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All Journal Jurnal Pangan dan Agroindustri Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Harijono Harijono
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Kiki Fibrianto; Harijono Harijono; Syaiful Adnan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Unpeeled coffee is a traditional post-harvest coffee production method with minimum waste. However, its sensory quality is relatively inferior compared to the peeled coffee beans. The sensory characteristics of unpeeled coffee can be optimized after the natural drying process by determining the roasting temperature and brewing technique to improve sensory preferences on several attributes tested, such as sweetness, bitterness, sourness, and grassy flavor as roasting and brewing are two major processes for developing coffee flavors. The beans were pre-treated by natural sun-drying as well as oven drying. A Central Composite Design on Response Surface Methodology was used to optimize the roasting temperature within the range of 179oC and 221oC and the roasting time within the range of 10 to 20 minutes for the optimum bean’s moisture content (%). The best-unpeeled coffee beans were obtained after three weeks of natural drying (approximately 28oC on average) and roasted at 221oC for 16 minutes. At this stage, the preferences for French-press brewed coffee were the highest, especially for the sweetness attribute. This might be supported by the fact that 2-methyl-5-hexen nitrile and 3-methyl-4-penten-1-ol were identified on GC-MS as the dominant detected volatile compounds.
Textural optimization of Ledre: Indonesian crepes-like snack Kiki Fibrianto; Sri Hastuti; Harijono Harijono; Erni Sofia Murtini; Aly Akbar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Ledre is a traditional crepes-like snack uniquely made by Indonesian Chinese descendant in Bojonegoro, East Java, Indonesia. However, there is a lot of varieties in terms of formulations, ingredients and techniques. Therefore, this study aimed to optimize the composition of raw materials (comparison of rice flour and tapioca, thickness of coconut milk with the ratio of coconut and water (w/v) and the amount of banana addition) using the response surface method (RSM) to optimize the textural quality of Ledre. It was found that the optimum textural quality of Ledre obtained with a ratio of rice flour: tapioca of 17.5: 1, a ratio of water and coconut milk of 4: 1 and the addition of 4 g bananas. This Ledre was characterized by 428.18 gf of fracturability value, 600.22 gf of hardness, 3.31% of water content, 5.03% of protein content, 1.73% of ash content, 5.27% of fat content, and 43.48 of brightness (L*).
POTENSI MINUMAN FUNGSIONAL WEDANG UWUH SEBAGAI KONTROL BERAT BADAN DAN KONTROL KADAR GLUKOSA DARAH Harijono Harijono; Lulus Mualimin; Teti Estiasih; Siti Narsito Wulan; Hera Sisca Pramita
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 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.2021.009.03.3

Abstract

Wedang uwuh merupakan minuman tradisional khas daerah Yogyakarta yang telah dilaporkan memiliki aktivitas tinggi antioksidan. Penelitian ini bertujuan untuk optimasi formula bahan herbal kayu secang, jahe, kayu manis, kapulaga dan cengkeh untuk pembuatan wedang uwuh yang mempunyai aktivitas tinggi antioksidan sebagai kontrol berat badan dan kadar glukosa darah. Rancangan percobaan ini menggunakan True Experimental Design: Post Test Only Control Group Design.  Hasil dari penelitian menunjukkan bahwa formulasi wedang uwuh mampu sebagai kontrol berat badan dan kadar glukosa darah.
POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH Harijono Harijono; Aulia Azizah Syamsuri; Kiki Fibrianto; Siti Narsito Wulan; Hera Sisca Prasmita
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.2021.009.02.6

Abstract

Biji asam jawa (Tamarindus indica L) merupakan salah satu potensi lokal Indonesia khususnya daerah Nusa Tenggara. Ekstrak polisakarida larut air (PLA) biji asam berperan sebagai sumber serat yang dapat mengendalikan berat badan dan glukosa darah. Tujuan penelitian yaitu untuk mengoptimasi ekstraksi PLA biji asam yang memiliki rendemen dan tingkat kelarutan yang paling baik sebagai kontrol berat badan dan glukosa darah. Proses optimasi menggunakan metode Box Behnken Design (BBD) dengan bantuan software  Design Expert 10.0. Hasil optimasi yang diperoleh diverifikasi dan dilakukan pengujian potensinya terhadap berat badan dan glukosa darah. Hasil menunjukkan bahwa pemberian ekstrak PLA biji asam pada pakan tikus diet tinggi lemak selama 40 hari memiliki pengaruh signifikan terhadap kelompok kontrol negatif dan kontrol positif pada kadar glukosa darah tikus. Sehingga dapat disimpulkan pemberian ekstrak kasar PLA biji asam dapat mengendalikan kadar glukosa tikus diet tinggi lemak.
Co-Authors Aly Akbar Aulia Azizah Syamsuri Erni D.Sofia Murtini Hera Sisca Prasmita, Hera Sisca KIKI FIBRIANTO Lulus Mualimin Siti Narsito Wulan Sri Hastuti Syaiful Adnan Teti Estiasih