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PENENTUAN KUALITAS BUAH NAGA (Hylocereus undatus) DENGAN METODE NON-DESTRUKTIF [Non-destructive Determination of Dragon Fruit (Hylocereus undatus) Quality] Khuriyati, Nafis; Fibriato, Muh Bayu; Nugroho, Darmawan Ari
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sorting dragon fruit based on color, size, and physical defects using human senses does not adequately reflect the nutritional content of the fruit.Â Nutrient content in dragon fruit has been determined by injuring fruit (destructive).Â The objective of the research was to develop a non-destructive method based on color measurement to determine the quality of dragon fruit which includes texture, moisture content, total dissolved solids, and total acid.Â Non-destructive color measurement used Chromameter to predict fruit maturity.Â Based on the results of this fruit maturity prediction, dragon fruit quality was predicted by using a regression model between fruit maturity and each quality parameter.Â Dragon fruit from various variations of maturity was used as a sample to find out its quality changes, and a regression equation was formed between the maturity of fruit and fruit quality. Â The results showed that along with the increasing maturity of dragon fruit, color (La * b *), texture, moisture content, and total dissolved solids changed following a cubic regression model.Â Color component "b" (yellowness) has the strongest relationship to fruit maturity (R2 = 0.95).Â With the knowledge of fruit maturity based on these colors, the quality of dragon fruit could be determined through regression equations with results that were not significantly different from those with destructive methods, except total acid.

Pemanfaatan Ampas Basah Tapioka Sebagai Media Fermentasi dalam Pembuatan Nata De Cassava (Utilization of Tapioca Wet Solid Waste as Media for Fermentation in Producing Nata de Cassava) Indah Mayasti, Nur Kartika; Nugroho, Darmawan Ari
JURNAL PANGAN Vol 22, No 4 (2013): PANGAN
Publisher : Perum BULOG

Industri tapioka menghasilkan produk samping sebesar dua per tiga dari bahan mentahnya berupa bonggol, kulit, dan ampas tapioka. Dalam penelitian ini, ampas basah tapioka dimanfaatkan sebagai medium fermentasi Acetobacter xylinum untuk menghasilkan nata de cassava. Pati yang terkandung dalam ampas dihidrolisis secara enzimatis untuk menghasilkan gula reduksi yang kemudian diperkaya dengan sumber nitrogen sebanyak 0,2 persen (b/v) amonium sulfat. Selama proses fermentasi 14 hari terjadi pertumbuhan biomasa yang ditunjukkan dengan adanya penurunan nutrisi dalam medium fermentasi berupa perubahan gula reduksi dalam dari 6,66 menjadi 4,81 persen, densitas optikal menjadi 0,6 dan tingkat keasaman meningkat dari 4,4 menjadi 2,9. Dari hasil penelitian diperoleh nata de cassava dengan kadar serat 1,71 persen, kadar air 97,83 persen dan ketebalan lapisan nata 1,7 cm.Tapioca industry produces starch as the main product, while two third of raw materials are wasted as knobs, peels and wet solid waste. In this study, the wet solid waste was used as substrate for fermentation by Acetobacter xylinum to produce nata de cassava. Starch contained in the pulp was hydrolyzed to simple reducing sugar (glucose) and enriched by addition of ammonium sulfate as source of nitrogen at 0.2 percent (w/v) and extended fermentation period to 14 days. The rate of biomass growth was inferred by sugar content decreased from 6.66 to 4.81 percent, optical density increased to 0.6, and substrate acidity increased from 4.4 to 2.9, respectively. This research produced nata de cassava with fiber content of 1.71 percent, water content of 97.83 percent, and layer thickness of 1.7 cm.

Utilizing Real-Time Image Processing for Monitoring Bacterial Cellulose Formation During Fermentation Darmawan Ari Nugroho; Lilik Sutiarso; Endang Sutriswati Rahayu; Rudiati Evi Masithoh
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In general, nata is a bacterial cellulose results from bacterial fermentation of Gluconacetobacter xylinus. During the fermentation process, bacterial cellulose accumulates on the surface of the medium and is eventually visible. The parameter of the end of the fermentation process is indicated by the formation of bacterial cellulose sheets with a certain thickness. During this time, the determination of the success of the fermentation process is done by direct observation of the thickness formed. In this way, the failure of the fermentation process cannot be detected early. Real-time monitoring during the fermentation period will be very helpful to monitor the speed of bacterial cellulose formation and early failure detection of the fermentation process. Currently, image processing has been widely used for various purposes. This study describes how to utilize image processing to monitor bacterial cellulose formation during the fermentation process. For this reason, it is necessary to modify the fermentor by making an area to shoot and follow any thickness increase in the bacterial cellulose, as well as painting the fermentor in dark color to better contrast with the bacterial cellulose color. The device used is the Raspberry Pi, which has been connected to a web camera. Once the image has been captured, it is then processed to calculate the thickness, after which the thickness data are sent to the database.

Pemanfaatan Ampas Basah Tapioka Sebagai Media Fermentasi dalam Pembuatan Nata De Cassava (Utilization of Tapioca Wet Solid Waste as Media for Fermentation in Producing Nata de Cassava) Nur Kartika Indah Mayasti; Darmawan Ari Nugroho
JURNAL PANGAN Vol. 22 No. 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i4.138

Industri tapioka menghasilkan produk samping sebesar dua per tiga dari bahan mentahnya berupa bonggol, kulit, dan ampas tapioka. Dalam penelitian ini, ampas basah tapioka dimanfaatkan sebagai medium fermentasi Acetobacter xylinum untuk menghasilkan nata de cassava. Pati yang terkandung dalam ampas dihidrolisis secara enzimatis untuk menghasilkan gula reduksi yang kemudian diperkaya dengan sumber nitrogen sebanyak 0,2 persen (b/v) amonium sulfat. Selama proses fermentasi 14 hari terjadi pertumbuhan biomasa yang ditunjukkan dengan adanya penurunan nutrisi dalam medium fermentasi berupa perubahan gula reduksi dalam dari 6,66 menjadi 4,81 persen, densitas optikal menjadi 0,6 dan tingkat keasaman meningkat dari 4,4 menjadi 2,9. Dari hasil penelitian diperoleh nata de cassava dengan kadar serat 1,71 persen, kadar air 97,83 persen dan ketebalan lapisan nata 1,7 cm.Tapioca industry produces starch as the main product, while two third of raw materials are wasted as knobs, peels and wet solid waste. In this study, the wet solid waste was used as substrate for fermentation by Acetobacter xylinum to produce nata de cassava. Starch contained in the pulp was hydrolyzed to simple reducing sugar (glucose) and enriched by addition of ammonium sulfate as source of nitrogen at 0.2 percent (w/v) and extended fermentation period to 14 days. The rate of biomass growth was inferred by sugar content decreased from 6.66 to 4.81 percent, optical density increased to 0.6, and substrate acidity increased from 4.4 to 2.9, respectively. This research produced nata de cassava with fiber content of 1.71 percent, water content of 97.83 percent, and layer thickness of 1.7 cm.

Measurement of the Performance of the Sugar Cane Grinding Machine at the XYZ Sugar Factory Elok Pawening Maharani; Endy Suwondo; Darmawan Ari Nugroho
Agroindustrial Journal Vol 7, No 2 (2020)
Publisher : APTA and DTIP FTP UGM

XYZ Sugar Factory is a sugar factory which has problems related to the effectiveness of the machines at the sugar cane milling station. This can be seen in the condition of machines that are outdated and in 2013 the level of machine downtime at milling stations tended to increase and exceeded the standard percentage set by the company for the last 3 months. Measurement of machine performance at this milling station uses the Overall Equipment Effectiveness (OEE) method, which is then carried out by measuring six big losses to determine the amount of efficiency lost. From the six factors, it can be identified which factor of losses has the biggest contribution in influencing the level of machine effectiveness by using the Pareto diagram. The data used were data from 12 May - 10 November 2014. During that period, the availability value was 94.72%, the performance value was 90.31%, and the quality was 96.78%, so that the OEE value was 82.95%, which means has not met the best practice OEE value, which is at least 85%. The main factors that affect the effectiveness of the machine are idling and minor stoppages losses, namely the machine is idle due to the time waiting for the sugarcane to enter and the problem of machines outside the milling station.

Kombucha origin clustering based on 16S metabarcoding datasets analysis Nugroho, Imam Bagus; Darmawan Ari Nugroho; Abdul Rahman Siregar
Journal of Natural Sciences and Mathematics Research Vol. 11 No. 2 (2025): December
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.v11i2.23949

Consumers of fermented products increasingly demand detailed information on product ingredients, quality, health benefits, and origin. Herein, we have chosen kombucha as a model for a fermented product. This study aims to establish the origin information of kombucha using clustering analysis of 16S metabarcoding datasets. We have downloaded and analysed datasets of kombucha 16S metabarcoding originating from 5 distinct places: Brazil, the United States, the United Kingdom, Turkey, and Thailand. We randomly selected datasets from the collection (n = 32) and analyzed them on the SHAMAN server to develop an initial microbiome profile. We implemented hierarchical agglomerative Clustering and found that Ward's method and the Chao distance produced the best cluster tree, which consistently separates kombucha into five distinct clades, reflecting their origin. We have extended our examination to include more datasets (n=13) to build the final cluster tree (total n = 45). We have also assessed the uncertainty of the final Clustering by pvclust in R. The pvclust cluster tree is comparable in topology to the final cluster tree built using Ward's method and Chao distance. The pvclust cluster tree features stable clades that are highly supported by AU (Approximately Unbiased) values (p-value ≥ 95%). Each kombucha was also placed correctly and consistently according to its respective origin. We have successfully conducted analyses and demonstrated that a simple clustering method, combining Ward's method and the Chao distance, is the most effective for classifying kombucha by origin using a 16S metabarcoding dataset.

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