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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 Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Agroteknika 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 Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Other

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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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Abstract

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.
EFFECTIVENESS OF THE OIL TO GAS FUEL CONVERSION PROGRAM FOR FISHERMEN IN PALEMBANG CITY Shelia, Shelia; Sriati, Sriati; Priyanto, Gatot; Widiastuti, Indah; Fariani, Armina
Marine Fisheries : Journal of Marine Fisheries Technology and Management Vol. 15 No. 2 (2024): Marine Fisheries: Journal of Marine Fisheries Technology and Management
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmf.v15i2.54328

Abstract

The Oil to Gas Fuel Conversion Program aims to make it easier for fishermen to obtain fuel at affordable prices, hence they can increase their income. Program implementation is declared effective if it runs smoothly and produces the expected results. This research aims to analyze the effectiveness of the program, analyze the income of program recipients and non-program recipients, and analyze the relationship between program effectiveness and income. Interviews using questionnaires were conducted with research subjects, namely 51 members of the Joint Business Group who received the program and 30 members who did not receive the program. Data in the form of attitudes or opinions of program recipient respondents are analyzed based on the achievement of effectiveness scores, income data from two groups of respondents were analyzed based on the difference between two means tests, and the relationship between effectiveness and income was analyzed based on the Spearman rank correlation test. The research results showed that the program's effectiveness was 94.20% (very high). The t-count value of 4.816 is greater than the t-table of 1.994, indicating that there is a significant difference between the income of program recipients and non-program recipients. The relationship between program effectiveness and income is very weak and not significant, with a coefficient value of 0.032. The effectiveness of the program does not directly affect income, but the existence of the program increases fishing efforts and the income of program recipients. Keywords: Conversion; effectiveness; fishermen; gas fuel; Spearman Rank Correlation Test
Inovasi Pembuatan Teh Herbal dari Limbah Daun Kopi Robusta sebagai Upaya Pengurangan Sampah dan Peningkatan Kualitas Hidup Masyarakat: Innovation in the Production of Herbal Tea from Robusta Coffee Leaf Waste: A Strategy for Waste Reduction and Enhancement of Community Quality of Life Santoso, Budi; Parwiyanti, Parwiyanti; Priyanto, Gatot; Wijaya, Agus; Rosidah, Umi; Malahayati, Nura; Yanuariati, Anny; Hermanto, Hermanto; Syafutri, Merynda Indriayani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i2.8637

Abstract

Coffee farmers typically prune coffee leaves 2-3 times a year to promote healthier and more productive coffee plants; however, this leaf waste negatively impacts the community. This initiative aims to empower local communities by providing training and skills in processing coffee leaf waste into economically valuable herbal tea products. The outcome of this community service activity is herbal tea made from coffee leaves, packaged similarly to commercial tea products. The target community has gained an understanding of the health benefits of this herbal tea, and their skills in producing coffee leaf herbal tea have improved significantly.
Pengaruh Konsentrasi Natrium Karbonat (Na2CO3) pada Pembuatan Karbon Aktif Ampas Tebu Sherendita, Nabila; Yanuriati, Anny; Santoso, Budi; Priyanto, Gatot; Yuliati, Kiki; Ichsan, Onne Akbar Nur; Pranata, Boby; Hermanto, Hermanto
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.15

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi aktivator natrium karbonat (Na2CO3) terhadap kualitas karbon aktif ampas tebu yang dihasilkan. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan konsentrasi natrium karbonat (A = 4,5%, B = 5,0%, C = 5,5%, D = 6,0%, dan E = 6,5%). Setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati terdiri dari kadar air, abu, zat mudah menguap, karbon terikat dan daya serap terhadap iodium. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap semua parameter yang diuji.
Peningkatan Kapasitas Kelompok Usaha Bersama (KUBE) melalui Pelatihan Strategi Pengembangan Usaha dan Pemasaran Sriati, Sriati; Priyanto, Gatot; Junaidi, Yulian; Bidarti, Agustina
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 7 No 2 (2023): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v7i2.11039

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan, motivasi, ketrampilan dan kemampuan   Anggota Kelompok Usaha Bersama (KUBE) KSU BMT Trans Mekar Sari Mandiri di Desa Muliasari Kecamatan Tanjung Lago Kabupaten Banyuasin dalam mengembangkan usahanya. Guna mencapai tujuan tersebut dilakukan Pelatihan tentang Strategi Pengembangan Usaha kelompok dan pemasaran. Metode pelaksanaan yaitu dengan presentasi, tanya jawab tentang materi,  dan diskusi kelompok tentang keragaan KUBE di masa pandemi. Materi pelatihan meliputi: Prinsip-prinsip pengembangan usaha kelompok, pengembangan produk baru, diversifikasi usaha, peningkatan mutu produk, perluasan pemasaran, dan keberlanjutan usaha. Peserta pelatihan adalah: Ketua/anggota KUBE KSU BMT Trans Mekar Sari Mandiri, berjumlah 20 orang.. Hasil kegiatan ini menunjukkan adanya peningkatan pengetahuan, motivasi, ketrampilan dan kemampuan peserta tentang pengembangan usaha kelompok bagi Kelompok Usaha Bersama (KUBE).  Peserta merespon baik materi yang disampaikan, terutama materi tentang pengembangan usaha kuliner. Berdasarkan hasil diskusi kelompok, permasalahan yang dihadapi KUBE adalah  belum berperannya kelompok sebagai unit usaha bersama. Terlihat dari jenis dan sifat usaha masih dilakukan secara individu. Kelompok hanya untuk bersama-sama mendapatkan modal dari koperasi dikelola per kelompok usaha. Peserta antusias untuk menambah pengetahuannya tentang strategi mengembangkan peran kelompok sebagai unit usaha. Peserta mengusulkan kedepannya dibentuk satu jenis usaha yang bisa dikelola kelompok dengan pendekatan unit usaha kelompok yang memanfaatkan bahan baku lokal.
Mechanisms and Application of Fruit and Vegetable Shelf Life Extension Using 1-MCP, NO, and Melatonin: Systematic Review Melati Pratama; Daniel Saputra; Gatot Priyanto; Anny Yuniarti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2458-2472

Abstract

Fruits and vegetables are perishable commodities after harvest. Fruit and vegetable damage occurs due to post-harvest metabolic processes that can result in the formation of ROS and ethylene, bacteria, fungi, chilling injury and mechanical damage (wounds). New technologies were discovered to inhibit ripening, aging and post-harvest fruit damage, namely the use of Methylcyclopropene (MCP), Nitric Oxide (NO) and Melatonin. The purpose of this paper is to analyze the mechanism of the three inhibitors, their applications, advantages and disadvantages so that they can be used effectively and efficiently. The method used is systematic review, data are collected and analyzed systematically. A review of 106 articles shows that MCP, NO, and melatonin have different mechanisms. MCP works by inhibiting ethylene receptors, NO through four pathways (S-nitrosylation, limiting SAM formation, forming MACC, binding NO-ACC-ACC), and melatonin through four pathways (slowing ripening, reducing cold damage, as an antioxidant, as an antibacterial agent).
Perubahan Fisikokimia Keripik Pisang selama Proses Penggorengan dan Mekanisme Browning (Tinjauan Literatur Sistematik dan Studi Kasus Pencokelatan Keripik Pisang Produk UMKM ”MA”) Oksilia Oksilia; Melati Pratama; Gatot Priyanto; Filli Pratama
Agroteknika Vol 9 No 2 (2026): Juni 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i2.644

Abstract

Keripik pisang merupakan produk olahan buah yang digemari karena cita rasa dan teksturnya yang khas. Namun, proses penggorengan sering memicu reaksi pencokelatan (browning) yang menurunkan mutu visual dan sensorik produk. Penelitian ini bertujuan untuk menganalisis perubahan kualitas minyak dan warna keripik pisang akibat proses penggorengan serta mengidentifikasi tahapan reaksi yang memengaruhi mutu produk. Penelitian menggunakan pendekatan studi kasus one-shot observational yang dikombinasikan dengan Systematic Literature Review (SLR). Parameter yang diamati meliputi bilangan peroksida minyak yang diukur dengan metode titrasi iodometri dan indeks warna (L, a, b*)** sebelum dan sesudah penggorengan. Hasil uji t berpasangan menunjukkan bahwa bilangan peroksida meningkat signifikan (p = 0,0000000435), menandakan terjadinya oksidasi lemak selama penggorengan. Nilai L* dan b* menurun signifikan (p = 4,498x10-5; p = 4,505x10-6), menunjukkan penggelapan warna akibat reaksi Maillard dan karamelisasi, sedangkan nilai a* tidak berubah signifikan. Secara keseluruhan, proses penggorengan memicu reaksi oksidasi dan pencokelatan non-enzimatis yang menurunkan kestabilan mutu produk. Penggunaan minyak segar, pengaturan suhu dan waktu penggorengan yang optimal, serta penambahan antioksidan alami disarankan untuk mempertahankan warna, cita rasa, dan stabilitas mutu keripik pisang.
PEMBUATAN TEH CELUP BAWANG DAYAK  (Eleutherine palmifolia) DAN DAUN SIRSAK (Annona muricata L.) DENGAN APLIKASI PENGERINGAN Sugito; Merynda I Syafutri; Gatot Priyanto; Budi Santoso; Onne Akbar Nur Ichsan; Citra Defira; Herda Fitri Jayanti
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan dan lama waktu penyeduhan terhadap hasil seduhan teh celup kombinasi bawang dayak dan daun sirsak, penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan dan diulang sebanyak tiga kali. Faktor A merupakan suhu pengeringan (50oC, 55oC dan 60oC). Faktor B merupakan lama waktu penyeduhan (5 menit, 10 menit dan 15 menit). Parameter yang diamati yaitu karakteristik fisik (warna L*, a*, b*) dan karakteristik kimia (pH, aktivitas antioksidan, total fenol, flavonoid). Hasil penelitian ini menunjukkan bahwa suhu pengeringan, lama waktu penyeduhan dan interaksi keduanya berpengaruh nyata terhadap lightness, greenness, yellowness, pH, aktivitas antioksidan, total fenol, dan flavonoid. Perlakuan terbaik dipilih berdasarkan tingginya kandungan senyawa fitokimia pada seduhan teh kombinasi bawang dayak dan daun sirsak. Teh kombinasi bawang dayak dan daun sirsak dengan suhu 50oC dan lama waktu penyeduhan 15 menit sebagai perlakuan terbaik dengan pH 5,21, aktivitas antioksidan 21,19 ppm, dan total fenol 6,6 GAE/mL.
Co-Authors Agus Wijaya Agus Wijaya Amin Rejo Anny Yuniarti Antaria Marsega Apriliantika, Sugy Dwi Armina Fariani Basuni Hamzah BIDARTI, AGUSTINA Budi Santoso Citra Defira Daniel Saputra Daniel Saputra Debby Amilita Dharia Renate Dwi Budi Santoso Filli Pratama Framida, Framida Hari Hariadi Herda Fitri Jayanti Hermanto hermanto Hermanto Hermanto Hermanto Hermanto Ichsan, Onne Akbar Nur Indah Widiastuti Junaidi, Yulian Kaprawi Sahim Kiki Yuliati Laila Rahmawati Melati Pratama Melati Pratama Merynda I Syafutri Muhammad Arbi Nasruddin . Nazarena, Yunita - Nura Malahayati Oksilia Oksilia Onne Akbar Nur Ichsan 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 Santoso, Budi Sari Apriliana Sari, Rindy Violita Shelia, Shelia Sherendita, Nabila Sriati Sriati Sriati, Sriati Sugito Sugito Sugito Suharto, Firza Fahleffi Syafutri, Merynda Indriayani Syofianti, Erika Nanda Yanuariati, Anny Yanuriati, Anny Zuhara Hilda