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Sudaryanto, Arie
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Agriculture, Biological Sciences & Forestry Social Sciences

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Peningkatan Mutu dan Produktivitas Melalui Modifikasi Sistem Peralatan Proses pada Usaha Mikro Penghasil Keripik Singkong di Tanjungsiang – Subang Sudaryanto, Arie
JURNAL PANGAN Vol 25, No 3 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i3.335

Abstract

Processed cassava product as chips is a type of product popularly manufactured by micro enterprises in Subang District. In Tanjungsiang Sub-District, one of the region?s largest cassava producer, there are 10production units of chips producing cassava as raw material at 1 ton of cassava per day. The main equipmentdetermining productivity is a mechanical chopper with an electromotor capacity ranging from 150 to 200 kg/hour. Problems encountered is a long waiting time between chopping and frying process, which canreach 10-30 minutes. Long waiting time resulted in a decrease of quality of cassava chips. Referring tocases faced by cassava chips manufacturer of ?SS? in Tanjungsiang, a modification of cassava chips production system to overcome the problem was designed. The modification was a combination of choppingand frying process. The design was in form of chopper that can be slid by passing a ?rail? placed in parallelto the position of a frying pan. One chopper tools combined in a system with two (2) wok frying. The systemallows chopping and frying to be performed at the same time, and both works can be done consecutivelywithout any time lag. Expected gains from these changes are shorter working time and increased productquality.
Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time Hidayat, Dadang D.; Ikrawan, Yusep; Harin, Natasha Yollandita; Furqon, Maulana; Rahayuningtyas, Ari; Sudaryanto, Arie; Sagita, Diang
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.532

Abstract

Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.
Co-Authors Ari Rahayuningtyas Dadang D. Hidayat, Dadang D. Furqon, Maulana Harin, Natasha Yollandita Ikrawan, Yusep Sagita, Diang