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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 AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Indonesian Journal of Natural Pigments Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Pharmaceutical Sciences INERSIA
Yudi Pranoto
Departemen Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
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 Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Transportation Other

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STUDI KUAT LENTUR BETON DENGAN BAHAN TAMBAH SERAT ABAKA Pranoto, Yudi; Halim, Lina; Sudibyo, Anung
Teras Jurnal : Jurnal Teknik Sipil Vol. 11 No. 1 (2021): Maret 2021
Publisher : UNIVERSITAS MALIKUSSALEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/tj.v11i1.364

Abstract

Abstrak Serat abaka merupakan serat yang awet dan lentur yang diambil dari pohon pisang. Serat ini masih sangat jarang dimanfaatkan, sementara di Indonesia serat abaka bisa ditemukan di mana mana. Tujuan penelitian ini adalah untuk mengetahui sejauh mana pengaruh serat abaka terhadap kuat lentur beton. Penelitian ini diawali dengan studi literature, pengujian material (Agregat halus, agregat kasar, semen dan serat abaka), mix design beton, pembuatan benda uji, perawatan dan dilanjutkan dengan pengujian kuat lentur beton serta terakhir dilakukan analisis hasil pengujian. Dari hasil pengujian didapatkan kuat lentur maksmum terjadi pada kadar serat abaka sebesar 0,6% dengan kuat lentur 3,75 MPa, sedangkan kuat lentur terkecil terjadi pada kadar serat abaka 0% dengan kuat lentur 3,34 MPa. Kata kunci: serat abaka, kuat lentur, mix deisgn  Abstract Abaca fiber is a durable and flexible fiber taken from the banana tree. This fiber is still very rarely used, while in Indonesian abaca fiber can be found everywhere. The purpose of this study was to determine the extent of the influence of abaca fiber on the flexural strength of concrete. This research begins with literature studies, material testing (fine aggregate, coarse aggregate, cement, and abaca fiber), concrete mix design, manufacture of test objects, curing, and continues with concretes flexural strength testing and finally an analysis of the test results. From the test results, it founded that the maximum flexural strength occurred at the abaca fiber content of 0.6% with a bending strength of 3.75 MPa, and the smallest flexural strength occurred at 0% abaca fiber content with a flexural strength of 3.34 MPa. Keywords: Abaka fiber, flexural strength, mix design
Sago Starch-Lipid Complex Formation under Varying Fatty Acid Concentrations for Emulsion Stability Improvement Tethool, Eduard Fransisco; Pranoto, Yudi; Raharjo, Sri; Supriyadi, Supriyadi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 2 (2025): June 2025
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v10i2.11610

Abstract

The amount of fatty acids added is critical in creating starch-lipid complexes, which can affect their formation and properties. To use the complex to stabilize oil-in-water emulsion systems, this study intends to assess the effects of fatty acid concentrations on the effectiveness of starch-lipid complex formation and the properties of the resulting complexes. Ultrasonication was used to produce starch-lipid complexes from sago starch with different fatty acid contents (10, 12.5, 15, 17.5, and 20%) for the study. The results demonstrated that adding fatty acids up to 15% concentration significantly improved the water absorption capacity (WAC). In contrast, increasing the complexing index (CI), relative crystallinity (RC), oil absorption capacity (OAC), and contact angle of sago starch-lipid complexes. When the concentration of fatty acids was raised over 15%, the properties of the starch-lipid complex did not change considerably. A concentration of 15% with CI 67.07%, RC 37.94%, WAC 1.352 mL/g, OAC 1.370 mL/g, contact angle 70.82 °, emulsion capacity 36.72%, and emulsion stability 35.80% was shown to be the optimal amount of fatty acids for the production of sago starch-lipid complex. Emulsion stability and capacity can be maintained using a sago starch-lipid complex with an ideal fatty acid concentration of 15%.
Effect of coconut milk-rice ratios and cooling-reheating cycles in amylose-lipid complex of buras: Indonesian traditional rice cake Pranoto, Yudi; Sabrina, A'isyah Mutiara; Prawira, Muhammad Aditya
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1486

Abstract

Resistant starch (RS), particularly RS5, has attracted considerable scientific interest due to its potential health-promoting effects, including reduced risk of degenerative diseases. However, research on RS5 in commonly consumed food products, like Buras, a traditional Indonesian dish, remains limited. Buras is made by cooking rice with coconut milk, which contains starch and lipids that can interact to form amylose-lipid complexes. The present study evaluates the effect of varying rice-to-coconut milk ratios and multiple cooling-reheating cycles on the formation of RS5 in Buras. The experimental method involved preparing Buras with four different rice-to-coconut milk ratios: P1 (1:1), P2 (1:2), P3 (1:3), and P4 (1:4). After cooking, Buras were subjected to multiple cooling-heating cycles, where they were cooled at 4°C for 6 hours and reheated in a steamer for 10 minutes. Control samples (S0) underwent no cooling-reheating cycles. Several parameters were measured, including amylose content, RS, starch digestibility, physicochemical characteristics, and complexing index (CI). Results indicated that the P2 ratio (1:2) produced the highest RS (7%) and significantly reduced starch hydrolysis. The amylose-lipid complex in Buras was confirmed through XRD peaks at 13°, 17°, and 20°, as well as FTIR ester group signals. Additionally, multiple cooling-reheating cycles further increased RS content while reducing starch digestibility. The findings suggest that the rice-to-coconut milk ratio and post-cooking processing are crucial for optimizing RS5 formation in Buras, offering potential health benefits and improving its nutritional profile. This research contributes to modernizing traditional recipes while maintaining their cultural significance.
Resistant Starch Type 5 in Buras as Indonesian Traditional Food: Influence of Amylose Content and Multiple Cooling-Reheating Cycles Sabrina, A'isyah Mutiara; Pranoto, Yudi; Marseno, Djagal Wiseso; Prawira, Muhammad Aditya
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |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.v9i1.44626

Abstract

High-resistant starch foods are gaining attention for their potential to lower the risk of diabetes, obesity, and degenerative diseases. One type of resistant starch (RS) is RS5, a starch-lipid complex. This study investigated the effects of amylose content and physical modifications on Buras, a traditional Indonesian food made from rice and coconut milk. The physicochemical characteristics were evaluated using three rice varieties (Setra Ramos, C4 Super, and Rojo Lele) and cooling-reheating cycles (Control, 1 cycle, 2 cycles). Setra Ramos exhibits the highest amylose and RS5 contents at 25.14% and 26.54%, respectively. High amylose content facilitates the formation of lipid-amylose helical structures, inhibiting starch digestibility by enzymes such as α-amylase. RS5 in Buras was identified by the presence of amylose-lipid complexes, as indicated by Scanning Electron Microscopy (SEM) for visualization of granule structure, X-ray Diffraction (XRD) for crystallinity, and Fourier-transform infrared spectroscopy (FTIR) for functional groups. The best treatment was obtained at 1 cycle of cooling-reheating (S1), which increased RS by 9% and reduced starch hydrolysis by 11%. This study examined strategies to enhance RS5 content and reduce starch digestibility with physical modifications. The findings showed that cooling-reheating cycle treatment significantly (p<0.05) increased RS content in Buras. This increase correlated with increased starch retrogradation and the formation of amylose-lipid complexes, thereby reducing starch digestibility. Consequently, traditional food products become healthier and help control blood sugar levels. Therefore, simple thermal modification, such as cooling and reheating, improves the functional properties of starch-based traditional foods.
PENGARUH SUHU DISTILASI DAN TINGKAT KONDENSOR TERHADAP SIFAT SENSORIS DISTILAT ASAP CAIR Muhammad, Dimas Rahadian Aji; Darmadji, Purnama; Pranoto, Yudi
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.902 KB) | DOI: 10.20961/jthp.v0i0.13574

Abstract

Modifikasi alat distilasi asap cair dengan tiga tingkat kondensor dilakukan untuk mencegah terjadinyacarry over benzo[a]piren dan tar selama proses. Modifikasi alat tersebut diperkirakan akan berpengaruh padasifat sensoris masing-masing fraksi distilat asap cair. Oleh karena itu penelitian ini bertujuan untuk mengetahuipengaruh suhu distilasi dan tingkat kondensor terhadap sifat sensoris masing-masing fraksi asap cair. Suhu yangdigunakan untuk proses distilasi adalah 90-100oC, 100-110oC, dan 110-120oC. Distilat dihasilkan dari 4 tingkat,yaitu tingkat pre-kondensasi, tingkat 1, tingkat 2, dan tingkat 3. Hasil penelitian menunjukkan masing-masingfraksi mempunyai komponen kimia dan sifat sensoris yang berbeda.
INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU Yudhistira, Bara; Mailia, Reny; Rahayu, Endang S.; Pranoto, Yudi; Rochdyanto, Saiful
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.381 KB) | DOI: 10.20961/jthp.v10i1.17498

Abstract

As one of perishable food, tofu is susceptible for microorganisms contamination, an effort is needed to solve the problem. Heat treatment is one of the most common methods used to reduce microorganism population. This research aimed to analyze heat treatment effects of Bacillus cereus reduction in tofu. B. cereus isolate was obtained from soy milk cooking process during tofu production in Sudagaran Yogyakarta. D value measurement as parameter analysis was conducted at 80, 90, 100, 110, 120oC. The results showed that D90 value of B. cereus in tofu product was 29.41 minutes D120 value was 1.69 minute, while Z value was 33.33oC. D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. Pasteurization temperature of 95oC was based on household conventional boiling temperature, and the process time variations were 0, 10, 30 and 34 minutes. During tofu storage at 100C, analyses conducted were Total Plate Count, spore-forming bacteria, and B. cereus enumeration. Sensory parameter was also evaluated; including flavor, color, surface appearance, mucus presence, and texture. The longest shelf life 20 days was obtained by 34 minutes pasteurization and cool storage.
Karakterisasi maltodekstrin dari pati umbi ganyong (Canna edulis Ker.), enthik (Colocasia esculenta L.) dan kentang hitam (Plectranthus rotundifolius) menggunakan metode hidrolisis enzimatis Andriyani, Yulian; Pranoto, Yudi
Journal of Tropical AgriFood Volume 4, Nomor 1, Tahun 2022
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.1.2022.6696.9-15

Abstract

Indonesia merupakan negara yang memiliki beragam jenis umbi lokal yang memiliki potensi untuk dikembangkan selain sebagai sumber pangan. Pengolahan umbi menjadi pati merupakan produk antara yang kemudian dapat dikembangkan menjadi berbagai macam produk, salah satunya adalah maltodekstrin yang pada penelitian ini dihasilkan dari proses hidrolisis pati dengan cara enzimatis. Penelitian ini bertujuan untuk mengetahui karakteristik maltodekstrin yang dihasilkan dari pati umbi ganyong, entik dan kentang hitam dengan metode hidrolisis ezimatis meliputi rendemen, kadar air, nilai Dexstrose Equivalent (DE), derajat keasaman, kelarutan dan warna maltodekstrin. Penelitian ini menggunakan metode eksperimental deskriptif skala laboratorium dengan variabel sumber pati yang digunakan. Hasil penelitian menunjukkan bahwa maltodekstrin dari entik menghasilkan rendemen dan kelarutan yang paling tinggi sebesar 90,8% dan 98,2% dengan nilai DE paling rendah sebesar 11,19. Maltodekstrin kentang hitam menghasilkan kadar air dan derajat asam terendah sebesar 4,6% dan 5,9%, sedangkan maltodekstrin ganyong menghasilkan warna yang lebih putih dibandingkan kedua sampel lainnya. Karakteristik maltodekstrin yang dihasilkan pada penelitian ini bisa menjadikan acuan produksi maltodekstrin yang mengacu pada Standar Nasional Indonesia (SNI).
Sintesis dan karakterisasi sodium karboksimetil selulosa dari serabut kelapa sawit Pujokaroni, Agustu Sholeh; Marseno, Djagal Wiseso; Pranoto, Yudi
Journal of Tropical AgriFood Volume 3, Nomor 2, Tahun 2021
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.3.2.2021.6656.101-113

Abstract

Penelitian ini bertujuan untuk mendapatkan metode pembuatan CMC dari serabut buah kelapa sawit (SBS). Dua tahapan percobaan dilakukan, yaitu penyiapan selulosa dari SBS dan pembuatan CMC menggunakan selulosa SBS dari perlakuan terpilih. Percobaan tahap pertama merupakan percobaan faktor tunggal (konsentrasi NaOH 5,0-17,5%), sedangkan percobaan tahap kedua merupakan percobaan faktorial (konsentrasi NaOH 5-20%, dan kadar Natrium monokhloro asetat/NaMCA 3-7 g). Setiap perlakuan diulang lima kali. Parameter yang diamati pada percobaan tahap pertama adalah rendemen, kadar selulosa, kadar air, dan kadar abu. Parameter yang diamati pada percobaan tahap kedua adalah hasil, kadar air, kemurnian, kelarutan, viskositas, dan derajat substitusi. CMC SBS dengan karakter terbaik dari percobaan kedua kemudian dianalisis dengan sinar-X dan FTIR. Kecuali data difraksi sinar-X dan spektrum FTIR yang dianalisis secara deskriptif, data lainnya dianalisis dengan ANOVA. Hasil penelitian menunjukkan bahwa metode penyiapan selulosa dari SBS dengan formula 5% w/v dalam 15% NaOH merupakan metode paling potensial (rendemen dan kadar selulosa bertuut-turut adalah 25,50% dan 63,34%) dan dipilih sebagai metode penyiapan selulosa SBS. Pada percobaan CMC dari selulosa SBS, ditunjukkan bahwa konsentrasi NaOH dan kadar NaMCA serta interaksinya memberikan pengaruh nyata (p<0,05) terhadap hasil, kadar air, kemurnian, kelarutan, viskositas, dan derajat substitusi CMC. Metode penyiapan CMC menggunakan formula 5 g selulosa SBS dalam sistem 100 mL isopropanol dan 20 mL 15% NaOH dan 6 gram NaMCA merupakan metode potensial yang menghasilkan CMC SBS dengan karakteristik derajat substitusi 1,19, viskositas 4,1 cps, dan kelarutan 60,25%. Hasil, kemurnian, dan kadar air CMC SBS yang dihasilkan berturut-turut adalah 156,35%, 86,44%, dan 11,83%. CMC SBS yang dihasilkan tersebut mempunyai karakter difraksi sinar-X dan spektrum FTIR yang serupa dengan tepung selulosa dan CMC komersial.
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, Bara Cahyanto, Muhammad N Darmadji, Purnama Dego Yusa Ali Dewi, Angela Myrra Puspita Dhiva, IGN Aditya Dian Resti Setyaningrum Dimas Rahadian Aji Muhammad 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. 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 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 Pujokaroni, Agustu Sholeh Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Rahayu, Endang Sutriswati Rahayu, Ervika Reny Mailia Reny Mailia, Reny 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, Saiful 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 Ustadi Ustadi Ustadi, Ustadi Wardah Wardah Wulandari, Pudji Yekti Asih Purwestri Yulian Andriyani, Yulian Yuny Erwanto Yustinus Marsono Yustinus Marsono Yustinus Marsono Yustinus Marsono