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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Keteknikan Pertanian Jurnal Dinamika Penelitian Industri JURNAL PENGABDIAN KEPADA MASYARAKAT Seminar Nasional Lahan Suboptimal Bionatural: Jurnal Ilmiah Pendidikan Biologi Journal of Scientech Research and Development Journal of Community Service
Gatot Priyanto
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Seminar Nasional Lahan Suboptimal

 1 
Karakteristik Edible Film Fungsional Pati Ganyong dengan Penambahan Filtrat Gambir (Uncaria gambir Roxb)dan Ekstrak Kenikir (Cosmos caudatus) Reza Fahlevi; Budi Santoso; Gatot Priyanto
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Fahlevi R, Santoso B, Priyanto G. 2019. the Characteristic Of Edibel Film Fungtional Ganyong Starch with The Addition Of Gambir Filtrat (Uncaria gambir Roxb) and kenikir ectratct (Cosmos caudatus). In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang 4-5 September 2019. pp. 567-575. Palembang: Unsri Press.  The objective research was to determine the effect of adding gambir extract (Uncaria gambir Roxb) and kenikir extract (Cosmos caudatus) on physical, chemical, and antibacterial of ganyong starch-based films. This reasearch used a Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A concentration of gambir extract and factor B concentration of kenikir extract. The observed parameters included physical analysis (thickness, elongation percent, compressive strength, and water vapor transmission rate), chemical analysis (total phenol), and analysis of antibacterial activity. The results showed that the treatment of the concentration of gambir extract had a significant effect on thickness, compressive strength, water vapor transmission rate, total phenol and antibacterial activity. The treatment of the concentration of kenikir extract addition to edible fim significantly affected on thickness, compressive strength, water vapor transmission rate, and total phenol. The interaction of the treatment of the addition of concentrations of gambir and kenikir are significantly affected on thickness and compressive strength of edible film. A2B2 treatment (gambir extract 2.5%: 2.5% kenikir extract) is the best treatment based on physical, chemical, and antibacterial characteristics of edible film.  Keywords: edible film, gambir, kenikir
Karakteristik Edible Film dengan Penambahan Filtrat Gambir (Uncaria gambir Roxb) dan Filtrat Daun Pepaya (Carica papaya L.) Budi Santoso; Herawati Herawati; Gatot Priyanto
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kela
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Santoso et al, 2019. Characteristics of Edible Film with Addition of the Gambir Filtrate (Uncaria gambir Roxb) and Papaya Leaf Filtrate (Carica papaya L.). pp. 176-183.Edible film is a thin layer of biodegradable packaging made from hydrocolloid, lipid and a mixture of both and can serve as a carrier packaging for antibacterial compounds with adding gambir filtrate and papaya leaf filtrate. The objective of the research was to analyze the effect of the gambir filtrate (Uncaria gambier Roxb) and papaya leaf filtrate (Carica papaya L.) on the characteristics of edible film. The research used a Completely Randomized Factorial Design with two factors and each treatment was repeated three times. The frist factor was concentration of the filtrate Gambir (0%, 2.5% and 5%) and the second factor was the concentration of the papaya leaf filtrate (0%, 2.5% and 5%). The research showed that the concentration of the filtrate gambir significant effect on percent of elongation, antibacterial, thickness and water vapour transmission rate. The concentration of the papaya leaf filtrate significantly affected the antibacterial, thickness, percent of elongation and a pressure strength. The best treatment based on some physical and microbiological characteristics is that A3B3 has a thickness 0.174 mm, percent of elongation 20%, pressure strength 90.80 (N / m2), water vapour transmission rate 21.16 (gm-2.day-1) and a inhibition zone for microbe 7.97 mm.
Penambahan Krim dan Gula Aren dalam Formulasi Kopi Fermentasi dengan Tingkat Sangrai Berbeda Nairul Ulfa Putri Ahmy; Budi Santoso; Agus Wijaya; Gatot Priyanto
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Ahmy NUP, Santoso B, Wijaya A,  Priyanto G. 2022. Addition of cream and palm sugar in fermented coffee formulation with different roasted levels. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang  27 Oktober 2022. pp. 388-402. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Coffee with the addition of gambier makes the functional value of coffee drinks increase, but so that the taste of this functional drink is accepted by the community, in this study the addition of cream and palm sugar. The purpose of this study was to determine the effect of the type of fermented coffee and the degree of roasting on the improvement of chemical, functional and sensory properties. This research will be carried out at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized non-factorial design (RALNF) with 6 formulations. The results of this study indicate that the higher the coffee roasting rate, the lower the antioxidant activity and total phenol. This is a result of heating which can accelerate the oxidation of antioxidants contained in a material including phenolic compounds. The results of the analysis also show that the higher the roasting rate, the higher the average pH value of instant coffee. This decrease in acidity value is due to the evaporation of some acids (chlorogenic acid and carboxylic acid) when the coffee is roasted. Based on sensory results that panelists tend to like the taste of coffee with a higher roasted level and a higher concentration of palm sugar. The type of fermented coffee formulation, roasted coffee level and the addition of cream and palm sugar had a significant effect on water content, antioxidant activity, total phenol, pH of the solution.
Co-Authors Agus Wijaya Amin Rejo Anny Yanuriati Basuni Hamzah Budi Santoso Eka Lidiasari Herawati Herawati Hermanto Hermanto Junaidi, Yulian Merynda Indriyani Syafutri Muhammad Iqbal Aidil Fitri YR Nairul Ulfa Putri Ahmy Nasruddin . Rahmaniar . Railia Karneta Reza Fahlevi Rindit Pambayun Sebayang, Nico Sriati Sriati Sugito - Syaiful, Friska Triwardani Widowati