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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Journal of the Indonesian Tropical Animal Agriculture Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Teknologi Hasil Pertanian Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi FOCUS: Journal of Social Studies Jurnal Teknologi Pangan Livestock and Animal Research Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit Jurnal Agripet
Nurwantoro .
Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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THE EFFECT OF MARINATION WITH RED GINGER (Zingiber officinale Rosc.) ON CHEMICAL AND HEDONIC QUALITY OF DRIED BEEF Dwiloka, Bambang; Prasasti, Rahel Nathania Prasasti; Nurwantoro, Nurwantoro
Jurnal Pangan dan Agroindustri Vol. 12 No. 4: Oktober 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.04.1

Abstract

Red ginger (Zingiber officinale Rosc.) is a commonly utilized spice plant in blends and marinades. The research was conducted to determine the effect of different red ginger blend concentrations on fat levels, protein levels, antioxidant activity, and hedonic quality of dried beef. The research used a Randomized Block Design and descriptive analysis. Treatments were differentiated by adding different concentrations of red ginger blend (P0 = 0%, P1 = 5%, P2 = 10%, P3 = 15%, and P4 = 20%). The addition of a 15% red ginger blend is the best treatment for the chemical properties of dried beef, while the addition of a 5% red ginger blend is the best treatment for the hedonic properties of dried beef.
The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Abdullah, Sabina Fairuz Jinan
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.27144

Abstract

This study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties. The materials used were dried butterfly pea flowers dissolved in mineral water (extract) and ingredients for producing kefir water. The experiment was conducted using a Completely Randomized Design (CRD) with extract concentrations of 0%, 0.5%, 1.0%, and 1.5% (v/v), each repeated five times. Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) for the parameters of total dissolved solids, acidity, and yeast count. Organoleptic tests were analyzed using the non-parametric Kruskal-Wallis test, and if significant differences were found, they were followed by the Mann-Whitney test. The results of the study showed that the addition of butterfly pea flower extract at different concentration variations significantly affected (p<0.05) total dissolved solids, total acidity, and total yeast, with average values of total dissolved solids ranging from 10.90 to 10.40°Brix, total acidity from 0.05 to 0.21%, and total yeast of 1.60×10⁶ CFU/ml to 1.30×10⁶ CFU/ml. However, it did not affect taste, aroma, and texture, although color showed significant differences (p<0.05). Organoleptic test results yielded taste scores of 2.72 - 2.84, color scores of 1.44 - 4.88, aroma scores of 2.36 - 2.92, and texture scores of 2.04 - 2.36. However, the addition of butterfly pea flower extract at varying concentrations tended to reduce total soluble solids while increasing yeast count, total acidity, and enhancing color attributes in sensory evaluation.
THE The Effect of Employability and Work Motivation on the Productivity of Workers with Disabilities at PT. Wangta Agung Lubis, Dina Mariana Uli; Asfan, Muhammad; Nurwantoro, Nurwantoro; Pujiyanto, Risang
FOCUS Vol 6 No 1 (2025): FOKUS: Jurnal Ilmu Pengetahuan Sosial
Publisher : Neolectura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37010/fcs.v6i1.1636

Abstract

This research aims to determine the influence of work ability and work motivation on the productivity of workers with disabilities at PT. Wangta Agung. As a form of inclusion and equal employment opportunities, PT Wangta Agung employs workers with disabilities who are usually not considered enough and do not get the same opportunities as other workers. Data analysis was carried out using multiple line regression. Based on research, it can be concluded that work ability and work motivation simultaneously have a positive and significant effect on the productivity of workers with disabilities at PT. Wangta Agung. Likewise, partial testing shows that both work ability and work motivation have a significant influence on the productivity of workers with disabilities at PT. Wangta Agung. Based on this, companies need to consider improving the work ability of their workforce and motivating them so that it has a positive impact on increasing productivity in order to achieve company goals.
Characteristic of black soy miso with crude bromelain and Lactobacillus plantarum Bhakti Etza Setiani; Yoyok Budi Pramono; Nurwantoro Nurwantoro; Bambang Dwiloka; Annisa Shafa Putri Arini; Ilma Muliasari Ramadhaningrum; Elisabeth Febriane Lovita Sudjono
International Journal of Advances in Applied Sciences Vol 13, No 4: December 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v13.i4.pp814-820

Abstract

This research aims to improve the diversity of functional foods rich in bioactive peptide components and have a unique flavor for black soybean miso through the addition of crude bromelain and Lactobacillus plantarum. This research uses a completely randomized design with 5 treatments and 4 repetitions to obtain a total of 20 experimental units. The treatments are the different concentrations of crude bromelain addition, namely the control treatment or 0% (T0), 3% (T1), 6% (T2), 9% (T3), and 12 % (T4). The parameters observed are water content, water activity, pH value, and lactic acid bacteria (LAB) viability. The result showed that an increase in the crude bromelain concentration may increase the water content and water activity of the black soybean miso, while the pH value decreases. Based on the viability of the LAB showed a wavering result. Miso with the 9% concentration of crude bromelain is the best result among the others.
Physicochemical, Microbiological and Organoleptic Characteristics of Rosella Water Kefir with Sucrose Sweetener Rizqiati, Heni; Nurwantoro, Nurwantoro; Bramadita, Adelia Maharani
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.71876

Abstract

Red rosella is one of the beneficial plants with its flower petals that have a distinctly sour taste. Using rosella in water kefir can enrich its functionality and taste. Rosella water kefir has acidic characteristics derived from rosella and sugar substrates. Sugars such as sucrose in the production of water kefir act as a carbon source for the metabolism of water kefir grains. The higher the added sugar causes the total of good microbes and organic acids in water kefir products to increase, but too high sugar can cause the death of these good microbes so it also affects the nutritional content and taste of the product. Therefore, the best concentration of sugar is needed. This study aims to obtain the best sucrose concentration in producing the best physicochemical, microbiological, and organoleptic characteristics of rosella water kefir. This study used the addition of sucrose at concentrations of 6%, 9%, 12%, and 15% (w/v) with the parameters observed in physicochemical characteristics including total dissolved solids, biomass, CO2 content, and total acid, microbiological characteristics including total lactic acid bacteria and total microbes, and organoleptic characteristics including sweet taste, sour taste, soda sensation, and aroma. The results obtained in this study indicate that increasing the concentration of sucrose in rosella water kefir had a significant effect (p<0.05) on the physicochemical, microbiological, and organoleptic characteristics of sweet and sour tastes. The addition of 12% sucrose was the limit—tolerance for the addition of sugar in rosella water kefir which is also the best treatment.
Physical structure of leather tanned with aluminium as an alternative tanning agent Anggriyani, Emiliana; Adetya, Nais Pinta; Rachmawati, Laili; Nurwantoro, Nurwantoro
Livestock and Animal Research Vol 21, No 3 (2023): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v21i3.66093

Abstract

Objective: This study aims to examine the physical structure of goat skins tanned with aluminium as an alternative tanning agent.Methods: Twelve pieces of goat skin from the pikle breed were used in the study. Chromosal B, an aluminium tanning agent, Novaltan Al, salt (NaCl), Derminol OCS, MgO, Sodium bicarbonate, a BCG indicator, Permit MLN, and an anti-fungal are among the chemicals utilized. The approach involves tanning using chrome tanning as a control and aluminum tanning with amounts of 2%, 4%, and 6% Al2O3. Cross-sectional tests were used to assess the wet white leather's results, and the SEM-EDX method was used to determine the leather's composition.Results: Leather tanned with aluminium tanning agent shows the distribution of aluminium in the skin section, the increasing use of aluminium tanning materials, the higher the aluminium content in tanned leather.Conclusions: The presence of aluminium tanning agent in the skin indicates an interaction between the material and the skin so that it can be used as an alternative tanning agent.
Co-Authors A M Jannah A M Legowo A Prakoso A Purnomoadi A. Prakoso A. Purnomoadi A.M. Legowo Abdullah, Sabina Fairuz Jinan Adetya, Nais Pinta Agung Purnomoadi Agung Purnomoadi Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Annisa Shafa Putri Arini Annisya, Shintya Wahyu Antonius Hintono Anum D Ari Wibawa Budi Santosa Arissaputra, Hermawan Asfan, Muhammad Ayu Anesakirani Ayu Ning Jagat Azalia Rohmani Surya Sari Bambang Dwiloka Bambang Sulistiyanto Barlian Rizal Bhakti Etza Setiani Bintoro, V Priyo Bintoro, V. Priyo Bramadita, Adelia Maharani C Imam Sutrisno Cecilia Ariantika Cicilia Nuryati Claradhita Ayu Shauma Clory Agustin Pienarso Cynthia Faradila Dea Erik Bahtiar Desnandia Radhika Ningsih Devi Yuniar Pristiana Dewandhaka Andaru Dian Handayani Dian Wahyu Harjanti Dina Azalea Handayani Duana Martha Saragih Dwi Ahmadi Dipowaseso Dwi Sunarti E. Widiastuti Edi Prayitno, Edi Eka Intan Kumala Putri El Fayyadh, Muhammad Ariq Ghoniy Elisabet Selly Andriani Elisabeth Febriane Lovita Sudjono Emiliana Anggriyani endra fajar pratiwi Fahmi Arifan Farhandhia Devangga Fariza Amelia Anisa Fauzan Achmad Febryan Taufiq Felia Wahono Forsitawati, Fransiska Martaryza Fransisca Pramiarti Pasca H. I. Wahyuni Hafizh Azzam Hilmy Hanifah Mustika Wahda Heni Rizqiati Heni Rizqiati Hidayatul Munawaroh I. Isroli Ilma Muliasari Ramadhaningrum Indira Putri Negari, Indira Putri Indri Desy Natalia Siagian Indro Sumantri Ingke Endrina Istiyan PM Kafaah Estancia Kardina Enny Dian Kumalasari Kiryanto Kiryanto L D Ambara L.D. Ambara Laili Rachmawati Lisa Harmi Susanti Lorentia Lydia Margareth Lubis, Dina Mariana Uli Luqman Nauval Hakim Luthfiyah Nur Sulistiyani Maulida Rochmayani Melati Citra Anggraeni Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Muttaqin, Izza Wildani Nisa Ishma Savitry Nur Ismawati Nurul Aulia Octani Dwi Siswati Pangestu, Ridho Perdana, Gilang Ade Prasasti, Rahel Nathania Prasasti Prayoga, M. I. Y. Pujiyanto, Risang Putri Setyoningsih Putri, Naluri Amella Rahimi, Vini Rakita Dewi Mega Rani Widya Pramesthi Rio Sentosa ritna ningsih Rizqiati, H. S Mulyani S. Mulyani S. Sugiharto Sartono, T. A. Selma Husniah Ramadhiyana Elsadi Septiawati, Tria Setya Budi M. Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Shindy Raviola Rizka Siti Susanti Siti Susanti, Siti Sri Kusmawati Sri Mulyani Sri Mulyani Sri Mulyani Sri Sumarsih Sulistiarto, Sigit Surya, Karina Rizqy Anggita SUSANTI, S. Sutaryo Sutaryo Suyadi Suyadi Syavira Aulia Tandrian, Christian taufiqi bagas ramadhani Tisqa Rizky Quna Triana Setyawardani Trisna Fitriana Turrini Yudiarti Ulfi Nihayatuzzahro Ardiani Yasinta V P Bintoro V. Priyp Bintoro V.P. Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Warsono Sarengat Wawan Budi Setyawan Widya Tamimi Wisnu Pangestu Setiaji Wiwid Rizqi Maryati Y B Pramono Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudonegoro, Ridho Julio Yulindha Yulindha