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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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Application of Foam Mat Drying Method for the Production of Instant Red Ginger Powder using Microwave Purbasari, Dian; Lestari, Wahyu Winda; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1142-1150

Abstract

Drying red ginger juice into instant powder is done to extend the shelf life of ginger which easily undergoes physical and chemical changes. This research aims to determine the characteristics of red ginger juice powder resulting from the foam mat drying method using a microwave. This research used a Completely Randomized Design method with two factors. Factor I is the microwave oven power (341 W, 364 W, and 466 W). Factor II is the concentration of maltodextrin (10%, 15%, and 20%). Data analysis used a two-way ANOVA test and continued with the DMRT test and scoring test. The results of the powder characteristics produce FM values (5.01 – 5.55); D (0.14 – 0.21 mm); yield (6.70 – 7.11%); powder moisture content (3.26 – 6.37%); brightness level (71.10 – 84.97); redness level (4.14 – 9.13); yellowness level (16.35 – 25.67); water absorption capacity (32.76 – 53.11) and solubility (99.93 – 99.99). Differences in microwave power affect the parameters of degree of fineness (FM), grain size (D), water content, brightness level (L), redness level (a), yellowness level (b), water absorption capacity, and solubility power. Differences in maltodextrin concentration affect the parameters of redness level and solubility. The best combination treatment is 343 W microwave power treatment with a maltodextrin concentration of 20%. Keywords: Drying, Foam mat drying, Microwave, Powder, Red ginger.
Physicochemical Characteristics Of Temulawak (Curcuma xanthorrhiza Roxb.) Instant Powder By Crystallization Method Purbasari, Dian; Febrianti, Alfina Sabrin Eka; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25512

Abstract

Temulawak is a medicinal plant whose rhizome is utilised. To extend the shelf life, temulawak is processed into instant powder drink through crystallisation method with the help of sugar as sweetener and crystallisation agent. This study aims to analyse the physicochemical characteristics of temulawak instant powder produced from the crystallisation method and determine the best sugar concentration on the characteristics of the instant powder produced. This study used a completely randomised design (CRD) method with one factorial, namely different sugar concentrations (40%, 50%, and 60%). The results showed that different sugar concentrations affected the parameters of water content, degree of fineness (FM), grain average (D), redness level (a), yellowish level (b), water absorption and yield. Moisture content values ranged from 2.14 - 2.72%; FM values ranged from 1.39 - 2.05; D values ranged from 0.011 - 0.017 mm; brightness values ranged from 74.49 - 77.43; redness values ranged from 29.52 - 31.16; yellowness values ranged from 67.56 - 69.92; bulk density values ranged from 0.478 - 0.495 g/cm³; water absorption values ranged from 7.74 - 9.01% and yield values ranged from 36.07 - 50.99%. The best formulation of different sugar concentrations is the treatment formulation with 40% sugar concentration.
KARAKTERISTIK PENGERINGAN CABAI BERDASARKAN PERBEDAAN VARIETAS (Capsicum frustescens dan Capsicum annum) DAN DAYA OVEN MICROWAVE Purbasari, Dian; Yosika, Nur Ida Winni; Pambudi, Akbar Setyo; Fitria, Yesi Ihsa
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.4144

Abstract

Chili is a horticultural plant widely cultivated in Indonesia due to its high economic value. The most common chili is large red chili (Capsicum annuum) and bird's eye chili (Capsicum frutescens). The shelf life of chili and traditional post-harvest handling were challenges in chili agribusiness development. One method to extend chili shelf life is drying. This research uses microwave drying methods to determine the best variety and drying power to produce good-quality chili. This study aims to determine the moisture content, color, and drying rate of chili during the drying process. The results indicated that the shortest drying time was achieved at the highest power level of 695 W. At this power level, the moisture content of large red chili was reduced from 84.24% to 0.171% within 12–14 minutes. The moisture content of bird's eye chili at the highest power level of 695 W was reduced from 79.37% to 0.018%. The equilibrium moisture content (Me) with the fastest drying time was achieved at 695 W, with a value of 0.77% for large red chili in 12 minutes, and 0.43% for bird's eye chili in 14 minutes. The highest drying rates for large red chili and bird's eye chili were observed at the 695 W power level. The color properties of the dried chili included a lightness (L) range of 11.77-24.89, redness (a) range of 0.20-3.83, and yellowness (b) range of 0.83 - 2.40.
PEMBERDAYAAN ANGGOTA PKK DALAM PELATIHAN PEMBUATAN PROL TAPE DI DESA PENAMBANGAN, KECAMATAN CURAHDAMI, KAPUBATEN BONDOWOSO Purbasari, Dian; Sofiyah, Siti
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 2 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i2.4143

Abstract

Penambangan Village is a village located in Curahdami District, Bondowoso Regency. The majority of residents who are members of the Mining Village PKK work as tape sellers. Most of the cassava tape sellers in Mining Village sell the tape directly or in semi-finished condition without processing it into a more attractive product. Seeing these conditions, this community service activity carried out training in making prol tape products for the PKK members of the Mining Village. The aim is to increase the knowledge of the people in the village regarding the processing of tape products and improve skills in making tape diversification into product tape with a higher selling value. This service method is carried out using discussion and practice methods in several stages, namely preparation, implementation of service and evaluation. The result of this community service is that PKK members as training participants in this service program are very enthusiastic in the practice of making prol tape products, apart from that the participants have skills in making prol tape products, so they can continue to produce products that have a higher selling value.  
Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying Wiyono, Andi E; Kuswardhani, Nita; Mahardika, Nidya S; Ruriani, Eka; Sulistyani, Ika; Choiron, Miftahul; Purbasari, Dian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.235

Abstract

Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results showed that varying the spices to vegetable creamer ratio significantly affected the organoleptic characteristics, particularly hedonic and hedonic quality attributes. Regarding physicochemical properties, the ratio of spices significantly affected color, dissolution time, total soluble solids, pH, and moisture content. The ratio of vegetable creamer significantly influenced color lightness, dissolution time, pH, and moisture content. The best treatment was the A3B1, which resulted in a yield of 18.09%, exhibited an antioxidant activity of 73.5%, had a specific heat of 1.5361kJ/kgoC, and showed an efficiency value of not more than 1 (100%). The most significant mass loss occurred during washing, amounting to 216,21 g or 65,63% of the incoming raw material.
Drying Characteristics of Papaya (Carica Papaya L.) Fruit Leather Using Microwave Oven Dian Purbasari; Vicky Andhik Wicaksono; Iwan Taruna; Nur Ida Winni Yosika
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1403-1409

Abstract

Fruit leather is a thin sheet of oven-dried fruit flesh. While papaya fruit is a perishable fruit with various types of fruit leather is one of the processed food products that can be preserved and has added value. This study aimed to determine papaya fruit leather’s drying characteristics using a microwave oven, namely changes in water content, drying rate, color, and water activity. The methods used were experimental methods with treatment variables of different microwave power (329 W, 428 W, and 701 W) and material thickness (1 mm, 3 mm, and 5 mm). The research design was selected in complete randomization with 3 replications. The results showed that the moisture content value decreased from 87.10-87.67%bb to 10.21-16.51%bb. The highest drying rate occurred at 701 W power and 1 mm material thickness with a value of 282.79%bb. The highest total color (∆E) value occurred in the treatment of 701 W power and 1 mm material thickness which was 28.78. The highest water activity (aw) value occurred at 329 W power treatment and 5 mm material thickness which was 0.463. Keywords: Drying, Fruit leather, Microwave, Papaya.
Physical Quality of Lemongrass Powder (Cymbopogon citratus L.) From Microwave Oven Drying Purbasari, Dian; Ariestasya, Salsabila Rafida
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 2 No 2 (2023): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v2i2.750

Abstract

Serai dapur (Cymbopogon citratus L.) dapat dikenal sebagai tanaman herbal yang memiliki banyak manfaat. Selain itu, serai dapur juga dapat digunakan untuk memberikan cita rasa yang khas pada suatu masakan. Penggunaan serai pada suatu makanan dapat dilakukan secara langsung dalam keadaan segar ke dalam masakan. Penggunaan serai dapur dalam bentuk yang segar dapat dikatakan kurang praktis dan tidak dapat disimpan dalam waktu yang lama. Hal yang dapat dilakukan untuk memperpanjang masa simpan serai salah satunya adalah dengan cara mengolah serai segar menjadi bubuk serai. Oleh karena itu, salah satu penanganan yang tepat untuk memperoleh mutu produk dengan kualitas baik dan mengurangi kerusakan yaitu dengan cara melakukan  proses pengeringan menggunakan microwave. Tujuan dari penelitian ini adalah untuk mengetahui mutu fisik bubuk serai dapur hasil pengeringan microwave dan mempelajari hubungan daya microwave dan durasi penepungan yang berbeda terhadap mutu fisik bubuk serai dapur. Hasil penelitian menunjukan kadar air serai segar berkisar 85,928 – 87,208 % sedangkan kadar air  bubuk serai dapur berkisar 5,876 – 9,728%. Serai dapur yang sudah melalui proses pengeringan dan penepungan selanjutnya dilakukan proses pengayakan menggunakan ayakan 60 mesh. Bubuk serai dapur yang lolos ayakan kemudian diukur mutu fisiknya. Mutu fisik bubuk serai dapur yang dihasilkan yaitu mutu fisik bubuk serai yang dihasilkan yaitu memiliki tingkat kecerahan (L) berkisar antara 78,48-90,87 ; tingkat kemerahan (a) berkisar antara -0,49 sampai – 1,45; tingkat kekuningan (b) berkisar antara 0,22 – 3,62; densitas curah berkisar antara 0,41 – 0,48 g/cm3; aktivitas air berkisar antara 0,33-0,40. Berdasarkan hasil analisis statistik, mutu fisik bubuk serai dapur dengan kombinasi perlakuan terbaik diperoleh pada perlakuan perbedaan daya microwave.
EVALUASI KARAKTERISTIK FISIK BUBUK BAWANG PUTIH (Allium sativum L.) HASIL PENGERINGAN MENGGUNAKAN OVEN KONVEKSI Purbasari, Dian; Yosika, Nur Ida Winni; Pambudi, Akbar Setyo; Ayun, Qurrota
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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

Abstract

Garlic (Allium sativum L.) is an important horticultural commodity widely used as a culinary spice and traditional medicine. Its high moisture content makes it highly perishable, thus requiring appropriate postharvest handling to extend its shelf life. One common method is drying using a convection oven, followed by powdering. This study aimed to evaluate the effect of drying temperature on the physical characteristics of garlic powder. The research was conducted from January to February 2020 at the Agricultural Product Engineering Laboratory, Faculty of Agricultural Technology, University of Jember. A Completely Randomized Design (CRD) was used with three temperature treatments (60°C, 70°C, and 80°C), each replicated twice. Observed parameters included moisture content, drying rate, drying yield, and color values (L*, a*, b*). Results showed that drying temperature significantly affected the physical properties of garlic powder. Higher temperatures reduced moisture content and L* values, while increasing a* values and water absorption capacity. These findings indicate that drying temperature is a critical factor influencing the final physical quality of garlic powder.
Study of Distillation Method and Time on the Quality of Basil (Ocimum sanctum L.) Essential Oil Soekarno, Siswoyo; Hernanto, Setyawan Dwi; Purbasari, Dian; Melani, Dewi
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.v13i2.606-614

Abstract

"Basil" or basil has economic value both in fresh form, simplicia and essential oil. This research aims to evaluate the method and duration of distillation in making essential oil from basil. Two distillation methods, namely steam and boil distillation, are carried out with different distillation times (1 hour, 2 hours, and 3 hours). The parameters observed were physical characteristics which included oil volume, yield, pH, distillation rate, color, aroma and spots. The results show that the best distillation process time is 2 h for both distillation methods. Steam distillation for 2 hours produced the best essential oil of 1.1 ml, yield 0.11%, pH 5.78, distillation rate of 0.53 ml/h, pale yellow color, strong aroma, clean spots. Meanwhile, water boiled distillation for 2 h produced 1.2 ml of essential oil, 0.12% yield, pH 6.31, distillation rate of 0.60 ml/h, brown color, weak aroma, very spotty. Distillation of basil leaf essential oil using the steam method for 2 h was determined as the best treatment based on the highest essential oil yield, smallest pH, highest distillation rate, clearest color, most distinctive aroma, and cleanest stain. Keywords: Aroma, Basil leaves, Essential oil, Steam distillation, Yield.
Physical Quality of Tomato Powder (Lycopersicum Esculentum Mill.) Produced by Foam-Mat Drying Method Using Convection Oven Purbasari, Dian; Ardhyansyah, Gerry
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.v13i2.329-338

Abstract

Tomatoes (Lycopersicum esculentumMill.) have a fairly low shelf life, therefore further processing is needed to increase the shelf life and economic value of tomatoes, one of which is by processing it into tomato powder. The purpose of this study was to determine the physical quality of tomato powder produced from foam drying in a convection oven at different temperature variations and concentrations of Tween 80. This research method used a completely randomized design with two treatment variables, namely temperature and concentration of foaming agent Tween 80. The temperatures used were 60, 70, and 80°C while the concentration of Tween 80 used was 0.4; 0.7; and 1.0%. Data analysis used a two-way ANOVA test followed by the Duncan test and correlation test. The physical quality parameters of tomato powder showed values of the fineness modulus ranging from 1.19 – 1.77; the grain size value ranges from 0.0094 – 0.0141 mm; powder moisture content values range from 5.36 – 6.48%bb; L values range from 76.20 – 79.01; a value ranges from 12.51 – 14.81; b values range from 18.21 – 21.73; bulk density values range from 0.56 – 0.63 g/cm3; oil absorption value ranges from 0.85 – 0.89 ml/g; angle of repose values range from 33.65 – 36.09°. The temperature difference affects the fineness modulus, grain size, and moisture content. While the difference in the concentration of Tween 80 affects the color parameters (L, a, b), bulk density, and angle of repose. Keywords: Drying, Foaming agent, Physical Quality, Temperature, Tomatoes.
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