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MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION Anton Rahmadi; Kartika Sari; Frio Handayani; Yuliani Yuliani; Sulistyo Prabowo
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. This research aimed to investigate the changes of polyphenolics substances and antioxidant activity during the course of spontaneous and Lactobacillus casei induced fermented at opti-mum (37°C) and sub-optimum (8°C) temperatures. Phenolic substances were spectrophotometrically measured with gallic acid (GAE), tannic acid (TAE), and catechin (CE) as the standards for the respective groups. The 50% maximum inhibitory concentration (IC50) for DPPH reduction was measured. A thin layer chromatography (TLC) using different solvents was utilized to qualitatively show differences of substances extracted from the unfermented and fermented mandai cempedak. The retention factor (Rf) values for TLC spots were measured after the plates were exposed under 366 and 254 nm of UV lamp. Fermentation increased phenolic substances release from the inner skin of cempedak which positively modulated the potential antioxidant activity. Sub-optimum temperature fermentation reduced total phenolic-based antioxidant. Ethyl acetate or combinations of n-hexane and ethyl acetate gave better separation in TLC plate. Differences in stain patterns were exhibited by mandai cempedak before and after L. casei induced fermentation. In summary, L. casei induced fermentation was more effective at optimum temperature to increase phytochemical substances of mandai cempedak, while spontaneous fermentation showed to be more effective after 11 and 13 days at sub-optimum temperature.

AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA Yudha Agus Prayitno; Aswita Emmawati; Sulistyo Prabowo; Krishna Purnawan Candra; Anton Rahmadi
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.2021.32.2.181

Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.

Hubungan Asupan Energi Dan Zat Gizi Makro (Protein, Karbohidrat, Lemak) Dengan Kebugaran (VO2Max) Pada Atlet Remaja Di Sekolah Sepak Bola (SSB) Harbi Iin Muthmainnah; Ismail AB; Sulistyo Prabowo
Jurnal Kesehatan Masyarakat Mulawarman (JKMM) Vol.1 No.1 Juli (2019) : Jurnal Kesehatan Masyarakat Mulawarman (JKMM)
Publisher : Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jkmm.v1i1.2525

Latar Belakang & Tujuan: Asupan makanan memiliki peranan penting dalam proses pemeliharaan tubuh dan pencegahan penyakit. Atlet sepak bola memerlukan asupan makanan lebih besar dari manusia umumnya untuk dapat memenuhi kebutuhan energi yang optimal. Disamping itu memiliki tubuh yang bugar menjadi faktor penting dalam mencapai prestasi gemilang bagi setiap atlet. Penelitian ini bertujuan untuk mengetahui hubungan usia, asupan energi dan zat gizi makro (protein, karbohidrat, dan lemak) dengan kebugaran (VO2Max). Metode: Penelitian ini menggunakan desain studi cross sectional. Sampel berjumlah 30 orang menggunakan teknik purposive sampling. Data asupan makanan berasal dari food recall 2x24jam tidak berturut-turut, sedangkan data kebugaran (VO2Max) menggunakan metode Yo-yo Intermittent Recovery Test Level 1 (Yo-yo IR1). Teknis analisis data menggunakan uji korelasi Spearman. Hasil: Hasil uji korelasi Spearman menunjukkan ada hubungan yang signifikan antara usia (p<0,05, r=0,370), asupan energi (p<0,05, r=0,445), asupan protein (p<0,05, r=0,362), dan asupan karbohidrat (p<0,01, r=0,498) dengan kebugaran (VO2Max). Sedangkan asupan lemak (p>0,05) tidak ada hubungan yang signifikan dengan kebugaran (VO2Max). Kesimpulan: Terdapat hubungan yang signifikan antara usia, asupan energi, asupan protein, dan asupan karbohidrat dengan kebugaran (VO2Max). Hanya asupan lemak yang tidak berhubungan dengan kebugaran (VO2Max).

Sertifikasi Halal Sektor Industri Pengolahan Hasil Pertanian Sulistyo Prabowo; Azmawani Abd Rahman
Forum penelitian Agro Ekonomi Vol 34, No 1 (2016): Forum Penelitian Agro Ekonomi
Publisher : Pusat Sosial Ekonomi dan Kebijakan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/fae.v34n1.2016.57-70

EnglishHalal agriculture-based commodities have been growing rapidly in the world market, but Indonesia’s role is still limited. People think that halal certificate is a religious issue. This paper aims to assess positive sides of the halal certification in order to strengthen the agriculture-based industrial sector. This is a literature review and an observation of practice implementation of halal assurance system in Indonesia. Information was obtained from journals, books, magazines, newspapers and electronic media, such as official webs of certification bodies as well as personal communication with competent sources. The results indicate that issues on halal products become a significant opportunity to improve agribusiness economic power by strengthening agriculture-based industries.IndonesianKomoditas halal berbasis pertanian telah berkembang pesat di pasar dunia, namun peranan Indonesia masih sangat rendah. Hal tersebut tidak terlepas dari rendahnya kesadaran masyarakat yang masih menganggap halal hanya sebagai isu agama semata. Tulisan ini berupaya untuk melihat sisi positif sertifikasi halal dalam memperkuat sektor industri berbasis pertanian. Metode yang dilakukan adalah melalui peninjauan pustaka-pustaka yang relevan dan pengamatan praktik pelaksanaan sistem jaminan halal di Indonesia. Informasi didapatkan melalui sumber-sumber dari jurnal, buku, majalah, koran, dan media elektronik seperti halaman resmi organisasi lembaga sertifikasi serta komunikasi pribadi dengan narasumber yang kompeten. Hasil kajian ini menunjukkan bahwa isu halal menjadi peluang yang sangat besar untuk meningkatkan kekuatan perekonomian agribisnis melalui penguatan industri berbasis pertanian. Selain itu, tulisan ini juga memberikan gagasan yang dapat dijadikan sebagai landasan dalam menentukan strategi dan kebijakan di bidang pertanian.

Chemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration Sulistyo Prabowo; Yudha Agus Prayitno; Yuliani
Journal of Food and Pharmaceutical Sciences Vol 8, No 1 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.653

Honey is a complex mixture that contains nutrients and bioactive composition and chemical compositionthat is needed by the human body. Honey is also rich in antioxidants because it is prone to falsification given its manyproperties. This study discusses the chemical and nutritional profiles and the observation of counterfeiting in honey usingthe infrared septicroscopy method. The honey used is obtained from providers of native honey from Kalimantan forestswith 3 kinds of honey brands, namely Mahuka A (MHA), Mahuka B (MHB) and Mahuka C (MHC). Tests of chemicaland nutritional profiles included Water content, ash content, protein content, fat content and calcium levels followed byhoney counterfeiting observation using the Fourier Transform Infrared (FTIR) method with a combination of Partial leastsquare (PLS) calibration model and Principle Component Regression (PCR). The results of all honey samples havevarying values in the water content between 26.75 - 31.00%. Ash content of 0.10 -0.16%. Protein content 0.24 - 0.88%fat content 0.08 -0.44% carbohydrate content. Observation of FTIR honey counterfeiting is used to replace the authenticity of Honey (MH). FTIR combined with Partial Least Square (PLS) was optimized in the subsequent testing ofa mixture of sucrose (MCS) with native honey (MH). Calibration models were taken in a combination of regions 1423 -1825 cm-1. A high coefficient of determination (R2) of 0.9960 with a calibration value (RMSEC) of the root error of thesquare root low of 0.0898% v / v was successfully understood in the MHA on the PLS model. high R2 values and lowRMSEC and RMSEP values on calibration and validation assessments with both accuracy and precision models used.

Analisis Kesesuaian Penerapan Higiene Sanitasi Pada Penyedia Jasaboga: (Studi Kasus Pendampingan Di UMKM Dapur Mamak Nia Kecamatan Waru) Nur Annisa; Marwati Marwati; Sulistyo Prabowo
National Multidisciplinary Sciences Vol. 2 No. 3 (2023): Proceeding SEMARTANI 2
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/nms.v2i3.294

Usaha Mikro Kecil Menengah (UMKM) memberikan kontribusi dalam pendapatan nasional dan penerimaan lapangan pekerjaan. Ekonomi selama pandemi mengalami penurunan, tetapi UMKM adalah usaha yang dapat bertahan di masa krisis pandemi. Oleh karena itu upaya menggerakkan ekonomi lewat pemberdayaan UMKM dilakukan pemerintah. Munculnya potensi UMKM seiring dengan kelemahan yang dimiliki UMKM. Kelemahan yang paling sering terjadi adalah penerapan higiene sanitasi. Pemerintah, Lembaga Keuangan dan Institusi Pendidikan bekerja sama untuk melakukan program pengembangan dan perbaikan untuk UMKM yaitu per-baikan higiene sanitasi agar memudahkan pengurusan legalitas usaha. Dapur Mamak Nia adalah UMKM yang belum memiliki lisensi seperti laik higiene sanitasi. Oleh karena itu dil-akukan analisis untuk melihat sejauh mana UMKM ini menerapkan higiene sanitasi dan melihat kekurangan yang perlu diperbaiki agar memenuhi persyaratan higiene sanitasi jasaboga. Metode yang digunakan adalah metode kualitatif deskriptif dengan menggunakan sumber data primer dari narasumber melalui observasi dan wawancara terbuka. Pada penelitian ini menggunakan form dari PERMENKES N0. 1096 Tahun 2011. Penggolongan jasaboga menggunakan form 12, ceklis kondisi menggunakan form 3, pemberian saran perbaikan untuk UMKM dan yang terakhir melihat kondisi akhir setelah diberikan perbaikan menggunakan form 3. Pendataan menghasilkan bahwa UMKM Dapur Mamak Nia membuat makanan untuk dikonsumsi masyarakat umum, masih menggunakan dapur rumah tangga yang sekaligus dapur UMKM, dikelola oleh pengusaha dengan bantuan tenaga kerja keluarga sendiri yang berarti termasuk jasaboga golongan A1. Kondisi Awal dengan bobot 49/70 dengan presentase 70% yang berarti belum memenuhi syarat. Setelah diberikan saran perbaikan, kondisi akhir dengan bobot 56/70 dengan presentase 80% yang berarti belum memenuhi syarat. Faktor yang menyebabkan penerapan belum terjadi adalah kurangnya pengetahuan dan finansial. Upaya per-baikan dilakukan sesuai kemampuan UMKM Dapur Mamak Nia walaupun belum bisa mengurus legalitas.

Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560 Sulistyo Prabowo; Chandra Kadwa Utama Sutrisno; Krishna Purnawan Candra; Anton Rahmadi; Yuliani Yuliani
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.4

This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.

Chemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration Sulistyo Prabowo; Yudha Agus Prayitno; Yuliani
Journal of Food and Pharmaceutical Sciences Vol 8, No 1 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.653

Honey is a complex mixture that contains nutrients and bioactive composition and chemical compositionthat is needed by the human body. Honey is also rich in antioxidants because it is prone to falsification given its manyproperties. This study discusses the chemical and nutritional profiles and the observation of counterfeiting in honey usingthe infrared septicroscopy method. The honey used is obtained from providers of native honey from Kalimantan forestswith 3 kinds of honey brands, namely Mahuka A (MHA), Mahuka B (MHB) and Mahuka C (MHC). Tests of chemicaland nutritional profiles included Water content, ash content, protein content, fat content and calcium levels followed byhoney counterfeiting observation using the Fourier Transform Infrared (FTIR) method with a combination of Partial leastsquare (PLS) calibration model and Principle Component Regression (PCR). The results of all honey samples havevarying values in the water content between 26.75 - 31.00%. Ash content of 0.10 -0.16%. Protein content 0.24 - 0.88%fat content 0.08 -0.44% carbohydrate content. Observation of FTIR honey counterfeiting is used to replace the authenticity of Honey (MH). FTIR combined with Partial Least Square (PLS) was optimized in the subsequent testing ofa mixture of sucrose (MCS) with native honey (MH). Calibration models were taken in a combination of regions 1423 -1825 cm-1. A high coefficient of determination (R2) of 0.9960 with a calibration value (RMSEC) of the root error of thesquare root low of 0.0898% v / v was successfully understood in the MHA on the PLS model. high R2 values and lowRMSEC and RMSEP values on calibration and validation assessments with both accuracy and precision models used.

PENDAMPINGAN LEGALITAS SPP-IRT DAN HALAL PADA UMKM KRIPIK TEMPE KRENYEZZ DAN UMKM ALZA DI KABUPATEN KUTAI KARTANEGARA Miftakhur Rohmah; Suharni Milenia Wati; Anton Rahmadi; Sulistyo Prabowo
Jurnal Abdimas Ilmiah Citra Bakti Vol. 4 No. 4 (2023)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v4i4.2242

Industri Rumah Tangga Pangan (IRTP) menghasilkan berbagai macam produk olahan pangan, namun belum memiliki legalitas izin edar seperti Sertifikat Produksi Pangan Industri Rumah Tangga (SPP-IRT) dan Sertifikat Halal, padahal legalitas izin edar tersebut merupakan hal penting yang wajib dimiliki para pelaku usaha yang telah ditetapkan oleh Peraturan Kepala BPOM RI No. HK.031.23.04.12.2206 Tahun 2012 Tentang Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) dan Undang-undang No. 33 Tahun 2014 mengenai Jaminan Produk Halal (JPH). Salah satu penyebab para pelaku usaha belum memiliki legalitas izin edar adalah kurangnya pengetahuan, kesadaran dan kemampuan dalam mengolah lingkungan produksi sesuai dengan standar. Penerapan CPPB-IRT dan SJPH diharapkan akan menghasilkan pangan yang aman, layak, serta terjamin mutu dan kehalalannya. Tujuan dari pengabdian ini adalah melakukan pendampingan pada UMKM Kripik Tempe Krenyezz dan UMKM ALZA memenuhi dan menerapkan standar CPPB-IRT dan SJPH. Pendampingan dilakukan dengan beberapa tahapan yaitu: 1) Observasi dan wawancara, 2) Identifikasi gap pemenuhan aspek CPPB-IRT dan SJPH, 3) Pendampingan penerapan CPPB-IRT dan SJPH, 4) Penyiapan dokumen persyaratan dan pendaftaran SPP-IRT dan Sertifikat Halal. Hasil dari pengabdian ini adalah terbitnya SPP-IRT dan Sertifikat Halal, selain itu dampak yang dapat dirasakan yaitu dapat menambah kepercayaan konsumen terhadap produk yang dihasilkan oleh kedua UMKM.

Optimasi Aktivitas Antioksidan Minuman Herbal Celup Berbahan Bunga Telang dan Serai Marni Jayanti; Sulistyo Prabowo; Krishna Purnawan Candra; Aswita Emmawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.1

Butterfly pea flowers and lemongrass are developed as functional herbal drinks because have antioxidant benefits. The combination of the two was innovated herbal drink packaged in tea bags, so it was necessary to create an optimal formula. This study aims to measure on the response antioxidant activity and total flavonoid content from the combination of butterfly pea flower(A), lemongrass(B), and drying time(C). Additionally, the study to obtain the optimal formulation and validated its antioxidant activity, total flavonoid content, as physical characteristics (pH and color intensity) and organoleptic characteristics herbal beverage combination of butterfly pea flower and lemongrass packaged in tea bag. The research utilized a Box-Behnken design with variable combinations: (A) 0.50–1.00 g, (B) 1.00–1.50 g, and (C) 23–25 hours (using an oven drying method at approximately 55 °C). The results indicated that variables A, B, C, their interactions (AB, AC, and BC), had no significant effect (p>0.05) on antioxidant activity. However, the total flavonoid content was influenced differently. Variables B, C, and their interaction (BC) had a significant effect (p<0.05) on total flavonoid content, while other variables did not show significant effects. The optimal formulation for the herbal beverage (200 mL) is (A) 0.50 g, (B) 1.22 g, and (C) 24 hours. This formulation yielded a validated IC50 antioxidant activity of 23.36±6.62 ppm, a total flavonoid content of 255.07±25.10 mg QE/L, and satisfactory physical and organoleptic characteristics aligning with standards from previous research. The optimized formulation is recommended as a functional beverage due to its flavonoid, which provides potential antioxidant benefits for the body.

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