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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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Principal Component Analysis in the Animal Products Precooling Process Using Compressive Type Plate Cooler Surya Muttalib; Nursigit Bintoro; Joko Nugroho Karyadi; Arifin Dwi Saputro
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.182-193

Abstract

Precooling is a critical process in the post-harvest activities of vegetable and animal products. This research aimed to evaluate the relationship between animal products’ physical, mechanical, and chemical parameters and their relationship with the treatment combination of compressive force, cooling media, and type of animal product samples using a compressive type plate cooler. The research was carried out with three types of meat (beef, chicken, and fish), three compressive forces (0, 100, and 200 kg), and two types of cooling medium (ice cubes and dry ice). The results showed that PCA using XLSTAT could be used to reduce the number of parameters to two main components which could explain 75% of the total variation in the data set. PCA was able to group precooling treatments with cooling media based on the physical, chemical, and mechanical properties. Treatments using ice media for all types of meat and compressive forces were grouped in quadrants I and II, while those using dry ice media were grouped in quadrants III and IV. Based on the type of meat sample, the results of PCA were able to group beef and chicken samples in quadrants I and IV, while tuna fish samples were in quadrants II and III. Keywords: Animal product, Cooling medium, Force compression, P recooling, PCA.
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

Abstract

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.
Principal Component Analysis in the Animal Products Precooling Process Using Compressive Type Plate Cooler Muttalib, Surya; Bintoro, Nursigit; Karyadi, Joko Nugroho; Saputro, Arifin Dwi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.182-193

Abstract

Precooling is a critical process in the post-harvest activities of vegetable and animal products. This research aimed to evaluate the relationship between animal products’ physical, mechanical, and chemical parameters and their relationship with the treatment combination of compressive force, cooling media, and type of animal product samples using a compressive type plate cooler. The research was carried out with three types of meat (beef, chicken, and fish), three compressive forces (0, 100, and 200 kg), and two types of cooling medium (ice cubes and dry ice). The results showed that PCA using XLSTAT could be used to reduce the number of parameters to two main components which could explain 75% of the total variation in the data set. PCA was able to group precooling treatments with cooling media based on the physical, chemical, and mechanical properties. Treatments using ice media for all types of meat and compressive forces were grouped in quadrants I and II, while those using dry ice media were grouped in quadrants III and IV. Based on the type of meat sample, the results of PCA were able to group beef and chicken samples in quadrants I and IV, while tuna fish samples were in quadrants II and III. Keywords: Animal product, Cooling medium, Force compression, P recooling, PCA.
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

Abstract

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 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