Budi Nurtama
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor

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The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology Syahrul Syahrul; Rizal Syarief; Joko Hermanianto; Budi Nurtama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.03 KB) | DOI: 10.17844/jphpi.v20i3.19762


Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.
Preferensi dan Ambang Deteksi Rasa Manis dan Pahit: Pendekatan Multikultural dan Gender Uswatun Hasanah; Dede Robiatul Adawiyah; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): 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

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Indonesia is a multicultural country and each ethnic group has different eating habits and basic taste preference of food. Gender is also known to have different preference in basic taste. The objective of this research was to study the effect of culture and gender on preference and detection threshold of sweetness and bitterness in Minang (West Sumatra), Javanese (Central Java) and Nusa Tenggara ethnic groups. The numbers of panelists were 90 first year undergraduate students in Bogor Agricultural University recruited from regional student organizations. The preference test was rankrating hedonic test in tea for sweetness and coffee for bitterness. Detection threshold experiment was conducted using 3AFC (3-alternative forced choice) method in standard solutions of sucrose and caffeine. Different culture of origin significantly affects preferences of sweetness in tea beverage. Panelists from Minang prefer higher level of sweetness compared to Javanese and Nusa Tenggara ethnic group. However, cultural differences did not affect preference to bitterness of coffee or bitterness. Overall, Indonesians tend to prefer tea beverage with high level of sweetness, and coffee with very low level of bitterness. Gender did not affect significantly the preferences of sweetness and bitterness, but detection threshold of female panelists was lower than that of male panelists. Women were more sensitive than man to detect sweetness and bitterness.