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All Journal Berkala Ilmiah Pertanian Agrointek agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Indonesian Food and Nutrition Progress JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Food Science and Technology Journal (Foodscitech) Journal of Indonesian Tourism, Hospitality and Recreation Jurnal Teknologi Hasil Pertanian Altasia : Jurnal Pariwisata Indonesia FoodTech: Jurnal Teknologi Pangan Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Journal of Tourism, Culinary, and Entrepreneurship (JTCE) Journal of Food and Agricultural Product
Oki Krisbianto
Universitas Ciputra Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : Agrointek

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Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales Oki Krisbianto; Andre Yusuf Trisna Putra; Masdiana Chendrakasih Padaga; Hari Minantyo
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.22236

Abstract

Aron, a traditional fermented food of the Tengger community, is made from white corn grown in Bromo and has received limited microbiological, chemical, and sensory research attention to date. The research objective was to compare microbiological, chemical, and sensory traits between in situ-produced aron on the slopes of Mount Bromo and ex situ-produced aron in a laboratory in Surabaya. A specific strain of lactic acid bacteria was isolated using de Man, Rogosa, and Sharpe (MRS) Agar from samples of sun-dried white corn. This strain was identified as Gram-positive cocci. In contrast, a different strain of Gram-positive bacilli was found in corn-soaking water, both in situ and in laboratory-fermented aron, on days 0, 7, and 16. Chemical analysis revealed no significant differences in protein, fat, and ash content between the two variables. However, laboratory-fermented aron exhibited higher moisture content. This discrepancy significantly influenced the hedonic texture data for aron, with in situ aron being perceived as drier and more mouth-soluble, while laboratory-fermented aron had a softer texture. Furthermore, the high microbial growth during the fermentation process resulted in aron with a distinct and relatively strong aroma that was less favored by the panelists. The difference in the fermentation location of white corn did not affect the types of lactic acid bacteria that thrived, the nutritional compound content, and the appearance of aron. The variation in the aroma of aron is believed to be primarily influenced by the number of bacteria rather than their specific strains.
Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Sugiharto, Yurika; Pratiwi, Ika Yohanna; Krisbianto, Oki; Srihtam, Aham Bulan Maya
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24576

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.
Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh Jacob, Alexander Michael; Gaby, Cecilia; Rachman, Hans; Sulistyo, Joko; Krisbianto, Oki
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27608

Abstract

Tempeh is a traditional Indonesian fermented food made from soybeans, which are rich in protein and essential nutrients. However, the increasing demand for soybeans, particularly in Indonesia, has led to a search for alternative legumes. This study aims to evaluate the potential of hyacinth beans (HB) and sword beans (SD) as alternative legumes for tempeh production in comparison to conventional soybean (SB) tempeh. The research was conducted in two phases. The first phase was determining the optimum fermentation duration for HB and SD tempeh compared to SB tempeh using sensory appearance, hardness, and microscopic observation. The second phase was to determine the eating quality of all tempeh, which were steamed and fried, by sensory evaluation supported by color and texture analyses. Protein content analysis was also conducted on raw and cooked tempeh. Results showed that optimal fermentation durations were determined as 36 hours for HB and SD and 48 hours for SB tempeh, which had optimum sensory appearance, hardness, and Rhizopus mycelial growth. SB tempeh was more favored in the second phase than HB and SD tempeh. The preference for SB tempeh compared to the other two was thought to be because the panelists were more familiar with the sensory characteristics of SB tempeh. Protein content was highest in fried SB tempeh (37.49%), significantly increasing due to moisture loss during frying. While the original tempeh made from SB remains the most favored, non-SB legumes, especially SD, also present viable alternatives for tempeh production. Consequently, non-SB tempeh has the potential to reduce dependence on soybeans and support food diversification.
Co-Authors Allison Ang Alvin Chandra Wijaya Andre Yusuf Trisna Putra Anthony Dharma Wibowo Baswara Yua Kristama Budihardja, Grace Honey Devina Irtanto Emre Omar Khaled Etha Rambung Evelyn Natania Fabiola Leoparjo Fayola, Karen Fika Fatimah Fransisca Romana Titis Suniati Gaby, Cecilia Hadassah Elisha Karsten Hadipratista, Nabilah Sukma Hari Minantyo Harsono, Leonardus Patrick Hillary Ellen Yapradinata Ika Yohanna Pratiwi Imelda Ritunga Jacob, Alexander Michael Janice Valencia Joko Sulistyo Juliuska Sahertian Juliuska Sahertian Kartika, Christiana Lucyenne Angeline Giri Putra Magnalia Isnina Madyaratri Marcelino, Wilson Mary Astuti Masdiana Cendrakasih Padaga Masdiana Chendrakasih Padaga Maureen Nuradhi Mega Mustika Michael Ricky Sondak Natanael Leonard Lae Natashya Evangeline Fiorelia Nyoman Puspa Asri Oktaviana, Cerly Purwanto, Angie Felita Puspita, Tabita Yunia Rachman, Hans Raharja, Zefnat Gusti Ridfan, Lorent Permata Ristam, Yoga Pamudya Gunawan Sherlin Angelina Febriyanti Sri Kanoni Srihtam, Aham Bulan Maya Sudibyo, Theodora Kezia Sugiharto, Yurika Syaiful, Lucilla Bilkis Tatas Hardo Paningtingjati Brotosudarmo Thie, Carolina D. Tuhfah Wikaputra Wijaya, Vania Aurellia Yoewono, Jessica Renata Yonathan, Christianus Jodi Yurika Sugiharto