Article Per Year (5 Year)
p-Index From 2021 - 2026
1.817
P-Index
This Author published in this journals
All Journal Agrointek REKAYASA Jurnal Agroindustri Jurnal Ilmiah Pangabdhi AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Agricultural Research Journal Of Agritech Science (JASc) JURNAL PANGAN JURNAL AGROSAINS : Karya Kreatif dan Inovatif Jurnal Serambi Abdimas Prosiding Seminar Nasional Program Pengabdian Masyarakat Natural Science Education Research (NSER)
Mojiono, Mojiono
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Physics Social Sciences Veterinary Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis Moh Taufik; Nurwulan Purnasari; ‪Ilzamha Hadijah Rusdan; Frendy Ahmad Afandi; Mojiono Mojiono; Yoni Atma
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18051

Abstract

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare.  It is generally accepted that gel strength is the most essential characteristic of gelatin.  This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.
Karakterisasi Sucrose-Free Hard Candy Dengan Suplementasi Ekstrak Cabe Jamu (Piper retrofractum Vahl) Mojiono, Mojiono; Supriyanto, Supriyanto; Kurniawati, Andriani Agusbudi
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 10 No 1 (2025): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2025.10.1.87-100

Abstract

Hard candy is a popular confectionery product typically made from a mixture of sweeteners (commonly sucrose) and fruit extracts or food additives to modify flavour, colour, and texture. This study aimed to develop sucrose-free hard candy formulations using glucose and fructose blends supplemented with Javanese long pepper (Piper retrofractum Vahl) extracts. The evaluated characteristics included colour (RGB notation), pH, solubility time, antioxidant activity, and hedonic profile. The experiment followed a non-factorial Completely Randomised Design (CRD) consisting of different sweetener ratios (in gram): FR0 (sucrose:glucose, 60:50), FR1 (fructose:glucose, 40:70), FR2 (fructose:glucose, 35:75), and FR3 (fructose:glucose, 30:80), carried out at triplicates. Results showed that FR0 had a significantly higher RGB colour value (73.63) than FR1–FR3 (29.26–36.60). Visually, FR0 appeared brighter with a yellowish-brown in colour, whereas other samples exhibited a darker red dominance. The pH of candies ranged from 3.17 to 3.99, while solubility time varied between 18.00 and 21.46 min. Antioxidant activity remained low (<5%) while sensory evaluation revealed FR3 (30 g fructose:80 g glucose) as the most preferred formulation for aroma based on a hedonic test by untrained panellists. These findings carry significant industrial implications, suggesting that formulation FR3 can be selected for developing sucrose-free hard candy products, with colour modification to enhance visual appeal. Furthermore, this study is expected to contribute to the development of functional confectionery products utilising local ingredients and reformulation of products using alternative sweeteners.
FORMULASI HARD CANDY TINGGI ANTIOKSIDAN DENGAN PENAMBAHAN CABE JAMU (Piper retrofractum Vahl) Supriyanto, Supriyanto; Mojiono, Mojiono; Ma’rifah, Siti
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.40-52

Abstract

Cabe jamu mengandung antioksidan yang tinggi sehingga mampu menetralkan radikal bebas dalam tubuh. Namun, konsumsi langsung produk herbal seringkali kurang menarik bagi masyarakat. Penelitian ini bertujuan untuk meningkatkan kandungan antioksidan permen keras melalui penambahan ekstrak cabe jamu dan untuk mengkarakterisasi sifat fisik, kimia, dan sensorik dari produk yang dihasilkan. Permen keras diformulasikan dengan berbagai konsentrasi ekstrak cabe jamu (0 g, 10 g, dan 16 g) dan rasio sukrosa-ke-glukosa yang berbeda (60:50 g dan 70:40 g), menghasilkan enam formulasi. Desain faktorial acak (CRD) sepenuhnya digunakan. Permen yang dihasilkan dianalisis untuk pH, warna (RGB), waktu pembubaran, aktivitas antioksidan, dan atribut sensorik. Hasil penelitian menunjukkan bahwa formulasi 4 yang terdiri dari 10 g ekstrak cabe jamu dan rasio sukrosa-ke-glukosa 70:40 adalah yang paling disukai oleh panelis. Formulasi ini menunjukkan aktivitas antioksidan 49,44%, kandungan gula pereduksi 9,03%, nilai pH 4,46, waktu pelarutan 23 menit, dan nilai warna RGB 67,59. Penambahan ekstrak cabe jamu berhasil meningkatkan sifat fungsional permen keras, dengan formulasi 4 menunjukkan karakteristik keseluruhan terbaik berdasarkan aktivitas antioksidan dan penerimaan sensorik.
Diseminasi Teknik Pembuatan Minuman Tradisional Pokak Siap Seduh kepada Masyarakat Desa Bringsang Pulau Giligenting Mojiono, Mojiono
Jurnal Serambi Abdimas Vol 5 No 1 (2024): Jurnal Serambi Abdimas
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/sa.v5i1.9741

Abstract

Giligenting is a small island near Madura. With its exotic beach , the island may generate positive economic impacts to local community. To strengthen this idea, we performed community service – KKNT, which triggered the production of local products designed for tourism in Bringsang, Giligenting island. In this regard, KKNT mission was to develop traditional beverage ”pokak”. The product comprised of various spices and natural ingredients, primarily ginger, lemongrass, and (palm and cane) sugar. The community service aimed to educate local people on how to produce ”pokak”, divided into three stages of activities: identification, product preparation, and evaluation. Overall, our program succesfully transferred the method of ”pokak” production to participants. Such product is projected ”local souvenirs” for tourists visiting Giligenting. In long term, the product can be one of attractive items for visitors. In addition, the future development was also arranged, including more intense product endorsement, packaging enhancement, and scientific studies to estimate shelf life and nutrition.
PENGEMBANGAN MODEL PEMBELAJARAN BERBASIS SKKNI BIDANG KEAMANAN PANGAN UNTUK MENINGKATKAN KOMPETENSI MAHASISWA TEKNOLOGI INDUSTRI PERTANIAN Hidayat, Khoirul; Ulya, Millatul; Mu'tamar, Muhammad Fuad Fauzul; Mojiono, Mojiono; Maflahah, Iffan; Firmansyah, R Arief; Asfan, Dian Farida
Natural Science Education Research Vol 8, No 3 (2025): Natural Science Education Research
Publisher : Program Studi Pendidikan IPA, Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/nser.v8i3.4650

Abstract

Tenaga yang kompeten di bidang keamanan pangan makin dibutuhkan seiring dengan peningkatan tuntutan jaminan keamanan pangan bagi industri dan bisnis pangan. Tujuan dari penelitian ini adalah melakukan pengembangan model pembelajaran berbasis SKKNI (Standar Kompetensi Kerja Nasional Indonesia) bidang keamanan pangan, sehingga berkontribusi menciptakan sumber daya manusia yang kompeten di bidang tersebut. Model pembelajaran pada mata kuliah Manajemen Kualitas dikembangkan untuk menghasilkan lulusan yang kompeten di bidang keamanan pangan, meliputi 3 aspek (pengetahuan, sikap dan keterampilan) sesuai dengan unit kompetensi pada SKKNI. Hasil pengembangan kemudian dievaluasi berdasarkan hasil uji kompetensi yang diselenggarakan pada tahun 2017 (sebelum pengembangan model pembelajaran) dan 2018 (sesudah pengembangan model pembelajaran). Hasil evaluasi memperlihatkan bahwa jumlah peserta yang tidak lulus uji kompetensi menurun sebesar 14.91%, yaitu 17.39% pada tahun 2017 menjadi 2.48% pada tahun 2018. Penurunan ini memperlihatkan bahwa pengembangan model pembelajaran mata kuliah Manajemen Kualitas mampu berkontribusi pada jumlah kelulusan uji kompetensi bidang keamanan pangan.
Storage Stability of Additive-free Salacca sp. Fruit Leather Umi Purwandari; Mojiono Mojiono; Ninik Wulandari K Putri; Miftakhul Efendi; Alfan Wijaya
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1508.345 KB) | DOI: 10.32734/injar.v1i3.495

Abstract

We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks. Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.
Co-Authors Alfan Wijaya Aminulloh, Rahmad Arief Firmansyah Askur Rahman Budi Nurtama Burhan Burhan, Burhan Cahyo Indarto DARIMIYYA HIDAYATI Dian Farida Asfan Diana Nurus Sholehah Didik Dwi Prasetyo Dzikrul Muttaqin Ubaidillah Faizah, Rauhillah Ummu Faizah, Siti Fansuri, Hamzah Firmansyah, Raden Arief Fortunata Riana Frendy Ahmad Afandi Heny Lestari, Heny Iffan Maflahah Ilzamha Hadijah Rusdan Inhu, Yusmanida Pujik Eks Trans Khoirul Hidayat Kurniawati, Andriani Agusbudi Ma’rifah, Siti Meriya Widianti Prastika Dewi Miftakhul Efendi Moh Taufik Mu'tamar, Muhammad Fuad Fauzul Najmi, Dzilalin Ninik Wulandari K Putri Nur Qomariah Nurwulan Purnasari Prasetyo, Rifan Dwi Nur Purnama, Putra Bagus Dwi Cahya Raden Faridz S. Supriyanto Setiawan, Aldi Nur Slamet Budijanto Supriyanto, Supriyanto Ulya, Millatul Umi Purwandari Wati, Widiyah Yoni Atma