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All Journal Agrointek Alchemy Jurnal Penelitian Kimia agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ALCHEMY Jurnal Penelitian Kimia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Agricultural and Biosystem Engineering Research

Arifin Dwi Saputro, Arifin Dwi

Departemen Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada

Author-ID : 2650661

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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HDO REACTION OF THF USING Pt/-AL2O3 CATALYST ENRICHED BY ALUMINA : EFFECT OF TEMPERATURE TO PRODUCT DISTRIBUTION, RATE OF REACTION AND DEACTIVATON OF CATALYST Hidayat, Yuniawan; Nurcahyo, IF.; Sofiana, Ana; Saputro, Arifin Dwi
Alchemy Jurnal Penelitian Kimia Vol 10, No 1 (2014)
Publisher : Alchemy Jurnal Penelitian Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Effect of temperature variation to product distribution, rate and deactivation of catalyst of tetrahydrifuran hydrodeoxygenation have been conducted using Pt/ï§-Al2O3 with aluminum enrichmen. Reaction was conducted by flow system. Product of reaction were analyzed as propane (C3) and buthene derivate (C4). At 350 oC, reaction product and rate constant were optimum. At higher temperature, product distribution was shift from C4 to C3. Lowering pore size catalyst, surface area and acidity of catalyst were responsible to catalyst deactivation. Deactivation process was follow exponential regression.

HDO Reaction of THF Using Pt/γ-Al2O3 Catalyst Enriched by Alumina: Effect of Temperature to Product Distribution, Rate of Reaction and Deactivation of Catalyst Hidayat, Yuniawan; Nurcahyo, Idul Fitri; Sofiana, Ana; Saputro, Arifin Dwi
ALCHEMY Jurnal Penelitian Kimia Vol 10, No 1 (2014): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.10.1.5.94-104

Effect of temperature variation to product distribution, rate and deactivation of catalyst of tetrahydrifuran hydrodeoxygenation have been conducted using Pt/gAl2O3 with aluminum enrichmen. Reaction was conducted by flow system. Product of reaction were analyzed as propane (C3) and buthene derivate (C4). At 350ºC, reaction product and rate constant were optimum. At higher temperature, product distribution was shift from C4 to C3. Lowering pore size catalyst, surface area and acidity of catalyst were responsible to catalyst deactivation. Deactivation process was follow exponential regression.

PEMODELAN LAJU RESPIRASI BUAH KLIMAKTERIK SELAMA PENYIMPANAN PADA SUHU YANG BERVARIASI Dwi Rahayu; Nursigit Bintoro; Arifin Dwi Saputro
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.v15i1.7625

Most of Indonesia’s fresh produces are belong to the climacteric group, which needs certain handling, especially for storage management. Information on the respiration rate in various temperatures and times is an important aspect on designing the storage room. This research aimed to measure the respiration rate of banana, guava, and mango. Respiration rate was measured with a closed system respirometer at temperatures 10, 15, and 28oC. The data used to develop mathematical modeling based on Michaelis-Menten (MM) and Arrhenius equations for predicting the respiration rate. Each treatment has a different agreement with each type of Michaelis-Menten’s models, however, most of the treatment has a good agreement with MM type combination. Furthermore, all showed a good fit with Arrhenius’s model and regression determination values are closed with unity. The statistical analysis used was SPSS ver. 20 software with a 3-way repeated measure method to identify the interaction between treatment and respiration rate (RO2 and RCO2). Significant interaction among treatment was found for RCO2. The best temperature to store fruit was found at 15oC.

Kinetika Perubahan Sifat Fisik dan Kadar Tanin Biji Sorgum (Sorghum Bicolor L.) Selama Perendaman Asropi Asropi; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Sri Rahayoe; Arifin Dwi Saputro
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Some studies have been done to examine that the soaking process of sorghum seeds decrease the tannin level, but have not yet examined the kinetics of reaction changes during soaking. The aim of this experiment was to study the kinetics of changes on physical characteristics and tannin level of sorghum seeds during soaking. This experiment used milled and not milled red sorghum seeds which were soaked for 24 hours in distilled and alkaline solution at 30, 45, and 60 ºC. Observed parameters included water content, tannin content, and hardness, which were analyzed using statistical data and the kinetics of parameter change rate. Temperature treatment had a significant effect on the changes in all parameters of sorghum seeds during soaking. The increase in temperature accelerated the diffusion coefficient (Deff) in a range between 6.6345x10-12 m2/second to 13.5519x10-12 m2/second and energy activation of 8.054 kJ/mol; 3.274 kJ/mol; 3.183 kJ/mol; and 7.29 kJ/mol on the distilled water soaking treatment of not milled sorghum seeds, alkaline soaking treatment of not milled seeds, the distilled water soaking treatment of milled sorghum seeds, and alkaline soaking treatment of milled seeds. The highest decrease in tannin content was 77.9%, that was obtained in the treatment of alkaline soaking treatment of milled seeds at 60 ºC. The highest increase in volume occurred in the treatment of alkaline soaking treatment of milled seeds (76.0%). The value of the constant rate tended to increase with the increasing temperature of the soaking process. This means that the changes in the parameter were faster at a higher temperature, so the energy activation used is lower.

Pemodelan Laju Respirasi Buah Kolang-kaling (Arenga pinnata) pada Penyimpanan Modified Atmospheric Packaging (MAP) Arina Fatharani; Nursigit Bintoro; Arifin Dwi Saputro
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Buah kolang-kaling (Arenga pinata) merupakan buah tropis yang yang penanganan pascapanen dan penyimpanannya masih menggunakan cara tradisional. Hal ini menyebabkan kesulitan dalam distribusi pemasaran. Salah satu cara yang belum banyak digunakan untuk mempertahankan umur simpan buah kolang-kaling adalah dengan penyimpanan dalam Modified Atmospheric Packaging (MAP). Penentuan suhu ruang penyimpanan dan kemasan diketahui dapat mempengaruhi kualitas produk segar yang diwakili oleh laju respirasi produk (produksi CO₂). Tujuan dari penelitian ini adalah untuk menganalisis laju respirasi dalam MAP dan memodelkan laju respirasi berdasarkan suhu ruang penyimpanan dan ketebalan kemasan. Kombinasi perlakuan yang digunakan adalah suhu ruang penyimpanan dan ketebalan kemasan. Suhu ruang penyimpanan yang digunakan adalah 5, 15, dan 28 °C. Kemasan yang digunakan adalah Low Density Polyethylene (LDPE) dengan ketebalan 30, 50, dan 80 μm. Nilai permeabilitas CO₂ sebesar 13205,4; 8390,1; dan 5260 cm³/m².d.0,1MPa untuk ketebalan 30, 50, dan 80 μm. Laju respirasi tertinggi didapatkan pada suhu penyimpanan 28 °C dengan ketebalan kemasan 30 μm sebesar 8,61 mL/kg.jam. Laju respirasi produksi CO₂ terendah didapatkan pada suku penyimpanan 5 °C dengan ketebalan kemasan 80 μm sebesar 1,97 mL/kg.jam. Suhu ruang penyimpanan dan kemasan memiliki pengaruh yang signifikan terhadap laju respirasi buah kolang-kaling dalam MAP. Suhu ruang penyimpanan yang tinggi dan kemasan yang lebih tipis atau kemasan dengan nilai permeabilitas yang tinggi akan menghasilkan laju respirasi yang lebih tinggi. Analisis statistik mengindikasikan bahwa suhu ruang penyimpanan, karakteristik kemasan, dan interaksi kedua faktor tersebut berpengaruh secara signifikan pada laju respirasi produksi CO2 buah kolang-kaling dalam MAP (p<0,05). Persamaan Arrhenius dan persamaan regresi polinomial dapat menjelaskan pengaruh suhu ruang penyimpanan dan ketebalan kemasan terhadap pola perubahan laju respirasi dari buah Kolang-kaling dalam MAP.

Effect of Antioxidant and Pro-oxidant on the Stability of Microencapsulated Squalene by Spray Drying Dwi Ayuni; Joko Nugroho Wahyu Karyadi; Arifin Dwi Saputro; Hidefumi Yoshii
agriTECH Vol 41, No 1 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Natural hydrocarbon compounds are extremely in high demand across various applications. For instance, squalene (SQ) is widely used in cosmetic and food supplement industries, due to beneficial health components. The aim of this study was to investigate the potentials of antioxidant addition on the physical properties, as well as SQ stability in spray-dried powder at various oil droplet diameters (0.3 – 4 µm). Rosemary oil extract served as antioxidant, while iron (II) sulfate accelerated the oxidation. Subsequently, SQ stability was evaluated at four separate temperatures, termed 25, 50, 70, and 105°C, after one month storage. Also, the morphological structures of the samples were characterized with scanning electron microscopy (SEM). The results showed the oil droplet diameter influenced the physical properties of SQ, as lesser drip sizes were known to enhance material strength. Furthermore, antioxidant inclusion proved to be effective in inhibiting oxidation, particularly in powders with extensive oil droplet diameter. Therefore, high regression coefficients (R2 > 0.97) and reduced chi-square confirmed Weibull model acceptance in predicting the retention of SQ content.

Rekayasa Teknologi Penyimpanan dengan Atmosfer Termodifikasi untuk Memperpanjang Umur Simpan dalam Penanganan Pascapanen Tomat Eusabius Paul Pega; Nursigit Bintoro; Arifin Dwi Saputro
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tomat adalah salah satu komoditas hortikultura yang bernilai ekonomis tinggi dan berpotensi untuk diekspor. Buah tomat memerlukan penanganan serius, terutama dalam hal peningkatan hasil, mutu, dan penanganan pascapanennya. Salah satu tahapan pascapanen produk segar hasil pertanian yang sangat penting adalah penyimpanan. Penelitian ini bertujuan untuk merancang alat yang mampu mengatur suhu dan memodifikasi komposisi gas di dalam suatu ruangan tertutup (Modified Atmosphere Storage, MAS), melakukan kajian matematis maupun statistika mengenai pengaruh komposisi gas serta variasi suhu udara ruang simpan terhadap berbagai sifat fisik buah tomat dan menentukan kombinasi perlakuan terbaik antara konsentrasi oksigen dan suhu ruang simpan untuk penyimpanan buah tomat. Penelitian dimulai dengan pembuatan peralatan MAS dengan berbagai kelengkapannya. Setelah peralatan MAS jadi, kemudian dilakukan pengujian dengan variasi perlakuan konsentrasi gas O2 3%, 10%, 15%, dan 21% dan suhu ruang MAS 10 °C, 15 °C, dan 28 °C, dengan sampel buah tomat. Pengamatan dilakukan setiap hari selama 15 hari terhadap perubahan kualitas fisik buah tomat yang disimpan. Hasil penelitian ini menunjukkan bahwa peralatan MAS dapat dibuat dari bahan-bahan yang tersedia dipasaran lokal dengan hasil yang memuaskan. Penurunan konsentrasi gas O2 ruang MAS dapat dilakukan dengan mengalirkan gas N2 kedalam ruang simpan MAS. Kombinasi perlakuan variasi konsentrasi oksigen dan suhu penyimpanan berpengaruh terhadap parameter laju respirasi, susut bobot, total padatan terlarut, pH, dan kekerasan buah. Secara umum kombinasi perlakuan terbaik adalah perlakuan dengan konsentrasi oksigen 10% dan suhu penyimpanan 15 °C.

Pengaruh Temperatur Pengeringan pada Karakteristik Pengeringan Nori dari Campuran Ulva lactuca dan Eucheuma cottonii Koko Kurniawan; Nursigit Bintoro; Arifin Dwi Saputro
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.59858

Nori merupakan makanan berbahan dasar rumput laut Porphyra namun hingga saat ini masih import. Perlu dilakukan penelitian untuk membuat nori dari bahan dasar rumput laut lokal. Penelitian ini bertujuan untuk mendapatkan komposisi terbaik nori dari rumput laut Ulva lactuca dan Eucheuma cottonii serta mempelajari karakteristik pengeringannya. Kombinasi perlakuan yang digunakan adalah komposisi rumput laut dan suhu pengeringan. Komposisi yang digunakan A (85% Ulva lactuca dan 15% Eucheuma cottoni), B (75% Ulva lactuca dan 25% Eucheuma cottoni) dan C (65% Ulva lactuca dan 35% Eucheuma cottoni). Suhu pengeringan yang digunakan adalah 75 °C, 85 °C, dan 100 °C dengan alat pengering oven memmert UN series 55. Empat model pengeringan digunakan untuk mengevaluasi laju pengeringan yakni Henderson and Pubis, Lewis, Page dan Modified Page. Nilai Root Mean Square Error (RMSE) terendah, serta nilai R 2 tertinggi digunakan untuk menentukan model yang paling sesuai. Hasil penelitian menunjukkan suhu 100 °C memberikan waktu pengeringan yang lebih cepat. Nori dengan komposisi Ulva lactuca yang lebih besar dan suhu pengeringan yang lebih rendah memberikan permukaan nori yang lebih halus sehingga komposisi A dengan suhu pengeringan 75 °C memberikan tampilan nori yang paling baik. Suhu pengeringan 100 °C memberikan waktu pengeringan yang lebih cepat. Karakteristik pengeringan nori didominasi dengan laju pengeringan tetap sedangkan laju pengeringan menurun di akhir pengeringan. Laju pengeringan nori terbesar diperoleh pada suhu pengeringan tertinggi (100 °C) dengan nilai laju pengeringan kelompok A, B dan C secara berurutan adalah 12,97; 15,05; dan 16,92. Hasil evaluasi model pengeringan lapisan tipis menunjukkan bahwa model Page memiliki nilai R 2 tertinggi dan nilai RMSE terendah pada semua kelompok komposisi nori dan suhu pengeringan. Sehingga model Page merupakan model pengeringan lapisan tipis yang paling sesuai untuk menggambarkan karakteristik pengeringan nori Ulva lactuca dan E cottonii.

Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Arifin Dwi Saputro; Mira Aprilia Nur Fadilah; Samuel Keegen Bangun; Sri Rahayoe; Joko Nugroho Wahyu Karyadi; Arima Diah Setiowati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.658-670

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%). Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness. As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords: Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum

Arduino-Based Data Acquisition Device Design for Specific Heat Determination of Hot Vegetable Oil Redika Ardi Kusuma; Radi Radi; Arifin Dwi Saputro
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.118-128

Vegetable oil is commonly used for cooking and frying at high temperatures. Information on the oil's specific heat in a process can help estimate the time and energy spent to reach a particular temperature. However, finding an accurate and affordable instrument for measuring specific heat at high temperatures was complex. This study aimed to design a prototype data acquisition device (DAQ) that can support the specific heat of high-temperature vegetable oil determination using the Joule experiment and Newton's correction. This study had two stages: prototype design/construction and prototype testing. The DAQ prototype consisted of a PZEM-003 power sensor, a PT100 temperature sensor, a relay, and an Arduino Mega 2560. The measurement results were displayed on an LCD and recorded in Microsoft data streamer. The prototype was tested by comparing the temperature, voltage, and current with commercial instruments resulting in accuracy and precision of 99.97% (99.95%), 99.97% (99.86%), and 99.99% (99.86 %), respectively. Performance tests showed that the specific heats of canola, corn, and sunflower oils at 100°C based on DAQ data analyzed separately were 2.119 J/kg.°C, 2.082 J/kg.°C, and 2.458 J/kg, respectively. The specific heat values were close to those in the reference, with an accuracy of 94.22%, 97.29%, and 99.80%, respectively. Keywords: ATmega2560, DAQ, Heat capacity, Hysteresis, Vegetable oil

Co-Authors Ana Sofiana, Ana Andra Tersiana Wati Andri Prima Nugroho Arima Diah Setiowati Arina Fatharani Asropi Asropi Baharudin, Fahmi Devi Yuni Susanti Dewi, Hilda Maya Sintia Dwi Ayuni Dwi rahayu Erni Romansyah Eusabius Paul Pega Hanim Zuhrotul Amanah Herlambang, Rio Bagus Hidefumi Yoshii IF. Nurcahyo, IF. Joko Nugroho Karyadi Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Karyadi, Joko Nugroho Keegen Bangun, Samuel Koko Kurniawan Listanti, Riana Mira Aprilia Nur Fadilah Muttalib, Surya Ngadisih Ngadisih Nur Fadilah, Mira Aprilia Nurcahyo, Idul Fitri Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Putri, Dhyas Tanjung Prabowo Radi Radi Redika Ardi Kusuma Rudiati Evi Masithoh Samodra, Ailsa Saraswati Samuel Keegen Bangun Setianingrum, Linggar Setiowati, Arima Diah Sri Rahayoe Sri Rahayoe Surya Abdul Muttalib, Surya Abdul Surya Muttalib Yuniawan Hidayat

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