Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian JAM : Jurnal Aplikasi Manajemen Jurnal Sains dan Teknologi Pangan Journal of Agri-Food Science and Technology (JAFoST)
Somawiharja, Yohannes
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
PENGARUH MESIN PENGGILINGAN TERHADAP SIFAT FISIK TEPUNG BERAS Somawiharja, Yohannes; Yohanna Pratiwi, Ika; Nasrullah, Arhab Nibras; Tjahjadi, Felix Sebastian; Vidyastanto, Reza
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.48551

Abstract

Bidang pengolahan dan rekayasa makanan, alat penggilingan yang berbeda akan memberikan hasil yang berbeda pada kualitas tepung. Namun, perbedaan hasil dari alat penggiling yang umum digunakan jarang diketahui. Penelitian ini bertujuan untuk mengetahui pengaruh tiga jenis mesin penggilingan padi terhadap sifat fisik tepung beras. Mesin yang digunakan adalah hammer mill, disc mill, dan penggiling herbal. Hasil penelitian menunjukkan bahwa beras yang digiling dengan penggiling herbal memiliki densitas curah tertinggi dan warna tercerah, diikuti oleh hammer mill dan disc mill. Beras yang digiling menggunakan hammer mill pada 60 mesh menunjukkan modulus elastisitas tertinggi, diikuti oleh penggiling herba dan disc mill. Beras yang digiling menggunakan hammer mill menunjukkan indeks penyerapan air tertinggi, diikuti oleh disc mill dan penggiling herbal. Kesimpulannya, penggiling herbal menghasilkan tepung beras dengan kepadatan curah, warna, modulus elastisitas yang lebih tinggi, dan juga indeks penyerapan air yang lebih rendah daripada dua jenis mesin lainnya. Hasil ini menunjukkan bahwa herb grinder merupakan jenis mesin penggilingan padi yang paling efektif untuk menghasilkan tepung beras dengan kualitas yang lebih baik.
NEGATIVE MARKETING IN THE COSMETICS INDUSTRY: THE EFFECT OF GREENWASHING PERCEPTIONS ON PURCHASE INTENTION THROUGH BRAND IMAGE Utami, Christina Whidya; Teofilus, Teofilus; Somawiharja, Yohannes; Tanan, Antonius; Salsabila, Aisyah; Emantyo, Yosef Evandro; Tsai, Chia Han
Jurnal Aplikasi Manajemen Vol. 20 No. 3 (2022)
Publisher : Universitas Brawijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jam.2022.020.03.19

Abstract

With the rise of the sustainable lifestyle movement, the Javanese people are becoming more aware of the need to buy environmentally friendly products, especially cosmetics. The facts in the field show that the company's marketing practices do not support the growing trend of buying eco-friendly cosmetics or the number of people who buy them. This study aimed to determine how consumers' views about greenwashing affect the purchase intention for environmentally friendly cosmetics in the Java Island region, with the brand image as a moderator. The methodology of this research is a combination of a descriptive method and a quantitative method. A descriptive technique and a quantitative approach are used to study the relationship and effect of one variable on another. The sampling technique in this study is non-probability sampling with a purposive sampling type. The sample in this study amounted to 110 respondents, and the data analysis used the SPSS program. The results showed that Greenwashing significantly affected the brand image but did not affect the purchase intention, and the brand image did not affect the purchase intention. Moreover, the total effect showed that greenwashing did not affect the purchase intention through the brand image. So this research concludes that a greenwashing phenomenon can easily produce brand image.
Pengaruh Proses Pengeringan terhadap Kualitas dan Omega-3 Minyak Sacha Inchi (Plukenetia Volubilis L.) Benedict, Vanessa Gabrielle; Pratiwi, Ika Yohanna; Somawiharja, Yohannes; Rachman, Hans
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.7

Abstract

Indonesia memiliki banyak spesies tanaman yang memiliki potensi besar di bidang pangan dan kesehatan, salah satunya adalah sacha inchi. Umumnya, kacang ini dikeringkan secara konvensional dalam waktu lama dan kurang efisien. Penelitian ini bertujuan menganalisis pengaruh suhu dan aliran udara dalam proses pengeringan terhadap kualitas minyak sacha inchi, khususnya kandungan omega-3. Kacang dikeringkan menggunakan oven pada suhu 45°C, 60°C, dan 75°C dengan aliran udara 0% dan 100% selama 3 jam, serta metode pengeringan matahari selama 2 minggu. Minyak diekstraksi dengan screw press, kemudian dianalisis kadar air, nilai free fatty acid (FFA), dan bilangan peroksida. Metode simple additive weighting (SAW) digunakan untuk menentukan perlakuan terbaik. Kandungan omega-3, khususnya alpha-linolenic acid (ALA), diuji menggunakan GC-FID. Hasil menunjukkan bahwa suhu dan aliran udara mempengaruhi kadar air, nilai FFA, dan bilangan peroksida. Perlakuan terbaik diperoleh dari pengeringan oven pada 75°C dengan aliran udara 100%, menghasilkan minyak dengan kadar omega-3 sebesar 40,4%.
The Effect of Drying Methods on the Physicochemical Characteristics of Curly Red Chili (Capsicum annuum L.) Kesuma, Birgitta Allison; Pratiwi, Ika Yohanna; Somawiharja, Yohannes
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.12906

Abstract

Curly red chili has high nutritional content, which includes capsaicinoids, vitamin C, carotenoids, and antioxidant compounds. However, their high moisture content renders them perishable. During peak harvest seasons, prices for chili significantly decrease, while they tend to rise in colder months. Inefficient postharvest technologies contribute to substantial waste due to damage. Effective postharvest processing, such as drying, mitigates these challenges by reducing moisture content and extending shelf life. Various drying methods, including food dehydration, oven, vacuum frying, and freeze drying, have distinct advantages and disadvantages. Comparative studies have been conducted on these methods specifically for curly red chili. This study contributes to evaluating the effects of different drying methods on the color, moisture content, vitamin C content, and capsaicin concentration of curly red chili (Capsicum annuum L.) in order to determine the most effective method for preserving its nutritional and physicochemical qualities. The results indicate that the drying method significantly influences the physicochemical properties of curly red chili. Among the methods tested, freeze-drying emerged as the most effective, based on the color of 66.69 ± 2.25, moisture content of 3.81%, and vitamin C of 94.34 mg/100g. The optimal treatment yielded a spiciness level of 16504.71 SHU with a capsaicinoid content of 1100.32 mcg/g. Further research is needed to explore how moisture content affects capsaicin levels in curly red chili.
Co-Authors Antonius Tanan Benedict, Vanessa Gabrielle Christina Whidya Utami Emantyo, Yosef Evandro Ika Yohanna Pratiwi Kesuma, Birgitta Allison Nasrullah, Arhab Nibras Rachman, Hans Salsabila, Aisyah Teofilus Teofilus, Teofilus Tjahjadi, Felix Sebastian Tsai, Chia Han Vidyastanto, Reza