Bram Kusbiantoro - Academia.edu (original) (raw)
Papers by Bram Kusbiantoro
Flavour Science, 2014
Two varieties of pineapples, Mahkota Bogor and Delika Subang, and their new genotype, Pasir Kuda,... more Two varieties of pineapples, Mahkota Bogor and Delika Subang, and their new genotype, Pasir Kuda, were freshly extracted by using liquid–liquid extraction and SPME, then analyzed by GC-MS and GC-O based on the NIF method. A total of 14 odor-active compounds were associated with the aroma of pineapple, of which methyl 2-methyl butanoate and ethyl 2-methyl butanoate were found to be responsible for the fruity sweet odor. Mahkota Bogor has the highest liking rank, followed by Pasir Kuda and Delika Subang, respectively. The fruity, sweet, caramel, fresh pineapple, sweet-candy olfactory attributes could be contributing to the acceptability. The cross-bred pineapple showed a different aroma signature.
International Journal of Tropical Insect Science, 2007
Jurnal Hortikultura, Mar 3, 2005
Jurnal penelitian pertanian tanaman pangan, Dec 11, 2015
Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan ... more Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan penelitian adalah mengetahui jenis dan konsentrasi bahan penstabil terhadap mutu produk velva labu jepang, baik mutu organoleptik maupun fisikokimia. Percobaan dilakukan menggunakan rancangan acak lengkap dengan dua ulangan. Rasio puree dengan air yang digunakan adalah 2:1, 1;1 dan 1:2, sedangkan untuk konsentrasi gula adalah 25, 30, dan 35% dari berat. Pada penelitian utama, bahan penstabil yang digunakan adalah CMC dan gum arabic, dengan rentangan konsentrasi 0, 0,25, 0,5, 0,75%, dan 1% dari berat puree. Berdasarkan hasil uji pembobotan yang dirangkum dari penerimaan panelis terhadap keseluruhan parameter organoleptik diperoleh velva labu jepang dengan rasio puree dengan air 1:2, konsentrasi gula 35%, dan penambahan CMC 0,75% dengan nilai kesukaan 5,11 yang berarti paling disukai. Sedangkan berdasarkan analisis terhadap produk terpilih diperoleh bahwa: kadar air 70,23%, overrun 27,76%,...
IOP Conference Series: Earth and Environmental Science, 2021
This research aimed to investigate the changes in the quality of some improved rice grain varieti... more This research aimed to investigate the changes in the quality of some improved rice grain varieties during storage. In the rainy season of 2014/2015, 10 improved rice varieties, namely, Inpari 10, 13, 16, 20, 30, Sintanur, Ciherang, Mekongga, Situ Bagendit, and Situ Patenggang, were planted at the Sukamandi Research Station, Indonesian Center for Rice Research. The rough rice grains were harvested at optimum maturity, machine threshed, and dried with a box dryer’s aid at a temperature of 45°C for 10 hours until the water content was at 13-14%. Furthermore, they were packed in plastic sacks and stored at room temperature for six months (March-November 2015). At 0, 3, and 6 months of storage, the rice’s physical, milling, and physicochemical qualities were analyzed. The results showed that the quality of all the rice grain varieties equally decreased during the six months of storage while the average grain moisture content slightly increased by 13.7% (13.30-14.16%). In addition, the yield of unpolished, polished, and head rice slightly decreased. While the percentage of broken rice, groats, green/chalky, and yellowing/damage grains slightly increased. Additionally, the gel consistency and alkali digestion remained constant, while the amylose content, water absorption ratio, and volume expansion ratio slightly increased.
The presently available cytoplasmic male sterile lines (CMS) commonly used to develop rice hybrid... more The presently available cytoplasmic male sterile lines (CMS) commonly used to develop rice hybrids in Indonesia are susceptible to major pests and diseases. Research was conducted to develop new cytoplasmic male sterile lines which are highly resistant to major pests and diseases. Two new cytoplasmic male sterile rice lines, GMJ4A and GMJ5A, were developed using backcross method, derived from crosses of BP455G-PN-13-2-1-1-10-MR-3-1 and B11005E-MR-4-2-1, which were identified as completely sterile on a test cross nursery. The following season, sterile F1 generations were successively backcrossed until stable sterile plants were obtained in 2006. Seeds of the two cytoplasmic sterile lines were mass produced at Muara, Bogor, in 2006. GMJ4A and GMJ5A are resistant to bacterial leaf blight patotipe IV and VIII. Both lines are resistant to brown plant hopper in the green house test with scores of 1 to 3. The hybrid combinations involving GMJ4A and GMJ5A were evaluated in an observational ...
Jurnal Penelitian Pertanian Tanaman Pangan
Aromatic rices have good market not only in Indonesia but also in America and Europe. These varie... more Aromatic rices have good market not only in Indonesia but also in America and Europe. These varieties have higher selling price due to their aroma, flavor, and texture. The productivity of Indonesian local aromatic rice is highly influenced by the agro-ecosystem conditions of each region. In addition, the level of consumer preference for aroma and texture is also affected by local culture. The main constraint to develop local aromatic rice breeding program in Indonesia is the lack of data on the chemical flavor characteristics. The objective of this study was to characterize flavor components of several local rice varieties. A total of 11 local rice varieties from Northern Maluku were analyzed. The rice flavor components were extracted using Likens Nickerson method and then identified by GC-MS. This study showed that there were 7 local varieties identified as aromatic rice varieties using 2acetyl-1-pyroline content as a marker. Ketan merah had the highest concentration of 2-acetyl-1-pyroline (34.51 ppb), followed by Pulo (16.47 ppb), Pulo Hitam (16.01 ppb), Jongodi (9.0 ppb), Pulo Popon (6.09 ppb), Manyanyi (3.8 ppb), and Kayoan (2.78 ppb). This local rice can be used as an elder in assembling new superior varieties of aromatic rice in an effort to support the development of high-yielding aromatic rice with wide adaptability.
Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives pos... more Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation. ABSTRAK Pati resisten (RS) merupakan pati yang tidak dapat terdegradasi oleh enzim pencernaan manusia yang mampu memberikan efek positif bagi tubuh. Kandungan RS dapat ditingkatkan melalui modifikasi pati secara kimia, enzimatis, a...
Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives pos... more Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation.
2-Acetyl-1-pyrroline (2-AP) is the most important compound in aromatic rice that correlated with ... more 2-Acetyl-1-pyrroline (2-AP) is the most important compound in aromatic rice that correlated with the quality of the aroma, therefore, determination of 2-AP concentration become very important. This research aims to find the extraction method to obtain the highest yield recovery of 2-AP. The materials used were H51 and Segara Anak to treatments test, and Pandan wangi, Sariwangi, Sintanur, and Gilirang for comparison the methods. Analysis using SPME method with three types of sample treatment, i.e. 80 mesh flour, 45 mesh flour, and cooked rice. While the analysis using Likens Nickerson with a different anti-foaming agent (MgSO4 and silicon) and a different ratio of rice and water (1:2 and 1:3). Extract samples were analyzed using Gas Chromatography Mass spectrometry (GCMS). The best results of any treatment will be used in a comparison test between the two extraction methods. The sample type of 45 mesh powder on SPME method (SPME-opt) and silicon as an anti foaming agent as well as ri...
Lai has different physical characteristics compared with durian. Therefore most probable their ph... more Lai has different physical characteristics compared with durian. Therefore most probable their physicochemical and sensory properties also differ. In this study, the variability of physicochemical (fat, protein, carbohydrate, ash, total sugar, moisture, soluble solid content, pH and flesh color) and sensory characteristics (sweetness, sourness, bitterness, moist, texture and stickiness) of indigenous lai and durian cultivars in Indonesia were examined. The sensory characterization of lai and durian was applied evaluated by Quantitative Descriptive Analysis method (QDA). The results showed that physicochemical characteristics and sensory characteristic of lai and durian cultivars were highly varied. PCA classified lai and durian cultivars into three different groups. The first group consisted of four durian cultivars (Ajimah, Hejo, Matahari and Sukarno), characterized by higher value of moisture, lightness (L *) and moist sensation. The second group consisted of five lai cultivars (Batuah, Merah, Mahakam, Kutai, Gincu) were characterized by higher fat content, carbohydrate, soluble solids contents, yellowness (a *) and redness (b *) values, sweet tastes and stickiness. Mas lai cultivar was separated from these two previous groups. Strong correlation between physicochemical characteristics and sensory properties indicate that physicochemical can be used as an indicator to predict the sensory quality of lai and durian.
Research on milled rice color and texture using digital image processing technique is becoming im... more Research on milled rice color and texture using digital image processing technique is becoming important, due to its potential use as a basic method for rice derived variety identification. The research was aimed to identify milled rice of varieties Basmati, Inpari 1, and Sintanur using color and texture analysis based on digital image processing. A combination of color and texture analysis was used as input parameter and then analyzed in the next step using the artificial neural network (ANN) to determine input parameter that has the highest accuracy level. The experiment was conducted at Merauke Experiment Station, Papua Institute for Agriculture Assessment Technology from May to July 2011. The materials used were milled rice of varieties Basmati 370, Inpari 1, and Sintanur that were previously grown at Sukamandi Experiment Station of the Indonesian Center for Rice Research (ICRR). All samples were qualified as grade 1 based on SNI 6128:2008. Fifty image samples were taken from ea...
Mineral elements is one of the components that are needed by living things in additi... more Mineral elements is one of the components that are needed by living things in addition to carbohydrates, fats, protein, and vitamins. The content of some mineral elements in foodstuffs need attention because it is very instrumental in some good metabolism in humans, animals and plants. Rice breeding research has now come to the use of genes with vitamins and minerals that have been successfully developed iron – rich rice, zinc – rich rice and beta carotene rich rice as a source of vitamin A. Efforts to increase the zinc content in rice products and other food products needs to be done to contribute to the increase in value-added products and the improvement of nutrition and public health. Biofortification is an effort to increase the zinc content in rice has been done in Indonesia. The study was conducted on a national varieties of high yield potential. Based on the research results I...
The assigned value of amylose content in rice is the key factor in the development of internal la... more The assigned value of amylose content in rice is the key factor in the development of internal laboratory quality control system. To produce reliable data, quality control system becomes necessary. The aim of this research was to determine the assigned value of amylose content of several rice varieties through interlaboratory testing. This research was conducted in 2012 in Post-Harvest Physiology Laboratory of Indonesian Center for Rice Research (ICRR) and several laboratories in Bogor, West Java, as interlaboratory testing participant. Samples used in this research were 4 new superior varieties with different amylose content i.e. Lusi, Sintanur, Ciherang, and Inpari 12, and had been confirmed for their homogenity and stability. The Cochran’s, the Grubbs’, and the Z-score tests were used to determine the outlier data of the interlaboratory testing results and the competent laboratories as well. The assigned values obtained for each variety were Lusi 6.29% (±1.73); Sintanur 19.42% (±...
Flavour Science, 2014
Two varieties of pineapples, Mahkota Bogor and Delika Subang, and their new genotype, Pasir Kuda,... more Two varieties of pineapples, Mahkota Bogor and Delika Subang, and their new genotype, Pasir Kuda, were freshly extracted by using liquid–liquid extraction and SPME, then analyzed by GC-MS and GC-O based on the NIF method. A total of 14 odor-active compounds were associated with the aroma of pineapple, of which methyl 2-methyl butanoate and ethyl 2-methyl butanoate were found to be responsible for the fruity sweet odor. Mahkota Bogor has the highest liking rank, followed by Pasir Kuda and Delika Subang, respectively. The fruity, sweet, caramel, fresh pineapple, sweet-candy olfactory attributes could be contributing to the acceptability. The cross-bred pineapple showed a different aroma signature.
International Journal of Tropical Insect Science, 2007
Jurnal Hortikultura, Mar 3, 2005
Jurnal penelitian pertanian tanaman pangan, Dec 11, 2015
Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan ... more Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan penelitian adalah mengetahui jenis dan konsentrasi bahan penstabil terhadap mutu produk velva labu jepang, baik mutu organoleptik maupun fisikokimia. Percobaan dilakukan menggunakan rancangan acak lengkap dengan dua ulangan. Rasio puree dengan air yang digunakan adalah 2:1, 1;1 dan 1:2, sedangkan untuk konsentrasi gula adalah 25, 30, dan 35% dari berat. Pada penelitian utama, bahan penstabil yang digunakan adalah CMC dan gum arabic, dengan rentangan konsentrasi 0, 0,25, 0,5, 0,75%, dan 1% dari berat puree. Berdasarkan hasil uji pembobotan yang dirangkum dari penerimaan panelis terhadap keseluruhan parameter organoleptik diperoleh velva labu jepang dengan rasio puree dengan air 1:2, konsentrasi gula 35%, dan penambahan CMC 0,75% dengan nilai kesukaan 5,11 yang berarti paling disukai. Sedangkan berdasarkan analisis terhadap produk terpilih diperoleh bahwa: kadar air 70,23%, overrun 27,76%,...
IOP Conference Series: Earth and Environmental Science, 2021
This research aimed to investigate the changes in the quality of some improved rice grain varieti... more This research aimed to investigate the changes in the quality of some improved rice grain varieties during storage. In the rainy season of 2014/2015, 10 improved rice varieties, namely, Inpari 10, 13, 16, 20, 30, Sintanur, Ciherang, Mekongga, Situ Bagendit, and Situ Patenggang, were planted at the Sukamandi Research Station, Indonesian Center for Rice Research. The rough rice grains were harvested at optimum maturity, machine threshed, and dried with a box dryer’s aid at a temperature of 45°C for 10 hours until the water content was at 13-14%. Furthermore, they were packed in plastic sacks and stored at room temperature for six months (March-November 2015). At 0, 3, and 6 months of storage, the rice’s physical, milling, and physicochemical qualities were analyzed. The results showed that the quality of all the rice grain varieties equally decreased during the six months of storage while the average grain moisture content slightly increased by 13.7% (13.30-14.16%). In addition, the yield of unpolished, polished, and head rice slightly decreased. While the percentage of broken rice, groats, green/chalky, and yellowing/damage grains slightly increased. Additionally, the gel consistency and alkali digestion remained constant, while the amylose content, water absorption ratio, and volume expansion ratio slightly increased.
The presently available cytoplasmic male sterile lines (CMS) commonly used to develop rice hybrid... more The presently available cytoplasmic male sterile lines (CMS) commonly used to develop rice hybrids in Indonesia are susceptible to major pests and diseases. Research was conducted to develop new cytoplasmic male sterile lines which are highly resistant to major pests and diseases. Two new cytoplasmic male sterile rice lines, GMJ4A and GMJ5A, were developed using backcross method, derived from crosses of BP455G-PN-13-2-1-1-10-MR-3-1 and B11005E-MR-4-2-1, which were identified as completely sterile on a test cross nursery. The following season, sterile F1 generations were successively backcrossed until stable sterile plants were obtained in 2006. Seeds of the two cytoplasmic sterile lines were mass produced at Muara, Bogor, in 2006. GMJ4A and GMJ5A are resistant to bacterial leaf blight patotipe IV and VIII. Both lines are resistant to brown plant hopper in the green house test with scores of 1 to 3. The hybrid combinations involving GMJ4A and GMJ5A were evaluated in an observational ...
Jurnal Penelitian Pertanian Tanaman Pangan
Aromatic rices have good market not only in Indonesia but also in America and Europe. These varie... more Aromatic rices have good market not only in Indonesia but also in America and Europe. These varieties have higher selling price due to their aroma, flavor, and texture. The productivity of Indonesian local aromatic rice is highly influenced by the agro-ecosystem conditions of each region. In addition, the level of consumer preference for aroma and texture is also affected by local culture. The main constraint to develop local aromatic rice breeding program in Indonesia is the lack of data on the chemical flavor characteristics. The objective of this study was to characterize flavor components of several local rice varieties. A total of 11 local rice varieties from Northern Maluku were analyzed. The rice flavor components were extracted using Likens Nickerson method and then identified by GC-MS. This study showed that there were 7 local varieties identified as aromatic rice varieties using 2acetyl-1-pyroline content as a marker. Ketan merah had the highest concentration of 2-acetyl-1-pyroline (34.51 ppb), followed by Pulo (16.47 ppb), Pulo Hitam (16.01 ppb), Jongodi (9.0 ppb), Pulo Popon (6.09 ppb), Manyanyi (3.8 ppb), and Kayoan (2.78 ppb). This local rice can be used as an elder in assembling new superior varieties of aromatic rice in an effort to support the development of high-yielding aromatic rice with wide adaptability.
Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives pos... more Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation. ABSTRAK Pati resisten (RS) merupakan pati yang tidak dapat terdegradasi oleh enzim pencernaan manusia yang mampu memberikan efek positif bagi tubuh. Kandungan RS dapat ditingkatkan melalui modifikasi pati secara kimia, enzimatis, a...
Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives pos... more Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation.
2-Acetyl-1-pyrroline (2-AP) is the most important compound in aromatic rice that correlated with ... more 2-Acetyl-1-pyrroline (2-AP) is the most important compound in aromatic rice that correlated with the quality of the aroma, therefore, determination of 2-AP concentration become very important. This research aims to find the extraction method to obtain the highest yield recovery of 2-AP. The materials used were H51 and Segara Anak to treatments test, and Pandan wangi, Sariwangi, Sintanur, and Gilirang for comparison the methods. Analysis using SPME method with three types of sample treatment, i.e. 80 mesh flour, 45 mesh flour, and cooked rice. While the analysis using Likens Nickerson with a different anti-foaming agent (MgSO4 and silicon) and a different ratio of rice and water (1:2 and 1:3). Extract samples were analyzed using Gas Chromatography Mass spectrometry (GCMS). The best results of any treatment will be used in a comparison test between the two extraction methods. The sample type of 45 mesh powder on SPME method (SPME-opt) and silicon as an anti foaming agent as well as ri...
Lai has different physical characteristics compared with durian. Therefore most probable their ph... more Lai has different physical characteristics compared with durian. Therefore most probable their physicochemical and sensory properties also differ. In this study, the variability of physicochemical (fat, protein, carbohydrate, ash, total sugar, moisture, soluble solid content, pH and flesh color) and sensory characteristics (sweetness, sourness, bitterness, moist, texture and stickiness) of indigenous lai and durian cultivars in Indonesia were examined. The sensory characterization of lai and durian was applied evaluated by Quantitative Descriptive Analysis method (QDA). The results showed that physicochemical characteristics and sensory characteristic of lai and durian cultivars were highly varied. PCA classified lai and durian cultivars into three different groups. The first group consisted of four durian cultivars (Ajimah, Hejo, Matahari and Sukarno), characterized by higher value of moisture, lightness (L *) and moist sensation. The second group consisted of five lai cultivars (Batuah, Merah, Mahakam, Kutai, Gincu) were characterized by higher fat content, carbohydrate, soluble solids contents, yellowness (a *) and redness (b *) values, sweet tastes and stickiness. Mas lai cultivar was separated from these two previous groups. Strong correlation between physicochemical characteristics and sensory properties indicate that physicochemical can be used as an indicator to predict the sensory quality of lai and durian.
Research on milled rice color and texture using digital image processing technique is becoming im... more Research on milled rice color and texture using digital image processing technique is becoming important, due to its potential use as a basic method for rice derived variety identification. The research was aimed to identify milled rice of varieties Basmati, Inpari 1, and Sintanur using color and texture analysis based on digital image processing. A combination of color and texture analysis was used as input parameter and then analyzed in the next step using the artificial neural network (ANN) to determine input parameter that has the highest accuracy level. The experiment was conducted at Merauke Experiment Station, Papua Institute for Agriculture Assessment Technology from May to July 2011. The materials used were milled rice of varieties Basmati 370, Inpari 1, and Sintanur that were previously grown at Sukamandi Experiment Station of the Indonesian Center for Rice Research (ICRR). All samples were qualified as grade 1 based on SNI 6128:2008. Fifty image samples were taken from ea...
Mineral elements is one of the components that are needed by living things in additi... more Mineral elements is one of the components that are needed by living things in addition to carbohydrates, fats, protein, and vitamins. The content of some mineral elements in foodstuffs need attention because it is very instrumental in some good metabolism in humans, animals and plants. Rice breeding research has now come to the use of genes with vitamins and minerals that have been successfully developed iron – rich rice, zinc – rich rice and beta carotene rich rice as a source of vitamin A. Efforts to increase the zinc content in rice products and other food products needs to be done to contribute to the increase in value-added products and the improvement of nutrition and public health. Biofortification is an effort to increase the zinc content in rice has been done in Indonesia. The study was conducted on a national varieties of high yield potential. Based on the research results I...
The assigned value of amylose content in rice is the key factor in the development of internal la... more The assigned value of amylose content in rice is the key factor in the development of internal laboratory quality control system. To produce reliable data, quality control system becomes necessary. The aim of this research was to determine the assigned value of amylose content of several rice varieties through interlaboratory testing. This research was conducted in 2012 in Post-Harvest Physiology Laboratory of Indonesian Center for Rice Research (ICRR) and several laboratories in Bogor, West Java, as interlaboratory testing participant. Samples used in this research were 4 new superior varieties with different amylose content i.e. Lusi, Sintanur, Ciherang, and Inpari 12, and had been confirmed for their homogenity and stability. The Cochran’s, the Grubbs’, and the Z-score tests were used to determine the outlier data of the interlaboratory testing results and the competent laboratories as well. The assigned values obtained for each variety were Lusi 6.29% (±1.73); Sintanur 19.42% (±...