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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Agrointek agriTECH Planta Tropika Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Kimia Terapan Indonesia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Nursigit Bintoro
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology Hartuti, Sri; Bintoro, Nursigit; Karyadi, Joko Nugroho Wahyu; Pranoto, Yudi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 1 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.097.82-92

Abstract

The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa  beans, including the value of L *, a *, b *, chroma, hue, and RGB, and their relationship using response surface methodology.. The results showed that storage time of cacao fruits before fermentation, aeration rate and temperature of the fermenter had an influence on the color values of L *, a *, b *, chroma, hue, and RGB of dried cocoa beans produced. The highest brightness prediction value of chroma color was ± 26 obtained in the treatment of the storage time of 9-day, aeration rate of 0.4 liters/minute, and fermenter temperature of 50 ℃. Meanwhile, the highest hue prediction value was 51.8 obtained in the treatment of storage time of 9 days, aeration rate of 0.3 liters / minute, and fermenter temperature of 50 ℃. Furthermore, the RGB color of dried cocoa beans showed that the color range of R (red) and G (green) of cocoa beans after fermentation was higher when compared to cocoa beans without fermentation, while the value of color B (blue) had a different tendency showing  that dried fermented cocoa beans had a lower blue range compared to unfermented cocoa beans.
PEMODELAN MATEMATIK PERUBAHAN PARAMETER MUTU KERUPUK SELAMA PENGGORENGAN DENGAN PASIR [Mathematical Modeling of Quality Parameter Changes of Chips During Sand Frying] Siswantoro - -; Budi - Rahardjo; Nursigit - Bintoro; Pudji - Hastuti
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.351 KB)

Abstract

Chip is a preferred food by all economic levels of society. Before consumption, chip is prepared by frying. There are different kinds of frying methods; one of them is conducted using sand as the heat transfer medium, known as “hot sand frying". Frying using sand is interesting because of the specific characteristics of the final product. First, the chip is not oily, so that it does not easily become rancid. Secondly, chip prepared by sand frying is easily returned to its crunchiness by heating it at medium temperature (between 35 - 450C). The general purpose of this research is to develop a frying process using sand as the heat transfer medium. The specific purpose of this research is to develop a mathematical model to explain the quality parameter changes during sand frying. This laboratory based experiment was conducted using river sand and ferric sand as the medium for hot transfer and raw chip as the sample food. Equipment used include tools for measuring physical and thermal properties, a sand frying machine, tachometer, thermocouple, data logger, interface, and a personal computer. The results show that the average deviation of the predicted values is less than 10%., which suggests that the proposed mathematical model has a reliable precision level.
MODEL JARINGAN SYARAF TIRUAN UNTUK MEMPREDIKSI KADAR AIR BAHAN PADA PNEUMATIC CONVEYING RECIRCULATED DRYER Abadi Jading, Nursigit Bintoro, Lilik Sutiarso, Joko Nugroho Wahyu Karyadi
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Recirculation drying process ofmaterial on pneumatic conveying recirculated dryer (PCRD) are very complexand not linear, so it is very difficult to predict the final required moisture content.The purpose of this study was to develop a model of Artificial Neural Networks (ANN) to predict the final moisture content of the material on the PCRD machine. In this study, PCRD machine has been designed with variability in recirculation, and ANN Graphical User Interface (GUI) application using Neural Network in computer software. AAN  models have been designed using the structure of a network with 11 input neurons, hidden multilayers neurons, and one output neuron with backpropagation learning algorithm. Training and testing of models using 54 and 27 data set observations respectively. The validity test results of the model obtained the value of r2 trainning was 0.99 or 99%, and r2 of the testingwas 0.96 or 96%. This indicated that the models are very valid to predict the final moisture content of the materialon the PCRD machine. The results also revealed RMSE, MAE, MRE value of ANN optimization model was 0.118% wb, 0.056% wb, and 0.644% respectively. While the value of RMSE, MAE, MRE ofthe process of the model testing was 0.226% wb, 0.129 % wb, and 1.496% respectively.Keywords: prediction, moisture content, models, pneumatic recirculated conveying dryer, artificial neural network
KARAKTERISTIK KEMATANGAN BUAH MELON ‘PREMIER’ (Cucumis melo L.) BERDASARKAN SIFAT AKUSTIK Wiyan Afriyanto Pamungkas; Nursigit Bintoro
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9621

Abstract

Determining the right time to harvest is very important to do for agricultural commodities. This is related to post-harvest handling and extending the shelf life of fruits. Determining the level of melon maturity is still done manually by tapping the surface of the fruit by hand, but this method is still subjective. This research aims to study the maturity level of the 'Premier' melon to determine the appropriate harvest time based on acoustic properties and its relationship to the physic-chemical properties of the melon using a self-made tapping device. Based on the results obtained, the acoustic properties parameters showed a strong enough relationship to the physico-chemical parameters of melons. Based on linear regression analysis, it can be seen that the best acoustic parameters in estimating and determining the right harvest time for melons are the dominant frequency (f), magnitude (M), and zero moment power (Mo). 'Premier' melons can be harvested when the dominant frequency (f) is ≤ 219.92 Hz with a magnitude (M) of ≤ 39.72 dB, and the zero moment power (Mo) value is ≤ 68.99 according to the actual harvest age in the field conducted by farmers at the harvest age of 64 DAP.
KINETIKA PERUBAHAN KUALITAS FISIK PISANG KEPOK (Musa acuminata) DIBAWAH PENGARUH VARIASI LAMA WAKTU PEMAPARAN OZON DAN SUHU RUANG PENYIMPANAN Dimas Triardianto; Nursigit Bintoro
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9479

Abstract

As a climacteric fruit, bananas continue to ripen after being harvested and it’s accelerated by ethylene produced by the product. Post-harvest handling is needed to slow changes in the physical quality parameters of bananas for longer shelf life. Variation ozone gas exposure and storage room temperature are a potential methods to extend the shelf-life of bananas. The purpose of this study was to build a mathematical model of stored kepok bananas with variations in the duration of ozone gas exposure and storage room temperature. Green mature kepok bananas were used as the sample. The duration time of ozone exposure treatments used were 0 (untreated), 10, 15, and 20 minutes every day with a flow rate of 0.0279 ppm/menit. While the storage temperatures used were 5, 15, and 27oC (ambient temperature). Mathematical models are used to predict change rate (k) in the product quality during storage and predict the value of physical quality parameters (firmness, brix, pH, weight loss, and moisture content). The results of the change rate of quality of physical parameters show that the lower storage temperature and the longer of ozone gas exposure cause the rate change in the quality of the physical parameters to be lower. Meanwhile, the results of the model validation using the correlation coefficient (R2) and the P-value on chi-square (X2) show that mathematical models are well developed in predicting the value of physical quality parameters.
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6297

Abstract

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of  6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.
EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA Sugeng Pondang Sugiharto; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6517

Abstract

Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance. Near critical phase was designed at 70 bar and supercritical phases were designed at 80 and 90 bar.  It was found that CO2 pressure had greater effect on protease inactivation  than on lipase inactivation. Temperature increase did not improve both protease and lipase inactivation while fillet texture was adversely affected. The fillet color experienced color changes significantly.
PEMODELAN LAJU RESPIRASI BUAH KLIMAKTERIK SELAMA PENYIMPANAN PADA SUHU YANG BERVARIASI Dwi Rahayu; Nursigit Bintoro; Arifin Dwi Saputro
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7625

Abstract

Most of Indonesia’s fresh produces are belong to the climacteric group, which needs certain handling, especially for storage management. Information on the respiration rate in various temperatures and times is an important aspect on designing the storage room. This research aimed to measure the respiration rate of banana, guava, and mango. Respiration rate was measured with a closed system respirometer at temperatures 10, 15, and 28oC. The data used to develop mathematical modeling based on Michaelis-Menten (MM) and Arrhenius equations for predicting the respiration rate. Each treatment has a different agreement with each type of Michaelis-Menten’s models, however, most of the treatment has a good agreement with MM type combination. Furthermore, all showed a good fit with Arrhenius’s model and regression determination values are closed with unity. The statistical analysis used was SPSS ver. 20 software with a 3-way repeated measure method to identify the interaction between treatment and respiration rate (RO2 and RCO2). Significant interaction among treatment was found for RCO2. The best temperature to store fruit was found at 15oC.
KINETIKA PERUBAHAN KADAR AIR KACANG GORENG SELAMA PENYIMPANAN Dewi Maya Maharani; Nursigit Bintoro; Budi Rahardjo
Teknotan: Jurnal Industri Teknologi Pertanian Vol 8, No 1 (2014)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Perubahan kadar air berpengaruh terhadap kualitas kacang goreng. Fenomena ini perlu diprediksi, agar strategi pengemasan dan penyimpanan kacang goreng dapat ditentukan. Metode penelitian dilakukan melalui pengembangan model matematis perubahan kadar air kacang goreng selama penyimpanan. Variasi perlakuannya adalah lamanya pemanasan minyak, yaitu; 0, 1, 2 dan 3 jam, dan variasi rasio volume kacang terhadap volume kemasan, yaitu; 0,17; 0,38 dan 0,59. Hasil penelitian menunjukkan bahwa semakin lama pemanasan minyak, maka semakin besar konstanta laju perubahan kadar air kacang goreng. Semakin besar rasio volume kacang terhadap kemasan, maka semakin kecil konstanta laju perubahan kadar air kacang goreng. Persamaan prediksi kadar air kacang goreng dengan batasan angka peroksida minyak awal (Pm) sebesar 4,87 sampai 13,41 meq/kg dan rasio volume kacang dengan kemasan (Rs) sebesar 0,17 sampai 0,59 adalah: M(t)= [(Mo-Me) +Me]. Kata kunci: kadar air, model matematis, kacang goreng, penyimpanan
KOEFISIEN PERPINDAHAN PANAS KONVEKSI PADA PROSES KRISTALISASI GULA SEMUT DENGAN SUMBER PANAS UAP Sri Rahayoe; Andri Wiyanto; Nursigit Bintoro; Budi Rahardjo
Teknotan: Jurnal Industri Teknologi Pertanian Vol 6, No 2 (2012)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Gula semut merupakan produk pengembangan gula dari nira kelapa yang berbentuk kristal dan mudah larut dalam air panas maupun dingin. Bahan baku pembuatan gula semut dapat berupa nira segar maupun gula kelapa yang diencerkan. Penelitian ini bertujuan menentukan koefisien perpindahan panas konveksi pada proses kristalisasi gula semut menggunakan kristalisator dengan sumber panas dari uap panas. Bahan baku pembuatan gula semut dalam penelitian ini adalah gula kelapa (gula jawa) yang diencerkan dengan perbandingan gula kelapa dan air berturut-turut 10 kg : 5 liter ; 10 kg : 10 liter dan 10 kg : 15 liter. Kristalisasi dilakukan menggunakan kristalisator bersumber panas uap dari boiler dengan tekanan maksimum 1,8 atm. Uap panas dialirkan selama proses penguapan hingga diperoleh larutan kental yang siap dikristalisasi, kemudian uap panas dihentikan hingga terbentuk kristal yang siap dikeringkan. Selama proses pengolahan diamati perubahan suhu tiap 30 detik selama 10 menit pertama, kemudian pengamatan selanjutnya dilakukan tiap 2 menit sampai proses berakhir. Data perubahan suhu dianalisis untuk mendapatkan nilai koefisien perpindahan panas konveksi (h). Hasil penelitian menunjukkan bahwa waktu proses bervariasi tergantung kualitas gula kelapa dan konsentrasi larutan dengan kisaran 100 – 170 menit. Nilai koefisien perpindahan panas konveksi (h) diperoleh hevaporasi1 berkisar antara 23-102 W/m2oC; hevaporasi2 berkisar antara 192-1276  W/m2oC; dan hkristalisasi  berkisar antara 3-15 W/m2oC. Kata kunci: gula semut, koefisien pindah panas konveksi
Co-Authors Abadi Jading Akbar, Muhammad Adani Andri Wiyanto Arifin Dwi Saputro, Arifin Dwi Asep Nurhikmat Asep Nurhikmat Ayuni, Dwi Bandul Suratmo Bandul Suratmo Bandul Suratmo Budi - Rahardjo Budi Rahardjo Budi Rahardjo Budi Rahardjo Budi Rahardjo Darmawan Nugroho Dewi Maya Maharani Dimas Triardianto Dwi rahayu Erni Romansyah Imaniar, Dintia Ibni Joko Karyadi JOKO NUGROHO Joko Nugroho Joko Nugroho Karyadi Joko Nugroho W.K. Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Karyadi, Joko Nugroho Kurniawan, Hary Lilik Sutiarso Marfu’ah, Siti Munawwaroh, Fajriyah Dian Muttalib, Surya Pamungkas, Wiyan Afriyanto Pramilih Nastiti Pudji - Hastuti Pudji Hastuti Reniana, Reniana Siswantoro - - Siswantoro Siswantoro Sri Hartuti Sri Hartuti Sri Rahayoe Sri Rahayoe Sugeng Pondang Sugiharto Suharwadji Sentana Suharwadji Suharwadji Surya Abdul Muttalib, Surya Abdul Surya Muttalib Yudi Pranoto Yus Witdarko