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All Journal Jurnal Teknologi Dan Industri Pangan EKSAKTA: Journal of Sciences and Data Analysis JURNAL KIMIA SAINS DAN APLIKASI Pharmaciana: Jurnal Kefarmasian Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Indonesian Journal of Cancer Chemoprevention Eksergi: Chemical Engineering Journal Jurnal Rekayasa Sipil dan Desain Jurnal Kimia dan Kemasan agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Majalah Obat Tradisional EduChemia: Jurnal Kimia dan Pendidikan Jurnal Kimia Riset Dental Journal (Majalah Kedokteran Gigi) Jurnal Bioteknologi & Biosains Indonesia (JBBI) Titian Ilmu: Jurnal Ilmiah Multi Sciences ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Berdikari: Jurnal Pengabdian Masyarakat Indonesia Indonesian Journal of Chemical Analysis (IJCA) JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Ilmiah Cendekia Eksakta Stannum : Jurnal Sains dan Terapan Kimia IJCR (Indonesian Journal of Chemical Research) STATIKA: Jurnal Teknik Sipil Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Gunung Djati Conference Series AGRIC Rafflesia Journal of Natural and Applied Sciences (RJNAS) Journal of Tropical Pharmacy and Chemistry

Yohanes Martono

Universitas Kristen Satya Wacana

Author-ID : 316681

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Ekstraksi Protoporfirin IX dari Kerabang Telur Puyuh (Cortunix Cortunix) dan Kompleksasinya Dengan Ni(Ii) Serta Potensinya Sebagai Pewarna Kain Alami Hindra, Ronal Febria; Riyanto, Cucun Alep; Martono, Yohanes
Jurnal Kimia dan Kemasan Vol. 40 No. 1 April 2018
Publisher : Balai Besar Kimia dan Kemasan

Protoporfirin IX merupakan suatu pigmen warna yang terdapat pada kerabang telur puyuh. Karena sifat pewarna alami yang mudah luntur, maka perlu dilakukan kompleksasi dengan ion logam. Peneltian ini bertujuan untuk menentukan kondisi optimum dari reaksi kompleksasi protoporfirin IX dengan ion logam Ni(II) menggunakan Response Surface Methodology (RSM) dengan central composite design 33 model kuadratik yang dimodifikasi. Faktor yang digunakan adalah variasi pH (X1), rasio (X2), dan waktu reaksi (X3). Hasil ekstraksi protoporfirin IX yang telah dilakukan memiliki konsentrasi sebesar 0,01% (b/b) dari ekstrak kering. Hasil serapan kompleks Ni(II)-protoporfirin IX yang didapat menunjukkan adanya pergeseran sebesar 4 nm dari serapan protoporfirin IX dan 9 nm dari serapan larutan Ni(II). Kondisi optimum yang diperoleh adalah pada pH 3,16 ; rasio 1:10,98 ; dan waktu 65,98 menit melalui persamaan polinomial orde 2.

ISOLASI DAN ANALISIS GENISTEIN DARI TEMPE BUSUK MENGGUNAKAN METODE KROMATOGRAFI KOLOM Soetjipto, Hartati; Martono, Yohanes; Yuniarti, Zulfa
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 5, No 1 (2018): June 2018
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Isolation and Analysis of Genistein of Overripe Tempe using Column Chromatography MethodABSTRACTGenistein is one of the aglycone isoflavone compounds in tempe that has various biochemical activities, including anticancer, antitumor, and antioxidants. Commonly used isoflavone extraction methods resulted in isoflavone crude extract. The aim of this study was to isolate the genistein of overripe tempe through determining the appropriate combination of mobile phases in genistein isolation and the determination of genistein content in both crude extract and isolate. The overripe tempe was first extracted, then genistein was isolated from the crude extract using column chromatography method. The determination of mobile phase combination was done by Thin Layer Chromatography while the genistein content was quantitatively determined by using High Performance Liquid Chromatography. The results showed that the appropriate combination of mobile phase for genistein isolation was chloroform : methanol (15 : 1, v/v). Genistein content in the crude extract and isolates were 4737.50 and 31.36 Î¼g/g extract, respectively. The genistein purity in the isolates was 63.80%, while the purity in the isoflavone extract was 31.98%.Keywords: genistein, HPLC, isoflavone, overripe tempe, TLCÂ ABSTRAKGenistein merupakan salah satu senyawa isoflavon aglikon dalam tempe yang memiliki bermacam-macam aktivitas biokimia, diantaranya antikanker, antitumor, dan antioksidan. Metode ekstraksi isoflavon yang umum diterapkan, menghasilkan ekstrak kasar isoflavon yang masih berupa campuran. Tujuan dari penelitian ini adalah untuk mengisolasi genistein dari tempe busuk melalui tahap penentuan kombinasi fase gerak yang tepat dalam isolasi genistein serta penentuan kandungan genistein baik dalam ekstrak kasar maupun isolat. Tempe busuk mula-mula diekstrak, selanjutnya genistein diisolasi dari ekstrak kasar menggunakan metode kromatografi kolom. Penentuan kombinasi fase gerak dilakukan secara Kromatografi Lapis Tipis, sedangkan kandungan genistein secara kuantitatif ditentukan dengan menggunakan Kromatografi Cair Kinerja Tinggi. Hasil penelitian menunjukkan bahwa kombinasi fase gerak yang tepat untuk isolasi genistein adalah kloroform : metanol (15 : 1, v/v). Kandungan genistein dalam ekstrak kasar dan isolat genistein berturut-turut sebesar 4737,50 dan 31,36 Î¼g/g ekstrak. Kemurnian genistein dalam isolat adalah sebesar 63,80%, sedangkan kemurniannya dalam ekstrak isoflavon adalah sebesar 31,98%.Â Kata Kunci: genistein, HPLC, isoflavon, tempe busuk, KLT

PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS Erlien Giovani Soeroso; Lydia Ninan Lestario; Yohanes Martono
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Anthocyanins are red to purple pigments and one of potent safe and natural food colorants which possess superior antioxidant activity. However, the stability of anthocyanins depends on various factors, including structure and concentrations, pH, temperatures, light, co-pigment, ascorbic acid, enzymes, metal ions, sugars, protein, sulfur dioxide. The aims of this research were to evaluate the effects of sugar addition on the stability of anthocyanin of black mulberry under different fluorescent light intensities and to determine the appropriate concentration of sugar that could increase black mulberry (Morus nigra L.) anthocyanin stability. Fluorescent lamp at 3370, 4210, and 8820 lux (18, 23, and 32 watt, respectively) were used to illuminate black mulberry fruit extract (10.09 g/L) following 20, 40, 60% (w/v) of sugar addition. Determination of anthocyanin color stability in extract of black mulberry fruit was perfomed using degradation kinetics modeling to obtain the appropriate order. The concentration rate (k) and half life (t1/2) were then calculated based on subsequent order. The results showed that 20% sugar addition enhance the stability of black mulberry anthocyanin extract as compared to that of control (without sugar addition) as indicated by half life increment from 170.826 to 183.733 h. On the other hand, anthocyanin stability decreased to 166.618 and 146.235 h half life with further sugar addition to 40 and 60%, respectively. Therefore, 20% sugar addition to black mulberry extract could improve its anthocyanin stability.

JENIS DAN KANDUNGAN ANTOSIANIN BUAH TOMI–TOMI Rema Fitriyani; Lydia Ninan Lestario; Yohanes Martono
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Batoko plum fruit (Flacourtia inermis, Roxb) is one of the plants that contains anthocyanins. The fruit has purplish red color and was thought to benefit health by reducing blood sugar levels, as anti-hyperten-sion agents or antioxidants. The aim of this research was to determine the total anthocyanin content and identify the type of anthocyanidin and anthocyanin of batoko plum fruit. The total anthocyanin content of batoko plum fruit which determined by differential pH method was 26.56±0.28 mg/100 g (w.b.) or 103.89±1.08 mg/100 g (d.b.). Based on the Rf value on TLC and the peak retention time in HPLC, it was confirmed that the anthocyanin was delfinidine. However, the wavelength maximum absorbance data of the TLC spot showed the presence of cyanidine. These results were possibly caused by the use of too diluted extracts or the degradation of the anthocyanin during acid hydrolysis. Based on the Rf value on TLC and glucosidation pattern in UV-VIS spectrophotometer, it is suspected that cyanidine 3-glucoside and delfinidine 3-glucoside were present.

Biokeramik Hidroksiapatit (HAp) Berbahan Dasar Cangkang Tiram Anodonta nuttaliana dari Danau Poso Agung Rimayanto Gintu; Elizabeth Betty Elok Kristiani; Yohanes Martono
Eksergi Vol 17, No 2 (2020)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v17i2.3758

Bioceramic Hydroxyapatite (HAp) was a derivated chemical synthetic compound from calcium phosphate commonly used to care the damage of hard tissues. Bioceramic Hydroxyapatite can synthetized from the compounds which rich with calcium contains. In this study threated the synthesis and physicochemical characterization to the HAp made from Anodonta nuttaliana clam shells obtained from Poso lake. From the characterization of the sample A. nuttaliana shells obtained the water contains 0,50±0,00%; ash contains 0,9827±0,0022g/g; potasium 0,00135±0,0002g/g; calcium 0,0165±0,0034g/g; phosphate 0,1920±0,0424g/g and the ratio of Ca/P 1,9389±0,3039%. The synthesis of HAp by base precipitation method showed the yield of synthesis 95,4320±0,7085% with the characteristic of the HAp showed that the potassium contains 0,0005±0,00004g/g; calcium 0,95476±0,0012g/g; phosphate 0,528±0,0075; ratio of Ca/P 1,0307±0,0932%; porosity 73,9598±1,1320%; swelling ability 9,6067±2,5365%; and biodegradability 8,8206±0,2176%. From the overall results concluded that the A. nuttaliana clam shells was very potential to became a source of Bioceramic Hydroxyapatite (HAp).

Studi Optimalisasi Perparkiran dan Pedestrian di Fakultas Teknik Jurusan Sipil Universitas Lampung Sherly Novita Sari Nawawi; Rahayu Sulistyorini; Yohanes Martono
Jurnal Rekayasa Sipil dan Desain Vol 3, No 1 (2015): Edisi Maret 2015
Publisher : Jurnal Rekayasa Sipil dan Desain

Show Abstract | Download Original | Original Source | Check in Google Scholar

Faculty of Civil Engineering Department as one of the majors at the University of Lampung whichhas the number of students, faculty and others are quite large, this has resulted in demand forparking at the Faculty of Engineering Department of Civil is a problem that can not be ignoredbecause of the Faculty of Civil Engineering Department as a center of community activityacademic need a good arrangement and the campus community college population continues toincrease each academic year. This study aims to investigate the characteristics of the motorvehicle users both motorcycles and cars in the Faculty of Engineering Department of Civil,knowing parking needs in the Faculty of Engineering Department of Civil, find out if parking andpedestrian facilities in the Faculty of Engineering Department of Civil been sufficient,, analyzeparking management solution and pedestrian in the Faculty of Civil Engineering Department.Characteristics of motor vehicle users both motorcycles and cars derived from a comparisonbetween the accumulation of the highest parking vehicles with the number of parking spacesavailable, vehicle car I is 14 pieces of land, land second car that is 20 pieces, motorcycle land I is20 pieces, motorcycles land II is 27 pieces, motorcycles III, 11 pieces of land and land motorcycleIV is 4 pieces. Based on a survey and analysis parking requirements for the Faculty ofEngineering Department of Civil to cars I and II land at 192% / day, for the motorcycle land I of11.2% / day, for the motorcycle land II, III and IV of 126% / day .Keywords: Transportation, Parking, Pedestrian

KARAKTERISASI NANOPARTIKEL KARBON AKTIF DARI DAUN ECENG GONDOK (Eichhornia crassipes) BERDASARKAN VARIASI SUHU DAN WAKTU AKTIVASI Cucun Alep Riyanto; Eliana Prabalaras; Yohanes Martono
Jurnal Kimia dan Kemasan Vol. 42 No. 2 Oktober 2020
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v42i2.5633

Daun eceng gondok (Eichhornia crassipes) masih terbatas dalam hal pemanfaatannya, namun daun eceng gondok (DEG) berpotensi untuk dibuat menjadi nanokarbon karena memiliki kandungan lignoselulosa yang tinggi. Tujuan dari penelitian ini adalah melakukan optimasi pembuatan nanopartikel karbon aktif DEG dengan variasi suhu dan waktu aktivasi serta melakukan karakterisasi nanopartikel karbon aktif DEG yang didapatkan. Proses pembuatan karbon dilakukan dengan metode karbonisasi pada suhu 400 °C selama 1 jam. Proses aktivasi dilakukan dengan dua cara, yaitu aktivasi fisika dengan variasi suhu (400 – 800 °C) dan waktu aktivasi (30 – 150 menit), dan aktivasi kimia dengan menggunakan H3PO4 (30%) pada rasio impregnasi 1:4 (b/b). Berdasarkan hasil spektra Fourier Transform Infrared (FTIR), suhu dan waktu aktivasi terbaik adalah pada proses aktivasi suhu 600 °C selama 60 menit dengan adanya gugus fungsi O-H, C-H, C≡C, C=C, dan C-O pada bilangan gelombang 3410,15 cm-1, 2931,80 cm-1, 2337,72 cm-1, 1573,91 cm-1, dan 1180,44 cm-1, berturut-turut. Hasil analisa X-Ray Diffraction (XRD) menunjukkan bahwa nanopartikel karbon aktif DEG memiliki dua puncak difraksi yang luas pada rentang 2θ = 23,9° – 26,6° dan 42,0° – 44,8°. Hasil analisis Transmission Electron Microscope (TEM) menunjukkan nanopartikel karbon aktif DEG memiliki ukuran nanopartikel yang berbentuk bulat dengan ukuran 22 nm – 35 nm.

Analisis Kromatografi Cair Kinerja Tinggi untuk Penetapan Kadar Asam Galat, Kafein dan Epigalokatekin Galat pada Beberapa Produk Teh Celup Yohanes Martono; Sudibyo Martono
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A rapid and accurate High Performance Liquid Chromatography (HPLC) method for determination of gallic acid, caffein, and epigallocatechin gallate (EGCG) with an isocratic mobile phase elution was developed. HPLC parameters consisted of a C18 reversed-phase column (Eurosphere C18, 250 × 4.6 mm i.d., 5μm), mobile phase composed of 0.1% ortho phosporic acid : water : acetonitrile : methanol (14 : 7 : 3 : 1 v/v/v/v) pH = 4.00, flow rate 1.2 mL/min and was detected by UV detector at 280 nm. The validation of this method was confirmed from selectivity, linearity, accuracy and precision, limit of detection and limit of quantification. The method developed has proved to comply with validation requirements and has been applied to analyze various tea bag products (green and black tea). In green tea, the results showed that the highest amount of constituent was EGCG followed by caffein and gallic acid, whereas in black tea, EGCG can not be measured. ABSTRAK Metode Kromatografi Cair Kinerja Tinggi (KCKT) yang cepat dan akurat untuk penetapan kadar asam galat, kafein dan epigalokatekin galat (EGCG) dengan sistem elusi fase gerak secara isokratik telah dikembangkan. Sistem KCKT terdiri atas kolom fase terbalik C18 (Eurosphere C18, 250 × 4,6 mm i.d., 5μm), fase gerak campuran asam orto-fosfat 0,1% : air : asetonitril : metanol (14 : 7 : 3 : 1 v/v/v/v) pH = 4,00 dengan kecepatan alir 1,2 mL/min serta dideteksi pada UV 280 nm. Validasi metode ini dikonfirmasi terhadap selektivitas, linearitas, akurasi, presisi, batas deteksi dan batas kuantitasi. Metode yang dikembangkan dapat memenuhi syarat-syarat validasi metode dan telah digunakan untuk menganalisis berbagai produk teh celup (teh hijau dan hitam). Pada teh hijau, hasilnya menunjukkan bahwa kandungan terbesar adalah EGCG diikuti kafein dan asam galat sedangkan pada teh hitam, EGCG tidak terkuantitasi.

Aktivitas Antioksidan Daun Ginseng Jawa (Talinum paniculatum Gaertn) Lydia Ninan Lestario; Anggelia Essi Christian; Yohanes Martono
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A research on antioxidant activity of Javanese Ginseng (Talinum paniculatum Gaertn) leaves has been carried out. The aims of this research were to compare the antioxidant activity and phenolic content of javanese ginseng leaves extract- ed by various kinds of solvent and to compare the antioxidant activity and phenolic content between and dried javanese ginseng leaves extracted by hot water. The antioxidant activity were measured by free radical scavenging method with DPPH, ferric thiocyanate method, and reducing power method, whereas the phenolic content was measured by Folin– Ciocalteu. The results showed that the highest antioxidant activity of javanese ginseng was found in ethanol extract: 43.78 %, IC = 273.13 µg/ml (by free radical scavenging method with DPPH); 93.17 % (by ferric thiocyanate meth- od); and 0.7022 meq K Fe(CN) /g extract (by reducing power method). The highest phenolic content was also found in46ethanol extract: 171.03 mg/g extract. The antioxidant activity of hot water extract of fresh leaves was higher than from dried leaves: 55.03 %, IC = 181.15 µg/ml (by method DPPH); 85.59 % (by ferric thiocyanate method); whereas the antioxidant activity by reducing power method and the phenolic content of the hot water extract of javanese ginseng leaves found in dried leaves were : 0.8078 meq K Fe(CN) /g extract and 116.11 mg/g extract respectively.ABSTRAKPenelitian tentang aktivitas antioksidan daun Ginseng Jawa (T. paniculatum Gaertn) telah dilakukan. Tujuan dari penelitian ini adalah untuk membandingkan aktivitas antioksidan dan kadar fenolik daun ginseng jawa yang diekstrak dengan beberapa jenis pelarut, dan membandingkan aktivitas antioksidan dan kadar fenolik ekstrak air panas daun ginseng jawa segar dan ekstrak air panas daun ginseng jawa yang dikeringkan. Aktivitas antioksidan diukur dengan metode penangkapan radikal bebas dengan DPPH, metode feri-tiosianat, dan metode kemampuan mereduksi; sedang- kan kadar fenolik diukur dengan metode Folin – Ciocalteu. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dari daun ginseng jawa diperoleh dari ekstrak etanol, yaitu sebesar 43,78 %, dengan nilai IC = 273,13 µg/ ml (metode penangkapan radikal bebas DPPH); 93,17 % (metode feri tiosianat) ;dan 0,7022 mek K Fe(CN) /g ekstrak46(metode kemampuan mereduksi). Kadar fenolik tertinggi juga terdapat dalam ekstrak etanol sebesar 171,03 mg/g ek-strak. Aktivitas antioksidan ekstrak air panas daun ginseng jawa segar lebih tinggi daripada ekstrak air panas daun kering, yaitu sebesar 55,03 % dan IC = 181,15 µg/ml (metode DPPH); 85,59 % (metode feri-tiosianat); sedangkan aktivitas antioksidan dengan metode kemampuan mereduksi dan kadar fenolik, ekstrak air panas daun ginseng jawa kering lebih tinggi daripada ekstrak daun segar, yaitu berturut-turut sebesar 0,8078 mek K Fe(CN) /g ekstrak dan46116,11 mg/g ekstrak.

Pengaruh Fermentasi terhadap Kandungan Protein dan Asam Amino pada Tepung Gaplek yang Difortifikasi Tepung Kedelai (Glycine max (L)) Yohanes Martono; Lucia Devi Danriani; Sri Hartini
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Enhancement of proteins and enrichment of amino acids of dried cassava flour can be carried out by fermentation of dried cassava and soy-flour mixture. The purposes of this study were to compare soluble protein's content and to identify amino acids in fortified dried-cassava flour. The methods involved were making fortified dried-cassava flour with ratio of 25 g (soy-flour) and 5 g (yeasts) of 100 grams dried-cassava and fermentation of the mixture for 40 h, measuring soluble protein's content by biuret assay and identifying amino acids using Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). Research design used Randomized Completely Block Design (RCBD). Treatments applied were unfortified dried cassava flour at 0 hour (G0); 20 hour (G20); 40 hour (G40) and fortified dried cassava flour at 0 hour (GF0); 20 hour (GF20) and 40 hour (GF40). As group was analyisis time. Data of soluble protein content were analyzed using ANNOVA. The Honestly Significant Differences (HSD) test at 5% level of significance was used to compare the treatments mean. The results showed that the soluble protein's content of 40 hours fermentation was higher than of 20 hours fermentation and the latter was higher than 0 hour fermentation, with values of 22.86%, 20.96%, and 18.70%, respectively. Based on TLC and HPLC identification, the amino acids in fortified dried-cassava flour, were aspartate, glumatate, serine, histidine, glicine, arginine, alanine, tyrosine, methionine, valine, isoleusine, leusine, and lysine.ABSTRAKPeningkatan kadar protein dan pengayaan asam amino dalam tepung gaplek dapat dilakukan dengan cara fortifikasi tepung gaplek dengan tepung kedelai melalui fermentasi. Tujuan dari penelitian ini adalah membandingkan kandungan protein terlarut antara tepung gaplek tidak terfortifikasi dan terfortifikasi tepung kedelai pada beberapa waktu fermentasi dan mengidentifikasi asam amino yang terkandung dalam tepung gaplek dan tepung gaplek terfortifikasi. Metode penelitian meliputi pembuatan tepung gaplek terfortifikasi secara fermentasi dengan rasio penambahan tepung kedelai 25 g dan kapang 5 g dari 100 g gaplek yang kemudian difermentasi selama 40 jam. Kadar protein ditentukan menggunakan metode Biuret sedangkan identifikasi asam amino menggunakan metode Kromatografi Lapis Tipis (KLT) dan Kromatografi Cair Kinerja Tinggi (KCKT). Rancangan percobaan penelitian menggunakan Rancangan Acak Kelompok (RAK). Sebagai perlakuan adalah gaplek kontrol (tidak terfortifikasi tepung kedelai) pada jam ke-0 (G0); 20 jam (G20); 40 jam (G40) dan gaplek terfortifikasi pada jam ke-0 (GF0); 20 jam (GF20); dan 40 jam (GF40). Sebagai kelompok adalah waktu analisis. Data rata-rata kadar protein terlarut dibandingkan dengan uji Beda Nyata Jujur (BNJ) dengan tingkat kebermaknaan 5%. Hasil penelitian ini menunjukkan bahwa kadar protein terlarut pada fermentasi selama 40 jam lebih tinggi dibandingkan 20 jam dan 0 jam, dengan nilai 22,68%, 20,96%, dan 18,70% secara berurutan. Berdasarkan hasil identifikasi KLT dan KCKT, asam amino dalam tepung gaplek terfortifikasi adalah aspartat, glutamat, serin, histidin, glisin, arginin, alanin, tirosin, metionin, valin, isoleusin, dan lisin.

Co-Authors A. Rindang Anggit Laksono Abdul Rohman Abi Berkah Nadi, Muhammad Agung Rimayanto Gintu Agung Rimayanto Gintu Agung Rimayanto Gintu Agung Rimayanto Gintu Agung Rimayanto Gintu Andreas Setiawan Andriyani Rosita Sari Anggelia Essi Christian Ari Hasna Widyapuspa Bereka Meidelivia Raharjianti Bernaditha Catur Marina Betsy Felita Betsy Felita Cucun Alep Riyanto Daniel Ricky Putra Wijaya Devina Intan Sari Devinta Lestari Dewi Kurnianingsih Arum Kusumahastuti Diyonisio Kevin Elisando Dwiky Iswara, Kerri Eliana Prabalaras Elisabeth Betty Elok Kristiani Elizabeth Betty E. Kristiani Elizabeth Betty Elok Kristiani Erlien Giovani Soeroso Fahmi Puteri Perdani Ferdy Semuel Rondonuwu Fidelia Novitasari Fransiskus Tri Wahyu Hananto Franyoto, Yuvianti Dwi Gunawan, Raden Harry Setiawan Hartati Soetjipto Hartati Soetjipto Hindra, Ronal Febria Ida Suskawati Ika Puspitaningrum Ika Puspitaningrum Ira Tyas Kurniasari Kiki Fransiska Suharto Kusmita Kusmita Lia Kusmita Lucia Devi Danriani Lydia Ninan Lestario Maria Endah Retno Palupi Muhamad Syaiful Ampri Mutmainah Mutmainah Mutmainah Mutmainah Mutmainah Mutmainah November Rianto Aminu Noviana Gunawan Nur Ayu Hidayati Rahayu Sulistyorini Rema Fitriyani Resa Wulandari Salsabila Eka Ghina Rana Sandra Ayu Apriliyani Sekar Nurani Saptaningtyas Sherly Novita Sari Nawawi Slamet Widodo Sri Hartini Sri Hartini Sri Kasmiyati Sudibyo Martono Sudibyo Martono Sugeng Riyanto Suryasatriya Trihandaru Susanti Pudji Hastuti Tambunan, Hermon Frederik TATI NURHAYATI Tiffany Febetania Widodo Tonia Nur Fitria Widhi Nugroho Meindra Wijaya, Daniel Ricky Putra Yayi Suryo Prabandari Yoko Putra Nusantara Yuniarti, Zulfa Zhafira, Elian Zulfa Yuniarti

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