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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Hortikultura Indonesia ACTA VETERINARIA INDONESIANA Pharmaciana: Jurnal Kefarmasian Jurnal Kesehatan Masyarakat Buletin Iptek Tanaman Pangan Current Biochemistry Journal agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Kimia Terapan Indonesia Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Tropical Crop Science Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Food Scientia: Journal of Food Science and Technology Policy Brief Pertanian, Kelautan, dan Biosains Tropika

Didah Nur Faridah

Department Of Food Science And Technology, Faculty Of Agricultural Technology, Bogor Agricultural University

Author-ID : 1598871

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary

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MODIFIKASI PATI GARUT (Marantha arundinacea) DENGAN PERLAKUAN SIKLUS PEMANASAN SUHU TINGGI-PENDINGINAN ( AUTOCLAVING-COOLING CYCLING) UNTUK MENGHASILKAN PATI RESISTEN TIPE III [Arrowroot (Marantha arundinacea) Starch Modification Through Autoclaving-Coo Sugiyono .; Ratih Pratiwi; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The objectives of this research were to modify arrowroot starch to produce resistant starch type III by autoclaving-cooling cycling and to characterize the modified arrowroot starches according to their chemical properties. The research consisted of three steps : arrowroot extraction, starch modification, and chemical characterization. The extraction of arrowroot produced 10.78% starch. Starch modification by autoclaving-cooling cycle(s) was run in 6 different treatments with the aim of observing optimal yield of resistant starch. Resistant starch (RS) was produced through 1, 3, 5 cycle(s) of autoclaving-cooling treatment with different gelatinization periods (15 and 30 minutes autoclaving) for each cycle. Properties analyzed were starch digestibility, fat content, protein content, resistant starch content, and dietary fiber content. Native starch and commercial RS type III (Novelose 330) were also analyzed as a comparison. Based on the starch digestibility, modified starch from 5 cycles, 15 minutes gelatinization period had the lowest digestibility while modified starch from 3 cycles, 15 minutes gelatinization period had no significant difference with commercial RS type III. Those two modified starches, native starch, and Novelose 330 were chosen for further chemical analysis. The fat content and protein content of the four samples were below 1% (db). Low fat and protein content were required to optimize the RS yield. The modification treatment increased the dietary fiber content. The RS content of native starch, Novelose 330, modified starch 3 cycles, 15 minutes gelatinization period, and modified starch 5 cycles, 15 minutes gelatinization period were 2.12% (db), 20.80% (db), 10.91% (db), and 12.15% (db), respectively. It means that repeating autoclaving-cooling cycling could increase RS yield up to 6 times.

In Vivo Evaluation of Prebiotic and Synbiotic Properties of Processed Sweet Potato Products Lilis Nuraida; Hana .; Sri Rini Dwiari; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The aims of this research were to investigate the prebiotic and synbiotic properties of sweet potato products (combined with L. casei subsp Rhamnosus for probiotic) in increasing the number of Lactic Acid Bacteria (LAB) and suppressing the number of E. coli and the occurrence of Salmonella in vivo. Some previous study showed that sweet potato is a potent source of prebiotic. The sweet potato products evaluated were sweet potato flakes (SPF) and sweet potato ice cream mix. The in vivo assay used male rat strain Sprague-Dawley. Total microbes, LAB, E. coli and Salmonella in fecal were analyzed before, during and after feeding period. Feeding with SPF as prebiotic, L. casei subsp Rhamnosus as probiotic, and combination of both as synbiotic for ten days were able to increase the number of LAB (0.4-1.1 log CFU/g) and suppress the number of E. coli in rat feces (1.5-1.7 log CFU/g). All of the treatment did not affect the occurrence of Salmonella in rat feces. The treatment of sweet potato ice cream mix as prebiotics and the combination of sweet potato ice cream mix and L. casei subsp. Rhamnosus as synbiotic for ten days did not effect the number of LAB and E. coli in rat feces.Key words: sweet potato, prebiotic, oligosaccharide, probiotic, synbiotic

Properties Of Suweg (Amorphophallus Campanulatus B1) And Its Glicemic Index Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Suweg (Amorphophallus campanulatus B1) is an indigenous tuber potentially used as an alternative food source. The objective of the study was to identify the functional properties, i.e. dietary fiber and Glicemic Index (IG) of Suweg by in vivo method using human. The experiment was conducted in three steps i.e suweg flour production, analysis of suweg flour functional properties, and determination of glycemic index (IG) using human. Suweg tuber had high content of dietary fiber (13,71%), and protein (7,20%) but had low fat content (0,28%). Suweg tuber had low IG (42) with low starch in vitro digestibility (61,75%), hence its was categorized as food product with low IG (

PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced b Didah Nur Faridah; Dedi Fardiaz; Nuri Andarwulan; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied. The structural modifications of amylose and amylopectin were measured by Gel Permiation Chromatography (GPC), and the distribution of degree of polimerization (DP) was analyzed by Fluorophore-Assisted Capillary Electrophoresis (FACE). The GPC profile of native starch using Toyopearl HW-65S gel gave mainly two fractions. Fraction I (Fr. I) was a high molecular weight component and Fraction II (Fr. II) was a low molecular weight component. After acid modification, the carbohydrate content of Fr. II increased while that of Fr. I decreased. The amount of DP of 6 to 8 increased in all modified arrowroot starches. The GPC and FACE analyses showed that all starch modification techniques caused the structural changes of amylopectin molecules to form short chain amyloses.

METABOLISME PREBIOTIK OLEH KANDIDAT PROBIOTIK ISOLAT ASI SEBAGAI DASAR PENGEMBANGAN PRODUK SINBIOTIK [Prebiotics Metabolism by Probiotics Candidates Isolated from Breast Milk as a Basis for Development of Sinbiotics Product] Lilis Nuraida; Nur Rita Mardiana; Didah Nur Faridah; Hana .
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Five Lactobacillus strains and two Pediococcus strains isolated from breast milk were evaluated for their ability to metabolite oligosaccharide known as prebiotics, i. e. inulin, FOS, GOS, FOS:GOS (1:9), and inulin:GOS (1:9). The result shows that all Lactobacillus and Pediococcus strains were able to grow in medium with prebiotics as carbon sources. The best growth was observed when GOS or FOS were used as carbon source, while inulin was the worst. The best growth in all oligosaccharides was observed in Lactobacillus R23H, followed by L. rhamnosus B16, L. rhamnosus R23, and L. rhamnosus R14. Further study on R23H (heterofermenter) and R23 (homofermenter) shows that there was no difference in metabolizing oligosaccharides between heterofermenter and homofermenter. GOS was the best prebiotic used by the both lactic acid bacteria as shown by rapid decrease of total sugar. The reducing sugar in medium containing GOS was higher than other oligosaccharides. The decrease of total sugar in medium containing inulin was the slowest, indicating that inulin was the most difficult prebiotic to be metabolized by the lactic acid bacteria. When inulin mixed with GOS in the ratio 1:9, the rate of decreasing of total sugar in the medium was similar to the medium with GOS as single carbon source, however it cannot be distinguished if the role of inulin took place after GOS disappeared. The rate of sugar metabolism was in accordance with the growth of lactic acid bacteria isolates in medium containing prebiotics. L. rhamnosus R23 was used in sinbiotic fermented milk product combine with FOS, inulin, and inulin:GOS (1:9). After fermentation, remaining sugar in skim milk with additional prebiotics was higher than skim milk without additional prebiotics. Remaining sugar on fermented milk product includes the amount of prebiotic that will be used as carbon source in colon. Combination of potential probiotic L. rhamnosus R23 and mixture of inulin:GOS (1:9) could be used to make sinbiotic fermented milk product.

KARAKTERISASI FISIKOKIMIA NANOKALSIUM HASIL EKSTRAKSI TULANG IKAN NILA MENGGUNAKAN LARUTAN BASA DAN ASAM[Physicochemical Characterization of Nano Calcium from Tilapia Bone Extracted by Alkaline and Acid Solution]Vanessa Lekahena1)*, Didah Nur Faridah2), Rizal Syarief2) dan R. Peranginangin3) 1) Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara, Ternate2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi, Kementerian Kelautan dan Perikanan, Jakarta Diterima 26 Maret 2013 / Disetujui 29 April 2014 ABSTRACT The utilization of tilapia (Oreochromis niloticus) bones as a source of natural calcium was done by alkaline (NaOH) and acid (HCl) extraction. The extraction process aims to soften the bones are milled using disc mill into nano sized calcium powder or nanocalcium. The objective of this research was to study the physicochemical properties of nanocalcium obtained from alkaline and acid extraction of tilapia bones. The results of physicochemical analysis properties of nanocalcium sample showed that nanocalcium extracted by alkaline solution had better properties than that of the untreated sample and nanocalcium extracted by acid solution. The results was indicated by the higher yield, brighter colors, smaller particle size, and calcium content (20.67%) and phosphorus (10.09%) with a ratio of Ca/P = 2.0. The Fourier Transform Infrared (FTIR) spectra profile indicated the presence of phosphate group (PO43-) at the bands of 469, 563, 603, 961 and 1035 cm-1, and the presence of apatite carbonate group (CO32-) was indicated by intense bands at 873, 1416, 1456 and 1563 cm-1. The morphology of the sampel surface of the alkaline extracted sample was smoother, denser, and the grain size formed were relatively larger. The formed crystalline phases were HAp (hydroxyapatite), carbonate apatite type A [Ca10(PO4)6CO3] and B [Ca10(PO4)3(CO3)3(OH)2] with crystalline degree of 78.4%.

SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS R. Haryo Bimo Setiarto; Betty Sri Laksmi Jenie; Didah Nur Faridah; Iwan Saskiawan; Sulistiani -
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study were to select amylase and pululanase producing lactic acid bacteria (LAB) for taro fermentation and to find out the length of fermentation time that will produce short chain polysaccharide. Fourty one LAB isolates were selected based on the amylase and pululanase activity (U/mL). Three isolates of LAB i.e. Lactobacillus plantarum D-240, SU-LS67 and SU-LS59 demonstrated the highest enzyme activities among other strains. The amylase activity for those three isolates was 2.57, 2.70, and 2.50 U/mL, respectively and the pullulanase activity was 2.72, 2.88 and 2.91 U/mL, respectively. Genotypic identification was conducted for strains SU-LS59 and SU-LS67. Strains identification by sequencing the gene encoding 16S rDNA and phylogenetic analysis using Neighbor Joining method showed that both isolates were identical to Leuconostoc mesenteroides NBRC 100496T (AB681194 ) with a bootstrap value of 100%. Either single or mixed culture of L. plantarum D-240 and L. mesenteroides SU-LS 67 were then used as starter in taro fermentation and DP values of the taro starch were examined at various fermentation times (0, 6, 12, 18, 24 h). The results showed that applying 2% mixed culture (108 CFU/mL) of L. plantarum D-240 and L. mesenteroides SU-LS 67) at the ratio of 1:1 as starter in taro fermentation was found more effective than the single cultures due to its ability to hydrolize and generate starch with DP value around 27 after 18 h fermentation. Starch with DP values between 19-29 was considered suitable for the formation of resistant starch (RS) during autoclaving-cooling cycles. This finding might be advantageous as preliminary treatment for the production of RS-rich taro flour through autoclaving-cooling process.

PENGARUH RETROGRADASI DAN PERLAKUAN KELEMBABAN PANAS TERHADAP KADAR PATI RESISTEN TIPE III DALUGA Agustina -; Didah Nur Faridah; Betty S. L. Jenie
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The giant swamp taro starch or daluga corm starch in this study was extracted from corms collected from Siau Island of North Sulawesi Province in Indonesia. Native starch daluga corm has low resistant starch content, so starch modifications method were needed to increase its resistant starch content. The effect of acid hydrolisis, debranching, autoclaving-cooling and heat moisture treatment on the changes of RS3 daluga were studied. The corrm starch was first modified with acid hydrolysis (HA) and debranching with pullulanase (D). The starch was then modified with one cycle autoclaving-cooling (HADAC1x), HADAC1x with heat moisture treatment (HADAC1x+HMT), three cycle autoclaving-cooling (HADAC3x), HADAC3x with heat moisture treatment (HADAC3x+HMT) which increased its RS3 content to 42.37, 40.47, 31.12, and 31.18% (db), respectively. The starch modification method can affect other chemical properties changes such as starch content, amylose content, and reducing sugar content.

KARAKTERISTIK TEPUNG BERAS HASIL PERLAKUAN KOMBINASI GELOMBANG MIKRO, ULTRASONIKASI DAN PEMANASAN LEMBAB Shinta Dewi Ardhiyanti; Adil Basuki Ahza; Didah Nur Faridah; Bram Kusbiantoro
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Broken and brewer rice as by product of rice milling can be developed into a functional product with higher economic value, i.e. higher resistant starch (RS) rice flour. This research was aimed to study the modification of broken and brewer rice flour by the combination of microwave and ultrasonication with heat moisture treatment (HMT) to enhance RS contents and its associated microstructural and pasting characteristics changes. The results showed that five modified rice flours that had the highest RS contents were ultrasonicated with 20% of moisture content-HMT 10 and 12 hours rice flours, microwaved with 20% of moisture content-HMT 10 hours rice flour, microwaved with 50% of moisture content-HMT 8 and 10 hours rice flours. Their RS content ranged from 6.50–9.25% which were higher than the RS content of native rice flour (1.89%). Those five modified flours showed noticeable structural changes from the disappearance of non starch particulates, becoming more porous and larger size matrices. The pasting temperature of those modified flour increased (0.11–9.16% from native flour’s pasting temperature) and their peak viscosity decreased (47.15–71.15% from native flour’s peak viscosity). The modified flour had improved heat stability with the decrease in breakdown (88.07–100.00% from native flour’s breakdown value) and less retrogradation tendency during cooling (44.38–66.62% from native flour’s setback value). The combined treatment caused reduction of crystalinity ratio from 0.94 (native) to 0.91-0.86 (modified flour).

SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU Nuri Rachmayani; Winiati P. Rahayu; Didah Nur Faridah; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011.

Co-Authors . Herlina Abdul Choliq Adil Basuki Ahza Adil Basuki Ahza Afandi, Frendy Ahmad Agus Setiyono Agus Setyono Agustina - Ali Thonthowi Amalina Qurratu Ayun Andriyanto Andriyanto Ani Kurniawati Ani Kurniawati Ani Kurniawati Antin Suswantinah Anuraga Jayanegara Atiqatul Maula Auhge Eva Sari Manik Baharuddin Yusuf Habiby Harahap Betty S. L. Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Bram Kusbiantoro Bram Kusbiantoro Cahyo, Septian Dwi Cindy Caroline Danar Hadisugelar Dedi Fardiaz Dewie Maria Agustien Aplugi Dias Indrasti DIMAS ANDRIANTO Ditha Mithania Ella Deffi Lestari Elvira Syamsir Endang Prangdimurti Erwin Riyadi Evi Setiawati Faisal Al Asad Fathulhuda, Muhammad Muflih Fransisca Fransisca Fransisca Fransisca Ghesi Wuri Aryani Hana . Hana . Hanif Alamudin Manshur Hanifah Nuryani Lioe Hasim - Hasim Hasim Hasim Hasim Hasim Muhamad Danuri Hasim, . Herlina , Husnawati Husnawati Imas Solihat Imas Solihat IWAN SASKIAWAN Iwan Saskiawan Lilis Nuraida Masayu Nur Ulfa Maya Melati MEGA SAFITHRI Mirna Isyanti Moh Asroriy Nuris Muhammad Fadillah Muhammad Hasriandy Asyhari MUNIF GHULAMAHDI Muthmainnah, Shafwah Najmah Najmah Nancy Dewi Yuliana Nathasia, Novena Neny Mariyani Nestri Purnamasari Nestri Purnamasari Noviasari, Santi Nur Rita Mardiana Nuri Andarwulan Nuri Andarwulan Nuri Andarwulan Nuri Rachmayani Palupi, Nurheni Sri Puji Astuti Purwiyatno Hariyadi Puspo Edi Giriwono Qomaliyah, Eka Nurul Qomariah Hasanah R. Haryo Bimo Setiarto R. Peranginangin Raden Haryo Bimo Setiarto Ratih Pratiwi Ratna Sari Listyaningrum Rina Rismaya Rista Delyani Rizal Syarief Ros Maria Andesko SANDRA ARIFIN AZIZ SEDARNAWATI YASNI Shinta Dewi Ardhiyanti Shinta Dewi Ardhiyanti Silitonga, Rhoito Frista Slamet Budijanto Sri Laksmi Suryaatmaja Sri Rini Dwiari Sri Wilarso Budi R Sugiyono . Sulistiani - SULISTIANI SULISTIANI Tatik Khusniati Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia) Titri Siratantri Mastuti Tjahja Muhandri Uci Sugiman Vanessa Lekahena Widia Ayu Lestari Winarso D. Widodo Winiati P. Rahayu Yanica Ivory Andri Yesika Kristiani Yupi Yulianita Arifin

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