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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Journal of Degraded and Mining Lands Management Program Kreativitas Mahasiswa - Penelitian agriTECH Journal of Natural Sciences and Mathematics Research Journal of Science and Applicative Technology Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Advance Sustainable Science, Engineering and Technology (ASSET)
Djagal Wiseso Marseno
Jurusan Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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Integrating natural resource resilience and agroecology: policy on protecting agricultural land from degradation in Magelang District, Central Java Province Widayanti, Windy Kartika Putri; Marseno, Djagal Wiseso; Purwadi, Didik
Journal of Degraded and Mining Lands Management Vol. 11 No. 2 (2024)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15243/jdmlm.2024.112.5405

Abstract

Although the Government of Magelang District has local policies for land protection from degradation, landslide disaster has hampered the construction of the Rehabilitation of Farm Road (RJUT) of organic rice of UPLAND program in 2022 in Bandongan Sub-District and caused loss of farmer’s agricultural land in Sawangan. This research aimed to describe the impacts of land degradation, the relevance of local policy substance to the protection of upland farmland from degradation, identify the vulnerability of natural resources and build the integration concept consisting of resilience of natural resources and agroecology. The research was conducted in Grabag, Sawangan, and Bandongan Sub-Districts. The research method was descriptive qualitative by interviewing 18 farmers and 13 key informants by purposeful sampling and field observations. Qualitative data analysis using QDA Miner software. The results showed that local policies in Regional Regulation Number 18 of 2017 concerning the Development of Competitive and Environmentally Sound Agricultural Products and the Decree of the Head of the Agriculture and Food Service Office of Magelang District Number 188.4/694/SK/20/2021 concerning Determination of Prospective Farmers and Prospective Locations (CPCL) of UPLAND Activities in Magelang District are less relevant to protect land from holistic degradation (quality and ecological due to landslides) causing vulnerability to the resilience of natural resources. Therefore, it needs innovations in the form of public policies that are comprehensive, holistic, and integral through the integration model of natural resource resilience and sustainability of irrigation systems in upland agricultural land protection systems complementing each other.
Optimization of Microwave Treatment to Improve Adsorption Properties of Porous Rice Starch Maharani, Elok Pawening; Triwitono, Priyanto; Pranoto, Yudi; Marseno, Djagal Wiseso
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1553-1562

Abstract

Porous starch (PS) is used in various foods as a flavoring, absorbent, and to protect vitamins and oils. Rice starch is processed to minimize the preparation time of PS, while simultaneously maintaining its adsorption efficiency. This study aims to optimize microwave treatment to improve the water, oil, and methylene blue adsorption capacity and PS yield of rice. This study used Response Surface Methodology (RSM) with Central Composite Design (CCD) to optimize the water, oil, and methylene blue adsorption capacity and PS yield of rice. Two factors were considered: time (X₁: 3-15 s) and power (X₂: 100-200 W/g). The statistical significance of the responses was evaluated using analysis of variance (ANOVA) at the 95% confidence level, with differences considered significant at p<0.05. Linear and quadratic models were the modes suggested by the software. Model analysis showed that microwave time and power significantly affected the adsorption properties. Based on the research results, the optimum conditions for making porous rice starch were obtained by using a microwave time of 15 s and a power of 171 W/g, resulting in a water absorption capacity of 96.34±2.93%, an oil absorption capacity of 142.85±0.94%, a methylene blue absorption capacity of 34.73±5.67%, and a yield of 95.26±3.23%.
Phytochemical and Antioxidant Activity of Akway (Drymis piperita Hook f.) Stem Bark Ethanol Extract Angela Myrra Puspita Dewi; Santoso, Umar; Pranoto, Yudi; Marseno, Djagal Wiseso
Advance Sustainable Science Engineering and Technology Vol. 6 No. 3 (2024): May - July
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v6i3.598

Abstract

The amount of solvent affects the effectiveness of the extraction, so the chemical components are extracted entirely from the plant. This study investigated the best ratio of Akway bark : solvent (ethanol) to produce Akway extract with the highest antioxidant activity. Extraction with the treatment of Akway skin: ethanol ratio of 1:2; 1:4; 1:6 (b/v) was carried out and then the results were tested for total phenolic and flavonoid content and antioxidant activity. The best Akway bark:ethanol ratio was obtained at 1:4 (b/v) ratio with 9.54% extract yield, 289.57 mg GAE/g total phenolic content, 185.47 mg eq quercetin/g total flavonoids. Akway bark extract has potential as a source of antioxidants as indicated by its high antioxidant activity with DPPH free radical scavenging and ferric reducing activity of 50% (IC50) at extract concentrations of 16.59 µg/mL extract and 60.93 µg/mL extract, and carotene bleaching inhibition activity of 85.76%. There are 4 types of phenolic compounds and 4 types of flavonoid compounds identified with the highest percentage of components, namely Pereniporin B (57%).
Valorization of Pb 340 rubberwood into liquid smoke as an alternative latex coagulant for Ribbed Smoked Sheet Ronny Kristian Sembiring; Djagal Wiseso Marseno; Diah Puspitasari; Manikharda
Journal of Natural Sciences and Mathematics Research Vol. 11 No. 1 (2025): June
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.v11i1.23192

Abstract

Formic acid, commonly used as a coagulant, has been criticized for its adverse environmental impact, leading to the search for sustainable alternatives. Additionally, the rubber processing industry generates a significant amount of unproductive rubber wood during replanting. A promising path to environmental sustainability is to utilize this potential for liquid smoke production. This study examines the use of liquid smoke from rubber wood Clon PB 340 as a latex coagulant and its effect on RSS quality. The findings indicate that RSS adhered to the P0 standard criteria for all tested liquid smoke concentrations. The 5% liquid smoke introduction to RSS, stored for 7 days, achieved the SRI 5 standard. Additionally, liquid smoke additions effectively managed dirt content, meeting or surpassing control criteria at concentrations of 5%, 20%, and 25%. Although the volatile matter content occasionally met SRI 5 standards at specific concentrations (10%, 15%, 20%, and 25%), the ash content across all treatments, including the control, did not meet the SRI 5 quality benchmarks. Using liquid smoke from non-productive rubber wood Clon PB 340 as a natural coagulant holds promise for eco-friendly latex processing. This study may advance the rubber industry's adoption of liquid smoke, promoting higher-quality, environmentally sustainable products.
Resistant Starch Type 5 in Buras as Indonesian Traditional Food: Influence of Amylose Content and Multiple Cooling-Reheating Cycles Sabrina, A'isyah Mutiara; Pranoto, Yudi; Marseno, Djagal Wiseso; Prawira, Muhammad Aditya
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.44626

Abstract

High-resistant starch foods are gaining attention for their potential to lower the risk of diabetes, obesity, and degenerative diseases. One type of resistant starch (RS) is RS5, a starch-lipid complex. This study investigated the effects of amylose content and physical modifications on Buras, a traditional Indonesian food made from rice and coconut milk. The physicochemical characteristics were evaluated using three rice varieties (Setra Ramos, C4 Super, and Rojo Lele) and cooling-reheating cycles (Control, 1 cycle, 2 cycles). Setra Ramos exhibits the highest amylose and RS5 contents at 25.14% and 26.54%, respectively. High amylose content facilitates the formation of lipid-amylose helical structures, inhibiting starch digestibility by enzymes such as α-amylase. RS5 in Buras was identified by the presence of amylose-lipid complexes, as indicated by Scanning Electron Microscopy (SEM) for visualization of granule structure, X-ray Diffraction (XRD) for crystallinity, and Fourier-transform infrared spectroscopy (FTIR) for functional groups. The best treatment was obtained at 1 cycle of cooling-reheating (S1), which increased RS by 9% and reduced starch hydrolysis by 11%. This study examined strategies to enhance RS5 content and reduce starch digestibility with physical modifications. The findings showed that cooling-reheating cycle treatment significantly (p<0.05) increased RS content in Buras. This increase correlated with increased starch retrogradation and the formation of amylose-lipid complexes, thereby reducing starch digestibility. Consequently, traditional food products become healthier and help control blood sugar levels. Therefore, simple thermal modification, such as cooling and reheating, improves the functional properties of starch-based traditional foods.
Sintesis dan karakterisasi metil selulosa dari kulit biji kakao dengan response surface method Fizriani, Atia; Setiaboma, Woro; Marseno, Djagal Wiseso; Supriyanto, Supriyanto
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19669

Abstract

The cocoa shell, a by-product of the cacao industry, is a potent source of cellulose, which can be modified into its derivatives in the food industry. One of these derivatives is methylcellulose (MC) that is performed by methylation using dimethyl sulfate. The synthesis process of methylcellulose can affect its characteristics. Food-grade methylcellulose typically had a degree of substitution (DS) ranging from 1.45 to 2.00. This study aimed to determine the optimum conditions for synthesizing food-grade MC and to characterize its properties. The synthesis of MC involved three variables: the concentration of NaOH solution, dimethyl sulfate addition, and methylation temperature. The synthesis of MC was optimized using Response Surface Methodology (RSM) central composite design (CCD) based on its degree of substitution (DS). Several characteristics of the MC were analyzed, including its degree of substitution (DS), oil-holding capacity (OHC), water-holding capacity (WHC), lightness, and crystallinity.The results indicated that the optimal conditions for synthesizing MC were a NaOH concentration of 21.29% (w/v), dimethyl sulfate addition of 3.62 ml, and a temperature of 51.09 C for 180 minutes. The properties of the optimized MC were DS 1.93±0.04, OHC 2.53±0.05 g/g, WHC 3.04±0.10 g/g, lightness 84.32±0.67 g/g, solubility 11.94±1.04% (db), and crystallinity index 40.21%. These research findings provide valuable knowledge about the ideal conditions for synthesizing food-grade MC and offer insights into its properties, thus facilitating its potential applications in the food industry.
Co-Authors . Supriyanto Agus Setyoko Amalia Wahyuningtyas Budi Rahardjo Budi Rahardjo Budi Rahardjo Damayanti, Elok Dewi, Angela Myrra Puspita Diah Puspitasari Didik Purwadi Elok Pawening Maharani Gatot Siswo Hutomo Haryadi Haryadi Haryadi Haryadi Indrati, Retno Joko Nugroho Wahyu Karyadi Manikharda Prawira, Muhammad Aditya Puji Lestari Ronny Kristian Sembiring Sabrina, A'isyah Mutiara Setiaboma, Woro Siti Hanum Indah Lestari Sri Anggrahini Sri Anggrahini Supriyanto . Supriyanto Supriyanto Supriyanto Supriyanto Supriyanto Supriyanto Titi Nur Hidayati Triwitono, Priyanto Umar Santoso Warkoyo . Windy Kartika Putri Widayanti Yudi Pranoto