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All Journal J-Sil (Jurnal Teknik Sipil dan Lingkungan) Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology J@TI (TEKNIK INDUSTRI) Agrointek Jurnal Teknologi Pertanian Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Jurnal Pendidikan Biologi Indonesia JTET (Jurnal Teknik Elektro Terapan) Jurnal Rekayasa Mesin Journal of Environment and Sustainability Syntax Literate: Jurnal Ilmiah Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Media Iuris Jurnal Eduscience (JES) Media Agribisnis JHR (Jurnal Hukum Replik) International Journal on Food, Agriculture and Natural Resources (IJFANRES) Proceedings Series on Physical & Formal Sciences Jurnal Teknologi Lingkungan Lahan Basah Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Room of Civil Society Development Indonesian Journal of Food Technology Sewagati Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service Jurnal Pengabdian Masyarakat Berkarya (Journal of Environmental Sustainability Management) Room of Civil Social Development J-Sil (Jurnal Teknik Sipil dan Lingkungan) Journal of Food and Agricultural Technology

Agus Slamet

Universitas Mercu Buana Yogyakarta

Author-ID : 383279

Religion Agriculture, Biological Sciences & Forestry Arts 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 Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Transportation Other

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Optimasi Konsentrasi Gum Arab dan Ekstrak Rempah-Rempah pada Edible Coating Beras Cepat Tanak dengan Indeks Glisemik Rendah Ch. Lilis Suryani; Agus Slamet
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Quick cooking rice is pragelatinised rice that required short cooking time. However, the Glycemic Index (GI) of quick cooking rice was quite high, so that less suitable for diabetes mellitus patients. Spices extract (ginger, cinnamon, clove ) had ability to reduce GI because of their phenolic content. The purposes of this research was to produce quick cooking rice coated with gum arabic that enriched with spices extracts (BCTER), so had low glycemic index. Quick cooking rice was coated with gum arabic (20, 30 and 40 %) and enriched with spices extracts (15, 20 and 15 %). The parameters that was analysis were moisture and phenolic content, phenol retention, texture, acceptability and glycemic index. The research showed that acceptable BCTER was produce by coated with 40 % gum arabic that enriched by 20 % spice extracts concentration. Cooked BCTER had moisture content 53.82 %, phenol content 50.00 ppm, texture with resistance to force 6.98 N and deformation 32.45 %. Phenol retention of BCTER was 48.96 %, and the glycemic index (GI) was 45.34.ABSTRAKBeras cepat tanak adalah beras yang telah mengalami proses pragelatinisasi sehingga memerlukan waktu pemasakan yang lebih singkat. Namun beras cepat tanak memiliki Indeks Glikemik (IG) yang cukup tinggi, sehingga kurang cocok untuk penderita diabetes mellitus. Ekstrak rempah-rempah (jahe, kayu manis, cengkeh) diketahui memiliki kemampuan menurunkan IG karena mengandung senyawa fenolik. Tujuan penelitian ini adalah menghasilkan beras cepat tanak yang mempunyai IG rendah dengan pelapisan edible film gum arab yang diperkaya ekstrak rempah-rempah (BCTER). Beras cepat tanak dilapisi dengan larutan edible coating gum arab (20, 30 dan 40 % b/v) yang diperkaya dengan ekstrak rempah-rempah (15, 20 dan 15 % b/v). Parameter yang diuji adalah kadar air, fenol, retensi fenol, tekstur, uji tingkat kesukaan dan penentuan IG BCTER. Hasil penelitian menunjukkan bahwa BCTER yang terbaik adalah beras dengan edible coating gum arab 40 % (b/v) dan diperkaya ekstrak rempah-rempah dengan konsentrasi 20 % (b/v). Nasi BCTER tersebut mempunyai kadar air 53,82 %, kadar fenol 50,00 ppm, tekstur dengan gaya yang dapat ditahan 6,98 N dan deformasi 32,45 %. Retensi fenol untuk nasi BCTER adalah 48,96 % dan IG sebesar 45,34.

Pengaruh Jumlah Lemak terhadap Sifat Fisik dan Kesukaan Meat Analog Protein Kecambah Kacang Tunggak (Vigna unguiculata) Eri Yusniardi; Bayu Kanetro; Agus Slamet
agriTECH Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material. The objective of this research was to produce meat analog that was made of protein from local cowpeas. Cowpeas seed was germinated for 12 haur that was due to increasingprotein content. The protein of cowpeas was extracted at pH 9 and precipitated at pH 4. Meat analog from the protein ofgerminated cowpeas was treated by the variation of fat additions that were 1, 2 and 3 gram per 50 gram of protein isolat.Meat analog was analyzed physical (texture and color) and sensory (hedonic test) properties. The result of this researchshowed that germination of cowpeas seed could increased protein from 11.70 % (db) to 15.81 % (db). Based on thesensory properties comparison between meat analog of soybean protein and meat analog of cowpeas protein showedthat the addition of 2 gram of fat was the best variation. The texture, deformation and the color (redness, yellowness andblueness) of the meat analog from germinated cowpeas were 0,89 (N), 8.56 %, 4.75, 1.50, 0 respectively.ABSTRAKPada umumnya meat analog dibuat dari protein kedelai. Kacang tunggak (Vigna unguiculata) merupakan jenis kacang- kacangan yang belum banyak dimanfaatkan, oleh kerena itu dalam penelitian ini kacang tunggak diolah menjadi meat analog. Tujuan penelitian ini adalah manghasilkan meat analog protein kecambah kacang tunggak yang disukai panelis. Biji kacang tunggak dikecambahkan selama 12 jam untuk meningkatkan kadar proteinnya, selanjutya protein kacang tunggak diekstraksi pada pH 9, dan diendapkan pada pH 4. Meat analog dari protein kecambah kacang tunggak dibuat dengan variasi lemak yaitu 1,2,3 gram untuk setiap 50 gram isolate protein. Meat analog yang dihasilkan dianalisissifat fisik : meliputi warna, tekstur, aroma, rasa, dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perke-cambahan biji kacang tunggak selama 12 jam dapat meningkatkan kadar protein dari 11,70 % (db) menjadi 15,81 %(db). Berdasarkan perbandingan sifat sensoris tingkat kesukaan antara meat analog protein kecambah kacang tunggak dengan kedelai diketahui perlakuan penambahan lemak 2 gram merupakan perlakuan terbaik. Nilai tekstur kekerasan, deformasi dan warna redness, yelowness, blueness dari meat analog protein kecambah kacang tunggak berturut-turut :0,89 (N), 8,56 %, 4,75, 1,50, 0,00.

Potensi Hipolipidemik Yogurt dari Isolat Protein Biji Kecipir (Psophocarpus tetragonolobus) pada Tikus Hiperkolesterol dengan Perlakuan Jumlah Pakan Agus Slamet; Bayu Kanetro
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Protein content of winged bean is almost the same as soybean, but the beany flavor is more poweful than soybean. Therefore the protein of winged bean was isolated prior to use as raw material of yogurt. This research was aimed to determine the potency of hypocholestrolemic activity of yogurt protein isolate of winged bean through in vivo bioassay by using Sprague Dawley male rats. The treatments of the research were yogurt feed treatment with concentration of yogurt 0 (standard feed without yogurt as a control), 2, and 4 g yogurt/day as low and high concentration treatment respectively for 4th weeks after hypercholesterol feed treatment for 1 week. The blood lipid profile of rats, including triglyceride, cholesterol total, High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL) cholesterol were analysed on the 2nd and 4th weeks for the yogurt feed treatment while for before yogurt feed treatment, the evaluation were based on the adaptation phase and the 1st week for hypercholesterol phase. The result of this research showed that the blood triglyceride, cholesterol total, LDL increased, and the blood HDL decreased in hypercholesterol phase before yogurt feed treatment. The potency of hypocholestrolemic of yogurt from protein isolate of winged bean was shown by the decreasing of blood triglyceride, cholesterol total, LDL and increasing the HDL cholesterol after the yogurt feed treatment with low and high concentration. That indicated that yogurt that was made of protein isolate of winged bean could reduced cholesterol. ABSTRAKBiji kecipir memiliki kadar protein yang hampir sama dengan kedelai, namun bau langunya lebih tajam daripada kedelai, sehingga perlu diisolasi proteinnya sebelum digunakan sebagai bahan baku yogurt. Tujuan penelitian ini adalah menentukan potensi hipokolesterolemik yogurt isolat proteun biji kecipir melalui uji biologis in vivo menggunakan tikus jantan Sprague Dawley. Perlakuan penelitian ini adalah perlakuan pakan yogurt dengan konsentrasi 0 (pakan standar tanpa penambahan yogurt sebagai kontrol), 2, dan 4 g yogurt/hari berturut-turut sebagai perlakuan konsentrasi rendah dan tinggi selama 4 minggu perlakuan pakan yogurt sesudah pemberian pakan hiperkolesterol selama 1 minggu. Profil lipida darah tikus meliputi kadar trigliserida, total kolesterol, kolesterol High Density Lipoprotein (HDL), dan Low Density Lipoprotein (LDL) dianalisis pada minggu ke 2 dan 4 minggu selama perlakuan pakan yogurt dan sebelum perlakuan pakan yogurt yaitu pada fase pemeliharaan adaptasi dan 1 minggu pada fase pemeliharan hiperkolesterol. Hasil penelitian ini menunjukkan bahwa trigliserida, total kolesterol, dan kolesterol LDL meningkat dan kolesterol HDL menurun selama fase pemberian pakan hiperkolesterol sebelum perlakuan pakan yogurt. Potensi hipokolesterol yogurt isolat protein biji kecipir ditunjukkan dengan penurunan trigliserida, total kolesterol, dan kolesterol LDL, serta peningkatan kolesterol HDL sesudah perlakuan pakan yogurt dengan konsentrasi rendah maupun tinggi. Hal tersebut mengindikasikan bahwa yogurt isolat protein biji kecipir mampu menurunkan kolesterol.

Co-Authors Abadina, Waode Abdul Kadir Adhi Yuniarto Al Faruq, Muhammad Rajih Al Mutaqqin, LM. Rezsky Alda Alfan Purnomo Alfauzi, Abdul Syukur Ali Masduqi Amalia, Risha Eka Amalludin, Fahmi Ikhlasul Amrul Amrul Anwar, Fitria Aprilia Apriyanti, Armi Arliyani, Isni Asniar, Wd. Devi Asrita Aswan Aswan Atok Miftachul Hudha Auti, Asmin Awad Akbar Taebe Aziz, Moch. Bahmid Bambang Supriyo, Bambang Bayu Kanetro Bowo Djoko Marsono Bustomi Bustomi Bustomi Ch. Lilis Suryani CH. Wariyah Chatarina Wariyah Christian, Elvin Constantya, Qory Eddy Setiadi Soedjono Eri Yusniardi Ervin Nurhayati, Ervin Febby Intan Sari Harliyani Hartati, Putri Brikke Sukma Haryanto Haryanto Hasana, Nessha Hastuti, Dian Suci Heni Purwaningsih Hezradian, Rahma Fathan Hezraria, Rahmi Fathan Hidayat, Muhammad Alif Irmawati Iskandar Salju Isyana Ardhiati, Dyah Pramesti Izu, Cynthia C. Kartikaningrum, Ayu Rara Komuna, Avelyn Pingkan La Djawa, Awal Rahmad La Sunardin Ld. Muh. Ilham Mahmuda, Dewi Marhendra, Bara Awanda Marthen, Roy Martinus Budiantara Maryam Nurlaila, Maryam Moningka, Yudha Muh. Fitrah, Muh. Mulawati Naradipta, Dewana Reyhan Narti Narti, Narti Natasari, Elma Nurhayati Nursalam, Ahmad Nurul Miqat Pandin, Gabriel Novianus Rumambo Panglipursari, Diw Lesno Pratama, Galang Dimas Putri, Farika Tono Putro, Wahju Djalmono Rafiuddin, Rafiuddin Rahayu Rahmawati, Ira Ayu Dwi Riyanto Riyanto Rizal, Dinda Dwifa Rizki, Wa Ode Sri Rohmatningsih, Rini Nuraini Ronaldin S. Hafidhawati Andarias S., Achmad S., Tri Waris Safrin Salam Sairun, Mujiono Sakinah, Erlina Salsabila, Ghina Samrina, Titin Sanjaya, I Made Gunawan Saputro, Febrianto Suryo Seni, Muhamad Setiyoko, Agus Siadi, Ld. Abdul Ghaniyu Siti Misra Susanti Siti Munawaroh Siti Tamaroh Sri Suciati Sumardiana, Jako Sutriani, Neni Syahrul , Jundi Taebe, Awad Akbar Taharu, Fahmil Ikhsan Tala, WD. Syarni Theresia Widiastuti Umar Umar Usmanto, Rubby Indra Vivin W, Widarta W., Prabowo Wahyu Wahyu Djalmono Putro, Wahyu Djalmono Wahyu Isti Nugroho Wahyuni, Afrinda Dwi Wajdi, Muhammad Wibowo, Alian Kuntoro Wicaksono, Daniel Wirawan, A. Rachmat Yuanda, Afifah Nurfadyah Islami Yulikasari, Andriyan Zaenal Abidin

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