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All Journal Widya Warta Jurnal Florea Jurnal Daya Mas : Media Komunikasi dan Informasi Hasil Pengabdian dan Pemberdayaan Masyarakat Humanism : Jurnal Pengabdian Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Biospektrum Jurnal Biologi AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta JOMPA ABDI: Jurnal Pengabdian Masyarakat
Agus Purwanto
Universitas Katolik Widya Mandala Surabaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Widya Warta

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PRODUKSI ANGKAK OLEH Monascus purpureus DENGAN MENGGUNAKAN BEBERAPA VARIETAS PADI YANG BERBEDA TINGKAT KEPULENANNYA Agus, Purwanto
Widya Warta No. 01 Tahun XXXV / Januari 2011
Publisher : Universitas Katolik Widya Mandala Surabaya Kampus Kota Madiun

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Abstract

The preparing of red yeast rice or angkak using strain Monascus purpureus was carried out on various kinds of rice which have differences in their stickiness, namely Cisadane, IR 64, and IR 36. The aim of the research was to know the content of the angkak pigment and the yield of red yeast rice. The red yeast rice product obtained was observed on basis of the intensity of red pigment and yellow pigment. To measure the content of pigment, the angkak powder was extracted by the use of methanol. By using spectrophotometer the content of the pigment could be measured with 390 nm wave lengths for the yellow pigment and 500 nm for the red pigment. Meanwhile, the yield of red yeast rice was evaluated as the yield percentage. The result showed that the highest pigment content for yellow and red pigments was on the IR 36 variety. Among the three rice varieties used, it should be noted that the highest yield of angkak was on IR 36.
PRODUKSI NATA MENGGUNAKAN LIMBAH BEBERAPA JENIS KULIT PISANG Purwanto, Agus
Widya Warta No. 02 Tahun XXXVI / Juli 2012
Publisher : Universitas Katolik Widya Mandala Surabaya Kampus Kota Madiun

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Abstract

One way to overcome the problems of banana skin waste is to use it as raw material for the manufacture of nata through fermentation by the bacteria Acetobacter xylinum. The purpose of this experiment is to study the effect of the use of some waste of various banana skins on the physicochemical properties of nata produced. The design of experiments was conducted using Completely Randomized Design divided into four treatments, namely KP1  use of kepok kuning banana skin, KP2 use of raja banana skin, KP3 use ambon banana skin and KP4 use of kluthuk banana skin. Each treatment was conducted with three replications. Medium starter and fermentation made use of medium Hassids and Barker which had been modified with N sources of ZA, and vinegar table. Testing the physicochemical properties of nata produced was done through the measurements of the thickness, weight, yield, texture, and water content. The results showed that differences in the types of banana skin waste had an effect on the physicochemical properties of nata produced. The use of ambon banana skin produced the best results on the physicochemical properties of nata.
Co-Authors Antonius Budiawan Bida Cincin Kirana Cahyani, Erlien Dwi Ch. Endang Purwaningsih Christiana Indriasari Indriasari, Christina Levi Puradewa Maria Fatmadewi Imawati Marta, Fadhillah Oktaviani, Intan Ratna Dewi Tri . Wiharti