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All Journal Jurnal Penelitian Pascapanen Pertanian Jurnal Keteknikan Pertanian Tropis dan Biosistem Partner Jurnal Pertanian Agros Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Dedikasi: Jurnal Pengabdian Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Abdimasku : Jurnal Pengabdian Masyarakat Agrisintech (Journal of Agribusiness and Agrotechnology) Jurnal Teknologi Pengolahan Pertanian Jurnal Pengabdian Masyarakat dan Riset Pendidikan TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Gumaran, Setyadi
Teknik Biosistem, Fakultas Teknologi Industri, Institut Teknologi Sumatera
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APLIKASI PELAPISAN NANOKOMPSIT UNTUK MEMPERTAHANKAN KUALITAS SALAK PONDOH (Salacca edulis Reniw) Setyadi Gumaran; nFN Sutrisno; Evi Savitri Iriani
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v17n2.2020.77-87

Abstract

Pelapisan nanokomposit dapat meningkatkan karakteristik fisik, mekanis serta fungsional dari bahan pelapis. Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan nanokomposit dengan berbagai polimer (gelatin dan kitosan) yang ditambahkan seng oksida dan beeswax untuk menjaga kualitas salak pondoh selama penyimpanan. Hasilnya menunjukkan bahwa penambahan emulsi beeswax dan NP-ZnO dapat menurunkan nilai WVTR dari 25.6 menjadi 13.75 g/m2jam. Penambahahan beeswax dan NP-ZnO juga dapat merubah sifat antimikroba film kitosan dan gelatin. Aplikasi nanokomposit mampu menurunkan kehilangan berat salak pondoh selama penyimpanan dibandingkan dengan kontrol salak pondoh (P <0,05). Kontrol salak memiliki nilai penurunan susut bobot tertinggi sebesar 18,57% sedangkan salak dengan perlakuan WC3 dan WG3 memiliki nilai 12,72% dan 13,92%, persentase kerusakan  sebesar 76,19%  pada hari ke 28 penyimpanan. Aplikasi pelapisan nanokomposit juga mampu mempertahankan kekerasan dan persen tingkat kerusakan selama penyimpanan. Application of nanocomposite based on Chitosan and Gelatin to maintain quality of Salacca fruit. (Salacca edulis Reniw).Nanocomposite coating could enhance the physical and mechanical characteristic as well as functional of material coatings. This research aimed to determine the application of nanocomposite coating with various polymers (gelatin and chitosan) which added zinc oxide and beeswax to maintain the quality of salak pondoh during storage. The result showed that the addition of beeswax emulsion and ZnO-NPs significantly decreased WVTR value from  25.6 to 13.75 g/m2 hours. The addition of beeswax emulsion and ZnO-NPs also changed the antimicrobial properties of chitosan and gelatin films Aplication of nanocomposite coating was able to decrease the weight loss of salak pondoh during storage compared to salak pondoh control (P <0.05). Salak control has the largest weight loss value of 18.57% while salak with WC3 and WG3 treatment has a value of 12.72% and 13.92%, percentage of decai has value 76.19% on 28 days storage. Application of nanocomposite coating are also able to maintain quality such as firmness and percentage of decay during storage.
Perubahan Karakteristik Fisik Anggur Merah (Vitis vinivera) dengan Pelapisan Kitosan Selama Penyimpanan Lusi Yana Sari; David Septian Sumanto Marpaung; Nova Anika; Setyadi Gumaran; Ni Wayan Arya Utari; Tamrin Tamrin
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 10, No 3 (2022)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2022.010.03.09

Abstract

Anggur merah (Vitis vinivera) adalah salah satu jenis buah yang banyak digemari masyarakat di Indonesia. Salah satu cara yang digunakan untuk menjaga mutu buah anggur merah adalah dengan pengaplikasikan bahan pelapis buah menggunakan kitosan. Penelitian ini dilakukan untuk mengetahui pengaruh pelapisan kitosan terhadap mutu buah anggur merah (Vitis vinivera). Penelitian ini dilakukan dengan variasi konsentrasi kitosan 2, 3, dan 4%. Setiap perlakuan menggunakan metode pencelupan selama 5 menit dan diamati selama 7 hari dengan waktu pengamatan hari ke 0, 3, dan 7. Hasil penelitian menunjukkan bahwa pelapisan kitosan dapat menyebabkan perubahan susut bobot dan tekstur selama penyimpanan, yang berpotensi digunakan sebagai pelapis untuk memperpanjang umur simpan anggur merah.
Aplikasi Pelapisan Buah Tomat (Solanum lycopersicum) Berbasis Kitosan Dengan Penambahan Nanopartikel ZnO Setyadi Gumaran; Friska Tania Hutabarat
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 1 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i1.7720

Abstract

Buah dan sayuran setelah dipanen akan mengalami perubahan fisikokimia akibat proses metabolisme, diantaranya adalah respirasi dan transpirasi yang mengakibatkan kehilangan air. Kehilangan air menyebabkan stres didalam jaringan sehingga laju disintegrasi membran sel meningkat. Kehilangan air yang berlebihan dapat mengakibatkan pelunakan, pengerutan dan hilangnya kecerahan pada kulit buah. Bahan pelapis berbahan kitosan dengan penambahan nanopartikel ZnO adalah salah satu alternatif bahan pelapis yang mampu menahan hilangnya air akibat proses respirasi, transpirasi serta dapat menjaga kualitas buah. Penelitian ini dilakukan untuk mengetahui pengaruh pelapisan kitosan dengan penambahan nanopartikel ZnO terhadap perubahan karakteristik buah tomat selama penyimpanan. Aplikasi pelapisan buah tomat dengan metode spray menggunakan larutan kitosan nanopartikel ZnO 3% mampu menekan kehilangan susut bobot buah tomat selama penyimpanan dibandingkan dengan buah tomat kontrol (p<0.05). Pelapisan buah tomat dengan kitosan nanopartikel ZnO 3% memiliki nilai susut bobot 4.74% pada penyimpanan hari ke 10 sedangkan buah tomat kontrol memiliki nilai susut bobot tertinggi sebesar 8.57%. Kekerasan buah tomat mengalami penurunan seiring lama penyimpanan. Nilai kekerasan buah tomat kontrol sebesar 4.23 N, sedangkan buah tomat dengan perlakuan pelapisan kitosan nanopartikel ZnO 3% memiliki nilai kekerasan 9.57 N pada hari ke 10 penyimpanan. Hasil penelitian membuktikan bahwa penambahan nanopartikel ZnO mampu menurunkan persentase susut bobot dan nilai kekerasan buah tomat selama penyimpanan.
PERUBAHAN MUTU BUAH TOMAT (Solanum lycopersicum) DENGAN PELAPISAN BERBASIS KITOSAN-BEESWAX DAN NANOPARTIKEL ZnO SELAMA PENYIMPANAN Setyadi Gumaran; Friska Tania Hutabarat; Hadi Yusuf Faturochman; Edy Tya Gullit Duta Pamungkas
Partner Vol 28, No 2 (2023): Edisi November 2023
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v28i2.7162

Abstract

Tomatoes are an agricultural commodity that will experience an increase in respiration rate and ethylene production after harvesting. Ethylene in fruits will accelerate ripening, resulting in a shorter shelf life for the fruit. Chitosan-beeswax and NP-ZnO can retain the soluble solids of the fruit, inhibit respiration, and exhibit antibacterial properties, making them suitable as a coating material. This study aims to investigate the effect of chitosan-beeswax coating with the addition of ZnO nanoparticles on the quality changes of tomato fruits during storage. Coating tomato fruits with the spray method using 3% chitosan-beeswax and 3% NP-ZnO addition resulted in a weight loss value of 4.98% on the 10th day, while the control group had the highest weight loss value at 8.57%. The hardness of the control tomato fruits had the highest value at 7.72 N, whereas the 3% chitosan-beeswax treatment with 3% NP-ZnO addition exhibited a hardness of 9.64 N on the 10th day of storage. The research findings indicate that the addition of chitosan-beeswax and NP-ZnO can maintain the hardness and reduce weight loss in tomato fruits. Key Words: Coating, Chitosan, Beeswax, NP-ZnO, Storage
PENGARUH WAKTU SIMULASI TRANSPORTASI TERHADAP KUALITAS BUAH TOMAT ( Lycopersicum Esculentum Mill ) Yulia Firanty Gultom; Setyadi Gumaran; Ni Wayan Arya Utari
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 49, No 1 (2024)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v49i1.13824

Abstract

Tomatoes have a short storage time and are easily damaged. Tomatoes have thin skin and high water content, so the commodity will quickly deteriorate after being treated with simulated transportation and storage processes. This research aims to analyze the effect of the simulation time on weight loss, mechanical damage, color, hardness, and total soluble solids of tomatoes and to explain the effect of simulation time treatment on weight loss, mechanical, damage, color, hardness, and total soluble solids of tomatoes during storage. This study used a completely randomized design using transportation simulation vibration times (30 minutes and 90 minutes) and controls not given vibration treatment using three repetitions and kept for 8 days. This research shows that the treatment of variations in vibration time affects mechanical damage and weight loss. Vibration time of 30 minutes on day 8 I had mechanical damage of 15,38%, weight loss of 5,77%, color L* 40,88, color a* 20,06, hardness 11,88, and total dissolved solids 4,25. Vibration time of 90 minutes has mechanical damage of 20,51%, weight loss of 7,53%, color L* 40,63, color a* 21,21, hardness 11,65 and total dissolved solids 4,33.
Water Productivity of Mustard Green (Brassica juncea L.) with Variation of Irrigation Systems Nova Anika; Muh Kusmali; Harmiansyah Harmiansyah; Setyadi Gumaran; Ridwan Ridwan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.831-838

Abstract

Drip irrigation and self-watering are two examples of irrigation technology improvements that employ effective and efficient watering methods. Water productivity may be used as a benchmark to compare irrigation efficiency and agricultural productivity. The purpose of this study was to assess mustard green's water productivity under conventional, drip, and self-watering irrigation systems. The effect of irrigation variation on mustard green growth was studied using a nonfactorial technique with a completely randomized design (CRD). The design has three treatments and six replications. This study examined the following variables: height, number of leaves, yield, irrigation water utilized, and water productivity of mustard green. The study found that mustard green plants require 0.69 mm/day of water in the vegetative phase, 2.83 mm/day in the generative phase, and 1.69 mm/day in the final phase. The use of different watering systems has a significant influence on mustard green's height and leaf number. Self-watering at 15 g/L provides the maximum water productivity for mustard green, followed by drip irrigation at 8.46 g/L and conventional irrigation at 7.69 g/L. Keywords: Drip irrigation, Mustard green, Self-watering irrigation, Water productivity
Pengembangan Mi Kering Berbahan Baku Ikan pada Kelompok Cikisa Gading Utara Kabupaten Pringsewu Isnaini Rahmadi; Wildan Suhartini; Lita Lianti; Setyadi Gumaran
DEDIKASI: Jurnal Pengabdian Masyarakat Vol 6 No 1 (2024): Dedikasi: Jurnal Pengabdian Masyarakat, Januari-Juni 2024
Publisher : Pusat Pengabdian Masyarakat LPPM IAIN Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/dedikasi.v6i1.8133

Abstract

Ikan merupakan sumber protein hewani yang menjadi komoditas unggulan kabupaten Pringsewu. Kelompok binaan Cikisa Gading Utara adalah salah satu unit usaha yang melihat peluang usaha produk mi kering berbahan baku ikan tersebut. Oleh karena itu, perlunya program Pengabdian kepada Masyarakat (PkM) untuk memberikan pelatihan dan pembinaan kelompok tersebut PkM ini dimulai dengan perencanaan pengabdian, pelaksanaan pengabdian dengan pelatihan pengembangan mi kering berbahan baku ikan serta evaluasi pengabdian. Kegiatan PkM menghasilkan mi kering yang merupakan hasil diskusi tim PkM, mitra dan penyuluh Dinas Perikanan Kabupaten Pringsewu. Kegiatan PkM menghasilkan mi kering berbahan baku ikan kiter sebanyak 15% dan ikan wader sebanyak 25% dari berat terigu yang digunakan. Mi kering dengan substitusi ikan wader sebanyak 25% memiliki kadar protein sebesar 14,89%, lebih tinggi dari tanpa menggunakan ikan wader (12,26%). Produk mi kering hasil PkM di UMKM Cikisa Gading Utara telah memiliki sertifikat halal.
Karakteristik Fisik Edible Film Nanokomposit Berbasis Kitosan Dengan Penambahan Beeswax dan NP-ZnO Hutabarat, Friska Tania; Setyadi Gumaran; Utari, Ni Wayan Arya
Agrisintech (Journal of Agribusiness and Agrotechnology) Vol 5 No 1 (2024): April
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31938/agrisintech.v5i1.613

Abstract

Chitosan, as one of the hydrophilic materials used in edible films, does not exhibit optimal properties when used as a single coating material. To enhance its effectiveness, this research explores the utilization of the hydrophobic lipid beeswax and antimicrobial nanoparticle ZnO (NP-ZnO) in the production of chitosan-based edible films. The study employed a completely randomized design (CRD) with variations in NP-ZnO concentration (1%, 2%, and 3%) and beeswax emulsi on at the same concentrations, resulting in nine treatment levels plus one control. The research findings indicate that the combination of beeswax and NP-ZnO significantly influences film characteristics. The film thickness ranged from 0.06 to 0.12 mm, while color change values  were between 75.63 and 77.06. However, the water vapor transmission rate ranged from 3.10 to 15.51 g/m2, and the tensile strength varied f rom 2.37 to 8.68 Mpa with film elongation ranging from 26.17% to 87.81%. FTIR analysis of the best sample revealed interactions between components B1Z1 in the film, as evidenced by the presence of O-H, C-H, C=C, C=O, C-N, and C-O groups. The research results demonstrate that the addition of beeswax and NP-ZnO has an impact on the chitosan-based nanocomposite film layer. Kitosan, sebagai salah satu bahan edible film yang memiliki sifat hidrofilik tidak optimal jika digunakan sebagai bahan pelapis tunggal. Untuk meningkatkan efektivitasnya, penelitian ini mengeksplorasi penggunaan lipid beeswax yang bersifat hidrofobikdan nanopartikel ZnO (NP-ZnO) yang mempunyai sifat antimikroba dalam pembuatan edible film berbasis kitosan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan variasi konsentrasi NP-ZnO (1%, 2%, dan 3%) dan emulsi beeswax dengan konsentrasi yang sama sehingga menghasilkan sembilan taraf perlakuan ditambah satu kontrol.  Hasil penelitian menunjukkan bahwa kombinasi beeswax dan NP-ZnO secara signifikan memengaruhi karakteristik film. Ditemukan nilai ketebalan film berada pada 0,06 sampai 0,12 mm, sementara nilai perubahan warna berada pada angka 75,63 sampai 77,06. Meskipun demikian, laju transmisi uap air berada pada nilai 3,10 sampai 15,51 g/m2, dan didapatkan nilai kekuatan tarik dari 2,37 sampai 8,68 Mpa dengan elongasi film dari 26,17% sampai 87,81%. Analisis untuk FTIR menggunakan sampel terbaik dan menunjukkan adanya interaksi antara komponen B1Z1 dalam film, ditandai oleh adanya gugus O-H, C-H, C=C, C=O, C-N, dan C-O. Hasil penelitian menunjukkan bahwa penambahan beeswax dan NP-ZnO memberikan pengaruh terhadap lapisan film nanokomposit berbasis kitosan
Pendugaan Umur Simpan Kopi Bubuk Arabika Java Preanger Dengan Metode ASLT Model Arrhenius Aini, Nurul; Gumaran, Setyadi; Utari, Ni Wayan Arya
Agrisintech (Journal of Agribusiness and Agrotechnology) Vol 5 No 1 (2024): April
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31938/agrisintech.v5i1.651

Abstract

West Java is famous for its specialty coffee named Java Preanger arabica, which is including in the specialty category with an excellent title. To maintain its superior taste quality, special treatment in necessary to preserve the coffee quality. As time passes, the quality of coffee tend to decline, hence the need to evaluate its shelf life estimation to determine the optimal consumption period. To uphold product quality, its crucial to use appropriate packaging and ensure suitable storage temperatures. This research aims to estimate the shelf life of powdered coffee based on its moisture content using the ASLT Arrhenius model, as well as to evaluate the most effective packaging type in preserving coffee quality during storage. The research findings indicate the moisture content increase and coffee quality deteriorates with storage. Coffee packaged in kraft foil has a maximum shelf life of 96 days 35˚C, 96 days at 45˚C, 94 days at 55˚C, and 96 days at room temperature. Therefore, kraft foil packaging is the optimal choice for maintaining the quality of powdered coffee. Jawa Barat terkenal dengan kopi khasnya, yakni Arabika Java Preanger yang mendapatkan predikat excellent dalam kategori specialty. Untuk mempertahankan kualitas citarasa yang unggul, perlakuam khusus diperlukan agar mutu kopi tetap terjaga. Seiring berjalannya waktu, kualitas kopi cenderung menurun sehingga estimasi umur simpannya perlu dievaluasi untuk menentukan waktu optimal konsumsi. Untuk menjaga kualitas produk, penting untuk menggunakan kemasan yang tepat dan memperhatikan suhu penyimpanan yang sesuai. Penelitian ini bertujuan untuk memperkirakan umur simpan kopi bubuk berdasarkan kadar air dengan menggunakan metode ASLT model Arrhenius, serta mengevaluasi jenis kemasan yang paling efektif dalam menjaga mutu kopi selama proses penyimpanan. Hasil penelitian menunjukkan bahwa kadar air meningkat dan kualitas mutu kopi menurun seiring dengan penyimpanan. Kemasan kopi dengan kraft foil memiliki umur simpan maksimum selama 96 hari pada suhu 35˚C, 95 hari pada suhu 45˚C, 94 hari pada suhu 55˚C, dan 96 hari pada suhu ruangan. Oleh karena itu, kemasan kraft foil merupakan pilihan optimal untuk menjaga kualitas mutu kopi bubuk.
PERUBAHAN MUTU FISIK CABAI MERAH KERITING (Capsicum annuum L.) MENGGUNAKAN BERBAGAI JENIS KEMASAN PLASTIK PADA PENYIMPANAN SUHU RENDAH Kusmali, Muh.; Gumaran, Setyadi; Harmiansyah, Harmiansyah; Fil’aini, Raizummi; Utari, Ni Wayan; Dermawan, Muhammad; Bossa Samang, Andi Marlisa
Agros Journal of Agriculture Science Vol 26, No 2 (2024): Edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i2.4607

Abstract

Curly red chilies are a horticultural crop product that has high economic value but is easily damaged. Storage temperature conditions and exposure to oxygen can influence the rate of decline in the quality of curly red chilies, so determining the type of packaging with optimum permeability according to the needs of red chili metabolic activity is very important to pay attention to. This research aims to analyze the effect of plastic packaging type in inhibiting the rate of decline in the quality of curly red chilies in low temperature storage. The research method used a Completely Randomized Design (CRD) with a single factor, namely the treatment of the type of plastic packaging (P), which consisted of 6 levels of treatment, namely Polypropylene (PP), Polyethylene (PE), High Density Polyethylene (HDPE), Low Density Polyethylene (LDPE), Wrapping and Control. Each treatment unit was carried out 3 times. The quality parameters observed were changes in water content, weight loss, damage, hardness and color with measurement intervals every 2 days during storage. The results of the research showed that the treatment of the type of plastic packaging at low temperature storage had a significant effect on the water content, weight loss, damage, hardness and color of curly red chilies during storage. The Polypropylene plastic packaging treatment was better able to maintain the quality of curly red chilies until day-16 with a water content of 79.98%, the lowest weight loss of 9.67%, the lowest damage of 36.19%, hardness of 9.59 N, the highest color index L* (brightness) of 31.77 and a * (reddish) high 35.46.
Co-Authors Aini Nurul Dermawan, Muhammad Edy Tya Gullit Duta Pamungkas Eka Nurfani Evi Savitri Iriani Farhani, Amna Citra Fil’aini, Raizummi Friska Tania Hutabarat Friska Tania Hutabarat Hadi Yusuf Faturochman Harmiansyah Harmiansyah, Harmiansyah Hutabarat, Friska Tania Isnaini Rahmadi Lita Lianti Lusi Yana Sari Marpaung, David Septian Sumanto Mufidah, Zunanik Muh. Kusmali nFN Sutrisno Ni Wayan Arya Utari Ni Wayan Arya Utari Ni Wayan Arya Utari Nia Saputri Utami Nova Anika Pertiwi, Novalia Ridwan Ridwan Samang, Andi Marlisa Bossa Savitri Wahyuni Tamrin Tamrin Utari, Ni Wayan Wildan Suhartini Yulia Firanty Gultom