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All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Rekayasa Mesin Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Journal of Mechanical Engineering Science and Technology Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian JURNAL BUDIDAYA PERTANIAN Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Mnemonic Pasundan Food Technology Journal (PFTJ) Quantum Teknika GUYUB: Journal of Community Engagement Journal of Agricultural and Biosystem Engineering Research Makara Journal of Technology Jurnal Pertanian Kepulauan BULLET : Jurnal Multidisiplin Ilmu

Anang Lastriyanto

Department Of Agricultural Engineering, Brawijaya University, Jl. Veteran, Malang, Jawa Timur 65145

Author-ID : 305003

Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Other

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ANALISA SIFAT FISIK DAN KANDUNGAN GIZI PRODUK KRIM SUSU MENGGUNAKAN TEKNOLOGI SENTRIFUGASI La Choviya Hawa; Anang Lastriyanto; Anggi Akhmad Ervantri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Milk contains complete nutritional components such as fat, protein, calcium, vitamins and other minerals. To produce skim milk and cream, centrifugation technology is needed. Centrifugation is a method that uses the principle of sedimentation, where centripetal acceleration is used to separate substances that have different densities. By centrifugation it is possible to break down the emulsion and separate the dispersion of fine liquid droplets, although in this case the suspended phase is in the form of liquid droplets which will coalesce after separation. The purpose of this study were to analyze the effect of temperature and rotational speed of centrifugation on the physical properties and nutritional content of milk cream. This study uses two parameters, namely centrifugation speed and temperature. The variation in temperature used are 30, 40 and 50 Â° C and the centrifugation speed are 6000.G, 7000.G and 8000.G. The results showed that centrifugation using the conical disc centrifuge was able to separate fat from fresh milk. The highest fat content is 20.42% and the highest protein is 1.577% at 6000.G centrifugation speed. Increasing temperature and rotation speed will increase yield, density, water content and conductivity of milk cream. On the other hand, it can shorten the processing time, reduce the viscosity and boiling point of milk cream.

EFEK TEGANGAN SEARAH (DC) TERHADAP DEWATERING PASTA TOMAT MENGGUNAKAN METODE ELECTROOSMOSIS DEWATERING Joko Prasetyo; Kamsiatun Eka Pratama; Anang Lastriyanto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Tomatoes are fruits that contain a number of important nutrients, such as carbohydrates, vitamin C, vitamin A, vitamin B1, vitamin B2, lycopene, iron, fiber, minerals, and so on. However, tomatoes include climatic fruit, which will rot if not consumed immediately. Under these conditions itâ€™s necessary to process tomatoes into potential products such as tomato paste. Tomato paste production is done by the evaporation process to remove some of the water content. But giving heat to evaporation can damage the nutritional content of the paste. Electroosmosis dewatering is method for reducing water content by placing colloidal suspensions between two electrodes. This method is an interesting to concentrate the suspension that is sensitive to heat. Based on this, research is needed to determine the effect of electroosmosis on reducing water content in tomato paste. In this study, the DC voltage variations used were 0 V, 4.5 V, 9 V, 18 V and 36 V with 100 minutes processing time. The parameters measured based on these variations are changes in DC current during the EOD process and water content of tomato paste. The results showed that DC electric current decreases with increasing processing time, and increases with increasing voltage. the electric current at the lowest voltage variation (4.5 VDC) is 41.40 mA - 59.7 mA, while the electric current at the highest voltage variation (36 VDC) reaches 231.86 mA - 776.67 mA. The increasing DC voltage, the tomato paste water content decreases, so the best stress for the dewatering process is 36 V.

UNJUK KINERJA ALAT PASTEURISASI PADA PROSES PASTEURISASI MADU : STUDI KASUS PT KEMBANG JOYO SRIWIJAYA Sasongko Aji Wibowo; Anang Lastriyanto; La Choviya Hawa; Erwan Erwan; Mochamad Junus; Firman Jaya; Dewi Masyithoh; Jati Batoro; J.S.A Lamerkabel
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 1 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Salah satu proses pengolahan pascapanen madu adalah proses pasteurisasi. Pasteurisasi merupakan tahap awal pengolahan madu sebelum dilakukan evaporasi. Tingginya konsumen madu yang berkualitas di Indonesia mengharuskan perusahaan produsen madu menggunakan alat pasteurisasi dengan kapasitas yang besar. Madu akan mengalami kerusakan apabila suhu pasteurisasi lebih dari 70ÂºC. Selain itu lama proses pasteurisasi juga masih menjadi masalah dalam industri madu. Oleh sebab itu, perlu dibuat alat pasteurisasi dengan pengontrol suhu otomatis dan cepat dalam proses pasteurisasi. Tujuan dari penelitian ini adalah yang pertama untuk mengamati laju penetrasi panas kedalam bahan madu yang dipasteurisasi, kedua kapasitas alat untuk madu yang dipasteurisasi, ketiga mengetahui perubahan kadar air, viskositas, derajat brix, dan kerapatan masa jenis. Hasil penelitian menunjukan laju penetrasi panas dari suhu 35ÂºC hingga 65ÂºC pada alat pasteurisasi koloni madu pada kompor 1, 2, dan 3 berturut turut adalah 45, 45, dan 42 menit dengan total madu sebanyak 101,22 kg. Kemudian pada alat konvensional membutuhkan waktu selama 50 menit untuk memanaskan madu sebanyak 46.780 kg. Konsumsi gas pada kompor 1 adalah 0,291 g/(kgÂºC), kompor 2 adalah 0,281 g/(kgoC), kompor 3 adalah 0,285 g/(kgÂºC), sedangkan konsumsi gas pada kompor konvensional yaitu 0,272 g/(kgÂºC). Hasil pengukuran nilai kadar air, viskositas, brix, dan kerapatan massa jenis sebelum dan sesudah dipasteurisasi berturut-turut adalah sebagai berikut 21,99%, 4.835 poise, 63obrix, 1,356 kg/m3 dan 19,82%, 5,453 poise, 64obrix, 1,358 kg/m3.

Analisis Mutu Madu setelah Proses Pasteurisasi dan Pendinginan Cepat Sasongko Aji Wibowo; Anang Lastriyanto; Vincentia Veni Vera; Bambang Susilo; Sumardi Hadi Sumarlan; La Choviya Hawa; Elok Zubaidah
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 10 No 2 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Madu berguna untuk proses metabolisme tubuh pada manusia namun memiliki sifat higrokopis sehingga perlu penanganan pascapanen. Kualitas madu dipengaruhi oleh kadar air. Kadar air yang tinggi menyebabkan madu mudah berfermentasi dengan khamir. Proses pengolahan pascapanen madu yaitu pasteurisasi dan evaporasi. Pada proses pasteurisasi dan evaporasi suhu yang digunakan tidak boleh melebihi 70ºC karena akan merusak kualitas madu. Penggunaan ohmic heating untuk pasteurisasi dan vacuum cooling untuk proses evaporasi dan pendinginan menggunakan suhu di bawah 70ºC. Tujuan penelitian ini adalah menganalisis perubahan enzim diastase, kadar air, total padatan terlarut, dan viskositas madu karet setelah proses pasteurisasi menggunakan ohmic heating dan setelah pendinginan cepat menggunakan vacuum cooling. Hasil penelitian menunjukkan bahwa hasil pengukuran enzim diastase raw memiliki nilai DN yaitu 12,06 ± 0,146, setelah dipasteurisasi yaitu 8,79 ± 0,132 dan setelah pendinginan yaitu 7,98 ± 0,327. Hasil pengukuran kadar air raw sebesar 17,1 ± 0,153%, setelah pasteurisasi sebesar 16,4 ± 0,306% dan setelah pendinginan menjadi 14,1 ± 0,153%. Hasil pengukuran total padatan terlarut pada madu raw sebesar 62,7 ± 0,577 ºBrix, setelah dipasteurisasi sebesar 64,3 ± 0,577 ºBrix, dan setelah pendinginan menjadi 65± 0,000 ºBrix. Hasil pengukuran viskositas raw sebesar 5,681 ± 0,002 poise, kemudian setelah di pasteurisasi sebesar 5,921± 0,013 poise, dan setelah pendinginan yaitu menjadi 9,506 ± 0,000 poise. Penelitian ini menghasilkan madu dengan kadar air dan enzim diastase yang memenuhi baku mutu, viskositas mendekati baku mutu, walaupun total padatan terlarut belum memenuhi baku mutu.

Analisis Fisik Madu Akasia Setelah diproses dengan Mesin Evaporator Vacuum Cooling Four in One Skala Industri Muzaki, M. Amin; Lastriyanto, Anang; Hermanto, Moch. Bagus; Sutan, Sandra Malin; Ahmad, Ary Mustofa; Wibowo, Sasongko Aji; Vera, Vincentia Veni; Anam, Khoiril
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 1 (2025): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v13i1.1153

Honey has significant health benefits due to its rich content of nutrients, enzymes, and bioactive compounds. However, conventional processing methods such as pasteurization can potentially degrade the physical and chemical quality of honey, including moisture content, density, total soluble solids, viscosity, and color stability. This study examines the effectiveness of the Evaporator Vacuum Cooling Four in One technology in maintaining the quality of Acacia honey compared to various pasteurization durations. The results show that vacuum cooling technology significantly preserves honey quality in terms of moisture content, density, and total soluble solids at a better level than conventional methods. Additionally, vacuum cooling optimally maintains honey's viscosity and color, demonstrating its superiority in reducing damage to bioactive components. This study is expected to contribute to the development of more efficient honey processing technology in the industry, aiming to provide high-quality honey that meets consumer health standards.

Co-Authors Aini Nurrachmani Bahari Amanda Izzah Aulia Andi, Moch. Alfi Anggi Akhmad Ervantri Anggraini, Firdha Dwi Arnanda Ajisaputra, Arnanda Ary Mustofa Ahmad As Syukri, Khoirul Anam Asy Syukri, Khoirul Anam Bagus Imam Bintoro Bambang Dwi Argo Bambang Susilo Dewi Masyithoh Dewi Masyithoh Dewi Maya Maharani Dhika Aringtyas Dina Wahyu Indriani Dina Wahyu Indriani Dyah Ayu Arum Ambarwati Elok Zubaidah Elok Zubaidah Erawati, Diana erika arisetiana dewi, erika arisetiana Erni Sofia Murtini Erry Dwi Kuncahyo Erwan Erwan Erwan Erwan, Erwan Evy Puspitasari Fajri Anugroho, Fajri Fariz Prayogi Herlambang Firdha Dwi Anggraini Firman Jaya Hadi Suyono hardiansyah, bagus Hartono, Elvianto Dwi Jati Batoro Jati Batoro Jati Batoro Jayanti, Dias Agustin Dwi Joko Prasetyo Joko Prasetyo Juniarsa, Nurtjahja Kamsiatun Eka Pratama Kharimatul Khasanah Khoiril Anam, Khoiril Khoirul Anam Asy Syukri Kurniawan Yuniarto Kurniawan, Hary La Choviya Hawa LAILATUL MAGHFIROH Lalu Arioki Setiadi Lamerkabel, J. S. A. Maimunah Hindun Pulungan Masauna, Esther D Masyithoh, Dewi Mochamad Bagus Hermanto Mochamad Junus Mochammad Junus Mochammad Yunus, Mochammad Mujadin, Anwar Musthofa Lutfi Mutiarani, Nadya Muvianto, Cahyo Mustiko Okta Muzaki, M. Amin Nofiyanti, Sri Handayani Nur Hidayat Nur Komar Nur Samijayani, Octarina Nuraini Puji Astuti Nurtiti Nurtiti Oktaria Eka Y Permadi, Bayu Pratiwi, Hartati Setyo Putra Rifaldi, Syachrial Rahmawati, Safitri Rizka Ramadani,, Khoirotus Syadiyah Rini Yulianingsih Rizka Mega Melati Rochima Nisaa’IL-Firdaus Rosyida Ayu Pratiwi Rosyidatul Anwariyah Sambora, Helmi Sandra Malin Sutan Sandra Sandra Sasongko Aji Wibowo Sasongko Aji Wibowo Sasongko Aji Wibowo Satriyo Pandunusawan Sembiring, Rinawati Setyo Purwanto Silvi Astri Cahyani Silvi Astri Cahyani Sonia Verent Yudi Santo Putri Subiantoro Bangun Sulianto, Adi Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Sumardi Susinggih W. Ulinnuha, Arini Robbil Izzati Ustadi Ustadi Utuwaly, Imas D Vibi Rafianto Victor G Siahaya Vincentia Veni Vera Wahyunanto Agung Nugroho Welt, Bruce Ari Wibowo, Sasongko Aji Wulandari Saepuloh Yuniarti Yuniarti Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono

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