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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) Jurnal Teknik Pertanian Terapan

Nursigit Bintoro

Unknown Affiliation

Author-ID : 242686

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

Published : 25 Documents Claim Missing Document

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Pemodelan pada Proses Pengeringan Mekanis Tepung Kasava dengan Menggunakan Pneumatic Dryer: Hubungan Fineness Modulus dengan Variabel Proses Pengeringan Yus Witdarko; Nursigit Bintoro; Bandul Suratmo; Budi Rahardjo
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.

Perubahan Mutu Gudeg Kaleng “Bu Tjitro” Selama Penyimpanan Asep Nurhikmat; Bandul Suratmo; Nursigit Bintoro; Suharwadji Sentana
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Gudeg is a traditional food from Yogyakarta with a short shelf life. To extend the shelf-life, gudeg packed with cans. Research on quality changes during storage of canned gudeg had been done. The study was conducted in order to determine quality changes that occur in canned gudeg during the storage period. Canned gudeg material consisted of gudeg jackfruit, eggs, chicken, krecek and tolo beans with size cans of 72.63 x 53.04 mm (Ø x h). Observations canned gudeg quality performed for 18 months with 3-month interval includes the analysis of physical, chemical, microbiological and organoleptic. The results showed that there were quality changes, including 0.6 points of pH, 36% of soluble protein, 20.15 ppm of aluminum content, 0.06 mg malonaldehyde/kg for TBA value, 5.1 points color brightness and 2 CFU/g total microbial, as well as decline in15.77 ppm sulfur and organoleptic quality parameters. Canned gudeg hold for 15 months with 68.49% of water contents; of 1.56% ash content; 8.40% of protein content; 12.74% of fat content and 5.60% of fiber content.ABSTRAKGudeg adalah makanan tradisional dari Yogyakarta dengan masa simpan pendek. Untuk memperpanjang masa simpannya, gudeg dikemas dengan kaleng. Penelitian tentang perubahan mutu gudeg kaleng selama penyimpanan telah dilakukan. Penelitian dilakukan dengan tujuan untuk mengetahui perubahan mutu yang terjadi pada gudeg kaleng selama masa penyimpanan. Bahan gudeg yang dikalengkan terdiri dari gudeg nangka, telur, daging ayam, krecek dan kacang tolo dengan kemasan kaleng ukuran 72,63 x 53,04 mm (Ø x h). Pengamatan mutu gudeg kaleng dilakukan selama 18 bulan dengan interval 3 bulan meliputi analisis fisika, kimia, mikrobiologi, dan organoleptik. Penelitian menghasilkan perubahan yang terjadi pada gudeg kaleng selama penyimpanan antara lain kenaikan pH 0,6 poin, protein terlarut 0,73%, kadar aluminium 20,15 ppm, nilai TBA 0,06 mg malonaldehid/kg, kecerahan warna 5,1 poin dan total mikroba 2 CFU/g. Selama penyimpanan penurunan sulfur 15,77 ppm dan penurunan parameter mutu organoleptik. Gudeg kaleng tahan selama 15 bulan dengan kadar air 68,49%; kadar abu 1,56%; kadar protein 8,40%; kadar lemak 12,74%, dan kadar serat 5,60%.

Pemodelan Matematik Perubahan Parameter Mutu Selama Penyimpanan dan Sorpsi-Isotermi Kerupuk Goreng Pasir Siswantoro Siswantoro; Budi Rahardjo; Nursigit Bintoro; Pudji Hastuti
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Shelf life of food is a time limit to which consumers can still accept its product quality. Chip fries are food product that has a hygroscopic property so that easy to absorb water vapor from environment. Hygroscopic property owned by chip is interesting phenomenon to be evaluated especially related to the change of quality product parameter during storage. At this research, samples were stored at room environment (T = 28 oC, RH = 80 %). The purpose of this research is to develop mathematical model of changing quality product parameter covering moisture content, stress, and strain during storage, and to get sorption-isotherm curve from chip fries. Research was done in laboratory by using research materials such as river sand, ferric sand, chip, and saturated salt solution. Diameter of river sand were 0.25 - 2.00 mm, and ferric sand were 0.10 - 0.40 mm. Frying process was conducted at temperature of 180 – 220 oC, and used a cylindrical fryer set at 5 – 36 rpm. Equipments used in this research consisted of stress-strain measuring instrument (universal of testing machine), oven, analytical balance, frying machine, tachometer, desiccators, hygrometer, thermocouple, data logger, interface, and personal computer. Result show that, the changing of product parameter during the storage reduced quality of chip especially related to the level of crispiness. This was caused by the value of water contain, stress, and strain which increased during storage. The error of prediction values and standard deviation of the developed model was less than 10% indicating that the mathematical model developed in this study was good.ABSTRAKUmur simpan suatu produk makanan adalah suatu batas waktu kualitas produk yang masih diterima oleh konsumen.Kerupuk goreng adalah produk yang bersifat higroskopis sehingga mudah menyerap uap air dari lingkungan. Sifathigroskopis yang dimiliki kerupuk merupakan fenomena menarik untuk diteliti, khususnya yang berhubungan denganperubahan parameter mutu produk selama penyimpanan. Pada penelitian ini penyimpanan dilakukan pada udaralingkungan (T = 28 oC, RH 80 %). Tujuan dari penelitian ini adalah untuk mengembangkan model matematika tentangperubahan parameter produk meliputi kadar air, tegangan, regangan selama penyimpanan, dan mendapatkan kurvasorpsi-isotermi dari kerupuk goreng pasir. Penelitian dilakukan dengan eksperimen laboratorium menggunakan bahanpasir kali, pasir besi, kerupuk mentah, dan larutan garam jenuh. Kisaran diameter pasir kali yang digunakan adalah0,25 – 2,00 mm, dan pasir besi adalah 0,10 – 0,40 mm. Penggorengan dilakukan pada suhu 180 – 220 oC, denganputaran slinder 5 – 36 rpm. Alat yang digunakan terdiri dari alat untuk mengukur tegangan dan regangan (universaltesting machine), oven, timbangan analitik, mesin penggoreng dengan pasir, tachometer, desicator, hygrometer,thermokopel, data logger, interface, dan komputer. Dari hasil penelitian diperoleh bahwa, perubahan parameter mutuproduk selama penyimpanan akan menurunkan mutu kerupuk khususnya yang berkaitan dengan tingkat kerenyahan,karena kadar air, tegangan, dan regangangan selama penyimpanan mengalami kenaikan. Kesalahan nilai prediksi dandeviasi standard pada penggunaan model matematik untuk perubahan parameter mutu kerupuk lebih kecil dari 10%.Hasil ini mengindikasikan bahwa model matematik yang dikembangkan mempunyai nilai prediksi dengan tingkatketelitian cukup baik.

Kinetics of Porang (Amorphophallus oncophyllus) Chips during Storage at Various Temperatures Munawwaroh, Fajriyah Dian; Rahayoe, Sri; Bintoro, Nursigit
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90014

Porang chips are dried food products that easily absorb moisture from storage environment. This highlights the need for storing porang chips under appropriate environmental conditions to maintain quality by controlling temperatures and humidity of storage area. Therefore, this study aimed to assess quality characteristics of porang chips by analyzing the rate of change using the kinetics model and determining storage period at various temperatures. Porang chips were stored at a relative humidity (RH) of approximately 70% and temperatures of 15 ℃, 20 ℃, 25℃, and 30 ℃ for 90 days. The parameters measured were moisture content, hardness, density, color, glucomannan, and ash content. The rate of quality change in hardness and density of chips was analyzed using the kinetics model that was validated through the Arrhenius equation. After the validation test confirmed its accuracy, storage period was determined based on the hardness parameter. The measurement of porang chips parameters was analyzed using ANOVA with Duncan’s post hoc test to assess the effect of storage temperatures. The results showed that storage temperatures affected hardness and density parameters but did not affect the color, glucomannan, and ash content. The kinetics analysis of changes in hardness and density of porang chips followed a zero-order reaction, showing that higher storage temperatures produced larger rate constant values. Validation using the Arrhenius equation yielded the following equations for density Y = -5154.5 + 9.1773 and hardness Y = -2152.4 + 2.3371. The determination of shelf life for porang chips based on the hardness parameter resulted in values of 386, 345, 312, and 271 days at storage temperatures of 15 ℃, 20 ℃, 25 ℃, and 30 ℃, respectively.

The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea Karyadi, Joko Nugroho Wahyu; Imaniar, Dintia Ibni; Akbar, Muhammad Adani; Marfu’ah, Siti; Ayuni, Dwi; Bintoro, Nursigit
agriTECH Vol 44, No 1 (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.64918

Rose petals is potential ingredient for making a herbal tea. This study was aimed to determine the effect of various drying methods on the physical and chemical properties of the dried rose. The methods tested were freeze drying (FD), cabinet drying (CD), and sunlight drying (SM). Several properties included final moisture content, bulk density, shrinkage ratio, rehydration ratio, color difference, flavonoid content, and surface microstructure of dried petals were examined. The results showed that the best-fit model for the prediction of CD was the firstorder kinetic model, with a drying rate constant of 0.0494% d.b./h. Meanwhile, both FD and SM required zero and first-order kinetics to effectively explain the drying characteristics. The drying constant rates for zero-order and first-order kinetics were 39.544 and 0.12% d.b./h for FD as well as 70.6 and 0.413%d.b./h for SM, respectively. The final moisture content of dried rose produced by FD, CD, and SM was 5, 12, and 10% wet basis (w.b), respectively. Based on the Indonesian National Standard, the maximum moisture content of packaged dried tea is 8% w.b. FD successfully reduced the shrinkage ratio to a range of 0.35 – 0.45. Freeze-dried rose petals at 40 °C temperature resulted in the highest flavonoid content of 5.65 g QE/100 g sample. In conclusion FD was the best drying method for producing herbal tea from rose petals. This method could be adopted as a new alternative for producing high-quality healthy herbal tea.

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 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

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