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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Jurnal Sains dan Teknologi Pangan Molecular and Cellular Biomedical Sciences (MCBS) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Functional Food and Nutraceutical I-Com : Indonesian Community Journal Agroindustrial Journal Prosiding Seminar Nasional Mini Riset Mahasiswa

Wisnu Adi Yulianto

Universitas Mercu Buana Yogyakarta

Author-ID : 424923

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Pengembangan Kapasitas Produksi Dan Produk UKM Pangan Untuk Mendukung Pengembangan Wisata Desa Gilangharjo, Kabupaten Bantul Suryani, Chatarina Lilis; Yulianto, Wisnu Adi
Proceeding Seminar LPPM UMP Tahun 2014 2014: Proceeding Seminar Nasional LPPM 2014, 20 Desember 2014
Publisher : Proceeding Seminar LPPM UMP Tahun 2014

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Desa Gilangharjo memiliki beragam potensi wisata. Dalam pengembangan desa wisata harus didukung oleh pengembangan wisata kuliner yang menjadi ciri khas daerah tersebut. Permasalahan yang dihadapi UKM pangan khususnya UKM mitra dalam kegiatan IbMÂ yaitu UKM Syifa (UKM I) dan UKM Kondang Rasa (UKM II) adalah geplak yang dihasilkan oleh kedua UKM Mitra cepat lunak danÂ berjamur karena pengemasannya menggunakan anyaman bambu tidak kedap terhadap uap air, belum dapat memenuhi permintaan bakpia yang banyak, lebih-lebih pada musim liburan atau saat banyak pesanan bakpia,Â pengemasan peyek tumpuk yang dihasilkan oleh UKM Mitra I sukar dilakukan dan tekstur peyek mudah hancur. Metode pelaksanaan kegiatan IbM meliputi peningkatan kapasitas produksi bakpiaÂ dan geplak, peningkatan batas kadaluwarsa geplak, perbaikan cara produksi dan sanitasi industri sehingga meningkatkan produktivitas kerja serta penerapan pembukuan administrasi produksi dan keuangan sederhana. Hasil pelaksanaan kegiatan menunjukkan bahwa pengembangan peralatan semi mekanis dalam produksi bakpia dapat meningkatkan kapsitas produksi, pengembangan produk bakpia sebagai makanan fungsional bagi penderita diabetes menghasilkan bakpia dengan pemanis asli kurma dengan indeks glisemik 50,11 dan bakpia dengan pemanis sorbitol dan stevia dengan indeks glisemik 55 serta perbaikan metode pengemasa dan alat produksi dapat meningkatkan batas kadaluawarsa geplak. Pelaksanaan program IbM di Desa Gilangharjo dapat meningkatkan pendapatan UKM hingga mencapai Rp 50 juta per bulan, meningkatkan peluang kerja bagi masyarakat di sekitarnya khususnya para pemuda putus sekolah untuk bagian produksi dan ibu-ibu rumah tangga untuk bagian pengemasan. Peningkatan kualitas makanan tradisional yang diproduksi UKM diharapkan dapat mendukung pengembangan wisata.Kata kunci :Â UKM industri kecil pangan,Â kapasitas produksi, cara produksi, pengemasan, sanitasi

A Kinetic Study of Xylitol Production with Glucose and Arabinose as Cosubstrate by Candida shehatae WAY 08 Wisnu Adi Yulianto; Kapti Rahayu Kuswanto; Tranggono .; Retno Indrati
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Xylitol production by Candida shehatae WAY 08 was investigated under two sets of conditions (a) with addition of glucose or arabinose as cosubstrate, (b) ratio of xylose to cosubstrate at the range of 6:1Ã¢â&sbquo;¬â€ 6:3%. The fermentation was performed at 3000/n 500 ml Erlenmeyer flasks placed in a shaker incubator at 200 rpm for 72 h. Biornass concentration was calculated as dry mass. Xylose. cosubstrate. xylitol, ethanol, and acetic acid concentrator ware determined using API. C. The result indicated that addition of arabinose as cosubstrate to xylose within the ratio range of 1:6Ã¢â&sbquo;¬â€3:6% could increase xylitol production. The highest xylitol yield (0,84 gIg) and volumetric rate of xylitol production (0.66 g/Lh) were achieved at ratio of xylose to arabinose as high as 6:1%. However, addition of glucose as cosubstrate decreased xylitul production. A medium containing 6% glucose as a sole carbon source could achieve the hiqhest ethanol yield(0.32 g/g) and growth yiÃ&fnof;Â¨ld (0,21/ gIg). wh;/e arabinose as a sole source was metabolized mainly for biomoss formation. Key words xylose. cosubstrate. arabinose, glucose. xylitoi. Candida shehatae WAY 08.

PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08] Wisnu Adi Yulianto
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The objectiviea of this research were to determine the optimum culture conditions of initial pH, xylose and glucose concentration for xylitol production by Candida shehatae WAY 08. The initial pH was altered whitin the range of 4-7, the xylose concentration from 5020%, and the glucose (cosubstrate) from 0-4%. The fermentation was performed at 30°C in 500 ml erlenmeyer flaks placed in a shaker incubator at 250 rpm for 7d. biomas concentration war determined by oven method. Xylose, glucose and xylitol concentrations were determined by HPCL.the result incated that the highest xylitol volumetric productivity of Candida shehatae WAY 08 was 0,314 g/I/h at the initial pH of 5 in medium containing 150 g/I xylose. Addition of glucose into media inhibited the xylitol production, but in creased the xylitol yield.

Amylase Inhibition and Free Radical Scavenging Activitites of White Saffron Extract and Fractions Dwiyati Pujimulyani; Wisnu Adi Yulianto; Astuti Setyawati; Seila Arumwardana; Annisa Amalia; Hanna Sari W. Kusuma; Ervi Afifah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Diabetes is the most common endocrinal disorder characterized by hyperglycemia and long term complications. It has been reported that oxidative stress and excess of free radicals play major roles in diabetes. Development of antidiabetic drugs has been recently emphasized on natural products with less side effect. Antidiabetic activities of white saffron (Curcuma mangga) have been reported. In this study, antiadiabetic activity of four fractions of C. mangga extract (water, hexane, ethyl acetate, buthanol), white saffron extract and butylated hydroxytoluene/antioxidant standart) was measured by α-amylase activity assay, while antioxidant activity of those fractions was measured using 2-diphenyl-1-picrylhydrazyl scavanger, and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay. These fractions were also compared to antidiabetic drug, acarbose, as control. Ethyl acetate fraction and white saffron extract showed higher α-amylase inhibitory activity (IC50 = 840,23 dan 363,67 µg/mL) among fractions. Ethyl acetate fraction of C. mangga showed the higher antioxidant activities among fractions as indicated by DPPH activity DPPH (IC50 = 83,95 μg/ mL), and ABTS (IC50 = 27,37 μg/ mL).

Pengaruh Konsentrasi Xilosa dan Kosubstrat Terhadap Produksi Xilitol oleh Candida shehatae Way 08 Wisnu Adi Yulianto; Kapti Rahayu Kuswanto; Tranggono Tranggono; Retno Indrati
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the research were to determine the optimum cultivation condition of initial xylose concentration, type of cosubstrate and ratio of cosubstrate to substrate (xylose) for xylitol production by Candida shehatae WAY 08. The initial xylose concentrations were varied within the range of 2-14 %. The cosubstrates were arabinose, galactose, glucose, and mannose. Ratios of cosubstrate to xylose were the range of 1:6 - 3:6 %. The fermentation was performed at 30`C in a 500 ml Erlenmeyer flask placed in a shaker incubator at 200 rpm for 72 h. Biomass concentration was determined by drying method. Xylose, cosubstrate and xylitol concentrations were determined using HPLC. The result indicated that with the medium containing 6 % xylose produced the highest product yield ( 0,75 g/g) and xylitol volumetric productivity was 0,73 g/Lh. The addition of cosubstrate of arabinose increased xylitol production, while the addition of glucose, galactose, and mannose decreased its productions.

UPAYA PENINGKATAN KESADARAN MASYARAKAT DALAM PENGEMBANGAN DIVERSIFIKASI PRODUK OLAHAN PANGAN BERBASIS PANGAN LOKAL MELALUI KEGIATAN IbM DI DESA GILANGHARJO, KABUPATEN BANTUL Chatarina Lilis Suryani; Wisnu Adi Yulianto; Umul Aiman
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 19, No 2 (2015): Agustus 2015
Publisher : LPPM UNY

Gilangharjo village is a village with diverse tourism potential which lies between the golden triangle area of Bantul. Besides, Gilangharjo village alsohas a high potential in agriculture, even the dry land such as large gardens andyards with the main results of bananas and fisheries. However, these lands havenot been fully utilized yet. In accordance with the mission of Village Gilangharjo, which is to strengthen the productive group institutionally business in small food industry now has been developed. Based on the analysis results of the situation, it is identified that problems faced by food Small Medium and Enterprises (SMEs) in the village Gilangharjo, specifically in Jodog and Karanganom village-district, are the absence of the processing technology implementation for diversified food processed product based on local food, improper food production and packaging process, as well as not-well-organized business and finance management. The purpose of the activity proposed is to raise awareness of the public, especially members of the SME I and SME II, in improving food diversification based on local food. Method of implementation is divided into stages of (i) coordination and tools preparation, (2) science and technology application which is consisted of socialization, education and training, as well as monitoring and evaluation steps. Counseling given to the society are about packaging and labeling, food safety and good production process, manufacturing process of catfish and bananas, production and finance management, and ended by evaluation using a questionnaire instrument. Questionnaire results showed that counseling and training activities are able to enhance the knowledge and skills of local food processing, specifically catfish and banana. By this activity, the members of both SME I and SME II are motivated to increase production of processed food based on local food, specifically catfish and banana,either in groups or individually

Curcuma mangga Val. Extract as Antidiabetic Agent in 3T3-L1 Adipocyte Cells Dwiyati Pujimulyani; Wisnu Adi Yulianto; Astuti Setyawati; Rizal Rizal; Rismawati Laila Qodariah; Zakiyatul Khoiriyah; Annisa Arlisyah; Wahyu Widowati
Molecular and Cellular Biomedical Sciences Vol 4, No 1 (2020)
Publisher : Cell and BioPharmaceutical Institute

Background: With the increase of diabetes mellitus (DM) prevalence, natural product emerged as complementary source on the development of new drug for this disease. White saffron (Curcuma mangga Val.) is a widely available plant found in Indonesia which often used traditionally as medicine for various ailment. Unfortunately scientific evidence of its antidiabetic activity has not been described very well. Present study was trying to evaluate the antidiabetic potential of white saffron based on the change of lipid accumulation.Materials and Methods: Cells viability assay was done using 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) reagent to determine the safe concentrations of C. mangga Val. extract and its fractions including hexane, ethyl acetate, butanol, ethanol, water fractions and curcumol for the further assay. The preadipocyte cells (3T3-L1) were grown and differentiated into adipocyte cells using 3-isobutyl-1-methylxanthine (IBMX), dexamethasone and insulin. The adipocyte cells were treated with C. mangga Val. extract (CME) (the safest fraction at all concentrations) for 24 h. Oil red O staining was used to measure the lipid accumulation in adipocyte cells.Results: The CME was not toxic and able to decrease the lipid droplets of the 3T3-L1 adipocyte cells.Conclusion: The CME has potential antidiabetic activity due to ability to decrease the lipid droplet without disturbing the viability of the 3T3-L1 adipocyte cells.Keywords: white saffron, Curcuma mangga Val., antidiabetic

The Effect Of Temperature and Time on Hydrolisis of Palm Oil Empty Fruit Bunch and Its Enzymatically Biodegradation for Xylose Production Wisnu Adi Yulianto; Dewa Made Krismanto Panji
Agroindustrial Journal Vol 1, No 1 (2012)
Publisher : APTA and DTIP FTP UGM

The acid hydrolysis and the heating of lignocellulosic waste from palm oil mills have caused irreversible damage to the natural environment and can create inhibitor compounds on hydrolysis, making the waste improper for fermentation media. In this study, an environmentally save hydrolysis was tested by heating it under high temperature which followed by enzymatic degradation. The objective of the present study was to determine the optimal reaction temperature and reaction time of hydrolysis for the production of xylose. Under the temperatures of 128 and 200°C with reactions time of 30, 45, and 60 min, the best result of hydrolysates were taken. Its hemicellulose, cellulose, lignin, water content (raw material), residual hemicellulose, reducing sugars, water content (hydrolysate) and xylose were analyzed. The results showed that the higher the temperature had resulted in the more reduction of sugar hydrolysis and the hemicellulose in the solid residue was slightly removed. Hydrolysis at the temperature of 200°C for 45 min had indicated a reduction of sugar yield of 17.71% (db). Biodegradation in enzymatic hydrolysis of xylose had increased by 113.79% at 24 -1.24 g xylose / 100 ml.

Pengaruh Jenis Beras dan Konsentrasi Karboksimetil Selulosa (CMC) terhadap Tape Beras Probiotik dan Produk Es Krim Annisa Berlianti Utaminingdyah; Wisnu Adi Yulianto; Dwiyati Pujimulyani
agriTECH Vol 42, No 2 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tape merupakan makanan fermentasi berbahan dasar pati yang salah satunya dibuat dari beras ketan. Beras digunakan sebagai pengganti beras ketan karena harganya lebih murah. Penambahan pengental karboksimetil selulosa (CMC) untuk meningkatkan kelengketan dan penambahan bakteri asam laktat (BAL) Lactobacillus plantarum DAD-13 yang telah teruji sebagai probiotik untuk memenuhi syarat makanan probiotik. Penelitian ini bertujuan menghasilkan tape beras probiotik, mengevaluasi mutu tape beras probiotik yang dihasilkan, serta menerapkannya pada es krim. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) faktorial dengan tiga jenis beras, yaitu beras pratanak Ciherang, Rojolele, dan Ciherang dengan perlakuan penambahan bahan pengental CMC pada tiga konsentrasi, yaitu 0%, 1,5%, dan 2%. Parameter yang diamati adalah sifat kimia, fisika, mikrobia serta tingkat kesukaan konsumen. Parameter yang diamati pada es krim tape adalah tingkat kesukaan dan jumlah bakteri asam laktat. Hasilnya diketahui jenis beras dan konsentrasi bahan pengental CMC tidak mempengaruhi kadar alkohol, kecerahan dan kelengketan tetapi mempengaruhi gula reduksi, kadar air, nilai pH, jumlah bakteri asam laktat, dan jumlah yeast tape beras probiotik. Tape terpilih diambil dari jumlah bakteri asam laktat terbanyak dengan tingkat kesukaan konsumen yang tinggi yaitu tape beras probiotik pratanak Ciherang dengan pengental CMC 1,5%. Tape ini mempunyai nilai parameter warna 2,64, aroma 2,68, rasa 2,20, tekstur 2,36, kelengketan 2,80, keseluruhan 2,44 dan hasil analisis kadar pati 23,34 ± 0,02%; kadar gula reduksi 21,84±0,06%, kadar amilosa 52,62±0,38% kadar air 63,89± 1,16%, kadar abu 0,87 ± 0,02%, kadar lemak 0,30 ± 0,02%, kadar protein 5,65 ± 0,01%, kadar asam laktat 0,36 ± 0,02%, kadar asam asetat 0,24 ± 0,02%, nilai pH 5,65 ± 0,01, kadar alkohol 0,87 ± 0,06%, jumlah BAL 1,9 x 10 9 cfu/g dan jumlah yeast 3,0 x 10 6 cfu/g. Es krim yang ditambah 25% tape beras probiotik mengandung jumlah BAL 1,8 x 10 7 cfu/g.

Karakteristik dan Tingkat Kesukaan Es Krim Tape Ketan (Oryza sativa) dan Singkong (Manihot esculenta) Probiotik Fahrizal Agung Guntara; Wisnu Adi Yulianto; Dwiyati Pujimulyani; Widya Wulandari; Okavia Kasuci
JITIPARI Vol 7 No 2 (2022): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using a completely randomized design with a factorial pattern with two factors, the first factor was the type of tape, and the second factor was the proportion of substitution. The type of tape used are white cassava tape, yellow cassava tape, white glutinous rice tape, and black glutinous rice tape with substitution proportions of 0%, 10%, 20%, 30%, and 40%. Analysis of probiotic sticky rice tape and cassava ice cream included water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. The data obtained will be calculated using the Anova statistikal method. If there is a significant difference between treatments, it is carried out with Duncan's Multiple Range Test significant difference test at a confidence level of α= 5%. The results showed that glutinous rice and cassava tape types and their substitution proportions affected the water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. Based on the preference level and antioxidant activity, the best ice cream was produced with the substitution of 20% white cassava tape or 20% yellow cassava tape, which had an antioxidant activity of 32.41% and 33.17% RSA and total lactic acid bacteria of 1.79 x 108 and 1.67 x 108 CFU/g, respectively.

Co-Authors Anis Rahmawati Setioningrum Annisa Amalia Annisa Arlisyah Annisa Berlianti Utaminingdyah Astuti Setyawati Astuti Setyawati Audita Nuvriasari Candrika Ayu Pratami Chatarina Lilis Suryani Dewa Made Krismanto Panji Dwiyati Pujimulyani Dwiyati Pujimulyani Ervi Afifah Fahrizal Agung Guntara Hanna Sari W. Kusuma Herlyn Leba Ichlasia Ainul Fitri Ido Galih Saputra Indrati, Retno Kapti Rahayu Kuswanto Kapti Rahayu Kuswanto Mutaqin Akbar Okavia Kasuci Rismawati Laila Qodariah Rizal Rizal Seila Arumwardana Siti Tamaroh Tranggono . Tranggono Tranggono Tyastuti Purwani Umul Aiman Umul Aiman Wahyu Widowati Widya Wulandari Zakiyatul Khoiriyah

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