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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Forum Pasca Sarjana Jurnal AGROTEKNOLOGI Microbiology Indonesia Majalah Kedokteran Bandung agriTECH Jurnal Aplikasi Teknologi Pangan Communications in Science and Technology JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Food ScienTech Journal Food Scientia: Journal of Food Science and Technology
Elvira Syamsir
IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Antimicrobial Activity of Black Cumin Extracts (Nigella sativa) Against Food Pathogenic and Spoilage Bacteria SEDARNAWATI YASNI; ELVIRA SYAMSIR; EVA H DIREJA
Microbiology Indonesia Vol. 3 No. 3 (2009): December 2009
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (12.05 KB) | DOI: 10.5454/mi.3.3.8

Abstract

This study aimed to analyze the antimicrobial activity of black cumin (Nigella sativa) extracts in inhibiting the growth of pathogenic and spoilage bacteria. Black cumin was extracted by using steam distillation, single solvent extraction, and continuous solvent extraction. Ethanol extract was the best extract in inhibiting the growth of bacteria while both aqueous and hexane extracts were less effective as antimicrobial agents. Ethanol extract, essential oil, and ethyl acetate extract have a broad antimicrobial spectrum. The chemical composition of the essential oil was analyzed using a GC-MS technique. The major component of black cumin essential oil was para-cymene, followed by trans-anethole, alloaromadendrene, á-thujene, and thujyl alcohol along with many other components in minor amounts. The Minimum Inhibitory Concentration (MIC) value ofethanol extract in inhibiting the growth of Salmonella typhimurium was 0.084% (w/w), of essential oil in inhibiting the growth of Bacillus cereus was 1.72% (w/w), of ethyl acetate extract in inhibiting the growth of Staphylococcus aureus was 1.88% (w/w) and of methanol extract in inhibiting the growth of Pseudomonas aeruginosa was 1.88% (w/w).
KARAKTERISASI TAPIOKA DARI LIMA VARIETAS UBI KAYU (Manihot utilisima Crantz) ASAL LAMPUNG Elvira Syamsir; Purwiyatno Hariyadi; Dedi Fardiaz; Feri Kusnandar
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The physicochemical and functional properties of starches (tapioca) from five varieties Manihot utilisima Crantz (Thailand, Kasetsar, Pucuk Biru, Faroka and Adira-4) from Lampung were evaluated. All tapioca samples showed a typical A-type diffraction pattern, indicating that variety had no effect on it. However, the starch crystallinity was affected. Some parameters of physicochemical and functional of tapioca from five varieties varied significantly (p < 0,05). Analysis of correlation showed that amylose, fat, ash as well as crystalinity and swelling power affected some of pasting and gel texture parameters. Digestion of gelatinized starch was also affected by root varieties. Keywords: physicochemical properties, pasting, texture, crystalinity
COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE Reza Widyasaputra; Elvira Syamsir; Slamet Budijanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.234 KB) | DOI: 10.33512/fsj.v1i2.6723

Abstract

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.
Nasi Kaleng Sebagai Alternatif Pangan Darurat Elvira Syamsir; Sherly Valentina; Maggy Thenawidjaja Suhartono
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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Abstract

Canned rice products were meeting the developed as Emergency Food Products (EFP) because of its convenience and stability as well as met eating habits of Indonesian people. The objective of this research was to produce canned-rice products as EFP that contribute the needs of daily energy intake (200 kcal), determine the effect of heat intensity during the thermal process (Fo) and rice variety to thermal characteristics and product quality. The rice formula consists of rice (36.87%), coconut milk (6.16%), block chicken broth (1.47%), salt (0.18%), and water (55.31%). The chicken formula consisted of cooked chicken meat (41.07%), coconut milk (32.86%), oil (8.21%), onion (3.09%), garlic (0.79%), nutmeg (0.55%), galingale (1.07%), coriander (0.03%), sugar (10.95% ) and salt (1.37%). Three types of rices with different amylose content, i.e.Cisadane (19.50%), IR 64 (23.88%) and IR 42 (28.24%) were used to make EFP. Thermal processing was carried out at different time–temperature schedules to achieve 15 and 20 minutes sterilized value (Fo). The product was packed in 307 x 113 silver enamel can and retorting at 121.1ºC (Tr) with CUT = 21 minutes. Amylose content and Fo value affected the color, texture and sensory properties of the products. EFP made of IR 64 and Fo value of 15 minutes was selected. The total energy value was 639.42 kcal per can (product’s weight was 200 g), which was contributed from fat (49.6%), protein (11.3%), and carbohydrate (39.1%). 
Pengaruh Penambahan Emulsifier terhadap Mutu Sensori Roti Tawar selama Penyimpanan Andreas Dalton; Sugiyono Sugiyono; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): 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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Abstract

This study was aimed to determine the effect of emulsifier addition to the quality sensory of fresh bread during storage and to determine the choosen concentration of emulsifier. The emulsifier of mono and diglycerides was added into flour along with other raw materials. The bread was processed with direct method. In this experiment, two treatments were applied, i.e. emulsifier concentration (0.1, 0.2, 0.3, 0.4, 0.5% to the weight of wheat flour) and storage at room temperature (1,2,3,4 days). Sensory tests were done each day using a scoring method with six trained panelists. Sensory parameters tested consist of external characteristics (volume, color of crust, symetry of form, character of crust) and inter-nal characteristics (crumb,color crumb, aroma, taste, texture, and chewing). The results of the research showed that the emulsifier did not affect significant external quality of pan bread. but emulsifier could improve significant the quality of sensory pan bread (texture and mastication). During storage there were decreases in the internal quality in all pan bread, but pan bread with the addition of emulsifiers had a better quality than pan bread without emulsifiers. The addition of emulsifier could not reduce staling. The choosen concentration of emulsifier was 0.1% of wheat flour.
Karakter Tepung Komposit Talas Beneng dan Daun Kelor pada Kukis Eko Yuniarsih; Dede Robiatul Adawiyah; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (2019)
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.2019.6.46

Abstract

Beneng taro (Xanthosoma undipes) has the highest fiber content among other taro, but its protein content is low. Processing of taro flour is still a cake product that does not last long. Cookies from beneng taro are expected to increase the added value. Moringa leaf flour is added to supplement the nutritional content of the cookies. The physical characteristics of composite flour taro beneng with Moringa oleifera leaves and the effect of adding moringa leaf flour to the physico-chemical characteristics of beneng taro cookies has been conducted. The ratio of beneng taro flour:moringa leaf flour in composite flour is 100:0; 99:1; 98:2; 97:3; 96:4; and 95:5. Water content of composite flour decreased with the addition of moringa leaf flour. The composite flour color L and a* decreased, while the colors b*, C, and 0h increased with increasing moringa leaves. The peak viscosity of composite flour paste tends to increase with the addition of moringa leaf flour up to 2%, whereas the addition of 3-5% decreases it. The viscosity breakdown, final viscosity, time reached the highest viscosity, and the temperature of the composite flour gelatinization had no effect with the addition of moringa leaf flour up to 5%. The degree of development and texture of the cookies did not affect the addition of moringa leaf flour to composite flour. The colors of L* and a* are smaller with increasing amounts of moringa leaf flour, which tends to be dark and brownish in color. The color of b*, C, and 0h of the cookies increased with the increasing number of moringa leaf flour. Cookie with 3% moringa leaf flour is most preferred and has a moisture content of 4.36%, 2.04% protein, 27.66% fat, 62.75% carbohydrate, 3.21% ash, 2.75% crude fiber, 14.9% dietary fiber, and 497.5 kcal/100 calories g.
Karakteristik Tekstur Brownies yang Dipanggang dengan Microwave dengan Penambahan Pati Termodifikasi Medi Nova; Feri Kusnandar; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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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Abstract

Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95ºC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moistness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-day storege based on its moistness, density and overall acceptability. However, the product had softness for two-day storage.
Karakterisasi Sifat Fisikokimia dan Fungsional Terigu Modifikasi Panas Lena Nur Aulana; Sugiyono Sugiyono; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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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Abstract

Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour had even more granular birefringence than wet heated flour. According to the pasting properties, heat treated wheat flour showed higher stability and higher ability to bind water than untreated flour, this characteristics was suitable to be used in products that needs water retention and freeze thaw stability.
Perubahan Karakteristik Fisik Model Minuman Biji Chia Akibat Proses Pemanasan, Perubahan pH, Penambahan Gula dan Garam Feri Kusnandar; Asep Safari; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 1 (2020): 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.2020.7.1.21

Abstract

Chia seed has high nutritional contents and bioactive components potentially used as a food ingredient in beverage products. This study aimed to evaluate the changes of physical characteristics (water absorption capacity or DIA, seed thickness, and viscosity) of chia seeds in beverage models due to heating temperature (70, 90oC) and time (1, 2 hours), pH (3, 5, 7), sugar, (0, 15% ) salt salt (1% KCl and 1% CaCl2) in 3% and 5% chia seeds. The results showed that the pH of the beverage model affected the DIA, viscosity and thickness of the chia seed gum capsules. The higher the pH, the greater the DIA, thickness and viscosity. Sugar concentration and heating time did not affect the physical characteristics of chia seeds, whereas the heating temperature only had a significant effect on pH 3. Addition of CaCl2 1% caused the increase of DSA for approximately twice compared to that of KCl 1%. The addition of chia seeds up to 5% in salt solutions did not affect the DIA.
Pengaruh Dua Siklus Autoclaving-Cooling Terhadap Kadar Pati Resisten Tepung Beras dan Bihun yang Dihasilkannya Effects of Two-Cycle Autoclaving-Cooling on Resistant Starch Content of Rice Flour and the Resulted Rice Noodle Fahma Yuliwardi; Elvira Syamsira; Purwiyatno Hariyadi; Sri Widowati
JURNAL PANGAN Vol. 23 No. 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i1.49

Abstract

Beras merupakan salah satu komoditas pangan terpenting di Indonesia karena merupakan makanan pokok sebagian besar penduduk Indonesia. Namun sampai saat ini produktivitas tanaman padi masih rendah dan belum dapat memenuhi kebutuhan secara keseluruhan. Oleh karena itu, perlu upaya nyata untuk meningkatkan hasil panen tanaman padi. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian unsur hara silika (Si) dalam ukuran nano yang diisolasi dari sekam padi terhadap pertumbuhan, respon morfologi dan fisiologi serta produktivitas tanaman padi sawah. Perlakuan yang diberikan terdiri atas pemberian pupuk SiP 300 kg/ha (S2), pemberian nano silika koloid 10 ppm (S3), 20 ppm (S4), 30 ppm (S5) dan kontrol/tanpa silika (S1). Berdasarkan hasil penelitian ini disimpulkan bahwa pemberian nano silika koloid 20 ppm dan 30 ppm secara umum memberikan pengaruh yang terbaik pada pertumbuhan, respon morfologi, fisiologi dan produktivitas tanaman padi kecuali pada jumlah stomata.Rice is one of the most important staple food commodities in Indonesia. So far, however, the productivity of rice is still low and has not been able to meet the overall domestic needs. Therefore, a real effort to improve the harvest rice crops is urgently needed. This research aims to investigate the influence of silica (Si) nutrient elements, to be applied in nano size isolated from rice husk, on the growth, morphology and physiology responses as well as the productivity of the wet land rice. The treatment consists of the application of fertilizer SiP 300 kg/ha (S2), the colloid nano silica 10 ppm (S3), 20 ppm (S4), 30 ppm (S5) and kontrol/with no silica (S1). The results showed that the application of colloid nano silica 20 ppm and 30 ppm generally resulted in the best growth, morphological, physiological responses and productivity of the rice plant except for the number of stomata.
Co-Authors A.A. Ketut Agung Cahyawan W Alfia Aretzy Amalia Hana Arifa Amalia KM. Andreas Dalton Aris Sulaeman Asep Safari Asep Safari Aulana, Lena Nur Azis Boing Sitanggang Budi Nurtama Cholid Yamani Dede Robiatul Adawiyah Dedi Fardiaz Desi Sakawulan Dian Herawati Didah Nur Faridah Dodik Briawan Edi Setiawan Eko Yuniarsih EVA H DIREJA Fahma Yuliwardi Fahma Yuliwardi, Fahma Faizah Andarini Faleh Setia Budi Feri Kusnandar Feri Kusnandar Feri Kusnandar Feri Kusnandara Florentina Florentina FRANSISKA RUNGKAT ZAKARIA Gamal Pasya Heru Pitria Hastuti Hery Sumekar Hoerip Satyagraha Hunaefi, Dase Intan Nurul Azni ITP, Sugiyono Iwan Rusiardy Joelijani, Wiwiek Joelijani, Wiwik Karsi Ambarwati Kooswardhono Mudikdjo Kusnandara, Feri Lena Nur Aulana Maggy Thenawidjaja Suhartono Medi Nova Nindya Atika Indrastuti Nova, Medi Novriaman Pakpahan Nuri Andarwulan Nuri Rachmayani Nurul Ilmi Musra Palupi, Nurheni Sri Purwiyatno Hariyadi Putri Novita Savitri Reza Widyasaputra Rina Rismaya Rizki Aristyarini Safari, Asep Santi Dwi Astuti Satyagraha, Hoerip SEDARNAWATI YASNI Sherly Valentina Siti Nurbaya Slamet Budijanto Sri Widowati Sugiyono . Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Trifena Honestin Uju Warsono El Kiyat Winiati P. Rahayu Wiwiek Joelijani Wiwik Joelijani Yesika Kristiani