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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Manajemen dan Agribisnis Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Agribisnis Indonesia (Journal of Indonesian Agribusiness) Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding
Rizal Syarief
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering

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Mode of Action Temu Kunci (Kaempferia pandurata) Essential Oil on E. coli K1.1 Cell Determined by Leakage of Material Cell and Salt Tolerance Assays MIKSUSANTI MIKSUSANTI; BETTY SRI LAKSMI JENIE; BAMBANG PONTJO PRIOSOERYANTO; RIZAL SYARIEF; GATOT TRIMULYADI REKSO
HAYATI Journal of Biosciences Vol. 15 No. 2 (2008): June 2008
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.681 KB) | DOI: 10.4308/hjb.15.2.56

Abstract

The essential oil of Kaempferia pandurata consist of terpen and oxygenated terpen that exhibits broad-spectrum antimicrobial activity. It’s mode of action against the gram-negative bacterium E. coli K1.1 has been investigated using a range of treatments. The mode action of the essential oil were analyzed by it’s ability to leakage E. coli K1.1 cell, to change permeability of the cell, and to alter salt tolerance of the cell. Ion leakage from the cell were analyzed by atomic absorption spectrophotometer. Salt tolerance assays was conducted by investigating the ability of E. coli K1.1 treated with temu kunci essential oil to grow on NA supplemented with NaCl. Protein and acid nucleic leakage were analyzed by UV spectrophotometer. There were inorganic compound leakage (potassium, calcium ion) and organic compound leakage (nucleic acid, protein) from cytoplasmic membrane, after exposing this organism to essential oil of Kaempferia pandurata. The more concentration of oil added, the more leakage was observed due to the loss of absorbing material such as nucleic acid (260 nm) and protein (280 nm), the loss of potassium and calcium ion, and loss of the salt tolerance of E. coli K1.1. Key words: essential oil, E. coli K1.1, leakage, salt tolerance assay
Kajian Model Pemberdayaan Ketahanan Pangan di Wilayah Perbatasan Antar Negara Rizal Syarief; . Sumardjo; Anna Fatchiya
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 1 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Malacca District is one of Indonesian border area with East Timor. This region is also become the home for largest number of refugees in East Timor after the poll.The existence of the East Timorese former warrior who lived in the ressetlement area built by the EU and UNHCR in Kanamasa village, Central Malaka subdistrict-Malacca District, need special attention amid uncertainty life after their struggle. The Central Malacca subdistrict classified as number one priority areas of food insecurity in East Nusa Tenggara according FSVA. The development of agriculture is alternative solutions in an effort to strengthen the refugees household food security. The purpose ofthis study wasto analyzethe condition of the availability of food, the factors causing food problems, and designing a model of community empowerment efforts to increase food security in the inter-state border. The results showed the condition of the people of East Timorex-fighters in a state of food insecurity that characterized the energy consumption below the cutting point for the adequacy of the energy consumption of 2.160Cal/cap/dayis equal to1209.08Cal/cap/day. Food problems that arise due to the lack of diversification factor, high food prices, and food cultureareless supportive of the adequacy of nutrient intake in the family. Agricultural development program is an effort to address the problem of food insecurity, with a capital in the community experience in agriculture. Programs that can be developed are: 1) institutional strengthening through the establishment of farmers' groups; 2) human resource development through training of crops and horticulture nursery; 3) optmize of yards land use; 4) initiation of land cultivation procurement; 5) agriculture activities in demonstration plots land.
Pengembangan Ketahanan Pangan Melalui Pemberdayaan Masyarakat di Kawasan Rawan Konflik Timika Papua Rizal Syarief; . Sumardjo; Agit Kriswantriyono; Yulia Puspadewi Wulandari
Jurnal Ilmu Pertanian Indonesia Vol. 22 No. 3 (2017): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.359 KB) | DOI: 10.18343/jipi/22.3.163

Abstract

Conflict handling in Papua so far is more often done with the repressive approach. The impact of conflict level is not decreasing, even international rejection is increasing. For that reason, a more humanistic approach is needed, including through empowerment. The purpose of this research is to study the community empowerment model in conflict-prone areas as an effort to realize the food security and the strategy of model replication in another area. The research method is done by action research, and SWOT analysis to formulate the strategy of model replication. The empowerment model conducted in several ways. First, gradually improve farming skills more productive-with the introduction of simple agricultural technology brings the change of community behavior from nomadic to the subsystem. Second, farming in order to provide for basic needs and also daily, weekly, monthly income as well as savings for families. Third, business development efforts by partnerships, with the government, companies, and religious institutions. The nodes of empowerment activities are conducted through the Agribusiness Training Center (ATC) that facilitates all empowerment activities. There are several things to consider in the replication model of empowerment: identification of program targets, needs assessment, institutional initiation, technology selection, assistance to the program, and partnerships with various stakeholders.
Study of Biluhuta Seasoning Formulation, Hydratation of Characteristic and Prediction of the Shelf Life Using Moisture Critical Method Dorkas Sianipar; Sugiono .; Rizal Syarief
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Binthe biluhuta is a native food of Gorontalo, made from mixture of corn, onion, leek, basil, desiccated coconut, chili and fish. The objective of this research was to find the best formulation for binthe biluhuta seasoning and prediction of it’s shelf life. Moisture sorption isotherm derived from the correlation of moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption region accounted for three fraction of bound water analyzed using three different mathematical models. The first water fraction ranged 0-3. 148 (%db) and the third fraction ranged 13.438-52970 (%db). The binthe biluhuta seasoning packaged in alumina and stored at 80 and 90% RH, demonstrated the longest shelf life which were equal to 748 and 423 days, respectively. Key word : Binthe biluhuta seasoning, water sorption isothermic, shelf life
Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry) Wiwit Estuti; Rizal Syarief; Joko Hermanianto
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The application of effective halal assurance system model was one of producer’s effort to supply halal food for Moslem consumers. The objective Of this research was to develop halal assurance system concept which is consist of halal manual. Halal Standard Operating Procedure, Guideline, and Work Instruction which should be applied at Chicken Slaughter House. flied research used descriptive method by distributing questionnaire, direct observation, on-site verification and halal assurance system assessment on two Chicken Slaughter House. The halal assurance system assessment was conducted based on ISO 9000, 2000 guideline of arrangement of HACCP system. The conclusion of this research was that this Halal Assurance System was suitable to be used as a standard for Chicken Slaughter House. The document change on both industry was that of applied halal assurance system. It was found that there were two kinds of haram Critical Control Point, which were two points at raw material and four point at chicken production process. Keywords : concept, model, assurance, halal, slaughter house
National and International Regulations Regarding Shelf Life of Food Products M Arpah; Rizal Syarief; Joko Hermanianto; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This paper discusses legal aspects of open dating system of food products in Indonesia, European Union and USA. The Codex Alimentarius Commision (CAC) regulation of the open dating system i.e. mandatory labelling of prepacked foods as stated in codex general standard for the labelling of prepacked foods is also highlighted. The regulations vary on a statutory authority basis from voluntary dating of all prepacked foods to mandatory open dating legislations. Since 1999, however, the presence or absence of a date has legal implications under Indonesian statutory authority. Key words: Kadaluwarsa, voluntary, mandatory.
Evaluation Of Shelf-Life Equation Models Derived From Unidirectional Fick's Law M Arpah; Rizal Syarief
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aim of this research was to study the variation of shelf-life values, obtained in quantifying shelf-life of biscuits among models of accelerated storage studies (ASS) from unidirectional Fick'S law. Shelf-life of biscuits is defined as the length of time of a packaged biscuits can be stored before the onset quality change appears.Four models: Heiss-Eichner (1971), Labuza (1983), Rudolph (1986) and Half Value Period or HVP model (Syarief, 1986) were evaluated. These models shared a common basic principle that they were all derived and developed from unidirectional Fick's law. Therefore, each parameter of individual model can be compared to the athers. A semi empirical approach using reaction kinetics through Arrhenius plot was used as a real shelf-life values.Quantification resulted in two categories of shelf-life values, First those which higher than expected value and second, were lower than expected.Parameter evaluation of components of Heiss-Eichner and Labuza models clearly shown less in number than components of Rudolph and HVP models. This led to a conclusion that the more sophisticated models gave higher shelf-life values as compared to the Arhenius model. 
Nutrition Evaluation Of Extrusion Products Made From Rice Milling Byproducts (Broken Rice And Rice Bran) Rizal Syarief
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

By products of of rice milling, especially broken rice and rice bran, are not commonly used as food product. The purpose of this research was to develop and analyzed the nutrition content of new extruded product made of mixed broken rice and rice bran. The hedonic values were analyzed to choose the best formulation. Nutrition component was analyzed by in vitro and in vivo method. Increasing the concentration of rice bran resulted in increase of the percentage of ash ( 1.29%-3.47%), fat (1.12%-3.11%), crude fiber (0.58%-2.09%), some of essential amino acid,FCE(17.18%-27.28%) and decrease of protein digesbility.
Physicochemical Analysis On Extrudates Made From By-Products Of Rice Milling Industry (Broken Rice And Bran) Joko Hermanianto; Rizal Syarief; Zakiah Wulandari
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC, 29-33oC, 34-39oC, and 121-142oC)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the products were examined. Ash content, protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE), Stickiness, Water solubility and absorbition indexes (WSI and WAI), colour of extrudates product (L and b ) decreased with increase in bran concentration.
KARAKTERISASI FISIKOKIMIA NANOKALSIUM HASIL EKSTRAKSI TULANG IKAN NILA MENGGUNAKAN LARUTAN BASA DAN ASAM [Physicochemical Characterization of Nano Calcium from Tilapia Bone Extracted by Alkaline and Acid Solution] Vanessa Lekahena; Didah Nur Faridah; Rizal Syarief; R. Peranginangin
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): 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 (759.499 KB) | DOI: 10.6066/jtip.2014.25.1.57

Abstract

KARAKTERISASI FISIKOKIMIA NANOKALSIUM HASIL EKSTRAKSI TULANG IKAN NILA MENGGUNAKAN LARUTAN BASA DAN ASAM[Physicochemical Characterization of Nano Calcium from Tilapia Bone Extracted by Alkaline and Acid Solution]Vanessa Lekahena1)*, Didah Nur Faridah2), Rizal Syarief2) dan R. Peranginangin3) 1) Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara, Ternate2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi, Kementerian Kelautan dan Perikanan, Jakarta Diterima 26 Maret 2013 / Disetujui 29 April 2014 ABSTRACT The utilization of tilapia (Oreochromis niloticus) bones as a source of natural calcium was done by alkaline (NaOH) and acid (HCl) extraction. The extraction process aims to soften the bones are milled using disc mill into nano sized calcium powder or nanocalcium. The objective of this research was to study the physicochemical properties of nanocalcium obtained from alkaline and acid extraction of tilapia bones. The results of physicochemical analysis properties of nanocalcium sample showed that nanocalcium extracted by alkaline solution had better properties than that of the untreated sample and nanocalcium extracted by acid solution. The results was indicated by the higher yield, brighter colors, smaller particle size, and calcium content (20.67%) and phosphorus (10.09%) with a ratio of Ca/P = 2.0. The Fourier Transform Infrared (FTIR) spectra profile indicated the presence of  phosphate group (PO43-) at the bands of 469, 563, 603, 961 and 1035 cm-1, and the presence of  apatite carbonate group (CO32-) was  indicated by intense bands at 873, 1416, 1456 and 1563 cm-1. The morphology of the sampel surface of the  alkaline extracted sample was  smoother, denser, and the grain size formed were relatively larger. The formed crystalline phases were HAp (hydroxyapatite), carbonate apatite type A [Ca10(PO4)6CO3] and B [Ca10(PO4)3(CO3)3(OH)2] with crystalline degree of 78.4%.
Co-Authors . Sutrisno A. Basrah Enie Agit Kriswantriyono Agus Maulana Andi Tenri Abeng Anna Fatchiya Anton Apriyantono Arif Imam Suroso Asep Wawan Permana Bambang Pontjo Priosoeryanto Betty Sri Laksmi Jenie Dewi Suryani Didah Nur Faridah Dorkas Sianipar Dwi Setyaningsih Elida Novita Erico Febriandi Erliza Noor Evi Savitri Iriani Farida Anggraini Fitriah Isky Farida Agribisnis GATOT TRIMULYADI REKSO Gawil Despriyatmoko Gendut Suprayitno Hanafi - I Wayan Budiastra Imam Teguh Saptono Joko Hermanianto Kafiya, Maftuh La Rianda M Arpah M. Maman Rohaman Miksusanti Miksusanti Nfn. Etikaningrum Nfn. Sutrisno Nina Sari An-nisa Nugraha Edhi Suyatma R. Peranginangin Rezki Kamila Risma Rahmatunisa Rubiyo Rubiyo Setiadi Djohar Sri Widowati Sugiono . Sumardjo Sumardjo Vanessa Lekahena Vega Yoesepa Pamela Wiwit Estuti Yulia Puspadewi Wulandari Zakiah Wulandari