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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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Pelatihan Inovasi Membuat Mie Berbahan Dasar Pangan Lokal Masyarakat Suku Tengger Minantyo, Hari; Sondak, Michael Ricky; Krisbianto, Oki; Kristama, Baswara Yua; Sudibyo, Theodora Kezia; Raharja, Zefnat Gusti; Hadipratista, Nabilah Sukma
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 5 No. 2 (2023): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v5i2.3721

Abstract

Tujuan dari pelatihan inovasi membuat mie adalah untuk memanfaatkan bahan lokal aron jagung putih yang ada di Suku Tengger yang selama ini hanya dijadikan sebagai makanan pokok. Adanya pelatihan ini akan menambah keanekaragaman hasil kuliner, sehingga bisa menunjang kepariwisataan dalam bidang kuliner. Metode pelatihan dilakukan dengan wawancara, survei, membuat standar resep, uji coba membuat produk dan pelatihan membuat produk. Hasil pelatihan membuat produk peserta menyatakan setuju dan sangat setuju dengan adanya pelatihan dan sangat senang jika diadakan pelatihan berikut.
Isolation and Identification of Microorganisms in the Making of Gaplek Tannia Cocoyam (Xanthosoma sagittifolium) Krisbianto, Oki; Purwanto, Angie Felita; Harsono, Leonardus Patrick; Budihardja, Grace Honey
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5250

Abstract

Xanthosoma sagittifolium or tannia cocoyam (TC) is a root vegetable that grows in Java. Its corm can be used as flour to increase the use of TC. However, one major issue is that TC corm flour is less elastic than wheat flour. Nonetheless, modifications such as gaplek fermentation may be implemented to enhance the characteristics of TC flour. However, the microorganisms that contribute to the processing of gaplek through natural fermentation have never been characterized. This study focuses on the isolation and identification of microorganisms that play a role in the gaplek fermentation of TC. The methods used to determine these microorganisms included counting the total bacteria using Total Plate Count, identifying lactic acid bacteria using selective media De Man, Rogosa, and Sharpe Agar, as well as fungi and yeast using selective media Potato Dextrose Agar. Other tests that were conducted were motility test, catalase test, and carbohydrate fermentation test using seven different sugars, i.e., arabinose, dextrose, lactose, maltose, mannose, rhamnose, and sucrose. Sampling was conducted on dried TC chips and soaked TC chips at 0 hours and 48 hours. The results revealed the thriving of lactic acid bacteria after 48 hours of wet fermentation, which were suggested as Lactococcus and Leuconostoc. In addition to lactic acid bacteria, other microbes such as yeast and non-pathogenic Staphylococcus were also identified.
Potensi Industri Pangan dalam Pengembangan Pariwisata Bromo: Persepsi Penduduk Desa Wonokitri Krisbianto, Oki; Minantyo, Hari; Sahertian, Juliuska
Altasia Jurnal Pariwisata Indonesia Vol. 5 No. 2 (2023): Jurnal ALTASIA (Agustus)
Publisher : Program Studi Pariwisata - Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/altasia.v5i2.7656

Abstract

Pembangunan pariwisata di kawasan Bromo berpotensi merusak budaya Tengger akibat masuknya budaya asing yang dibawa wisatawan, seperti tergilasnya pangan warisan budaya Tengger oleh jenis makanan yang lebih populer dikenal wisatawan. Peran industri pangan penting untuk mendukung citra pangan warisan budaya Tengger, antara lain meningkatkan kapasitas produksi, sanitasi, keamanan, standar kualitas, umur simpan, dan penanganan limbah makanan. Permasalahan yang dihadapi adalah kesiapan sumber daya manusia hingga teknologi masyarakat Tengger serta seberapa jauh kesediaan masyarakat Tengger dalam menyerap perkembangan zaman tanpa mengubah adat budaya tradisional mereka. Penelitian ini bertujuan untuk mengetahui persepsi masyarakat Tengger yang tinggal di Desa Wonokitri, Pasuruan, terhadap potensi pengembangan industri pangan di sana. Metode penelitian yang dipilih adalah penelitian kuantitatif secara sampling kuota terhadap 400 orang penduduk Desa Wonokitri di Pasuruan dengan menggunakan kuesioner. Ditemukan bahwa meskipun mayoritas responden berpendapat bahwa industri pangan sangat mungkin untuk didirikan di Wonokitri, kurangnya minat penduduk dan kurangnya keterampilan menjadi penghambat yang paling utama. Selain itu, kurang dari separuh responden terjangkau penyuluhan dan kurang dari seperempatnya terjangkau bantuan modal pemerintah. Temuan penelitian ini dapat dimanfaatkan untuk pengembangan pariwisata Bromo yang berkelanjutan, baik untuk konservasi alam maupun konservasi budaya Tengger.
The Effect of Starter Culture on Increasing Food Safety and Its Impact on Customer Preference Hillary Ellen Yapradinata; Alvin Chandra Wijaya; Tuhfah Wikaputra; Masdiana Cendrakasih Padaga; Oki Krisbianto
Berkala Ilmiah Pertanian Vol. 8 No. 1 (2025): Februari
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Aron is a fermented white corn, a traditional product of the Tengger tribe, which is susceptible to contamination by pathogenic microorganisms during its production process. The addition of starter cultures obtained from the isolation of dominant lactic acid bacteria in the natural fermentation of white corn, namely Lactobacillus and Streptococcus, was expected to inhibit the growth of pathogenic microorganisms. The aim of this study was to evaluate the ability of different concentrations of starter culture, starting from 0%, 10%, 20%, and 30% to inhibit the growth of pathogenic microorganisms, under different fermentation conditions, which are traditional fermentation at a cold temperature around 13-18°C in Tengger and controlled fermentation at 28-32°C in a laboratory in Surabaya for 6 days, with analysis done on days 0, 3, and 6. Differences in sensory characteristics of aron with the addition of starter cultures, including aroma, taste, and color, were also evaluated. The indicator used to measure the growth of pathogenic microorganisms was Enterobacteriaceae, which quantity was analyzed to evaluate the inhibition of its growth by lactic acid bacteria under both conditions. Biochemical analyses such as TSIA test, catalase test, and motility test were performed to ensure that the dominant bacteria at the end of fermentation were lactic acid bacteria. Additionally, molds that grew during fermentation in both conditions were identified. Sensory analysis was done at the end of fermentation, including aroma, taste, and colour tests, which supported by Whiteness Index, DE2000, and Chroma analyses to evaluate the impact of starter culture and environmental conditions on the resulting aron. The addition of starter cultures was shown to affect the inhibition of Enterobacteriaceae growth under both conditions. Biochemical tests serve as supporting evidence that the dominant bacteria under both conditions after 6 days of fermentation were lactic acid bacteria. Aroma was identified as an attribute likely influenced by the addition of starter culture and environmental differences, caused by the compounds produced during fermentation. It was concluded that the addition of starter culture and environmental differences affect the microbiological characteristics and aroma of aron.
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.
Healthy Kitchen Rush dan Healthy Cooking Fun dalam Upaya Meningkatkan Kesadaran Makan Sehat Bergizi Seimbang pada Tiga Panti Asuhan di Surabaya Krisbianto, Oki; Leoparjo, Fabiola; Irtanto, Devina
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 9, No 1 (2025): Mei
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2025.v9i1.6088

Abstract

Permasalahan gizi merupakan isu global yang berdampak pada semua kelompok umur. Dalam beberapa dekade terakhir, masyarakat Indonesia secara umum telah mengalami peningkatan kualitas kesehatan. Namun, muncul permasalahan lain, yaitu beban ganda malnutrisi. Program peningkatan kesehatan anak di tiga panti asuhan di Surabaya–Yayasan Ulul Albab Indonesia, Panti Asuhan Samaria, dan Panti Asuhan Benih Kasih–bertujuan untuk mengatasi isu gizi seimbang dan kebersihan. Program berlangsung selama empat bulan dengan empat tahapan: pelatihan, perancangan, pelaksanaan, dan evaluasi. Sebanyak 29 mahasiswa dilatih untuk memberikan penyuluhan mengenai Pedoman Gizi Seimbang (PGS) dan praktik kebersihan. Pelaksanaan program melibatkan pre-test, post-test, survei, dan workshop memasak. Tema kegiatan di Panti Asuhan Ulul Albab yaitu Healthy Kitchen Rush, penyuluhan kebersihan dapur, dengan fokus kegiatan bersama menata dan membersihkan ruangan di panti, terutama daerah dapur. Sementara tema kegiatan di Panti Asuhan Samaria dan Benih Kasih adalah Healthy Cooking Fun dengan workshop membuat makanan bergizi seimbang dengan menu bibimbap dan sushi. Hasil menunjukkan peningkatan pengetahuan peserta sebesar 26% di Panti Asuhan Ulul Albab dan Samaria, serta penilaian positif dari seluruh peserta dari ketiga panti asuhan. Evaluasi organoleptik pada menu bibimbap di Panti Asuhan Samaria menunjukkan kepuasan tinggi terhadap penampilan, rasa, dan tekstur makanan. Program ini diharapkan dapat meningkatkan kesehatan anak-anak panti dan kesadaran pentingnya gizi seimbang.
Acceptance Test of Jokowi's Herbal Beverage with Antioxidant Properties in Isotonic Beverage Formulation Yoewono, Jessica Renata; Krisbianto, Oki; Sugiharto, Yurika; Ridfan, Lorent Permata
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17288

Abstract

A herbal beverage mixture based on extracts of turmeric (Curcuma longa), Javanese turmeric (Curcuma xanthorrhiza), and red ginger (Zingiber officinale) with a ratio of 8:6:3 was developed as an isotonic beverage after describing its sensory characteristics and antioxidant properties. Three different dilutions (1:10, 1:15, and 1:20) were used for sensory acceptance testing by consumers. Antioxidant activity tests using DPPH followed by HPLC were conducted on each extract as well as the most concentrated dilution and the best treatment. The sensory testing results indicated that the 1:20 dilution treatment was the most acceptable. The DPPH results showed that the 1:10 and 1:20 dilutions had inhibition activities of 52.34% and 37.94% respectively, which correlated with the quantification of curcumin using HPLC, namely 167.47 µg/g and 125.06 µg/g. The higher the curcumin content, the higher the DPPH inhibition activity. Atomic absorption spectroscopy (AAS) analysis revealed that the Na and K content in the 1:20 diluted herbal beverage were 11.66 mg/kg and 13.85 mg/kg respectively, which were still lower than the standard SNI-01-4452-1998. Therefore, the isotonic beverage was formulated by adding low-sodium salt and sodium citrate as sources of sodium, potassium, and citrate.
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.
FOCUS GROUP DISCUSSION AND QUANTITATIVE SENSORY ANALYSIS TO IDENTIFY SENSORY PARAMETERS OF NEW FOOD PRODUCT Christianus Jodi Yonathan; Yoga Pamudya Gunawan Ristam; Vania Aurellia Wijaya; Oki Krisbianto
Bahasa Indonesia Vol 1 No 1 (2021): APRIL 2021
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v1i1.1800

Abstract

Focus Group Discussions (FGD) is a renowned method for new food product development. This research used FGD followed by Quantitative Descriptive Analysis (QDA) and Affective Test (AT) to identify the sensory parameters of pineapple wine. Based on FGD, five parameters were found to be crucial for panelists while testing the wine, i.e. distinctive pineapple aroma, sweetness, alcoholic flavor, alcoholic taste and appearance. These five parameters were then used in QDA and AT to understand the expectation of panelists on the sample which was served. It was found that FGD, QDA and AT were effective in identifying the sensory parameters of pineapple wine
Co-Authors Aham Bulan Maya Srihtam Alexander Michael Jacob Allison Ang Alvin Chandra Wijaya Andre Yusuf Trisna Putra Anthony Dharma Wibowo Baswara Yua Kristama Brotosudarmo, Tatas Hardo Paningtingjati Budihardja, Grace Honey Cecilia Gaby Christianus Jodi Yonathan 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 Hans Rachman Hari Minantyo Harsono, Leonardus Patrick Hillary Ellen Yapradinata Ika Yohanna Pratiwi Imelda Ritunga Jacob, Alexander Michael Janice Valencia Joko Sulistyo Joko Sulistyo Juliuska Sahertian Juliuska Sahertian Kartika, Christiana 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 Putra, Lucyenne Angeline Giri Rachman, Hans Raharja, Zefnat Gusti Ridfan, Lorent Permata Sherlin Angelina Febriyanti Sri Kanoni Srihtam, Aham Bulan Maya Sudibyo, Theodora Kezia Sugiharto, Yurika Syaiful, Lucilla Bilkis Thie, Carolina D. Tuhfah Wikaputra Vania Aurellia Wijaya Yoewono, Jessica Renata Yoga Pamudya Gunawan Ristam Yurika Sugiharto Yurika Sugiharto