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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Teknologi Pertanian Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Jurnal Gizi dan Pangan Soedirman (JGPS) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food Science and TechnologyJournal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal on Food, Agriculture and Natural Resources (IJFANRES) Fruitset Sains : Jurnal Pertanian Agroteknologi Proceedings Series on Physical & Formal Sciences Prosiding Seminar Nasional Mini Riset Mahasiswa Indonesian Journal of Food Technology Journal of Food and Agricultural Technology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Bayu Kanetro
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Karakteristik Sari Buah dengan Variasi Rasio Labu Kuning-Apel-Nanas dan Lama Pasteurisasi: Characteristics of Fruit Juice with Variation of Pumpkin-Apple- Pineapple Ratios and Pasteurization Duration Salsabila, Yumna; Slamet, Agus Slamet; Kanetro, Bayu
Journal of Food and Agricultural Technology Vol. 1 No. 2 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i2.3828

Abstract

Sari buah merupakan minuman yang diperoleh dengan mencampur air minum, sari buah, atau campuran sari buah yang tidak difermentasi, dengan bagian lain dari satu jenis buah atau lebih, dengan atau tanpa penambahan gula, bahan pangan lainnya, dan bahan tambahan pangan yang diizinkan. Sari buah dibuat dari campuran labu kuning, apel, dan nanas untuk meningkatkan kualitas gizi dan sensori. Tujuan penelitian untuk mengetahui variasi rasio labu kuning-apel-nanas, dan lama pasteurisasi terhadap sifat fisik, kimia, serta tingkat kesukaan sari buah yang memenuhi syarat serta disukai panelis. Rancangan pola faktorial digunakan dalam penelitian ini. Faktor pertama adalah rasio labu kuning-apel- nanas, 1:1:1, 2:1:1, dan 3:1:1. Faktor kedua adalah lama pasteurisasi, yaitu 10, 15, dan 20 menit. Hasil penelitian menunjukkan variasi rasio labu kuning-apel-nanas serta lama pasteurisasi berpengaruh nyata terhadap kekeruhan, warna, dan tingkat kesukaan kecuali pada parameter aroma sari buah. Sari buah yang paling disukai panelis yaitu dengan rasio labu kuning-apel-nanas 3:1:1, dan lama pasteurisasi 10 menit yang memiliki pH 4,04, kadar vitamin C 6,78 %b/v, aktivitas antioksidan 21,32 %RSA, dan kadar beta karoten 1,29 μg/g.
Substitusi Tepung Beras-Pati Garut dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Karakteristik Cendol: Substitution of Arrowroot Rice-Starch Flour and Addition of Telang Flower Extract (Clitoria ternatea) to the Characteristics of Cendol Rani Amalianti , Dhiah; Cahyono Murti, Siti Tamaroh; Kanetro, Bayu
Journal of Food and Agricultural Technology Vol. 1 No. 2 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i2.3829

Abstract

Cendol merupakan makanan khas Indonesia yang pada umumnya berbahan baku dari tepung beras. Pati garut mempunyai karakteristik yang menyerupai tepung tapioka dan berantioksidan. Bunga telang mengandung komponen antosianin yang bersifat antioksidan. Penelitian ini bertujuan untuk menghasilkan cendol tepung beras-pati garut dengan penambahan bunga telang yang disukai panelis dan memiliki antioksidan. Pada penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu tepung beras:pati garut (80:20, 70:30, dan 60:40) dan penambahan ekstrak bunga telang (5,10 dan 15 ml). Cendol yang dihasilkan diuji kemudia dianalisis fisik dan kimia. Data yang diperoleh dilakukan uji statistic One Way Anova dan jika terdapat beda nyata dilakukan uji DNMRT pada tingkat kepercayaan 95%. Penelitian ini menunjukkan bahwa substitusi tepung beras-pati garut berpengaruh nyata terhadap. Hasil penelitian terbaik adalah cendol dengan substitusi tepung beras-tepung garut 60:40 dan penambahan ekstrak bunga telang 15%, dengan aktivitas antioksidan 10,06% RSA, kadar fenol total 20,63 mg EAG/g bk, warna L* 30,03, a* 4,64 dan b* -11,64, kesukaan terhadap warna (3,96), aroma (4,00), tekstur (3,84), rasa (3,76) dan keseluruhan 3,96.
Pengaruh Penambahan Labu Kuning (Curcubita Moschata) dan Sodium Tripolyphosphate Terhadap Sifat Fisik dan Tingkat Kesukaan Bakso Ayam Sakinah, Erlina; Slamet, Agus; Kanetro, Bayu
Journal of Food and Agricultural Technology Vol. 2 No. 2 (2025): April
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i2.4540

Abstract

Produk olahan daging yang telah dikenal luas dan sangat disukai masyarakat Indonesia, memiliki rasa yang lezat, harga terjangkau, dan dapat ditemukan di berbagai tempat adalah bakso. Proses pembuatan bakso yaitu daging dihaluskan terlebih dahulu kemudian dicampur dengan bumbu, tepung, dan dibentuk menjadi bola-bola lalu direbus dalam air panas. Penambahan labu kuning pada bakso bertujuan meningkatkan kandungan gizi pada produk olahan daging. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan labu kuning dan Sodium Tripolyphosphate (STPP) yang tepat sehingga dihasilkan bakso ayam dengan sifat fisik dan kimia yang memenuhi syarat serta disukai oleh panelis. Rancangan penelitian menggunakan rancangan acak lengkap (RAL) pola faktorial. Faktor perlakuan pada penelitian ini yaitu penambahan labu kuning 40 g, 50 g, dan 60 g dan STPP 0,2%, 0,3% dan 0,4%. Hasil penelitian menunjukkan bakso ayam dengan penambahan labu kuning dan STPP berpengaruh nyata terhadap sifat fisik dan tingkat kesukaan bakso kecuali pada parameter aroma dan rasa bakso. Bakso yang paling disukai panelis adalah bakso ayam dengan penambahan labu kuning 50 g dan STPP 0,4% yang memiliki kadar air 68,66% b/b, kadar abu 1,73% b/b, kadar protein 13,75% b/b, kadar lemak 1,86% b/b, dan aktivitas antioksidan 8,77%RSA.
AMINO ACID, PROTEIN, AND COLOR PROFILE OF SWEET CORN EXTRACT SUBSTITUTED WITH MORINGA LEAF EXTRACT Widodo, Widodo; Cahyono Murti, Siti Tamaroh; Kanetro, Bayu
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.18078

Abstract

Sweet corn (Zea mays saccharata) is a popular source of carbohydrates and dietary fiber but has a relatively low protein content. To increase its nutritional value and functional potential, substitution was carried out with Moringa oleifera leaf extract which is rich in essential amino acids and bioactive compounds. This study aims to evaluate the effect of Moringa leaf extract substitution on the amino acid profile and color characteristics of sweet corn extract. The study design was a Completely Randomized Design (CRD) with two treatments, namely substitution of the addition of Moringa leaf extract, young and old shoots, in the ratio of sweet corn extract and Moringa leaf extract (80:20; 85:15 and 90:10). The test on the research results was carried out on color, the color was carried out using a colorimeter with parameters L * (brightness), a * (red-green), and b * (yellow-blue), protein content. The amino acid profile test was selected on the best research results using high-performance liquid chromatography (HPLC). The data obtained were statistically tested using Analysis of Variance (ANOVA). If there was a significant difference between treatments, it was continued with the Duncan test (DMRT). The results showed that increasing the concentration of Moringa leaf extract significantly reduced the L * value and increased the a * value (p<0.05), indicating a more intense green color, without significant changes in the b * value. Meanwhile, the selected product for amino acid profile testing was in the treatment of 90:10 young leaf sweet corn extract, with high amino acids in aspartic acid (114.54 mg / L), glutamic acid (222.45 mg/L) and alanine (294.73 mg/L).
Analog Rice Production Training at the Sakinah Family Farmer Group (KWT) in Kulon Progo: Pelatihan Produksi Beras Analog Pada KWT Keluarga Sakinah Kulon Progo Ichlasia Ainul Fitri; Chatarina Lilis Suryani; Bayu Kanetro; Dadang Mulyana; Ayu Pratiwi Nurhidayati
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 3 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Abstract

This community service activity was a collaboration between CSR Pertamina Parta Niaga Fuel Rewulu and Deparrtment of Food Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta which conducted in the form of a training program on analog rice production for the Women Farmer Group (KWT) "Keluarga Sakinah" in Kulon Progo. The training was held over three days—on February 21, 24, and 28, 2025—at Dusun Pantog Kulon, Banjaroyo Village, Kalibawang District. The objective was to apply science and technology (IPTEKS) in the production of high-protein analog rice as a nutritious food alternative with added value and economic potential. The training included the preparation of "growol" flour from cassava and the production of analog rice enriched with cowpea flour. The outcome of this activity is expected to enhance the participants' skills, support local food security, and create entrepreneurial opportunities through functional food products.
Pengaruh Lama Steam Blanching dan Metode Pengeringan Terhadap Warna, Β-Karoten, Serta Serat Kasar Bubuk Temulawak (Curcuma Xanthorrhiza Roxb.) Bella Farhanah Sasandira; Dwiyati Pujimulyani; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/xjywwk10

Abstract

Javanese turmeric (Curcuma xanthorrhiza Roxb.) is a rhizome plant widely used as a functional food ingredient and in traditional medicine due to its bioactive compounds. The content of these bioactive compounds is significantly influenced by processing methods, particularly pretreatment and drying methods. This study aims to determine the effects of steam blanching duration and drying methods on the color, β-carotene content, and crude fiber content of temulawak powder. The study employed a factorial Complete Randomized Design (CRD) with two factors: steam blanching duration (0; 2.5; 5; 7.5; and 10 minutes) and drying method (sun-drying and cabinet dryer). Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s multiple range test if significant differences were found. The results showed that the duration of steam blanching had a significant effect on the moisture content, color, β-carotene, and crude fiber of the temulawak powder. The treatment of 2.5 minutes of steam blanching combined with sun-drying produced the highest β-carotene content of 114.67 µg/g and the highest crude fiber content of 3.24%.
Pengaruh Lama Steam Blanching dan Metode Pengeringan Terhadap Warna, Β-Karoten, Serta Serat Kasar Bubuk Temulawak (Curcuma Xanthorrhiza Roxb.) Bella Farhanah Sasandira; Dwiyati Pujimulyani; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/xjywwk10

Abstract

Javanese turmeric (Curcuma xanthorrhiza Roxb.) is a rhizome plant widely used as a functional food ingredient and in traditional medicine due to its bioactive compounds. The content of these bioactive compounds is significantly influenced by processing methods, particularly pretreatment and drying methods. This study aims to determine the effects of steam blanching duration and drying methods on the color, β-carotene content, and crude fiber content of temulawak powder. The study employed a factorial Complete Randomized Design (CRD) with two factors: steam blanching duration (0; 2.5; 5; 7.5; and 10 minutes) and drying method (sun-drying and cabinet dryer). Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s multiple range test if significant differences were found. The results showed that the duration of steam blanching had a significant effect on the moisture content, color, β-carotene, and crude fiber of the temulawak powder. The treatment of 2.5 minutes of steam blanching combined with sun-drying produced the highest β-carotene content of 114.67 µg/g and the highest crude fiber content of 3.24%.
Modulation of Lipid and Glucose Profiles in Hyperglycemic and Hypercholesterolemic Animals by Nanocapsules of Purple Yam Anthocyanin Extract Tamaroh, Siti; Candraruna, Dipta Bthari; Sari, Yuli Perwita; Kanetro, Bayu
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.48120

Abstract

Purple yam, rich in anthocyanins, has potential benefits for dyslipidemia and diabetes. Encapsulation into nanocapsules improves its stability and bioavailability. This study aimed to evaluate the effects of purple yam anthocyanin extract (PYAE) nanocapsules on high-fat diet and streptozotocin (STZ)-induced diabetic rats. Diabetic rats induced with high-fat diet and streptozotocin (STZ) were divided into control and treatment groups receiving simvastatin, metformin, or purple yam anthocyanin extract (PYAE) nanocapsules (80-240 mg/200 g bq) for four weeks. Various parameters were observed, including body weight, blood glucose, serum insulin, lipid profile, and histopathology of the liver and pancreas. The results indicated that treatment with purple yam anthocyanin extract nanocapsules improved body weight, blood glucose levels, insulin levels, and lipid profiles compared to the diabetic rat group. Specifically, the blood glucose level in the group receiving 240 mg/200 g bw decreased significantly from 264.26 mg/dL to 91.70 mg/dL (p<0.05). In addition, body weight and insulin level increased, with insulin rising by 529.89 pg/mL from an initial level of 469.71 pg/mL. Furthermore, PYAE nanocapsules improved the lipid profiles of dyslipidemic rats by reducing triglycerides, cholesterol, and LDL levels while increasing HDL levels (p<0.05). Histopathological examination revealed that PYAE nanocapsule alleviated damage to pancreatic and liver tissues in diabetic rats.
Substitusi Tepung Beras-Pati Garut dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Karakteristik Cendol: Substitution of Arrowroot Rice-Starch Flour and Addition of Telang Flower Extract (Clitoria ternatea) to the Characteristics of Cendol Dhiah Rani Amalianti; Siti Tamaroh Cahyono Murti; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 1 No. 2 (2024): April
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i2.3829

Abstract

Cendol merupakan makanan khas Indonesia yang pada umumnya berbahan baku dari tepung beras. Pati garut mempunyai karakteristik yang menyerupai tepung tapioka dan berantioksidan. Bunga telang mengandung komponen antosianin yang bersifat antioksidan. Penelitian ini bertujuan untuk menghasilkan cendol tepung beras-pati garut dengan penambahan bunga telang yang disukai panelis dan memiliki antioksidan. Pada penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu tepung beras:pati garut (80:20, 70:30, dan 60:40) dan penambahan ekstrak bunga telang (5,10 dan 15 ml). Cendol yang dihasilkan diuji kemudia dianalisis fisik dan kimia. Data yang diperoleh dilakukan uji statistic One Way Anova dan jika terdapat beda nyata dilakukan uji DNMRT pada tingkat kepercayaan 95%. Penelitian ini menunjukkan bahwa substitusi tepung beras-pati garut berpengaruh nyata terhadap. Hasil penelitian terbaik adalah cendol dengan substitusi tepung beras-tepung garut 60:40 dan penambahan ekstrak bunga telang 15%, dengan aktivitas antioksidan 10,06% RSA, kadar fenol total 20,63 mg EAG/g bk, warna L* 30,03, a* 4,64 dan b* -11,64, kesukaan terhadap warna (3,96), aroma (4,00), tekstur (3,84), rasa (3,76) dan keseluruhan 3,96.
Pengaruh Penambahan Labu Kuning (Curcubita Moschata) dan Sodium Tripolyphosphate Terhadap Sifat Fisik dan Tingkat Kesukaan Bakso Ayam Erlina Sakinah; Agus Slamet; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 2 No. 2 (2025): April
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i2.4540

Abstract

Produk olahan daging yang telah dikenal luas dan sangat disukai masyarakat Indonesia, memiliki rasa yang lezat, harga terjangkau, dan dapat ditemukan di berbagai tempat adalah bakso. Proses pembuatan bakso yaitu daging dihaluskan terlebih dahulu kemudian dicampur dengan bumbu, tepung, dan dibentuk menjadi bola-bola lalu direbus dalam air panas. Penambahan labu kuning pada bakso bertujuan meningkatkan kandungan gizi pada produk olahan daging. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan labu kuning dan Sodium Tripolyphosphate (STPP) yang tepat sehingga dihasilkan bakso ayam dengan sifat fisik dan kimia yang memenuhi syarat serta disukai oleh panelis. Rancangan penelitian menggunakan rancangan acak lengkap (RAL) pola faktorial. Faktor perlakuan pada penelitian ini yaitu penambahan labu kuning 40 g, 50 g, dan 60 g dan STPP 0,2%, 0,3% dan 0,4%. Hasil penelitian menunjukkan bakso ayam dengan penambahan labu kuning dan STPP berpengaruh nyata terhadap sifat fisik dan tingkat kesukaan bakso kecuali pada parameter aroma dan rasa bakso. Bakso yang paling disukai panelis adalah bakso ayam dengan penambahan labu kuning 50 g dan STPP 0,4% yang memiliki kadar air 68,66% b/b, kadar abu 1,73% b/b, kadar protein 13,75% b/b, kadar lemak 1,86% b/b, dan aktivitas antioksidan 8,77%RSA.
Co-Authors Agus Slamet Alimatus Sahrah Amalia, Risha Eka Ansabila, Hilma Amanda Astuti Setyowati Astuti, Devi Fitri Ayu Pratiwi Nurhidayati Baselia, Della Bella Farhanah Sasandira Cahyono Murti, Siti Tamaroh Candraruna, Dipta Bthari Chatarina Lilis Suryani Chatarina Lilis Suryani Crystalia, Audrey Amira Dadang Mulyana Dhiah Rani Amalianti Dwiyati Pujimulyani Eri Yusniardi Erlina Sakinah Febby Intan Sari Heru Pramono Hidayat, Yogi Saiful Ichlasia Ainul Fitri Indrati, Retno Marwanti Mildaryani Murti, Siti Tamaroh Cahyono Prasetyo, Febi Putri, Fatimah Aulia Rahmalia, Rekha Rizky Rahmawati, Ira Ayu Dwi Rani Amalianti , Dhiah Rizal, Dinda Dwifa Rohmatningsih, Rini Nuraini Sakinah, Erlina Salsabila, Yumna Sari, Yuli Perwita Setiyoko, Agus Siti Munawaroh Siti Tamaroh Siti Tamaroh Cahyono Murti Slamet, Agus Slamet Sri Hartati Candra Dewi Sri Luwihana Sri Winarti Sutardi Sutardi Theresia Widiastuti Tri Indarto Umul Aiman Widodo Widodo Windrayahya, Sulkhan Yuanda, Afifah Nurfadyah Islami Zuheid Noor Zuheid Noor