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The Influence of Extremely Low Frequency (ELF) Waves for Pasteurization of Cow Milk Anang Supriadi Saleh; Yossi Wibisono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.361-368

The extremely low frequency (ELF) magnetic field exposure technology for food processing and preservation is a future technology that produces better food quality. This research aims to examine the exposure of extremely low frequency (ELF) magnetic field waves to pasteurized cow milk and its effect on pH, chemical content, total microbial count, and sensory tests. This research was carried out by exposing ELF waves of 834.8 micro Tesla (μT) for 90 minutes to fresh milk and pasteurized milk. Samples were stored at room temperature then observed at 0, 2, 6, and 21 hours. Each treatment was repeated three times. The results showed that exposure to ELF waves had no effect on chemical content (P<0.05). The pH measurement shows that exposure to ELF waves could maintain the pH value. The total microbial count showed that exposure to ELF waves had an effect on reducing the total microbial count. The organoleptic test showed that pasteurized milk exposed to ELF waves had a smaller level of change. Based on observations, exposure to ELF waves has the potential to be developed in pasteurization, storage of cow milk, and retain its nutritional content. Keywords: Cow milk, Exposure, Extremely low frequency, Influence, Pasteurization.

Processing feasibility study of canning teaching factory (TEFA) fish processing unit in Politeknik Negeri Jember as a medium-large-scale industry Aulia Brilliantina; Putu Tessa Fadhila; Adi Sucipto; Dimas Triardianto; Suparto Suparto; Yossi Wibisono
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17657

Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included in the medium-large category. This research aims to determine the processing feasibility of canning teaching factory. Data were collected by interview and checklist analysis referring to the Ministry of Marine Affairs, namely the Decree of the Minister of Marine Affairs and Fisheries No.Kep.01/MEN/2007. The application of basic eligibility requirements is carried out by analyzing whether there is a discrepancy with existing regulations or deviations, which are then synchronized with the value of the eligibility criteria. The production process of Teaching Factory Canning has followed the processing feasibility certification set by KKP No.Kep.01/MEN/2007 with good eligibility criteria. The assessment is based on 6 minor deviations, 7 significant deviations, and 1 serious deviation. In addition, the GAP Analysis of the UPI TEFA Canning Polije Processing Feasibility Certification showed that the basic feasibility had met the basic requirements and 1 general requirement by correcting the deviations found

Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology Silvia Oktavia Nur Yudiastuti; Titik Budiati; Yossi Wibisono; Oryza Ardhiarisca; Findi Citra Kusumasari; Wiwik Handayani; Yesi Indah Dwi Kusuma Hariyanti
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.v13i4.1334-1343

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%. Keywords: Mango flour, Optimization, Response surface methodology, Yield.

Pengaruh Substitusi Tepung Talas Dan Sagu Terhadap Sifat Fisikokimia, Organoleptik Brownies Cookies Muhammad Ardiyansyah; Hazhyia Alifa Qoshdina; Yossi Wibisono; Wahyu Suryaningsih; Agung Wahyono
Journal of Food Industrial Technology Vol. 1 No. 1 (2024): Januari
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i1.4598

Pada umumnya brownies terbuat dari tepung terigu. Penggunaan tepung terigu semakin meningkat di Indonesia. Namun tidak semua masyarakat dapat mengkonsumsi gluten, seperti penyandang penyakit autis dan intolerant gluten. Untuk meminimalisir penggunaan tepung terigu, dapat menggantikan tepung terigu dengan tepung yang terbuat dari umbi yang tumbuh di Indonesia seperti tepung talas dan tepung sagu. Penelitian ini mempelajari tentang pengaruh perbandingan penggunaan tepung talas dan tepung sagu pada karakteristik fisik, kimia, dan sifat organoleptik paling disukai panelis agak terlatih dalam pembuatan brownies cookies. Hasil obsevasi analisis sidik ragam terhadap perbandingan tepung talas dan tepung sagu pada pembuatan brownies cookies memberikan pengaruh nyata terhadap sifat fisik dan kimia yaitu tekstur, kadar air, kadar abu, kadar karbohidrat, kadar protein dan kadar lemak. Perlakuan terbaik dari variasi penggunaan tepung talas dan sagu adalah 80:20 dari hasil tes hedonik atau penerimaan panelis agak terlatih. Sehingga dapat disimpulkan bahwa formulasi tepung sagu dan talas dengan variasi perbandingan 20:80 dapat memberikan prospektif baru dalam pembuatan brownies cookies yang bebas gluten

Processing feasibility study of canning teaching factory (TEFA) fish processing unit in Politeknik Negeri Jember as a medium-large-scale industry Aulia Brilliantina; Putu Tessa Fadhila; Adi Sucipto; Dimas Triardianto; Suparto Suparto; Yossi Wibisono
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17657

Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included in the medium-large category. This research aims to determine the processing feasibility of canning teaching factory. Data were collected by interview and checklist analysis referring to the Ministry of Marine Affairs, namely the Decree of the Minister of Marine Affairs and Fisheries No.Kep.01/MEN/2007. The application of basic eligibility requirements is carried out by analyzing whether there is a discrepancy with existing regulations or deviations, which are then synchronized with the value of the eligibility criteria. The production process of Teaching Factory Canning has followed the processing feasibility certification set by KKP No.Kep.01/MEN/2007 with good eligibility criteria. The assessment is based on 6 minor deviations, 7 significant deviations, and 1 serious deviation. In addition, the GAP Analysis of the UPI TEFA Canning Polije Processing Feasibility Certification showed that the basic feasibility had met the basic requirements and 1 general requirement by correcting the deviations found

Pengaruh Jumlah Ragi Dan Lama Perendaman Terhadap Mutu Fisik, Kimia Dan Organoleptik Tempe Koro Pedang (Canvalia Ensiformis L.): The Effect of Yeast Amount and Soaking Duration on the Physical, Chemical, and Organoleptic Quality of Tempe Koro Pedang (Canavalia ensiformis L.) Yulda Siska Yuliana Sawen; Yossi Wibisono; Annisa'U Choirun
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.6956

Tempe koro pedang (Canavalia ensiformis) merupakan alternatif sumber protein nabati yang potensial untuk menggantikan kedelai impor. Namun, pemanfaatannya terkendala oleh adanya senyawa antinutrisi yang menyebabkan rasa pahit dan aroma langu. Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara lama perendaman dan konsentrasi ragi terhadap mutu fisik, kimia, dan organoleptik tempe koro pedang. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) pola faktorial dengan dua faktor, yaitu lama perendaman dan konsentrasi ragi, sehingga diperoleh sembilan kombinasi perlakuan dengan tiga ulangan. Data dianalisis menggunakan ANOVA dan uji lanjut Duncan's Multiple Range Test (DMRT) pada taraf lima persen. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh sangat nyata terhadap peningkatan kadar air, penurunan pH, penurunan kadar lemak, serta peningkatan kesukaan organoleptik rasa dan aroma. Konsentrasi ragi berpengaruh nyata terhadap kadar air dan kadar lemak, namun tidak berpengaruh nyata terhadap kadar protein maupun seluruh parameter organoleptik meliputi rasa, aroma, dan tekstur. Disimpulkan bahwa lama perendaman merupakan faktor paling krusial dalam menghasilkan tempe koro pedang berkualitas tinggi, dan kombinasi perlakuan terbaik adalah perendaman yang lebih lama dengan dosis ragi terendah untuk efisiensi produksi.

The Optimization of Operating Parameters on the Reduction of Relative Humidity in a Dehumidifier Dryer Using Response Surface Methodology Iswahyono Iswahyono; Yossi Wibisono; Didiek Hermanuadi; Amal Bahariawan; Meta Fitri Rizkiana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.1152-1163

Relative humidity (RH) of the drying air is the main driving force in the drying process, as dry air has a greater capacity to absorb water vapor from the material; therefore, the lower the RH, the faster the drying rate. This study aims to determine the optimal RH point under varying airflow rate, evaporator temperature, and heater temperature, and to identify the most suitable RSM model equation. The research was carried out in three stages: (1) development of a dehumidifier dryer; (2) optimization and modeling using the Response Surface Methodology (RSM) with three factors—airflow rate, evaporator temperature, and heater temperature—and one primary response, namely the RH of drying air, along with an additional response of drying air temperature. Design Expert v13 software with the RSM Central Composite Design (CCD) was used to select optimum process conditions from the combination of operating parameters. The accuracy of heater temperature control was analyzed using relative error. The relationship between variables and the RH response of air entering the drying chamber was modeled as: Y = 14.02 + 0.8154A + 0.7625B – 2.75C – 0.4375AB – 0.0875AC – 0.2625BC + 2.48A² + 3.09B² + 9.83C² (where A = airflow rate, B = evaporator temperature, and C = heater temperature). The optimal RH response of the drying air was 20.263% at an airflow rate of 0.018 m³/s, evaporator temperature of 8.413 °C, and heater temperature of 39.49 °C. Air heating temperature control performed very well, with a relative error of 1.22%, which is below 5%.

Implementasi Metode Polije dalam Optimalisasi Produksi Tempe Koro Pedang sebagai Upaya Pemberdayaan Mitra Heri Warsito; Yossi Wibisono; Amellia Dwi Rizkyana; Casilda Aulia Rakhmadina
Jurnal Pengabdian Masyarakat Wadah Publikasi Cendekia Vol 3 No 1 (2026): Jurnal Pengabdian Masyarakat WPC
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/jpmwpc.v3i1.897

Koro pedang (Canavalia ensiformis) merupakan potensi sumber protein nabati lokal yang belum dimanfaatkan secara optimal. Kacang koro pedang merupakan alternatif penggunaan kedelai impor dalam pembuatan tempe. Program pengabdian masyarakat ini bertujuan untuk mengimplementasikan Metode Polije dalam mengoptimalkan produksi tempe koro pedang pada Kelompok Usaha Bersama (KUB) Pengrajin Tempe Pondok Pesantren Al Ishlah Jenggawah, Jember. Metode yang digunakan meliputi sosialisasi, pelatihan, dan pendampingan teknis melalui tiga tahap utama: praktik metode baru, pelatihan preparasi limbah whey tahu sebagai media perendaman, dan pelatihan perbanyakan bakteri L. plantarum Polije 15420. Hasil kegiatan menunjukkan bahwa penggunaan whey tahu mampu mempersingkat waktu perendaman dari 12–24 jam menjadi hanya 6–8 jam. Selain itu, implementasi Metode Polije berhasil meningkatkan masa simpan tempe dari 2 hari menjadi 7 hari. Penggunaan alat pencuci bahan baku mekanis juga terbukti meningkatkan efisiensi waktu sebesar 15–30 menit per 100 kg bahan baku dan mengurangi risiko kehilangan bahan baku hingga 5% dibandingkan metode tradisional. Program ini telah memberdayakan mitra melalui peningkatan keterampilan teknis dan efisiensi produksi.

STRATEGI PENGEMBANGAN PEMASARAN BUAH MANGGA ARUMANIS 143 PT. TRIGATRA RAJASA SITUBONDO JAWA TIMUR Rachmat Fitranto; Nanang Dwi Wahyono; Yossi Wibisono
Jurnal Agribisnis Indonesia Vol. 8 No. 1 (2020): Juni 2020 (Jurnal Agribisnis Indonesia)
Publisher : Departmen of Agribusiness, Economics and Management Faculty, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jai.2020.8.1.58-68

Indonesian has been ranked as 5th mango producer in the world with total production reached 2.18 million, however, Indonesian has not included the top ten world mango exporter countries. Indonesian total export was 1,240 tons and only fulfilled 0,6% of the world export value. PT. Trigatra Rajasa is one of the Arumanis 143 mango producers in Indonesian. The research objective was to analyze internal and external factors which influence marketing mango of PT Trigatra Rajasa including the arrangement of strategic recommendation to incline market value. Data collection was done from January to May 2019 through observation and respondent interview. Questioner with SWOT (Strengths, Weaknesses, Opportunities, Threats)and QSPM (Quantitative Strategic Planning Matrix) method was used during the interview. Analysis tools such as IFE, SWOT and QSPM were utilized in this research. The result showed that IFE (internal factor evaluation matrix) and EFE (external factor evaluation matrix) calculation matrix were given total score 2,85 and 2,8, respectively. Adding result of both matrix was positioning the mango marketing reality of PT Trigatra Rajasa in compartment V, mean hold and maintain. In this compartment, market penetration and product development strategy were suggested to be applied. Market penetration was recommended strategy to increase marketing of mango PT. Trigatra Rajasa based on QSPM (4,03) and efficiency of production budget through the utilization of mechanization (3,00) were suggested.

Uji Mutu Fisikokimia Tepung Daun Marungga Menggunakan Tiga Metode Pengeringan : Physicochemical Quality Testing of Moringa Leaf Flour Using Three Drying Methods Iswahyono Iswahyono; Yossi Wibisono; Didiek Hermanuadi; Amal Bahariawan
Journal of Food Engineering Vol. 5 No. 2 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i2.6871

Tanaman marungga disebut sebagai tanaman ajaib, bagian daun dapat dimanfaatkan sebagai suplemen gizi. Upaya untuk meningkatkan nilai dan diversifikasi olahan turunannya, daun marungga diolah menjadi produk kering berupa tepung. Tepung daun marungga diperoleh dengan cara pengeringan. Metode pengeringan yang tepat diperlukan agar tidak mempengaruhi mutu fisik dan kimia. Oleh karena itu, tujuan penelitian ini adalah untuk mengetahui pengaruh tiga metode pengeringan terhadap sifat fisik dan kimia tepung daun marungga. Metode pengeringan yang digunakan yaitu diangin-anginkan, pengeringan sinar matahari dan pengering dehumidifier. Hasil penelitian menunjukkan bahwa pengeringan daun marungga terbaik menggunakan pengering dehumidifier dengan densitas (0,35 g/ml), kadar air (6,50 %), aktifitas antioksidan (59,68 %) dan kadar protein (27,83 %). Pengeringaan dengan cara diangin-anginkan memberikan hasil terbaik pada warna yaitu sebesar -14.25 (cenderung hijau).

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