Joko Hermanianto

Bio: Joko Hermanianto is an academic researcher from Bogor Agricultural University. The author has contributed to research in topics: Chemistry & Capra. The author has an hindex of 5, co-authored 18 publications receiving 85 citations.

Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus).

Abstract: Background The meat of Kacang goat has potential for production of a protein hydrolysate. Functional ingredients from protein hydrolysate of Kacang goat meat were determined by the consistency of angiotensin-converting enzyme (ACE) inhibitory activity and antihypertensive effect. This study examined the potency of Kacang goat protein hydrolysate in ACE inhibition and antihypertensive activity. Result Protein hydrolysates of Kacang goat meat were prepared using sequential digestion of endo-proteinase and protease complex at several concentrations and hydrolysis times. The highest ACE inhibitory activity resulted from a hydrolysate that was digested for 4 h with 5 g kg(-1) of both enzymes. An ACE inhibitory peptide was purified and a novel peptide found with a sequence of Phe-Gln-Pro-Ser (IC50 value of 27.0 µmol L(-1) ). Both protein hydrolysates and a synthesised peptide (Phe-Gln-Pro-Ser) demonstrated potent antihypertensive activities in spontaneously hypertensive rats. Conclusion Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent. © 2015 Society of Chemical Industry.

The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product

Abstract: Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C

Study on sweetener selection in rtd tea beverages

Abstract: Tea beverages are getting more popular in Indonesian market Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages One of the most important ingredient in tea beverages is sugar that provides sweet taste Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar The study was conducted by collecting available RTD tea beverages in modern retail shops All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener Sucrose was used singly (81%) or in combination (17%) with other sweeteners Most RTD tea beverages (60%) used sucralose in combination with sucrose Others used steviol glycoside (20%) and fructose (20%) There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, ie by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener

Pengaruh penambahan berbagai modifikasi serat tandan kosong sawit pada sifat fungsional biodegradable foam

Abstract: Pengembangan biofoam sebagai alternatif pengganti styrofoam telah banyak dilakukan. Bahan utama dalam pembuatan biofoam adalah pati murni, namun biofoam yang dihasilkan masih bersifat rapuh dan mudah menyerap air. Oleh karena itu adonan biofoam perlu ditambahkan bahan lain diantaranya plasticizer , pati modifikasi, polimer sintetis dan serat. Salah satu serat alam yang cukup potensial yaitu tandan kosong sawit (TKS). Tujuan penelitian ini adalah untuk mengetahui pengaruh pembuatan biofoam dari serat yang dimodifikasi dengan beberapa metode yang berbeda serta dengan konsentrasi yang berbeda sehingga dapat menghasilkan biofoam dengan karakteristik terbaik. Proses pembuatan biofoam dilakukan menggunakan teknik thermopressing dengan mencampurkan tapioka, Polivinil alcohol (PVA) dan dan jenis modifikasi STKS (selulosa tandan kosong sawit), NSTKS (nanoselulosa tandan kosong sawit) dan SATKS (selulosa asetat tandan kosong sawit) dengan konsentrasi serat (1%, 3% dan 5%). Karakterisasi biofoam meliputi daya serap air, kuat tekan, densitas, kristalinitas, titik leleh (Tm) dan morfologi. Jenis modifikasi NSTKS dan SATKS pada konsentrasi tinggi menghasilkan nilai daya serap air tinggi, kuat tekan rendah dan densitas rendah. Hasil penelitian menunjukkan bahwa STKS 5% dapat menurunkan daya serap air, meningkatkan densitas dan kuat tekan. English Version Abstract Effect of Addition Various Modification Empty Fruit Bunches Fiber on Functional Properties of Biodegradable Foam Biodegradable foam as alternative to styrofoam has been developed with pure starch as the main ingredient, but biofoam produced is still fragile and easyly absorbs water. Therefore, other materials such as plasticizer, modified starch, synthetic polymers and fiber need to be added into dough formulation. One of the natural fibers of considerable potential is oil palm empty fruit bunches (EFB). The purpose of this study was determine the effect of incorporation of different concentration of fibers modified with several different methods on the biofoam characteristics. Biofoam was prepared by mixing tapioca, polyvinyl alcohol (PVA), and various modification of EFB, namely STKS (empty fruit bunches cellulose), NSTKS (empty fruit bunches nanocellulose) and SATKS (empty fruit bunches cellulose acetate) by thermopressing technique. Each type of cellulose was added in three different concentrartion (1%, 3%, and 5%). Biofoam characterization included water absorbtion capacity, compressive strength, density, crystalinity, melting point (Tm) and morphology. Biofoam made from NSTKS and SATKS with high concentration have high water absorb capacity, low compressive strenght and density. The results showed that the addition of STKS at a concentration of 5% decreased water absorbtion capacity and, increased density and compressive strength.

STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta]

Abstract: Meat Ball is a very popular meat product in Indonesia, but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was carried ont in three steps, which were consumer survey, sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality, selling place, price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste, aroma, texture, color and size. The most favoured meat ball had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0,90 kg/mm – 0,91 kg/mm) and slight chewiness (chewiness value of 0,91 kg/mm); light grey color with L (lightness) value of 53, 77, ( a value of 3,77 and b value of 10,36) round form; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving.

The meat we eat

Abstract: Meat is the flesh, that is the muscular tissue, of animals used for food, but the term meat is generally applied more widely to include certain edible organs such as kidneys, liver and heart. This article discuss different aspects of edible meat available to the consumer.

New Approaches for the Development of Functional Meat Products

Abstract: 11.1 A Global Perspective on Functional Foods 276 11.2 Options to Design Functional Meat and Meat Products 277 11.3 Animal Production Strategies for Improving the Nutritional Profiles of Raw Meat 279 11.3.1 Genetics for the Reduction of Animal Fats 279 11.3.2 Dietary Feed Formulation for the Modification of Animal Fats 280 11.3.2.1 Manipulation of Fatty Acids in Pigs 280 11.3.2.2 Manipulation of Fatty Acids in Ruminants 283 11.3.3 Dietary Enrichment in Compounds of Specific Nutritional Interest 285 11.3.3.1 Vitamins and Antioxidants 285 11.3.3.2 Minerals 285 11.4 Processing Strategies for Developing Functional Meat Products 286 11.4.1 Reduction of Specific Unhealthy Compounds 287 11.4.1.1 Fat and Cholesterol 287 11.4.1.2 Sodium 288 11.4.1.3 Allergens 291 11.4.2 Promoting the Presence of Specific Healthy Compounds 291 11.4.2.1 Fat and Fatty Acid Profile 291 11.4.2.2 Proteins, Peptides, and Amino Acids 293 11.4.2.3 Prebiotics and Probiotics 294 DK3813.book Page 275 Friday, February 10, 2006 10:33 AM

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity.

Abstract: There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of proteins from foods of animal origin, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, and the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans as well as the hydrolysis of animal food proteins for the production of bioactive peptides are also reviewed.