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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
Ni Luh Yulianti
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Stiper Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Optimasi Suhu Pengeringan dan Ketebalan Irisan pada Proses Pengeringan Temulawak (Curcuma xanthorrhiza Roxb) dengan Response Surface Methodology (RSM) I Wayan Suryanantha; Ni Luh Yulianti; Ni Nyoman Sulastri
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i02.p08

Abstract

Two main things that influence the drying process of Curcuma; are drying temperature and thickness of slices. This research was conducted to obtain the optimum combination of drying temperature and slice thickness and determine the mathematical model to predict water activity, moisture content, ash content, and Q value through Response Surface Methodology (RSM). The data were processed using the Design Expert ® 12 software. Based on the testing and analysis, the results generated linear and quadratic models on the observed responses. The linear model was generated on water and ash content, while the quadratic model was generated on water activity and Q values. The drying temperature was 65.867 ̊C, and the slice thickness of 3 mm was the chosen optimumcombination. The verification test results show that the actual value of water activity is 0.218 aw, water content is 9.974%, ash content is 3.316%, and Q value is 31.950 kJ/h. The desirability value of the combination of drying temperature and optimum slice thickness of 0.898indicates that 89.8% of the expected response criteria can be achieved.
Analisis Pindah Panas Pada Ruang Fermentasi Biji Kakao (Theobroma Cacao L.) Menggunakan Jenis Wadah Fermentasi Yang Berbeda I Wayan Satrio Wiantara; Ni Luh Yulianti; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i02.p13

Abstract

Fermentation is one a process that plays an important role in improving the quality of cacao beans produced, the indicator of the fermentation process proceed well is temperature increase in thefermenter caused by microorganism activity. The purpose of this research is to test and discover temperature distribution, heat transfer, and cacao bean quality with a different type of fermentation container. The material used is bulk cacao beans which are obtained from Pupuan village farmer, Pupuan subdistrict, Tabanan regency. The fermentor is in the form of bamboo boxes, styrofoam boxes, and wooden boxes with dimensions of 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg. The type of fermentor boxes is the treatment of this research. Fermentation was carried out for 144 hours and observed every 6 hours at 5 point temperature measurement that is on the pile of cocoa beans, inner material wall of the fermentor, outer material wall of the fermentor, wall temperature of fermentor structure, and surrounding temperature. Parameter observed in this research among others is the fermentation temperature of wet cocoa beans, heat transfer analysis that occurs during the fermentation process, the water contentof dry cocoa beans, and amount of beans per 100 gram. Research results indicate peak temperature of fermentation on bamboo fermentor, styrofoam, and wood reaching peak respectively with temperature 44,5ºC, 43,1ºC dan 43,2ºC at 60,66,78 hours. From the parameter observed bamboo fermentor constitutes the best treatment with a peak temperature of fermentation reaching 44,5°C to water content parameter as much as 7,48 % and amount of beans per 100 gram in the amount of 73 beans that have met the standard SNI 2323:2008.
Co-Authors I Wayan Satrio Wiantara I Wayan Suryanantha Ni Nyoman Sulastri Yohanes Setiyo