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All Journal Media Teknologi Hasil Perikanan Jurnal AGROTEKNOLOGI Jurnal Maneksi (Management Ekonomi Dan Akuntansi) Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengolahan Pangan AGRITEKNO, Jurnal Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Food ScienTech Journal Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ Food Scientia: Journal of Food Science and Technology Research Fair Unisri Sagu Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Berita Kedokteran Masyarakat Jurnal Didactique Bahasa Indonesia Journal of Food and Agricultural Product Jakadimas AgroBio
Yannie Asrie Widanti
Fakultas Teknologi Dan Insutri Pangan, Universitas Slamet Riyadi Surakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Enhancing Resistant Starch and Functional Properties of Corn Flour via Dual Modification with Organic Acids and Annealing Akhmad Mustofa; Vivi Nuraini; Eri Wahyu Riadi; Kelvin Matthew Richardo; Dinda Fitria
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.519

Abstract

Corn flour holds a potential for functional food through chemical and thermal modification. This study examines the impact of dual modification—organic acid esterification (using citric, acetic, or lactic acid) followed by annealing—on the physicochemical and morphological properties of corn flour. Citric acid treatment, combined with annealing, yielded the lowest swelling power and the highest clarity, indicating improved stability and transparency. Acetic acid modification produced the highest RS values, suggesting strong applicability in functional food development. The increase in RS content implies potential health benefits such as glycemic control and gut microbiota modulation, making the modified flour suitable for preventive nutrition applications
Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior): Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior) Siti Rosiyah Mahmuddah; Yannie Asrie Widanti; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9817

Abstract

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix
Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods: Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan Erviana Angga Yulia Dari; Yannie Asrie Widanti; Akhmad Mustofa
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9823

Abstract

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang Indah Setiyarini; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 1 (2024): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i1.9824

Abstract

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.
Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat Kenanga Putri Utami; Vivi Nuraini; Nanik Suhartatik
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9825

Abstract

Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of white oyster mushroom puree and red bean puree (70: 30, 60; 40, 50: 50) and variations in the type of binder (sago flour, tapioca flour, cornstarch). The results showed that the formulation of 50% white oyster mushroom puree and 50% red bean puree with cornstarch had a high protein content of 6.68%. Formulation of 70% white oyster mushroom puree and 30% red bean puree with sago flour has the highest crude fiber content of 7.64%. The burger patty analog formulation which the most liked by panelists was at 60% of white oyster mushroom puree and 40% red bean puree formulation using tapioca flour, resulting in an overall favorability score of 3.62 (neutral). This study resulted in low protein. Patty burger analog had low fat content, in added as an alternative for people who cannot consume meat.
Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L) Prischilla G A Rera Rejerusalem; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9826

Abstract

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.
Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii) Retna Indri Juwita; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9830

Abstract

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content. Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns. The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient that has quite high protein and fiber.
Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami Richo Fiariska Kurniawan; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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

Abstract

Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity, and color that consumers like. The method used in this study was a completely randomized factorial design (CRD) in a two-factor variation with two repetitions, namely genjer puree concentrations of 10, 20 & 30% and spinach puree concentrations of 10, 20 & 30%. The results of the study found that the higher the concentration of genjer pulp, the higher the ash, protein, fiber, and total phenol content but not for the antioxidant activity. The addition of spinach puree apart from being a natural colorant can also help increase the fiber, ash, and antioxidant content of the noodles. Noodles had the best results of chemical analysis in the combination treatment of 20% genjer puree and 30% spinach puree with the results of 5.03% water content, 0.90% ash content, 12.12% protein, 9.93% fiber, 73.15% antioxidants, phenol 2.62 mgGAE/g. Dry noodles made from genjer and spinach have the potential to be developed because they have high antioxidant activity.
The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi Yessi Yualisa; Vivi Nuraini; Nanik Suhartatik
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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

Abstract

Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first factor was the ratio of cowpea flour and mocaf (50:50, 70:30, 90:10). The second factor was addition of yeast (2.2; 2.4; and 2.6 g). The analysis indicated that the rasio of cowpea flour to mocaf (50:50, 70:30, 90:10) and the proportion of yeast (2.2; 2.4; and 2.6 g) has a significant effect to chemical analysis of protein, fat, carbohydrate, crude fiber and specific volume, also has a significant effect to sensory tests of color, taste, texture and overall sensory tests. The formulation of pukis which is high in protein, fiber and the most preferred by consumers was found in the ratio of cowpea flour and mocaf 90:10 with the addition of 2.2 g yeast. The best quality of Pukis contain protein 9.12%; fiber 12.75%; moisture content 34.88%; ash content 1.42%; fat 11.45%; carbohydrate 43.14% and specific volume 1.10%. Pukis formulation with the highest level of preference by the panelists has a value of 3.63 (neutral). Pukis from cowpea flour and mocaf with different concentrations of yeast has potency to be a source of protein and dietary fiber.
Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.) Anggit Trisnawati; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

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

Abstract

Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) and extract concentration katuk leaves 10%, 15% and 20%. Putu ayu caked the best treatment was on ratio wheat flour and soy flour (70:30) with extract katuk leaves 15% because had high antioxidant activity 18,35%, aw moistured content 44,99%, ash content 8,35%, total fat 3,53%,8,59% protein, and 9,18% fiber. Soy flour substitutions and the addition of katuk leaves had the potential to increased the protein level of the putu ayu caked.
Co-Authors Akhmad Mustofa Almira Bhadra Reyhannissa Amalia Lintang Hasanah Andini, Monika Anggi Aswinda Nur Hasanah Anggit Trisnawati Aninda Putri Cantikawanti Anisah Nasih Zulfa Aris Eddy Sarwono Aris Eddy Sarwono Avisema Sigit Saputro AYUK FEBRIANA SHAHERTIAN PUTRI Bastyar Arifin Beni Apriyanto Bernadetha Eden Krisdita Dinda Fitria Dita Cahya Priyanti Dwi Nurcahyani Dwi Tunggul Pawoko Elysa Dwi Annganing Endang Safitri Eri Wahyu Riadi Erviana Angga Yulia Dari Farrah Farandina Fazriah Eva Indriyani Fransisca Amanda Sari Dewi Husnun, Fadilah Ichsan, Onne Akbar Nur Indah Setiyarini Irvia Resti Puyanda Istiqomah Setyorini Jesica Maria Kumalasari Juwita, Retna Indri Kapti Rahayu Kuswanto Kelvin Matthew Richardo Kenanga Putri Utami Kesia Uma Ayu Krisna Hadi Latifa Jihan Kusumawati Laurensia Atha Margareta Lestari, Winanti Nuri Lianda Novias Sholihah Maharani, Alifia Maharani, Candra Tika Putri Maulana, Ahmad Rizik Merkuria Karyantina Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Mifta Ayu Fauziah Nanda Anggraini Nanik Suhartatik NANIK SUHARTATIK Nirwesthi, Kartika K Noviyanti, Diva Nyayu Lulu Nadya Ocviyanti Hendra Rezky - Oktiasya Dwi Trisnanda Pradita Amanda Putri Prischilla G A Rera Rejerusalem Pundhi Ludiani H Rahmawati , Luthfiah Dwi Rahmawati, Fitria Dwi rasmiati rasmiati Retna Indri Juwita Retna Indri Juwita Richardo, Kelvin Matthew Richo Fiariska Kurniawan Rini, Dwi Sukma Permadi Romadona Fatimah Dewi Sarto Septi Rohmawati Sholihah, Lianda Novias Siti Rosiyah Mahmuddah Very Kusuma Ningtyas Widasari Atrilania Sri Kunciati Winanti Nuri Lestari Wiranto Yessi Yualisa Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari