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All Journal Sainstek Jurnal Health and Sport Agrointek agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jambura Edu Biosfer Journal Jambura Journal of Health Sciences and Research Journal Of Agritech Science (JASc) Jurnal Agercolere Jambura Journal of Food Technology Jambura Health and Sport Journal Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Kesehatan Masyarakat International Journal of Agriculture System Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian JHE (Journal of Health Education)
Yoyanda Bait
Universitas Negeri Gorontaalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : agriTECH

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Uji Performansi Desain Terintegrasi Tungku Biomassa dan Penukar Panas Muhammad Tahir; Rahmiaty Kasim; Yoyanda Bait
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2182.954 KB) | DOI: 10.22146/agritech.9805

Abstract

A series testing of the integrated design of biomass furnace and heat exchanger was conducted to see the performance using methods such as the effectivenes-number of transfer unit (e-NTU),  the efficiency as a function of Fin Analogy Number (h(Fa)) and the log-mean temperature difference (LMTD). The biomass furnace as a plant to generated heat produced value of energy 25,600W with the burning rated of corncob 7.03 kg/hour. The calculation of amount of heat transfer to the cold fluid in the tubes as function of fluid characteristic, mass rated of dry air in a longitudinal section was 11,285W. The effectivenes as the ratio of actual heat transfered to the absolute maximum heat that can be transferred in a heat exchanger was 0.90. The efficiency of heat exchanger as a clear measurement of performance system was 0.78. The efficiency as a function of fin analogy number, employed several variable as it function; such as the product of UA, minimum heat capacity rate (Cmin) and the capacity ratio (Cr). Another performance showed by correction factor with value of 0.5 indicated that the heat exchanger was not a pure of counter-flow but made of cross-flow in the single segmental baffle with turbulances pattern (Re: 8.524 > 6.000).ABSTRAKSerangkaian pengujian terhadap desain terintegrasi tungku biomassa dan penukar panas telah dilakukan untuk melihat performansinya menggunakan metode efektifitas-NTU (e-NTU), efisiensi sebagai fungsi dari fin analogy number (h(Fa)) dan beda temperatur rata-rata logaritmik (LMTD). Tungku biomassa sebagai pembangkit panas menghasilkan energi senilai 25.600W dengan laju pembakaran tongkol jagung 7.03 kg/jam. Perhitungan laju pindah panas ke fluida dingin dalam pipa sebagai fungsi dari karakteristik udara, laju massa melalui luas penampang laluan diperoleh sebesar 11,285W. Efektivitas sebagai rasio laju pindah panas aktual dengan panas maksimum yang dapat dipindahkan dalam sebuah penukar panas diperoleh sebesar 0,90. Efisiensi penukar panas sebagai ukuran jelas performansi sistem diperoleh sebesar 0,78. Efisiensi dalam hal ini adalah fungsi dari fin analogy number sedangkan fin analogy number merupakan fungsi dari beberapa variabel seperti hasil perkalian UA, laju kapasitas panas minimum (Cmin) dan rasio kapasitas (Cr). Performansi lainnya ditunjukkan melalui nilai faktor koreksi sebesar 0,5 menunjukkan bahwa penukar panas tidak sepenuhnya merupakan aliran-melawan melainkan terbentuk aliran-silang khususnya di dalam ruang antar sekat dengan pola turbulensi (Re: 8.524 > 6.000).
Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.) Lisna Ahmad; Suryani Une; Yoyanda Bait
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.597 KB) | DOI: 10.22146/agritech.28670

Abstract

Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used a completely randomized design with single factor at 6 treatment levels, soaking grits of corn on cherry extract with 0%; 10%; 20%; 30%; 40%; and 50% concentrations. The results of nutrient analysis showed that protein contents ranged from 7.59% – 8.93%; fat 0.53%–0.96%; ash content 0.05%–0.12%; water content 11.6%–13.37%; and carbohydrate 77.24%–78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract added the higher also the antioxidant activity of fortified cornmeal, between 11.85–36.17%. Based on panelists’ organoleptic test, most gave neutral response to like slightly for color, texture, aroma and overall grits, while for the panelists, while for taste they gave dislike slightly response.
Estimation of Shelf Life of Sambal Payangka Fish (Ophiocara porocephala) Using Different Types of Packaging with Accelerated Shelf-Life Testing (ASLT) Method Bungi, Nur'Ivani Mus; Bait, Yoyanda; Liputo, Siti Aisa
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83840

Abstract

Payangka fish sambal, made from payangka fish, the one endemic fish from Gorontalo. This research aims to use the Accelerated Shelf-Life Test (ASLT) method with the Arrhenius model to measure shelf life of sambal. This method includes treating several types of packaging: plastic bottles (A1), glass bottles (A2), and standing pouches with aluminum foil (A3). The quality assessment was carried out using peroxide and organoleptic levels, as well as aroma. During three days of storage, a decrease in the quality was observed at temperatures of 35 °C, 45 °C, and 55 °C, with observations made every twenty-four hours. The results showed that the peroxide levels increased during storage, ranging from 2.53-4.12 mEqO2 /kg for plastic packaging, 2.33-3.18 mEqO2 /kg, for glass bottles, and 2.40-3.86 mEqO2 /kg for standing pouches with aluminum foil. Additionally, the organoleptic test for payangka fish aroma showed a decrease in panelist ratings, ranging from better to worse. The Arrhenius model calculations showed that peroxide levels are important in determining shelf life of payangka fish sambal. When tested at room temperature (25 °C - 30 °C), payanga fish sambal stored in glass bottles exhibited a relatively longer shelf life. Specifically, at a temperature of 25 °C, shelf life ranged from 68 days to 48 days at 30 °C.
Co-Authors Adnan Engelen Adnan Engelen Agus Bahar Rachman Agustian A. Maridji Ali, Annastasya Amalia R. Amelia, Dwi Cahyani Aprilia Pakaya Ardiyanto Saleh Modjo Arifasno Napu Balu, Miranti Bawole, Miranda Botutihe, Dea D Botutihe, Dhea Detasya Budjang, Fahtunnisah Bungi, Nur'Ivani Mus Dahlan, Sakinah Daingo, Hatija Delvi Suleman Diko, Moh. Halid Djagal W. Marseno Djamila Putri Umar Duda, Rahmatika Duhe, Salma T. fitri ponelo Galai, Arfat Z Hamsa Ismail HARTONO HADJARATI Hasan, Amran Igirisa, Nurain Irsan Adam Ismail, Nhovita Maimun Kaku, Sunaryo Kumadji, Febriyanti Kusuma, Abdul Majid Kyenky Anjelin Mokodompit Lalu, Novita Lanur, Syima Lisa Wati Modanggu Lisna Ahmad Lisna Ahmad Mahaling, Efraim M Mahmud, Nurhayati Marleni Limonu Maryam Abdullah Mohamad Fadhilan Adam Mohamad Fadilan Adam Mohammad Zubair Hippy Mokodompit, Firmansyah Muhammad Tahir Muslim, Farhan Musrowati Lasindrang Mutsyahidan, Arif Murtaqi Akhmad Nalole, Jihan Alqirah Nirmawaty Nunu Nur, Yuliana Nurhayati Muhsin Nursamsia Usman Nusi, Nurhidayah Olomia, Yayan Olomia, Yayan K Pakaya, Tanti Palangi, Ratna Wulandari Paputungan, Sugi S Parumpa, Nuraidah Hi. Dg. Parumpa, Nuraidah Hi.Dg. Patalangi, Wanda Priselsa Anisa Djafar Purnama Ningsih Maspeke R. Ayu Cahyaning Alam Rahmiaty Kasim Rahmiyati Kasim Rajiku, Maryam K. Sakinah Ahyani Dahlan Sangketa, Nur’indah Parawansyah Sinta R Thalib Loa Siti A. Liputo Siti Aisa Liputo Siti Rahmatia Machieu Sri Devifatresia Udjulu SRI MILANTI KAHAR Sriwanda, Sriwanda Sugeng Santoso Suprianto Kadir Supu, Nur Zenab K. Tahir, Nadela Tahir, Salsa Tahir, Tiyansi Uba, Fajrawati Umami, Annisa Nur Fitri Umar Santoso Uri, Nur Natalia Usman, Rahmat R Widya Rahmawaty Saman Yustinus Marsono Yuszda K Salimi Zainudin Antuli