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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Microbiology Indonesia Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian Jurnal Litbang Industri Menara Perkebunan JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Nusantara Science and Technology Proceedings Journal of Food Technology and Health Journal of Nutrition Science Jurnal Litbang Industri Policy Brief Pertanian, Kelautan, dan Biosains Tropika

Azis Boing Sitanggang

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Southeast Asian Food And Agricultural Science And Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor

Author-ID : 382429

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Shelf Life Study of Seasoning Using Accelerated Shelf Life Testing (ASLT) Method Based on Critical Moisture Content Approach Budijanto, Slamet; Sitanggang, Azis Boing; Silalahi, Beti Elizabeth; Murdiati, Wita
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.849 KB)

There were six kinds of seasoning analyzed in this study. Two kinds from beef flavor, two kinds from chesee flavor, one kind from corn flavor, and one kind from chicken flavor. Shelf life determination employed ASLT method based on critical moisture content approach. Using modification of Labuzaâ€™s equation in two different temperature values (25oC, 38oC, RH 70%) and in respect of packaging information (k/x, A, âˆ†P), the shelf lives of those seasonings were morethan one year. Precisely, the shelf lives of the seasonings with the storage conditions of 70% of RH and 25ï‚°C was between 2429 days up to 4730 days. Whereas the shelf lives of the seasonings in the same relative humidity value and at 38oC was between 1161 days up to 2261 days. Application of high storage temperature was proven to shorten the shelf life stability of those seasonings.Keywords: shelf life, seasoning, Accelerated Shelf Life Testing (ASLT), Labuza

Kajian Keamanan Pangan Dan Kesehatan Minyak Goreng Budijanto, Slamet; Sitanggang, Azis Boing
JURNAL PANGAN Vol 19, No 4 (2010): PANGAN
Publisher : Perum BULOG

Penggunaan minyak goreng di Indonesia umumnya dipakai sebagai media panas untuk penggorengan berulang dengan jumlah minyak berlebih (deep frying). Pemilihan minyak goreng dipengaruhi oleh beberapa faktor diantaranya stabilitas terhadap oksidasi, rasa dan aspek kesehatan. Seringkali terjadi kesulitan dalam memilih karena minyak tidak jenuh yang dianggap sehat tidak tahan terhadap panas, demikian juga sebaliknya minyak jenuh yang tahan panas tidak baik bagi kesehatan. Pemilihan harus didasarkan pada penggunaannya, misalnya pada penggunaan tidak berulang maka minyak tidak jenuh merupakan pilihan yang baik. Akan tetapi jika penggunaan berulang seperti yang dilakukan di Indonesia maka minyak jenuh akan lebih baik jika dibandingkan dengan menggunakan minyak tidak jenuh.Cooking oil in Indonesia is generally used as a heat medium for repeated frying with excessive cooking oil (deep frying). Selection of cooking oil is influenced by several factors, such as stability against oxidation, taste and health aspects. The most common difficulty when choosing cooking oil is that unsaturated oil is considered healthy but not resistant to heat, and on the other hand heat resistant saturated oil is not good for health. The selection should be based on the usage, for example in the use of unrepeated frying the unsaturated oil is a good choice. However, if repeated/recurring use of oil as is the purpose, the saturated oil is better when compared to the unsaturated oil.

Produktivitas dan Proses Penggilingan Padi Terkait Dengan Pengendalian Faktor Mutu Berasnya Budijanto, Slamet; Sitanggang, Azis Boing
JURNAL PANGAN Vol 20, No 2 (2011): PANGAN
Publisher : Perum BULOG

Beras merupakan sumber karbohidrat utama bagi masyarakat Indonesia. Dalam beberapa dekade terakhir, ternyata Indonesia masih memiliki nilai impor beras yang cukup tinggi dibandingkan dengan negara berkembang lainnya yang ada dikawasan ASEAN. Kecenderungan ini mungkin dapat dilatarbelakangi oleh proses panen yang gagal (on-farm) maupun pada proses penggilingan (off-farm). Dua komponen kualitas beras hasil giling yang harus dijaga untuk dapat mempertahankan daya saing beras di pasar adalah persentase beras kepala dan derajat sosoh. Secara umum, kedua parameter diatas merupakan fungsi dari varietas gabah yang digiling, serta metode penggilingan yang terkait dengan jenis dan waktu proses penyosohan.Rice is the staple food and the main source of calorie in Indonesia. In the last few decades, Indonesia has been importing rice from ASEAN countries such as Thailand and Vietnam with significant value. This phenomenon could be caused by on-farm constraints such as crop failures or agricultural pests and even off-farm constraints, like milling process. Two important quality parameters, namely the percentage of head rice and the milling degree, have to be maintained during milling to keep the competitiveness of rice produced in the market. Generally, the values of those two parameters could be the function of paddy variety and the milling techniques which are related to the type of whitening and polishing machines used and the residence time in the machine.

BERAS COKLAT BERKECAMBAH (GERMINATED BROWN RICE): PROSES PRODUKSI DAN KARAKTERISTIKNYA Munarko, Hadi; Sitanggang, Azis Boing; Kusnandar, Feri; Budijanto, Slamet
JURNAL PANGAN Vol 28, No 3 (2019): PANGAN
Publisher : Perum BULOG

Beras coklat diketahui memiliki komponen bioaktif yang bermanfaat bagi kesehatan. Namun, konsumsi beras coklat di masyarakat saat ini memang masih rendah dibandingkan dengan beras putih. Hal ini disebabkan beras coklat memerlukan waktu pemasakan yang cukup lama, memiliki tekstur agak keras, dan berbau yang kurang disukai. Beras coklat berkecambah atau dikenal dengan germinated brown rice (GBR) merupakan beras coklat yang telah mengalami perendaman dan perkecambahan pada kondisi tertentu. Perkecambahan mampu meningkatkan kandungan senyawa bioaktif beras coklat. Salah satu senyawa bioaktif yang dapat meningkat selama perkecambahan adalah senyawa gamma-aminobutyric acid (GABA). GABA berfungsi sebagai penghambat neurotransmitter di otak yang secara langsung mempengaruhi kepribadian dan manajemen stres. Peningkatan kandungan GABA pada beras coklat berkecambah dapat dilakukan dengan mengoptimalkan kondisi proses perendaman dan perkecambahan seperti suhu, waktu, pH, maupun penambahan senyawa lainnya seperti asam glutamat. Selama proses perkecambahan terjadi perubahan-perubahan biokimia yang diakibatkan oleh aktivitas enzim endogenus yang mengubah komponen makromolekul menjadi komponen yang lebih sederhana. Selain itu, perkecambahan pada kondisi tertentu juga dapat mengakibatkan perubahan fisikokimia GBR. Dengan demikian, perkecambahan juga dapat memperbaiki karakteristik sensori nasi yang dihasilkan, terutama atribut flavor dan tekstur.

Pengembangan Sereal Sarapan Tersubstitusi Bekatul dan Tepung Pisang Sukarno Sukarno; Dwyana Izza Augusta; Azis Boing Sitanggang; Afwa Nururrahmah Munawaroh; Slamet Budijanto
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 1 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.1.76

Rice bran and banana flour contain nutrients and bioactive compounds that have potential to be used for the development of functional food, such as breakfast cereal. The study is aimed to develope functional breakfast cereal from corn flour (54%, 59%, 64%), rice bran (20%), and banana flour (10%) (raja bandung and kepok) with the addition of coconut sugar (0 %, 5 %, 10%) using twin-screw extruder. The best-accepted formula based on sensory test was cereal with the substitution of 0% coconut sugar and 10% raja bandung banana flour. The breakfast cereal has moisture content of 10.38 ± 0.01%, ash content of 3.36 ± 0.00%, protein content of 8.92 ± 0.11%, fat content of 6.14 ± 0.07%, carbohydrate content of 81.58 ± 0.18%, and dietary fiber content of 13.22 ± 0.46% which can be claimed as high-fiber foods. It contained a total phenol content of 74.13 ± 0.87 mg GAE / 100 g, antioxidant activity of 40.67 ± 1.71 mg AEAC/ 100 g, and IC50 of 84.48 ± 0.9 mg/mL. Saturated fatty acids in breakfast cereal were dominated by palmitic acid (14.22 ± 0.17%), while for unsaturated fatty acids were dominated by oleic acid (30.76 ± 0.04%) and linoleic acid (45.40 ± 0.03%). Keywords: banana flour, breakfast cereal, functional food, rice bran

PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [Shelf Life Study of Tortilla Using Accelerated Shelf Life Testing (ASLT) Method and its Mathematical Modeling of Moisture S Slamet Budijanto; Azis Boing Sitanggang; Yuni Dwi Kartika
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.563 KB)

Accelerated shelf life testing (ASLT) method was used to determine the shelf life of tortilla chips based on critical moisture content approach. Crispiness was found to be the critical parameter in tortilla chips deterioation. The curve of moisture sorption isotherm was resulted by plotting water activity values (aw) and equilibrium moisture contents (Me) using eight salts with RH values at range of 11.3-90.3%. There were five models of sorption isotherm tested, namely Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin model. Conclusively, Oswin model was the suitable one to depict the sorptions isotherm phenomenon in tortilla chips with MRD value of 2.33. By gathering all variables to be used in Labuza’s equation, the shelf life of tortilla chips at 38oC and 70% of RH was about 56 days.

KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate] Slamet Budijanto; Azis Boing Sitanggang; Wita Murdiati
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.37 KB)

Winged-bean (Psophocarpus tetragonolobus L.) has similar protein concentration to soybean. Higher productivity of winged-bean as compared to soybean and ground nut makes it feasible to develop this legume as a natural source of vegetable protein. Protein isolate was made by isolating protein from defatted winged-bean flour employing its isoelectric point, and several stages of centrifugation. The protein content of winged-bean protein isolate was 83.87% (db). Analysis of physicochemical properties of winged-bean protein isolate, suggested that the bulk density was 0.60 g/ml with water and oil absorption capacity of 2.61 g H2O/g solid; 1.60 ml oil/g solid, respectively. Moreover, this protein isolate had emulsion capacity of 70.5%; foam capacity of 89.5% and formed gel at concentration of 15%. Data on amino acids composition indicated that glutamic acid was the highest concentration (6.37%), whereas tryptophan was the lowest one (0.37%). Several essential amino acids, such as leucine dan lysine, were found in winged-bean protein isolate at a concentration of 3.2% and 2.8%, respectively, calculated from the total amino acid.

PENDUGAAN PEPTIDA BIOAKTIF DARI SUSU TERHIDROLISIS OLEH PROTEASE TUBUH DENGAN TEKNIK IN SILICO Azis Boing Sitanggang; Sudarsono Sudarsono; Dahrul Syah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The production of bioactive peptides catalyzed by gastrointestinal system (GIS) enzymes can be predicted in silico. The technique is more preferred than others such as in vivo and in vitro due to its low cost and less tedious procedure. The current study was aimed to predict bioactive peptides resulted from the digestion of bovine milk proteins. The digestion or so-called hydrolysis was simulated by means of a web-based in silico method. Identified bovine milk proteins from the available literatures were αS1-casein, αS2-casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, and lactoferrin. The compositions of amino acids (AAs) or protein sequences were accessed and tabulated from the Universal Protein Resource site (UniProt). Furthermore, the hydrolysis of each protein were simulated using three (3) GIS proteases, i.e., pepsin, trypsin, and chymotrypsin, and their possible combinations. All simulations were performed through web-based procedures using PeptideCutter, Expert Protein Analysis System (ExPASy). The resulted peptides were arranged according to the positions of cleavage sites for each cutting simulation, and compared to the available bioactive peptides data base in the literatures in terms of their AA residues (sequences). The simulation results indicated that β-casein and αS1-casein were the most potent proteins to yield bioactive peptides, of 52 and 48%, respectively. Moreover, each type of the investigated bovine milk proteins could be hydrolyzed by GIS proteases to produce antihypertensive bioactive peptides. This web-based in silico method is conclusively useful to predict bioactive peptides derived from bovine milk, and may also be used for other protein sources.

PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES Azis Boing Sitanggang; Andrian Teguh; Adil Basuki Ahza
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerable economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on the water holding capacity (WHC) of frozen white shrimp at a pilot scale (i.e. 12 kg), production cost efficiency and its sensory acceptance. Various combina-tions of salt and phosphates concentration were evaluated to obtain the most optimum condition for in-creasing the frozen shrimp WHC while the final product phosphate residue did not exceed 0.5%. The highest WHC was obtained by soaking the white shrimps in a solution containing 2.5% polyphosphate MTR 80-P and 1.0% NaCl. The phosphate residue concentration determined in the final product was about 0.27%. The final product multisample difference test (rating test) also confirmed that this combination was not detrimental to the perception of the consumers. Moreover, the use of soaking condition reduced the production cost (based on the raw material costs) by Rp. 4.580,900/2.000 kg finished products or equals to Rp. 2.290/kg finished products. Conclusively, the addition of polyphosphate and salt in soaking solution at the optimum concentration increased the WHC of the frozen white shrimps, reduced production cost without changing the product sensory acceptance.

PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR Rizki Dwi Setiawan; Fransiska Rungkat Zakaria; Azis Boing Sitanggang; Endang Prangdimurti; Dede Robiatul Adawiyah; Erniati Erniati
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

In Indonesia, the utilization of winged bean seeds as a food source is very limited. Currently there is inadequate information on the characteristics of the seeds, especially the chemical properties associated with its maturity. This research aimed to analyze the chemical properties of winged bean obtained from different harvesting time. Three different harvesting times were investigated, i.e. eight (K1), twelve (K2), and as six (6) weeks after the first flowering stage as a control. K1 and K2 were dried at 40°C (24 h) to mimic the conventional preparation of beans practiced in Indonesia, while K3 was unripe seeds commonly consumed fresh thus it is analyzed as fresh seeds. K1 and K2 have water content between 12.3-13.0% (wb), ash content 4.7-4.8% (db), lipid content 13.4-15.4% (db), protein content 38.9-40.7% (db), carbo-hydrate content 40.8-41.0% (db), total phenolic content 7.6 and 5.3 mg GAE/g (db), antioxidant activity (IC50) 558.3 and 511.1 µg/mL, starch content 25.6-29.1%, reducing sugar content 1.3-1.7 mg/g. Mean-while, the unripe winged bean seeds (K3) has water content of 75.5% (wb), ash content 5.0% (db), protein content 19.6% (db), carbohydrate content 68.4% (db), total phenolic content of 59.4 mg GAE/g (db), anti-oxidant activity (IC50) 485.6 µg/mL, starch content 7.2% and reducing sugar 5.4 mg/g. Based on these che-mical properties and time efficiency, harvesting winged bean at 8 weeks (K1) was sufficient to produce winged bean potential as protein source, as well as a potential functional foods with good antioxidant acti-vity, total phenolic content, low starch and reducing sugar.

Co-Authors Adil Basuki Ahza Aditya Prayoga Afwa Nururrahmah Munawaroh Alfia Aretzy Alfian Helmi Alyssa Nesiananda Andrian Teguh Anggraeny, Bunga Azizah Luthfiyah Assa’adiyah Beti Elizabeth Silalahi Bram Koesbiantoro C Hanny Wijaya Dahrul Syah Dahrul Syah Dede Robiatul Adawiyah Dr. Adolf J.N. Parhusip Dwyana Izza Augusta Elvira Syamsir Endang Prangdimurti Erniati, Erniati Faleh Setia Budi Feri Kusnandar Firmansyah, Muh Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Hadi Munarko Hanif Muchdatul Ayunda Hasti Wiaranti Ho-Shing Wu Husna, Aliya I Gusti Wayan Murjana Yasa Ida Ayu Iska Rakhmawati Jessica Jessica Kartika Sari Muhammad Fakhrian Irsali Nadine Kurniadi Nur Ahmad Habibi Nur Heni Sri Palupi Nur Wulandari Nuri Andarwulan Palupi, Nurheni Sri Paradigma, Hening Purwiyatno Hariyadi Ramadhani, Nabilah Zulfah Rista Fitria Anggraini Rosulva, Indah Saroat Rawdkeun Sinaga, Wenny S.L. Slamet Budijanto Sudarsono Sudarsono Sukarno Sukarno Tesy Pratami Tsaniyah Ayu Mauliasyam Willy Bayuardi Suwarno Wita Murdiati Wita Murdiati Yuni Dwi Kartika

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