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All Journal MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN Jurnal Kedokteran Brawijaya Media Ekonomi dan Manajemen Gadjah Mada International Journal of Business Journal of Indonesian Economy and Business Research Journal of Life Science Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Agroindustri INVOTEC Faktor Exacta AFRE Accounting Financial Review TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Social Science and Business Ultima Management : Jurnal Ilmu Manajemen Magisma: Jurnal Ilmiah Ekonomi dan Bisnis Atma Jaya Accounting Reseach (AJAR) Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Management and Entrepreneurship Research Management and Accounting Expose Jurnal Akuntansi Keuangan dan Bisnis Journal Research of Social Science, Economics, and Management Jurnal Pengembangan Potensi Laboratorium Jurnal Ilmiah Bisnis dan Ekonomi Asia (Jibeka)
A. Harijono
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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The Study on Sorghum (Sorghum bicolor. L Moench) Soaking and Germination Time to Produce Low Tannin and Phytic Acid Flour Narsih, Narsih; Yunianta, Yunianta; Harijono, Harijono
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Flour sorghum has not been exploited widely for food product such as other cereal flour because of the content of phytic acid and tannin in the seed. The modification of flour processing could reduce tannin and phytic content which could increase the flour quality. Time of soaking and seed germination have an important role for the production of high quality flour. The  purpose of this research was to study the appropriate treatments of soaking time and  seed germination to reduce tannin and phytic acid content.This study was carried out using factorial randomized block design with two factors, which were soaking time (24, 48 and 72 hours) and germination time (12, 24 and 36 hours).  Data was analyzed by Anova and continued by Least Significant Difference  or Duncan Multiple Range Test.The result showed that the soaking time of 72 hours and the germination time of 36 hours had the lowest tannin and phytic acid content which were 0.75% and 3.10 mg/g respectively. The low tannin and phyitic acid flour was applied on muffin bread.The sensory test of muffin hedonic scale score showed that the panelist stated like for color and slihtly like for texture.Keywords: sorghum, soaking, germination, tannin, phytic acid
The Study on Sorghum (Sorghum bicolor. L Moench) Soaking and Germination Time to Produce Low Tannin and Phytic Acid Flour Narsih, Narsih; Yunianta, Yunianta; Harijono, Harijono
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.018 KB)

Abstract

Flour sorghum has not been exploited widely for food product such as other cereal flour because of the content of phytic acid and tannin in the seed. The modification of flour processing could reduce tannin and phytic content which could increase the flour quality. Time of soaking and seed germination have an important role for the production of high quality flour. The  purpose of this research was to study the appropriate treatments of soaking time and  seed germination to reduce tannin and phytic acid content.This study was carried out using factorial randomized block design with two factors, which were soaking time (24, 48 and 72 hours) and germination time (12, 24 and 36 hours).  Data was analyzed by Anova and continued by Least Significant Difference  or Duncan Multiple Range Test.The result showed that the soaking time of 72 hours and the germination time of 36 hours had the lowest tannin and phytic acid content which were 0.75% and 3.10 mg/g respectively. The low tannin and phyitic acid flour was applied on muffin bread.The sensory test of muffin hedonic scale score showed that the panelist stated like for color and slihtly like for texture.Keywords: sorghum, soaking, germination, tannin, phytic acid
Purification and Characterization of Linamarse from Gadung (Dioscorea hispida Dennst) for Gadung Slurry Detoxification Harijono, Harijono; N., Siwi; Sutrisno, Aji
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out purification of enzyme linamarase fromDioscorea hispida Dennts. Enzyme purification was carried out by amonium sulphatefractionation and Sephadex G-75 gel filtration coloumn chromatography. Protein purifyfactor achieved was 10.5 times, protein yield was 33.3 % of the crude cell extract proteinand specific activity was 2.93 U/mg. The enzyme purity of each purification stage wasmonitored by SDS-PAGE and resulted one protein band. The optimum temperature andpH of enzyme reaction was 57°C and pH 6.5 with 90 minutes incubation. Using crudelinamarin as substrat, linamarase has Km 0.1564 μmol ml and Vmax 0.2796μmol/minute. Pure linamarase was added in Dioscorea slurry to increase cyaniderelease. Keywords: purification, characterization, linamarase, detoxification, Dioscorea hispidaDennts.
Detoxification of Gadung Tuber (Dioscorea Hispida denst) by Heating and Acidification in Flour Processing Syafi'i, Imam; Harijono, Harijono; Martati, Erryana
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Gadung (Dioscorea hispida dennst) is a starchy tuber that contains poisoneous compounds, which is cyanide compound.  Therefore its diversification products are limited.  Only crispy fried chip of gadung product is found in the market.  Proper processing should be developed to eliminate the poisoneous compounds and to produce gadung flour which has many applications.  The aim of this research was to find out an optimum pH and duration of heating to eliminate poisoneous compounds in fresh gadung in flour making process.  It was suggested that heating and ph adjustment could activate endogenous enzymes that responsible for hydrolysis of cyanide compounds into free cyanide.  This research used Randomized Block Design with 2 factors.  The first factor was pH (4; 4.5; and 5), and the second factors was incubation time at 450C for 1, 3, and 5 hours.The result showed that incubation time and pH gave significant effect (α = 0.05) on gadung flour.  Incubation time gave significant effect on moisture content, cyanide content, flour yield, sugar total content, hygroscopicity, and ash content.  Meanwhile, pH value gave significant effect on cyanide and fiber content.  Interaction of the two treatments gave significant differences effect on cyanide content.  The best treatment based on physico-chemical parameter of gadung flour was 5 hours of incubation and pH 5.  It had flour characteristics as follows: 11.26% of moisture content; 19.95 ppm of  cyanide content; 67.2% of starch content; 5.35% of sugar total content; 1.85% of fiber content; 3.66% of ash content; 2.59% of hygroscopicity; 9.9% of yield, and 74.91% of brightness valueKeywords: yams flour, cyanide acid, endogenous enzyme
Studi Penggunaan Proporsi Tepung (Sorgum Ketan dengan Beras Ketan) dan Tingkat Kepekatan Santan yang Berbeda Terhadap Kualitas Kue Semprong Harijono, Harijono; Susanto, W. H.; Ismet, F.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Kue semprong is one of popular traditional snack foods of Indonesia. The research is performed to examine the effect of substitution of waxy rice flour with that of waxy sorghum (Sorgum bicolor Moench) and the solid concentration of coconut milk on the quality attributes of kue semprong. A random1zed block design experiment was performed employing two factors i.e. ratio of waxy sorghum flour (w.s.f.) to the waxy rice flour (w.r.f) and the total solid content of coconut milk. Two levels of ratio (wsf : wrf) were examined 1 : 3 and 1 : 1, and three different total solid contents of coconut milk, namely 23.93%; 17.04% and 11.42% respectively. The experiment was run in triplicates. The results indicated that the best quality kue semprong was obtained by applying ratio of wsf : wrf of 1 : 3 and the coconut milk total solid content of 23.93%. The product contains (% wb) water 1.83, ash 1.18, protein 7.44, fat 7.32 and crude fiber 1.78 respectively. The respective values of breaking force, bulk density and water absorption index were 0.69 kg/cm2; 5.79 ml/g and 12.47 %wb. The sensory evaluation indicated that in terms of the color, appearance, crispiness and taste, the product was well accepted. It was also shown that the product quality was similar to that which was produced using 100% wrf (no substitution).   Keywords: kue semprong, traditional snack food, waxy rice flour, waxy sorghum flour
Studi Penggunaan Proporsi Tepung (Sorgum Ketan dengan Beras Ketan) dan Tingkat Kepekatan Santan yang Berbeda Terhadap Kualitas Kue Semprong Harijono, Harijono; Susanto, W. H.; Ismet, F.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.105 KB)

Abstract

Kue semprong is one of popular traditional snack foods of Indonesia. The research is performed to examine the effect of substitution of waxy rice flour with that of waxy sorghum (Sorgum bicolor Moench) and the solid concentration of coconut milk on the quality attributes of kue semprong. A random1zed block design experiment was performed employing two factors i.e. ratio of waxy sorghum flour (w.s.f.) to the waxy rice flour (w.r.f) and the total solid content of coconut milk. Two levels of ratio (wsf : wrf) were examined 1 : 3 and 1 : 1, and three different total solid contents of coconut milk, namely 23.93%; 17.04% and 11.42% respectively. The experiment was run in triplicates. The results indicated that the best quality kue semprong was obtained by applying ratio of wsf : wrf of 1 : 3 and the coconut milk total solid content of 23.93%. The product contains (% wb) water 1.83, ash 1.18, protein 7.44, fat 7.32 and crude fiber 1.78 respectively. The respective values of breaking force, bulk density and water absorption index were 0.69 kg/cm2; 5.79 ml/g and 12.47 %wb. The sensory evaluation indicated that in terms of the color, appearance, crispiness and taste, the product was well accepted. It was also shown that the product quality was similar to that which was produced using 100% wrf (no substitution).   Keywords: kue semprong, traditional snack food, waxy rice flour, waxy sorghum flour
Studi Penggunaan Proporsi Tepung (Sorgum Ketan dengan Beras Ketan) dan Tingkat Kepekatan Santan yang Berbeda Terhadap Kualitas Kue Semprong Harijono, Harijono; Susanto, W. H.; Ismet, F.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.105 KB)

Abstract

Kue semprong is one of popular traditional snack foods of Indonesia. The research is performed to examine the effect of substitution of waxy rice flour with that of waxy sorghum (Sorgum bicolor Moench) and the solid concentration of coconut milk on the quality attributes of kue semprong. A random1zed block design experiment was performed employing two factors i.e. ratio of waxy sorghum flour (w.s.f.) to the waxy rice flour (w.r.f) and the total solid content of coconut milk. Two levels of ratio (wsf : wrf) were examined 1 : 3 and 1 : 1, and three different total solid contents of coconut milk, namely 23.93%; 17.04% and 11.42% respectively. The experiment was run in triplicates. The results indicated that the best quality kue semprong was obtained by applying ratio of wsf : wrf of 1 : 3 and the coconut milk total solid content of 23.93%. The product contains (% wb) water 1.83, ash 1.18, protein 7.44, fat 7.32 and crude fiber 1.78 respectively. The respective values of breaking force, bulk density and water absorption index were 0.69 kg/cm2; 5.79 ml/g and 12.47 %wb. The sensory evaluation indicated that in terms of the color, appearance, crispiness and taste, the product was well accepted. It was also shown that the product quality was similar to that which was produced using 100% wrf (no substitution).   Keywords: kue semprong, traditional snack food, waxy rice flour, waxy sorghum flour
Extraction and Characterization of Endogenous Polygalacturonase Enzyme in Cocoa Pulp Gandaputra, G. P.; Harijono, Harijono; Susanto, Tri; Kumalaningsih, Sri; Aulanni'am, Aulanni'am
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Endogenous polygalacturonase (PG) enzymes in cocoa pulp have not been studied yet. The research, aimed to extract and characterize endogenous PG enzymes in cocoa pulp, was carried in two steps: (i) extraction of endogenous PG enzyme and (ii) enzyme characterization i.e. enzyme activity assay and determination of enzymatic kinetics (Km and Vmax), molecular weight (MW) by electrophoresis, and determination of its optimum temperature and pH. The results showed that the characteristics of endogenous PG in cocoa pulp were as followed: the relative activity of 4,58± 0,06 Units/ml,  Vmax of 6,69 Units/ml, Km of 0,37 %, MW was 32,84 and 63,58 kDa, and the combination of temperature and pH optimum were 42,5oC and 4,6. Key words: endogenous polygalacturonase (PG), cocoa pulp
Pencegahan Pencoklatan Umbi Ubi jalar Untuk Pembuatan Tepung: Pengaruh Kombinasi Konsentrasi Asam Askrobat dan Sodium Acid Pyrophosphate Kumalaningsih, Sri; Harijono, Harijono; Amir, Y. F.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.47 KB)

Abstract

The research was conducted to find out the best combination of  ascorbic acid and SAPP concentration to prevent browning reaction to improve the appearance of sweet potato flour. A Completely Randomized Block Design with two factors was carried out. Ascorbic acid concentration of 1.00;2.00; and 3.00% as the first factor and SAPP (sodium acid poly phosphate) concentration ( 0.001; 0.01; and 0.1%) as the second factor. Both were dissolved in boiling water containing 0.6g/L citric acid. The best result of the combination was used for making sweet potato flour. The results showed that increased concentration of either ascorbic acid or SAPP reduced the browning reaction. But there was no interaction between treatment. The highest effectivity index (5.39) was showed by the addition of 2.00% ascorbic acid and 0.1% SAPP which reduced the rate of browning reaction with an R2 = 0.7997. Conversely, untreated sliced root showed a faster browning reaction with the R2 = 0.8621 after delaying the sliced tuber for 12 hours. There was a significant difference in flour lightness. The treated   root   has    L =   79,67     and untreated root has L = 77,46.   Keyword: sweet potato flour, browning reaction, ascorbic acid, Budidaya tani
Pencegahan Pencoklatan Umbi Ubi jalar Untuk Pembuatan Tepung: Pengaruh Kombinasi Konsentrasi Asam Askrobat dan Sodium Acid Pyrophosphate Kumalaningsih, Sri; Harijono, Harijono; Amir, Y. F.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.47 KB)

Abstract

The research was conducted to find out the best combination of  ascorbic acid and SAPP concentration to prevent browning reaction to improve the appearance of sweet potato flour. A Completely Randomized Block Design with two factors was carried out. Ascorbic acid concentration of 1.00;2.00; and 3.00% as the first factor and SAPP (sodium acid poly phosphate) concentration ( 0.001; 0.01; and 0.1%) as the second factor. Both were dissolved in boiling water containing 0.6g/L citric acid. The best result of the combination was used for making sweet potato flour. The results showed that increased concentration of either ascorbic acid or SAPP reduced the browning reaction. But there was no interaction between treatment. The highest effectivity index (5.39) was showed by the addition of 2.00% ascorbic acid and 0.1% SAPP which reduced the rate of browning reaction with an R2 = 0.7997. Conversely, untreated sliced root showed a faster browning reaction with the R2 = 0.8621 after delaying the sliced tuber for 12 hours. There was a significant difference in flour lightness. The treated   root   has    L =   79,67     and untreated root has L = 77,46.   Keyword: sweet potato flour, browning reaction, ascorbic acid, Budidaya tani
Co-Authors AA Sudharmawan, AA Aji Sutrisno AJI SUTRISNO Akhmad Akhmad Atik Wijayanti Aulanni'am, Aulanni'am Azhar, La Ode Muhammad Fajrul Bambang Susilo Budi Dwi Wulandari Budi Frensidy, Budi Cahyono, Aji Wikan Christopher Anthony Surya Dharma Dhaniar Mudita, Dhaniar Dilla Andharini Dr.Ir. Yunianta, DEA Edi Widjajanto Ella Saparianti Erryana Martati Essy Indah Pangesti Esti Widowati Esti Widowati, Esti Fahmi Ihwanul Arifin Farrel Tegar Giovanni Feronika Heppy Sriherfyna G.P. Ganda Putra H., Nunuk Hartono Hartono Hartono Hartono Hestuning Listyoningrum Hidayat Sujuti I NYOMAN BAGIA Isna Suci Rakhmita Juhan Syah, Fahmi Kgs Ahmadi KIKI FIBRIANTO Komala Inggarwati, Komala Kristiana Oktavia Kusumawati, Venina Cindy Nafiah, Ilma Prayogo Prayogo Robiyanto Robiyanto Robiyanto Robiyanto, Robiyanto Sanniar Edhyta Putri, Sanniar Edhyta SIMON BAMBANG WIDJANARKO Siska Gita Pratiwi Siwi N. Sri Kumalaningsih Sukrisno Widyotomo Syafi'i, Imam Tassa Agustriana Sari Tehananda, Djie Liveren Adjie Teti Estiasih Tisya Anifatul Ulum, Tisya Anifatul Tri Susanto Triyanto Ullanchiang Meillenia Tumbal Utama, Niko Valvio Elroi Wahani Wenny Bekti Sunarharum Y. Erning Indrastuti Yonatan Prasetyo Budi