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All Journal Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian
Yusmanizar Yusmanizar
Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH PENGGUNAAN LAPISAN EDIBEL (EDIBLE COATING), KALSIUM KLORIDA, DAN KEMASAN PLASTIK TERHADAP MUTU NANAS (Ananas comosus Merr.) TEROLAH MINIMAL Indera Sakti Nasution; Yusmanizar Yusmanizar; Kurnia Melianda
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (978.545 KB) | DOI: 10.17969/jtipi.v4i2.268

Abstract

The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However, minimally processed pineapple will be easily damaged and has short shelf life. The aims of this study are to determine the quality of minimally processed pineapple coated with edible coating, effect of calcium chloride dipping, as well as plastic packaging at low temperatures storage. Combination of Cassava starch and glycerol used as edible coating for pineapple dipped in CaCl2for 1 minute and 2 minutes, respectively. Products were packaged using polyethylene, polypropylene, and without packaging. It is obtained that dipping the product in CaCl2 for 2 minutes and packaging it using polypropylene (plastic) can prolong the shelf life of minimally processed pineapple stored at 5°C up to 8 days.
Karakteristik Fisik Bubuk Kopi Arabika Hasil Penggilingan Mekanis dengan Penambahan Jagung dan Beras Ketan Hendri Syah; Yusmanizar Yusmanizar; Oki Maulana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (726.955 KB) | DOI: 10.17969/jtipi.v5i1.1000

Abstract

Size reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristics of Arabica coffee powder with addition of corn and rice milled through mechanical process. This experiment used two mechanical mills including hammer mill and disc mill. Before it is milled, coffee was mixed with other materials including corn and rice. Parameters observed were yield, moisture content, bulk density, and angle of respose, particle uniformity index, fineness modulus, and the average particle dimensions. Based on the results obtained, it was revealed that moisture content of each test still meet SNI standard with the maximum of 7%. Bulk density of coffee powder resulted using disc mill was higher compared with hammer mill. However, particle generated from milling process may be categorized as powder with medium cohesiveness based on its angle of repose. Dimensional average particle is proportional to the fineness modulus of coffee powder produced. Highest fineness modulus obtained from coffee powder without additives, and using a hammer mill is equal to 4.37 with the highest average dimensions of 2.05 mm, while the lowest fineness modulus that the coffee powder without any additional ingredients milled with a hammer mill is equal to 4.22, with the lowest average dimensions of 1.94 mm.
Preferensi Konsumen Kopi Robusta Terhadap Parameter Mutu Specialty Coffee Association Menggunakan Metode Analytical Hierarchi Process (AHP) Miftahul Jannah; Yusmanizar Yusmanizar; Safrizal Safrizal
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 4 (2022): November 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.28 KB) | DOI: 10.17969/jimfp.v7i4.21863

Abstract

Abstrak. Kopi adalah salah satu komoditas andalan sektor perkebunan di Indonesia yang memiliki nilai ekspor. Kopi Robusta merupakan salah satu varietas kopi yang dibudidayakan di Indonesia. Perbedaan minat dan selera masing-masing konsumen menjadi dasar pemahaman dalam mengembangkan kopi robusta di Aceh. Pemilihan produk tertentu, preferensi konsumen tercermin dalam sikap mereka terhadap produk itu sendiri. Sikap konsumen terhadap suatu produk berarti memeriksa kecenderungan konsumen dalam menilai suatu produk apakah mereka menyukainya atau tidak. Penelitian ini bertujuan untuk mendapatkan preferensi konsumen kopi robusta terhadap parameter mutu Specialty Coffee Association menggunakan metode analytical hierarchi process (AHP), melalui penelitian ini juga dapat diperoleh cita rasa kopi terbaik yang paling diminati dan diterima di pasar konsumen. Metode AHP menghasilkan output berupa perangkingan yang dihitung berdasarkan input dan nilai bobot menggunakan sistem pengambilan keputusan terhadap mutu cita rasa kopi robusta yang ditanam di Bener Meriah, Tangse, dan Lamno. Penelitian ini menggunakan 2 proses pengolahan yaitu pengolahan basah dan pengolahan kering. Hasil dari penelitian menunjukkan bahwa nilai flavour dengan bobot 0,36 dari kopi robusta lebih disukai dari pada parameter lainnya. Pengolahan biji kopi robusta yang menghasilkan mutu kualitas citarasa yang terbaik dan khas (unik) adalah pengolahan basah yang berasal dari Lamno, hasil ini didapat dari perhitungan menggunakan metode Analytical Hierarchy Proccess (AHP) dengan nilai preferensi sebesar 0,0429.Robusta Coffee Consumer Preferences on Quality Parameters of Special Coffee Associations Using the Analytical Hierarchy Process (AHP) MethodAbstract. Coffee is one of the mainstay commodities of the plantation sector in Indonesia which has export value. Robusta coffee is one of the coffee varieties cultivated in Indonesia. The different interests and tastes of each consumer are the basis for understanding in developing robusta coffee in Aceh. The selection of a particular product, consumer preferences are reflected in their attitude to the product itself. Consumer attitudes towards a product means examining consumer tendencies in assessing a product whether they like it or not. This study aims to obtain robusta coffee consumer preferences for the quality parameters of the Specialty Coffee Association using the analytical hierarchical process (AHP) method. The AHP method produces an output in the form of ranking which is calculated based on the input and weight values using a decision-making system on the taste quality of robusta coffee grown in Bener Meriah, Tangse, and Lamno. This study uses 2 processing processes, namely wet processing and dry processing. The results of the study indicate that the flavor value with a weight of 0.36 of robusta coffee is preferred over other parameters. Robusta coffee bean processing that produces the best and unique (unique) flavor quality is wet processing from Lamno, this result is obtained from calculations using the Analytical Hierarchy Process (AHP) method with a preference value of 0.0429.
Penyimpanan Vakum Buah Nangka Segar (Artocarpus Heterophyllus L.) Terolah Minimal Menggunakan Kemasan Plastik Polipropilen Ratna Ratna; Yusmanizar Yusmanizar; Amelia Maifani
Rona Teknik Pertanian Vol 6, No 2 (2013): Volume 6, No. 2, Oktober 2013
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v6i2.20430

Abstract

Abstrak. Penelitian ini bertujuan untuk melihat pengaruh suhu penyimpanan dan lama penyimpanan terhadap mutu simpan buah nangka segar terolah minimal (minimally processing) yang dikemas dalam kemasan vakum. Buah nangka terolah minimal yang dikemas dengan kemasan vakum plastik polipropilen mampu bertahan selama 8 hari penyimpanan dibandingkan tanpa dikemas hanya mampu bertahan 4 hari penyimpanan. Perlakuan terbaik yang mampu mempertahankan mutu buah nangka masak yang terolah minimal dalam kemasan vakum polipropilen adalah perlakuan penyimpanan pada suhu 10 ᴼC. Nilai susut bobot sebesar 11,63%, tekstur sebesar 0,06 Kg/cm2, total padatan terlarut (TPT) sebesar 17,74 ᴼBrix dan vitamin C sebesar 2,99%. Hasil uji organoleptik terhadap aroma, tekstur, rasa, warna dan kesegaran buah nangka masak terolah minimal yang paling disukai oleh panelis adalah perlakuan pada penyimpanan pada suhu 10 ᴼC.Abstract. The objective of this research is to find out the influence of storage temperature and the length of storage towards the quality of minimally processing of fresh jackfruit that packaged in a vacuum polypropylene plastic. The minimally processing of fresh jackfruit that stored in a vacuum polypropylene plastic remained good for 8 days, whereas the unpacked only remained for 4 days. The best treatment to maintain the quality of fresh jackfruit that minimally processed in a vacuum polypropylene plastic was at temperature of 10 ᴼC. The weight loss was 11,63%, texture was 0,06 kg/cm2, total of dissolved solid was 17,74 ᴼBrix, and C vitamin was 2,99%. The results of the organoleptic tests on aroma, texture, flavor, color, and the freshness of minimally processed of jackfruit that panelists liked the most was the treatment at storage temperature of 10 ᴼC.
Co-Authors Agus Arip Munawar Amelia Maifani Cut Ulfariati Hendri Syah Indera Sakti Nasution Kurnia Melianda Miftahul Jannah Munanda Irawan Nurmardhatillah Nurmardhatillah Oki Maulana Ratna Ratna Ratna Ratna Rodhatul Ilmi Safrizal Safrizal