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All Journal PROSIDING SEMINAR NASIONAL Jurnal Office Jurnal Pendidikan Teknologi Pertanian PINISI Discretion Review JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Seminar Nasional Pengabdian Kepada Masyarakat INOVASI: Jurnal Hasil Pengabdian Masyarakat Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian Jurnal Vokasi Keteknikan
Syam, Husain
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Mechanical Engineering Public Health Social Sciences Other

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Journal : Journal of Agroscience Indonesia

 1 
Thin Layer Drying Kinetics of Dried Mango Acid at Different Drying Temperature in A Food Dehydrator Rauf, Reski Febyanti; Sari, Dian Aninda; Syam, Husain; Jamaluddin, Jamaluddin; Rivai, Andi Alamsyah
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.46779

Abstract

Dried mango acid has been known for a long time as a traditional food product made from unripe mangoes. This product is dried to treat damaged mangoes due to an abundant harvest. One of the drying methods that can be used for this product is a food dehydrator, but information regarding the kinetics of drying manganese acid for drying is still lacking. This study aimed to analyze the effect of drying temperature using a food dehydrator on the drying kinetics characteristics of dried mango acid. Young mango slices were dried at three temperature levels of 40oC, 50oC and 60oC until the moisture content reached equilibrium. Weight, moisture content, drying rate, moisture ratio, and effective moisture diffusivity were analyzed. The results of the moisture ratio analysis were applied and evaluated in several mathematical models of thin layer drying and the curve fitting process was carried out through the application of nonlinear regression analysis. The results showed that the most suitable mathematical model to describe the drying characteristics of a thin layer of mango acid using a food dehydrator is the Page model. The value of effective moisture diffusivity drying mango acid at a temperature of 40oC was 1.826 x 10-10 m2/s, a temperature of 50oC was 3.651 x 10-10 m2/s and a temperature of 60oC was 4.564 x 10-10 m2/ s. The results of this research can be used as information to optimize the mango acid drying process.
Effectiveness of Using Natural Coagulants in Making Koro Pedang Tofu Sudarmin, Nur Fajriani Arifuddin; Syam, Husain; Sukainah, Andi
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.63295

Abstract

Tofu is a processed food product whose raw material uses soybeans. The purpose of the research conducted was to determine the effectiveness of the addition of natural coagulants in the form of lime and starfruit in the manufacture of tofu with substitution of koro pedang. The research method used is a quantitative method using a two-factor factorial design and three replications. The concentration of natural coagulants in this study were 5% and 7% lime and 20% and 40% starfruit wuluh. This study produced water content values ranging from 70.53-82.31%, cyanide acid levels ranged from 5.77-8.95 mg/kg, protein levels ranged from 9.53- 16.30% and hedonic divided into two, namely hedonic quality in raw tofu includes color ranging from 3.25-3.56%, texture ranging from 3.21-3.68% and aroma ranging from 3.19-3.67% while hedonic quality in fried tofu includes color ranging from 3.20-3.57%, texture ranging from 3.08 - 3.59%, aroma ranging from 3.39-3.73% and taste ranging from 3.43-3.77%. Furthermore, the resulting normality test shows that the data is normally distributed with the Shapiro-Wilk value obtained which is> 0.05 and the homogeneity test shows a significant value which is> 0.05.
Co-Authors Agussalim Djirong Ahmad, Muhammad Arifin Ahriani, Andi Fifi Alwahida, Nur Andi Alamsyah Rivai Andi Sukainah Azhari, Jeanilora BAKHRANI RAUF Bakhrani, Alief Andio Bambang Driyono Chairuddin, M Awal Chairuddin, M. Awal Daris, Ummi Syahda Edy Sabara Fadilah, Ratnawaty Faisal Faisal Gani, Hamsu Abdul Haedar Akib Ifa Safira Indrayani Jamaluddin Jamaluddin Kamal, Winda Karim, Sugeng A. Malibun, Fais Bintang Muhammad Yahya Musdalifah Musdalifah Nur, Hasanah Patang Rahmansah Rasyid, A. Ramli Rauf, Reski Febyanti Rifdan . Sari, Dian Aninda Sudarmin, Nur Fajriani Arifuddin Syaban, Arfan Wahyuni, Sri Nur Yanti, Devi Novi Yasdin, Yasdin Zainuddin, Zainuddin