Article Per Year (5 Year)
p-Index From 2021 - 2026
2.036
P-Index
This Author published in this journals
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

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
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%) .
Formulasi sucrose-free hard candy dengan suplementasi oleoresin ekstrak cabe jamu (Piper retrofractum Vahl. Supriyanto Supriyanto; Mojiono Mojiono
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20566

Abstract

Hard candy is one of the processed products loved by all groups from children to older people. However, hard candy containing sucrose constituent ingredients can trigger the onset of various diseases, including dental caries. The formulation of free sucrose hard candy with herbal pepper is expected to solve this problem. This study aimed to determine the characteristics of sucrose-free hard candy products from herbal pepper oleoresins. This research began with oleoresin extraction of herbal pepper using the UAE (Ultrasound-Assisted Extraction) method as a source of antioxidants and antibacterials. Oleoresin chili herbal medicine is further used to manufacture free sucrose hard candy formula. The research design used in this study used non-factorial RAL with formula variation treatment to manufacture free sucrose hard candy. The main parameters observed in this study were antioxidant activity and inhibitory power against mutant Streptococcus bacteria. The results showed that the higher oleoresin of herbal pepper can increase the content of antioxidants and antibacterial-free Sucrose Hard Candy. Using xylitol and herbal pepper extract can increase the inhibitory power of mutant Streptococcus bacteria in free sucrose hard candy.
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