Article Per Year (5 Year)
p-Index From 2021 - 2026
2.304
P-Index
This Author published in this journals
All Journal Jurnal Civics: Media Kajian Kewarganegaraan Jurnal Ternak Tropika Jurnal SOLMA JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JURNAL KOULUTUS Jurnal ABDINUS : Jurnal Pengabdian Nusantara G-Tech : Jurnal Teknologi Terapan Jurnal Penelitian Manajemen Terapan (Penataran) JAMI: Jurnal Ahli Muda Indonesia
Purnomo, Panji
Akademi Komunitas Negeri Putra Sang Fajar Blitar, Jalan Dr. Soetomo No.29, Kota Blitar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles Agustin, Nur; Mahmudah, Nur Aini; Purnomo, Panji
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.11833

Abstract

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.
Development and Quality of Rica-Rica as Indonesian Traditional Food: A Narrative Review Mardiana, Nur Agustin; Mahmudah, Nur Aini; Kurniawan, David; Widigdyo, Anang; Putra, Aditya Wirawantoro; Purnomo, Panji
G-Tech: Jurnal Teknologi Terapan Vol 10 No 1 (2026): G-Tech, Vol. 10 No. 1 January 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i1.8705

Abstract

This narrative review explores rica-rica, a traditional North Sulawesi spicy dish, examining its historical roots, production process, and contemporary adaptations. Literature searches were conducted from January to August 2025 across major databases (PubMed/MEDLINE, Scopus, Web of Science, Google Scholar) and Indonesian repositories (Garuda Portal, Indonesian Publication Index), yielding 48 relevant sources. Rica-rica, characterized by intense chili heat, holds philosophical significance for Minahasan people who liken spiciness to life's inevitable challenges. The preparation involves grinding and sautéing spices, then cooking with various meats including poultry, mammals, seafood, and game animals. Meat selection significantly affects nutritional content, with protein ranging from 12.1% (broiler chicken) to 82.96% (dried snails). Game meat consumption, culturally valued by Minahasans, poses health risks from potential microbial contamination, viruses, and zoonotic diseases. Modern innovations such as instant seasonings, frozen products, and canned rica-rica, address contemporary demands while preserving culinary heritage. Although rica-rica offers culinary, cultural, and nutritional value, hygienic processing and safe ingredient selection are crucial to minimize consumer health risks. Future research should focus on empirical nutritional analysis, microbiological risk assessment along supply chains, and consumer acceptance studies of sustainable meat alternatives.
Co-Authors Adiguna Sasama Wahyu Utama Aditya Wirawantoro Putra Agustin Mardiana, Nur Agustin, Nur DAVID KURNIAWAN Dian Satria Charismana Fauziah, Farisa Amanda Fitri Mutmainnah Mahmudah, Nur Aini Marzuki Marzuki Muchamad Saiful Muluk MUTMAINNAH, FITRI Putra, Aditya W. Setiawan, Aziz Tiara Devi Maharani Widyaputri, Tiara zaman, akhmad roja badrus