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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Journal of Innovation and Applied Technology Journal of Environmental Engineering and Sustainable Technology

Arie Febrianto Mulyadi

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Author-ID : 2704436

Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Environmental Science Mechanical Engineering Other

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Aplikasi Pulsed Electric Field (PEF) Sistem Kontinyu pada Sari Tebu Hijau (Saccharum officinarum L.) (Kajian Tegangan dan Frekuensi PEF) Dina Wahyu Indriani; Sumardi Hadi Sumarlan; Riska Novia Cahyanti; Arie Febrianto Mulyadi; Nunun Barunawati
Teknotan: Jurnal Industri Teknologi Pertanian Vol 11, No 1 (2017): TEKNOTAN, April 2017
Publisher : Fakultas Teknologi Industri Pertanian

Sari tebu hijau merupakan diversifikasi produk olahan tebu hijau. Pada proses pastuerisasi sari tebu hijau dapat dilakukan dengan dua cara yaitu termal dan nontermal. Kandungan tertinggi pada sari tebu yaitu gula sebesar 75-92 %, bila dipanaskan dengan metode termal adanya ion OH- akan terjadi proses dekomposisi diawali dengan pembentukan asam organik (asam laktat) diikuti senyawa kompleks yang akhirnya dapat menghasilkan warna coklat. Berdasarkan hal tersebut dibutuhkan alternatif pengolahan sari tebu hijau nontermal. Salah satu pengolahan nontermal menggunakan Pulsed Electric Field (PEF). Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi tegangan dan frekuensi PEF terhadap kualitas sari tebu hijau, serta untuk mengetahui kombinasi tegangan dan frekuensi PEF yang paling tepat agar dihasilkan kualitas sari tebu hijau yang terbaik. Hasil penelitian menunjukkan bahwa tegangan (< 40 kV) dan frekuensi (< 40 kHz) yang rendah pada perlakuan PEF tidak berpengaruh signifikan terhadap total mikroba, total padatan terlarut, total gula, viskositas dan warna pada sari tebu hijau. Perlakuan terbaik pada penelitian ini yaitu perlakuan PEF menggunakan tegangan 40 kV dan frekuensi 40 kHz. Hasil perlakuan terbaik pada pengujian TPC pada perlakuan PEF tegangan 40 kV dengan frekuensi 40 kHz yaitu 87,48 % dengan total mikroba 8,5 x 106 cfu/ml. Penurunan total mikroba pada tegangan 40 kV dan frekuensi 40 kHz sebesar 0,9 log cycle, dengan karakteristik pH yaitu 5,83, total padatan terlarut (TPT) sebesar 13,4 derajat Brix, viskositas sebesar 5 Cp, warna kecerahan (L*) sebesar 23,55, kemerahan (a*) sebesar 7, kekuningan (b*) sebesar 7,3, dan total gula sebesar 12,24 %.Kata Kunci: Frekuensi, Pulsed Electric Field (PEF), Sari tebu hijau, Tegangan, emerging processing

PENINGKATAN EFISIENSI PROSES PRODUKSI STICK FUNGSIONAL ANEKA RASA DI KOTA BATU Arie Febrianto Mulyadi
Journal of Innovation and Applied Technology Vol 2, No 1 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACTThe business of snack food is an prospective of a business that is most preferred by many people because it does not need a lot of capital, simple, and profitable. In Batu city, there are two members of SMEs that produce stick functional are KHARIS and LUBER REJEKI. The advantages of this snack food can be consumed by all segments of consumers with affordable prices and safe for consumption. During the 2nd SMEs doing the majority of the production of onion stick manually, especially in the process of mixing and shaping of stick are not maximum production capacity, only 5 kg per hour. These activities include the dissemination methods of production equipment technology such as Food Mixer and Shaping of Stick Automatic and mentoring of GMP. The results showed that facilitation Food Mixer and Shaping of Stick Automatic can improve the efficiency of 2-4 times, as well as the level of understanding of GMP for SMEs are better.

Increasing Production Capacyty And Efficiency Of Fruit Juice And Beverage Small Medium Enterprisess Arie Febrianto Mulyadi
Journal of Innovation and Applied Technology Vol 1, No 1 (2015)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

ABSTRACT In Batu, 2 SMEs which produce fruit drink and beverage. SMEs "Sumber Barokah", producies strawberry and mulberry juice beverage with the brand "Arohmah" and SMEs "Tiga Bersaudara" Pepino juice products under the brand Nature Fresh. The current problems faced by SMEs is limited due to low production capacity capability (process capability) and the efficiency of production with production facilities still manually so that the quality and quantity of the product can not be maximal. Solutions from this activity was facilitation of the production machine semi-automatic cup sealer and Training and coaching of management of a commercial venture with the implementation of logbook, improved on-line marketing strategy serta Good Manufacturing Practices (GMP). The results showed an increase in production efficiency with a shorter time, production capacity and product quality improved so that it can meet consumer demand. Keywords: fruit drink and beverage, muelberry, production capacity, production efficiency, strawberry

EFFECT OF ADDITION OF SODIUM BENZOATES IN GREEN SUGAR CANE JUICE (Saccharum Officinarum L.) ON THE APPLICATION PULSED ELECTRIC FIELD (PEF) CONTINUOUS SYSTEM Dina Wahyu Indriani; Sumardi Hadi Sumarlan; Nurul Dwi Hidayani; Arie Febrianto Mulyadi
Journal of Environmental Engineering and Sustainable Technology Vol 4, No 1 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Brawijaya

Non-thermal pasteurization process using Pulsed Electric Field (PEF) today has been used particularly in processed food products are easily contaminated. One cause contamination of processed products is the high number of microbes in the product example is a green cane juice (Saccarum officinarum) and thus require proper handling process is to conduct non-thermal pasteurization using Pulsed Electric Field (PEF) continuous system. This study aims to reduce the total number of microbes and it maintains the physical and chemical qualities of green cane juice. In this study also added sodium benzoate which serves to inhibit microbial growth and increase shelf life of cane juice. This study uses a Randomized Complete Block design (RCB) with 2 factors that PEF continuous voltage (20, 30 and 30 kV) and the addition of sodium benzoate concentrations (200, 400, and 600 ppm) with 2 replications. Best research results at a voltage of 40 kV and a concentration of 600 ppm sodium benzoate. In this combination had a mean number of total microbes of 4.15 x 106 cfu / ml, TPT at 12.9 ° brix, total cave of 11.61%, a viscosity of 5.5 cp, the color on the brightness value (L *) of 24.1, redness (a *) of 7.1 and yellowness (b *) of 7. The color of the green cane juice controls had no significant difference it showed that PEF continuous system is able to maintain the color of the green cane juice.Keywords: Continuous; Green Cane Juice; Pulsed Electric Field; Sodium Benzoate

Co-Authors Dina Wahyu Indriani Dina Wahyu Indriani Nunun Barunawati Nurul Dwi Hidayani Riska Novia Cahyanti Sumardi Hadi Sumarlan

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