Article Per Year (5 Year)
p-Index From 2020 - 2025
1.376
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Warta IHP (Warta Industri Hasil Pertanian) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sriwijaya Foodtech Journal
Pranata, Boby
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Industrial & Manufacturing Engineering

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
PENGEMBANGAN PENYEDAP RASA ALAMI DARI CANGKANG RAJUNGAN DENGAN METODE FOAM-MAT DRYING Diode Yonata; Nurhidajah Nurhidajah; Boby Pranata; Muhammad Yusuf
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8799

Abstract

Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so that amino acids become free and give an umami effect derived from glutamic acid compounds. Umami compounds from crab shell flour can be developed into seasoning along with components of salt, sugar and pepper. This research to determine the best formula for making natural seasoning from swimming crab shells using the foam-mat drying method. A total of 5 formulas were determined based on the ratio of swimming crab shell flour to salt, that is F1 (25:45), F2 (30:40), F3 (35:35), F4 (40:30) and F5 (45:25). The parameters analyzed included physical and chemical characteristics of seasoning. The results showed that the higher addition of swimming crab shell flour had an effect on increasing levels of glutamic acid as a source of umami and the rendement of seasoning, as well as decreasing salt content, water content, solubility, and product hygroscopicity, but did not affect sugar content and water activity of the seasoning. The best formula for seasoning is F4 with a ratio of swimming crab shell flour to salt (40:30).
PEMODELAN PERSAMAAN ARRHENIUS UNTUK MEMPREDIKSI UMUR SIMPAN PENYEDAP RASA CANGKANG RAJUNGAN Nurhidajah Nurhidajah; Boby Pranata; Diode Yonata
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9720

Abstract

The aim of this research is to determine the shelf life of seasoning of swimming crab shell in metalized packaging, which is stored at various temperatures using the Arrhenius modeling. Seasoning are packaged using metalized packaging with a thickness of 0.06 mm, which is stored at 25ºC, 35ºC, and 45ºC for 8 weeks with 75% humudity. The parameters used for measuring shelf life are initial moisture content, critical water, and changes in water content during storage. In addition, analysis of hygroscopicity and water activities (aw) value of seasoning as supporting parameters were also carried out. The results showed that seasoning that the seasoning of the swimming crab shells was classified as a hygroscopic product, had moisture content, and aw values a low during storage. The longest shelf life of the swimming crab shell seasoning is storage at 25ºC, reaching 62 weeks based on moisture content parameters.
Pengaruh Waktu Fermentasi terhadap Serat Pangan dan Daya Cerna Protein Tepung Jewawut (Setaria italica) Menggunakan Ekstrak Kubis Terfermentasi Diode Yonata; Boby Pranata; Nurhidajah Nurhidajah
Warta Industri Hasil Pertanian Vol 39, No 1 (2022)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i1.6650

Abstract

Produk turunan serealia lokal Indonesia yang salah satunya adalah tepung Jewawut umumnya mengandung nilai serat pangan (SP) dan daya cerna protein (DCP) yang rendah. Dari banyak hasil penelitian sebelumnya dilaporkan bahwa proses fermentasi diketahui dapat meningkatkan nilai SP dan DCP produk serealia, namun prosesnya membutuhkan waktu yang relatif lama. Tujuan dari penelitian ini adalah untuk menentukan waktu optimum fermentasi pembuatan tepung jewawut dengan menggunakan ekstrak kubis terfermentasi (EKT). Waktu fermentasi yang digunakan di dalam penelitian ini adalah 0, 12, 24, 36, dan 48 jam. Kemudian, terhadap produk tepung jewawut dilakukan analisis proksimat, serat pangan total (SPT), serat pangan larut (SPL), serat pangan tidak larut (SPTL), dan DCP, sedangkan terhadap EKT dilakukan analisis total bakteri, nilai pH, dan total asam. Dari hasil penelitian ini terlihat bahwa proses fermentasi terhadap tepung jewawut yang terbentuk dengan menggunakan EKT memberikan waktu optimum selama 36 jam. Pada waktu tersebut menyebabkan terjadinya peningkatan kadar SPT, SPL, dan DCP berturut-turut sebesar 4,43; 25,35; dan 24,29 %, serta penurunan kadar SPTL sebesar 4,11 %. Kemudian hasil analisis terhadap EKT pada jam ke-36 terjadi peningkatan total bakteri sebesar 4,53 log CFU/ml, peningkatan total asam sebesar 2,59 %, serta penurunan pH cairan EKT sebesar 1,4.
Effect of Addition Fermented Cabbage Extract on Antioxidant Activity and Antinutritional Compounds of Foxtail Millet Flour Diode Yonata; Boby Pranata; Siti Aminah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 3 (2022): September 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i3.427-437

Abstract

Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and Lactobacillus casei which produces phytase enzymes, which are very effective in reducing antinutrient compounds and increasing the antioxidant compound foxtail millet flour. This study aimed to determine the optimal fermentation time (0, 12, 24, 36, and 48 hours) to decrease antinutrient compounds and increase antioxidant compounds of foxtail millet flour using fermented cabbage extract. The results showed that an increase in fermentation time from 0 to 48 hours reduced levels of tannins and phytic acid in foxtail millet flour by 68.64 % (2.71 - 0.85 mg/g) and 66.60 % (5.33 - 1.78 mg/g) respectively. Afterwards there is an increase in antioxidant activity by 83.10 % (42.25 - 77.26 %) and a decrease in total phenolic content by 18.22 % (7.41 - 6, 06 mg GAE/g). In conclusion, the optimal fermentation time to produce FMF with the best characteristics (low antinutrients and high antioxidant activity) is 48 hours. Keywords:   phytic acid, tannin, antioxidant activity, foxtail millet flour, fermented cabbage extract
Physicochemical Characteristics of Anthocyanin Extract Powder from Black Rice Based on Maltodextrin and Skimmed Milk Powder Ratio as Encapsulant Nurhidajah Nurhidajah; Ali Rosidi; Diode Yonata; Nurrahman Nrrahman; Boby Pranata
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.152-161

Abstract

Anthocyanins are bioactive components in black rice. Black rice anthocyanins are potent antioxidants, so they have the potential to be developed into functional food products. As a bioactive component, anthocyanins in extracts have low stability to environmental conditions such as light, temperature, and pH. Encapsulation process using the spray drying technique is known to protect and increase the stability of anthocyanin bioactive compounds. Maltodextrin (MDE) is widely used as a coating material in the encapsulation of anthocyanins using the spray drying technique with many advantages. However, skim milk powder (SMP) was found to encapsulate black rice anthocyanins efficiently. This study's general objective was to determine the effect of the ratio of MDE and SMP as an encapsulant on black rice extract powder's physical and chemical characteristics. The research method is an experimental type using a single factor Completely Randomized Design (CRD), which consisted of 6 treatments, namely the MDE:SMP ratio (100:0, 90:10, 80:20, 70:30, 60:40, and 50:50). The results showed that there was a very significant effect of the ratio of MDE and SMP on the physical and chemical characteristics of coated anthocyanin powder. MDE and SMP ratios of 50:50 resulted in coated anthocyanin powder's best physical and chemical characteristics. Keywords: Black rice extract, Coating material, Encapsulation, Physicochemical characteristics. 
Pengaruh Konsentrasi Natrium Karbonat (Na2CO3) pada Pembuatan Karbon Aktif Ampas Tebu Sherendita, Nabila; Yanuriati, Anny; Santoso, Budi; Priyanto, Gatot; Yuliati, Kiki; Ichsan, Onne Akbar Nur; Pranata, Boby; Hermanto, Hermanto
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.15

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi aktivator natrium karbonat (Na2CO3) terhadap kualitas karbon aktif ampas tebu yang dihasilkan. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan konsentrasi natrium karbonat (A = 4,5%, B = 5,0%, C = 5,5%, D = 6,0%, dan E = 6,5%). Setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati terdiri dari kadar air, abu, zat mudah menguap, karbon terikat dan daya serap terhadap iodium. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap semua parameter yang diuji.
Effect of type and concentration of organic acids on the extraction efficiency of glutamic acid and bioactive compounds from sipou (Siphonosoma australe-australe) Rosli, Siti Zaharah; Yusuf, Muhammad; Hardiwinoto; Siti Zaharah Rosli; Diode Yonata; Boby Pranata
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/mbj25v10

Abstract

Sipou (Siphonosoma australe-australe) is a marine mollusk abundant in Indonesian waters, but its utilization is still limited. Sipou contains glutamic acid and has antioxidant activities that can be extracted with acid. This study aimed to determine the optimal type and concentration of organic acids for extracting glutamic acid and bioactive compounds from sipou. The study used a completely randomized factorial design (RALF)with treatments of organic acid types (lactic, acetic, and citric acid) and concentrations (1%, 3%, and 5%) with three replications. The results showed that the type and concentration of organic acids significantly affected the levels of protein and glutamic acid, antioxidant activity, and color characteristics (p<0.05). Treatment with 3% citric acid resulted in the highest glutamic acid content (6.15 mg/100 mL) and strong antioxidant activity, while also providing a more concentrated extract color compared to other solvents. This advantage is related to the ability of citric acid to break down protein structures and maintain the stability of the bioactive compounds. Thus, 3% citric acid is recommended as the optimal solvent for obtaining high-quality sipou extract that has the potential for application in the functional food and pharmaceutical industries.
Co-Authors Ali Rosidi Diode Yonata Dwi Budi Santoso Gatot Priyanto Hardiwinoto Hermanto Hermanto Ichsan, Onne Akbar Nur Kiki Yuliati Muhammad Yusuf Muhammad Yusuf Nurhidajah - Nurhidajah Nurhidajah Nurrahman Nrrahman Rosli, Siti Zaharah Sherendita, Nabila Siti Aminah Siti Zaharah Rosli Yanuriati, Anny