Article Per Year (5 Year)
p-Index From 2020 - 2025
1.756
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal TAMBORA JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Teknologi dan Mutu Pangan
Aji Sutrisno
Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
Angkak (red mold rice) as an antihypercholesterolemic and antihypertensive effect: A review Primanita Setyowati; Elok Zubaidah; Aji Sutrisno
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ-aminobutyric acid (GABA). Monacolin K (MK) is also popular as lovastatin (natural statin). MK are inhibitors of enzyme 3 hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the main enzim for regulating cholesterol synthesis and exertingpotent serum cholesterol demoting effect. GABA is a prominent inhibitory neurotransmitter found in the central nervous system.Itfunctions as an antihypertensive, anti-inflammation, and antioxidant. This paper provides a review of factors influencing the Monascus fermentation process on the synthesis of the pigments, MK, and GABA, which can relieve hypercholesterolemia and hypertension. The information reviewed for this paper was obtained from the SciFinder, Elsevier, NCBI, Science Direct, Google Scholar, Frontier, MDPI, and M.Sc. and Ph. D dissertations published in August 2021. Maximizing RMR bioactiveyield obtained by optimizing the selection of optimal monascus strain, substrates, and fermentation factor (pH, inoculum dimension, temperature, fermentation time). Comparison between collaboration RMR bioactive activities (MK, GABA) and statin activities arealso examined. Other bioactiveof RMR and their health benefits have been discussed. However, little information about the relationship between RMR bioactive and their effects on reducing hypercholesterolemia and hypertension is available. Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ-aminobutyric acid (GABA). Monacolin K (MK) is also popular as lovastatin (natural statin). MK are inhibitors of enzyme 3 hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the main enzim for regulating cholesterol synthesis and exertingpotent serum cholesterol demoting effect. GABA is a prominent inhibitory neurotransmitter found in the central nervous system.Itfunctions as an antihypertensive, anti-inflammation, and antioxidant. This paper provides a review of factors influencing the Monascus fermentation process on the synthesis of the pigments, MK, and GABA, which can relieve hypercholesterolemia and hypertension. The information reviewed for this paper was obtained from the SciFinder, Elsevier, NCBI, Science Direct, Google Scholar, Frontier, MDPI, and M.Sc. and Ph. D dissertations published in August 2021. Maximizing RMR bioactiveyield obtained by optimizing the selection of optimal monascus strain, substrates, and fermentation factor (pH, inoculum dimension, temperature, fermentation time). Comparison between collaboration RMR bioactive activities (MK, GABA) and statin activities arealso examined. Other bioactiveof RMR and their health benefits have been discussed. However, little information about the relationship between RMR bioactive and their effects on reducing hypercholesterolemia and hypertension is available.  
EFFECT OF BATTER METHOD AND PROOFING TIME ON PHYSICAL AND SENSORY CHARACTERISTICS OF GLUTEN-FREE BREAD Imro’ah Ikarini; Aji Sutrisno; Sudarminto Setyo Yuwono
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.679 KB)

Abstract

Indonesia's dependence on wheat imports can be reduced by looking for alternatives to local flour-based preparations. Bread products currently depend on raw materials in the form of wheat flour. In addition to availability problems, the gluten content in wheat flour also causes allergies in people with celiac disease. Celiac sufferers should consume gluten-free bread. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumbs; therefore, it is necessary to modify the batter to improve gluten-free bread quality. This study aims to analyze the effect of straight batter and no time batter methods, also the proofing time of 45 and 60 minutes on the bread-specific volume, firmness, crumb and crust colour, and panelist response. This study used a Completely Randomized Design with two factors. The result of the study shows that the batter method and proofing time significantly affected the bread-specific volume, firmness, and sensory acceptance but had no significant effect on crust colour and crumb. The overall sensory analysis found that the bread made using the straight batter method with 45 minutes of proofing time was the most preferred among the panelists
PENGARUH VARIASI TEGANGAN LISTRIK TERHADAP PROSES PEMANASAN DAN KARAKTERISTIK MUTU PEWARNA ALAMI KULIT BUAH NAGA MERAH YANG DIPANASKAN SECARA OHMIC Jenri Parlinggoman Hutasoit; Magfiratul Tul Husna; Aji Sutrisno
Jurnal TAMBORA Vol. 7 No. 2 (2023): EDISI 19
Publisher : Wakil Rektor 3, Direktorat Riset, Publikasi dan Inovasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v7i2.2983

Abstract

Kulit buah naga berpotensi sebagai sumber pewarna makanan karena mempunyai pigmen betasianin, yang memberikan warna merah dan ungu yang menarik pada makanan.  Pada ekstraksi pigmen pewarna biasanya dilakukan dengan pemanasan, akan tetapi hal ini dapat menganggu stabilitas pigmen betasianin. Teknologi ekstraksi terkini, seperti ekstraksi dengan bantuan gelombang mikro atau teknik elektromembran, tegangan listrik dapat digunakan untuk meningkatkan efisiensi dan kecepatan proses ekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi tegangan ohmik (50V, 60V, 70V, 80V) terhadap konduktivitas listrik, suhu dan karakteristik mutu pewarna kulit buah naga. Pemanasan konvensional juga dilakukan sebagai perbandingan/kontrol. Analisis statistik menggunakan One Way Analysis of Variance dan uji lanjut Tukey. Hasil penelitian menunjukkan bahwa perlakuan tegangan yang berbeda mempengaruhi laju perubahan suhu, konduktivitas listrik, warna (L, a, b), dan total padatan terlarut, akan tetapi tidak mempengaruhi pH, rendemennya. Konduktivitas listrik meningkat secara eksponensial dengan meningkatnya suhu. Waktu yang dibutuhkan untuk menaikkan suhu 30 hingga 100 oC pada pemanasan kulit buah naga merah sangat dipengaruhi oleh tegangan yang diterapkan. Nilai L dan a warna pada perlakuan ohmik lebih rendah dibandingkan kontrol. Warna yang dihasilkan pekat/merah tua. Dalam hal ini bahwa pemanasan ohmik memiliki kelebihan dapat menghasilkan panas yang seragam dan cepat sehingga menghasilkan ekstraksi pigmen warna betasianin yang lebih maksimal.
PENGARUH VARIASI TEGANGAN DALAM PROSES PASTEURISASI BERBASIS OHMIC HEATING TERHADAP KARAKTERISTIK SUSU KUDA LIAR SUMBAWA Jenri Parlinggoman Hutasoit; Rangga Aji Ermayana; Aji Sutrisno
Jurnal TAMBORA Vol. 7 No. 2 (2023): EDISI 19
Publisher : Wakil Rektor 3, Direktorat Riset, Publikasi dan Inovasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v7i2.2984

Abstract

Susu kuda liar Sumbawa adalah salah satu susu hasil perahan dari kuda yang secara alami diternak dengan memanfaatkan padang terbuka di Pulau Sumbawa. Susu pasteurisasi merupakan salah satu produk susu yang mengalami proses pemanasan. Pemanasan ohmik memiliki kelebihan yaitu laju pemanasan tinggi dan suhu seragam, sehingga cocok untuk diaplikasi pada pasteurisasi susu kuda liar. Penelitian ini bertujuan untuk mengetahui pengaruh variasi tegangan pada pasteurisasi ohmik terhadap karakteristik susu (total padatan terlarut, rendemen, dan derajat pH), dan parameter prosesnya (konduktivitas listrik dan perubahan suhu). Penelitian ini bersifat eksperimental menggunakan rancangan acak lengkap dengan 5 taraf yaitu variasi tegangan 80 V, 100 V, 120 V, 140 V, dan perlakuan kontrol (konvensional) sebagai pembanding. Masing-masing perlakuan dipanaskan hingga mencapai suhu 90? dan dilakukan 3 kali ulangan sehingga didapatkan 15 unit percobaan. Hasil penelitian menunjukkan bahwa perlakuan tegangan berpengaruh terhadap konduktivitas listrik, perubahan suhu, akan tetapi tidak berpengaruh terhadap total padatan terlarut, pH, rendemen, organoleptik nya. Nilai konduktivitas listrik meningkat secara linier dengan meningkatnya tegangan yang diterapkan yaitu 80V (0.17-0.49 S/m), 100V (0.24-0.54 S/m), 120V (0.22-0.56 S/m) dan 140V (0.30-0.66 S/m). Waktu yang dibutuhkan untuk mencapai suhu 90? dari setiap perlakuan tegangan yaitu 80V (2 menit 15 detik), 100V (1 menit 40 detik), 120V (1 menit 15 detik), dan tegangan 140 volt (1 menit 5 detik).
Pemanasan Ohmik Roti Bebas Gluten Berbasis Tepung Kedelai Hitam-Beras: Kajian Suhu Dan Daya Jenri Parlinggoman Hutasoit; Aji Sutrisno; Aniswatul Khamidah
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v11i2.504

Abstract

Ohmic heating is a heating process that works based on passing electric current through resistive materials. This heating is known to have advantages such as producing uniform heat and a high heating rate. The purpose of this study was to determine the changes in temperature and power used in ohmic heating of gluten-free bread based on black soybean flour substituted with rice flour. The bread batter formulation in this research was based on black soybean flour with rice flour substitution (50, 40, 30, 20, 10 and 0%).  The parameters of temperature and electrical power were obtained from the data logger. The data is calculated in formulas and displayed in curves as a function of time during the process. The results showed that the addition of rice flour or the higher the ratio of rice flour in the dough showed a rapid rate of temperature increase at its maximum value, as well as the initial electrical power value used during heating. Based on the calculation of the time needed to reach the optimal temperature of about 97 oC in each treatment, it was found that the treatment of 50% black soy flour + 50% rice flour (8 minutes 10 seconds), the treatment of 60% black soy flour + 40% rice flour (8 minutes 30 seconds), the treatment of 70% black soy flour + 30% rice flour (8 minutes 60 seconds), the treatment of 80% black soy flour + 20% rice flour (9 minutes 40 seconds), the treatment of 90% black soy flour + 10% rice flour (11 minutes 30 seconds), and the treatment of 100% black soy flour + 0% rice flour (12 minutes).
Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) Aji Sutrisno; Panji achmad apriyandi
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17036

Abstract

A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness of dark chocolate which was using a factorial group randomized design with ANOVA and continued with the Tukey HSD test. The results showed that not interaction of the level of cocoa butter replacement by glucomannan and lecithin on melting point. The cocoa butter replacement level by porang glucomannan and lecithin and their interactions affected hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness. The higher level of cocoa butter replacement levels by porang glucomannan and lecithin increased the melting point and hardness of dark chocolate. Porang glucomannan and lecithin can be used to reduce cocoa butter and can improve the physical properties of dark chocolate.
Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda Indahsari, Irawati Nur; Sutrisno, Aji; Ulandari, Devy
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4207

Abstract

Bread is generally made from wheat flour which contains gluten is known to have a negative effect on celiac disease patients, so other alternative ingredients are needed in making gluten-free bread. However, the use of these ingredients has a weakness in ability to retain gas during the proofing process, so a hydrocolloid additive, namely Carboxy methyl cellulose (CMC). The aim of this research is to determine the effect of adding CMC and proofing time on the physical characteristics of gluten-free bread. The research method used was a factorial randomized block design (RBD). Factors used in this research was the CMC concentration (1%, 2%, 3%) and the proofing time (30 and 45 minutes). A total of 6 treatment combinations were repeated 3 times to obtain a total of 18 experimental units. Data analysis took the form of analysis of variance (ANOVA) and further DMRT/BNT tests. The results showed that the addition of CMC and proofing time had a significant effect (p¡0.05) on physical characteristics such as volume development, hardness, and stalling rate. This study shows that the addition of CMC and the right proofing time can improve the physical characteristics of gluten-free white bread This research contributes to finding alternative products for people with celiac disease to get white bread products with good physical qualities.
Exploration of Polysaccharides and Oligosaccharides from Jali (Coix Lacryma-jobi) and Its Potential as Prebiotic Arianty, Devi; Sutrisno, Aji; Krisna Wardani, Agustin
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.89351

Abstract

Jali (Coix lacryma-jobi) is a cereal plant widely used as a functional food because it contains carbohydrate compounds, such as polysaccharides and oligosaccharides with a positive impact on the digestive system. This study was divided into two stages, namely extraction Jali and prebiotic analysis. The extraction method used was hot water extraction and alkali extraction according to their solubility in solvents. The prebiotic activity of oligosaccharide and polysaccharide extracts from jali was evaluated using in-vitro analysis. Therefore, this study aimed to explore polysaccharides and oligosaccharides in jali and their potential to act as prebiotic. The results showed that the extraction process affected the types of oligosaccharides, namely Fructooligosaccharides (FOS), as well as polysaccharides, including α-glucan and arabinoxylan. In this study, FOS and α-glucan were obtained by heating at 80 °C for 60 minutes, while arabinoxylan was extracted by heating at 80 °C for 120 minutes. The results of crude extracts of FOS and arabinoxylan were tested for HPLC analysis, while α-glucan was explored using FTIR. The jali seeds exhibited a remarkable FOS content of 40.78%, while their arabinoxylan composition included 22.4% arabinose and 4.8% xylose. In addition, the FTIR analysis revealed the presence of (14) (16) -α-D-glucan bond in jali seeds. The results showed that the extraction from the polysaccharide group, namely α-Glucan and Arabinoxylan, as well as from the oligosaccharides (FOS) had potential as prebiotic for the growth of Bifidobacterium longum and Lactobacillus casei. However, the highest results were based on OD and SCFA from the FOS extract. The addition of FOS affected the growth of Bifidobacterium longum more significantly (OD 0,871) compared to Lactobacillus casei (OD 0,725). Bifidobacterium longum exhibited SCFA levels of 243,827 mmol/L, while Lactobacillus casei showed levels of 140,942 mmol/L.
The blue-green revolution: The emerging applications of marine microalgae pigments as natural food colourants Rahmawati, Kurnia; Yunianta, Yunianta; Risjani, Yenny; Sutrisno, Aji; Pane, Elya Putri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.03.8

Abstract

Microalgae are a viable source of natural pigments for food applications due to their brilliant colour and bioactivity. Microalgae produce natural pigments such as phycobiliproteins, carotenoids, and chlorophyll derivatives that have health-promoting properties, yet further research is needed to determine its stability under food processing conditions. Strain selection, stress-induced cultivation, and metabolic engineering are all examples of biotechnological breakthroughs that contribute to the pigments’ capacity to perform in these conditions. Various strategies, such as increasing thermal and pH resistance, help to promote their integration into food products. This review discusses the potential of microalgal pigments as natural food colourants, with a focus on their stability, bioprocessing, and use in functional foods. Microalgae, with their sustainable production and colourant-nutraceutical qualities, will symbolise the future clean-label and health-oriented food industry.
Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda: Evaluation of Gluten-Free Composite Bread Characteristics with Different Hydrocolloid Concentrations and Proofing Times Indahsari, Irawati Nur; Sutrisno, Aji; Ulandari, Devy
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4207

Abstract

Bread is generally made from wheat flour which contains gluten is known to have a negative effect on celiac disease patients, so other alternative ingredients are needed in making gluten-free bread. However, the use of these ingredients has a weakness in ability to retain gas during the proofing process, so a hydrocolloid additive, namely Carboxy methyl cellulose (CMC). The aim of this research is to determine the effect of adding CMC and proofing time on the physical characteristics of gluten-free bread. The research method used was a factorial randomized block design (RBD). Factors used in this research was the CMC concentration (1%, 2%, 3%) and the proofing time (30 and 45 minutes). A total of 6 treatment combinations were repeated 3 times to obtain a total of 18 experimental units. Data analysis took the form of analysis of variance (ANOVA) and further DMRT/BNT tests. The results showed that the addition of CMC and proofing time had a significant effect (p¡0.05) on physical characteristics such as volume development, hardness, and stalling rate. This study shows that the addition of CMC and the right proofing time can improve the physical characteristics of gluten-free white bread This research contributes to finding alternative products for people with celiac disease to get white bread products with good physical qualities.
Co-Authors A. Harijono AGUSTIN KRISNA WARDANI Aniswatul Khamidah Anni Faridah Arfat Gati Radite Bambang Susilo Christina Indriani, Christina Devi arianty Dr.Ir. Yunianta, DEA Elok Zubaidah Elok Zubaidah Endrika Widyastuti Erni Sofia Murtini Esti Widowati, Esti Husna, Afifa Imro’ah Ikarini Indahsari, Irawati Nur Jenri Parlinggoman Hutasoit Krisna Wardani, Agustin Kurnia Rahmawati, Kurnia M. Iqbal Prawira-Atmaja Magfiratul Tul Husna Nina Marlina A Pane, Elya Putri Panji achmad apriyandi Primanita Setyowati Rangga Aji Ermayana SIMON BAMBANG WIDJANARKO Siwi N. Sudarminto Setyo Yuwono Ulandari, Devy Yenny Risjani