Article Per Year (5 Year)
p-Index From 2021 - 2026
3.137
P-Index
This Author published in this journals
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

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
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.
Review Pengaruh Penambahan Ekstrak Buah terhadap Kualitas Mutu dan Aktivitas Antioksidan Yogurt Putra, Lucyenne Angeline Giri; Krisbianto, Oki; Brotosudarmo, Tatas Hardo Paningtingjati
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.
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