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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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Sensory Quality and Antixidant Activity of Starfruit Syrup with the Addition of Roselle Harmoko Saputra; Dase Hunaifi; Yane Regiana; Feri Kusnandar
Jurnal Ilmiah Teknik Kimia Vol. 8 No. 1 (2024): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v8i1.37160

Abstract

Starfruit (Averrhoa bilimbi L.) and roselle flower (Hibiscus sabdariffa L.) possess the potential to be processed into syrup, enhancing its added value. This study determined best syrup formulation derived from a mixture of starfruit and roselle flower extracts, focusing on chemical attributes, sensory quality, and antioxidant capacity (IC50). Three formulations (F1, F2, and F3) comprising a mix of starfruit wuluh extract (ranging from 50-70%) and roselle flower extract (between 29.6-39.6%), added with 0.3% stevia and 0.1% xanthan gum, were prepared, pasteurized, and sealed in glass bottles. Changes in the antioxidant capacity of the selected syrup were monitored over a 5-week storage period. The combination of 50.0% starfruit extract with 49.6% roselle extract (F1) was prefered in terms of sensory quality (including color, taste, aroma, thickness, and overall acceptance) and its antioxidant attributes. The IC50 antioxidant activity of this syrup formulation exhibited a gradual decline over the 5-week storage duration. 
Kinetika Perubahan Warna Minuman Teh Hijau Sebagai Pengaruh Intensitas Cahaya dan Penambahan Natrium Askorbat Handika Permadi; Feri Kusnandar; Dias Indrasti
Jurnal Ilmiah Teknik Kimia Vol. 8 No. 1 (2024): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v8i1.37963

Abstract

Displaying ready-to-drink tea beverages in well-lit modern markets accelerates color changes in the product due to oxidation reactions. The addition of antioxidants (sodium ascorbate), combined with light control, potentially inhibits color changes during storage. This study aims to evaluate the kinetics of color changes varying light intensities (500, 1000, and 1500 lux) during a 56-day storage period at 25°C, both with and without the addition of sodium ascorbate (200 ppm) during the extraction process. The stored green tea beverages were analyzed for pH levels, brightness levels (L*), °Hue, and sensory. Storing the beverages in well-lit conditions decreases the pH and reduction in brightness level (L*) and °Hue. The reaction rate of pH, L*, °Hue, and ranking test reduction in green tea beverages without the addition of sodium ascorbate at light intensities of 500, 1000, and 1500 lux is higher compared to treatments with sodium ascorbate addition. Color changes in tea beverages stored different light intensities significant correlation between the L*, °Hue, pH, and perceived color. The longer the product remained in well-lit conditions, the more its brightness diminished, displaying an increasingly yellowish-red hue. The addition of sodium ascorbate effectively inhibited color changes for 7 days of storage. Effectiveness diminished over time, dropping from 197.3 ppm at the start to being undetectable by the end of the storage period. Treatment with sodium ascorbate led to a brighter final color and a less pronounced decrease in pH compared to treatments without sodium ascorbate.
Karakteristik fisikokimia tepung jewawut (Setaria italica) varietas Polewali Mandar sebagai pengaruh frekuensi proses penyosohan Handoko, Ari; Kusnandar, Feri; Budijanto, Slamet; Herawati, Heny
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25233

Abstract

Foxtail millet (Setaria italica var Polewali Mandar) is a common cereal crop in Polewali Mandar, with the potential for development as a food ingredient. This study characterizes millet from three varieties (Minna, Lasse, and Bulawang) polished 2, 3, and 4 times. Analysis of millet flour (80 mesh) includes chemical (proximate, dietary fiber, tannin), physical (color, pasting profile, granule shape using SEM), and starch digestibility. The data were evaluated using statistical analysis of variance (ANOVA), and the Tukey Honestly Significant Difference (HSD) Test was used if there was a significant result (p0.05) for each treatment. The results showed that polishing affected proximate, tannin, dietary fiber, and color but not digestibility and starch profile. Additionally, tannin content from Polewali Millet (0,016-0,026%) aligns with WHO and FAO standards. Foxtail millet has high dietary fiber (16-22%) compared to rice (0,1%). Millet flour colors vary, and starch digestibility is moderate (40-50%). Total starch is 50-60%, with amylose content of 4-5,9%. Pasting profile increases after polishing. Starch granules are round, oval, and polygonal with different sizes.
Pengembangan minuman fungsional berbasis bubuk kakao lokal berkualitas tinggi dengan penambahan madu: analisis sifat fisik, kimia, dan umur simpan Risma, Risma; Kusnandar, Feri; Herawati, Dian; Adalina, Yelin
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27514

Abstract

This study aims to evaluate the effects of combining cocoa bean extract and honey in a functional beverage formulation, focusing on physical, chemical, and antioxidant properties. Cocoa beans used were of the Sulawesi 2 clone, sourced from Donggala, Palu, while honey was sourced from Sumbawa, East Nusa Tenggara. The research methods included analysis of total phenolics, flavonoids, catechin, epicatechin, theobromine, and caffeine content using HPLC, and antioxidant activity was assessed using the DPPH method. The functional beverage was formulated by mixing cocoa powder and honey in various doses, pasteurized at 75°C, and stored at 8-10°C. The addition of honey influenced the phenolic content and antioxidant effectiveness in formulations F1 and F2. Formulation F2 (10.17% cocoa powder, 8.47% honey, and 81.36% water) showed a total phenolic content of 9.36 mg GAE/g. Meanwhile, formulation F1 (10.34% cocoa powder, 6.90% honey, and 82.76% water) had a lower total phenolic content of 6.60 mg GAE/g. Although total phenolics and antioxidant activity decreased due to pasteurization and brewing, F2 (DPPH value of 0.30 mg TEAC/g) demonstrated higher antioxidant activity than F1 (DPPH value of 0.14 mg TEAC/g). Statistical analysis revealed significant differences in total phenolic content and pH between F1 and F2 (p 0.05). However, no significant differences were observed in antioxidant activity (p 0.05). Therefore, it is essential to consider processing methods to maintain the antioxidant activity of cocoa products derived from the Sulawesi 2 clone.
Kajian Peraturan dan Persepsi Konsumen tentang Pencantuman Klaim Natrium Pada Pangan Olahan Antara Prahasti, Gita Eka; Kusnandar, Feri; Palupi, Nurheni Sri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.178

Abstract

Excessive salt intake is a major risk factor for hypertension and cardiovascular disease, and reducing consumption is an effective strategy to mitigate this health concern. Salt intake is regulated through various government policies, including BPOM Regulation Number 1 of 2022, which outlines general requirements for nutritional content claims on processed foods, including those related to sodium levels and comparative statements. This study had three main objectives: (1) to compare regulations on low-sodium claims for processed foods across different countries and Codex standards; (2) to identify processed foods with low-sodium claims currently available in the Indonesian market; and (3) to evaluate consumer perceptions of processed foods carrying such claims. Regulations in Indonesia, Malaysia, Singapore, Thailand, Europe, the United States, Australia, New Zealand, and Codex permit sodium content claims across all food product categories, including intermediate processed foods, provided that the specific requirements of each jurisdiction are met. In Indonesia, intermediate processed foods such as seasonings and cooking sauces that bear sodium content claims and have obtained distribution permits are already available in the market. The presence of sodium-related claims has been shown to significantly and positively influence consumer perceptions and purchasing behavior. Survey results further revealed that consumers recognize variability in the amount of salt they consume from different processed food products.
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