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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Journal of Innovation and Applied Technology Indonesian Green Technology Journal Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Aquahayati agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Advance Tropical Food (IJATF)

Sudarminto Setyo Yuwono

Universitas Brawijaya

Author-ID : 437926

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Effects of Storage Period of Waste Frying Oil to Biodiesel Conversion Luchis Rubianto; Sudarminto Setyo Yuwono; Atikah Atikah; Soemarno Soemarno
The Indonesian Green Technology Journal Vol 4, No 1 (2015)
Publisher : Program Pascasarjana Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.968 KB)

Waste frying oil is a material that potentially harmful to environment. It is also harmful to human health as suspected being a carcinogenic material. Alternatively, the oil can be used as raw material to produce renewable fuel. Storing the oil in an open container increases free fatty acids due to oxidation. Higher acids content makes more complicated in transesterification process and decreases conversion percentage. Objective of this experiment was to determine effects of storage period of waste frying oil to biodiesel conversion. The waste frying oil was originally from palm oil. In this experiment, the oil was used by two different home industries producing cassava crisps and fried bread. Each type of oil was stored in open space with period from 0 day to 90 days. The oil was converted to fatty acid methyl ester or biodiesel, a renewable fuel to replace petroleum diesel fuel, by means of alkaline process using potassium hydroxide as catalyst. Gas chromatography was used to analyze percentage of the biodiesel produced. By storing the waste frying oil to 90 days, conversion percentage decrease from 95 to 79% for waste frying oil from cassava crisps industry. Meanwhile, for the oil from fried bread industry, the figure decrease from 92 to 71%. It was found that the longer storage period the lower was the biodiesel conversion . Keywords: Free Fatty Acid, Storage Period, Transestrification, Waste Frying Oil

Parameter kualitas ikan cakalang (Katsuwonus pelamis) asap menggunakan bahan pengasap yang berbeda Kobajashi T. Isamu; Hari Purnomo; Sudarminto S. Yuwono
Aquahayati Vol 9, No 1 (2013)
Publisher : Aquahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.383 KB)

Kualitas ikan cakalang (Katsuwonus pelamis) asap menggunakan bahan pengasap yang berbeda telah diteliti. Penelitianini bertujuan untuk mengetahui parameter kualitas ikan cakalang (K. pelamis) asap menggunakan bahan pengasap yangberbeda. Pengasapan dilakukan menggunakan bahan pengasap tempurung kelapa (TKL), campuran tempurung kelapadan tempurung kemiri (TKL+TKM) dan tempurung kemiri (TKM), dengan metode pengasapan secara langsung. Hasilanalisis warna, aw, dan kadar lemak, memperlihatkan tidak ada perbedaan nyata (P>0,05) terhadap bahan pengasap, sedangkanparameter tekstur, kadar air, kadar protein, dan kadar abu, terdapat perbedaan nyata (P<0,05). Begitupun denganparameter sensoris (meliputi warna, rasa, tekstur, aroma) juga terdapat perbedaan nyata (P<0,05). Sebanyak tujuh senyawapolycyclic aromatic hydrocarbons (PAHs) diidentifikasi, yaitu Naphthalene, Acenaphthene, Phenentrene, Fluorantene,Pyrene, Benzo(a)pyrene, dan Perylene, dimana yang terdeteksi jumlahnya hanya Fluorantene dengan kandungansebesar 0,06 ppm; 0,05 ppm dan 0,23 ppm berturut-turut pada ikan cakalang asap TKL, TKL+TKM, dan TKM. Enamsenyawa PAHs lainnya sama sekali tidak terdeteksi. Total asam lemak pada ikan cakalang asap TKL, TKL+TKM, danTKM secara berurutan untuk SFA sebesar 59,790%, 50,659%, dan 75,472%, MUFA sebesar 37,612%, 47,221%, dan21,262%, PUFA sebesar 2,595%, 2,072%, dan 3,268%.Kata kunci: cakalang, bahan pengasap, parameter kualitas

Karakterisasi Potensi dan Komponen Pembatas pada Biji Sorghum Lokal Varietas Coklat sebagai Tanaman Pangan ( Characterisation of Potential and Limiting Factors of Locally-Grown Brown Sorghum as Staple Food) Erni Sofia Murtini; Ahmad Subagio; Sudarminto Setyo Yuwono; Irawan Setya Wardhana; Sulthon Fathoni
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Brown sorghum is one of cereals with high prospective to be developed as a new source of staple food in Indonesia because it is easily cultivated and has high productivity. However, this grain has been overlooked because of limited available information of its potential used. Aims of this research are to evaluate the sorghum grain to comprehensibly obtain the basic information of its potential and limited factors as staple food. Research results that locally grown brown sorghum grain obtained from Grati, Pasuruan had a high milling yield (77.99±1.39%). The polished grain was composed by 79.40±4.63% starch and 10.62±0.01% protein. It indicated that this sorghum grain was highly prospective to be developed as a staple food. However, the grain also had some restrictive factors such as tannin (8.83±0.05 mg/g), phytic acid (1.80±0.47 mg/g) and anti-trypsin (17.18±2.38 unit/g). The main fraction of protein sorghum grain was Kafirin where this fraction contains a high disulphide bond (550.43±4.92 µmol/g). Bioavailability of protein sorghum evaluated by in vivo and in vitro methods were 51% and 48.45%, respectively. These values could be considered as low digestibility. The sorghum grain had dimension of 3.9±0.7 mm length, 3.2±0.2 mm width and 1.8±0.01 mm thick. Polishing of sorghum grain using rice polished machine could not effectively removed the testa layer due to different dimension of both sorghum and rice grain. This result suggests that appropriate assembly of equipment to effectively polish sorghum grain is needed. Presence of the anti- nutritional compounds and the low digestibility of protein sorghum prove that the brown sorghum grains require further processing technology such as fermentation to be more suitable as a staple food. ABSTRAKSorghum coklat merupakan biji-bijian yang potensial dikembangkan menjadi tanaman pangan di Indonesia. Kelebihan tanaman ini adalah kemudahannya untuk dibudidayakan dan produktivitas yang tinggi. Namun keterbatasan informasi tentang potensinya, membuat biji sorghum kurang diperhatikan. Tujuan Penelitian ini adalah untuk mendapatkan informasi dasar tentang potensi dan pembatas biji sorghum lokal varietas coklat sebagai tanaman pangan. Penelitian dilakukan dengan menganalisa biji sorghum yang telah disosoh dengan penyosoh beras 4 kali. Hasil penelitian menunjukkan biji sorghum lokal varietas coklat yang didapatkan dari Grati Pasuruan ini cukup berpotensi sebagai tanaman pangan. Biji sosoh mempunyai kadar pati 79,40±4,63% dan protein yang tinggi yaitu 10,62±0,01%, selain itu rendemen sosoh juga tinggi mencapai 77,99±1,39%. Namun demikian, sorghum mengandung senyawa antigizi seperti tanin yang mencapai 8,83±0,05 mg/g, senyawa fitat 1,80±0,47 mg/g dan antitripsin 17,18±2,38 unit/g. Protein sorghum didominasi (71,40±1,29%) oleh kafirin yang memiliki ikatan disulfit tinggi (550,43±4,92 µmol/g). Daya cerna protein sorghum tergolong rendah terlihat dari uji secara in vivo 0,51 atau 51% dan in vitro dengan enzim tripsin sebesar 48,45%. Dimensi biji sorghum dengan rata-rata 3,9±0,7 mm panjang, 3,2±0,2 mm lebar dan 1,8±0,01 mm tebal berbeda dengan biji beras sehingga kurang cocok bila dilakukan penyosohan dengan penyosoh beras. Kandungan senyawa antigizi yang cukup tinggi dan keberadaan ikatan disulfit yang cukup besar serta ditunjang oleh daya cerna protein yang rendah, menunjukkan biji sorghum perlu penanganan lanjutan misalnya dengan proses fermentasi untuk meningkatkan potensinya sebagai bahan pangan.

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.

The properties of Sweet Sorghum Syrup Produced by Combined Vacuum Falling Film and Rotary Evaporation Sudarminto S. Yuwono; Nur Istianah; Dego Y. Ali; Rizkhia J.A. Aghata
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.5811

The combination of Vacuum Falling Film Evaporator(FFE) and Rotary Evaporator (RE) was conducted in producing sweet sorghum syrup. The aim of this research was to evaluate the performance of single FFE and combined FFE-RE on sorghum syrup concentration. Single FFE was studied at the temperature of 70, 80, and 90°C. The best single FFE treatment was continued by RE at 60, 70, and 80°C. Sweet sorghum that were concentrated using single FFE(90°C) and combined FFE(90°C)-RE(80°C) had the highest Total Soluble Solid(TSS) of 44.2°Brix and 87.53°Brix, also the acceptable lightness(L*) of 30.13 and 25.83 respectively. That combined FFE-RE produced sorghum syrup had the highest overall Hedonic score 3.34 within the taste parameter value of 2.89; color of 3,75; aroma of 3,29; and texture of 3.42. It was also accomplished with the redness(a*) of -2.11, yellowness(b*) of 5.13, turbidity of 387.66 NTU, viscosity of 2036.67cP, and reducing sugar of 52.54%.

Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea Kiki Fibrianto; Sudarminto Setyo Yuwono; Laila Yum Wahibah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.4

Coffee leaf tea is made by drying coffee leaves in an oven at 70oC for 4 hours. The quality of coffee leaves tea does not only depend on the process of making tea but also the way the tea is brewed. There were 2 types of brewing techniques investigated in this study, namely infusion and decoction. Response Surface Methodology (RSM) was conducted to optimize the brewing time and temperature for obtaining highly functional coffee leaves tea with optimum total phenolic content (TPC) and antioxidant activity. The Rate-All-That-Apply (RATA) sensory technique was then applied to determine the sensory characteristics of coffee leaf tea. It was observed that optimum tea quality brewed by hot infusion technique was obtained at 80.03oC for 10.4 minutes while that of decoction technique was obtained at 95.38oC for 5.7 minutes. The coffee leaves tea brewed by decoction technique have higher total phenolic content, tannin and antioxidant activity than that of infusion technique (p-value<0.05). Even though the functional properties of coffee leaves tea such as total phenolic content and antioxidant activity, tended to be lower than that of commercial black tea, the coffee leaves tea is still more superior than that of tea leaves that prepared as the process of coffee leaves tea. The coffee leaves tea that brewed by both decoction and infusion techniques were well accepted by consumer panel.

Effect of different post-harvest processing on the sensory profile of Java Arabica coffee Wenny B. Sunarharum; Sudarminto S. Yuwono; Hasna Nadhiroh
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.

In Silico Screening of Syzygium myrtifolium Flavonoid Compoinds as Anti-bacterial Activity: In Silico Screening of Syzygium myrtifolium Flavonoid Compounds Nelsy Dian Permatasari; Jatmiko Eko Witoyo; Masruri; Sudarminto Setyo Yuwono; Simon Bambang Widjanarko
Journal of Tropical Life Science Vol. 12 No. 3 (2022)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.12.03.02

Bacterial infection and antibiotic resistance are popular issues nowadays. Several pre[1]vious reports performed antibacterial screening activities involving natural herbs and synthetic drugs. Alanine racemase and transglycosylase are essential proteins for peptidoglycan membrane synthesis in bacteria and an alternative target for antibacterial performance. This study identified six flavonoid compounds in Syzygium myrtifolium to perform the antibacterial activity. In silico study was conducted for modelling flavonoids â€“ protein complexes. Five flavonoids from S. myrtifolium were taken out of he canonical smiles from the PubChem database and modelled three-dimensional structure using ChemDraw and molView. Targeted protein, alanine racemase and transglycosylase were downloaded from Protein Data Bank with ID 4WR3 and 1SLY. Ligands and proteins were interacted by Molegro virtual Docker 5.0 and visualized by Discovery studio version 21.1.1. Five flavonoids showed inhibition with alanine racemase and transglycosylase in the same active sites of control and sodium benzo[1]ate. According to the binding energy, calopiptin performed the lowest binding energy value in alanine racemase complexes, while 2-Propanone, 1,3-bis(5-nitro-2-furanyl) showed the lowest value of four other flavonoids at transglycosylase complexes. The type of interactions were electrostatic, hydrogen bonds, hydrophobic interactions and unfavorable ones. Low binding energy and varied interaction types indicated tight of ligand-protein interaction. In summary, five flavonoids inhibited alanine racemase and transglycosylase, and the peptidoglycane membrane synthesis in bacteria might be inferred.

Influence of water hardness on functional and sensory quality of cold infused robusta coffee leaf tea Kiki Fibrianto; Sudarminto Setyo Yuwono; Devy Sekarlianty
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.9

Cold infused technique is one of the brewing methods that potentially able to preserve coffee leaf tea functional properties. It is mainly attributed to the absence of heat treatment during its processes. However, without involving heat, the sensory quality of cold brewing tea is generally weak. To overcome this issue, it was hypothesized that water quality used for the brewing is important to govern optimum functional properties of Robusta coffee leaf tea and at the same time to maintain its sensory quality. In this current study, Response Surface Methodology (RSM) was applied by implementing Box-Behnken Design (BBD) to optimize both total phenolic content (TPC) and antioxidant activity by modifying length and temperature of cold brewing as well as its water and coffee leaf powder ratio. There were 3 different commercial drinking water used for brewing to represent 3 different hardness level of water. All optimum brewed coffee leaf tea was then sensorially evaluated by Rate All That Apply (RATA) method. It was found that level of water hardness is positively correlated to TPC but negatively correlated to brewing temperature as well as water and coffee leaf powder ratio. It was also found that the higher level of water hardness, both fruity and marine aroma tended to be more intense (p-value<0.05). Meanwhile the lower level of water hardness tended to enhance sweet aroma and astringent mouth-feel (p-value<0.05) of cold infused coffee leaf tea.

Anti-inflammatory activity of hydrolysed glucomannan from porang (Amorphophallus muelleri Blume) through inhibition response of nitric oxide production in lipopolysaccharide (LPS)-activated RAW 264.7 macrophage cells Mochamad Affandi; Zamnia Wahyuli; Sudarminto Setyo Yuwono; Simon Bambang Widjanarko
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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

Few studies have been conducted on porang (Amorphophallus muelleri Blume) glucomannan (PGM) as anti-inflammatory drugs. The study aimed to evaluate the relationship between the use of sulfuric acid concentration in the hydrolysis process and the anti-inflammatory effects of PGM hydrolysates (PGMH) using the nitric oxide (NO) inhibition approach. PGMH is prepared by hydrolysing PGM with sulfuric acid (0.25N, 0.5N, and 1.0N concentration). This experimental study analysed the production of nitric oxide (NO) formation related to inflammation. Lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells were treated with PGM and PGMH (62.5, 125, 250, and 500 micrograms per millilitres). The cytotropic substance was measured by using the Griess reaction assay. The analysis showed that the PGM and PGMH possessed more potent NO inhibitory activity than the positive control. PGMH 1.0N treatment had the highest inhibitory potential of NO production with an IC50 value of 353.1 micrograms per milliliters. Increasing the concentration of a PGMH 1.0N was inversely proportional to the decrease in NO production. PGMH 1.0N 500 micrograms per milliliter treatment significantly suppressed the production of NO. PGM and PGMH as alternative therapies stimulate the immune system in vitro significantly. The current study might be used as a preliminary guide for choosing the best concentrations of PGMH and sulfuric acid in future studies that aim to reduce inflammation and modulate the immune system.

Co-Authors Abisatya Widya Swadana Ahmad Faruq Abidin Ahmad Subagio Ahmad Zaki Mubarok Aji Sutrisno Annisa Oktafianti Nurlatifah, Annisa Oktafianti Ardyanti, Dwi Kusuma Arrida Ad'hi Zulfiah Atikah Atikah Bambang Dwi Argo Beauty Suestining Diyah Dewanti Dani Ali Kusuma Dedy Nur Midayanto Dego Y. Ali Dego Yusa Ali Desyandri Desyandri Devy Sekarlianty Dhira Ananta Wijaya Dian Widya Ningtyas Disafitri Candra Ayu Diwyacitta Antya Putri, Diwyacitta Antya Dyah Ayu Kurniasari Ella Saparianti Elok Waziiroh Ericha Nurvia Alami Erni Sofia Murtini Erryana Martati Esy Apriyana Feronika Heppy Sriherfyna Fithri Choirun Nisa Galih Pramuditya Galih Wiranata, Galih Ha Mi Thah Hamidin Rasulu Hari Purnomo HARI PURNOMO Hasna Nadhiroh Imam Santoso Imro’ah Ikarini Indria Purwantiningrum Insaniyatus Sakinah Irawan Setya Wardhana Jatmiko Eko Witoyo Jaya Mahar Maligan Jodi Sangga Bagja Joni Kusnadi Kartika Ken Hayati Karunia Widhianingputri, Karunia Khusnia, Nastasya Kiki Febrianto KIKI FIBRIANTO Kobajashi T. Isamu Kobajashi T. Isamu Laila Yum Wahibah Lisna Mayani Liyundzira, Fasandra Novi Luchis Rubianto M Subhan Edi Wasono Masruri Masruri Masruri Mawar Sarastuti Michelle Noviria Michelle Noviria Miftahus Saadah Mochamad Affandi Mohammad Andi Cahyono Mohammad Rizal Amaluddin Nelsy Dian Permatasari Ni'maturohmah, Eva Nidha Arfa Ladamay Novi Sintya Dewi Novita Wijayanti Nur Ida Panca Nugrahini Nur Istianah Nur Istianah Nuriska Yulianingsih Nurrizaq Karunia Pamungkas, Bangkit Puji Putra Pinctada Putri Pamungkas Prabowo, Ivy Dian Puspitasari Puspaningrum, Lilianti Reza Widyasaputra Riska Septifani Rizkhia J.A. Aghata Sabathani, Anniversary SARASWATI, Ayu Rahayu Shela Maliaentika, Shela SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Soemarno Soemarno Suhartini Suhartini Sulthon Fathoni Suprihhartini Nurani Susilo, Donor Utomo M. Syamsiar, Syamsiar Tika Pusparani Tri Susanto Vivien Fathuroya, Vivien Wenny B. Sunarharum Wenny Bekti Sunarharum Wintari Devita, Wintari Wulandari, Eka Shinta Yenny Puspita Anggraeni Yunita Prameswari, Yunita Zamnia Wahyuli

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