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All Journal CEMARA Jurnal Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Journal of Applied Food Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian Jurnal Ilmiah Teknik Industri Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal
Sari, Anjar Ruspita
Program Studi Pengembangan Produk Agroindustri Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Public Health Social Sciences Transportation Other

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ANALISIS PERBANDINGAN KONSUMSI ENERGI DAN KEBUTUHAN ENERGI PADA PENYANGRAIAN BIJI KAKAO DENGAN SKALA BERBEDA Asmara, Sang Norma Lintang; Prasetyaningtyas, Cikha Ananda; Sari, Anjar Ruspita; Aji, Galih Kusuma; Hermawati, Budi Ariyani
Jurnal Teknologi Pertanian Andalas Vol 28 No 1 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.1.8-15.2024

Abstract

Proses penyangraian biji kakao pada skala laboratorium umumnya menggunakan roaster sederhana dengan bahan bakar LPG dan proses pembalikan biji secara manual. Hal ini menyebabkan kualitas pada biji hasil penyangraian tidak seragam pada tiap batch produksi. Berbeda dengan skala ganda, mesin penyangraian biji kakao sudah menggunakan bahan bakar listrik dan teknologi yang lebih canggih, sehingga dapat lebih mudah menjaga kualitas produk. Penelitian ini bertujuan untuk menganalisis kebutuhan energi dari perbedaan kedua kondisi penyangraian tersebut untuk mengoptimalkan proses produksi cokelat dengan skala yang sesuai. Metode penelitian yang dilakukan adalah melakukan dan mengamati proses penyangraian selama 60 menit. Parameter yang diamati meliputi kadar air, massa biji, dan suhu proses pada kedua skala. Selain itu diamati pula massa LPG yang terpakai untuk skala laboratorium dan daya listrik yang terpakai pada skala pilot. Hasil perhitungan konsumsi energi pada skala laboratorium adalah 5.277,295 kJ/kg dengan total biaya sebesar Rp. 8.437,5/kg. Sedangkan proses penyangraian skala pilot menggunakan listrik memerlukan energi sebesar 1.260 kJ/kg. Biaya listrik yang dikeluarkan jika menggunakan biaya dasar listrik tegangan rendah sebesar Rp1.699,53 per kWh, sehingga biaya listrik yang dikeluarkan kurang lebih sebesar Rp2.141,41/kg. Hasil penelitian menunjukkan bahwa penggunaan mesin sangrai dalam skala pilot lebih murah bila dilakukan produksi massal.
Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta Sari, Anjar Ruspita; Putri Rousan Nabila; Fajar Budi Lestari; Febri Ariyanti; Rochmad Hidayat; Singgih Utomo; Achmad Yoga Sundava; Nara Husnal Aufa
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 7 No 4 (2025): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v7i4.1359

Abstract

Small and Medium Enterprises (SMEs) operating within rural communities frequently encounter significant hurdles in the effective implementation of food hygiene and sanitation protocols. This struggle is largely attributable to limited financial resources and a critical deficit in fundamental food safety knowledge. A critical gap exists in the understanding of relevant food safety legislation, which often results in non-compliance with significant implications for regulatory enforcement. In response to this pervasive need, a targeted training intervention was developed and executed for food SME operators in Kaliagung Village. The objective of the training was to empower participants by equipping them with the general principles of food hygiene and sanitation. The training employed an interactive methodology, strategically blending theoretical presentations with practical, site-specific self-assessments. The program was rigorously designed based on the Indonesian National Standard (SNI) CAC/RCP 1:2011, focusing on five critical domains: environmental sanitation, facility hygiene, personal hygiene, process control, and record-keeping. The effectiveness of the program was evaluated using pre- and post-training assessments to quantify changes in participants' knowledge and comprehension. The evaluation demonstrated a positive and substantial impact, with the average participant score on food hygiene knowledge increasing from 3.5 to 4.85 (using 5 scale). This statistically reflected increase in the average score validates the utility of the training activity. In conclusion, this program highlights the critical role of structured training in enhancing food safety practices within rural communities. By providing practical, standards-based knowledge, such interventions are vital for fostering a safer and more compliant food industry landscape in these key areas.
PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW Putri, Sherly Novia Yuana; Syaharani, Wahyu Fajri; Utami, Cindy Virgiani Budi; Safitri, Dyah Retno; Arum, Zahra Nur; Prihastari, Zulfa Shafira; Sari, Anjar Ruspita
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.591 KB) | DOI: 10.20961/jthp.v14i1.47654

Abstract

Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata, and the darker color of nata. The best thickness of nata produced on the 14th day of fermentation was 1.7 cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was 72.33 g/5mm. The lowest degree of nata whiteness produced on the 14th day of fermentation with the value was 72.307%.
Co-Authors Achmad Yoga Sundava Aji, Galih Kusuma Anjar Kistia Purwaditya Arum, Zahra Nur Asmara, Sang Norma Lintang Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Esa, Sonia Dora Febri Fajar Budi Lestari Febri Ariyanti Hermawati, Budi Ariyani Hidayat, Rochmad Ika Restu Revulaningtyas Ika Restu Revulaningtyas Iman Sabarisman Iman Sabarisman Mohammad Affan Fajar Falah Nara Husnal Aufa Prasetyaningtyas, Cikha Ananda Prihastari, Zulfa Shafira Putri Rousan Nabila Putri, Sherly Novia Yuana Ratih Hardiyanti Rini Setyowati, Rini Sabarisman, Iman Safitri, Dyah Retno Saraswati Martika Padma Satria Bhirawa Anoraga Satria Bhirawa Anoraga Singgih Utomo Sri Wijanarti Sri Wijanarti Sri Wijanarti Sri Wijanarti Syaharani, Wahyu Fajri Utami, Cindy Virgiani Budi Wildan Fajar Bachtiar Wildan Fajar Bachtiar Zulfa Shafira Prihastari