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All Journal Jurnal Teknologi Industri Pertanian JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pangan dan Gizi Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Florea Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Seminar Nasional Lahan Suboptimal Journal of Tropical AgriFood JURNAL MAHAJANA INFORMASI
Monang Sihombing
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Library & Information Science Social Sciences Veterinary Other

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Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation Monang Sihombing; Victoria Kristina Ananingsih
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.267

Abstract

Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% WPI results in the best wall formation was in Curcuma aeruginosa, which could decrease perception of significant bitterness. In contrast to the addition of WPI 15% and 20% were found in an oval shape, craters and ruptures form on coating wall, reducing the protection of the core component and contact with bitter receptor cells in the oral peripheral resulting in bitters taste perception increasing.
Pengaruh Metode Pengeringan Terhadap Senyawa Volatil pada Pembentukan Flavor Biji Kopi Robusta Jonathan Namora; M. Sihombing; M. Rahardjo
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Namora J. Sihombing M. Rahardjo M. 2020. effect of drying method on volatile compounds in the formation of robusta coffee beans flavor. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The coffee beans drying process still depended on conventional methods, while also influenced by an uncertain climate. This paper is aimed to review the coffee beans drying methods through conventional, greenhouse, cabinet, heat pump, and microwave drying methods upon the volatile compounds content, then get the best drying method. By GC-MS analysis with 0-40 minutes of retention time, founded 6 dominant compounds that are important within flavor formation, such methanethiol; 2,3-butadione; 2,3-pentadione; hexanal; 2-ethylpyrazine; and 2-ethyl-6-methylpyrazine. Seen from effectiveness of drying time, microwave become the best instrument to choose. However inefficient on breaking the precursor into volatile compounds, while heat pump dryer is the most effective method to reduce the water content. Meanwhile, it has ineffectiveness as microwave does. Drying cabinet is the most recommended method, due its temperature stability, and able to reach the effective temperature of Maillard reaction (>120 ˚C), the most important reaction on flavor’s characteristic formation. 
Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya Monika Rahardjo; Ristia Widi Astuti; Dhanang Puspita; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1714

Abstract

This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.
Pengaruh penambahan madu terhadap karakteristik fisik dan organoleptik yoghurt kedelai (soyghurt) Monika Rahardjo; Monang Sihombing; Valentino Pandu Firdaus
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.9165.96-104

Abstract

Beberapa orang menghindari susu hewani, yaitu seperti penderita intolerasi laktosa dan vegetarian. Berdasarkan masalah tersebut, yoghurt berbahan dasar susu nabati dari kedelai atau biasa disebut dengan soyghurt dapat menjadi solusi. Jenis karbohidrat yang digunakan sebagai sumber energi pertumbuhan bakteri adalah madu. Tujuan penelitian ini adalah untuk menganalisis pengaruh konsentrasi penambahan madu yaitu 0,0%, 2,5%, 5,0%, 7,5%, 10,0%, 12,5% terhadap karakteristik fisik (pH dan kekentalan) dan organoleptik soyghurt. Tahapan yang dilakukan adalah pembuatan susu kedelai kemudian pembuatan soyghurt. Data dianalisis menggunakan metode One-Way ANOVA dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa terdapat perbedaan nyata pH pada konsentrasi madu 7,5% dan 10% dengan nilai penurunan sebesar 4,85. Perbedaan nyata viskositas terlihat pada konsentrasi madu 5% dengan nilai peningkatan sebesar 6,3 dpa.s. Perbedaan nyata karakteristik organoleptik terlihat pada parameter rasa, tekstur dan keseluruhan dengan tingkat kesukaan tertinggi terdapat pada konsentrasi madu 12,5%. Penambahan madu dengan konsentrasi yang berbeda (0,0-12,5%) memberikan pengaruh nyata pada pH, viskositas dan tingkat kesukaan panelis terhadap sifat organoleptik khususnya untuk parameter rasa, tekstur dan keseluruhan soyghurt.
Analisis senyawa bioaktif serta karakteristik sensori teh dari edible flower Monika Rahardjo; Monang Sihombing; Shara Refla
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.1.2023.10853.48-54

Abstract

Edible flower adalah jenis bunga yang aman untuk dikonsumsi. Edible flower kaya akan senyawa bioaktif seperti asam fenolik, karotenoid, dan flavonoid. Penelitian ini bertujuan untuk mengeksplorasi dua jenis edible flower, yaitu Nasturtium (Tropaeolum majus) dan Torenia (Torenia fournieri) guna pengembangannya sebagai produk teh celup. Teh celup bunga Rosella yang sudah dikenal luas digunakan sebagai produk pembanding. Pengolahan teh celup terdiri dari beberapa tahapan yaitu persiapan dan pengeringan edible flower dan proses penyeduhannya. Seduhan teh edible flower kemudian dianalisis total flavonoid, aktivitas antioksidan, dan sifat sensorisnya. Hasil penelitian menunjukkan bahwa seduhan teh celup bunga Torenia  mempunyai total fenol dan aktivitas antioksidan paling tinggi, yaitu 58,04 mg QE/g ekstrak dan IC50 9,18 mg/L, disusul oleh seduhan teh celup bunga Nasturtium (45,12 mg WE/g ekstrak dan 11,62 mg/L) dan teh celup bunga Rosella (19,55 mg QE/g ekstrak dan 19,77 mg/L). Seduhan teh bunga Torenia mendapatkan respons sensoris hedonik yang setara dengan seduhan teh bunga Rosella untuk atribut warna, aroma dan rasa, yaitu disukai, tetapi lebih baik untuk atribut keseluruhan (disukai dibanding agak disukai). Sedangkan teh bunga Nasturtium mendapatkan respons sensoris hedonik lebih rendah dari keduanya. Diantara dua teh edible flower yang diuji, teh bunga Torenia lebih berpotensi untuk dikembangkan menjadi teh herbal karena mempunyai respons sensoris setara dengan teh bunga Rosella tetapi mempunyai aktivitas antioksidan yang lebih tinggi.
Fragrance Formation in the of Cocoa Roasted Process (Theobroma cacao) with Roaster Temperature Variation using a Vacuum Drying Oven Monang Sihombing; Dhanang Puspita; Mayer Tinting Sirenden
Jurnal Kimia Sains dan Aplikasi Vol 21, No 3 (2018): Volume 21 Issue 3 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2597.765 KB) | DOI: 10.14710/jksa.21.3.155-160

Abstract

Chocolate is cacao nib processed product which is favorite commodity in the world, nevertheless, many of consumer have not known about the process. Notable stage in cacao processing is roaster process. Cacao roasting process currently uses conventional methods, which have weaknesses like energy wastage and bioactive compounds damage. Vacuum drying oven is new roasting method which uses low pressure and temperature. Through this research, the difference of aroma development between roasting process on conventional and vacuum drying oven method was investigated. Roasted cacao was extracted by water distillation, then distillate was separated by diethyl ether partition. The extract was characterized with GC-MS. The Characterization result shown that temperature 70°C contained 11 volatile compounds and temperature 80°C, 90°C and 140°C contained 7 volatile compounds. The higher roasting temperature, the more diverse of volatile compound. The best result in cacao roasting was on vacuum drying oven at 90°C, which has similar aroma with 140°C as control sample.
Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough Monika Rahardjo; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4295

Abstract

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 ± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.
Co-Authors Anggraeni, Maria Kristina Aurelia Roswita Avilla Hermes Catarina Arti Dwiastuti Dhanang Puspita Gelora Mangalik Jonathan Namora Junet Franzisca da Costa Karina Permata Marthina Meylani Seilatuw Mayer Tinting Sirenden Monika Rahardjo Ristia Widi Astuti Seilatuw, Marthina Meylani Shara Refla Valentino Pandu Firdaus Victoria Kristina Ananingsih Widya Susanti Sitanggang