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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
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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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.
The Properties of Exosomes Derived from Mesenchymal Stem Cells Preconditioned with L-Ascorbic Acid and Cobalt (II) Chloride Anggraini Barlian; Rizka Musdalifah Amsar; Salindri Prawitasari; Christofora Hanny Wijaya; Ika Dewi Ana; Triati Dewi Kencana Wungu
HAYATI Journal of Biosciences Vol. 30 No. 6 (2023): November 2023
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.30.6.1100-1110

Abstract

Extracellular vesicles including exosomes, are produced by cells for intracellular communication. Preconditioning of parental cells influences exosome properties. The purpose of this study was to examine the effects of L-ascorbic acid (LAA) and cobalt (II) chloride (CoCl2) on human Wharton’s jelly mesenchymal stem cell (hWJ-MSC)-derived exosomes and their ability to promote stem cell differentiation into chondrocytes. The cells were isolated from the umbilical cord and characterized according to the criteria for mesenchymal stem cell. The cells were cultured in a serum-free medium containing LAA and CoCl2. Cell-produced exosomes were isolated and characterized. hWJ-MSCs can grow in serum-free medium containing LAA and CoCl2. Exosomes derived from hWJ-MSCs had a round morphology, particle size within the exosome range, CD 63 expression, and the capacity to be internalized by cells. The production of exosomes by hWJ-MSCs was enhanced by LAA treatment. LAA and CoCl2 promoted stem cell differentiation into chondrocytes, as indicated by the production of collagen type II and glycosaminoglycans. LAA and CoCl2 affect the properties of MSC-derived exosomes. LAA induces cells to produce exosomes in greater quantities, which have the potential to promote chondrogenic differentiation of stem cells.
Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review A’yuni, Qurrata; Wijaya, Christofora Hanny; Mastuti, Titri S.; Sukarno
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i1.99

Abstract

Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.
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.
Performance comparison of state-of-the-art deep learning model architectures in Indonesian food image classification Rasyidi, Mohammad Arif; Mardhiyyah, Yunita Siti; Nasution, Zuraidah; Wijaya, Christofora Hanny
Bulletin of Electrical Engineering and Informatics Vol 13, No 5: October 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v13i5.7996

Abstract

Food image recognition is essential for developing an elderly-friendly daily food recording application in Indonesia. However, existing datasets and models are limited and do not cover the diversity and complexity of Indonesian food. In this paper, we present a new dataset of 24,427 images of 160 types of Indonesian food with higher variety and quality than previous datasets. We also train and compare the performance of 67 models based on 16 state-of-the-art deep learning architectures on this dataset. We find that efficientnet_v2_l provides the best accuracy of 85.44%, followed by other models such as convnext_large and swin_s. We also discuss the trade-off between model size and performance, as well as the challenges and limitations of food image classification. Our dataset and models can serve as a basis for developing a user-friendly and accurate food recording application for the elderly population in Indonesia.
Andaliman (Zanthoxylum acanthopodium DC.): Rempah Fungsional Lokal Potensi Global Wijaya, C. Hanny; Napitupulu, F. Irena
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 2 No 1 (2020): 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.0201.28-31

Abstract

Andaliman rempah endemik dari Sumatera Utara merupakan bumbu masakan wajib dalam setiap makanan tradisional suku Batak. Rempah ini dikenal selain kekhasan aroma sitrusi dan sensasi trigeminal yang menyebabkan lidah terasa kebas, juga kemampuan fisiologis aktifnya yang bermanfaat bagi kesehatan. Studi terhadap potensi andaliman sebagai rempah fungsional menunjukkan keunggulan dibandingkan kerabat satu genus Zanthoxylum. Peningkatan nilai ekonomi terlihat dengan semakin meluasnya pangsa pasar andaliman yang tidak lagi hanya dinikmati oleh penduduk Sumatera Utara. Permasalahan produksi andaliman yang masih belum stabil sehingga ketersediannya yang fluktuatif sepanjang tahun, ditambah karakteristik perikarp buah andaliman yang mudah busuk perlu mendapat perhatian. Teknologi pasca panen tepat sasaran diperlukan untuk mempertahankan kualitas andaliman dari hulu hingga ke hilir. Pendekatan ilmiah yang komprehesif diyakini akan membawa andaliman menjadi kandidat komoditas lokal yang berdaya saing global dalam meraih peluang pasar pangan fungsional yang semakin berkembang pesat dewasa ini
Penciri Fisiko Kimia Umbi Bawang Merah Yang Unggul Sebagai Bahan Baku Bawang Goreng Wijaya, C. Hanny; Sobir, Sobir; Lioe, Hanifah Nuryani
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 4 No 2 (2022): 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.0402.256-259

Abstract

Bawang merah goreng merupakan produk olahan bawang dengan pangsa pasar yang stabil. Saat ini belum ada kriteria mutu baku bawang goreng berdasarkan keinginan konsumen. Pemahaman mutu yang valid diperlukan dalam pengembangan produk terstandar, termasuk pemilihan bahan baku. Bawang goreng tanpa salut, berwarna coklat cerah, utuh, rasa gurih, aroma wangi khas bawang goreng, tidak tengik dan tidak pahit merupakan kriteria yang diinginkan oleh konsumen. Penelitian terhadap 6 varietas unggul bawang merah, yaitu Bima Brebes, Bauji, Super Philip, Rubaru, Tajuk dan Batu Ijo, menunjukkan bahwa penciri fisiko kimia umbi yang unggul sebagai bahan baku bawang merah goreng adalah bobot umbi besar, kadar karbohidrat sedang, kadar total asam amino sedang, dan kadar piruvat tinggi. Varietas Batu Ijo, disamping produktivitasnya tinggi juga menghasilkan bawang goreng dengan krtieria mutu unggul, dibanding 5 varietas lain, termasuk varietas Rubaru atau lebih dikenal sebagai varietas “Sumenep” yang selama ini dikenal sebagai bahan baku bawang goreng.
Plant-Derived Exosome-like Nanoparticles from Emprit Ginger (Zingiber officinale var. Amarum) and Its Potential Metabolite as Functional Food Ingredients Rukmi, Paramita Sadha Dayinta; Ratnadewi, Diah; Wijaya, Christofora Hanny
HAYATI Journal of Biosciences Vol. 33 No. 1 (2026): January 2026
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.33.1.181-195

Abstract

The Plant-Derived Exosome-like Nanoparticles (PDENs) are nano-sized vesicles secreted by plants that carry various bioactive compounds and have shown promise for use in functional food applications. This study investigated PDENs isolated from emprit ginger (Zingiber officinale var. Amarum), a local ginger variety renowned for its health-promoting properties. PDENs were extracted from rhizomes harvested at 8, 10, and 12 months, and analyzed for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity. The best-performing sample based on these parameters was selected for further metabolite profiling using LC-QTOF-MS. A total of 41 compounds were identified from the selected GDEN and ginger extract samples—32 compounds in the GDEN and 24 in the extract. These compounds belong to various groups, including amino acids, flavonoids, phenolics, lipids, terpenoids, vitamins, and others. Compound identification was based on public databases and literature concerning their potential as functional food ingredients. Among these, amino acids were the most abundant group in the GDENs, whereas phenolics were the dominant group in the ginger extract. This study underscores the potential of ginger-derived exosome nanoparticles as a rich source of bioactive compounds, supporting their further exploration and application in the development of functional food products. The balanced metabolite profile observed in GDENs highlights their unique advantages over conventional extracts. These findings reinforce the potential of emprit GDENs as promising candidates for functional food development.
Diplomasi Permen, Cara Praktis Mengenalkan Potensi Citarasa Lokal Indonesia Wijaya, C. Hanny
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 5 No 2 (2023): 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.0502.532-535

Abstract

Permen atau gula-gula atau candy dalam bahasa Inggris merupakan produk pangan yang telah dikenal berabad yang lalu. Produk pangan ini dikenal sebagai pangan yang praktis, dapat dinikmati kapan saja, dimana saja bahkan pada masa darurat sekalipun, mudah diproduksi, mudah dalam penyimpanan; tahan lama dan saat ini merupakan produk pangan pemberi energi murah meriah dengan palatabilitas yang banyak disukai. Pemanfaatan permen sebagai pembawa citarasa Nusantara dapat dikaji lebih mendalam dan patut dicoba untuk lebih mengenalkan citarasa Nusantara Indonesia ke masyarakat global dengan cara mudah, aman, murah dan efektif dalam jangkauan. Dibandingkan dengan penjelasan verbal yang kadang kurang dapat menggambarkan keutuhan dari eksotisme citarasa Indonesia, penyajiannya dalam bentuk permen akan menjadi alat diplomasi yang canggih dan sahih. Diplomasi permen, diplomasi manis yang mengurangi stress kiranya layak dicoba.
Potential of Bioactive Components in Tempe for the Treatment of Obesity Astawan, Made; Mardhiyyah, Yunita Siti; Wijaya, Christofora Hanny
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.19 KB) | DOI: 10.25182/jgp.2018.13.2.79-86

Abstract

Obesity has become a global health issue and is one of the factors that trigger degenerative diseases. The correct food consumption management could be a solution for treating obesity. Soybean is a food that is rich in bioactive components and has antiobesity properties through various mechanisms. In Indonesia, nearly 60% of the soybeans are consumed in the form of tempe. The process of fermenting soybeans into tempe causes a bioconversion of nutrients and bioactive components, improving the active physiological abilities. The bioactive components that play a role in the treatment of obesity are isoflavones, proteins, and peptides. These bioactive components help in reducing body weight, lowering the body fat ratio and improve lipid profile. Thus, optimation and popularization of tempe as a functional food in the daily menu supported with correct tempe processing could be a solution in treating obesity.
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