Article Per Year (5 Year)
p-Index From 2020 - 2025
2.286
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Jurnal Sains dan Teknologi Pangan Molecular and Cellular Biomedical Sciences (MCBS) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Functional Food and Nutraceutical Jurnal Agro Dedikasi Masyarakat (JADM) Indonesian Community Journal Agroindustrial Journal Prosiding Seminar Nasional Mini Riset Mahasiswa
Wisnu Adi Yulianto
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
Pengolahan Abon Ikan Lele di Rumah Sajada, Tinjauan Penghilangan Bau Amis Dengan Perlakuan Jeruk Nipis dan Daun Jinten Siti Tamaroh; Tyastuti Purwani; Wisnu Adi Yulianto
I-Com: Indonesian Community Journal Vol 3 No 1 (2023): I-Com: Indonesian Community Journal (Maret 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.919 KB) | DOI: 10.33379/icom.v3i1.2309

Abstract

Rumah Sajada adalah sebuah Yayasan yang bergerak untuk menyatukan anak yatim dan duafa yang berlokasi di Wirokraman, Sidokarto, Godean, Sleman, Yogyakarta. Salah satu kegiatan ekonominya adalah berternak ikan lele, sebagai suatu usaha pembentukan karakter anak dalam pembentukan kemandirian. Produksi ikan lele jika hanya dikonsumsi segar akan sangat menyulitkan karena ikan akan segera mengalami kemunduran mutu. Pada kegiatan ini dilakukan penyuluhan, praktek pembuatan abon ikan lele, dan bantuan alat untuk pengolahannya. Ikan lele mempunyai sifat yang memunculkan bau amis. Pemberian perlakuan pendahuluan ditujukan untuk pengurangan bau amis tersebut. Pada kegiatan ini dilakukan perlakukan pendahuluan dengan air jeruk nipis dan air daun jinten. Dari hasil pembuatan dengan perlakuan tersebut menunjukkan bahwa perlakuan dengan daun jinten menghasilkan abon ikan lele yang lebih disukai dibandingkan dengan perlakuan dengan air jeruk nipis. Abon ikan lele yang diperlakukan dengan air daur jinten memiliki tekstur lebih baik dibandingkan perlakuan dengan jeruk nipis.
Counseling on Food Safety and Utilization of White Turmeric for Snack Bars at UMKM Amelia Bakery Dwiyati Pujimulyani; Ichlasia Ainul Fitri; Wisnu Adi Yulianto; Mutaqin Akbar; Audita Nuvriasari; Umul Aiman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 2 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i2.731

Abstract

Indonesia has various types of empon-empon plants, one of which is white turmeric (Curcuma Mangga Val). This type of white turmeric contains curcuminoids and polyphenols which are useful as antioxidants. Utilization of these empon-empon as a daily snack will be very beneficial for health. However, the production of packaged food requires an understanding of food safety. The purpose of this community service is to conduct food safety education and apply white turmeric in the processing of snack bars. Implementation of safety counseling activities and processing of snack bars added with white turmeric at UMKM Amelia Bakery on October 26 2022, attended by employees. Snack bars with the addition of white turmeric powder were tested for preference at the UMBY Sensory Laboratory. The test sample is a snack bar sample with the addition of 5 g of white turmeric powder; 7.5g; and 10 g. UMKM Amelia Bakery employees understand food safety and the most preferred product is a snack bar with the addition of 5 g of white turmeric powder.
Karakteristik Fisik, Kimia dan Tingkat Kesukaan Snack Bar dengan Penambahan Bubuk Temulawak (Curcuma xanthorrhiza Roxb) dan Variasi Lama Waktu Pemanggangan Ido Galih Saputra; Dwiyati Pujimulyani; Wisnu Adi Yulianto
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 2, No 1 (2023)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Snack bar merupakan produk yang berbentuk bar dan sebagai makanan sampingan yang dapat dikonsumsi di sela-sela waktu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk temulawak dengan variasi lama pemanggangan terhadap sifat fisik, kimia dan tingkat kesukaan snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktor. Faktor pertama merupakan variasi penambahan bubuk temulawak sebesar 2, 4, dan 6 %. Kedua merupakan variasi lama waktu pemanggangan dengan suhu 1200C variasi waktu 20, 25, dan 30 menit. Snack bar dianalisis sifat fisik, kimia dan serta tingkat kesukaan. Data yang diperoleh dilakukan dengan analisis statistic dengan tingkat kepercayaan 95% dan apa bila diperoleh beda nyata antara perlakuan dilanjutkan dengan Duncan Multriple Range Test (DMRT). Hasil penelitian menunjukan bahwa penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb) dengan variasi lama waktu pemanggangan mempengaruhi sifat fisik dan tingkat kesukaan snack bar. Snack bar terpilih yaitu penambahan bubuk temulawak 6% dengan lama pemanggangan 25 menit yang memiliki kadar air 4,9 %, kadar protein 6 %, fenol total 4,5 mg EAG/g, dan aktivitas antioksidan DPPH 31 %RSA, antioksidan Frap 5,15 mg Efero/g.
Counseling on the Benefits of White Turmeric (Curcuma mangga Val.) and Probiotic Foods in the Writing Farmer Group Dwiyati Pujimulyani; Wisnu Adi Yulianto
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 3 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i3.784

Abstract

Recently in Indonesia, there has been an increase in degenerative diseases such as heart disease caused by high blood fat levels, namely triglycerides and cholesterol. Prevention of heart disease can be done by adjusting the diet and consuming healthy foods that contain hypocholesterolemic properties and probiotics. Compounds that are thought to have hypocholesterolemic properties are curcuminoids in rhizomes such as white saffron (Curcuma mangga Val.). In addition, probiotic food is very good for the body because it contains microorganisms that can support the digestive and immune systems. Sumbersari village is in Moyudan sub-district, Sleman district, Special Region of Yogyakarta. Most of the people work in agriculture as owners or cultivators. The survey results of the service team showed that the community did not know how to cultivate, the benefits of white saffron, how to process instant powder and the benefits of probiotic foods that can reduce the risk of degenerative diseases such as heart disease. Counseling was held on Saturday 29 July 2023 which was attended by 36 people. The first step of the service activity is the coordination of cooperation with partners to motivate the community of the Farmer Group in Menulis hamlet to be willing to participate wholeheartedly in all activities. At the implementation stage, counseling was carried out to broaden the insight of the Farmers Group of Menulis hamlet related to the cultivation and benefits of white saffron and probiotic food. In addition to counseling activities, there was also a distribution of white saffron seeds, white saffron capsules, instant powder "ESEM" empon-empon, yakult, and souvenir of the book "Lebih Sehat dengan Kunir Putih Jenis Mangga". The Menulis farmer group was eager to plant white saffron seeds and enthusiastic about the benefits of white saffron and probiotics, as evidenced by the many questions during counseling.
PENGARUH KONSENTRASI CREMODAN DAN SUSU FULL CREAM TERHADAP MUTU ES KRIM TEMPE PROBIOTIK Anis Rahmawati Setioningrum; Wisnu Adi Yulianto; Ichlasia Ainul Fitri
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43319

Abstract

Es krim probiotik merupakan es krim tempe yang dalam pembuatannya ditambahkan dengan tempe probiotik. Bakteri asam laktat yang digunakan dalam tempe probiotik yaitu Lactobacillus plantarum. Penambahan tempe probiotik dalam produk es krim dapat menyebabkan tekstur es krim menjadi kurang lembut. Oleh sebab itu, perlu ditambahkan stabilizer dan lemak pada bahan pembuatan es krim untuk memperbaiki tekstur es krim. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi cremodan dan susu full cream terhadap sifat organoleptik, sifat kimia, sifat mikrobiologi, dan sifat fisik es krim probiotik. Penelitian ini menggunakan rancangan acak lengkap pola faktorial. Faktor pertama yaitu konsentrasi cremodan (0%, 0,15%, dan 0,30%) dan faktor kedua yaitu konsentrasi susu full cream (0%, 5%, 10%, dan 15%). Analisa yang dilakukan meliputi tingkat kesukaan, sifat kimia, sifat mikrobiologi, dan sifat fisik. Data yang diperoleh dilakukan analisa varian (ANOVA) pada tingkat kepercayaan 95%. Apabila terdapat beda nyata pada masing-masing perlakuan, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan konsentrasi cremodan 0,15% dan 0,30% dengan susu full cream 0% lebih disukai oleh panelis. Penambahan cremodan pada es krim probiotik dapat berpengaruh terhadap sifat fisik es krim tempe probiotik. Tetapi tidak berpengaruh terhadap sifat kimiawi dan sifat mikrobiologi es krim tempe probiotik.
The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food Yulianto, Wisnu Adi; Pujimulyani, Dwiyati; Pratami, Candrika Ayu
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i1.96

Abstract

Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.
Hypoglycemic and Antioxidative Effects of Chromium, Magnesium, and Cinnamon Fortified Parboiled Rice on Diabetic Rats Leba, Herlyn; Yulianto, Wisnu Adi; Pujimulyani, Dwiyati
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i1.97

Abstract

One of the strategies to manage diabetic blood glucose is through the consumption of foods with a low glycemic index (GI) such as parboiled rice with adequate chromium and magnesium. In diabetes, insulin resistance leads to impaired glucose metabolism and oxidative stress. This oxidative rate can be prevented by adding to the intake of antioxidants from cinnamon. Therefore, this research aimed to determine the effect of chromium, magnesium, and cinnamon fortified parboiled rice on hypoglycemic and antioxidant activities in diabetic rats. The clinical trial treatments on rats with dietary intake were given for 28 days in 6 groups, namely healthy rats with standard feed and diabetic rats with standard feed milled or non-parboiled rice, non-fortified parboiled rice Cr and Mg fortified parboiled rice as well as Cr, Mg, and cinnamon fortified parboiled rice (DRFCP). The analysis carried out included glucose, insulin, malondialdehyde (MDA) levels, and statistical analysis using One-Way Anova. The results showed that in the DRFCP group, glucose and MDA levels decreased significantly (p <0.05) from 258.63 mg/dL to 111.19 mg/dL (57%) and 9.28 ng/mL to 1.96 ng/mL (78.87%), while the insulin levels increased significantly (p <0.05) from 413.97 ug/dL to 540.65 ug/dL (30.60%). This type of feed (DRFCP) can be used as a diet for diabetes because it can reduce blood glucose and malondialdehyde levels.
Sinergisme Pertumbuhan dan Tingkat Kesukaan pada Pembuatan Tempe Probiotik dengan Penambahan Pichia kudriavzevii TMT-2 dan Lactobacillus plantarum Dad-13 Yafi , Muhammad Raihan; Yulianto, Wisnu Adi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 1 (2024): February 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i1.8181

Abstract

Tempe probiotik dapat dibuat dengan penambahan khamir probiotik (Pichia kudriavzevii TMT-2) dan bakteri asam laktat (Lactobacillus plantarum Dad-13). Penelitian ini bertujuan untuk mempelajari sinergisme pertumbuhan antara jamur tempe, khamir dan bakteri probiotik, serta menentukan tempe probiotik yang disukai oleh panelis. Penelitian ini dikerjakan dengan menggunakan rancangan acak lengkap dua faktor, yaitu faktor pertama ialah jenis inokulum (tempe jamur merk Raprima, Raprima + Pichia kudriavzevii TMT-2, Raprima + L. plantarum Dad-13, Raprima + P. kudriavzevii TMT-2 + L. plantarum Dad-13. Faktor kedua adalah lama fermentasi (0, 24, 48, dan 72 jam). Hasil penelitian menunjukkan penambahan yeast, bakteri, dan dan bakteri probiotik tidak menghambat pertumbuhan jamur tempe. Penambahan khamir probiotik mempercepat laju pertumbuhan jamur tempe. Khamir dan bakteri probiotik yang ditambahkan dapat tumbuh dengan baik dan dapat mencapai 9 log10 CFU/g pada akhir fermentasi. Penambahan khamir dan bakteri probiotik tidak menurunkan tingkat kesukaan panelis dibandingkan dengan kontrol (jamur tempe). Berdasarkan jumlah probiotik dan tigkat kesukaan panelis perlakuan terbaik adalah tempe yang diinokulasi dengan Raprima + P. kudriavzevii TMT-2 + L. plantarum Dad-13. Tempe tersebut mengandung jumlah jamur sebanyak 8,53 log10 CFU/g, khamir 9,06 log10 CFU/g, dan bakteri 8,88 log10 CFU/g. Tempe probiotik ini layak untuk dikembangkan khususnya diversifikasi produk olahannya dan tingkat kesukaan konsumen.
Antioxidant activity and preference level of aloe vera (Aloe vera var. chinensis) beverages made with gel size and boiling time variation: Aktivitas Antioksidan dan Tingkat Kesukaan Minuman Gel Lidah Buaya (Aloe vera var. chinensis) yang dibuat dengan Variasi Ukuran Gel dan Lama Perebusan Imani, Meida Indika; Chatarina Wariyah; Yulianto, Wisnu Adi
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10786

Abstract

Aloe vera gel contains antioxidative phenolic compounds. Fresh aloe vera gel is less accepted by the community due to its bitter taste from its latex. An acceptable alternative to aloe vera products is an aloe vera gel beverage because people of all ages currently favor light drinks. This study aims to produce aloe vera gel beverages with high antioxidant content by varying the gel size and boiling duration for easy consumption and preference by panelists. This research employed a completely randomized design (CRD) with two treatment factors, namely variations in gel size (0.5x1 cm, 1x2 cm, 2x3 cm) and boiling duration (10 minutes, 15 minutes, 20 minutes). The obtained data were subsequently analyzed Analysis of Variance (ANOVA). If differences were found, Duncan's Multiple Range Test (DMRT) was conducted at a significance level of 5%. The research results indicate that variations in gel size and boiling duration affect antioxidant activity, moisture content, total sugar content, gel texture, and preference level. The acceptable aloe vera gel beverage, preferred by the panelists which made with a gel size of 0.5x1 cm and a boiling duration of 10 minutes, with exhibited the highest antioxidant activity 6.72% RSA, moisture content 94.15%, total sugar content 13.35%, hardness (6.25 g/cm2, and deformation 2.81 mm.
UPAYA PENINGKATAN KESADARAN MASYARAKAT DALAM PENGEMBANGAN DIVERSIFIKASI PRODUK OLAHAN PANGAN BERBASIS PANGAN LOKAL MELALUI KEGIATAN IbM DI DESA GILANGHARJO, KABUPATEN BANTUL Suryani, Chatarina Lilis; Yulianto, Wisnu Adi; Aiman, Umul
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 19, No 2 (2015)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.282 KB) | DOI: 10.21831/ino.v19i2.8027

Abstract

Gilangharjo village is a village with diverse tourism potential which lies between the golden triangle area of Bantul. Besides, Gilangharjo village alsohas a high potential in agriculture, even the dry land such as large gardens andyards with the main results of bananas and fisheries. However, these lands havenot been fully utilized yet. In accordance with the mission of Village Gilangharjo, which is to strengthen the productive group institutionally business in small food industry now has been developed. Based on the analysis results of the situation, it is identified that problems faced by food Small Medium and Enterprises (SMEs) in the village Gilangharjo, specifically in Jodog and Karanganom village-district, are the absence of the processing technology implementation for diversified food processed product based on local food, improper food production and packaging process, as well as not-well-organized business and finance management. The purpose of the activity proposed is to raise awareness of the public, especially members of the SME I and SME II, in improving food diversification based on local food. Method of implementation is divided into stages of (i) coordination and tools preparation, (2) science and technology application which is consisted of socialization, education and training, as well as monitoring and evaluation steps. Counseling given to the society are about packaging and labeling, food safety and good production process, manufacturing process of catfish and bananas, production and finance management, and ended by evaluation using a questionnaire instrument. Questionnaire results showed that counseling and training activities are able to enhance the knowledge and skills of local food processing, specifically catfish and banana. By this activity, the members of both SME I and SME II are motivated to increase production of processed food based on local food, specifically catfish and banana,either in groups or individually
Co-Authors Anis Rahmawati Setioningrum Annisa Amalia Annisa Arlisyah Annisa Berlianti Utaminingdyah Astuti Setyawati Astuti Setyawati Audita Nuvriasari Chatarina Lilis Suryani Chatarina Wariyah Dewa Made Krismanto Panji Dwiyati Pujimulyani Ervi Afifah Fahrizal Agung Guntara Hanna Sari W. Kusuma Ichlasia Ainul Fitri Ido Galih Saputra Imani, Meida Indika Indrati, Retno Kapti Rahayu Kuswanto Kapti Rahayu Kuswanto Leba, Herlyn Mutaqin Akbar Okavia Kasuci Pratami, Candrika Ayu Rismawati Laila Qodariah Rizal Rizal Sari, Yuli Perwita Seila Arumwardana Siti Tamaroh Siti Tamaroh Tranggono . Tranggono Tranggono Tyastuti Purwani Umul Aiman Wahyu Widowati Widya Wulandari Yafi , Muhammad Raihan Zakiyatul Khoiriyah