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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian agriTECH Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Planta Tropika Jurnal Sains dan Teknologi Pangan BERITA BIOLOGI Teras Jurnal Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Indonesian Food Science and TechnologyJournal Marine Research in Indonesia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Indonesian Journal of Natural Pigments Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal JURNAL REKAYASA Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Pharmaceutical Sciences INERSIA Advance Sustainable Science, Engineering and Technology (ASSET)

Yudi Pranoto

Departemen Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281

Author-ID : 344791

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Transportation Other

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Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling Tanwirul Millati; Yudi Pranoto; Nursigit Bintoro; Tyas Utami
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rice storage on high moisture content and temperatures could accelerate aging process. This research studied the effect of temperature and storage time to changes in the milling quality and color of the milled rice. This study used freshly harvested rough rice of IR 64 varieties with a moisture content of 26.73%, storage temperatures consist of room temperature, 40 °C, 50 °C and 60 °C, and storage time of 0, 2, 4, 6, 8, and 10 days. Observations comprise weight loss and a decrease in grain moisture content, and color quality milled rice. The results showed that the temperature and storage time affects weight loss and decrease moisture content of rough rice, milling quality, and color of the milled rice. The higher temperature and the longer storage, the weight loss and the decreasing moisture content of rough rice increases. Freshly harvested rough rice storage at 40 °C after 6 days showed a relatively large weight loss due to damage of rough rice. The yield and quality of milled rice increased with storage time. Rice color was relatively fixed until the 10th days at room temperature and 40 °C, while stored at 50 °C and 60 °C, the yellowing started after the 4th day and 2nd day respectively. Based on SNI 6128: 2008, water content of milled rice entered the category of quality I, head rice yield on category II and III, while the broken grains and grain groats entered in category II, III, and IV. Temperature and storage time recommended for the storage of freshly harvested rough rice was at 40 °C for 6 days. ABSTRAKSelama penyimpanan gabah terjadi proses pengusangan yang akan mengubah mutu giling dan warna beras. Penyimpanan gabah pada kadar air dan suhu tinggi dapat mempecepat proses penurunan mutu. Penelitian ini mempelajari pengaruh suhu dan lama penyimpanan terhadap kehilangan berat dan penurunan kadar air gabah, perubahan mutu giling dan warna beras selama penyimpanan gabah kering panen. Suhu penyimpanan yang digunakan adalah suhu ruang, 40 °C, 50 °C, dan 60 °C, sedang lama penyimpanan adalah 0, 2, 4, 6, 8, dan 10 hari. Suhu dan lama penyimpanan mempengaruhi kehilangan berat dan penurunan kadar air gabah, mutu giling dan warna beras. Semakin tinggi suhu dan semakin lama penyimpanan, kehilangan berat dan penurunan kadar air gabah semakin besar. Penyimpanan gabah pada suhu 40 °C setelah 6 hari menunjukkan kehilangan berat yang relatif besar, meskipun terjadi peningkatan rendemen dan mutu giling. Berdasarkan SNI 6128:2008, kadar air beras giling masuk pada katagori mutu I, persentase beras kepala masuk pada katagori mutu II dan III, sedangkan butir patah dan butir menir masuk pada katagori mutu II, III, dan IV. Warna beras relatif tetap sampai 10 hari penyimpanan pada suhu ruang dan pada 40 °C, sedang pada suhu 50 °C mulai terjadi penguningan setelah penyimpanan 4 hari dan pada suhu 60 °C setelah 2 hari. Suhu dan lama penyimpanan yang direkomendasikan untuk penyimpanan gabah kering panen adalah pada suhu 40 °C selama 6 hari.

Potensi Spaghettini Komposit Semolina Durum-Pati Ganyong dalam Pembentukan Short Chain Fatty Acid dan Asam Laktat pada Fermentasi Menggunakan Mikroflora Feses Manusia Stefani Amanda Harmani; Haryadi Haryadi; Muhammad Nur Cahyanto; Yudi Pranoto
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.ABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.

Optimasi Sintesis Karboksi Metil Selulosa (CMC) dari Pelepah Kelapa Sawit Menggunakan Response Surface Methodology (RSM) M. Khoiron Ferdiansyah; Djagal Wiseso Marseno; Yudi Pranoto
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Palm midrib contain 89.63 % of cellulose. Cellulose is the main raw material synthesis of carboxy methyl cellulose (CMC). The purpose of this research was to determine the optimum conditions of carboxy methyl cellulose (CMC) synthesis from palm midrib. In this research, the concentration of NaOH, NaMCA weight, and the temperature of carboxymethylation reaction were examined. The response optimized on the CMC was the degree of substitution (DS). The optimum conditions of CMC synthesis from palm midrib cellulose was obtained from 10 % of NaOH, 4.57 g of NaMCA, and the reaction temperature of 46.59 °C. Response Surface Methodology calculation showed that CMC with optimum condition had the degree of substitution (DS) value of 0.83, while in the verification test the DS value was 0.75. ABSTRAKPelepah kelapa sawit mempunyai kandungan selulosa sebesar 89,63 %. Selulosa merupakan bahan baku utama sintesis karboksi metil selulosa (CMC). Tujuan dari penelitian ini adalah untuk mengetahui kondisi optimum sintesis CMC dari pelepah kelapa sawit. Faktor yang diteliti pada penelitian ini adalah konsentrasi NaOH, berat NaMCA, dan suhu reaksi karboksimetilasi. Respon yang dioptimasi pada CMC yang dihasilkan adalah derajat substitusi (DS). Kondisi optimum sintesis CMC dari selulosa pelepah kelapa sawit didapatkan dengan konsentrasi NaOH 10 %, berat NaMCA 4,57 g, dan suhu reaksi 46,59 °C. Hasil dari perhitungan RSM menunjukkan CMC dengan kondisi optimum memiliki nilai DS sebesar 0,83 sedangkan uji verifikasi menunjukkan nilai DS sebesar 0,75.

Sifat Fisik, Amilograf, dan Morfologi Pati Biji Lai (Durio kutejensis) Asetilasi Menggunakan Asetat Anhidrat Siti Masithah Fiqtinovri; Ashri Mukti Benita; Djagal Wiseso Marseno; Yudi Pranoto
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lai (Durio kutejensis) seed starches have a high retrogradation ability and low paste stability so that its function in food industry is less widespread. This phenomenon can be overcome by starches modification, such as acetylation using asetat anhidrat as modifying agent. This study aims to observe the physical properties of acetate starch such as swelling power and solubility, morphological characteristics, and amylographic properties (retrograde rate, viscosity, gelatinization temperature) and the results will be compared to native starch. Lai seed starches was acetylated using asetat anhidrat 3% and 4%, the reaction time variation was 15, 30, 45 and 60 minutes and the reaction pH used ranged from 8-8.5. Acetylation with a different amount of asetat anhidrat (3% and 4%) and different time of reaction (15, 30, 45, 60 min) give an optimum result of DS in 4% of asetat anhidrat with 15 minute of reaction time. DS that reached at those condition is 0.22 and has the same tipe as native starch (tipe A). The result of FTIR shown that there’s a new peak at 1735 cm-1 was a part of carbonyl group and the weakening of hydroxyl group peak of acetate starch. Acetylation decreased the final viscosity from 1472 cP to 1170 cP, setback value from 172 cM to 31cP, and breakdown from 798 cP to 350 cP. Meanwhile, the pasting temperature increased after acetylation from 71.82 °C to 76.05 °C. These result indicate that acetylation increased the resistance of retrogradation, and high pasting stability.

Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa beans from purple to brown after going through a process of fermentation and drying. This study aims to determine the changes in the temperature of isothermal fermentation, as well as the quality of cocoa beans produced. Aeration rate and air temperature during fermentation are controlled to ensure optimal heat changes during the fermentation process. The parameters varied during the test were: the length of ripening of the cocoa fruit before fermentation, as well as the rate of aeration and the air temperature of the fermenter during fermentation. The results showed that during the fermentation process, there was an increase in the temperature of the cocoa beans from 25 °C to 63 °C. The results of the split test showed that the percentage of fermented cocoa beans was 67 - 87%, the percentage of partially fermented cocoa beans was 10 - 24% and unfermented cocoa beans 1 - 8%, and the average yield of dried cocoa beans was 38,5%. The fermented cocoa beans that have been carried out have met the quality standards of Indonesian cocoa beans (SNI 2323: 2008 / Amd 1: 2010).

Optimasi Proses Nanopresipitasi pada Nanoenkapsulasi Ekstrak Kasar Daun Kakao (Theobroma cacao L.) Menggunakan Response Surface Methodology (RSM) Rahma Bayunita Hapsari; Yudi Pranoto; Agnes Murdiati; Supriyanto Supriyanto
agriTECH Vol 42, No 1 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ekstrak kasar daun kakao mempunyai potensi untuk dimanfaatkan sebagai sumber antioksidan alami. Perlindungan senyawa tersebut dari kerusakan selama penyimpanan dapat dilakukan enkapsulasi. Metode nanopresipitasi merupakan metode yang mudah dan cepat dibandingkan metode lain. Efisiensi enkapsulasi yang tinggi sebagai penentu keberhasilan dari nanopresipitasi dipengaruhi oleh beberapa faktor diantaranya konsentrasi ekstrak yang ditambahkan dan konsentrasi gelatin. Penelitian ini bertujuan untuk mendapatkan kondisi optimal proses nanopresipitasi dengan mengoptimasi konsentrasi ekstrak yang ditambahkan (300 ppm, 400 ppm, 500 ppm, 600 ppm dan 700 ppm) dan konsentrasi gelatin (1% ; 1,25% ; 1,5% ; 1,75% dan 2%) dilihat dari parameter efisiensi enkapsulasi menggunakan metode Central Composite Design (CCD) dan Response Surface Methodology (RSM) (p-value < 0,05). Analisis lain yang dilakukan yaitu efisiensi enkapsulasi, distribusi ukuran partikel dan pengamatan profil morfologi. Dari analisis RSM, konsentrasi ekstrak 509,57 ppm dan konsentrasi gelatin 1,57% memberikan hasil yang terbaik dengan efisiensi enkapsulasi nanokapsul sebesar 78,04%. Kondisi optimum nanokapsul juga memberikan hasil ukuran nanokapsul berada dalam kisaran nanometer yaitu sebesar 178,9 nm dan pesebaran nanokapsul merata karena indeks polidispersitas bernilai kurang dari 1 yaitu 0,716. Sedangkan profil morfologi menunjukkan bahwa nanokapsul berbentuk bulat dan utuh.

Co-Authors Agnes Murdiati Agnes Murdiati Agung Endro Nugroho Agustina Agustina Amir Husni Angwar, Mukhamad Ariani, Dini Ariani, Dini Ashri Mukti Benita Bambang Setiaji Bara Yudhistira Bara Yudhistira Cahyanto, Muhammad N Dari, Yunita Wulan Darmadji, Purnama Dego Yusa Ali Dewi, Angela Myrra Puspita Dhiva, IGN Aditya Dian Resti Setyaningrum Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dini Ariani Djagal Marseno Djagal W Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Doddy Sutono Dodik Suprapto Edowai, Desi Natalia Eduard Fransisco Tethool Elfanti, Maharani P. Elok Pawening Maharani Endang S. Rahayu Eni Harmayani Eni Harmayani Eni Harmayani Eni Harmayani Ervika Rahayu Novita Herawati Fatchul Anam Nurlaili Fatma Zuhrotun Nisa Fela Laila Ferdiansyah, Mokhamad Khoiron Fibri, Dwi Larasatie Nur Hafni Rahmawati Halim, Lina Hapsari, Rahma Bayunita Haryadi Haryadi Haryadi Haryadi Hayati, Febsi Hermina Nurdiawati Herry , Herry Isak Silamba Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Karlina, L Lola Krisnitya, Widya Lily Arsanti Lestari Lopulalan, Cynthia G C M. Ridwan Made Darawati Miftakhussolikhah, Miftakhussolikhah Mimin Yulita Kusumaningrum Mohammad Hidayat Muhammad Nur Cahyanto nFN Miftakhussolikhah nFN Nurliyani Novianty, Hilda Novianty, Hilda Nur Rohmah Lufti A'yuni Nurdiawati, Hermina Nurfitri Ekantari Nuri Arum Anugrahati Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Prawira, Muhammad Aditya Puji Wulandari Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Rahayu, Endang Sutriswati Rahayu, Ervika Reny Mailia Reny Mailia Resha Ayu Wildiana Retno Ayu Kurniasih Rini Yanti Rini Yanti, Rini RNH, Ervika Rosiana, Nita Maria Rumiyati Sabrina, A'isyah Mutiara Saiful Rochdyanto Saiful Rochdyanto Saputra, Muhammad Tomy Sarman Oktovianus Gultom Satrijo Saloko Siti masithah Fiqtinovri Sri Hartati Sri Hartuti Sri Hartuti Sri Hartuti Sri Raharjo Sri Widyastuti Sri Widyastuti Sri Winarti Stefani Amanda Harmani Subaryono Subaryono Subaryono Subaryono, Subaryono Sudibyo, Anung Sudip Kumar Rakshit Sugeng Pondang Sugiharto Suharwadji, - Suharwadji, - Sulthon, Arian Lutfi Nur Supriyadi Supriyadi Supriyanto Supriyanto Tanwirul Millati Taswir Taswir Tazwir Tazwir Tety Desrita Handayani Triwitono, Priyanto Tyas Utami Umar Santoso Ustadi Ustadi Ustadi, Ustadi Wardah Wardah Wulandari, Pudji Yekti Asih Purwestri Yuny Erwanto Yustinus Marsono Yustinus Marsono Yustinus Marsono Yustinus Marsono

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