Feri Kusnandar
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Published : 51 Documents
Articles

EFFECTS OF PRE-TREATMENTS PRIOR DRYING ON YOUNG CORN KERNEL INSTANT (YCKI) Limonu, Marleni; ., Sugiyono; Kusnandar, Feri
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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he objective of this research was to study the effects of pre-gelatinization and freezing processes on physico-chemical characteristics of young corn kernel instant. The results showed that pre-gelatinization and slow freezing processes significantly affected bulk density, rehidration capacity, hardness and cooking time of young corn kernel instant. The study of water sorption isothermic showed that the product had a sigmoid curve. Based on this curve, shelf life of the product had been calculated. The YCKI waxy, YCKI Flint, and YCKI Sweet products packed in alufo had shelf life of 7.2, 12.1 and 13.8 months respectively.Key words: young corn kernel instant, pre-gelatinization,slow freezing, drying, water sorption isothermic, shelf life
BERAS ANALOG SEBAGAI PANGAN FUNGSIONAL DENGAN INDEKS GLIKEMIK RENDAH Noviasari, Santi; Kusnandar, Feri; Setiyono, Agus; Budijanto, Slamet
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.488 KB) | DOI: 10.25182/jgp.2015.10.3.%p

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ABSTRACTThe objective of this research was to produce rice analogue as functional food with low glycemic index. The rice was made from white corn and sorghum with additional soybean flour. The physicochemical properties of rice analogue being analysed were resistant starch content, total phenolic content, dietary fiber, color (L*, +a, +b values) and whiteness (oHue). Rice analogue was potentially used as functional food indicated by high level of resistant starch 2.59%-3.31%, total phenolic content 0.18-0.25 mg GAE/g sample and dietary fiber 5.35%-6.14%. Rice analogue from white corn with and without soybean flour was further tested for glycemic index. Rice analogue from white corn has 69 GI value, while rice analogue from white corn with 10% soybean flour addition has 50 GI value.Keywords: functional food, glycemic index, rice analogueABSTRAKTujuan penelitian ini adalah untuk mendapatkan beras analog yang berpotensi sebagai pangan fungsional dan bernilai indeks glikemik rendah. Beras analog dibuat dari bahan baku jagung putih dan sorgum dengan penambahan tepung kedelai. Sifat fisiko kimia beras analog yang dianalisis adalah pati resisten, total fenol, serat pangan, warna (nilai L*, +a, +b) dan derajat putih (oHue). Beras analog berpotensi sebagai pangan fungsional, yang ditunjukkan dengan tingginya kadar pati resisten yaitu sebanyak 2,59%-3,31%, total fenol sekitar 0,18-0,25 mg GAE/g sampel dan serat pangan antara 5,35%-6,14%. Beras analog berbahan baku jagung putih dengan dan tanpa penambahan kedelai dipilih untuk uji indeks glikemik. Beras analog dari jagung putih memiliki nilai IG 69 sedangkan beras analog dari jagung putih dengan penambahan tepung kedelai 10% memiliki nilai IG 50.Kata kunci: beras analog, indeks glikemik, pangan fungsional
KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [COLOR CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF ANTHOCYANIN EXTRACT FROM PURPLE SWEET POTATO] Mahmudatussa?adah, Ai; Fardiaz, Dedi; Andarwulan, Nuri; Kusnandar, Feri
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (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 (807.952 KB) | DOI: 10.6066/jtip.2014.25.2.176

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Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. The stability of its anthocyanin color is affected by pH, temperature and light. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. This research was conducted to study the effect of pH on color and antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan. The experiments applied a completely randomized design with two replicates analyzed triplo.The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu (3.78±0.08 mg cyanidin-3-glucoside/g dry weight, dw) was higher than that of Banjaran (3.18±0.01 mg/g) and Pakembangan (2.25±0.01 mg/g). The color of purple sweet potato anthocyanin extract was pH dependent. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to 14. The content of anthocyanins from three locations of purple sweet potatoes differed from each other (p<0.05). Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.5 and pH 7. 
NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT Palupi, Nurheni Sri; Kusnandar, Feri; Lestari, Oke Anandika
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 (302.058 KB) | DOI: 10.6066/jtip.2015.26.1.9

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The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted with the HMT-corn flour. The parameters tested which were directly associated were starch and protein digestibility in vitro while indirect parameters included the resistant starch and insoluble fiber contents. The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch, starch and protein digestibility for both the HMT-corn flour and corn noodles substituted with 10% HMT-corn flour were determined using spectrophotometry. The HMT-corn flour had higher resistant starch and soluble fiber contents, but lower starch and protein digestibilities. Meanwhile, the substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT-corn flour.
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

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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%.
PATI RESISTEN SAGU HASIL PROSES HIDROLISIS ASAM DAN AUTOCLAVING-COOLING Kusnandar, Feri; Hastuti, Heru Pitria; Syamsir, Elvira
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 (492.594 KB) | DOI: 10.6066/jtip.2015.26.1.52

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The aim of this study was to produce resistant starch (RS) from a combination of acid hydrolysis and autoclaving-cooling processes of sago starch. This study compared two methods of starch modification to produce RS, i.e. (1) acid hydrolysis treatment followed by autoclaving-cooling cycles (AH-AC), and (2) autoclaving-cooling cycles followed by acid hydrolysis treatment (AC-AH). The acid hydrolysis used 1 and 2% HCl while autoclaving-cooling process consisted of three-cycle of autoclaving at 121°C for 30 min followed by cooling at 4°C for 72 hrs. Both AH-AC and AC-AH modification methods decreased starch content, altered amylose and amylopectin ratio, and increased RS contents. Both modification methods also yielded nearly flat pasting profiles at both heating and cooling phases as compared to that of native sago starch. At the same HCl concentration, the AH-AC process yielded a higher RS content than that of AC-AH. Among all treatments, the acid hydrolysis treatment using 1% HCl followed by three cycles of autoclaving-cooling process yielded the highest RS content (74.28%). The crystallinity of RS was also lower than of native sago starch, but its A crystalline type remained the same.
PERUBAHAN ALERGENISITAS PROTEIN KACANG KEDELAI DAN KACANG BOGOR AKIBAT PENGOLAHAN DENGAN PANAS Sri Palupi, Nurheni; Rebecca Sitorus, Sri; Kusnandar, Feri
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (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 (345.333 KB) | DOI: 10.6066/jtip.2015.26.2.222

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Legumes contain protein as a potential allergen. Heating process was expected to eliminate the protein allergen. The aim of this study was to assess the changes in molecular weight and allergenicty of soybean grobogan variety and bambara groundnut proteins due to heat processing, i.e. boiling, steaming, oven, and roasting protein isolate was prepared by pH adjusting. SDS-PAGE method was used to determine the profile of protein molecular weight and the alergenicity was determined by ELISA method. Protein molecular weight profile of grobogan soybean and bambara groundnut that have been boiled, steamed, ovened, and roasted for 30 minutes showed variations when compared to the unheated soybean and bambara groundnut protein isolate. The amount of protein detected was reduced compared with unheated soybean and bambara groundnut. The protein allergens in grobogan soybean had molecular weight 110.0, 98.3, 84.5, 67.4, and 60.2. The heat treatment for 30 minutes removed allergenicity as indicated by no detectable protein band in immunoblotting results and the smaller Optical Density value compared with unheated soybean. Thus, the allergenicity of soybean protein due to heat processing was minimized. Bambara groundnut had protein allergens with molecular weight 113.1, 59.8, and 25.2 kDa. Protein allergen with molecular weight 25.2 and 59.8 kDa were detected in bambara groundnut processed through boiling and steaming for 30 minutes, respectively, but ELISA result showed there were still protein allergen of bambara groundnut after the heat treatment for 30 minutes.
PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [AROMA AND FLAVOR SENSORY PROFILES OF SUPERIOR COCOA LIQUORS FROM DIFFERENT REGIONS IN INDONESIA] Kusumaningrum, Intan; Wijaya, C. Hanny; Kusnandar, Feri; Misnawi, -; Sari, Ariza Budi Tunjung
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 (738.902 KB) | DOI: 10.6066/jtip.2014.25.106

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PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULANDARI BEBERAPA DAERAH DI INDONESIA[Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]Intan Kusumaningrum1)*, C. Hanny Wijaya2), Feri Kusnandar 2), Misnawi3) dan Ariza Budi Tunjung Sari3)1) Program Studi Magister Ilmu Pangan, Institut Pertanian Bogor, Bogor2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Pusat Penelitian Kopi dan Kakao Indonesia, Jember Diterima 12 Desember 2013 / Disetujui 06 Mei 2014ABSTRACT The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME), followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O) with the Nassal Impact Frequency (NIF) method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi. 
SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [FUNCTIONAL PROPERTIES OF HYDROXYPROPYLATED AND CROSSLINKED ARROWROOT STARCH] Maulani, Rijanti Rahaju; Fardiaz, Dedi; Kusnandar, Feri; Sunarti, Titi Candra
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 (662.141 KB) | DOI: 10.6066/jtip.2013.24.1.60

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 Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45?70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than  that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.  
PENGARUH PROSES HEAT-MOISTURE TREATMENT (HMT) TERHADAP KARAKTERISTIK FISIKOKIMIA PATI [EFFECT OF HEAT-MOISTURE TREATMENT (HMT) PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS OF STARCH] Syamsir, Elvira; Hariyadi, Purwiyatno; Fardiaz, Dedi; Andarwulan, Nuri; Kusnandar, Feri
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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