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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal INKOM The Journal of Experimental Life Sciences (JELS) 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 JAPI: Jurnal Akses Pengabdian Indonesia
La Choviya Hawa
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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The Effect of Soaking Temperature on the Kinetic Model of Rehydration of Dried Oyster Mushrooms (Pleurotus ostreatus) Maharani, Dewi Maya; Muhammady, Iqbal Harzulmi; Ubaidillah, Ubaidillah; Hawa, La Choviya
The Journal of Experimental Life Science Vol. 16 No. 1 (2026)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2026.016.01.05

Abstract

Oyster mushrooms (Pleurotus ostreatus) pack a powerful nutritional punch. However, they spoil easily and require special handling for dehydration. Temperature during rehydration is a key factor affecting the quality recovery of mushrooms. Yet, there are limited studies on rehydration kinetics at different temperatures. The principal objective of this study was to investigate how soaking temperatures (25±1°C, 40±1°C, 50±1°C, 60±1°C, and 70±1°C) affect rehydration ratio, moisture content, water absorption rate, and volume expansion ratio at 120 minutes, with three repetitions. The results showed that physical recovery was dominant at lower temperatures (25–40°C). Maximum moisture content (0.850 g.g-1) was achieved at 40°C. In contrast, the optimal rehydration ratio (6.549) occurred at 25 °C. High temperatures (60–70°C) increased the kinetic rate of water absorption, reaching a peak at 60±(0.081g.g-1 min). Volume expansion reached its maximum at 70 °C (1.482). Based on mathematical modeling results, the Midilli-Kucuk model had the highest predictive accuracy at 25°C and 60°C. The Two-Term model captured rehydration phenomena better at 50°C and 70°C. The Bidkhori-Karizaki model provided the most precise data fit when applied at 48°C. Using high temperatures, such as 70°C, can significantly accelerate rehydration kinetics. However, there are technical consequences, including high total energy consumption and risk of structural damage to the product. These effects can reduce its final quality, which is critical for industrial-scale implementation. Therefore, to balance efficiency and product quality, a soaking temperature range of 25–40 °C is recommended as the most optimal operational condition.
Moisture sorption isotherm modeling and reverse spherification application in the production of chrysanthemum tea edible bubbles with mint leaf extract Hidayatullah, Dimas; Hawa, La Choviya; Yulianingsih, Rini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2026.009.02.1

Abstract

The chrysanthemum flower is an edible flower that is frequently processed into a dried form or used in food and beverages as edible bubbles.  Furthermore, mint leaf extract imparts a cooling sensation, enhancing the refreshing experience when consuming edible bubbles.  The storage technique for edible bubbles is a considerable challenge due to its effect on stability.  The study aimed to establish optimal storage conditions for edible bubbles by analyzing their sorption isotherm behavior and identifying the most suitable sorption isotherm model through comparison with five widely utilized models: GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Langmuir, Peleg, and Caurie. The static gravimetric method regulates water activity (aw) between 0.057 and 0.836 (30-50 °C) utilizing saturated solutions of KOH, MgCl2, CaCl2, NaCl, and KCl.  The statistical study identified the BET model as the best model, exhibiting the type II (Sigmoid) isotherm curve. The limits of primary, secondary, and tertiary bound water content in edible bubbles were determined to be 0.084 db (aw 0.271), 0.147 db (aw 0.558), and 0.502 db (aw 0.871), respectively.  Furthermore, the study reports a decrease in isosteric and net isosteric, entropy, and Gibbs free energy, alongside with an increase in equilibrium moisture content.
Sustainable Postharvest Preservation of Cherry Tomato Through Combined Ozone Pretreatment and Hypobaric Storage Maharani, Dewi Maya; Setiani, Putri; Paramartha, Kien Ratu; Hawa, La Choviya; Yulianingsih, Rini; Mastoto Ika, Nurbianto Puji; Saraswanto, Yossi Hendrawan
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 2 (2026): August 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Cherry tomato (Solanum lycopersicum L. var. cerasiforme) is a highly perishable horticultural commodity that requires proper postharvest handling to maintain quality and extend shelf life. This study evaluated the effects of ozone pretreatment (ozone gas and ozonated water) combined with hypobaric storage at pressures of 26, 64, and 101 kPa on the quality of cherry tomatoes during storage. Observed parameters included color change (?E), total soluble solids (TSS), moisture content, vitamin C and total fungal count. Color measurement was performed using a computer vision method based on the CIE L*, a*, b* color system, TSS was measured using a refractometer, moisture content using the oven method, and vitamin C using UV-Vis spectrophotometry. Two-way ANOVA showed that ozone pretreatment and hypobaric pressure had no significant effect on color change and moisture content (p>0.05). However, hypobaric pressure significantly affected TSS (p<0.05), with 26 kPa maintaining the highest TSS value (5.06 °Brix). Both ozone pretreatment and storage pressure had highly significant effects on vitamin C content (p<0.05). Ozone gas and ozonated water treatments retained higher vitamin C contents (43.99 and 42.13 mg/100 g, respectively) than the control (34.62 mg/100 g). Similarly, the highest vitamin C content was observed at 26 kPa (47.21 mg/100 g). Both treatment factors also significantly reduced fungal growth during storage (p<0.05). Tukey’s post hoc test showed that ozone gas pretreatment at 26 kPa resulted in the lowest total fungal colony count. The combination of ozone pretreatment and hypobaric storage 26 kPa has the potential to be an effective postharvest technology for maintaining nutritional quality and extending the shelf life of cherry tomatoes during storage.
Co-Authors Addieny Sugesti Affifah, Firdiani Nur Aini Nurrachmani Bahari Amalia, Isdyana Fitri 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 Devi Farah Azizah 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 Fauz Navilatusyahara, Rona Niswaturojwa Firli Fibbianti Firman Jaya Habibah, Hanna Fauziah Hajar, Kania Syafi’atul Hanna Fauziah Habibah Heder Djamaludin Helmi, Raditya Hidayatullah, Dimas Inggar Rayi Agatha Izza, Ni’matul Izzati, Syifa Rahadian Jati Batoro Kamila, Jasmine Salma Keenan Abdurachman Putra Lailani Irsyada, Siti Armilda Laily, Amirada Nur Laksono Trisnantoro Lamerkabel, J. S. A. Langgeng Setyono, Langgeng Laras Putri Wigati Larasati, Indri Asiani M. Yusuf Makhfudhi Mastoto Ika, Nurbianto Puji Meilany, Diah Mochamad Bagus Hermanto Mochamad Junus Muhammady, Iqbal Harzulmi Musthofa Lutfi Natalia Eka Jayasari Naura Lulu Farhanrika Nur Ida Winni Yosika Nur Komar Nur Komar Nurwindi, Linda Luvi Paramartha, Kien Ratu Raditya Helmi Ratna Ika Putri Rhomadhona, Widya Riana, Eki Ridwan Efendi Rifki Hidayat, Mohamad Rika Prastiwi Rini Yulianingsih Rizki Damaiyanti, Dewi Ratih Saepul Bahri Sandra Sandra Saraswanto, Yossi Hendrawan Sasongko Aji Wibowo Sasongko Aji Wibowo Sasongko Aji Wibowo Sawali, Rizka Khairunnisa Setiani, Putri Shinta Rosalia Dewi, Shinta Rosalia Siswidiyanto Siswidiyanto Siti Asmaniyah Mardiyani Siti Asmaul Mustaniroh Siti masithah Fiqtinovri Subiantoro Bangun Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi HS Syamsiana, Ika Noer Tanti Nirwana Tambunan Taufiq . Teuku Augibran Givari Tian Nur Ma’rifat Turofiq, I’anna Ubaidillah Ubaidillah 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 Zamzam, Muhamad Adam