Article Per Year (5 Year)
p-Index From 2020 - 2025
3.51
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Jurnal INKOM Agrointek Jurnal Teknologi Pangan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) GERVASI: Jurnal Pengabdian kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Engineering
La Choviya Hawa
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Social Sciences Other

Published : 49 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 49 Documents
Search

 1   2   3   4   5 
Development of Texture and Shelf Life Time Model of Sapote Fruit (Achras sapota L.) with Temperature and Pressure Variation under Hypobaric Storage Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.861 KB)

Abstract

The objective of this research was to develop a model of texture and shelf life time of Sapote Fruit (Achras sapota L.) stored under hypobaric condition. The fruit was stored for 10 days at a various levels of combination of temperature and pressure. The temperature levels applied were 10° C and 20° C, and under a pressure of 30, 50 and 70 kPa. It was observed that the fruit stored at 10° C under the pressure level of 30 kPa had the lowest texture (186.62 g/mm/s). The model of sapote fruit texture (Ti) and shelf life time (), applicable to the above pre-determined condition, may be expressed respectively, as follows: ..... (please take a look the formula in pdf files) Key words: hypobaric, texture, shelf life time, sapote fruit
Bioreactor Design for Microalgae Cultivation Hermanto, Mochamad Bagus; HS, Sumardi; Hawa, La Choviya; Fiqtinovri, Siti Masithah
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.388 KB)

Abstract

Microalgae not only can be developed as a source of food and medicine, but also used for heavy metal removal and used as an alternative energy for biodiesel production due to its contain of proteins, carbohydrates and vitamins and also oil. The objective of the research is to design a bioreactor by using the principle of a closed recirculation system using transparent materials as a medium of circulation and bioreactor design was tested by using microalgae Nannochloropsis oculata to obtain the biomass growth. Based on the experiments, the design can be well employed. The variable of growth factors for Nannochloropsis oculata namely pH, temperature, light intensity, and salinity of water were in the range of requirements needed for cultivation with a value of 7.2-8.3; 25-27°C; 1011-1800 lux, and 3-3.2% respectively. Initial concentration of biomassa was 128x104cells/mL, and gave the highest yield Nannochloropsis oculata of 3.293x104cells/mL at 11th day of culture, but decreased on day 12 to 15 for 655x104cells/mL. This is due to depletion of nutrients in culture media. The highest fat content found in day-to-11 was 17.89%.
Modified Atmosphere Packaging (MAP) of Brown and Polished Rice Hawa, La Choviya; Lastriyanto, Anang; Bangun, Subiantoro
Jurnal Teknologi Pertanian Vol 11, No 3 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1106.096 KB)

Abstract

Rice is the staple food of about 90% Indonesian people that contributed to 50% of carbohydrate requirement. The objectives of this research were to determine the weight loss, moisture content, density, texture, carbohydrate, colour and flavor of brown rice, polished rice I, and polished rice II packaged by modified atmosphere packaging (MAP).  Experimental-descriptive method with 2 factors was used in this research. First factor was types of rice (brown rice, polished rice I, and polished rice II) and second factor was gas composition (99.56% CO2, 100% N2; and normal atmosphere 78% N2, 20.8% O2, 0.03% CO2, and 1.17% other gasses). The packaging material was polyethylene 0.08 mm in thickness. Each treatment was replicated three times.  The results showed that storage with N2 can reduced weight loss, moisture content, and density. On the other hand, texture, carbohydrate, color and flavor of brown rice, polished rice I, and polished rice II were relatively stable.  Storage with CO2 keep the low moisture content of rice. MAP of all types of rice was better tan normal atmosphere storage.Keywords: brown rice, polished rice, CO2, N2, modified atmosphere packaging
Determination of Thin Layer Drying Characteristic of Globefish (Rastrelliger sp.) Hawa, La Choviya; S., Sumardi H.; Sari, Elfira Puspita
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.197 KB)

Abstract

Globefish (Rastrelliger sp.) are frequently consumed in Indonesia.  The globefish can be stored for several days. One of the processes to preserve globefish is salting and drying.  The accurate prediction of the characteristics of globefish drying is important in producing high quality product. Therefore, the characteristic of globefish should be determined.  This research was aimed to determine the equilibrium moisture content (Me) and the drying coefficient (k) by using the graphic method.Thin layer drying characteristics of globefish determined at temperature ranging 45, 50, and 55°C and for relative humidity of 33, 30, and 29%, with initial moisture content between 18.026 and 56.7% wet basis. The result showed that equilibrium moisture content equation of globefish at temperature 45°C was Me = [ln(1-RH)/(-8.763.10-6xT)]1/1.653 with moisture content of 20.262% dry basis, at 50°C was Me = [ln(1-RH)/(-7.418.10-6xT)]1/1.671 with moisture content of 20.085% dry basis, and at 55°C was Me = [ln(1-RH)/(-1.084.10-5xT)]1/1.564 with moisture content of 18.580% dry basis. Drying constant was 0.1385  hour-1 for temperature of 45°C, 0.1568 hour-1 for temperature of 50°C, and 0.1568 hour-1 for temperature of 55°C.Keyword: drying coefficient, thin layer, globefish
Study on Weight Loss and Development of a Respiration Rate Model of Sapote Fruit (Achras sapota L) Under Hypobaric Storage Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.402 KB)

Abstract

The objective of this research was to develop a model of O2 respiration rate of Sapote Fruit (Achras sapota L.) stored under a pre-determined hypobaric condition, followed by a validation test and sensitivity analysis of the developed model in relation to quality deterioration as expressed by the loss of weight of the fruit. The fruit was stored for 10 days at a various levels of combination of temperature and pressure. The temperature levels applied were 10° C and 20° C, and under a pressure of 30, 50 and 70 kPa respectively. It was observed that the fruit stored at 10° C under a pressure level of 30 kPa had the lowest initial respiration rate (9.571 mg O2/kg-jam) and weight loss i.e 3.57%. The model of respiration rate of the fruit, applicable to the above pre-determined condition, may be expressed as:   Key words: hypobaric storage, respiration rate, sapote fruit
Determination of Edible Film Permeability Coefficients to Water Vapor, Oxygen, and Carbon Dioxide Transmission Lastriyanto, Anang; Argo, Bambang Dwi; S., Sumardi H.; Komar, Nur; Hawa, La Choviya; Hermanto, Mochamad Bagus
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.612 KB)

Abstract

Edible film is commonly used in the preservation of fresh and minimally processed fruits. The suitability to be used for such purpose mainly determined by its physical characteristics like transmission properties, particularly its permeability to water vapour, oxygen and carbon dioxide. The research was conducted to determine the transmission properties of the edible film made up of low metoxyl pectins (LMP) as a primary component combined with stearic acid at a level of 0.25% v/v. Particular study was made to determine the permeability of the film towards water vapour, oxygen and carbon dioxide at various ranges of temperatures (5 to 28oC) and relative humidities (0 to 80%) examined on the film with thicknesses of 20 – 50 µm. The results indicated that the permeability coefficients of the film varied with transmitted substances. The values were 12.89 – 19.45 g.mm/ (m2.day.kPa) for water vapour, 3.26 – 28 mL.mm/(m2.day.kPa) for oxygen and 149 – 129 mL.mm/(m2.day.kPa) for carbon dioxide.Key words: LMP-based edible film, permeability coefficients
Comparison Study on E. coli Inactivation and Physical Changes of Thermal and Non Thermal Processing using PEF (Pulsed Electric Field) in Fresh Milk Pasteurization Hawa, La Choviya; Susilo, Bambang; Susilo, Bambang; Jayasari, Natalia Eka; Jayasari, Natalia Eka
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.77 KB)

Abstract

The objectives of this research were to determine the lethal rate of E. coli and to analyze the density, moisture content, viscosity, boiling point, freezing point, and color changes in non thermal pasteurization (pulsed electric field), thermal pasteurization (heat treatment), and combination of both in fresh milk.  Experimental-descriptive method with 2 factors was used in this research. First factor was voltage (20, 40, 60, 80 and 100 kV) and second factor was type of pasteurization (non thermal, thermal, and combination thermal-non thermal). Pasteurization time was 60 second and each treatment was replicated three times. The results showed that the highest E. coli inactivation was combination of thermal and non thermal pasteurization i.e 2.5 log cycles. Physical attributtes (density, moisture content, viscosity, boiling point, freezing point, and color) of milk that treated by non thermal pasteurization and combination did not change significantly after pasteurization compared to fresh milk.Keywords: thermal and non thermal pasteurization, lethal rate, physical attributtes
Thermal Characteristics of Mozzarella Cheese Product (Study on Citric Acid Concentration) Komar, Nur; Hawa, La Choviya; Prastiwi, Rika
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.78 KB)

Abstract

Mozzarella cheese is soft cheese that is not fully ripened, or usually called fresh cheese.  The making of Mozzarrella cheese needs long time.  The making of cheese can be performed by direct acidification, therefore this step does not have to wait culture work of bacterial starter to produce lactic acid.  The method used in this research is direct acidification using citric acid as the acidifier.  This research was objected to know the effect of citric acid concentration on chemical and physical characteristics, and to determine thermal conductivity of mozzarella cheese. This research used deterministic method that assisted by empirical data to express the physical, chemical, and thermal properties.  Experimental method was used with 3 level of citric acid concentration i.e. 0.12, 0.16 and 0.20% based on  25 liter of fresh cow milk.  Each variation was assessed once for chemical parameters including moisture content, yield, and thermal conductivity (k).  Thermal conductivity was analyzed using heat transfer theory that solved by numeric method implicitly.   The steps of the research included functional tool desigining, mozarella cheese making, and determination of thermal conductivity. The result showed that the highest yield of mozzarella cheese was 7.789% at 0.16% of citric acid.  The highest density was 1194.631 kg/m3 at 0.20% of citric acid. The highest protein content was 29.299% at 0.12% of citric acid, and the highest fat content was 13.121% at 0.16% of citric acid.  The highest water content was 45.204% at 0,16% of citric acid.  The highest heat value was 2721.400 J/kgoC at citric acid concentration of 0.16%.  The highest thermal diffusivity value is 3.730 x10-7 m2/s at 0.12% of citric acid.  The average of thermal conductivity value at 0.12% of citric acid concentration was 1.165 W/moC, at 0.16% was 0.539 W/moC, and at 0.20% was 0.634 W/moC. The equations of thermal conductivity were k = 34.944 – 0.493 X1 -0.0102 X2 and  = 19.566 x10-6- 0,0025 X1 – 0,4304 X2.Keywords: mozzarella cheese, citric acid, thermal conductivity
The Influence of Wetted Surface of Super Green B Sponge on Temperature, Relative Humidity of Air and Power Efficiency of Blower at Evaporative Cooling System Hawa, La Choviya
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.935 KB)

Abstract

Temperature and relative humidity of air were factors that influenced the evaporativerate of vegetables. The evaporative rate become higher at high temperature and lowrelative humidity.  This is caused by the high gas partial pressure difference between airof storage and vegetables. One method to slow down the metabolism activity of agricultural product was todecrease air temperature and to increase the relative humidity.  Humidifying the air canbe done by spraying water to the unsaturated air stream.  The sensible heat of air wasused to evaporate the water from liquid phase to gas phase, therefore result thetemperature of process became lower than before.  This process called evaporativecooling which its and the mechanism was heat transfer between air and water. The objectives of this research was utilizing evaporative process and knowing theinfluence of wetted surface on temperature, relative humidity and power blower efficiency. This study was performed using seven treatments at evaporative cooling system i.e. :no sponge,1 sponge layer, 2 sponge layer, 3 sponge layer, 1 sponge + water, 2 sponge +water, 3 sponge + water.  The parameters measured were dry bulb and wet bulbtemperatures process, air pressure of fan, temperature and relative humidity of air room,temperature of water from nozel.  To analize the parameters used thermodynamicanalizes without factorial design. The result showed that the thicker wetted surface applied with spraying water thelower temperature gained and the relative humidity become higher.  The greatest temperature decrease in 3 sponge + water treatment was 2.29°C, relative humidity89.09% and the lowest temperature decrease in 1 sponge+water treatment was 1.74°C and relative humidity was 85.27%.  The addition of sponge with spraying water wouldreduce the mass rate of air output from blower and decrease the power blower efficiency. The highest power efficiency in 1 sponge layer treatment was 62.93% and the lowestpower efficiency in 3 sponge + water treatment was 22.57%.Keyword : evaporative coolin, sponge, and humidifying
ANALISA KARAKTERISTIK FISIK CHIPS UMBI TALAS (Colocasia esculenta L.) BERBASIS MACHINE VISION (STUDI PENGERINGAN DENGAN TRAY DRYER) (Analisys of The Physical Properties on Taro Chip (Colocasia esculenta L.) Based on Machine Vision Method during Drying) Hawa, La Hawa Choviya; Dewi, Shinta Rosalia; Izza, Ni’matul; Wigati, Laras Putri
REKAPANGAN Vol 10, No 1 (2016): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract

ABSTRAKUntuk menghasilkan produk tepung talas yang berkualitas maka uji sifat fisik dan kimia diperlukan. Namun, karakterisasi chip talas dan tepung talas secara konvensional memerlukan pekerjaan laboratorium yang cukup memakan waktu. Evaluasi kualitas chip dapat dilakukan dengan cepat dengan menggunakan bantuan teknik Machine Vision. Tujuan penelitian ini adalah melakukan karakterisasi kadar air dan tekstur chip talas dan melakukan pengembangan sistem monitoring online karakter chip talas pada proses pengeringan. Penelitian ini menggunakan metode eksperimental deskriptif dua faktor, yaitu waktu pengeringan (50 ± 3°C, 60 ± 3°C, 70 ± 3°C) dan suhu pengeringan (5, 6 dan 7 jam). Parameter chip talas yang diamati adalah kadar air dan tekstur. Perubahan susut berat didapatkan dari pengamatan terkendali oleh neraca digital dan webcam yang mengambil citra pada chip talas dalam tray dryer yang telah dimodifikasi. Hasil penelitian menunjukkan, kadar air irisan talas segar adalah 72.75-78.80%. Kadar air terendah adalah pada suhu pengeringan 70°C selama 7 jam sebesar 2.03%. Kekerasan awal chip talas segar berkisar antara 8.2 -12.3%. Nilai tekstur chip talas terendah pada suhu pengeringan 60°C pengeringan selama 6 jam sebesar 0.7%. Image analysis yang dilakukan selama proses pengeringan berhasil menunjukkan adanya korelasi yang besar antara kadar air dan tekstur dengan parameter dalam image analysis, yaitu Normalized Energy TFs, Normalized Entropy TFs dan Normalized Homogenity TFs.Kata kunci : chip, kualitas fisik, machine vision, pengeringan, talas.ABSTRACTThe analysis of physical and chemical properties are required to ensure the quality product of taro flour. However, conventionally characterization of taro chips by laboratory analysis is quite time consuming. The quality analysis method using Machine Vision method was employed for determination of taro chip quality. The purpose of this study was to develop online monitoring system of taro chip during drying based on moisture content and texture data.This research were carried out using tray dryer with three levels of temperature (50 ± 3, 60 ± 3, and 70 ± 3°C) and three levels of drying time (5, 6 and 7 hours). Effects of both variables on moisture content and texture of taro chip were investigated. The real-time measurement of weight loss and texture were controlled by a digital balance and webcam from inside the dryer. The results showed that the lowest moisture content was by the 70°C for 7 hours, i.e. 2.03% and the lowest texture was by 60°C for 6 hours, i.e. 0.7%. Image analysis during the drying process successfully demonstrated the correlation between moisture content and texture with the parameters in image analysis, namely Normalized Energy TFs, Normalized Entropy TFs and Normalized homogenity TFs.Keyword : chip, physical properties, machine vision, drying, taro
Co-Authors Addieny Sugesti Affifah, Firdiani Nur Aini Nurrachmani Bahari Amirada Nur Laily Anang Lastrianto Anang Lastriyanto Anggi Akhmad Ervantri Angky Wahyu Putranto Ari Musthofa Ahmad Ary Mustofa Ahmad Azizun Maslachatul Mawla Bagus Imam Bintoro Bambang Dwi Argo Bambang Susilo Dewi Masyithoh Dewi Maya Maharani Diah Meilany Dina Wahyu Indriani Dina Wahyu Indriani Dyah Ayu Arum Ambarwati Elfira Puspita Sari Elok Zubaidah Emmanuelita Siburian Erwan Erwan Firli Fibbianti Firman Jaya Habibah, Hanna Fauziah Hanna Fauziah Habibah Heder Djamaludin Helmi, Raditya Inggar Rayi Agatha Izza, Ni’matul Jati Batoro Keenan Abdurachman Putra Khoiril Anam, Khoiril Laily, Amirada Nur Laksono Trisnantoro Lamerkabel, J. S. A. Langgeng Setyono, Langgeng Laras Putri Wigati Larasati, Indri Asiani M. Yusuf Makhfudhi Meilany, Diah Mochamad Bagus Hermanto Mochamad Junus Musthofa Lutfi Natalia Eka Jayasari Naura Lulu Farhanrika Nur Ida Winni Yosika Nur Komar Nur Komar Nurwindi, Linda Luvi Raditya Helmi Ratna Ika Putri Riana, Eki Ridwan Efendi Rika Prastiwi Rini Yulianingsih Saepul Bahri Sandra Sandra Sasongko Aji Wibowo Sasongko Aji Wibowo Sasongko Aji Wibowo Shinta Rosalia Dewi, Shinta Rosalia Siswidiyanto Siswidiyanto Siti Asmaniyah Mardiyani Siti masithah Fiqtinovri Subiantoro Bangun Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi HS Syamsiana, Ika Noer Syifa Rahadian Izzati Tanti Nirwana Tambunan Taufiq . Teuku Augibran Givari Tian Nur Ma’rifat Turofiq, I’anna Umroh Qothrun Nada Utami Yolanda BR Ginting Vincentia Veni Vera Wahyu Puji Setiawan Wahyunanto Agung Nugroho Widya Rhomadhona Wigati, Laras Putri Wirayanti, Dani Yudha Al Maarif Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono