Slamet Budijanto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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Journal : Jurnal Teknologi Dan Industri Pangan

KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): 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 (288.106 KB) | DOI: 10.6066/jtip.2017.28.1.46

Abstract

Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).
SENYAWA INHIBITOR α-GLUKOSIDASE DAN ANTIOKSIDAN DARI KUMIS KUCING DENGAN PENDEKATAN METABOLOMIK BERBASIS FTIR -, Juliani; Yuliana, Nancy D.; Budijanto, Slamet; Wijaya, C. Hanny; Khatib, Alfi
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): 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 (629.733 KB) | DOI: 10.6066/jtip.2016.27.1.17

Abstract

Plant is well known as an excellent source for bioactive compounds. Metabolomics was reported as a potential tool to accelerate plant acitive compounds identification. In this research, FTIR-based metabolomics method was used to identify active compounds with ?-glucosidase inhibitory and antioxidant activity in aerial parts of Orthosiphon stamineus (OS) extract and its fractions. Chemical profile of OS methanolic extracts and hexane, chloroform, butanol, and water fractions were analyzed using infrared spectroscopy. OS extracts and fractions showed inhibitory activity against ?-glucosidase enzymes with IC50 value 154.07±30.60-465.83±85.34 µg/mL and antioxidant activity with IC50 value 7.41±0.02-19.35±0.09 µg/mL. Butanol fraction was the fraction with the highest ?-glucosidase inhibitory activity and moderate antioxidant activity with IC50 value between 154.07±30.60 µg/mL and 10.84±0.54 µg/mL, respectively. The correlation between the biological activity and chemical composition data were analyzed using Orthogonal Projections to Latent Structures (OPLS). Based on the VIP (variable influence on projection), the coefficient value of the respective OPLS models, and IR database of compounds previously identified in OS, it was suggested that methoxy flavonoid (sinensitin and 5,6,7,3?-tetramethoxy-4?-hydroxy-8-C-preny-lflavone), diterpenes (orthosiphols, orthoarisins, neoorthosiphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, ?-amyrin and ?-amyrin) were identified as responsible compounds for the ?-glucosidase inhibitory activity. Meanwhile phenolic (rosmarinic acid), methoxy flavonoid (eupatorin, sinensetin, 5-hydroxy-6,7,3?,4?-tetramethoxyflavone, salvigenin, 6-hydroxy-5,7,3?-trimethoxyflavone and 5,6,7,3?-tetramethoxy-4?-hydroxy-8-C-prenylflavone), diterpenes (orthosiphols, orthoarisins, neoortho-siphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, ?-amyrin and ?-amyrin) were identified  as responsible compounds for the antioxidant activity.
3-MONOKLORO-1,2-PROPANDIOL PADA KEMASAN KERTAS DUPLEKS SERTA MIGRASINYA KE DALAM SIMULAN PANGAN Rachmani, Ira Dwi; Kusnandar, Feri; Yuliana, Nancy Dewi; Regina, Yane; Massijaya, Muh. Yusram; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (396.265 KB) | DOI: 10.6066/jtip.2015.26.1.44

Abstract

3-Monochloro-1,2-propandiol (3-MCPD) is a carcinogenic food contaminant. 3-MCPD is formed during food processing, and can also be derived from food contact packaging materials, including paper. Wet-strength resin is often added into paper food packaging to provide moisture resistance and thus enhancing food shelf-life and consumer usage. The wet-strength resins which are manufactured from epichlorohydrin-based starting materials, are known to initiate the formation of 3-MCPD. Thus, the objectives of this study were: 1) to validate an analytical method for the analysis 3-MCPD in duplex paper packaging, 2) to analyze3-MCPD content in duplex paper, and 3) to analyze 3-MCPD migration from duplex paper packaging into food simulants. 3-MCPD content in duplex paper was analyzed by a validated GC-MS method with linearity value (R2) of 0.993, limit of detection (LOD) of 6.65 ppb, limit of quantification (LOQ) of 22.15 ppb, and recovery range of 83.00?114.13%. The 3-MCPD content of five sample duplex papers obtained from different packaging paper manufacturers were ranging from 753.43 to 825.36 ppb, and there was no significant differences between the samples. Direct contact between food simulants and duplex paper for 24 hours at 40°C generated migration of 3-MCPD at levels of 40.55 to 57.61%.
KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (APIS CERANA) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [STUDY ON DECREASING THE MELTING POINT OF BEESWAX (APIS CERANA) IN THE PRODUCTION OF LOW -CALORIE MARGARINE] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): 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 (410.217 KB)

Abstract

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [PHYSICAL PROPERTIES OF CRUDE PALM OIL AND THEIR CORRELATIONS TO THE QUALITY ATTRIBUTES] Wulandari, Nur; Muchtadi, Tien R.; Budijanto, Slamet; ., Sugiyono
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): 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 (555.25 KB)

Abstract

Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO?s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO?s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO?s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO. 
KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L.) [CHARACTERIZATION OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF WINGED-BEAN (PSOPHOCARPUS TETRAGONOLOBUS L.) PROTEIN ISOLATE] Budijanto, Slamet; Sitanggang, Azis Boing; Murdiati, Wita
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): 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 (436.37 KB)

Abstract

Winged-bean (Psophocarpus tetragonolobus L.) has similar protein concentration to soybean. Higher productivity of winged-bean as compared to soybean and ground nut makes it feasible to develop this legume as a natural source of vegetable protein. Protein isolate was made by isolating protein from defatted winged-bean flour employing its isoelectric point, and several stages of centrifugation. The protein content of winged-bean protein isolate was 83.87% (db). Analysis of physicochemical properties of winged-bean protein isolate, suggested that the bulk density was 0.60 g/ml with water and oil absorption capacity of 2.61 g H2O/g solid; 1.60 ml oil/g solid, respectively. Moreover, this protein isolate had emulsion capacity of 70.5%; foam capacity of 89.5% and formed gel at concentration of 15%. Data on amino acids composition indicated that glutamic acid was the highest concentration (6.37%), whereas tryptophan was the lowest one (0.37%). Several essential amino acids, such as leucine dan lysine, were found in winged-bean protein isolate at a  concentration of 3.2% and 2.8%, respectively, calculated from the total amino acid.
PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [SHELF LIFE STUDY OF TORTILLA USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD AND ITS MATHEMATICAL MODELING OF MOISTURE S Budijanto, Slamet; Sitanggang, Azis Boing; Kartika, Yuni Dwi
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 (326.563 KB)

Abstract

Accelerated shelf life testing (ASLT) method was used to determine the shelf life of tortilla chips based on critical moisture content approach. Crispiness was found to be the critical parameter in tortilla chips deterioation. The curve of moisture sorption isotherm was resulted by plotting water activity values (aw) and equilibrium moisture contents (Me) using eight salts with RH values at range of 11.3-90.3%. There were five models of sorption isotherm tested, namely Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin model. Conclusively, Oswin model was the suitable one to depict the sorptions isotherm phenomenon in tortilla chips with MRD value of 2.33. By gathering all variables to be used in Labuza?s equation, the shelf life of tortilla chips at 38oC and 70% of RH was about 56 days.
PERBAIKAN SIFAT FUNGSIONAL TEKNIS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DENGAN PERKECAMBAHAN Puspitasari, Candytias; Sukarno, Sukarno; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (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 (520.635 KB) | DOI: 10.6066/jtip.2019.30.2.180

Abstract

Germination constitutes one of bio-processing techniques and has attracted a tremendous attention due to its advantageous effects on the improvement of technical functional properties of grains. Mean-while, blanching has been used as the complementary treatment in germination. The aim of this study was to evaluate the changes in the functional properties of Moringa oleifera seed flour due to germination and blanching that affect the characteristics of the resulting food the products. Germination was performed at four levels of incubation time (0, 48, 72, and 96 hours) at room temperature in the dark room and two levels of blanching time (0 and 30 second). The functional properties analyzed consisted of bulk density, flour solubility, water and oil absorption, and capacity and stability of emulsion. The results of this study showed that germinated Moringa seed flour had significantly better technical functional characteristics than the ungerminated ones, i.e. bulk density (0.33-0.43 g/mL), flour solubility (16.82-21.00 g/g), water absorp-tion capacity (0.93-0.99 g water/g), oil absorption capacity (1.18-1.58 mL oil/g), and emulsion capacity (88.80-91.70%). Blanching decreased the functional properties of the flour. The statistical analysis showed that there was no significant interaction between two factors in all parameters. This study shows that ger-mination is a good method to improve the functional properties of Moringa seed flour, but blanching dec-reases them. Germination without blanching is recommended to improve the technical functional charac-teristics of the flour.
AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANAME Yuniati, Tatty; Sukarno, Sukarno; Yuliana, Nancy Dewi; Budijanto, Slamet
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 (385.102 KB) | DOI: 10.6066/jtip.2018.29.1.102

Abstract

Blackening is a problem occurring in crustaceans, such as whiteleg shrimps (Litopenaeus vannamei), during post-mortem storage. Although blackspot seems to be harmless to consumers, it decreases the product?s market value, consumer?s acceptance and causes a considerable financial loss. The objective of the study was to determine the best Allium extracts from five Allium types with the ability to inhibit blackspot and apply the extracts on whiteleg shrimp. The five types of Allium were red onion (Allium cepa L. var Aggregatum), garlic (Allium sativum), yellow onion (Allium cepa Linneaus), leek (Allium fistulosum) and chives (Allium schoenoprasum L). Extraction of Allium was conducted using 80% methanol as the solvent. The dry extracts were tested in vitro using a commercial polyphenol oxidase (PPO) enzyme and a melanosis test was conducted on whiteleg shrimp treated with the extracts and stored at 0°C for 10 days. The results showed that the highest inhibition of blackspot formation was obtained by red onion extract at 69.79±1.91% and the lowest was by garlic extract at 14.06±1.41%. The shrimps dipped in red onion extract had the lowest melanosis values and browning index values at 5.1±0.8 and 16.76±0.94, respectively. Red onion extract had the best ability to inhibit blackspot and has the potential to be used in shrimp.
MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN Khamidah, Siti Zakiyatul; Hastarini, Ema; Fardiaz, Dedi; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (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 (475.455 KB) | DOI: 10.6066/jtip.2019.30.2.143

Abstract

Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).
Co-Authors . Setiadjit, . . Sukarno Adnan Engelen, Adnan Agus Setiyono Alfi Khatib, Alfi Anas Subarnas Andri, Yanica Ivory Anindita, Tyas Hermala Anton Apriyantono Azis Boing Sitanggang Beti Elizabeth Silalahi Budi Nurtama C. Hanny Wijaya DAHRUL SYAH Dede R. Adawiyah Dedi Fardiaz Dewi Yuliana, Nancy Dian Handayani Didah Nur Faridah Elvira Syamsir Ema Hastarini Eti Indarti Faleh Setia Budi Feri Kusnandar Florentina Florentina Heny Herawati Hilka Yuliani, Hilka Hunaefi, Dase Inneke Kusumawaty, Inneke Ira Dwi Rachmani, Ira Dwi Ira Mulyawanti Ita Zuraida Jono M. Munandar Juliani -, Juliani Khamidah, Siti Zakiyatul Khonza, Mutia Koesbiantoro, Bram Kurniasari, Indah Kushandita, Nova Kusumawaty, Ineke Maya Kurniawati, Maya Mojiono, Mojiono Muchtaridi ., Muchtaridi Muh. Yusram Massijaya Munarko, Hadi Nancy D. Yuliana, Nancy D. Nancy Dewi Yuliana Nindita, Diana Ayu Normalina Arpi Nur Wulandari Nuri Andarwulan Nurtiana, Winda Nurul Khumaida Pontjo Priyosoeryanto, Bambang Prangdimurt, Endang Purwiyatno Hariyadi Puspitasari, Candytias Rahmiati, Tengku Mia Rasyid, Maya Indra Reni Juliana Gultom, Reni Juliana Rizkyah, Dini Rokhani Hasbullah Sadek, Nur Fathonah Santi Noviasari SEDARNAWATI YASNI Setiadjit Setiadjit Setyadjit, nFN Soewarno T. Soekarto Sri Widowati SRIANI SUJIPRIHATI Sugiyono . Sugiyono Sugiyono Sukarno Sukarno Sukarno, nFN Sulusi Prabawati Suryadilaga, Arya Sutrisno sutrisno Tajuddin Bantacut Tien R. Muchtadi Tubagus Bahtiar Rusbana, Tubagus Bahtiar Wiaranti, Hasti Widara, Suba Santika Wita Murdiati Yane Regina, Yane Yohanes Aris Purwanto Yuliyanti yuliyanti Yuni Dwi Kartika Yuniati, Tatty Zita L. Sarungallo