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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar Pelita Perkebunan agriTECH Indonesian Journal of Biotechnology Widyariset Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Warta IHP (Warta Industri Hasil Pertanian) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Penelitian Tanaman Industri (Littri) Widyariset Jurnal Pusat Inovasi Masyarakat
I Wayan Budiastra
Departemen Teknik Mesin Dan Biosistem, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Dramaga, Bogor 16680
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics Social Sciences Other

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Improvement of cured vanilla pod qualities (Vanilla Planifolia A.) with a combination of advanced sweating and drying methods”. I Wayan Budiastra; Leopold Oscar Nelwan; Putri Ayu Ira Distriani
Jurnal Keteknikan Pertanian Vol. 13 No. 1 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.1.147-161

Abstract

Buah vanili kering merupakan bahan pangan yang digunakan sebagai pemberi rasa dan aroma pada berbagai makanan seperti es krim, kue kering, dan sirup. Buah vanili kering dihasilkan petani melalui proses pasca panen yang panjang meliputi pemanenan, pelayuan, pemeraman dan pengeringan dengan mutu yang bervariasi. Penelitian ini bertujuan untuk mempelajari kombinasi metode pemeraman lanjut dan pengeringan untuk meningkatkan mutu buah vanili kering dan mempersingkat waktu pengeringan. Sebanyak 33 kg buah vanili dipanen, dilakukan proses pelayuan dengan cara direndam dalam air panas bersuhu 60-65°C selama 2 menit, dilanjutkan dengan proses pemeraman selama 48 jam. Setelah itu, buah vanili diberi perlakuan tiga waktu pemeraman lanjutan (4,6, dan 8 hari) dan dua metode pengeringan (pengering efek rumah kaca dan pengering tipe rak). Proses ini berlanjut hingga kadar air mencapai 30-35%. Pengukuran fisika-kimia dan uji organoleptik dilakukan untuk memantau perubahan kualitas buah vanili selama perlakuan. Hasil penelitian menunjukkan bahwa penambahan pemeraman lanjutan selama 4 hari, 6 hari, dan 8 hari pada proses pengeringan berpengaruh nyata terhadap kadar air, warna, dan kadar vanilin buah vanili kering. Buah vanila yang diberi perlakuan pemeraman lanjutan selama 8 hari dengan pengering tipe rak menghasilkan kualitas buah vanila kering terbaik dengan waktu pengeringan yang lebih singkat yaitu 8 hari, dibandingkan dengan pengeringan tradisional 20 hari dan pengering efek rumah kaca 10 hari untuk mencapai kadar air 35%.
Influence of Temperature and Sweating Duration on The Quality of Vanilla (Vanilla planifolia Andrews) Farida Kurniasari; I Wayan Budiastra; Dyah Wulandani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.458-466

Abstract

Indonesia has significant potential for vanilla production. However, in terms of quality, Indonesian dried vanilla still has a low standard, one of the factors being the suboptimal post-harvest technology, particularly in the sweating process. This research aims to determine the optimal temperature and sweating duration to achieve the best vanilla quality in accordance with the Indonesian National Standard (SNI). After the harvesting process, the vanilla pods were treated by soaking them in warm water at a temperature of 65°C for 3 minutes. After the vanilla pods were wilted, they were wrapped using a combination of a towel cloth-black cloth-burlap. They were then sweated in an incubator at 40°C with 70% RH and 45°C with 70% RH for 2, 4, and 6 days. The observed vanilla quality parameters include weight loss, color, hedonic tests (aroma and color), vanillin content based on the methods of SNI 01-0010-2002 and ash content based on the methods of AOAC. The result shows that the optimal temperature and duration for sweating in an incubator are 40°C and 4 days. Keywords: Postharvest, Quality, Sweating, Vanilla, Vanillin.
Prediction of Chemical Content in Robusta Coffee Beans Using Near Infrared Spectroscopy and Artificial Neural Network Okasyari, Chorida; Budiastra, I Wayan; Sutrisno
Jurnal Keteknikan Pertanian Vol. 13 No. 2 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.2.318-339

Abstract

A rapid method to predict chemical content of robusta coffee is necessity, instead of chemical method that time consuming and expensive. This research aimed to predict chemical content of Pagar Alam robusta coffee beans using Near Infrared Spectroscopy (NIRS) and calibration through Principal Component Analysis-Artificial Neural Network (PCA-ANN). Reflectance of coffee bean was measured using NIR Flex N500 Spectrometer (1000–2500 nm), followed by determination of its chemical content using chemical method. The reflectance data were processed using spectra pre-treatment, then calibrated and validated with chemical content using PCA-ANN. The best model for moisture content was achieved with No1SG1 pre-treatment and 8 PC (r = 0.95; RPD = 2.95; consistency = 90.36%). Protein content can be predicted using 8 PC and No1SG1 pre-treatment (r = 0.92; RPD = 2.38; consistency = 96.78%). Good fat prediction employed No1SG1 pre-treatment and 10 PC (r = 0.93; RPD = 2.19; consistency = 80.08%). Ash content can be predicted using 8 PC and SG1 pre-treatment (r = 0.93; RPD = 2.29; consistency = 83.78%). The best carbohydrate prediction was obtained with No1SG1 pre-treatment and 5 PC (r = 0.93; RPD = 2.73; consistency = 108.85%). The results indicate that NIR spectroscopy can be used to predict accurately the chemical content of Pagar Alam robusta coffee beans.
Co-Authors . Saputera . Sutrisno A. Trisnobudi Agus A Munawar Ahmuhardi Abdul Azis Alla Asmara Amin Rejo Amoranto Trisnobudi Angga Firmansyah Anggie Yulia Sari Arfandi Hermawan Aris Purwanto Aryanis Mutia Zahra Baihaqi Baihaqi Bambang Haryanto Bambang Haryanto Bambang Haryanto Bambang Haryanto BAMBANG S. PURWOKO Bambang S. Purwoko Deva Primadia Dheni Mita Mala Diego Mauricio Cano-Reinoso Dwi Dian Novita Dyah Wulandani Ei Mon Kyaw Elisa Eka Ari Purwanti Ningsih Elizabeth Sonya Lumbantoruan Emmy Darmawati Farida Kurniasari Fila Rodotul Jannah Fiona Hanberia Innayah Hadi K. Purwadaria Hadi K. Purwadaria Hadi K. Purwadaria Hafiz Fajrin Aditama handayani, yossi Haris Mawardi Harmi Andrianyta Herna Permata Sari I Dewa Made Subrata Indah Kurniasari Jajang Juansah Jajang Juansah Jati Sumarto Putro Jonni Firdaus KUDANG B. SEMINAR La Rianda LADY C. E. CH. LENGKEY Lady Lengkey Lalu Hendri Setiawan Mar'atus Sholihah mardiantono Mardiantono Mohamad Solahudin Nelwan, Leopold Oscar Nissa Adiarifia Noneng Fahri Nur Arifiya Okasyari, Chorida Omil Charmyn Chatib Putri Ayu Ira Distriani Ressy Angli Permatasari Rini Rosita Rizal Syarief Rizky Wiradinata Rizky Wiradinata Rokhani Hasbullah Ruri Wijayanti Samsudin Samsudin SEDARNAWATI YASNI Semin Semin Shinichiro Kuroki Siti Djamila Slamet Susanto Slamet Widodo Slamet Widodo Slamet Widodo Sobir Sobir Sri Agustina Sri Citra Yuliana Madi Sugiyono . Sugiyono . Sukrisno Widyotomo Suroso . Suroso . Suroso Suroso Sut risno Sutrisno SUTRISNO Sutrisno - Sutrisno . Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno Tarisa Fadillah Titis Priyowidodo Trisma Rezeki Zairisman Usman Ahmad Vita N. Lawalata Wendianing Putri Luketsi Wiranda G. Piliang Y. Aris Purwanto Yohanes Aris Purwanto Yul Y Nazaruddin Yunisa Tri Suci