Article Per Year (5 Year)
p-Index From 2020 - 2025
1.745
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Agrointek AGRICOLA Musamus AE Featuring Journal Jurnal Abdi Masyarakat Indonesia Journal Of Human And Education (JAHE) Insight Power (Kekuatan Wawasan) - Jurnal Pengabdian Kepada Masyarakat Digital (JUPED) Chalaza Journal of Animal Husbandry
Pamungkas, Wiyan Afriyanto
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Musamus AE Featuring Journal

 1 
The Effect Of Dewaka Banana Ripeness Color Index And Fermentation Time On Fermentation Liquid And Solid Waste In Bioethanol Production Wiyan Afriyanto Pamungkas
Musamus AE Featuring Journal Vol 2 No 2 (2020): MAEF-J April 2020
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v2i2.3725

Abstract

Dewaka banana is a plant that grows abundantly in Merauke Regency. However, it has not widely used because there is a slightly sour taste when they are ripe. Even though, Dewaka banana has a sugar content that is potential used in bioethanol production. Bananas will convert starch content into sugars (glucose) during the ripening stage. One indicator of determining fruit maturity is by looking at the color index of the fruit skin. In bioethanol production, the fermentation process will produce liquid before purified into ethanol through a distillation process and solid waste. This study aimed to determine the effect of the ripeness color index of Dewaka bananas and the fermentation time on the fermented liquid and solid waste obtained from the fermentation of Dewaka banana fruit substrates with maturity color indexes 3, 5, and 7 at the fermentation time of 24, 30, and 36 hours. The results obtained showed that the best combination was obtained from the maturity color index 7 at a 24-hour fermentation time with the fermented liquid as much as 1.45 liters and solid waste as much as 0.35 kg
Pengaruh Jenis Daun Pembungkus dan Isian Adonan Sagu Baikumti Terhadap Suhu dan Lama Waktu Pemanggangan Serta Sifat Organoleptik Benyamin Essau; Yus Witdarko; Parjono Parjono; Wiyan Afriyanto Pamungkas
Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i1.5691

Abstract

Sago Baikumti is a traditional Yaqai food made from sago wrapped in leaves and cooked by grilling. This study aims to determine the effect of the wrapping leaves and the filling type of Baikumti Sago on the length of time and temperature of grilling and the characteristics of the organoleptic properties produced. The wrapping leaves used were nibung leaves and coconut leaves, while the stuffing mixture used was venison and grated coconut. The results showed that the temperature required to ripen Baikumti sago wrapped in nibung and coconut leaves ranged from 320-380 oC and 230-320 oC, respectively. The grilling time of each type of leaf wrapper is 20 minutes and 30 minutes. The results of the organoleptic test showed that Baikumti sago wrapped in nibung leaves with both filling types was preferable to Baikumti sago wrapped in coconut leaves. The panellists preferred the texture of Baikumti sago with venison filling to Baikumti sago with grated coconut filling. Baikumti sago wrapped in nibung leaves and coconut leaves with 2 types of filler has a good appearance and was liked by the panellists.
Co-Authors Adik Putra Andika Adrianus Adrianus Apri Irianto Benyamin Essau Desmina K. Hutabarat Eko Budianto Jamaludin . La Malesi Mega Ayu Yusuf N. Nurcholis Nursigit Bintoro Parjono Parjono Parjono, Parjono Rizal , Abdul Syetiel Maya Salamony Wahida Wahida Yosehi Mekiuw Yosehi Mekiuw, Yosehi Yus Witdarko Yus Witdarko, Yus