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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Jurnal AGROTEKNOLOGI 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 Journal of Food and Agricultural Technology
Wisnu Adi Yulianto
Universitas Mercu Buana Yogyakarta
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PEMBERIAN PENGETAHUAN DAN PRAKTEK EGG ROLL TEPUNG UWI UNGU DISUBSTITUSI DENGAN IKAN LELE UNTUK PENINGKATAN PROTEIN DI PONDOK RUMAH SAJADA, WIROKRAMAN, GODEAN, SLEMAN, YOGYAKARTA Tamaroh, Siti; Sari, Yuli Perwita; Yulianto, Wisnu Adi
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 2 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i2.28557

Abstract

Rumah Sajada Orphanage and Islamic Boarding School for Orphans and Dhuafa' is a place of learning for students to improve their religious and general knowledge which will be applied in their lives and in society. Education prioritizes instilling the basic values of the Koran and Sunnah of the Prophet Muhammad. Santri are guided to have an independent nature and be able to entrepreneurship as a provision for life in society. Soft skills are given early to increase independence and self-confidence. The problem is that in Pondok Sajada there is production of cultivated catfish which has not been utilized optimally in its processing and is only sold in fresh form. The processing alternative offered in Community Service activities is making egg roll products. Egg roll is a dry food that can be stored for a long time. The addition of catfish aims to innovate fish-based preparations and utilize the catfish harvest at Rumah Sajada. The resulting egg roll contains a very useful protein component. The use of purple yam is a form of food diversification based on local ingredients. Purple yam has quite complete nutritional levels. Purple yam contains anthocyanin which has the potential to act as a natural antioxidant.            Community service activities provide knowledge and practice of processing catfish egg rolls which are rich in protein and have antioxidant activity derived from purple yam. This community service activity will provide additional useful knowledge for the students at Rumah Sajada to prepare them for independence after undertaking education. Equipment assistance in the form of a set of tools for making egg rolls is useful for implementing practice to improve students' skills in making egg rolls.                
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.
Pengaruh Subtitusi Tepung Uwi Ungu-Kacang Tanah dan Penambahan Cmc (Carboxymethyl Cellulose) terhadap Karakteristik Makaroni Cahyono Murti, Siti Tamaroh; Marni, Marni; Yulianto, Wisnu Adi
Journal of Food and Agricultural Technology Vol. 1 No. 1 (2023)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i1.3378

Abstract

Pembuatan makaroni dengan bahan tepung baku uwi ungu, kacang tanah dan pembahan CMC merupakan pemanfaatan bahan pangan lokal. Tujuan penelitian ini adalah untuk mengetahui perbandingan tepung uwi ungu, kacang tanah dan penambahan CMC terhadap sifat fisik, kimia dan tingkat kesukaan makaroni yang memenuhi syarat dan disukai panelis. Pada penelitian ini membuat makaroni dengan perbandingan penambahan  tepung terigu, tepung uwi ungu dan tepung kacang tanah (100% : 0% : 0%) ; (85% : 10% : 5%) ; (70% : 20% : 10%) ; (55% : 30% : 15%) dan penambahan CMC ( 0,5%,  0,75% dan 1%). Analisa yang dilakukan pada penelitian uji fisik pada makaroni terdiri atas warna dan tekstur. Uji kimia terdiri atas kadar air, kadar abu, kadar protein, aktivitas antioksidan, fenol dan antosianin, serta tingkat kesukaan makaroni. Hasil penelitian menunjukkan bahwa perbandingan  penambahan  tepung terigu : tepung uwi ungu : tepung kacang tanah dan penambahan CMC terhadap makaroni berpengaruh nyata terhadap uji warna, tekstur, aktivitas antioksidan, serta  tingkat kesukaan makaroni. Makaroni dengan perlakuan terbaik yang paling disukai panelis dan memiliki aktivitas antioksidan tinggi yaitu pada perlakuan dengan perbandingan tepung terigu 55: tepung uwi ungu 30: tepung kacang tanah 15 dan penambahan CMC 0,75% memiliki kandungan kadar air  6,85%, kadar abu 3,19%, kadar protein 17,74%, aktivitas antioksidan 64,10 %RSA,  fenol 52,54 mg EAG/100 g dan antosianin 45,06 mg/100 g.
Effect of Adding Probiotic Yeast and Fermentation Time on Probiotic Tempeh Characteristics Qibty, Mari'ah; Yulianto, Wisnu Adi; Pujimulyani, Dwiyati
Journal of Food and Agricultural Technology Vol. 1 No. 1 (2023)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i1.3390

Abstract

Tempeh is one of the foods made from soybean seeds or other ingredients that are processed through fermentation. Tempeh currently circulating in the community does not contain probiotic yeast, the addition of probiotic yeast is intended to provide probiotic properties to tempeh. From previous studies, yeast isolates from radishes and tomatoes have been identified as potential probiotic yeasts. This study aimed to determine the effect of adding the type of probiotic yeast isolate and fermentation time on the number of fungi, the number of yeasts, pH, antioxidant activity, and the level of preference by panelists for the resulting probiotic tempeh. This study used a completely randomized design with a factorial pattern. The first factor was the type of probiotic inoculum (Saccharomyces boulardii, yeast isolate LBK K, yeast isolate TMT 2), and the second factor was incubation time (0 hours, 24 hours, and 48 hours). The analysis included the number of fungus and yeast (plate count agar), antioxidant activity (radical scavenging activity (%), and preference level for probiotic tempeh. The data obtained were analyzed for variance (ANOVA) at a 95% confidence level. If there was a significant difference between each treatment was continued with Duncan's multiple range test (DMRT). The results showed that adding probiotic yeast type and a long incubation time affected the microbiological properties, antioxidant activity, and panelist preference. The most preferred tempeh was tempeh with the addition of LBK K isolate with an incubation time of 48 hours with a pH of 5.46, the total number of fungi was 6.62 log CFU/g, the total amount of yeast was 8,63 log CFU/g, the antioxidant activity was 18.58% RSA. Tempeh, with the addition of LBK K yeast isolate, has the potential as a probiotic food.
Peningkatan Daya Imun dengan Pemberian Temu Mangga (Curcuma mangga Val.) pada Tikus Wistar Jantan: Immune System Increasing Through Orally Temu Mangga (Curcuma mangga Val.) Intake on Male Wistar Rats Pujimulyani, Dwiyati; Yulianto, Wisnu Adi; Windrayani, Emi; Windrayahya, Sulkhan
JURNAL AGROTEKNOLOGI Vol. 19 No. 1 (2025)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v19i1.52340

Abstract

Temu mangga (Curcuma mangga Val.) can enhance immune function due to its active compounds. The purpose of this study was to determine the antioxidants level and total phenol content of blanch-treated Curcuma mangga powder, then evaluate immunological enhancement through orally Curcuma mangga Val. intake on Wistar male rats (in-vivo). Temu mangga rhizomes were peeled, washed, and subjected to steam blanching for varying times (0, 2.5, 5, 7.5, and 10 minutes). Blanch-treated temu mangga was dried using a cabinet dryer, ground, and sieved to obtain powder. Analysis of the temu mangga powder included antioxidant activity (DPPH) and total phenol content. In-vivo testing on experimental rats included SOD, IgE, IgG, and IgM levels. The selected temu mangga rhizome, steam-blanched for 5 minutes, exhibited excellent antioxidant properties (81.46% RSA DPPH value and 6.08 mg GAE/g total phenol content). According to the in vivo results, the group of rats receiving temu mangga showed a notable increase in SOD levels (72.92%) compared with the NaCMC-treated group, and were not substantially different from commercially available supplements (stimuno). Experimental rat antibody values were IgE at 74.02 ng/mL, IgG at 18.20 ng/mL, and IgM at 2.97 ng/mL, significantly better in rats given temu mangga powder than those given Na-CMC and stimuno. In the future, this study can provide more insight into the potential of Curcuma mangga Val. processed by steam blanching and its potential as an immunomodulator. Keywords: antioxidant activity, blanching, immunomodulator, in-vivo, temu mangga
Co-Authors Anis Rahmawati Setioningrum Annisa Amalia Annisa Arlisyah Annisa Berlianti Utaminingdyah Astuti Setyawati Astuti Setyawati Audita Nuvriasari Cahyono Murti, Siti Tamaroh 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 Marni Marni, Marni Mutaqin Akbar Okavia Kasuci Pratami, Candrika Ayu Qibty, Mari'ah 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 Windrayahya, Sulkhan Windrayani, Emi Yafi , Muhammad Raihan Zakiyatul Khoiriyah