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All Journal Jurnal Teknologi Pangan dan Gizi Agrointek Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Konversi Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian Journal of Tropical AgriFood JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) G-Tech : Jurnal Teknologi Terapan International Journal on Food, Agriculture and Natural Resources (IJFANRES) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan
Luqman Agung Wicaksono
Food Science And Technology Department, Faculty Of Engineering. Universitas Pembangunan Nasional “Veteran” Jawa Timur. Surabaya. Indonesia,
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Other

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Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics Elsa Firliana Ramadani; Rosida Rosida; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.400

Abstract

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.
Karakteristik Penyedap Rasa Alami dari Biji Bunga Matahari dan Kupang Putih dengan Hidrolisis Enzimatis Wicaksono, Luqman A; Winarti, Sri
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 1 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.1.64

Abstract

Research has been carried out on the production of natural flavorings from sunflower seeds and white shells by an enzymatic process using endo- and exo-protease enzymes from papaya sap (papain) and biduri plant sap (calotropin). The study aimed to determine the effect of the concentration of the mixture of endo- and exo-protease enzymes and the incubation time on the characteristics and profiles of amino acids of natural flavoring from sunflower and white shells. A completely randomized design (CRD) which consisted of 2 factors, the enzyme concentration (0; 1.5; 3.0 and 4.5%) and the hydrolysis time (1, 2 and 3 hours)was applied in this research. The obtained data were subjected to analysis of variance. The Duncan multiple range test was used to see whether there were any significant differences between treatments. The results showed that the concentration of the mixture of endo- and exo-protease enzymes and incubation time significantly affected the degree of hydrolysis, dissolved protein, water content, Maillard product, water solubility index, oil absorption and yield. The best treatment in this study was the enzyme concentration of calotropin:papain 3% and 2 hours of incubation, resulting in flavoring with the characteristics: degree of hydrolysis of 96.81%; dissolved protein of 52.86%; Maillard products of 0.162%; water solubility index of 0.036; oil absorption of 1.88%; and the glutamic acid content of 78.678 mg/g. Keywords: Calotropin; flavorings; papain; sunflower seed; white shells ABSTRAK Telah dilakukan penelitian pembuatan penyedap rasa alami dari bahan baku biji bunga matahari dan kupang putih secara enzimatis menggunakan endo- dan ekso-enzim protease dari getah papaya (papain) dan getah tanaman biduri (calotropin). Tujuan penelitian adalah mengetahui pengaruh konsentrasi campuran endo- dan ekso-enzim protease, serta lama inkubasi terhadap karakteristik dan profil asam amino penyedap alami dari bunga matahari dan kupang putih. Rancangan penelitian adalah rancangan acak lengkap yang tersusun atas dua faktor, yaitu konsentrasi enzim (0; 1,5; 3,0 dan 4,5%) dan waktu hidrolisis (1, 2 dan 3 jam). Data yang diperoleh dianalisis menggunakan analisis keragaman, dan uji beda rataan menggunakan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa konsentrasi campuran endo- dan ekso-enzim protease serta lama inkubasi berpengaruh nyata terhadap derajat hidrolisis, kadar protein terlarut, kadar air, produk maillard, indeks kelarutan air, daya serap minyak, dan rendemen penyedap rasa yang dihasilkan. Perlakuan terbaik pada penelitian ini adalah konsentrasi enzim calotropin:papain 3% dan lama inkubasi 2 jam, menghasilkan penyedap rasa dengan karakteristik: derajat hidrolisis 96,81%; kadar protein terlarut 52,86%; produk maillard 0,162%; indeks kelarutan air 0,036; daya serap minyak 1,88% dan kadar asam glutamat mencapai 78,678 mg/g. Kata kunci: Biji bunga matahari; calotropin; kupang putih; papain; penyedap rasa
Shelf-Life Prediction of Shredded Duck “Cahyo” by Accelerated Shelf-Life Testing (ASLT) technique Based on The Arrhenius Model Febrianti, Nadya Dwi Putri; Yulistiani, Ratna; Wicaksono, Luqman Agung; Purnama, Afridho Laksono Indra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.447

Abstract

Shredded Duck "Cahyo" PT Deltasari Indah Restaurant is a shredded product made from duck meat. The shelf life of Shredded Duck "Cahyo" can be used as an indication in determining the time and expiration date. Expiration information is one of the important information that must be included in each food packaging. examinations made from the repository to changes in quality decline are carried out to decide the shelf life of Shredded Duck "Cahyo". Therefore, a study was conducted to forecast the shelf life of Shredded Duck "Cahyo" PT Deltasari Indah Restaurant. This study's objectives are to decide the critical criteria for determining the shelf life of Shredded Duck "Cahyo" and to forecast the shelf life of Shredded Duck "Cahyo" products stored at different thermal state conditions. In this study, Accelerated Shelf Life Testing utilizing the Arrhenius model was employed. Shredded Duck "Cahyo" packaged in PET jars underwent repository at thermal states of 30˚C, 40˚C, and 50˚C for 28 days, by examinations conducted every 7 days. Key criteria analyzed encompassed water content, Free Fatty Acid (FFA) levels, and total microbial presence. The critical criterion selected was the Free Fatty Acid (FFA) criterion, given its low activation energy (Ea) and high R2 value. outcomes indicated that utilizing the Arrhenius model ASLT approach, the shelf lives of Shredded Duck "Cahyo" at 30˚C, 40˚C, and 50˚C were 58 days, 51 days, and 44 days, respectively. Considering actual repository conditions (20˚C and 25˚C), the average shelf life of Shredded Duck "Cahyo" was decided to be 65.5 days.
Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca) Lihan Candra Asi, Sri Alam Syah; Rosida, Rosida; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.484

Abstract

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.
Karakteristik Cookies Tepung Umbi Lokal dan Tepung Jewawut dengan Penambahan Kuning Telur Dyah Setyawati; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
G-Tech: Jurnal Teknologi Terapan Vol 8 No 3 (2024): G-Tech, Vol. 8 No. 3 Juli 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i3.4301

Abstract

Cookies are small sweet snacks with a crunchy and hollow texture. This research aims to determine the characteristics of cookies from local tuber flour and millet flour with egg yolk concentration. The research design used was a two-factor completely randomized design. Factor I, type of local tuber flour (kimpul, white yam, yellow sweet potato): millet flour (70:30) and factor II, egg yolk concentration (10%, 12%, 14%). The results of the analysis found that the treatment of kimpul flour and millet flour (70:30) with the addition of 10% egg yolk concentration was the best treatment. The characteristics of the cookies produced are a moisture content of 4.90%, ash content of 0.87%, fat content of 20.92%, and a breaking strength of 9.3 N. The results of the hedonic test show an overall average color of 4.25 (like), taste 3.90 (like), aroma 3.95 (like), texture 3.85 (like).
Kondisi daya, waktu dan rasio bahan-pelarut terbaik pada ekstraksi senyawa fenolik daun asam Jawa menggunakan metode Microwave Assisted Extraction (MAE) Hidayati, Nur Agustin; Wicaksono, Luqman Agung; Winarti, Sri; Kurnianto, Muhammad Alfid
Journal of Tropical AgriFood Volume 6 Nomor 2 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.2.2024.16635.108-115

Abstract

Daun asam Jawa merupakan bagian dari tanaman asam Jawa yang banyak mengandung metabolit sekunder salah satunya senyawa fenolik. Ekstraksi senyawa fenolik yang dilakukan dengan metode microwave-assisted extraction (MAE) dipengaruhi oleh beberapa faktor seperti daya ekstraksi, waktu ekstraksi dan rasio pelarut. Tujuan penelitian ini adalah untuk menentukan kondisi terbaik (daya, waktu dan rasio bahan-pelarut) untuk ekstraksi fenol dari daun asam Jawa menggunakan metode MAE. Penelitian ini dilakukan dengan menggunakan rancangan pendekatan One Factor at The Time (OFAT). Daya yang digunakan adalah 180-540 Watt, waktu ekstraksi yang dicobakan adalah 1-5 menit, dengan rasio bahan-pelarut adalah 1:10 sampai dengan 1:50. Hasil penelitian menunjukkan bahwa daya microwave 450 watt, dengan waktu empat menit, dan rasio bahan-pelarut sebesar 1:10 menghasilkan ekstrak daun asam Jawa dengan kadar fenol tertinggi, yaitu sebesar 3.370,69 mg GAE/L.
PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN KANDUNGAN ASAM GLUTAMAT TERASI NABATI DARI TEMPE GEMBUS Mayang Agil Ladensi; Sri Winarti; Luqman Agung Wicaksono
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/srb9k717

Abstract

Terasi adalah suatu jenis bahan penyedap makanan yang memiliki bau khas, hasil fermentasi udang atau ikan dengan menggunakan garam. Bahan dasar terasi yang berupa udang dan ikan memiliki kandungan protein hewani yang menyebabkan alergi bagi beberapa orang. Oleh karena itu, perlu adanya pengembangan produk terasi yang terbuat dari bahan nabati. Salah satu bahan yang dapat dimanfaatkan sebagai bahan baku terasi nabati adalah tempe gembus. Tujuan penelitian ini untuk mengevaluasi dan menentukan perlakuan terbaik konsentrasi garam dan lama fermentasi terhadap karakteristik fisikokimia dan kandungan asam glutamate terasi nabati berbahan dasar tempe gembus. Metode penelitian menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, yaitu konsentrasi garam (2%, 4%, dan 6%) dan lama fermentasi (5, 10, dan 15 hari). Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance) taraf kepercayaan 95%. Apabila terdapat perbedaan yang nyata dilakukan uji lanjut dengan metode DMRT (Duncan Multiple Range Test) 5%. Hasil penelitian menunjukkan perlakuan terbaik berdasarkan uji organoleptik aroma (4.08) dan warna (4.12) yaitu pada perlakuan konsentrasi garam 4% dan lama fermentasi 15 hari. Perlakuan tersebut menghasilkan terasi nabati dengan karakteristik kadar air 3.6%, kadar abu 16.09%, kadar garam 12.62%, nilai pH 5.47, kadar protein terlarut 7.24%, total bakteri asam laktat (BAL) 5.8 log cfu/g, asam glutamat 0.23%, E.coli 8,6 cfu/g
Optimization Approach of Microwave Assisted Extraction Anthocyanins Pigments Butterfly Pea Flowoers (Clitoria Ternatea L.) Using OFAT (One-Factor-At-a-Time) Method Aththobarani, Muhammad Daffa'; Priyanto, Anugerah Dany; Putra, Andre Yusuf Trisna; Wicaksono, Luqman Agung; Erliyanti, Nove Kartika; Panjaitan, Renova; Pujiastuti, Caecilia; Triani, Nova
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8268

Abstract

Optimization of anthocyanin pigment extraction from butterfly pea flowers (Clitoria ternatea L.) is an important focus to increase the efficiency of obtaining valuable active compounds. This study marks an initial approach in the application of Microwave-Assisted Extraction (MAE) using 0.75% aquadest-tartaric acid solvent, with the hope of producing more stable anthocyanins. The main objectives of this study were to identify the effect of the solvent-material ratio, extraction duration, and MAE power level on anthocyanin levels (mg/L) through the One-Factor-At-a-Time (OFAT) method. The results showed that the optimal treatment was obtained at condition P17, with a solvent-material ratio of 1:15, an extraction time of 15 minutes, and an MAE power of 450 watts, which produced an anthocyanin level of 33.89 ± 0.47 mg/L. These findings confirm that increasing the solvent-material ratio to the optimal point contributes to increasing anthocyanin recovery. However, excessive MAE time and power can cause pigment degradation. The optimal ratio variables were found to be in the range of 1:15 to 1:25, extraction time 9–15 minutes, and MAE power 270–450 watts. This study is expected to be the basis for further optimization using the Response Surface Methodology (RSM) method which allows for deeper analysis of the interactions between variables.
Kajian Penilaian Sensoris Apple Fruit Bar dengan Seduhan Teh Hijau, Teh Daun Kelor, dan Teh Daun Salam menggunakan metode Quantitative Descriptive Analysis Rosida, Dedin Finatsiyatull; Wicaksono, Luqman Agung; Gandhi, Fadia Putri Mahatma
Jurnal Teknologi Pangan Vol 19, No 1 : JUNI 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i1.5265

Abstract

Fruit bar merupakan produk pangan yang dibuat dengan penghancuran struktur buah asli dan ditambahkan dengan gula, asam, dan pektin sehingga dihasilkan produk berwarna menarik, tekstur lembut, kenyal, dan rasa manis. Beberapa jenis fruit bar telah dikembangkan dengan menggunakan buah-buahan yang berbeda, baik secara tunggal maupun kombinasi. Penelitian ini bertujuan untuk menganalisis karakteristik fisik dan penilaian sensoris  apple fruit bar dengan penambahan seduhan teh hijau, teh daun kelor, dan teh daun salam dengan berbagai konsentrasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu jenis teh (teh hijau, teh daun kelor, teh daun salam) dan persentase jumlah penambahan seduhan (40%, 50%, 60%). Data yang diperoleh dianalisis menggunakan anova 5%. Hasil penelitian didapatkan perlakuan optimal berdasarkan pengujian fisik dan orgonoleptik pada perlakuan penambahan seduhan teh hijau sebesar 60% menghasilkan indeks warna L 33,58; indeks warna a 7,34; indeks warna b 56,35; dan tekstur hardness 2267,15 N/m2 dan pengujian sensoris menggunakan metode QDA (Quantitative Descriptive Analysis) menghasilkan karakteristik sensori fruit bar apple yang dominan berupa warna kuning kecoklatan (kuat), aroma apel (cukup), rasa manis (kuat), dan tekstur keras  (lemah).
PENGARUH KONSENTRASI MALTODEKSTRIN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN SERBUK KOPI REMPAH DENGAN METODE FOAM MAT DRYING Nazaryan, Widhy Rahmat; Winarti, Sri; Wicaksono, Luqman Agung
Jurnal Teknologi Pangan Vol 17, No 2 : Desember 2023
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v17i2.4260

Abstract

Indonesia adalah negara produsen kopi terbesar keempat di dunia. Tingginya tingkat konsumsi dan produksi kopi di Indonesia memerlukan adanya diversifikasi produk olahan kopi agar harganya tidak turun di pasaran, salah satunya kopi rempah. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi maltodekstrin dan lama pengeringan terhadap karakteristik minuman serbuk kopi rempah, serta menentukan formulasi terbaik antara kedua perlakuan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor yaitu penambahan maltodekstrin (5%, 10%, 15%) dan lama pengeringan (5 jam, 6 jam, 7 jam). Data dianalisis menggunakan ANOVA taraf 5% dilanjutkan dengan Uji Duncan (DMRT). Hasil penelitian pada sampel perlakuan terbaik diperoleh dari formulasi konsentrasi maltodekstrin 15% dan lama pengeringan 5 jam menghasilkan nilai rendemen 17,91%, kadar air 4.86%, kelarutan 77,17%, kecepatan larut 0,40g/s, total fenol 21,58 mg GAE/gr, aktivitas antioksidan 93,89%, dan uji organoleptik warna 3,36 (agak tidak suka), aroma 4,40 (agak suka), dan rasa 4,04 (agak suka) serta memiliki kadar kafein 0,7%.
Co-Authors Afridho Laksono Indra Purnama Almira Dinar Dhiny Almira Dinar Dhiny Andre Yusuf Trisna Putra Andriani, Revina Catharina Anggraeni, Citra Dwi Wahyu Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aththobarani, Muhammad Daffa' Ayin Ika Wayuni Ayuninggar, Rizky Mayadita Berta Patrisiya Daffa Athallah, Talitha Ayu Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Dinar Dhiny, Almira Dyah Setyawati Elsa Firliana Ramadani Enny Karti Basuki Erliyanti, Nove Kartika Esfandiar, Wildan Naufal Febrianti, Nadya Dwi Putri Gandhi, Fadia Putri Mahatma Gandhi, Fadia Putri Mahatma Hadi Munarko Hadi Munarko Hellena Istrada Hidayati, Nur Agustin Indah Lestari Intan Tri Oktarini Jariyah Jariyah Khoirun Nisa Laksmi, Arina Nur Evita Lihan Candra Asi, Sri Alam Syah Linda Anggraini Mahatma Bintang Safir Kelana Mayang Agil Ladensi Muhammad Alfid Kurnianto Nadya Dwi Putri Febrianti Nazaryan, Widhy Rahmat Nova Triani Panjaitan, Renova Pujiastuti, Caecilia Purnama, Afridho Laksono Indra Putra, Andre Yusuf Tisna Putra, Andre Yusuf Trisna Radita Yuniar Arizandy Rahmah, Yunia Adilatur Ramadani, Elsa Firliana Ratna Yulistiani Rohmah, Nova Ainur Rosida Rosida Rosida Rosida Rosida Rosida Safitri, Serly Samii’unida Liona Urania Santoso, Ganes Aurora Sarofa, Ulya Sarofa Septi N D Serly Safitri Serly Safitri Serly Safitri Sri Djajati Sri Winarti Sri Winarti Teti Estiasih Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Wahyu Setyarini Wildan Naufal Esfandiar Wildan Naufal Esfandiar Winarti, Sri