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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Penelitian Sains dan Teknologi Indonesia
Yosika, Nur Ida Winni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences

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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

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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.
Co-Authors Akbar Setyo Pambudi Ayun, Qurrota Dian Purbasari Fitria, Yesi Ihsa Handayani Nofiyanti, Sri I Putu Surya Wirawan Iwan Taruna Muna, Mukhes Sri Wicaksono, Vicky Andhik Yohanes Setiyo