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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Veteriner Jurnal AGROTEKNOLOGI Microbiology Indonesia Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Jurnal Matematika Sains dan Teknologi Jurnal Aplikasi Teknologi Pangan JURNAL PANGAN Jurnal Ilmiah Teknik Kimia Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian dan Pengembangan Pertanian Nusantara Science and Technology Proceedings Halal Studies and Society
Feri Kusnandar
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG Elvira Syamsir; Purwiyatno Hariyadi; Dedi Fardiaz; Feri Kusnandar
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties. Keywords: physicochemical properties, pasting, texture, crystalinity
TEKNOLOGI PROSES PRODUKSI BERAS TIRUAN MENDUKUNG DIVERSIFIKASI PANGAN Heny Herawati; Feri Kusnandar; Dede R. Adawiyah
Jurnal Penelitian dan Pengembangan Pertanian Vol 33, No 3 (2014): September 2014
Publisher : Badan Penelitian dan Pengembangan Pertanian

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Abstract

Konsep diversifikasi pangan dapat dipercepat dengan meman-faatkan berbagai sumber pangan pokok untuk memproduksi beras  tiruan. Beras tiruan adalah granula atau butiran pati yang memiliki karakteristik seperti beras. Penggunaan bahan baku sumber karbohidrat dan bahan tambahan yang tepat menjadi parameter  penting dalam optimasi teknologi dan proses produksi beras tiruan. Metode proses beras tiruan meliputi metode granulasi dan ekstrusi. Beras tiruan sangat prospektif dikembangkan lebih lanjut menjadi beras tiruan instan ataupun beras tiruan fungsional untuk meningkatkan nilai tambah produk. Makalah ini membahas teknologi proses beras tiruan dan peluang pengembangannya di masa depan.
Evaluasi Kecukupan Panas Proses Pasteurisasi Nata de Coco dalam Kemasan Plastik Polietilen Hafzialman Hafzialman; Feri Kusnandar; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): 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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Abstract

Sliced nata de coco in light syrup is categorized as an acidified food with an equilibrium pH of 3.3-3.9. Hence, pasteurization process can be applied to kill potential pathogenic and spoilage microorganims in order to produce a safe product and extend its shelf life. The objective of this study was to evaluate the thermal processing adequacy of sliced nata de coco in light syrup (net weight: 2 kg per package; size per slice: 15x15x15 mm2) packed in polyethylene plastic bag (320x230x0.16 mm3) and pasteurized in a conveyor pasteurizer at a heating temperature of 98+2oC for 20 minutes. Thermal process adequacy was determined by comparing the pasteurization value (P) of the process with a standardized P80 value at different D cycles for some microbial targets (2D80, 3D80 and 6D80). The designed pasteurization process satisfactorily inactivated vegetative cells, mold, yeast, Bacillus coagulans, Byssochlamus fulva, and Byssochlamus fulva nivea (Pvalue >P80 value). However, the thermal process was not sufficient to inactivate Alicyclobacillus acidoterrestris, Bacillus polymyxa, Bacillus macerans dan Bacillus pasteurianum (Pvalue<P80 value).
Pemenuhan Persyaratan Label Produk Pangan yang Dijual Secara Online terhadap Peraturan Label Pangan Endah Ernawanti; Feri Kusnandar; Nur Wulandari
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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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Abstract

Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-commerce). Online sale food products must comply with Indonesian food labelling regulation to ensure their safety and quality. This study was aimed to evaluate the fulfilment of online food product labels, and the awareness of consumers that frequently purchase online food products. The most online food products that sold are dried food products which mostly produced by small medium enterprises (SMEs). Through the evaluation of labels from the food products sold in Tokopedia, there were only 412 (23%) products registered officially. Labels were further evaluated in terms of their conformity to the Labelling Regulation of Head of Indonesian National Agency of Drug and Food Control (NADFC) Number 12 Year 2016 and HK.03.1.23.04.12.2205 Year 2012. There were only 28% of food products (from those 23% of food products officially registered) that complied with the labelling regulation. Moreover, the analysis of consumer awareness for those who shopped in Tokopedia by surveying 56 respondent indicated that they were more concerned on the halal information of the food products.
Pengembangan Formula Susu Bubuk dengan Penambahan Kolagen Ikan Berdasarkan Penerimaan Mutu Sensori Aghitia Maulani; Feri Kusnandar; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
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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Abstract

Collagen is an ingredient that is widely used in food product formulations to provide health effects. Among the sources of collagen is the fish collagen that has potential to be added to powdered milk products. This study aimed to develop powdered milk formula with the addition of fish collagen. Milk powder was treated with the addition of 2%, 2.5%, and 3% fish collagen compared to control (0% collagen). The formulas were evaluated organoleptically by untrained panellist who are consuming milk (n=20) using rating hedonic and intensity of sensory attributes (chocolate aroma, chocolate flavor, milk aroma, milk flavor, sweet taste, and savory taste). The selected formula was then compared to two commercial products without collagen (X and Y) by consumer’s test (n=170) using the Central Location Test (CLT) method for overall acceptance attributes. The results showed that the addition of 2% collagen (formula A) gave overall acceptance which was not significantly different (p>0.05) with that of control. The intensity rating test also showed that the use of collagen 2% had the most closest sensory profile to the control. The sensory acceptance of formula A was not significantly different (p>0.05) compared to commercial product X, but it was significantly better (p<0.05) than that of commercial product Y.
Karakteristik Adonan dan Roti Tawar dengan Penambahan Enzim dan Asam Askorbat pada Tepung Terigu Agus Sutriyono; Feri Kusnandar; Tjahja Muhandri
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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Abstract

Wheat flour containing a 33-39% wet gluten is commonly applied in pan bread processing, however, it is expensive. The use of wheat flour containing a lower wet gluten yields a lower quality bread. This objective of this research was to produce acceptable quality pan bread using enzyme-treated wheat flour containing medium wet gluten content (31.8%). Wheat flour was treated by adding enzymes and ascorbic acid. The combination of enzymes (30 ppm α-amylase, 26 ppm α-glucosidase, 16 ppm xylanase), and 40 ppm ascorbic acid yielded dough resistancy and extensibility as well as the bread qua-lity that miccked those made of high wet gluten wheat flour (35.0%).
Sistem Sertifikasi Halal dengen Sistem CEROL-SS23000 untuk Berbagai Kategori Produsen Pangan Ha Phi Ro; Feri Kusnandar; Joko Hermanianto
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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Abstract

Consuming halal food is a mandatory for every muslim. For this reason, it is important for food producers to provide halal food. Demand of halal food increases significantly in line with the growth of muslim population and the awareness of muslim to consume halal food. Halal food production has become the concern of food producers in the last twenty years, including in Indonesia. The assurance of halal food production by food producers are applied through certification process. In Indonesia, the process of halal certification was conducted by the Indonesian Council of Ulama (MUI), namely the Institute for Foods, Drugs, and Cosmetics (LPPOM MUI). Indonesia has become the pioneer in the establishment of halal certification system. Currently LPPOM MUI has established Halal Certification Online Service System (CEROL-SS23000) in order to facilitate the halal certification process. This research studied the implementation of halal certification system for various food producer categories conducted by LPPOM MUI in applying the CEROL-SS23000 system. The primer data was obtained through survey to some categories of food producers to gain perception from food producers on the CEROL-SS23000 application. The survey showed that food producers satisfied with the CEROL-SS23000 system in facilitating the halal certification process.
Pengujian Mutu Bihun Instan sebagai Produk dalam Program Pemberian Makanan Tambahan (PMT) untuk Ibu Hamil Yulizar Verda Febrianto; Nurheni Sri Palupi; Feri Kusnandar
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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Abstract

. The purpose of Feeding Program for Pregnant Mother are for adding nutritious value in food for pregnant mothers group in order to increase nutritional status and quality of newborn child. The program were conducted by fortifying nutritious substances for examples, vitamin A, folic acid, vitamin C, Ferrum (Fe), Zinc (Zn), and iodium in instant beehoon product. Proximate analysis and analysis of fortified substances are conducted in this experiment. Organoleptic test was done for determining whether there are any differences between unfortified beehoon and fertified beehoon from organoleptic side of view. Result of analysis shown that fortification could improve nutritious value in instant beehoon. Processing step of instant beehoon has decreased several fortificants, as vitamin A, folic acid, and vitamin C were decreased. However, processing also improved FE, Zn and Iodium content in instant beehoon. Result shown in differentiate test between NF beehoon and F was significantly different in 95% of confidence interval. Shelf-life of NF and F beehoon stored in room temperature (25oC) acording to organoleptic test result were 9.94 and 8.07 months. Meanwhile, shelf-life of NF and F beehoon in room temperature (25oC) according to chromameter were 10.74 and 11.68 months.
Perubahan Mutu Beras Analog Jagung Selama Penyimpanan dan Penentuan Umur Simpannya dengan Metode Arrhenius Feri Kusnandar; Mutia Khonza; Slamet Budijanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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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Abstract

Corn is a carbohydrate that can be processed into corn-rice analog. The product has acceptable physical and sensory qualities. However, its quality changes during storage and shelf-life has not been reported. The objective of this research was to evaluate quality changes of corn-rice analog during storage and to predict its self-life using accelerated shelf-life testing (ASLT) applying Arrhenius model. Corn-rice analog was stored at 35, 45, and 55oC, and periodically analyzed for 35 days. The analyses included the changes of thio barbituric acid (TBA) number, colour, and sensory quality (rancid odor and color intensity). The TBA number did not inconsistently change during storage. The significant quality changes was due to colour changes (L, a, and b values) of corn-rice analog and rancid odor and color by panelist for corn rice analog before and after cooking. The b value parameter was the most critical quality parameter. Based on its b value, the rice analog had shelf-life of 3 month 17 days at room temperature (25oC).
Evaluasi Mutu Cookies Garut yang Digunakan pada Program Pemberian Makanan Tambahan (PTM) untuk Ibu Hamil Steisianasari Mileiva; Nurheni Sri Palupi; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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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Abstract

During pregnancy, nutritional deficiencies often occur due to an increase in nutrition needs. As the deficiencies happens, the mother is at risk of giving birth to a baby with Low Birth Weight (LBW), neural tube defects, and disability. One way of prevention is to implement the Feeding program for pregnant women. In the Feeding program of South East Asian Food and Agricultual Science and Technology (SEAFAST) Center, arrowroot (garut) cookies are fortified with iron (Fe), zinc (Zn), iodine (I), vitamin A, vitamin C, and folic acid. Research carried out included evaluating functional characteristics (nutrient content), organoleptics, and shelf life of Non Fortified Cookies (CNF) and Fortified Cookies (CF). Some levels of nutrients do not fully meet the quality requirements of the Indonesian National Standard (SNI) for biscuits. Consumption ± 56 g of cookies per day is not enough for additional nutritional needs for pregnant women. Some deficiencies can be fulfilled and even exceeded by consuming milk, but lack of folic acid is still very large. The amount and type of fortification did not cause CF sensory deviations. Fortification of vitamins and minerals does not provide much difference between the shelf life of CNF and CF as determined by the critical moisture content approach.
Co-Authors - Misnawi Achmad Nasir Ginanjar Adhi S Lukman Agus Setiyono Agus Setiyono Agus Sutriyono Agus Sutriyono Ai Mahmudatussa&#039;adah Ai Mahmudatussa’adah Aini Auliana Amar Andriani, Cynthia Anis Zamaluddien Antin Suswantinah Antung Sima Firlieyanti Anuraga Jayanegara Anuraga Jayanegara Ari Andika Ariza Budi Tunjung Sari Asep Safari Astri Hermeinasari Azis Boing Sitanggang Azizah Tsaniya Fasya Betty Sri Laksmi Jenie C Hanny Wijaya Cynthia Andriani Dafiq, Huda Hainun Dahrul Syah Danniswara, Harya Darren Tanaka Dase Hunaifi Dede R. Adawiyah Dede R. Adawiyah Dede R. Adawiyah Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Dewi, Kifayati Rosiyanti Dian Herawati Diana Ayu Nindita Dias Indrasti Dias Indrasti Eko Hari Purnomo Elvira Syamsir Endah Ernawanti Endang Yuli Purwani Faizah Faizah Faleh Setia Budi Fransiska Zakaria R Gema Buana Putra Ginanjar, Achmad Nasir Ha Phi Ro Hadi Munarko Hafzialman Hafzialman Handika Permadi Handoko, Ari Hanifah Nuryani Lioe Harmoko Saputra Heny Herawati Heny Herawati Heny Herawati Herastuti Rukmini Herastuti Sri Rukmini Hermeinasari, Astri Heru Kristanoko Heru Pitria Hastuti Heryani Heryani Heryani, Heryani Husna, Aliya I wayan Teguh Wibawan Indah Kurniasari Intan Kusumaningrum Ira Dwi Rachmani Irmawan, Dandy Ismayati, Maya Ivada, Putra Aviva Joko Hermanianto Kezia Grace Abraham Lukman, Adhi S Marleni Limonu Masita Ardi Kumalasari Maulani, Aghitia Medi Nova Mimah Mutmainah Mirnawati Sudarwamto Mirnawati Sudarwanto Mona Fitria Muh. Yusram Massijaya Muhammad Reza Mutia Khonza Nahrowi Nahrowi Nancy Dewi Yuliana nFN Sugiyono Nissa Nurfajrin Solihat Noer Laily Nova, Medi Noviasari, Santi Novriaman Pakpahan Nur Annisa Nur Lili Nia Wulan Nur Wulandari Nur Wulandari Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri Prahasti, Gita Eka Purwiyatno Hariyadi Puspo Edi Giriwono Putra Aviva Ivada Raden Hilman Wirayudha Reski Praja Putra Riantana, Handy Ridwan Thahir Rifda Naufalin Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Risma Risma, Risma Safrida Safrida Said Naufal Hibaturrahman Santi Noviasari Sari, Ulfiana Anika Siti Nurjanah Slamet Budijanto Sri Rebecca Sitorus Sri Widowati Steisianasari Mileiva Sugiyono . Sugiyono . Sugoi Marsaputra Karsodimejo Suryani Suryani TATI NURHAYATI Titi Candra Sunarti Tjahja Muhandri Tyas Hermala Anindita Ulfiana Anika Sari Veybe G. Kereh Welli Yuliatmoko Wicaksono, Alexander Tommy WIDYA EKA PRAYITNO Widya Puspantari Winiati P. Rahayu Winiati Pudji Rahayu Yane Regiana Yane Regina Yane Regiyana Yane Regiyana Yelin Adalina Yuli Maulidiyah Yulizar Verda Febrianto Yustikawati Zamaluddien, Anis