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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
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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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

Abstract

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
Physical Quality of Fresh Cayenne Pepper (Capsicum frutescens L.) with Different Types of Packaging during Low Temperature Storage Dian Purbasari; Erieztine Fitriya Sari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 3 (2022): September 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i3.378-395

Abstract

Cayenne pepper (Capsicum frutescens L.) is classified as a horticulture product that easly damaged and it can only survive for 2-3 days in room temperature conditions. In maintaining the quality and self life time of fresh cayenne pepper during storage it is recommended to use the packaging and storage at low temperature. The purpose of this study is to analize the effect of packaging type and storage length on the physical quality of fresh cayenne pepper during low temperature storage (5°C). This study used a complete randomized design method with two factors, each of which consisted of 3 levels, namely storage time (4, 8, and 12 days) and type of packaging (vacuum pack, perforated polypropyline plastic, and wrap plastic). The data were analized by using factorial Anova two mix factors test (α= 5%) and was followed up by Tukey test. The results showed that the best packaging was found in perforated polypropylene plastic with the lowest moisture content 76.45%, the lowest weight loss 3.87%, the highest texture (hardness) 0.027 N/mm², the highest lightness (L*) 44.52, the lowest redness (a*) 26.7, the lowest yellowness (b*) 10.97, the lowest ΔE 23.47, and the lowest water activity 0.889. Physical quality of fresh cayenne pepper can last up to 12 days at low temperature storage (5°C) using perforated polypropylene plastic. Keywords:  Cayenne pepper, packaging, storage, low temperature, physical quality.
Aplikasi Pelapisan Kitosan untuk Meningkatkan Umur Simpan Salak (Salacca zalacca) Erwidia Dwi Apriliyanti; Dian Purbasari
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.p21

Abstract

Abstrak Salak (Salacca zalacca) merupakan salah satu tanaman hortikultura asli Indonesia yang memiliki umur simpan yang pendek. Faktor yang mempengaruhi umur simpan buah salak adalah kontaminasi mikroorganisme, laju respirasi, dan transpirasi yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan (coating) kitosan terhadap karakteristik mutu dalam meningkatkan umur simpan buah salak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor yaitu perbedaan konsentrasi kitosan dan waktu penyimpanan dalam suhu ruang. Data dianalisis menggunakan Anova two mix factors dengan tes (?=0,05), jika diperoleh berbeda nyata maka dilakukan uji lanjut Duncan. Hasil penelitian menunjukkan susut bobot terendah pada konsentrasi kitosan 1% sebesar 10,8628%, kekerasan tertinggi pada konsentrasi kitosan 1% sebesar 0,0971 N/mm2, nilai L tertinggi pada konsentrasi kitosan 1% sebesar 42,1744, nilai a tertinggi pada konsentrasi kitosan 0,5% sebesar 3,8944, nilai b tertinggi pada perlakuan konsentrasi kitosan 1% sebesar 9,7122 dan nilai Total Padatan Terlarut (TPT) terendah pada konsentrasi kitosan 1,5% sebesar 17,7000°brix Abstract Snakefruit (Salacca zalacca) is a horticultural plant native in Indonesia with a short shelf life. Factors affecting salak fruit's shelf life are microorganism contamination, respiration rate, and high transpiration. This study aims to determine the effect of chitosan coating on quality characteristics in increasing the shelf life of salak fruit. This study used a completely randomized design (CRD) with two factors: differences in chitosan concentration and storage time at room temperature. The data were analyzed using an ANOVA two mix factor with a test (? = 0,05), if it was found to be significantly different, Duncan's further test was carried out. The results showed the lowest weight loss at 1% chitosan concentration was 10,8628%, the highest hardness was at 1% chitosan concentration at 0,0971 N/mm2, the highest L value at 1% chitosan concentration was 42,1744, the highest a value was at concentration 0,5% chitosan was 3,8944, the highest b value at 1% chitosan concentration was 9,7122 and the lowest Total Dissolved Solids (TPT) was at 1,5% chitosan concentration at 17,7000°brix.
Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven Ning Puji Lestari; Dian Purbasari; Mochamad Sholihuddin; Iwan Taruna
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.28-38

Abstract

Jelly ear mushroom (Auricularia auricula) is easily damaged due to high water content of around 85-95%. Therefore, it is necessary to dry it to extend the its shelf life. The purpose of this study was to determine the drying characteristics and physical properties of jelly ear fungus from microwave drying. The treatment combined of blanching consisted of three levels (non-blanching, blanching 2 min, and blanching 5 min) and microwave power (422 W, 579 W, and 782 W). The research was designed randomly with 3 replications. The results showed that blanching treatments and microwave power could reduce the water content from the range of 86,23-88,39% (wet basis) to 6,65-7,89 % without blanching, 6,91-7,92 % with 2-min blanching, and 6,63-8,54 % with 5-min blanching treatment. The drying rate increased with microwave power. Treatment of non-blanching with wicrowave power of 782 W resulted in the largest color change (∆E), mamely 74.156, while 2-minute blanching with power of 422 W caused the lowest color change of 43,214. The highest rehydration ratio occurred in the 2-minute blanching treatment, but the rehydration ratio for non-blanching and 2-min blanching treatments tended to decrease as the microwave power increased.Keywords: Mushroom, Microwave, Drying rate, Fehydration ratio, Color change  
Pendugaan Umur Simpan Bubuk Kopi Arabika Menggunakan Metode Arrhenius dengan Kemasan Aluminium Foil dan Plastik (Polipropilen) Elida Novita; Dian Purbasari; M. Syahrul Munir Mubarok
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 3 (2021): September
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i3.392-401

Abstract

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C. Keyword: accelerated Shelf-Life Testing (ASLT), aluminum foil, arabica coffee, packaging, shelf 
PENINGKATAN PENGETAHUAN MASYARAKAT MELALUI SOSIALISASI PENANGANAN PASCAPANEN REMPAH DI DESA WULUHAN KABUPATEN JEMBER Dian Purbasari; Ning Puji Lestari; Sutarsi; Iwan Taruna
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1189

Abstract

Spice plants are increasingly promising profits because demand for spice commodities occasionally increases. The potential for abundant spice plants in Kesilir Village does not align with its less-than-optimal development. The sale of spices in Kesilir Village is carried out in fresh form directly to intermediaries without post-harvest handling, so the selling price is low, namely IDR 5,000/kg. Post-harvest handling is essential to produce safe and quality processed products, increasing their selling value. This service program aims to increase community knowledge regarding post-harvest handling practices for spice plants to improve the quality and quality of the harvest. The methods used are lectures, discussions (focus group discussions), and evaluation (pre-test and post-test). The partners for this service activity are residents of Kesilir village consisting of young women, housewives, mothers of PKK members, and community leaders. The results of the activity showed that there was an increase in partners' knowledge after being given material related to post-harvest handling of spices. More than 80% of activity participants understood the objectives and good post-harvest handling techniques to be applied to spices. Furthermore, assistance and training are needed to develop processed spice products in Kesilir village as a follow-up activity.
Phisycal Quality Analysis of Red Guava (Psidium guajava L.) Using Edible Coating of Carrageenan and Glycerol Dian Karuniasari; Dian Purbasari
Protech Biosystems Journal Vol 2, No 1 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i1.9476

Abstract

Red guava (Psidium guajava L.) is one of the crop commodities inIndonesia. Red guava (Psidium guajava L.) belongs to the climataryric fruit groupthat has high respiration and ripens through an increase in CO2 and ethylene.Climateric fruits have a fairly short shelf life that can accelerate the fruit to bedamaged or decayed. Decay in the red guava fruit (Psidium guajava L.) occurs dueto the rapid respiration process due to poor postharvest handling. Decay on the fruitcan be reduced by applying post-harvest technology, one of which is by coating thesurface skin of the fruit using the edible coating method. Edible coating can bedone using the base material of carrageenan and glycerol. The purpose of this studyis to determine the physical quality of red guava fruit and the effect of ediblecoating from carrageenan and glycerol on red guava fruit. The physical qualities ofthe red guava fruit analyzed were color, shrinkage weight and texture. The resultsshowed the smallest brightness level (L) value of 52.18, the smallest reddish level(a) value of -15.91, the smallest yellowish level (b) value of 35.14, the smallestweight shrinkage value of 28.45% and the smallest texture value of 0.00180 mm /gram.second on the 10th day, namely guava with 1.5% carrageenan treatment and2% glycerol.
Engineering Characteristics of Curcuma Flour (Curcuma xanthorrhiza Roxb.) from Convection Drying Najati Abadiyah; Ning Puji Lestari; Iwan Taruna; Dian Purbasari; Sutarsi Sutarsi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.525-535

Abstract

Curcuma is a herbs having a lot of advantages for human health. The fresh rhizome has a lot of disadvantages especially from the volume and low quality. To maintain the quality, curcuma should be processed to curcuma flour. This study was carried out to determine the engineering properties including water content, color, bulk density, water absorption, oil absorption, and angle of repose of curcuma flour ground after convection drying. The research method used in this study was CRD (completely randomized design) with 2 factors, namely drying temperature (40 °C, 50 °C, and 60 °C) and flouring or milling duration (6, 8, and 10 min). Curcuma rhizome was pre-treated with a convection drying. After milling process, the flour was sieved to have particle size of 60 mesh. Statistical analysis included ANOVA (Analysis of Variance), Duncan post-hoc test, and correlation test. The result revealed the curcuma flour has engineering properties including bulk density (0.35 – 0.38 g/ml), water content (7.97% – 11.77%), water absorption (2.78 – 3.79 ml/g), angle of repose (27.99° – 30.44°), color brightness L (67.07 – 71.78), red-green chrome a (7.67 – 8.92), yellow-blue chrome b (51.37 – 55.13), and total color change ∆E (57.42 – 62.12). Keywords:  Convection dryer, Curcuma, Drying, Engineering characteristics, Flour.
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

Abstract

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
Cooling Characteristic Of Carrot Puree Purbasari, Dian; Setya Budi, Jaya Bagus; Taruna, Iwan
Protech Biosystems Journal Vol 2, No 2 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i2.12179

Abstract

Carrot is a plant that stores carbohydrates in large quantities, post-harvest processing of carrot in Indonesia still limited to get processed into the main ingredients of dishes. This study used two factor, ratio of carrot and water, and lenght of grinding time. The stage of measuring cooling characteristic start with the preparation of raw carrot, washing, peeling, cutting, grinding, and the cooling process (6°C). Cooling characteristic measured are the changing in temperature of puree during cooling process and cooling rate. This study used  the ratio of carrot and water 1:1 (100 gr:100 ml), 1:2 (100 gr:200 ml), 2:1 (200 gr:100 ml), and the lenght of grinding were 1, 2, and 3. The data was taken from 9 samples of treatment combinations. Changed values of combination temperature ranged from 26.98°C to 16.76°C, 27.44°C to 16.79°C, 28.79°C to 17.29°C, 25.81°C to 15.52°C, 28.04°C to 19.03°C, 29.99 to 19.19°C, 26.56°C to 16.96°C, 27.81°C to 19.10, and 27.72 °C to 19.53 °C. Highest average cooling rate occured in the first 5 minutes when the material temperature was still higher than the cooling medium, the cooling rate values in a row were: 0.21; 0.20; 0.30; 0.22; 0.20; 0.20; 0.14; 0.16; and 0.15.
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 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 Sri Wahyuningsih Sulistyani, Ika Sutarsi Sutarsi, Sutarsi Syahda Vi, Gadis Dien Vicky Andhik Wicaksono Wicaksono, Iwan Wicaksono, Vicky Andhik Wiyono, Andi E Yosika, Nur Ida Winni