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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) 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 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
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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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%.
Bioavailability of Nano-calcium from Parang Fishbone Extracted with Alkaline Solvent at Varying Ratio of NaOH and Extraction Time Hayati, Febsi; Pranoto, Yudi; Triwitono, Priyanto
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.95320

Abstract

Calcium is an important nutrient that supports various biological functions of the body. Calcium plays a role in osmoregulation, muscle contraction, bone mineralization, blood clotting, and regulating the body's acid and base balance. Calcium absorption can be optimal in the body if it has a smaller particle size, namely nano-sized. Parang fish bones have great potential to be used as a source of calcium in the form of nano-calcium. Nano-calcium is calcium in the form of small particles, completely absorbed into the body, and can optimally meet the body's calcium needs. This research aims to evaluate the effect of variations in alkaline solvent concentration and extraction time on particle size and calcium levels of the resulting nano-calcium and determine the absorption of Parang fishbone nano-calcium in the in vitro bioavailability process of the inverted intestinal sac. The nano-calcium extraction method combines a sample ratio of NaOH at 1:3, 1:4, and 1:5 with extraction times of 30, 60, and 90 minutes. The in vitro reverse gut method tested the obtained nano-calcium for bioavailability. The concentration of the basic solvent and the optimum extraction time influence the nano-calcium produced due to the optimal contact time between the material and the solvent during the extraction process. Nano-calcium treatment with a sample ratio: NaOH of 1:4 with an extraction time of 60 minutes, resulted in a water content of 5.67%, ash content 74.20%; protein content 3.52%; fat content 0.117%; calcium content 35.46%; yield 44%, particle size 62 nm; and bioavailability at a 10 minute absorption time of 9.105%, a 20 minute absorption time of 9.222% and a 30 minute absorption time of 9.334%. The sample ratio treatment: NaOH 1:4 with an extraction time of 60 minutes is the best treatment because it can produce a smaller nano-calcium size and high bioavailability.
Optimization of Microwave Treatment to Improve Adsorption Properties of Porous Rice Starch Maharani, Elok Pawening; Triwitono, Priyanto; Pranoto, Yudi; Marseno, Djagal Wiseso
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%.
GREEN GUARD: PENINGKATAN LITERASI HAMA DAN PENYAKIT HIDROPONIK BAGI IBU PKK DESA AIR BULUH SEBAGAI GARDA TERDEPAN KETAHANAN PANGAN KELUARGA Pranoto, Yudi; Herry , Herry
Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Vol 1 No 01 (2025): Jurnal Pengabdian kepada Masyarakat Universitas Bangka Belitung
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/7gn0bh73

Abstract

Pengabdian kepada Masyarakat bertujuan untuk meningkatkan literasi Ibu PKK Desa Air Buluh terhadap hama dan penyakit tanaman hidroponik sebagai upaya memperkuat ketahanan pangan keluarga. Permasalahan utama yang dihadapi adalah rendahnya pemahaman dalam mengidentifikasi gejala serangan hama seperti kutu daun, ulat grayak, penggorok daun, serta penyakit seperti busuk akar, busuk lunak, dan bercak daun akibat infeksi cendawan dan bakteri. Kegiatan dilakukan melalui metode ceramah interaktif, pemaparan materi visual, diskusi, serta evaluasi pre-test dan post-test. Peserta yang terlibat sebanyak 25 orang dengan tingkat partisipasi 100 persen. Hasil kegiatan menunjukkan peningkatan rata-rata skor post-test sebesar 30,6 poin, di mana 88 persen peserta mengalami peningkatan pemahaman. Selain itu, 80 persen peserta menyatakan bahwa materi mudah dipahami dan relevan dengan praktik hidroponik rumah tangga. Identifikasi organisme pengganggu tanaman dilakukan berdasarkan gejala visual yang muncul pada daun, batang, dan akar, sedangkan pengendalian dilakukan melalui pendekatan terpadu meliputi tindakan preemtif seperti penggunaan media steril, sanitasi lingkungan, dan pemasangan perangkap hama, serta tindakan kuratif seperti penggunaan pestisida nabati dan pemangkasan bagian tanaman yang terinfeksi. Simpulan dari kegiatan ini menunjukkan bahwa peningkatan literasi teknis ibu rumah tangga melalui penyuluhan yang terfokus dan aplikatif berkontribusi nyata terhadap penguatan ketahanan pangan keluarga berbasis pertanian ramah lingkungan
Phytochemical and Antioxidant Activity of Akway (Drymis piperita Hook f.) Stem Bark Ethanol Extract Angela Myrra Puspita Dewi; Santoso, Umar; Pranoto, Yudi; Marseno, Djagal Wiseso
Advance Sustainable Science Engineering and Technology Vol. 6 No. 3 (2024): May - July
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v6i3.598

Abstract

The amount of solvent affects the effectiveness of the extraction, so the chemical components are extracted entirely from the plant. This study investigated the best ratio of Akway bark : solvent (ethanol) to produce Akway extract with the highest antioxidant activity. Extraction with the treatment of Akway skin: ethanol ratio of 1:2; 1:4; 1:6 (b/v) was carried out and then the results were tested for total phenolic and flavonoid content and antioxidant activity. The best Akway bark:ethanol ratio was obtained at 1:4 (b/v) ratio with 9.54% extract yield, 289.57 mg GAE/g total phenolic content, 185.47 mg eq quercetin/g total flavonoids. Akway bark extract has potential as a source of antioxidants as indicated by its high antioxidant activity with DPPH free radical scavenging and ferric reducing activity of 50% (IC50) at extract concentrations of 16.59 µg/mL extract and 60.93 µg/mL extract, and carotene bleaching inhibition activity of 85.76%. There are 4 types of phenolic compounds and 4 types of flavonoid compounds identified with the highest percentage of components, namely Pereniporin B (57%).
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.
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 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 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 Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Rahayu, Endang Sutriswati Rahayu, Ervika Rahma Bayunita Hapsari 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