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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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Modulasi Kadar Pati Resisten Berbagai Pangan Karbohidrat melalui Pemanasan Microwave: Meta-Analisis Sugoi Marsaputra Karsodimejo; Feri Kusnandar; Hanifah Nuryani Lioe; Anuraga Jayanegara
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.210

Abstract

Starch is extensively utilized in food processing for various purposes. However, the use of native starch is limited due to its unsuitability with processing conditions or products characteristics. Physical modification of starch is commonly employed to enhance the properties of native starch. The physical starch modification using microwave heating is presently developed due to its more efficient energy consumption than that of traditional heating methods. The process of microwave heating followed by cooling has been found to induce the formation of type 3 resistant starch (RS3). However, the effects of microwaving heating towards the the increase of resistant starch contents varies among researchers. For this reason, a meta-analysis was conducted to evaluate the effect of microwave heating on the levels of resistant starch in carbohydrate sources such as cereals, pulses, and tubers. The objective of this study was to analyze the carbohydrate food groups that demonstrated the most significant increase in resistant starch levels due to microwave heating, and to determine the optimal microwave treatment parameters within these food groups using meta-analysis. The findings indicate that microwave heating treatment is particularly effective for cereals, with rice being the most responsive. The most favorable treatment parameters include a power range of 401-600 W, heating time of 60-99 s, and starch moisture content of 40-60%.
Evaluasi Kecukupan Panas dan Pengembangan Proses Alternatif dalam Sterilisasi Komersial Jamur Kancing dalam Kaleng Kusnandar, Feri; Dafiq, Huda Hainun; Rahayu, Winiati P.; Irmawan, Dandy
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (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.2023.10.2.100

Abstract

. This research aimed to evaluate the adequacy of heat treatment and redesign the commercial sterilization process for canned button mushrooms to ensure that the product meets the minimum sterilization requirement without undergoing excessive processes. The study conducted tests on heat distribution and penetration, calculated the sterilization value (F0) using the trapezium and Ball methods, and designed an alternative sterilization process to avoid excessive procedures. The sterilization process for canned mushrooms, with a can dimension of 300x407, involved a temperature of 132°C for 16 minutes, resulting in an F0 value of 161.7 minutes. This value far exceeds the required minimum F0 value. To optimize the process, an alternative sterilization procedure was developed. It involved a temperature of 126°C, a process time of 10 minutes, and an initial product temperature of 40–50°C. This alternative process yielded an F0 value of 10 minutes. Furthermore, additional alternative process conditions were designed, with considerations to various process times (Pt), initial temperatures (Ti), retort temperatures (TR), and F0 values.
Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis Kusnandar, Feri; Danniswara, Harya; Sutriyono, Agus
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): 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.2022.9.2.67

Abstract

Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.
Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda Reza, Muhammad; Herawati, Dian; Kusnandar, Feri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (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.2023.10.2.93

Abstract

Coffee is rich in phenolic compounds, which can be evaluated by the total phenolic or specific individual phenolics. The composition and concentration of phenolics in coffee are affected by various factors, including postharvest and roasting. This study aimed to compare the ratio of phenolic acid (measured as chlorogenic acid) to total phenolic in Bogor arabica coffee, considering different postharvest treatments and roasting levels. The coffee samples were treated with different postharvest (dry, wet, and honey) and roasting processes (light and dark). Green coffee bean was used as a control. The roasting process involved heating the coffee at temperatures ranging from 147.9 to 178.8°C for light roasting, and 190.2 to 200°C for dark roasting (10 minutes each). The color of the coffee beans, concentration of phenolic acid in the coffee extract, and total phenolic in the coffee extract were analyzed using a colorimeter, HPLC, and spectro-photometer respectively. The results showed that roasting significantly intensified the dark color of Bogor arabica coffee. Among the phenolic acids, the 5-CQA isomer emerged as the most dominant and was also the most susceptible to degradation during roasting. As the roasting level increased, the concentration of phenolic acid consistently decreased. Interestingly, the total phenolic initially increased in light roasted coffee but decreased in dark roasted coffee. Green coffee beans exhibited the highest proportion of phenolic acid (83%), whereas dark roasted coffee had the lowest proportion (19%). Although light roasted coffee had the highest total phenolic, its phenolic acid concentration decreased significantly compared to green coffee beans.
Formulasi Serbuk Wedang Tahu dan Pendugaan Umur Simpan Menggunakan Metode Kadar Air Kritis Husna, Aliya; Palupi, Nurheni Sri; Kusnandar, Feri; Sitanggang, Azis Boing
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.2024.11.2.121

Abstract

Indonesia silken tofu dessert is a traditional dish made from silken tofu and ginger sauce. To enhance its shelf life, this study explored the development of silken tofu dessert into a powdered form. Traditionally, silken tofu is coagulated using calcium sulfate (CaSO₄), but there has been little research on the optimal concentration of CaSO₄ necessary for forming curd in powdered silken tofu comparable to the traditional version. This study aimed to identify the ideal concentration of CaSO₄ as a coagulant to be added to powdered silken tofu and to estimate its shelf life using the critical moisture method. Sensory testing was conducted to select the appropriate concentration of CaSO₄, comparing different levels to a control method. The results revealed significant differences between the powdered silken tofu dessert and the traditional counterpart. Among the three CaSO₄ concentrations tested (3, 5, and 7%), the dessert prepared with 3% CaSO₄ exhibited the closest resemblance to the traditional silken tofu dessert. A single serving of this powdered silken tofu dessert provides 125 kcal of total energy, accounting for 12% of the recommended daily allowance (RDA) for protein, 3% for total fat, and 6% for carbohydrates. When packaged in metallized plastic and stored at a relative humidity of 78% and a temperature of 30 °C, the shelf life of the powdered silken tofu dessert is extended up to 12 months.
Prospek Pengolahan Kacang Merah (Phaseolus vulgaris L.) Dalam Bentuk Tempe Bermutu Kusnandar, Feri; Wicaksono, Alexander Tommy; Firlieyanti, Antung Sima; Purnomo, Eko Hari
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 15 No. 1 (2020): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.15.1.1-9

Abstract

Kacang merah (Phaseolus vulgaris L) berpotensi untuk diolah menjadi tempe. Mutu tempe dipengaruhi oleh proses pengolahan dan cara pengemasan selama proses fermentasi. Penelitian ini bertujuan untuk mengevaluasi pengaruh ketebalan kacang merah dan persen aerrasi dari kemasan terhadap mutu tempe kacang merah yang dihasilkan. Grits kacang merah 10 mesh yang telah direbus diinokulasi dengan campuran kapang Rhizopus oryzeae dan Rhizopus oligosporus, dikemas plastik dengan perlakuan ketebalan (1, 2, dan 3 cm) dan aerasi (1%, 2,5% dan 4%), dan difermentasi selama 36 jam pada suhu 30 oC untuk menghasilkan tempe. Mutu tempe dievaluasi berdasarkan parameter fisik (kekompakan, rendemen, dan warna), dan kimia (kadar protein, protein terlarut, dan daya cerna protein). Tempe yang dikemas dengan ketebalan satu cm dan aerasi satu persen memberikan mutu paling baik dibandingkan perlakuan lain, yaitu kompak, rendemen tinggi (94,7%), dan warna putih kekuningan (L=61,23; a*=2,33; b*=13,29). Tempe tersebut mengandung protein (23.75%bb), protein terlarut (25.1%), dan daya cerna protein (87,1%) yang tinggi. Namun demikian, penerimaan secara organoleptik terhadap tempe kacang merah grits ini masih belum sebaik tempe kedelai.
Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices Dewi, Kifayati Rosiyanti; Kusnandar, Feri; Yuliana, Nancy Dewi; Ismayati, Maya; Solihat, Nissa Nurfajrin; Riantana, Handy; Heryani, Heryani
Indonesian Journal of Halal Research Vol 5, No 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21191

Abstract

Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.
Development of halal assurance system for shoyu production Darren Tanaka; Feri Kusnandar; Puspo Edi Giriwono
Halal Studies and Society Vol. 1 No. 2 (2024): May 2024
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.1.2.43-49

Abstract

Muslim population in Indonesia was predicted to reach 214 million by 2019, making it a lucrative market from a business perspective. Muslims have the right to obtain and consume halal food products. Food and beverages must be manufactured from raw halal materials and processed in a manner that retains halal status. For instance, shoyu, a Japanese soy sauce widely consumed by Indonesians, traditionally contains a mixture of wheat and soybean fermented in two stages. Non-halal soy sauce may contain brewery or khamr alcohol and pork-derived substances as flavoring ingredients. Therefore, halal assurance system (HAS) 23000 was developed by LPPOM MUI (Food, Drug and Cosmetic Research Institute of Indonesian Ulema Council) and aimed at ensuring a product is free from contamination by haram or najis. HAS development for halal shoyu product line at Kamada Soy Sauce Inc. included conducting a preliminary audit using the gap analysis method. The development was considered complete once all 11 principles of HAS 23000 had been fulfilled. A post-audit was then performed using the same gap analysis method to compare the conditions before and after development. Subsequently, a risk analysis using failure mode and effect analysis (FMEA) was performed based on audit results and brainstorming sessions with the company. Construction of a fishbone diagram was carried out using the calculated risk probability number during FMEA risk analysis.
Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices Dewi, Kifayati Rosiyanti; Kusnandar, Feri; Yuliana, Nancy Dewi; Ismayati, Maya; Solihat, Nissa Nurfajrin; Riantana, Handy; Heryani, Heryani
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21191

Abstract

Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.
Kajian meta-analisis pengaruh metode penyembelihan terhadap kualitas daging ruminansia Yuli Maulidiyah; Feri Kusnandar; Hanifah Nuryani Lioe; Anuraga Jayanegara
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25242

Abstract

Meats of consumable livestock for humans are commonly from ruminants, such as cows, goats, lambs, buffaloes, etc. The method of slaughtering the livestock at the slaughterhouse mostly applies non-stunning or stunning methods. The stunning method uses electricity, mechanics, and gas. The slaughtering methods influence the meat quality and results. Thus, further meta-analysis is important to provide valid and informative conclusions based on comprehensive investigations about the slaughtering method's effect on ruminant meat quality. The researchers applied the PRISMA diagram and the size of the Standard Mean Difference effect, SMD, with Hedge's formulation as the quantitative synthetical meta-analysis method. The results found that the slaughtering method with stunning and non-stunning methods did not significantly influence some parameters, such as pH, colors (L*, a*, and b*), the water holding capacity, cooking loss, and shear force. However, the methods significantly influenced the drip loss and myofibril fragmentation index parameters with SMD values 0.2, p-values 0.001 to 0.777, and heterogeneity values of 0% to 82.98%.
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