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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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Karakteristik Tekstur Brownies yang Dipanggang dengan Microwave dengan Penambahan Pati Termodifikasi Medi Nova; Feri Kusnandar; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95ºC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moistness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-day storege based on its moistness, density and overall acceptability. However, the product had softness for two-day storage.
Efektifitas Penerapan Model Pembuat Keputusan dalam Proses Pengembangan Produk Pangan Baru Ulfiana Anika Sari; Feri Kusnandar; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

Portfolio management is essential to support food companies in the selection of new food product development (NFPD) projects. This is a tool to ensure that a food company performs enough of right NFPD projects to put the business objective and strategy into action. The objectives of this study were (1) to develop criteria for approval in each gate of NFPD process, (2) to measure the effectiveness of these criteria from the cost reduction advantage, and (3) to evaluate the performance of the developed NFPD process. This study developed criteria for approval as an integrated decision making process (starting from orientation, creation, preparation to implementation) to help the selection of projects. The improved NFPD process minimized the risk of project failure and gave more certain success of the new product launch in the market. Its implementation reduced the failure cost of projects. The company spent 40% of the allocated budget for the projects that completed all the stages and went through all the gates until the launch. For the projects that were either on hold or cancelled, the company spent 20.8% of the allocated budget. The underspent budget of 39.2% were then reallocated for new project initiatives. The developed NFFD model was considered effective by the company management. 
Integrasi Sistem Manajemen ISO 9001, ISO 22000, dan HAS 23000 dan Penerapannya di Industri Pengolahan Susu Putra Aviva Ivada; Joko Hermanianto; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

The fragmented management system of quality (ISO 9001), food safety (ISO 22000), and halal assurance (HAS 23000) requires a lot of allocated resources in a food company. This study aimed to develop an Integrated Management System (IMS) that ful ll the three management systems. For a case study, the implementation of IMS model and its effectiveness was evaluated in PT IPS. The IMS model consists of 16 main clauses and 24 sub-clauses. Quantitative data showed that PT IPS met 56% of IMS sub-clauses. In order to fully implement the IMS model, PT IPS needed to set up a strategy to assign priority scale for each criteria. Socialization to personells is important to improve their understanding and awareness as well to improve involvement of various authorities to determine risk assessments, especially on the change control processes that impacted on the decreasing bureaucracy obstacles. Furthermore, PT IPS also needed to improve planning, employee’ empowerment, establish rules and procedures and apply hierarchical structure of the organization. In the scale of importance, emphasizing on the advantages of IMS implementation to top and middle managements is important to increase the motivation of employees. The IMS model successfully eliminates working time, reduced operating cost and minimized third-party audit findings. 
Keamanan Pangan untuk Semua Adhi S Lukman; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

Food safety requirement must be fulfilled by food producers in all food chain in order to ensure the product safety when arrives to consumers. The government is responsible for protecting public by setting rules and oversight in whole food supply chain. Enforcement of food safety regulations and intensive oversight by government in the production and distribution of food needs to be applied in an integrated manner without any discrimination, either food types or business scale of food producers. Continuous efforts should be made to raise public awareness of the importance of food safety as well as strengthen the national food safety management system.
Pendugaan Umur Simpan Bumbu Kuah Bakso Serbuk dengan Metode Akselerasi Feri Kusnandar; Astri Hermeinasari; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 1 (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

The ready to eat meat-ball seasoning powder packaged in a metalized plastic experienced gradual quality deterioration due to moisture absorption or chemical reaction. The physical moisture absorption caused product agglomeration, while the chemical reaction caused color and sensory quality changes. The aim of this research was to estimate the shelf-life of meat-ball seasoning powder using two accelerated methods, i.e. a critical moisture model and Arrhenius model. Meat-ball seasoning powder had water activity value (aw) of 0.474 and critical moisture content of 0.0369 g H2O/g dry solid. It obeyed GAB moisture sorption isotherm curve model (type II). Based on a modified critical moisture model, the product had a shelf-life of 12.1 months at relative humidity of 75%. Based on Arrhenius model for colour parameter of product solution with quality limit value of 4.15, its shelf-life at the same storage temperature and relative humidity as that of the critical moisture model was 4.0 months. The result suggested that the product deterioration due to chemical reaction occured more rapidly than that of moisture absorption. 
Karakterisasi Sifat Fisikokimia Tepung Kacang Hitam dan Aplikasinya pada Brownies Panggang Eko Hari Purnomo; Achmad Nasir Ginanjar; Feri Kusnandar; Cynthia Andriani
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean our has a potential as a substitute for wheat our in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean our substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean our after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean our contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the our whiteness was 57.74. Substitution 25% of black bean our in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities. 
Kecukupan Pasteurisasi Sistem Kontinyu Krimer Kental Manis dan Pengaruhnya Terhadap Stabilitas Selama Penyimpanan Anis Zamaluddien; Feri Kusnandar; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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

A sweetened condensed creamer (SCC) is a well-known dairy-based product used in various food products. SCC has pH of 6.00 and water activity (aw) of less than 0.8. A pasteurization process is applied in SCC processing to inactivate potential pathogenic microorganism in order to yield safely consumed product with a long shelf-life. The aim of this study was to evaluate thermal process adequacy of SCC in a commercial scale continuous pasteurization at 85°C and 95°C. Thermal process adequacy was determined by comparing the pasteurization value (P) of the process with standardized P value at different D cycles (2D, 3D, and 6D) of targeted microorganism and lipase enzyme. Pasteurization process at both 85°C and 95°C satisfactorily inactivated targeted microorganism (vegetative cells, coliform, yeast and mould, Salmonella, S aureus, and L monocytogenes). However, the designed pasteurization did not sufficiently inactivate lipase enzyme. SCC processed at 85°C had a longer shelf-life in term of its viscosity (292.4 days) than that of pasteurized at 95°C (174.5 days). Keywords: pasteurization value, rheology, shelf-life, sweetened condensed creamer, thermal process DOI: https://doi.org/10.29244/jmpi.2019.6.108
Perubahan Karakteristik Fisik Model Minuman Biji Chia Akibat Proses Pemanasan, Perubahan pH, Penambahan Gula dan Garam Feri Kusnandar; Asep Safari; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 1 (2020): 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.2020.7.1.21

Abstract

Chia seed has high nutritional contents and bioactive components potentially used as a food ingredient in beverage products. This study aimed to evaluate the changes of physical characteristics (water absorption capacity or DIA, seed thickness, and viscosity) of chia seeds in beverage models due to heating temperature (70, 90oC) and time (1, 2 hours), pH (3, 5, 7), sugar, (0, 15% ) salt salt (1% KCl and 1% CaCl2) in 3% and 5% chia seeds. The results showed that the pH of the beverage model affected the DIA, viscosity and thickness of the chia seed gum capsules. The higher the pH, the greater the DIA, thickness and viscosity. Sugar concentration and heating time did not affect the physical characteristics of chia seeds, whereas the heating temperature only had a significant effect on pH 3. Addition of CaCl2 1% caused the increase of DSA for approximately twice compared to that of KCl 1%. The addition of chia seeds up to 5% in salt solutions did not affect the DIA.
Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog Aini Auliana Amar; Feri Kusnandar; Slamet Budijanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): 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.2021.8.1.43

Abstract

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.
Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul Feri Kusnandar; Suryani Suryani; Slamet Budijanto
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7517

Abstract

AbstrakBekatul dari hasil samping penggilingan padi memiliki komponen gizi dan non-gizi. Proses fermentasi pada bekatul diketahui dapat meningkatkan komponen fenolik dan aktivitas antioksidannya. Penelitian ini menggunakan bekatul yang difermentasi dengan kapang Rhizopus oligosporus selama 72 jam dan diformulasikan sebanyak 15, 20, dan 25% ke dalam sereal sarapan jagung. Bekatul tanpa fermentasi juga dibuat sebagai pembanding. Karakteristik fungsional yang berupa aktivitas antioksidan, kadar total fenol, serat pangan, mutu fisik yang berupa derajat pengembangan (DP), indeks penyerapan air (IPA), kelarutan air (IKA), kekerasan dan kerenyahan, serta mutu sensori sereal sarapan dianalisis dengan menggunakan rancangan acak lengkap dua faktor dan diuji lanjut dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan bekatul fermentasi mampu meningkatkan aktivitas antioksidan dan kadar total fenol, namun memberikan penerimaan sensori yang lebih rendah dibandingkan formula sereal sarapan yang lain. Kesimpulannya, substitusi dengan 25% bekatul tanpa fermentasi dalah yang paling disukai berdasarkan analisis warna, aroma, rasa, dan tekstur. Sereal sarapan dengan formulasi tersebut memberikan nilai DP, IPA, dan IKA yang spesifik dan memberikan tingkat kekerasan dan kerenyahan yang dapat diterima panelis, serta menunjukkan aktivitas antioksidan, kandungan total fenol dan serat pangan yang tergolong tinggi.Functional, Physical and Sensory Characteristics of Corn Breakfast Cereals Substituted by Fermented Rice BranAbstractRice bran as a by-product of rice mills contains a relatively high nutritious components, such as phenolic compounds. Fermentation process in rice bran may increase phenolic compounds and antioxidant activity. In this study, fermented rice bran using Rhizopus oligosporus for 72 hours were formulated into corn-based breakfast cereals at the concentration of 15, 20, and 20%. Non fermented rice brand was also used as a comparison. The functional characteristics that consisted of antioxidant activity, total phenol, and dietary fiber; physical quality, i.e. degree of expansion (DE), water absorption index (WAI), solubility index (SI), hardness and crispness; and sensory quality were analysed using a two-factor randomized experimental design followed by Duncan Multiple Range Test. As a result, fermented rice bran yielded less acceptable breakfast cereals than that of a non-fermented cereal, although the antioxidant activity and total phenol increased along the fermented rice brand. As a conclusion, substitusion with 25% non-fermented rice bran was the most accepatable in terms of color, aroma, taste and texture compared to other formulations. The formulated breakfast cereal had specified DE, WAI and SI, hardness and crispness, as well as showed high values of antioxidant activity, total phenol, and dietary fiber.
Co-Authors - Misnawi Achmad Nasir Ginanjar Adhi S Lukman Agus Setiyono Agus Setiyono Agus Sutriyono Agus Sutriyono Ai Mahmudatussa'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