Garuda - Garba Rujukan Digital

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

Author-ID : 415979

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

Articles

4 5 6 7 8

Purification and Partial Characterization of Protease from Biduri (Calotropis gigantea) Latex Yuli Witono; AulanniÃ¢â‚¬â„¢am .; Simon Bambang Widjanarko
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.265 KB)

The main objectives of this research we to purify protease from biduri (Calotropis gigantean) latex and its partial characterization in relation with this application in the food processing. Protease was extracted from biduri latex by using ammonium sulphate 35-80%, dialyzed and then purified subsequently through sephadex G-25 gel and CM sephadex C-50 caution exchanger. Biduri protease has specific activity of 59 unit/g in casein substrate. Optimum pH was 7 and temperature 550C. Apparent Km was 21.63 g/ml and reaction maximum velocity (Vmax) being 18.9 mg/ml/min. SDS-PAGE (Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis) analysis showed the apparent molecular weight of the protease was 25.2 kD. Moreover, the protease can be inactivated at 900C for 10 min, or 600C for 30 min. Key Word : biduri (Calotropis gigantea), protease, purification, characterization.

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)] Anni Faridah; Simon Bambang Widjanarko
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR)[Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]Anni Faridah1)* dan Simon Bambang Widjanarko2) 1) Fakultas Teknik, Univeritas Negeri Padang, Padang2) Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang Diterima 16 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w) of konjac flour were combined with 35, 40, 45% (v/w) of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w) and 35% water (v/w). The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

Training In Porang Meat Ball Production At Klangon Village, Saradan District, Madiun Regency Simon Bambang Widjanarko; Sri Winarsih; Susinggih Wijana; Mimin Suryani
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.5

Purification method on crude porang flour, using with multistage ethanol washing technique, resulted purified porang flour which can be used for meatballs production. The objective of this paper was to deliver scientific knowledge on formulating meat ball ingredients as well as to demonstrate and to carry out a practical work on making a meat balls using mixture gels of composite flour contained porang flour and k-carrageenan flour. The extensions process was conducted at a community family welfare organization (CFWO), Klangon Village, Saradan Distric, Madiun Region and Pandan Asri Community Village Forest Organization at Klangon Village, Saradan Distric, Madiun Region. Finally, the extension activities resulted deep awareness for a targeted people in maximixing the use of porang bulbs for food preparations and the product can be sold as processed food. This activity will support Local Government Wisdom as stated: “one village one product”.

Optimasi Media Fermentasi Aspergillus oryzae, Penghasil Antijamur Patogen Buah Kakao (Phytophthora palmivora) Rizka Aulia Rahma; Simon Bambang Widjanarko; Rofiq Sunaryanto; Yunianta Yunianta
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indonesia was known as a producer and exporter of cacao, but nowadays Indonesia had an issue in cacao production caused by microorganisms (Phytophtora palmivora) that capable of reducing the amount of cacao production each year. This study follows up a previous study that had found compounds that are actively against at Phytophtora palmivora from Aspergillus oryzae metabolites. In this study the compound will be produced in greater numbers to optimize fermentation medium. The first stage was conducted to determine the profile of the active compound and to analyze the best carbon, nitrogen source for Aspergillus oryzae fermentation medium. The second stage was designed by using Response Surface Method (RSM) with Central Composite Design (CCD) to optimize two variables in the fermentation medium, glucose concentration (the best carbon source) and the concentration of peptone (best nitrogen source). The expected response was the most active compounds percentage of the area. Data analysis was performed by Design Expert DX 7.1.5 program. The first stage of this study presumed that Tenuazonic acid compounds with a molecular weight of 198.1126 gram.mol was an antifungal compound produced by Aspergillus oryzae fungus to prevent Phythopthora palmivora fungus pathogens cacao pods. In addition the results are that glucose was the best carbon source (mean % relative area of antifungal compounds: 85.39%) and that peptone was selected as the best source of nitrogen (mean % relative area of antifungal compounds: 91.07%). The second stage showed the optimum conditions of fermentation medium antifungal Aspergillus oryzae was the composition of glucose 35.25 g/L and peptone 16.7 g/L. The combination of both compositions would yield a mean response of laboratory data % relative area of antifungal compounds 91.2217% and the estimated value (prediction) by Design Expert models 92.2936%. Difference in the estimated values (the response of the model) to the value of the results of response in laboratory experiments at 1.1614%, then it could be concluded that the model used was appropriate and able to explain the applied experimental data.ABSTRAKIndonesia dikenal sebagai produsen dan eksportir buah kakao, tetapi saat ini Indonesia memiliki masalah dalam produksi buah kakao dikarenakan adanya mikroorganisme penyebab penyakit (Phytophtora palmivora) yang menurunkan jumlah produksi buah kakao tiap tahunnya. Penelitian ini melanjutkan penelitian sebelumnya yang telah menemukan senyawa aktif yang bersifat antijamur terhadap Phytophtora palmivora dari metabolit Aspergillus oryzae. Pada penelitian ini senyawa tersebut akan diproduksi dalam jumlah yang lebih banyak melalui optimasi media fermentasi. Penelitian tahap I dilakukan untuk mengetahui profil senyawa aktif yang dominan dan mendapatkan sumber karbon, nitrogen yang terbaik untuk media fermentasi Aspergillus oryzae. Penelitian tahap II dirancang menggunakan Response Surface Method (RSM) dengan Central Composite Design (CCD) untuk mengoptimasi 2 variabel dalam media fermentasi yaitu konsentrasi glukosa (sumber karbon terbaik) dan konsentrasi pepton (sumber nitrogen terbaik). Respon yang diinginkan adalah persentase luas area senyawa aktif yang paling besar. Analisis data dilakukan dengan program Design Expert D.X. 7.1.5. Tahap I penelitian ini menduga bahwa senyawa Tenuazonic acid dengan bobot molekul 198.1126 gram.mol-1 adalah senyawa antijamur yang dihasilkan jamur Aspergillus oryzae untuk jamur patogen buah kakao Phythopthora palmivora. Selain itu, diperoleh hasil bahwa glukosa merupakan sumber karbon terbaik (rerata % relatif luas area senyawa antijamur: 85.39%) dan pepton dipilih sebagai sumber nitrogen yang terbaik (rerata % relatif luas area senyawa antijamur: 91,07%). Penelitian tahap II menghasilkan kondisi optimum media fermentasi antijamur dari A. oryzae dengan komposisi glukosa sebesar 35,25 gram/L dan pepton sebesar 16,7 gram/L. Kombinasi kedua komposisi tersebut akan menghasilkan data laboratorium respon rerata % relatif luas area senyawa antijamur sebesar 91,2217% dan nilai dugaan (prediksi) oleh model Design Expert sebesar 92,2936%. Perbedaan nilai dugaan (respon dari model) dengan nilai respon hasil percobaan di laboratorium sebesar 1,1614% sehingga dapat disimpulkan bahwa model yang digunakan telah sesuai dan mampu menjelaskan data percobaan yang digunakan.

Ekstraksi Virgin Coconut Oil Secara Enzimatis Menggunakan Protease dari Tanaman Biduri (Calotropis gigantea) Yuli Witono; Aulanni'am Aulanni'am; Achmad Subagio; Simon Bambang Widjanarko
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research deals with enzymatic extraction of virgin coconut oil (VCO) by protease from biduri plant (Calotropisgigantea) in various concentrations of 0.00; 0.05; 0.10 and 0.15% (w/w), and incubation times of 2; 3 and 4 hours. Theresults showed that the biduri protease was effective in extracting VCO. The higher concentration of biduri protease,the viscocity of VCO increased. Furthermore, the VCO quality produced by using the enzymatic extraction was betterthan that of spontaneous fermentation based on acid value and % FFA.ABSTRAKPenelitian ini bertujuan untuk mempelajari ekstraksi virgin coconut oil (VCO) secara enzimatis menggunakan proteasedari tanaman biduri (Calotropis gigantea) dengan variasi konsentrasi 0,00; 0,05; 0,10 and 0,15% (b/b), dan lamainkubasi 2; 3 dan 4 jam. Hasil penelitian menunjukkan bahwa protease biduri efektif digunakan untuk mengekstrakVCO. Semakin tinggi konsentrasi protease biduri, viskositas VCO semakin meningkat. Kualitas VCO yang diproduksisecara enzimatis lebih baik daripada VCO yang diproses secara fermentasi spontan ditinjau berdasarkan parameterbilangan asam dan % FFA (free fatty acid).

Optimalisasi Fungsi Pigmen Bunga Mawar Sortiran Sebagai Zat Pewarna Alami Dan Bioaktif Pada Produk Industri Elfi Anis Saati; Theovilla RRD; Simon Bambang Widjanarko; A Aulanni'am
Jurnal Teknik Industri Vol. 12 No. 2 (2011): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

The roses known to contain anthocyanins pigments and as a bioactive compound which can act as free radical catcher material. When harvest season arrives in number will be very abundant. Flowers sorting which can decrease the selling price can be processed in the form of natural dyes for food, cosmetics and medicines / herbs. The purpose of this study is to know applications rose to the quality of some industrial products. The experiment was conducted in (fresh, 2 and 4 days), that performed using randomized block design. Phase II is the application of pigment products of red roses on some industrial products (ie food products, herbal and cosmetics), using the design in accordance with their respective target. The results showed that ucts such as fruit juice, yoghurt, jelly, carbonated beverage (food) and body lotion (cosmetic), and can contribute to the natural color at a time serves as a source of bioactive in effervescent tablets.

Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons Anni Faridah; Simon Bambang Widjanarko; Aji Sutrisno; Bambang Susilo
Jurnal Teknik Industri Vol. 13 No. 2 (2012): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol13.No2.158-166

Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry. The only main problem in development of porang flour is its Calcium Oxalate content that stipulates irritation (itchiness) and health disorder. Optimization study of diminution (reduction) content of Calcium Oxalate during mechanical grinding process using stamp mill and blowing fractionation. Optimization was performed by applying Response Surface Model (RSM), central composite model. Three variables i.e. weight of porang chip, grinding time and grinding speed were studied in order to study the Calcium Oxalate content as a response. Response model obtained was quadratic which was acquired at 1.3 kg porang optimum weight; grinding time 17.4’8”; and grinding speed at 19,23 rpm. Optimum Calcium content has been predicted at 0.2978% which was 0.3% in actual, decrease 92,12%

EVALUASI JENIS PENGISI DAN RASIO MADU : BAHAN PENGISI DALAM PEMBUATAN BUBUK MADU DENGAN METODE PENGERINGAN BUIH Veronica Lydia; Simon Bambang Widjanarko; Siti Narsito Wulan
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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

Madu merupakan komoditas yang banyak diperlukan industri farmasi, kosmetik, dan makanan, di samping konsumsi sehari-hari. Penggunaan madu dalam industri pangan semakin meningkat. Penyediaan madu dalam bentuk bubuk dapat mempermudah penggunaan madu. Untuk membuat bubuk madu diperlukan bahan pengisi. Jenis pengisi dan rasio madu: pengisi dalam pembuatan bubuk madu dievaluasi berdasarkan sifat fisik, kimia, dan organoleptik. Jenis pengisi yang digunakan adalah maltodekstrin dan dekstrin; dengan rasio madu: pengisi 70:30, 60:40, dan 50:50. Mutu bubuk madu terbaik berdasar sifat fisikokimia didapatkan dari kombinasi jenis pengisi maltodekstrin dengan rasio madu: pengisi = 60:40. Mutu terbaik berdasar sifat organoleptik dihasilkan dari kombinasi maltodekstrin dengan rasio madu: pengisi 50:50. Kata kunci: bubuk madu, pengeringan buih, rasio bahan pengisi

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea) Yuli Witono; Aulanni’am Aulanni’am; Achmad Subagio; Simon Bambang Widjanarko
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 13 No 1 (2007): December 2007
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/317

Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. Enzymatic hydrolysis of the soy protein decreased significantly in the TBA value. This process increased the soluble protein content and promoted the Maillard reaction, resulting in a more brown color. Moreover, the soy protein hydrolysate had a higher value of ‘umami’ taste by organoleptic evaluation.

Penerapan CPPB-IRT dan Perbaikan Produksi Sari Buah di Bumdesa Makmur Abadi Dego Yusa Ali; Simon Bambang Widjanarko; Sudarminto Setyo Yuwono; Kiki Fibrianto; Ahmad Zaki Mubarok
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 5 NOMOR 2 SEPTEMBER 2021 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Desa Bendosari, Kecamatan Sanankulon, Kabupaten Blitar memiliki komoditi unggulan masyarakat desa yaitu nanas, belimbing, dan sirsak. Keberadaan BUMDes Makmur Abadi membuat Desa Bendosari semakin maju. BUMDes memiliki produk unggulan berupa minuman susu pasteurisasi dan minuman olahan buah. Permasalahan mitra yang utama saat ini adalah belum standarnya peralatan yang digunakan untuk proses produksi, terutama di proses penyaringan. Selain itu, mitra perlu evaluasi tentang cara pengolahan pangan yang baik. Oleh karena itu, program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan produktivitas minuman olahan buah dengan teknologi penyaringan menggunakan alat pemeras mekanik (expeller press) serta memberikan pengetahuan dan pemahaman kepada mitra agar mitra dapat menghasilkan produk olahan minuman buah yang memiliki kualitas baik dan bisa bersaing dengan produk dari daerah lain. Hasil evaluasi menunjukkan bahwa penerapan CPPB-IRT di BUMDes Makmur Abadi tergolong ke dalam kategori baik dengan beberapa catatan perbaikan yang harus ditindaklanjuti. Hasil penggunaan alat pemeras mekanik dapat meningkatkan volume proses penyaringan/pemerasan menjadi 2,5 kali lipat dari penyaringan dengan metode gravitasi biasa.

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 AulanniÃ¢â‚¬â„¢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

Title

Found 116 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 116 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 116 Documents
Search