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All Journal Agrointek Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition Jurnal Ilmu Sosial dan Ilmu Politik (JISIP) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Soeropati: Journal of Community Service Jurnal Teknologi Pangan Journal of Community Empowerment
Elok Waziiroh
Universitas Brawijaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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SUGAR WATER RATIO SEBAGAI TITIK KENDALI KRITIS PADA PROSES PRODUKSI SUSU KENTAL MANIS: STUDI KASUS DI PERUSAHAAN X Elok Waziiroh; Levy Indrawan Wicaksana
Jurnal Pangan dan Agroindustri Vol. 7 No. 1 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.01.2

Abstract

Pada proses produksi susu kental manis (SKM) terdapat titik kendali kritis untuk menjamin keamanan produk yang perlu dikendalikan. Titik kendali kritis merupakan pengendalian bahaya pada tahapan kritis sehingga dapat mengurangi atau menghilangkan resiko bahaya. Titik kendali kritis yang perlu dikendalikan pada proses produksi SKM adalah Sugar Water Ratio (SWR). SWR merupakan rasio kandungan gula dengan air yang terkandung dalam SKM. Pengaruh SWR terhadap kualitas SKM diuji secara mikrobiologis menggunakan teknik enumerasi. pengujian mikrobiologi dilakukan untuk mendeteksi cemaran Enterobacter, Osmophilic Yeast dan Total Plate Count. Berdasarkan hasil analisis dapat diketahui bahwa SKM dengan nilai SWR 62-64% aman secara mikrobiologis dikarenakan mampu menghambat pertumbuhan mikroba. Kata kunci: Sugar Water Ratio, Susu Kental Manis, Titik Kendali Kritis, Uji Mikrobiologi
Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Ekstraksi Saponin Dari Biji Mahoni (Sweitenia mahogani Jacq) Berbantu Ohmic heating Waziiroh, Elok; .,, Harijono; Ardiyanti, Meidinar Rizky; Monica, Agnes
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1512

Abstract

Pemanfaatan biji mahoni (Swietenia mahogani Jacq) sesuai kearifan lokal di kalangan masyarakat telah banyak dilakukan. Biji mahoni memiliki potensi yang menjanjikan sebagai tanaman obatdengan spektrum cukup luas. Kemampuan fungsional biji mahoni dikarenakan mengandung komponenbioaktif, antara lain saponin. Isolasi senyawa bioaktif dari biji mahoni selama ini dilakukan menggunakan ekstraksi metode konvensional. Metode konvensional dinilai memiliki kekurangan dari segi efisiensi danefektivitas. Salah satu metode ekstraksi non-konvensional adalah ekstraksi berbantu ohmic heating.Faktor lama waktu ekstraksi dan rasio pelarut:bahan merupakan dua faktor yang berpengaruh padaefesiensi ekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu ekstraksi dan rasiopelarut:bahan terhadap kualitas dan kuantitas ekstrak saponin biji mahoni. Metode yang digunakan yaiturancangan acak lengkap yang disusun secara faktorial dengan dua faktor, proporsi pelarut (10:1, 12:1,dan 14:1 (v/b) dan lama ekstraksi (5, 10, dan 15 menit). Hasil penelitian menunjukkan bahwa perlakuanrasio pelarut:bahan 14:1 dan lama ekstraksi 15 menit merupakan kondisi ekstraksi berbantu ohmic heatingyang optimal dibandingkan metode maserasi. Perlakuan terbaik ekstraksi berbantu ohmic heatingmenghasilkan rendemen 38,439%, kadar saponin sebesar 8,87% dan aktivitas antioksidan total sebesar31,46%. Kata kunci : Saponin, Biji Mahoni, Efektivitas Ekstraksi, Ohmic heating DOI : https://doi.org/10.33005/jtp.v13i1.1512
Microencapsulation Betacyanin Extract from Red Dragon Fruit Peel: Study of Coating Ratio and Concentration: Mikroenkapsulasi Ekstrak Betasianin Kulit Buah Naga Merah: Kajian Rasio dan Konsentrasi Penyalut Yuwono, Sudarminto Setyo; Khusnia, Nastasya; Waziiroh, Elok
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.5

Abstract

Abstract Red dragon fruit peel has a fairly high content of betacyanin pigment, so it has the potential as a natural food color. However, its stability is influenced by various factors. To maintain its stability, microencapsulation technology can be used with the microwave-assisted foam-mat drying method. Microencapsulation can protect active compounds by forming microcapsules. In this technology, coating materials can affect the characteristics of microcapsules. This study aims to evaluate the interaction between the ratio and concentration of maltodextrin and gum arabic as coating material on the physicochemical properties of betacyanin extract microcapsules and determine the best treatment for microcapsules. This study uses a Randomized Factorial Block Design with two factors, ratio of maltodextrin and gum arabic (2:1, 3:1, 4:1), and concentration of coating materials (10% w/v and 15% w/v). The best treatment was obtained from a coating ratio of 3:1 and a concentration of 15% w/v. The microcapsules have better physicochemical characteristics than microcapsules without coating on solubility, yield, moisture content, and light stability of betacyanin parameters.   Abstrak Kulit buah naga memiliki kandungan pigmen betasianin yang cukup tinggi sehingga memiliki potensi sebagai pewarna alami. Namun, kestabilannya dipengaruhi berbagai faktor seperti suhu dan cahaya. Untuk dapat mempertahankan stabilitasnya, dapat digunakan teknologi mikroenkapsulasi dengan metode pengeringan buih microwave. Mikroenkapsulasi dapat melindungi senyawa aktif dengan pembentukan mikrokapsul. Pada mikroenkapsulasi, bahan penyalut dapat mempengaruhi karakteristik mikrokapsul. Penelitian ini bertujuan untuk mengevaluasi  interaksi faktor rasio dan konsentrasi penyalut maltodekstrin dan gum arab terhadap sifat fisikokimia mikrokapsul ekstrak betasianin, serta menentukan mikrokapsul perlakuan terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor, rasio penyalut maltodekstrin dan gum arab (2:1, 3:1, 4:1) serta konsentrasi kombinasi penyalut (10 b/v dan 15 b/v). Perlakuan terbaik didapatkan dari rasio penyalut maltodekstrin dan gum arab 3:1 dengan konsentrasi 15 b/v. Mikrokapsul tersebut memiliki karakteristik fisikokimia yang lebih baik dibandingkan mikrokapsul tanpa perlakuan penyalut pada parameter kelarutan, rendemen, kadar air, dan stabilitas cahaya mikrokapsul.
PELATIHAN DAN PRAKTIK PEMBUATAN PUPUK ORGANIK DARI KOTORAN HEWAN DI DESA BOCEK, KABUPATEN MALANG Iriany, Atiek; Ridlo, Mahmuddin; Setiawan, Adi; Waziiroh, Elok; Widodo, Agung Sugeng; Ariyanto, Danang
Journal of Community Empowerment Vol 4, No 3 (2025): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jce.v4i3.36738

Abstract

ABSTRAKPetani kopi di wilayah Gunung Arjuna, Desa Bocek, Kecamatan Karangploso, Kabupaten Malang menggunakan pupuk kimia untuk perawatan tanaman, karena faktor kemudahan mendapatkan pupuk kimia. Sementara, UD. Kopi Java Indonesia merupakan roaster kopi yang berperan sebagai buyer hasil panen kopi lereng Gunung Arjuna memiliki kebutuhan kualitas produk green bean tersertifikasi organik untuk pasar ekspor. Melalui Program Doktor Mengabdi Pengembangan Kemitraan (DM-PK), Direktorat Riset dan Pengabdian kepada Masyarakat Universitas Brawijaya (DRPM UB) menyelenggarakan pendampingan pertanian organik dan keberlanjutan (sutainability). Tujuan kegiatan adalah meningkatkan kesiapan petani kopi dalam sertifikasi organik dengan pelatihan dan praktik pembuatan pupuk organik dari kotoran hewan. Petani kopi sejumlah 20 orang dan 1 orang pemilik roster kopi menjadi mitra DM-PK. Metode kegiatan terdiri dari pelatihan sertifikasi organik, praktik pembuatan pupuk organik dari kotoran hewan dan evaluasi kesiapan implementasi kopi organik. Mitra kegiatan DM-PK UB terdiri dari 20 petani kopi lereng Arjuna dan 1 roaster kopi. Waktu pelaksanakan kegiatan DM-PK UB pada bulan Oktober dan November 2025 di CV Kopi Java Indonesia, Desa Bocek, Karangploso, Malang. Penjelasan materi diikuti praktik secara langsung oleh petani memerikan manfaat dan dapat meningkatkan kesiapan sertifikasi kopi organik. Hasil evaluasi dengan nilai overall 4.1 menunjukkan petani kopi lereng Gunung Arjuna “Siap” untuk implementasi kopi organik.Kata kunci: Kopi; Pupuk; Organik; Pelatihan.ABSTRACTCoffee farmers in the Mount Arjuna area, Bocek Village, Karangploso District, Malang Regency, use chemical fertilizers for plant care due to the ease of obtaining them. Meanwhile, UD. Kopi Java Indonesia, a coffee roaster that acts as a buyer for coffee harvests from the slopes of Mount Arjuna, needs quality organically certified green beans for the export market. Through the Doctoral Program for Partnership Development (DM-PK), the Directorate of Research and Community Service at Brawijaya University (DRPM UB) provides assistance in organic farming and sustainability. The objective of the activity is to improve the readiness of coffee farmers for organic certification through training and practice in making organic fertilizer from animal manure. Twenty coffee farmers and one coffee roster owner are DM-PK partners. The activity method consists of organic certification training, practice in making organic fertilizer from animal manure, and evaluation of readiness for implementing organic coffee. DM-PK UB's partners consist of 20 coffee farmers from the slopes of Arjuna and one coffee roaster. The DM-PK UB program will be implemented in October and November 2025 at CV Kopi Java Indonesia, Bocek Village, Karangploso, Malang. The material will be explained, followed by hands-on practice by farmers, highlighting the benefits and improving readiness for organic coffee certification. The evaluation results, with an overall score of 4.1, indicate that coffee farmers on the slopes of Mount Arjuna are "Ready" for organic coffee implementation. Keywords: Coffee; Fertilizer; Organic; Training.
Tempeh, a local plant-based ingredient, and its application in gluten-free noodles with potential as a VO₂Max booster : A review Yudhistira, Razzan Aldrich; Waziiroh, Elok; Tridtitanakiat, Pavalee Chompoorat; Murtini, Erni Sofia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
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.2025.008.04.10

Abstract

The growing global demand for gluten-free products has positioned them as one of the most rapidly expanding trends in the food industry. Originally developed for individuals with celiac disease, gluten-free products have evolved into a wider market segment with significant development potential. In Indonesia, noodles represent an ideal medium for developing gluten-free food innovations due to their popularity and the availability of local raw materials. However, gluten-free noodles often face challenges related to poor texture and unbalanced nutritional composition, primarily due to the absence of gluten, which impairs dough elasticity and structural integrity. Beyond addressing these issues, gluten-free noodles can be further innovated as functional foods capable of enhancing VO₂Max. Emerging evidence suggests that the consumption of foods rich in the arginine amino acid, polyphenol and dietary nitrates can theoretically increase oxygen uptake, thereby enabling individuals to perform physical activities at elevated intensities and for extended durations without fatigue. Arginine and polyphenol is notably abundant in tempeh, a traditional Indonesian fermented soybean product, while nitrates are prevalent in leafy green vegetables such as spinach. By strategically selecting and combining raw materials with proven efficacy in improving gluten-free noodle quality, it is possible to develop products exhibiting favorable physicochemical and functional characteristics. In particular, the enrichment of arginine, polyphenol and nitrate contents holds promise due to their roles in nitric oxide synthesis and consequent enhancement of VO₂Max. The findings are expected to contribute to the advancement of nutritious and functional gluten free noodle products utilizing tempeh, a locally sourced Indonesian ingredients. This review not only advances gluten-free product innovation but also contributes to functional food development targeting improved physical performance.
Mikroenkapsulasi Microencapsulation of Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) by Microwave Assisted Foam Mat Drying Method: Study of Type and Concentration of: Mikroenkapsulasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Metode Microwave Assisted Foam Mat Drying: Kajian Jenis Dan Konsentrasi Sudarminto Setyo Yuwono; Hidajatullah, Irbah Hana; Elok Waziiroh
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.5

Abstract

Betacyanin found in dragon fruit skin can be used as a natural dye, but it is unstable to external factors. Microencapsulation is a method used to increase the stability of betacyanin pigments during storage. This study aims to determine the effects of the type and concentration of the foaming agent on the physicochemical characteristics of microencapsulation. The study used a Factorial Randomized Block Design (RBD) with two factors. The first factor is the type of foaming agent (egg white and HPMC), and the second factor is the concentration of the foaming agents (2%, 4%, and 6%). The results of the observations were analyzed using ANOVA, followed by the Tukey test. Based on the study results, the best treatment from the Zeleny method was observed for the egg white foaming type at a concentration of 2%. Water content 4.02%, yield 17.26%, total betacyanin 41.69 mg/L, light stability 88.76%, solubility 81.1%, encapsulation efficiency 56.25%, and yellowness 9.29. This research can provide information on the use of foaming agents, their types and concentrations, and the best treatment.   Abstrak Betasianin yang terdapat di kulit buah naga dapat dimanfaatkan sebagai pewarna alami namun, tidak stabil terhadap faktor eksternal. Mikroenkapsulasi merupakan metode yang digunakan untuk meningkatkan tingkat kestabilan pigmen betasianin selama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pembusa dan konsentrasi pembusa terhadap karakteristik fisikokimia mikroenkapsulasi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor. Faktor pertama jenis pembusa yaitu putih telur dan HPMC dan factor kedua konsentrasi pembusa 2%,4%, dan 6%. Hasil Pengamatan dianalisis dengan ANOVA dan dilanjutkan uji Tukey. Berdasarkan hasil penelitian didapatkan perlakuan terbaik dari metode Zeleny yaitu pada perlakuan jenis pembusa putih telur dengan konsentrasi 2%. Kadar air 4,02%, rendemen 17,26%, total betasianin 41,69 mg/L, stabilitas cahaya 88,76%, kelarutan
Co-Authors .,, Harijono Agung Sugeng Widodo Anggun Rindang Cempaka Ardiyanti, Meidinar Rizky Arsyistawa, Hadana Sabila Atiek Iriany Claudia Gadizza Perdani Danang Ariyanto Dasilva, Kusumaningrum Erni Sofia Murtini Feronika Heppy Sriherfyna Feronika Heppy Sriherfyna Fitriati, Annisa Fuadiyah Nila Kurniasari Fuadiyah Nila Kurniasari Hidajatullah, Irbah Hana Husna, Syifaul Indarto Indarto Khusnia, Nastasya KIKI FIBRIANTO Laila Yum Wahibah Leny Budhi Harti Levy Indrawan Wicaksana Monica, Agnes Novita Wijayanti Novita Wijayanti Nur Aini Nur Ida Panca Nugrahini Nur Istianah Panji Deoranto Probowati, Banun Diyah Retno Setyawati Ridlo, Mahmuddin Saundra Rosallina Lutfi Shinta Rosalia Dewi Siti Narsito Wulan Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sukamto, Ika Sumiyarsi Susenohaji, Susenohaji Tri Dewanti Widyaningsih Tridtitanakiat, Pavalee Chompoorat Wahono Hadi Susanto Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Wulandari, Eka Shinta Yudhistira, Razzan Aldrich Yulina Lailatul Maslukhah Yulina Lailatul Maslukhah