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All Journal Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Penelitian Tanaman Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Penelitian Tanaman Industri (Littri) International Journal on Food, Agriculture and Natural Resources (IJFANRES)

-, Giyarto

Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jalan Kalimantan 37, Kampus Tegal Boto Jember 68121

Author-ID : 2700455

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering

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PRODUKSI TANNASE MENGGUNAKAN Aspergillus niger DALAM MEDIA LIMBAH KULIT BUAH KOPI . Giyarto
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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The presence of recalcitrant and toxic compounds such as caffeine, tannins and polyphenols limit the use of coffee pulp cherries and can cause seriuos environmental contamination. Tannins could be breakdown by tannase. The fungal tannase was produced from coffee pulp cherries using Aspergillus niger, which is applications of the solid state fermentation (SSF) system. The aim of the research was to produce the extracellular fungal tannase from coffee pulp cherries by Aspergillus niger. The result showed that gallic acid formed as result of tannin degradation by Aspergillus niger activity on SSF. The best tannase production was occurred at the time fermentation between 4 to 6 days, that indicated by the enzyme activity 0.189 – 0.211 μmol of gallic acid ml-1 minute-1, gallic acid content of 0.1004 – 0.1121 gL-1, pH of 4.45 – 5.01, and protein content of 2.367 – 2.733 gL-1 .Keywords: Aspergillus niger, coffee pulp cherries, extracellular fungaltannase, gallic acid, solid state fermentation,

KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei Nurhayati Nurhayati; Giyarto Giyarto; Dian Putri Ariyanti
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to characterize of the fermented rice flour using by Lactobacillus casei. The research was conducted with the fermentation of IR 64 rice variety using L. casei also by spontaneous fermentation during 24 and 48 hours. The result showed that the fermented rice flour using L. casei for 48 hours had the good characteristic were viscosity 27oC 1,38 Cp, viscosity 70oC 1,55 Cp, viscosity 90oC 5,63 Cp. The other characteristic of the best fermented flour were bacteria population 7,93 log CFU/ml, pH value 2,86, titrated lactic acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose content 27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for rapid digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and 6,78% db resistant starch (RS), starch content 68,84%db, and digestibility value 90,07%db.Keywords: rice, flour, controlled and spontaneous fermentation, Lactobacillus casei

INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY Ertriani Anindya Meiflorisa; Tejasari Tejasari; Giyarto Giyarto
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

ELIMINASI PROTEIN SECARA ELEKTROFORESIS PADA PEMBUATAN GULA KELAPA . Giyarto
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Coconut palm sugar, sweetener, brown color and aroma agent, is produced by cooking of nira. On the other hand, the developing business of coconut palm sugar still has problem on the several of its quality, especially on the brown color appearance caused by high intensity of browning reaction and the usage of food additive agent. High intensity of browning reaction could be reduced by elimination of protein molecules in nira through electrophoresis technique. The objectives of this research are to identify the electrophoresis conditions i.e pH, voltage supply, and duration that eliminate the greater protein molecules; and to analyze the influences of this treatment on the coconut palm sugar qualities. Result of the research showed that electrophoresis treatment performed on the following conditions : pH 7, and voltage supply 100 volts for 5 hours, was eliminated the protein molecules of nira effectively, which could increased the total sugar and glucose, but decreased the Maillard reaction, Na-bisulphate consumption, and the color of coconut palm sugar. Keywords: nira, coconut palm sugar, electrophoresis

SIFAT FISIK, KIMIA DAN ORGANOLEPTIK DODOL HASIL VARIASI RASIO TOMAT DAN TEPUNG RUMPUT LAUT Maharani Sandiana Lukito; Giyarto Giyarto; Jayus Jayus
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

The process of making a healty meal that does not contain endangering ingredients is truly needed to keep the complete nutritional intake of people who generally consume the meals. Tomato has complete contents including likopen contents, so that product coloring is not needed for certain food products. Dodol commonly made with the raw ingredients sticy rice flour, sugar, and coconut milk which has chewy texture if added and has a high nutrients. The type od seaweed used by this product is Eucheuma cottoni that can result carrageenan which can increase the plasticity and the sturdy texture of dodol. The research aimed to know the effect of ratio tomato and seaweed dodol formulation and also to know the best dodol formulation using seaweed and tomato based on the result of sensory and phisiochemical quality. This study was used a completely randomized design with one single factor that is the comparation of tomato and seaweed composition. This analysis showed that the of with ratio of tomato and seaweed flour significantly affected the brightness (L), a*, b*, the chemical includes water content, dust content, protein content, fiber content, and carbohydrat content dodol. However, it has no really influential of the fat contents. The good treatment and favorites of dodol was combination of 80% tomato and 20% seaweed flour. The best dodol has lightness (L) = 51,83, value of a*= 6,79, value of b*= 6,67, texture 597,70 g/5 mm, water contents about 23 %, dust content about 1,69%, fat contents about6,13 %, protein contents about 11,17 %, rugged fiber content about 1,95 %, and carbohydrat content about 57,74 %. The average of a preference colour, aroma, texture, flavor, and the overall favorite successive result hardness 3,27 ; 3,73 ; 3,60 ; 3,23; 3,77 (preferences value medium up to high). Keywords: dodol, tomato, seaweed flour

MODIFIKASI HURDLE TECHNOLOGY DENGAN PENAMBAHAN EKSTRAK KUNYIT DAN PENYIMPANAN SUHU DINGIN PADA INDUSTRI RUMAH TANGGA MIE BASAH Giyarto Giyarto; Yuli Witono; Nany Mariah Qibthiyah
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Wet noodle is a popular food in Indonesia, which is widely produced by the small medium enterprises. This product has high water content, so that it is easy spoiled. The shelf life of wet noodle could extended by using the chemical preservative food agents. However, the application of these compounds are often occur misuses or malpractices. The safe and feasible treatments can be develop on the wet noodle producton is hurdle technology, that could be done with addition of natural antimicrobial compounds and physically treatment, like chilling. The research aim is to study the effect of hurdle technology modification on wet noodles quality and its economic feasibility in the home industry scales. The modification of hurdles were inserted the turmeric extract 3% and cold storage hurdle treatments on wet noodles production. The economic feasibility was identified using B/C ratio value, comparing with control (without insertion of hurdle technology). The research showed that the hurdle technology modification increased wet noodle quality and extended the shelf life of wet noodle. The wet noodle quality characteristics were total microbes 5,05 log cicles cfu/g, protein content 36%, TVB value 0,0024%, water content 55,51%, Aw 0,96, pH value 6,43, whiteness value 64. The wet noodles could be stored and safe until 96 hours, and the hurdle technology modification increased its economic feasibility caused the B/C ratio of 1,002. Keywords: wet noodle, hurdle technology modification, turmeric extract, economic feasibility

KARAKTERISTIK PERMEN JELLY JANTUNG BUAH NANAS DENGAN VARIASI KONSENTRASI KARAGENAN DAN SUHU PEMANASAN Giyarto Giyarto; Sony Suwasono; Putri Oktavilia Surya
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Utilization of pineapple waste as by-product of pineapple fruit consumption such as peel, fruit eyes, and the core of the pineapple is still low. The middle part of the pineapple fruit called core has elongated shape, rather hard texture, and slightly of sweet and sour taste. Sweet and sour taste from the pineapple core had good nutritional content, so it enabling to be developed into more economically products, such as jelly candy. Chewy texture, transparent colors, sweetness, and fruity aroma as the jelly candy’s properties are strongly influenced by the gelling components and the temperature processing. The use of right combination between carrageenan concentration, pineapple core, and heating temperature can produced a good quality jelly candy. This research was carried out with Randomized Complete Block Design (RAK) method with two factors, i.e. variations of carrageenan (2%, 3% and 4% (b/v) and heating temperature (70°C, 80°C, 90°C). The aims of the research were to known characteristic of pineapple core jelly candy and determined the best formulation of it based on pishical, chemical and organoleptic characteristic. The result showed that the variation of 3% carrageenan and cooking temperature of 90°C was the best formulation of the pineapple core jelly candy with an effectiveness value of 0.66. It has texture value of 376.47 ± 0.71 g/mm; moisture content of 16.16 ± 0.37%; ash content of 1.26 ± 0.24%; vitamin C of 12.80 ± 0.69 mg/100g; reduction sugar of 11.90 ± 0.02%; and sucrose of 28.55 ± 0.24%. Based from organoleptic of jelly candy, the panelists like of texture (4.6), chewy texture (4.76) and rather like of the color (3.76), taste (4.28), aroma (4.04), overall organoleptic (4.12). Keywords: carrageenan, core of the pineapple, cooking temperature, organoleptic

Co-Authors Achmad Subagio Afina Desi Wulandari Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi’ Andi Eko Wiyono, Andi Eko Dian Putri Ariyanti Eka Frida Hardiyanti Ertriani Anindya Meiflorisa Fillyvio Nizhomia Jayus Jayus Maharani Sandiana Lukito Maria Belgis Maryanto - Nany Mariah Qibthiyah Nur Izzah Az-zahra Nurhayati Nurhayati Nurud Diniyah Putri Oktavilia Surya Rusdianto, Andrew Setiawan Suwasono, Sony Tejasari . Thabed Tholib Baladraf Winda Amilia Yuli Witono Zhelma Rahmatika

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