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All Journal Agrointek RECHTSTAAT Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Ilmiah Inovasi Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis
Giyarto Giyarto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Industrial & Manufacturing Engineering Other

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DAMPAK YANG DITIMBULKAN DENGAN ADANYA PEDAGANG KAKI LIMA (PKL) DIPASAR LEGI KOTA SURAKARTA GIYARTO GIYARTO
RECHTSTAAT Vol 8, No 2 (2014): RECHTSTAAT
Publisher : RECHTSTAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (86.66 KB)

Abstract

Abstrak: Latar Belakang Bahwa pedagang kaki lima mempunyai sisi positif, disamping sisi negatifnya. Hal ini merupakan dilema bagi pemerintah kota dalam mengatasi menjamurnya pedagang kaki lima. Disatu sisi keberadaan pedagang kaki lima dapat menyerap tenaga kerja yang tidak tertampung di sektor formal sehingga dapat mengurangi beban pemerintah dalam mengatasi pengangguran. Peningkatan jumlah penduduk yang tidak diimbangi oleh peningkatan kebutuhan tenaga kerja di sektor formal juga menjadi salah satu sebab bertambahnya sektor informal. Semakin banyak para pedagang kaki lima di pusat-pusat keramaian kota menjadikan pemandangan kota bertambah tidak sedap dipandang lagiTujuan Penulisan Jurnal ini adalah untuk mengetahui dampak yang ditimbulkan serta pelaksanaan Peraturan Daerah Kota Surakarta Nomor 3 Tahun 2008 tentang Pengelolaan Pedagang Kaki Lima dan Pengelolaan Kelompok Pedagang Kaki Lima di pasar Legi kota surakarta.Dari hasil Penulisan Jurnal dan pembahasan, maka dapat diambil kesimpulan : Penataan Pedagang Kaki Lima (PKL) berdasarkan Peraturan daerah Kota Surakarta Nomor 3 Tahun 2008 dilakukan oleh Dinas Pengelolaan Pasar Bidang Pengelolaan Pedagang Kaki Lima Kota Surakarta. Sehingga bagi setiap pedagang yang akan melakukan kegiatan usaha di wilayah pemerintahan Kota Surakarta harus mendapatkan izin dari SKPD (Satuan Kerja Perangkat Daerah) dalam hal ini adalah Dinas Pengelolaan Pasar Bidang Pengelolaan Pedagang Kaki Lima Kota Surakarta. Dalam pelaksanaannya masih terdapat hal yang belum sesuai dengan peraturan daerah tersebut. Adanya pemasukan yang cukup signifikan dari pkl berupa restribusi ternyata mampu memberikan sumbangan terhadap pendapatan asli daerah (PAD), dan dengan adanya pkl ternyata tidak hanya dampak negatif  yang ditimbulkan namun dampak positifnya juga banyak. Kata Kuncinya : Dampak yang ditimbulkan, Pedagang Kaki Lima, Pasar Legi Kota Surakarta
Karakteristik Fisik, Kimia, dan Organoleptik Fruit Leather Sirsak dengan Penambahan Karagenan dan Tepung Koro Pedang ahmad nafi; Giyarto Giyarto; Rina Dias Agustin
Jurnal Ilmiah Inovasi Vol 18 No 2 (2018): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v18i2.963

Abstract

Sirsak banyak dibudidayakan oleh petani di Indonesia. Produktivitas buah sirsak cenderung meningkat, namun tidak berbanding lurus dengan ragam pemanfaatannya. Alternatif pengobatan prospektif yang dapat dilakukan adalah dengan mengolah buah sirsak menjadi fruit leather. Namun, perlu ditambahkan bahan lain untuk meningkatkan plastisitas kulit buah. Karagenan dan tepung kacang koro merupakan bahan yang potensial. Penelitian ini dilakukan untuk mengetahui karakteristik fruit leather sirsak dengan variasi penambahan karagenan dan tepung kacang koro, serta mengetahui perlakuan yang menghasilkan karakteristik fruit leather yang lebih baik dan disukai. Rancangan penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal, artinya perbandingan antara karagenan dan tepung kacang koro adalah (100%:0%, 75%:25%, 50%:50%, 25%:75 %, dan 0%:100%) dari 1% dari total bahan dan setiap perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa perbandingan karagenan dan tepung kacang koro berpengaruh nyata terhadap ringan, kuat tarik, elongasi, kadar air, kadar protein, kadar abu, dan kadar karbohidrat. Sebaliknya, tidak terdapat pengaruh yang signifikan antara rasio karagenan dan tepung kacang koro terhadap kadar lemak dan karakteristik organoleptik. Perlakuan formulasi terbaik antara karagenan dan tepung kacang koro adalah pada perbandingan 100%:0%, dengan ligthness 62,95; 0,46 mPa kekuatan tarik; 58,67% dari elongasi; 16,49% kadar air; 1,58% kandungan lemak; 6,79% kandungan protein; 0,89% kadar abu; 74,25% kandungan karbohidrat; 48% preferensi warna dikategorikan ke dalam kriteria suka; 32% preferensi rasa dikategorikan ke dalam kriteria suka; 36% preferensi aroma dikategorikan ke dalam kriteria agak suka; 32% preferensi tekstur dikategorikan ke dalam kriteria agak suka; dan 32% dari keseluruhan preferensi dikategorikan ke dalam kriteria yang sama.
Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil Fauzi, Mukhammad; Giyarto, Giyarto; Rusdianto, Andrew S; Jannah, Sulihati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.135

Abstract

Diversified fruit processing technology offers an alternative to improve undesirable flavors, adding value and extending shelf life. The LA3 pumpkin (Cucurbita moschata) has a pleasant taste and significant potential for processing into fruit velva. Yellow pumpkin velva is known for its smooth texture and resistance to melting. The choice of stabilizer significantly affects its consistency. This research aims to determine the most suitable stabilizer for producing LA3 pumpkin velva, with desirable melting resistance and favorable panelist preferences. A Completely Randomized Design (CRD)was employed, with factor A being the ratio of pumpkin: water (200 g: 40 mL; 200 g: 80 mL; 200 g: 120 mL; and 200 g: 160 mL), and factor B being the type of stabilizer (CMC and gum arabic). The objective was to determine the optimal formulation and stabilizer for LA3 pumpkin velva production. The research results showed that the best treatment LA3 pumpkin velva involved the ratio of 200 g pumpkin to 80 mL water with the CMC stabilizer, yielding an overrun of 21.23%, a melting speed of 18.57%, a lightness value (L*) of 46.09, and a β carotene content of 0.46 mg/100g of material. The organoleptic evaluation showed preference scores for taste at 4.08, color at 4.16, aroma at 4.16, texture at 4.16, and overall acceptance at 4.20.
Preparation of shallot capsules with variations in the ratio and type of encapsulating materials [Produksi kapsul bawang merah dengan variasi rasio dan jenis bahan enkapsulan] Palupi, Niken Widya; Adilah, Hamasah; Giyarto, Giyarto
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.%p

Abstract

Shallots (Allium ascalonicum) are a perishable spice crop prone to rapid degradation. One method to extend their shelf life is through encapsulation. Shallot capsules possess the potential to mitigate post-harvest losses and improve the utility of shallots. The encapsulating material and its proportion significantly influence the quality of the capsules. This study employed coacervation techniques using alginate combined with oxidized starch as encapsulating materials. The objective of this research was to evaluate the effect of encapsulant-to-shallot ratios and the influence of different combinations of encapsulants on the quality of shallot capsules. The research was conducted using a Completely Randomized Design (CRD) with a factorial arrangement consisting of two factors and carried out in 3 repetitions. The first factor was the ratio of alginate and photo-oxidized starch, and the second factor was the ratio of encapsulating materials to shallot powder. The research involved the preparation of oxidized starch, shallot powder, and shallot capsules, followed by characterization of the capsules. The evaluated parameters included yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, SEM analysis, FTIR analysis, solubility, and a triangle test. Data were analyzed using ANOVA at a significance level of ≤ 5% and the triangle test was analyzed using a one-tailed binomial table (p = 0.001). The results showed that the treatments had a significant effect on yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, and solubility. Additionally, the triangle test revealed a statistically significant difference between the two treatments at the 0.1% significance level. 
Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Lestari, Ning Puji; Indarto, Indarto; Giyarto, Giyarto; Ngizati, Naila Alfi
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6443

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain) Witono, Yuli; Masahid, Ardiyan Dwi; Giyarto, Giyarto; Belgis, Maria; Jayanti, Puja Dwi; Wahyuni, Livia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37509

Abstract

Abstract—Enzymes are biocatalysts widely applied in agriculture, food processing, chemical industries, and medical fields. Enzymes can be used singly or immobilized within a matrix. However, free enzymes often exhibit lower stability compared to immobilized enzymes. Therefore, this research aimed to evaluate the combined two proteolytic enzymes for extracting protein hydrolysates. The objective was to analyze enzymes' immobilization characteristics using carrageenan and determine the optimal concentration combination. Calotropin and papain were applied at concentrations of 2.5 mL, 3.5 mL, and 4.0 mL, respectively. The analysis parameters included yield, enzyme activity, soluble protein content, specific enzyme activity, stability, and kinetic parameters (Km and Vmax). The results showed that the combined proteases exhibited yields ranging from 44.43% to 48.63%; enzyme activities of 9.23–53.63 U/mL; soluble protein contents of 2.40–2.89 mg/mL; and specific enzyme activities of 3.54–18.62 U/mg protein. The enzymes were maintained stability at temperatures ranging from 30 to 60 °C. The kinetic parameters were determined as Km = 0.0034 g/mL and Vmax = 17.094 U/min. 
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Diniyah, Nurud; Agafatmi, Izzun; Subagio, Achmad; Indarto, Indarto; Irsyam, Mahrus; Aini, Nur; Giyarto, Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Co-Authors Achmad Subagio Adilah, Hamasah Agafatmi, Izzun Ahmad Nafi Azkiyah, Lailatul Indarto Indarto Irsyam, Mahrus Jannah, Sulihati Jayanti, Puja Dwi Lestari, Ning Puji Maria Belgis Masahid, Ardiyan Dwi Mukhammad Fauzi Ngizati, Naila Alfi Niken Widya Palupi Nur Aini Nurud Diniyah Rina Dias Agustin Rusdianto, Andrew S Wahyuni, Livia Yuli Witono