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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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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).
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
Ozonation Treatment, Edible Coating Carrageenan, and Temperature Variation on The Quality of Fresh-Cut Pineapple During Storage Maulidiyah, Alifah; Darmawati, Emmy; Widayanti, Siti Mariana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.536-546

Abstract

Fresh-cut pineapples are increasingly popular in Indonesia, but it damage easily due to contamination of pathogenic microorganisms, resulting in a short shelf life. This research aims to examine the effect of applying ozone and edible carrageenan coating on the quality of fresh-cut pineapple stored at low temperatures. The experiment used factorial completely randomized design. The first factor was concentration of carrageenan and the second factor was storage temperature. Based on the lowest TPC (total plate count) value from a preliminary research, the experiment was conducted with soaking time of 60 s. Results showed that weight loss, hardness, and TDS values was respectively 2.24 %; 13.03 °Brix; 11.42 kgf, and tended to increase until the last day of storage. The best results was found at 2.5% carrageenan coating and 5 °C. Results from the organoleptic test, however, found the highest score of 4.41 was collected from 1.5% carrageenan coating and 5 °C. It can be concluded that the combination of soaking in ozonized water for 60 s, immersing the fruit in a 2.5% edible coating carrageenan solution stored at 5 °C can maintain the quality of the fruit and increase the shelf life of fresh-cut pineapple compared to controls that were not given any treatment. Keywords: Drying, Physical Quality, Temperature, Tomatoes, Tween 80.
Preservation and Packaging Methods to Extend the Shelf Life of Fresh Lontar (Borassus flabellifer L.) Pulp Dewi Pratiwi Sasmito; Emmy Darmawati; Rokhani Rokhani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2206-2215

Abstract

Lontar is a palm with fruits having a various important biomolecules containing proteins, carbohydrates, vitamins, and minerals, which are beneficial to human health. The shelf life of lontar fruit pulp is generally limited to approximately 1–2 days. The objective of this study was to analyze the effect of water amount and citric acid concentration combining with packaging types and temperature ranges on the quality of fresh lontar fruit pulp and the shelf life of the pulp. The research used Response Surface Methodology with a Central Composite Design as the design model to find the best combination of water and citric acid concentration. The selected combination was applied in preservation treatment with polypropylene and nylon packaging under storage temperatures of 15 °C and 25–28 °C. The quality parameters observed included brightness, hardness, pH, and total dissolved solids, as well as organoleptic tests. The optimization results indicated that the optimal ratio of water to citric acid concentration was 40 ml to 0.2%. Cold storage significantly extended the shelf life of lontar fruit pulp to 6 days, compared to just 3 days at room temperature. The organoleptic test results showed that PP packaging received a higher level of favorability compared to nylon packaging.
The Effectiveness of Hydrocooling in Maintaining Broccoli Quality During Storage Rizky Wulansetiasari; Usman Ahmad; Emmy Darmawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1843-1856

Abstract

Broccoli is a vegetable with high economic value, but it is also a highly perishable agricultural product after harvest. One method to extend its shelf life is hydrocooling, which involves cooling the product immediately after harvest to reduce the respiration rate, a key factor in quality degradation during storage. This study aimed to determine the optimal temperature and duration of hydrocooling to maintain the quality of fresh broccoli and to observe quality changes during storage. Hydrocooling was applied by immersing broccoli in cold water for 10 and 20 minutes, followed by storage at room temperature and low temperature. Quality observations were conducted for 7 days at room temperature and 16 days under chilled storage (5°C). The quality parameters observed included respiration rate, moisture content, weight loss, microbial contamination, color, and vitamin C content. Results showed that under room temperature storage, there was no significant difference between broccoli with and without hydrocooling; both maintained their quality only up to 4 days. However, the combination of hydrocooling and chilled storage preserved broccoli quality up to 14 days, while the control (without hydrocooling) only lasted until day 10. Therefore, hydrocooling is effective when combined with low-temperature storage, helping to maintain postharvest freshness and extend the shelf life of broccoli.
The Use of Botanical Preservatives to Maintain the Quality of Smoked Catfish Edo Saputra; Rokhani Hasbullah; Emmy Darmawati; Mala Nurilmala
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.63-78

Abstract

The use of botanical preservatives in smoked catfish is a natural approach to maintaining quality during initial storage through the antioxidant and antimicrobial activities of its bioactive compounds. This study aims to examine the effect of garlic, red ginger, and red galangal extracts in maintaining the sensory quality, color stability, and microbiological contamination of smoked catfish. Smoked catfish were coated with botanical extracts according to the formulation, then stored at room temperature and evaluated after five days of storage. The parameters observed included color changes, sensory evaluation, and microbial contamination. The data were analyzed using ANOVA, Pearson's correlation, and quadratic regression models to identify the relationship between treatment and quality response. The results showed that botanical preservatives were significantly (p < 0.05) effective in slowing the deterioration of smoked catfish quality. The preservative formulation of 25% garlic, 50% red ginger, and 25% red galangal was the best treatment, with better color stability, improved sensory acceptance, and a more effective mechanism of inhibiting microbial growth. These findings confirm the potential of botanical preservatives as a natural preservative alternative for smoked catfish products.
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 Dewi Pratiwi Sasmito Dini Nur Hakiki Dyah Ayu Agustiningrum Dyah Wulandani Edo Saputra Eko Heri Purwanto Elmi Kamsiati Elmi Kamsiati Enrico Syaefullah Erma Suryani Florensius Labat Bionille Hadi Yusuf Faturochman Harli Prawaningrum Heldiyanti, Rina I Wayan Astika I Wayan Budiastra Ihsan, Ghazian Satya Indah Yuliasih Iriani, Evi Savitri Iswahyudi Iswahyudi Jamaludin Jamaludin Ken Sutrisno Laras Putri Wigati Laras Putri Wigati Lilik Pujantoro Eko Nugroho Machfud Mala Nurilmala Marimin , Maulidiyah, Alifah Mega Herdiana 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 Nurul Khumaida Paluseri, Fachira Ulfah Pandu Legawa Ismaya Rafika Ratik Srimurni Rahmaniar, Chairunnisa Ranti - Ranti Ria Sartika Ridwan Rachmat Rika Permata Sari, Putri Rizky Wulansetiasari Rokhani Hasbullah Rokhani Rokhani Samang, Andi Marlisa Bossa Samsudin Samsudin Sartika, Novi Dewi Sartika, Ria Sazli Tutur Risyahadi SEDARNAWATI YASNI 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 Yadi Haryadi Yadi Haryadi, Yadi Yandri Iskandar Pah Yenny Muliani Yo Toma Yusi Dwi Setyoningtyas Zulkarnain ‪Irna Dwi Destiana