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All Journal Jurnal Keteknikan Pertanian TELKOMNIKA (Telecommunication Computing Electronics and Control) Rekayasa Mesin Journal of Innovation and Applied Technology Indonesian Green Technology Journal Jurnal Pembangunan dan Alam Lestari Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ALCHEMY Jurnal Penelitian Kimia Proceeding Simposium Nasional Kelautan dan Perikanan CARADDE: Jurnal Pengabdian Kepada Masyarakat WIDYA LAKSANA Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Robotics and Control (JRC) Journal of Applied Agricultural Science and Technology Contributions of Central Research Institute for Agriculture Rona Teknik Pertanian
Bambang Dwi Argo
Universitas Brawijaya
Aerospace Engineering Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Pengaruh Penambahan Sukrosa dan Lama Fermentasi terhadap Kadar Serat Nata dari Sari Nanas (Nata de Pina) Jannur Majesty; Bambang Dwi Argo; Wahyunanto Agung Nugroho
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 3, No 1 (2015)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.879 KB)

Abstract

Nanas (Ananas Comosus L. Merr) merupakan salah satu buah di Indonesia yang sangat disukai oleh masyarakat dan memiliki nilai gizi cukup tinggi, dibandingkan dengan jenis buah lain. Nanas memiliki manfaat untuk kesehatan tubuh karena mengandung enzim bromelin untuk meghidrolisa protein, melunakkan daging, dan khasiat untuk penyembuhan. Kandungan air pada nanas segar dapat mengundang mikroorganisme untuk tumbuh cepat dan menyebabkan pembusukan. Pengolahan produk dari buah nanas untuk keanekaragaman pangan dilakukan dengan memanfaatkan sari nanas sebagai bahan baku pembuatan nata dari sari buah nanas. Nata memiliki kalori rendah karena mengandung serat tinggi hasil sintesis gula oleh bakteri Acetobacter xylinum berbentuk agar, berwarna putih dan mengandung air. Penelitian ini untuk mengetahui pengaruh penambahan sukrosa dan lama fermentasi terhadap kadar serat nata de pina. Variasi konsentrasi sukrosa adalah 40 gr, 45 gr dan 50 gr dengan lama fermentasi 11 hari, 13 hari dan 15 hari. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) tiga kali ulangan dengan 27 perlakuan. Hasil penelitian diperoleh bahwa buah nanas dapat dimanfaatkan sebagai bahan baku pembuatan nata yaitu nata de pina. Konsentrasi penambahan sukrosa terbaik dari hasil penelitian yaitu pada konsentrasi 50 gram dan lama fermentasi terbaik selama 15 hari dengan kadar serat optimum sebesar 1,776 %.Kata kunci: Acetobacter xylinum,kadar serat, lama fermentasi,nata de pina, sukrosa
Analysis of Quality Control of Emulsion Flavor Products Based on Stability Properties in Product Applications at PT. XYZ flavours Nadya Villarasty; Bambang Dwi Argo; Rini Yulianingsih
Contributions of Central Research Institute for Agriculture Vol. 16 No. 2 (2022): April : Agriculture
Publisher : Central Research Institute For Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.728 KB)

Abstract

PT. Flavors XYZ is one of the multinational company in producing flavors and fragrances as raw materials for consumer goods production. PT. Flavors XYZ producing several types of flavors including liquid flavors, powder flavors, and tobacco flavors which are used as ingredients in food, beverage, and cigarette industry. Quality control and assurance is a feature that affects products to be well received by consumers. Quality control and assurance is necessary to ensure products meet the quality standard. Emulsion flavors is one type of flavor produced by this company. The instability is commonly observed in emulsion flavors products, hence the quality control division conducts the surveillance for several days (5 to 7 days) to ensure the product is stable until the expiry date when applied to beverage products. The corrective action which is conducted in emulsion flavors production refers to analysis of cause-effect diagram by detecting the causes of deviations that may affect the quality of products. Those factors including machine, man, material, method, and environment. The methods which are used for fixing problems including machine reparation, re-adjust the configuration settings, and conduct the raw materials replacement of emulsifier which is used in orange emulsion type JJ.
THE EFFECT OF CONVECTIVE FIXED BED DRYING BASED ON A SOLAR COLLECTOR AND PHOTOVOLTAIC (CSD) TO THE QUALITY ATRIBUTES OF RED PEPPER COMPARED WITH CONVENTIONAL CONVECTIVE FIXED BED DRYING (CCD) Siti Asmaniyah Mardiyani; Sumardi Hadi Sumarlan; Bambang Dwi Argo; Amin Setyo Leksono
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 1 (2019): 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 | Full PDF (623.368 KB) | DOI: 10.29303/jrpb.v7i1.110

Abstract

The effect of conventional convective drying (CCD) and convective solar drying (CSD) based on a solar collector and photovoltaic on the quality of dried red pepper was researched. The study was aimed to determine the effect of five drying system (CCD 50°C, CCD 60°C, CCD 70°C, CSD, and open sun drying) on the quality attributes of dried red pepper. The quality observed were rehydration ratio, ascorbic acid, capsaicin, non-enzymatic browning index, anthocyanin, and carotenoids. The results of the study confirmed that the drying system significantly affected the quality attributes of dried red pepper except for anthocyanin. The CSD had a satisfactory result, shown by some attributes (carotenoids, ascorbic acid, and ratio) which were not statistically different from the quality of dried red pepper gained from CCD 50°C.
RANCANG BANGUN MESIN PRODUKSI ASAP CAIR DARI TEMPURUNG KELAPA BERBASIS TEKNOLOGI CYCLONE-REDISTILLATION Muhammad Fathussalam; Angky Wahyu Putranto; Bambang Dwi Argo; Arta Harianti; Arsyika Oktaviani; Firda Pramesti Puspaningarum; Sellyan Lorenza Olanda Putri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): 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 | Full PDF (656.715 KB) | DOI: 10.29303/jrpb.v7i2.113

Abstract

The higher of coconut crop production in Indonesia has positively correlated with the amount of coconut shell waste produced which is difficult to decompose by microorganisms. Therefore, the utilization of coconut shell waste into charcoal and liquid smoke has been carried out in recent years. During this time, the conventional process of coconut shell-liquid smoke (CS-LS) takes 3-5 days and produces grade C liquid smoke in low volume. Hence, this study aims to design CS-LS production machine based on cyclone-redistillation technology which which can increase the volume of liquid smoke produced. In this study, the method used was engineering includes structural and functional design also testing performance both apparatus and product. The performance of CS-LS production machine was analyzed by volume for each grades (grade A, B and C). The result showed that CS-LS production machine based on cyclone-redistillation has been production according to specifications, with the total dimension of machine was 132 cm length, 100 cm width and 145 cm height. The volume of grade A CS-LS production was 65 L, whereas the grade B and C volumes was 10 L and 25 L, respectively, with a shorter total production time than conventional methods in SMEs. Therefore, design of CS-LS production machine based on cyclone-redistillation technology has great potentially applied in SMEs for producing liquid smoke in Indonesia to increase productivity and quality of CS-LS.
Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii) Bambang Dwi Argo; Cici Damayanti; Anik Wulandari; Umi Mianadhiroh
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
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.2021.004.02.5

Abstract

This research aims to determine the effect of temperature and duration of thermal pasteurization process in Cavendish banana juice. Cavendish banana is an abundant cultivated banana that has not been used properly, which is a climacteric fruit that has increased ethylene production after harvesting. Cavendish bananas have great potential as fruit juice. Pasteurization was carried out at temperatures of 55, 60, 65, 70 and 75 ℃ for 5, 10, and 15 minutes. Pasteurization with higher temperature and time can increase the total dissolved sugar and viscosity as well as decrease the pH value and PPO enzyme activity. The reducing sugar content of Cavendish banana juice was determined using the DNSA method with the greatest value at 55 ℃ for 5 minutes, which is 9.53%. Meanwhile, the content of phenol and flavonoid was determined using the Krishnan and Sinija method. The highest value of phenol and flavonoid content at 60 ℃ for 5 minutes, was 0.1728 mg GAE/g and 0.1583 mg QE/g sample. Antioxidant activity was determined using the DPPH method and the greatest percentage of inhibition at 60 ℃ for 5 minutes, which is 61.60%.  Vitamin C levels were identified by the UV-Vis spectrophotometry method with the greatest value at 55 ℃ for 5 minutes, which is 1.1409  mg /100 g. The Total Plate Count (TPC) of Cavendish banana juice decreased after pasteurization with the smallest total number of bacteria  at 75 ℃ for 15 minutes, with a value of 3.2×101 CFU/ml. Pasteurization process at 75 ℃ for 15 minutes can reduce the activity of PPO enzyme as much as 97%. In the organoleptic test, preferred level of Cavendish banana juice to all attributes of the average hedonic scale with the category of the likes.
Kandungan Flavonoid dan Aktivitas Antioksidan Ekstrak Pleurotus ostreatus Shinta Rosalia Dewi; Bambang Dwi Argo; Naily Ulya
Rona Teknik Pertanian Vol 11, No 1 (2018): Volume 11, No. 1, April 2018
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v11i1.9571

Abstract

Abstrak. Flavonoid merupakan senyawa fenolik yang banyak diisolasi dari tanaman karena manfaatnya sebagai antioksidan, anti mikroba, dan antikanker. Sebagai antioksidan, flavonoid dapat menangkap radikal bebas yang dapat merusak sel tubuh. Oleh karena itu, kandungan total flavonoid (TFC) dan aktivitas antioksidan (IC50) ekstrak jamur Pleurotus ostreatus penting untuk diteliti. Flavonoid diekstrak menggunakan metode Microwave-Assisted Extraction (MAE) dengan variasi waktu ekstraksi (2, 3, dan 4 menit) dan variasi rasio antara jamur dan pelarut (1:30, 1:35, dan 1:40). Kandungan flavonoid dianalisis dengan metode kolorimetri menggunakan alumunium klorida, sedangkan aktivitas antioksidan ditentukan dengan metode DPPH. Hasil penelitian menunjukkan bahwa semakin lama waktu ekstraksi, semakin tinggi TFC dan aktivitas antioksidan. Kandungan flavonoid tertinggi diperoleh pada perlakuan waktu ekstraksi 4 menit dan rasio jamur:pelarut 1:30, yaitu sebesar 1,53 mg QE/ g dw dengan nilai IC50 sebesar 14,66 mg/ml. Flavonoid Content and Antioxidant Activity of Pleurotus ostreatus Extract Abstract. Flavonoids-phenolic substances- are isolated from plant due to their benefits as an antioxidant, an antimicrobial, and an anticancer. As an antioxidant, flavonoids can scavenge free radicals that damage body cells. In this study, the total flavonoid content (TFC) and its antioxidant activity (IC50) of Pleurotus ostreatus -an oyster mushroom- extract were investigated. The flavonoid was extracted by using Microwave-assisted Extraction (MAE) at different of extraction time (2, 3, and 4 minutes) and ratio of P.ostreatus and solvent (1:30, 1:35 and 1:40). The flavonoid contents were determined by alumunium chloride colorimetric method whereas the antioxidant activity was determined by DPPH method. The results revealed that the higher extraction time, the higher TFC and antioxidant activity, where the highest TFC was obtained at 4 minutes extraction with ratio of P.ostreatus and solvent of 1:30. The highest TFC of P.ostreatus extract was 1.53 mg QE/ g dw with antioxidant activity (IC50) of 14.66 mg/ml.
Program Pemberdayaan Ekonomi Masyarakat Desa Arjosari melalui Penguatan Produk Sentra UMKM Muhammad Assidiq; Basri Basri; Naim Irmayani; Nurhaya Kusmiah; Bambang Dwi Argo
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2022): Desember
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i2.1870

Abstract

Tujuan dilaksanakannya program Pengabdian Kepada Masyarakat di Desa Arjosari ini adalah untuk memperkuat kegiatan ekonomi masyarakat melalui Program Sentra Produk UMKM, dengan olahan kerupuk makanan dan berbagai jenis olahan kue. Hasil observasi awal menunjukkan bahwa pengetahuan umum tentang UMKM masih sangat minim dengan pemahaman manajemen yang kurang. Hasil observasi selanjutnya digunakan untuk merancang konsep usaha dan manajemen usaha, pendampingan perencanaan usaha dan keuangan, peningkatan kapasitas badan usaha desa, dan pengembangan sistem promosi. Luaran program tersebut selain menambah pengetahuan dan kemampuan mitra, juga menghasilkan produk e-commerce yang dapat digunakan sebagai media promosi dan penjualan produk.
The Classification of Aflatoxin Contamination Level in Cocoa Beans using Fluorescence Imaging and Deep learning Sadimantara, Muhammad Syukri; Argo, Bambang Dwi; Sucipto, Sucipto; Al Riza, Dimas Firmanda; Hendrawan, Yusuf
Journal of Robotics and Control (JRC) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jrc.v5i1.19081

Abstract

Aflatoxin contamination in cacao is a significant problem in terms of trade losses and health effects. This calls for the need for a non-invasive, precise, and effective detection strategy. This research contribution is to determine the best deep-learning model to classify the aflatoxin contamination level in cocoa beans based on fluorescence images and deep learning to improve performance in the classification. The process involved inoculating and incubating Aspergillus flavus (6mL/100g) to obtain aflatoxin-contaminated cocoa beans for 7 days during the incubation period. Liquid Mass Chromatography (LCMS) was used to quantify the aflatoxin in order to categorize the images into different levels including “free of aflatoxin”, “contaminated below the limit”, and “contaminated above the limit”.  300 images were acquired through a mini studio equipped with UV lamps.  The aflatoxin level was classified using several pre-trained CNN approaches which has high accuracy such as GoogLeNet, SqueezeNet, AlexNet, and ResNet50. The sensitivity analysis showed that the highest classification accuracy was found in the GoogLeNet model with optimizer: Adam and learning rate: 0.0001 by 96.42%. The model was tested using a testing dataset and obtain accuracy of 96% based on the confusion matrix. The findings indicate that combining CNN with fluorescence images improved the ability to classify the amount of aflatoxin contamination in cacao beans. This method has the potential to be more accurate and economical than the current approach, which could be adapted to reduce aflatoxin's negative effects on food safety and cacao trade losses.
Fine-Tuning Temulawak (Curcuma xanthorrhiza Roxb) Extraction: Solvent Selection, Methodological Approaches, and Optimization on Operating Condition Korleone, Jorgi; Mufidah, Elya; Argo, Bambang Dwi; Sidauruk, Jocelyn Latreia Ronauli; Takase, Hayato; Izza, Ni'matul
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 3 (2024): December 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.03.03

Abstract

Temulawak (Curcuma xanthorrhiza Roxb) is rich in bioactive compounds: phenols and flavonoids, working as antioxidants to counteract free radicals in the human body, in which appropriate extraction methods and solvents are required to obtain the total phenol and flavonoid content from this plant. Correlating to this, Response Surface Methodology (RSM) provides an analytical framework based on mathematical models to determine the conditions of optimal temulawak extraction. The study, therefore, aims to identify the best extraction method and solvent for extracting phenolic and flavonoid compounds from temulawak, to subsequently utilize the method in determining the optimal temulawak extraction conditions based on RSM using DesignExpert12 software. The results signify the best combination of extraction method and solvent is demonstrated by microwave-assisted extraction (MAE) using 70% ethanol. Additionally, the software showed that a solvent-to-material ratio of 66mL/g, with extraction power of 450 watts, and extraction time of 1 minute are required to perform the extraction under optimal conditions, resulting a total phenolic content (TPC) of 12.93±1.43 mg GAE/g dw and a total flavonoid content (TFC) of 21.79±0.98 mg QE/g dw through the verification process.
TRANSFER TEKNOLOGI MULTI EFFECT EVAPORATOR (MME) PADA UKM GULA MERAH DI DESA SUMBER AGUNG KEDIRI Argo, Bambang Dwi; Oktavian, Rama; Putranto, Angky Wahyu; Lestari, Anggi; Ramadhan, Faisal; Wihandika, Randy Cahya
JURNAL WIDYA LAKSANA Vol 9 No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (564.835 KB) | DOI: 10.23887/jwl.v9i2.22277

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memoderenisasi alat mesin yang digunakan memproduksi gula merah agar dapat mempermudah dan mempercepat proses produksi serta untuk dapat menekan total biaya operasional. Selain itu kegiatan ini ditujukan untuk membantu meningkatkan produksi dan kualitas produk gula merah bagi UKM Gula Merah di Kabupaten Kediri. Namun demikian fokus kegiatan yang dilakukan pada kegiatan pengabdian ini yaitu proses pembuatan beberapa komponen evaporator, penyuluhan alat dan pendampingan kepada anggota UKM Gula Manis. Hasil dari kegiatan pengabdian kepada masyarakat ini yaitu berupa bantuan alat yang meliputi mainholeevaporator, system perpipaan dan pompa kepada mitra agar dapat menjalankan produksi gula merah dengan teknologi yang sudah dirancang. Hasil pengujian dan perhitungan dari performansi alat juga telah dilakukan untuk mendukung proses operasi menggunakan evaporator. Selain itu kegiatan sosialisasi proses pembuatan gula merah kapasitas industri juga telah dilaksanakan dengan baik.
Co-Authors A.A. Ketut Agung Cahyawan W Agus Jiwantoro Alvian Budhi Irianto Alvianto, Dikianur Amin Setyo Leksono Amin Setyo Leksono Anang Lastriyanto Angky Wahyu Putranto Anik Wulandari Anung Nugroho Jayalaksono Arga Anugrahandy Arsyika Oktaviani Arta Harianti Ary Mustofa Ahmad Asdin . Atiek Iriany Aulia Rakhmawati Azhar, Wilda Aulia Bambang Guritno BAMBANG SUSILO Bambang Susilo Basri Basri Bobby Wirasantika Budi Swastomo Chandra Satya Pujiarga Chatarina Umbul Wahyuni Choirul Muslim Cici Damayanti Cicik Rahayu Danang Ariyanto Dewi Maya Maharani Dhanny Septimawan Sutopo Dhika Aringtyas Dian Anggianda Marpaung Dian Aris Setiawan Dian Umniyati Dian Yulianto Dimas Firmanda Al Riza Dina Wahyu Indriani Dinia Cholidia Dwi Setiawan Faisz Kasifalham Fara Aulia Agustin Nurhadi Farisatun Ni’mah Febriyanti Ariska Amaliyah Ferys Ika Oktavia Fiona Drefin Oktadina Firda Pramesti Puspaningarum Gracia Deborah Alfons, Gracia Deborah Gunarko Gunarko Gunomo Djojowasito Gunomo Djoyowasito Gunomo Djoyowasito Haris Ferdiansyah Irnia Nurika Irvan Adhin Cholilie ishak usman Islami, Reydita Claudy Izza, Ni'matul Izza, Sylvia Ni’matul Jannur Majesty Jatmiko Eko Witoyo Joko Prasetyo Joko Prasetyo Khoir, Nurul Hidayatul Korleone, Jorgi Kusuma Faisal M La Choviya Hawa La Choviya Hawa Larasati, Indri Asiani Lestari, Anggi Luthfi Mubarok Malul Akbar Mantong, Jimmy Olsanaya Marhen Andan Prasetyo Maurice Andreane Mayadiana Susilowati Ningsih Moch. Bagus Hermanto Mochamad Bagus Hermanto Mochammad Bagus Hermanto Mufidah, Elya Muhamad Firdaus Muhammad Alvian Muhammad Assidiq Muhammad Fadhil Muhammad Fathussalam Mukaromah, Sintya Laylie Musthofa Lutfi Musthofa Lutfi Mustofa Lutfi Nadya Villarasty Naily Ulya Naim Irmayani Nelsy Dian Permatasari Ni'maturohmah, Eva Niken Lila Widyawati Nova Yogantoro Nugroho Nimpuno Nur Komar Nur Komar Nuraini Puji Astuti Nurfauzi, Sobirin Nurhaya Kusmiah Oktaria Eka Y Palupi Widiyastuti Pamungkas, Bangkit Puji Putra Perdana, Lita Puspita Rizka Rama Oktavian, Rama Ramadhan, Faisal Randy Cahya Wihandika Retno Damayanti Rika Wahyuni Arsianti Rini Yulianingsih Rosyida Ayu Pratiwi Sadimantara, Muhammad Syukri Safitri Rizka Rahmawati Sandra Sandra Sellyan Lorenza Olanda Putri Shinta Rosalia Dewi Shinta Rosalia Dewi Sidauruk, Jocelyn Latreia Ronauli SIMON BAMBANG WIDJANARKO Siti Asmaniyah Mardiyani Slamet Wahyudi Souma Wiryo Pamungkas Sri Hartini Sudarminto Setyo Yuwono Sukardi Sukardi Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Susinggih Wijana Susinggih Wijana Syaifuddin Purwo Utomo Takase, Hayato Tri Priyo Utomo Turangga Bagus Setya Graha Ubaidillah Ubaidillah Ulwan Zuhdi Umi Mianadhiroh Wahyunanto Agung Nugroho Wenny Surya Murtius Yahya Wahyu Prasetya Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono