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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Priyanto Triwitono
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Immunology & microbiology Public Health Other

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Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau Meda Canti; Sri Anggrahini; Priyanto Triwitono
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2025

Abstract

The efforts to diversify food products can be done by substitution of wheat flour with corn flour on instant noodle. Protein content of corn flour is low, so it is added with mungbean flour. The aim of this research was to increase protein content of instant noodle by substitution of corn flour with addition of 0-20% mungbean flour and to evaluate the physical, sensory and chemical properties of instant noodles. This study was preceded by a reduction phytate content on mungbean flour with boiling and soaking. Ratio of wheat flour and corn flour as control of 8:2. The addition of mungbean flour of 0%, 5%, 10%, 15% and 20%. Instant noodles were analyzed for physical, sensory and chemical properties. The result show that boiling treatment of mungbean decreased the phytate content higher than soaking treatment. Rehydration capacity, expansion ratio, flavor, elasticity of instant noodles with added of soaked mungbean flour of 5-20% and boiled mungbean flour of 5-10% same as control instant noodles. Instant noodle with added of soaked mungbean flour of 20% was able to increase protein content 1.38 fold with protein content 13.14% db, while with added of boiled mungbean flour of 10% was able to increase protein content 1.13 fold with protein content 10.82% db. Keywords : instant noodle; wheat flour; corn; mung bean; protein
Nano-calcium Powder Properties from Six Commercial Fish Bone Waste in Indonesia Pipin Kusumawati; Priyanto Triwitono; Sri Anggrahini; Yudi Pranoto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.601

Abstract

Low daily calcium intake in Asia, especially in Indonesia, is still a serious problem. The abundant fish bone waste from the fishery fillet industries in Indonesia,  can be employed as an alternative source of calcium to meet daily calcium needs. This research aimed to determine which of the six fish species (tilapia, catfish, grouper, snapper, tuna, kingfish mackerel) produces the best quality and the most cost-effective nano-calcium powder for a recommendation to the stakeholders. The calcium was extracted using an alkali treatment. The properties of the produced nano-calcium powders were analyzed for: proximate composition, calcium and phosphorus levels, color brightness level, XRD, FTIR, particle size, and SEM-EDX image analysis. The tilapia bone had the finest particle size of calcium (87.37 nm), while the grouper bone had the biggest particle size (281.4 nm). The brightness of all yields varied from 83.83 (beige-kingfish mackerel) to 90.64 (white-tilapia). The average calcium content from EDX analysis varied from 21.51% (snapper) to 34.37% (grouper). The average phosphorus levels ranged from 10.73% (kingfish mackerel) to 15.99% (grouper). The EDX Ca/P molar ratio was 1.41-1.66 across all samples. The FTIR spectra showed that all samples contained PO, CH, CO, NH, and OH groups. The XRD spectra pattern determined that the two main components of the fish bone nano-calcium powder were 90% hydroxyapatite and halite. All fish bone samples have the potential to be used as raw material for nano-sized calcium. However, grouper bone with the highest calcium content and the highest nano-calcium yield was the best choice for further study.
Optimization of Microwave Treatment to Improve Adsorption Properties of Porous Rice Starch Elok Pawening Maharani; Priyanto Triwitono; Yudi Pranoto; Djagal Wiseso Marseno
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1553-1562

Abstract

Porous starch (PS) is used in various foods as a flavoring, absorbent, and to protect vitamins and oils. Rice starch is processed to minimize the preparation time of PS, while simultaneously maintaining its adsorption efficiency. This study aims to optimize microwave treatment to improve the water, oil, and methylene blue adsorption capacity and PS yield of rice. This study used Response Surface Methodology (RSM) with Central Composite Design (CCD) to optimize the water, oil, and methylene blue adsorption capacity and PS yield of rice. Two factors were considered: time (X₁: 3-15 s) and power (X₂: 100-200 W/g). The statistical significance of the responses was evaluated using analysis of variance (ANOVA) at the 95% confidence level, with differences considered significant at p<0.05. Linear and quadratic models were the modes suggested by the software. Model analysis showed that microwave time and power significantly affected the adsorption properties. Based on the research results, the optimum conditions for making porous rice starch were obtained by using a microwave time of 15 s and a power of 171 W/g, resulting in a water absorption capacity of 96.34±2.93%, an oil absorption capacity of 142.85±0.94%, a methylene blue absorption capacity of 34.73±5.67%, and a yield of 95.26±3.23%.
Characteristics of Dioscorea esculenta Starch Exposed to Citric Acid and Autoclaving-Cooling Treatment Andriana Puspitasari; Yudi Pranoto; Priyanto Triwitono; Dwi Larasatie Nur Fibri
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.1087-1097

Abstract

Starch is an abundant carbohydrate reserve found in plants, such as Dioscorea esculenta. Starch can be a staple food and energy source. However, native starch has limitations, required modification processes. The research investigated effect of citric acid and autoclaving-cooling in several cycles for its starch characterization. Starch was extracted and pretreated with citric acid (0.1 M) for 6 h at a ratio of starch and water of 1:4 (w/v). Starch was then modified by autoclaving-cooling using different cycles (1, 2, 3, 4, and 5). Analyses included recovery yield, proximate composition, amylose content, water or oil holding capacity, solubility, swelling power, and color. The results showed no significant difference in the recovery yield, decreased protein, and increased amylose. Autoclaving-cooling modification in Dioscorea esculenta starch enhances the water holding capacity (WHC), oil holding capacity (OHC), and solubility, while reducing its swelling power. In terms of the color of starch after modification by autoclaving-cooling, there was a decrease in lightness (L*) and the whiteness index (WI) values. The results suggested that starch produced with two cycles of autoclaving-cooling was better, as indicated by an increase in amylose content of 25.14%. These findings are expected to provide alternative sources of functional foods and contribute to the utilization of local food ingredients.
Co-Authors Andriana Puspitasari Djagal Wiseso Marseno Dwi Larasatie Nur Fibri Elok Pawening Maharani Meda Canti Pipin Kusumawati Sri Anggrahini Yudi Pranoto