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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI e-Journal Pustaka Kesehatan Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Pemberdayaan Masyarakat Madani (JPMM) JURNAL PANGAN J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal Narra J Berkala Penelitian Hayati Jurnal Teknik Pertanian Terapan

Achmad Subagio

Jurusan Teknologi Hasil Pertanian Universitas Jember Jl. Kalimantan 37 Kampus Bumi Tegal Boto Kotak Pos 159 Jember 68121, Indonesia

Author-ID : 439354

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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KARAKTERISASI MIE MOJANG (MOCAF-JAGUNG) DENGAN PERBEDAAN JENIS DAN KONSENTRASI BAHAN PENGIKAT nurud diniyah; Denik Setiawati; Wiwik Siti Windrati; Achmad Subagio
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 2 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n2.2017.98-107

Mi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta dilakukan analisis proksimat. Hasil uji efektifitas menunjukkan bahwa penambahan bahan pengikat konjak 0,75% merupakan perlakuan terbaik dengan penerimaan sensori meliputi kesukaan terhadap warna 3,5; aroma 3,0; rasa 2,9; kekenyalan 3,7; penerimaan umum 3,6; karakteristik fisik seperti chroma 29,51; Hue° 118,23; tekstur 14,475 kg/s2; cooking loss 11,62%; daya kembang 123,33%; dan karakteristik kimia meliputi kadar air 30,96%; abu 1,12%; lemak 0,79%; protein 2,95% dan karbohidrat 64,53%. Dengan demikian, nutrisi yang kaya tersebut dalam mi mojang akan sangat bagus sebagai sumber makanan instan.

DEVELOPMENT OF NEW PRODUCT “COCOA SPIRULINA AS FUNCTIONAL FOOD” Asmak Afriliana; Achmad Subagio; Aminah Abdullah
UNEJ e-Proceeding 2016: Proceeding The 1st International Basic Science Conference
Publisher : UPT Penerbitan Universitas Jember

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

Cocoa spirulina is a beverage made by the blending of between cocoa, spirulina powder, and cream of coconut. The aim of the study was to determine the Cocoa Spirulina chemical characteristics, nutrient content (vitamin B complex), and functional properties (antioxidants and polyphenols) that can be used as a reference in its application to the food industry. Cocoa Spirulina formulation used is the ratio of spirulina and cocoa powder in a row; it is put 2: 10; 1.5: 10; and 2: 10. The Data of the water content are 5.8 - 6:07%. The Ash content are 4:18 to 4:51%. The Protein content of Cocoa Spirulina is smaller when compared to unfermented spirulina powder, 0.66-2.28%. The fat content are 8.94 - 11.66%. While the antioxidant power are 1:19 - 1,223 mmol / g, total phenolic content (TPC) are 12.81 - 13:32%. Phenolic and flavonoid compound are 8.47-28.47%, chlorogenic acid (11.86-18.53%), and syringic acid (5.45 to 6.49%) and epicatechin (1.67-2.98%). This product is presented using cold water and the best formulation is the second formulation. This is because the second formulation, nutritional and functional properties contained therein is completing (all detected), as well as in terms of taste is also still acceptable.

KARAKTERISASI SIFAT KIMIA, PROFIL AMILOGRAFI (RVA) DAN MORFOLOGI GRANULA (SEM) PATI SINGKONG TERMODIFIKASI SECARA BIOLOGI Subekah Nawa Kartikasari; Puspita Sari; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

MOCAF (modified cassava flour) is a product derived from cassava flour that uses the principles of fermented cassava cell modification (Subagio, 2006). During the production of MOCAF, side product in the form of starch has been produced but has not been utilized. This study aimed to assess fermentation lengths using BAL toward chemical characteristics, granule amylography and morphology. The method used was completely randomized design (CRD) with one factor, consisting of fermentation lengths of 0, 24, 48 and 72 hours, and control which were replicated (3) three times. The results of chemical characteristics showed that the longer the value of amylopectin content, total acid, total sugar, the higher the fermentation, while the pH value of reducing sugar, amylose decreased, the granular form was pockmarked and had bigger and bigger size. Amylography of pasta showed the increase in time, temperature, (PV), (TV), (FV) and decrease in (SB) and (BD). By recognizing the amylographic characteristic, the application is easier as an improver ingredient in food products associated with characteristics such as viscosity, shelf life, retrogradation and syneresis. The results showed that the length of fermentation affected the chemical characteristics, granular amylography and morphology of biologically modified starch.Keywords: lactic acid bacteria, modified starch, cassava, improver

KARAKTERISTIK MOCAF (Modified Cassava Flour) BERDASARKAN METODE PENGGILINGAN DAN LAMA FERMENTASI Nia Ariani Putri; Herlina Herlina; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

MOCAF or modified cassava flour is one of modified starch products by biochemical process through fermentation. In fermentation process, lactic acid bacteria (LAB) had the important role to change the structure of the starch by producing enzymes that hydrolyzed the starch. Beside fermentation, the milling process would also damage the starch. The aim of this research was to know the influence of different milling method (wet- and dry milling) and fermentation time on MOCAF charcterization. Different milling process (wet and dry milling) and the long of fermentation process influenced the value of pH, water holding capacity, swelling power, sineresis, and morphology properties of MOCAF starch granule, but did not influence the whiteness and pasta clarity of MOCAF. MOCAF which was produced by wet milling process had lower pH (4,24-5,98), water holding capacity (122-162%) and swelling power (308-397%), and higher syneresis value than MOCAF which was produced by dry milling proces. Fermentation produced MOCAF with higher whiteness value and more damaged starch granule. Keywords: MOCAF, milling, fermentation, starch granule

THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR Subekah Nawa Kartikasari; Puspita Sari; Achmad Subagio
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Modified starch produced in the MOCAF manufacturing process is still not widely used, so further studies are needed regarding the utilization of modified MOCAF-based starch. According to Miyazaki et al., (2006), starch can be used to improve the quality of bread. The raw materials used in the research are ADIRA cassava and cakra flour for sweet bread. The method used RAL with 3 factors, A type of control treatment improver (without addition of improver), addition of improver (native) and improver (modification), treatment B with variations in the amount of treatment added water (480, 510, 540 ml), and treatment C with variations in the concentration of the number of improvers added (0.125, 5 and 1%), each was repeated 3 times. In the application of sweet bread the data obtained from the results of the study were analyzed using the ANOVA (Analysis of Variant) test, if the treatment had a significant effect (p <0.05), Duncan's Multiple Range Test would be carried out to see the differences in each treatment given. and continued the Effectiveness test to get the best treatment of bread produced. The lowest density value is 0.17 ± 0.00 (g / cm3) in the F3 improver (1% + 540 ml). The lowest texture was obtained after storage on day 1 of the F3 improver (1% + 540 ml) with a value of 36 ± 6 g / 10mm. Based on the sensory test, the overall breadth appearance score, the color of the inside of the bread, and the aroma, ranged from likes to the value of 4. The F3 improver treatment (1% + 540 ml) has a texture and taste which is preferred with values 4.25 and 4.25 and ease of swallowing with a value of 4.17. The effectiveness value of 0.8 in treatment F3 (1% + 540 ml). The conclusion is that the improver in F3 treatment is best used as an improver on sweet bread.

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea) Yuli Witono; Aulanni’am Aulanni’am; Achmad Subagio; Simon Bambang Widjanarko
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 13 No 1 (2007): December 2007
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/317

Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. Enzymatic hydrolysis of the soy protein decreased significantly in the TBA value. This process increased the soluble protein content and promoted the Maillard reaction, resulting in a more brown color. Moreover, the soy protein hydrolysate had a higher value of ‘umami’ taste by organoleptic evaluation.

Potensi Daging Buah Kelapa sebagai Bahan Baku Pangan Bernilai Achmad Subagio
JURNAL PANGAN Vol. 20 No. 1 (2011): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v20i1.4

Kelapa sebagai tanaman yang tersebar luas di Indonesia, menghasilkan daging buah yang mempunyai potensi yang tinggi untuk dikembangkan sebagai bahan baku pangan bernilai. Buah kelapa yang sudah tua mengandung kalori yang tinggi, sebesar 354 kal per 100 gram, yang berasal dari minyak kurang lebih 33 persen, karbohidrat 15 persen dan protein 3 persen. Kualitas protein daging buah kelapa sangat baik, karena mempunyai skor asam amino yang tinggi, dan tidak mengandung senyawa anti nutrisi. Dan dengan asam lemak rantai medium (MCFA) yang tinggi, minyak kelapa sangat sehat. Selanjutnya, kandungan galaktomannan dan fosfolipid yang tinggi menjadikan daging buah kelapa mempunyai kemampuan untuk memperbaiki karakter bahan pangan yang menggunakannya. Galaktomannan juga mempunyai sifat fungsional kesehatan dengan menurunkan kolesterol, menekan pertumbuhan bakteri merugikan dan mendorong bakteri menguntungkan. Daging buah kelapa dapat dimanfaatkan menjadi bahan baku berbagai produk pangan, mulai umur buah 8-12 bulan. Buah kelapa pada umur buah 8 bulan sesuai untuk pengolahan makanan semi padat, dan suplemen makanan bayi. Buah kelapa umur 9 dan 10 bulan, berturut-turut sesuai untuk makanan ringan dan minyak kelapa dengan pengolahan cara basah. Pada umur buah 11 bulan lebih sesuai untuk kelapa parut kering, sedangkan minyak kelapa berbahan baku kopra, dan VCO. Dalam proses pembuatan VCO metode cold pressing akan dihasilkan produk samping berupa ampas kelapa yang mengandung protein dan serat tinggi, sehingga sangat potensial untuk dikembangkan berbagai ragam produk bernilai tinggi, seperti Madu Kelapa, Galaktomannan dan Dietary Fiber.ead plant in Indonesia, produces coconut meat that has a high potential to be developed as valuable food ingredients. The mature coconut meat contains calories of 354 cal per 100 grams, which is approximately derived from oil 33 percent, carbohydrate 15 percent, and protein 3 percent. Coconut meat protein quality is very good because it has a high amino acid score, and does not contain anti-nutritional factors. Its medium-chain fatty acids (MCFA) are also high and make coconut oil very healthy. Furthermore, the high contents of phospholipid and galactomannan make coconut meat have the ability to improve food characters of the people who use them. Galactomannan also has functional properties in lowering cholesterol, suppressing the growth of harmful bacteria, and encouraging the beneficial bacteria. Coconut meat with fruit maturity of 8-12 months can be used as raw material for various food products. Coconut fruit at the age of 8 months is suitable for processing semi-solidfoods and supplementing baby foods. Coconut meat at the ages of 9 and 10 months, is respectively suitable for the making of snack and coconut oil through the wet processing. At the age of 11 months it is more appropriate for grated coconut meat, coconut oil made from copra, and VCO. In the cold pressing method of VCO, coconut flour will be produced as by-product, which is high in protein and fiber. This by-product is highly potential to be developed into a wide range of high value products, such as Coconut Honey, Galactomannan and Dietary Fiber.

Pengaruh Komposisi MOCAF (Modified Cassava Flour) dan Tepung Beras pada Karakteristik Beras Cerdas (Effect of Composition Mocaf (Modified Cassava Flour) and Rice Flour on Characteristics of Beras Cerdas) Achmad Subagio; Wiwik Siti Windrati
JURNAL PANGAN Vol. 21 No. 1 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i1.91

Karakteristik Beras Cerdas sebagai produk yang menyerupai beras (beras analog) diteliti dengan menggunakan variasi komposisi bahan baku berupa MOCAF dan tepung beras. Beras Cerdas diproduksi dengan menggunakan teknologi ekstruksi dingin, dan hasilnya dikarakterisasi berdasarkan sifat kimia, fisik, dan organoleptiknya. Hasil penelitian menunjukkan bahwa semua formula Beras Cerdas mempunyai kadar air pada kisaran 9 persen (db) yang dapat menjamin daya simpan yang bagus. Kadar protein, lemak, abu dan karbohidrat Beras Cerdas dipengaruhi oleh formula perbandingan MOCAF dan tepung beras. Kadar protein cukup tinggi yaitu berkisar antara 7,2–9,7 persen. Sifat fisik beras cerdas yang meliputi derajat putih, daya kembang, bahan terdispersi, dandaya rehidrasi juga sangat dipengaruhi oleh formula perbandingan MOCAF dan tepung beras. Jika dibandingkan dengan beras biasa sebagai kontrol, nilai bahan terdispersi Beras Cerdas, tidak berbeda dengan beras (kontrol), yakni sebesar 6,23 persen ± 0,23. Uji kesukaan (preferensi) menunjukkan bahwa Beras Cerdas dengan MOCAF: tepung beras = 4:5 (formula B) mempunyai tingkat penerimaan keseluruhan yang terbaik (skor 3,44), dengan kelemahan pada rasa (skor 3,08).Characteristics of Beras Cerdas, the product resembles to ordinary rice (rice analog),are evaluated using the variation of raw material composition, i.e. MOCAF and rice flour. Beras Cerdas is produced by using cold extrusion technology. The product is then analyzed based on its physical, chemical, and sensory properties. The results show that all Beras Cerdas formulas have moisture content in the range of 9 percent (db) which ensures its best shelf life. Levels of protein, fat, ash and carbohydrates of Beras Cerdas are affected by the formula of MOCAF and rice flour, with a high protein content ranging from 7.2 to 9.7 percent. The physical properties of Beras Cerdas, which include the degree of whiteness, expansion power, the dispersed material, and the dehydration rate,are also greatly influenced by the ratio of MOCAF and rice flour. When the product is compared with the ordinary rice as a control, in terms of its dispersed material, it is found to be very similar to that of ordinary rice (control), i.e. in the order of 6.23 percents ± 0.23. Furthermore, the consumer preference test shows that Beras Cerdas with the ratio of MOCAF: rice flour = 4:5 (formula B) has the best overall acceptance rate (3.44), with the weakness in the taste (3.08).

Identifikasi Potensi MOCAF (Modified Cassava Flour) sebagai Bahan Pensubstitusi Teknis Terigu pada Industri Kecil dan Menengah di Jawa Timur (Potency Identification of MOCAF (Modified Cassava Flour) as Technical Substitution of Wheat Flour in Small and Medium Enterprises in East Java) Eka Ruriani; Ahmad Nafi; Liony Dwi Yulianti; Achmad Subagio
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.99

Indonesia memiliki ketergantungan yang tinggi terhadap terigu sebagai salah satu sumber pangan pokok. Salah satu upaya untuk mengurangi ketergantungan terhadap penggunaan terigu adalah dengan memberdayakan dan memanfaatkan kekayaan alam Indonesia. Penggunaan MOCAF (Modified Cassava Flour) yang berasal dari singkong adalah salah satu solusi. Penelitian ini mengkaji potensi secara teknis penggunaan MOCAF sebagai bahan pensubstitusi terigu untuk pembuatan berbagai produk pangan, khususnya pada Industri Kecil Menengah (IKM) pengguna terigu di Jawa Timur. METODOLOGI bersifat deskriptif kuantitatif melalui survei, penyebaran kuesioner, dan wawancara. Interpretasi data disajikan dalam bentuk tabel, gambar, dan diagram. Selain itu juga dilakukan analisis SWOT untuk mengetahui faktor internal dan eksternal yang mempengaruhi perkembangan MOCAF. Hasil penelitian menunjukkan bahwa secara teknis, potensi MOCAF sebagai bahan pensubstitusi terigu dalam pembuatan berbagai macam produk pangan pada IKM pengguna terigu di Jawa Timur sebesar 54,43 persen. Analisis SWOT pada diagram cartesius menunjukkan bahwa posisi produk MOCAF berada pada kuadran I, yaitu browth (pertumbuhan). Posisi produk MOCAF berada dalam posisi yang menguntungkan atau dapat dikatakan bahwa MOCAF mempunyai kekuatan dan peluang yang besar dalam pertumbuhannya. Hasil matrik IE menunjukkan posisi kekuatan internal dan eksternal produk MOCAF berada pada sel IV, yang membutuhkan strategi pengembangan yang hati-hati karena persaingan yang cukup tinggi.Indonesia has high dependency on wheat flour as one of staple food sources. Exploration of indigenous natural resources is needed to reduce this dependency. The application of MOCAF (Modified Cassava Flour) on food products, which is derived from cassava, is an alternative technology to solve the problem. The objective of this research is to identify the MOCAF potency to substitute wheat flour in producing various kinds of food products in the view of technical matter, particularly in small and medium enterprises (SMEs) as end users of wheat flour in East Java. Descriptive analysis is used to identify the potency by the methods of survey, questionnaire distribution, and interview. Tables, charts, and diagrams are used to interpret the data. SWOT analysis is also used to investigate internal and external factors affecting the MOCAF development. The results show that MOCAF could substitute 54.43 persen of wheat flour in food production. The SWOT analysis describes that MOCAF development is in the growth phase, a beneficial position which has massive strength and opportunities in its development. Matrix IE explains the MOCAF position is in the fourth cell, which should always build up new strategy because of the strict competition.

Strategi Pencapaian Swasembada Kedelai dengan Pengembangan Sumber Protein Nabati Alternatif Achmad Subagio
JURNAL PANGAN Vol. 19 No. 2 (2010): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v19i2.134

Kebutuhan kedelai nasional yang terus meningkat seiring dengan pertumbuhan penduduk dan kesadaran masyarakat tentang manfaat kedelai bagi kesehatan menyebabkan swasembada kedelai menjadi sulit terjangkau. Pemerintah telah mengupayakan peningkatan produksi nasional dengan jalan ekstensifikasi berupa perluasan lahan, maupun intensifikasi sebagai usaha meningkatkan produktivitas lahan persatuan luas. Namun, usaha ini menghadapi kendala bahwa kenyataannya kedelai adalah tanaman subtropis yang membutuhkan siang hari yang panjang, sehingga produktivitasnya menjadi rendah. Strategi tambahan yang cukup bijak untuk mencapai swasembada adalah mengurangi kebutuhan nasional akan kedelai dengan jalan memberikan alternatif komoditi lain. Konsumen mempunyai pilihan untuk tidak menggunakan kedelai, ketika mengolah sebuah produk, karena ada komoditi lain yang dapat menggantikannya dengan nilai kompetitif lebih baik atau setara jika dibandingkan kedelai. Dengan demikian, tarikan kebutuhan kedelai nasional menjadi lebih longgar, yang akhirnya berujung pada semakin sempitnya jarak antara kebutuhan dengan produksi kedelai nasional. Dalam pendekatan diversifikasi horisontal ini, harus dipilih potensi lokal yang murah, berkesinambungan dan cocok ditanam di lahan yang belum termanfaatkan, agar tidak hanya sekedar proses shifting terhadap komoditi lain yang lebih penting. Salah satu komoditi yang mempunyai karakteristik tersebut adalah koro-koroan. Kandungan protein dari koro-koroan ini cukup tinggi (18 – 25%), menjadikan komoditi ini dapat digunakan sebagai bahan pangan sumber protein alternatif pengganti kedelai. Untuk menjamin keberhasilan dari program diversifikasi kedelai ini, maka pengembangan koro-koroan harus dilakukan secara komprehensif, meliputi: (i) penguasaan teknologi produksi, pasca panen dan pengolahan; dan (ii) rekayasa sosial untuk mendorong masyarakat mau menggunakan dan mengkonsumsi koro-koroan dan produknya, sehingga petani akan terdorong menanam dan investor mau berinvestasi pada bisnis di komoditi ini.National soybean consumption continues to increase along with population growth and public awareness about the health benefits of soybean. Indeed, it causes difficulty to reach the national self-sufficiency. The government has made efforts in increasing national production of soybean by extending the form of land expansion, and intensification in the mean of increasing land productivity. However, these efforts face the constraint that soybean is a subtropical plant, resulting in the low productivity in Indonesia. Accordingly, additional strategies are needed to achieve self-sufficiency, such as reducing the national demand by provide some alternative commodities, those can substitute soybean (horizontal diversification). Consumers will have option to not use soybean, because there are other commodities that can replace it with a competitive values better or equal when compared to soybean. Thus, the attraction of the national soybean demand will be more loose, which eventually led to the narrowness of the distance between the demand and the production. In this approach of horizontal diversification, indigenous potencies should be used, which are cheap, sustainable and suitable grown on land that has not been exploited. So, it will be not just shifting to other commodities, those may be more important. One of commodities that have these characteristics is non-oilseed legumes. These plant seeds contain a high concentration of protein by 18 – 25% of the seed, considering as a suitable source of protein for replacing soybean. Furthermore, to ensure the success of this horizontal diversification of soybean, the development of non-oilseed legumes must be comprehensive, covering: (i) mastery of production, post harvest and processing technology; and (ii) social engineering to encourage people to use and consume the non-oilseed legumes and their products, so that farmers will be encouraged to plant, and investors want to invest in this commodity business.

Co-Authors -, Giyarto Agafatmi, Izzun Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi Ahmad Nafi’ Ainur Rofiah, Alif Alif Ainur Rofiah Alshammari, Fanar Hamad Amelia Puspitasari Aminah Abdullah Amini, Stefia A. Ancah Caesarina Novi Marchianti Andri Pamungkas Ararinda Kusweni, Nelfi Arifah, Naila Zanuba Asmak Afriliana Aulanni'am, Aulanni'am Aulanni’am Aulanni’am AUNUR ROFIQ Aunur Rofiq Azkiyah, Lailatul Bambang Piluharto Denik Setiawati Djamali, R. Abdoel Dwiyanti, Inayatus Nur EKA RURIANI Fahmi, Dafiq Kurniawan Fambudi, Stela S. Fatimah Wahyu Firdaus, Lutfi Gita Vindy, Pradiska Giyarto Giyarto Gustika Umiyati Herlina Herlina Herry Purnomo, Bambang Heru Widyatmoko Iguchi, Miyuki Inayatul Aulia Indarto Indarto indarto indarto Irsyam, Mahrus Jauhar Firdaus Lindrianasari Liony Dwi Yulianti Lutfi Firdaus Marchianti, Ancah CN. Maryanto - Mohammad Mardiyanto Mukhamad Fauzi Mukhammad Fauzi Nafi', Ahmad Nanto, Mai nFN Maryanto Nia Ariani Putri Nia Ariani Putri Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Nurud Diniyah Nurul Isnaini Fitriyana Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetyo, Aris Puspita Sari Puspita Sari Putri, Dhiani E. Riri Nur Lutfian Sari Riri Nur Lutfian Sari Sakinah, Elly N. Shahira, Silvia Faradjdilara Sih Yuwanti SIMON BAMBANG WIDJANARKO Siti Windrati, Wiwik Subekah Nawa Kartikasari Subekah Nawa Kartikasari Tri Susanto Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yoshino, Tomoyuki Yuli Wibowo Yuli Witono Yulianti, Liony Dwi

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