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Lestari, Ning Puji
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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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
Penentuan Daya Tampung Beban Pencemaran Sungai Bedadung Ruas Kaliwates Berdasarkan Keberadaan Agroindustri Tahu Menggunakan WASP Novita, Elida; Amaliya, Risky; Pradana, Hendra Andiananta; Harsono, Soni Sisbudi; Lestari, Ning Puji; Rusdianto, Andrew Setiawan; Purnomo, Bambang Herry
Jurnal Keteknikan Pertanian Vol. 11 No. 3 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.3.332-343

Abstract

Sungai Bedadung ruas Kaliwates digunakan sebagai sumber air baku sehingga harus memenuhi baku mutu air kelas I. Penelitian ini bertujuan untuk menentukan daya tampung beban pencemaran Sungai Bedadung dari adanya keberadaan agroindustri tahu dengan menggunakan WASP. Parameter kualitas air yang digunakan berupa BOD dan TSS. Hasil nilai model kualitas air menggunakan WASP memenuhi baku mutu air sungai kelas I pada BOD namun pada TSS tidak memenuhi. Berdasarkan perhitungan daya tampung beban pencemaran, Sungai Bedadung ruas Kaliwates masih mampu menerima beban pencemar yang masuk karena memiliki nilai daya tampung beban pencemaran sebesar 545.86 kg/hari untuk BOD namun tidak mampu menerima beban pencemar yang masuk pada TSS karena nilai daya tampung beban pencemarannya sebesar -2270.01 kg/hari. Simulasi dengan menurunkan konsentrasi sumber pencemar sesuai dengan baku mutu mampu meningkatkan daya tampung beban pencemaran Sungai Bedadung menjadi 688.33 kg/hari untuk parameter BOD dan -1564.72 kg/hari untuk parameter TSS.
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.
Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Lestari, Ning Puji; Indarto, Indarto; Giyarto, Giyarto; Ngizati, Naila Alfi
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6443

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
Evaluasi daur hidup pisang cavendish di Kabupaten Bondowoso: analisis potensi pemanasan global dan alternatif perbaikan Novita, Elida; Oktavian, Ziqrul; Andriyani, Idah; Lestari, Ning Puji
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26530

Abstract

Cavendish bananas (Musa acuminata Cavendish) have been cultivated in Bondowoso Regency to meet local market demands. Cultivating Cavendish bananas contributes to the potential for emission from global warming (GWP) and environmental quality conditions. This research objective to determine the emission impact and improvement recommendation of Cavendish Bananas production in the Bondowoso Regency as an environmentally friendly product. This research used the Life Cycle Assessment (LCA), which has steps such as goals and scope determining, life cycle inventory, and life cycle impact assessment and interpretations. The results of this research show that in one cycle of Cavendish banana cultivation, total GWP emissions of 95,544 kgCO2eq are generated. This impact is derived from pesticides, chemical fertilizers, diesel fuel consumption, electricity consumption, solid waste, and liquid waste. To minimize these impacts, alternatives such as compost fertilizer, fermented animal feed, processed food from banana hearts, banana chips, wastewater treatment, and the use of solar panels for electricity are needed. If implemented, these alternatives can reduce total GWP emissions by 76% or 72.537 kgCO2eq compared to conventional cultivation.
Uji Kinerja Multi Seeds Smart Dryer (MSSD) Pada Kacang Hijau (Vigna Radiata) Soekarno, Siswoyo; Septian, Taufiq Dwi; Indarto, Indarto; Lestari, Ning Puji; Nadzirah, Rufiani
Rona Teknik Pertanian Vol 17, No 2 (2024): Volume No. 17, No. 2, Oktober 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i2.34808

Abstract

Abstrak.Pengeringan merupakan salahsatuproses pasca panen yang umum dilakukan pada berbagai produk pertanian yang ditujukan untuk menurunkan kadar air sampai pada tingkat yang amanuntukpenyimpananatauproseslainnya. Perlu alternatif pengeringan dengan sinar matahari langsung untuk meningkatkan kualitas hasil pengeringan. Penelitian ini menguji proses pengeringan kacang hijau menggunakan mesin Multi Seeds Smart Dryer (MSSD). Tujuan dari penelitian ini yaitu menganalisis pengeringan biji kacang hijau dan kinerja mesin. Mesin MSSD memiliki 16 rak, 6 buah lampu pijar, 3 buah blower, 12 sensor DHT 22, aktuator, mikrokontroler Arduino dan 6 kipas exhaust dan dimensi panjang 150 cm, lebar 60 cm dan tinggi 120 cm. Bahan yang digunakan yaitu 6.400g kacang hijau yang masih segar dengan kadar air awal sebesar 23,60 %. Setelah proses pengeringan selama 21 jam, kadar air akhir yang diperoleh sebesar 10,50 %, dan suhu pengeringan yang dihasilkan pada proses pengeringan berkisar antara 25-40C. Untuk Laju pengeringan konstan terjadi setelah pengeringan berlangsung selama 11 jam kemudian menurunkan kadar air dalam jumlah yang besar. Namun daya perkecambahan yang diperoleh sebesar 59 %.Performance Test Of Multi Seeds Smart Dryer (Mssd) On Green Beans (Vigna radiata)Abstract.Drying is one of the post-harvest processes commonly carried out on various agricultural products which is aimed at reducing the water content to a level that is safe for storage or other processes. An alternative to drying in direct sunlight is needed to improve the quality of the drying results. This research tested the process of drying green beans using a machine Multi Seeds Smart Dryer (MSSD). The aim of this research is to analyze the drying of green bean seeds and machine performance. MSSD machines have 16 shelves, 6 incandescent lamps, 3 blower, 12 DHT 22 sensors, actuators, Arduino microcontroller and 6 fans exhaust and dimensions 150 cm long, 60 cm wide and 120 cm high. The ingredients used were 6,400g of fresh green beans with an initial water content of 23.60%. After the drying process for 21 hours, the final water content obtained was 10.50%, and the drying temperature produced during the drying process ranged from 25-40C. The constant drying rate occurs after drying lasts for 11 hours and then reduces the water content by a large amount. However, the germination capacity obtained was 59%.
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.
Co-Authors Abadiyah, Najati Amaliya, Risky Azkiyah, Lailatul Dian Purbasari Elida Novita Febrianti, Alfina Sabrin Eka Giyarto Giyarto Herry Purnomo Hidayat, Farizha Rahmatiningtyas Idah Andriyani Indarto Indarto Iwan Taruna Lestari, Wahyu Winda Ngizati, Naila Alfi Oktavian, Ziqrul Pradana, Hendra Andiananta Rufiani Nadzirah Rusdianto, Andrew Setiawan Septian, Taufiq Dwi Siswoyo Soekarno Soni Sisbudi Harsono, Soni Sisbudi Sutarsi Sutarsi, Sutarsi Syahda Vi, Gadis Dien