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All Journal Jurnal Teknologi Pertanian Fakultas Pertanian Caraka Tani: Journal of Sustainable Agriculture Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) BUANA SAINS Journal of Food Technology and Agroindustry JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian JAPI: Jurnal Akses Pengabdian Indonesia PIKAT Journal Of Industrial Engineering & Technology Innovation

Pramono Sasongko

Department Of Agricultural Industrial Technology, Faculty Of Agriculture, Universitas Tribhuwana Tunggadewi, Malang

Author-ID : 439507

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Nursing Physics Public Health Other

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EFEK PAPARAN ALGINAT DALAM PANGAN TERHADAP KADAR PROTEIN TOTAL, ALBUMIN DAN GLOBULIN DARAH Pramono Sasongko; Wahyu Mushollaeni
BUANA SAINS Vol 17, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Clinical analysis to determined the toxicity of new material could be done by biochemical analysis of wistar rat blood serum such as blood protein, albumin, and globulin content. In case of decreasing of those biochemical analysis indicated the reduction of liver function in metabolism process. Hence, this study were conducted in order to determined toxicity effect of alginate presence extracted from brown seaweed Turbinaria sp.due to the blood protein, albumin, and globulin content of wistar rat blood serum. The study were conducted by Complete Randomized Design (CRD) with alginate concentration treatment which were 0.5%; 0.75%; 1%, and negative control. The results were shown that the treatment up to 1% of alginate concentration were not provide any toxicity effect in liver organ. These result was concluded due to the blood protein, albumin, and globulin content were presently still in a safe level.

AKTIVITAS ANTIBAKTERI ASAP CAIR DARI LIMBAH TEMPURUNG KELAPA TERHADAP DAGING KELINCI ASAP Pramono Sasongko; Wahyu Mushollaeni; Herman Herman
BUANA SAINS Vol 14, No 2 (2014)
Publisher : Universitas Tribhuwana Tunggadewi

Rabbit meat is the alternative of protein source with high nutrition value, but susceptible to contamination by spoilage bacteria. The application of liquid smoke coconut shell based could be the of developed method to overcome the problems of bacterial contamination. This study was conducted to determine the effect of immersion liquid smoke coconut shell to the total number of bacteria in smoked rabbit meat. Treatment of various concentrations of liquid smoke were used in the production of smoked rabbit meat were 0% 1%, 1.5%, 2% and 2.5% (v / v). Based on the analysis results, it can be concluded that the use of 2% liquid smoke concentration can provide an effective antibacterial effect. The total number of bacteria based on the method of Total Plate Count shows this concentration can decrease the amount of bacteria up to 99.9% with the results of 0 CFU / g

FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS Pramono Sasongko; Lorine Tantalu
BUANA SAINS Vol 18, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames.

PENERAPAN TEKNIK BUDIDAYA UNTUK MENURUNKAN KADAR NIKOTIN TEMBAKAU Samsuri Tirtosastro; Pramono Sasongko
BUANA SAINS Vol 16, No 1 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

Tobacco still in mainstay of farmers, particularly in dry area, depleted of nutritions with irrigation rainfed. Nicotine levels can depressed through the implementation of cultivation techniques such as assembling new varieties of low-nicotine, choose a type of leaf tobacco and select the appropriate position on the stem, use limited of nitrogen fertilizers, decreased of plant populations, without trim and discard axillary buds and others. Currently, the design of cigarettes needs to be studied closely as the basis for a policies was still in order. Utilization of smoke filter, porous paper, and potential blooming tobacco need to be optimize to produce smoke-free nicotine without changing the quality. While this effort may cultivated, it may impact in loss productivity and sales value. Moreover, natural resources use have not equally optimal due to suppress the levels of nicotine tobacco

PEMANFAATAN BIJI PEPAYA DALAM PEMBUATAN BUBUK KOPI KOMBINASI DENGAN BIJI KOPI ARABIKA ASAL SUMBA BARAT Bani, Dubu Bani; Mushollaeni, Wahyu; Sasongko, Pramono
BUANA SAINS Vol 23, No 2 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i2.4840

The research aimed to determine chemical and physical content of coffee powder combined with papaya seeds and Arabica coffee beans from West Sumba. This research method is an experiment using a Completely Randomized Design (CRD) with one factor. The treatment factors were papaya seed powder and Arabica coffee powder there are four treatments, and repeated 3 times, so there were 12 experimental units. The best research results were B4 treatment with a combination of 25% papaya seeds and 75% Arabica coffee beans with a caffeine content of 0.93%, water content of 1.17%, ash content of 2.82%, color preference of 4.33 categories, preference aroma 4.24 like categories, and taste preferences 4.12 like categories. The highest yield value (NH) shows the best treatment is B4 treatment with a total NH value of 0.60. Analysis of business feasibility in the best treatment with an RCR of 1.28. R/C Ratio 1 with selling price Rp. 11,500/Packaging 150g.

PEMBUATAN KERIPIK JANTUNG PISANG KEPOK (KAJIAN PENGARUH KONSENTRASI DAN LAMA PERENDAMAN MENGGUNAKAN AIR KAPUR) Lasar, Thomas Baha; Mushollaeni, Wahyu; Sasongko, Pramono
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7329

This study aims to determine the optimal concentration and soaking duration of banana flowers in lime water to produce high quality chips, as well as to analyze the financial feasibility of the production process. The study uses a Completely Randomized Design with two factors: the concentration of lime water (P) and the soaking time of banana flowers in lime water (L). The result showed that the best quality banana flower chips were obtained by soaking for 30 minutes in a 5% lime water concentration. The chips had a moisture content of 14.96%, crude fiber content of 2.49%, and ash content of 5.75% and in the preference test, with scores for taste (4.9), texture (4.7), color (4.75), and smell (4.5).

Co-Authors Abdulrohman, Muhammad Luthfi Aditya Wicaksono AGUS WIDODO Ana Hida, Yeni Danga Anin, Vitry Agrida Aprianti, Elna arianus, arianus Bani, Dubu Bani Boli Samun, Thomas Aquino Budi Santosa Budi Santosa Dosan, Eli Edyson Indawan Ellen Meianzi Yasak Gesi, Rofinus Hasminar Rachman Fidiastuti Hendriono, Hendriono Herlina Susanti Herman Herman Herru Prasetya Widodo Hosaini, Moh Janggakadu, Arnold Hina Kgs Ahmadi KGS Ahmadi Klanita, Weny Lasar, Thomas Baha Lera, Herkulanus Lorine Tantalu Lorine Tantalu Mawahib, M Wafik Khairul Mema Ma?u, Damianus Merkurius Muhammad Khoirun Nadzifun, Muhammad Khoirun Newol, Kristina Yaneti Noppy, Noppy Nurita Thiasari Oni, Marselina Rahmawati, Atina Rohim, Risqi Nur Rozana Rozana Samsuri Tirtosastro Samsuri Tirtosastro Soares, Rosalino De jesus Sri Umi Lestari Susilo, Setiawan Susy Yuniningsih Sutinata, Tri Taus, Dominika Sone Timba, Margaretha Kahi Viktorius, Viktorius Wahon, David Dolu Aman Wahyu Musholaeni, Wahyu Wahyu Mushollaeni Washington Washington Wawan Gunawan Wirawan, Wirawan Yosua Yosua Yulius Koni Tama, Yulius Koni Zuhdi Ma’sum

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