Article Per Year (5 Year)
p-Index From 2021 - 2026
1.908
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Agrointek Majalah Kulit, Karet, dan Plastik Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology Yumary: Jurnal Pengabdian kepada Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) JMES The International Journal of Mechanical Engineering and Sciences JURNAL ABDIKARYASAKTI Indonesian Journal of Food Technology
Rumpoko Wicaksono
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein Sustriawan, Budi; Aini, Nur; Ramadani, Nurista Riski; Handayani, Isti; Safitri, Eka; Mustaufik, Mustaufik; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.14580

Abstract

The purpose of the study is to investigate how the kind of fat and the addition of whey protein affect the chemical and sensory characteristics of cookies made with modified Protani rice flour. The study used a Randomized Block Design (RBD). There were 2 factors studied, namely the type of fat and the addition of whey powder. The types of fat consisted of 3, namely margarine, a combination of margarine and virgin coconut oil (VCO) and VCO. The percentage of whey protein addition consisted of 3, namely 5, 10, 15%. The variables observed included water content, ash, fat, protein, reducing sugar, carbohydrates and sensory variables (color, aroma, texture, taste, and preference). Chemical and sensory variable data were analyzed using the Analysis of Variance (ANOVA) test and further using Duncan’s Multiple Range Test (DMRT) at the 95% level. The use of margarine can increase water, ash, protein and reducing sugar content, while virgin coconut oil (VCO) can increase fat and carbohydrate content. The higher the concentration of whey protein added, the higher the water, ash, fat, protein and reducing sugar content. The best cookies were obtained by using margarine and adding 15% whey protein, with a water content of 3.8%, ash 0.8%, fat 21.4%, protein 11.9% and reducing sugar 4.6%. The cookies have sensory properties of brownish yellow color (4.2), typical cookies aroma (4.4), slightly crumbly texture (3.7), slightly delicious taste (3.7) and liking (4.2). Cookies from fermented Protani rice flour have the potential to be developed into commercial products.
Pendugaan umur simpan kerupuk amplang ikan nila dengan berbagai jenis kemasan menggunakan metode pendekatan kadar air kritis Wijayanti, Nur; Nadiya, Ienas; Novitasari, Dian; Ayuningtyas, Laksmi Putri; Wicaksono, Rumpoko
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26553

Abstract

Shelf life is an important thing to know and an indication of product safety. The shelf life of Poklahsar Bunda Madani’s tilapia fish amplang crackers is unknown. Determining the shelf life of tilapia fish amplang crakers using Accelerated Shelf Life Testing (ASLT) method with critical water content and several packages to determine the appropiate type of packaging. This study aims to 1) determine the shelf life of tilapia fish amplang crackers, 2) determine the effect of various types of packaging on the shelf life of tilapia fish amplang crackers using the estimation of critical moisture content, and 3) determine the best type of packaging that can maintain the shelf life of tilapia fish amplang crackers. The results of reseach estimated the shelf life of tilapia fish amplang crackers in polypropylene plastic packaging was 179 days (5 months), with metal plastic packaging it was 266 days (8 months), and with aluminium foil it was 322 days (10 months). Products packaged in packaging with low gas, light, and water vapor permeability make the product long lasting. Based on these results, aluminium foil has the lowest permeability and being the best packaging.
Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
Implementasi SJPH dan CPPB untuk Peningkatan Daya Saing Usaha Produk “Rempah 77” Arsil, Poppy; Wicaksono, Rumpoko; Ardiansyah, Ardiansyah
Yumary: Jurnal Pengabdian kepada Masyarakat Vol 6 No 3 (2026): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v6i3.3425

Abstract

Purpose: This community service programme aims to empower 'Rempah 77' business group by providing technical guidance on the implementation of the Halal Product Assurance System (HPAS) and Good Manufacturing Practices (GMP). Methodology/approach: The activities consist of technical guidance on the implementation of HPAS and GMP. The HPAS material refers to the Decree of the Head of the Halal Product Assurance Agency Number 20 of 2023 regarding the Criteria for the HPAS, while the GMP material refers to the Regulation of the Head of Indonesian Food and Drug Control Agency Number Hk.03.1.23.04.12.2206 of 2012 on GMP for the Home Industry. Results: The target audience is able to implement the HPAS and GMP. The implementation of HPAS has resulted in the attainment of halal certificate, while the implementation of GMP has resulted in improved facilities and infrastructure to support the processing of healthy and safe products Conclusions: Technical guidance and assistance in the implementation of HPAS and GMP have resulted in the establishment of a halal assurance system in the ‘Rempah 77’ business group and have obtained a halal certificate. Production facilities and infrastructure become more suitable to support the production of ‘Rempah 77’ products that are of high quality and safe for consumption. Limitations: This study focuses solely on small enterprises that produce spice drinks. Contributions: This study outlines the steps that can be adopted by other small beverage enterprises for the implementation of the Halal Assurance System and Good Manufacturing Practices (GMP).
Co-Authors ARDIANSYAH ARDIANSYAH Ayuningtyas, Laksmi Putri Budi Sustriawan Cahyani, Dwi Ari Condro Kartiko Condro Wibowo Dian Novitasari Eka Safitri Hapsari, Rahajeng Tri Herminiwati Herminiwati Herminiwati Herminiwati, Herminiwati Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono, Icuk Rangga Islami, Laila Sausan El Isti Handayani Muhammad Syaiful Aliim Muhammad Yusuf Nugroho Muna, Aulal Mustaufik Nadiya, Ienas Nur Aini Nurhopipah, Popi Nurul Latifasari Popi Nurhopipah Poppy Arsil purbowati, ike sitoresmi mulyo Puspitasari, Regita Ramadani, Nurista Riski Retno Supriyanti Rifda Naufalin Rifda Naufalin Santi Dwi Astuti Saputri, Intan Ayu Andini Ganis Sugeng Waluyo Sutardi Sutardi Sutardi Sutardi Wijayanti, Nur Wuryatmo, Erminawati