Article Per Year (5 Year)
p-Index From 2021 - 2026
3.582
P-Index
This Author published in this journals
All Journal Hemera Zoa AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurnal Agritechno GUYUB: Journal of Community Engagement PARAHITA : Jurnal Pengabdian kepada Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Journal Research of Social Science, Economics, and Management Asian Journal of Management, Entrepreneurship and Social Science
Deny Utomo
Universitas Yudharta Pasuruan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit: Effect of the addition of sweet potato flour (Ipomoea batatas L.) and elephant foot tuber flour (Amorphophallus oncophyllus) on the physicochemical and organoleptic properties of biscuit Utomo, Deny; Octasari, Dini
AGROMIX Vol 14 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.4177

Abstract

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of the addition of purple sweet potato flour and elephant foot tuber flour to the best physicochemical and organoleptic properties of biscuits. Method: This method used in the study of purple sweet potato flour and elephant foot flour biscuits was a randomized block design with 5 treatment substitutions and 3 replications, resulting in 15 trials. Results:The best results for biscuits were in the P5 treatment (17.5% purple sweet potato flour : 12.5% elephant foot tuber flour) with the results of the physicochemical analysis of fracture strength of 13.07 N, antioxidant activity of 81.88 mg/ml, moisture content of 3.11%, ash content of 1.74% and organoleptic test of taste 4.00 (like), aroma 4.00 (like), color 2.88 (rather like) and texture 4.08 (like). Conclusion: Treatment substitution with the addition of purple sweet potato flour and elephant foot tuber flour had a significant effect on the parameters of breaking strength, antioxidant activity, moisture content, ash content, taste, color and texture. But it has no real effect on the flavor.
The Potential Of Instant Red Bean Porridge Phaseolus vulgaris L For MP-ASI Companion To Baby Growth Cahyaning Rini Utami; Maftuhatuz Zakiyah Darojah; Deny Utomo
Journal Research of Social Science, Economics, and Management Vol. 4 No. 5 (2024): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v4i5.731

Abstract

Phaseolus vulgaris L. are one of the plant-based food sources rich in nutrients and protein. Red beans contain protein (23.1%), carbohydrates (59.5%), calcium, phosphorus, iron, vitamin A, vitamin B1, and bioactive components such as flavonoids and phytosterols. Instant porridge is a complementary food for breastfeeding infants (known as MP-ASI) that is essential to meet the nutritional needs of babies during their growth phase. Red beans have the potential to be used as a raw material for making instant porridge as a complementary food for breastfeeding. Consuming red beans raw is not advisable, as they still contain several anti-nutritional compounds such as phytic acid, hemagglutinin, antitrypsin, and goitrogens that can hinder the digestion nutritional components. Therefore, a cooking process necessary to eliminate these anti-nutritional compounds, which can include soaking, boiling, and mold fermentation. The research design employed in this study is a literature review with a qualitative descriptive approach, utilizing content analysis methodology that references the analyzed journal manuscripts. Secondary data used in this literature review were obtained from previous research studies. The data sources utilized, namely articles and journals, were obtained from Google Scholar. The results of this literature review reveal the nutritional content present in instant red bean porridge and the potential of instant red bean porridge as a complementary food for breastfeeding. The nutritional content found in instant red bean porridge includes carbohydrates (49.95%), protein (18.79%), fiber (16.54%), and fat (1.20%). Furthermore, instant red bean porridge also contains various antioxidants such as flavonoids, tannins, saponins, triterpenoids, and coumarins.
Pendampingan Diversifikasi Pangan Olahan Jagung Berbasis "Less Waste" pada Kelompok Wanita Tani di Desa Kersikan Pasuruan Deny Utomo; Khoirin Maghfiroh; Sri Karuniari Nuswardhani
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9523

Abstract

Corn is a primary commodity in Kersikan Village, cultivated by farmer groups. However, corn processing into food products has not yet been optimized, and current practices often result in waste due to limited knowledge among members of the Women Farmers Group (Kelompok Wanita Tani or KWT). Sustainable assistance is therefore needed to enhance their skills and knowledge. Through ongoing assistance, corn can be diversified into less-waste-based food products, where all parts of the corn are utilized to minimize processing waste. Corn kernels, for instance, are processed into dodol (a local confectionery) and tortilla chips, capitalizing on the nutritional content of corn, which includes carbohydrates, protein, fat, and various vitamins and minerals. Corn silk waste is used to make corn silk tea, which contains phenolic compounds with antioxidant properties. Additionally, corn husks are repurposed as natural packaging for the dodol. This sustainable processing activity engages KWT Permata from Kersikan Village, Gondang Wetan District, Pasuruan Regency, in stages that include socialization, training, technology application, and continued assistance and evaluation. This ongoing assistance model improves partners' knowledge, skills, and understanding in diversifying corn processing with a less-waste approach.
Co-Authors Abidin, Mohammad Nurul Ahmad Zainul Arifin Alfi Ro’isatul Muna Cahyuni Novia Cahyuni Novia Carolyne Eka Meylani D. Andayani . Devi Putri Muslimah Dini Octasari Hapsari Titi Palupi Irfan Maulana, Irfan Jamhari Jamhari Khisbul Maulana El Romadhon Khoirin Maghfiroh Kholid Murtadlo Kholid Murtadlo Kunti Mufarikha Lailatul Rizkiyah Maftuhatuz Zakiyah Darojah Mohammad Effendi Mohammad Nurul Abidin Muh. Aniar Hari Swasono Nucky Istiqomah Mulyawati NURUL QOMARIYAH Octasari, Dini Pratama, Rendika Octa R.R. Sri Karuniari Nuswardhani Rakhmad Wiyono Rekna Wahyuni Rekna Wahyuni Rendika Octa Pratama Rendika Octa Pratama S. Prawirodigdo . Saiful Saiful Septiani Budi Ariska Sidiq Siti Junaida Siti Maisaro Sulistyawati Syafiih, M. Syaiful Syaiful Syaiful Syaiful Tri Kurniawidi Tulus Subagyo Utami, Cahyaning Rini Widyatus Solichah Windi Dwi Cahyani Wisma Soedarmadji