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Ikrawan, Yusep
Pasundan University
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Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time Hidayat, Dadang D.; Ikrawan, Yusep; Harin, Natasha Yollandita; Furqon, Maulana; Rahayuningtyas, Ari; Sudaryanto, Arie; Sagita, Diang
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.532

Abstract

Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.
AKTIVITAS ANTI INFLAMASI EKSTRAK DAUN SINTRONG (Crassocephalum crepidioides) MENGGUNAKAN METODE STABILISASI MEMBRAN SEL DARAH MERAH Rohdiana, Dadan; Yusep Ikrawan; Miranti Putri Utami; Hasna Zakiyah; Taufik Septiyan Hidayat
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/7ssvc170

Abstract

Penelitian ini bertujuan untuk menganalisis kandungan senyawa fitokimia berupa fenolik dan flavonoid yang terdapat dalam gulma utama tanaman teh, serta aktivitasnya sebagai antioksidan dan anti inflamasi. Penelitian ini dilakukan melalui dua tahap. Pada tahap pertama dilakukan ekstraksi menggunakan etanol terhadap tiga gulma utama yang biasa terdapat di kebun teh yaitu harendong, jonge dan sintrong. Selanjutnya ketiga ekstrak etanol tersebut analisis kandungan total fenolik dan total flavonoid. Hasil analisis menunjukkan bahwa sintrong mengandung total fenolik tertinggi yaitu 227,08±3,90 mg GAE/g diikuti oleh harendong dan jonge masing-masing sebesar 148,10±1,53 mg GAE/g dan 116,92±1,87 mg GAE/g. Hasil analisis kandungan flavonoid memperlihatkan bahwa sintrong menunjukkan nilai tertinggi yaitu 133,50±0,73 mg RE/g diikuti oleh jonge dan harendong masing-masing sebesar 111,12±0,97 mg RE/g dan 107,40±2,92 mg RE/g. Untuk memilih gulma mana yang paling potensial dilakukan pengujian aktivitas antioksidan menggunakan metode DPPH yang dinyatakan dengan IC50.  Hasil pengujian menunjukkan bahwa sintrong menunjukkan nilai IC50 terkecil yaitu 144,94±3,98 µg/ml diikuti oleh jonge dan harendong masing-masing sebesar 225,66±0,37 µg/ml dan 250,00±1,80 µg/ml. Selanjutnya ekstrak sintrong difraksinasi menggunakan pelarut air, n-heksan dan etil asetat. Fraksi yang dihasilkan analisis aktivitas anti inflamasinya. Hasil analisis menunjukkan bahwa fraksi n-heksan mempunyai aktivitas yang paling baik untuk masing-masing konsentrasi kemudian diikuti oleh ekstrak etanol, fraksi air dan fraksi etil asetat. Hasil penelitiann ini juga menyatakan bahwa efek antiinflmasi berbading lurus dengan meningkatnya konsentrasi sampel uji.
Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret) Nurminabari, Ina Siti; Gozali, Thomas; Ikrawan, Yusep; Hariadi, Hari; Eriningtyas, Fanisa
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.25

Abstract

This study aims to determine the effect of heat moisture treatment (HMT) duration and lactic acid concentration on the characteristics of purple sweet potato flour (Ipomoea batatas L. Poiret). The method consisted of two stages, namely preliminary stage to produce control (unmodified) flour and main stage to produce modified flour. The method used was a randomized group design with a factorial pattern of 3 x 3 and 3 replications. The variables used were HMT duration (3, 5, and 7 hours) and lactic acid concentration (200, 400, and 600 ppm). The parameters observed in the main stage were water content, anthocyanin level, swelling power, color, solubility, and flour gelatinization profile or Rapid Visco Analysis (RVA). The results show that HMT duration affected the water content and solubility of the modified purple sweet potato flour. HMT duration of 7 hours and lactic acid concentration of 600 ppm resulted in flour anthocyanin level of 24.046 mg/kg. The gelatinization profile shows that the modified purple sweet potato flour experienced the initial temperature of gelatinization (pasting temperature) at 92.30ºC, peak viscosity at 1,343 cP, hot paste viscosity (hold viscosity) at 362 cP, cold paste viscosity (final viscosity) at 931 cP, breakdown (viscosity stability during heating) at 381 cP, and seatback (changes in viscosity during cooling) at -31 CP.
PENGARUH LAMA PENYIMPANAN DAN CAHAYA TERHADAP MUTU UMBI KENTANG (Solanum tuberosum L.) KULTIVAR MEDIANS YANG DITANAM PADA DATARAN MEDIUM DAN TINGGI Rohima, Ira Endah; Marthia, Nabila; Ikrawan, Yusep
AGROSCIENCE (AGSCI) Vol 13, No 2 (2023): December
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v13i2.3571

Abstract

Kentang merupakan salah satu komoditas unggulan Indonesia yang menjadi prioritas karenasebagai salah satu sumber karbohidrat. Kentang juga merupakan sumber bahan pangan yang dapat disimpan dalam waktu yang relatif lama. Namun, kondisi penyimpanan yang tepat sangat penting untuk menjaga kualitas dan keamanannya. Tujuan dari penelitian ini adalah untuk mengetahui daya simpan umbi kentang kultivar medians yang ditanam pada ketinggian dataran dengan pencahayaan dan waktu penyimpanan yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) terdiri dari dan dua faktor dengan lima kali ulangan dengan perlakuan  pencahayaan dan waktu penyimpanan pada masing-masing dataran. Faktor pertama yaitu waktu penyimpanan; 0 minggu (w0), 2 minggu (w2), 4 minggu (w4), 6 minggu (w6), dan 8 minggu (w8). Faktor kedua yaitu ruang penyimpanan; disimpan di ruang terkena cahaya (r1) dan di ruang gelap (r2). Respon yang diukur diantaranya kadar air, kadar pati, total padatan terlarut, gula pereduksi, susut bobot, susut diameter, kekerasan, dan jumlah tunas pada kentang kultivar medians yang ditanam pada dataran medium dan dataran tinggi. Hasil penelitian menunjukkan adanya pengaruh pada semua respon dari kentang kultivar medians dengan perlakuan pencahayaan dan waktu penyimpanan. Perbedaan ketinggian dataran tempat penanaman kentang juga memiliki perbedaan.
KORELASI KONSENTRASI MALTODEKSTRIN TERHADAP SERBUK MINYAK IKAN KOMERSIAL DENGAN METODE FOAM-MAT FREZE DRYING rukmana, jaka; Ikrawan, Yusep; Marthia, Nabila; Raphaella Shiffa, Amandita
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35306

Abstract

Milkfish oil (Chanos chanos) is a rich source of omega-3, but it is easily oxidized, requiring conversion into powder form to improve its stability. One effective method is Foam-Mat Freeze Drying, which utilizes maltodextrin as a foam stabilizer. This study was designed to evaluate the relationship between maltodextrin concentration and the quality attributes of commercial powdered milkfish oil, with the objective of developing a stable, reliable, superior, and use friendly formulation. The research method used was simple linear regression with a single factor of maltodextrin concentration (5%, 10%, 15%, and 20%). The study was divided into preliminary and main stages, with analyses including moisture content, fat content, peroxide value, omega 3-6-9 content, as well as color parameters (L*, a*, along with b*). Based on the results of the analysis results, a very strong and significant correlation was found with moisture content, peroxide value, omega-6 and omega-9 content, lightness (L*), and total color difference (∆E). Additionally, a very strong but not significant correlation was observed with fat content, omega-3 content, the red-green color coordinate (a*), and the yellow-blue color coordinate (b*). Further studies using different coating materials and additional analysis are recommended to comprehensively evaluate how the Foam-Mat Freeze Drying process influences on product quality.
Co-Authors Ade Chandra Iwansyah Andry Mochamad Ramdan Ari Rahayuningtyas Assalam, Syarif Azizah, Ida Farikha Cahya Edi Wahyu Anggara Chindy Anggraeni Dadan Rohdiana Dadang D. Hidayat, Dadang D. Diva Apresya Erik Eriningtyas, Fanisa Erlangga, Heri Farid Rizayana Furqon, Maulana Gozali, Thomas gozaly, thomas Hari Hariadi Hari Hariadi, Hari Harin, Natasha Yollandita Hasna Zakiyah Hervelly, Hervelly Hidayat, Dadang Dayat Hidayat, Taufik Septiyan Hindarsah, Ida Iis Isnayati Ilman Wibawa Inne Nurfalia Irfan Muttaqin Jaka Rukmana jaka rukmana Judiono Judiono Laverta, Tiar Lestari, Mardhiyah Marthia, Nabila Maulana Ghaffar, Rizal Miranti Putri Utami Muhamad, Rizal Muhammad Ramadhan, Rizal Muhammad Supli Effendi Ngatinem, Ngatinem nurminabari, ina siti Nurul, Gianita Qoharisma Salam, Wildan Raphaella Shiffa, Amandita Riana, Asysyifa Rizal Maulana, Rizal Rohima, Ira Endah Rohzan, Alifia Fauziah Rukmamana, Jaka Sagita, Diang Sariningsih, Yuce Sholichin Sholichin Sudaryanto, Arie Suseno Amien Syarif Assalam Tania Adialita Thomas Gozali Thomas Gozali Tisya Aisyah Chaerunnisa Triana Ulfah Triani, Rini Utama, Duhita Diantiparamudita Veronika Santi Paramita Wahidiyanti Putri Julianti Wandy Pirmansyah Widiawati Widiawati Wildan Qoharisma Salam Wildan Qoharisma Salam Willy Pranata Widjadja Witman, Steven Yelliantty Yelliantty Yusman Taufik Yusman Taufik, Yusman