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

Published : 51 Documents
Articles

Aktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikan Zuraida, Ita; Hasbullah, Rokhani; Sukarno, Sukarno; Budijanto, Slamet; Prabawati, Sulusi; Setiadjit, Setiadjit
Jurnal Ilmu Pertanian Indonesia Vol 14, No 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated thatliquid smoke was an effective inhibitor of fishball spoilage.Keywords: antibacterial activity, fishball preservation, liquid smoke, MIC valueKeywords : Garlic, herbal, imunomodulator, phagocytosis, turmeric, zinc.
Kajian Keamanan Asap Cair Tempurung Kelapa untuk Produk Pangan Budijanto, Slamet; Hasbullah, Rokhani; Prabawati, Sulusi; Setiadjit, Setiadjit; Sukarno, Sukarno; Zuraida, Ita
Jurnal Ilmu Pertanian Indonesia Vol 13, No 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound 
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) | DOI: 10.6066/3414

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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 Sorption Isotherms] Slamet Budijanto*, Azis Boing Sitanggang dan Yuni Dwi Kartika Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor   Diterima 06 April 2010 / Disetujui 10 Desember 2010 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.   Keywords :Shelf Life, Tortilla, Accelerated Shelf Life Testing (ASLT), Labuza, Sorption, Isotherms
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) | DOI: 10.6066/4274

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SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU  [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Nur Wulandari1,2)*, Tien R. Muchtadi1), Slamet Budijanto1), dan Sugiyono1) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2) South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, LPPM, Institut Pertanian Bogor   Diterima 12 Agustus 2011 / Disetujui 29 November 2011 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.   Key words: palm oil, quality, physical property, rheology
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) | DOI: 10.6066/4267

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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] Slamet Budijanto1,2)*, Azis Boing Sitanggang1,2) dan Wita Murdiati1) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor   Diterima 04 Juni 2010 / Disetujui 19 Oktober 2011 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.   Key words: winged-bean, protein isolate, physicochemical, amino acids
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) | DOI: 10.6066/4347

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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] Zita L. Sarungallo 2) , Soewarno T. Soekarto 3) ,  dan Slamet Budijanto 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang   9-10 Oktober 2001 2) Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian dan Teknologi Pertanian, Universitas Negeri Papua, Manokwari  3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB   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.   Key words : Beeswax, lipozyme, low calory margarine, melting  point, Mucor miehei,  and  transesterification.
SIMULATION OF COMPETITIVENESS POLICY FOR LOCAL SOYBEAN AT DOMESTIC MARKET Handayani, Dian; Bantacut, Tajuddin; Munandar, Jono M.; Budijanto, Slamet
Jurnal Teknologi Dan Industri Pangan Vol 12, No 1 (2001): 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 (71.575 KB) | DOI: 10.6066/845

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Soybean is a strategic commodity which is used as a raw material for food processing and consumed by most of Indonesian people. National demand cannot be covered by local production, due to imported one. This research indicated that soybean harvested area was influenced by local soybean real price, maize real price and last year harvested area. Soybean productivity was influenced by rainfall, maize real price and last year productivity. Local soybean price was influenced by soybean real price at producer level, imported soybean real price, quantity of imported soybean, productivity and last year soybean real price. Soybean real price at producer level was influenced by soybean production, imported soybean quantity, soybean consumption, BULOG monopoly and last year real price at producer level. Soybean import quantity was influenced by production and consumption. Imported soybean price was influenced by international price, exchange rates, import tariff, and last year import price. Combination policy of increase the soybean price and import tariff 20% would stimulate the producer to increase harvested area and production. Strategy to increase competitiveness and national soybean production are through productivity improvement and extended planting area programs. The priority to increase the production is to improve productivity and apply suitable technology. Extension of planting area to better region is conducted to increase cropping index. To anticipate trading liberalization negative effect to farmers’ welfare, protection policy by the government is still needed to control international price fluctuation and to strengthen local soybean competitiveness. Keywords: Strategic commodity, productivity, real price, import quantity, soybean
Simulation Of Competitiveness Policy For Local Soybean At Domestic Market Handayani, Dian; Bantacut, Tajuddin; Munandar, Jono M.; Budijanto, Slamet
Jurnal Teknologi Industri Pertanian Vol 19, No 1 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Jurnal Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.083 KB)

Abstract

Soybean is a strategic commodity which is used as a raw material for food processing and consumed by most of Indonesian people. National demand cannot be covered by local production, due to imported one. This research indicated that soybean harvested area was influenced by local soybean real price, maize real price and last year harvested area. Soybean productivity was influenced by rainfall, maize real price and last year productivity. Local soybean price was influenced by soybean real price at producer level, imported soybean real price, quantity of imported soybean, productivity and last year soybean real price. Soybean real price at producer level was influenced by soybean production, imported soybean quantity, soybean consumption, BULOG monopoly and last year real price at producer level. Soybean import quantity was influenced by production and consumption. Imported soybean price was influenced by international price, exchange rates, import tariff, and last year import price. Combination policy of increase the soybean price and import tariff 20% would stimulate the producer to increase harvested area and production. Strategy to increase competitiveness and national soybean production are through productivity improvement and extended planting area programs. The priority to increase the production is to improve productivity and apply suitable technology. Extension of planting area to better region is conducted to increase cropping index. To anticipate trading liberalization negative effect to farmers’ welfare, protection policy by the government is still needed to control international price fluctuation and to strengthen local soybean competitiveness. Keywords: Strategic commodity, productivity, real price, import quantity, soybean
PENGEMBANGAN BERAS ANALOG DENGAN MEMANFAATKAN JAGUNG PUTIH [Development of White Corn-Based Rice Analogues] Noviasari, Santi; Kusnandar, Feri; Budijanto, Slamet
Jurnal Teknologi Dan Industri Pangan Vol 24, No 2 (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 (399.776 KB) | DOI: 10.6066/7716

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White corn can be utilized as a source of non-rice carbohydrate in the manufacture of rice analogues. The rice analogues with rice-like characteristics were produced by an extrusion technique. The aim of this research was to develop rice analogues from white corn and to evaluate their physicochemical and sensory properties. The study was conducted in several stages, i.e. preparation, formulation, and physicochemical and sensory properties evaluation. The physicochemical properties of rice analogues evaluated included proximate nutritional composition, dietary fiber concentration, cooking time, water loss rate, color, and whiteness percentage, while their sensory preferences were evaluated using hedonic scale test. The rice analogues made of Pulut Harapan and Lokal Purbalingga corns (4.34:65.66%) added with 30% sago starch, was found to be the most preferred. The moisture, ash, protein, fat, carbohydrate, and dietary fiber composition of this rice analog was 9.32, 0.38, 6.86, 1.22, 91.54, and 5.35%, respectively.
Shelf Life Study of Seasoning Using Accelerated Shelf Life Testing (ASLT) Method Based on Critical Moisture Content Approach Budijanto, Slamet; Sitanggang, Azis Boing; Silalahi, Beti Elizabeth; Murdiati, Wita
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

There were six kinds of seasoning analyzed in this study. Two kinds from beef flavor, two kinds from chesee flavor, one kind from corn flavor, and one kind from chicken flavor. Shelf life determination employed ASLT method based on critical moisture content approach. Using modification of Labuza’s equation in two different temperature values (25oC, 38oC, RH 70%) and in respect of packaging information (k/x, A, ∆P), the shelf lives of those seasonings were morethan one year. Precisely, the shelf lives of the seasonings with the storage conditions of 70% of RH and 25C was between 2429 days up to 4730 days. Whereas the shelf lives of the seasonings in the same relative humidity value and at 38oC was between 1161 days up to 2261 days. Application of high storage temperature was proven to shorten the shelf life stability of those seasonings.Keywords: shelf life, seasoning, Accelerated Shelf Life Testing (ASLT), Labuza