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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrointek REKAYASA JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Agroindustrial Technology Journal Journal of Fisheries & Marine
Supriyanto, Supriyanto
Prodi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Physics

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Journal : Agroindustrial Technology Journal

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AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS STIK BUAH NAGA MERAH (Hylocereus Polyrhizus) Supriyanto Supriyanto
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7707

Abstract

and Red dragon fruit has higher properties, namely carotene and flavonoids which are antioxidants that are good for the body to consume to help neutralize free radicals that attack the body's cells. One of the problems with dragon fruit is the high stock of dragon fruit during the harvest but consumer demand is relatively fixed so that the price of dragon fruit is decreasing. Dragon fruit can be used as a variety of delicious and highly nutritious preparations that have. This study was conducted to find out the antioxidant activity, color, moisture content, texture and sensory by using 3 comparisons of dragon fruit concentration and dragon fruit stick cooking temperature. The concentration of dragon fruit used is 0%, 15% and 30%, while the temperature used is 150oC and 160oC. From the results of this study obtained the results of dragon fruit variation treatment have a real effect on the antioxidant activity, sensory aroma, color, texture, taste and overall dragon fruit sticks. The treatment of temperature variations can have a real influence on water content, L color (lightness), color a (redness), sensory texture, taste and overall dragon fruit sticks. The interaction between dragon fruit and temperature (Dragon fruit*temperature) has a real effect on the texture of cohesiveness, sensory texture, taste and overall dragon fruit sticks
EFFECT OF BROMELIN ENZYME CONCENTRATION ON COCONUT OIL QUALITY (Cocos nucifera) Supriyanto Supriyanto
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9609

Abstract

The traditional coconut oil processing process has the disadvantage of a long extraction and heating process. The use of bromelin enzyme from pineapple can speed up the extraction process in coconut oil. The use of bromelin enzymes in addition to accelerating the extraction process can also improve the quality of the oil produced. The purpose of this study is to determine the effect of the concentration of natural bromelin enzymes that can produce good quality coconut oil. The experimental design used was a randomized design complete with treatment using natural bromelin enzyme in the oil extraction process. The enzyme concentrations used were 0%, 1%, and 1.5% later compared to conventional methods. The parameters in this study include yield, moisture content, specific gravity, viscosity and free fatty acids. The data from the study were analyzed using anova α 5% if there was an effect, further tests were carried out using DMRT α 5%.  The results of this study showed that different enzyme concentrations had a significant effect on the quality of coconut oil. The analysis results showed that A3 treatment (1.5% bromelin enzyme) was the best treatment compared to other treatments with a yield of 11.00±0.28; moisture content 0.05%±0.00, specific gravity 0.97±0.02; viscosity 0.78±0.02; and free fatty acid levels of .65±0.01%.
Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour Supriyanto Supriyanto
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11072

Abstract

The lifestyle of modern society and unhealthy environmental conditions currently cause a decrease in body resistance. This encourages nutritional intake from food that we can obtain quickly and practically without reducing the nutritional value of the food we consume, one of which is processed cereal products.. The aim of this research is to analyze the effect of mixed flour formulations on the physico-chemical and sensory characteristics of cereals using non conventional flour composite raw materials and determine the best cereal formulation based on physico-chemical and sensory characteristics. This research used a completely randomized design with variations in the cereal making formula treatment. The raw materials used are purple sweet potato flour, brown rice flour, corn flour, sorghum flour. Research parameters on cereal products include air content, degree of swelling, % solubility and % air absorption, texture, antioxidants, and sensory tests. The research results show that cereal formulations influence the physico-chemical characteristics and sensory tests. However, the treatment formulation did not have a significant effect on the air solubility index and air absorption index and texture in the sensory test. Based on the sensory test, the formulation preferred by panelists based on texture and taste was F1 (purple sweet potato flour (50%): corn flour (50%)), while based on color it was F2 (purple sweet potato flour (50%): sorghum flour (50%) .
Co-Authors Abrori Romdhoni Cahyo Indarto Dr.Ir. Yunianta, DEA Ellya Noor Azizaah Gilang Mahardika Meriya Widianti Prastika Dewi Miftahus Shomad Mohammad Fakhry Mojiono Mojiono Mojiono, Mojiono Muhaimin Rifa'i Muhammad Fakhry Rakhmawati Rakhmawati Rakhmawati Rakhmawati Simon Bambang Widjanarko Yosie Prayudha Arisky