Garuda - Garba Rujukan Digital

Development of Device for Pressure Control System in a Freezer of Pressed-Plate Type Surya Abdul Muttalib; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; 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.v12i1.139-151

The process of freezing foodstuffs can be done by using a cold metal plate that is in contact with the frozen material (contact plate freezing). The magnitude of contact Force Compressive applied needs to be controlled so as not to damage the frozen material. The purpose of this study was to develop and evaluate the performance of a Force Compression control system on a contact plate freezer. The Force Compression control system was composed of a load cell mounted on a Force Compression device, connected to a set of controllers consisting of an HX711 module, ATM Mega Arduino and a computer using the Borland Delphi 7 language. The results showed that the developed system was able to control the compression process of the equipment by turning off voltage input of the motor when the specified setting point has been reached. The results of Force Compression values when the motor in off position for the setting points of 50, 100, 150, 200, 250, and 300 kg.m/s2 were 58.25, 110.25, 162.67, 213.83, 264.55, and 317.61 kg.m/s2, respectively. There was a difference that gradually increased with increasing setting point value, where the real Force Compression values when the motor off were higher than the setting point values. The relationship between real Force Compression and setting point Force Compression could be given in the form of a linear regression equation y = 1.06897x + 6.14667 with a value of R2 = 0.99, RMSE 1,53 and MAPE 11,75 %. Keywords: Arduino, Control system, Force Compression, Force Compression plate, Setting point

ANALISIS MATEMATIS PERUBAHAN KUALITAS KOLANG-KALING (Arenga pinnata) PADA PENYIMPANAN MODIFIED ATMOSPHERE PACKAGING (MAP) Arina Fatharani; Nursigit Bintoro; Arifin Dwi Saputro
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 1 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Kolang-kaling merupakan produk minimally processed yang masih akan terus menunjukkan perubahan kualitas selama penyimpanan. Produk ini memiliki transpirasi yang tinggi sehingga cepat menunjukkan tanda-tanda kerusakan produk, seperti tekstur, kadar air, dan susut bobot. Diperlukan inovasi penyimpanan untuk memperlambat kerusakan produk, salah satunya adalah Modified Atmosphere Packaging (MAP). Tujuan dari penelitian ini adalah melakukan analisis matematis dan memodelkan perubahan kualitas tekstur, kadar air, dan susut bobot selama penyimpanan dengan variasi perlakuan suhu ruang penyimpanan dan ketebalan kemasan MAP kolang-kaling selama penyimpanan. Variasi perlakuan yang digunakan adalah suhu ruang penyimpanan 5, 15, dan 28℃ dan ketebalan kemasan 30, 50, dan 80µm. Pengukuran tekstur, kadar air, dan susut bobot masing-masing dilakukan dengan menggunakan texture analyzer, oven, dan timbangan digital. Perubahan tekstur, kadar air, dan susut bobot kolang-kaling selama penyimpanan pada sistem MAP dianalisa dengan menggunakan persamaan kinetika dan dimodelkan dengan menggunakan Persamaan Arrhenius dan regresi polinomial orde kedua. Pada analisis kinetika, didapatkan orde untuk setiap parameter perubahan kualitas tekstur, kadar air, dan susut bobot masing-masing adalah orde kedua, pertama, dan nol. Persamaan Arrhenius dan regresi polinomial orde kedua dapat digunakan untuk memodelkan perubahan tekstur, kadar air, dan susut bobot kolang-kaling selama penyimpanan pada sistem MAP dengan rerata nilai R² masing-masing sebesar 0,9164 dan 0,9160. Kedua persamaan tersebut dapat digunakan untuk penyimpanan kolang-kaling pada sistem MAP dengan rentang suhu ruang penyimpanan 5-28℃ dan ketebalan kemasan 30-80µm.

Penentuan Mutu Cabai Rawit Segar (Capsicum frutescens L.) Berdasarkan Perubahan Warna Selama Penyimpanan MAP Romansyah, Erni; Bintoro, Nursigit; Wahyu Karyadi, Joko Nugroho; Saputro, Arifin Dwi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i1.622

The decline in the quality of cayenne pepper can be seen directly from the color change. The objective of this study was to classify classifies the quality of fresh cayenne pepper based on color changes during storage. In addition, the kinetics model of color change was also established. Samples were stored in 50 µm thick polyethylene (PE) packaging at 15°C. Then, for 14 days, the CIE L* a* b* color was taken. Control storage without packaging at room temperature was carried out as a control. Using PCA analysis, the quality of fresh cayenne pepper could be classified. This study found a more than 99% difference between the two groups of fresh cayenne pepper. PC1 explained 85.6%, PC2 13.5%, total PC 99.1% for T15°C; and PC1 81.6%, PC2 15.7%, total PC 97.3% for the control sample. The rate of color change per day for °Hue followed second-order kinetics, while Chroma and ∆E followed zero-order kinetics of 0.0008, 0.6524, and 1.0822 C-unit-1.hari-1, respectively, for T15°C samples, and 0.0027; 0.8099; and 1.8231 C-unit.hari-1 respectively for control samples.

Principal Component Analysis in the Animal Products Precooling Process Using Compressive Type Plate Cooler Surya Muttalib; Nursigit Bintoro; Joko Nugroho Karyadi; Arifin Dwi Saputro
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.182-193

Precooling is a critical process in the post-harvest activities of vegetable and animal products. This research aimed to evaluate the relationship between animal products’ physical, mechanical, and chemical parameters and their relationship with the treatment combination of compressive force, cooling media, and type of animal product samples using a compressive type plate cooler. The research was carried out with three types of meat (beef, chicken, and fish), three compressive forces (0, 100, and 200 kg), and two types of cooling medium (ice cubes and dry ice). The results showed that PCA using XLSTAT could be used to reduce the number of parameters to two main components which could explain 75% of the total variation in the data set. PCA was able to group precooling treatments with cooling media based on the physical, chemical, and mechanical properties. Treatments using ice media for all types of meat and compressive forces were grouped in quadrants I and II, while those using dry ice media were grouped in quadrants III and IV. Based on the type of meat sample, the results of PCA were able to group beef and chicken samples in quadrants I and IV, while tuna fish samples were in quadrants II and III. Keywords: Animal product, Cooling medium, Force compression, P recooling, PCA.

RESEARCH TRENDS ON INFRARED SPECTROSCOPY FOR COCOA QUALITY: A BIBLIOMETRIC STUDY USING VOSVIEWER Listanti, Riana; Masithoh, Rudiati Evi; Saputro, Arifin Dwi; Amanah, Hanim Zuhrotul; Wati, Andra Tersiana
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 2 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.2.16299

Infrared spectroscopy is a non-invasive analytical method that is particularly effective for evaluating the chemical makeup and physical quality of cocoa beans. It offers rapid results, minimal sample preparation, low operational costs, and is environmentally sustainable. However, only a limited number of studies have explored the use of infrared spectroscopy in cocoa. This study aims to investigate the research focus concerning the application of Infrared Spectroscopy Technology in cocoa commodities. The methodology employed includes a literature review with a bibliometric analysis approach and systematic literature review : identification, screening, eligibility, and inclusion. The data were collected from the Scopus database. The study results indicate an increase in publications related to the application of Infrared Spectroscopy Technology in cocoa commodities from 1988 to 2024, particularly from 2022 to 2023. Most research papers were published in Q1 journals, with Brazil leading in publications followed by other countries.New themes that emerge in research regarding related to infrared spectroscopy in cocoa include chemical structure, physicochemical properties, chemometrics, and thermogravimetric analysis. This research offers important insights into the present state and future prospects of infrared spectroscopy in cocoa analysis, emphasizing its importance in enhancing cocoa quality assessment and production efficiency in the chocolate industry. By exploring previous research, this study seeks to offer a deeper understanding of the role and potential of infrared spectroscopy technology. This paper conducts a bibliographic review of global studies related to technological applications of infrared spectroscopy in cocoa research, aiming to highlight worldwide scientific contributions and identify prevailing research trends in the field.

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) Saputro, Arifin Dwi; Nur Fadilah, Mira Aprilia; Keegen Bangun, Samuel; Rahayoe, Sri; Wahyu Karyadi, Joko Nugroho; Setiowati, Arima Diah
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

Physical Properties of Extrudates Based on Corn Grit, Mocaf Flour and Gaplek Flour Using a Twin Screw Extruder with Treatment of Moisture Content and Barrel Temperature Karyadi, Joko Nugroho Wahyu; Saputro, Arifin Dwi; Susanti, Devi Yuni; Putri, Dhyas Tanjung Prabowo; Setianingrum, Linggar; Herlambang, Rio Bagus; Baharudin, Fahmi; Samodra, Ailsa Saraswati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.732-743

Cassava is a commodity that has not been widely innovated on. Mocaf flour and gaplek flour can be innovated as snacks using extrusion technology. This study examined the effects of varying ratios of mocaf/gaplek flour to corn grits (0% / 10% / 20%), initial moisture content (14 / 16 / 18%), and barrel temperature (120 / 130 /140°C) on the physical properties of the extrudate and to characterize the physical properties of the extrudate using PCA analysis. Physical properties such as expansion ratio, particle density, moisture content, color (L and b*), water absorption index (WAI), water solubility index (WSI), and hardness were analyzed. The extrusion process was performed using a SYSLG-IV twin screw extruder (10 15 kg/hour capacity). The addition of mocaf/gaplek flour increased particle density, moisture content, L, and hardness but decreased the expansion ratio. Initial moisture content had a negative effect on the expansion ratio, WAI, and WSI while having positive effect on particle density, moisture content, and hardness. Increasing barrel temperature decreases the expansion ratio and moisture content but increases WAI and WSI. Extrudate treated with 14% moisture content was found to have better physical properties. Keywords: Corn grit, Extrusion, Gaplek flour, Mocaf flour, Physical properties.

Principal Component Analysis in the Animal Products Precooling Process Using Compressive Type Plate Cooler Muttalib, Surya; Bintoro, Nursigit; Karyadi, Joko Nugroho; Saputro, Arifin Dwi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.182-193

Precooling is a critical process in the post-harvest activities of vegetable and animal products. This research aimed to evaluate the relationship between animal products’ physical, mechanical, and chemical parameters and their relationship with the treatment combination of compressive force, cooling media, and type of animal product samples using a compressive type plate cooler. The research was carried out with three types of meat (beef, chicken, and fish), three compressive forces (0, 100, and 200 kg), and two types of cooling medium (ice cubes and dry ice). The results showed that PCA using XLSTAT could be used to reduce the number of parameters to two main components which could explain 75% of the total variation in the data set. PCA was able to group precooling treatments with cooling media based on the physical, chemical, and mechanical properties. Treatments using ice media for all types of meat and compressive forces were grouped in quadrants I and II, while those using dry ice media were grouped in quadrants III and IV. Based on the type of meat sample, the results of PCA were able to group beef and chicken samples in quadrants I and IV, while tuna fish samples were in quadrants II and III. Keywords: Animal product, Cooling medium, Force compression, P recooling, PCA.

Effect of Microclimate Temperature and Relative Humidity on the Postharvest Quality of Coconut Sap and Sugar Rahayoe, Sri; Dewi, Hilda Maya Sintia; Nugroho, Andri Prima; Saputro, Arifin Dwi; Ngadisih, Ngadisih
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.899-910

Coconut sap, increasingly recognized as a functional sweetener, is highly perishable and influenced by environmental conditions during postharvest handling, yet the specific impacts of microclimatic variables such as temperature and relative humidity (RH) on sap and sugar quality remain inadequately studied. This research investigates the effects of RH and temperature on key physicochemical parameters of coconut sap—pH, Brix, and density—and evaluates their influence on coconut sugar quality, focusing on moisture, ash content, and color. Sap was collected biweekly in Central Java over a five-week period and analyzed in conjunction with environmental data recorded using an IoT-based weather station. Increased RH was significantly associated with decreased sap pH (r = –0.482, p = 0.007) and showed a weak negative correlation with Brix. Density remained stable across varying RH levels. Although temperature showed visual trends in sap quality parameters, statistical analysis did not reveal significant correlations, likely due to the narrow temperature range during the observation period. Throughout sugar processing, TSS increased consistently across boiling, saturation, and oversaturation stages. Final sugar blocks maintained stable moisture (6–8%) and ash content (1.8–2.2%), with color variations reflecting Maillard and caramelization reactions. Maintaining RH below 85% is recommended to preserve sap quality and product consistency. Keywords: Coconut sap, Coconut sugar, Postharvest quality, Relative humidity, Temperature.

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