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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Agritechnology and Food Processing Journal of Innovation Research and Knowledge
Baiq Pebrianti Hidayati
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Pencucian Crude Palm Oil (CPO) untuk Mitigasi Penurunan 3-MCPDE dan GE pada Pemurnian Minyak Sawit Hidayati, Baiq Pebrianti; Andarwulan , Nuri; Faridah , Didah Nur
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (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.2024.35.1.1

Abstract

Crude palm oil (CPO) purification aims to remove or degrade unwanted components such as free fatty acids (FFA), phospholipids, impurities, color pigments, metals, and odors. The CPO purification generally consists of degumming, bleaching, and deodorization process. During the stages, some undesirable compounds are formed, including 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE). The main precursors responsible for formation of the two compounds are chlorides and acyl glycerol fractions, especially diacylglycerol (DAG) and this occurs high temperatures in the deodorization process. Therefore, it is necessary to reduce their precursors in order to supress the contaminants. To cope with the problem, a washing process of CPO was proposed as an extra process before a purification stage. The washing process was carried out in two ways, namely wet washing by using water, and dry washing by using bleaching earth (BE) by 2 types of commercial BE (natural and acid activated). Washing processes using wet and dry washing (natural and activated BE) showed comparable effectiveness in reducing 3-MCPDE and GE levels in refined palm oil. As a result, the process successfully reduced 3-MCPDE content to comply with a standard Commission Regulation (EU) 2020/1332, but GE content did not conform to standard.
Scientific trends in bioactive compounds in food: a bibliometric analysis focused on publications in 2015–2025 murdiah, murdiah; Fitri, Baiq Afriza Lia; Ayuliansari, Yossy; Hidayati, Baiq Pebrianti; Nurhayati, Nurhayati
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.31461

Abstract

Bioactive compounds in food have become a central subject of research due to their significant role in promoting health and preventing chronic diseases. This study presents a bibliometric analysis of research trends in bioactive compounds in food from 2015–2025. Data were collected and processed using the Publish or Perish software and Ms. Excel from Google Scholar, applying the keywords “bioactive compounds in food”. VOS-viewer was used to visualize keyword co-occurrence and citation networks. The bibliometric analysis of publications on bioactive compounds in foods generated 340 articles with a steadily growing research interest. The high frequency of studies focused on delivery systems, antioxidant activity, and compound stability underscores a strong emphasis on the practical application and health functionality of bioactive compounds in foods. Thematic clustering highlights diverse research focuses, including marine-based ingredients, plant-derived phytochemicals, functional food formulation, and processing technologies. Overlay and density visualizations further indicate a temporal shift from compound identification and extraction toward application, bioavailability, and health impact studies.
MAILLARD AND CARAMELIZATION REACTIONS IN CONFECTIONERY PRODUCTS Baiq Afriza Lia Fitri; Murdiah, Murdiah; Baiq Pebriyanti Hidayati
Journal of Innovation Research and Knowledge Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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Abstract

The Maillard reaction and caramelization are two major non-enzymatic browning reactions that play a vital role in shaping the organoleptic characteristics of sugar-based confectionery. These thermal-induced reactions are responsible for the formation of brown pigments, flavor compounds, and aroma volatiles that define the sensory identity of products such as caramel, toffee, and fudge. This review aims to explore the fundamental mechanisms of both reactions, their dependency on ingredient composition and process conditions, and their contribution to color, flavor, and texture development in confectionery systems. Understanding these reactions is essential for optimizing quality while minimizing risks.
STRATEGI MITIGASI PEMBENTUKAN 3-MCPDE DAN GE PADA PEMURNIAN MINYAK SAWIT: STUDI LITERATUR Baiq Pebrianti Hidayati; Murdiah, Murdiah; Baiq Afriza Lia Fitri
Journal of Innovation Research and Knowledge Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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Abstract

3-monochloropropane-1,2-diol esters (3-MCPDE) dan glycidyl esters (GE) merupakan kontaminan proses yang terbentuk selama pemurnian minyak sawit, khususnya pada tahap deodorisasi bersuhu tinggi. Kedua senyawa ini bersifat toksik dan berpotensi karsinogenik, sehingga menjadi perhatian berbagai lembaga keamanan pangan global. Kajian ini disusun dalam bentuk narrative literature review untuk mengidentifikasi strategi mitigasi yang telah diterapkan di setiap tahap pemurnian, mulai dari pra-pemrosesan, degumming, bleaching, hingga deodorisasi. Hasil kajian menunjukkan bahwa kombinasi antara pencucian air (water washing), penggunaan bleaching earth dengan tingkat keasaman yang terkendali, serta pengaturan suhu dan pemilihan media stripping pada tahap deodorisasi merupakan pendekatan yang paling efektif dalam menurunkan kadar 3-MCPDE dan GE. Penerapan strategi mitigasi dari hulu hingga hilir dinilai penting untuk menghasilkan minyak sawit yang aman, efisien secara teknologi, dan sesuai dengan regulasi internasional.
Co-Authors Ayuliansari, Yossy Baiq Afriza Lia Fitri Murdiah murdiah, murdiah Nurhayati Nurhayati Nuri Andarwulan