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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi Jurnal EduBio Tropika agriTECH Indonesian Journal of Chemistry Jurnal Serambi Engineering Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian KOPEMAS
Ratna Ratna
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Social Sciences

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Journal : Rona Teknik Pertanian

 1 
Simulasi Penentuan Kebutuhan Daya Pompa Pada Sistem Transpor Bahan Pangan Cair Dengan Menggunakan Parameter Reologi Susu Kental Manis Ratna Ratna; Darwin Darwin; Siti Mechram
Rona Teknik Pertanian Vol 6, No 1 (2013): Volume 6, No. 1, April 2013
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v6i1.360

Abstract

ABSTRAK. Simulasi penentuan kebutuhan pompa energi pada sistem bahan makanan transfer cair dengan menggunakan parameter software hasil krim reologi kental manis. Software ini dapat digunakan untuk menentukan energi pompa yang dibutuhkan oleh sistem transfer krim kental manis sehingga tidak terjadinya produk lompat dan gelembung yang menghancurkan krim kental manis. Sehingga pada saat dipasarkan, produk tidak lagi menarik dan baik untuk dikonsumsi. Sebelum melakukan simulasi dengan program komputer, dibutuhkan data viskositas (kekentalan) parameter reologi krim kental manis. Hal ini diperlukan untuk mengetahui pengaruh parameter reologi untuk energi pompa yang diperlukan oleh sistem transfer krim kental manis. Dari simulasi diperoleh gambaran yang baik lebih untuk merancang suatu sistem transfer krim kental manis di salah satu pabrik pengolahan.A Simulation to Determine the Requirement of Pump Power on Transport System for Liquid Food Material using Rheology Parameter of Sweetened Condensed MilkABSTRACT. A simulation using a software to determine the requirement of pump power on transport system for liquid food material using rheology as parameter for sweetened condensed milk. The software was able to determine the pump energy required by a transfer system of sweetened condensed milk in order to prevent the occurrence of the product jump and the effervescence. The effervescence would destroy the cream of sweetened condensed milk, so at the time of marketing, the product was no longer in good condition to consume. Before conducting simulation using computer program, viscosity data of sweetened condensed milk was required to know the influence parameter of rheology on pump power required by a transport system of sweetened condensed milk. From the simulation, a more good description was obtained to design a transfer system of sweetened condensed milk at one particular factory.
Penyimpanan Vakum Buah Nangka Segar (Artocarpus Heterophyllus L.) Terolah Minimal Menggunakan Kemasan Plastik Polipropilen Ratna Ratna; Yusmanizar Yusmanizar; Amelia Maifani
Rona Teknik Pertanian Vol 6, No 2 (2013): Volume 6, No. 2, Oktober 2013
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v6i2.20430

Abstract

Abstrak. Penelitian ini bertujuan untuk melihat pengaruh suhu penyimpanan dan lama penyimpanan terhadap mutu simpan buah nangka segar terolah minimal (minimally processing) yang dikemas dalam kemasan vakum. Buah nangka terolah minimal yang dikemas dengan kemasan vakum plastik polipropilen mampu bertahan selama 8 hari penyimpanan dibandingkan tanpa dikemas hanya mampu bertahan 4 hari penyimpanan. Perlakuan terbaik yang mampu mempertahankan mutu buah nangka masak yang terolah minimal dalam kemasan vakum polipropilen adalah perlakuan penyimpanan pada suhu 10 ᴼC. Nilai susut bobot sebesar 11,63%, tekstur sebesar 0,06 Kg/cm2, total padatan terlarut (TPT) sebesar 17,74 ᴼBrix dan vitamin C sebesar 2,99%. Hasil uji organoleptik terhadap aroma, tekstur, rasa, warna dan kesegaran buah nangka masak terolah minimal yang paling disukai oleh panelis adalah perlakuan pada penyimpanan pada suhu 10 ᴼC.Abstract. The objective of this research is to find out the influence of storage temperature and the length of storage towards the quality of minimally processing of fresh jackfruit that packaged in a vacuum polypropylene plastic. The minimally processing of fresh jackfruit that stored in a vacuum polypropylene plastic remained good for 8 days, whereas the unpacked only remained for 4 days. The best treatment to maintain the quality of fresh jackfruit that minimally processed in a vacuum polypropylene plastic was at temperature of 10 ᴼC. The weight loss was 11,63%, texture was 0,06 kg/cm2, total of dissolved solid was 17,74 ᴼBrix, and C vitamin was 2,99%. The results of the organoleptic tests on aroma, texture, flavor, color, and the freshness of minimally processed of jackfruit that panelists liked the most was the treatment at storage temperature of 10 ᴼC.
Pendugaan Umur Simpan Tepung Biji Durian (Durio Zibethinus) Dengan Menggunakan Persamaan Arrhenius Suhaimi Suhaimi; Ratna Ratna; Kiman Siregar
Rona Teknik Pertanian Vol 9, No 1 (2016): Volume 9, No. 1, April 2016
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v9i1.4409

Abstract

Abstrak. Suhu merupakan faktor yang berpengaruh terhadap perubahan mutu tepung biji durian. Oleh karena itu dalam menduga kecepatan penurunan mutu selama penyimpanan faktor suhu harus selalu diperhitungkan. Keadaan suhu penyimpanan tetap dari waktu ke waktu maka penurunan mutu cukup dengan menggunakan persamaan arrhenius. Tujuan Penelitian ini adalah mengetahui pengaruh larutan natrium metabisulfit (Na2S2O5) dan pengukusan terhadap warna tepung biji durian yang dihasilkan, dan menduga umur simpan tepung biji durian. Hasil penelitian ini menunjukkan bahwa umur simpan tepung biji durian pada suhu 30 0C tanpa perlakuan = 55,70 hari, perlakuan natrium = 61,05 hari, perlakuan pengukusan 10 menit = 53,21, perlakuan pengukusan 20 menit = 61,32 hari dan perlakuan pengukusan 30 menit = 44,07 hari. Pada suhu 35 0C tanpa perlakuan = 51,82 hari, natrium perlakuan = 53,83 hari, perlakuan pengukusan 10 menit = 48,96 hari, perlakuan pengukusan 20 menit = 63,18 hari dan perlakuan pengukusan 30 menit = 42,59 hari. Pada suhu 40 0C tanpa perlakuan = 50.50 hari, perlakuan natrium = 46.23 hari, perlakuan pengukusan 10 menit = 65,80 hari, perlakuan pengukusan 20 menit = 54,86 hari, dan perlakuan pengukusan 30 menit = 39,40 hari. Suhu 55 0C tanpa perlakuan = 19,83 hari, perlakuan natrium = 22,78 hari, perlakuan pengukusan 10 menit = 18,65 hari, perlakuan pengukusan 20 menit = 26,73 hari, dan perlakuan pengukusan 30 menit = 27,14 hari. Dari penelitian ini didapat lima model yaitu K = 291339554,8 e-6443(1/T),K = 114691,3 e-4025(1/T), K = 35596,4 e-3676(1/T), K = 23155,7 e-3570(1/T), K = 211,6 e-2016(1/T).  Estimation Save Life Flour Seeds Durian (Durio zibethinus) Using Arrhenius Equation Abstract. Temperature is a factor affecting the change in the quality of durian seed flour. Therefore the suspect speed deterioration during storage temperature factors should be taken into account. State storage temperature fixed from time to time, the degradation simply by using the Arrhenius equation. The purpose of this study was to determine the effect of sodium metabisulfite (Na2S2O5) and steaming towards color durian seed flour produced, and suspect the shelf life of durian seed flour. The results of this study indicate that the shelf life of durian seed flour at 30 0C without treatment = 55.70 days, sodium treatment = 61.05 days, treatment steaming 10 minutes = 53.21, steaming treatment 20 minutes = 61.32 days and steaming treatment 30 minutes = 44.07 days. At a temperature of 35 0C without treatment = 51.82 days, sodium treatment = 53.83 days, treatment steaming 10 minutes = 48.96 days, treatment steaming 20 minutes = 63.18 days and steaming treatment 30 minutes = 42.59 days. At a temperature of 40 0C = 50,50 days without treatment, treatment of sodium = 46.23 days, treatment steaming 10 minutes = 65,80 days, treatment steaming 20 minutes = 54.86 days, and treatment of steaming 30 minutes = 39.40 days. Temperature 55 0C without treatment = 19.83 days, the treatment of sodium = 22.78 days, treatment steaming 10 minutes = 18.65 days, treatment steaming 20 minutes = 26.73 days, and treatment of steaming 30 minutes = 27.14 days. From this study, obtained five models, namely K = 291339554,8 e-6443(1/T), K = 114691.3 e-4025(1/T), K = 35596.4 e-3676(1/T), K = 23155.7 e-3570(1/T), K = 211.6 e-2016(1/T).
Penentuan Umur Simpan Lengkuas dengan Model Arrhenius Berdasarkan Kadar Air dan Kadar Sari Larut dalam Air Rita Khathir; Ratna Ratna; Rama Niza Putri
Rona Teknik Pertanian Vol 7, No 1 (2014): Volume 7, No. 1, April 2014
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v7i1.2642

Abstract

Abstrak. Lengkuas (Alpinia galanga) adalah salah satu tanaman penting bagi masyarakat Indonesia. Tanaman ini dapat digunakan untuk bumbu masakan dan obat herbal. Tujuan kajian ini adalah untuk menduga umur simpan lengkuas segar dengan menggunakan model Arrhenius. Lengkuas segar yang baru dipanen dibersihkan dan dipotong-potong dengan ukuran 2cm, kemudian disimpan pada suhu 5, 10 dan 28°C. Evaluasi dilakukan oleh 25 orang panelis dengan menggunakan skala hedonic dari sangat suka sampai sangat tidak suka terhadap warna, kesegaran, aroma dan tekstur. Parameter yang diamati adalah kadar air dan kadar sari larut dalam air. Parameter tersebut diamati dalam interval 3 hari selama 21 hari atau sampai sampel dinyatakan tidak disukai oleh panelis pada salah satu kriteria hedoniknya. Hasil penelitian menunjukkan bahwa pad asuhu 28°C, lengkuas dapat disimpan selama 3 hari, sedangkan pada suhu 10 dan 5°C, lengkuas dapat disimpan selama 12 dan 21 hari. Energi aktivasi (EA) dan tingkat perubahan mutu (Q10) karena kadar sari larut dalam air lebih besar dari energi aktivasi (EA) dan tingkat perubahan mutu (Q10) karena kadar air lengkuas. Namun demikian, kedua parameter tersebut tidak tepat digunakan untuk menduga umur simpan lengkuas. Shelf-Life Prediction of Galanga by Using Arrhenius Model Based on Its Moisture and Water Soluble Extract Content Abstract. Galanga (Alpinia galanga) is one of important plants for Indonesian people. It can be used as spices and also as herbal medicine. The aim of this study is to predict the shelf-life of fresh galanga by using Arrhenius model. Fresh harvested galanga, which was cleaned and chopped at width about 2 cm, was stored at temperatures 5, 10, and 28°C. The evaluation was done by 25 respondents by using hedonic scale from the range of like very much until dislike very much. This hedonic evaluation was assessed, based on colour, freshness, aroma, and texture. Parameters observed were moisture and water soluble extract content. These parameters observed at interval 3 days for 21 days or until the samples were rejected by respondents for at least one of hedonic factors. Results showed that at temperature 28°C, galangal can be stored for 3 days. However, at temperature 10 and 5 °C, galangal can be stored for 12 and 21 days, respectively. The energy act ivation (EA) and the rate of quality change (Q10) due to water soluble extract were higher than those of water content. Nevertheless, these two parameters cannot be used in prediction the shelf-life of fresh galanga.
Pemanfaatan Pektin Kulit Pisang Kepok (Musa paradisiaca L.) Untuk Pembuatan Kemasan Edible film Dengan Penambahan Gliserol Sebagai Plasticizer Ratna Ratna; Maiful Hari; Syafriandi Syafriandi
Rona Teknik Pertanian Vol 15, No 1 (2022): Volume No. 15, No. 1, April 2022
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v15i1.23820

Abstract

Abstrak. Edible film merupakan lapisan tipis yang bersifat biodegradable dan dapat diaplikasikan pada bahan pangan sebagai pelindung antara makanan dengan lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gliserol terhadap karakteristik edible film pektin kulit pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, di mana faktor konsentrasi terdiri dari 3 (tiga) taraf, yaitu G1= 1%, G2= 2%, dan G3= 3%. Dengan demikian 3 perlakuan konsentrasi gliserol dengan 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Hasil penelitian menunjukkan bahwa terjadi peningkatan ketebalan edible film seiring peningkatan konsentrasi gliserol, di mana ketebalan pada konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,13 mm, 0,21 mm, dan 0,26 mm secara berturut-turut. Nilai laju transmisi uap air dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 1,882 g/m2/jam, 2,601 g/m2/jam, 3,359 g/m2/jam. Nilai kuat tarik dengan variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 22,3 kgf/cm2, 21 kgf/cm2 dan 22,3 kgf/cm2. Nilai elongasi dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu  284,90 %, 406,47 %  dan 530,00 %. Adapun  nilai modulus young dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,76 MPa, 0,51Mpa dan 0,41Mpa. Perlakuan terbaik berdasarkan Japanese industrial standard JIS (1975) adalah perlakuan gliserol dengan konsentrasi 1%. Dari hasil uji sidik ragam ANOVA  perlakuan variasi konsentrasi gliserol tidak berpengaruh nyata terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi dan modulus young.The Utilization of Pectin Banana Pain (Musa paradisiaca L.) for The Making of Edible film Packaging With Additional Glycerol as a PlasticizerAbstract. The edible film is a thin layer that is biodegradable and can be applied to foodstuffs as a barrier between food and the environment. This study aims to determine the effect of glycerol concentration on the characteristics of the edible film pectin of kepok banana peels. This study used a non-factorial Completely Randomized Design (CRD), where the concentration factor consisted of 3 (three) levels, namely G1 = 1%, G2 = 2%, and G3 = 3%. Thus 3 treatments of glycerol concentration with 3 replications to obtain 9 experimental units. The results obtained thickness values with variations in the concentration of glycerol (1%, 2%, 3%) namely 0.13 mm, 0.21 mm, and 0.26 mm. The value of the water vapor transmission rate of variations in glycerol concentration (1%, 2%, 3%) is 1.882 g/m2/hour, 2.601 g/m2/hour, 3.359 g/m2/hour. The tensile strength values with variations in glycerol concentration (1%, 2%, 3%) were 22.3 kgf/cm2, 21 kgf/cm2 and 22.3 kgf/cm2. The elongation values of variations in glycerol concentration (1%, 2%, 3%) were 284.90%, 406.47% and 530.00%. Young's modulus values from variations in glycerol concentration (1%, 2%, 3%) were 0.76 MPa, 0.51Mpa and 0.41Mpa. The best treatment based on the Japanese industrial standard JIS (1975) was the glycerol treatment with a concentration of 1%. From the variance ANOVA test results, the results obtained have no significant effect on thickness, water vapor transmission rate, tensile strength, elongation, and modulus young.
Pengaruh Lama Perendaman dan Suhu Penyimpanan pada Penanganan Cabai Merah (Capsicum annum L.) Menggunakan Sistem Ozonisasi Putri, Cut Amelia; Putra, Bambang Sukarno; Ratna, Ratna
Rona Teknik Pertanian Vol 18, No 1 (2025): Volume No. 18, No. 1, April 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i1.29417

Abstract

Abstrak. Cabai merah (Capsicum annuum L.) merupakan tanaman pertanian yang strategis untuk dibudidayakan karena permintaan cabai yang sangat besar dan banyak konsumen yang mengkonsumsi cabai. Cabai merah memiliki umur simpan yang relatif pendek dan memiliki sifat yang mudah rusak. Kerusakan tersebut dipengaruhi oleh kadar air yang sangat tinggi yaitu 90 % dari kandungan cabai merah itu sendiri. Metode ozon mampu meluruhkan kontaminasi pestisida dan bakteri serta logam berat yang menempel pada buah/sayur sehingga aman dikonsumsi bagi kesehatan. Lama perendaman ozonisasi 10 menit, 15 menit dan 20 menit berpengaruh nyata terhadap susut bobot, dan uji sensori yaitu warna dan tekstur, tetapi tidak berpengaruh nyata terhadap vitamin C. Dari hasil penelitian susut bobot terendah terdapat pada perlakuan tanpa perendaman ozon yaitu 43,70 % dengan 10 oC, volume iodin tertinggi terdapat pada perlakuan perendaman ozon 20 menit pada suhu 10 oC yaitu 0,50 ml, nilai sensori warna dan tekstur pada perlakuan perendaman ozon 20 menit lebih disukai daripada perlakuan perendaman ozon lainnya dengan suhu 10 oC. Dari hasil penelitian penyimpanan cabai merah dengan perlakuan yang terbaik adalah penyimpanan suhu 10 oC dengan perlakuan perendaman ozon 20 menit dengan susut bobot 49,27 %, vitamin C 0,43 ml iodin, nilai sensori warna 3,68 dan nilai sensori tekstur 3,36.The Effect Of Soaking Duration In Ozonization System And Storage TemperatureOn The Quality And Shelf Life Of Red Chili (Capsicum annum L.)Abstract. Red chili (Capsicum annuum L.) is a strategic agricultural crop for cultivation because the demand for chili is very large and many consumers consume chili. Red chilies have a relatively short shelf life and are easily damaged. The damage is affected by a very high water content, which is 90% of the content of the red chili itself. The ozone method is able to dissolve pesticide and bacterial contamination as well as heavy metals attached to fruits/vegetables so that they are safe for health consumption. Ozonization immersion time of 10 minutes, 15 minutes and 20 minutes had a significant effect on weight loss, and sensory tests, namely color and texture, but had no significant effect on vitamin C. From the results of the research, the lowest weight loss was found in the treatment without ozone immersion, namely 43.70%. with 10 oC, the highest volume of iodine was found in the 20 minute ozone immersion treatment at 10 oC, namely 0.50 ml, the color and texture sensory values in the 20 minute ozone immersion treatment were preferred over other ozone immersion treatments with a temperature of 10 oC. From the results of research on red chili storage with the best treatment is storage at 10 oC temperature with ozone immersion treatment for 20 minutes with a weight loss of 49.27%, vitamin C 0.43 ml of iodine, color sensory value 3.68 and texture sensory value 3.36 .
Co-Authors Abu Bakar Achyar Fadsy Ade Rika Marsita Agus Arip Munawar Ajrul Himawan Al Hulil Akbar Ferdynanda Alfatahillah Alfatahillah Amelia Maifani Annisa Azzahra Ashfa Achmad Bambang Sukarno Putra Bambang Sukarno Putra Bambang Sukarno Putra, Bambang Sukarno Br Padang, Sheila Saharani Darwin Darwin Darwin Darwin Dewi Sundari Diswandi Nurba, Diswandi Elly Shafriaty Erin Karlina Faradilla Faradilla Hayati Zahra Ichwana Ichwana Ichwana Ramli Indah Nandayani Irfan Maibriadi Kiman Siregar Kiman Siregar Lisa Maulidia Lusi Anasifa Maiful Hari Mega Apriesti Puri Mulyanti Mulyanti Murtahar Murtahar Nasrul Arahman Nurita Agustia Putra Bahrumi Putri, Cut Amelia Rahmat Fadhil Rahmat Fadhil Rahmiati Rahmiati Raida Agustina Raida Agustina Rama Niza Putri Ramayanty Bulan Rayhanur Wiwin Fajrina Rita Khathir Rita Khatir Rita Khatir Rita Khatir Roji Syahril Sahwi Safrida Safrida Siti Mechram Sri Aprilia Suhaimi Suhaimi Syafriandi Syafriandi Syafriandi Syafriandi Thahara Balqis Ulfa Triovanta Wardani Wardani Yulinar Yulinar Yusmanizar Yusmanizar Zulfahrizal Zulfahrizal