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All Journal Jurnal Pangan dan Gizi Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences METAMORFOSA Journal of Biological Sciences Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmiah Universitas Batanghari Jambi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Journal of Tropical AgriFood Agrica: Journal of Sustainable Dryland Agriculture Spizaetus: Jurnal Biologi dan Pendidikan Biologi Jurnal Teknologi Pangan CHEMTAG Journal of Chemical Engineering JURNAL AGROTEKNOSAINS Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Journal of Food and Agricultural Product Jurnal Ilmiah Pangan Halal Rona Teknik Pertanian Jurnal Ilmu-Ilmu Pertanian
Jatmiko Eko Witoyo
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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Performa Adsorpsi Karbon Aktif dari Kulit Kopi untuk Menurunkan Asam Lemak Bebas (FFA) pada Minyak Jelantah Yunira, Eka Nur'azmi; Putra, Tamam Athallah Rhely; Pratama, Borneo Satria; Witoyo, Jatmiko Eko; Pangestuti, Martasari Beti
JURNAL AGROTEKNOSAINS Vol 9, No 1 (2025): Jurnal Agroteknosains
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ja.v9i1.1598

Abstract

Coffee husk-activated carbon is a promising biomass for use as an adsorbent due to its composition and abundance. This study aimed to analyze the performance of coffee husk-activated carbon in reducing the free fatty acid (FFA) content of used palm cooking oil. The study examined the effects of potassium hydroxide (KOH) concentration, adsorption time, and the mass of activated carbon. The activated carbon was produced through carbonization at a temperature of 300–400, followed by activation using 0 M, 1 M, and 2 M of KOH solutions. The results showed that the reductions in FFA levels at various adsorption times (2, 4, and 6 hours) were 24.219%, 33.828%, and 46.016%, respectively. The longer the adsorption time, the greater the reduction in FFA levels. In mass variations (0.1, 0.3, and 0.5 g) for 100 ml of used palm cooking oil, the reductions in FFA levels for 0 M, 1 M, and 2 M KOH-activated carbon were 40.234%, 47.968%, and 50.781%, respectively. The study found that increasing adsorption time and the mass of coffee husk-activated carbon resulted in lower FFA levels in used palm cooking oil. The highest percentage reduction in FFA levels, 50.781%, was achieved using 2 M KOH-activated carbon with a mass of 0.5 grams using and 6 hours for adsorption time. These findings suggested that coffee husk-activated carbon was a viable and sustainable adsorbent for improving the quality of used palm cooking oil, potentially reducing its environmental impact and enhancing its reuse potential in various applications.
Eksplorasi Singkat Laku Tobe, “Tumpeng” Singkong Tradisional dari Pulau Timor Barat, Nusa Tenggara Timur Naisali, Hyldegardis; Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian
Cannarium Vol 22, No 2 (2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v22i2.9092

Abstract

Pulau Timor Barat di Provinsi Nusa Tenggara Timur (NTT) memiliki keragaman kuliner khas yang menggambarkan kekayaan budaya dan kearifan lokal masyarakatnya. Salah satu kuliner tradisional di NTT yang belum banyak dikenal adalah laku tobe, yang terbuat dari bahan utama singkong yang diolah menjadi tepung gaplek, yang  dikombinasikan dengan kelapa parut, dan gula merah sebagai pembentuk cita rasa. Laku tobe umumnya disajikan pada upacara adat dan memiliki bentuk kerucut menyerupai tumpeng kecil, serta cita rasa gurih dan manis. Namun, informasi mengenai komposisi bahan penyusun dan metode pembuatan laku tobe masih sangat terbatas. Tujuan dari penulisan artikel ini adalah untuk memberikan informasi mengenai komposisi bahan penyusun dan proses pembuatan laku tobe secara tradisional yang banyak dilakukan oleh Masyarakat Timor, NTT secara singkat melalui tinjauan berbagai sumber pustaka dari tahun 1991-2024. Hasil kajian menunjukkan bahwa laku tobe memiliki potensi untuk dikembangkan dalam konteks pangan etnik dan dapat dikenalkan secara luas dengan tetap mempertahankan unsur tradisional dan nilai gizi yang lebih optimal. Harapannya, laku tobe dapat menjadi ikon kuliner dari NTT yang dikenal di tingkat nasional dan internasional.
Karakteristik Struktural Bioplastik dari Tepung Porang dan Campuran Tepung Porang–Tepung Biji Durian Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko; Susilo, Donor Utomo M.; Widjanarko, Simon Bambang
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 5 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.4238

Abstract

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Karakteristik Polisakarida Larut Air Umbi Gembili dan Umbi Dahlia serta Aplikasinya Pada Produk Pangan: Review Witoyo, Jatmiko E; Permatasari, Nelsy D; Rahayu, Lisa F; Utoro, Panggulu A R; Saraswati, Ayu R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.78

Abstract

Local roots and tubers represent part of Indonesia’s rich biodiversity and are known for their high water-soluble polysaccharide (WSP) content. Dioscorea esculenta and Dahlia sp. tubers are notable examples that have attracted interest due to their WSP composition and potential application in a wide range of food products. However, the physicochemical properties of WSP derived from Dioscorea esculenta and Dahlia sp. tubers, as well as their applications in various food products, remain underexplored. Therefore, this review aims to provide a comprehensive understanding of the physicochemical characteristics of WSP from Dioscorea esculenta and Dahlia sp. Tubers and to highlight their potential uses in food products through a narrative literature review (NLR). The literature study indicates that the WSP present in Dioscorea esculenta tuber includes inulin and glucomannan, while Dahlia sp. tuber contains primarily inulin. WSP from both tubers exhibit unique characteristics and offer multiple functionalities, including use as thickeners, dietary fiber enhancers, prebiotics, fat and sugar replacers, texture modifiers, and emulsifiers. These attributes enable their application in a variety of food products, such as cookies, ice cream, sweet bread, chicken sausages, and kefir.
The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian; Utoro, Panggulu Ahmad Ramadhani
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7107

Abstract

Flacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility. Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristics
The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study: Profil Distribusi Ukuran Partikel dan Warna Bubuk Porang dengan Variasi Input Massa Tepung Porang: Studi Pendahuluan Witoyo, Jatmiko Eko; Ni'maturohmah, Eva; Pamungkas, Bangkit Puji Putra; Permatasari, Nelsy Dian; Argo, Bambang Dwi; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 2 (2025): August 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.02.04

Abstract

Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder.  However, this stage is rarely explored, especially when using a roller mill machine.  This study aims to evaluate the performance of a batch roller mill machine on the particle size and colour of porang powder with various porang flour masses. The mass of porang flour used in this study was 100, 200, and 300 g, which were coded M100, M200, and M300, respectively, and the results obtained were analyzed descriptively. The particle size distribution was assessed using a particle size analyzer CILAS 1090-dry method, and colour was observed using the Colour Reader Minolta CR-10. The results showed that different mass variations of porang flour produced different particle size distribution patterns in the porang powder produced. Mathematically, the parameters d10, d50, d90, and the average diameter of porang powder follow an exponential equation as a function of the increasing porang flour mass, with R2 values ranging from 0.97 to 0.99. In addition, the average diameter of porang powder from treatment M100 was 68.81 µm and met the average particle size of commercial konjac powder. The colour  L* and degree of whiteness (DoW) of porang powder decreased linearly as a function of the increasing porang flour mass, while the a* and b* values increased logarithmically, with R2 values more than 0.99.
An Overview of Extraction Methods of Bioactive Compounds from White Mulberry (Morus alba) Leaf Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Alvianto, Dikianur; Naisali, Hyldegardis
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 5 No 2 (2024): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v5i2.387

Abstract

White mulberry (Morus alba) is a plant classified into the Morus genus and the Moraceae family, growing wild or cultivated in Indonesia. The mulberry fruit is the plant part that is more utilized than others. However, white mulberry leaves are abundant and contain bioactive and nutraceutical compounds, which benefit the medicine and food sectors, making them an exciting material to investigate further. The method used in this study was a literature review, in which data from earlier studies were collected from open-access database sources, especially Google Scholar, from 2006 to 2023. The results showed that the white mulberry leaf contains rich bioactive compounds such as alkaloids, anthraquinone, anthocyanin, flavonoids, glycosides, phenolic acids, saponins, steroids, tannic acids, and so on, which are revealed to have pharmacological activities, and also contain complete nutraceutical composition as promised as food ingredients. Extraction is the primary process for extracting bioactive compounds from white mulberry leaves. Maceration, microwave-assisted extraction (MAE), soxhlet, supercritical CO2 extraction, and ultrasonic-assisted extraction (UAE) were common methods to extract bioactive compounds and produce white mulberry leaf extracts with different characteristics. Therefore, this review highlights the effect of various extraction methods on the bioactive compounds of white mulberry leaf extracts, represented by total phenolic content (TPC) and total flavonoid content (TFC). 
Ulasan Singkat Profil Fitokimia dan Aktivitas Biologi dari Daun Kratom Alvianto, Dikianur; Utoro, Panggulu A R; Witoyo, Jatmiko E; Khoirina, Adhian D; Permatasari, Nelsy D; Rahayu, Lisa F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.144

Abstract

Mitragyna speciosa leaves are one of the most widely utilized parts of the kratom plant by local communities in several ASEAN countries, including Indonesia, Malaysia, and Thailand, particularly for traditional medicine. However, comprehensive knowledge regarding the morphology, phytochemical profile, and bioactivity of M. speciosa leaves from Indonesia remains limited. Therefore, this study aims to comprehensively explore the morphology, phytochemical profile, and bioactivity of M. speciosa leaves from Indonesia. This study employs a literature review method, using data sourced from scientific journal articles, conference proceedings, and various online publications available through open-access platforms from 2015 to 2025. The results indicate that the morphology of M. speciosa leaves in Indonesia can be categorized into three types: white, red, and green. Qualitative phytochemical tests have revealed the presence of bioactive compounds with specific functions, including alkaloids, flavonoids, saponins, tannins, phenolics, quinones, and mitragynine. Several recent studies have demonstrated that M. speciosa leaf extracts exhibit various bioactivities, including antibacterial, anti-inflammatory, antidiabetic, antioxidant, and anticancer effects. Future research is expected to optimize the extraction process of these bioactive compounds with greater efficiency and cost-effectiveness, and to further explore their potential applications in both the food and non-food industries.
EFEK FORMULASI TEPUNG GAPLEK, TEPUNG UBI JALAR KUNING, DAN TEPUNG LABU KUNING TERHADAP PENERIMAAN SENSORIS LAKU TOBE MODIFIKASI Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko
Jurnal Teknologi Pertanian Andalas Vol 29 No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.92-101.2025

Abstract

Laku tobe merupakan makanan tradisional dari Nusa Tenggara Timur yang disajikan pada acara adat tertentu, dan umumnya dibuat dari tepung gaplek. Penelitian ini mengembangkan laku tobe modifikasi dengan 3 bahan utama, sebagai faktor independen, yaitu tepung gaplek, tepung ubi jalar kuning, dan tepung labu kuning dengan 4 respon utama, meliputi penerimaan aroma, rasa, tekstur dan warna menggunakan metode hedonik dengan skala preferensi 1-5. Rancangan penelitian yang digunakan dalam penelitian ini adalah D-optimal Mixture Design dengan kisaran untuk tepung gaplek (40-50 gram), tepung ubi jalar kuning (30-40 gram), dan tepung labu kuning (20-30 gram). Semua p-value dari tiap respon dianalisis menggunakan analisis ragam (ANOVA) pada software Design Expert 13 untuk menentukan ada tidaknya efek faktor independen terhadap respon. Selain itu, laku tobe modifikasi terbaik tiap respon dipilih berdasarkan skor penerimaan tertinggi dan dibandingkan dengan laku tobe tradisional menggunakan uji-t berpasangan. Hasil penelitian memperlihatkan bahwa semua jenis tepung yang digunakan tidak berpengaruh nyata (p > 0,05) terhadap penerimaan sensoris laku tobe modifikasi. Penerimaan sensoris aroma,  rasa, tekstur, dan warna dari laku tobe modifikasi sebesar 3,16-3,66, 3,16-3,78, 3,06-3,48, dan 3,18-3,74 secara berurutan.  Perlakuan terbaik dari laku tobe modifikasi pada setiap respon ditemukan pada run formulasi yang berbeda. Lebih lanjut, hasil komparasi laku tobe modifikasi terbaik dari tiap respon berbeda nyata (p < 0,05)  dengan laku tobe tradisonal pada parameter penerimaan sensoris aroma, tekstur, dan warna, serta tidak berbeda nyata (p > 0,05)  dengan parameter penerimaan sensoris rasa.
Jagung Katemak, Makanan Tradisional Khas Pulau Timor Barat, Nusa Tenggara Timur Witoyo, Jatmiko Eko; Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Hamaisa, Atika
AGRICA Vol. 17 No. 2 (2024): December
Publisher : Agriculture Faculty of Flores University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/agr.v17i2.4598

Abstract

West Timor Island is one of the islands in East Nusa Tenggara Province, which has a dry climate and rocky geographical area, with corn as the main commodity. Corn is a staple food and ingredient to produce various traditional ethnic foods. “Jagung katemak” is one of the traditional ethnic foods made from local corn combined with various vegetables, legumes, and other spices, using simple methods and paying attention to local wisdom. However, a comprehensive and in-depth exploration of its history, constituent composition of ingredients, and the traditional processing of “jagung katemak” is still infrequent. This paper aims to uncover the history, composition of ingredients, and the traditional processing of “jagung katemak” from various sources, including books, scientific journals, and local news relevant to the topic discussed.  The study's results show that the history, composition of ingredients, and traditional processing of “jagung katemak” have been successfully revealed in detail and depth.  In addition, the challenges and prospects of developing katemak corn in the contemporary era are also comprehensively reviewed. Hopefully, “jagung katemak” can be nationally and internationally recognizable by highlighting local wisdom.
Co-Authors Aditya Wahyu Nugraha Afifah, Amalia Alvianto, Dikianur Bambang Dwi Argo Bare, Yohanes Brahmanti, Ajeng Astrini Cavendish, Amedeo Devita, Wilda Harlia Dewi Ratih Tirto Sari Endo Pebri Dani Putra Eva Ni’maturohmah Gabriella Chandrakirana Krisnamurti Hamaisa, Atika Hyldegardis Naisali Jaya Mahar Maligan Khoirina, Adhian Dini Khoirina Kurniawan, Randy Yusuf Masruri Masruri Masruri Muhammad Alwi Nelsy Dian Permatasari Ni'maturohmah, Eva Pamungkas, Bangkit Puji Putra Pangestuti, Martasari Beti Panggulu Ahmad Ramadhani Utoro Permatasari, Nelsy D Pratama, Borneo Satria Putra, Tamam Athallah Rhely Rahayu, Lisa F Ristianti, Wigi Putri Saraswati, Ayu R SARASWATI, Ayu Rahayu Sari, Yanti SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Susilo, Donor Utomo M. Ustiatik, Reni Utoro, Panggulu A R Yunira, Eka Nur'azmi