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All Journal Jurnal Manajemen dan Agribisnis Jurnal Pangan dan Gizi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Journal of Environmental Engineering and Sustainable Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) ASMAT: Jurnal Pengabmas Journal of Food and Agricultural Product
Jaya Mahar Maligan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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PENGARUH PENAMBAHAN ENZIM PAPAIN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK SUSU KEDELAI (KAJIAN JENIS KEDELAI DAN KONSENTRASI ENZIM PAPAIN) Mar'atus Soleha; Jaya Mahar Maligan; Yunianta Yunianta
Jurnal Pangan dan Agroindustri Vol. 6 No. 3 (2018)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2018.006.03.3

Abstract

Susu kedelai sering digunakan sebagai alternatif pengganti susu sapi, karena memiliki kandungan nutrisi yang tidak kalah dengan susu sapi serta harganya lebih terjangkau. Kedelai memiliki kandungan antigizi yang dapat mengganggu tercernanya protein di dalam tubuh. Penambahan enzim papain diharapkan mampu menghidrolisis protein dalam kedelai menjadi asam amino sederhana sehingga mudah dicerna oleh tubuh. Penelitian ini menggunakan rancangan percobaan Nested Design dengan 2 faktor. Faktor I jenis kedelai (kedelai sayur, kedelai hitam, kedelai kuning), faktor II konsentrasi enzim papain (100 ppm, 200 ppm, 300 ppm). Berdasarkan karakteristik kimia dan fisik, susu kedelai terbaik adalah perlakuan jenis susu kedelai hitam dengan konsentrasi enzim papain 300 ppm (K2P3). Nilai protein terlarut 0,34%, N Amino 0,02%, pH 6,6; viskositas 5,00; kecerahan (L) 77,1; kehijauan (a) -3.4 dan kekuningan (b) 14.3. Sedangkan perlakuan terbaik berdasarkan karakteristik organoleptik diperoleh pada perlakuan jenis kedelai kuning dengan konsentrasi enzim papain 200 ppm Kata Kunci : Enzim papain, Hidrolisis enzimatis, Kedelai, Susu kedelai
PENGARUH KONSENTRASI MAIZENA DAN LAMA PEMASAKAN DENGAN SUHU TETAP TERHADAP KARAKTERISTIK LEMPOK APEL MANALAGI Annisa Ayu Pratiwi; Wahono Hadi Susanto; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 6 No. 3 (2018)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2018.006.03.9

Abstract

Total produksi apel di Kota Batu mencapai 22.000 ton/tahun. Namun, sekitar 4.000 ton apel belum dimanfaatkan secara optimal. Apel dapat diolah menjadi lempok yang merupakan pangan tradisional berbentuk semi basah. Pada proses pembuatan lempok, lama pemasakan dan konsentrasi penambahan maizena berpengaruh terhadap konsistensi gel. Penelitian ini bertujuan untuk mengetahui pengaruh dan interaksi penambahan konsentrasi maizena dan lama pemasakan dengan suhu tetap terhadap karakteristik lempok apel. Penelitian ini menggunakan Rancangan Acak Kelompok terdiri dari tingkat lama pemasakan yaitu 1, 1.5 dan 2 jam serta konsentrasi maizena 5, 7.5 dan 10%. Data dianalisis dengan ANOVA dan dilanjutkan dengan uji lanjut BNT dan DMRT. Lama pemasakan dengan suhu tetap dan konsentrasi maizena berpengaruh terhadap karakteristik lempok apel manalagi. Hasil penelitian menunjukkan, lempok apel terbaik berdasarkan parameter kimia dan fisik adalah lempok apel dengan perlakuan lama pemasakan 2 jam dan konsentrasi maizena 10%. Produk terbaik berdasarkan organoleptik adalah lempok apel dengan perlakuan lama pemasakan 1,5 jam dan konsentrasi maizena 7,5%. Kata Kunci : Apel, Lama Pemasakan, Lempok, Maizena
PERAN KEJUT LISTRIK DAN TEMPERATUR SEBAGAI ELISITOR DALAM MENINGKATKAN KANDUNGAN SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN PADA KEDELAI (Glycine max) : KAJIAN PUSTAKA Megy Wida Fitria; Widya Dwi Rukmi Putri; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 6 No. 4 (2018)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2018.006.04.3

Abstract

Indonesia memiliki hasil panen komoditas pertanian yang melimpah salah satunya adalah kedelai. Kedelai biasa digunakan dalam pembuatan makanan seperti tempe, tahu, kecap dan lain-lain. Pada proses pembuatan makanan tersebut kedelai mengalami proses pemanasan yang dapat mengurangi kandungan senyawa bioaktif pada kedelai. Suatu upaya yang dapat dilakukan untuk meningkatkan kandungan senyawa bioaktif pada kedelai yaitu dengan elisitasi. Elisitasi adalah suatu metode yang memberikan kondisi tidak nyaman pada tanaman menggunakan media atau senyawa (elisitor) sehingga dapat membentuk metabolit sekunder yang berfungsi sebagai media pertahanan. Elisitor dapat berupa biotik (mikroorganisme, jamur dan herbivora) dan abiotik (ion logam berat, angin dan sinar UV). Elisitasi dalam beberapa penelitian dapat menggunakan kejut listrik dan temperatur sehingga kombinasi kejut listrik dan suhu diharapkan dapat berpotensi dalam peningkatan pembentukan metabolit sekunder. Mekanisme yang terjadi yaitu pemberian cekaman (lingkungan yang ekstrem) oleh kedua faktor tersebut akan memicu pembentukan gen-gen dan hormon yang dapat memicu terbentuknya metabolit sekunder sebagai pertahanan diri. Kata Kunci: Kedelai, Elisitasi, Kejut Listrik, Temperatur
NUTRITION ESTIMATION OF LEFTOVER USING IMPROVED FOOD IMAGE SEGMENTATION AND CONTOUR BASED CALCULATION ALGORITHM Adinugroho, Sigit; Sari, Yuita Arum; Maligan, Jaya Mahar; Sari, Kartika; Bihanda, Yusuf Gladiensyah; Nuraini, Nabila; Fatchurrahman, Danial
Journal of Environmental Engineering and Sustainable Technology Vol 9, No 01 (2022)
Publisher : Directorate of Research and Community Service (DRPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jeest.2022.009.01.5

Abstract

In pandemic conditions, awareness of keeping a healthy balance is necessary. One is considering food consumption and understanding its nutrition content to avert food waste. We have been developing a prototype to estimate the nutrition of leftover food, and the main problem lies in image segmentation. Therefore, we propose the Improved Food Image Segmentation (IFIS) and Contour Based Calculation (CBC) to measure the area of the segmented image instead of pixel-wise. First, the tray box image is acquired and broken down into compartments using an automated cropping algorithm. The first step of this proposed method is tray box image acquisition and dividing the compartment using an automatic cropping algorithm. Then each compartment is treated using IFIS, calculates the result of IFIS by CBC, measures the estimated leftover by Automatic Food Leftover Estimation (AFLE), and then predicts the nutritional content. The evaluation is applied by comparing the actual measurement from the Comstock method and leftover estimation by the proposed algorithm. The result shows that Root Square Means Error (RMSE) reaches 0.48 compared to the actual weighing scale and 96.67% accuracy compared to the Comstock method. Based on the results, the proposed algorithm is sufficient to be applied.
KARAKTERISTIK KIMIA TEH DAUN JAMBU AIR AKIBAT PERLAKUAN OKSIDASI DAN NON-OKSIDASI DENGAN PERBEDAAN METODE PENGERINGAN Khaqiqi, Taib; Hasbullah, Umar Hafidz Asy’ari; Ujianti, Rizky Muliani Dwi; Nurdyansyah, Fafa; Umiyati, Rini; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.4

Abstract

Produk teh dapat dibuat dari bahan non teh seperti daun jambu air. Tujuan dari penelitian ini yaitu untuk mempelajari sifat kimia teh daun jambu biji delima melalui perlakuan non-oksidasi dan oksidasi enzimatik menggunakan berbagai teknik pengeringan seperti pengering kabinet, oven, dan sangrai. Metodologi penelitian yang digunakan dalam penelitian ini yaitu desain Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah metode pengeringan dengan Pengering kabinet, oven dan Sangrai dengan kwali dari tanah. Faktor kedua adalah dengan oksidasi enzimatis dan non-oksidasi. Hasil penelitian menunjukkan bahwa perlakuan non-oksidasi enzimatis dengan metode pengering oven memberikan pengaruh hasil tertinggi teh daun jambu air delima pada sifat kimia meliputi kadar abu (5.70%), pH (4.61). Selanjutnya, perlakuan non-oksidasi enzimatis dengan metode pengering pengering kabinet memberikan hasil tertinggi teh daun jambu air delima pada sifat dan kimia meliputi kadar air (10.44%), kadar tannin (13.74%), dan total fenol (186.97 mg GAE/gr).
ISOLATION AND CHARACTERIZATION OF YEAST FROM FERMENTED SEMERU ARABICA WINE COFFEE CHERRIES Vivianinda, Ange Risna; Nurcholis, Mochamad; Sriherfyna, Feronika Heppy; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 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.2024.012.02.5

Abstract

Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize ethanol-tolerant and thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molecular identification of the selected yeast. In this study, the Semeru Arabica coffee cherries were fermented for 30 days.Yeast isolation was performed on samples collected each week during fermentation. The selected isolates were characterized for macroscopic and microscopic morphology, followed by ethanol and temperature tolerance analysis. The isolate with the most desirable characteristics, designated CW30, grew well at 30ºC but was sensitive to temperatures above 35ºC. The isolate grew well in media containing 5% ethanol but was sensitive to a 10% ethanol concentration. Based on nucleotide sequence analysis, CW30 exhibited 100% similarity with Candida ethanolica isolate 3-1-19.
CHARACTERISTICS OF FERMENTED ARJUNO ROBUSTA COFFEE BY COMMERCIAL BAKER’S YEAST Maligan, Jaya Mahar; Hernanto, Danang Pratomo; Wulan, Siti Narsito
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.3

Abstract

This research focused on the fermentation of coffee beans using commercial yeast containing S. cerevisiae with variations in fermentation duration (5, 10, and 15 hours) and yeast concentration (0%, 1%, 2%, and 3%). The research aimed to understand how fermentation duration and yeast concentration affect the physical, aroma, and sensory characteristics of Robusta Arjuno coffee. The research employed a Randomized Block Factorial Design (RBFD) and ANOVA. The analysis results indicated that the coffee bean samples met SNI standards, including ash content, ash alkalinity, and coffee extract.  The fermentation duration, yeast concentration, and interaction had no significant impact on attributes such as aroma, taste, aftertaste, acidity, body, balance, sweetness, uniformity, and overall quality. However, fermentation duration did affect the "clean cup" factor. Robusta Arjuno coffee with  3% yeast addition and a fermentation duration of 10 hours received the highest score (85.52), indicating the best quality in the cupping test.
Analysis of apple chips business development strategies using business model canvas approach and SOAR-AHP method Mustaniroh, Siti Asmaul; Putri, Salma Rana; Maligan, Jaya Mahar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.03.3

Abstract

The study focuses on SMEs X, a producer of various processed fruit products, primarily apple chips. The business experienced a 90% decline in revenue due to an 8-month market closure during the Covid-19 pandemic, with ongoing challenges such as reduced revenue and production capacity post-pandemic. This study aims to identify business models in SMEs using the Business Model Canvas (BMC) approach, develop alternative business strategies through SOAR analysis of BMC elements, prioritize these strategies using the Analytical Hierarchy Process (AHP) method, and enhance their BMC. Four expert respondents participated in the study. The research results highlight the current business conditions across the 9 BMC elements. The SOAR matrix produced eight alternative strategies, prioritized using the AHP method, including optimal production planning and scheduling (OR2), strengthening apple chips brand awareness (OA2), disseminating freeze-drying production technology innovations (OA1), developing business unit production (SA2), expanding the marketplace (SA1), maximizing the use of social media (OR1), product quality standardization (SR1), and forming partnerships with other fruit chip SMEs to innovate freeze-dried products (SR2). The BMC was further developed by integrating SR2 and OA1 into the key partnerships element, SA2 into the key resources element, OA2, OR1, and OA2 into the key activities element, SR1 into the value proposition element, and SA1 into the channel element.
IDENTIFIKASI SENYAWA BIOAKTIF DARI BUBUK DAUN CAKAR AYAM (Selaginella spp.) KOMERSIAL DAN EKSTRAKNYA MENGGUNAKAN METODE FTIR Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Maligan, Jaya Mahar
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.20-31

Abstract

Increased public awareness of the back-to-nature lifestyle has encouraged using natural materials, especially for health purposes. One of the natural ingredients that attracts attention and has the potential to be developed is  Selaginella spp. leaves, commonly known as "daun cakar ayam" in Indonesia, have been proven beneficial for human health due to their potential bioactivity. However, the profiles of bioactive compounds in “daun cakar ayam” leaves are lacking, unexplored, and poorly documented. This study aims to identify the functional groups of bioactive compounds in “daun cakar ayam”  leaf powder and its extracts in water and methanolic extracts using the Fourier Transform Infrared (FTIR) method. Commercial “daun cakar ayam” was obtained online and evaluated using a Shimadzu IR Spirit-FTIR spectrophotometer. The FTIR spectra results show that “daun cakar ayam” powder and its extract have different infrared absorption patterns in the 400-4000 cm-1 range.  The functional groups identified in “daun cakar ayam” powder and its extracts include O-H stretching, C-H (stretch and stretching), multiple bonding, C-H (bending and aromatic), C=O, N-H, CH2, CH3, C=C aromatic, C-O, C-O-C, C-N stretching, C-O-H, and C-OH aromatic, which indicate the presence of phenolic, flavonoids, tannins, alkaloids, saponin, and triterpenoids compounds. The FTIR method used in this study successfully confirmed the presence of important bioactive compounds in commercial “daun cakar ayam” leaf powder and its extract qualitatively that have the potential to be used as herbal medicine. Quantifying bioactive compounds from “daun cakar ayam” powder and its extracts, as well as further specific bioactivity testing, are required to develop safe and standardized “daun cakar ayam” based herbal products.
The Strategy for Improvement of "Enting Geti" Quality in Production Process with Fuzzy Analytical Hierarchy Process in Blitar Regency, East Java Mustaniroh, Siti Asmaul; Maligan, Jaya Mahar; Puspitasari, Ninda Ayu
Jurnal Manajemen dan Agribisnis Vol. 16 No. 1 (2019): JMA Vol. 16 No. 1, March 2019
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (707.246 KB) | DOI: 10.17358/jma.16.1.97

Abstract

SMEs of peanut snack “Enting geti” in Blitar Regency is divided into several clusters based on performance and product quality. The center of Enting geti SMEs is in Rejowinangun village, Blitar Regency, East Java. The main problem in SMEs is the diversity of production process between SMEs and unstandardized formulas such as inconsistencies in quality. This study aimed at determining the best formula of Enting geti based on the Indonesian National Standard (SNI) and determining the quality improvement strategy of production process. This research used 2 methods of the consumer acceptance test (organoleptic test) analyzed with the Effectiveness Index and laboratory test with Multiple Attribute. The improved production process was on caramelization process and reduction of wijen composition. The treatments used were the cooking temperature of 75±2ºC and 85±2ºC. The results based on acceptance test and laboratory test showed that the second treatment (temperature 85±2ºC with 10% wijen reduction) was the best treatment. The priority of determining the strategy with Fuzzy Analytical Hierarchy Process found that the best strategy in the production process variable with an alternative strategy is to establish a partnership that can be done by building cooperation with several fixed suppliers and by improving the flow of information.
Co-Authors Addiena Hidayati Addiena Hidayati, Addiena Alan Hafiludin Alin, Alin Alin Anna Nur Hidayati Anna Nur Hidayati, Anna Nur Annisa Ayu Pratiwi ARIF HIDAYAT Ayu Nur Aida Ayuningtyas Putri Marditia Ayuningtyas Putri Marditia, Ayuningtyas Putri Bayu Rahayudi Bihanda, Yusuf Gladiensyah Catur Setya Budi Rini Catur Setya Budi Rini, Catur Setya Budi Chairunnisa, Fitri Deonicia Clara Surya Rawi Rorre Deonicia Clara Surya Rawi Rorre, Deonicia Clara Surya Rawi Diah Ratnasari Dr.Ir. Yunianta, DEA Edyson Indawan Ega Parastra Maurinho Ega Parastra Maurinho, Ega Parastra Eka Novanti Eka Novanti, Eka Elok Zubaidah Elok Zubaidah Eni Purwanti Eni Purwanti, Eni Erni Sofia Murtini Eva Putri Arfiani fafa nurdyansyah, fafa Fatchurrahman, Danial Feronika Heppy Sriherfyna Fithri Choirun Nisa Gloria Daniela Ticoalu Hani Rachmayati Hanif, Muhamad Ibnu Harijono Harijono Hasbullah, Umar Hafidz Asy’ari Heni Adhianata, Heni Henita Listianing Raji Putri Henita Listianing Raji Putri, Henita Listianing Raji Hernanto, Danang Pratomo Ika Agustin Puspita Sari Ika Agustin Puspita Sari, Ika Agustin Puspita Ismizana Jati Prasiddha Ismizana Jati Prasiddha Iva Tsalissavrina Jatmiko Eko Witoyo Jayawarsa, A.A. Ketut Jhauharotul Muchlisyiyah, Jhauharotul Joni Kusnadi Kemala Febrianti Khairanny, Neysa Nurjananah Khaqiqi, Taib Kosasih, Swandayani Utami Lailina Mufida Leenawaty Limantara Leni Mitasari Lestary, Monica Lionny Candra Dewi Mar'atus Soleha Maulida Alexianingrum Mega Leny Puspitasari Megy Wida Fitria Mochamad Bagus Hermanto Mochamad Nurcholis Muhammad Naufal Arisyi Muhammad Naufal Arisyi, Muhammad Naufal Nadya Prabaningtias Nelsy Dian Permatasari Nimas Mayang Sabrina Sunyoto Novita Wijayanti Nur Ida Panca Nugrahini Nur, Mokhamad Nuraini, Nabila Nurian Prayoga Nurian Prayoga, Nurian Nurul Abidah Nurul Asthami Nydia Fitriah Sari Ovrida Wahyu Nilasari Panggulu Ahmad Ramadhani Utoro Pratiwi, Devitasari Dian Puspitasari, Ninda Ayu Putri, Salma Rana Rahayu, Aldila Putri Ria Dewi Andriani Rini Yulianingsih Rischa Ayu Fathiya Robby Nasrul Sani Rodhia Dara Albike Rodhia Dara Albike, Rodhia Dara Rosalina Ariesta Laeliocattleya Rosalina Ariesta Laeliocattleya, Rosalina Ariesta Rosyidah Yuniarrachmah Rosyidah Yuniarrachmah, Rosyidah Shinta Chandra Rahmawati Shinta Chandra Rahmawati, Shinta Chandra Sigit Adinugroho SIMON BAMBANG WIDJANARKO Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Siti Narsito Wulan Sudarma Dita Wijayanti Sudarminto Setyo Yuwono Tara Viantya Wulansari Teti Estiasih Teti Estiasih Thomas Rianto Tri Dewanti Widyaningsih Ujianti, Rizky Muliani Dwi Umiyati, Rini Vindhya Tri Widayanti Vindhya Tri Widayanti, Vindhya Tri Vivianinda, Ange Risna Wahono Hadi Susanto Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Wiranti Dewi Sentiani Wiranti Dewi Sentiani, Wiranti Dewi YOGA DWI JATMIKO Yossi Hendrawan Saraswanta Yudi Arimba Wani Yudi Arimba Wani, Yudi Arimba Yuita Arum Sari YUNIANTA YUNIANTA Zefanya Anggono, Nathania