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Agus Wijaya
Fakultas Pertanian, Universitas Sriwijaya, Palembang, Ogan Ilir
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Evaluasi Kualitas Fisik dan Fitokimia Ransum melalui Kombinasi Daun Lamtoro dan Indigofera Riswandi, Riswandi; Muhakka, Muhakka; Wijaya, Agus; Imsya, Afnur; Karomah, Cici
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Riswandi R, Muhakka M, Wijaya A, Imsya A, Karomah C. 2022. evaluation of the physical and phytochemical quality of the ration through the combination of leucaena and indigofera leaves.  In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 254-262. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Tree legume supplementation is a solution to improve the quality of rations in traditional ruminant rearing systems, because they contain high nutrients. The purpose of this study was to evaluate the physical and phytochemical quality of bento grass based rations through the combination of Lamtoro and Indigofera leaves. This research was conducted for 3 months at the Animal Feed Nutrition Laboratory, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of R0 (70%  Bento Rayap Grass + 30% Concentrate), R1 (40% Bento Rayap Grass + 30% Concentrate + 30%  Leucaena leaves), R2 (40% Bento Rayap Grass + 30% Concentrate + 30% Indigofera) , R3 ( 40%  Bento Rayap Grass + 30% Concentrate + 15% Leucaena leaves + 15% Indigofera). Parameters observed in the physical quality test were specific gravity (SG), pile density (PD), water absorption (WA) and moisture content (MC). Phytochemical analysis consists of tannins and saponins. The results of this study showed that the treatment had a significant effect (P<0.05) on SG, PD, WA, tannin and saponins while the MC had no significant effect (P>0.05). Furthermore, the lowest content of SG (0.47 g/ml) and WA (381.71%) was obtained at R2, the highest PD (0.23 g/cm3) at R1. The highest concentration of tannins (3.16%) and saponins (2.08%) was obtained at R1. The conclusion of this study showed that the combination of 40% Bento Rayap grass + 30% concentrate + 30% Leucaena leaves could improve the physical and phytochemical quality of the ration.
Minuman Fungsional dari Kombinasi Kopi Robusta Natural Anaerob, Ekstrak Katekin Gambir dan Pinang Muda Suharto, Firza Fahleffi; Santoso, Budi; Wijaya, Agus; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Suharto FF, Santoso B, Wijaya A, Priyanto G.  2022. Functional drink from combination of natural anaerobic coffee, gambier catechin extracts and young areca nut. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 423-442. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of natural anaerobic robusta coffee formulation, raw extract of catechin gambier and young areca nut on the characteristics of functional coffee. This study used a non-factorial Completely Randomized Design (CRD), namely the formulation of natural anaerobic robusta coffee, gambier catechin crude extract and young areca nut powder. Each treatment was repeated 3 times. Each treatment was as follows: 100% natural anaerobic robusta coffee: 0% crude catechin gambier extract: 0% young betel nut powder; 89% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 4% young areca nut powder; 86% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 7% young areca nut powder; 83% natural anaerobic robusta coffee: 7% raw extract of gambier catechins: 10% young areca nut powder; 80% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 13% powdered areca nut. The parameters observed in this study were chemical characteristics (pH, total phenol, antioxidant activity, water content and ash content), physical characteristics (colour) and sensory tests (color, taste and aroma). The results showed that the addition of gambier catechin extract and powdered areca nut significantly affected the color (lightness (L*), redness (a*), yellowness (b*)), total phenol and antioxidant activity. The best treatment was a combination of natural anaerobic robusta coffee 80%: 7% gambier catechin crude extract: young areca nut 13% based on antioxidant activity and total phenol with characteristic pH 5.21, total phenol 171.07 mgGAE/g, antioxidant activity 23.28 ppm, 7.17% water content and 5.98% ash content.
Penambahan Gula Aren dan Krim dalam Kopi Gambir Framida, Framida; Santoso, Budi; Wijaya, Agus; Priyanto, Gatot
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Framida F, Budi S, Wijaya A, Priyanto G. 2022. Adding palm sugar and vegetable creamer on gambier coffee. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 368-387. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Gambir coffee has a high content of chlorogenic acid so it is very good for health, but it is necessary to improve the taste because of its bitter taste so palm sugar is chosen because it has a lower glycemic index of 35 and vegetable creamer which contains high saturated fatty acids so it is more stable to oxygen and oxygen. long term rancidity. This research aimed to determine the effect of addition palm sugar and vegetable creamer to the chemical and sensory characteristics of gambir coffee. This research used a Factorial Completely Randomized Design (RALF) with 3 factors and was repeated 3 times. Treatment factors include the addition of palm sugar and vegetable creamer with concentrations (b/b) of 20g, namely 20% (4g), 40% (8g) and 60% (12g). Parameters observed included chemical characteristics (moisture content, ash content, total phenol, antioxidant activity, total sugar and pH) and sensory characteristics using a preference test, included color, aroma and taste. The results showed that the addition of palm sugar and vegetable creamer was significantly affected the ash content, total phenol, antioxidant activity, total sugar, pH, and taste on sensory parameters. Gambir coffee with the addition of palm sugar 40% (8g) and vegetable creamer 60% (12g)  was the best treatment with preference test (2.92 for color; 3 for aroma and 2.92 for taste). and chemical characteristics was in accordance with SNI standard for ground coffee, namely water content 5.82%; ash content 4.09%; total phenol 17.32 mgGAE/g; IC50 140.82 ppm; total sugar 11.70% and pH 8.17.
Pengaruh Lama Fermentasi Kulit Kopi Robusta dan Arabika terhadap Mutu Teh Cascara Serta Uji Keama Sugito, Sugito; Rosidah, Umi; Wijaya, Agus
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sugito S, Rosidah U, Wijaya A.  2022. The Effect of fermentation time on quality and safety aspect of robusta and arabica cascara. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 1073-081. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The effect of fermentation time of robusta and arabica coffee skin on cascara tea quality and safety was studied in this research.  Robusta and arabica coffee skin were collected from Semendo area in Muara Enim District, South Sumatera Province, whereas cascara tea was then produced later. A non factorial completely randomized design was used and one factor was investigated, namely fermentation time of coffee skin (cascara). There were 8 factor levels, including non-fermented arabica cascara, 2, 4 and 6-hour fermented arabica cascara, non fermented Robusta cascara, 2, 4 and 6-hour fermented Robusta cascara.  All experiment was carried out in triplicates.  Observed parameters were physical (color), chemical (water content, pH value and total phenol content) as well as safety (metal impurities, including Pb, Cu, Zn, Hg and As content) characteristics. The results showed that fermentation time significantly decreased lightness, hue, water content, pH value and  total phenol content of brewed tea, whereas chroma increased significantly.  In conclusion, the best treatment factor for Robusta cascara was the one that was fermented for 4 hours with the following characteristics: lightness 40.77%, hue 62.45O, water content 5.12%, pH 4.72, and total phenol content 1.92 mgGAE/g, whereas  the best treatment factor for Arabica cascara was the one that was fermented for 4 hours with the following characteristics: lightness 42.77%, hue 63.45O, water content 5.42%, pH 4.12, and total phenol content 2.04 mgGAE/g. Furthermore, brewed tea both  in Robusta and Arabica  contained lower  metal impurities compared to SNI standard
Co-Authors ADLIN, ADLIN Afiff , Usamah Afnur Imsya Alif Muflih, Muhammad Anita Esfandiari Aprilia, Wida Rina Bambang Sugiyono, Bambang Basuni Hamzah Cahyo Adi Pireno, Cahyo Adi Deni Noviana Deny Setyo Wibowo Dewi, Fitriya Nur Annisa Dwi Budi Santoso Effendi, Siti Aisyah Rahmalia Eka Lidiasari Filli Pratama Fitri, Arni Diana Framida, Framida Gatot Priyanto Gunanti . Hermanto Hermanto Iman, Bintang Nurul Joesoef, Jayusman Arsiyanti Karomah, Cici Kartjito, Nicolas Edward Christanto Leni Maylina Muchsiri, Mukhtarudin Muhakka Muhakka Murtiningrum, Fitria Senja Nura Malahayati Nurmaseli, Tri Parameshtya, Sadhira Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Retno Wulansari Rindit Pambayun Riswandi Riswandi Rosidah, Umi Safika S, Safika Setiawan, Putu Rudy Setyo Widodo Singgih Santoso Solinda, Gamelita Rizkawandi Sugito - Suharto, Firza Fahleffi Sus Derthi Widhyari Syafutri, Merynda Indriayani Syaiful, Friska Tri Wardani Widowati Wah, Toh Pei Wolo, Kathirina Beathrik Riwu Yanuariati, Anny Ying, Megan Chan Zhi