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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal AGROTEKNOLOGI Agrointek Jurnal Riset Industri Jurnal Dinamika Penelitian Industri agriTECH Jurnal Sains dan Teknologi Pangan AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Edible : Jedb Indonesian Community Journal Sriwijaya Foodtech Journal
Gatot Priyanto
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : Seminar Nasional Lahan Suboptimal

 1 
Minuman Fungsional dari Kombinasi Kopi Robusta Natural Anaerob, Ekstrak Katekin Gambir dan Pinang Muda Suharto, Firza Fahleffi; Santoso, Budi; Wijaya, Agus; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Suharto FF, Santoso B, Wijaya A, Priyanto G.  2022. Functional drink from combination of natural anaerobic coffee, gambier catechin extracts and young areca nut. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 423-442. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of natural anaerobic robusta coffee formulation, raw extract of catechin gambier and young areca nut on the characteristics of functional coffee. This study used a non-factorial Completely Randomized Design (CRD), namely the formulation of natural anaerobic robusta coffee, gambier catechin crude extract and young areca nut powder. Each treatment was repeated 3 times. Each treatment was as follows: 100% natural anaerobic robusta coffee: 0% crude catechin gambier extract: 0% young betel nut powder; 89% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 4% young areca nut powder; 86% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 7% young areca nut powder; 83% natural anaerobic robusta coffee: 7% raw extract of gambier catechins: 10% young areca nut powder; 80% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 13% powdered areca nut. The parameters observed in this study were chemical characteristics (pH, total phenol, antioxidant activity, water content and ash content), physical characteristics (colour) and sensory tests (color, taste and aroma). The results showed that the addition of gambier catechin extract and powdered areca nut significantly affected the color (lightness (L*), redness (a*), yellowness (b*)), total phenol and antioxidant activity. The best treatment was a combination of natural anaerobic robusta coffee 80%: 7% gambier catechin crude extract: young areca nut 13% based on antioxidant activity and total phenol with characteristic pH 5.21, total phenol 171.07 mgGAE/g, antioxidant activity 23.28 ppm, 7.17% water content and 5.98% ash content.
Penambahan Gula Aren dan Krim dalam Kopi Gambir Framida, Framida; Santoso, Budi; Wijaya, Agus; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Framida F, Budi S, Wijaya A, Priyanto G. 2022. Adding palm sugar and vegetable creamer on gambier coffee. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 368-387. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Gambir coffee has a high content of chlorogenic acid so it is very good for health, but it is necessary to improve the taste because of its bitter taste so palm sugar is chosen because it has a lower glycemic index of 35 and vegetable creamer which contains high saturated fatty acids so it is more stable to oxygen and oxygen. long term rancidity. This research aimed to determine the effect of addition palm sugar and vegetable creamer to the chemical and sensory characteristics of gambir coffee. This research used a Factorial Completely Randomized Design (RALF) with 3 factors and was repeated 3 times. Treatment factors include the addition of palm sugar and vegetable creamer with concentrations (b/b) of 20g, namely 20% (4g), 40% (8g) and 60% (12g). Parameters observed included chemical characteristics (moisture content, ash content, total phenol, antioxidant activity, total sugar and pH) and sensory characteristics using a preference test, included color, aroma and taste. The results showed that the addition of palm sugar and vegetable creamer was significantly affected the ash content, total phenol, antioxidant activity, total sugar, pH, and taste on sensory parameters. Gambir coffee with the addition of palm sugar 40% (8g) and vegetable creamer 60% (12g)  was the best treatment with preference test (2.92 for color; 3 for aroma and 2.92 for taste). and chemical characteristics was in accordance with SNI standard for ground coffee, namely water content 5.82%; ash content 4.09%; total phenol 17.32 mgGAE/g; IC50 140.82 ppm; total sugar 11.70% and pH 8.17.
Pembuatan Effervescent Kopi Robusta Hijau (Coffee robusta) dengan Campuran Bubuk Bji Alpukat (Persea americana Mill) sebagai Minuman Instan Fungsional Apriliantika, Sugy Dwi; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Apriliantika, S.D., & Priyanto, G. (2023). The effervescent green robusta coffee (Coffea robusta) making with powdered avocado beans (Persea americana Mill) as instant functional beverages. In: herlinda S et al. (Eds.), Prosiding Sminar Nasional Lahan Suboptional ke-11 tahun 2023, Palembang 21 Oktober 2023. (pp. 447-463). Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Functional instant drinks containing antioxidants are booming among the public, but most of them still require a stirring process so they need to be converted into effervescent tablets to speed up dissolution. This research aimed to determine the selected formulations and the addition of avocado seed powder and green robusta coffee powder to the physical, chemical and organoleptic characteristics of effervescent tablets. This study used a Completely Randomized Design (RAL) Factorial with 12 level of treatment and each was repeated 3 times.  Treatment factors included the addition of avocado seed powder ( A1 = 20 % b/b; A2 = 15 % b/b; A3 = 10 % b/b; A4 = 0 % ) b/b) and robusta coffee powder green ( B1 = 0 %; B2 = 10 %; B3 = 20 % ). This results showed that the addition of avocado seed powder and green robusta coffee powder had a significant effect of antioxidant activity, water content, soluble time, hardness, and organoleptic.  Based on the results of the study, it was that the treatment of choice for effervescent tablets was the A3B2 treatment (10 % avocado seed powder ; 10 % green robusta coffee powder) from sensory test results with an average value of antioxidant activity (IC50) of 63,12 ppm, water content 4,34 %, hardness 110,096 kgf, soluble time 1,39 minutes, color sensory characteristics 6,47, aroma 6,2 and taste 5,87.
Pengaruh Proporsi Daun Sawi Hijau (Brassica chinensis) dan Rumput Laut (Eucheuma cottonii) terhadap Karakteristik Nori Sari, Rindy Violita; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sari, R.V., & Priyanto, G. (2023). Effect of mustard green leaves (Brassica chinensis) and seaweed (Eucheuma cottonii) proportions on nori characteristics. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 392-404).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The high demand for nori has resulted in increased imports of nori from abroad due to the small amount of Porphyra sp. seaweed that grows in Indonesia, so an alternative ingredients for making nori is needed.  The objectives of the research were to analyze the effect of the proportion of mustard green leaves pulp (Brassica chinensis) and seaweed pulp (Eucheuma cottonii) on physical, chemical, and organoleptic characteristics of nori.  This research used a factorial completely randomized design with two treatment factors, namely seaweed pulp proportion (A1= 40 % (160 g seaweed / 400 mL water), A2= 60 % (240 g seaweed / 400 mL water), A3= 80 % (320 g seaweed / 400 mL water)) and mustard green leaves pulp proportion (B1= 0 % (0 g mustard green leaves / 0 mL water), B2= 20 % (40 g mustard green leaves / 200 mL water), B3= 40 % (80 g mustard green leaves / 200 mL water), B4= 60 % (80 g mustard green leaves / 200 mL water).  Observed parameters in this research include color (lightness, greenness, and yellowness), nori sheet hardness, chemical characteristics (moisture content, ash content), and organoleptics (color, flavor, and taste).  The results showed that the proportion of seaweed pulp had a significant effect on the moisture content, ash content, and nori sheet hardness of the nori.  The mustard green leaves pulp treatment has a significant effect on the color (lightness, greenness, and yellowness), ash content, and nori sheet hardness of the nori.  Based on the results of the analysis showed that, the average value of the moisture content was 8.15 %-10.88 %, the ash content was 11.60 %-14.15 %, the nori sheet hardness was 133.53 gf-165.00 gf, lightness was 37.41-40.60, greenness was -3.33-1.34, and the yellowness was 10.63- 17.82. The A2B4 treatment (60 % seaweed pulp proportion : 60 % mustard green leaves pulp proportion) was the best treatment for making nori based on sensory test value.
Pengaruh Lama Pengeringan dan Struktur Biji terhadap Karakteristik Fisik dan Kimia Biji Pepaya (Carica papaya L.) Syofianti, Erika Nanda; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Syofianti, E. N., & Priyanto, G. (2023). Effect of drying time and seed structure on physical and chemical characteristics of papaya (Carica papaya L.) Seeds. In: Herlinda S et al.(Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang  21 Oktober 2024. (pp. 262–271).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). Papaya (Carica papaya L.) is a plant with abundant nutritional content in which all parts of the plant can be utilized, including seeds that are often considered waste because they have a layer of sarcotesta with potential antioxidant that is interesting to study, especially related to the influence of the drying process on seeds characteristics. The objectives of the research were to determine the effect of drying time and seed structure on the physical and chemical characteristics of papaya seeds. The research method used is a factorial completely randomized design with two treatment factors, A (drying time) consists of 5 levels, A1 (0 days), A2 (2 days), A3 (4 days), A4 (6 days), and A5 (8 days) under sunlight (from 10:00 AM to 2:00 PM), and factor B (seed structure) consists of 2 levels, B1 (with sarcotesta layer) and B2 (without sarcotesta layer). Observed parameters include chemical characteristics (antioxidant activity, total phenol, moisture content, ash content) and physical characteristics (specific grafity). The results showed that drying duration and seed structure significantly affected the reduction of antioxidant activity, total phenol, moisture content, and specific grafity, as well as the increase in ash content of papaya seeds. Based on the results of the analysis showed that, the average value of IC50 was 217,94 - 892,79 ppm, the total phenol was 0,75 - 2,52 mg GAE/g, the moisture content was 6,39 % - 82,19 %, ash content was 1,55 % - 8,75 %, and specific grafity was 0,59 - 1,08 g/mL.
Co-Authors Agus Wijaya Agus Wijaya Akbar Nur Ichsan, Onne Amin Rejo Antaria Marsega Apriliantika, Sugy Dwi Armina Fariani Basuni Hamzah BIDARTI, AGUSTINA Budi Santoso Daniel Saputra Debby Amilita Defira, Citra Dharia Renate Dwi Budi Santoso Filli Pratama Fitri Jayanti, Herda Framida, Framida Hari Hariadi Hermanto hermanto Hermanto Hermanto Hermanto Hermanto Ichsan, Onne Akbar Nur Indah Widiastuti Junaidi, Yulian Kaprawi Sahim Kiki Yuliati Laila Rahmawati Muhammad Arbi Nasruddin . Nazarena, Yunita - Nura Malahayati Parwiyanti Parwiyanti, Parwiyanti Pranata, Boby Rahmaniar ., Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Railia Karneta Railia Karneta Railia Karneta Rindit Pambayun Rindit Pambayun Rindit Pambayun Rindit Pambayun Rindit Pambayun Rosidah, Umi Sari Apriliana Sari, Rindy Violita Shelia, Shelia Sherendita, Nabila Sriati Sriati Sriati, Sriati SUGITO Sugito Sugito Suharto, Firza Fahleffi Syafutri, Merynda I Syafutri, Merynda Indriayani Syofianti, Erika Nanda Yanuariati, Anny Yanuriati, Anny Zuhara Hilda