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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Teknologi Pertanian agriTECH Jurnal Litbang Industri Jurnal Tadris Kimiya Acta Aquatica: Aquatic Sciences Journal Indonesian Food and Nutrition Progress Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Litbang Industri

Dede Robiatul Adawiyah

Bogor Agricultural University

Author-ID : 2465175

Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Other

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PENGGUNAAN EKSTRAK KHAMIR SEBAGAI NUTRISI TAMBAHAN PADA FERMENTASI MOROMI KECAP KEDELAI Pangestika, Leonie Margaretha Widya; Lioe, Hanifah Nuryani; Adawiyah, Dede Robiatul; Suliantari, Suliantari; Melzer, Guido; Weinreich, Bernd
Jurnal Teknologi Pertanian Vol 22, No 1 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.01.1

ABSTRAKKarakteristik kecap kedelai sangat ditentukan oleh aktivitas mikroorganisme yang terlibat selama fermentasi khususnya pada fermentasi tahap kedua dengan larutan garam. Kedelai merupakan substrat yang tinggi protein, dimana hasil fermentasinya seperti kecap kedelai memiliki rasa yang gurih karena kandungan asam amino bebas dan peptida. Bahan yang dapat meningkatkan pertumbuhan mikroorganisme selama fermentasi seperti ekstrak khamir belum pernah diteliti penggunaannya dalam pembuatan kecap kedelai. Penelitian ini bertujuan mengevaluasi pengaruh penambahan ekstrak khamir pada tahap fermentasi garam terhadap karakteristik kimia moromi kecap kedelai. Moromi adalah hasil fermentasi tahap kedua dan disebut kecap kedelai setengah jadi yang belum dimasak dengan gula dan rempah-rempah untuk menghasilkan kecap asin atau kecap manis. Karakteristik moromi yang diinginkan adalah kadar asam glutamat bebas dan padatan terlarut yang tinggi. Pada penelitian ini koji kering difermentasi dalam larutan garam (1:4= koji:larutan garam) 20% b/v secara spontan. Ekstrak khamir ditambahkan ke dalam larutan garam dengan konsentrasi 0 (M0) sebagai kontrol, 0,05 (M1), 0,15 (M2), dan 0,50 (M3) % b/v. Karakteristik kimia dari moromi dievaluasi pada hari ke- 0, 7, dan kemudian setiap dua minggu sekali hingga hari fermentasi ke-63. Hasil analisis data dengan One-Way ANOVA menunjukkan bahwa karakteristik kimia moromi yang ditambah ekstrak khamir berbeda nyata dengan karakteristik moromi tanpa penambahan ekstrak khamir. Moromi yang ditambah ekstrak khamir 0,50% b/v (M3) memiliki total gula, total asam tertitrasi, dan kadar asam glutamat yang signifikan lebih tinggi dibanding moromi lain (M1 dan M2). Ekstrak khamir dapat dimanfaatkan sebagai nutrisi tambahan bagi mikroorganisme yang berperan dalam proses pembuatan kecap kedelai.Kata kunci: Aktivitas Mikroorganisme; Fermentasi Garam; Ketersediaan Nutrisi; Kualitas Kecap KedelaiÂ ABSTRACTÂ Â Â Â Â Â Â Â The characteristics of soy sauce are largely determined by the activity of microorganisms involved during fermentation, especially in the second stage of fermentation with brine. Soybeans contained high protein concentration, hence its fermentation result such as soy sauce has a savory taste. Supporting materials such as yeast extract that can boost microbial growth during soy sauce fermentation havenâ€™t been studied in soy sauce production. This study aims to evaluate the effect of yeast extract addition in brine fermentation towards chemical characteristics of soy sauce moromi. Moromi is product from second stage of fermentation, called semi-finished soy sauce, that hasnâ€™t been cooked with sugar and spices to produce salty or sweet soy sauce. The desired characteristics of moromi are high levels of free glutamic acid and dissolved solids. In this study, dried koji was fermented in brine (1: 4 = koji: brine) 20% w/v spontaneously. Yeast extract was added to the brine with concentration 0 (M0) as a control, 0.05 (M1), 0,15 (M2), and 0.50 (M3) % w/v. The chemical characteristics of moromi were evaluated on day 0, 7, and then every two weeks until the 63rd day of fermentation. Results of data analysis by One-Way ANOVA showed that the chemical characteristics of moromi with yeast extract addition were significant different with moromi without yeast extract addition. Moromi which added with 0.50% w/v of yeast extract exhibited a significant higher of total sugar, total titratable acid, and glutamic acid compared to other moromi (M1 and M2). Yeast extract can be used as an additional nutrition for microorganisms in soy sauce production.Keywords : Brine Fermentation; Microorganisms Activity; Nutrition Availability; Soy Sauce Quality

Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya Dewi Sartika Saragih; Dede Robiatul Adawiyah; Fransisca Zakaria Rungkat
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 2 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.2.184

People’s lifestyles nowdays tend to want healthy-practical food that is strongly supported by a healthy diet. Cassava as whole food is considered as a healthy food and has the potential to become rice substitute but needs an appropriate technology to facilitate food serving. In this research, ready-to-eat cassava products then called "cassava chunk" were made by applying canning technology using retort pouch packaging. The achieved value of the heat adequacy (F0) is very important in the canning process to ensure food safety. Therefore, this study aimed to produce cassava chunk product as a whole food, optimize the size and amount of brine in the sterilization process, determine the F0 value after blanching and non-blanching treatments, as well as to analyze the chemical characteristics of fresh cassava and cassava chunk. The sterilization was done by using a pressure cooker with a specially designed basket using hermetic retort pouch packaging. The initial characterizations showed that fresh cassava had a pH of 6.70 and 0.9 aw at 24.6°C. The addition of 20% (b/v) 1% brine solution in the sterilization process with 3 x 2.5 cm cassava chunk was the most preferred by the panelists. The sterilization process with blanching treatment before being packaged reached an F0 of 3.43 minutes, which was safe to consume, and with non-blanching treatment before being packaged reached an F0 of 2.73 minutes. The proximate analysis of cassava chunk showed an increase in the water content from 60.89% to 68.44%, the starch content increased from 74.43% to 80.41%, the soluble dietary fiber decreased from 6.78% to 3.34%, but the fat content decreased from 1.54% to 0.65%. Meanwhile, ash, protein, and insoluble dietary fiber did not show any significant differences after the sterilization. Sterilization technology could produce ready-to-eat cassava chunk as a whole food and was acceptable by 45 organoleptic panelists. Keywords: cassava chunk, whole food, proximate analysis, F0

PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Ni Nyoman Puspawati; Lilis Nuraida; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): 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 | Full PDF (340.614 KB)

Lactic acid bacteria are the most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria, identify the Lactic Acid Bacteria capable of surviving and evaluate the best cryogenic agents that protect the viability of Lactic Acid Bacteria during freeze drying. Four cryogenic agents, i.e. sucrose, lactose, skim milk and maltodextrin, were used in freeze drying of three species of Lactic Acid Bacteria, i.e. Pediococcus pentosaceus A16, Lactobacillus brevis A17 and Lactobacillus rhamnosus R21 isolated from breast milk. Evaluation included viability before and after freeze drying, survival of freeze dried culture in 0.5 % bile salt and low pH for 5 hours. The result showed that three of cryogenics, i.e. sucrose, lactose and skim milk improved the viability of freeze dried of all lactobacilli, except maltodextrin that did not give protection to L. rhamnosus R21. Evaluation on the survival of LAB in 0.5 % bile salt showed that cryogenic agents improved the survival rate of all Lactic Acid Bacteria during freeze drying. The cryogenic also improved the survival rate of LAB at low pH, with the best protection given by skim milk on L. rhamnosus R21.

PERAN FISIOLOGIS SARI KEDELAI HITAM DIPERKAYA MIKROENKAPSULAN MINYAK SAWIT MENTAH PADA PENDERITA DIABETES MELITUS TIPE-2 Reno Irwanto; Dede Robiatul Adawiyah; Fransiska Rungkat Zakaria
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

Diabetes mellitus type-2 (DM-2) is a disease characterized by high level of blood glucose which may result in complications of other diseases. Currently, the disease prevalence of DM-2 has been increasing. Appropriate diet patterns can be a solution for DM-2 control. Black soybean milk (BSM) enriched with microencapsulated crude palm oil (CPO) is an example. The objective of the study was to determine the effectiveness of BSM containing microencapsulated CPO in controlling and improving the condition of DM-2 patients. The intervention consist 2 group with 15 people DM-2 was given BSM 240 mL containing 0.4 g microencapsulated CPO daily for 28 days, while a control group with 11 people DM-2 without intervention product. Data were analyzed using software SPSS 15.0 with student-t test at significant level α=5%. Medicines prescribed to all volunteer were not terminated during the intervention period. The microencapsulated CPO usedin this study has a moisture content of 1.77±0.15%, solubility value of 65.39±2.71%, and total carotene of 295.24±7.40 ppm while BSM has protein content of 2.76±0.13%, fat 1.17±0.06%, ash 0.12±0.08%, moisture 94.69±0.04%, and carbohydrate (by difference) 1.27±0.10%. The consumption of BSM containing microencapsulated CPO showed insignificant effects on Fasting Blood Glucose (FBG) levels (P>0.05), but significantly reduced cyclooxygenase 2 levels (P<0.05) and MDA levels (P<0.05). The control group showed insignificant differences for FBG (P>0.05), cyclooxygenase 2 (P<0.05), and MDA level (P>0.05). The significant changes indicated that BSM containing microenca-psulated CPO has against DM-2 disease.

AMBANG DETEKSI DAN PREFERENSI RASA UMAMI DALAM MODEL PANGAN Dede Robiatul Adawiyah; Febby Setiawan
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Umami is one of the basic taste produced by monosodium glutamate (MSG). Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food. This problem could lead to uncontrolled and excessive use of MSG by consumers. The aim of this study was to determine the values for the detection and preference threshold of umami taste from commercial MSG products at different salt level. The detection threshold was determined using R-index method in salt solutions. The preference threshold was determined by using hedonic rating in food model. A food model selected in this case is spinach soup that is commonly consumed by Indonesian. The salt concentrations for detection and preference threshold experiment were 0.42 and 0.30 g/100 mL. Umami taste preference threshold value using Fechner’s psychophysic equation for 0.30 g/100 mL salt concentration is 0.25 g MSG/100 mL, while for 0.42 g/100 mL salt concentration, the umami taste preference threshold value is 0.06 g MSG/100 mL. Detection threshold value using R-index method for 0.30 g/100 mL salt concentration is 0.05 g MSG/100 mL, while for 0.42 g/100 mL salt concentration is 0.02 g MSG/100 mL. Different salt concentrations leads to differences in the values of threshold preferences and detection threshold of the umami taste of MSG. Increasing salt concentration tends to decrease the detection and preference threshold of umami taste from MSG. This research results could be used as the basic information in food product formulation such as seasoning and condiment using mixtures of salt and MSG.

LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI Anis Khairunnisa; Nugraha Edhi Suyatma; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Pasteurized milk (PM) is a perishable product requiring storage at cold temperatures to maintain its shelf life. However, the temperature fluctuations during transportation, handling, and storage could affect the number of microbial counts of the product. A time-temperature indicator (TTI) can be used to monitor product conditions in real time, so consumers know the condition of the product during transportation and storage. This study aims to determine the ability of a mixed vegetable oil (VOB) as a TTI indicator and evaluate the validity of TTI as an indicator of PM microbiological degradation. The VOB was produced from a mixture of palm oil (PO), canola oil (CA), and olive oil (OV) at ratios of 50:40:10 (C1), 50:25:25 (C2), and 50:10:40% (v/v) (C3), with the addition of 0.25% (m/v) of red dye (CI 16255). The VOBs were tested its for diffusion length, diffusion kinetics, and the accuracy of the prediction model of each indicator at isothermal temperatures. The VOB indicator can be applied to monitor the total growth of microbes in PM. The value of the activation energy (Ea) of each indicator was 34.289 (C1); 35,294 (C2) and 40,646 kJ/mol (C3), while the Ea value of the microbial spoilage in PM was 58,105 kJ/mol. The difference between the Ea PM value and each indicator was less than 25 kJ/mol. Indicating that the accuracy of the prediction model was good. At storage temperature of 29°C, the critical limit for PM spoilage occurs after 24 hours of storage which correlated with the diffusion length indicator of 6.50 (C1), 6.25 (C2), and 5.5 cm (C3). Overall, the indicators observed can be used to monitor the microbiological spoilage of PM, so that the actual quality of PM before consumption can be estimated.

PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR Rizki Dwi Setiawan; Fransiska Rungkat Zakaria; Azis Boing Sitanggang; Endang Prangdimurti; Dede Robiatul Adawiyah; Erniati Erniati
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

In Indonesia, the utilization of winged bean seeds as a food source is very limited. Currently there is inadequate information on the characteristics of the seeds, especially the chemical properties associated with its maturity. This research aimed to analyze the chemical properties of winged bean obtained from different harvesting time. Three different harvesting times were investigated, i.e. eight (K1), twelve (K2), and as six (6) weeks after the first flowering stage as a control. K1 and K2 were dried at 40°C (24 h) to mimic the conventional preparation of beans practiced in Indonesia, while K3 was unripe seeds commonly consumed fresh thus it is analyzed as fresh seeds. K1 and K2 have water content between 12.3-13.0% (wb), ash content 4.7-4.8% (db), lipid content 13.4-15.4% (db), protein content 38.9-40.7% (db), carbo-hydrate content 40.8-41.0% (db), total phenolic content 7.6 and 5.3 mg GAE/g (db), antioxidant activity (IC50) 558.3 and 511.1 µg/mL, starch content 25.6-29.1%, reducing sugar content 1.3-1.7 mg/g. Mean-while, the unripe winged bean seeds (K3) has water content of 75.5% (wb), ash content 5.0% (db), protein content 19.6% (db), carbohydrate content 68.4% (db), total phenolic content of 59.4 mg GAE/g (db), anti-oxidant activity (IC50) 485.6 µg/mL, starch content 7.2% and reducing sugar 5.4 mg/g. Based on these che-mical properties and time efficiency, harvesting winged bean at 8 weeks (K1) was sufficient to produce winged bean potential as protein source, as well as a potential functional foods with good antioxidant acti-vity, total phenolic content, low starch and reducing sugar.

PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY) Dede Robiatul Adawiyah; Malik Abdul Azis; Amalia Shabrina Ramadhani; Piyaporn Chueamchaitrakun
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Tea is one of the most widely consumed beverages in the world. Different types of tea provide different sensory profiles. The present study aimed to evaluate sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative Descriptive Analysis) and CATA (Check-All-That-Apply) methods. The sensory characteristics of green tea from three different countries (China, Thailand and Indonesia) were evaluated using QDA by trained panels and CATA by consumer panels. The QDA method revealed sensory characteristics of green tea, while CATA method presented information on consumer preferences towards the most desirable characteristics of green tea. The results showed that green tea has dominant characteristics of bitter taste, astringent aftertaste, green flavor, fermented flavor and dry aroma. Moreover, floral aroma and flavor in green tea have considerable influences on the panelist preferences. However, “nice to have” attribute was not found in the penalty analysis. The “must have” attribute in green tea was floral aroma, while the “must not have” attributes were burned aroma, burned flavor and dry aroma.

PROFIL SENSORI DESKRIPTIF PRODUK PEMANIS TUNGGAL DAN CAMPURAN Dede Robiatul Adawiyah; Dian Puspitasari; Lince Lince
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Sweetener as a food additive which gives sweet taste has a different profile from sucrose. Intensity profile and attribute sensation become very useful in developing mixed sweeteners from single sweeteners to create commercial sweeteners having a sucrose-like profile. However, there is only few data of attribute intensity and descriptive profiles of single sweeteners. The aim of this research was to analyze the des-criptive profile of single and mixed sweeteners using quantitative descriptive analysis (QDA), time intensity (TI), and temporal dominance of sensations (TDS) methods. The results of QDA descriptive profile showed that samples of a single sweetener T3 as well as mixed sweetener containing C2 and C5 had the same characteristics as sucrose. The results of TI descriptive profiles showed that the time intensity curves of sweet attribute of a sample of two mixed sweeteners C1 and C2, and a single sweetener T3 were similar to that of sucrose. The results of the descriptive profile using TDS methods generally showed that the do-minant attributes of all samples were sweet, sweet aftertaste, and licorice. Bitter and bitter aftertaste attri-butes were found in single sweetener T7, while mixed sweetener C1 had best sensory characteristics than the others.

KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN Mutiara Utami; Christofora Hanny Wijaya; Darda Efendi; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): 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.2020.31.2.113

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

Co-Authors Agustin, Denny Ahmad Johari Alfiyani, Novi Amalia Rakhmadani Amalia Shabrina Ramadhani Angka, Stephanie Anis Khairunnisa Annisa Hayyu Fatmawati Astri Hermeinasari Azis Boing Sitanggang Bambang Pontjo Priosoeryanto Berliana Simanjuntak Budi Nurtama C Hanny Wijaya Dahrul Syah Denny Agustin Desty Gitapratiwi Dewi Sartika Saragih Dian Puspitasari Efendi, Darda Eko Purnomo Eko Purnomo Eko Yuniarsih Elvira Syamsir Endang Prangdimurti Erniati, Erniati Febby Setiawan Felia Prima Wefiani Feri Kusnandar Feri Kusnandar Feri Kusnandar Florentina Maria Titin Supriyanti Fransisca Zakaria Rungkat Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Gitapratiwi, Desty Hanifah Nuryani Lioe Hasanah, Uswatun Henni Rizki Septiana Hermeinasari, Astri Hoerudin Hoerudin Hoerudin Hoerudin Kaoru Kohyama Kariska Iswari Yasa Kezia Patricia Lani Nurlela Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Liber Liber Liliasari Liliasari Lilis Nuraida Lince Lince Lince Lince Lince Lince Malik Abdul Azis Maria Afrida Masykur, Siti Fauziyyah Melzer, Guido Miss Sathita Wisetsombat Mutiara Utami Ni Nyoman Puspawati Nova Kurnia Nugraha Edhi Suyatma Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Olivia Mellyana Tjiptoputri Palupi, Nurheni Sri Piyaporn Chueamchaitrakun Piyaporn Chueamchaitrakun Purwiyatno Hariyadi Reno Irwanto, Reno Ria Noviar Triana Rini Kesenja Rini Kesenja Rizki Dwi Setiawan Saraswati Saraswati Sari, Ulfiana Anika Simanjuntak, Berliana Siti Fauziyyah Masykur Stephanie Angka Subarna Subarna Sugiyono Sugiyono Sugiyono Sugiyono Suliantari Suliantari Tiara Indra Saraswati Tjahja Muhandri Tjahja Muhandri Tomoko Sasaki Triana, Ria Noviar Ulfiana Anika Sari Weinreich, Bernd Yogi Karsono

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