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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Penelitian Sains dan Teknologi Indonesia JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Yosika, Nur Ida Winni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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KARAKTERISTIK PENGERINGAN CABAI BERDASARKAN PERBEDAAN VARIETAS (Capsicum frustescens dan Capsicum annum) DAN DAYA OVEN MICROWAVE Purbasari, Dian; Yosika, Nur Ida Winni; Pambudi, Akbar Setyo; Fitria, Yesi Ihsa
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.4144

Abstract

Chili is a horticultural plant widely cultivated in Indonesia due to its high economic value. The most common chili is large red chili (Capsicum annuum) and bird's eye chili (Capsicum frutescens). The shelf life of chili and traditional post-harvest handling were challenges in chili agribusiness development. One method to extend chili shelf life is drying. This research uses microwave drying methods to determine the best variety and drying power to produce good-quality chili. This study aims to determine the moisture content, color, and drying rate of chili during the drying process. The results indicated that the shortest drying time was achieved at the highest power level of 695 W. At this power level, the moisture content of large red chili was reduced from 84.24% to 0.171% within 12–14 minutes. The moisture content of bird's eye chili at the highest power level of 695 W was reduced from 79.37% to 0.018%. The equilibrium moisture content (Me) with the fastest drying time was achieved at 695 W, with a value of 0.77% for large red chili in 12 minutes, and 0.43% for bird's eye chili in 14 minutes. The highest drying rates for large red chili and bird's eye chili were observed at the 695 W power level. The color properties of the dried chili included a lightness (L) range of 11.77-24.89, redness (a) range of 0.20-3.83, and yellowness (b) range of 0.83 - 2.40.
Analisis Produktivitas dan Kualitas Buah Stoberi var Sujarli (Rosalinda) Berdasarkan Model Budidaya dan Pengolahan Citra Digital Handayani Nofiyanti, Sri; Setiyo, Yohanes; Muna, Mukhes Sri; Wirawan, I Putu Surya; Yosika, Nur Ida Winni
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): 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.v13i2.1187

Abstract

Strawberry (Fragaria sp.) is a high-value horticultural commodity with broad market potential, particularly in tropical highland areas such as Bedugul, Bali. However, its productivity and fruit quality are often constrained by climatic fluctuations and limited application of appropriate cultivation technologies. This study aimed to evaluate the productivity and fruit quality of Sujarli (Rosalinda) strawberry variety under four cultivation models: conventional open field, tunnel, fertigated open field, and greenhouse. In addition, a predictive model for Total Soluble Solids (TSS) content was developed using fruit color parameters obtained through digital image analysis. A total of 100 strawberry samples across five ripening stages were analyzed for biometrical characteristics (length, diameter, and weight), pH, and TSS. Image analysis was performed in two color spaces, namely RGB and HSV, and the corresponding color values were used as input variables in a multiple linear regression (MLR) model to predict TSS values. The results showed that the fertigated open field system produced strawberries with good physical and chemical quality, making it a feasible option for small-scale farmers. The MLR model based on HSV color space outperformed the RGB-based model, achieving R² values of 0.826 (training) and 0.775 (testing), with lower RMSE values as well. These findings support the use of digital color data as a non-destructive indicator for assessing the quality of strawberries during postharvest evaluation.
EVALUASI KARAKTERISTIK FISIK BUBUK BAWANG PUTIH (Allium sativum L.) HASIL PENGERINGAN MENGGUNAKAN OVEN KONVEKSI Purbasari, Dian; Yosika, Nur Ida Winni; Pambudi, Akbar Setyo; Ayun, Qurrota
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Garlic (Allium sativum L.) is an important horticultural commodity widely used as a culinary spice and traditional medicine. Its high moisture content makes it highly perishable, thus requiring appropriate postharvest handling to extend its shelf life. One common method is drying using a convection oven, followed by powdering. This study aimed to evaluate the effect of drying temperature on the physical characteristics of garlic powder. The research was conducted from January to February 2020 at the Agricultural Product Engineering Laboratory, Faculty of Agricultural Technology, University of Jember. A Completely Randomized Design (CRD) was used with three temperature treatments (60°C, 70°C, and 80°C), each replicated twice. Observed parameters included moisture content, drying rate, drying yield, and color values (L*, a*, b*). Results showed that drying temperature significantly affected the physical properties of garlic powder. Higher temperatures reduced moisture content and L* values, while increasing a* values and water absorption capacity. These findings indicate that drying temperature is a critical factor influencing the final physical quality of garlic powder.
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.
Kajian Karakteristik Pengeringan Kulit Kopi Arabika Menggunakan Pengering Mekanis Pada Berbagai Suhu Yosika, Nur Ida Winni; Purbasari, Dian; Taruna, Iwan; Sutarsi, Sutarsi; Lestari, Ning Puji; Nofiyanti, Sri Handayani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2026.v14.i01.p13

Abstract

Arabica coffee husk is a by-product of coffee agroindustry that is generated in large quantities and has not been optimally utilized, particularly in coffee-producing areas such as Bondowoso Regency, Indonesia. Proper postharvest handling is required to reduce its moisture content in order to extend shelf life and enable further processing. This study aimed to investigate the drying characteristics of Arabica coffee husk using a hot air oven at different temperatures (40, 60, and 80°C) and to determine the most suitable mathematical drying model. Fresh coffee husk samples weighing 100 g were used for each drying treatment. The observed parameters included moisture content reduction, drying rate, and moisture ratio. Experimental drying data were fitted using Newton, Page, Henderson and Pabis, Logarithmic, and Midili models. The results showed that increasing drying temperature significantly accelerated moisture removal and increased the drying rate. Drying occurred predominantly in the falling rate period, indicating that internal moisture diffusion controlled the process. Among the evaluated models, the Logarithmic model consistently provided the highest coefficient of determination and the lowest fitting errors at all drying temperatures. These findings demonstrate that the Logarithmic model is the most appropriate for predicting the drying behavior of Arabica coffee husk dried using a convection oven. The results of this study are expected to support process design and decision-making in the management of coffee agroindustry, particularly for the utilization of coffee husk in Bondowoso.
PENDAMPINGAN DIVERSIFIKASI PRODUK KULIT KOPI MENJADI SIRUP KOMBUCHA CASCARA Yosika, Nur Ida Winni; Purbasari, Dian; Taruna, Iwan; Sutarsi, Sutarsi; Lestari, Ning Puji; Pambudi, Akbar Setyo; Rivana, Estria Devi; Setyawan, Tegar Budi; Syifa’uddin, Syifa’uddin; Syafi’uddin, Syafi’uddin
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i2.38115

Abstract

Abstrak: Kegiatan pengabdian ini bertujuan meningkatkan hard skill dan soft skill mitra CV Masiyan Coffee Farmer melalui pendampingan pengolahan limbah kulit kopi arabika menjadi sirup kombucha cascara sebagai inovasi teknologi pascapanen. Hard skill yang ditingkatkan meliputi keterampilan pengolahan cascara, fermentasi kombucha, dan pembuatan sirup, sedangkan soft skill mencakup kerja sama, kepercayaan diri, dan kesiapan berwirausaha. Metode pelaksanaan meliputi survei, Focus Group Discussion (FGD), sosialisasi, pelatihan praktik, dan pendampingan. Kegiatan ini diikuti oleh 15 peserta. Evaluasi dilakukan menggunakan kuesioner dengan 6 indikator, yaitu pemahaman materi, kejelasan penyampaian, ketersediaan alat dan bahan, pemahaman fermentasi, peningkatan keterampilan, serta minat praktik mandiri. Hasil evaluasi menunjukkan 100% peserta mengalami peningkatan pemahaman dan keterampilan teknis, serta 80% peserta mampu mereplikasi produk untuk konsumsi keluarga. Selain itu, mitra berhasil memproduksi sirup kombucha cascara dalam skala uji coba dan menjalin kerja sama pemasaran ke Denpasar dan Malang. Hasil ini menunjukkan bahwa kegiatan efektif dalam meningkatkan kapasitas pascapanen dan membuka peluang ekonomi berbasis komunitas.Abstract: This community service program aimed to improve both hard skills and soft skills of the CV Masiyan Coffee Farmer partners through mentoring on the utilization of arabica coffee husk waste into cascara kombucha syrup as a postharvest innovation. The developed hard skills included cascara processing, kombucha fermentation, and syrup formulation, while soft skills covered teamwork, self-confidence, and entrepreneurial readiness. The program was implemented through field surveys, Focus Group Discussions (FGD), socialization, hands-on training, and mentoring, involving 15 participants. Evaluation was conducted using a questionnaire consisting of six indicators, namely material comprehension, clarity of delivery, adequacy of tools and materials, understanding of the fermentation process, improvement of skills, and intention for independent practice. The results showed that 100% of participants experienced increased technical knowledge and skills, while 80% were able to replicate the product for household consumption. In addition, the partner successfully produced cascara kombucha syrup at a trial scale and established marketing cooperation with buyers in Denpasar and Malang. These results indicate that the program effectively enhanced postharvest capacity and generated sustainable community-based economic opportunities.
Co-Authors Akbar Setyo Pambudi Ayun, Qurrota Dian Purbasari Fitria, Yesi Ihsa Handayani Nofiyanti, Sri I Putu Surya Wirawan Iwan Taruna Lestari, Ning Puji Muna, Mukhes Sri Nofiyanti, Sri Handayani Rivana, Estria Devi Setyawan, Tegar Budi Sutarsi, Sutarsi Syafi’uddin, Syafi’uddin Syifa’uddin, Syifa’uddin Wicaksono, Vicky Andhik Yohanes Setiyo