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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

Author-ID : 347814

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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Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong Budi Santoso; Antaria Marsega; Gatot Priyanto; Rindit Pambayun
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel’protein, gambir (Uncaria gambir Roxb), and Citrus hystic extract. The research design was completely randomized factorial design with three replications. There were three studies: the addition of eel’s protein extract, Uncaria gambir Roxb extract, and pH value at the concentration 0 % (v/v), 3 % (v/v), 6 % (v/v), 0 % (w/v), 1.5 % (w/v), 3 % (w/v), and 3, 4, 5, 6 respectively. The results showed that eel’s protein extract concentration significantly effected (at 5 % level test) on thickness and solubility, the Uncaria gambir Roxb extract concentration significantly affected the thickness, percentage of elongation and solubility and interaction between Uncaria gambir Roxb extract and pH value significantly affect the solubility. Charaterictics of the edible film was as follows: thickness 0.15 to 0.28 mm, percentage of elongation 37.17 to 84.4 %, solubility 4,00 to 69.57 %, water vapor transmission rate 4.09 to 11.77 g.m-2.d-1, and inhibition zone for microbe 0.44 to 2.79 mm. ABSTRAKTujuan penelitian ini adalah adalah untuk memperbaiki sifat fisik, kimia, dan antibakteri edible film berbasis pati ganyong dengan memanfaatkan ekstrak protein belut sawah, gambir, dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan penelitian terdiri atas konsentrasi ekstrak protein belut (0, 3, dan 6 (%v/v); konsentrasi ekstrak gambir (0, 1,5, dan 3 (%b/v), dan pH (3, 4, 5, dan 6). Hasil Penelitian menunjukkan bahwa ekstrak protein belut berpengaruh nyata terhadap ketebalan dan kelarutan, ekstrak gambir berpengaruh nyata terhadap ketebalan, persentasi pemanjangan, dan kelarutan serta perlakuan interaksi antara ekstrak gambir dan pH berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan memiliki ketebalan berkisar 0,15 hingga 0,28 mm, persen pemanjangan berkisar 37,17 hingga 84,4 %, kelarutan edible film dalam air berkisar 41,00 hingga 69,67 %, laju transmisi uap air edible film berkisar antara 4,09 hingga 11,77 g.m-2.hari-1, dan bersifat antibakteri Staphylococcus aureus dengan nilai diameter daya hambat (DDH) berkisar 0,44 hingga 2,79 mm.

Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20 Budi Santoso; Debby Amilita; Gatot Priyanto; Hermanto Hermanto; Sugito Sugito
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v. Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan. Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf.

Perbaikan Sifat Laju Transmisi Uap Air dan Antibakteri Edible Film dengan Menggunakan Minyak Sawit dan Jeruk Kunci Budi Santoso; Zuhara Hilda; Gatot Priyanto; Rindit Pambayun
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the research was to improve water vapor transmission rate and antibacterial properties of edible film by using red palm oil and Citrus mitis. The research design was factorial completely randomized design with three replications. There were three studies: the addition of Uncaria gambir Roxb extract, palm oil concentration, and pH value at the concentration 0, 1.5, and 3 (% w/v); 0, 1.5, and 3 (% v/v); and 3, 4, 5, and 6 respectively. The results showed that interaction of Uncaria gambir Roxb extract, palm oil and pH had significant effected on solubility of edible film. Interaction of Uncaria gambir Roxb and palm oil had significant effected on thickness, percentage of elongation and solubility of edible film. Interaction of Uncaria gambir Roxb and pH had significant effected on solubility of edible film. Characteristic of edible film was produced thickness 0.15 to 0.28 mm, percentage of elongation 23.33 to 87.78%, solubility 33.9 to 49.16%, water vapor transmission rate 3.43 to 8.52 g.m-2.d-1, and inhibition zone for Staphylococcus aureus 0.2 to 8.2 mm.ABSTRAKTujuan penelitian adalah untuk memperbaiki laju transmisi uap air dan sifat antibakteri edible film dengan menggunakan minyak sawit dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan terdiri atas konsentrasi ekstrak gambir; 0, 1,5, dan 3 (% b/v), konsentrasi minyak sawit; 0, 1,5, dan 3 (% v/v), dan pH (3, 4, 5, dan 6). Hasil penelitian menunjukkan bahwa interaksi ekstrak gambir, minyak sawit, dan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Interaksi ekstrak gambir dengan minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film. Interaksi minyak sawit dengan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Interaksi ekstrak gambir dengan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan adalah ketebalan 0,15–0,28 mm, persen pemanjangan 23,33–87,78%, kelarutan 33,9–49,16%, laju transmisi uap air 3,43–8,52 g.m-2.hari-1, dan diameter daya hambat terhadap Staphylococcus aureus 0,2–8,2 mm.Kata kunci: Antibakteri; edible film; gambir; minyak sawit; pH

Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah Budi Santoso; Sari Apriliana; Gatot Priyanto; Hermanto hermanto; Agus Wijaya
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian edible film berkembang pesat dari tahun ke tahun khususnya peningkatan sifat fungsionalnya seperti antimikrobia dan antioksidan dari bahan aktif alami. Penelitian ini bertujuan untuk meningkatkan sifat bioactive edible film dengan memanfaatkan senyawa katekin dari ekstrak tanaman gambir dan senyawa β-karoten dari minyak sawit merah. Metode yang digunakan dua faktor perlakuan dengan tiga kali pengulangan untuk setiap perlakuan dan data hasil penelitian diolah menggunakan rancangan acak lengkap factorial. Faktor perlakuan: konsentrasi filtrate bubuk gambir (A1: 20, A2: 30, A3: 40)%(b/v) dan konsentrasi minyak sawit merah (B1: 1, B2: 1,5, B3: 2)%(v/v). Aktivitas antioksidan bioactive edible film dipengaruhi secara signifikan oleh perlakuan filtrate bubuk gambir dan kuat tekan oleh minyak sawit merah. Kedua perlakuan ini berpengaruh nyata terhadap persen pemanjangan. Berdasarkan seluruh parameter, perlakuan A3B3 (filtrat bubuk gambir 40%, minyak sawit merah 2%) merupakan perlakuan terbaik, dengan ketebalan 0,041mm, persen pemanjangan 32,14%, kuat tekan 111,60 gf, laju transmisi uap air 61,15 g.m-2.hari-1, aktivitas antioksidan 14,09 ppm, dan aktivitas antibakterinya lemah.

KARAKTERISTIK LAMA MASAK DAN WARNA PEMPEK INSTAN DENGAN METODE FREEZE DRYING A. Alhanannasir; Amin Rejo; Daniel Saputra; Gatot Priyanto
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Pempek is a typical food of Palembang, South Sumatra, Indonesia, mostly processed in the form of wet with a moisture content of 50-60%, so that it only lasts for 3-4 days. In order for pempek to long last, it was processed into instant pempek using the freeze drying method. Pempek had tube form with a size of 3 cm in high and 4 cm in diameter. This study was aimed to see the freeze drying pressure and time to length of cooking, density, and lightness of instant pempek. Stored pempek at temperature of -50° C was carried out freeze drying with a pressure of 0.002 bar, 004 bar, 0.006 bar, and 0.008 bar for 38 hours, 40 hours, 42 hours, and 44 hours with a methodology of Split the Duncan Real Distance Difference Test Plot Design. The result showed that the pressure and time had very significant effect on the length of cooking, density and lightness of pempek. P3 (0.006 bar) pressure treatment affected shorter cooking time of pempek about 10.83 minutes, L2 treatment has 14.17 minutes for cooking times and the P3L2 treatment combination has low density of 0.71 g / cm3 and color brightness (lightness) about 85.38, almost resemble with white color. Making instant pempek with freeze drying method gave better results in ways of shorter and faster cooking time than instant pempek by other drying methods. Keywords: cooking length, freeze drying, instant pempek

PERUBAHAN NILAI GIZI PEMPEK LENJER SELAMA PEREBUSAN Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Pemasakan pempek lenjer dilakukan dengan cara perebusan, yang bertujuan agar tepung tapioka (pati) mengalami proses gelatinisasi, sehingga granula pati mengembang dan protein terdenaturasi. Lama dan tingginya suhu pada proses perebusan pempek harus dikendalikan karena mempengaruhi nilai gizi pempek. Tujuan penelitian ini untuk melihat pengaruh formula dan suhu pada titik pusat terhadap perubahan nilai gizi pempek lenjer selama perebusan. Perlakuan dengan empat taraf formula adonan dan lima taraf perlakuan suhu. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan tepung tapioka, maka kadar air, kadar protein, kadar lemak dan kadar abu semakin turun, tetapi kadar karbohidrat dan kadar serat semakin tinggi. Kadar air tertinggi pada suhu di titik pusat pempek 950C, kadar protein, kadar lemak, kadar karbohidrat, kadar abu, dan kadar serat tertinggi pada suhu di titik pusat pempek 750C.

Pelatihan Pemanfaatan Tongkol Jagung untuk Media Tanam Jamur di Desa Muliasari Tanjung Lago Banyuasin Sriati; Gatot Priyanto; Yulian Junaidi; Muhammad Arbi
I-Com: Indonesian Community Journal Vol 3 No 1 (2023): I-Com: Indonesian Community Journal (Maret 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Pelatihan ini bertujuan meningkatkan motivasi, pengetahuan, ketrampilan dan kemampuan Anggota KSU Trans Mekar Sari Mandiri dalam pemanfaatan tongkol jagung sebagai media tanam jamur. di Desa Muliasari, Tanjung Lago Banyuasin. Pelatihan dilakukan dengan penyampaian materi dan praktek memanfaatan tongkol jagung untuk media tanam jamur, kepada 20 orang peserta. Pre tes dan post tes dilakukan untuk evaluasi kegiatan. Hasil kegiatan menunjukkan adanya peningkatan motivasi, pengetahuan, ketrampilan dan kemampuan peserta tentang pemanfaatan tongkol agung untuk media tanam jamur. Peserta merespon baik materi yang disampaikan. Berdasarkan diskusi kelompok, permasalahan yang dihadapi dalam memanfaatkan limbah tongkol jagung adalah pemasaran produk, nilai gizi jamurnya, dan permodalan. Peserta berharap kedepannya ada pelatihan tentang pemanfaatan limbah jagung dan limbah pertanian lainnya, yang mencakup teknis pengolahan dan pemanfaatan limbah, aspek analisis usaha dan pemasaran serta membentuk Kelompok Usaha bersama.

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.

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 M. Yamin 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, Sriati SUGITO Sugito Sugito Suharto, Firza Fahleffi Syafutri, Merynda I Syafutri, Merynda Indriayani Syofianti, Erika Nanda Yanuariati, Anny Yanuriati, Anny Zuhara Hilda

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