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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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Author-ID : 242686

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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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.

Analisis Sistem Aerasi pada Penyimpanan Gabah dalam Silo Menggunakan Computational Fluid Dynamics (CFD) Reniana Reniana; Nursigit Bintoro; Joko Nugroho
Jurnal Keteknikan Pertanian Vol. 5 No. 2 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractGrains cooling by aeration system usually reduces the rate of insects and fungi population growth and preserves grain quality. An aeration system may perform inefficently if the grain moisture or temperatures exeeds the safe thresholds. Good design of aeration systems is essential for efficient cooling. In this study, Computational Fluid Dynamics (CFD) approach was used to describe the performance of the aeration system on paddy storage in the silos. CFD is a computer software program to predict and quantitatively analyze fluid flow, heat transfer, transport phenomena, and chemical reactions in a system with one or more boundary condition. CFD analysis result can be used to represent the aeration system on paddy storage in the silos with a fairly high-level validation. The average value of error during four hours aeration is ranges from 3.6% - 5:47%. The statistically result showed that tend to be not significantly different between the measurement results and CFD analysis.AbstrakPendinginan biji-bijian dengan aerasi digunakan untuk mengurangi laju pertumbuhan populasi serangga dan jamur serta mempertahankan kualitas bijian. Sebuah sistem aerasi dapat tidak efisien jika kelembaban bijian atau suhu melebihi batas aman. Desain yang baik pada sistem aerasi merupakan hal yang sangat dasar untuk efisiensi pendinginan. Pada penelitian ini, dilakukan pendekatan Computational Fluid Dynamics (CFD) untuk menggambarkan performansi sistem aerasi pada penyimpanan gabah didalam silo. CFD merupakan program perangkat lunak komputer untuk memprediksi dan menganalisis secara kuantitatif aliran fluida, perpindahan panas, transpor penomena dan reaksi kimia pada suatu sistem dengan satu atau lebih kondisi batas. Hasil penelitian menunjukkan analisis CFD dapat mereprensentasikan system aerasi pada penyimpanan gabah dalam silo dengan tingkat validasi yang cukup tinggi. Rata-rata nilai error selama empat jam aerasi berkisar 3.6 % - 5.47 %. Secara statistik menunjukkan hasil yang cenderung tidak berbeda nyata antara hasil pengukuran dengan analisis CFD.

Pemodelan Jaringan Syaraf Tiruan untuk Memprediksi Color Difference Tepung Sagu pada Pneumatic Conveying Recirculated Dryer Abadi Jading; Nursigit Bintoro; Lilik Sutiarso; Joko Nugroho Wahyu Karyadi
Jurnal Keteknikan Pertanian Vol. 6 No. 2 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractPneumatic conveying recirculate dryer (PCRD) is an artificial drying machine which is suitable for flour drying. Previous research has designed PCRD machine to dry the sago flour. The change of sago flour color in PCRD machine is very difficult to be directly measured during the drying process. The aim of this research was to develop an artificial neural network (ANN) model to predict the color difference (ΔE) between wet sago flour before drying and dried sago flour after drying by PCRD machine. The value of ΔE observation was obtained based on the sago color data calculation. The color of sago flour was measured using a color meter (TES 135A). The observation ΔE data were trained and tested on the ANN model using Graphical User Interface (GUI) application, a neuralnetwork- toolbox-based ANN on Matlab R2014a. The training and testing results of the ANN model showed that the best network structure were 12 input neurons, 5 neurons of the first hidden layer, 5 neurons of the second hidden layer, 1 neuron of the third hidden layer, and 1 output neuron (12-5-5-1-1). The value of MSE obtained by the ANN model structure was 0.0005121 with 16 times epoch. The validity test result showed that the coefficient of determination value for the training process (R2 train) equal to 0.987 and for the testing process (R2 test) equal to 0.976. Meanwhile, the optimization analysis result showed that the value of MSE and MRE were quite small, as well as the MSE and MRE value on each parameter variation. It showed that the ANN model is valid to be used to predict the color difference of sago flour drying on PCRD machine.AbstrakPneumatic conveying recirculate dryer (PCRD) adalah salah satu mesin pengering buatan yang cocok digunakan untuk mengeringkan bahan tepung. Pada penelitian terdahulu telah dirancang mesin PCRD untuk mengeringkan tepung sagu. Pengukuran perubahan warna tepung sagu pada mesin PCRD sangat sulit dilakukan secara langsung selama proses pengeringan. Tujuan penelitian ini adalah mengembangkan model jaringan syaraf tiruan (JST) untuk memprediksi perbedaan warna atau color difference (ΔE) antara tepung sagu basah sebelum dikeringkan dengan tepung sagu kering setelah dikeringkan dengan mesin PCRD. Nilai ΔE observasi diperoleh berdasarkan hasil perhitungan data warna tepung sagu. Warna tepung sagu diukur menggunakan color meter (TES 135A). Data ΔE observasi tersebut dilatih dan diuji pada model JST menggunakan aplikasi Graphical User Interface (GUI) JST berbasis neural network toolbox pada Matlab R2014a. Hasil pelatihan dan pengujian model JST menunjukkan bahwa struktur jaringan yang terbaik adalah 12 neuron input, 5 neuron lapisan hidden layer 1, 5 neuron lapisan hidden layer 2, 1 neuron lapisan hidden layer 3, dan 1 neuron output (12-5-5-1-1). Nilai MSE yang dicapai struktur model JST tersebut, sebesar 0,0005121 dengan epoch 16 kali. Hasil uji validitas menunjukkan bahwa nilai koefisien determinasi untuk proses pelatihan (R2 latih) sebesar 0.987, dan proses pengujian (R2uji) sebesar 0.976. Sedangkan hasil analisis optimasi menunjukkan bahwa, nilai MSE dan MRE yang dihasilkan cukup rendah, begitupula nilai MSE dan MRE pada setiap parameter variasi. Hal ini menunjukkan bahwa model JST tersebut valid digunakan untuk memprediksi color difference pengeringan tepung sagu pada mesin PCRD.

SIMULASI PROSES STERILISASI PADA GUDEG KALENG DENGAN MENGGUNAKAN COMPUTATIONAL FLUID DYNAMIC (CFD) Asep Nurhikmat; Bandul Suratmo; Nursigit Bintoro; Suharwadji Suharwadji
Jurnal Kimia Terapan Indonesia Vol 16, No 2 (2014)
Publisher : Research Center for Chemistry - LIPI

Telah dilakukan studi penggunaan computational fluid dynamic (CFD) pada proses sterilisasi gudeg kalengan. Penelitian bertujuan untuk mengetahui phenomena pindah panas konduksi gudeg kalengan selama proses sterilisasi. Bahan gudeg kalengan terdiri dari beberapa komponen penyusun diantaranya gudeg nangka, telur, daging ayam, kacang dan krecek kulit. Setelah ditutup gudeg kaleng disterilkan dengan beberapa variasi suhu (111; 121 dan 131oC) dan beberapa waktu setrilisasi (10; 20 dan 30 menit). Riwayat suhu selama sterilisasi direkam dengan data logger. Simulasi menggunakan program COMSOL versi 4.1. Hasil simulasi didapatkan terjadi sedikit perubahan titik dingin (cold spot) gudeg kalengan karena komposisi gudeg kalengan terdiri dari beberapa macam komponen penyusun dengan sifat fisik bahan yang berbeda-beda. Difusivitas masing-masing penyusun adalah gudeg 1,73E-04 m2/s; daging ayam 9.219E-05 m2/s; kacang tolo 1,98E-04 m2/s; putih telur 2,34E-04 m2/s; dan kuning telur 1,86E-04 m2/s. Perbandingan data observasi dengan data prediksi cukup baik dengan nilai koefisien regresi antara 0,964 sampai 0,998.Kata kunci: Computational fluid dynamic, CFD, Sterilisasi, Pengalengan, Gudeg kaleng.Â Have done studies used of computational fluid dynamic (CFD) in the sterilization process of gudeg canned. The study aims to determine the conduction heat transfer phenomena gudeg canned during the sterilization process. The study used some material namely young jackfruit, eggs, chicken, tolo beans and krecek cowhide. After closed, gudeg canned sterilized with some variation in temperature (111; 121 and 131oC) and some time sterilization (10; 20 and 30 minutes). History temperature during sterilization recorded with the data logger. Simulation studies used COMSOL program version 4.1. The simulation results obtained there was little change point cold spots from gudeg canned caused composition of gudeg canned have different physical properties. Diffusivity of each constituent is gudeg 1,73 E - 04 m2/s; chicken 9.219E - 05 m2/s; tolo beans 1.98 E - 04 m2/s; egg whites 2,34 E - 04 m2/s; and egg yolks 1.86 E - 04 m2/s. Comparison of predictions data with observed data quite well with the regression coefficient 0,964 to 0,998.Keywords: Computational fluid dynamics, CFD, sterilization, canning, canned gudeg

Development of Device for Pressure Control System in a Freezer of Pressed-Plate Type Surya Abdul Muttalib; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Arifin Dwi Saputro
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.139-151

The process of freezing foodstuffs can be done by using a cold metal plate that is in contact with the frozen material (contact plate freezing). The magnitude of contact Force Compressive applied needs to be controlled so as not to damage the frozen material. The purpose of this study was to develop and evaluate the performance of a Force Compression control system on a contact plate freezer. The Force Compression control system was composed of a load cell mounted on a Force Compression device, connected to a set of controllers consisting of an HX711 module, ATM Mega Arduino and a computer using the Borland Delphi 7 language. The results showed that the developed system was able to control the compression process of the equipment by turning off voltage input of the motor when the specified setting point has been reached. The results of Force Compression values when the motor in off position for the setting points of 50, 100, 150, 200, 250, and 300 kg.m/s2 were 58.25, 110.25, 162.67, 213.83, 264.55, and 317.61 kg.m/s2, respectively. There was a difference that gradually increased with increasing setting point value, where the real Force Compression values when the motor off were higher than the setting point values. The relationship between real Force Compression and setting point Force Compression could be given in the form of a linear regression equation y = 1.06897x + 6.14667 with a value of R2 = 0.99, RMSE 1,53 and MAPE 11,75 %. Keywords: Arduino, Control system, Force Compression, Force Compression plate, Setting point

PENDUGAAN UMUR SIMPAN GULA SEMUT DALAM KEMASAN DENGAN PENDEKATAN ARRHENIUS (Shelf Life Prediction of Palm Sugar on Packaging using Arrhenius Equation) Hary Kurniawan; Nursigit Bintoro; Joko Nugroho W.K.
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 1 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

The purpose of this research was to determined the shelf life of packaged palm sugar at various temperatures and relative humidity (RH) storage using Arrhenius model based on changes in water content. The palm sugars were packed with 0.675 mm polyethylene packaging and stored at 15, 25, 30 and 35Â°C at RH of 77% and 98%. Measured parameters included the determination of critical parameters of palm sugar, initial moisture content and critical moisture content of palm sugar, changes in moisture content during storage. The Arrhenius model approach was used in this study to predict the shelf life period of palm sugar. The results showed that the texture was one of palm sugar critical parameters. Initial moisture content and critical moisture content of palm sugar were obtained at 1.51% (db) and 6.80% (db), respectively. Increase in moisture content of palm sugar occurred in various temperature variations and RH storage. The higher the storage temperature, the higher the moisture content of the palm sugar, which was characterized by the greater slope of moisture content relationship graph with respect to storage period at both RH 77% and 98%. The longest duration of palm sugar occurredat 15Â°C, RH 77%; the shortest duration occurred at 35Â°C, RH 98%. Keywords: palm sugar, packaging, relative humidity, temperature, shelf life ABSTRAK Tujuan dari penelitian in adalah menentukan umur simpan gula semut dalam kemasan pada berbagai suhu dan RH penyimpanan mengunakan model Arrhenius berdasarkan perubahan kadar air. Gula semut dikemas menggunakan kemasan polietilen ketabalan 0,675 mm dan disimpan pada suhu 15, 25, 30 dan 35oC pada RH 77% dan 98%. Parameter yang diukur antara lain penetuan parameter kritis gula semut, kadar air awal dan kadar air kritis gula semut, perubahan kadar air selama penyimpanan. Pendekatan model Arrhenius digunakan dalam penelitan ini untuk memprediksi umur simpan gula semut. Hasil menunjukkan bahwa tekstur merupakan salah satu parameter kritis gula semut. Kadar air awal dan kadar air kritis gula semut diperoleh masing-masing 1,51 % (db) dan 6,80% (db). Terjadi peningkatan kadar air gula semut pada berbagai variasi suhu dan RH penyimpanan. Semakin tinggi suhu penyimpanan maka kenaiakn kadar air gula semut semakin besar yang ditandai dengan semakin besar kemiringan grafik hubungan kadar air terhadap waktu penyimpanan baik pada RH 77% dan 98%. Umur simpan gula semut paling lama terjadi pada suhu 15oC RH 77% dan umur simpan gula semut yang paling pendek terjadi pada suhu 35oC RH 98%. Kata kunci: gula semut, kelembaban relatif, kemasan, temperatur, umur simpan

Classification of Freshness Levels and Prediction of Changes in Evolution of NH3 and H2S Gases from Chicken Meat during Storage at Room Temperature Pramilih Nastiti; Nursigit Bintoro; Joko Karyadi; Sri Rahayoe; Darmawan Nugroho
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 1 (2022): March
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i1.90-98

Chicken meat has a high nutrient content. However, its quality is easy to be degraded. The degradation is normally characterized by the formation of metabolite gases (NH3 and H2S) as deterioration indicators. Sensors detect phenomena better than human senses. This study aimed to classify meat quality based on gas formation during meat storage. In addition, a kinetics model of gas changes was determined. The gases were detected using a set of equipment consisting of Raspberry Pi and Metal-Oxide-Semiconductor (MOS) gas sensors. Samples were put in a 10 x 10 x 10 (cm) black container. MOS sensors were put inside the box to detect the gases at room temperature for 24 hours, with data collection being recorded every hour. Obtained data were then analyzed using Principle Component Analysis (PCA) for quality classification. The study showed that the quality of chicken meat was classified into three groups with a total variance of more than 95%. PC1 explained 88.2%, and PC2 explained 9.0%. The constant rate of H2S and NH3 changes followed the first-order kinetics with a constant rate of 0.2641 and 0.2925, respectively. The equation for H2S and NH3 changes were Ct=1.70 e0.2641 t and Ct=1.00 e0.2925 t, respectively. Keywords: Chicken meat, Freshness, H2S gas, NH3 gas, Sensor

Penentuan Mutu Cabai Rawit Segar (Capsicum frutescens L.) Berdasarkan Perubahan Warna Selama Penyimpanan MAP Romansyah, Erni; Bintoro, Nursigit; Wahyu Karyadi, Joko Nugroho; Saputro, Arifin Dwi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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 | DOI: 10.29303/jrpb.v12i1.622

The decline in the quality of cayenne pepper can be seen directly from the color change. The objective of this study was to classify classifies the quality of fresh cayenne pepper based on color changes during storage. In addition, the kinetics model of color change was also established. Samples were stored in 50 µm thick polyethylene (PE) packaging at 15°C. Then, for 14 days, the CIE L* a* b* color was taken. Control storage without packaging at room temperature was carried out as a control. Using PCA analysis, the quality of fresh cayenne pepper could be classified. This study found a more than 99% difference between the two groups of fresh cayenne pepper. PC1 explained 85.6%, PC2 13.5%, total PC 99.1% for T15°C; and PC1 81.6%, PC2 15.7%, total PC 97.3% for the control sample. The rate of color change per day for °Hue followed second-order kinetics, while Chroma and ∆E followed zero-order kinetics of 0.0008, 0.6524, and 1.0822 C-unit-1.hari-1, respectively, for T15°C samples, and 0.0027; 0.8099; and 1.8231 C-unit.hari-1 respectively for control samples.

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

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