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All Journal Jurnal Teknik Industri Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Kedokteran Brawijaya The Journal of Experimental Life Science Alchemy : Journal of Chemistry Agrointek Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian
Simon Bambang Widjanarko
Faculty of Agricultural Technology, Brawijaya University, Malang,Jalan Veteran, Malang,JawaTimur, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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OPTIMALISASI FUNGSI PIGMEN BUNGA MAWAR SORTIRAN SEBAGAI ZAT PEWARNA ALAMI DAN BIOAKTIF PADA PRODUK INDUSTRI Saati, Elfi Anis; RRD, Theovilla; Widjanarko, Simon Bambang; Aulanni'am, A
Jurnal Teknik Industri Vol 12, No 2 (2011): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.449 KB) | DOI: 10.22219/JTIUMM.Vol12.No2.133-140

Abstract

The roses known to contain anthocyanins pigments and as a bioactive compound  which  can act as free radical catcher material. When harvest season arrives in number will be very  abundant.  Flowers sorting which can decrease the selling price can be processed in the form  of natural dyes for food, cosmetics and medicines / herbs. The purpose of this study is to know  applications rose to the quality of some industrial products. The experiment was conducted in  (fresh, 2 and 4 days), that performed using randomized block design. Phase II is the application of pigment products of red roses on some industrial products (ie food products, herbal and  cosmetics), using the design in accordance with their respective target. The results showed that  ucts such as fruit juice, yoghurt, jelly, carbonated beverage (food) and body lotion (cosmetic),  and can contribute to the natural color at a time serves as a source of bioactive in effervescent tablets.
The Use of Ammonium Sulphate for Partial Purification of Proteases Obtained from the Latex of Milkweed Plant (Calotropis gigantea) Witono, Yuli; Subagio, Achmad; Widjanarko, Simon Bambang; Aulanni'am, Aulanni'am
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The latex of milkweed plant (Calotropis gigantea) is known to have proteolytic activities. The research was conducted to evaluate the use of ammonium sulphate for partial purification of such enzymes. The phosphate buffer extract of the latex was first centrifuged to precipitate gum and non-proteinous matter. The supernatant was then treated with ammonium sulphate to achieve the respective degree of saturation, namely 35, 50, 65 and 80%. It showed that the use of ammonium sulphate at 65% degree of saturation was the optimum condition, and produced a partially purified enzyme with proteolytic activity which was not significantly different from that obtained from the use of the same salt at 80% degree of saturation. Nonetheless, the supernatant still showed a substantial degree of proteolytic activity, indicating that the latex contained a various types of proteases. Key Word: Milkweed plant (Calotropis gigantea), protease, partial purification
Characteristics and Antioxidant Stability of Red Fruit (Pandanus conoideus Lam) Protein Based Microcapsule Yanuar, Willy; Widjanarko, Simon Bambang; Wahono, Tri
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Red fruit can commercially be obtained in extract (oil) form and capsulated oil (softcapsule). Within oil form, this product has lower tenacity and stability against light, heat, oxygen, and extreme environmental condition due to its content of easily degradable antioxidant group active compound. Red Fruit based essence product have been ever fortified into other food product, but only fortified into fried oil to improve carotene rate. One alternative to deal this problem refers to microencapsulation. Microencapsulation means the process of wrapping one certain central particle with other material to reach expected physical and chemical characteristic. Microencapsulation method used in this research has been spray drying. Research was arranged by using Completely Randomized Design that organized in factorial pattern involving two factors. First factor includes coating materials (soybean protein isolate and Na-caseinate), while second factor entails red fruit oil proportion (20 %, 30%, and 40%). The analysis covers moisture content, β-carotene, microstructure, microencapsulation efficiency, yield, antioxidant activity, and microcapsule stability against temperature. Results of analysis indicate that microcapsule with Na-caseinate had better quality compared to wrapping with soybean protein isolate. The best treatment comes from treatment combination with Na-caseinate wrapping in proportion of 20% red fruit oil. Microcapsule with the best treatment has moisture content of 1.34 %, β-carotene of 580.42 μg/g, microcapsule size of 36,98 μm, microencapsulation efficiency of 95,59%, and yield of 93,37%. The process of red fruit oil microencapsulation with Na-caseinate in proportion of 20 % can be used as an alternative to facilitate distribution process, to increase product storability, and product fortification process into other food product.Keywords: microencapsulation, red fruit, oil proportion, antioxidant stability, protein based coating
Extraction and Stability of Betacyanin from Blood Leaf (Study on Water to Ethanol Ratio and Extraction Temperature) Khuluq, Ahmad Dhiaul; Widjanarko, Simon Bambang; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to know the temperature’s influence and the solvent comparison (water:ethanol) on the betacyanin extract properties from blood leaf. The research was also aimed to know the stability of betacyanin extract toward temperature, pH, oxidant, and light of the best treatment. This research was conducted in two factorial randomized block design. The first factor was extraction temperature (4oC, 30oC and 60oC) and the second factor was water to ethanol ratio (8:2, 5:5, and 2:8 (v/v). Each treatment combination was conducted in triplication. The result of this research was analyzed using ANOVA, followed by 5% LSD test. If it had interaction, it would be continued by DMRT 5% test. The best treatment was tested using De Garmo effectiveness index. The best characteristic of extract was obtained from the water to ethanol ratio of 5:5 and extraction temperature of 30oC. Extract had physic-chemical properties as follows: betacyanin content of 45,81 mg/100 g, yield of 81,05%, ethanol residue of 0,099%, pH of 6,68, and color intensity L* of 24,4; a* of 4,7; and b* of 7,9. The stability of extract decreased as well as the increasing of heating temperature, oxidant concentration (H2O2), and duration of lamp rays radiation, and the extract stability increased at pH 5Keywords: Betacyanin, solvent, temperature, stability
Potential of Oyster Mushroon (Pleurotus ostreatus) and Gluten in the Production of Artificial Meat with High Fiber Content Wardani, Nela Agustin Kusuma; Widjanarko, Simon Bambang
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purpose of this study was to obtain a method of making artificial meat with the use of oyster mushrooms and gluten. This experiment was also studied the effect of different proportion of oyster mushroom flour and gluten on the physicochemical and organoleptic properties of an artificial meat. Teoritical evaluation of protein nutritional value was also studied. Randomized Block Design (RBD) was used in this experiment with flour proportion of oyster mushroom : gluten ratio as single factor. Each experiment was repeated 4 times. Percentage increase of oyster mushrooms addition on wheat gluten dough are J1 = 0% (w/w); J2 = 10% (w/w); J3 = 20% (w/w); J4 = 30% (w/w). Based on experimental results, the best treatment  of physicochemical parameter was proportion of oyster mushroom flour and gluten (30:70) which had moisture content of 73.16%, protein content 16.21%, 84.02% WHC, texture 21.81 N, pH 6.72, and color (L = 40.84; a + = 18.00, b + = 22.53). On the other hand, the best treatment of organoleptic properties obtained from the proportion of oyster mushroom flour and gluten (10:90) with level of preferences were 3.65 (neutral) for taste, 4.55 (somewhat like) for texture and color, and 4.05 (neutral) for aroma. For the best treatment (proportion of oyster mushroom flour and gluten (30:70)) of SEM (Scanning Electron Microscopy) showed that there were many holes in large quantities and the size of hole was large. Product with organoleptic parameter (proportion of oyster mushroom flour and gluten (10:90)) had small fewer holes (porous). In addition, the texture surface looked rougher than control. The quality of digestibility, biological value and NPU of the best treatment in series were 94.50%, 40.15% and 37.94% for physicochemical parameters, and 95.54%, 33.92%, and 32.41 % for organoleptic parameters.Keywords: Oyster mushrooms, gluten, artificial meat
Studi Kualitas Fisik-Kimiawi dan Organoleptik Sosis Ikan Lele Dumbo (Clarias Gariepinus) Akibat Pengaruh Perebusan, Pengukusan dan Kombinasinya dengan Pengasapan Widjanarko, Simon Bambang; Zubaidah, Elok; Kusuma, Aan Muzaky
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This paper reported the quality of cat fish sausages effected by methods of cookings. The aims of the experiment is to study the effect of cooking by means of broiling, steaming and combining broiling and smoking as wells as steaming and smoking. Randomized Block Design Non Factorial had been used in this experiment, each treatments replicated 3 times. Results showed that, the best treatment on the basis of sensory test was steaming sausages at 100 0 C for 15 minutes without smoking processes. Sausages had moisture content 66,46%, protein content 60,35% b.k. (20,81% b.b.), total fat content 6,29%, Aw 0,903, flesh texture 0,017 mm/g.sec, a taste score 5,2 (moderate like), flavour score 4,75 (moderate like), colour score 4,50 (moderate like), teeth texture 4,75 (moderate like). Methods of cooking also significantly effects quality of cat fish sausages.   Keyword: cat fish, cooking methods, and cooking effect
Effect of Hydrogen Peroxide on Physicochemical Properties of Common Konjac (Amorphophallus oncophyllus) Flour by Maceration and Ultrasonic Methods Widjanarko, Simon Bambang; Sutrisno, Aji; Faridah, Anni
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Common konjac flour (CKF) from Indonesia has dark brown in color and itching property that considered unsuitable for human consumption due to the high presence of calcium oxalate. Therefore it needs purification.  The objective of this research is to reduce the amount of calcium oxalate as well as to increase its glucomannan content, viscosity, beside to produce white CKF. CKF was extracted by maceration method for 4 hours with 40% ethanol solution containing hydrogen peroxide. This extraction process was repeated at 60% ethanol solution, as well as at 80% ethanol solution. Hydrogen peroxide concentrations used in this experiment were 0.5, 1, 1.5, 2, 2.5, and 3%.  “Bath type” ultrasonic was used to purify CKF for 15 minutes. The extraction process was similar to the above maceration method. The results showed that both maceration and ultrasonic extraction methods increased the degree of whiteness, glucomannan, and viscosity, in fact reduced the amount of calcium oxalate content. Conclusion of this experiment was that both extraction methods (maceration and ultrasonic) were achieved, when  CKF was washed in three levels of  ethanol solution, which  were at 40 %, followed by 60% and  80% ethanol  solutions  containing  0.5% hydrogen peroxide, in each stage of purification process.  The least hydrogen peroxide residue in CKF was shown by treating CKF in three levels of ethanol solution containing 0.5%  H2 O 2  which was 123.24 ppm. Keywords: common konjac flour, multistage ethanol washing, maceration, ultrasonic, hydrogen peroxide
PENGARUH PROPORSI (NIRA : AIR) DAN PROSES PASTEURISASI TERHADAP KUALITAS MINUMAN LEGEN DALAM KEMASAN [IN PRESS JANUARI 2016] Gusti, Meilani Anugrah; Widjanarko, Simon Bambang; Sriherfyna, Feronika Heppy
Jurnal Pangan dan Agroindustri Vol 4, No 1 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Nira siwalan atau Legen (istilah Indonesia) didapatkan dari penderesan pohon siwalan. Kandungan gula yang tinggi dari nira siwalan ini membuat minuman Legen tidak tahan lama. Oleh karena itu, diperlukan teknologi untuk mengolah nira siwalan supaya tidak cepat basi salah satunya adalah  teknologi pasteurisasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh proporsi nira siwalan murni dan proses pasteurisasi dalam pembuatan minuman Legen dalam kemasan sehingga memiliki karakteristik yang mampu diterima oleh konsumen. Penelitian disusun menggunakan Rancangan Tersarang (Nested Design). Faktor I adalah proses pasteurisasi (1x dan 2x) sedangkan Faktor II adalah proporsi nira siwalan (40:60, 50:50, dan 60:40). Data yang diperoleh dianalisis dengan menggunakan uji Analysis of Varian (ANOVA). Pemilihan perlakuan terbaik dilakukan dengan metode Multiple attribute. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah minuman Legen dalam kemasan dengan proporsi nira:air 50:50 dan proses pasteurisasi 2X.   Kata Kunci: Legen Kemasan, Nira Siwalan, Pasteurisasi, Proporsi Nira
STUDI DAYA CERNA (IN VITRO) BISKUIT TEPUNG UBI JALAR KUNING DAN TEPUNG JAGUNG GERMINASI [IN PRESS JANUARI 2016] Claudia, Engganeyski Jana; Widjanarko, Simon Bambang
Jurnal Pangan dan Agroindustri Vol 4, No 1 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Biskuit pada umumnya terbuat dari tepung terigu (gandum) yang hingga saat ini masih bergantung pada impor. Permasalahan tersebut diatasi dengan menggantikan gandum dengan bahan lokal antara lain tepung ubi jalar dan tepung jagung. Ubi jalar mememiliki kandungan protein yang rendah. Kandungan protein bisa diperoleh dari biji jagung yang digerminasi sehingga dapat memenuhi kebutuhan gizi pada biskuit. Penelitian menggunakan RAK (Rancangan Acak Kelompok) dengan 5 perlakuan diantaranya perbandingan proporsi tepung ubi jalar kuning : tepung jagung germinasi 50:50; 60:40; 70:30; 80:20; dan 90:10. Data hasil analisis diolah menggunakan program SPSS 17 kemudian diuji lanjut dengan DMRT (Duncan Multipe Range Test).  Perlakuan terbaik diperoleh pada proporsi tepung ubi jalar kuning : tepung jagung germinasi 90:10 yang memiliki karakteristik sebagai berikut: kadar air 2.44%, pati 80.38%, protein 5.32%, daya cerna pati 74.41%, daya cerna protein 50.81%, daya patah 7.47 N, tingkat kecerahan 74.82, lemak 5.37%, serat kasar 1.63%, karbohidrat 86.87%, dan abu 1.52%.   Kata Kunci: Biskuit, Jagung Germinasi, Ubi Jalar Kuning
PENGARUH METODE PENYIMPANAN NIRA SIWALAN (BORASSUS FLABELLIFER L.) TERHADAP KUALITAS MINUMAN LEGEN DALAM KEMASAN Safitri, Andina Rahma; Widjanarko, Simon Bambang; Nugrahini, Nur Ida Panca
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Abstrak
Co-Authors Aan Muzaky Kusuma Achmad Subagio Ahmad Dhiaul Khuluq Aji Sutrisno Andina Rahma Safitri, Andina Rahma Anna Nur Hidayati, Anna Nur Anni Faridah Aulanni'am, Aulanni'am Bambang Susilo Djoko, Dionysius Joseph Elok Zubaidah Endrika Widyastuti Engganeyski Jana Claudia, Engganeyski Jana Erni D.Sofia Murtini Feronika Heppy Sriherfyna Harijono Harijono Helilusiatiningsih, Nunuk Hidayat Sujuti Hutasoit, Hostalige Jaya Mahar Maligan Karina Pradipta Ananda, Karina Pradipta KIKI FIBRIANTO Meilani Anugrah Gusti, Meilani Anugrah Nela Agustin Kusuma Wardani Nur Ida Panca Nugrahini Prabowo, Ivy Dian Puspitasari Rifa'i, Muhaimin Saati, Elfi Anis Sabathani, Anniversary Sudarminto Setyo Yuwono Supriyanto Supriyanto Sutiman B Sumitro THEOVILLA RRD, THEOVILLA Tri Wahono Ulfatul Mardiyah, Ulfatul Willy Yanuar Yuli Witono YUNIANTA YUNIANTA Zamroni, Ahmad