Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

4.28

P-Index

This Author published in this journals

All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Biology, Medicine, & Natural Product Chemistry Jurnal Bioteknologi & Biosains Indonesia (JBBI) JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian UNDIKMA Community Empowerment Jurnal Abmas Negeri (JAGRI) International Journal of Health and Pharmaceutical (IJHP) Jurnal Penyuluhan Pembangunan

KIKI FIBRIANTO

Fakultas Teknologi Pertanian, Universitas Brawijaya

Author-ID : 438782

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 68 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

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.

The influence of food dimension (texture and volume) from processed rice (rice, lontong, and ketupat) to the perception of satiety and consumer satisfaction level Kiki Fibrianto; H Syahrastani; Lutfiani A. Nisa; Laila Y. Wahibah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 1 (2019)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

It has been commonly perceived for majority Indonesian public that unless eating steamed-rice, they would not be feeling full. This current study aims to investigate possible reasons in sensory perspective to understand that public perception on satiety of Indonesian traditionally rice products, including steamed rice, ‘lontong’ and ‘ketupat’. Samples were presented by both same amount of mass (iso-mass) and same amount of calorie (iso-calorie), which allows modifying satiety perceptions. The assessment was conducted by measuring modified Visual Analogue Scale (VAS). Based on Pearson Correlation method, the result indicates that satiety perception tends to be affected by dimensions (volume of rice products) in both iso-mass and iso-calorie servings (α<0.05). However, the level of satisfaction did not showed a strong correlation to any physical parameters of samples. Therefore, it is suggested that psychological driven factor such as food habit is more dominating in terms of rice satiety in Indonesia rather than metabolic factor.

PENGARUH SUHU TERHADAP DAYA KEMBANG, KELARUTAN, DAN KAPASITAS PENGIKATAN AIR PADA PATI UBI JALAR TERMODIFIKASI ULTRASONIK Grace Maria Ulfa; Irma Nopriyani; Vivien Fathuroya; Widya Dwi Rukmi Putri; Kiki Fibrianto; Simon Bambang Widjanarko
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Gelombang ultrasonik dapat dimanfaatkan untuk mengubah sifat fisik dan kimia pati ubi jalar. Pati yang telah dimodifikasi menggunakan gelombang ultrasonik dengan rentang suhu 35-60 °C memiliki peningkatan sifat fisik dibandingkan pati ubi jalar alami. Daya kembang, kelarutan, dan kapasitas pengikatan air merupakan beberapa parameter penting yang menentukan sifat fungsional pati modifikasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu terhadap daya kembang, kelarutan, dan kapasitas pengikatan air pati ubi jalar yang telah dimodifikasi. Hasil analisis morfologi pati menunjukan munculnya struktur berpori pada pati ubi jalar termodifikasi, serta adanya perubahan intensitas serapan IR. Selain itu, modifikasi pati ubi jalar menggunakan gelombang ultrasonik mampu meningkatkan daya kembang, kelarutan, dan kapasitas pengikatan air pati hingga titik tertentu. Akhirnya, diketahui suhu 55 °C memberikan hasil terbaik pada respon yang diamati. Ultrasonic waves can be used to change the physical and chemical properties of sweet potato starch. Starch that has been modified using ultrasonic waves with a temperature range of 35-60 °C has improved physical properties compared to native sweet potato starch. The swelling power, solubility and water-binding ability are some of the important parameters that determine the functional properties of modified starch. This research objectives to determine the effect of temperature on swelling power, solubility, and water-binding ability of the modified sweet potato starch. The results of the starch morphological analysis showed the appearance of porous structure in the modified sweet potato starch, as well as a change in the intensity of IR absorption. In addition, the modification of sweet potato starch using ultrasonic waves can increase the swelling power, solubility, and water-binding ability of starch to a certain point. Finally, it is known that the temperature of 55 °C gives the best results for the observed responses.

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.

Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Kiki Fibrianto; Harijono Harijono; Syaiful Adnan
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

Unpeeled coffee is a traditional post-harvest coffee production method with minimum waste. However, its sensory quality is relatively inferior compared to the peeled coffee beans. The sensory characteristics of unpeeled coffee can be optimized after the natural drying process by determining the roasting temperature and brewing technique to improve sensory preferences on several attributes tested, such as sweetness, bitterness, sourness, and grassy flavor as roasting and brewing are two major processes for developing coffee flavors. The beans were pre-treated by natural sun-drying as well as oven drying. A Central Composite Design on Response Surface Methodology was used to optimize the roasting temperature within the range of 179oC and 221oC and the roasting time within the range of 10 to 20 minutes for the optimum bean’s moisture content (%). The best-unpeeled coffee beans were obtained after three weeks of natural drying (approximately 28oC on average) and roasted at 221oC for 16 minutes. At this stage, the preferences for French-press brewed coffee were the highest, especially for the sweetness attribute. This might be supported by the fact that 2-methyl-5-hexen nitrile and 3-methyl-4-penten-1-ol were identified on GC-MS as the dominant detected volatile compounds.

Textural optimization of Ledre: Indonesian crepes-like snack Kiki Fibrianto; Sri Hastuti; Harijono Harijono; Erni Sofia Murtini; Aly Akbar
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

Ledre is a traditional crepes-like snack uniquely made by Indonesian Chinese descendant in Bojonegoro, East Java, Indonesia. However, there is a lot of varieties in terms of formulations, ingredients and techniques. Therefore, this study aimed to optimize the composition of raw materials (comparison of rice flour and tapioca, thickness of coconut milk with the ratio of coconut and water (w/v) and the amount of banana addition) using the response surface method (RSM) to optimize the textural quality of Ledre. It was found that the optimum textural quality of Ledre obtained with a ratio of rice flour: tapioca of 17.5: 1, a ratio of water and coconut milk of 4: 1 and the addition of 4 g bananas. This Ledre was characterized by 428.18 gf of fracturability value, 600.22 gf of hardness, 3.31% of water content, 5.03% of protein content, 1.73% of ash content, 5.27% of fat content, and 43.48 of brightness (L*).

PEMBERDAYAAN PEREMPUAN SEBAGAI AGEN PENGGERAK DALAM PENGOLAHAN SAMPAH DAPUR MENJADI ECO ENZYME Agustina Shinta Hartati Wahyuningtyas; Anisa Aprilia; Tri Ardyati; Kiki Fibrianto; Fahriyah Fahriyah; Riyanti Isaskar; Arie Srihardyastutie; Destyana Ellingga Pratiwi; Vi’in Ayu Pertiwi; Yusri Fajar
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 1 (2023): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i1.12000

Abstrak: Peningkatan jumlah penduduk mengakibatkan adanya peningkatan produksi sampah, utamanya limbah organik rumah tangga yang dapat menimbulkan dampak buruk bagi lingkungan maupun kesehatan masyarakat jika tidak diimbangi dengan pengelolaan sampah yang tepat. Tujuan kegiatan pengabdian ini adalah untuk mengembangkan pengetahuan, kesadaran, dan kebiasaan baik terutama bagi kaum perempuan agar mampu mengolah sampah atau limbah rumah tangga menjadi eco enzyme. Metode pengabdian meliputi persiapan, sosialisasi, dan pelatihan. Mitra dari kegiatan ini adalah kelompok ibu-ibu PKK RW VII Kelurahan Lesanpuro, Kecamatan Kedungkandang, Kota Malang dengan jumlah peserta yang terlibat sebanyak 86 20 orang. Hasil dari kegiatan tersebut, yaitu peserta dapat membuat dan melestarikan eco enzyme yang didukung dengan hasil evaluasi di mana peserta memiliki peningkatan pemahaman terkait pengolahan sampah dari aspek pengetahuan, kebiasaan, dan kepedulian.Abstract: The growth of population causes the increase of waste production, especially household waste which can cause a negative impact for environment and health if it isn't used the right waste’s management. The community service aims to increase the knowledge, awareness, and good habits to manage household waste into eco enzymes. The first method of this service is preparation, and then followed by socialization. And also training. The partners are the women of RW VII, who are the member of PKK group in the Kelurahan Lesanpuro of Kecamatan Kedungkandang, Kota Malang. There are 86 women involved. The result of the activity shows that participants can make and preserve eco enzymes, which is supported by the evaluation result. It shows that the participants understanding about organic waste management have increased based on the aspects of knowledges, habits, and care.

Optimization of Time and Temperature Gelatin Extraction from Pink Perch (Nemipterus bathybius) Head using Response Surface Methodology (RSM) Ulfatul Mardiyah; Simon Bambang Widjanarko; Kiki Fibrianto
The Journal of Experimental Life Science Vol. 9 No. 2 (2019)
Publisher : Postgraduate School, Universitas Brawijaya

Gelatin from fisheries byproducts was very potential to be used as an alternative gelatin substitute for bovine and porcine gelatin. In this study, optimization of pink perch head gelatin extraction was carried out based on temperature and extraction time. Factorial design and Response Surface Methodology (RSM) were used to optimize the gelatin extraction process of pink perch (Nemipterus bathybius) head. The purpose of this research was to determine the optimum condition of the pink perch head extraction process based on the temperature and time of extraction. The extraction temperature (50°C - 90°C), and the extraction time (3 - 7 hours) were the independent variables. The response variables of this study were the yield of gelatin (%), gel strength (g.bloom) and viscosity (cP). The optimum extraction conditions were obtained at the extraction temperature of 74.40°C for 5.42 hours with a yield of 5.31%, the gel strength of 311.01 g.bloom and the viscosity of 5 cP. Considering its similarity to the commercial gelatin, particularly on their chemical characteristics, it can be suggested that the head of pink perch is a potential alternative of gelatin source. Keywords: Extraction, Gelatin, Optimization, Pink Perch Head

Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process Simon Bambang Widjanarko; Devy Ulandari; Kiki Fibrianto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
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.2023.006.01.6

This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were not significantly different (P>0.05) from the prediction optimization data generated by the Design Expert Software 7.1.5 Trial Version, which produces PWS with 19.56 ± 0.68 % swelling, 9.87 ± 0.18 % solubility and 835.62 ± 0.84 % water holding capacity (WHC). The result from RVA analysis showed that the pregelatinization process of walur starch increases the peak, final and setback viscosity, peak time, and pasting temperatures but decreases breakdown viscosity. Native walur starch (NWS) had a more crystalline form than PWS on XRD analysis. The SEM analysis revealed that NWS had smooth surface granules compared to PWS granules.

Rancang Bangun Rumah Pengering Kopi Hybrid Guna Meningkatkan Efektivitas Pengeringan Kopi Di Kecamatan Pinogu, Provinsi Gorontalo Bambang Susilo; Gatot Ciptadi; Kiki Fibrianto; Hendrix Yulis Setyawan; Aris Subagyo; Rizki Putra Samudra; Roy Ardy Colas Napitupulu
Journal of Innovation and Applied Technology Vol 9, No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2022.009.01.1

Kopi telah menjadi produk unggulan Kecamatan Pinogu dengan cita rasa yang khas dengan pengolahannya yang alami membuat kopi ini dikategorikan sebagai kopi organik sehingga memiliki nilai jual yang tinggi. Permasalahannya, proses pengeringan kopi dengan sinar matahari sering terkendala cuaca sehingga produk yang dihasilkan kurang maksimal. Oleh karena itu, perlu dikembangkan teknologi tepat guna berupa rumah pengering hybrid. Rancang bangun rumah pengering berbahan baja dan polikarbonat diharapkan dapat mempercepat waktu pengeringan. Hasilnya didapatkan efisiensi waktu pengeringan menjadi 5,6 kali lebih cepat daripada metode konvensional, dan juga dapat menghemat ruang, serta mampu mengeringkan kopi sebanyak 240 kg sekali proses. Selain itu, pengeringan menggunakan metode ini juga dapat mengurangi kontaminasi pada kopi, sehingga dapat meningkatkan kualitas kopi.

Co-Authors . Harijono A. Harijono Adhelia Christina Erijanto Agustina Shinta Hartati Wahyuningtyas Ahmad Zaki Mubarok Aly Akbar Amelia Amelia Amelia, Devia Anindyah Febriani Santoso Anisa Aprilia Annisa Oktafianti Nurlatifah Annisa Oktafianti Nurlatifah, Annisa Oktafianti Ardissa Ditrisia Ardianti Arie Srihardyastutie Arie Srihardyastutie Aris Subagyo Ariza, Nila Fanahda Arya Nugraha Hananto Asma Naili Salsabila Aswin Rizky Wardhana Aulia Azizah Syamsuri Auliyah Sari Ramdhani Auliyah Sari Ramdhani, Auliyah Sari Aunura, Fadila Artameivia Azarul ‘Izza Azhar, La Ode Muhammad Fajrul Azwar Lahusin Bambang Susilo Bimo, Igoy Catrine Halvi Dewinda Catrine Halvi Dewinda, Catrine Halvi Darmawan Saptadi Dego Yusa Ali Destyana Ellingga Pratiwi Devi Marisa Maulidiah Devy Sekarlianty Devy Ulandari Djatmiko Bagus Wibowo Dwihindarti, Mayrizky Dyanika Maharani Br Karo Dyanika Maharani Br Karo Elok Waziiroh Elok Zubaidah Erni Sofia Murtini Erryana Martati Essa Noer Bhakty Mulia Fahmi Akbar Yuliansyah Fahriyah Fahriyah Fatima Nurul Alissa Fatima Nurul Alissa, Fatima Nurul Fauziah Hasanah Ferrasta, Onky Audika Galuh Sasanti Prajati Kusuma Gatot Ciptadi Genbrovit, Irha Putri Grace Maria Ulfa H Syahrastani Hafida Ruminar Handono, Setiyo Yuli Haq, Ahmad Izzul Hera Sisca Prasmita, Hera Sisca Hikmatus Sofa Rahmadia I Kadek Olin Adi Wiguna Igoy Arya Bimo Igoy Aryo Bimo Indria Purwantiningrum Irma Nopriyani irma yunita Irma Yunita Irwan Bempah Istianah, Hana Joni Kusnadi Khalid Rahman Kristianto Pradipta Laila Y. Wahibah Laila Yum Wahibah Laila Yum Wahibah Lalilika, Ovirista Rachma Leonie Margaretha Widya Pangestika Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Lilik Wahyuni Lutfiani A. Nisa Marcelia, Ela Maria Putri Agung Daya Ramanda Maulfi Syaiful Rizal Mayrizki Dwihindarti Medina Alia Rahmawati Megiza Purnama Miftachurrochmah, Anis Mohamad Bahaudin Muhammad Arwani Muhammad Aswan Syahputra Muhammad Aswan Syahputra, Muhammad Aswan Muhammad Bagaskara Wiratirta Muhammad Hambali Nabilah, Anjar Asmarani Widya Nia Novita Wirawan, Nia Novita Nur Ida Panca Nugrahini Petronela Yunia Dua Reri Petronela Yunia Dua Reri, Petronela Yunia Dua Pinctada Putri Pamungkas Poppay Dwi Anggaraini Putri, Azalea Putri, Belvania Nabila Riska Ayu Lestari Riyanti Isaskar Rizki Putra Samudra Rizki Putra Samudra Rosalia Rahmadhani Rosalia Rahmadhani Roy Ardy Colas Napitupulu Safindra, Naswadhia Samudra, Rizki Putra Septi, Nur Diana Setyawan, Hendrix Yulis Sigalingging, Catherine Novita Sari SIMON BAMBANG WIDJANARKO Simon Bambang Widjanarko Siti Narsito Wulan Sofa, Atika Muna Soviandini Dwiki Kartikaputri Sri Hastuti Stevany Yolanda Sudarma Dita Wijayanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sukrisno Widyotomo Sunaryo Sunaryo Suryaneta Syahrul Kurniawan Syaiful Adnan Tabitha Larasati Tri Ardyati Tri Dewanti Widyaningsih Tri Dewanti Widyaningsih Trifena Honestin Ulfatul Mardiyah Uzay Luluasa Vivien Fathuroya Vi’in Ayu Pertiwi Wafa Nida Faida Azra Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Widya, Leonie Margaretha Wulandari, Eka Shinta Yudin Yudiawan Maksum Yuliana Putri Rizky Vindiani Yusri Fajar

Title

Found 68 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 68 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 68 Documents
Search