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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrointek Jurnal Ilmiah Perikanan dan Kelautan REKAYASA JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Agroindustrial Technology Journal
Supriyanto, Supriyanto
Prodi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Physics

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Prediction of bioactive compounds of Cabe Jamu (Piper retrofractum) Sebagai Senyawa as Anti Diabetic Agent Cahyo Indarto; Supriyanto Supriyanto
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.12317

Abstract

Diabetes mellitus is a metabolic disorder disease which is the fourth leading cause of death in Indonesia. The number of people with diabetes in Indonesia shows an increase from year to year, in 2007 people with diabetes reached 14.7% of the population and it is predicted that in 2030 the number of people with diabetes in Indonesia will reach 21.3 million people. Globally, Indonesia ranks fourth in the number of diabetics after India, China and the United States. Herbal medicines from spices have the opportunity to be developed into antidiabetic agents, with considerations of safety, minimal side effects and cheap. Several types of spices have been reported to be used as antidiabetic agents. Cabe jamu, one of the famous spices in Madura, has been reported to have many health benefits. This study will identify the active compounds in cabe jamu that have the ability as antidiabetics by using a molecular docking approach. The results of the study found that cabe jamu has 22 active compounds that have the potential as herbal medicines. Of the 22 active compounds, 10 of them were successfully docked with diabetes aldose reductase protein. The results of this study indicate that the active compounds contained in cabe jamu have the ability as an antidiabetic agent. Based on the strength of the hidrogen bond, and the absence of toxic potential, 3 active compounds from cabe jamu that have strong antidiabetic abilities and no toxic potential were obtained, namely piperine, retrofractamide C, and guineensine.
Identifikasi Waste pada Produksi Kayu Lapis dengan Pendekatan Lean Manufacturing untuk Meningkatkan Kualitas Proses Produksi (Studi Kasus : PT Sumber Mas Indah Plywood) Miftahus Shomad; Rakhmawati Rakhmawati; Supriyanto Supriyanto
AGROINTEK Vol 4, No 1 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i1.2739

Abstract

This research aimed at identifying the wastes of plywood production in PT Sumber MasIndah Plywood. Results were then utilized to determine methods in reducing wastes. Theidentification of waste was carried out using lean manufacturing approach. The data werecollected from manufacturer records, study to determine processing time, as well as interviewand quisioners which were distributed to workers in each department. Big picture mapping andvalue stream mapping tools (VALSAT) were then utilized to process the data. Results ofanalyses using big picture mapping showed that total production lead time was 438,8 minutes,with 235,97 minutes of them were value added activities; and 27 days of total information leadtime. Workshop waste analyses resulted in the highest waste generated during plywoodproduction process. Those were 133 waiting time (delay), 113 defect and 78 excessivetransportation. Further analyses using VALSAT showed three methods to identify the data inmore detail, namely process activity mapping (PAM), supply chain response matrix (SCRM)and quality filter mapping (QFM). Results from PAM method revealed 125 activities duringproduction, consist 62 value added activities, 33 necessary but non value added activities and 30non value added activities. While results from SCRM showed the average 22,63 days of totalorder fulfillment process comprised of 4,13 days of total physical stock and 18,5 days of totallead time. QFM result showed ratio of scrap defect reject 0,4% and ratio of scrap defect UTY3,46%. In general waste in plywood production at PT Sumber Mas Indah Plywood wasgenerated from worker, material, machinery, methods and environment. One of the ways toimprove it is by applying pull system (Kanban)
The Effect of Using Bromelain and Papain Enzymes on the Quality of Pure Fish Oil from Milkfish Silage (Chanos chanos) Yosie Prayudha Arisky; Supriyanto Supriyanto; Mohammad Fakhry
Jurnal Ilmiah Perikanan dan Kelautan Vol. 13 No. 2 (2021): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v13i2.25827

Abstract

Highlight ResearchMilkfish silage  oil fatty acid profileThe quality of pure fish oil from milkfish silage (Chanos chanos)The effect of using bromelain and papain enzymesAbstractMilkfish has a high nutritional content, especially fat content. The processing of milkfish oil into pure oil has not been done much. Proper processing is needed so that the fatty acids contained in fish can be utilized optimally for pharmaceutical and medical needs. Enzyme extraction is known to extract fish oil with better quality than the heating method. The aim of this research was to study the effect of the enzymes bromelain and papain on the quality of pure fish oil from milkfish silage by treating different body parts used. The experiment was carried out with Factorial Complete Randomized Design with three replications involving two factors. The first factor was the type of enzyme using two types of enzymes, namely bromelain and papain with a concentration of 15%, the second factor used was the difference in body parts that was whole fish, flesh, and waste (head, viscera, and bones). The results showed that the type of enzyme had no significant effect on the quality of fish oil, but the different treatments of fish body parts had a significant effect on the quality of the fish oil produced. The best treatment was adapted from fish oil treated using the bromelain enzyme with the flesh. This treatment resulted in yield of 1.25%, density 0.903 g/mL, FFA content of 0.56%, and peroxide value of 7.64 meq/kg.
KAJIAN SIFAT FISIK KIMIA DAN ANTIBAKTERI PASTA BELIMBING WULUH (Averrhoa bilimbi L.) Gilang Mahardika; Supriyanto Supriyanto; Rakhmawati Rakhmawati
JITIPARI Vol 6 No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.779 KB) | DOI: 10.33061/jitipari.v6i2.6303

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan buah : air dan lama pemanasan terhadap sifat fisik, kimia, dan antibakteri pasta belimbing wuluh. enelitian ini dimulai dengan membuat pasta belimbing wuluh menggunakan perbandingan buah : air pada saat proses blending yakni 1 : 1, 1 : 2, dan 1 : 3. Kemudian pada proses pemanasan pasta dengan perbedaan lama pemanasan 10 dan 15 menit. Pengujian yang dilakukan meliputi uji kadar air metode gravimetri (oven), uji total padatan terlarut menggunakan refraktometer genggam, uji viskositas menggunakan Viskometer Rion VT-04, dan uji antibakteri metode difusi agar dengan suspense bakteri Escherichia coli media pertumbuhan bakteri nutrient broth dan nutrient agar.. Hasil penelitian menunjukkan bahwa perbandingan buah : air memberikan pengaruh nyata terhadap nilai kadar air, total padatan terlarut, viskositas, dan antibakteri pasta belimbing wuluh. Kemudian lama pemanasan memberikan pengaruh nyata terhadap nilai kadar air, total padatan terlarut, viskositas, dan antibakteri pasta belimbing wuluh.
Profil Tekstur Snack Bar Tepung Jagung yang Diperkaya Antioksidan dari Tepung Kelor (Moringa oleifera L.) Supriyanto Supriyanto; Ellya Noor Azizaah; Cahyo Indarto
JITIPARI Vol 7 No 2 (2022): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.188 KB) | DOI: 10.33061/jitipari.v7i2.7511

Abstract

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color, taste and overall.
Beras Analog: Solusi Tepat Guna Olahan dari Jagung, Labu Kuning dan Kulit Pisang Reni Herawati; Siti Faizah; Bingar Bimantara; Supriyanto Supriyanto
Rekayasa Vol 15, No 3: Desember 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i3.14490

Abstract

Stunting is a stunted development of the brain and body of toddlers due to malnutrition since the first 1000 days of life. Stunting is a problem because toddlers grow up as the nation's successors. Fulfillment of toddler nutrition can be by consuming analog rice. The purpose of the study was to determine the best analog rice formulation from corn flour, banana peel flour and pumpkin flour and the characteristics of analog rice from physical, chemical and amino acid tests. The research method used RAL (Completely Randomized Design). The formulations of corn flour, pumpkin flour and banana peel flour were divided into 3 levels, namely the ratio (6:2:2), (6:2:1), (6:1:2). The addition of water consists of 2 levels, namely 1:1 and 1:1.5. The best analog rice was the result of sensory test followed by physical, chemical and amino acid tests. The results showed the best formulation (6:2:1) with the addition of water 1:1.5. The color test shows an average brightness of 15.56-22.239, an average redness of 5.319-8.800, an average yellowness of 28.222-29.933. Texture test obtained hardness value of 79.511 N, adhesiveness 0.119 N, Cohesiviness of 1.141 and fracturability of 2.4493 and springiness of 0.541. The value of water content is 7.21%, protein is 10.98%, carbohydrates is 73.81%, vitamin A is 67.501%, amino acids are isoleucine content is 45.60 mg/g, leucine is 118.87 mg/g, lysine is 38.91 mg/g. g, methionine 18.24 mg/g, threonine 52.00 mg/g, valine 56.16 mg/g, and phenylalanine 72.35 mg/g. 
Immunomodulatory Activity of Methanol Leaf Extract of Neem (Azadirachta indica Juss) Against Suppressor and Proinflammatory Molecules Supriyanto Supriyanto; Simon Bambang Widjanarko; Muhaimin Rifa'i; Yunianta Yunianta
Journal of Tropical Life Science Vol. 11 No. 3 (2021)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.11.03.07

Abstract

Neem plant is rich in bioactive constituents, which make it massively discussed the treatment of various diseases. A study on the immunomodulatory activities of neem is given here. This current work aimed to investigate the effects of neem leaf extract on immunocompetent cells. In vivo experiment was carried out using mice (Mus musculus)  induced with DMBA, comprising positive control, negative control, and treatments of neem leaf extracts (250, 500, and 1000 ppm). Data obtained from flow cytometric analysis were evaluated using BD Cellquest ProTM software, then statistically analyzed in SPSS version 21. Parametric analysis in one-way ANOVA was performed at a significance level of 5%. The significant difference was compared in the Duncan test. The results showed that administration of neem leaf extracts significantly affected the expression of CD4+, CD8+, CD25+, CD62L, IL-10, and IL-17 cells .Neem leaf extract has immunomodulatory activities by increasing pressure molecules and decreasing pro-inflammatory molecules
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS STIK BUAH NAGA MERAH (Hylocereus Polyrhizus) Supriyanto Supriyanto
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7707

Abstract

and Red dragon fruit has higher properties, namely carotene and flavonoids which are antioxidants that are good for the body to consume to help neutralize free radicals that attack the body's cells. One of the problems with dragon fruit is the high stock of dragon fruit during the harvest but consumer demand is relatively fixed so that the price of dragon fruit is decreasing. Dragon fruit can be used as a variety of delicious and highly nutritious preparations that have. This study was conducted to find out the antioxidant activity, color, moisture content, texture and sensory by using 3 comparisons of dragon fruit concentration and dragon fruit stick cooking temperature. The concentration of dragon fruit used is 0%, 15% and 30%, while the temperature used is 150oC and 160oC. From the results of this study obtained the results of dragon fruit variation treatment have a real effect on the antioxidant activity, sensory aroma, color, texture, taste and overall dragon fruit sticks. The treatment of temperature variations can have a real influence on water content, L color (lightness), color a (redness), sensory texture, taste and overall dragon fruit sticks. The interaction between dragon fruit and temperature (Dragon fruit*temperature) has a real effect on the texture of cohesiveness, sensory texture, taste and overall dragon fruit sticks
Pemanfaatan Tepung Mocaf (Modified Cassava Flour) dan Tepung Jagung Talango dalam Formulasi Pembuatan Tiwul Instan Abrori Romdhoni; Supriyanto Supriyanto; Muhammad Fakhry
JITIPARI Vol 8 No 1 (2023): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i1.8030

Abstract

Tiwul instan adalah makanan pokok tradisional yang dikonsumsi oleh masyarakat Jawa terutama di daerah pedesaan dan pengunungan terpencil. Kandungan protein pada ubi kayu (singkong) sebesar 1,36 g/100g. Jagung talango memiliki kandungan protein 11,2%. Proses pengeringan dapat memperpanjang umur simpan produk tiwul instan. Tujuan penelitian ini untuk mengetahui pengaruh proporsi tepung mocaf dan tepung jagung talango serta pengaruh lama pengeringan terhadap nilai rendemen, kapasitas penyerapan air, jumlah protein, karakteristik sensoris, dan menentukan formulasi terbaik produk tiwul instan menurut penilaian konsumen. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) 6 perlakuan dengan 2 faktor. Faktor pertama yaitu lama pengeringan dan faktor yang kedua adalah formulasi tepung mocaf dan tepung jagung talango. Hasil uji kandungan protein tertinggi diperoleh pada tiwul instan dari perlakuan dari perbandingan tepung mocaf 70% dan tepung jagung talango 30% dengan lama pengeringan 6 jam yaitu sebesar 4,180%. Formulasi terbaik produk tiwul instan menurut penilaian konsumen yaitu pada perbandingan tepung mocaf 70% dan tepung jagung talango 30% dengan lama pengeringan 4 jam. Tiwul instan berbahan baku mocaf dan jagung malango berpotensi menjadi makanan bergizi yang tinggi protein.
EFFECT OF BROMELIN ENZYME CONCENTRATION ON COCONUT OIL QUALITY (Cocos nucifera) Supriyanto Supriyanto
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9609

Abstract

The traditional coconut oil processing process has the disadvantage of a long extraction and heating process. The use of bromelin enzyme from pineapple can speed up the extraction process in coconut oil. The use of bromelin enzymes in addition to accelerating the extraction process can also improve the quality of the oil produced. The purpose of this study is to determine the effect of the concentration of natural bromelin enzymes that can produce good quality coconut oil. The experimental design used was a randomized design complete with treatment using natural bromelin enzyme in the oil extraction process. The enzyme concentrations used were 0%, 1%, and 1.5% later compared to conventional methods. The parameters in this study include yield, moisture content, specific gravity, viscosity and free fatty acids. The data from the study were analyzed using anova α 5% if there was an effect, further tests were carried out using DMRT α 5%.  The results of this study showed that different enzyme concentrations had a significant effect on the quality of coconut oil. The analysis results showed that A3 treatment (1.5% bromelin enzyme) was the best treatment compared to other treatments with a yield of 11.00±0.28; moisture content 0.05%±0.00, specific gravity 0.97±0.02; viscosity 0.78±0.02; and free fatty acid levels of .65±0.01%.
Co-Authors Abrori Romdhoni Bingar Bimantara Cahyo Indarto Ellya Noor Azizaah Gilang Mahardika Meriya Widianti Prastika Dewi Miftahus Shomad Mohammad Fakhry Mojiono, Mojiono Muhaimin Rifa'i Muhammad Fakhry Rakhmawati Rakhmawati Rakhmawati Rakhmawati Reni Herawati Simon Bambang Widjanarko Siti Faizah Yosie Prayudha Arisky Yunianta Yunianta