Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Indonesian Food and Nutrition Progress SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) AgriHealth: Journal of Agri-food, Nutrition and Public Health
Binardo Adi Seno
Program Studi Teknologi Rekayasa Pangan Program Sarjana Terapan, Politeknik Santo Paulus Surakarta
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Richovy Snack Bar : Pengembangan Produk Snack Bar Berbasis Rengginang di UMKM Varia Surakarta Binardo Adi Seno; Karina Bianca Lewerissa
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 10, No 2 (2021): November
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v10i2.49333

Abstract

Rengginang merupakan jajanan tradisional yang terbuat dari beras ketan yang banyak dijumpai di kota Surakarta. Untuk meningkatkan nilai ekonomis rengginang sekaligus menjangkau pangsa pasar lebih luas terutama generasi muda dibuatlah produk snack bar berbasis rengginang. UMKM Varia Surakarta dipilih karena merupakan salah satu usaha di bidang bakery yang konsisten dalam mengangkat produk-produk tempo dulu. Dalam kegiatan ini, dilakukan pembuatan snack bar berbasis rengginang, pengemasan dan labelling, uji nilai gizi produk serta penghitungan Harga Pokok Penjualan rengginang snack bar. Produk snack bar yang diberi merk “Richovy” ini terdiri dari lapisan crackers, rengginang sebagai “granola” serta toping berupa kacang-kacangan dan teri nasi untuk meningkatkan nilai protein. Hasil uji hedonik terhadap 30 panelis menunjukkan produk ini disukai baik secara tekstur, rasa maupun daya terima keseluruhan berdasarkan uji skoring. Untuk nilai gizi, produk Richovy memiliki nilai protein dan total energi masing-masing sebesar 17, 20% dan 109, 14 kkal. Berdasarkan penghitungan HPP, produk Richovy berada di tengah-tengah range harga produk snack bar komersial. Produk ini diharapkan mampu bersaing dengan produk snack bar yang telah ada di pasaran namun tetap mengangkat kearifan pangan lokal dengan citarasa khas Nusantara
Karakteristik Fisikokimia dan Sensoris Snack Bar Tinggi Protein Bebas Gluten dengan Variasi Tepung Beras, Tepung Kedelai dan Tepung Tempe Binardo Adi Seno Mawarno; Aldila Sagitaning Putri
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 3, No 1 (2022): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v3i1.60632

Abstract

The problem of malnutrition, especially stunting, is still a problem for some Indonesian people because they have not fulfilled both macro and micronutrients in a balanced way. This study aims to determine the quality of protein snack bars that have the potential to overcome stunting problems physically, chemically and sensory. The snack bar formulation in this study used soybean flour, tempeh flour, and a mixture of soybean flour and tempeh flour to substitute for 20% of rice flour. “Granola” in snack bar products is a mixture of crispy rice, tempeh, tofu, nuts and local dried fruits. Data analysis used One Way ANOVA with Duncan and Man Whitney test. The results showed that the snack bar with tempeh flour substitution had the highest protein value of 18.09%. For texture, the snack bar with the addition of soy flour has the most brittle texture, while the sensory analysis results show that the snack bar with the addition of a mixture of soy flour and tempeh is the most preferred by consumers. Overall, all snack bar treatments met the USDA (United States Department of Agriculture) snack bar quality standards, particularly protein values that were well above the minimum value of 8%. Thus, this snack bar product is expected to be one solution to the problem of stunting in children who require high protein intake.
Synthesis and Characterization of Hydroxypropylcellulose from Oil Palm Empty Fruit Bunches (Elaeis guineensis Jacq) Djagal W. Marseno; Pepita Haryanti; Binardo Adiseno; Haryadi Haryadi
Indonesian Food and Nutrition Progress Vol 13, No 1 (2014)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.112

Abstract

Indonesia has a lot of oil palm empty fruit bunches (EFB) and usually discarded as agricultural waste. The major component of this oil palm EFB is cellulose, which is useful for food industry in the form of cellulose derivatives such as hydroxypropylcellulose (HPC). This paper reported about a method to prepare HPC from oil palm EFB as cellulose source. Oil palm EFB was dried, cut and milled to obtain EFB powder passed from 60 mesh screen. Cellulose in the EFB powder was extracted using 4% NaOH at 100ºC for 3.5 h, and then bleached using 5% NaOCl at 30ºC for 3 h.  HPC was synthesized from cellulose using NaOH at 5-25% at 25ºC for 1 h, then propylene oxide (PO) at 0.6-1.4 mL per g cellulose was added to the slurry and the temperature was adjusted to 55ºC for 3 h.  HPC from EFB cellulose had more less characters than its commercial especially in purity level. Alkalization using 10% NaOH and its etherification using 1.4% (v/w) PO gave HPC with the highest molar substitution (MS), viscosity, purity and crystallinity i.e. 0.1049; 76.88 cps; 76.91% and 24.39%, respectively.
Co-Authors Aldila Sagitaning Putri Djagal W. Marseno Haryadi Haryadi Karina Bianca Lewerissa Pepita Haryanti