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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Bumi Lestari Jurnal Natur Indonesia Jurnal Sains Materi Indonesia Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Teknologi Pangan dan Gizi Bulletin of Electrical Engineering and Informatics Jurnal Ilmu Ternak Veteriner Journal of Engineering and Technological Sciences agriTECH BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Indonesian Food and Nutrition Progress Indonesian Journal of Natural Pigments JURNAL PANGAN INSIST (International Series on Interdisciplinary Research) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Indonesian Journal of Applied Research (IJAR) Jurnal Risalah Kebijakan Pertanian dan Lingkungan Policy Brief Pertanian, Kelautan, dan Biosains Tropika

C Hanny Wijaya

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan, IPB University, Bogor, Indonesia

Author-ID : 417185

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Synthesis Of Garlic Compound Vinyl-Dithiin And Its Derivatives, And Their Anti-Fungal Determination Using Bioautography Methode C Hanny Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Improvement on stability, physical characteristics and physiological activities of vinyl-dithiin has been attempted through oxidation and methylation. A bioautography method with Cladosporium cucumerinum showed that the presence of sulphoxide compound increased the anti-fungal activity sharply. Best activity was obtained with the compounds with SSO functional group. Activity was slightly decreased by addition of methyl-group. Stereoisomer also influenced the activity of compound, although not to significantly. Isomer of 3,4-dihidro-3-isopropenil-5-metil-4H-1, 2-ditiin-1-oxide has interesting properties such as crystallized easily, posses weak odor and relatively strong in anti fungal activity. A Simple methallylsynthesis procedure for disufide has been developed using metallyl chloride as starting material.

IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI - DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit (Syzygium cumini) by High Performance Liquid Chromatography - Diode Array Detecti Puspita Sari; Christofora Hanny Wijaya; Dondin Sajuthi; Unang Supratman
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): 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 (354.283 KB)

The aim of this study was to determine the content of total monomeric anthocyanins and to identify the anthocyanin composition of jambolan fruit (Syzygium cumini) growing in Indonesia. Anthocyanins were extracted with methanol containing 0.1% HCl, removed from non-polar impurities by partition with chloroform and purified in a C18 solid phase cartridge. Anthocyanins were identified by high-performance liquid chromatography with diode array detection (HPLC-DAD), UV-visible spectral analysis, and physico-chemical reactions. Using pH-differential method, it was known that the content of total monomeric anthocyanin in the ripe fruit was 161 mg/100 g fresh fruit (731 mg/100 g skin on wet basis or 3430 mg/100 g skin on dry basis), based on cyanidin-3-glucoside. Furthermore, five anthocyanins without acylating groups were identified as 3,5-diglucoside derivatives of delphinidin (41.29%), petunidin (27.79%), malvidin (25.60%), cyanidin (4.19%), and peonidin (1.13%). These results demonstrate that the skin of jambolan fruit especially the ripe one is rich in anthocyanin, with wide range in anthocyanidin backbone (five aglycons).

KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya; Irene Triyanti Hadiprodjo; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): 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 (399.412 KB)

Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma.

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULANDARI BEBERAPA DAERAH DI INDONESIA[Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]Intan Kusumaningrum1)*, C. Hanny Wijaya2), Feri Kusnandar 2), Misnawi3) dan Ariza Budi Tunjung Sari3)1) Program Studi Magister Ilmu Pangan, Institut Pertanian Bogor, Bogor2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Pusat Penelitian Kopi dan Kakao Indonesia, Jember Diterima 12 Desember 2013 / Disetujui 06 Mei 2014ABSTRACT The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME), followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O) with the Nassal Impact Frequency (NIF) method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

PENGHAMBATAN CAJUPUTS CANDY TERHADAP VIABILITAS KHAMIR Candida albicans SECARA IN VITRO [Inhibition of Cajuputs Candy Toward the Viability of Candida albicans by using In Vitro Assay] C. Hanny Wijaya; A. Fieki Rachmatillah; Boy M. Bachtiar
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The utilization of cajuput essential oil as a flavor in candy might give other physiological active value added. Some compounds of cajuput plant (Melaleuca cajuputi L) have been reported for their anti-microbe activities. Candida albicans is a normal commensal organism in human mouth. However, it might become virulent and responsible for oral diseases known as oral candidiasis. This study aimed to determine the effect of cajuput and peppermint oil in cajuputs candy in inhibiting the C. albicans biofilms formation by using biofilm assay and viability assay, in vitro test. Furthermore, the influence of concentration cajuput oil on its activities has also been analyzed. The result showed that the concentration of cajuput oil in cajuputs candy has been effective to inhibit the viability of C. albicans. The provision of flavor components of cajuput and peppermint oil could produce synergistic effects compared to single flavor component. The addition of cajuput oil at 0.6% has been able to inhibit the viability of C. albicans. The activities of the cajuput oil showed positive correlation with its concentration. The variable plus and minus 0.1% addition, however, did not give any significant different in its inhibition. Sensory test (hedonic test) to evaluate the flavor, aroma, and overall attributes showed there was no significant difference between 0.6 to 0.8% addition of cajuput oil upon the sensory acceptance.

SENYAWA INHIBITOR α-GLUKOSIDASE DAN ANTIOKSIDAN DARI KUMIS KUCING DENGAN PENDEKATAN METABOLOMIK BERBASIS FTIR Juliani -; Nancy D. Yuliana; Slamet Budijanto; C. Hanny Wijaya; Alfi Khatib
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Plant is well known as an excellent source for bioactive compounds. Metabolomics was reported as a potential tool to accelerate plant acitive compounds identification. In this research, FTIR-based metabolomics method was used to identify active compounds with α-glucosidase inhibitory and antioxidant activity in aerial parts of Orthosiphon stamineus (OS) extract and its fractions. Chemical profile of OS methanolic extracts and hexane, chloroform, butanol, and water fractions were analyzed using infrared spectroscopy. OS extracts and fractions showed inhibitory activity against α-glucosidase enzymes with IC50 value 154.07±30.60-465.83±85.34 µg/mL and antioxidant activity with IC50 value 7.41±0.02-19.35±0.09 µg/mL. Butanol fraction was the fraction with the highest α-glucosidase inhibitory activity and moderate antioxidant activity with IC50 value between 154.07±30.60 µg/mL and 10.84±0.54 µg/mL, respectively. The correlation between the biological activity and chemical composition data were analyzed using Orthogonal Projections to Latent Structures (OPLS). Based on the VIP (variable influence on projection), the coefficient value of the respective OPLS models, and IR database of compounds previously identified in OS, it was suggested that methoxy flavonoid (sinensitin and 5,6,7,3’-tetramethoxy-4’-hydroxy-8-C-preny-lflavone), diterpenes (orthosiphols, orthoarisins, neoorthosiphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, α-amyrin and β-amyrin) were identified as responsible compounds for the α-glucosidase inhibitory activity. Meanwhile phenolic (rosmarinic acid), methoxy flavonoid (eupatorin, sinensetin, 5-hydroxy-6,7,3’,4’-tetramethoxyflavone, salvigenin, 6-hydroxy-5,7,3’-trimethoxyflavone and 5,6,7,3’-tetramethoxy-4’-hydroxy-8-C-prenylflavone), diterpenes (orthosiphols, orthoarisins, neoortho-siphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, α-amyrin and β-amyrin) were identified as responsible compounds for the antioxidant activity.

POTENSI HAMBAT PERMEN LUNAK SIRIH DAN PINANG TERHADAP PEMBENTUKAN BIOFILM Streptococcus mutans Maryati Maryati; C. Hanny Wijaya; Dede R. Adawiyah; Boy M. Bachtiar
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Betle leaf (Piper betle L.) essential oil and catechu nut (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, screen the phytochemicals in catechu nut ethanol extract, and assess the inhibitory potential of betle and catechu in chewy candy on biofilm formation by S. mutans. The experiment included preparation of extracts and chemical characterization of the raw materials, formulation of chewy candy, measurement of biofilm inhibition, and sensory evaluation of the candy. In vitro examination for inhibitory potency of betle and catechu chewy candy against biofilm formation S. mutans ATCC 31987 was performed in adhesion phase (4 hours) and active accumulation phase (18 hours). Antibacterial assay was performed in BHI broth media on microplate 96 wells. Crystal violet 0.5% was used to stain the biofilm and Optical Density (OD) was measured at λ 450 nm. The GC-MS analysis detected 32 compounds in the essential oil of betle leaf. The Betle leaf essential oil contained chavicol acetate, isoeugenol, chavibetol acetate, chavicol, and allylcatechol 3.4-diacetate, while catechu nut ethanol extract contained flavonoids and tannins. The components were possibly the inhibitory agents of S. mutans biofilm formation. Chewy candy containing 0.8% betle leaf essential oil and 2.3% catechu nut extract had effective inhibitory potential for S. mutans biofilm formation. Inhibition during adhesion phase was 74.5±0.7%, while that for accumulation phase was 60.8±1.8%. Sensory analysis suggests that the candy was slightly liked by the panelists (5±2).

PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO Maya Saputri; Hanifah Nuryani Lioe; C. Hanny Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal component analysis (PCA) approach. Other analyses include pH using pH meter, total fats by Soxhlet method, total ash by gravimetric method, total protein by Kjeldahl method, total carbohydrates by difference, total soluble solids (TSS) by refractometer, organic acids composition by HPLC-UV/Vis, and total amino acids composition by UHPLC-PDAD. Six green coffee bean samples of Gayo arabica and Gayo robusta from different locations in Gayo, Aceh, as well as samples of arabica and robusta coffee beans each from plantation in West Java, Central Java and East Java (as comparators) were used in this study. The results showed the chemical characteristics of Gayo arabica and Gayo robusta could be mapped by PCA based on the concentrations of fats, organic acids and carbohydrates. The organic acid composition of Gayo arabica was associated with malic acid, succinic acid and citric acid, while Gayo robusta to acetic acid. The organic acids as well as TSS of the coffee beans could map Gayo arabica separately from Java arabica. Gayo arabica had higher organic acids, whereas Java arabica had higher TSS. Gayo robusta were characterized by higher fats, ash and total amino acids, but lower TSS than Java robusta. This study suggested the distinct characteristics of Gayo coffee beans to their corresponding coffee beans from Java.

KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN Mutiara Utami; Christofora Hanny Wijaya; Darda Efendi; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): 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.2020.31.2.113

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI Rizqi Sofi Nur Fitriyah; Christofora Hanny Wijaya; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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.2021.32.2.116

Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.

Co-Authors ,, Lune ,, Lune ,, Sumarlan ,, Sumarlan - Misnawi A'yuni, Qurrata A. Fieki Rachmatillah Aditya Prayoga Ahmad Ibrahim Akyla, Clarissa Alfi Khatib Anggraini Barlian Anton Apriyantono Antonius Suwanto Aris Tri Wahyudi Ariza Budi Tunjung Sari Azis Boing Sitanggang A’yuni, Qurrata Boy M Bachtiar Bram Kusbiantoro Bram Kusbiantoro Budi Nurtama Cindy Carolina Cindy Caroline Clarissa Akyla Daisy Irawan Darwati Susilastuti Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Desianto Budi Utomo Diah Ratnadewi Djaya, Adrianson Agus Djaya, Adrianson Agus Djoko Said Damardjati Dody D. Handoko Dondin Sajuthi Eddie Gurnadi Efendi, Darda Elis Dihansih Elisabeth Kartika Prabawati Elviana Yaputra Endang Prangdimurti Ervizal AMZU Evy Damayanti Ferdiansyah Ferdiansyah Feri Kusnandar Firdaus Syafi'i Florensia Irena R. Napitupulu FRANSISKA RUNGKAT ZAKARIA Hafida Kusumaningrum Handoko, Dody D. Hanifah Nuryani Lioe Heriyanto Heriyanto Herwint Simbolon Herwint Simbolon, Herwint Hidayat Syarief Hunaefi, Dase I Kadek Putra Yudha Prawira I Komang Gede Wiryawan I Made Putrawan Ika Dewi Ana Indriyani, Susi Intan Kusumaningrum Irene Triyanti Hadiprodjo Jeremia M. Halima Juliani - Kadie, Evi Marlia Kadie, Evi Marlia Kusumaningrum, Hafida Leenawaty Limantara Lisa Amanda Yakhin M. Halima, Jeremia MADE ASTAWAN Mardhiyyah, Yunita Siti Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri Maryati Maryati Maya Saputri Mega Safithri Mitsuru Osaki Mitsuru Osaki Monita Rekasih Mutiara Utami Nancy D. Yuliana Napitupulu, F. Irena Napitupulu, Florensia Irena R. Nasution, Zuraidah Natania, Natania Noryawati Mulyono Nuri Andarwulan Nuri Arum Anugrahati Paini Sri Widyati Peni Harjosworo PENI SUPRAPTI HARDJOSWORO Pipi Puspita Sari Purwiyatno Hariyadi Puspita Sari Raffi Paramawati Rasyidi, Mohammad Arif Rizka Musdalifah Amsar Rizqi Sofi Nur Fitriyah Rudy Priyanto Rukmi, Paramita Sadha Dayinta S. Sulistiyani Safir Abadi Salindri Prawitasari Sari, Bernadeta RE Sigit Suharta Siti Nurjanah SITI NURJANAH Slamet Budijanto Sobir Sobir Sonatha, Mei Diana Stefani Djunaidi Sukarno Suliantari Suliantari Sulistiyani, S. Suminar S. Achmadi SUMINAR SETIATI ACHMADI Susi Indriyani Syahrir Akil Tati Barus Tensiska, Tensiska Tesy Pratami Titri S. Mastuti Tjahja Muhandri Triati Dewi Kencana Wungu Unang Supratman Winiati Pudji Rahayu Wiranda Gentini Piliang Wuryaningsih Sri Rahayu Yadi Haryadi Yakhin, Lisa Amanda Yanetri Asi Nion, Yanetri Asi Yaputra, Elviana Yasuyuki Hashidoko

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