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

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (933.966 KB) | DOI: 10.19184/j-agt.v13i02.10456

Abstract

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
Effectiveness of Hand Sanitizer Betel Leaf Extract in the Form of Spray And Gel as an Antiseptic Without Alcohol Andrew Setiawan Rusdianto; Giyarto Giyarto; Zhelma Rahmatika; Thabed Tholib Baladraf; Winda Amilia
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.90-98

Abstract

The use of hand sanitizers to maintain hand hygiene is a must in disease prevention. The addition of betel leaf extract is expected to increase the effectiveness of hand sanitizers in killing bacteria. The purpose of the study was to determine the effect of adding betel leaf extract on the effectiveness of hand sanitizer as a non-alcoholic antiseptic. The research was conducted at the Agroindustrial Technology and Management Laboratory and the Microbiology Laboratory of Food and Agricultural Products, Faculty of Agricultural Technology, University of Jember. This study used a Factorially Completely Randomized Design with two factors, namely concentration and preparation. This study used a factorial Complete Randomized Design with two factors, namely concentration and preparation. The treatments consist of A1B1 (addition of betel leaf extract 5% with gel preparation), A2B1 (addition of betel leaf extract 10% with gel preparation), A3B1 (addition of betel leaf extract 15% with gel preparation), A4B1 (addition of betel leaf extract 20 % with gel preparation), A1B1 (addition of betel leaf extract 5% with spray preparation), A1B2 (addition of 10% betel leaf extract with spray preparation), A1B3 (addition of 15% betel leaf extract with spray preparation), A1B4 (addition of betel leaf extract) betel 20% with spray preparations). Parameters observed were pH, antiseptic power, and organoleptic (color, odour, and shape). The result showed that the addition 5-20% of betel leaf extract in gel preparations and 5-15% in spray preparations are ineffective and does not comply with SNI requirements. Meanwhile, the addition of betel leaf extract in spray preparations with a concentration of 20% is effective as a natural antiseptic with a pH of 5.8 and an antibacterial of 2 colonies so that it complies with Indonesian National Standard.Keywords:   antibacterial, colony, organoleptic AbstrakEFEKTIVITAS HAND SANITIZER EKSTRAK DAUN SIRIH BENTUK SPRAY DAN GEL SEBAGAI ANTISEPTIK TANPA ALKOHOLPenggunaan hand sanitizer untuk menjaga kebersihan tangan merupakan salah satu keharusan dalam pencegahan penyakit. Penambahan ekstrak daun sirih diharapkan dapat menambah efektifitas hand sanitizer dalam membunuh bakteri. Tujuan penelitian adalah mengetahui pengaruh penambahan ekstrak daun sirih terhadap efektifitas hand sanitizer sebagai antiseptik tanpa alkohol. Penelitian dilaksanakan di Laboratorium Teknologi dan Manajemen Agroindustri dan Laboratorium Mikrobiologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember. Penelitian ini menggunakan Rancangan Acak Lengkap faktorial dua faktor yaitu konsentrasi ekstrak daun sirih dan sediaan. Kombinasi perlakuan terdiri dari A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan gel), A2B1 (penambahan ekstrak daun sirih 10% dengan sediaan gel), A3B1 (penambahan ekstrak daun sirih 15% dengan sediaan gel), A4B1 (penambahan ekstrak daun sirih 20% dengan sediaan gel), A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan spray), A1B2 (penambahan ekstrak daun sirih 10% dengan sediaan spray), A1B3 (penambahan ekstrak daun sirih 15% dengan sediaan spray), A1B4 (penambahan ekstrak daun sirih 20% dengan sediaan spray). Parameter yang diamati yaitu pH, daya antiseptik, dan organoleptik (warna, bau dan bentuk). Hasil penelitian menunjukkan penambahan ekstrak daun sirih 5-20% pada sediaan gel dan 5-15% pada sediaan spray tidak efektif dan tidak sesuai Standar Nasional Indonesia (SNI). Penambahan ekstrak daun sirih 20% pada sediaan spray efektif digunakan sebagai antiseptik tanpa alkohol dengan pH 5,8 dan antibakteri 2 koloni sehingga sesuai standar SNI.Kata kunci : antibakteri, koloni, organoleptik
The Characteristics of Liquid Soap with Varied Additions of Moringa Leaf Extract (Moringa Oleifera L.) Andrew Setiawan Rusdianto; Fillyvio Nizhomia; Giyarto Giyarto; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.38

Abstract

Liquid soap is a cleaning product, which works by reacting to oil or fat and alkaline potassium hydroxide. This principle is also known as a saponification reaction. Soap works for cleaning and acts as an antibacterial component. Moringa leaves contain phytochemical compounds that can inhibit the growth of bacteria so it enhances soap production. The inhibitory power of Moringa leaf extract is determined by its concentration in liquid soap. The variations of Moringa leaf extract in liquid soap can affect the characteristics of resultant liquid soap. The purpose of this study was to determine the effect of varied additions of Moringa leaf extract on the characteristics of liquid soap and to determine the addition of Moringa leaf extract, which produces liquid soap that meets SNI requirements and has good antibacterial power.This research involved laboratory experiment using quantitative descriptive analysis. The study was conducted using a factorial completely randomized design, with one factor, namely varied additions of Moringa leaf extract consisting of 3%, 5%, and 7% extract relative to the weight of the base soap. The results has showed that different concentrations of Moringa leaf extract has a significant effect on antibacterial activity, free alkali levels, specific gravity, viscosity, and foaming power of liquid soap. The resultant liquid soap has satisfied SNI 06-4085-2017. The results of organoleptic test by assessing consumer preferences demonstrate the highest score in sample A1 (soap with 3% Moringa leaf extract). The best liquid soap formulation treatment is A3 (liquid soap formulation 7% Moringa leaf extract) with antibacterial power (zone of inhibition) of 17 mm, pH 10.23, free alkali content 0.026%, specific gravity 1.040 g/ml, viscosity 2.06 Cps, and 4.8 cm foam power.
Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth Maria Belgis; Ahmad Nafi’; Giyarto Giyarto; Afina Desi Wulandari
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.22

Abstract

Aromatic ginger (Kaempferia Galanga L.) is a spice plant that has a high volatile content with active compounds of ethyl p-methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). These two compounds have been reported to have antibacterial activity against Streptococcus pyogenes and Staphylococcus aureus, which are two types of bacteria that can cause sore throat. The application of aromatic ginger essential oil on hard candy can potentially reduce inflammation in the throat. This study aims to determine the effect of aromatic ginger essential oil concentration on hard candy in inhibiting the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria and to determine their acceptance by the panelists. This research was conducted with 6 treatments of variations in the concentration of aromatic ginger essential oil, including 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The results showed that the higher the concentration of aromatic ginger essential oil on hard candy would further increase the inhibition of the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria. The highest inhibitory activity and the highest panelist acceptance was 1% essential oil concentration with 3.29% moisture content, 0.12% ash content, and 7.13% reducing sugar. The use of aromatic ginger essential oil on hard candy as a flavoring and well as inhibiting the growth of strep throat-causing bacteria (Streptococcus pyogenes and Staphylococcus aureus) has the potential to be developed. Keywords: Antibacterial, hard candy, aromatic ginger, essential oil, Streptococcus pyogenes, Staphylococcus aureus
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