Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Agrointek Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Indonesia Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services
Rofandi Hartanto
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 10 Documents
Search

 1 
ANALISIS MUTU FISIK DAN KIMIA CABE JAWA (Piper retrofractum Vahl.) DENGAN METODE PENGERINGAN KABINET DAN PENJEMURAN MATAHARI Asa Fauzan Muhammad; Rofandi Hartanto; Bara Yudhistira; Adhitya Pitara Sanjaya
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10407

Abstract

Cabe jawa is an Indonesian agricultural commodity that has been used by the community for consumtion and has many health benefits for the body. Cabe jawa contain alkaloid compounds such as piperonyl butylamine, silvatine, guinea imine, piperonylamine, filfiline, sitosterol and methylphenidate with the indentity component is piperine.  The purpose of this  study  was to determine the effect of drying methods which are sun drying, cabinet drying at  temperature set for 40oC., 50oC., 60oC. on  physical quality (moisture content, ash content, color, volume and weight loss) and chemistry (piperine content) of cabe jawa and  to know  the difference in physical and chemical  parameter between these drying mehods.  This study used a completely randomized design (CRD), analyzed using the One Way ANOVA method with a significance level of 0,05. There is a significant difference in the quality parameter of piperine and redness, while there are no significant differences in the parameters of water content, ash content, volume loss and weight loss. The highest piperine content was in the sun drying method with a value of 2.86 and cabinet dryer 60oC with a value of 2.25; the highest redness was in the cabinet dryer method 40oC with a value of 11.77; The highest drying efficiency is in the 60oC cabinet dryer drying method with an efficiency value of 10.71%; the value of the moisture content obtained is in the range of 9-11%; the value of ash content is in the range 5.1 - 5.4%; the value of volume loss is in the range of 70% - 75% and the weight loss is in the range of 59% - 63%. The best drying method for Cabe jawa is cabinet dryer method at 60oC for 25 hours.
Penggunaan Near Infrared Spectroscopy Pada Penentuan Kandungan Padatan Terlaru.t Buah Mangga Indramayu Secara Tidak Merusak Diding Suhandy; Rofandi Hartanto; Sulusi Prabawati; Yulianingsih .; Mad Yamin
Jurnal Keteknikan Pertanian Vol. 22 No. 2 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.022.2.%p

Abstract

Near infrared (NIR) spectroscopy appears as a prominent method for nondestructive fruit quality assessment. In this work, the relationship between the nondestructive NIR spectral measurements and the soluble solids content (SSC) of mango fruit was investigated. A number of 92 mango fruits (Mangifera indica var. Indramayu) were used as samples. The samples were divided into two groups, 46 samples for developing calibration model and 46 samples for performing validation. Using a portable spectrometer, spectra for each sample were acquired in absorbance mode at six different positions. The SSC of mango was measured using the digital refraktometer. The Partial Least Squares (PLS) regression was used to develop a calibration model. The NIR spectroscopy method successfully determined the sse of mango fruits with correlation coefficient between predicted and actual values (r) of 0.91, standard error of prediction (SEP) of 0. 74, and bias of 0.02. Keywords: NIR spectroscopy, soluble solids content, absorbance mode, nondestructive method,mangoDiterima: 18 Maret 2008; Disetujui: 17 Juli 2008
KAJIAN PENURUNAN MUTU DAN UMUR SIMPAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) SEGAR DALAM KEMASAN PLASTIK POLYPROPYLENE PADA SUHU RUANG DAN SUHU RENDAH Mutiara Cahya; Rofandi Hartanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 1 (2014)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1028.353 KB)

Abstract

Oyster mushroom is one of commodites that has prospect to be developed in Indonesia. In case of fresh oyster mushrooms usually have a short shelf life due to high moisture content and are still experiencing respiratory process, so as to speed up the process of deterioration. Packaging with polypropylene plastic packaging is one method of storage to maintain freshness and shelf life of oyster mushroom. The purpose of this study is to examine and determine the rate of decline in the quality and shelf life of fresh white oyster mushrooms in plastic packaging polypropylene at room temperature and low temperature during storage.This research was conducted in two phases, namely the measurement of respiration rate experiments and storage of fresh oyster mushrooms in plastic containers in different volumes at room temperature and low temperature. Parameters observation in this study that changes in weight, projected area is reduced crown circumference, discoloration, water content, respiration rate and shelf life.The results showed that the oyster mushroom storage in polypropylene plastic packaging can maintain the rate of decline in the quality and shelf life of fresh white oyster mushrooms either at room temperature or low temperature. Water content and the highest weight changes during storage in plastic containers at room temperature are both on day 3 and 7 at low temperature that is equal to 92.81%, 150.52 g, 91.76%, and 130.79 g . Control oyster mushrooms at room temperature and low temperature had the highest respiration rates at the 24th and 48th in the amount of 230.48 and 239.53 mg. CO2/kg.hour. Oyster mushrooms in packaging stored at room temperature (31˚C) can last up to 5 days and 14 days at low temperature (9˚C). Keywords: Oyster Mushrooms, polypropylene plastic, storage temperature, packaging, respiration rate
PHYSIOLOGY CHARACTERISTICS OF MANGOSTEEN (Garcinia Mangostana L.) AT MODIFIED ATMOSPHERE CONDITION Andre Fransiska; Rofandi Hartanto; Budianto Lanya; Tamrin -
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.316 KB) | DOI: 10.23960/jtep-l.v2i1.%p

Abstract

Mangosteen is a klimateric fruit so it has a short shelf life.  Therefore,  it is needed to handle carefully after harvesting.  Temperature setting combined with modified atmosphere is a type of storage which can decrease the respiration rate of fruit.  This research aims at determining the effect of modified gas composition on total dissolved solids, total acid, hardness, respiration rate, and shelf  life of mangosteen in the cold temperature and the room temperature storage. The research was carried out at room temperature (29 oC) and cold temperature (10 oC) combined with a gas composition of pure CO2 gas and air from a compressor containing O2 and N2 supplied to the storage bottle with composition of A (5% O2, 5% CO2), B (10% O2, 5% CO2), C (5% O2, 10% CO2), D (10% O2, 10% CO2). Total dissolved solid of mangosteen during storage was decreased, with the lowest  total dissolved solids was 16,6 obrix in the cold storage and 16,7 obrix at room temperature storage.  Total acid and respiration rate of mangosteen was stable decresed during storage. The hardness of mangosteen during storage increased with the highest value of 3,20 kg.s/mm. Mangosteen optimal shelf life at room temperature (29 oC)  was 16 days and at cold temperatures (10 oC)  was 20 days with gas composition of 5% O2 and 10% CO2. Modified atmosphere combined with temperature could extend the shelf life of mangosteen and influened the value of total dissolved solids, total acid, respiration rate and hardness. Keywords: Mangosteen, respiration, climateric, shelf life
THE INFLUENCE OF GAS COMPOSITION ON THE RESPIRATION RATE OF BANANA (Var. Janten) ON MODIFIED ATMOSPHERE STORAGE Tito Yasin; Rofandi Hartanto; Agus Haryano; Tamrin .
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.058 KB)

Abstract

Respiration rate was generally used as an indicator of the rate of metabolism for agricultural comodities.  The research aimed to determine the influence of gas composition to respiration rate and the changes of total acid, sweetness level and hardness level of banana (var. Janten) that was storaged at two different temperatures (room temperature (29 oC) and cold temperature(15 oC)).  This research was conducted by modifying the gas composition(O2, CO2, and N2) in the storage jar.  The results showed that respiration rate of banana tended to increase with time at both temperatures.  Total acid declined steadily at room temperature but fluctuated at cold temperature.  Sweetness level showed an increase and the hardness level showed a decrease with time at both temperatures during the storage process.  Modified atmosphere was able to extend shelf life of banana to 12 days at room temperature and 26 days at cold temperature.  The best gas composition for banana (var. Janten) was 4% O2, 5% CO2, and 91 % N2 (by volume). Keywords:Modified Atmosphere, Gas Composition, Respiration Rate, Total Acid, Sweetness Level, Hardness Level .
CHEMICAL CHANGES AND SHELF LIFE FRUIT SALAK PONDOH (Salacca edulis REINW) DYNAMIC STORAGE IN THE AIR - CO2 Kris Aji Adirahmanto; Rofandi Hartanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.267 KB)

Abstract

Salak (Salacca edulis REINW) is an the original fruit from Indonesia. One of the most popular salak varieties is pondoh. The agribusiness opportunity of salak pondoh  is quite profitable, and therefore it is needed special handling to withstand and prolong shelf life. This study was conducted at the Laboratory of Bioprocess Engineering and Post Harvest Agricultural Engineering Department Agriculture Faculty, University of Lampung, October until December 2011. Treatment was carried out on 4 jars with CO2 gas discharge and air,and two temperature treatments, room temperature and cold temperature (10-12oC). The observed data rate of respiration, measurement of total dissolved solids and the calculation of the level of acidity. The results showed that (1) the measurement of respiration rates was fluctuate at the cooler temperatures storage than at room temperature, (2) The total dissolved solids of the two temperatures treatments were not  different, (3)  the level of acidity in the cold storage higher than at room temperature (4) storage temperature and composition was of the air - CO2 greatly influenced the shelf life and chemical changes. Keywords:Dynamic storage, Shelf life, Respiration,  Temperature, and Salak pondoh.
PERFORMANCE OF MACHINES THRESHER SEEDS JOB’S TEARS (Coix Lacryma-Jobi L.) RUBBER ROLL TYPE Juliardi .; Rofandi Hartanto; Warji .; Budianto Lanya
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.879 KB)

Abstract

Job’s tears (Coix lacrhryma jobi L.) was a plant that came from South Asia and East Asia. The distribution of this plant was expanded to Southeast Asia, especially Indonesia. In Indonesia, Job’s tears was found in Sumatra, Java and Kalimantan. Its seeds had many benefits as herbs or plant consumption. Threshing process of this plant was still using a traditional way. This research was purposed to design and test the performance of jali thresher machine type rubber roll. This research was conducted in February 2013 to March 2013 in the Laboratory of Agricultural Engineering, Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung. This research procedure included several stages: design, assembly, testing results, and data analysis stage. Observations were made for machine capacity per hour, percentage of threshed seeds, and percentage of good or damaged threshed seeds. This research used 3 cylinder rotational speeds: 50 RPM, 38 RPM and 30 RPM. Results of this research indicated that this machine threshed seeds by 47 kg/ hour. Keywords: Job’s tears, threshing, and Rubber Roll
Pertumbuhan dan Hasil Tanaman Sorgum Manis (Sorghum bicolor L.) dengan Aplikasi Pupuk Kandang di Lahan Kering Samanhudi; Puji Harsono; Eka Handayanta; Rofandi Hartanto; Ahmad Yunus; Muji Rahayu; Wida S Anggara
Jurnal Agrotek Indonesia (Indonesian Journal of Agrotech) Vol 6 No 1 (2021): Jurnal Agrotek Indonesia (Indonesian Journal of Agrotech)
Publisher : Faculty of Agriculture University of Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33661/jai.v6i1.4411

Abstract

Sorghum is include on grains but more widely used for livestock fodder. Sweet sorghum are often referred to as a raw materials for clean industry because almost all of the components of its biomass can be used for various industrial purposes. The aims of the research are to determine the effect of different types of manure on the growth and field of two varieties of sweet sorghum in dry land. The research method is a factorial experiment using Randomized Completely Block Design (RCBD), consists of two factors, which is sweet sorghum varieties and manure types. The varieties which was used are Numbu and Kawali. The second treatment which was used are without manure, chicken manure, goat manure, cow manure, and kascing. Total treatment combination is ten units and each combination repeated three times. The research variables are plant height, stem diameter, leaf number, leaf area, root length, root volume, fresh weight stover, dry weight stover, number of seeds, seed weight, essence content, and sugar content. Data were analyzed using F test with 95% of confidence level, if there is significantly a difference, and then followed by DMRT method in level of 5%. The result of this research shows that the highest sugar content is Kawali variety treatmented by chicken manure equals to 12.13 obrix. On the other hand, for lowest sugar level is Numbu variety treatmented by cow manure equals to 10.33 obrix. Interaction between types of manure and sweet sorghum varieties occurs in number of seeds per plant. Keywords: dry land, organic manure, sweet sorghum, Sorghum bicolor L.
PENGARUH PENGGUNAAN ASAM ASETAT DAN EDIBLE COATING EKSTRAK BAWANG PUTIH TERHADAP KUALITAS FILLET IKAN NILA MERAH (Oreochromis niloticus) SELAMA PENYIMPANAN SUHU DINGIN Muhammad Luqman Al Hakim; Rofandi Hartanto; Edhi Nurhartadi
Jurnal Teknologi Hasil Pertanian Vol 9, No 1 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.299 KB) | DOI: 10.20961/jthp.v9i2.12850

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih pada edible coating dan penggunaan pengawet asam asetat terhadap kualitas dan umur simpan fillet ikan nila merah selama penyimpanan suhu dingin dan mengetahui konsentrasi ekstrak bawang putih pada edible coating dan konsentrasi asam asetat yang terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi konsentrasi asam asetat dan ekstrak bawang putih. Penelitian ini terbagi menjadi dua bagian yaitu penentuan konsentrasi ekstrak bawang putih yang ditambahkan pada edible coating dan pengujian kesegaran daging ikan dengan uji TPC (Total Plate Count), pH, kadar air, TBA (Thiobarbituric Acid), TVB (Total Volatile Base), dan warna (chromameter) selama 12 hari yang diuji pada hari ke-0, 4, 8, dan 12. Hasil penelitian menunjukkan bahwa konsentrasi hambat minimum (KHM) ekstrak bawang putih adalah 20% dan konsentrasi tertinggi yang masih diterima oleh panelis adalah 30%. Perendaman fillet ikan nila merah dalam asam asetat dan pelapisan edible coating ekstrak bawang putih dapat menghambat kerusakan fisik, kimia, dan mikrobiologis sampai hari ke-8 pada suhu penyimpanan 4±1ºC. Perlakuan terbaik adalah asam asetat dengan konsentrasi 1% dan ekstrak bawang putih 20%.Kata Kunci : asam asetat, edible coating, ekstrak bawang putih, nila merah, suhu rendah
Transformasi Kulit Singkong Menjadi Nata de Cassava dan Biostarter Kompos di Kecamatan Jatipuro Karanganyar Vita Ratri Cahyani; Rofandi Hartanto; Pardono Pardono; Feriana Dwi Kurniawati; Iqbal Firmansyah; Kynthavi Paramitha Lakshitarsari; Nadine Yuki Azzahra
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.51599

Abstract

Co-Authors Adhitya Pitara Sanjaya Agus Haryano Ahmad Yunus Andre Fransiska Asa Fauzan Muhammad Bara Yudhistira Budianto Lanya Diding Suhandy Dwi Dian Novita Edhi Nurhartadi Eka Handayanta Feriana Dwi Kurniawati Iqbal Firmansyah Juliardi . Kris Aji Adirahmanto Kynthavi Paramitha Lakshitarsari Mad Yamin Muhammad Luqman Al Hakim Muji Rahayu Mutiara Cahya Nadine Yuki Azzahra Pardono Pardono Puji Harsono Samanhudi Sulusi Prabawati Tamrin, Tamrin Tito Yasin Vita Ratri Cahyani Warji Warji Wida S Anggara Yulianingsih .