Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal FoodTech: Jurnal Teknologi Pangan
Suko Priyono
Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura, Pontianak, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Study of Brewing Temperature and Time on Antioxidant Activity in Kratom Leaf Powder (Mitragyna speciosa Korth.) Martha Christina; Purwayantie Sulvi; Suko Priyono
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.62223

Abstract

Kratom (Mitragyna speciosa Korth.) is a plant commonly found in Kapuas Hulu that contains bioactive antioxidant compounds, such as alkaloids, flavonoids, phenols, terpenes, and saponins. The brewing process is one method that can be used to extract antioxidant compounds. The problem is that there is no research on the best temperature and time for brewing antioxidant compounds in kratom leaf powder. Therefore, this study aimed to determine the best time and temperature for the antioxidant activity of brewing kratom leaf powder. This study used a two-factor factorial Completely Randomized Block Design (RCBD) method consisting of 3 treatments of brewing temperature (70, 85, 95 °C) and brewing time (5, 10, 15 minutes) with 3 replications. The data obtained were analyzed using the ANOVA test (a=5%) followed by BNJ (a=5%). The best treatment was determined using the effectiveness index test. The parameters tested in this study consisted of total alkaloids, total flavonoids, total phenols, and antioxidant activity. The test results show that the best time and temperature treatment that produced the highest antioxidant activity value was 95°C, 15 minutes, with the characteristics of total alkaloids (13,589%), total flavonoids (30,754 mg QE/g), total phenol (12,258 mg GAE/g), activity antioxidants (91.543%).
System Performance Test Of Kratom Leaf Crushing Machine Fransiskus Tobi; Sholahuddin Sholahuddin; Suko Priyono
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.63947

Abstract

Various activities in processing kratom leaves in the Kapuas Hulu area are carried out manually and using simple tools. This process has a low capacity and can interfere with the workers' health due to exposure to dust from inhaled materials while working. So we need innovation in using machines that can support the work of the community. The purpose of this study was to test the performance of the kratom leaf crusher machine, including production capacity, yield, size distribution of crumbled leaves, electrical power requirements, and effectiveness of bone and leaf separation. This study used an experimental method by testing the performance of the kratom leaf crusher machine. This testing process was carried out 3 times with different sample weights: 2 kg, 3 kg, and 4 kg. Testing the performance of the crumb machine obtained a production capacity of 57,43 kg/hour, leaf yield of 94,4%, electric power of 19,46 watts/kg, a rotational speed of 1501 rpm, and a noise level of 103,2 dB. The distribution of the diameter of the crushed material was more at the size of 0,84 mm. Testing the separator machine obtained a capacity of 7,42 kg/hour, an electric current of 1,9 A, an air speed of 3,9 m/s, and a noise level of 100,6 dB. The effectiveness of separating the clean leaves off the crumb machine was 76,4% lower than the winnowing in the Kapuas Hulu community, which was 81,2%. The study shows that the crumb machine's performance can increase production capacity. However, improvements need to be made, especially in the discharge channel, so there are no gaps and expedite the process of removing materials to reduce material loss during the crumbling process.
Quality of Lemongrass-Pandan Stew with Added Lime (Citrus amblycarpa) as Herbal Drink Suharti Suharti; Suko Priyono; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.66209

Abstract

Herbal drinks are drinks made from natural ingredients that are beneficial to the body and are believed to have traditional healing properties. Herbal drinks are usually made from spices or from the plant itself such as roots, stems, leaves, flowers or tubers. The plants used are very easy to find, especially in Pontianak, West Kalimantan, one of which is lemongrass, pandan leaves and lime chili. In addition to the needs of the kitchen, chili orange is a source of vitamin C which is beneficial for the body and orange chili juice also gives a distinctive taste and color to food and drinks. The purpose of this study was to determine the quality of lemon grass pandan herbal drink by adding chili orange juice as a herbal drink to produce the best physicochemical and sensory properties. The method used was a randomized block design (RBD) with 7 treatment levels (p) and 4 replications for a total of 28 treatments. The results showed that the best treatment based on the effectiveness index of lemon grass pandan herbal drink with the addition of orange chili sauce was (4:30:30:40) with the characteristics of pH 3.79, vitamin C 45.76 mg/100g, TPT 5.00 ºBrix. Sensory char
Co-Authors Fransiskus Tobi Lucky Hartanti Martha Christina Purwayantie Sulvi Sholahuddin Suharti Suharti