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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Heuristic INDONESIAN JOURNAL OF PHARMACY UNEJ e-Proceeding SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat JFIOnline Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Berkala Penelitian Hayati Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember

Yuli Witono

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Author-ID : 419494

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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).

Co-processing of the arrowroot-chitosan by spray drying Yudi Wicaksono; Yuli Witono; Herlina .; Nuri .
Indonesian Journal of Pharmacy Vol 21 No 3, 2010
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Starch is one of the most widely used excipient in the manufacture of solid dosage forms. One of few problems associated with starch is its poor flowability so can’t used as excipient in direct compression tablet. The purpose of these studies was to develop of the arrowroot starch for use as excipient in direct compression tablet. The arrowroot starch was co-processing with chitosan by spray drying. The suspension of arrowroot starch-chitosan for feed in spray drying were prepared with three different ratios (1:1, 2:1 and 3:1). The product of co-processing were evaluated for morphology, moisture content, viscosity, angle of repose, flow rate of granules, bulk density, tapped density and Carr’s index. Results showed that co-process excipient of arrowroot starch-chitosan have spherical in shape, moisture content in the range of 4.70–5.10 % w/w, viscosity in the range of 1.77-2.17 mPas, angle of repose was found to be < 380, flow rate of granules in the range of 1,5 – 4,0 g/s, bulk density in the range of 0.47-0.59 g/mL, tapped density in the range of 0.59–0.79 g/mL l and Carr’s index in the range of 19.03-25.08 %.Key words: arrowroot starch, co-process excipient, direct compression

KARAKTERISTIK ORGANOLEPTIK, KIMIA, DAN TOTAL MIKROBA PINDANG IKAN TONGKOL TERAWETKAN GARAM DAN SERBUK BIJI PICUNG (Pangium edule Reinw) SELAMA PENYIMPANAN Yuvita Lira Vesti Arista; Yuli Witono; Mukhammad Fauzi
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.8761

Picung (Pangium edule Reinw) seeds had been used as fresh fish preservatives for a long time, there had not been reported about the boiled salted tuna using picung seeds. The aim of this research was to determine the chemical organoleptic properties and total microbe of boiled salted tuna with the addition of salt and picung seed powder during storage. This research consisted of 2 factors, those were variations of the salt concentration which consisted of G1 (the use of 10% of salt), G2 (the use of 15% of salt), and G3 (the use of 20% of salt) and the variations of picung seeds powder which consisted of P1 by adding 1% of picung seeds powder (150-200 g of the fish weight), P2 by adding 3%, and P3 by adding 5%. It was done three times. The organoleptic, chemical, and total plate count (TPC) of boiled salted tuna observation was done during 0, 3, 6, and 9 days of storage. The organoleptic test of boiled salted tuna by using 20 persons of the untrained panelists (permanent respondents). The organoleptic observation parameters consisted of appearance, aroma, taste, and mucous. The result of boiled salted tuna which used 15% (G15) and 20% (G20) of salt and added 3% (P3) and 5% (P5) of picung seeds powder could be still accepted by the panelist until in day-9. In addition, it was also able to maintain chemical properties up to day-6 of storage including parameters of free fatty acid and TVBN (total volatile basic nitrogen) content. The use of salt and powdered picung seeds with a ratio of 15%:5% (G15P5) and 20%:5% (G20P5) was able to maintain the amount of TPC until the day-6 of storage not to exceed the specified threshold. Keywords: boiled salted tuna, organoleptic, TPC, TVBN

PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN Yuli Witono; Wiwik Siti Windrati; Iwan Taruna; Ardiyan Dwi Masahid; Alfindya Balgies Dardiri
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes

PENGEMBANGAN TEKNOLOGI HURDLE PADA PENGOLAHAN BAKSO MELALUI KOMBINASI BLANCHING DAN PENAMBAHAN EKSTRAK KUNYIT SERTA JAHE Yuli Witono; Tamtarini Tamtarini; Djoko Ponjto Hardani; Nunik Sulistyowati
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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

Meatball processing technology which able to insure it’s safety and prolong the self life was necesarry to be researched. The importance technology to be carried out was development of hurdle technology, i.g. to combine blanching and curcumin and ginger extract addition. The research result showed that combination of blanching and curcumin and ginger extract addition successed to extend the meatball self life, such as: to inhibit microbe growing, to decrease water activity (Aw) and water content. The treatment also influenced on meat ball sensory, to decrease meatball whiteness value and texture. Development of hurdle technology for meatball processing by curcumin and ginger extract of 1,5% and blanching long of 10 minutes resulted the best synergy effect. Keywords: hurdle technology, meatball, blanching, self life, ginger and curcumin

MODIFIKASI HURDLE TECHNOLOGY DENGAN PENAMBAHAN EKSTRAK KUNYIT DAN PENYIMPANAN SUHU DINGIN PADA INDUSTRI RUMAH TANGGA MIE BASAH Giyarto Giyarto; Yuli Witono; Nany Mariah Qibthiyah
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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

Wet noodle is a popular food in Indonesia, which is widely produced by the small medium enterprises. This product has high water content, so that it is easy spoiled. The shelf life of wet noodle could extended by using the chemical preservative food agents. However, the application of these compounds are often occur misuses or malpractices. The safe and feasible treatments can be develop on the wet noodle producton is hurdle technology, that could be done with addition of natural antimicrobial compounds and physically treatment, like chilling. The research aim is to study the effect of hurdle technology modification on wet noodles quality and its economic feasibility in the home industry scales. The modification of hurdles were inserted the turmeric extract 3% and cold storage hurdle treatments on wet noodles production. The economic feasibility was identified using B/C ratio value, comparing with control (without insertion of hurdle technology). The research showed that the hurdle technology modification increased wet noodle quality and extended the shelf life of wet noodle. The wet noodle quality characteristics were total microbes 5,05 log cicles cfu/g, protein content 36%, TVB value 0,0024%, water content 55,51%, Aw 0,96, pH value 6,43, whiteness value 64. The wet noodles could be stored and safe until 96 hours, and the hurdle technology modification increased its economic feasibility caused the B/C ratio of 1,002. Keywords: wet noodle, hurdle technology modification, turmeric extract, economic feasibility

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Yuli Witono; Maryanto Maryanto; Iwan Taruna; Ardiyan Dwi Masahid; Kinanti Cahyaningati
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI Agustia Dwi Pamujiati; Yuli Witono; Nina Lisanty
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8346

Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm2, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.

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.

DEKLOROFILASI EKSTRAK PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea) DENGAN ABSORBAN CELITE Yuli Witono
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 13 No 2 (2008): June 2008
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/357

Biduri’ plant is a wild bush in tropical countries which is one of potential protease source. However, protease extracted from leaf and stamp top of biduri is still green in color due to contain a protein bounding-chlorophyll. It would be problem if it is used for some food. The objective of this rearch was to study a dechloroplyllation technique in order to obtain protease with low chlorophyll content but high specific activity. The results showed that the best dechlorophyllation method of biduri protease could be eluted by celite absorbance. The first step elution was obtained 16 ml filtrate of biduri protease with low chlorophyll. Consist to the result above also decreased protein content, with loading capacity was 1.067 gram biduri/gram celite or 0.015 μg chlorophyll/gram celite. However in the second step elution, after biduri filtrate has been freezed for 12 hours was obtained the dechlorophylated biduri protease was higher in loading volume. Resulting in increased of loading capacity to be 2.13 gram biduri/gram celite or 0.004 μg chlorophyll/gram celite. The chlorophyll decreased to about < 44% of chlorophyll from the first step elution, even the specific activity increased 286% compared with the first step elution.

Co-Authors -, Giyarto Achmad Subagio Agustia Dwi Pamujiati Ahmad Nafi Ahmad Nafi’ Aini, Anggita Arifatul Alfarisy, Fariz Kustiawan Alfindya Balgies Dardiri Amelia Ratna Aulanni'am, Aulanni'am AulanniÃ¢â‚¬â„¢am . Aulanni’am Aulanni’am Azkiyah, Lailatul Bertung Suryadharma, Bertung Brihatsama Cahyaningati, Kinanti Djoko Ponjto Hardani Dwi Masahid, Ardiyan Fifteen Aprila Fajrin Giyarto Giyarto Hadi Paramu Herlina . Herlina . Iwan Taruna Ja yus, Ja Jayanti, Puja Dwi Kartikasari, Subekah Nawa Kartikosari, Dini Indah Kinanti Cahyaningati Laily Ilman Widuri, Laily Ilman Livia Wahyuni Luh Putu Suciati Majid, Nur Ika Okta Maria Belgis Marina Revitriani Maryanto - Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Meilina, Lita Miftahul Choiron Mu jianto, Mu Mukhamad Fauzi Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Nafi’, Ahmad Nany Mariah Qibthiyah Nina Lisanty Nunik Sulistyowati Nur Aniza Aprillia Nuraini, Aisyah Nuri . Nuri, . Nuri, . Prameswari, Dayintaguna Restanto, Didik Pudji Rindiani, Rindiani Rosiana Yunianto, Gading Salsabila Yusviva, Galuh SIMON BAMBANG WIDJANARKO Tamtarini Tamtarini Tejasari . TRI HANDOYO Umar Santoso Vico Danuartha, Laurensius Ardian Wahyuni, Livia Wiwik Siti Widrati Wiwik Siti Windrati Wiwik Siti Windrati Yudi Wicaksono Yulianingtyas, Resya Elen Yuvita Lira Vesti Arista Zhafirah Arifin, Thalita Zuida Amalina Rizky

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