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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Journal of Innovation and Applied Technology The Indonesian Green Technology Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Aquahayati agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Advance Tropical Food (IJATF)
Sudarminto Setyo Yuwono
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENGARUH PENAMBAHAN CRYOPROTECTANT KITOSAN DAN XANTHAN GUM TERHADAP KARAKTER FISIKO-KIMIA SURIMI LELE DUMBO (Clarias Gariepinus) Barisetiawan, Juli; Yuwono, Sudarminto Setyo; Purwantiningrum, Indria
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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OPTIMASI SUHU DAN KETEBALAN SAMPEL PROSES PENURUNAN KADAR AIR MADU METODE ADSORPTION DRYING DENGAN JOP Yuwono, Sudarminto Setyo; Wijayanti, Novita
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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PENGARUH PENAMBAHAN ASAM MALAT DAN SUHU PENGERINGAN TERHADAP KUALITAS APEL (Malus sylvestris Mill) CELUP VARIETAS ROME BEAUTY Devita, Wintari; Yuwono, Sudarminto Setyo; Purwantiningrum, Indria
Jurnal Pangan dan Agroindustri Vol 4, No 3 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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PENDUGAAN UMUR SIMPAN SWEET CHILLI SAUCE MENGGUNAKAN METODE ASLT DENGAN PENDEKATAN ARRHENIUS Nurlatifah, Annisa Oktafianti; Yuwono, Sudarminto Setyo; Fibrianto, Kiki
Jurnal Pangan dan Agroindustri Vol 4, No 3 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Effect of Pressure Level and Slurry Particle Size on Solids and Protein Extractability During Cold Extraction Yuwono, Sudarminto Setyo
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Aim of this study was to obtain information on the effects of extraction pressure and slurry particle size on the level of solids and protein extractability in soymilk. A completely randomized factorial design was employed in this series of the experiments. The experiments were carried out in duplicate. Two factors were varied : pressure level (2.5; 5; 10; 15; and 20 psi) and particle size of the slurry.(coarse, medium, fine, and very fine slurry). Results showed that both the level of pressure and the slurry particle size played a key role in solid and protein extraction. Besides that, this study also showed an increase the pressure while reducing the slurry particle size resulted in raising the yield and total solid, but not the protein content. The solid and protein extractability increased by applying a higher pressure on the finer slurry particle size. The highest extractability of solid and protein was 67.61 and 83.46%, respectively, achieved by the very fine slurry pressed at 20 psi. Whereas the coarse slurry produced the lowest result namely 57.69% for solid extractability and 72.27% for protein extractability.   Keywords: cold extraction, extractability, soymilk
Study of Reducing Total Microbial on Fresh Cow Dairy Pasteurization Using Direct Steam Injection Methode Dewanti, Beauty S. D; Yuwono, Sudarminto Setyo; Widhianingputri, Karunia
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Susu segar sangat mudah terkontaminasi oleh berbagai bakteri patogen sehingga tidak tahan lama. Banyaknya jumlah mikroba dalam susu segar pada proses pengolahan menjadikan metode uap panas (Direct Steam Injection) sebagai cara untuk mengolah susu dengan suhu yang tinggi. Tujuan penelitian ini adalah mengetahui pengaruh tekanan dan kecepatan laju alir terhadap sifat fisik, kimia dan mikrobiologi susu sapi pasteurisasi. Penelitian ini disusun menggunakan rancangan percobaan jenis Rancangan Acak Kelompok ( RAK ) yang disusun secara faktorial dengan dua faktor. Faktor pertama adalah kecepatan laju aliran susu yaitu  1,724 ml/detik dan 0,877 ml/detik.  Faktor kedua adalah tekanan uap panas yaitu 0,75 atm, 1 atm, 1,25 atm.. Data pengamatan yang diperoleh kemudian dianalisa secara statistik menggunakan metode analisa ragam ANOVA (Analysis of Variance), dilanjutkan dengan uji BNT (Beda Nyata Terkecil) atau DMRT (Duncan Multiple Range Test ) menggunakan selang kepercayaan 5 %.  Pemilihan perlakuan terbaik dilakukan dengan metode De Garmo. Hasil penelitian menunjukkan bahwa ada interaksi yang signifikan antara dua faktor suhu produk & stabilitas emulsi. Perlakuan tekanan steam memberikan efek yang signifikan (α = 0,05) pada Total Plate Count (TPC), dan kadar air. Perlakuan terbaik dihasilkan oleh tekanan uap dari 1,25 atm & laju 0.877 ml/detik mengalir. Produk ini ditandai dengan TPC 5,68 log cfu/ml, kadar air 92,75%, viskositas 0,96 cps, emulsi stabilitas 11 jam, tingkat protein 1,8% dan kadar lemak 6,42%.
Characteristics of fermented Cassava Flour as Material for Producing Sagukasbi Rasulu, Hamidin; Yuwono, Sudarminto S.; Kusnadi, Joni
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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This research aimed to study the effects of two fermentation methods (fixed and unfixed) on HCN content, bulk density, moisture content, flour microstructure, and sensory properties of texture, colour, and flavor of cassava flour made from local cassava tuber of Tidore variety. Unfixed fermentation was conducted by replacing soaking water every one a day. Meanwhile at fixed fermentation, the soaking water was not replaced. The result showed that HCN content of cassava flour of fixed fermentation method was significantly lower than (p<0.05) on unfixed fermentation method. Moisture and starch content of fixed and unfixed fermented cassava flour was lower than unfermented cassava flour. Starch granule micrograph of fixed and unfixed fermented cassava flour had similar starch granule size. Texture, color, flavour of both fermented cassava flour did not differ significantly (p>0.05). Otherwise, fixed fermentation method using local cassava variety of Tidore could be suggested for producing cassava flour and was recommended as raw material for sagukasbi processing. Keywords: fermented cassava, sagukasbi, microstructure, starch granule, cassava flour, unfixed fermen-tation, fixed fermentation, HCN content
Karakterisasi Fisik, Kimia dan Fraksi Protein 7S dan 11S Sepuluh Varietas Kedelai Produksi Indonesia Yuwono, Sudarminto Setyo; Hayati, Kartika Ken; Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 4, No 2 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Efforts to develop new varieties of soybeans had been carried out to produce a better quality of yield. Variety of soybeans would affect on properties of products. Besides the chemical compositition, properties of the product may be caused by content of protein globulin fraction such as 7S and 11S. Results showed that some soybean varieties have a higher chemical properties such as protein content compared to imported soybean from USA. Fat, protein, ash and carbohydrate content were 18,539-22,57%; 30,32-35,35%; 5,53-5,96%; 36,83-43,93% respectively, whereas imported soybean contained 22,97%, 31,06%, 5,62%, 40,35% respectively. Globulin 7S and 11S of the samples ranged from 4, 48-14, 05%, and 7,32 - 56,82% respectively. Imported soybean contained  globulin 7S  10,44% dan 11S 53,45%. Variey of Lompobatang and Davros contained globulin 11S higher than that imported soybean.   Keywords : soybean, fractionation, globulin protein
Studi Kadar Nikotin dan Tar Sembilan Merk Rokok Kretek Filter yang Beredar di Wilayah Kabupaten Nganjuk Kusuma, Dani Ali; Yuwono, Sudarminto S.; Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Tar and nicotine are subtances contained in cigaretes. Nicotine is adictive, while tar is carcinogenic and causing some diseases. Aim of this research was to know the tar and nicotine content of kretek filter cigaretes sold in Nganjuk district. Multiple sampling method was used to collect data. The data obtained were analyzed using Randomized Block Design. Results showed that nicotine content range from 1,10-2,17% and 2 brands contained nicotine more than the standard (maximum 2,0%). The tar content ranged from 0,05-0,175% and all brands contained the tar under the standard (1,5%).   Key words : Kretek filter cigaretes, tar, nicotine
KARAKTERISTIK RHEOLOGI SUSU PADA BERBAGAI PROSES PENGOLAHAN Purwantiningrum, Indria; Nisa, Fithri Choirun; Yuwono, Sudarminto Setyo; Fathuroya, Vivien
Jurnal Teknologi Pertanian Vol 16, No 3 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Sifat reologi susu sapi berbeda-beda tergantung pada berbagai kondisi proses pengolahannya. Sampel susu sapi diperoleh dari petani di desa Jabung. Pengukuran rheologi dilakukan untuk sampel susu segar, yang telah di pasteurisasi pada suhu 72 oC selama 10 menit, dan kondisi sterilisasi (UHT) pada suhu 95 oC selama 3 menit. pengukuran rheologi susu juga di-lakukan untuk susu pasteurisasi dan sterilisasi pada berbagai merek komersial. pengukuran rheologi yang dilakukan antara lain nilai viskositas, protein, dan lemak. Hasil analisa kedua sampel, yaitu susu segar dan susu merek komersial dibandingkan untuk mendapatkan informasi untuk meningkatkan kualitas susu lokal. Data yang dihasilkan dari pengukuran sampel dianalisa dengan menggunakan uji-t. Hasil uji-t menunjukkan bahwa ada perbedaan yang signifikan (P<0.01) pada nilai viskositas, protein, dan kandungan lemak susu lokal dari desa Jabung dengan kondisi pengolahan yang berbeda dan sampel susu pada merek komersial. Viskositas rata-rata susu segar dengan perlakuan pasteurisasi dan sterilisasi UHT adalah 2.33 cp, 3.21 cp, dan 3.4 cp. Kandungan protein rata-rata susu segar pada perlakuan pasteurisasi dan UHT adalah 3.2%, 3.18% dan 2.98%, sedangkan kandungan lemak 3.05%, 3.3% dan 3.34%.
Co-Authors Abisatya Widya Swadana Ahmad Faruq Abidin Ahmad Subagio Ahmad Zaki Mubarok Aji Sutrisno Annisa Oktafianti Nurlatifah, Annisa Oktafianti Arrida Ad'hi Zulfiah Atikah Atikah Beauty Suestining Diyah Dewanti Dani Ali Kusuma Dedy Nur Midayanto Dego Y. Ali Dego Yusa Ali Devy Sekarlianty Dhira Ananta Wijaya Dian Widya Ningtyas Disafitri Candra Ayu Diwyacitta Antya Putri, Diwyacitta Antya Dyah Ayu Kurniasari Ella Saparianti Elok Waziiroh Ericha Nurvia Alami Erni D.Sofia Murtini Erryana Martati Esy Apriyana Fasandra Novi Liyundzira Feronika Heppy Sriherfyna Fithri Choirun Nisa Galih Pramuditya Galih Wiranata, Galih Ha Mi Thah Hamidin Rasulu Hari Purnomo HARI PURNOMO Hasna Nadhiroh Imam Santoso Imro’ah Ikarini Indria Purwantiningrum Insaniyatus Sakinah Irawan Setya Wardhana Jatmiko Eko Witoyo Jaya Mahar Maligan Jodi Sangga Bagja Joni Kusnadi Julia Agustina Kartika Ken Hayati Karunia Widhianingputri, Karunia Kiki Febrianto KIKI FIBRIANTO Kobajashi T. Isamu Kobajashi T. Isamu Laila Yum Wahibah Lisna Mayani Luchis Rubianto M Subhan Edi Wasono Masruri Masruri Mawar Sarastuti Michelle Noviria Michelle Noviria Miftahus Saadah Mochamad Affandi Mohammad Andi Cahyono Mohammad Rizal Amaluddin Nelsy Dian Permatasari Nidha Arfa Ladamay Novi Sintya Dewi Novita Wijayanti Nur Ida Panca Nugrahini Nur Istianah Nur Istianah Nuriska Yulianingsih Nurrizaq Karunia Pamungkas, Pinctada Putri Prabowo, Ivy Dian Puspitasari Puspaningrum, Lilianti Reza Widyasaputra Rizkhia J.A. Aghata Sabathani, Anniversary Shela Maliaentika, Shela Simon Bambang Widjanarko Simon Bambang Widjanarko SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Soemarno Soemarno Suhartini Suhartini Sulthon Fathoni Suprihhartini Nurani Tika Pusparani Tri Susanto Vivien Fathuroya, Vivien Wenny B. Sunarharum Wenny Bekti Sunarharum Wintari Devita, Wintari Wulandari, Eka Shinta Yenny Puspita Anggraeni Yunita Prameswari, Yunita Zamnia Wahyuli