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Dian Purbasari
Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
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Engineering Characteristics of Curcuma Flour (Curcuma xanthorrhiza Roxb.) from Convection Drying Abadiyah, Najati; Lestari, Ning Puji; Taruna, Iwan; Purbasari, Dian; 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.
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.
Drying Characteristics of Papaya (Carica Papaya L.) Fruit Leather Using Microwave Oven Purbasari, Dian; Wicaksono, Vicky Andhik; Taruna, Iwan; Yosika, Nur Ida Winni
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.
PENDAMPINGAN PENGEMASAN DAN PELABELAN UMKM “JAMU POJOK BANGKA” UNTUK PENINGKATAN DAYA SAING EKONOMI Lestari, Ning Puji; Sutarsi; Purbasari, Dian; Taruna, Iwan
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1251

Abstract

Herbal drinks are a significant part of Indonesia’s cultural heritage, made from various spices and renowned for their health benefits, including refreshing the body, speeding up metabolism, and increasing appetite. One of the local small and medium enterprises (UMKM), “Jamu Pojok Bangka,” supplies herbal medicine retailers in Jember District. However, these herbal drinks were previously sold in used mineral water bottles, lacking proper labels, making them less appealing and unhealthy for consumers. To address this issue, a service was initiates to enhance economic competitiveness. This service provides assistance to ensure that herbal medicine products meet packaging and labeling standards. This service is carried out by two methods, namely lectures and training. The lecture method is carried out at the beginning to provide an understanding of how to package products well. Furthermore, training methods are carried out related to the production process, packaging selection, packaging process, and labeling design. The packaging solutions were tailored based on different sales methods: 1.5 L glass or HDPE bottles for mobile sales and 250 mL labeled PET plastic bottles for retail sales. To evaluate the effectiveness of the new packaging, consumer attractiveness testing was carried out. This involved comparing herbal drink sales with the old and new packaging. The results clearly demonstrated that the new packaging significantly increased consumer appeal and preference. This improvement not only enhances the product’s marketability but also contributes to preserving Indonesia’s rich cultural heritage.
Kajian Karakteristik Pengeringan Kulit Kopi Arabika Menggunakan Pengering Mekanis Pada Berbagai Suhu Yosika, Nur Ida Winni; Purbasari, Dian; Taruna, Iwan; Sutarsi, Sutarsi; Lestari, Ning Puji; Nofiyanti, Sri Handayani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2026.v14.i01.p13

Abstract

Arabica coffee husk is a by-product of coffee agroindustry that is generated in large quantities and has not been optimally utilized, particularly in coffee-producing areas such as Bondowoso Regency, Indonesia. Proper postharvest handling is required to reduce its moisture content in order to extend shelf life and enable further processing. This study aimed to investigate the drying characteristics of Arabica coffee husk using a hot air oven at different temperatures (40, 60, and 80°C) and to determine the most suitable mathematical drying model. Fresh coffee husk samples weighing 100 g were used for each drying treatment. The observed parameters included moisture content reduction, drying rate, and moisture ratio. Experimental drying data were fitted using Newton, Page, Henderson and Pabis, Logarithmic, and Midili models. The results showed that increasing drying temperature significantly accelerated moisture removal and increased the drying rate. Drying occurred predominantly in the falling rate period, indicating that internal moisture diffusion controlled the process. Among the evaluated models, the Logarithmic model consistently provided the highest coefficient of determination and the lowest fitting errors at all drying temperatures. These findings demonstrate that the Logarithmic model is the most appropriate for predicting the drying behavior of Arabica coffee husk dried using a convection oven. The results of this study are expected to support process design and decision-making in the management of coffee agroindustry, particularly for the utilization of coffee husk in Bondowoso.
Engineering Properties of Durian Seed Strach (Durio zibethinus Murr.) Resulted from Convection Oven Drying Dian Purbasari; Dini Suharyati Iskandar
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.991-998

Abstract

Durian seed is part of the durian fruit that has many benefits but are often considered useless. Durian seeds have the potential to be developed for its use because it contains high starch. This study analyzes the physical characteristics of durian seed starch from convection oven drying. This study used a completely randomized design with two factorials: deposition time (24 and 48 h) and drying temperature (60, 70, and 80℃). Durian seed starch was processed by drying and crushing, then sieved with 100 mesh size. The data analysis used was a two-way ANOVA test followed by Duncan's. The results of ANOVA analysis of different drying temperatures affect the value of water content, yellowness (b), grain average (D), water absorption (DSA), and yield. At the same time, the length of deposition in the process of making starch affects the value of yield variables. The results of durian seed starch characterization resulted in the highest moisture content value of 6.26%; brightness value of 92.92; reddish value of 2.06; yellowish value of 2.24; water absorption value of 1.28 ml/g; and yield value of b16.03%. Keywords: Convection oven, Drying, Durian seed, Starch.
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 Dini Suharyati Iskandar EKA RURIANI Elida Novita Erieztine Fitriya Sari Erwidia Dwi Apriliyanti Fitria, Yesi Ihsa Herman Setiawan Hernanto, Setyawan Dwi Hidayat, Farizha Rahmatiningtyas Intan Hardiatama 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 Nofiyanti, Sri Handayani Nur Ida Winni Yosika 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