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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Advance Tropical Food (IJATF) J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat)
Dego Yusa Ali
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization] Dego Yusa Ali; Purnama Darmadji; Yudi Pranoto
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (648.837 KB) | DOI: 10.6066/jtip.2014.25.1.23

Abstract

OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization]Dego Yusa Ali1), Purnama Darmadji2)* dan Yudi Pranoto2)1) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Jambi2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta Diterima 15 November 2013 / Disetujui 07 Februari 2014ABSTRACT Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying process to produce nanocapsule of liqud smoke. Nanocapsules production began with the mixing of encapsulant (chitosan and maltodextrin) and the liquid smoke and then agitated until dissolved. The solution of nanoparticles was heated in a water bath at 45°C for 5 minutes and homogenized using a homogenizer at 4000 rpm for 1 min. The nanoparticle solutions was spray dried at various temperatures and feed flow rates. Optimization is accomplished by using Response Surface Methodology (RSM), and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The results showed that the nanoparticles solution of liquid smoke had a pH ranged between 2.55-2.64 total soluble solids ranged between 14-14.8°Brix and viscosity ranged between 8.7-14.9 centipoise (cP). The total phenolic content of the nanocapsules ranged from 1.38 to 2.32% with an efficiency ranged from 22.25 to 37.44%, and water content ranged from 9.56 to 10.73% (dry basis). The optimum conditions for the highest value of total phenolic content were 0.12% chitosan concentration, 140.65°C inlet air temperature and feed flow rate at 5.29 mL/min. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of 29.16 nm. 
PENJERNIHAN NIRA TEBU DAN NIRA SORGUM MENGGUNAKAN PROSES SENTRIFUGASI DENGAN PENAMBAHAN ADSORBEN Dego Yusa Ali; Sudarminto S. Yuwono; Nur Istianah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2319

Abstract

Produksi gula kristal maupun gula cair yang ada saat ini sangat rumit, membutuhkan energi yang besar dan juga biaya yang mahal. Penelitian ini bertujuan untuk menyederhanakan proses pembuatan bahan pemanis bentuk sirup dengan mengoptimalkan penguapan sebagai proses akhir sehingga akan memberikan efisiensi yang lebih baik. Nira didapatkan dengan cara ekstraksi mekanis dan diolah dengan adsorpsi dan sentrifugasi. Kombinasi bentonit dan karbon aktif digunakan sebagai adsorben dan diikuti dengan sentrifugasi untuk menghilangkan kotoran. Metode Ini bisa mengurangi kekeruhan jus gula dari 0,87 menjadi 0,188. Di sisi lain, sari gula yang diolah dengan adsorpsi memiliki brix yang lebih tinggi (19,13) dibandingkan dengan sentrifugasi tunggal (17,90).
Penerapan CPPB-IRT dan Perbaikan Produksi Sari Buah di Bumdesa Makmur Abadi Dego Yusa Ali; Simon Bambang Widjanarko; Sudarminto Setyo Yuwono; Kiki Fibrianto; Ahmad Zaki Mubarok
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 5 NOMOR 2 SEPTEMBER 2021 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1002.052 KB) | DOI: 10.30595/jppm.v5i2.5846

Abstract

Desa Bendosari, Kecamatan Sanankulon, Kabupaten Blitar memiliki komoditi unggulan masyarakat desa yaitu nanas, belimbing, dan sirsak. Keberadaan BUMDes Makmur Abadi membuat Desa Bendosari semakin maju. BUMDes memiliki produk unggulan berupa minuman susu pasteurisasi dan minuman olahan buah. Permasalahan mitra yang utama saat ini adalah belum standarnya peralatan yang digunakan untuk proses produksi, terutama di proses penyaringan. Selain itu, mitra perlu evaluasi tentang cara pengolahan pangan yang baik. Oleh karena itu, program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan produktivitas minuman olahan buah dengan teknologi penyaringan menggunakan alat pemeras mekanik (expeller press) serta memberikan pengetahuan dan pemahaman kepada mitra agar mitra dapat menghasilkan produk olahan minuman buah yang memiliki kualitas baik dan bisa bersaing dengan produk dari daerah lain. Hasil evaluasi menunjukkan bahwa penerapan CPPB-IRT di BUMDes Makmur Abadi tergolong ke dalam kategori baik dengan beberapa catatan perbaikan yang harus ditindaklanjuti. Hasil penggunaan alat pemeras mekanik dapat meningkatkan volume proses penyaringan/pemerasan menjadi 2,5 kali lipat dari penyaringan dengan metode gravitasi biasa.
Fructose separation from sorghum syrup by using HPLC approach: a review Nur Istianah; N.A. Kartina; Dego Yusa Ali
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7121

Abstract

Liquid sugar available today is usually the result of dissolving granulated sugar using hot water. Sorghum syrup can be obtained from the concentrate without involving crystallization, centrifugation, sieving and drying and dissolving processes. However, the sorghum syrup produced from the concentrate still containing complex sugar components such as sucrose, sugar, fructose and others. This review was examined the separation of fructose from sorghum syrup using the HPLC approach. Compared with artificial sweeteners or sugar derivative products such as dextrose, maltodextrin, sorbitol, saccharin, sucralose, and xylitol, sorghum syrup still has lower economic value. The manufacture of these sugar derivatives generally uses chemical processes such as chlorination of sucralose, hydrogenation of xylitol or enzymatic processes and fermentation of fructose. Chemical processes in general can pose a danger to consumer health, while enzymatic and biological processes require high operational costs and complex processes of enzyme and cell separation such corn fructose production. Chromatography is a technology for separating complex mixtures such as sorghum concentrates to obtain separate components, such as fructose syrup and byproducts. On a laboratory scale, sugar fractionation or fructose purification is generally carried out using High Performance Liquid Chromatography (HPLC) with the Carbopac ion exchange column as the stationary phase and ultrapure water as the mobile phase. The industrial scale fractionation in the food sector is still applied to palm oil processing. This is a great opportunity to conduct research related to the components of sorghum concentrates using chromatography column fractionation technology to obtain pure fructose with greater process efficiency and economics.
Sikap Konsumen Milenial Terhadap Produk Berlabel Gluten-Free Neza Rayesa; Dego Yusa Ali
Jurnal Ekonomi Pertanian dan Agribisnis Vol 6, No 4 (2022)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2022.006.04.39

Abstract

Produk gluten-free saat ini mulai banyak diperkenalkan oleh industri pangan di Indonesia. Gluten adalah protein yang terkandung bersama pati yang paling banyak ditemukan pada tepung terigu. Istilah gluten-free  di Indonesia diperkenalkan kepada produk makanan yang tidak menggunakan bahan baku yang berasal dari gandum atau serealia bergluten lain. Adapun bahan baku yang digunakan sebagai pengganti gandum adalah bahan baku lokal seperti umbi-umbian dan sorgum. Upaya untuk meningkatkan minat terhadap produk lokal ini, perusahaan mulai melabeli produknya dengan istilah gluten-free. Kebanyakan produk ini ditujuan pada konsumen milenial yang memiliki potensi besar bagi industri pangan. Meskipun industri pangan mulai gencar memperkenalkan label gluten-free  sebagai pangan sehat, segmen pasar masih sangat kecil, terbatas pada konsumen yang fokus pada gaya hidup sehat. Penelitian ini bertujuan untuk mengkaji sikap dan minat konsumen milenial terhadap produk pangan local dengan label gluten-free. Sikap konsumen diukur melalui penilaian terhadap atribut-atribut produk gluten-free  menggunakan metode fish-bein. Minat konsumen terhadap produk berlabel  gluten-free dikaji menggunakan metode deskriptif analisis. Penelitian dilakukan kepada 302 responden milenial yang ada di Pulau Jawa melalui penyebaran kusioner online. Hasil penelitian menunjukkan sikap responden terhadap produk berlabel gluten free cukup baik. Persepsi yang kurang baik ada pada atribut rasa karena responden menyatakan bahwa produk berbasis non gluten memiliki rasa yang kurang enak dibandingkan dengan produk berbasis gluten. Berdasarkan hasil, rekomendasi strategi pemasaran yang dapat diberikan adalah bereksperimen dalam hal atribut rasa, mempertajam segmen pasar, membuka sistem reseller atau fokus pada pemasaran online, dan melakukan branding melalui endorse atau komunitas tertentu.
The potential of spiced tea for health Wenny Bekti Sunarharum; Dego Yusa Ali; Tanalyna Hasna; Azzahramidha Pradichaputri; Adnel Nathaniela Sabatudung; Nadyah Eka Nurizza; Muhamad Ibnu Shidqi Farras; Annisa Aurora Kartika
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.8

Abstract

Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.
Pembinaan Masyarakat Desa Pandesari Malang Melalui Usaha 0lah Limbah Organik Secara Mikrobial Sudarma Dita Wijayanti; Endrika Widyastuti; Dego Yusa Ali; Ali Wafa
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 2, No 2 (2018): Oktober
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.542 KB) | DOI: 10.30734/j-abdipamas.v2i2.288

Abstract

ABSTRACTPandesari Village is a village located in the Pujon District, Malang Regency, East Java Province. The agricultural sector with vegetable commodities and dairy farming are business field that dominates the livelihoods of the people in Pandesari Village, so that the potential for organic waste in the form of vegetable waste and cow dung is very high. However, waste management has not been optimal. Based on these problems, a community empowerment system is needed through microbial organic waste processing. The program involved two partners there are Mekarsari VI Farmers Group Gesingan village as the main supplier of agricultural and livestock waste and Pandesari Village Youth Organization as the second partner. The mechanism for the implementation of this service is implemented by adopting a pattern of action research implementation that includes four stages, there are: program planning, program implementation, observation, and reflection. Based on the results, there was an increase in the level of understanding of trainees regarding the principles of making and application of Local Microorganism (LM) in the growing media and organic animal feed. Assistance related to waste management in Pandesari Village has been carried out so that the village can be more independent to manage and process the waste. Labeling and packaging for LM and products from the use of LM, for example in the form of liquid fertilizer, compost, livestock probiotics which are the results of the production of the Village have been carried out but temporarily used for themselves. Keywords : Microbial, Organic, Waste ABSTRAKDesa Pandesari merupakan desa yang terletak di wilayah Kecamatan Pujon, Kabupaten Malang, Propinsi Jawa Timur. Sektor pertanian dengan komoditas sayuran dan peternakan sapi perah merupakan bidang usaha yang mendominasi mata pencaharian penduduk di Desa Pandesari, sehingga potensi limbah organik berupa sampah sayuran dan kotoran sapi sangat tinggi. Kendati demikian pengolahan limbah belum optimal. Berdasarkan permasalahan tersebut diperlukan sebuah sistem pemberdayaan masyarakat melalui usaha olah limbah organik secara mikrobial. Program ini melibatkan dua mitra yaitu Mitra I adalah Kelompok Tani Mekarsari VI Dusun Gesingan sebagai pemasok utama limbah pertanian dan peternakan dan Mitra II adalah Kelompok Karang Taruna Desa Pandesari. Mekanisme pelaksanaan kegiatan pengabdian ini diimplementasikan dengan mengadopsi pola pelaksanaan penelitian tindakan meliputi empat tahap, yaitu: perencanaan program, pelaksanaan program, observasi, dan refleksi. Berdasarkan capaian yang telah dihasilkan, terjadi peningkatan tingkat pemahaman peserta pelatihan  terkait prinsip pembuatan dan aplikasi MOL (Mikroorganisme Lokal) pada media tanam dan pakan ternak organik. Pendampingan terkait manajemen kelola sampah di Desa Pandesari telah dilakukan sehingga desa dapat lebih mandiri untu mengelola dan mengolah sampah. Pembuatan label dan kemasan untuk MOL dan produk hasil penggunaan MOL misalnya berupa pupuk cair, kompos, probiotik ternak yang merupakan hasil produksi Desa telah dilakukan namun sementara digunakan untuk kalangan sendiri. Kata Kunci: Limbah, Mikrobial, Organik
A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY) Siska Septiana; Dego Yusa Ali; Teti Estiasih; Neza Fadia Rayesa; Alia Fibrianingtyas; Nevara Latansya; Igoy Arya Bimo
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.5

Abstract

Habanero-type pepper (Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies is potential to be processed into ready-to-eat products. The development of this product is expected to improve the Tengger local economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste. A 5-point scale hedonic test was conducted to analyze the liking score of the original Tengger chili sauce, chili sauce with shrimp paste and commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the liking scores especially on color attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp paste in color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp paste is competitive with commercial chili sauce.
PENGARUH PROPORSI TEPUNG SORGUM DAN TEPUNG SAGU AREN TERHADAP SIFAT FISIK MI KERING BEBAS GLUTEN Aprilia Putri Rahayu; Nur Istianah; Dego Yusa Ali
Jurnal Pangan dan Agroindustri Vol. 7 No. 4 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.04.3

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung sorgum dan tepung sagu aren terhadap karakteristik fisik, kimia, dan organoleptik serta mengetahui perlakuan terbaik mi kering. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu proporsi tepung sorgum dan tepung sagu aren terdiri dari 7 level (80:20 ; 75:25 ; 70:30 ; 65:35 ; 60:40 ; 55:45 ; 50:50 (g)). Hasil penelitian menunjukkan proporsi tepung sorgum dan tepung sagu aren berpengaruh terhadap karakteristik fisik daya patah, daya putus, elongasi, cooking time, cooking loss, tetapi tidak berpengaruh terhadap kapasitas penyerapan air dan warna. Proporsi 60 g tepung sorgum coklat dan 40 g tepung sagu aren ialah mi kering perlakuan terbaik. Mi sorgum dengan perlakuan terbaik menghasilkan sifat fisik daya patah 3.68N, daya putus 0.41N, Elongasi 20%, kapasitas penyerapan air 174%, waktu pemasakan 618 detik, cooking loss 16% dan kecerahan L* 47.
EFFECT OF DEXTRIN CONCENTRATION AND DRYING TIME ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MUSHROOM BROTH POWDER Dego Yusa Ali; Bella Ayu Shafira; Yunianta Yunianta
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.5

Abstract

 Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of dextrin concentration and drying time and the best treatment on the physicochemical and organoleptic characteristics of mushroom broth powder. The study used the factorial Randomized Block Design (RBD) method, where the first factor was dextrin concentration (7.50%, 12.50%, 17.50%) and the second factor was drying time (8 hours, 10 hours, 12 hours). The data were analyzed by using ANOVA and further tests used LSD or DMRT. The organoleptic test was carried out by using the Hedonic Scale Scoring test and the best treatment was chosen by using the Zeleny method. The results showed the addition of dextrin concentration and drying time gave significant interactions to the water content, water vapor absorption and yield. The best treatment was obtained in broth powder with a dextrin concentration of 7.50% and a drying time of 8 hours.
Co-Authors Adnel Nathaniela Sabatudung Ahmad Zaki Mubarok Ali Wafa Alia Fibrianingtyas Annisa Aurora Kartika Aprilia Putri Rahayu Azzahramidha Pradichaputri Bella Ayu Shafira Endrika Widyastuti Igoy Arya Bimo KIKI FIBRIANTO Muhamad Ibnu Shidqi Farras N.A. Kartina Nadyah Eka Nurizza Nevara Latansya Neza Fadia Rayesa Neza Rayesa Nur Istianah Nur Istianah Nur Istianah Purnama Darmadji Simon Bambang Widjanarko Siska Septiana Sudarma Dita Wijayanti Sudarminto Setyo Yuwono Tanalyna Hasna Teti Estiasih Wenny Bekti Sunarharum Yudi Pranoto Yunianta Yunianta