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Sudibyo, Agus
Balai Besar Industri Agro
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(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Sudibyo, Agus; F. Hutajulu, Tiurlan; -, Setyadjit
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Instant coffee is one of Indonesias processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics  method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.
(Study on Green Tea Instant Processing with Kweni Fruit Flavor Extract (Mangifera odorata, Grift) Using Spray Drying) Sudibyo, Agus; -, Setyajid; Sukiman, Maman
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Study of green tea instant processing with flavor of kweni fruit (Mangifera odorata Grift) using spray drying has been conducted. The objectives of this research were to obtain green tea instant with flavor of kweni fruit as product diversification of green tea and observe the effect of addition of kweni fruit extracted and Arabic gum to maltodextrin ratio toward the quality of green tea instant product. they were two  stages of this research, i.e. the previous study and finally the main study. The previous study were ; (1) chemical properties analysis from green tea and kweni fruit including water content, volatile reducing substance (VRS) value, ash content, tannin and catechin, and microorganism contamination in terms of total plate count and colifrom bacteriae; (2) Determination the best condition for green tea extraction and (3) Determination the optimal condition for kweni fruit extraction. Green tea of grade III was extracted using hot water in 90 derajat C during 5, 8 and 11 minutes with green tea and hot water ratio at 10 : 100, 15 :100 and 20 g : 100 ml; while kweni fruit was extracted using etanol 90% concentration during 15, 30, 45 minutes with kweni fruit to etanol ration at 100 : 100, 100 : 200 and 200 g : 100 ml). The main study were green tea processing and product quality evaluation including the yield, water content, VRS value, ash content, tannin content and solution ability and sensory analysis of green tea instant product using hedonic test. The result showed that the addition of flavor extract from kweni fruit in producing green tea instant has given significantly effect to the  value of yield, VRS and ash content; however Arabic gum has given signicantly effet to the VRS vale. Generally, organoleptic evaluation showed that panelis more like the taste, aroma and color of the product. The best green tea instant product wih flavor extracted from kweni fruit was obtained from A1B3 treatmnet (Arabic gum to maltodextrin ratio at 9 : 1 and kweni fruit extract concentration 20%) with the yield 7.64% water content 7.14, VRS 7.25 meq/g, ash content 8.72% , tannin conten 8.96% and salvation 89.47%.
(Vitamin E from Palm Oil its Nutritional Properties) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Vitamin E can be derived from palm oil as a mixture of alpha tocopherol and tococtrienols.As a minor components,vitamin E have traditionally been the most interesting.It does not only posses antioxidant properties which is important for enhancing the stability of the oil against oxidation but also possess physiological properties that are presentlygaining much prominence in biomedical applications.Some studies indicated that tocotrienols were more efficient than tocopherol in terms of hypocholesterolemic,anti-cancer and antioxidant properties.This artcle reviews characterization and production of vitamin component,nutrional properties,and potential applications of vitamin E from palm oil in the food and pharmaceutical industries.
Kajian Keamanan Pangan Senyawa Ester 3-MCPD dalam Produk Minyak/ Lemak Pangan dan Produk Pangan Lainnya Sudibyo, Agus; Lestari, Nami
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Dalam permintaan produk pangan untuk kesehatan dan keamanan pangan global sekarang ini, konsumen menghendaki dan sedang mencari produk pangan tanpa atau paling sedikit terkena kontaminasi produk.  Senyawa ester 2- dan 3-monochloropropan-1,2-diol (MCPD) dan ester glisidol diketahui merupakan salah satu komponen kontaminan pada produk hasil olahan minyak makan yang telah banyak digunakan sebagai bahan pangan atau bahan ingredien pangan. Senyawa 3-monochloropropan-1,2-diol atau lebih dikenal dengan 3-MCPD merupakan kontaminan pangan yang diklasifikasikan sebagai bahan yang kemungkinan bersifat karsinogen;oleh karena itu, hanya boleh dikonsumsi dengan dosis/konsentrasi sebesar 2 µg/kg berat badan. Hasil studi terkini menunjukkan adanya senyawa ester 3-MCPD teridentifikasi dalam jumlah cukup tinggi pada produk minyak/lemak pangan, seperti margarin dan minyak goreng serta pangan yang mengandung lemak termasuk produk pangan infant formula dan susu manusia. Senyawa ester-ester lain seperti 2-MCPD dan ester glisidol pun diduga dapat terjadi. Namun, hingga saat ini hanya terdapat sedikit data informasi tentang toksikologi yang dapat diperoleh untuk senyawa ester 3-MCPD pada produk pangan. Tulisan ini akan membahas dan menjelaskan proses terjadinya senyawa 3-MCPD pada produk pangan, faktor-faktor yang memungkinkan menyebakan munculnya pembentukan senyawa ester 3-MCPD pada produk pangan, studi tentang efek beracun senyawa 3-MCPD atau toksikologi dan penentuan senyawa ester 3-MCPD dalam produk pangan.
(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Junaidi, Lukman; Sudibyo, Agus; F.Hutajulu, Tiurlan; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40-50C: 50-60C: 60-70C: 70-80C: 80-90C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.
(Increasing the Eugenol Content of Clove Leaf Oil by Rectification) Sudibyo, Agus; Bastaman, Syarief; -, Hendarti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on rectifications of clove leaf oil had been conducted in order to improve its quality and eugenol content. Retifications was done by distillation using low vacuum pressure (5 and 15 mm Hg) and resulted in two fractions of clove leaf oil (fraction I and II). Observation was emphasized on the eugenol content and its quality. The eugenol content of fraction I was increased by 5-8% and those of fraction II was 30-31%. As for the purity of eugenol content, it was decreased in fraction I, and increased in the other.
(The Safety Control and Application of HACCP In packaged Drinking Water Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

The Indonesia market for bottled drinking water currently shows a very high rate of growth. Per capita consumption of packaged drinking water is about 32 liters per year and tend to be risen. The number of bottled drinking water registered in Indonesia are about 350 industries which produced as much 5 billions liters per year. Most of all drinking water production in Indonesia are produced by bottled drinking water industry. However, there are evidence, problem and fact that some of bottled drinking water was contained and it has not met the quality and safety standard. Since the nethods of contamination protection has been issued, the problem in bottled drinking water service establishment is to enforce which must include not only proper equipments nad installations but also training of the personel. The HACCP concept for preparation drinking water of bottled drinking water service has to be socialized with the simple language. Goevernment and inspection authorities should encourage the ready to drinking water industry managerial to apply the safety control and HACCP procedures to ensure safe drinking water production.
(Spices Irradiation Treatment for Presevation and Hygiene Purpose) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Spices are important commodity in international trade and ussually added to food in only small amounts. They have little or no nutritional value; their importance lies not only in their ability to impart their own characteristic flavour to food but also to enhance the natural flavour of food it self. However, spices are ussually contaminated with numerous microorganisms and this causes serious problem for the food industry.Various alternatives to the uses of ground spices (such as the use spice oleoresins and essential oils) exist, althought these have certain limitation in their application. Gas fumigation of spices is also simple but a greater disadvantage of this methods is the danger of chemical residues in the food.An effective method of sterilization by irradiation would,threfore,hold,considerable interest for the food industry.This paper rieviewed  contamination of spices,spices irradiation treatment and the effect of irradiation upon organoleptic properties and chemical constituents of spices.
(Effects of Distillation Time and Seed Crushing on The Yield and Physico-Chemical Properties of Cumin Oil) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effects of distillation time and seed crushing on the yield and physico-chemical properties of cumin oil has been conducted. Two treatments were given to cumin seed i.e.(a) remain whole, and (b) crushed (using blender). The seeds were distilled using cohobation methods for 3,5 and 7 hours. The yield of whole seeds were 1.90; 2.10 and 2.23% for each distillation time, while those of crushed seeds were 2.18; 2.25 and 2.43% respectively. The evaporation residues of both oils were increased from ca. 0.18% (3 hrs. distillation) to 2.23% (7 hrs distillation). an from ca. 0.20% (3 hrs. distillation) to 0.26% (7 hrs distillation). The highest cuminaldehyde content was obtained from 3 hrs. distillation (5.99%) and the lowest was those of 7 hrs. distillation (45.14%).
(A study on microencapsulation of pepper oleoresin by using spray drying) Sudibyo, Agus; Djubaedah, Endah; -, Suprapto; -, Nasyirudin
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Microencapsulation of pepper oleoresin was conducted by using spray dryer in which gelatin, Tween 80, sodium alginat and dextrin were the wall material and pepper oleoresin and lecithin were the core material.The influence of solids concentration and drying condition on the product of microencapsulation and the retention of piperine and volatile oil.Drying temperature,however,may decrease the content of piperine and volatile oil in the product microencapsulated.
Co-Authors -, Arbainah -, Hartrisari -, Hendarti -, Nasyirudin -, Pardede -, Ressytustra -, Setyadjit -, Setyajid -, Sumarsi -, Suprapto -, Winiarti Abdurahman, Dede Aprianita, Nirwana Astuti, Juli Aviana, Tita Bastaman, Syarief D. Sirait, Shinta Djubaedah, Endah Dwi Erlina, Mei Esti Rahayu, Sri F. Hutajulu, Tiurlan F.Hutajulu, Tiurlan Hawani Loebis, Enny Herman Suherman, Ade Isyanti, Mirna J, Joseph Junaidi, Lukman Lestari, Nami Maman Rohaman, M Mita Mala, Dheni Neffi Ridwan, Indra Nuraini, Dhiah P. Simanjuntak, Helmud Sait, Salya Sapto Hartanto, Eddy Sukiman, Maman Supriatna, Dadang Sutrisniati, Dwi Yulistia, Aan Yusiana, Susi