Dedi Fardiaz

Tempe from Traditional to Modern Practices

Tempe is a soybean fermented solid food product originally and traditionally made in Indonesian household and cottage industries for a long time ago. Literature about Tempe has been tracked down to Serat Centhini, an old Javanese literature circa 1814. Since then, many researchers in Indonesia and worldwide, including researchers in Japan, Europe, and the USA, have studied Tempe and written their publications. The fermentation process of soybean to make Tempe has been proved to increase significantly the content of riboflavin, niacin, and vitamin B12.

Chemical and physical characteristics of carrageenan extracted from Eucheuma spinosum harvested from three different Indonesian coastal sea regions

Carrageenan extracted from Eucheuma spinosum harvested from three different coastal sea regions, where this alga has been mainly cultivated, were determined for their chemical and physical characteristics. The carrageenan was extracted from the seaweed using hot alkali followed by precipitation, drying, and milling. The carrageenan properties were determined in terms of yield, ash, mineral, sulfate content, functional group, molecular weight, and viscosity profile. Physical characteristics of carrageenan were evaluated by a texture analyzer for gel strength and a rapid visco analyzer for viscosity. The yield of carrageenan from Sumenep (34.81 ± 5.83%) and Takalar (37.16 ± 3.26%) was found to be relatively higher than that of Nusa Penida (25.81 ± 1.93%). The calcium content was higher than magnesium, potassium and sodium content, and no cadmium, lead, mercury, and arsenic detected in all carrageenan. The ash content was around 29%; while, the sulfate content was in the range of 30–32%, and those were not different in all carrageenan. The presence of sulfate content was identified by FTIR at absorption band of 1373 cm−1. It was found that the molecular weight of carrageenan from Takalar were relatively higher and the gel strength of carrageenan from Takalar were significantly higher than that of carrageenan from Nusa Penida and Sumenep. Likewise, upon cooling from 80 to 20°C, the viscosity profile of carrageenan from Takalar characterized by higher viscosity compared to that of carrageenan from Sumenep and Nusa Penida. These results indicated that carrageenan from Nusa Penida, Sumenep, and Takalar were identified as iota‐carrageenan with similar physico‐chemical characteristics except for the gel strength, viscosity profile upon cooling from 80 to 20°C and the yield.

Estimation of economic loss due to food poisoning outbreaks

Food poisoning outbreaks frequently occur in many countries resulting in economic loss. A formula for calculation of economic loss due to food poisoning outbreaks in Indonesia was developed. Estimation of the loss was developed based on experiences in several countries. Related data were also collected from local health facilities, food industry officials, and other sources to improve the accuracy of the formula. Calculation of the economic loss was performed based on cases of food poisoning outbreaks recorded in 2013. Economic loss was estimated based on direct health-care costs, direct non-health-care costs, and indirect non-health-care costs. The economic loss of food poisoning outbreaks in Indonesia in 2013 was approximately US

KARAKTERISTIK NANOEMULSI MINYAK SAWIT MERAH YANG DIPERKAYA BETA KAROTEN

78 million. The high-cost of economic loss due to food poisoning outbreaks suggests a need for additional and serious efforts for controlling all aspects of food safety.

Antioxidant activity associated with lipid and phenolic mobilization during seed germination of Pangium edule Reinw.

ABSTRAK Minyak sawit merah (Red palm oil/RPO) dan β-karoten tidak larut dalam air sehingga sulit diaplikasikan ke dalam produk pangan. Salah satu pendekatan untuk meningkatkan kelarutan RPO dan β-karoten adalah emulsifikasi. Penelitian ini bertujuan untuk mendapatkan nanoemulsi RPO diperkaya β-karoten yang stabil. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPB dari Januari–September 2013. Pada penelitian tahap pertama, nanoemulsi disiapkan melalui tahap-tahap: pengayaan RPO dengan β β-karoten menggunakan HPH (High Pressure Homogenizer) pada tekanan 34,5 MPa dengan 10 siklus. Rasio RPO dan air dalam emulsi adalah 5 : 95; 7,5 : 92,5; dan 10 : 90 (b/b), dan persentase Tween 80 sebagai pengemulsi adalah 2,5; 5,0; 7,5; dan 10% (b/b) dari total emulsi. Pada tahap kedua, nanoemulsi disiapkan dengan persentase RPO: 2, 4, dan 6% (b/b) dan pengemulsi 1,5; 3,0; dan 4,5% (b/b) dari total emulsi. Hasil penelitian tahap pertama menunjukkan nanoemulsi yang dibuat dengan rasio RPO : air = 5 : 95 dan 7,5 : 92,5 serta pengemulsi 5% (b/b) menghasilkan emulsi dengan ukuran droplet 115,1 sampai 145,2 nm dan stabil. Nanoemulsi yang dihasilkan dari penelitian tahap kedua memiliki ukuran droplet 94,9 sampai 125,5 nm, dan kadar β-karoten antara 47,6 sampai 130,9 mg/l. Ukuran droplet nanoemulsi yang kurang dari 125 nm dapat dihasilkan dengan formula rasio RPO dan pengemulsi kurang dari 2,0. Kata kunci: minyak sawit merah, β-karoten, nanoemulsi, homogenizer ABSTRACT Red palm oil (RPO) and β-carotene are insoluble in water. It makes can be used to improve RPO and β This research is aimed to produce stable RPO nanoemulsion enriched with β-carotene. The research was conducted in the SEAFAST CENTER Laboratory, Bogor Agriculture University from January to September following steps, i.e. enrichment of RPO with β using a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles. The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 : 10% (w/w) of the total emulsions. In the second stage, nanoemulsions were prepared on various RPO percentage of 2, 4, and 6% (w/w) and had a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions were resulting from the second stage had droplet size from 94.9 to 125.5 nm, and β-carotene content were 47.6 to 130.9 mg/l. Droplet size of nanoemulsions is less than 125 nm. It can be produced with RPO and Key words: red palm oil, β-carotene, nanoemulsion, homogenizer