial least squares regression (PLSR) modelling. The prediction model performed very well for glucose with an R² of 0.991, while for sucrose it was 0.850 and fructose 0.860. However, the relatively high values of SEC and SEP and the low prediction consistency (<20%) indicate that the current chemometric strategy is not yet fully adequate, suggesting the need for a larger and more process-representative sample set, more rigorous consideration of sample representativeness and laboratory reference uncertainty (SEL), and the inclusion of laboratory reference error (SEL) from HPLC data to enable more robust and reliable model development. These findings indicate that NIRS has potential as a fast and non-destructive method for brown sugar quality control, but further development is needed to make the model more reliable under various production conditions.
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.
A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics Shaski Ghina Nurfauziyah; Dase Hunaefi; Faleh Setia Budi; Rifa Adawiyah Atmawanjaya; Dewi Sarastani; Andi Early Febrinda; Mrr. Lukie Trianawati; Rianti Dyah Hapsari; Philipp Lawrence Fuhrmann; Iryna Smetanska
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1878

Abstract

Ready-to-eat (RTE) sausages have become increasingly popular in the Indonesian market due to changing consumer preferences and growing demand for convenient, high-quality protein sources and innovative food products. However, comprehensive sensory studies evaluating these products in the local context remain limited. This study aimed to characterize the sensory attributes and temporal flavor dynamics of five commercial pasteurized RTE sausage brands using a multi-method sensory approach. A total of 144 untrained consumers participated in a Check-All-That-Apply (CATA) and 24 trained panelists conducted Temporal Dominance of Sensations (TDS) evaluations. CATA results revealed distinct sensory profiles among products, with Product 4 showing the strongest alignment with the ideal profile, and Product 2 receiving the highest overall liking score. TDS results further complemented these findings, where Product 2 showed a more prolonged and intense meaty flavor. Product 4 displayed more dynamic sensory transitions during mastication, whereas the lower-liked Product 5 exhibited less intense and less clearly defined dominance patterns. Penalty analysis identified fishy aroma, starchy flavor, and bitter aftertaste as key drivers of disliking. The integration of CATA and TDS sensory data highlights not only which attributes are important, but also how and when they are perceived. These findings may support future food product reformulation and sensory-driven innovation to improve consumer acceptance of innovative RTE protein products.
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 Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah Faleh Setia Budi; Purwiyatno Hariyadi; Slamet Budijanto; Imam Perdana Putra
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.
PEMBUATAN PUPUK FOSFAT DARI BATUAN FOSFAT ALAM SECARA ACIDULASI Faleh Setia Budi; Aprilina Purbasari
TEKNIK Vol 30, No 2 (2009)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.274 KB) | DOI: 10.14710/teknik.v30i2.1865

Abstract

Phosphate rock containing P2O5 can be used as raw material of phosphate fertilizer. Phosphate rock canbe found in many areas in Indonesia, but its P2O5-content is relative low. In this research, phosphate rockfrom Rembang (P2O5-content 11.37%) is used as raw material for phosphate fertilizer production byacidulation process using phosphoric acid solution. Operation variables are phosphoric acid concentration(10, 20, 30, 40 %-vol), spraying model of phosphoric acid solution (one hole and many holes), andspraying position of phosphoric acid solution (end, centre, end & centre). The result shows that theincrease of phosphoric acid concentration is proportional to P2O5-content in phosphate fertilizer withhighest P2O5-content in the amount of 18.29%. One-hole spraying model and end-position spraying giveshighest phosphate fertilizer yield in amount of 169.5 grams.
PENGAMBILAN OLEORESIN DARI AMPAS JAHE (HASIL SAMPING PENYULINGAN MINYAK JAHE) DENGAN PROSES EKSTRAKSI Faleh Setia Budi
TEKNIK Vol 30, No 3 (2009)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.284 KB) | DOI: 10.14710/teknik.v30i3.1888

Abstract

During this time the ginger oil distillation waste are only used as fire wood for the distillation process. It ispredicted that this waste still contain oleoresin. Oleoresin is the mixture fixed oil (3 – 4 %), essential oil (1 – 3%), resin etc. This research aims to find the most affecting variable and the optimum operation condition inthe extraction processing oleoresin from ginger oil distillation waste. The research is planned to use thefactorial design method 2 levels and 3 independent variables i.e.: temperature (30-60 oC), time (2-6 hours)and solvent volume (300/150- 700/150) ml/gr the weight of ginger waste. The experiment quantities whichmust be carried out are 8 runs. The observed parameters are weight, density and refraction index. The threeindependent variables give positive effect/ increase the product and time is the most influential variables. Thenthe optimization process is carried out to get the optimum operation condition by varying the extraction time.The optimum operation condition of oleoresin extraction is 5.5 hours, temperature 60 oC and solvent volume700ml/150 gr the weight of ginger waste. The number of oleoresin which can be obtained volume 4.1 ml,weight oleoresin 2.7 grams, density 0.67 grams/ml, and refraction index 1.4744. GCMS analysis shows thatthe zingeberence content is 14.91%.
Co-Authors . Arisyono . Darmanto . Sulistiono Abdul Rohman Abu Bakar, Nor Kartini Afifah Zahra Agista Alhusna, Lutfianes Mellinia Alyssa Nesiananda Andi Early Febrinda Andryani, Putu Cisya Aprilina Purbasari Arisandhy, Andira Aulia, Hasna Rahma Azis Boing Sitanggang Azizah Tsaniya Fasya Dachriyanus Dachriyanus DAHRUL SYAH Dahrul Syah DAHRUL SYAH Dase Hunaefi Desi Sakawulan Dewi Sarastani Dhiorama Akbar Novandra Dian Herawati Dias Indrasti Elvira Syamsir Fadhillah, Azzam Akbar Feri Kusnandar Harum Fadhilatunnur Heryani, Heryani I Made Bagus Lingga Puspayana ibnu hasan sunandar Ilham Akbar Ibrahim Imam Perdana Putra Iryna Smetanska Joko Purnomo Joko Purnomo Kezia Grace Abraham Lilis Nuraida Luqman Buchori Mrr. Lukie Trianawati Nancy Dewi Yuliana Noviani Rustanto Nur Annisa Nur Wulandari Nur Wulandari Philipp Lawrence Fuhrmann Prasongko, Prasongko Purwiyatno Hariyadi Putri, Silmiyah Ramadhan, Muhamad Fauzi Rianti Dyah Hapsari Rifa Adawiyah Atmawanjaya Rusydah, Muthia Kautsar Sharly Claudia Alghai Sani Shaski Ghina Nurfauziyah Slamet Budijanto Sugeng Heri Suseno Sulistiono Sutrisno Koswara Thomas Nugroho Tjahja Muhandri Ujang Sehabudin, Ujang Yane Regiyana Yane Regiyana Yane Regiyana, Yane Yessie Widya Sari Yuli Sukmawati Yustikawati