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All Journal Jurnal Teknologi Industri Pertanian Science and Technology Indonesia
Widodo, Wahju Eko
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics

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A Multidimensional Assessment of Spouted-bed Roasted Almonds for Mitigating Acrylamide Formation While Enhancing Sensory and Functional Attributes Puspantari, Widya; Yohanes, Heryoki; Astin, Eko Pratama; Hartono, Lusiana Kresnawati; Alfa, Mohamad Nafila; Komariyah, Kokom; Atmaji, Gigih; Pramono, Edi Priyo; Widodo, Wahju Eko; Setianto, Wahyu Bahari
Science and Technology Indonesia Vol. 10 No. 4 (2025): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.4.1109-1119

Abstract

Almonds (Prunus dulcis) are widely valued for their nutritional composition and sensory properties, and roasting is commonly applied to enhance their flavor and extend their shelf life. However, thermal processing can degrade bioactive compounds and promote acrylamide formation. This study examined the effects of spouted-bed fluidization roasting at temperatures ranging from 150 to 180 °C for 5 to 7 min on acrylamide levels, antioxidant activity, physicochemical characteristics, and sensory profiles of almonds. The analytical methods included texture analysis, ultra-performance liquid chromatography (UPLC), colorimetry, Fourier-transform infrared spectroscopy (FTIR), and descriptive sensory evaluation. Acrylamide concentrations ranged from undetectable levels (<40 ppb) at 150 °C for 5 min to 1,672 ppb at 180 °C for 7 min. Total phenolic content increased at higher roasting temperatures (170–180 °C), reaching up to 0.90mg GAE/g, while antioxidant activity decreased from 0.51MBHA/g in raw almonds to 0.15–0.37MBHA/g in roasted samples. Roasting also reduced the moisture content (from 5.38% to 1.09%) and fracturability (from 102.39N to 71.81N), increased the browning intensity (BI: 42.13 to 30.77), and altered the FTIR spectra, indicating the formation of esters and carboxylic acids via Maillard reactions. Sensory evaluation showed that higher temperatures enhanced crispiness and aroma, but also increased bitterness and burnt characteristics. Overall, spouted-bed roasting at 160–170°C for 5–7 min minimized acrylamide formation while maintaining favorable sensory quality and preserving phenolic compounds. These results provide a basis for optimizing almond roasting parameters to improve safety and nutritional retention.
THE EFFECT OF ROASTING USING SPOUTED BED ROASTER ON PSYCHOHEMICAL ROBUSTA AND ARABICA TEMANGGUNG COFFEE Astin, Eko Pratama; Alfa, Mohammad Nafila; Hartono, Lusiana Kresnawati; Astuti, Astuti; Komariyah, Kokom; Susianto, Muji; Kurniasari, Indah; Atmaji, Gigih; Widodo, Wahju Eko; Setianto, Wahyu Bahari
Jurnal Teknologi Industri Pertanian Vol. 34 No. 1 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.1.28

Abstract

Pemanfaatan mesin sangrai kopi tipe spouted bed di Indonesia masih sangat sedikit, sehingga data kopi sangrai juga sangat terbatas. Tujuan dari penelitian ini untuk mengetahui pengaruh level sangrai menggunakan spouted bed roaster terhadap sifat fisikokimia kopi robusta dan arabika Temanggung pada level sangrai light, medium dan dark. Sifat fisikokimia yang diamati meliputi kadar air, warna, antioksidan dan kandungan kafein. Penelitian ini menghasilkan bahwa kadar air kopi menurun seiring dengan meningkatnya tingkat sangrai, dimana kadar air terendah terdapat pada robusta 1,18% dan arabika 1,27% pada level sangrai dark. Uji Warna (Chromameter) menunjukkan nilai L* yaitu 30,07 (light), 26.20 (medium), dan 21,92 (dark) untuk kopi robusta dan 28,80 (light), 25,10 (medium), dan 22,85 (dark) untuk kopi arabika. Nilai dari Browning Index (BI) mempunyai pola mirip dengan nilai L*. Nilai antioksidan tertinggi yaitu level sangrai light baik untuk jenis kopi robusta (12,65 MBHA/g) dan arabika (5,99 MBHA/g) Temanggung. Nilai antioksidan berbanding terbalik dengan tingkat sangrai. Tingkat sangrai kopi berbanding lurus dengan kadar kafein dimana nilai tertinggi kadar kafein terdapat pada level sangrai dark baik untuk kopi jenis robusta (1.61 ± 0.02 g/100g d.b.) dan arabika (0,84 ± 0,03 g/100g d.b.) Temanggung. Kata kunci: arabika, kopi Temanggung, robusta, spouted bed, sangrai kopi
Co-Authors Alfa, Mohamad Nafila Alfa, Mohammad Nafila Astin, Eko Pratama Astuti - Gigih Atmaji, Gigih Hartono, Lusiana Kresnawati Heryoki Yohanes, Heryoki KOKOM KOMARIYAH, KOKOM Kurniasari, Indah Pramono, Edi Priyo Puspantari, Widya Susianto, Muji Wahyu Bahari Setianto