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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Jurnal Hortikultura Indonesia (JHI) Jurnal BETA (Biosistem dan Teknik Pertanian) Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Analisis Kebijakan Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Tropika JURNAL PANGAN Jurnal Bisnis Tani Analisis Kebijakan Pertanian Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian AGRIC
Emmy Darmawati
Departemen Teknik Mesin Dan Biosistem, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences Veterinary

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Perubahan Mutu Buah Pepaya Varietas IPB 9 (Calina) Selama Penyimpanan Pasca Simulasi Transportasi Ismaya, Pandu Legawa; Faturochman, Hadi Yusuf; Darmawati, Emmy; Setyadjit, Setyadjit
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7746

Abstract

Papaya (Carica Papaya L.) IPB 9 (calina) variety is a papaya fruit that has thick, sweet flesh and very high fruit productivity. During the transportation process of papaya, mechanical damage (bruises, abrasions, weight loss) and physiological damage often occur, which can cause papaya decrease in quality during storage before consumption. The purpose of this study was to determine changes in the quality of papaya after 2-hour transportation simulation. The research design used a randomized block design (RAK) with the treatment of the position of the fruit in the packaging, which was stored horizontally (KS1) and vertically (KS2) during the transportation simulation process. Papaya hat has been simulated for transportation is stored at 18–20oC for 12 days. Quality of papaya weight loss stored for 12 days for KS1 reached 7.34% and KS2 reached 7.43%. Hardness quality of papaya  stored for 12 days for KS1 is 0.84 kgf, and for KS2, it is 0.76 kgf. Quality of papaya skin color after 12 days of storage decreased the freshness of the papaya fruit, but it was still fit for consumption. Total dissolved solids content after being stored for 12 days for KS1 reached 11.45% and KS2 reached 11.32%.
Pengaruh Jenis Kemasan pada Perubahan Kualitas Salak Pondoh Banjarnegara dalam Bentuk Tandan Selama Transportasi dan Penyimpanan Ratik Srimurni, Rafika; Yuliasih, Indah; Darmawati, Emmy; Muliani, Yenny; Herdiana, Mega
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 4 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.4.581

Abstract

Salak (Salacca edulis Reinw.) in bunch form can be attractive to consumers because its own unique shape. The use of primary and secondary packaging can maintain fruit quality. This study aims to evaluate quality change of salak in bunches including physical damage, mechanical damage, physiological and microbiological damage. Salak bunches were stored for 22 days, with observations every 3 days to analyze fruit damage, TSS, weight loss, and fruit hardness. The study used a single-factor completely randomized design, involving 3 treatments: wooden crates (K1), cardboard without net foam (K2), and cardboard with net foam (K3). Data were analyzed descriptively, analysis of variance, and DMRT at the 5% level. Primary packaging was effective in reducing mechanical damage to fruit after 13 hours of transportation, with mechanical damage reaching 0 (zero) due to net foam. The type of packaging used had a significant effect on quality change of salak during storage, namely physical, physiological and microbiological damage, weight loss, hardness, and TSS. Cardboard packaging with net foam was the best treatment, showing low physiological and microbiological damage until the 16th day of storage, which amounted to 4.05, as well as a low rate of change in quality for 22 days. Keywords: Salak bunches, storage, packaging, fruit quality, transportation
Combination of Osmotic Dehydration and Further Drying to Improve the Quality of Dried Carrots Ranti - Ranti; Leopold Oscar Nelwan; Emmy - Darmawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.232-241

Abstract

The food industry needs carrots as a processed product for dry products using drying technology to maintain product quality. The aim of the research was to examine the effect of osmotic dehydration temperature with ternary solution on the quality of carrots. The treatments studied were osmotic media temperatures of 25°C and 50°C combined with oven drying and infrared until the water content reached ±10%. Parameters measured after osmotic dehydration were loss of water and increase in solids, quality parameters after further drying were water content and post-storage quality parameters were carotenoids and rehydration test. The dehydration treatment resulted in a reduction of water of 27.25%-44.24% and addition of solids of 15.37%- 18.31%. The initial water content of carrots before osmotic treatment was 90%, the water content after osmotic at 25°C was 65.72% and 50°C was 63.29%. Combination of osmotic with oven requires 22-24 hours of drying time while infrared requires 8- 10 hours of drying time. The best carotenoid value was osmotic dehydration at 25°C followed by an oven or infrared with a value of 32.95(mg/100g)–31.94(mg/100g). Whereas at 50°C the rehydration values were in the range 271.14%-301.42% Keywords: Carrots, Infrared drying, Osmotic dehydration, Osmotic solution, Oven drying
Utilization of Greenhouse Solar Dryer For Curing Process of Sweet Potato Ihsan, Ghazian Satya; Mardjan, Sutrisno Suro; Darmawati, Emmy
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.013.2.179-194

Abstract

Ubi jalar (Ipomoea batatas L.) cv Cilembu merupakan komoditas ekspor yang mempunyai nilai ekonomi tinggi., namun sekitar 50% hasil panen ubi Cilembu tidak memenuhi kualitas ekspor. Salah satu penanganan pasca panen yang biasa dilakukan petani adalah proses curing. Suhu dan RH merupakan faktor lingkungan yang sangat berpengaruh dalam proses curing. Tujuan dari penelitian ini adalah untuk mengembangkan metode pengendalian dan melakukan uji kinerja suhu dan RH pada greenhouse solar dryer sesuai dengan kebutuhan proses curing, menganalisis pengaruh suhu, RH dan lama curing terhadap mutu ubi jalar. Penelitian dilakukan secara eksperimental dengan perlakuan yaitu suhu, RH, lama waktu curing dan kontrol (tanpa proses curing). Rancangan percobaan yang digunakan adalah rancangan acak lengkap faktorial dengan tiga faktor yaitu suhu (30°C dan 35°C), RH (80% dan 90%) dan lama curing (3 hari dan 5 hari). Parameter mutu yang diamati adalah kerusakan fisik, warna kulit, tekstur, kadar air dan total padatan terlarut. Hasil penelitian menunjukkan bahwa alat yang dirancang mampu mengatur suhu dan RH sesuai kebutuhan proses curing pada grenhouse solar dryer selama 24 jam. Selama masa penyimpanan, perlakuan dengan proses curing dapat meningkatkan nilai total padatan terlarut jika dibandingkan dengan kontrol. Proses curing dengan perlakuan suhu 30°C (T1), kelembaban 90% (H2) dan 3 hari curing (D3) dapat menjaga mutu ubi jalar selama penyimpanan.
The Effectiveness of Zero Energy Cool Chamber in Extending the Shelf Life of Cherry Tomatoes with Packaging Treatment Syahputra, Sufri Yanto; Darmawati, Emmy; Nelwan, Leopold Oscar
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.013.2.227-248

Abstract

Cherry tomatoes are of high economic value due to their better nutrition, sweet flavor, and crunchy texture. They are in modern markets due to specific demand and intensive cultivation. Periodic harvesting poses distribution and storage challenges as cherry tomatoes are perishable, leading to price fluctuations and quality deterioration. Temporary storage is required to maintain quality before marketing. Zero Energy Cool Chamber (ZECC) is a low-cost and environmentally friendly cold storage alternative. This study aims to determine the combination of zeolite particle size combined with sand as a cooling medium on the ZECC wall that produces a shelf room temperature according to the temporary storage needs of cherry tomatoes. Cherry tomatoes were stored in retail (250 g) and bulky (1500 g) packaging to assess the effectiveness of the packaging in maintaining quality. Parameters measured included moisture content, texture, color, vitamin C content, and organoleptic. The results showed that chamber 1 (zeolite No. 1 mesh 14-20) was more stable than chamber 2 (zeolite No. 2 mesh 8-16). When loaded, the temperature of chamber 1 ranged from 24.6°C to 27.7°C with RH 94.7% to 95.4%. Retail packaging gave the best results with an organoleptic score of 4.03-4.16 on day 15, higher than the control. The vitamin C content in the retail packaging reached 35.83 mg/100 g, higher than the control (28.94 mg/100 g).
The Effectiveness of Cocoa Pod Husk Activated Carbon as an Ethylene Adsorbent for Extending the Shelf Life of Cavendish Bananas Elena, Nadia; Darmawati, Emmy; Setyadjit
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.481-498

Abstract

One of the abundant agricultural wastes in Indonesia that has not been optimally utilized is cocoa pod husk (Theobroma cacao L.). Cocoa pod husk is the main by-product of the cocoa bean processing. Cocoa pod husk has a high cellulose content, making it a suitable precursor for activated carbon production. Activated carbon can adsorb ethylene from climacteric fruits, extending fruit shelf life. This research aims to test the effectiveness of activated carbon derived from cocoa pod husk as an ethylene adsorbent to extend the shelf life of fruits, specifically Cavendish bananas. The research procedure consists of preliminary research and primary research. The initial research involved measuring ethylene production, synthesizing activated carbon from cocoa pod husk, testing the characteristics of the cocoa pod husk activated carbon, calculating the activated carbon's capacity for ethylene adsorption, and determining the optimal amount of cocoa pod husk activated carbon. The primary research involved testing Cavendish bananas' storage and display life by applying an ethylene adsorber bag (EAB) using perforated LDPE packaging until spoilage. The Cavendish banana samples originated from Klaten, Central Java, with a maturity level of 1. The test parameters included moisture content, weight loss, firmness, color, total soluble solids (TSS), and Total Titratable Acidity (TTA). The treatments in this study consisted of samples treated with EAB from cocoa pod husk and a control group without EAB. All treatments were performed in triplicate. The experimental design used was a Completely Randomized Design (CRD). The results showed that a well-defined porous structure, a rough surface, and numerous cavities characterize the cocoa pod husk activated carbon. It has an ethylene absorption capacity of 363 ppm/g. The ethylene production rate of Cavendish bananas observed during storage was 1,280 ± 227.5 ppm. The results showed that bananas treated with cocoa pod husk-activated carbon were still green on the 10th day compared to the control treatment, which had already spoiled. During the display period, Cavendish bananas could last up to 5 days before spoilage. Therefore, cocoa pod husk-activated carbon can delay ripening and spoilage, thus extending the shelf life of Cavendish bananas.
Maintaining the Quality of Salak Cultivar Madu with Aloe vera Gel – Beeswax Coating Darmawati, Emmy; Rika Permata Sari, Putri; Suro Mardjan, Sutrisno
Jurnal Hortikultura Indonesia (JHI) Vol. 11 No. 3 (2020): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jhi.11.3.157-165

Abstract

Salak or snake fruit cultivar madu is a supreme salak which has a higher economic value than prime of salak pondoh. The skin of the fruit is thin, bigger shell, and more juicy flesh, making the pell dry out easily and the flesh of the fruit rot due to transpiration and fungi. The coating of aloe vera combined with beeswax is expected to maintain the quality of salak during the distribution. The aim of this research was study of the coating application made from aloe vera-beeswax on honey salak was. The concentration of aloe vera was 30% and beeswax was 3%. The coating was done by dipping method in the form of emulsion (composite) and bilayer. Bilayer application was done by dipping salak in the aloe vera solution, after being dry, dipping it again in the beeswax solution. Storage was carried out at room temperature without packaging. This study used a completely randomized design with no coating as a control. Aloe vera 30% combined with 3% beeswax was able to maintain the quality of salak at room temperature up to 8 days with a level of damage 32.38 % - 34.29% while control (without coating) reaching 55.24% and no drying of the fruit peels. Application of coating in the form of an emulsion gives better results and is significantly different in weight loss and skin discolouration so it is advisable to use an emulsion. Keywords: bilayer, dipping, emultion, room temperature.
Penundaan Kematangan Buah Mangga Arumanis Pada Berbagai Umur Petik Menggunakan Etilen Adsorber Rahmaniar, Chairunnisa; Darmawati, Emmy; Widayanti, Siti Mariana
Jurnal Keteknikan Pertanian Vol. 12 No. 1 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.1.102-116

Abstract

Mangga termasuk buah tropika yang bernilai ekonomi tinggi untuk diekspor. Salah satu teknologi yang dapat digunakan yaitu etilen adsorber yang diaplikasikan sesuai dengan umur petik mangga dan durasi penundaan kematangan (fase green life) yang dibutuhkan untuk ekspor. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan etilen adsorber dan fase green life mangga terhadap mutu fisik dan eating quality mangga Arumanis pada umur petik yang berbeda, yaitu 100 (P1) dan 110 (P2) HSBM (Hari Setelah Bunga Mekar). Etilen adsorber bag (EAB) diapliaksikan pada buah mangga yang dikemas menggunakan plastik LDPE dengan berat 1.000±50g. Fase green life yang dikaji adalah 32 dan 48 hari sejak EAB di aplikasikan. Selama dalam fase green life, mangga disimpan pada suhu 13±2℃. EAB dikeluarkan dari kemasan sesuai dengan fase green life, kemudian mangga dibiarkan pada suhu ruang untuk proses pematangan alami dan dilanjutkan sampai kondisi mangga tidak dapat diterima oleh konsumen. Hasil penelitian menunjukkan bahwa aplikasi EAB mampu mempertahankan greenlife buah mangga dengan skenario umur simpan 32 hari. Mangga siap di konsumsi sejak hari pertama EAB dilepas. Waktu dari matang sampai dengan mangga tidak diterima panelis yaitu 4 hari, dengan demikian lama waktu 36 hari dari simpan sampai tidak layak dikonsumsi. Eating quality yang dinyatakan dengan oBrix, menunjukkan mangga yang ditunda dengan EAB menghasilkan nilai 12,3oBrix pada P1 dan 17,3oBrix pada P2.
Application of Ice Gel For Edible Flowers Distribution Packaging of Butterfly Pea Darmawati, Emmy; Wulandani, Dyah; Ulya, Kamila Nikmatul
Jurnal Keteknikan Pertanian Vol. 12 No. 2 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.2.172-183

Abstract

Butterfly pea (Clitoria ternatea) is a popular edible flower in Indonesia that is rich in antioxidants. However, they are perishable and sensitive to temperature changes during storage and transportation. The use of ice gel in distribution packaging has been identified as an effective solution to maintain its quality. This study aimed to determine the optimal positioning of ice gel in two types of distribution packaging: a Styrofoam box and an insulated box. The experiment involved cooling 36 g of flowers per distribution package over 2 h of simulation using six pieces of ice gel at two different positions (positions 1 and 2). The results showed that the ice gel placed in position 2 reduced the temperature inside the packaging more rapidly and maintained the lowest temperature for a longer period than the ice gel placed in position 1. Therefore, placing the ice gel in position 2 is the best option for application in the distribution package. Ice gel position 2 can reduce the flower’s temperature from 20°C to 10.7°C in the Styrofoam box and from 20oC to 11°C in the insulated box during simulation.
Application of Corn Starch and Red Galangal Coating to Extend the Shelf Life of Chrysanthemum Flowers (Chrysanthemum morifolium) Nabila Putri, Ivanka; Darmawati, Emmy
Jurnal Keteknikan Pertanian Vol. 12 No. 3 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.3.376-392

Abstract

Chrysanthemum (Chrysanthemum morifolium) has high economic value. However, fresh Chrysanthemums are perishable and have a short shelf life. High respiration and microorganisms are the main causes of the decline in the quality of chrysanthemums after harvest. The fungus Puccinia horiana causes white rust disease on the leaves which were carried when the flowers are harvested and stored for distribution. Corn starch as an edible coating material combined with red galangal extract was expected to reduce damage by these two factors. The purpose of the research was to determine the best concentration of corn starch and red galangal extract to extend the shelf life of fresh chrysanthemum edible flower. The starch concentration chosen was based on the viscosity of the coating solution which can be applied by spraying and produces the solidness and smallest diameter of droplet. The concentration of 2% corn starch coating solution was chosen to be the best solution concentration for coating. In application, the coating solution used was 2% corn starch combined with 1% and 2% red galangal extract, with spraying done once and twice. The results of the study showed that the L2S2 formulation (2% galangal concentration with spraying 2 times) was the best treatment. This treatment can maintain flower water content at 86.02%, weight loss 19.00%, L value 34.50o, Hue value 347.04o on the 6th day of storage with a panelist assessment of a score of 3.25 (freshness, color, aroma). As a comparison, flowers without treatment (control) were still accepted by panelists up to the 3rd day of storage with a score of 3.01, more than 3 days the score was less than 3
Co-Authors . Sutrisno Adinda Putri Ayu Hakim Adya Nurkusumaprama Agus Supriatna Somantri Alifah Maulidiyah Amarilia Harsanti Dameswari Andi Ani Kuswati Andriani Lubis Anita Khairunnisa Aris Purwanto Aulia Indri Shacrudin Bambang Pramudya Dede Risanda Desi Idayanti Dini Nur Hakiki Dyah Ayu Agustiningrum Dyah Wulandani Eko Heri Purwanto Elena, Nadia Elmi Kamsiati Elmi Kamsiati Enrico Syaefullah Erma Suryani Florensius Labat Bionille Hadi Yusuf Faturochman Harli Prawaningrum Heldiyanti, Rina Herdiana, Mega I Wayan Astika I Wayan Budiastra Ihsan, Ghazian Satya Indah Yuliasih Iriani, Evi Savitri Ismaya, Pandu Legawa Iswahyudi Iswahyudi Jamaludin Jamaludin Ken Sutrisno Laras Putri Wigati Laras Putri Wigati Lilik Pujantoro Eko Nugroho Machfud Marimin , Maulidiyah, Alifah Meika Wahyuni Azrita Meity Suradji Sinaga Mila Anisya Rahmi Mila Siti Amalia Mohammad Iqwal Tawakal Nabila Putri, Ivanka Nafilawati wa ode Nelwan, Leopold Oscar nFN Saptana nFN Sutrisno Ni Luh Yulianti Nisa, Khaerun Nofa Andriastuti Dewi Hartono Novia Nava Novita Sari Nugraha Edhi Suyatma Nur Rahma Refilia Nurmala, Rike Nurul Khumaida Paluseri, Fachira Ulfah Rafika Ratik Srimurni Rahmaniar, Chairunnisa Ranti - Ranti Ria Sartika Ridwan Rachmat Rika Permata Sari, Putri Rokhani Rokhani Hasbullah Samang, Andi Marlisa Bossa Samsudin Samsudin Sartika, Novi Dewi Sartika, Ria Sasmito, Dewi Pratiwi Sazli Tutur Risyahadi SEDARNAWATI YASNI Setyadjit Setyadjit Setyadjit, Setyadjit Siti Mariana Widayanti Siti Mariana Widayanti Siti Mariana Widayanti Siti Mariana Widayanti Sugiarto SUTRISNO Sutrisno Sutrisno . Sutrisno . Sutrisno . Sutrisno . Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno, Sutrisno Syahputra, Sufri Yanto Syamsiar, Syamsiar Syamsul Bahri trialita aprilia lita Tya Lestari Ueno Hideto Ulya, Kamila Nikmatul Usman Ahmad Widayanti, Siti Mariana Wulansetiasari, Rizky Yadi Haryadi Yadi Haryadi, Yadi Yandri Iskandar Pah Yenny Muliani Yo Toma Yusi Dwi Setyoningtyas Zulkarnain ‪Irna Dwi Destiana