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All Journal Jurnal Keteknikan Pertanian Agrointek Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal PORKES
Ahmat Fauzi
Pusat Riset Teknologi Dan Proses Pangan, Badan Riset Dan Inovasi Nasional, Playen, Gunung Kidul, DI Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Immunology & microbiology

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Modifikasi Design Heatsink dan Dudukan Peltier pada Alat Transportasi Ikan Segar Widianto, Tri Nugroho; Assadad, Luthfi; Fauzi, Ahmat
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 15, No 2 (2020): Desember 2020
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v15i2.677

Abstract

Alat transportasi ikan segar (ALTIS) adalah sarana pendingin yang dapat mempertahankan mutu ikan segar. ALTIS umumnya digunakan oleh pedagang kelliling dalam transportasi dan distribusi produknya. Komponen yang menentukan kinerja pendingin adalah heatsink dan dudukan peltier. Kedua bagian ini berfungsi dalam transfer panas kotak penyimpanan ikan menuju udara. Namun, biaya produksi dan harga material kedua komponen tersebut cukup tinggi. Penelitian ini bertujuan untuk modifikasi spesifikasi heatsink dan dudukan peltier, agar mendapatkan efisiensi biaya pembuatannya. Heatsink dibuat dari 3 mm plat tembaga dengan 18 sirip aluminium yang memiliki ketinggian 10 mm dan ketebalan 1 mm. Sementara itu, dudukan peltier juga dibuat dari alumunium dengan ketebalan bervariasi (4, 5, 6, dan 10 mm). Performa kedua bagian ini diuji dengan variabel suhu heatsink dalam, heatsink luar, dan ruang penyimpanan ikan, setiap 5 menit selama 95 menit. Hasil pengujian menunjukkan bahwa suhu ruang penyimpanan ikan menggunakan heatsink baru (17,8°C) lebih rendah dari heatsink sebelumnya (18,3°C). Desain heatsink yang baru ini dapat mengurangi biaya pembuatan sebesar Rp. 807.000,00. Dudukan elemen peltier dengan alumunium setebal 4 mm dapat mempercepat proses perpindahan panas dari ruang penyimpanan ikan menuju peltier. Modifikasi ini dapat diaplikasikan untuk menurunkan biaya dan meningkatkan performa ALTIS.ABSTRACTRefrigerated Fresh Fish Container (ALTIS) is a cooler equipment to maintain the quality of fresh fish. ALTIS is usually used by the itinerant fish traders to preserve their products in transportation and distribution. The components that determine the cooler performance are the heatsinks and the Peltier base plate. These components are responsible for transferring the heat from the fish container to the air. However, the production costs and material price for both components are expensive. This study aimed to reduce production costs by modifying the heatsink and Peltier base plate design specifications. The heatsink was made from 3 mm thickness copper and aluminum fins. The aluminum fins were 18 pieces in total, with 1.6 mm thickness and 10 mm height. Meanwhile, the Peltier base plate was also made from aluminum with varied thicknesses (4, 5, 6, and 10 mm). The performance of both parts was evaluated by temperature measurement in the inner heatsink, outer heatsink, and box container for every 5 minutes in 95 minutes. The results showed that the refrigerated container box temperature with the new heatsink (17.8°C) was lower than the existing heatsink (18.3°C). Moreover, the new heatsink design may reduce the production costs by Rp. 807,000.00. Furthermore, the Peltier base plate with a 4 mm thickness could accelerate the heat-dissipating of Peltier. Thus, the modification can be applied for ALTIS production with lower cost and better performance.
Desain dan Kinerja Mesin Ekstruder Twin Screw untuk Pembuatan Pakan Ikan Terapung Arif Rahman Hakim; Wahyu Tri Handoyo; Ahmat Fauzi; Widiarto Sarwono
Jurnal Keteknikan Pertanian Vol. 7 No. 2 (2019): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1143.85 KB) | DOI: 10.19028/jtep.07.2.129-136

Abstract

AbstractProduction of floating fish feed independently by fish farmer group currently constrained with types of extruders available. Single screw extruders used fail to produce floating fish feed. It caused by the extrusion process is not optimal due to either temperature or improper screw speed. An alternative solution is using extruder twin screw with temperature and screw speed can be controlled. The objective of the study is developing and assessing of twin screw extruder performance in producing floating fish feed. Principle work of extruders is conveying and mixing feed stuff to the dies under high temperature and pressure. The main component of extruder consists of a motor drive, screw, barrel, heater, dies, and cutter. Evaluation of extruder performance involve temperature, screw speed, engine power, and quality of feed produced that are floatability and unit density. The result of design and assessment are obtained prototype of twin screw extruders which have capacity 10,93 kg/h, stability temperature and screw speed, the power requirement is 5,17 kW, specific mechanical energy 136,11 kj.kg-1. Produced fish feed have floatability 96% and unit density 0,620 (mg/mm3). Abstrak Pembuatan pakan ikan terapung secara mandiri oleh kelompok pembudidaya saat ini terkendala jenis ekstruder yang tersedia. Ekstruder single screw yang digunakan belum bisa menghasilkan pakan ikan terapung. Karena proses ekstrusi yang tidak optimal baik disebabkan suhu maupun putaran screw yang tidak tepat. Sebagai alternatif ialah dengan menggunakan ekstruder twin screw dengan suhu dan putaran yang bisa dikontrol. Tujuan penelitian ini adalah untuk mengembangkan dan menguji kinerja ekstruder twin screw dalam memproduksi pakan ikan terapung. Prinsip kerja dari ekstruder adalah mendorong dan mengaduk bahan pakan menuju dies dalam kondisi tekanan dan panas yang tinggi. Komponen utama ekstruder terdiri dari motor penggerak, twin screw, barrel, element pemanas, dies dan pemotong. Pengujian kinerja meliputi suhu, kecepatan screw, daya mesin serta kualitas pakan yang dihasilkan berupa daya apung dan unit density. Hasil desain dan pengujian diperoleh mesin ekstruder dengan kapasitas 10,93 kg/jam, suhu dan putaran screw stabil saat dioperasikan, kebutuhan daya sebesar 5,17 kW, specific mechanical energy 136,11 kj.kg-1. Pakan ikan yang dihasilkan memiliki daya apung 96 % dan unit density 0,620 (mg/mm3).
Disain dan Kinerja Sistem Air Laut yang Direfrigerasi (ALREF) untuk Penampung Ikan pada Kapal Nelayan 10-15 GT Tri Nugroho Widianto; Ahmat Fauzi
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 2 (2018): Desember 2018
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v13i2.517

Abstract

AbstrakSistem ALREF (air laut yang direfrigerasi) untuk penyimpanan ikan pada kapal 10-15 GT telah didisain dan diuji. Penelitian ini dilakukan melalui tahapan: penentuan kriteria disain, pembuatan konsep dan analisis disain, konstruksi dan pengujian. Kriteria disain ditentukan berdasarkan referensi kapal 10-15 GT di Pelabuhan Perikanan Pantai Sadeng Gunung Kidul, Yogyakarta. Bak penyimpan ikan dilengkapi pendingin sistem kompresi uap yang terdiri dari komponen utama berupa evaporator, kondensor, kompresor, palka, refrigerant dan katup ekspansi. Palka terbuat dari fiberglass dengan volume palka sekitar 2,03 m3. Palka menggunakan insulator stirofoam high density (densitas sekitar 34 kg/m3). Evaporator terbuat dari pipa tembaga dengan panjang 84 m, diameter 5/8 inchi dan tebal pipa 1,6 mm. Kondensor yang digunakan adalah Alfalaval McDEW 25 menggunakan sistem shell and tube, sedangkan kompresor yang digunakan adalah Blitzer Tipe LH IVY dengan refrigerant R-22. Hasil uji kinerja dengan beban air laut menunjukkan bahwa suhu air laut mencapai kisaran -0,8 sampai -0,4 oC selama 8,5 jam. Kebutuhan daya listrik sistem pendingin sebesar 2 kW. Uji kinerja dengan beban ikan selama 5 hari menunjukkan bahwa suhu ikan turun dari 27,8 oC menjadi berkisar -0,1 sampai -1 oC setelah 12 jam dan dapat dipertahankan selama pengujian.Design and Performance of Refrigerated Sea Water (RSW) for Fish Hold on 10-15 GT Fishing VesselsAbstractRefrigerated sea water (RSW) system for fish on 10-15 GT fishing vessels had been designed and studied. This study was carried out through defining the design criteria, defining the concept and analyzing the design, manufacturing and testing the performance. Design criteria was determined using references of 10-15 GT fishing vessel used in Sadeng Port of Gunung Kidul, Yogyakarta. The RSW used  vapor compression refrigeration system that consists of evaporator, condenser, compressor, fish storage tank, refrigerant and expansion valve. Fish storage tank was made of fiberglass with a volume of about 2.03 m3 using a high density styrofoam insulator (density of 34 kg/m3). Evaporator used copper pipe with length of 84 m, pipe diameter of 5/8 inch and pipe thickness of 1,6 mm. Condenser used was Alfalaval McDEW 25 with shell and tube system, while the compressor used was Blitzer Type LH IVY with refrigerant R-22. The performance test of the RSW loaded with sea water showed that the temperature of sea water reached in the range of - 0.8 to -0.4 oC for 8.5 hours. Electrical power consumption of cooling units was 2 kW. The performance test of the RSW loaded with fish showed that fish temperature dropped  from  27.8 oC to the range of -0,1 to -1 oC after 12 hours and could be maintained during testing.
Effect of Dried Eucheuma cottonii Stored in Seaweed Storage Device in Its Quality Iwan Malhani Al Wazzan; Putri Wullandari; Ahmat Fauzi
Jurnal Perikanan Universitas Gadjah Mada Vol 23, No 2 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.66232

Abstract

A seaweed storage device in the form of a bunker has been developed by the Indonesian Research Institute for Fisheries Postharvest Mechanization. This study aimed to compare the quality of dried E. cottonii stored in the seaweed storage device and stored in the sacks placed in the room. Based on SNI 2690:2015, dried E. cottonii quality can be determined from its moisture content, impurities, Clean Anhydrous Weed (CAW), and Total Yeast and Mold Counts (TYMC). Moisture content was measured according to CAW, and contaminants were measured respectively according to SNI 01-2354.2-2-2006, SNI 8168:2015, and SNI 8169:2015. The results showed that moisture content of the seaweed stored in the bunker decreased by 27.17%, and that stored in the sacks decreased by 14.77%, signing a more significant weight loss during storage in the bunker. However, seaweed stored in the bunker has lower impurities (1.70±0.13 vs 1.84±0.13%), higher CAW (40.42±2.45 vs 38.75±2.45%), and TYMC (450±70 vs 2500±115.33 cfu/g).
Perkembangan penelitian aplikasi rumput laut sebagai bahan pangan di Indonesia: tinjauan literatur Amin Pamungkas; Bakti Berlyanto Sedayu; Arif Rahman Hakim; Putri Wullandari; Ahmat Fauzi; Toni Dwi Novianto
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.16484

Abstract

Seaweed contains high dietary fiber and low fat, which is beneficial for health. The content of omega-3 and its antioxidants supports public awareness of a healthy lifestyle. This review paper aims to investigate the research progress of seaweed as food in Indonesia. The research progress in this study focus on seaweed addition to food and its effect on the chemical and organoleptic characteristics. Seaweed research as food has been developed. As one of the seaweed producers, Indonesia needs to increase seaweed use to increase seaweed value and provide sustainable, nutritious food. Food that can combine with seaweed is dodol, jelly candy, fish sticks, pempek, tempeh, and fish balls. The addition of seaweed to food increases protein, water, iodine, and fiber. Seaweed fiber content can decrease cholesterol levels and help regulate blood glucose levels which can prevent cardiovascular disease. Aroma and flavor are sensory properties strongly affected by seaweed in food. The seaweed addition has to consider the sensory properties that determine consumer acceptance. The suitable composition of seaweed addition to food can improve nutrition and consumer acceptance
A carrageenan-based edible coating incorporating with peppermint essential oils to increase shelf life of bananas (Musa acuminata cavendish) Amin Pamungkas; Zaenal Arifin Siregar; Bakti Berlyanto Sedayu; Ahmat Fauzi; Toni Dwi Novianto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v11i2.543

Abstract

Ambon bananas (Musa acuminata cavendish) are nutritious and economically valuable fruits. Bananas, being a climacteric fruit, have the potential to undergo deterioration subsequent to the harvesting process. The utilization of an edible coating on bananas has demonstrated potential in delaying spoilage, whereas the substantial use of peppermint oil has been observed in the preservation of fruit freshness. This research investigated how a carrageenan-based coating and peppermint essential oil enhance banana shelf life. This research compares uncoated bananas, carrageenan-coated bananas, and carrageenan-peppermint-coated bananas. Weight loss, total soluble solids (TSS), pH, colour, and water activity were tested. In this study, it was observed that the application of a carrageenan edible coating resulted in a reduction in weight loss and TSS as compared to bananas that were not coated. Duncan's test shows statistically significant discrepancy in weight loss among bananas that have undergone different treatments, thereby influencing the overall weight loss outcome. There are variations in pH levels and aw values. Meanwhile, pH and water activity of coated and uncoated bananas were relatively the same and stable during storage, so the carrageenan edible coating treatment and the addition of peppermint essential oil had no effect. The findings indicate that edible coatings made from carrageenan have the ability to inhibit the ripening process of bananas. Nevertheless, the efficacy of this inhibition decreases when peppermint essential oil is given as a supplementary constituent.
Scientometric Analysis of Marine and Land Resources-Based Edible Coating for Extending Shelf Life of Banana Fauzi, Ahmat; Wullandari, Putri; Pamungkas, Amin; Siregar, Zaenal Arifin; Hakim, Arif Rahman; Bahmid, Nur Alim
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.330-340

Abstract

The shelf life of bananas is significantly limited due to rapid deterioration during marketing. To address this issue, edible coatings made from marine and land resources can be used in food packaging, improving consumer health, sustainability, and waste reduction in the food supply chain. Despite advancements in the field, research focusing on extending the shelf life of bananas through edible coatings remains limited. This research addresses the gap in extending banana shelf life by systematically evaluating the efficacy of edible coatings in reducing spoilage and improving preservation during marketing and storage. Employing a Systematic Literature Review (SLR) and meta-analysis with the SALSA framework, 164 scholarly journals were analyzed, highlighting 11 research clusters and 40 articles specifically discussing shelf life. Among the findings, the combination of Moringa oleifera (MO) and chitosan nanoparticles (CN) emerged as a superior combination and the most effective, extending banana shelf life by up to 30 days. This combination offers notable advantages, including strong antimicrobial properties, accessibility, cost-effectiveness, and eco-friendliness, positioning it as a practical, scalable, and sustainable approach to food preservation and waste reduction. These findings highlight the potential of innovative edible coatings to reduce food waste, support sustainability, and enhance banana supply chains. Keywords: Banana, Chitosan, Edible coating, Moringa oleifera, Review.
Formulation of Carrageenan and Sodium Chloride in Edible Coatings for Enhanced Tilapia Fillet Preservation Pamungkas, Amin; Hakim, Arif R; Fauzi, Ahmat; Sedayu, Bakti B; Wullandari, Putri; Siregar, Zaenal Arifin
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.938

Abstract

While carrageenan coatings offer promising preservation for fish, limitations like water absorption and insufficient antimicrobial strength necessitate more investigation on combining them with natural substances. This study aimed to extend the shelf life of tilapia fillets using an edible coating made from carrageenan and sodium chloride (NaCl). Response Surface Methodology (RSM) was employed to optimize the coating formulation, considering film properties such as thickness, swelling index, opacity, and water vapor transfer rate. A Central Composite Design (CCD) identified the optimal composition as 1.4 grams of carrageenan and 0.6 grams of NaCl, minimizing undesirable characteristics. The optimized coating was applied to fresh tilapia fillets and compared to uncoated controls during five days of refrigerated storage (4.5 oC). Quality parameters, including bacterial count, total volatile basic nitrogen (TVB-N), pH, weight loss, and color, were monitored. The carrageenan-NaCl coating significantly reduced bacterial growth, with values increasing from log 6.31 CFU/ml on day 0 to log 6.34 CFU/ml on day 5, compared to uncoated fillets exhibiting TNTC (too numerous to count) bacteria by the end of storage. Additionally, the coated fillets displayed a lower increase in TVB-N (22.50%) compared to uncoated samples (31.38%), maintaining a stable pH and experiencing less weight loss (27.54%) compared to uncoated controls (32.96%). The coating also effectively preserved color, indicating its potential to maintain sensory attributes. These findings suggest that the optimized carrageenan-NaCl edible coating offers a promising strategy for extending the shelf life and maintaining the quality of fresh tilapia fillets, potentially reducing losses within the seafood supply chain.
Hubungan koordinasi mata tangan dan kekuatan otot lengan terhadap ketepatan shooting disiplin 1 (station 1) pada atlet petanque Amalia, Bonita; Prayoga, Hegen Dadang; Fauzi, Ahmat
Jurnal Porkes Vol 6 No 2 (2023): PORKES
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/porkes.v6i2.19286

Abstract

Every competition that is held requires good shooting qualifications. The aim of this research is to determine the relationship between hand eye coordination and shooting accuracy, to determine the relationship between arm muscle strength and shooting accuracy, to determine the relationship between hand eye coordination and arm muscle strength to shooting accuracy in Discipline 1 (station 1).) in petanque athletes. The research approach used by researchers is a quantitative research approach, with a non-experimental quantitative research type with a correlational research design. The results of the analysis of the hypothesis test data with a total number of respondents as many as 11 petanque athletes, the results obtained are Fcount (10.91) > Ftable (4.46), thus it can be stated that between the variables hand eye coordination (X1) and arm muscle strength ( X2) has a positive and significant correlation with the shooting accuracy variable (Y). Based on the results of the data analysis above, there is a relationship between hand eye coordination and arm muscle strength on shooting accuracy.
Analisis dampak peraturan pemerintah desain besar olahraga Nasional (DBON) terhadap perkembangan olahraga bulu tangkis Habibie, Muhammad; Fitrianto, Ari Tri; Fauzi, Ahmat
Jurnal Porkes Vol 6 No 2 (2023): PORKES
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/porkes.v6i2.20927

Abstract

Interest in exercising in the community in this era of globalization is not only to be healthy but as a place to achieve the name of the region. The purpose of this study is to find out data about the relevance of dbon policies to field managers, increasing the number of badminton sports entrants, badminton sports building facilities and increasing the achievements of clubs / agencies practicing on the field after there are dbon regulations. The research method used by researchers is descriptive quantitative. The population in this study were all badminton GORs in Banjarmasin. researchers will use non probability sampling techniques. samples taken as many as 16 badminton GORs in Banjarmasin. Data collection techniques using questionnaires. Questionnaire. Based on the results of the impact of government regulations on the development of badminton sports in the Banjarmasin area, the relevance indicator has a percentage of 14.3%, increased visitors have a percentage of 16.5%, increased facilities have a percentage of 20.3% and increased achievement has a percentage of 13%. The result of the analysis of sports buildings in the Banjarmasin area based on these 4 indicators is 64.1%. concluded that there is an impact of the national sports grand design government regulation on the development of badminton sports in the Banjarmasin area.
Co-Authors Amalia, Bonita Amin Pamungkas amin pamungkas Arif Rahman Hakim Arif Rahman Hakim Arif Rahman Hakim Assadad, Luthfi Bahmid, Nur Alim Bakti Berlyanto Sedayu Bakti Berlyanto Sedayu Fitrianto, Ari Tri Habibie, Muhammad Hakim, Arif R Iwan Malhani Al Wazzan Pamungkas, Amin Prayoga, Hegen Dadang Putri Wullandari Putri Wullandari Sedayu, Bakti B Siregar, Zaenal Arifin Toni Dwi Novianto Toni Dwi Novianto Tri Nugroho Widianto Wahyu Tri Handoyo Widianto, Tri Nugroho Widiarto Sarwono Wullandari, Putri Zaenal Arifin Siregar