Article Per Year (5 Year)
p-Index From 2019 - 2024
2.647
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Informasi dan Ilmu Komputer Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal CORD Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Nugraha Edhi Suyatma
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian IPB
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”] Sri Widowati; Heti Herawati; Rizal Syarief; Nugraha Edhi Suyatma; Hendra Adi Prasetia
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.903 KB)

Abstract

“Sweet Potato Rice” stability as a dry food product was determined by water activity (aw) and equilibrium moisture content (Me). This relationship is known as moisture sorption isotherm. This research were aimed 1) to study moisture sorption isotherm of “Sweet Potato Rice” from sweet potato flour (Cangkuang variety) and native/heat moisture treatment (HMT) starch which was stored at the range of aw:0.06 - 0.96 and 28oC; 2) to determine an appropriate model for describing product moisture sorption isotherm  and 3) to predict “Sweet Potato Rice” shelf of life. Experimental design used was a random complete design with two factor, namely: 1) sweet potato starch: native and HMT, and 2) packaging material: polyethylene (PE) and polypropylene (PP).The result showed that the moisture sorption isotherm profiles were sigmoid. Smith equation was the best model which described moisture sorption isotherm with R2= 0,991-0,993 for adsorption and R2= 0,964-0,971 for desorption. Shelf life test showed that “Sweet Potato Rice” from Cangkuang flour and modified starch had longer shelf life  (5.67 months when packed in PP bag and 2.3 months when packed in PE bag); while shelf life artificial sweet potato made from Cangkuang flour and native starch was 4.24 months when packed in PP bag  and 1.72 months when packed in PE bag.
FILM EDIBEL ANTIBAKTERI BERBASIS ISOLAT PROTEIN KEDELAI DENGAN EKSTRAK KUNYIT DAN NANOPARTIKEL SENG OKSIDA Imawati Eka Putri; Nugraha Edhi Suyatma; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): 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 (329.844 KB) | DOI: 10.6066/jtip.2018.29.1.85

Abstract

Soy protein isolate (SPI) is one of the base materials for edible film production in addition to polysaccharide and lipid, but it does not have antibacterial activities. Incorporation of antibacterial agents may increase the functional properties of edible films. This research was aimed to determine the effects of zinc oxide nanoparticles (ZnO-NPs) and turmeric extract addition into soy protein isolate-based films on the physical, mechanical and antibacterial characteristics of the films. Edible films were prepared by dissolving 5 grams of SPI into 100 mL of distilled water followed by the addition of ZnO-NPs (0, 1, and 2.5% of the SPI weight) and/or added with turmeric extracts (0 and 2.5% of the SPI weight). The results showed that addition of ZnO-NPs and turmeric extracts into the films significantly increased the thickness and values of tensile strength, while addition of turmeric extract decreased the percent of films elongation. Addition of ZnO-NPs had a significant effect in decreasing the water vapor transmission rate (WVTR) values. The combination of ZnO-NPs and turmeric extracst had a considerable effects in inhibiting E.coli growth in the range of 2.25 mm to 3.18 mm. Meanwhile, addition of ZnO-NPs resulted in inhibition against E.coli in the range of 2.54 mm to 4.29 mm. Furthermore, this research showed that addition of ZnO NPs and turmeric extracts could improve the physical and mechanical properties of SPI-based film. The best films was obtained by using ZnO NPs at 2.5% which potentially can be used as an antibacterial packaging.
APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG Mona Nur Moulia; Rizal Syarief; Nugraha Edhi Suyatma; Evi Savitri Iriani; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): 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 (51.932 KB) | DOI: 10.6066/jtip.2019.30.1.11

Abstract

Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to investigate the shelf-life of pempek coated with edible bionanocomposite made from cassava starch, zinc oxide nanoparticles (ZnO-NPs) and garlic extract. Bionanocomposite edible coating Z3B20 (containing ZnO-NPs 3% and garlic extract 20%) and Z3B30 (ZnO-NPs 3% and garlic extract 20%) were applied on pempek products. The parameters observed were total microbes, total Staphylococcus aureus, texture, total volatile nitrogen (TVN), moisture content, pH during storage at room temperature for 0, 6, 24 and 48 hours. The results showed that the total microbe numbers increased during the storage. Pempek coated with Z3B20 has a total microbes of 6.00 log CFU/g which was lower than that of control (6.99 log CFU/g). Meanwhile pempek coated with Z3B30 has Staphylococcus aureus counts of 2.93 log CFU/g which was lower than the control (4.05 log CFU/g) and pempek coated with Z3B30 stored for 48 hours (3.64 log CFU/g). The TVN values increased during storage from 17.33 mg/100 g to 18.94 mg/100 g while those in Z2B30 and Z3B30 decreased to 14.80 mg/100 g in Z3B30, respectively. The hardness increased during storage from 9.93 N in control, to 10.01 N in Z2B30 and 13.15 N in Z3B30, respectively. All coated pempeks after storage up to 48 hours had higher moisture contents. On the other hand, the pHs decreased for all samples during storage. Based on the total microbe numbers and TVN values, it can be concluded that the coated pempek stored for 24-hour or less were acceptable for consumption.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.559 KB) | DOI: 10.6066/jtip.2018.29.2.195

Abstract

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.
SINTESIS NANOPARTIKEL PERAK (NPAg) DENGAN BIOREDUKTOR EKSTRAK BIJI JARAK PAGAR DAN KAJIAN AKTIVITAS ANTIBAKTERINYA Ara Nugrahayu Nalawati; Nugraha Edhi Suyatma; Danu Indra Wardhana
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): 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.2021.32.2.98

Abstract

The redox analysis as indicated by a change in color from yellow to reddish-brown was measured at the optimum wavelength of 405 nm with the highest redox result of 480 nm obtained in the NPAg-S sample. The optimal absorption wavelength changes according to the characteristics of the NPAg produced, but is generally in the range of 400-500 nm. Analysis of the active groups with the FTIR instrument showed active groups (OH, CH aldehyde, vibrations of CN bonds in the amine group, amide I groups from proteins, and CO double bonds in the 4000-1500 cm-1) zone. Additionally, in the identification zone 1500-600 cm-1 the formation of CN bond vibrations and the presence of an amide I group from the protein was found. Photographs at 10.000 and 15.000x magnification showed that the morphology of the distribution of NPAg in the jatropha seed extract solution was polydisperse and in the form of fibrous balls with non-uniform particles and tended to agglomerate. The distribution and size of the particles measured using the Particle Size Analyzer (PSA) instrument showed that the particle size ranged from 33-116 nm. NPAg-S samples at two concentrations (1 and 2%) showed inhibitory activity for all types of Gram positive and Gram negative bacteria. Analysis of the particle size distribution using PSA showed that the particle size of the NPAg-S sample was 33.8 nm, which was smaller than the NPAg-K sample of 44.8 nm. Antibacterial activity is strongly influenced by the particle size of a sample. Small size silver nanoparticles have a large surface area to interact with bacteria as compared to large silver nanoparticles, thus they can provide a greater antibacterial 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

Abstract

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 NANOPARTIKEL ZINC OXIDE DAN ETILEN GLIKOL TERHADAP SIFAT FISIK DAN ANTIMIKROBA BIODEGRADABLE FOAM Risma Rahmatunisa; Evi Savitri Iriani; Nugraha Edhi Suyatma; Rizal Syarief
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.51-59

Abstract

Biodegradable foam packaging were made from tapioca, corn hominy, zinc oxide nanoparticles (ZnONP), and plasticizer ethyleneglicol (EG). Packaging materials were processed by thermopressing. The aim of research was to find out the effects of ZnONP andEG addition. The research design was a completely randomized factorial followed by Duncan test at α=5%. Two factors used in theresearch, namely ZnONP concentrationsat 0, 1, and 2 % and EG concentrations at 0 and 5%. The effects of ZnONP incorporation onphysical properties and antimicrobial activity of the trays were evaluated by analysis on their color parameters, moisture content, water absorption, density, crystallinity, morphological structure, thermal and antimicrobial activity. The best treatment was Z2P0 with 2% ZnONP and 0% EG, characteristics of biodegradable was L value 78.42, °hue value 91.88, moisture content 7.65%, water absorption59.65%, density 0.64g/cm³, crystallinity 38.3%, Tm 160.24°C, and reduced 1 log of Staphylococcus aureus colonies. The researchproved that the obtained biodegradable foam made from tapioca, corn hominy, ZnONP, and plasticizer EG has a potential to be used asantimicrobial packaging for food products.
KARAKTERISTIK MEKANIK, TERMAL DAN MORFOLOGI FILM POLIVINIL ALKOHOL DENGAN PENAMBAHAN NANOPARTIKEL ZnO DAN ASAM STEARAT uNTUK KEMASAN MULTILAYER Vega Yoesepa Pamela; Rizal Syarief; Evi Savitri Iriani; Nugraha Edhi Suyatma
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n2.2016.63-73

Abstract

PVA (polivinil alkohol) merupakan polimer biodegradable hidrofilik yang memiliki sifat dapat membentuk film dengan baik, larut dalam air, mudah dalam proses, tidak beracun, dan biocompatible. Sifat tersebut berguna dalam banyak aplikasi industri seperti agen pelapis, perekat dan sebagai komponen dari film kemasan yang fleksibel. Secara umum penggabungan nanopartikel ZnO dalam matriks polivinil alkohol dapat meningkatkan sifat mekanik dan termal sehingga memudahkan aplikasinya dalam proses yang melibatkan panas. Tujuan dari penelitian ini adalah untuk menentukan formulasi optimum menghasilkan biofilm nanokomposit berbasis polivinil alkohol dengan penambahan nanopartikel ZnO dan asam stearat. Percobaan dilakukan dengan mencampurkan larutan PVA dengan berbagai konsentrasi nanopartikel ZnO dan asam stearat. Karakterisasi meliputi kuat tarik, elongasi, termal, morfologi dan kristalinitas. Hasil penelitian menunjukkan bahwa penambahan 3.4% nanopartikel ZnO dan 6.6% asam stearat dapat meningkatkan kuat tarik, menurunkan elongasi, kristalinitas dan sifat termal dari film bionanokomposit yang dihasilkan.
The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product Joko Hermanianto; Dhita Sari; Nugraha Edhi Suyatma
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.418

Abstract

Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C
Karakteristik Edible Film dari Pektin Hasil Ekstraksi Kulit Pisang Muhammad Sudirman Akili; Usman Ahmad; Nugraha Edhi Suyatma
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

Abstract

Abstract Banana peel is a waste of banana processing industries which is obviously uneconomy and unfriendly to the environment.  However, this material could be used as a source of important natural compounds, such as pectin. Owing to the fact that pectin has good gelling properties, it can be used to make edible film. The objectives of this research were to extract and characterize pectin from banana peel and to make edible film from the obtained pectin by using glycerol as plasticizer. Characterization of edible films were conducted in terms of color, thickness, elongation, tensile strength and water vapor transmission. The research used factorial completely randomized design. The results showed that yield of pectin made from ambon banana peel ripeness level one was 8.42% with the characteristics werewater content : 11.27% (<12%), ash content : 1.70%, low methoxil content : 4.15% (<7%) and galacturonat content : 25.86% (65%). The addition of glycerol significantly increased elongation and decreased tensile strength of edible film. Based on edible film result, the recomended treatment is the addition with glycerol 20% as plasticizer of pectin based edible film. Keywords : banana peel,pectin,edible film. Abstrak Kulit pisang adalah limbah hasil industri pengolahan yang  tidak bernilai ekonomi dan ramah lingkungan. Meskipun limbah kulit pisang dapat digunakan sebagai sumber pektin yang merupakan senyawa alami. Kenyataannya bahwa pektin memiliki sifat gel yang baik sehingga dapat digunakan untuk membuat kemasan yang dapat dimakan (edible film. Tujuan dari penelitian ini adalah mengekstrak dan mengkarakterisasi pektin dari kulit pisang untuk membuat edibe film dengan penambahan gliserol untuk memberikan sifat plastis dan elastis. Karakteristik edible film pada penelitian ini adalah warna, ketebalan, elongasi, kuat tarik dan laju transmisi uap air.  Penelitian ini menggunakan rancangan acak lengkap. Hasil penelitian ini menunjukkan bahwa rendeman tertinggi terdapat pada pektin dari kulit pisang tingkat kematangan 1 dengan karakteristik kadar air: 11.27% (<12%), kadar abu : 1.70%, kandungan metoksil rendah : 4.15% (<7%) dan kandungan asam galkturonat  : 25.86% (65%). Penambahan gliserol secara signifikan meningkatkan elongasi dan menurunkan kuat tarik edibe film. Edible film dengan perlakuan penambahan gliserol 20% direkomendasikan sebagai perlakuan terbaik karena memiliki sifat plastis yang baik dan mampu mengemas bahan pangan. Kata Kunci : kulit pisang, pektin, edibe film Diterima; 27 Januari 2012; Disetujui: 30 Maret 2012  
Co-Authors Adhitya Yudha Pradhana Adil Basuki Ahza Afriyanti Afriyanti Anis Khairunnisa Anuraga Jayanegara Ara Nugrahayu Nalawati Ata Aditya Wardana Barlina Rindengan Bayu Meindrawan Danu Indra Wardhana Dase Huunaefi Dede Robiatul Adawiyah desi juliani Dhita Sari Dias Indrasti Emmy Darmawati Evi Savitri Iriani Evi Savitri Iriani Evi Savitri Iriani Fahim Muchammad Taqi Farha Herzegovina Gustira Endah Aprianti Hendra Adi Prasetia Heti Herawati Iman Sabarisman Imawati Eka Putri Irma Rosiana Elizabeth Irman Hermadi Isnaini Rahmadi Jamyang Tashi Wangdi Joko Hermanianto Kudang Boro Seminar Linda Trivana Melva Linda Aritonang Mona Nur Moulia Muhammad Arpah Muhammad Arpah Muhammad Hauzan Arifin Muhammad Rivai Muhammad Sudirman Akili Nancy Dewi Yulliana Nancy Dewy Yuliana Novia Nava Puspo Edi Giriwono Raafqi Ranasasmita Risma Rahmatunisa Rizal Syarief Rizal Syarief Rizal Syarief S. Joni Munarso Sarah Fathia Sentani Chasfila setiavani, gusti Sri Widowati Sri Yuliani Sugiyono . Sugiyono . Syahnada Jaya Syaifullah Tien Ruspriatin Muchtadi Tien Ruspriatin Muchtadi Tjahja Muhandri Usman Ahmad Utama, Rozi Satria Vega Yoesepa Pamela