Article Per Year (5 Year)
p-Index From 2021 - 2026
2.233
P-Index
This Author published in this journals
All Journal Buletin Peternakan METANA Animal Agricultural Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agribisnis Indonesia (Journal of Indonesian Agribusiness) Jurnal Ternak Tropika Buletin Nutrisi dan Makanan Ternak JURNAL GALUNG TROPIKA Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Bantara Journal of Animal Science AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Litbang Provinsi Jawa Tengah Mediagro Jurnal Profesi Insinyur Indonesia International Journal of Technology, Food and Agriculture
Vitus Dwi Yunianto Budi Ismadi
Department Of Animal Science, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Jl. Prof. H. Soedarto S.H, Tembalang, Kec. Tembalang, Kota Semarang, Jawa Tengah, Indonesia, 50275
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Public Health Social Sciences Transportation Veterinary Other

Published : 55 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 55 Documents
Search

 2   3   4   5   6 
Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs Abduh, Setya Budi Muhammad; Bintoro, V. Priyo; Nurwantoro, Nurwantoro; Yunianto, Vitus Dwi; Pramono, Yoyok Budi
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.18727

Abstract

Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough producers in Banyumanik, Semarang, Indonesia was then tested for starch hydrolysis, texture, chemical analyses, sensory, and hedonic test. The collected data were analysed using principal component analysis (PCA). Under the determined conditions, the optimal pH and AA/GA ratio were found to be 6.6 and 0.5. Regarding quality of processed doughs, the steamed dough exhibited a cohesive texture, a soft sensory profile with a pleasant aroma, sweet taste, and was most preferred by the panellists. The baked dough was hard in texture, high in ash content, and brown in colour. The fried dough poses high starch hydrolysis, chewy texture, adhesion, solid particles, protein content, and relatively high lipid. The sensory evaluation indicated that the fried dough poses an oily, rancid, foreign aroma, and bitter and salty taste. It can be concluded that at a temperature of 37 °C, an enzyme-to-substrate ratio of 100 mL/g, and a reaction time of 120 min, the optimal starch hydrolysis of processed wheat dough can be achieved at a pH of 6.6 and an AA/GA ratio of 0.5. Furthermore, steaming resulted in a unique property of dough compared to the baked and fried, while the latter two yielded products with similar properties.
Rancang Bangun Sistem Monitoring Daya Listrik pada Motor Induksi 3 Fase Berbasis Internet of Things dengan NodeMCU ESP8266 Mubarok, Rizky; Ismadi, Vitus Dwi Yunianto Budi; Syafrudin, S
Jurnal Profesi Insinyur Indonesia Vol 2, No 6 (2024): JPII:
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpii.2024.25209

Abstract

Penggunaan energi listrik pada saat ini sangat tinggi, pada sektor industri penggunan motor induksi 3 fase sangat membantu dalam kegiatan produksi. Tujuan dari penelitian ini yaitu untuk melakukan monitoring daya listrik pada motor induksi 3 fase berbasis internet of things dengan NodeMCU ESP8266. Pada penelitian ini menggunakan metode ADDIE yaitu Analysis, Design, Development, Implementation and Evaluation. Perancangan ini menggunakan modul NodeMCU ESP8266, sensor PZEM-004T, LCD 16Í2 I2C dan aplikasi Blynk. Pada monitoring motor induksi 3 fase diperoleh persentase kesalahan saat pengukuran dengan multimeter dan pembacaan sensor PZEM-004T dengan nilai rata-rata yaitu untuk persentase pengukuran kesalahan arus sebesar 1,6%, persentase kesalahan tegangan sebesar 15,0%, dan persentase pengukuran kesalahan daya sebesar 10,9%. Kata kunci: motor induksi 3 fase, internet of things, NodeMCU ESP8266, PZEM-004T, daya listrik
Implementasi Metode Agile Pada Sistem Informasi Pengelolaan Data Usaha Mikro Kecil dan Menengah (UMKM) Kota Bengkulu Berbasis Website Renaningtias, Nurul; Ismadi, Vitus Dwi Yunianto Budi; Syafrudin, Syafrudin
Jurnal Profesi Insinyur Indonesia Vol 3, No 1 (2025): JPII
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpii.2025.25709

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) telah menjadi pilar utama dalam menggerakkan ekonomi di Kota Bengkulu. Namun, tantangan dalam pengelolaan data yang terstruktur dan akurat masih menjadi kendala utama bagi pemerintah dalam memantau, mendata dan menyediakan layanan bagi pelaku usaha UMKM. Pendataan UMKM yang masih dilakukan secara manual seringkali menyebabkan keterlambatan dalam proses pencatatan dan validasi data sehingga menghambat proses pengambilan keputusan serta pengembangan kebijakan yang sesuai dan tepat sasaran. Berdasarkan hal tersebut maka perlu adanya sistem informasi pengelolaan data UMKM untuk menjawab tantangan dengan menawarkan solusi digital yang terintegrasi melalui pengembangan berbasis metode agile. Hasil pengujian blackbox menunjukkan sistem siap diimplementasikan untuk mengelola data UMKM di Kota Bengkulu. Kata kunci: sistem informasi, pengelolaan data, UMKM, metode agile
Pemberian Ransum yang Ditambah Acidifier Dengan Inulin dan Enzim Papain Terhadap Perlemakan Daging dan Bobot Karkas Kalkun Jantan Fase Grower Krismiyanto, Lilik Krismiyanto,; Yunianto, Vitus Dwi; Mangisah, Istna; Crismawati, Rizky
TERNAK TROPIKA Journal of Tropical Animal Production Vol. 24 No. 2 (2023): TERNAK TROPIKA Journal of Tropical Animal Production
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtapro.2023.024.02.2

Abstract

Penelitian bertujuan untuk mengkaji pengaruh penambahan acidifier dengan inulin dan enzim papain pada ransum terhadap kecernaan lemak kasar, massa lemak daging, bobot relatif lemak abdominal dan bobot karkas kalkun jantan fase grower. Ternak percobaan yang digunakan adalah kalkun jantan fase grower umur 13 minggu sebanyak 80 ekor dengan bobot badan ratarata 1.605,05±85,16 g. Bahan perlakuan yang digunakan yaitu acidifier (asam laktat, asam propionat dan asam formiat), inulin bersumber dari ekstrak akar sawi pahit dan enzim papain sintetik. Perlakuan yang diterapkan adalah T0 = ransum kontrol/RK ; T1 = RK + acidifier 1% ; T2 = RK + acidifier 1% + inulin 1,2% ; T3 = RK + acidifier 1% + enzim papain 0,15% ; T4 = RK + acidifier 1% + inulin 1,2% + enzim papain 0,15%. Parameter yang diukur yaitu kecernaan lemak kasar, massa lemak daging, bobot relatif lemak abdominal dan bobot karkas. Data dianalisis menggunakan analysis of variance pada taraf 5%, jika berpengaruh nyata dilanjutkan dengan uji ganda Duncan pada taraf 5% untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan penambahan acidifier dengan inulin dan enzim papain pada ransum berpengaruh nyata (p<0,05) terhadap kecernaan lemak kasar, massa lemak daging, bobot relatif lemak abdominal dan bobot karkas kalkun jantan fase grower. Simpulan penelitian adalah penambahan acidifier 1% dengan inulin 1,2% dan enzim papain 0,15% pada ransum mampu menurunkan kecernaan lemak kasar, massa lemak daging dan bobot relatif lemak abdominal serta meningkatkan bobot karkas kalkun jantan fase grower.
Broiler Response To Different Energy Levels Within The Same Protein Levels On Feed Intake, Body Weight Gain, And Feed Conversion Utami, Merry Muspita Dyah; Larasati, Nova Hidayati Diyah; Dewi, Aryanti Candra; Mukodiningsih, Sri; Ismadi, Vitus Dwi Yunianto Budi; Candra, Agung Adi
International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i1.6798

Abstract

Abstract: to examine how different energy levels in the same protein affect feed intake, body weight gain, and feed conversion. The study used treatments in the form of differences in metabolizable energy levels at the same protein level, namely 19%. The feed treatments were as follows: T1 = 2800 kcal/kg, T2 = 2900 kcal/kg, T3 = 3000 kcal/kg, and T4 = 3100 kcal/kg. A total of 100 one-day-old unsexed broiler chickens were divided into four treatments, each of which was repeated five times. The feed treatment was administered from 1 to 35 days of age. The experimental design used a completely randomized design, followed by Duncan's test. The research parameters were feed intake, weight gain, and feed conversion. The results showed that increasing metabolic energy reduced feed intake and feed conversion (p<0.05) and increased weight gain (p<0.05). Feed intake was lowest at an energy level of 2900 kcal/kg, while weight gain was highest at an energy level of 3100 kcal/kg. Broiler performance was optimal at a protein level of 19% and a metabolizable energy level above 2900 kcal/kg.
Co-Authors . Tristiati, . Agrientya Saraswati, Agrientya Agung Adi Candra Agus Setiadi Albert Albert Ambarsari, Wiwik Ani Wahyuningsih B. Sulistiyanto B. Sulistiyanto Bambang Sukamto Bambang Sukamto Bambang W.H.E. Prasetiyono Bhakti Etza Setiani Bintoro, V. Priyo Citra Ardelia Crismawati, Rizky Dela Septiana Dewi, Aryanti Candra Dian Hastuti Didi Dwi Anggoro Dika Agung Nugroho Putra Dwi Sunarti E Suprijatna Edjeng Suprijatna Emerson Umbu Hemur Patangara Fajar Kurniagung Fajar Setyadi Fajar Wahyono Fajar Wahyono Frinandy, Alvin Herawan Aditya Ika Dian Lestari, Ika Dian Indrasari, Farina Nur Ismari Estiningdriati ISTNA MANGISAH Karmiati Karmiati Karmiati, Karmiati Kartika Yuga Wulandari Khabib Arrosichin Kholisotul Maghfiroh Krismiyanto, Lilik Krismiyanto, Larasati, Nova Hidayati Diyah Leona Paramita Widyamanda Lestyaningtyas, Liana Eka Lilik Krismiyanto Lilik Krismiyanto Luthfi D. Mahfudz Luthfi Djauhari Mahfuds Luthfi Djauhari Mahfudz Mangisah, Istn Mawan Pasaribu Meina Yuniarti Merry Muspita Dyah Utami Mubarok, Rizky Mukodiningsih S Nicodemus Bonardo Siahaan Nikodemus Bernando Siahaan, Nikodemus Bernando Nurul Renaningtias, Nurul Nurwantoro . Nyoman Sutama Nyoman Suthama Patriasari, Novita Dewi Permana, Primasta Adi Pramudyah Sejati Prasetiyono, Bambang W.H.E. Prayogi Sunu Rahayuningtyas Harum Prawitasari Rahmah, Atika Ryan Zafi Fawwaz S Syafrudin S, Mukodiningsih Selvi Marcellia Setya Budi Muhammad Abduh, Setya Budi Muhammad Sibarani, Jesica Sri Mukodiningsih Sumaiya Hasanuddin, Sumaiya Sumaiyah Hasanuddin Sumaiyah Hasanuddin, Sumaiyah Syafrudin Syafrudin Tatina Ayu Citrawidi Triani, Meiri Tristiarti Tristiarti Umiyati Atmomarsono WISNU MURNINGSIH Wiwin Yulianti Y F Y Kusumasari Yoyok Budi Pramono Yuniar Erlin Syafitri, Yuniar Erlin