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Endang Prangdimurti
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Profil Metabolit Volatil dan Non Volatil Bangle Hitam Wardayanie, Ning Ima Arie; Prangdimurti, Endang; Hunaefi, Dase; Batubara, Irmanida; Tunnisa , Fitra; Rosalina, Dian; Afriyanti , Ani; Yuliana , Nancy Dewi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): 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.2025.36.2.208

Abstract

The study discovering chemical compounds of black bangle (Zingiber ottensii Val.), which is a member of Zingiberaceae family, is rather scarce. This research aimed to determine the composition of volatile dan non-volatile compounds of the rhizome. The volatile compound was analyzed using solid phase microextraction gas chromatography mass spectrometry (SPME GC-MS), while non-volatile compound was determined by Ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). The experiment by SPME GC-MS successfully identified 31 compounds with monoterpenes showing the most abundant group at 54 %. The main volatile compounds are β-Phellandrene, β-pinene, γ-Terpinene and α-pinene, then followed by sesquiterpene and terpene, namely humulene and terpinen-4-ol, respectively. Furthermore, analysis using UHPLC-HRMS detected 37 compounds with some pre dominant compounds, i.e. zerumbone, choline, isoleucine, phenylalanine, afzelin and malic acid. These findings indicate that black bangle rhizome is rich in various volatile and non-volatile compounds, especially terpenoid, flavonoid, amino acid and malic acid, some of which have certain bioactivities.
In Vivo Study of Fish Meal-Based RUFF (Ready-To-Use Fish Food) on Growth and Cognitive Development Citta, Eleonora Pradnya Nirmala; Giriwono, Puspo Edi; Prangdimurti, Endang; Saraswati, Saraswati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.936

Abstract

The prevalence of global malnutrition among children under 5 remains far from the SDG 30 target. As a countermeasure, RUTF (Ready to Use Therapeutic Food) was developed as an intervention and recovery measure. However, RUTF formulations use milk as the primary source of protein, which is scarce in some countries. That is why RUFF (Ready to Use Fish Food) is made, as a development of RUTF, using fish meal to create an even paste, improve formulations, and maximize the utilization of natural resources. This study aimed to create mackerel and pangas catfish RUFF and assess the impact of diet on growth and cognitive development in rodents. RUFFs were produced by preparing fish meals, which were then used to prepare RUFF formulations and were administered to rats for 28 days. Throughout the intervention, rats were counted for food consumption, weighed weekly, and subjected to the classic labyrinth. The pangas catfish and mackerel groups had the most significant weight gain. After 28 days, the rats were sacrificed to analyze brain development by weight and volume, as well as fatty acid profiles in blood plasma using GC-FID. The mackerel group had the largest brain weight and volume, at 1.747 g and 1.833 ml. The mackerel group also had the best cognitive performance and fastest average time in the labyrinth test. This supports that the mackerel group had the highest omega-3 content in both fish powder and blood plasma. The study concluded that experimental animals fed mackerel RUFF showed the best growth and cognitive development.
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Co-Authors . Hana Afriyanti , Ani Akyla, Clarissa Anggrei Viona Seulalae Anita Roserlina Annisa Nazifa Salman Antung Sima Firlieyanti Apriliana W. Hartanti Asterini, Windi Azis Boing Sitanggang Bambang Pontjo Bambang Pontjo Priosoeryanto Briantoto, R. Dani C Hanny Wijaya Citta, Eleonora Pradnya Nirmala Clarissa Akyla Claudia Gadizza Perdani, Claudia Gadizza Dase Hunaefi Deddy Muchtadi Dede Robiatul Adawiyah Dian Herawati Dias Indrasti Djumali Mangunwidjaja Erliza Noor Erniati Erniati Erniati, Erniati Florensia Irena R. Napitupulu Fransiska R Zakaria Fransiska R Zakaria Fransiska R Zakaria Fransiska R. Zakaria Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria FRANSISKA RUNGKAT ZAKARIA Fransiska Zakaria Rungkat Gusti Ayu Kadek Diah Puspawati Hana - - Hendra Wijaya Hendra Wijaya Hoerudin Hoerudin Hunaefi, Dase I Kadek Putra Yudha Prawira IB Ketut Widnyana Yoga Indria Mahgfirah Indriyani, Susi Intan Kusumawati Irmanida Batubara Lilis Nuraida Lisa Amanda Yakhin Lusiana Lusiana MADE ASTAWAN Medina Alia Rahmawati Muhammad Iqbal Fanani Gunawan N. Nurjanah Nancy Dewi Yuliana Nanda Triandita Nanda Triandita, Nanda Napitupulu, Florensia Irena R. Nawasari Indah Putri S. Nela Eska Putri, Nela Eska Nesya Nova Febriane Ni'mawati Sakinah Ning Ima Arie Wardayanie, Ning Ima Arie Nouverra Nadya Putri Nur Richana Nuri Andarwulan Nurjanah Nurjanah Nurwijayanti Palupi, Nurheni Sri Patricia, Kezia Puspo Edi Giriwono Puspo Edi Giriwono R. Dani Briantoto Rahayu Suseno Ramlan, H. Reni Koja Rialdi, Azzahra Putri Ridwan Thahir Ridwan Thahir Rina Dias Agustin Ririn Anggraeni Rohani Islami Rosalina, Dian Roserlina, Anita Rumaisho S. Sulistiyani SARASWATI SARASWATI Sari, Dwi Indah Permata Sirly Eka Nur Intan Siti - Winarti Slamet Budijanto Sri Usmiati Sugiyono . Sugiyono Sugiyono Suismono Suismono Suismono, Suismono Sulistiyani, S. Susi Indriyani Sutrisno Koswara Tika Pratiwi Khumairoh Tjahja Muhandri Tunnisa , Fitra Ummul Khayrah Windi Asterini Windi Asterini Yakhin, Lisa Amanda