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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian) Jurnal AGROTEKNOLOGI JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno Jurnal Abdi Insani Protech Biosystems Journal Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember

Dian Purbasari

Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Author-ID : 1140331

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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AKSENTUASI PRODUKSI BERSIH PADA AGROINDUSTRI KOPI ARABIKA MAJU MAPAN DI KABUPATEN JEMBER MENGGUNAKAN METODE AHP Elida Novita; Siti Nur Azizah; Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.18182

Panti District is the second-largest coffee plantation in Jember Regency, with an area of 160.71 ????????2 or 4.88% of the total area of Jember Regency with an average height of 50-1,340 meters above sea level. With this average height, one of the coffee plants planted was Arabica coffee. Based on the number of existing coffee plantations, the processing of wet coffee produced a lot of liquid and solid waste. Coffee fruit waste in the form of flesh physical composition reached 48%, consisted of 42% fruit skin and 6% seed skin. The utilization of coffee waste is still not optimal. One effort to reduce coffee waste was by applying cleaner production. The method used to determine this priority of production application at Maju Mapan Coffee Agroindustry is AHP (Analytical Hierarchy Process) method, technical feasibility, and financial feasibility analysis. From mass balance analysis, the results showed that from 1 ton of red coffee berry and 3146.63 liters of water as production input produced 40% of coffee beans, 38.4% solid waste, and 2946 liters of wastewater. The wastewater characteristics exceeded the threshold standard of wastewater quality stipulated by the Decree of the Governor of East Java Number 45 of 2002. On the other side, solid waste most unsettled the surrounding community because every day, it created a foul odor and invited many insects. Clean production priority in Maju Mapan Agroindustry using AHP, technical feasibility, and financial feasibility analysis obtained are manufacturing the cascara tea, compost block, and animal feed. AHP analysis results using the application of expert choice assessment in an alternative hierarchy of the ten experts showed that making cascara tea was chosen as the main priority in the utilization of waste from Arabica coffee processing in Maju Mapan Agroindustry. Keywords: AHP, arabica coffee, cascara tea, cleaner production, coffee waste

APLIKASI METODE FOAM-MAT DRYING DALAM PEMBUATAN BUBUK SUSU KEDELAI INSTAN Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

As one of the products from soybean, soybean milk is widely known and appreciated by the public because of its benefits for health. Problems are often encountered in the processing of liquid soybean milk, such as short shelf life of it and easy to loss of quality. One alternative treatment that can extend the shelf life is to turn it into an instant soybean milk powder by drying method. Making instant soybean milk powder in this study used a foam-mat drying method. The purpose of this research was to study the application of foam-mat drying method on the characteristic (quality) of instan soybean milk powder produced. The results showed that the best treatment according to the drying time parameters was at 10% dextrin and 1% Tween 80. Physical characteristics of instant soybean milk powder had the highest yield values (16.10%) at a drying temperature of 60°C, the value of lightness (L) about 84.2; value of redness (a) about 1.3; yellowish value (b) about 24,and water absorption (DSA) of 1.68 mL/g. Chemical analysis resulted that water content of 3.05% at the drying temperature of 70°C, while the highest protein content at the drying temperature of 60°C amounted to 17.34% and the highest fat content about 11.36% at drying temperature of 50°C. Keywords: foam-mat drying, instant, shelf life, soybean milk

KAJIAN SIFAT FISIK DAN KIMIA BUAH STROBERI BERDASARKAN MASA SIMPAN DENGAN PENGOLAHAN CITRA Rizky Ramadani Dwi Utari; Dedy Wirawan Soedibyo; Dian Purbasari
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

In the storage processes strawberries experiencesdetrimental changes so that they can affect the quality of fruit. This change can be detected by testing the physical and chemical properties in particular shelf life period. In generally the measurement of physical and chemical properties are done manually andcausing damage to the object being observed (destructive method). Based on description above, it is necessary to measure non-destructive method using digital image processing. This study aimed to identify the relationship between physical and chemical propertiesvariables and image quality variables (area, height, widht, perimeter red index andblue index) based on 0, 1, and 2 days shelf life using an image processing program. The sample used in this study were 155 pieces strawberry from A quality. The strawberry image was taken by using a CCD camerathen extracted using SharpDevelop 4.2 software. Physical and chemical properties of the strawberry were measured using digital O'hauss pioneer scales, penetrometer, refractometer and pH meter to obtain data on weight, hardness, total dissolved solids and acidity (pH). Correlation test results indicated from strong to very strong relationship between physical and chemical properties variablesand image quality variables with a range of correlation coefficient values from 0,725 to 1,000. Image quality variables that could be used as input for estimating shelf life was blue index, with validation test resulted 87,7%total accuracy. Keywords: characteristics, chemical, image processing, physical, shelf life, strawberry

KARAKTERISTIK FISIK BUBUK KUNYIT (Curcuma domestica Val.) HASIL PENGERINGAN OVEN KONVEKSI Dian Purbasari; Lisa Pujiana
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.32505

The water content in fresh turmeric is quite high so it is easily damaged. For this reason, this research is necessary as an effort to handle post-harvest which will increase the shelf life of turmeric. The purposes of this study were to determine the physical properties of turmeric and to determine the effect of differences in drying temperature and duration of flouring on the physical characteristics of turmeric powder. The procedure was started with cleaning and size reduction, drying at temperatures of 60, 70, and 80°C, flouring for 1, 3, and 5 minutes, sifting with no. mesh 60, and measurement of physical properties. Results showed that the lowest water content of turmeric flour dried on 80°C and the 1-minute flouring time was 8.11%. Based on the color analysis test, the drying temperature of 60°C and the time of flouring is 5 minutes with an L (lightness) value of 64.53, a value of 12.47, and b of 51.46. The highest bulk density value was 0,42 g/cm³, obtained from the treatment with a temperature of 60°C and a flouring duration of 3 minutes. The smallest angle of repose value was obtained from a drying temperature of 80°C with a flouring time of 1 minute, namely 42.96°. The highest oil absorption value was obtained from the 80°C temperature treatment and 1-minute flouring time, which was 1.74 mL/g. The most significant water absorption was obtained from the 80°C temperature treatment with 3 minutes of flouring, which was 4.82 mL/g. Based on the analysis of the ANOVA test in this study, the physical characteristics of turmeric powder that affected by drying temperature were only water content and in the correlation test it was found that the observed variables that correlated with temperature were moisture content, bulk density, angle of repose, oil absorption. Keywords: drying, physical characteristics, turmeric powder

Mutu Fisik Bubuk Kunyit (Curcuma domestica Val.) Hasil Pengeringan Microwave Berdasarkan Proses Blanching yang Berbeda Purbasari, Dian; Lestari, Ning Puji; Hidayat, Farizha Rahmatiningtyas
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.28426

Curcuma domestica Val. is a kind of spice that can be processed become several kinds of processed products such as flavor and herb. The height of water content and water activity in Curcuma causes damage and decrease of curcuma quality. One of the correct handles to get qualified products with good quality and to decrease the damage is by doing blanching process and drainage using the microwave. This study aimed to determine the physical quality characteristics of dried turmeric based on the difference in microwave power and the type of blanching process. The experiment used in this study was a completely randomized design with two factors, namely: microwave power (307, 402, and 577 W) and types of blanching (hot water and steam). The data obtained was characteristic of the physical quality of turmeric powder comprising color, agglomeration angle, precipitation density, water absorption, and oil absorption. The result of the study indicated that the water content of fresh turmeric was between 92.11-94.41% and the dried turmeric was between 3.48-4.56%. The characteristic of physical quality of turmeric powder has brightness level (L) between 61.1-66.5; reddish level (a) between 13.2-18.; yellowish level (b) between 40.8-53.0; precipitation density between 0.31-0.36 g/cm3; agglomeration angle between 42.7o-46.1o; the water absorption between 4.6-5.8 mL/g; and the oil absorption between 1.43-1.63 mL/g. Microwave-dried turmeric powder with both blanching processes produced physical quality that met SNI 01-7084-1995 standards with brightness, reddish, yellowish level, bulk density, and agglomeration angle in steam blanching process higher than hot water blanching. Keywords: completely randomized design, drying, hot water, steam, turmeric powder

Co-Authors Abadiyah, Najati Abdul Mannan, Siti Sofiyah Akbar Setyo Pambudi Andi Eko Wiyono, Andi Eko Ardhyansyah, Gerry Ariestasya, Salsabila Rafida Aris Singgih Ayu Aulia Aftukha Ayun, Qurrota Dedy Wirawan Soedibyo Dhinar Patliani Dian Karuniasari Digdo Listyadi, Digdo EKA RURIANI Elida Novita Erieztine Fitriya Sari Erwidia Dwi Apriliyanti Febrianti, Alfina Sabrin Eka Fitria, Yesi Ihsa Herman Setiawan Hernanto, Setyawan Dwi Hidayat, Farizha Rahmatiningtyas Idah Andriyani Intan Hardiatama Iskandar, Dini Suharyati Iwan Taruna Iwan Taruna Iwan Taruna Khotijah Khotijah Lestari, Ning Puji Lestari, Wahyu Winda Lisa Pujiana M. Syahrul Munir Mubarok M. Yogi Riyantama Isjoni Mahardika, Nidya S Melani, Dewi Miftahul Choiron Mochamad Sholihuddin Muhammad Trifiananto Najati Abadiyah Ning Puji Lestari Ning Puji Lestari Ning Puji Lestari Nita Kuswardhani Nur Ida Winni Yosika Nurcahyo, Trioda Rizqi Pradana, Hendra Andiananta Rizky Ramadani Dwi Utari Septy Handayani Setya Budi, Jaya Bagus Siswoyo Soekarno Siti Nur Azizah Sulistyani, Ika Sutarsi Sutarsi, Sutarsi Syahda Vi, Gadis Dien Vicky Andhik Wicaksono Wicaksono, Iwan Wicaksono, Vicky Andhik Wiyono, Andi E Yosika, Nur Ida Winni

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