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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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Influence of Soaking Temperature and Concentration of Sugar Solution in the Process of Osmotic Dehydration of Curcuma (Curcuma xanthorrhiza Roxb.) Sutarsi, Sutarsi; Syahda Vi, Gadis Dien; Lestari, Ning Puji; Taruna, Iwan; Purbasari, Dian
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.711-719

Abstract

Curcuma (Curcuma xanthorrhiza Roxb.) is a type of medicinal plant native to Indonesia that has a moisture content of around 80-90% when harvested. Osmotic dehydration is a technique for reducing water content that can be used to overcome this problem by immersing the material in a high concentration solution. The purpose of this study was to analyze the effect of temperature and concentration of sugar solution on final water content, weight reduction, solid gain, water loss, and analyze the temperature and concentration optimal for the observed variables in curcuma dehydration process. The method used in this study was to use a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors namely sugar content 50°Brix, 60°Brix, 70°Brix and immersion temperature 30°C, 40°C, 50°C with 3 repetitions. The results of the curcuma osmotic dehydration process which produces the most optimal treatment combination is at an immersion temperature of 50°C and a solution concentration of 70°Brix. This treatment combination resulted in a water content of 63.44% wb, a weight reduction of 34.73%, a solid gain of 11.81%, a water loss of 46.54%, and a total color difference of 69.64. Keywords: Curcuma, Osmotic dehydration, Sugar concentration, Temperature.
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.
Engineering Properties of Durian Seed Strach (Durio zibethinus Murr.) Resulted from Convection Oven Drying Purbasari, Dian; Iskandar, Dini Suharyati
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.
Interpolation of Total Dissolved Solids (TDS) Concentration in A River Using Ordinary Kriging Method Wahyuningsih, Sri; Andriyani, Idah; Purbasari, Dian; Nurcahyo, Trioda Rizqi
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.v14i3.858-865

Abstract

Water quality is a key indicator related to the sustainability of living things in a watershed. However, human activities have led to a decline in the water quality caused by industrial, domestic and agricultural waste. This study aims to predict the pattern of TDS parameters at unsampled points through a geostatistical approach, namely Kriging. Experimental measuements were conducted in the Bedadung River, Jember Regency, especially in a segment of Patrang to Wuluhan sub-districts. Currently, the river is classified as Class 3, which is below the standard, one of the water quality parameters is TDS (Total Dissolved Solid). The TDS estimation results were obtained in the range of 48.26 mg/L - 175.52 mg/L. The predicted value of TDS using the kriging method at unsampled points resulted in an RRMSE value of 8.40 %. This study revealed that the water quality of Bedadung River from Patrang to Wuluhan sub-districts was still below Class 2 standards, emphasizing the need for continuous monitoring and improvement efforts. Keywords: Ordinary kriging, River water quality, Semivariogram, Total dissolved solid.
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.
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