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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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Bioactive Peptides from Velvet Bean Tempe: Neutrase-Catalyzed Production in Membrane Reactor Azis Boing Sitanggang; Tsaniyah Ayu Mauliasyam; Nadine Kurniadi; Slamet Budijanto; Ho-Shing Wu
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.2023.34.2.200

Abstract

Velvet beans are potential sources of parent proteins for bioactive peptide production. In this study, a combination of fermentation and neutrase-catalyzed continuous hydrolysis in an enzymatic membrane reactor was performed to produce antioxidative and angiotensin I-converting enzyme inhibitory (ACEi) peptides. The optimum operating conditions were τ = 6 h and [E]/[S] = 7.5%. The resulting permeate, which was a<10-kDa fraction, exhibited antioxidant activity at 0.38 mg ascorbic acid equivalent antioxidant capacity (AEAC)/mL (2,2-diphenyl-1-picrylhydrazyl, DPPH inhibition) and 0.26 mg AEAC/mL (ferric reducing antioxidant power, FRAP), and ACEi activity of 81.02%. Further fractionation of the permeate increased the ACEi activity in which 2-kDa fraction showed the most potent activity (IC50 = 0.23 µg protein/mL). The IC50 value of the outcome was comparable to those reported in the literature for velvet bean-based peptides. Furthermore, this study suggests that neutrase is a good catalyst candidate for the synthesis of bioactive peptides from velvet beans.
Formulasi Serbuk Wedang Tahu dan Pendugaan Umur Simpan Menggunakan Metode Kadar Air Kritis Husna, Aliya; Palupi, Nurheni Sri; Kusnandar, Feri; Sitanggang, Azis Boing
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): 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.2024.11.2.121

Abstract

Indonesia silken tofu dessert is a traditional dish made from silken tofu and ginger sauce. To enhance its shelf life, this study explored the development of silken tofu dessert into a powdered form. Traditionally, silken tofu is coagulated using calcium sulfate (CaSO₄), but there has been little research on the optimal concentration of CaSO₄ necessary for forming curd in powdered silken tofu comparable to the traditional version. This study aimed to identify the ideal concentration of CaSO₄ as a coagulant to be added to powdered silken tofu and to estimate its shelf life using the critical moisture method. Sensory testing was conducted to select the appropriate concentration of CaSO₄, comparing different levels to a control method. The results revealed significant differences between the powdered silken tofu dessert and the traditional counterpart. Among the three CaSO₄ concentrations tested (3, 5, and 7%), the dessert prepared with 3% CaSO₄ exhibited the closest resemblance to the traditional silken tofu dessert. A single serving of this powdered silken tofu dessert provides 125 kcal of total energy, accounting for 12% of the recommended daily allowance (RDA) for protein, 3% for total fat, and 6% for carbohydrates. When packaged in metallized plastic and stored at a relative humidity of 78% and a temperature of 30 °C, the shelf life of the powdered silken tofu dessert is extended up to 12 months.
Perbaikan Tata Kelola Perberasan Nasional Helmi, Alfian; Sitanggang, Azis Boing; Suwarno, Willy Bayuardi; Ramadhani, Nabilah Zulfah; Anggraeny, Bunga; Firmansyah, Muh
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 6 No 1 (2024): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0601.834-837

Abstract

Sebagai salah satu pangan pokok rakyat Indonesia, kenaikan harga beras yang terjadi belakangan ini tentunya memberikan dampak yang signifikan dan respon yang beragam. Secara lebih sederhana, penyebab kenaikan harga beras di hampir seluruh wilayah negeri dapat dilihat dari neraca supply dan demand-nya.
Separasi Garam Natrium dan Protein pada Putih Telur Asin Menggunakan Membran Ultrafiltrasi Paradigma, Hening; Sitanggang, Azis Boing; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): 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.2024.35.2.224

Abstract

Salted egg white desalination is a method of reducing salt levels while optimising protein yield. This study aimed to analyse the effects of membrane pore size and dilution levels on the quantity of protein and salts. The identification of rheological properties and the type of fouling that occurs during the salted egg white desalination process were also examined. The sample with the most effective desalination result was analysed for the variation of amino acid profiles before and after filtration. A completely randomised design was employed in this study, with treatment factors of membrane pore size (5, 10, and 20 kDa) and dilution levels (undiluted and 5-time dilution) with two replications. Filtering salted egg whites at each pore size of the ultrafiltration membrane retained all the proteins in the salted egg whites. Furthermore, varying the dilution level had no effect on the protein loss. The permeation weight was positively correlated with the desalination level. The fouling model simulation successfully identified the cake filtration model, with the rheological characteristics of salted egg white before and after filtration exhibiting shear thinning behaviour. The filtered salted egg whites, measured at a low shear rate, demonstrated a lower viscosity compared to sample than before filtration. The most effective treatment for salted egg white desalination was obtained by subjecting undiluted sample with 20 kDa-membrane filtration. Analysis of the amino acid profiles of the most effective treatment showed no significant changes after filtration.
Freeze drying technology and its impact on the characteristics of kopyor coconut flesh Faleh Setia Budi; Alyssa Nesiananda; Azis Boing Sitanggang
Menara Perkebunan Vol. 92 No. 1 (2024): 92(1), 2024
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v92i1.555

Abstract

Kopyor coconut is one of Indonesia's origin germplasms that has a high economic value. Theflesh of the kopyor coconuts is quickly damaged characterized by rancidity due to the presence of microorganisms. This study aimed to investigate the effect of blanching and freeze-drying processes, considering the factors of drying duration and pressure, on the quality of kopyor coconut Flesh. The kopyor coconuts used in this studywere obtained from Ciomas Plantation IOPRI Bogor Unit, Bogor, West Java. The kopyor coconut flesh was grouped into two categories: one treated with steam blanching at 100 °C for 10 min and the other without blanching treatment. Freeze-drying processes were carried out for 12, 24, 48, and 72 h and at absolute pressures of 0.01 and 0.05 mbar. The characteristics observed were the moisture content, pH, whiteness index,and free fatty acids content (FFA).The combining of steam blanching and freeze-drying process for 48 h and a pressure of 0.01 mbar was the best treatment. The dried product had uniform texture with moisture content of 5.31%, whiteness index of 89.67%, pH of 7,04 and free fatty acid of 0,51%. These values indicated that the quality of dried fruit complied with the Indonesian standard of dried fruit quality (SNI 3710:2018).
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