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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Fitopatologi Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah JURNAL BISNIS STRATEGI Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Pascapanen Pertanian Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Jurnal Penelitian Tanaman Industri Buletin Teknologi Pasca Panen Indonesian Journal of Business and Entrepreneurship (IJBE) agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Agroindustri Jurnal REKOMEN (Riset Ekonomi Manajemen) IJBE (Integrated Journal of Business and Economics) Jurnal Penelitian Pertanian Tanaman Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PANGAN Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Jurnal Penelitian Hasil Hutan
Rokhani Hasbullah
Departemen Teknik Mesin Dan Biosistem , IPB University
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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The Use of Chitosan Coating to Maintain the Quality of Cherry Tomatoes (Lycopersicum esculentum var. cerasiforme) Salsa Nurfadhillah; Rokhani Hasbullah
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.v14i1.21-30

Abstract

Cherry tomatoes are prone to deteriorate during storage. Proper post-harvest technology is needed to maintain the quality of cherry tomatoes. This research aims to examine the effect of chitosan coating and storage temperature on the quality of cherry tomatoes and determine the optimal treatment. Cherry tomatoes of the Fortesta variety were used for experiment. Cherry tomatoes were dipped in chitosan solution with concentrations of 1% and 2%, and control. Each group of cherry tomatoes was then stored at temperatures of 15°C and 25°C. The research was arranged under a factorial completely randomized design with three replications. Measurement was performed on respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests (freshness, color, and aroma) of cherry tomatoes. The results showed that chitosan coating affects the respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests. Storage temperature affects respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests. Chitosan coating of 2% concentration and storage temperature of 15°C were the best treatments that were able to suppress respiration rate, weight loss, firmness, total soluble solids, and were still accepted by panelists on the 21st day of storage. In contrast, the control only lasted until the 12th day of storage. Keywords: Cherry tomatoes, Chitosan, Cold storage, Edible coating, Quality.
Shelf Life Estimation of Taro Flour Packaged in Polypropylene (PP) and High-Density Polyethylene (HDPE) Using The Arrhenius Approach Shafira Pradyta; Dyah Wulandani; Rokhani Hasbullah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2391-2403

Abstract

Taro flour stored for an extended period tends to experience a decline in quality. Therefore, determining the optimum storage period is essential. The Accelerated Shelf Life Testing (ASLT) method using the Arrhenius model was applied to estimate the shelf life of taro flour. The research on taro flour was carried out in three stages. The first stage involved the production of taro flour. The second stage included monitoring changes in quality during the storage period. The third stage focused on estimating the shelf life of taro flour packaged in polypropylene (PP) and high-density polyethylene (HDPE) materials. Drying and milling taro tubers produced taro flour with a final moisture content of 10%. During the storage period, observations were made on moisture content, whiteness degree, and protein content. Shelf life estimation was conducted using the Arrhenius model, with the selection based on a critical quality parameter protein content. The results indicated that the estimated shelf life of taro flour based on protein content in PP and HDPE packaging at 25 ℃ was 223 days and 285 days, respectively. Meanwhile, at storage temperature of 28 ℃, the shelf life of taro flour in PP and HDPE packaging was estimated to be 147 days and 183 days, respectively.
The Use of Botanical Preservatives to Maintain the Quality of Smoked Catfish Edo Saputra; Rokhani Hasbullah; Emmy Darmawati; Mala Nurilmala
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.63-78

Abstract

The use of botanical preservatives in smoked catfish is a natural approach to maintaining quality during initial storage through the antioxidant and antimicrobial activities of its bioactive compounds. This study aims to examine the effect of garlic, red ginger, and red galangal extracts in maintaining the sensory quality, color stability, and microbiological contamination of smoked catfish. Smoked catfish were coated with botanical extracts according to the formulation, then stored at room temperature and evaluated after five days of storage. The parameters observed included color changes, sensory evaluation, and microbial contamination. The data were analyzed using ANOVA, Pearson's correlation, and quadratic regression models to identify the relationship between treatment and quality response. The results showed that botanical preservatives were significantly (p < 0.05) effective in slowing the deterioration of smoked catfish quality. The preservative formulation of 25% garlic, 50% red ginger, and 25% red galangal was the best treatment, with better color stability, improved sensory acceptance, and a more effective mechanism of inhibiting microbial growth. These findings confirm the potential of botanical preservatives as a natural preservative alternative for smoked catfish products.
Co-Authors . Setiadjit . Sukarno . Sutrisno Abdul Waries Patiwiri Achmad Fitrah Maulidin Addiena Syahvina Nasution Adhitya Yudha Pradhana Agus Ghautsun Niam Agus Sutejo Ahmad Yani Ahmad Yani Alhori Alhori Ali Parjito Amzul Rifin Andi Suryadi Anggitha Ratri Dewi Arief Daryanto Arif Imam Suroso Arif Suroso Aris Purwanto Astu Unadi Budi Nurtama Budi Rahardjo Cicih Sugianti Dadang . Damanik, Annisa Purnamasari Deasy Fitriani Desy Nofriati Desy Nofriati Deva Primadia Almada Dikky Indrawan Dondy A Setyabudi Dondy A Setyabudi DS Priyarsono Dwi Zuwarman Dyah Wulandani Edi Suryanto Edo Saputra Edy Hartulistiyoso Eka Priyana Elisa Nur Faizaty Elpodesy Marlisa Emmy Darmawati Erniati Erniati Erniati Esa Ghanim Fadhallah Eti Rohaeti Fahim M Taqi Firdaus, Jonni Graita Gaiety Jatmiko Harli Prawaningrum Hartoyo Hasniar . Hayatri Sali Setia Heriyanto S Soba Herry Suhardiyanto I Wayan Astika I Wayan Budiastra Idham Sakti Harahap Indrawan, Raden Dikky Indrawan Iriando Wijaya Ita Zuraida Iyus Hendrawan Iyus Hendrawan Jayawarsa, A.A. Ketut Jeffrey Fransiscus Juniska Muria Sariningpuri Kaltika Setya Utami Sumariana Khoirul Mukhtarom Khoirul Umam Kristianingsih, - Latief, Prori Vitaliano Lidya Susanti Lilik Pujantoro Lilik Pujantoro Eko Nugroho Lista Eka Yulianti Lydia Ariani Machfud Machfud Machfud Machfud Mahasin, M. Zaenal Mahdania, Nadya Fazira Islah Mala Nurilmala Maya Wulan Arini Memen Surahman Michael Alexander Hutabarat Mohamad Rahmad Suhartanto Mohamad Solahudin MUHAMMAD YUSUF ANTU Muhammad Yusuf Antu Nanik Purwanti Nelwan, Leopold Oscar nFN Setyadjit nFN Sukarno Nunung Nuryartono Nurhayati Nurhayati Nurman Susilo Nurul Imamah Nurwijayanti Nuzul Syah Putra Okky Setyawati Dharmaputra Parlaungan Adil Rangkuti Patiwiri, Abdul Waries Pramita Riskia D. P Purwiyatno Hariyadi Renny Anggraini Ridwan Rachmat Rimba Lestari Rio Viryawan Riska Indaryani Riska Juliana Rizal Syarief Rizal Syarief RIZAL SYARIEF Rofika Rochmawati Rozana - Ruri Wijayanti Salsa Nurfadhillah Selvi Marcellia Setiadjit Setiadjit Setyo Pertiwi Shafira Pradyta Sidiq, Fajar Slamet Budijanto Sugiyono Sugiyono Sukarno Sukarno Sukmawati, Elya Sulusi Prabawati Sunandar, Muhammad Prayoga Supriyanto Supriyanto Supriyanto Suroso . Suroso Suroso Susi Lesmayati Susilo, Nurman SUTRISNO Sutrisno , Sutrisno - Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Tajuddin Bantacut Tjahja Muhandri Tri Yulni Ujang Sumarwan Usman Ahmad Warji Warji Yudha Heryawan Asnawi