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Bimantio, Mohammad Prasanto
Teknologi Hasil Pertanian, Institut Pertanian Stiper
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Optimization of Blanching Temperature and Nori Incorporation in the Production of Moringa oleifera-Based Food Seasoning Mohammad Prasanto Bimantio; Aap Hidayah Maesa; Reza Widyasaputra
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Articles in Press
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.543

Abstract

The utilisation of moringa leaves as a functional food ingredient is constrained by nutrient losses during thermal processing and limited sensory acceptability due to undesirable flavour characteristics. Optimising blanching conditions while incorporating umami-rich nori is therefore essential to improve antioxidant retention, nutritional quality, and consumer acceptance of moringa-based seasonings. This study aimed to optimise blanching temperature and nori incorporation in the formulation of moringa flake (Bon Kelor), a functional food seasoning. A factorial experimental design was employed with three blanching temperatures (70°C, 80°C, and 90°C) and three levels of nori (5%, 10%, and 15%). Analyses included antioxidant activity (DPPH), proximate composition, sodium content, and hedonic sensory evaluation. The results showed significant effects of both blanching and nori concentration on antioxidant activity, macronutrient levels, and organoleptic properties (p < 0.05). The best formulation was obtained at 90°C with 15% nori, featuring high antioxidant activity (73.72%), protein (18.34%), and energy (370.39 kcal/100 g). The by-difference method revealed increased carbohydrate content with nori addition, attributed to water-soluble polysaccharides. Sensory analysis confirmed high panellist acceptance for colour, aroma, and taste. Blanching enhanced nutrient retention, reduced moisture, and improved flavour. In summary, combining thermal treatment with seaweed enrichment offers a valuable strategy to produce nutritious and acceptable moringa-based food products.
Optimization of Biochar Application for Improving Soil Water Holding Capacity Muhamad Fajar Sidiq; Reza Widyasaputra; Galang Indra Jaya; Mohammad Prasanto Bimantio; Amir Noviyanto; Moh Galih Purnama Jati; Bintang Wahyu Prasetyo; Arief Almuqhori Eka Nugraha
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11493

Abstract

Water scarcity limits soil productivity, but applying biochar can effectively enhance soil water retention in vulnerable areas. This study evaluated the effects of biochar types and application rates on the maximum moisture content of sandy soils in Gunungkidul, Indonesia. A completely randomized design was used to test rice husk and blotong biochar, alongside raw rice husk and a control, at varying application rates. Maximum soil moisture capacity was experimentally measured to determine treatment efficacy. Results indicated that biochar application significantly influenced soil moisture retention. Among the treatments, a lower application rate of rice husk biochar provided the most substantial improvement in water holding capacity compared to the control. Conversely, higher rates of biochar or the use of raw materials were less effective and, in some cases, reduced water retention. Conclusively, optimizing both the biochar feedstock and its application rate is critical; specific low-dose biochar applications can optimally enhance soil moisture retention, offering a practical strategy for sustainable agricultural management in semi-arid regions.
Production of Moringa based Food Flavouring with the Addition of Dried Shrimp Sebastianus Charmie Wadjong; Mohammad Prasanto Bimantio; Maria Ulfah
International Journal of Food Sciences and Nutrition Innovations Vol. 2 No. 1 (2026): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v2i1.186

Abstract

Background: Moringa leaves, rich in essential nutrients like calcium, protein, and antioxidants, are widely valued for their health benefits. However, due to their natural bitterness and strong aroma, they are commonly consumed as capsules or teas rather than incorporated into everyday meals, limiting their market reach.Aim: To increase consumer acceptance, especially among children and adults seeking nutritious foods, "Bon Kelor" was developed as a moringa-based food flavouring with added dried shrimp to enhance both flavour and nutritional value. This study aimed to evaluate the effects of blanching time and dried shrimp addition on the nutritional and sensory qualities of "Bon Kelor" and to determine the most favourable formulation.Methods: The research used a Complete Block Design with two factors: blanching time (1, 3, and 5 minutes) and dried shrimp concentration (5%, 10%, and 15%). The products were assessed for yield, moisture, ash, fibre, protein, calcium, and organoleptic characteristics such as aroma, colour, and taste.Result:  Blanching time significantly affected water, ash, and fibre content, as well as taste, while dried shrimp addition notably increased ash, fibre, protein, and calcium levels. The optimal formulation, based on overall liking among panellists, featured a blanching time of 5 minutes and a dried shrimp concentration of 15%, yielding a balanced nutritional profile and improved taste.Conclusion: This formulation had a moisture 5.85%, ash 16.64%, fibre 14.04%, protein 21.89%, and calcium 74.41 ppm.
Co-Authors Aap Hidayah Maesa Adi , Ruswanto Amallia Ferhat Amir Noviyanto Amir Noviyanto Andeswari, Arvi Yashinta Andreas Wahyu Krisdiarto Arief Almuqhori Eka Nugraha Aristian, Dika Arvi Yashinta Andeswari Astri Wulandari Astuti Widyowanti, Reni Avianto, Yovi Ayu, Indah Kusuma Bintang Wahyu Prasetyo Dian Pratama Putra Dian Pratama Putra Dian Pratama Putra Dian Pratama Putra Egga Bella Elnis Seftiani Gaho Erick Firmansyah Faizin, Indra Muhammad Faizin, Indra Muhammad Ferhat, Amallia Galang Indra Jaya Gani , Supriyanto Gani Supriyanto Hangger G. Mawandha Hasanah, Tyas Titi Nur Hasto Wisnugroho, Anthonius Dhinar Hastuti, Pauliz Budi Herawati Oktavianty Hilman Maulana Ida Bagus Banyuro Partha Indra Muhammad Faizin Intani, Erin Tya Intani, Erin Tya Jaya, Galang Indra Jaya, Galang Indra jaya Josua Hutabarat Juanda, Sandy Iskandar Keviana, Agesty Krisdiarto, Andreas Wahyu Kristalisasi, E. Nanik Marbun, Lusia Valentina Maria Ulfah Maria Ulfah Maria Ulfah Marturia Sembiring, Haris Maulana, Khalid Moh Galih Purnama Jati Muhamad Fajar Sidiq Muhamad Pahmi Pradana Muhammad Farros Prabowo Muhammad Ramadhan Mulyani, Zeni Kurnia Murti, Siti Tamaroh Cahyono Nanda Satya Nugraha Nanda Satya Nugraha Nanda Satya Nugraha Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Noviyanto, Amir Nugraha, Nanda Satya Oktavianty, Herawati Pauliz Budi Hastuti Putra, Dian Pratama Putu Fajar Kartika Lestari Raharjo, Dedy Tri Rama Zakaria Reni Astuti Widyowanti Reni Astuti Widyowanti Reni Astuti Widyowanti Resna Trimerani, Resna Reza Widyasaputra Reza Widyasaputra Ruswanto, Adi Saswati Saswati Sebastianus Charmie Wadjong Siti Tamaroh Cahyono Murti Suendra, Akhta Suparyanto, Teddy Supriyanto, Gani Uktoro, Arief Ika Widyowanti, Reni Astuti Yundari, Yundari Zahro, Nabila Hidayatuz