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All Journal Agrointek Jurnal Penelitian Pascapanen Pertanian
Devi Safrina
Balai Besar Penelitian dan Pengembangan Tanaman Obat dan Obat Tradisional
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Journal : Agrointek

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MODEL KINETIKA PENGERINGAN, KADAR SARI DAN KADAR ABU SIMPLISIA TIMI (Thymus vulgaris L.) DENGAN BEBERAPA METODE PENGERINGAN Devi Safrina; Prambayu Brenda Herera; Eko Supriyanto
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7081

Abstract

Thyme (Thymus vulgaris L.) is one type of medicinal plant that has been widely used in industry. Utilization of thyme as mostly in the form of dry or commonly known as simplicia. The quality of simplicia (including extractive and ash value) cannot be separated from the drying method used. In addition to the drying method, it is also necessary to know the drying time so that the quality of the water content that meets the requirements is obtained. One way that can be done is to find out the drying kinetic models of the drying method. This study aims to determine the drying kinetic models so that it can be determined prediction of water content during the drying process and its effect on the levels of extractive and ash value simplicia of thyme. Research conducted using 5 drying methods, including drying combination of sunlight and oven cabinet 42oC (P1), combination of sunlight and oven room 40oC (P2), oven room 40oC (P3), oven cabinet 42oC (P4), and sunlight drying (P5) with 3 replications. The results showed that the drying method with oven cabinet produced the highest drying rate approach to the drying kinetic models which was more appropriate for presenting thyme drying, namely the Page method yielded the equation MR = exp (-3.0719t) 0.1314. The drying method has no significant effect on the extractive value and ash value.
ANALISIS FAKTOR INTERNAL TENAGA KERJA YANG MEMPENGARUHI KECEPATAN DAN KETELITIAN SORTASI BASAH TANAMAN PEGAGAN Dian Susanti; Devi Safrina
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6920

Abstract

Gotu Kola (Centella asiatica (L.) Urb) is one of the most popular medicinal plant products in the Indonesian market. The higher the demand for raw materials, the greater the human resources needed. Human resources contain an understanding of the quality and quantity of workers processing simplicia. The wet sorting process is the beginning of the postharvest process which greatly determines the quality of herbal ingredients. This study aims to determine the effect of labor internal factors on the speed and accuracy of the results of sorting wet gotu kola plants. In this study, data collection on workers' internal factors included age, sex, level of education, length of work, and extent of right hand. Workers sort wet gotu kola plants and analyzed in terms of speed and accuracy. The results showed that the area of the right hand labor force had a positive influence and was significantly different from the speed of work. Gender has a negatively significant effect on work speed. The internal factors of labor used in the observation did not have a significant effect on the accuracy of the wet sorting of the gotu kola plant.
ANALISIS KONSTANTA LAJU PENGERINGAN DAN KARAKTER SIMPLISIA BUNGA KAMILEN (Matricaria chamomilla L.) DENGAN BEBERAPA METODE PENGERINGAN Devi Safrina; Dian Susanti; Arsy Nurul Khotimah
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.10681

Abstract

Chamomile (Matricaria chamomilla L.) is a plant that people widely use in traditional medicine. Chamomile parts used as medicine are the flower, usually dried before use, commonly named simplicia. Several drying methods can be used and closely relate to the resulting simplicia character. One of the simplicia characteristics observed is organoleptic (shape, color, and scent). The difference in the drying method used also causes variations in the moisture content of the simplicia. The drying process for an extended period can damage the content of Chamomile flowers. To overcome this, an analysis is needed to predict drying time to comply with established standards. One indicator to predict drying time is to determine the value of the drying rate constant (k). This study aims to obtain the value of the drying rate constant by several drying methods and their effects on the organoleptic character of simplicia (shape, color, scent). The research uses five drying methods, and three repetitions include drying by wind, indirect sunlight, sunlight, and oven combination, oven drying using silica gel, and oven drying without silica gel. Results showed that the drying method significantly affected the rate of drying constantly. The highest drying rate constant was reached by oven drying with silica gel at 0.5758 days-1 and oven drying without silica gel at 0.5751 days-1. The drying method did not significantly influence the shape, color, and scent of chamomile simplicia.
Co-Authors Arsy Nurul Khotimah Dian Susanti Dian Susanti Eko Supriyanto Mery Budiarti Supriadi Prambayu Brenda Herera