Budi Nurtama

• Lecturer at IPB University

Food pairing was the process of combining food or food and beverages to produce sensory characteristics. The consumption of snacks with commercial chili sauce as a supplement was widespread among consumers. Research on food pairing of commercial chili sauce with French fries was limited. The research aimed to describe and understand the sensory pro...

The coronavirus 2 (SARS-CoV-2) in some countries including Indonesia, has changed consumer behavior in accessing their food from direct buying from food services (i.e. food groceries, restaurants, cafes) to online buying by using an application from their smartphone. By using online food delivery services, knowledge, attitude, and practices of food...

Sensory attribute is one of quality parameter that affects buying intention of consumer for commercial instant chocolate drink product. Evaluation of consumer liking using hedonic method or ideal profile method was not enough to fulfill consumer satisfaction. This research aims to identify sensory attributes which are able to give consumer satisfac...

The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify ch...

Texturized vegetable protein (TVP) is one of the meat analogue products made by modifying the structure of vegetable protein come to be meat-like texture. Several advantages could be obtained by consuming meat analogue. It could reduce the risk of disease and could be consumed by someone who could not consume meat, either because of health problems...

Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different sup...

Kekurangan vitamin A (KVA) merupakan kondisi gangguan kesehatan akibat tidak terpenuhinya kebutuhan vitamin A di dalam tubuh. KVA merupakan defisiensi mikronutien yang paling banyak terjadi di negara berkembang, termasuk di Indonesia. Asupan vitamin A yang tidak tercukupi dapat meningkatkan prevalensi terjadinya berbagai jenis penyakit yang dapat m...

In 2016-2017, foodborne outbreaks in Indonesia were mostly due to foods from households and street food vendors, indicating that people do not understand and apply food safety practices properly. In 2015, the government of Indonesia initiated a community-based food safety empowerment program to increase food safety knowledge, attitude and behavior...

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emu...

ABSTRAK keuntungan, antara lain mengurangi permintaan terhadap terigu impor dan penyediaan pangan untuk kebutuhan khusus, seperti gluten-free diet. Mekanisme pembentukan struktur mi non-gluten berbeda dengan mi terigu yang mengandung protein gluten. Oleh karena itu, pembelajaran karakteristik pati, Heat Moisture Treatment) dapat digunakan untuk mem...

Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sen...

The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B.cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemi...

The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle. Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China. Bisma, Lamuru...