Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

1.503

P-Index

This Author published in this journals

All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi dan Keluarga Warta IHP (Warta Industri Hasil Pertanian) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pusat Inovasi Masyarakat (JPIM)

Dias Indrasti

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University

Author-ID : 2095043

Agriculture, Biological Sciences & Forestry Chemistry Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences

Published : 11 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

Kadar Pati Resisten Pangan Tinggi Karbohidrat Hasil Autoclaving-Cooling 2 Siklus: Studi Meta-Analisis Silitonga, Rhoito Frista; Faridah, Didah Nur; Indrasti, Dias; Afandi, Frendy Ahmad; Jayanegara, Anuraga
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6987

Autoclaving-cooling merupakan salah satu metode modifikasi pati fisik yang banyak digunakan untuk meningkatkan kadar pati resisten. Namun metode ini memiliki pengaruh yang berbeda-beda pada tiap jenis pangan tinggi karbohidrat. Studi ini bertujuan untuk menganalisis jenis pangan karbohidrat yang memiliki pengaruh signifikan dalam peningkatan kadar pati resisten akibat proses autoclaving-cooling 2 siklus. Studi ini menggunakan 9 artikel yang diseleksi melalui metode panduan PRISMA dari total 279 artikel yang diperoleh. Data dianalisis berdasarkan nilai ukuran efek Hedgesâ€™d (standardized mean difference/SMD) dan nilai selang kepercayaan (CI) menggunakan perangkat lunak Meta-Essentials. Studi meta-analisis menunjukkan bahwa metode autoclaving-cooling pada pangan serealia memiliki efek signifikansi yang lebih tinggi dalam meningkatkan kadar pati resisten (SMD: 7,39; 95% CI: 2,8 s.d 11,97; p<0,001) dibandingkan kacang-kacangan dan umbi-umbian. Dalam kelompok serealia, jenis sampel oat (SMD: 10,91; 95% CI: 3,89 s.d 17,94; p<0,001) berpengaruh signifikan terhadap peningkatan kadar pati resisten dibandingkan sampel beras. Kesimpulan dari studi ini yaitu metode autoclaving-cooling 2 siklus memiliki pengaruh yang signifikan (tingkat kepercayaan 95%) dalam peningkatan kadar pati resisten pada kelompok pangan serealia, yaitu oat.

Analisis 3-Monokloro-1,2-Propanadiol (3-MCPD) Ester dalam Minyak Sawit dengan Instrumen Kromatografi Gas-Spektroskopi Massa Hanifah Nuryani Lioe; Nancy Dewi Yuliana; Dias Indrasti; Yane Regiyana; Cony Arisya Putri
Jurnal Ilmu Pertanian Indonesia Vol. 20 No. 2 (2015): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

A group of components called as 3-monochloropropane-1,2-diol (3-MCPD) esters has been found in some vegetable oils, particularly palm oil. Analysis of these components needs GC-MS instrument to reach a low level detection, parts per billion or ppb level. An effort to validate the 3-MCPD esters analysis by GC-MS method (Weiβhaar method) using phenyl boronic acid (PBA) as a derivatizing agent and isotopic internal standard (IS) 3-MCPD-D5 followed by the determination of 3-MCPD in commercial palm oils has been conducted. The analytical results showed the instrumental performance as follows: instrument linearity for the analysis of 3-MCPD standard solutions containing IS 2.0 μg/mL was obtained at a concentration range of 0.25-7.50 μg/mL test solution with R2 higher than 0.990, precision of 3-MCPD as well as IS retention time was less than 2.0% which was acceptable according to JECFA guidance. Instrument detection limit (LOD) and limit of quantitation (LOQ) were read from GC-MS based on the linearity experiment, i.e. 0.17 and 0.59 μg/mL solution, respectively. Method linearity by using palm oil as a matrix also showed R2 higher than 0.990. Recovery test result at 40 μg/g gave an accuracy at 83.29 ± 7.12% which is in the range of AOAC standard (80-110%) and precision at 5.38% (less than RSDHORWITZ). Analysis of 14 palm oils from local market showed 100% of the sampels were positive to contain 3-MCPD esters. 3-MCPD esters in palm oil were found at a concentration range of 8.15-58.14 µg 3-MCPD/g sample.

Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami Dias Indrasti; Nuri Andarwulan; Eko Hari Purnomo; Nur Wulandari
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Chlorophyll has long been used as a green colorant for food and non-food applications. One source of chlorophyll is suji (Dracaena angustifolia (Medik.) Roxb.) leaf. The suji leaf chlorophyll has advantages and unique characteristics compared to the other chlorophyll sources that potential to be developed as a natural colorant. However, chlorophyll is easily degraded due to enzymatic and environmental factors. During processing and storage, the chlorophyll structure changes to its derivative compounds which are no longer green. Several attempts have been done to maintain the quality of the green color and quantity of chlorophyll contained in suji leaves. The formation of metallo-chlorophyll and development of suji leaf powder colorant have not been able to match the quality and quantity of its extract. These constraints become a challenge in the development of suji leaves as a natural colorant.

PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA Eko Hari Purnomo; Puspo Edi Giriwono; Dias Indrasti; Antung Sima Firlieyanti; Andini Giwang Kinasih
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

Information about heat resistance (D and z values) of target bacteria is needed for the thermal process design on drink from Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.), so it can guarantee quality and safety of the product. The objectives of this research were to isolate Staphylococcus aureus from commercial green grass jelly and to determine the D and z values of Staphylococcus aureus (from commercial product and standard clinical isolate ATCC 25923) on heating menstruum of green grass jelly and roselle. Isolation of S. aureus was done by inoculation in selective medium, D and z values of Staphylococcus aureus were assessed by heating at constant temperatures of 57, 53, 49, and 45°C during the time interval 2.5, 5, 10, and 15 minutes. The results showed that one isolate (Isolate A) gave positive response of Staphylococcus aureus in isolation tests and had similar percentage with the reference culture of 41.8% using the API Staph Kit. Heat resistance of Staphylococcus aureus (represented as D value) isolated from green grass jelly at constant heating temperature of D45, D49, D53 and D57 were 32.3, 17.9, 4.6, and 1.5 minutes. On the other hand, D value of isolates ATCC 25923 (standard clinical isolate) at constant heating temperature of D45, D49, D53 and D57 were 18.5, 6.8, 2.9, and 1.4 minutes. The z value of isolates A and ATCC 25923 were 8.8°C and 10.8°C. Smaller z value of isolate A showed that pasteurization process can be accelerated and optimized with increasing the temperature slightly but has the same lethality effect.

Karakterisasi Kitooligosakarida yang Didepolimerisasi dengan Metode Berbeda dan Kajiannya sebagai Active Film Muhammad Hauzan Arifin; Nugraha Edhi Suyatma; Dias Indrasti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.39632

Active film adalah salah satu tren dunia untuk kemasan makanan. Active film seringkali mengandung bahan aktif antimikroba, antioksidan, penangkap oksigen, dan sawar UV untuk membantu menjaga kesegaran makanan. Kitosan merupakan salah satu bahan aktif yang dapat dimanfaatkan sebagai active film. Kitosan memiliki aktivitas antimikroba yang baik tetapi hanya dapat digunakan pada pH rendah. Oleh karena itu, kitooligosakarida/chito-oligosaccharide (COS) yang merupakan oligomer kitosan dengan kelarutan lebih baik berpotensi sebagai alternatif. Penelitian ini bertujuan untuk menentukan karakter COS yang dihasilkan dengan metode depolimerisasi mikrogelombang, ultrasuara, dan kombinasi mikrogelombang-ultrasuara serta menentukan sifat mekanis active film terbaik dari COS yang diproduksi dengan kosentrasi 1,5% dan 2%. COS yang diperoleh berwarna kekuningan dengan nilai viskositas 12-17 cP dan bobot molekul berkisar dari 22,1-29,3 kDa yang nilainya lebih kecil daripada kitosan (>50 kDa). COS yang diproduksi menunjukkan aktivitas antimikroba pada bakteri B. subtilis, S. aureus, dan E. coli. Hasil penelitian menunjukkan bahwa terdapat berat molekul COS yang optimal yang dapat dimanfaatkan sebagai bahan film. COS dengan berat molekul rendah cenderung memiliki sifat mekanis film yang buruk karena ikatan antar-molekulnya lemah. Secara keseluruhan, sifat mekanis terbaik film dicapai pada film COS ultrasuara konsentrasi 2%. Film tersebut memiliki ketebalan 0,25 mm nilai WVTR terendah pada 5,25 g/m2/hari, kekuatan tarik, dan elongasi berturut-turut 5,43 N/mm2 dan 76,7%. Warna film COS yang kekuningan cenderung menyerap sinar UV lebih baik dibandingkan dengan film kitosan.

PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP STATUS GIZI, STATUS ANEMIA DAN PRESTASI AKADEMIK PADA MAHASISWA TINGKAT PERSIAPAN BERSAMA IPB T AHUN 2005/2006 Budi Setiawan; Dodik Briawan; Rizal Damanik; Tjahja Muhamdri; Dias Indrasti
Media Gizi dan Keluarga Vol. 31 No. 2 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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

Supplementary feeding program for needy student was designed to supplement target group's daily normal diet with the type of food nuded to alleviate their nutritional deficits. The location of the program was at the male and female students' dormitory of IPB Campus in Darmaga Bogor. The implementation of the program was started in November 2005 until June 2006. The result showed that the average of energy and protein intake of program participant increased significantly after the completion of the program. Accordingly, the prevalence of anemia in female students decreased while in male students the prevalence was constant. Moreover. average of serum ferritin of females increased while serum ferritin of males remained constant. After completion of the program, the number of underweight students decreased The number of female and male students who were shiftingfrom underweight to normal category was increased. Nutrition knowledge of students participant were categorized as good Academic performance (GPA) of student participants (3.01) indicated higher than non-participant (2.85).

Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas Dias Indrasti; Muhammad Faqih Mukhlisin; Noviyan Darmawan; Nancy Dewi Yuliana
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 2 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.2.199

Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by species breed and processing method. Volatilomics is a method used to ensure the authenticity of meat products through the detection, characterization, and quantification of all volatile metabolites in biological systems. This study aims to evaluate volatile profiles in beef, chicken, pork satay, and their mixtures. The volatile components of satay were extracted using the solid-phase micro extraction (SPME) method and analyzed using gas chromatography-mass spectrometry (GC-MS) instrument. Data were analyzed by multivariate principles component analysis (PCA). Beef, chicken, and pork satays were identified as having 104,134, and 112 volatile compounds, respectively. Nonanal was a volatile compound with the highest intensity in beef satay samples, benzaldehyde in chicken satay, and cyclohexanol in pork satay. Volatile components of satay with different types of meat showed good separation using the PCA model. Beef, chicken, and pork satays are grouped separately. Mixed-meat satay containing pork was grouped next to the pork satay. Volatilomic analysis identified a hexanal compound was potential to be used as a marker to distinguish between pork and other meat satays in halal authentication process. Keywords: beef, chicken, halal, pork, volatilomics

Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal Dias Indrasti; Fina Siliyya
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): 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 | DOI: 10.29244/jmpi.2021.8.2.70

Ready-to-drink packaged tea drinks have various attributes affecting consumer perception. This study aims to identify the attributes of ready-to-drink packaged tea drinks that became the main concern, considered important, and affecting purchasing decisions by consumers in Tegal Regency. The method used was a purposive sampling survey. Data were analyzed by chi-square tests. The survey involved 150 respondents, which majority was woman (60.00%), aged 15-24 year (68.67%), had diploma/bachelor degree (54.67%), worked as student (50.67%), and earned less than Rp1,000,000 (62.67%) per month. As many as 93.34% respondent bought packaged tea drinks at minimarkets and grocery stalls for themselves (45.33%) and family (50.00%). Purchase made with a frequency of 1-2 times a week (35.33%) to once a month (40.66%). The attributes of packaged tea drinks were taste and aroma (38.67%), halal (29.33%), and expiration date (13.33%). The attributes of packaged tea drinks considered as very important were halal (92.67%), expiration date (82.00%), and taste and aroma (61.33%). Attributes of packaged tea drinks affecting purchasing decisions were taste and aroma (98.67%), expiration date (98.00%), and halal (96.67%). Taste and aroma was the main attributes that influence the perception of respondents in Tegal Regency in buying packaged tea beverage products.

Sendangagung Bangkit: Bangun Kemandirian Pangan dan Ekonomi Desa Di Masa Pandemi Covid-19 Alifian Gigih Pangestu; Irvan Ardi Saputro; Rizal Umami; Imroatus Sholikah; Ayu Rizki Rosiana Putri; Siti Maryamah; Yuyun Mardiana; Niswatul Khoiriyah; Pipit Novita Indriani; Naila Khoirun Nafisah; Dias Indrasti
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 2 No. Khusus 2 (2021): April 2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.581 KB)

The Covid-19 outbreak caused by the Corona virus or Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) in early 2020 has claimed a lot of casualties and losses to the community, so people have to apply physical distancing. KRPL (Sustainable Food House Area) is one of the efforts that can be made to meet the food needs of the community by utilizing the house yard for farming. The program through the application of the KRPL system is expected to be a solution to fulfill food needs independently of the community as well as support the readiness of implementing physical distancing. This activity was carried out from July 6 to August 18, 2020 in Mediumagung Village, Pamotan District, Rembang Regency with the aim of disseminating Covid-19 education to the public and providing food security solutions in the midst of a pandemic by optimizing household yards as household food gardens. by continuing to implement the Covid-19 protocol. Group have carried out education related to the KRPL program and its implementation in the form of making simple aquaponics and verticulture installations as an alternative to food security during the Covid-19 pandemic. KRPL program with a simple aquaponics system using a bucket for catfish storage and a plastic cup container as a planting medium. Verticulture system using used bottles as a container for planting media. Keywords: food security, physical distancing, Sendangagung

Analisis Lean Manufacturing Produksi Saus Gulai dengan Metode Value Stream Mapping Rifky Khoeruddin; Dias Indrasti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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 | DOI: 10.29244/jmpi.2023.10.1.15

Work productivity can be improved by minimizing waste on the production line. This study aimed to identify the flow process, evaluate constraints and waste, and design improvements in curry sauce production. Using Value Stream Mapping based on Lean Manufacturing principles, the study analyzed the production process through three stages: (1) current state mapping; (2) identification of constraints and waste; and (3) development of a future state map. The waste identified on the production line included worker/product movement, waiting time, and overproduction, resulting in a total lead time of 25621.4 seconds. Future state improvements, such as the implementation of Standard Operational Procedures (SOP), optimization of worker numbers, maintenance of equipment, and use of efficient machines, reduced the lead time to 25018.2 seconds. The study demonstrates the potential for increased productivity and resource/energy utilization through production line improvements.

Co-Authors Afandi, Frendy Ahmad Alfin Maulana Wihardi Alifian Gigih Pangestu Andini Giwang Kinasih Antung Sima Firlieyanti Anuraga Jayanegara Ayu Rizki Rosiana Putri Budi Setiawan Cony Arisya Putri Didah Nur Faridah Dodik Briawan Eko Hari Purnomo Fina Siliyya Hanifah Nuryani Lioe Imroatus Sholikah Irvan Ardi Saputro Muhammad Faqih Mukhlisin Muhammad Hauzan Arifin Naila Khoirun Nafisah Nancy Dewi Yuliana Niswatul Khoiriyah Noviyan Darmawan Nugraha Edhi Suyatma Nur Wulandari Nuri Andarwulan Pipit Novita Indriani Puspo Edi Giriwono Rifky Khoeruddin Rizal Damanik Rizal Umami Silitonga, Rhoito Frista Siti Maryamah Tjahja Muhamdri Yane Regiyana Yuyun Mardiana

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search