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All Journal Jurnal Teknologi Industri Pertanian EKSAKTA: Journal of Sciences and Data Analysis Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Peternakan Indonesia Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Jurnal Dampak agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Jurnal Teknologi Pertanian Andalas Agroteknika Jurnal Karya Abdi Journal of Social Research Journal of Applied Agricultural Science and Technology Jurnal Andalas: Rekayasa dan Penerapan Teknologi Journal of Fibers and Polymer Composites Jurnal Agro Fabrica Rona Teknik Pertanian GreenTech
- Andasuryani
Univeritas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Social Sciences Veterinary Other

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PENINGKATAN KAPASITAS DAN KUALITAS KERIPIK TALAS UMI SITUJUH MELALUI TEKNOLOGI MESIN PRODUKSI, BRANDING KEMASAN FOIL-ZIPLOCK BERLABEL HALAL, DAN DAPUR HIGIENIS Tri Rahayuningsih; Andasuryani; Luciana Luthan
Jurnal Andalas: Rekayasa dan Penerapan Teknologi Vol. 5 No. 1 (2025): Juni 2025
Publisher : Electrical Engineering Department Faculty of Engineering Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jarpet.v5i1.65

Abstract

Keripik Talas merupakan salah satu makanan ringan yang termasuk dalam jenis UMKM yang banyak dijumpai di Provinsi Sumatera Barat. Untuk meningkatkan mutu dan penjualan keripik, diperlukan sentuhan ilmu pengetahuan dan teknologi dalam pengolahan dan pengemasannya agar mutu dan penjualan keripik meningkat. Kualitas produk berpengaruh signifikan terhadap keputusan konsumen dalam membeli produk keripik. Juga strategi pemasaran yang diterapkan melalui penguatan merek dan pengemasan yang menarik. Upaya untuk meningkatkan pendapatan usaha Mikro Makanan Ringan Keripik Talas melalui inovasi teknologi mesin pengiris keripik guna meningkatkan kapasitas produksi sehingga diharapkan dapat mengatasi penggunaan peralatan manual seperti ketam yang lama dan susah pengerjaannya. Termasuk diversifikasi rasa selain balado, yakni rumput laut untuk penambahan gizi keripik. Perlu juga memperhatikan higienitas dan legalitas usaha dalam rangka menjaga kualitas produk melalui perluasan dapur produksi.
Application NIR Spectroscopy for Prediction Soluble Solids Content and Classification of Tomatoes During Storage Andasuryani Andasuryani; Raisal Maulana; Dinah Cherie
Jurnal Keteknikan Pertanian Vol. 13 No. 4 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.4.653-666

Abstract

Tomatoes are a horticultural commodity that is highly susceptible to quality degradation after harvest; therefore, appropriate postharvest handling is required to maintain quality. This study aims to evaluate the potential of near-infrared (NIR) spectroscopy for assessing tomato quality by applying partial least squares (PLS) to predict soluble solids content (SSC) and linear discriminant analysis (LDA) for classification based on storage temperature and ripeness level, with SNV pretreatment. Tomato samples were stored at 10 °C and 28 °C and observed at the breaker and pink ripeness stages. The best PLS model was obtained with SNV pretreatment and 10 latent variables, yielding R² calibration = 0.89, RMSEC = 0.19°Brix, R² prediction = 0.80, and RMSEP = 0.26 °Brix. The RPD value of 2.04 and the RER of 8.08 indicate that the model has a good predictive ability for evaluating tomato SSC. Meanwhile, LDA distinguished storage temperature better (accuracy 89.13%) than ripeness level (accuracy 65.21%). These results demonstrate that NIR spectroscopy can be used as an effective nondestructive method for analyzing the SSC of tomatoes during storage, reflecting the levels of sugars, organic acids, and other soluble compounds that contribute to the taste and overall fruit quality. Keywords: NIR Spectroscopy, Soluble Solids Content, Storage Temperature, Ripeness Level, Tomato.
Effect of Different Drying Temperatures on the Physicochemical Properties of Sago Starch-Bacterial Cellulose Film Incorporated with Gunuang Omeh Orange Essential Oil Maulana Yuda Anantama; Fadli Hafizulhaq; Andasuryani Andasuryani
Journal of Fibers and Polymer Composites Vol. 5 No. 1 (2026): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v5i1.572

Abstract

Extensive and irresponsible use of conventional plastic has brought serious problems to the planet due to its low biodegradability. In order to reduce the risks, packaging materials made from biodegradable materials are extremely needed. This study develops active packaging films using sago starch and bacterial cellulose incorporated with Gunuang Omeh orange peel essential oil. It also evaluated the effect of different drying temperatures on the physicochemical, mechanical, structural, and antimicrobial properties of the resulting films. The solvent casting method was used to prepare sample films with 3 drying temperatures (40, 45, and 50°C). The functional properties and antibacterial activity against E. coli and S. aureus of films with and without essential oil were characterized and analyzed. The results showed that drying temperature significantly influences the performance of the biofilms. Higher tensile strength (2.38 MPa) and lower moisture absorption were found at 45°C dried films. The presence of essential oil slightly increased water solubility and improved antibacterial activity, with inhibition zones ranging from 7.70–15.77 mm against E. coli and 4.83–5.75 mm against S. aureus. In conclusion, sago starch–bacterial cellulose films incorporated with Gunuang Omeh orange essential oil demonstrate a future potential as eco-friendly packaging materials, with drying temperature identified as a critical processing parameter for optimizing functional performance.
Co-Authors Afifah Khainur Ahmad Fudholi Alhapen Ruslin Chandra Alifia Safmi, Nadilla Anggraini, Ramah Ashadi Hasan Azrifirwan, Azrifirwan Benni Satria Chandra, Alhapen Chandra Cherie Dinah, Cherie D. Anggraini Dea Permata Sari Edo Saputra Esvendiarmi, Rola Fachri Ibrahim Nasution Fadli Hafizulhaq Fadli Irsyad Feri Arlius Ferry Lismanto Syaiful Fitri, Khairunnisa Genni Deea Solehia Halimatus Syahdia Hasibuan Harjuniati, Weni Husein Lubis Ifmalinda Intan Pratiwi Irriwat Putri Irriwat Putri J P Geraldo Khairani, Lisma Khairil Agustoria Khairunnisa Fitri Khandra Fahmy Lii Shaufana Liza Mardalena Luciana Luthan Maulana Yuda Anantama Muhammad Iqbal Abdi Lubis Muhammad Makky Mutiara Helmi, Annisa N. Novita nas, syafiyata asrarin Neswati Neswati Neswati Neswati Nofialdi, Nofialdi Nofialdi, Nofialdi Nurluthfi Putra Nurul Hanisah Pardede, Hafna Mulyana Pebrianto, Saddam PERDANA PUTERA Prasmadika, Raihan M. Deri Rahmi Fauziah, Rahmi Raisal Maulana Renny Eka Putri, Renny Eka Saddam Pebrianto Sandra Sandra Santos Santos Santosa Santosa Santosa Santosa Santosa Sari, Cindy Fatika Sinambela, Juli Arifiansyah Sri Aulia Novita syafiyata asrarin nas Syafiyata Asrarin Nas Syahyan Raesi Syahyan Raesi Tri Rahayuningsih Yanti, Delvi Yudhytia Wimeina Yurniwati Yurniwati