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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
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Ulasan Ilmiah: Peluang Pengembangan Beras Analog Fortifikasi dari Berbagai Bahan Baku Lokal dalam Mengurangi Defisiensi Mikronutrien Rista Fitria Anggraini; Slamet Budijanto; Azis Boing Sitanggang
JURNAL PANGAN Vol. 31 No. 1 (2022): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v31i1.579

Abstract

Pola konsumsi pangan pokok masyarakat menjadi salah satu penyebab defisiensi mikronutrien dimana proporsi konsumsi nasi mencapai 51–60 persen, sedangkan beras sosoh hanya mengandung 1 mgFe dan 0,63 mg Zn/100 gram. Salah satu upaya penanggulangan defisiensi mikronutrien adalah denganpengembangan beras analog. Proses produksi dan pemilihan bahan baku memengaruhi sifat fisikokimiaproduk beras analog. Proses produksi menggunakan ekstrusi panas dengan suhu barel antara 70–90ᵒCpaling banyak digunakan. Pembuatan beras analog dari berbagai bahan lokal menghasilkan nilai karbohidrat46,45–91,54 persen, protein 0,61–18 persen, lemak 0,66–7,57 persen, nilai L 48,9–75,35 dengan metodepengeringan oven suhu 60–70ᵒC selama 3–5 jam. Kandungan Fe dan Zn relatif stabil terhadap pengeringansampai 20 minggu penyimpanan. Retensi asam folat berkisar 95 persen dan 75 persen selama penyimpanan3 dan 9 bulan berturut-turut. Kerusakan vitamin A sebagian besar terjadi karena adanya cahaya pada prosespenyimpanan (28,5–40 persen). Bahan lokal yang sering digunakan dalam pembuatan beras analog adalahtepung mocaf, tepung jagung, sagu, sorgum, tepung kedelai. Fortifikan Fe-pirofosfat dan antioksidan sejauhini menjadi fortifikan yang disarankan dalam beras analog fortifikasi. Beras analog fortifikasi dari berbagaibahan baku lokal memiliki peluang yang besar untuk dikembangkan di masyarakat dalam mengurangidefisiensi mikronutrien.
Characteristics of Brown Rive var. Inpari 43 and Sonication Treatments for Extraction of Phenolic and Flavonoid Contents Hadi Munarko; Slamet Budijanto; Azis Boing Sitanggang; Feri Kusnandar
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0507

Abstract

This study aimed to characterize brown rice grain var. Inpari 43 and evaluate the effect of sonication time on total phenolic and flavonoid content. The result showed that Inpari 43 is classified as medium and slender grain which contains about 12% of moisture content. Maceration method was suitable for brown rice flour extraction. It accumulated 65–70 mg GAE/100g and 13–18 mg QE/100g of total phenolic content and flavonoid content, respectively, during 10 to 30 minutes extraction. The pearson correlation analysis indicated a strong positive correlation between extraction time and phenolic and flavonoid content. In conclusion, maceration for 30 minutes accumulates the highest phenolic and flavonoid content in brown rice flour var. Inpari 43.
POTENSI BUAH MANGROVE SEBAGAI SUMBER PANGAN ALTERNATIF Indah Rosulva; Purwiyatno Hariyadi; Slamet Budijanto; Azis Boing Sitanggang
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.037 KB) | DOI: 10.20961/jthp.v14i2.55509

Abstract

Buah mangrove telah dikonsumsi sebagai bahan pangan oleh masyarakat di beberapa wilayah Indonesia, terutama sebagai produk makanan tradisional. Namun demikian, informasi tentang potensi dan manfaat buah mangrove masih terbatas. Beberapa penelitian terbatas untuk membahas tentang sifat fisiko-kimia buah mangrove yang berhubungan dengat potensinya sebagai sumber pangan. Penelitian ini bertujuan untuk mengumpulkan dan menganalisis berbagai informasi ilmiah terkait potensi buah mangrove dan pemanfaatannya sebagai bahan pangan. Informasi ini dapat menjadi dasar untuk melakukan penelitian lanjutan terkait pengembangan mangrove sebagai bahan pangan dan produk pangan fungsional.  Jenis buah mangrove yang telah diolah dan diteliti dengan cukup baik, yaitu Avicennia sp, Bruguiera sp, Rhizophora sp, dan Sonneratia sp. Buah mangrove secara tradisional telah diolah menjadi berbagai jenis pangan (keripik, kue, dodol), minuman, dan sebagai bahan pelengkap. Kandungan senyawa antigizi pada buah mangrove yang dapat menimbulkan masalah saat dikonsumsi manusia dapat kurangi atau dihilangkan dengan perlakuan pasca panen dan perlakuan pendahuluan (perendaman dan perebusan) sebelum dikeringkan dan ditepungkan.
Stabilitas madu herbal dengan penambahan emulsifier dan antioksidan menggunakan metode spontan Nur Ahmad Habibi; Nur Heni Sri Palupi; Azis Boing Sitanggang
Jurnal Litbang Industri Vol 10, No 2 (2020)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1059.521 KB) | DOI: 10.24960/jli.v10i2.6114.111-120

Abstract

Herbal honey with blackseed oil and olive oil is susceptible to change in stability during the storage period, such as separation and oxidation. The aim of this study was to observe the effect of emulsifier and antioxidant to stability of herbal honey. This study used a completely randomized factorial design with two repetitions. The first factor was concentration antioxidant tocopherol (0; 0,005; 0,01%) and the second factor was concentration of emulsifier Tween 80 (0; 0,001; 0,002%) so there were 9 combinations. Herbal honey was made using the spontaneous method. The study observed particle size distribution, stability against separation, and predict shelf life. Based on observation, the largest particle size distribution was in the herbal honey T1TW1 group  with size 1004.70 ± 5.80 nm. The smallest particle distribution was in the T3TW3 group with size 117.10 ± 1.56 nm. Based on the stability, T3TW3 group was able to keep the rate of emulsion separation that occurs compared to other groups. Based on ASLT test, herbal honey with antioxidan and emulsifier had shelf life 241 days and without 140 days. Conclusion this study is antioxidant tocopherol and Tween 80 emulsifier can improve the stability of herbal honey significant. 
Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu Alfia Aretzy; Elvira Syamsir; Azis Boing Sitanggang
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): 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 | DOI: 10.6066/jtip.2022.33.1.60

Abstract

Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membranes could increase the bioactivity of permeates. The filtrate resulting from the smallest membrane cut-off (i.e., 5 kDa) had a higher antioxidant activity, isoflavone content, and ACE inhibitory activity.
Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik Tesy Pratami; Azis Boing Sitanggang; Christofora Hanny Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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 | DOI: 10.6066/jtip.2022.33.2.157

Abstract

Mucuna bean (Mucuna pruriens L.) is a legume having high protein content which has the potential as a source of bioactive peptides. One of the bioactive peptides is an angiotensin-converting enzyme (ACE) inhibitor, thus, mucuna beans might be used as a potential source of antihypertensive compounds. This study aimed to increase the functionality of proteins from mucuna beans as ACE inhibitors using a combination of fermentation and enzymatic hydrolysis followed by membrane filtration. The mucuna beans were fermented for 0, 24, 48, 96, and 144 h. The highest ACE inhibitory activity of 54.37%, was obtained by fermentation of the beans at 48 h, with a protein content of 20.82 mg/mL. The 48 h fermented mucuna beans were further hydrolyzed using alcalase or neutrase and subsequently filtered with UF membranes having 20,10 and 5 kDa cut-off. The enzymatic hydrolysis followed by membrane filtration increased the ACE inhibitory activity of mucuna beans. The neutrase hydrolysates resulting from 5 kDa membrane filtration showed the best ACE inhibitory activity (62.96% with a protein content of 10.39 mg/mL). A combination of fermentation and enzymatic hydrolysis followed by filtration using UF-membrane was able to produce ACE inhibitory peptides from mucuna beans. The potential of mucuna beans peptides as ACE inhibitors was due to the presence of negatively charged amino acid residues such as Asp and Glu, positively charged amino acids such as Arg and Lys, and hydrophobic amino acids such as Val, Leu, Ala, and Ile.
Jenis dan Konsentrasi Tanah Pengelantang untuk Menurunkan Prekursor Senyawa 3-MCPDE dan GE pada Pemucatan CPO Kartika Sari; Nur Wulandari; Azis Boing Sitanggang; Nuri Andarwulan
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 3 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.3.396

Abstract

Refined palm oil contains contaminants such as 3-monochloropropane diol ester (3-MCPDE) and glycidyl ester (GE) which are formed from diacylglycerol (DAG) and chloride (Cl) as precursors during processing. There is a need to control the levels of precursors especially during the bleaching stage using selected bleaching earth (BE). Reducing the number of precursors after the bleaching stage will minimize the formation of 3-MCPDE and GE in bleached palm oil (BPO) for the next refinery stage. The research consisted of three stages: (1) characterization of raw materials consisting of CPO, BE types 1, 2, 3, 4, and 5; (2) study on the effect of BE type; and (3) study on the concentration effect of selected BE for reducing DAG and Cl by chemical analysis of oil quality. The results showed that degummed palm oil (DPO) contained DAG of 6.70%, free fatty acid 5.66%, carotene 424.31 mg/kg, P 20.30 mg/kg, and Fe <0.021 mg/kg. The five types of BE have different physicochemical properties on which the effect will be seen on BPO. The second stage results showed that BE-4 was selected as the most potential BE. Using BE-4 of 2.5% was proven to reduce total Cl as 3-MCPDE precursors in the resulted BPO sample. The Cl level decreased to 3.05 mg/kg with the largest decrease percentage of 55.80% compared to DPO sample. BE-4 concentration of 2.5% has been able to withstand and prevent the increase of DAG as a precursor to GE contaminants during bleaching process. Keywords: 3-monokloropropanadiol ester, chloride, diacylglycerol, glycidyl ester, palm oil
Effect of Retort Processing on The Nutritional Content of Ready-to-eat Winged Bean Seeds (Psophocarpus tetragonolobus) Rizki Dwi Setiawan; Fransiska Rungkat Zakaria; Azis Boing Sitanggang; Hanif Muchdatul Ayunda
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7489

Abstract

Winged bean seeds are a source of vegetable protein and other important nutrients, and have the potential to be developed into ready-to-eat food to increase the level of consumption in society. The purpose of this study was to determine the effects of different levels of sterilization (F0) on the proximate composition of canned winged bean seeds. This study used a randomized block design (RBD) method with three levels of sterilization, F0 5, 7, and 9. The results showed that different levels of sterilization (F0 5, 7, and 9) had significant effects (P<0.05) on the moisture, carbohydrate, and protein content, but had no significant effect (P>0.05) on the ash and fat contents of sterilized winged bean seeds. The moisture and carbohydrate content increased as the F0 value increased. In contrast, protein levels of sterilized winged bean seeds decreased as the F0 value increased. Winged bean seeds sterilized with an F0 value of 9 had the highest levels of moisture and carbohydrates among the other two sterilization levels, but had the lowest protein content. The process of canning winged bean seeds using thermal sterilization is an alternative to maintaining the nutritional value of winged bean seeds. However, it still had a minimal effect on the nutritional content of winged bean seeds.
Aktivitas antioksidan DPPH dari ekstrak rumput laut dengan kajian metaanalisis: Antioxidant activity of DPPH from seaweed extract using meta analysis study Ida Ayu Iska Rakhmawati; Sukarno Sukarno; Azis Boing Sitanggang
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.48087

Abstract

Seaweed is a fishery product that possesses antioxidant activity and is used as a functional food source. The popularity of natural antioxidants is on the rise due to the perception that they are more secure in terms of their level of safety. In recent years, reports have emerged regarding the antioxidant activity of seaweeds using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) testing method; however, the findings have been inconsistent. Hence, the necessity of employing analytical techniques and extracting conclusions from a diverse range of literature through meta-analysis has become apparent. The objective of this study was to conduct a meta-analysis to identify the highest antioxidant activity in seaweed extracts, considering the type of seaweed, habitat, method of extraction, and type of solvent used. This study was conducted through a series of steps, including the formulation of research questions, establishment of inclusion and exclusion criteria, conduct of a literature search and selection of articles, extraction of data, processing of data, and interpretation of the results of the meta-analysis. Using quantitative data analysis with the aid of OpenMEE software, our meta-analysis of 14 pertinent articles yielded an overall effect size (SMD) of -10,563, indicating a statistically significant superiority of ascorbic acid's antioxidant activity in comparison to that of seaweed. Moreover, the high level of heterogeneity necessitated a subgroup analysis. Subgroup analysis revealed that among the various subgroups examined, red seaweed grown in India exhibited the highest antioxidant activity when subjected to the Soxhlet extraction method and 95% ethanol solvent. According to the Rosenthal test, this study was free of publication bias.
Mikroenkapsulasi Oleoresin Bawang Putih Menggunakan Ekstruder Ulir Ganda Aditya Prayoga; Christofora Hanny Wijaya; Azis Boing Sitanggang
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.2023.34.2.224

Abstract

Garlic (Allium sativum) oleoresin is susceptible to damage such as easily volatile and oxidized. It also has low solubility in water. Microencapsulation process is expected to overcome the disadvantages. The aim of this study was to obtain garlic oleoresin microcapsules through twin-screw extrusion process. The study was done by determining the suited carrier, i.e. β-cyclodextrin, dextrin, or maltodextrin, to be used in the microencapsulation of garlic oleoresin, and determining the optimum garlic oleoresin microencapsulation parameters based on response surface methodology (RSM) using the suited carrier. β-cyclodextrin was found to be the suitable carrier for the garlic oleoresin microencapsulation process using a twin-screw extruder. The usage of maltodextrin and dextrin was not possible due to the high viscosity of the mass observed which led to blockage. The modeling obtained through the RSM showed that the combination of the components (carrier, oleoresin, and water) was not ideal for optimum solubility and surface oil. However, the parameters and optimum formula obtained had good experiment repeatability. The optimum garlic powder obtained through the extrusion process showed low surface oil as much as 2.20% and solubility as much as 33.80%. The microencapsulated product exhibited better quality characteristics than commercial K brand spray-dried garlic powder. The extruded powder had nearly four-fold lower aroma intensity prior to dilution, and nearly three-fold higher aroma intensity when diluted in 60°C water.
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