Article Per Year (5 Year)
p-Index From 2020 - 2025
2.907
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal AGROTEKNOLOGI Jurnal Kedokteran Brawijaya The Journal of Experimental Life Sciences (JELS) Alchemy : Journal of Chemistry Agrointek Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Berkala Penelitian Hayati Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)
SIMON BAMBANG WIDJANARKO
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
Agriculture, Biological Sciences & Forestry 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 Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences

Published : 116 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 116 Documents
Search

 8   9   10   11   12 
Effect of Adding Different Active Substances on Inhibition Zone Diameter and Microstructural Properties of Composite Bioplastics Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko; Susilo, Donor Utomo M.; Saraswati, Ayu Rahayu; Masruri; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.2

Abstract

This study identifies the phytochemical compounds in ethanolic extracts of Syzygium myrtifolium leaves, applies it to developing composite bioplastics as a natural antibacterial agent, and compares it with composite bioplastics prepared with sodium benzoate, particularly regarding inhibition zone diameter and microstructure. The results showed that the phytochemicals were identified in the ethanolic extract of Syzygium myrtifolium leaves, like flavonoids, alkaloids, tannins, phenolics, terpenoids, and saponins. LC-MS confirming bioactive in it as auraptenol, calopiptin, quercetin-3-O-β-D-glucuronide, and quercetin-3-O-L-arabinopyranoside. Moreover, in vitro tests showed that composite bioplastics with the ethanolic extracts of Syzygium myrtifolium had inhibition zone diameter against E. coli, similar to those with sodium benzoate added. Additionally, the microstructure of the composite bioplastics with the ethanolic extracts of Syzygium myrtifolium was rougher, irregular, and more porous than those of another. It indicated that the ethanolic extract of Syzygium myrtifolium leaf could be used as a natural antibacterial agent to replace the chemical agent.  
Optimization Methods and Food Safety Consideration of Edible Film: A Mini Review Delima, Meita Putri; Widjanarko, Simon Bambang; Mahatmanto, Tunjung
The Journal of Experimental Life Science Vol. 15 No. 1 (2025)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2025.015.01.01

Abstract

Conventional food packaging plastics harm the environment due to their non-biodegradability, resulting in the accumulation of microplastics. Edible films present an eco-friendly packaging alternative capable of extending the shelf life of food products. These biodegradable films may be derived from natural biopolymers such as proteins, polysaccharides, and lipids. This mini-review explores the optimization techniques for edible film production and their safety in food applications. The information may be used to select effective optimization methods and appropriate safety tests for edible film formulation. Optimization methods, like Central Composite Rotatable Design (CCRD), may enhance the properties of edible films and reduce production costs effectively. However, studies advise against using mixture designs for edible films containing more than three ingredients. To ensure safety, edible films must be made using materials that are Generally Recognized as Safe (GRAS) and comply with regulatory standards set by the Food Drug Administration (FDA). From an applied perspective, toxicity tests (in vitro or in vivo) may be performed to evaluate the health implications of edible films and offer a more comprehensive view of their benefits and limitations in food packaging. Keywords: Edible Film, Food Safety, Optimization method.
Karakteristik Struktural Bioplastik dari Tepung Porang dan Campuran Tepung Porang–Tepung Biji Durian Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko; Susilo, Donor Utomo M.; Widjanarko, Simon Bambang
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 5 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.4238

Abstract

-
Carbonic Maceration Fermentation Process on Arabica Arjuno Yellow Caturra Coffee: Effect of CO2 Injection and Roasting Level on Physiochemistry and Sensory Characteristics Hanif, Muhamad Ibnu; Widjanarko, Simon Bambang; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.3

Abstract

Arabica Yellow Caturra, a newly cultivated coffee variety in Indonesia, exhibits an unbalanced flavor profile that diminishes its consumer appeal. To enhance its competitiveness in both domestic and international markets, appropriate post-harvest processing techniques are essential. This study investigated the impact of carbonic maceration - a fermentation method involving CO₂ gas injection on the physicochemical and sensory properties of coffee powder. Analyses included physicochemical properties (colour, moisture, ash content, pH, caffeine, total acidity) and sensory attributes. Results indicated that CO₂ injection intensity significantly influenced colour characteristics, pH levels, and caffeine content (p< 0.05). In contrast, the roasting level significantly affected colour, moisture content, ash content, caffeine concentration, total acidity, and the sensory attributes of body and uniformity (p< 0.05). The optimal treatment, identified by the highest Cupping Test score (81.88), involved CO₂ injection at the initial stage of fermentation combined with light roasting.  
The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study: Profil Distribusi Ukuran Partikel dan Warna Bubuk Porang dengan Variasi Input Massa Tepung Porang: Studi Pendahuluan Witoyo, Jatmiko Eko; Ni'maturohmah, Eva; Pamungkas, Bangkit Puji Putra; Permatasari, Nelsy Dian; Argo, Bambang Dwi; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 2 (2025): August 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.02.04

Abstract

Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder.  However, this stage is rarely explored, especially when using a roller mill machine.  This study aims to evaluate the performance of a batch roller mill machine on the particle size and colour of porang powder with various porang flour masses. The mass of porang flour used in this study was 100, 200, and 300 g, which were coded M100, M200, and M300, respectively, and the results obtained were analyzed descriptively. The particle size distribution was assessed using a particle size analyzer CILAS 1090-dry method, and colour was observed using the Colour Reader Minolta CR-10. The results showed that different mass variations of porang flour produced different particle size distribution patterns in the porang powder produced. Mathematically, the parameters d10, d50, d90, and the average diameter of porang powder follow an exponential equation as a function of the increasing porang flour mass, with R2 values ranging from 0.97 to 0.99. In addition, the average diameter of porang powder from treatment M100 was 68.81 µm and met the average particle size of commercial konjac powder. The colour  L* and degree of whiteness (DoW) of porang powder decreased linearly as a function of the increasing porang flour mass, while the a* and b* values increased logarithmically, with R2 values more than 0.99.
OPTIMIZATION OF TOFU WHEY CONCENTRATION IN COCONUT MILK NATA DE SKIM Saleh, Nuriyya; Widjanarko, Simon Bambang
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.2

Abstract

 One of the uses of coconut milk scheme is for the production of Nata De Skim Santan using Acetobacter xylinum bacteria and the addition of tofu whey substrate. This study aims to determine the effect of whey concentration on the characteristics of nata de coconut milk and the right optimum whey concentration on making nata de coconut milk. The independent variable used  X1= Whey concentration with a lower limit of 0% (-1) and an upper limit of 50% (+1). The responses observed were yield (Y1), nata thickness (Y2), and moisture content (Y3). The results showed that the use of whey concentration had an influence on the characteristics of nata de coconut milk with Fvalue for the yield model, thickness model, moisture content model, and whey was 17.94,  24.83, 14.72, and 14.72. The optimum concentration of whey that is right for making nata de coconut milk was 49.07% with a desirability value of 0.89, the optimum yield was 29.71%, the optimum thickness was 1.13 cm, and the optimum moisture content was 89.7%.
Co-Authors A Aulanni'am A. Harijono Aan Muzaky Kusuma Achmad Subagio Adinda Ayu Dyahnugra Adinda Ayu Dyahnugra Agnes Christy Margaretha Agnes Christy Margaretha Ahmad Dhiaul Khuluq Ahmad Zaki Mubarok AJI SUTRISNO Aji Sutrisno Amanda Krysanti Amanda Krysanti Ambrosia Adela Merry Christianita Ambrosia Adela Merry Christianita Amira Hasnanuha Ulayya Andina Rahma Safitri Andina Rahma Safitri, Andina Rahma Anna Nur Hidayati Anna Nur Hidayati, Anna Nur Anni Faridah Arina Manasika Arina Manasika Army Ika Prastini Army Ika Prastini Aulanni'am, Aulanni'am Aulanni’am . Aulanni’am Aulanni’am Bambang Dwi Argo Bambang Susilo BAMBANG SUSILO Chilyatul Mustafidah Chilyatul Mustafidah Christovorus Gusung Saputra Deara Gita K Dego Yusa Ali Delima, Meita Putri Devy Ulandari Dewi Liesnoor Setyowati Dian Widya Ningtyas Djoko, Dionysius Joseph Dr.Ir. Yunianta, DEA Dyah Ayu Anggraeni Dyah Ayu Anggraeni Dyah Tri Wahyuni Dyah Tri Wahyuni Eka Dessy Natalia Eka Dessy Natalia Elfi Anis Saati Elfira Rosyadi Elfira Rosyadi Elliza Rachma Dwiyanti Elliza Rachma Dwiyanti Elok Zubaidah Endrika Widyastuti Engganeyski Jana Claudia Engganeyski Jana Claudia, Engganeyski Jana Erni Sofia Murtini Etis Finallika Etis Finallika Eva Nur W Fath Isandy Rozaq Feronika Heppy Sriherfyna Grace Maria Ulfa H., Nunuk Hanif, Muhamad Ibnu Harni Ayu Sari Harni Ayu Sari Hidayat Sujuti Hutasoit, Hostalige Ikke Ayu Sulistyaningrum Indria Purwantiningrum Indria Purwantiningrum Indria Purwantiningrum Irma Nopriyani Ivy Dian Puspitasari Prabowo Jatmiko Eko Witoyo Jaya Mahar Maligan Johana Megawati Julio Kurniawan Julio Kurniawan Karina Kristanti Ekarani Rahardjo Karina Kristanti Ekarani Rahardjo Karina Pradipta Ananda Karina Pradipta Ananda, Karina Pradipta KIKI FIBRIANTO Kurnia Wulandari Latifa Putri Aulia Marlita Eklesia Masruri Masruri Masruri Meilani Anugrah Gusti Meilani Anugrah Gusti, Meilani Anugrah Mimin Suryani Mochamad Affandi Montanus Barep Hiovenaguna Muhammad Irsan K Muhammad Kharis Abdullah Affandy Nela Agustin Kusuma Wardani Nelsy Dian Permatasari Ni'maturohmah, Eva Nilta Shabrina Itsnani Nimas Ratu Kali Dewi Nimas Ratu Kali Dewi Novan Nandiwilastio Novan Nandiwilastio Nur Ida Panca Nugrahini Okky Meidiana Prameswari Okky Meidiana Prameswari Pamungkas, Bangkit Puji Putra Patrick Pantang W Rahmah Utami Budiandari Rifa'i, Muhaimin Rista Fitria Anggraini Rizka Aulia Rahma Rizki Tika Mawarni Rizki Tika Mawarni Rofiq Sunaryanto Sabathani, Anniversary Saiin Mustafa Saiin Mustafa Saleh, Nuriyya Sandymas Satria Irawan Sandymas Satria Irawan SARASWATI, Ayu Rahayu Setyo Pambudi Setyo Pambudi Siti Aisyah Nurfiliyah Siti Aisyah Nurfiliyah Siti Narsito Wulan Sudarminto Setyo Yuwono Supriyanto Supriyanto Susilo, Donor Utomo M. Susinggih Wijana Sutiman B. Sumitro Taufik Boby Wisesa Taufik Boby Wisesa Thabah Sigit Suwasito Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Wahono Tunjung Mahatmanto Veronica Lydia Violetta Prisca Effendi Violetta Prisca Effendi Vivien Fathuroya Widodo Widodo Widya Dwi Rukmi Putri Willy Yanuar Wiwit Mariana Yuli Witono Yumna Khoirunnisa Zamnia Wahyuli