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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Keteknikan Pertanian Indonesian Journal of Chemistry Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Fahim Muchammad Taqi
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Industrial & Manufacturing Engineering Public Health

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Effect Of Heating Time, Type And Plasticizer Concentration On Characteristics Of Termoplastic Κ-Karagenan desi juliani; Nugraha Edhi Suyatma; Fahim Muchammad Taqi
Jurnal Keteknikan Pertanian Vol. 10 No. 1 (2022): April 2022
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.010.1.29-40

Abstract

Kemasan biodegradable atau bioplastik secara umum dapat diartikan sebagai kemasan yang dapat didaur ulang dan dihancurkan secara alami oleh mikroorganisme menjadi polimer rantai - rantai pendek. Salah satu bahan dasar yang dapat digunakan untuk membuat kemasan biodegradable adalah Kappa-karagenan. Tujuan penelitian ini adalah untuk mengembangkan kemasan termoplastik biodegradable berbahan dasar kappa–karagenan yang memiliki karakter termoplastik yang baik bahkan mendekati plastik konvensional. Pembuatan kemasan ini dibagi 2 tahapan yaitu menentukan waktu pemanasan terbaik dan dilanjutkan dengan penentuan jenis dan konsentrasi plasticizer yang tepat. Hasil kemasan terbaik diperoleh dari pemanasan 30 menit dengan ketebalan film 0,051 mm, kuat tarik 60,16 N/mm2, pemanjangan 6,81 % dan laju transmisi uap air sebesar 357,63 g/m2/hari. Dilanjutkan dengan penentuan jenis dan konsentrasi plasticizer dengan hasil terbaik adalah menggunakan plasticizer sorbitol konsentrasi 35% (b/b) yang menghasilkan film dengan ketebalan 0,064 mm, laju transmisi uap air 63,698 g/m2/hari, kuat tarik 61,12 N/mm2, pemanjangan 15,33%, Water activity (aw) 0,758, transparansi 0,829 dan heatsealability 4,193 N/mm2.
Aplikasi Nanocoating Berbasis Pektin dan Nanopartikel ZnO untuk Mempertahankan Kesegaran Salak Pondoh Iman Sabarisman; Nugraha Edhi Suyatma; Usman Ahmad; Fahim Muchammad Taqi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

Abstract

Snake fruit (Salacca edulis Reinw.) is one of the leading agricultural commodities in Indonesia with sweet taste and crispy texture. Unfortunately, it has a short storage life due to high respiration and transpiration and fungal decay. Therefore, the present study was aimed to evaluate the effect of pectin-based nanocomposite coating on postharvest quality of snake fruit stored at ambient temperature. The pectin solution was prepared by dispersing ZnO NPs (2%, w/w to pectin) and stearic acid (1%, w/w to pectin) into a pectin solution (1%, w/v in distilled water). Snake fruits were coated by dipping method and stored at room temperature during 14 days. The quality parameters and microbial growth were evaluated periodically. Results showed that application of nanocomposite coating on snake fruit could reduce weight loss (from 41.18±1.77% to 27.78±1.20%) and inhibit microbial growth (from 7.52 log cfu/g to 4.48 log cfu/g) significantly. The coating layer was transparent so did not affect the appearance of snake fruit. Thus, these results suggest that the pectin-based nanocomposite coating might provide an alternative method to maintain storage quality of snake fruit. 
Synthesis of ZnO Nanoparticles by Precipitation Method with Their Antibacterial Effect Muhammad Fajri Romadhan; Nurgaha Edhi Suyatma; Fahim Muchammad Taqi
Indonesian Journal of Chemistry Vol 16, No 2 (2016)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.579 KB) | DOI: 10.22146/ijc.21153

Abstract

The aim of this study was to synthesize and characterize Zinc oxide nanoparticles (ZnO-NPs) prepared by precipitation method. Zinc nitrate and sodium hydroxide was used as starting materials with biopolymer pectin as capping agent. ZnO-NPs were synthesized at three levels of temperatures (60, 80 and 100 °C) without or with calcinations (500 °C). Particle size analyzer (PSA) analysis results showed that the samples without calcination (T60, T80 and T100) having an average particle size respectively 105.13, 78.53, and 76.43 nm, whereas at the samples by calcination (T60C, T80C and T100C) each have average particle size of 88.73, 44.30 and 543.77 nm. The results showed that preparation of ZnO-NPs by using heating at 80 °C followed with calcinations at 500 °C (T80C) produced the smallest size. T80C samples further were analyzed using XRD, SEM and the antimicrobial activity compared with the ZnO-NPs commercials. XRD analysis confirmed that ZnO-NPs were successfully obtained and have form of pure nanostructure. SEM analysis showed that ZnO-NPs obtained has a spherical shape. Furthermore, this ZnO-NPs (T80C) has a better antimicrobial activity compared than commercial ZnO-NPs in market.
Sensory Mapping of UHT Milk with Single-Origin Chocolate Dase Hunaefi; Sures Setiadi Tarigan; Elisabeth Dwinawati; Zen Fauzan Sholehuddin; Fahim Muchammad Taqi; Yves Henri Marie Zeller
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.25

Abstract

Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier Tjahja Muhandri; Fahim Muchammad Taqi; Subarna Subarna; Dian Widiawati
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.2023.34.2.187

Abstract

Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drying.
Pengembangan Nasi Sorgum Instan dengan Teknologi Fluidized Bed Dryer dan Penambahan Gliserol Purwaningrum, Bunga Ayu; Taqi, Fahim Muchammad; Muhandri, Tjahja; Saraswati, Saraswati
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.84

Abstract

Instant sorghum rice is produced through cooking, freezing, and drying processes, resulting in a porous structure that allows for easy rehydration. This research aimed at developing an alternative method for instantizing sorghum rice using a combination of fluidized bed dryer (FBD) technique and glycerol addition. The samples were evaluated, including physical characteristics, consumer acceptance, and nutritional value information of selected product. Sorghum seeds were polished for 30, 45, and 60 sec, and their whiteness degree was recorded. Subsequently, the seeds were washed, pre-cooked with the addition of glycerol (0, 2, and 4%), steamed, frozen, and finally dried. The cooked sorghum rice was frozen in a freezer for 24 h at -20 °C and dried with a fluidized bed dryer until a constant weight was achieved. The addition of glycerol did not affect panelist’s acceptance for color, texture, taste, aroma and overall attributes (at significance level of 5%), and therefore, the treatment without glycerol was selected for further steps. The selected treatment exhibited the physical characteristics as follow: rehydration time (7.5 min), bulk density (0.41±0.03 g/mL), water absorption (41.92±0.50%), rehydration ratio (3.58±0.02) and volume expansion ratio (223.72±12.94), indicating that it meets the criteria for instant food. The nutritional value per 60 g serving size was as follows: total energy (240 kcal), protein 3 g (6% of Recommended Dietary Allowance (RDA)), total fat 0 g (0% RDA) and carbohydrate 56 g (17% RDA).
Co-Authors Dase Hunaefi desi juliani Dian Widiawati Elisabeth Dwinawati Iman Sabarisman Muhammad Fajri Romadhan Muhammad Rivai Nugraha Edhi Suyatma Nurgaha Edhi Suyatma Purwaningrum, Bunga Ayu SARASWATI SARASWATI Subarna Subarna Sures Setiadi Tarigan Tjahja Muhandri Usman Ahmad Yves Henri Marie Zeller Zen Fauzan Sholehuddin