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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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Karakteristik Teh Herbal Daun Kelor (Moringa oleifera) dengan Pengkayaan Kolagen Ikan Wicaksono, Luqman Agung; Djajati, Sri; Laksmi, Arina Nur Evita
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.6903

Abstract

Herbal tea is one of the types of drinks that is in demand by the public because herbal tea is one of the functional food types that has many benefits. In addition, herbal teas are also made from natural ingredients so that it is safe and easy to consume. Herbal tea is a term for beverage products made from ingredients other than tea leaves (Camellia sinensis). Therefore, there are many natural ingredients in the surrounding environment that can potentially be processed into herbal tea products. One of them is by utilizing moringa leaves, cinnamon, roselle and secang that known for it beneficial health effect.To increase the benefits for health also added fish collagen that can support the antioxidant and protein content in this moringa leaf herbal tea product. The purpose of this study is to find out which additional ingredients have the highest antioxidant activity and are best suited to support the content in moringa leaf herbal tea and to know the best concentration of fish collagen added.From the results of the study obtained the formulation of herbal tea drinks moringa leaves which is the best treatment in this study is the formulation of moringa: cinnamon (75:25) as well as the addition of fish collagen by 3% with a total phenol yield of 10.52 mgTAE/g; antioxidant activity of DPPH method 92.16%; antioxidant activity method FRAP 9,92 mgAAE/g; total dissolved protein 16.32%, taste value 1.95 and calcium content 94.29 ppm.
Microbiological and Sensory Profile of Collagen Supplemented Milk with Pretreatment and Pulsed Electric Field Pasteurization Process Esfandiar, Wildan Naufal; Yulistiani, Ratna; Dany Priyanto, Anugerah; Agung Wicaksono, Luqman; Safitri, Serly; Dinar Dhiny, Almira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
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.v6i2.103

Abstract

Collagen-supplemented milk products are susceptible to damage due to high-temperature processing Pulsed Electric Field (PEF) pasteurization is carried out with a pretreatment temperature of <65oC to maintain quality. This study aims to determine the total microbe, the level of microbial decline and the intensity of the sensory profile of milk supplemented with collagen by pretreatment in the PEF pasteurization process. This study used a completely randomized design with a factorial pattern of 2 factors and 3 replications, the first factor was the pretreatment temperature (30, 45 and 60oC), and the second factor was the pretreatment time (10, 20, 30 minutes) which was then pasteurized using the PEF method with a voltage of 15 kv/cm for 120 seconds. Furthermore, these 9 treatments were compared with PEF pasteurized milk without pretreatment and Low Temperature Long Time / LTLT pasteurized milk (pasteurized at 65oC for 30 minutes). The results showed that pretreatment with a temperature of 60oC for 20 and 30 minutes resulted in a total microbial count of 3.406±0.19 CFU/mL and 3.395±0.146 log CFU/mL, respectively. The average total microbe of milk supplemented with collagen in the combination of PEF pasteurization with pretreatment is smaller than the pretreatment process alone with a value below the SNI standard so it is safe for consumption. The average microbial decrease was 2.88 log cycles and was not significantly different (P<0.05) with LTLT thermal pasteurization. The results of the sensory profile intensity test showed that the pretreatment with a temperature of 60oC for 10, 20 and 30 minutes had a sensory profile value that was closest to LTLT pasteurization on the attributes of fishy aroma, milk aroma, and milk taste.
Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics Ramadani, Elsa Firliana; Rosida, Rosida; Wicaksono, Luqman Agung
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.
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.
Formulation of Pecel Chili Sauce with the Proportion of Peanuts and Cashew Nuts, and the Use of Black Garlic Rohmah, Nova Ainur; Yulistiani, Ratna; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.574

Abstract

Pecel chili sauce is a food made from peanuts combined with several spices that are ground and mixed into a paste, then served as a complementing sauce for vegetable pecel. The ingredients used affect the chemical and organoleptic properties of the pecel chili sauce. This study aims to determine the best formulation of pecel chili sauce with the treatment of the proportion of peanuts : cashew nuts and the proportion of garlic:black garlic based on chemical and organoleptic parameters. This study uses a Completely Randomized Design (CRD) with a factorial pattern, two factors, and two repetitions. The first factor is the proportion of peanuts : cashew nuts (100%:0%, 75%:25%, 50%:50%), and the second factor is the proportion of garlic:black garlic (100%:0%, 0%:100%, 50%:50%). The data were analyzed using ANOVA and followed by the DMRT test at the 5% level. The pecel chili sauce with the proportion of peanuts : cashew nuts 75%:25% and garlic:black garlic 0%:100% was the best treatment, resulting in pecel chili sauce with a moisture content of 12.53%, protein content of 10.63%, fat content of 12.83%, and antioxidant activity of 60.97%, as well as organoleptic values of taste 3,68 (liked), smell 3,52 (liked), and color 3,72 (liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Effect of Lecithin Addition and Conching Time on the Physicochemical Quality of Milk Chocolate Couverture Andriani, Revina Catharina; Ulya Sarofa; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.599

Abstract

Couverture chocolate is a type of chocolate that uses a high percentage of cocoa butter to produce a better flavor. The method used was a completely randomized design (CRD) factorial pattern with two factors and two replicates. Factor I was lecithin concentration (0.5%; 0.7%; and 0.9%), and factor II was conching time (20 hours, 24 hours, and 28 hours). Data were analyzed using ANOVA and DMRT further test at the 5% level. The results of the study with the best treatment were obtained in the treatment combination of 0.9% lecithin concentration with a conching time of 28 hours which produced Milk Chocolate Couverture with a moisture content of 1.24%, fat content of 39.46%, melting point of 38oC, hardness 2.3 N, cohesiveness 0, 28, springiness 1.22 mm, gumminess 37.50 g, chewiness 0.22 mJ, color test (L* value 38.60, a* value 15.51 and b* value 47.66) and organoleptic test which includes color quality attributes 3.88 (neutral-like), aroma 3.76 (neutral-like), taste 4.04 (like) and texture 4.20 (like). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Characteristics Apple Fruit Bar: Addition Green Tea, Moringa Leaves Tea and Bay Leaves Tea Gandhi, Fadia Putri Mahatma; Rosida, Dedin Finatsiyatull; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.668

Abstract

Because about 95% of polyphenols do not absorb in the small intestine and instead enter the large intestine, they can provide calming or anti-stress benefits. Therefore, we developed Fruit Bar products using phenol-rich food ingredients like green tea, dried moringa, and dried bay leaves. This study aims to determine the effect of adding different infusions and types of tea on the quality of Fruit bars. This study used a Completely Randomized Design (CRD) with two factors: the type of tea (green tea, moringa leaf tea, bay leaf tea) and the amount of infusion added (40%, 50%, 60%), and the results were analyzed using 5% ANOVA. The best result came from adding 60% green tea infusion, which led to a water content of 23.00%, a pH of 3.5, crude fiber of 0.93%, a polyphenol content of 25.83 mg GAE/g, and an antioxidant activity of 78%.Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Effect of Using Pedada Fruit (Sonneratia caseolaris) Pectin with Glycerol as Edible Coating Rahmah, Yunia Adilatur; Jariyah; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.683

Abstract

Pectin, a natural polysaccharide, is widely utilized in the food industry, particularly as a base material for edible coatings due to its film-forming ability. Pedada fruit (Sonneratia caseolaris), a mangrove species rich in pectin, remains an underutilized resource despite its potential. This study aims to explore the application of pectin extracted from pedada fruit as a component of edible coatings, with the addition of glycerol as a plasticizer to enhance flexibility and reduce brittleness commonly observed in pure pectin films. A completely randomized design (CRD) with a factorial pattern was employed, consisting of two factors: pectin concentration (1%, 2%, and 3%) and glycerol concentration (1%, 2%, and 3%), each replicated three times. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) for treatments showing significant differences. Results indicated that increasing concentrations of pectin and glycerol significantly affected the water vapor transmission rate, film thickness, and viscosity of the edible coating. The optimal formulation was achieved with 3% pectin and 2% glycerol, yielding a water vapor transmission rate of 4.083 g/m²/day, film thickness of 0.128 mm, and viscosity of 1022.23 mPa·s. These findings highlight the potential of pedada-based pectin as an eco-friendly alternative for sustainable food packaging solutions. Contribution to Sustainable Development Goals (SDGs): SDG 12 – Responsible Consumption and Production: SDG 13 – Climate Action: SDG 14 – Life Below WaterSDG 15 – Life on Land:
Development Probiotic Drink of Siwalan Sap Ready to Drink Using Lactobacillus acidophilus FNCC0051, Lactobacillus plantarum FNCC0027, and Bifidobacterium breve BRL131 Anggraeni, Citra Dwi Wahyu; Sri Winarti; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.685

Abstract

Siwalan sap is highly perishable due to its elevated sugar content, which promotes spontaneous fermentation shortly after collection. Converting siwalan sap into a probiotic beverage offers a promising alternative for extending shelf life and diversifying its utilization. This study aimed to see how different fermentation times and amounts of starter affect the physical and taste qualities of probiotic siwalan sap and to find the best combination of these factors. A factorial completely randomized design (CRD) was applied, comprising two factors: starter concentration (3%, 6%, and 9%) and fermentation time (16, 20, and 24 hours), with three replications. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) for significant results. Both factors significantly influenced total lactic acid bacteria (LAB), total titratable acidity, pH, reducing sugar content, total soluble solids, and organoleptic attributes (taste, aroma, and color). The best formulation was achieved with a 3% starter concentration and 20 hours of fermentation, yielding an LAB count of 8.751 log CFU/mL, pH of 4.07, a titratable acidity of 0.750%, a reducing sugar of 1.39 mg/100 mL, and total soluble solids of 17.167°Brix. Sensory evaluation indicated moderate acceptance with scores of 3.2 (taste), 3.35 (aroma), and 3.6 (color) on a 5-point hedonic scale. Contribution to Sustainable Development Goals (SDGs): SDG 3 – Good Health and Well-beingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and ProductionSDG 13 – Climate Action:
Pectin extraction from nephelium lappaceum (binjai variety) peel using pulsed electric field Santoso, Ganes Aurora; Wicaksono, Luqman Agung; Kurnianto, Muhammad Alfid; Munarko, Hadi; Putra, Andre Yusuf Tisna; Priyanto, Anugerah Dany
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22031

Abstract

This study aims to evaluate the effects of electric field intensity, extraction time, and solvent ratio on pectin yield from binjai rambutan skin using Pulsed Electric Field (PEF). The One Factor at a Time (OFAT) method was applied in three stages: (1) determining the optimal electric field intensity (5, 10, 15, and 20 kV/cm) with a fixed extraction time of 15 minutes and a solvent ratio of 1:30 w/v; (2) assessing the effect of extraction time (5, 10, 15, and 20 minutes) while maintaining the selected electric field intensity and a solvent ratio of 1:30 w/v; and (3) evaluating the influence of different solvent ratios (1:20, 1:30, 1:40, and 1:50 w/v) using the selected electric field intensity and solvent ratio from the previous stages. Each stage was conducted in duplicate to ensure data reliability. The collected data were analyzed using Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT) at a 95% confidence level with SPSS v.27.0.1 software. The results demonstrate that each of electric field intensity, extraction time, and solvent ratio influence pectin yield. The optimal conditions obtained were an electric field intensity of 20 kV/cm, yielding 3.41%; an extraction time of 10 minutes, yielding 3.48%; and a solvent ratio of 1:30 w/v, yielding 3.48%.
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