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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Reaktor METANA Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Tanaman Industri dan Penyegar Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Teknologi Pertanian agriTECH Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad JOIN (Jurnal Online Informatika) Jurnal Penelitian Pertanian Terapan IDJP (Indonesian Journal of Pharmaceutics) Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal Of Chemical Process Engineering (JCPE) JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Teknologi Pertanian Andalas JOISIE (Journal Of Information Systems And Informatics Engineering) Journal of Industrial and Information Technology in Agriculture Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Perangkat Lunak AgriHumanis: Journal of Agriculture and Human Resource Development Studies AgriHealth: Journal of Agri-food, Nutrition and Public Health AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Sistem Informasi Triguna Dharma (JURSI TGD) International Journal of Science and Environment Jurnal Berdaya Journal Of Chemical Process Engineering al Kimiya : Jurnal Ilmu Kimia dan Terapan Cognitia : International Engineering Journal

Efri Mardawati

Faculty Of Agricultural Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung- Sumedang KM 21, Jatinangor 45363, Indonesia

Author-ID : 314995

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application Asri Widyasanti; Sarifah Nurjanah; Rizika Wulandari; Efri Mardawati
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Minimally processed Cantaloupe melon has a short life because it contains high water content which is speeding up the process of spoilage. The objectives of the research were to determine the stearic acid addition on edible coating from cassava starch with low temperature storage to maintain the quality and to extend the minimally processed melon shelf life. This research used a factorial randomized complete design. Edible coating solutions were composed of 3 % cassava starch (w/v), 1 % carbo methyl cellulose (w/v) and 5 % glycerol (v/v). The treatments consisted of two factors, the first factor was the stearic acid addition on edible coating of 4 levels (0%, 0.5%, 1%, and 1.5%) and the second factor was low temperature storage with 2 levels (5°C and 10°C) with three replications. Observed parameters were respiration rate, moisture content, total titratable acidity, total soluble solids, color and weight loss. Results of this research showed that the best treatment of processed Cantaloupe was the temperature storage of 5°C and the 1.5% stearic acid addition for 5 days storage with respiration rate 33.59 mgCO2/kg hour; moisture content 8.48% (d.b.) ; total titratable acidity 38%; total soluble solid content 6.17 obrix; Hue angle 88.79o (yellow); and weight loss 5.85%.

Kinetic study on Fermentation of xylose for The Xylitol Production Efri Mardawati; Andi Trirakhmadi; MTAP Kresnowati; Tjandra Setiadi
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

Xylitol is a natural sugar that has the sweetness level similar to sucrose, but has lower calorie. It is an important sugar alternate for diabetics people. Reduction of xylose is a normally method to produce the xylitol. It Conducted via chemical hydrogenation of xylose at high pressures and temperatures by reacting pure xylose with hydrogen gas using a metal catalyst. This process requires pure xylose as the raw material. Alternatively, the reduction process can be carried out via fermentation. This process does not require high purity of xylose as the raw material, and thus the oil palm empty fruit bunch (EFB) hydrolysate, without any prior pretreatment, can be used. In order to scale up the xylitol production via fermentation, kinetic study of xylitol fermentation including growth and xylitol formation kinetic using the synthetic xylose as substrate will be required. Data used in the kinetic model development were obtained from series of batch fermentations of Debaryomycess hansenii ITB CCR85 varying the initial xylose and glucose concentrations. Yeast growth could be sufficiently modeled using the Monod kinetics, whereas xylitol production could be reasonably well modelled by Luedeking Piret kinetics.

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour Een Sukarminah; Endah Wulandari; Debby Moody Sumanti; Efri Mardawati; Elazmanawati Lembong; Okta Paulia
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

Model of Food Security Software for Evaluation the Food Security Development: Case Study in Bandung City Roni Kastaman; Insy Alimatun Hasanah; Totok Pujianto; Efri Mardawati
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

In order to evaluation the food security development in Bandung, researcher has been conducted in the form of software design to measure the performance of food security development from the aspect of food availability, food accessibility and the utilization and quality of food. The software is created in Microsoft Excel base as an analytics tool. The data used as the material of analysis was taken from the report of the institutions related to the food security development. Data here, is a source for scoring and weghting of the 3 food security dimensions which is filled in the software. List of contents for the analysis of food availability, food access and utilization and quality of food aspect are consist of 27 criteria, 12 criteria and 12 criteria respectively. The evaluation is done based on the calculation of the total value of weight multiplication with the score of each criteria, where the maximum total value is 5000 and minimum 1000. Justification of performance condition of food security performance described in the software is based on 5 categories class, that is from 1000 to 1800 total value performance for “unsafe conditions”, then 1800 to 2600 for “unsafe conditions”, 2600 to 3400 for “fairly safe conditions”, 3400 to 4200 for “safe conditions” and 4200 to 5000 for “very safe conditions”. The result of evaluation by using data in Bandung City of year 2012 and year 2015 indicate that condition of Bandung food security in terms of availability is “fairly safe”, food access is “safe” and the utilization and quality of food is in “fairly safe” condition.

Ozonation Pretreatment Evaluation for Xylanase Crude Extract Production from Corncob under Solid-State Fermentation Efri Mardawati; Surya Martha Pratiwi; Robi Andoyo; Tita Rialita; Mochamad Djali; Yana Cahyana; Een Sukarminah; In-In Hanidah; Imas Siti Setiasih
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Xylanases are highly exploited enzyme in industries, including food and chemical industry. Xylanases can be utilized in catalyzing the endohydrolysis of 1,4-β-xylosidic linkages in xylan, lignocellulosic component to produce xylose-monomer. This research aims to optimize xylanase production from alternative substrate, corncob. Corncob contains 41.17% of hemicellulose, polymer of xylan. Xylanases are produced through solid state fermentation by Trichoderma viride. Ratio between substrate and moistening solution was 0.63 g/mL with fermentation temperature 32,8OC. Variables varied include incubation time and pretreatment (using autoclave, ozonation, combination of ozonation and autoclave, also without pretreatment). Xylanase activity was measured by DNS method using 1% of xylan as substrate standard. The result showed that the best incubation time is 36 h with 14403.8707 U/mg protein for specific xylanase activity by using autoclave as pretreatment. Ozonation pretreatment process can increase the enzyme activity of xylanase.

Xylitol Production from Oil Palm Empty Fruit Bunches (OPEFB) Via Simultaneous Enzymatic Hydrolysis and Fermentation Process Efri Mardawati; Nadya Maharani; Dwi Wahyudha Wira; Budi Mandra Harahap; Tri Yuliana; Een Sukarminah
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jiita.v2i1.25064

Oil palm empty fruit bunches (OPEFB) are the waste of palm oil processing and lignocellulosic biomass that can be used as raw material for xylitol production. In this research, bioconversion of xylitol using the Simultaneous Saccharification and Fermentation (SSF) process in one reactor with a short time and could save the cost. Pretreatment requires to degrade the lignin compound with thermal pretreatment. Hydrolysis of OPEFB performs enzymatically by commercial xylanase enzyme that is Cellic Htec2 and continued with fermentation by yeast Debaryomyces hansenii. The research used experimental and descriptive analysis that covers of variation of OPEFB substrate concentration (7.5%, 10%, 15%, 20%) on specific growth rate (µ), the yield of xylitol and substrate utilization. The results showed that an increase of OPEFB substrate concentration affected by the increase of specific growth rates (μ) are 0.091/h, 0.094/h, 0.095/h and 0.126/h. It also affected to the decreasing of xylitol yield on 42 hours fermentation are 0.201 g/g; 0.189 g/g; 0.170 g/g; and 0.104 g/g.

Co-Authors Abil Fadila Ade Moetangad Kramadibrata Adiyaksa, Narendra Bagus Agung Tri Mulyono Agus Try Hartono Agustien, Shilvya Dewi Ahmad Fadhlul Kamal Aisyah Hanifah Alifa Putri Anarghya Amaliyah, Putri Rizqi Amelia Hariry Amelia Hariry Anas Bunyamin Andi Trirakhmadi Anggraini, Sulistina Anindya Rahmana Fitri Anting Wulandari Anting Wulandari Anting Wulandari Arina Sabila Nurhidayat Asri Widyasanti Asri Widyasanti Awaly Ilham Dewantoro Bambang Nurhadi Budi Mandra Harahap Budi Mandra Harahap Dara Nadira Daulay Dedy Prijatna Desy Nurliasari Desy Nurliasari Desy Nurliasari Desy Nurliasari Suparno Diah Meilany Dwi Purnomo Dwi Wahyuda Wira Dwi Wahyudha Wira Edy Suryadi Een Sukarminah Efatmi, Fajri Eki Dwiyan Saputra Eko Heri Purwanto Eko Heri Purwanto Elazmanawati Lembong Elni Hazar Indriantini Emanuela Rae Alodia Emilda Ayu Febrianti Endah Wulandari Endah Wulandari Fadhlurrahmah, Jauhar faizal syahmurman Fajri Efatmi Fathia Salsabila Emmaputri Fauzan, Muklis Fitry Filianty Ghina Haura Tsamarah Hana Nur Fitriana Handarto Hanifah, Aisyah Hanni Listia Furi Harahap, Budi Mandra Hariry, Amelia Haryono Haryono Hendri Hermawan Adinugraha Herlina Marta Hilda Ayu Aulia Imas Siti Setasih Imas Siti Setiasih In-In Hanidah Indah Mayangsari Putri Setiawan Indah Mega Kartini Insy Alimatun Hasanah Irfan Ardiansah Ismiatun Ismiatun Januardi Kasbawati Kasbawati Lubis, Muhammad Adly Rahandi M. Ade Moetangad Kramadibrata M.T.A.P. Kresnowati Marleen Herudiyanto Maulid, Muhammad Rifqi Maulida Rahmah, Devi Meilanny Budi Santoso Mimin Muhaemin Mochamad Djali Mohammad Djali Muhammad Saukat Mulyono, Agung Tri Munajat Munajat Nadya Maharani Nanang Masruchin Nanang Masruchin Nandi Sukri Natasha Putri Siahaan Norisca Aliza Putriana Norisca Aliza Putriana Norisca Aliza Putriana, Norisca Aliza Nurliasari, Desi Nurliasari, Desy Nurlilasari, Puspita Nurriyanti, Anggita Halimah Nurul Afifah Octaviana Nofiarno Putri Okta Paulia Panguji Raja Sinurat Pareira Prawiranegara, Boy Macklin Puji Lestari Puntigavere Dante R. Sheila Kusumawardhani Rafli, Muhammad Rahadatul 'Aisy Rahmawati, Rahmi Ratih Siswanina Putri Rifaldy, Dhifal Dui Riska Surya Ningrum Rizika Wulandari Rizki Sendi, Cahyani Robi Andoyo Roby Andoyo Roni kastaman Roni Kastaman Rosalinda, s S. Rosalinda S. Rosalinda, S. Saefudin, Saefudin Samsul Huda Samsul Huda Santoso, Meilanny Budi Sarifah Nurjanah Sarinarulita Rosalinda Selly Harnesa Putri Setasih, Imas Siti Setiadi, Tjandra Shidqi Syauqi Silvia Oktavia Nur Yudiastuti Silvia Yudiastuti Siti Nurhasanah Sri Suhartini, PhD Sumanti Debby Moody Sumirat, Riska Surya Martha Pratiwi Tensiska, Tensiska Tita Rialita Totok Herwanto Totok Pujianto Tri Yuliana Wahyu Daradjat Yana Cahyana Yazid Bindar Yazid Bindar Yoga Windu Wardhana Yunita Hasnah Devina

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