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Ifmalinda
Departemen Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Unand, Limau Manis, Kec. Pauh, Kota Padang, Sumatera Barat 25163
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Pengaruh Suhu Pengeringan Pada Alat Pengering Tipe Rak Terhadap Mutu Tepung Porang (Amorphophallus muelleri Blume) Ifmalinda, Ifmalinda; Guci, Krisna; Cherie, Dinah
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.30336

Abstract

Abstrak. Umbi porang (Amorphopallus muelleri Blume) adalah salah satu jenis umbi-umbian yang bernilai ekonomis tinggi karena mengandung glukomanan yang kaya akan manfaat dan berpotensi diolah menjadi tepung porang. Salah satu tahpan yang sangat penting dalam produksi tepung adalah proses pengeringan. Penelitian ini bertujuan untuk mengkaji pengaruh suhu pengeringan terhadap mutu tepung porang pada proses pengeringan dengan menggunakan alat pengering tipe rak dengan sumber panas dari pembakaran gas. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) satu faktor yaitu suhu pengeringan. Suhu pengeringan yang diuji adalah suhu 45 C, 50 C dan 55 C. Hasil penelitian ini menunjukkan bahwa suhu pengeringan berpengaruh nyata terhadap mutu tepung porang. Mutu tepung porang terbaik diperoleh pada suhu pengeringan 55C dengan kadar air sebesar 11,104%, kadar abu sebesar 5,816%, kadar glukomanan sebesar 17,785%, rendemen sebesar 13,444%, dan modulus kehalusan tepung sebesar 2,556.The Effect of Drying Temperature in a Tray Dryer on the Quality of Porang Flour (Amorphophallus muelleri Blume)Abstract. Amorphopallus muelleri Blume, often known as porang tuber is a type of tuber with significant commercial importance due to the presence of glucomannan which has numerous health benefits and may be converted into porang flour. The drying process is one of the most important steps in the producing flour. This study uses a tray drier with the heat energy produced from gas stove. The objective of the study is to determine the influence of drying temperature against the quality of porang flour. The study had been conducted by completely randomized design (CRD) experimental at 3 levels of drying temperatures, 45, 50, and 55C. Results showed that the drying temperature significantly affects the quality of porang flour including yield, glucomannan content, water content, ash content, and flour fineness modulus. The optimal quality of porang flour was achieved at drying temperature of 55C. The characteristic of porang flour were moisture content of 11.104%, ash content of 5.816%, glucomannan content of 17.785%, yield of 13.444%, and flour fineness modulus of 2,556.
Rapid Prediction of Moisture and Ash Content in Sungkai Leaves Herbal Tea (Peronema canescens Jack.) using NIR Spectroscopy Andasuryani, Andasuryani; Ifmalinda
Jurnal Keteknikan Pertanian Vol. 12 No. 3 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.3.301-313

Abstract

It is imperative to measure the chemical composition of Sungkai leaf herbal tea in order to produce high-quality goods that promote human health. The moisture and ash content of Sungkai leaf herbal tea are critical parameters for assessing the quality of herbal tea. This study aimed to evaluate an NIR spectroscopy method for quickly determining the moisture and ash content of Sungkai leaf herbal tea. Sungkai leaf herbal tea has a moisture content between 3.93% and 7.59%, and an ash content between 3.94% and 5.51%. We developed a calibration model using partial least squares (PLS) with several pretreatment methods. We split the data into calibration and prediction sets and performed an internal random cross-validation. A PLS calibration model with Rp2 = 0.86, a root means square error of prediction (RMSEP) of 0.30 (%), and a residual predictive deviation (RPD) of 2.76, performed exceptionally well at predicting the moisture content when the standard normal variate (SNV) pre-treatment was applied to the NIR spectra. The Savitzky-Golay derivative (a 9-point smoothing window, second-order polynomial, dg2) pre-treatment method also generated the best PLS calibration model for ash content determination, with Rp2 = 0.70, RMSEP = 0.16 (%), and RPD = 1.86. NIR spectroscopy can quickly determine the moisture and ash content of Sungkai leaf herbal tea, as suggested by these findings.
Non-destructive Evaluation of Oil Content and Carotene in Oil Palm Fresh Fruit Bunches Based on Optical Properties Using Partial Least Square (PLS) Rahmi, Suaidah; Cherie, Dinah; Ifmalinda, Ifmalinda; Makky, Muhammad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.720-729

Abstract

Crude palm oil (CPO) is a raw material for making cooking oil that comes from palm oil, which is greatly influenced by the quality of oil palm fresh fruit bunches (FFB). Oil and carotene content in the FFB influence the quality of palm oil. The oil content is usually determined using a chemical method (Soxhlet extraction) which is time consuming and destructive. This research aimed to predict the oil and carotene content contained in oil palm FFB using partial least square (PLS). In this research, the sample used was the Tenera variety with a maturity of 140-160 day after anthesis (DAA) and 200-220 DAA. The nondestructive method involves recording images using an optical camera, which produces RGB and L*a*b* values. Results showed that PLS predicts the relationship between optical properties and oil and carotene content in palm oil. Non-destructive prediction results using PLS provided consistently correlation of L*a*b* values with estimated oil and carotene content in the FFB. Keywords: Non-destructive, Optical properties, Fresh fruit bunch, Oil palm.
Energy Analysis in the Production of Purple Sweet Potato Crackers Putri, Renny Eka; Gurning, Melia Elius Putri; Ifmalinda, Ifmalinda; Oktavionry, P.A
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1344-1351

Abstract

The production process of purple sweet potato (PSP) crackers involves several stages, including peeling, washing, boiling, kneading, grinding, cutting, frying, and packaging. This study aims to analyze the energy flow and production costs associated with each stage of processing sweet potatoes into crackers at the Azizah Crackers Production House in Padang City. The types of energy considered in this study included human labor, fuel gas, electricity, and raw materials (PSP, cooking oil, and supporting materials). Results showed that the total input energy for the production of PSP crackers was 784,629.95 kJ with average output energy of PSP crackers 803,880.00 kJ. The energy output of PSP crackers was 1.02 times the energy input. The cutting and frying activity required the largest input energy of 46.18% (362,310.15 kJ), while packaging activity required the smallest energy of 0.38% (2,992.33 kJ). Based on the energy type, raw materials contribute the largest energy, amounted to 85.83% (674,822.86 kJ), and the smallest type of energy was electrical energy, which was 0.74% (5,839.72 kJ). Keywords: Energy consumption. Energy flow, Production costs, Production process, PSP Crackers.
Identification of Guava Fruit Shape (Psidium guajava L.) with Android-Based Digital Image Processing Ifmalinda, Ifmalinda; Fitriyah, Zhefira; Cherie, Dinah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 4 (2025): August 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i4.1300-1312

Abstract

Fruit shape determine the quality of guava which in turn affects greatly consumers’ appeal. Guava fruit is classified into intact and non-intact and is sorted manually using human eye which is less efficient and takes time. Digital image processing can be develop to effectively determine shape index of guava fruits. The objective of this study is to investigate the physical shape of red guava fruit using digital image processing, with a focus on roundness, sphericity, and K-value as shape indices. The calculation of these three parameters is done manually and image analysis. The results showed that manual roundness values ranged from 0.814 to 0.953. Image roundness values range from 0.871 to 0.908. Manual sphericity values range from 0.712 to 0.995. Image sphericity values range from 0.748 to 0.840. Manual K values range from 1.697 to 2.278. The image K value ranges from 1.631 to 3.285. Based on the results of the research, it is concluded that guava fruit can only be distinguished by the sphericity and K value shape index, due to the limited shape of the sample used so that it is not very visible the difference between intact and non-intact fruit with the roundness index.
PENGARUH PENGGUNAAN LILIN CARNAUBA TERHADAP MUTU BUAH ALPUKAT (Persea americana Mill) VARIETAS MEGA PANINGGAHAN Yanti, Nika Rahma; Fahmy, Khandra; Ifmalinda, Ifmalinda; Arlius, Feri; Fresmiyanti, Mia
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.239-248.2023

Abstract

Alpukat merupakan salah satu buah yang memiliki umur simpan yang singkat, sehingga buah ini akan cepat rusak jika tidak diberikan perlakuan pascapanen seperti layu, terkelupas, lecet hingga busuk. Pemberian lilin carnauba merupakan salah satu usaha untuk mempertahankan mutu buah alpukat. Tujuan penelitian ini untuk menganalisis dan menentukan konsentrasi terbaik dari pelapisan dengan lilin carnauba terhadap mutu buah alpukat varietas Mega Paninggahan. Penelitian ini menggunakan metode eksperimen dengan menggunakan RAL (Rancangan Acak Lengkap) dengan beberapa konsentrasi pelapisan lilin yaitu 0%, 3%, 6%, dan 9% yang disimpan pada suhu ruang. Berdasarkan hasil penelitian dapat disimpulkan bahwa pelapisan lilin dengan konsentrasi 6% dengan umur simpan 11 hari adalah perlakuan konsentrasi terbaik dengan nilai kadar air sebesar 80,161%; susut bobot sebesar 4,406%; kekerasan sebesar 76,1 N/cm2; dan TPT sebesar 9,10 Brix; Ph 6,8; dan Vitamin C 38,3.
KAJIAN EDIBLE COATING PATI BIJI NANGKA TERHADAP MUTUBUAH JAMBU BIJI (Psidium guajava L.) Ifmalinda, Ifmalinda; Anggraini, Ramah; Andasuryani, Andasuryani
Jurnal Teknologi Pertanian Andalas Vol 28 No 2 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.2.173-182.2024

Abstract

Jambu biji (Psidium guajava L.) merupakan salah satu produk hortikultura yang dapat hidup di daerah tropis dan memiliki nilai ekonomis cukup tinggi. Jambu biji adalah buah yang cepat mengalami kerusakan setelah panen, sehingga diperlukan penanganan pasca panen yang dapat mempertahankan mutu produk seperti dengan memberikan pelapis. Pelapis yang digunakan yaitu edible coating berbasis pati biji nangka. Pati biji nangka digunakan sebagai bahan edible coating karena mengandung pati yang cukup tinggi yaitu 83,97% dengan kandungan amilosa 21,82% dan amilopektin 62,15%. Penelitian ini bertujuan untuk mengkaji dan menentukan konsentrasi terbaik pati biji nangka terhadap mutu buah jambu biji. Penelitian ini menggunakan eksperimen Rancangan Acak Lengap (RAL) dengan faktor yaitu konsentrasi pati biji nangka. Berdasarkan hasil penelitian menunjukkan bahwa edible coating pati biji nangka mampu mempertahankan mutu buah jambu biji dengan lama penyimpanan 10 hari. Konsentrasi pati biji nangka 1,1% merupakan perlakuan terbaik. Nilai pengamatan yang diperoleh dari perlakuan terbaik yaitu susut bobot 1,5605, kadar air 84,547%, kekerasan 30,733 N/cm2, total padatan terlarut 7,133°Brix dan uji warna 111,503.
ANALISIS PENGARUH DAUN GAMAL (Gliricida sepium) DAN DAUN PISANG PADA PROSES PERCEPATAN PEMATANGAN TERHADAP MUTU BUAH PISANG CAVENDISH (Musa acuminata Cavendish) Ifmalinda, Ifmalinda; Mutiara Helmi, Annisa; Andasuryani
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

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

Abstract

Cavendish bananas have great potential and are widely cultivated and consumed by the community, both processed and raw. A good banana is a banana that is ripe while it is still on the tree, but many farmers pick the bananas when they are not ripe. The harvested fruit will ripen without ripening with uneven ripeness and the resulting color is not attractive, therefore ripening is carried out. The ripening materials used are gamal leaves and banana leaves because it contains ethylene which functions in the fruit ripening process and is free from chemicals. The purpose of this study was to determine and analyze the best type of ripening material for the quality of Cavendish Banana (Musa acuminata Cavendish). The method used was the Completely Randomized Design experimental method with 1 factor, namely the type of ripening material such as gamal leaves and banana leaves. The ratio of gamal leaves used was 30%, 40%, and 50%, while the ratio of banana leaves was 30%, 40%, and 50%. Based on the results of the study, the ripening material had a significant effect on the quality of Cavendish Bananas. The ratio of gamal leaves of 50% is the best ripening material for the quality of Cavendish Bananas with a weight loss value of 1.035%, hardness of 31.328 (N/cm2), total dissolved solids of 12.936°Brix, water content of 71.674%, color (light) of 22.661, and color (hue) of 37.934.
Co-Authors - Andasuryani Anggraini, Ramah Ansharullah, Aziz Arlius, Feri Ashadi Hasan Asmuti, Ayendra Azrifirwan, Azrifirwan Cherie Dinah, Cherie Dea Permata Sari Derosya, Vioni Dini Megatama Soparani Ediset, Ediset Elsa Fitria Erigas Ekaputra Feri Arlius Fitri Yuwita Fitriyah, Zhefira Fresmiyanti, Mia Guci, Krisna Gurning, Melia Elius Putri Harjuniati, Weni Husein Lubis Hutahuruk, Santa Brightness Imas Siti Setiasih Iriwad Putri Khandra Fahmi Khandra Fahmy Lii Shaufana Melia Elius Putri Gurning Mia Fresmiyanti Mimin Muhaemin Mizan, Irfathil Moh. Agita Tjandra Muhammad Makky Mutiara Helmi, Annisa Nasution, Rizka Putri Indramora Nelty, Hanny Nadhila Nika Rahma Yanti Nindi Elisa Nurdianti Lutfiah Zein Oktavionry, P.A Omil Charmyn Chatib P.A Oktavionry Putri, Iriwad Rahmi, Suaidah Ratna Wardani Renny Eka Putri, Renny Eka Riska Westri Windasari Sarifah Nurjanah Silvia Rosa Siska Dwi Putri Siti Azzahra Kurnia Siti Azzahra Kurnia Srilanang, Suai Namun Suaidah Rahmi Tasya Putri Herman Tjandra, Moh. Agita Wiranda Erza Pratama Wulan Kumala Sari Yustika, Wildan Zikrillah Zein, Nurdianti Lutfiah