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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 Jurnal Teknologi Pangan 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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Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Yurika Sugiharto; Ika Yohanna Pratiwi; Oki Krisbianto; Aham Bulan Maya Srihtam
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 Alexander Michael Jacob; Cecilia Gaby; Hans Rachman; Joko Sulistyo; Oki Krisbianto
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.
Pemberdayaan Masyarakat Pesisir melalui Workshop Efisiensi Operasional Usaha dan SOP Oktavia Vinda Maya; Gading Putri Herma; Felicia Angelica Gunawan; Wahyudi Henky Soeparto; Oki Krisbianto
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 8 No. 1 (2026): 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.v8i1.6345

Abstract

Masyarakat pesisir Desa Kramat mengalami penurunan pendapatan akibat perubahan kondisi lingkungan yang berpengaruh terhadap ekonomi. Sementara itu, peningkatan kapasitas usaha masyarakat menjadi kunci dalam mendukung keberlanjutan ekonomi berbasis komunitas. Dengan demikian, pengembangan alternatif usaha pangan lokal berbasis mangrove diperlukan untuk memulihkan kondisi perekonomian masyarakat Desa Kramat. Kegiatan pengabdian masyarakat ini dilaksanakan melalui lokakarya (workshop) partisipatif yang melibatkan 15 ibu rumah tangga anggota Kelompok Usaha Masyarakat Putri Bakau Desa Kramat. Metode kegiatan mencakup pelatihan penyusunan Standar Operasional Prosedur (SOP) produksi dan efisiensi operasional bagi Usaha Mikro, Kecil, dan Menengah (UMKM), praktik langsung, serta evaluasi melalui pre-test dan post-test. Hasil kegiatan menunjukkan peningkatan pemahaman peserta terhadap penyusunan SOP dan efisiensi operasional usaha. Nilai rata-rata meningkat secara signifikan dari 50,71 pada pre-test menjadi 61,43 pada post-test. Hasil pelaksanaan kegiatan mengonfirmasi bahwa lokakarya ini efektif dalam meningkatkan kapasitas usaha pangan lokal berbasis mangrove serta berpotensi memperkuat ekonomi masyarakat pesisir secara berkelanjutan.
A Review of The Effects of Fruit Extracts Fortification on The Quality Characteristics and Antioxidant Activities of Yogurt Lucyenne Angeline Giri Putra; Oki Krisbianto; Tatas Hardo Paningtingjati Brotosudarmo
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.61941

Abstract

Yogurt is one of the many variations of fermented milk food products that has a fairly high viscosity. Yogurt is classified as a functional food product because of its complete nutritional content and impact on the human digestive health system. The current condition of yogurt products is experiencing several developments, such as yogurt fortification with fruit extract to improve the quality of organoleptic yogurt. Not only does this addition affect the sensory quality, but it also decreases the pH value as well as increases the viscosity and the starter's viability. Moreover, fruit extract also increases yogurt’s functional characteristics through the enhancement of antioxidant content and activities. The changes and impact that are done to yogurt is influenced by several content which are found in the fruit extract that are added. Fruit extract’s compound contents affect and influence the microbial starter growth and metabolism activity, which is impactful towards changes in the quality characteristics of the resulting yogurt.
Evaluasi efektivitas freeze-drying dan tray-dehydrating terhadap kualitas sayur instan kering Holy, Phylea; Padaga, Masdiana Chendrakasi; Krisbianto, Oki
Jurnal Teknologi Pangan Vol 20, No 1 : JUNI 2026
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v20i1.5850

Abstract

Perubahan gaya hidup dinamis meningkatkan permintaan masyarakat akan produk pangan instan, tetapi ketersediaan produk instan bergizi masih terbatas. Oleh karena itu, sayuran instan dikembangkan sebagai alternatif pangan instan yang lebih sehat sekaligus untuk memperpanjang umur simpan sayuran segar tanpa memengaruhi kualitas nutrisionalnya. Penelitian ini bertujuan untuk mengevaluasi pengaruh metode pengeringan (freeze-drying/FD dan tray-dehydrating/TD), jenis sampel (wortel, jagung muda, dan jamur kancing), serta interaksi antara kedua faktor tersebut terhadap kualitas produk sayuran instan. Parameter yang dianalisis meliputi kadar air dan aktivitas air (kualitas pasar), laju rehidrasi dan water holding capacity (kualitas masak), serta warna, tekstur, dan tingkat penerimaan konsumen (kualitas makan). Hasil penelitian menunjukkan bahwa metode pengeringan dan jenis sampel berpengaruh nyata terhadap kualitas pangan pada setiap parameter, serta terdapat interaksi antara kedua faktor. Secara keseluruhan, hasil penelitian menunjukkan metode FD memiliki laju rehidrasi dan nilai WHC yang tinggi, warna yang mendekati kondisi segar, serta tekstur setelah rehidrasi yang baik. Sementara itu, metode TD menghasilkan kadar air dan aktivitas air yang rendah, tetapi menyebabkan perubahan warna dan pengerasan tekstur yang lebih besar akibat kerusakan struktur jaringan selama proses pengeringan. Interaksi antara metode pengeringan dan jenis sampel mengindikasikan bahwa setiap jenis sayuran memberikan respons yang berbeda terhadap metode pengeringan yang digunakan, sehingga pemilihan metode pengeringan perlu mempertimbangkan sifat bahan serta karakteristik mutu yang ingin dicapai.
Isolation and identification of bacteria in the process of making dry and wet gaplek Leonardus Patrick Harsono; Masdiana Chendrakasih Padaga; Oki Krisbianto; Erica Cresentia Kurniawan
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.27766

Abstract

Gaplek is a staple food widely consumed in tropical regions of developing countries. As a source of carbohydrate food, cassava can be processed through industrial development with the dehydration process, with the product being Gaplek. Despite its importance, research on the microorganisms and bacteria involved in the gaplek production process remains limited. This study aims to analyze microorganisms' total plate and yeast mold counts and identify the bacteria involved in dry and wet gaplek production. The research involved enumeration, isolation, and identification stages. Enumeration assessed total plate and yeast mold counts on various media, followed by bacterial identification on PCA media. The results showed that dried gaplek (GD) had the highest plate count on PCA media, with the highest yeast mold count observed in the 0-hour soaked sample (GS0) on PDA media. Enumeration revealed total microorganism, lactic acid bacteria, and yeast mold counts in dried gaplek to be 4.5 x 108, 1.0 x 105, and 2.2 x 108 cfu/gram, respectively. In contrast, for wet gaplek, counts were 3.2 x 108, 2.5 x 108, and 7.1 x 108 cfu/gram, respectively. Bacterial identification involved Gram staining, catalase testing, and biochemical assays, revealing Staphylococcus, Serratia marcescens, and Leuconostoc mesenteroides as potential contributors to dried gaplek production. In contrast, Staphylococcus, Leuconostoc mesenteroides, and Pediococcus pentosaceus were implicated in wet gaplek production.
Arrhenius-based shelf-life prediction of lombok terong (Capsicum) sambal with sodium benzoate and potassium sorbate combination Eileen Fiona Wijaya; Fransisca Romana Titis Suniati; Oki Krisbianto; Evelyn Goeyana; Ika Yohanna Pratiwi
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.27479

Abstract

Lombok terong is a variety of chili belonging to the Capsicum genus, and one of its processed products is sambal sauce. Due to its limited shelf life, preservatives must be used to extend it. This study utilized a combination of sodium benzoate and potassium sorbate in a 1:1 ratio. The objective was to identify suitable indicators of quality degradation and critical parameters for predicting the shelf life of lombok terong sambal sauce (LTSS), and to develop a predictive model based on the Accelerated Shelf-Life Testing (ASLT) method using the Arrhenius approach. The study tested samples over 30 days, with observations made every six days. The samples were stored at temperatures of 30℃ (S30), 40℃ (S40), and 50℃ (S50), with two replicates per treatment, and each replicate measured in triplicate. Indicators of quality degradation included color analysis and Total Plate Count (TPC), while water content, water activity, and pH analysis were critical parameters. Based on the experimental results, TPC analysis was selected as the indicator of quality degradation, as significant microbial growth was observed in the sample stored at 50℃ by day 18. Meanwhile, pH analysis was identified as the critical parameter due to significant decreases observed across all storage conditions. As a result, the estimated shelf-life equation for lombok terong sambal sauce can be formulated as t = pH0 - 4.4 × e3612T1642.542.
Co-Authors Aham Bulan Maya Srihtam Alexander Michael Jacob Allison Ang Alvin Chandra Wijaya Andre Yusuf Trisna Putra Anthony Dharma Wibowo Baswara Yua Kristama Budihardja, Grace Honey Cecilia Gaby Christianus Jodi Yonathan Devina Irtanto Eileen Fiona Wijaya Emre Omar Khaled Erica Cresentia Kurniawan Etha Rambung Evelyn Goeyana Evelyn Natania Fabiola Leoparjo Fayola, Karen Felicia Angelica Gunawan Fika Fatimah Fransisca Romana Titis Suniati Gaby, Cecilia Gading Putri Herma Hadassah Elisha Karsten Hadipratista, Nabilah Sukma Hans Rachman Hari Minantyo Harsono, Leonardus Patrick Hillary Ellen Yapradinata Holy, Phylea Ika Yohanna Pratiwi Imelda Ritunga Jacob, Alexander Michael Janice Valencia Joko Sulistyo Joko Sulistyo Juliuska Sahertian Juliuska Sahertian Kartika, Christiana Leonardus Patrick Harsono 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 Oktavia Vinda Maya Oktaviana, Cerly Padaga, Masdiana Chendrakasi Purwanto, Angie Felita Puspita, Tabita Yunia 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 Tatas H.P. Brotosudarmo Thie, Carolina D. Tuhfah Wikaputra Vania Aurellia Wijaya Wahyudi Henky Soeparto Yoewono, Jessica Renata Yoga Pamudya Gunawan Ristam Yurika Sugiharto Yurika Sugiharto