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All Journal Jurnal Dedikasi Agrointek agriTECH Pro Food Omni-Akuatika Jurnal Agro Industri Perkebunan Jurnal Perikanan Universitas Gadjah Mada Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Bima Abdi: Jurnal Pengabdian Masyarakat Edible : Jedb Food Technology and Halal Science Journal JURNAL AGROINDUSTRI HALAL Makara Journal of Technology JAPI: Jurnal Akses Pengabdian Indonesia

Warkoyo .

Universitas Muhammadiyah Malang

Author-ID : 551544

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Lama Perendaman (Soaking) Terhadap Karakteristik Fisik-Sensoris Udang Vannamei Beku Jenis Peeled and Deveined Siti Nur Elisa; Desiana Nuriza Putri; Warkoyo; Yahya Suhaimi
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

This research aims to determine the long effects of soaking on the physical-sensory characteristics of frozen vannamei shrimp types PD (Peeled and Deveined) produced. This research was conducted at PT Istana Cipta Sembada Banyuwangi, using a simple Randomized Block Design research design with four treatments and two groups based on different research times. Soaking shrimps use a solution formula that has been determined by the company, consisting of turbo solution (non-phosphate) and STPP (phosphate). Four treatments of immersion time included P1 (6 hours), P2 (12 hours), P3 (18 hours), and P4 (24 hours). The test parameters observed were net recovery value, step loss, drip loss, cooking loss, and organoleptic (appearance, smell, taste, texture). Data were analyzed using analysis of variance (ANOVA) for parametric variables, followed by a DMRT follow-up test at a 95% confidence level (α = 0.05). In addition, the organoleptic value was obtained from the average organoleptic score of 5 panelists (2 trained panelists and three untrained panelists). The results showed that the soaking time did not have a significant effect (p > 0.05) on the observed physical-sensory quality values.

The Solvent Effectiveness on Extraction Process of Seaweed Pigment Warkoyo, Warkoyo; Saati, Elfi Anis
Makara Journal of Technology Vol. 15, No. 1
Publisher : UI Scholars Hub

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

Eucheuma cottonii seaweed is a species of seaweed cultured in Indonesian waters, because its cultivation is relatively easy and inexpensive. It has a wide variety of colors from green to yellow green, gray, red and brown, indicating photosynthetic pigments, such as chlorophyll and carotenoids. An important factor in the effectiveness of pigment extraction is the choice of solvent. The correct type of solvent in the extraction method of specific natural materials is important so that a pigment with optimum quality that is also benefical to the society can be produced. The target of this research is to obtain a high quality solvent type of carotenoid pigment. This research was conducted using a randomized block design with three (3) replications involving two factors namely solvent type (4 levels: aceton, ethanol, petroleum benzene, hexan & petroleum benzene) and seaweed color (3 levels: brown, green and red). Research results indicated that each solvent reached a peak of maximal absorbance at λ 410-472 nm, namely carotenoids. The usage of acetone solvent gave the best pigment quality. Brown, green and red seaweed have pigment content of 1,28 mg/100 g; 0,98 mg/100 g; 1,35 mg/100 g and rendement of 6,24%; 4,85% and 6,65% respectively.

Dampak Penerapan GMP dan SSOP terhadap Kualitas Minuman Kunyit Asam SMUD SMK Muhammadiyah 2 Malang warkoyo warkoyo; Damat Damat; Sri Winarsih
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 4, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

Di Malang dan sekitarnya pertumbuhan UMKM yang memproduksi minuman berasa dalam kemasan semakin banyak dikarenakan permintaan produk ini juga semakin banyak. Produk minuman dalam kemasan yang beredar di Malang yang khas adalah sari apel, temulawak, sari buah jambu, sinom dan kunyit asam. SMK Muhammadiyah 2 juga mengambil peran dalam pemenuhan permintaan minuman dalam kemasan yaitu kunyit asam. SMK Muhammadiyah 2 Malang memiliki unit usaha minuman kunyit asam dalam kemasan. Proses produksi minuman kunyit asam ini masih belum menerapkan sistem GMP dan SSOP yang baik. Tujuan dari kegiatan ini adalah mensosialisasikan tenatng sistem GMP dan SSOP agar mutu minuman meningkat. Metode yang digunakan untuk pendampingan ini adalah tutorial dan pendampingan penerapan GMP dan SSOP kepada staff yang berperan aktif dalam produksi minuman kunyit asam dan mampu meningkatkan mutu produk yang sesuai dengan SNI 01-4320-1996.

Karakteristik Tingkat Kematangan Buah Kopi Robusta (Coffea canephora A. Froehner) dan Buah Kopi Arabika (Coffea arabica Linnaelus) Terhadap Mutu dan Cita Rasa Seduhan Kopi Indra Alam; Warkoyo Warkoyo; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 5 No. 2 (2022): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i2.21925

Salah satu komoditas yang paling menonjol dibidang perkebunan yaitu kopi. Faktor tingkat setiap kematangan buah kopi memiliki sifat dan karakteristik yang berbeda sehingga sangat mempengaruhi kualitas dan rasa dari hasil pengolahan buah kopi menjadi bubuk dan mempengaruhi mutu produk yang dihasilkan. Tujuan dari penelitian ini untuk mengetahui pengaruh antara tingkat kematangan buah kopi robusta dan arabika terhadap mutu dan cita rasa seduhan kopi, mengetahui nilai terbaik buah kopi robusta dan arabika terhadap mutu dan cita rasa seduhan kopi. Penelitian terdiri atas 2 tahap. Tahap pertama penentuan sifat buah sampai bubuk kopi, sedangkan tahap kedua penyeduhan kopi. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Sederhana dengan dua faktor yaitu faktor I perbedaan varietas kopi dan faktor II adalah jenis tingkat kematangan buah kopi dan terdiri dari tiga ulangan. Hasil penelitian menunjukan bahwa tingkat kematangan kopi robusta dan arabika berpengaruh nyata terhadap sifat fisik kerapatan massa buah dan biji kopi, perbedaan ukuran kebulatan (sphericity) buah dan biji kopi, kadar air, pH, kecerahan, rendemen, dan berat endapan seduhan kopi serta hedonik aroma, rasa, keasaman, dan after taste. Nilai terbaik pada parameter kadar air adalah kopi robusta dengan tingkat kematangan merah (ripe), pH seduhan dan rendemen bubuk kopi adalah kopi arabika dengan tingkat kematangan merah (ripe), berat endapan seduhan adalah kopi robusta dengan tingkat kematangan merah (ripe), nilai terbaik hedonik aroma, after taste, dan kepekatan adalah kopi arabika dengan tingkat kematangan merah (ripe) sedangkan keasaman dan rasa adalah kopi robusta dengan tingkat kematangan merah (ripe).

Pengaruh Konsentrasi Sari Daun Pandan Wangi (Pandanus amaryllifolius) dan Metode Pemanasan Terhadap Karakteristik Fisikokimia Sari Kedelai Devon I Rafle Bachtiar; Warkoyo Warkoyo; Sri Winarsih
Food Technology and Halal Science Journal Vol. 5 No. 2 (2022): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i2.22055

Sari Kedelai merupakan salah satu produk olahan dari biji kedelai. Kedelai Devon I merupakan salah satu varietas unggul dengan kandungan antioksidan tinggi. Daun pandan dikenal sebagai tanaman yang dapat menjadi pewarna dan antioksidan, karena menganndung senyawa klorofil dan flavonoid. Metode pasteurisasi dan sterilisasi dapat memberikan mutu yang lebih baik karena dapat memperbaiki karakteristik kimia sari kedelai. Tujuan dari Penelitian ini adalah untuk mengetahui sifat fisikokimia dari sari kedelai devon I dengan penambahan sari daun pandan dan metode pemanasan yang berbeda. Metode penelitian yang digunakan dalam penelitian ini adalah Racangan Acak Kelompok Faktorial dengan faktor 1 berupa penambahan sari pandan yang terdiri 2 konsentrasi yaitu (sari pandan 5%) dan (sari pandan 10%). Faktor 2 berupa metode pemanasan yang tediri dari 3 perlakuan yaitu (pasteurisasi LTLT), (pasteurisasi HTST), (sterilisasi). Uji bahan baku kedelai menunjukkan kadar protein (32,30%), kadar lemak (15,09%), aktivitas antioksidan (31,91%). Perlakuan penambahan konsentrasi daun pandan dan metode pemananasan memberikan pengaruh terhadap kadar protein, kadar lemak, pH, total padatan terlarut, dan intensitas warna. Hasil analisa menunjukkan bahwa interaksi antara penambahan kosentrasi daun pandan dan metode pemanasan memberikan pengaruh terhadap kadar lemak, nilai total padatan terlarut dan intensitas warna sari kedelai.

STUDY OF DIFFERENCES IN FERMENTATION CONDITIONS AND INOCULUM CONCENTRATION IN THE MANUFACTURING OF GRAPE VINEGAR (Vitis vinifera L.) Pratama, Marchell Aditya; Warkoyo, Warkoyo; Mujianto, Mujianto
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7857

In Indonesia, grapes (Vitis vinifera L.) are widely planted in lowland areas with production of 11,905 tons per year in 2020 and continues to increase. Grapes that rot easily must be processed into various products even though grapes are not one of the fruit commodities with large production in Indonesia. However, according to 2020 data, Indonesia imported around 70,000 tons of grapes. The content of fresh grapes in 100 grams is 69 kcal energy, 88% water content, 1% fiber, 18.1 grams carbohydrates, 0.72 grams protein, 0.16 grams fat and rich in antioxidants. The abundant content of grapes makes this plant have the potential to be processed into a functional food product, namely grape vinegar. Wine vinegar has been studied to have antioxidant and antimicrobial effects. The purpose of writing this review is to determine differences in fermentation conditions and inoculum concentrations for making wine vinegar. The method used is searching for articles in the form of national and international journals in Google Scholar and ScienceDirect with the keywords inoculum, vinegar, wine and fermentation. The review results obtained show that differences in fermentation conditions (pH, time, oxygen) and inoculum concentration can have an effect on the product. The fermentation conditions are acidic, with oxygen and the length of time is appropriate to the microbes used. The inoculum concentration used is 5-15% or up to 20%. The conclusion of this review is that differences in fermentation conditions and inoculum concentrations in vinegar production have an effect on wine vinegar products.

Physical Characteristics Of Garut Starch Based Edible Film With The Addition Of Aloe Vera Gel (Aloe Vera) Masru’ah, Sallwa Asrofil; Warkoyo, Warkoyo
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.8025

Packaging technology in the form of starch-based edible film has been widely discovered and developed at present, one of which is Edible Film Pati Garut. Arrowroot starch has a starch content of 98.1% and is classified as high. The addition of aloe vera gel is known to inhibit the transfer of CO2 and O2 gases and contains many functional components that are able to inhibit damage to a product so it is hoped that it can improve the physical characteristics of the resulting film. This research aims to determine the effect of adding arrowroot starch and aloe vera gel on the characteristics of edible films, to determine the effect of differences in arrowroot starch concentrations on film characteristics, to determine the effect of differences in aloe vera gel concentrations on film characteristics and to determine the best treatment for adding arrowroot starch concentrations and aloe vera gel concentration on physical characteristics. This research used a factorial Randomized Group Design (RAK) method with 2 factors. The first factor is the concentration of arrowroot starch (A) (4%, 5% and 6%) and the second factor is the concentration of aloe vera gel (B) (3%, 4% and 5%) to obtain 9 treatment combinations with 3 repetitions. . The parameters observed included thickness analysis, transparency. The results of the study showed that there was no interaction between arrowroot starch concentration and aloe vera gel concentration on physical characteristics. The addition of arrowroot starch concentration has a significant effect on the thickness and transparency values. The addition of aloe vera gel concentration has a significant effect on the thickness and transparency values. The best treatment in this study was the A3B3 treatment (6% arrowroot starch concentration and 5% aloe vera gel) with an average value What was obtained was a thickness of 0.17 mm and a transparency of 2.162 (A546 mm).

PENGARUH KONSENTRASI ASAM KLORIDA (HCl) DAN WAKTU EKSTRAKSI PADA KARAKTERISASI PEKTIN KULIT JERUK BALI (Citrus maxima) Zahro, Nur Alfiatus; Warkoyo, Warkoyo; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28360

Pectin or pectate compounds are complex polysaccharides with large molecular weights found in the middle lamella or intercellular spaces in higher plant tissues. The main function of pectin is as a thickener and gelling agent. So far, pectin production in Indonesia has not been widely known and developed. Pectin can be obtained from fruit peels, one of which is grapefruit peel. Grapefruit has a fairly high pectin content, around 30%. The purpose of this study was to find out how much pectin content is in grapefruit peels by determining the concentration of hydrochloric acid and the right extraction time to get the best yield and quality of pectin. This study used a randomized block design (RBD) method with two factors, namely the concentration of hydrochloric acid 0.2 N; 0.25 N and 0.3 N and extraction times of 60, 90 and 120 minutes with three repetitions. The observations made were yield pectin, water content, ash content, equivalent weight, methoxyl content, galacturonic acid and degree of esterification. The data obtained based on the research results were analyzed statistically with variance (α = 0.05) and continued with the Duncan Multiple Range Test (DMRT). The results showed that the concentration of hydrochloric acid 0.3 N and extraction time of 120 minutes produced the best pectin with yield 13.57%, moisture content 8.27%, ash content 7.53%, methoxyl content 6.79%, galacturonic content 261 .65%, the degree of esterification is 14.82% and it can be concluded that the test results for the characteristics of the pectin produced meet the established standards of the International Pectin Producers Association (IPPA).

Pengaruh Durasi Penyimpanan Terhadap Karakteristik Frozen Pulp Kakao Hajizah, Rihul Jannah; Warkoyo, Warkoyo; Siskawardani, Devi Dwi
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.390

Cocoa pulp is a substrate rich in albuminoid nutrients which can be used in industrial processes to produce by-products in the form of frozen cocoa pulp. The shelf life must be determined to ensure that frozen cocoa pulp products are high quality. This study aimed to determine the effect of frozen cocoa pulp storage duration on the characteristics of the materials used and to determine the best treatment for the quality of frozen cocoa pulp. The research design used was a Completely Randomized Design with four storage length treatments, namely (0 hours, 2 hours, 4 hours, and 6 hours), with each treatment repeated thrice. Each data obtained was processed using analysis of variance at α = 5%. If it has a significant effect, the data is further tested using the DMRT (Duncan's Multiple Range Test). Parameters observed in cocoa pulp were pH, temperature, color intensity, and organoleptic (aroma, taste, and color). The research results showed that the pH value in cocoa pulp was around 3-3.4 after the sterilization process and it was stated that the acidity level began to change after 4 hours of treatment. The effect of temperature on the sample also affects changes in the shelf life components of cocoa pulp. The color intensity level test on the sample has a relatively darker color after the sterilization process. In the organoleptic test, the highest level of preference was obtained from each treatment's aroma, taste, and color test, namely for a duration of 0-4 hours.

Studi Karakteristik Fisik Isolat Asam Glutamat Melalui Proses Asidifikasi dengan Variasi Suhu dan Waktu Maharani, Putri Kirana; Wahyudi, Vritta Amroini; Warkoyo, Warkoyo
Food Technology and Halal Science Journal Vol. 7 No. 1 (2024): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v7i1.28397

Asidifikasi dibutuhkan dalam menghasilkan isolat asam glutamat agar sesuai dengan Standar Aji Co. Asidifikasi adalah penurunan pH dengan penambahan asam sulfat (H2SO4) pada hasil fermentasi tetes tebu (Hakko Broth) hingga mencapai pH Isoelektrik. Pengontrolan suhu Hakko Broth dan waktu asidifikasi hingga proses seeding masih belum dilakukan pada beberapa industri yang memproduksi MSG. Tujuan penelitian ini adalah menghasilkan isolat asam glutamat yang sesuai dengan Standar Aji Co dengan memberikan kontrol pada suhu Hakko Broth dan waktu saat proses asidifikasi hingga proses seeding. Penelitian ini dilakukan di PT Ajinomoto Indonesia dengan mengikuti SOP di sana dan sesuai Standar Aji Co. Rancangan penelitian ini eksperimental deskriptif. Sampel yang digunakan yaitu Hakko Broth merupakan hasil dari proses fermentasi tetes tebu. Terdapat 3 perlakuan sampel yaitu A1, A2, dan A3. Parameter analisis dari penelitian ini disesuaikan dengan Standar Aji Co, antara lain kadar asam glutamat yang akan terbuang bersama pengotor, kelarutan kristal isolat asam glutamat pada pH Isoelektrik, bentuk, dan ukuran asam glutamat. Hasil dari penelitian menunjukkan bahwa perlakuan A1 merupakan perlakuan terbaik karena menghasilkan paling sedikit kadar asam glutamat yang terbuang dan memenuhi Standar Aji Co, yaitu 1,97 g/dL. Kelarutan kristal isolat asam glutamat paling rendah pada pH Isoelektrik dimiliki oleh perlakuan A1. Kristal isolat asam glutamat yang dihasilkan dari proses asidifikasi ini memiliki struktur α-asam glutamat dengan ukuran yang heterogen pada semua perlakuan, namun perlakuan A1 memiliki ukuran kristal yang paling homogen di antara perlakuan lainnya.

Co-Authors Adi Sutanto Afifa Husna Agustini, Sulisttyo Mulyo Akbar, Arif Alvianty Novitasari Anggit Ayu Pradana Siwi Anik Wahyuningsih Anis Febrianti Rahmanda K.W Ardiana Desi Ayu Taufani Budi Rahardjo Cahya, Salsabilla Aulia Catherina Iskandar Putri Claudia Jasmine Damat, Damat David Hermawan Desiana Nuriza Putri Devi Dwi Siskawardani Didit Haryadi Djagal Wiseso Marseno Elfi Anis Saati Elfi Saati Elfi Saati, Elfi Ety Setyaningsih, SP Ety Setyaningsih, SP, Ety Setyaningsih, Evi Lusiana Dwi Safitri Faradiba Hijriani Harahap Fitri, Farah Maulida Friska Yuana Amelia Ganjar Adhywirawan Sutarjo Hajizah, Rihul Jannah Hanif Alamudin Manshur Husna, Afifa Imam Munandar, Muhammad Iman, Takbil Indra Alam Joko Nugroho Wahyu Karyadi Jumpen Onthong Khairunnisa, Nabilla Anggia Lady Agitasi Amrillah Maghfiroh, Naely Maharani, Putri Kirana Mandala Putra, M. Fadhil Marcya Hulwatul Purtanti Mariamah, Mariamah Masru’ah, Sallwa Asrofil Muhammad Muhammad Nanda Zuhriansyah Nengsi, Sulistia Noor Harini Nur Aini Dwi Cahyo Nur Rahmiatiningrum Nurfikrillah Suriansyah, M. Sultan Okta Pringga Pakpahan Pratama, Marchell Aditya Putri, Elita Mahda Gatra Rafle Bachtiar Rahmatullah, Sarif Ramadayanti, Arum Retno Muji Rahayu Rista Anggriani Rizki Khoirun Nisa Safitri, Deshinta Lintang Siti Mukaromatul Muslimah Siti Nur Elisa Sri Winarsih Sukardi Sukardi Susi Oxyvia Rosenansi Tricahyadi, Anggi Usman, Bilal Vritta Amroini Wahyudi Wahyudin Wahyudin Widyasari, Ayu Yahya Suhaimi Yuniar Sawitri Yuniar Sawitri, Yuniar Zahro, Nur Alfiatus

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