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All Journal Jurnal Teknologi Industri Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Agroindustrial Journal Jurnal Pengembangan Agroindustri Terapan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Larassati, Dyah Putri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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Pengaruh Aplikasi Edible Coating Pati Jagung dengan Penambahan Lilin Lebah terhadap Mutu Buah Pisang Ambon (Musa paradisiaca var. sapientum L.) Putra, Endo Pebri Dani; Larassati, Dyah Putri; Pinem, Holan Pindon; Sylvia, Teny; Subara, Deni; Laksono, Untung Trimo; Thamrin, Elfa Susanti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.8

Abstract

Pisang ambon merupakan salah satu komoditas hortikultura dengan tingkat konsumsi paling tinggi di Indonesia. Buah pisang ambon memiliki kerentanan terhadap kerusakan yang tinggi sehingga sangat memengaruhi mutu buah. Upaya menghambat proses kerusakan pada buah pisang ambon perlu dilakukan dengan menerapkan penanganan pasca panen. Salah satu penanganan pasca panen yang dapat diterapkan adalah dengan pengaplikasian edible coating. Edible coating dapat dibuat dari bahan turunan karbohidrat seperti pati jagung. Penambahan lilin lebah digunakan untuk memperbaiki sifat pati jagung yang memiliki resistensi rendah terhadap uap air. Penelitian ini dilakukan untuk menganalisis pengaruh penambahan lilin lebah pada edible coating pati jagung terhadap mutu buah pisang ambon dan mendapatkan konsentrasi lilin lebah terbaik dalam menghasilkan edible coating berbasis pati jagung yang dapat mempertahankan mutu buah pisang ambon selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) satu faktor yaitu penambahan konsentrasi lilin lebah dengan 5 taraf yaitu 0%, 1%, 2%, 3%, dan 4%. Parameter yang diamati adalah yaitu susut bobot, kadar air, kadar vitamin C, total padatan terlarut, kekerasan, dan uji organoleptik. Perlakuan terbaik dalam mempertahankan mutu buah pisang ambon adalah perlakuan penambahan lilin lebah 1% karena memiliki nilai susut bobot paling rendah sebesar 2,884%, kadar air 86,947%, kadar vitamin C sebesar 10,091 mg/100 g, total padatan terlarut 22,167 %brix, kekerasan 5,278 kg/cm2. Perlakuan 1% juga memperoleh skor mutu paling tinggi berdasarkan uji skoring yaitu sebesar 1,60 untuk tekstur, 2,00 untuk warna, 1,77 untuk aroma, dan 3,44 untuk rasa.
Kajian ketebalan dan lama pengeringan terhadap sifat kimia, sensoris dan fisik opak tepung ubi kayu (Manihot esculenta C) Nurdjanah, Siti; Putri, Aulia; Susilawati, Susilawati; Nurbaiti, Nurbaiti; Larassati, Dyah Putri
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22711

Abstract

Opak is a traditional food from Indonesia made from fresh cassava. But fresh cassava has short shelf life because of the undergoing post-harvesting physiological deterioration shortly after harvest. Therefore, this research tried to replace the fresh cassava with cassava flour as a raw material for opak production. The purpose of this study are to determine the thickness and drying time in the production of opak from cassava flour which produces the best sensory, physical and chemical properties. Opak was made with thickens variations of (K1) 0.5 mm, (K2) 1 mm, (K3) 1.5 mm, and (K4) 2 mm with drying time variations of (P1) 1 hour, (P2) 2 hours, and (P3) 3 hours. The results show that there has interaction effect between thickness and drying time toward the best opak cassava flour, namely 1 mm thickness with 3 hours drying time with color characteristics 1.40 (brownish yellow), texture 4.02 (crispy), flavour 3.2 (slightly typical of cassava), the bulk density was 0.59 g/mL, the water absorption capacity was 5.49 %, and the oil absorption capacity was 0.03 g/g, the moisture is 0.20 %, the ash content is 2.89 %, the protein content is 1.26, fat content 27.12 %, and 68.51 % of carbohydrates.
THE GREENHOUSE GAS ANALYSIS USING LIFE CYCLE ASSESSMENT (LCA) IN SMALL SCALE TOFU INDUSTRY Nugraha, Aditya Wahyu; Larassati, Dyah Putri; Wulandari, Annisa Dwi
Jurnal Teknologi Industri Pertanian Vol. 34 No. 2 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.2.140

Abstract

The tofu industry is one of the industries that has grown and developed a lot in Indonesia to meet the community's food needs. In the tofu production cycle, many activities have the potential to produce emissions that are harmful to the environment, one of which is greenhouse gases (GHGs). There are various activities carried out by the tofu industry to produce products that are ready for sale, starting from the procurement of raw materials, the production and distribution of tofu to the market. The longer the tofu production chain, the greater the potential to produce GHG emissions. To find out the amount of GHG emissions produced, it is necessary to take a tofu product life cycle (LCA) assessment. Therefore, this study aims to calculate the GHG emissions produced in the tofu production cycle in the X’s tofu industry. The results show that X’s tofu industry produces GHG emissions of 3,373.53 KgCO2eq per 300 kg soybean which originate from the use of electricity, gasoline, firewood, and liquid waste. Every activity carried out also contributes to the emergence of GHG emissions. The highest GHG comes from the use of firewood of 3,198.81 KgCO2eq, meanwhile, the stage that generates the most GHG is during the cooking stage. Alternative improvements that can be made to reduce emissions are minimizing the use of transportation equipment, minimizing water usage (water reduction), water reuse, converting the use of firewood to LPG, and utilizing liquid waste into biogas for the cooking process. Keywords: emission, greenhouse gas (GHG), life cycle assessment (LCA), tofu industry
Karakteristik Bioplastik Pati Bonggol Pisang Dengan Variasi Konsentrasi Gliserol Putra, Endo Pebri Dani; Larassati, Dyah Putri; Wijayani, Rizky Aden; Thamrin, Elfa Susanti; Sylvia, Teny; Subara, Deni; Laksono, Untung Trimo
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
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.2025.v13.i02.p13

Abstract

Plastic packaging is extensively utilized in contemporary society. The non-biodegradable nature of plastic poses significant environmental challenges; consequently, an alternative solution, namely bioplastic, is necessitated. Bioplastics are environmentally sustainable polymers that readily decompose in natural environments through microbial action. Banana weevil starch serves as a primary component in bioplastic production. Glycerol, an additional constituent in bioplastics, functions as a plasticizer to enhance the elasticity of the resultant bioplastics. This study aims to analyze the effect of glycerol concentration variations on the characteristics of banana hump starch bioplastic and determine the optimal glycerol concentration for achieving desired bioplastic properties. The research methodology employed a Completely Randomized Design (CRD) with five variables, specifically glycerol concentrations of 1%, 2%, 3%, 4%, and 5%. The evaluation of bioplastic characteristics encompassed thickness, density, water absorption, tensile strength, elongation, Young's modulus, and biodegradation of bioplastics. The research findings indicate that the most favorable bioplastic characteristics were observed at a glycerol concentration of 1%, with a thickness of 0.106 mm + 0.006, density of 1.534 g/cm3 + 0.065, water absorption capacity of 58.682% + 0.075, tensile strength of 16.490 MPa + 2.497, elongation of 14.413%, Young's modulus of 121.362 MPa + 34.505, and degradation percentage of 12.992% + 0.012.
Utilization of Nyamplung Oil as an Active Ingredient in an Antioxidant Facial Clay Mask Amelia, Okta; Yunira, Eka Nur’azmi; Larassati, Dyah Putri; Trimolaksono, Untung
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.106029

Abstract

Nyamplung oil has active components that are beneficial to skin health due to its high antioxidant content. Nyamplung oil serves as an active element in clay masks. This study uses nyamplung oil, which is high in antioxidants, to harness the renewing and skin regenerating qualities of this natural component. The study involved creating a clay mask with various concentrations of nyamplung oil (4%, 6%, 8%) and xanthan gum (0.6% and 0.8%), and then analyzing its antioxidant activity. The clay mask formulated with 6% nyamplung oil and 0.8% xanthan gum demonstrated strong antioxidant activity (IC50 = 88.29), with a drying time of 5.6 minutes, a pH of 5.56, and a viscosity of 92.2 cP. Conclusion: The results demonstrate that nyamplung oil is a potent natural antioxidant suitable for cosmetic applications. The clay mask formulation with 6% nyamplung oil and 0.8% xanthan gum showed excellent physicochemical properties and very strong antioxidant activity, indicating its potential as an effective facial skin care product.
ANALISIS PROKSIMAT TAHU SUSU KAMBING DENGAN KOAGULAN ASAM ASETAT Larassati, Dyah Putri; Susilawati; Nurainy, Fibra
Jurnal Pengembangan Agroindustri Terapan Vol 4 No 1 (2025)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v4i1.4125

Abstract

Tahu adalah hasil produk dengan bahan kedelai yang sering dijumpai di Indonesia. Sejauh ini tahu sering dijadikan sebagai lauk pauk karena sumber protein. Untuk meningkatkan protein tahu maka dapat menggunakan penambahan susu kambing karena pemanfataannya yang masih kurang. Dalam pembuatan tahu penggumpalan sangatlah penting dalam menghasilkan tahu. Asam asetat adalah salah satu bahan penggumpal yang cukup mudah ditemui. Tujuan penelitian ini adalah untuk mengetahui kombinasi antara penambahan susu kambing dengan asam asetat sebagai koagulannya terhadap sifat proksimat tahu susu yang dihasilkan. Penelitian ini menggunakan metode Rancangan Acak Kelompok Lengkap (RAKL) faktorial dengan dua faktor yaitu penambahan susu kambing sebanyak 15% (K1), 25% (K2), 35% (K3) v/v dari susu kedelai yang digunakan dan asam asetat sebagai koagulan yaitu 4% (A1); 4,5% (A2); 5% (A3); 5,5% (A4) v/v dari susu yang digunakan. Tahu susu yang dihasilkan kemudian dianalisis yaitu kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat (by difference). Hasil analisis proksimat yang diperoleh kemudian diuji analisis ragamnya dengan ANOVA dan dilanjutkan dengan menggunakan uji Polinomial Ortogonal. Penambahan susu kambing sebanyak 15% dan asam asetat sebanyak 4,5% mampu menghasilkan kualitas yang baik dengan bahan susu kambing terkecil dengan kadar air 78,79%, kadar abu 1,25%, protein 10,27%, kadar lemak 2,89% dan kadar karbohidrat 6,80%.
Co-Authors Aditya Wahyu Nugraha Amelia, Okta Aulia Putri Endo Pebri Dani Putra Fibra Nurainy Indradewa, Rhian Laksono, Untung Trimo Pinem, Holan Pindon Siti Nurdjanah Subara, Deni Susilawati Susilawati, Susilawati Sylvia, Teny Thamrin, Elfa Susanti Trimolaksono, Untung Wijayani, Rizky Aden Wulandari, Annisa Dwi Yunira, Eka Nur’azmi