Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Agroindustri Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Agri-Food Science and Technology (JAFoST)
Putri, Refika Melina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Characterization of Freeze-Dried Strawberries (Fragaria x ananassa var. Mencir): Quality on Physical Information Fallah, Annas Miftahul; Putri, Refika Melina; Yuliani, Wahyu; Wagiman, Wagiman; Falah, Mohammad Affan Fajar
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.9468

Abstract

Drying fruits has many advantages for consumers, such as allowing them to be consumed in various processes and products during all seasons. Freeze-dried strawberries (FDS) are an alternative for adding value to fresh strawberries, extending shelf life, and maintaining fresh fruit characteristics. The study contributed to determine the quality physical characteristics of FDS produced using osmotic dehydration (OD) combined with freeze-drying. A combination of FDSs production with three factors and levels, freezing times (4d, 14d, and 21d); OD solution concentrations (40°Brix, 50°Brix, and 60°Brix); cleavage times (initial, pre-OD, and post-OD); immersion times of 120 minutes; and lyophilization times of 24 hours were used to prepare FDS. The quality of physical information of FDSs was the color of the skinned fruit (L*a*b* and change of color (∆E)) and texture. The results of the study showed that the highest degree of L* and a* values were found in the combination of 14d, 50°Brix, post-OD; the lowest b* value was found in the combination of 21d, 40°Brix, initial split; the lowest ∆E value and the highest FDSs skin texture was found in the combination of 4d, 60°Brix, pre-OD. As an innovation, since no official Indonesian National Standard (SNI) is used as a reference for producing FDS, the research contributes to making good FDS products.
A Comparative kinetic modelling for biogas yield assessment from food waste valorisation Pangestuti, Martasari Beti; Putri, Refika Melina; Sihite, Jesika Paulina; Napitu, Yanti Silvia; Siringo Ringo, Yosefo Ivan; Simanjuntak, Fernandus Dito
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 1 (2026)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2026.009.01.8

Abstract

The increasing volume of food waste (FW) presents a serious environmental challenge. Valorisation through anaerobic digestion is a key strategy. This study aimed to assess the biogas potential from the anaerobic co-digestion of FW with cattle manure (C:FW) and goat manure (G:FW) by applying three kinetic models (modified Gompertz, Logistic, Michaelis-Menten) to the cumulative biogas production data. The analysis revealed that the modified Gompertz model provided the highest accuracy in predicting yield. Although the Logistic model yielded high R2 values, its predicted maximum biogas potential (Pm) (61-87 ml) was highly unrealistic. Conversely, the Gompertz model, with good R2 values (0.879-0.949), provided Pm values that corresponded with the experimental data. The Gompertz model predicted the highest biogas potential in the G:FW (50:50) at 30.04 ml. This yield was higher than the C:FW (50:50) mixture at 26.53 ml. This performance of the G:FW mixture was attributed to an optimal C/N ratio (26.80), and a higher Volatile Solids (%WW) content (21.47%) compared to the C:FW mixture (16.30%), providing more organic material for biogas conversion. This study concludes G:FW co-digestion is the most effective valorisation strategy and validates the Gompertz model as the most reliable tool for yield assessment in the design of waste-to-energy systems in the agro-industry.
PENENTUAN PERLAKUAN BAHAN DAN PARAMETER PROSES STROBERI KERING BEKU DENGAN PENDEKATAN METODE TAGUCHI Fallah, Annas Miftahul; Putri, Refika Melina; Wagiman; Falah, Mohammad Affan Fajar
Jurnal Agroindustri Vol. 16 No. 1 (2026): May 2026
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.16.1.10-25

Abstract

Stroberi merupakan komoditas buah non-klimaterik yang memiliki masa simpan yang singkat dan kerentanan tinggi terhadap kerusakan pascapanen, namun sangat diminati karena karakteristik sensorik yang unik serta kandungan senyawa bioaktif seperti vitamin C, antosianin, flavonoid, dan asam fenolat. Teknologi pengeringan beku (freeze-drying) merupakan salah satu metode terbaik untuk mempertahankan kualitas buah, namun parameter proses yang tidak tepat dapat menyebabkan degradasi nutrisi dan perubahan struktur fisik. Penelitian ini bertujuan untuk mengidentifikasi kombinasi perlakuan bahan dan parameter proses dalam produksi stroberi kering beku dengan karakteristik mutu fisik, kimia, dan mikrobiologi yang terbaik. Penelitian dilakukan menggunakan stroberi varietas Mencir dengan tingkat kematangan 100%. Optimasi dilakukan dengan menerapkan metode Taguchi untuk mengevaluasi tiga variabel kontrol, yaitu durasi waktu pembekuan di freezer, konsentrasi larutan dehidrasi osmotik (OD), dan waktu pembelahan. Hasil penelitian menunjukkan bahwa parameter proses berpengaruh signifikan terhadap mutu akhir produk. Berdasarkan analisis metode Taguchi, kombinasi perlakuan bahan dan parameter proses yang terbaik untuk proses produksi stroberi kering beku adalah waktu pembekuan di freezer selama empat (4) hari, konsentrasi larutan OD sebesar 50°Brix, dan waktu pembelahan stroberi yang dilakukan sebelum OD. Sinergi antara perlakuan awal dan parameter pengeringan ini terbukti efektif dalam meminimalkan kerusakan seluler dan menjaga integritas senyawa fungsional pada produk akhir.
Co-Authors Fallah, Annas Miftahul Mohammad Affan Fajar Falah Napitu, Yanti Silvia Pangestuti, Martasari Beti Sihite, Jesika Paulina Simanjuntak, Fernandus Dito Siringo Ringo, Yosefo Ivan WAGIMAN Wagiman, Wagiman Yuliani, Wahyu