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Sri Raharjo
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Intervention Programs to Control Vitamin A Deficiency in Asia - A Review Sri Raharjo
Indonesian Food and Nutrition Progress Vol 1, No 1 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.7

Abstract

Existing prevalence data suggest that vitamin A deficiency among children still represents a major problem in developing Asian countries including Indonesia, Bangladesh, India, Philippines, and Thailand. Plasma retinol is the most common assessment method for determining vitamin A status. The severity stages of xerophthalmia, along with their characteristics, are used frequently to follow clicinal signs of vitamin A deficiency. Massive dosing of 200,000 IU of vitamin A (60 mg ratinol equivalent) every six months interval or fortification of vitamin A on food items have been done for the period of 12 to 24 months. The result were decreased in the risk of night blindness, incidence of keratomalacia and Bitot’s spots, and lower mortality rate.
Methodology for Measuring Lipid Peroxidation in Biological Materials - A Bibliography Sri Raharjo
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.21

Abstract

Various substances have been found and used as markers of different stages of lipid peroxidation reaction. Free radicals detection would provide more meaningful information when the method is used in clicinal studies involving living cells or tissue biopsy. Lipid oxidation products may be used as markers of lipid peroxidation, especially in food products. Each method currently available for measuring the extent of lipid peroxidation sholud be used precautiosly and its limitations shouls be anticipated. 
Review of Flavor 1 Differences in Meat and Meat Products Sri Raharjo
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.53

Abstract

Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing methods (for¬mulation and thermal as well non-thermal processing), chemical and biochemical reactions present in meat. Species as well as type of feed are the most important factors influencing fresh meat flavor, while the flavor of processed meat is mostly determined by product formulation and cooking method.
Requirements and Procedures for Meat Import in Indonesia and the U.S.A. : A Comparative Study Sri Raharjo
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.73

Abstract

In order to protect the consumers from zoonosis diseases and to assure the wholesomeness of imported meat from abroad, a decree on requirements for and supervisions of the importation of meat has been issued by the Minister of Agriculture in 1992. The decree, however, has not been adequately socialized to general public until now. Indonesian meat consumers also have to know how the existing decree measure up with similar regulation in other meat importing country such as the United States of America. The recent debate on the possibility of importing beef from India can be used as a test for the Directorate General of Livestock of the Repbulic of Indonesia in enforcing the decree. The Indonesian and the U.S. requirements and procedures for importation of meat have many things in common. There are, however, at least three major point of differences worth to consider. First, the halal certificate is a must for meat imported into Indonesia. Second, drug and chemical residues are strictly enforced by the FSIS for meat imported to the U.S. Third, the Indonesian National Standard of meat (especially beef) is not adequately prepared to accomodate the imported meat quality and safety specifications
Evaluation of Local Chicken Slaughter Operation, Carcas and Product Characteristics in Yogyakarta Wahyu Supartono; Sri Raharjo; Sofyan Iskandar
Indonesian Food and Nutrition Progress Vol 9, No 1 (2002)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.87

Abstract

Indonesian local chicken has some advantages in compared with broiler chicken. Local chicken can live freely and sometimes serves as "saving" for family in villages. The local chicken is used as raw material for some traditional. This research focused on chemical and microbiological properties on local chicken carcasses and also their finished products, such as satay or fried chicken. Results of this research showed, that local chicken carcasses has more protein content than broiler carcasses, and has also lower calorie and fat content. But their fat and calorie became higher, after their fresh local chicken carcasses were prepared, spiced and fried or grilled ready-to-eat foods. All of fresh local chicken carcasses, which were taken and collected from local slaughtering houses, were contaminated by pathogenic microbes, such as Escherichia coli, Salmonella sp and Staphylococcus sp. But after processing of the fresh carcasses, the number of the pathogenic microbes decreased drastically, so food poisoning or out break of consumers was rarely occurred. The result's of evaluation on gender and socio-economic factors suggested, that local slaughtering house operations were feasible with no possibility to expand their activities. More investment to buy an electrical machine (Feather-Pluckier) was very useful for raising their productivity, capacity and ease in preparing carcasses. The women workers had three job description (owner, main worker and an assistant) in this slaughtering process, and they did not have difficulties to do their job and their loan actually was used to help their own economic family
Sensory Characteristics of Restructured Fresh Fruit Composite Prepared from Jack Fruit (Artocarpus heterophylla L.) and Sapodilla (MaidMara achras Mill. Fosb.) Sri Raharjo
Indonesian Food and Nutrition Progress Vol 9, No 1 (2002)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.88

Abstract

Jack fruit and sapodilla are tropical fruits having sweet and distinctive flavor and attractive color. At present, consumers have limited choice for ready-to-eat fresh fruit products available in the market. The objective of this study was to determine the sensory characteristics of fresh fruit product composite prepared from combination ofjackfruit and sapodilla and restructured Using three different type of alginate. Three different type of alginates and two form of calcium lactate (encapsulated and non encapsulated) were used as binding ingredients. Ten panelists were employed to evaluate the freshly prepared fruit prodact composite for its taste, aroma, appearance, mouthfeel, and gel strength using a 5-point scoring. Type of alginate had no effect on the sensory properties of restructured fruit layers. However, the source of calcium in the form of encapsulated or not encapsulated powder showed significant effect on the appearence and gel strength. The fruit layers prepared using encapsulated Ca-lactate had less attractive appearence and weaker gel strength than the fruits restructured with free Ca-lactate. The two difference source of calcium had no significant effect on the products taste, aroma, and mouthfeel.
Antiradical Activity of Andaliman (Zanthoxylumachanthopodium DC) Fruit Extract Edi Suryanto; H. Sastrohamidjojo; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.26

Abstract

Andaliman (Zanthoxylum achanthopo-dium DC) was evaluated as a potential source of phenolic antioxidant compounds. Phenolic compounds were obtained from andaliman fruits by sequential extraction using hexane, acetone and ethanol to obtain three separate fractions. In this study, the antioxidant properties of andaliman at 10 different concentrations and common food additives of BHT at 200 ppm and α-tocopherol at 1000 ppm were compared. The antioxidant properties of andaliman fruits extracts were evaluated using 1,1-diphenyl-2-picrylhdrazyl (DPPH) radical decoloration test. The ethanol extract consistently showed higher activity than hexane and acetone extracts in DPPH radical scavenging whereas BHT as synthetic antioxidant had weaker radical scavenging activity. The α-tocopherol as positive control showed similar antiradical activity with ethanol extract at 500 ppm in DPPH system. The addition of ethanol extract at concentration of 900 and 1000 ppm, exhibited excellent antiradical activities and its efficacy was higher than that of 200 ppm BHT and 1000 ppm α-tocopherol in DPPH radical. It is concluded that the three andaliman fruit extracts had antiradical activities in the DPPH radical decoloration test.
Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4 Sardjono Sardjono; Endang S Rahayu; Sri Raharjo; Kapti Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.29

Abstract

Aflatoxin B1 (AFB1) is the common mycotoxin in food from tropical countries and the most harmful mycotoxin to human health. Detoxification is important step in food processing, in order to get foods free from AFB1, because of the resistance of this mycotoxin againts the ordinary processing conditions. The ability of Aspergillus oryzae KKB4 on detoxification of AFB1 was evaluated. The strain used in this was an indigenous proteolytic Aspergillus, isolated from koji, the intermediate product of soy sauce fermentation. Preliminary test indicated that the crude extracellular enzymes produced by the mold able to inactivate or detoxify AFB1. Gel filtration of the enzyme extract resulted in five protein fractions and al of them able to decrease and detoxify AFB1. The highest specific activity was 3.79 µg AFB1/mg enzyme protein/20 hours. The detoxification products have no observed toxicity effects. It was supposed that the structure of AFB1 was changed and part of AFB1 bound with protein of enzymes.
Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract Lydia Ninan Lestario; Sri Raharjo; Suparmo Suparmo; Pudji Hastuti; Tranggono Tranggono
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.37

Abstract

Java plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
Singlet Oxygen Quenching Effect of Andaliman (Zanthoxylum acanthopodium DC.) Extracts in Light-Induced Lipid Oxidation Edi Suryanto; H Sastrohamidjojo; Sri Raharjo; Tranggono Tranggono
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.38

Abstract

Addition of andaliman extract has been shown to provide increased protection from lipid oxidation during cooking. Although andaliman extract has reported as an effective antioxidant in autoxidized system, no study have been published on its effects on light-induced oxidation or photosensitized oxidation. The objective of this research is to determine singlet oxygen quenching effects of andaliman extract on erythrosine-sensitized photooxidation of linoleic acid and in palm oil. Freeze dried ground andaliman fruit was sequentially extracted first using hexane, followed by acetone, and finally the residue was extracted by ethanol. Each of these three extracts were added to light-induced lipid peroxidation in a reaction system containing linoleic acid or palm oil with the presence of erythrosine as a photo sensitizer. Upon the exposure of fluorescent light at 4000 lux singlet oxygen is presumably formed from triplet oxygen which initiate the lipid peroxidation process. The sequential extraction of andaliman resulted in ethanolic extract containing phenolic compounds consistently show antioxidative activity presumably through singlet oxygen quenching in light-induced lipid peroxidation in either linoleic acid or RBD palm oil reaction mixture containing erythrosine as a photosensitizer. The andaliman hexane and acetone extracts may contain not only phenolic compounds, but also trace amount of plant pigments which resulted in stronger lipid peroxidation effect than the antioxidative effect of phenolic substances, especially at higher level of addition.
Co-Authors Dewi Y.S.K. Edi Suryanto Endang S Rahayu H Sastrohamidjojo H. Sastrohamidjojo Hastari Wuryastuti Kapti Rahayu Kapti Rahayu Kuswanto Lydia Ninan Lestario Mary Astuti Posman Sibuea Pudji Hastuti Puji Hastuti R Wasito Sardjono Sardjono Sofyan Iskandar Suparmo Suparmo Tranggono Tranggono Umar Santoso Wahyu Supartono Yanuartono, Yanuartono Zuheid Noor