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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Kedokteran Brawijaya El-Hayah : Jurnal Biologi Alchemy : Journal of Chemistry Agrointek Prosiding SNATIF Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Penelitian Pendidikan IPA (JPPIPA) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Ilmu Peternakan Terapan Berkala Penelitian Hayati Jurnal Ilmiah Agritas
Dr.Ir. Yunianta, DEA
Department Of Food Science And Technology, Faculty Of Agricultural Technology, Brawijaya University, Malang, Indonesia, 65145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Veterinary

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PENGARUH PENAMBAHAN PATI TERMODIFIKASI PADA NON DAIRY CREAMER TERHADAP STABILITAS EMULSIFIKASI DAN EFISIENSI SODIUM CASEINATE Fadiyah Safitri; Yunianta Yunianta; Indria Purwantiningrum
Jurnal Pangan dan Agroindustri Vol. 1 No. 1 (2013)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pati termodifikasi dalam pembuatan non-dairy creamer terhadap stabilitas daya emulsifikasi dan efisiensi penggunaan sodium casseinate. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok dengan 2 faktor. Faktor 1 adalah konsentrasi sodium caseinate yang terdiri dari 3 level. Faktor II adalah konsentrasi penambahan Pati termodifikasi yang terdiri dari 3 level.Masing-masing perlakuan diulang sebanyak tiga kali. Sampel non dairy creamer terbaik memiliki proporsi sodium caseinate : pati termodifikasi sebesar 2 : 1. Didapatkan produk yang memiliki kestabilan emulsi yang baik (hampir tidak terbentuk lapisan), serta memiliki efisiensi penggunaan sodium caseinate yang baik. Efisiensi tersebut didapatkan karena pada proporsi tersebut, non dairy creamer yang dihasilkan memiliki warna sesuai, milk-like taste cukup kuat dan disukai oleh panelis. Karakteristik fisiko-kimia sebagai berikut: kadar protein 1.817%, kadar lemak 34.617%, kadar air 1.856%, kadar abu 3.217%, pH 7.29, densitas kamba 0.529%, tingkat kecerahan (L) +94.1, kemerahan (a) -2.0, kekuningan (b) +8.1.   Kata Kunci : Non Dairy Creamer, Pati termodifikasi, Sodium Caseinate.
EFFECT OF DEXTRIN CONCENTRATION AND DRYING TIME ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MUSHROOM BROTH POWDER Dego Yusa Ali; Bella Ayu Shafira; Yunianta Yunianta
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.5

Abstract

 Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of dextrin concentration and drying time and the best treatment on the physicochemical and organoleptic characteristics of mushroom broth powder. The study used the factorial Randomized Block Design (RBD) method, where the first factor was dextrin concentration (7.50%, 12.50%, 17.50%) and the second factor was drying time (8 hours, 10 hours, 12 hours). The data were analyzed by using ANOVA and further tests used LSD or DMRT. The organoleptic test was carried out by using the Hedonic Scale Scoring test and the best treatment was chosen by using the Zeleny method. The results showed the addition of dextrin concentration and drying time gave significant interactions to the water content, water vapor absorption and yield. The best treatment was obtained in broth powder with a dextrin concentration of 7.50% and a drying time of 8 hours.
Diet formulation using distiller dried grain solubles with different levels on performance of laying chicken growers Sudarisman, Sudarisman; Yunianta, Yunianta; Suryayuliana, Ifan Dwi
Jurnal Ilmu Peternakan Terapan Vol 8 No 2 (2025): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v8i2.5586

Abstract

This study aims to determine the performance of laying hens in the grower phase that are given formulated feed treatment using distiller dried grain solubles (DDGS) at different levels. The research materials are 72 New Lohman Brown strain DOC chickens, and basal feed. The experimental design used a completely randomized design with a one-way pattern with 4 treatments and 3 replications, each treatment group consisting of 6 chickens. Feed treatments consisted of (T1) 0% DDGS formula feed (T2) 10% DDGS formula feed, (T3) 20% DDGS formula feed and (T4) 30% DDGS formula feed. The research variables were feed consumption, body weight gain and feed conversion ratio of laying hens. Data analysis using analysis of variance (ANOVA) to determine the level of significance at the standard of 0.05. then continued with Duncan multiple range test (DMRT) analysis. The results of the study showed that the provision of DDGS at various levels did not affect the performance of laying hens in the grower phase. The conclusion of the study is that the provision of destillers dried grains soluble up to a level of 30% in the basal feed formulation is able to maintain feed consumption, body weight gain and feed conversion ratio of laying hens in the grower phase.
PENGARUH PERAN KOPERASI ANDALAN TERHADAP KESEJAHTERAAN ANGGOTA PETANI KELAPA SAWIT DI DESA BANJAR BALAM, KECAMATAN LIRIK, RIAU Resti, Arin Riyanti; Yunianta, Yunianta; Mawardi, Nanang Kusuma
JURNAL ILMIAH AGRITAS Vol 9 No 1 (2025): Maret
Publisher : Fakultas Pertanian UST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/agritas.v9i1.19416

Abstract

This research aims to determine the role of cooperatives in the welfare of members in the Andalan Cooperative in Banjar Balam Village, Lirik District, Riau. This research was conducted using quantitative descriptive methods by distributing questionnaires to 40 members of oil palm farmers who are members of the Andalan Banjar Balam Village cooperative. The research results show that the role of the Andalan cooperative is in the role category, which is calculated by the total percentage of average achievement of 5 indicators of the cooperative's role (business partner, training provider, marketing facilitator, capital facilitator, motivator) of 83%. Then the welfare level of oil palm farmer members is already at prosperous stage II based on the 2021 BKKBN regulations. The regression coefficient shows Y= 2.069 + 0.198, meaning that there is a positive influence between the role of the Andalan cooperative on the welfare of oil palm farmer members. 
The blue-green revolution: The emerging applications of marine microalgae pigments as natural food colourants Rahmawati, Kurnia; Yunianta, Yunianta; Risjani, Yenny; Sutrisno, Aji; Pane, Elya Putri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
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.2025.008.03.8

Abstract

Microalgae are a viable source of natural pigments for food applications due to their brilliant colour and bioactivity. Microalgae produce natural pigments such as phycobiliproteins, carotenoids, and chlorophyll derivatives that have health-promoting properties, yet further research is needed to determine its stability under food processing conditions. Strain selection, stress-induced cultivation, and metabolic engineering are all examples of biotechnological breakthroughs that contribute to the pigments’ capacity to perform in these conditions. Various strategies, such as increasing thermal and pH resistance, help to promote their integration into food products. This review discusses the potential of microalgal pigments as natural food colourants, with a focus on their stability, bioprocessing, and use in functional foods. Microalgae, with their sustainable production and colourant-nutraceutical qualities, will symbolise the future clean-label and health-oriented food industry.
PENGARUH MOTIVASI DAN DISIPLIN KERJA TERHADAP PRODUKTIVITAS KERJA KARYAWAN DI DHARMA NILA FARM KALURAHAN SENDANGTIRTO KEMANTREN BERBAH KAPANEWON SLEMAN Sutendi, Faktori; Yunianta, Yunianta; Ratri, Wahyu Setya
JURNAL ILMIAH AGRITAS Vol 8 No 2 (2024): Oktober
Publisher : Fakultas Pertanian UST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/agritas.v8i2.18273

Abstract

This study aims to analyze the influence of motivation and work discipline on employee productivity at Dharma Nila Farm Sendangtirto Kemantren Berbah Kapanewon Sleman. The basic method used in this research is quantitative descriptive method. The population in this study were 33 employees at Dharma Nila Farm, using saturated samples, namely all employees of Dharma Nila Farm. The data analysis method in this study is to use multiple linear regression analysis, to determine the effect of the independent variable (X) on the dependent variable (Y). The results of the analysis show the Adjusted R Square determination value of 0.677, meaning that the Motivation (X1) and Work Discipline (X2) variables affect Work Productivity (Y) 67.70% while the remaining 32.30% is influenced by variables such as age and other jobs. The regression equation Y = 3.290 + 0.733 X1 + 0.471 X2 + e. Based on the results of the F test that the significance value for the effect of motivation and work discipline variablessimultaneously on work productivity is 0.000 Ftable 3.30, then the alternative hypothesis is accepted. Based on the results of the t test, the motivation variable obtained a sig value of 0.003 and a sig value of work discipline of 0.000, meaning that the significant value is smaller than the probability value <0.05, then motivation and work discipline have a significant effect partially on employee produktivicy. This shows motivation and work discipline are good measures of employee performance that will increase employee productivity at Dharma Nila Farm. It is recommended that efforts be made to improve motivation and work discipline. 
PENGARUH PERAN KOPERASI ANDALAN TERHADAP KESEJAHTERAAN ANGGOTA PETANI KELAPA SAWIT DI DESA BANJAR BALAM, KECAMATAN LIRIK, RIAU Resti, Arin Riyanti; Yunianta, Yunianta; Mawardi, Nanang Kusuma
JURNAL ILMIAH AGRITAS Vol 9 No 1 (2025): Maret
Publisher : Fakultas Pertanian UST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/agritas.v9i1.19416

Abstract

This research aims to determine the role of cooperatives in the welfare of members in the Andalan Cooperative in Banjar Balam Village, Lirik District, Riau. This research was conducted using quantitative descriptive methods by distributing questionnaires to 40 members of oil palm farmers who are members of the Andalan Banjar Balam Village cooperative. The research results show that the role of the Andalan cooperative is in the role category, which is calculated by the total percentage of average achievement of 5 indicators of the cooperative's role (business partner, training provider, marketing facilitator, capital facilitator, motivator) of 83%. Then the welfare level of oil palm farmer members is already at prosperous stage II based on the 2021 BKKBN regulations. The regression coefficient shows Y= 2.069 + 0.198, meaning that there is a positive influence between the role of the Andalan cooperative on the welfare of oil palm farmer members. 
Co-Authors . Harijono A. Harijono Achmad Fauzie Wahyunanto, Achmad Fauzie Aji Sutrisno Anna Ingani Widjajaseputra Apriliastuti Apriliastuti Aulani'am Bella Ayu Shafira Budi Satriyanto Dedi Dedi Dego Yusa Ali Della Rosalita, Della Dhian Imani Prihardhani, Dhian Imani Elya Putri Pane Erryana Martati Estri Laras Arumingtyas Fadiyah Safitri Fadiyah Safitri Gilang Drajat Maulana H., Nunuk Hidayat Sujuti Ida Ayu Putu Sri Widnyani Ida Ayu Ulifah Indria Purwantiningrum Indria Purwantiningrum Jaya Mahar Maligan Joni Kusnadi Kurnia Rahmawati, Kurnia Lukman Azis M, Rifa'i Maemunah Mawardi, Nanang Kusuma Moh. Sui Muhaimin Rifa&#039;i Muhaimin Rifa'i Ni Made Ayu Octaviana, Ni Made Ayu Ni Made Wartini Nur Ida Panca Nugrahini Pane, Elya Putri Rahmani Rahmani Resti, Arin Riyanti Rifa'i, Muhaimin Rizka Aulia Rahma Rofiq Sunaryanto Rurini Retnowati SATRIYAS ILYAS Shinta Chandra Rahmawati, Shinta Chandra Simon B. Widjanarko Simon Bambang Widjanarko Simon Bambang Widjanarko SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Sudarma Dita Wijayanti Supriyanto Supriyanto Supriyanto Supriyanto Supriyanto, Supriyanto Suryayuliana, Ifan Dwi Sutendi, Faktori Syarifah Rohaya Teti Estiasih Teti Estiasih Tri Sulistyo Tri Susanto Wahyu Setya Ratri, Wahyu Setya WB, Simon WB, Simon Yenny Risjani Zohan Efendi