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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Sains Dasar Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Pertanian Jurnal Penelitian Pertanian Terapan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA Jurnal Pertanian Agros Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Tropika Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Jurnal Pendidikan Teknologi Pertanian Jurnal Ilmiah Membangun Desa dan Pertanian Agroteknika Agro Bali: Agricultural Journal Jurnal Ekologi, Masyarakat dan Sains Unram Journal of Community Service (UJCS) Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) PERTANIAN TROPIK Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Warta LPM Journal Of Agribusiness, Social and Economic Agroland: Jurnal Ilmu-ilmu Pertanian

Yoga Aji Handoko

Universitas Kristen Satya Wacana

Author-ID : 613932

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 39 Documents Claim Missing Document

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The Continuity of Palm Sugar Production: A Literature Review Simamora, Liska; Zebua, Damara Dinda Nirmalasari; Handoko, Yoga Aji; Widyawati, Nugraheni
Jurnal Ilmiah Membangun Desa dan Pertanian Vol 6, No 2 (2021)
Publisher : Department of Agribusiness Halu Oleo University Kendari Southeast Sulawesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jimdp.v6i2.17210

The demand for palm sugar is increasing since people prefer natural ingredients. Natural and organic food ingredients have the reputation of being healthier and safer than synthetic ingredients. This study will discuss one particular ingredient namely palm sugar which is known as a natural sweetener. Developed countries have started to import palm sugar as a natural sweetener from developing countries. The production of palm sugar in developing countries has an important benefit in the craftsman household economy. However, current production of palm sugar does not meet the increasing demand, which is caused mainly by the lack of farmers, palm sugar craftsmenâ€™s inadequate knowledge of palm sugar production, and poor incorporation of technology both in the cultivation of palm tree and the production process of palm sugar. This literature review study aims to understand the continuity of palm sugar production within the following framework which consists of four steps: (1) identifying current situation, (2) identifying the problems, (3) presenting the resolution, (4) proposing programs and strategies. Based on this framework a few programs and strategies are generated to maintain the continuity of palm sugar production, they are: (1) Palm trees domestication, (2) research and development center for Indonesian palm sugar, and (3) ensuring a good collaboration among the stake holders involved.

PENGARUH JENIS KEMASAN TERHADAP MASA SIMPAN BAWANG DAUN Subagyo, Ni Jeni Fanira; Handoko, Yoga Aji; Yulianingsih, Wamilia
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe Spring onion (Allium fistulosum L) is one of the vegetables that deserve intensive development, since it has high economic value and in Indonesia it is used as both a mainstay and a highly popular mix of food. The notable physical change of the leaf during the storage process is the change in leaf color, elegance, decay, and stupobility. Product destruction affects a degree of freshness during distribution because it cannot last long, so proper postposte treatment is required to reduce the rate of respiration of the spring onion after the harvest and other factors that can cause decline in quality. This study is aimed at figuring out the effect that packaging has on storing leeks and knowing the correct packaging for storing leeks. The method used was the heavy shrink measurement, the color and texture of the leaf. The experimental used was a Random design complete (RAL) design with 4 such treatments as unpacked treatment, kraft paper packaging, kitchen tissues and plastic wrap each 3 times the test. The spring onion is heavy with an average of 32.50% non-packaged treatment, paper kraft 45.61%, kitchen tissue 37.54% and plastic wrap 48.38%. A relatively small or slow change in color and texture change is the packing treatment used as a plastic wrap. Based on research conducted, it could be concluded that packaging has had a tangible effect on the storing of Spring onion. Wrap a plastic wrap that can extend the leeks' saving period, since Spring onion packed in plastic wrap shrinkage are relatively small, the color of the leaf and the texture of the bar do not easily wither and decay.Keywords: Spring onion, Packaging, Storage Period

PENGARUH KUANTITAS KAPUR TOHOR TERHADAP MASA SIMPAN TOMAT (Lycopersicum esculentum Mill.) Sucipto, Christhoperus Vincent; Andrianto, Kurniawan; Handoko, Yoga Aji
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The fruit that has been harvested is still carrying out the process of metabolism and respiration which causes the overhaul of the nutrients in the fruit which results in a degeneration process so that the fruit is quickly damaged. Tomato (Lycopersicum esculentum Mill.) Is a horticultural plant that has many benefits. The high rate of tomato damage during postharvest is one of the problems faced in meeting consumer expectations. Post-harvest handling is an important thing that needs to be taken into account by all actors in a supply chain until it reaches consumers, so that the quality of the deterioration in the quality of vegetables can be controlled. Therefore, the purpose of this study was to determine the handling and application of the fastest post-harvest activities for tomato plants using quicklime treatment. The characteristics of quicklime which can absorb CO2 at the time of respiration of tomatoes occur. With the increasing quantity of quicklime given, the more effective it will be in absorbing CO, so that this lime has a good adsorption ability of CO2 gas. The parameters observed in this research were weight loss, color, texture, and tomato damage

The Effect of Concentration of Beeswax Emulsion on Shelf Life and Quality of Beetroot (Beta vulgaris L.) during Room Temperature Storage Pratiwi, Vera Handi; Handoko, Yoga Aji
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Beetroot (Beta vulgaris L.) is one of the horticultural products that have the potential for development in Indonesia. beetroot contains a high level of betalain and vitamin C, so it can be an antioxidant for cancer. But nowadays, post-harvest handling is not specially noticed by people yet. The aims of this research were to determine the effect of beeswax coating on shelf life and quality of the beetroot and determine the best wax emulsion concentration as beetroot coating. This research was conducted at the Posharvesting Handling Laboratory of the Faculty of Agriculture and Business, Satya Wacana Christian University, Salatiga. The method used Randomized Block Design with 4 treatments and 6 replications. The concentration of beeswax emulsions used in this research is about 4%, 8%, and 12%. The observed parameter was weight loss, respiration, total dissolved solids, water content, and vitamin C. The results show that the treatment with a concentration of 12% of beeswax emulsion is the best result when compared with other treatments. The result also shows the concentration of 12% beeswax emulsion can maintain the storage time and quality of the beetroot.

OPTIMALISASI BAKTERI Rhizobium japonicum SEBAGAI PENAMBAT NITROGEN DALAM UPAYA PENINGKATAN PRODUKSI JAGUNG Jennifer Larisa Liem; Briliani Ayu Arianita; Shinta Sugiarti; Yoga Aji Handoko
JURNAL GALUNG TROPIKA Vol 8 No 1 (2019)
Publisher : Fapetrik-UMPAR

Jagung merupakan salah satu komoditi di Indonesia yang tingkat konsumsinya cukup tinggi sebagai pangan dan pakan. Namun seringkali dalam proses budidaya jagung mengalami defisiensi unsur hara nitrogen, sehingga mempengaruhi produksi jagung dalam negeri. Salah satu solusi yang dilakukan yaitu dengan penggunaan bakteri Rhizobium japonicum untuk memenuhi kebutuhan unsur N. Bakteri ini adalah salah satu bakteri penambat nitrogen yang dapat mengkonversi N dari udara bebas kedalam bentuk NH4+ dan NO3- agar dapat diserap oleh tanaman. Untuk mencapai pertumbuhan bakteri Rhizobium japonicum yang maksimal perlu diupayakan kondisi pH 6-7, kelembaban udara yang stabil, suhu 25-30?C, dan ketersedian unsur hara molybdenum, besi, belerang, fosfor, kalsium, aluminium, dan mangan. Bakteri ini hanya dapat melakukan simbiotik dengan tanaman kedelai saja, sehingga untuk meningkatkan produksi jagung dilakukan pola penanaman tumpangsari antara jagung dan kedelai.

PERBANDINGAN KUALITAS FERMENTASI BIJI KAKAO DENGAN PENAMBAHAN KULTUR CAMPUR DAN KULTUR TUNGGAL LACTOBACILLUS PLANTARUM Arita Putri Handayani; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.886

Mekanisme Biokimiawi dan Optimalisasi Lactobacillus bulgaricus dan Streptococcus thermophilus dalam Pengolahan Yoghurt yang Berkualitas David Richard Hendarto; Arita Putri Handayani; Elisa Esterelita; Yoga Aji Handoko
Jurnal Sains Dasar Vol 8, No 1 (2019): April 2019
Publisher : Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jsd.v8i1.24261

Yoghurt merupakan produk olahan susu menjadi minuman asam terfermentasi yang terbuat dari starter bakteri asam laktat. Beberapa manfaat mengkonsumsi yoghurt adalah dapat menurunkan kadar kolesterol darah, menjaga kesehatan lambung dan mencegah penyakit kanker pada saluran pencernaan. terdapat dua bakteri yang merupakan kombinasi kultur paling bagus untuk pembuatan yoghurt yaitu Lactobacillus bulgaricus dengan kondisi optimum untuk pertumbuhannya adalah pH 5,5 dengan suhu 37°C dan Streptococcus thermophilus dengan kondisi optimum untuk pertumbuhannya adalah pH 6,8 dengan suhu 37°C. Mekanisme biokimiawi pembentukan asam laktat oleh L. bulgaricus dan S. thermophilus terjadi melalui proses pembentukan glukosa menjadi asam laktat yang berlangsung dalam keadaan anaerob. Proses glikolisis juga turut berperan dalam terbentuknya asam laktat melalui jalur EMP. Enzim-enzim yang terlibat meliputi enzim glukokinase, phosfoglukoisomerase, phosfofruktokinase, a-ldolase, gliseraldehid-3-phosfatdehidroginase, phosfogliserat kinase, phosfgliseromutase, enolase, piruvatkinase dan dehydrogenase. Optimalisasi L. bulgaricus dan S. thermophilus pada proses pengolahan yoghurt yang berkualitas dapat diperhatikan 2 faktor utama yang mempengaruhi yaitu suhu pertumbuhan kedua bakteri yang harus optimal 42°C serta pH yang optimal 6,15.

Isolasi, karakterisasi dan uji stabilitas pH bakteriofag Xanthomonas oryzae dari area persawahan Desy Mar’atul Fadlilah; Andree Wijaya Setiawan; Yoga Aji Handoko
Jurnal Ilmiah Pertanian Vol. 19 No. 2 (2022): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v19i2.9417

The efforts to increase paddy yields are integrated with disease control. Bacterial Leaf Blight (BLB) is a disease that attacks paddy plants caused by Xanthomonas oryzae bacteria. So far, the control carried out by farmers is by spraying bactericides, planting disease-resistant varieties, and rotating plants that are not pathogenic hosts. However, this method of controlling has not obtained satisfactory results. Therefore, we need an alternative option in overcoming BLB disease, namely using bacteriophages as biocontrol agents in infecting Xanthomonas oryzae bacteria. This study explored the potential of bacteriophages isolated from soil samples near paddy plants' root areas and tested their particle's stability. The stages of experiments were soil sampling, isolation, purification, propagation, and pH stability examination. The results showed that the Xanthomonas oryzae bacteriophages had been isolated, purified, and propagated with the coding Kalibening 1 (XB1), Kalibening (XB2), and Kalibening 3 (XB3). The results of the pH stability test on the three samples also showed that the Xanthomonas oryzae bacteriophages experienced particle instability and the titer tended to drop in the pH range of 3-5, while the Xanthomonas oryzae bacteriophages tended to be stable at neutral and alkaline pH 7-11, particularly XB1 and XB2 bacteriophages.

Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial Yoga Aji Handoko; Indriatmoko Indriatmoko
Jurnal Penelitian Pertanian Terapan Vol 16 No 3 (2016)
Publisher : Politeknik Negeri Lampung.

The study of vegetable oils fortified with crude extract of carotenoid pigments from tomatothat contains lycopene as dominant antioxidant compounds becomes an interesting researchto be done. The aim of this research is testing the stability of the pigment of tomatoesextracts in the vegetable oil treated on some temperature levels. Spectroscopy method isused to measure the respond of pigment stability in fortified vegetables oils which treated bytemperature from 250C to 700C. Before the measurement is done by a spectrophotometerwhich connected to the thermostat, as much as 1 mg of extract pigment of tomatoes in crystalform was weighed for per sampel, then dissolved into 10 ml palm oil, coconut oil, sunflowerseed oil, and canola oil separately. The results showed that the temperature treatment causesthe value of the optical absorption decreased, which means that the pigment moleculesexperienced instability. The amount of impairment of the optical absorption withtemperature treatment from 250C to 700C at a wavelength of 482 nm, respectively, are: palmoil (Abs = 0.201); coconut oil (Abs = 0.213), sunflower oil (Abs = 0.232); and canola oil(Abs = 0.260). Decreasing value of absorbance (Abs) also indicates the lycopenedegradation that formed the derivatives molecule of this pigment.Keywords: fortification, lycopene, vegetable oil, temperature, tomato

Komposisi Ekstrak Stevia (Stevia rebaudiana) Terhadap Karakteristik Sirup Bit (Beta vulgaris L.) Elvi Fitriani Simarmata; Maria Marina Herawati; Alfred Jansen Sutrisno; Yoga Aji Handoko
Jurnal Penelitian Pertanian Terapan Vol 19 No 3 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v19i3.1429

Beetroots are a type of tubers with a distinctive purplish red color and are beneficial for health with a high amount of betasianin as an antioxidant, as well as its use in preventing infection. But the beetroot is less liked by the public because of the strong enough earthy taste, so it is necessary to do new innovations for the product to be accepted by the community, one of which is the functional beet syrup drink. To create a preferred flavor, the addition of other food additives and sweetener stevia which has a sweetness level of 200-300 times that of sugar and includes non-calorie sweeteners is done. This study aims to analyze the best concentration of stevia extract on the sweetness level and beetroot characteristics and determine the level of panelists' preference for beetroot syrup (Beta vulgaris L.) with organoleptic tests. This research was conducted with a randomized block design (RBD), the data were analyzed by variance (ANOVA), if the data obtained were significantly different, the DMRT would be further tested at 5% level. The results showed that the highest betasianin was in the SBS15 treatment (31.74 mg / l), the highest total dissolved solids was in the SBS treatment (3.25ÂºBrix), the highest pH was in the SBS15 treatment (4.22), the highest vitamin C was in the SBS15 treatment (11.66 mg ascorbic acid / 10 ml). Organoleptic results showed that beet syrup with the addition of stevia extract of 6% was the most preferred sample by panelists.Â

Co-Authors Adi Nugroho Adminarwati Hulu Adminarwati Hulu Agus, Yohanes Hendro Alfred Jansen Sutrisno Alvira Tuttan Dwi Maharani Andree Wijaya Setiawan Andrianto, Kurniawan Apria Ajeng Winanti Arita Putri Handayani Arita Putri Handayani Bayu Nuswantara Bellarose Novelia Kristina Pandeirot Bellarose Novelia Pandeirot Bistok Hasiholan Simanjuntak Brian Jordan Zendrato Briliani Ayu Arianita Chelsy Natalia Putirulan Christhoperus William Vincent Sucipto Christiani Yasmine Damara Dinda Nirmalasari Zebua David Richard Hendarto Deshinta Tri Murty Archery Desy Mar’atul Fadlilah Dwi Septian, Bagas Eko Wahyu Widiyatmoko Eko Wahyu Widiyatmoko Elisa Esterelita Elvi Fitriani Simarmata Erlitha Rahmawati Gabriella Desnata Yoan Anarki Gideon Febby Prima Andhika Gilang Andi Nugroho Hendrik Johannes Nadapdap Hildegardis Vania Santika Hulu, Adminarwati Indrabayu Indriatmoko Indriatmoko Ivan Tjahja Pranata Jatiningrum, Setia Humani Jayanti, Malta Puspita Jennifer Larisa Liem Jennifer Larisa Liem Johan Jimmy Carter Tambotoh Krisdania Agaperesa Lasmono Tri Sunaryanto Liska Simamora Lois Hintanara Shine Tanggara Manao, Nancy Felicia Maria Maria Maria Maria Maria Maria Marina Herawati Megawati Haloho Mohamad Wega Faisalma Murtiwulandari Murtiwulandari Nokabun, Karolus Yubel Novani Wahyu Khristanti Novia Dewi Permatasari Nugraheni Widyawati Olsen O Pramana Panadi, Danendra Guido Paulya Eltje Leihitu Peli Rodo Pranata, Ivan Tjahja Pratiwi, Vera Handi Putra, Imanuel Trisya Putri, Christina Ari Pramono Rannes Ran Nes Rendha Kinasih Rony, Zahara Tussoleha Shinta Sugiarti Shinta Sugiarti Simanjuntak, istok Hasiholan Sisilia Elen Subagyo, Ni Jeni Fanira Sucipto, Christhoperus Vincent Suprihati Suprihati Surya Seno Pamungkas Teresha Elena Permata Theresa Dwi Kurnia Tinjung Mary Prihtanti Vania Putri Santoso Velian Sandy Wardana Wamilia Yulianingsih Wamilia Yulianingsih Widhi Handayani Yasmine, Christiani Yayi Suryo Prabandari Yetero Hendikus Hulu Yohanes Hendro Agus Yuli Kristiyanto Yulianingsih, Wamilia Yuliawati Yuliawati Yulius Adi Kristiawan

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