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Iwan Taruna
Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
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Journal : Protech Biosystems Journal

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Cooling Characteristic Of Carrot Puree Purbasari, Dian; Setya Budi, Jaya Bagus; Taruna, Iwan
Protech Biosystems Journal Vol 2, No 2 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i2.12179

Abstract

Carrot is a plant that stores carbohydrates in large quantities, post-harvest processing of carrot in Indonesia still limited to get processed into the main ingredients of dishes. This study used two factor, ratio of carrot and water, and lenght of grinding time. The stage of measuring cooling characteristic start with the preparation of raw carrot, washing, peeling, cutting, grinding, and the cooling process (6°C). Cooling characteristic measured are the changing in temperature of puree during cooling process and cooling rate. This study used  the ratio of carrot and water 1:1 (100 gr:100 ml), 1:2 (100 gr:200 ml), 2:1 (200 gr:100 ml), and the lenght of grinding were 1, 2, and 3. The data was taken from 9 samples of treatment combinations. Changed values of combination temperature ranged from 26.98°C to 16.76°C, 27.44°C to 16.79°C, 28.79°C to 17.29°C, 25.81°C to 15.52°C, 28.04°C to 19.03°C, 29.99 to 19.19°C, 26.56°C to 16.96°C, 27.81°C to 19.10, and 27.72 °C to 19.53 °C. Highest average cooling rate occured in the first 5 minutes when the material temperature was still higher than the cooling medium, the cooling rate values in a row were: 0.21; 0.20; 0.30; 0.22; 0.20; 0.20; 0.14; 0.16; and 0.15.
Physicochemical Characteristics Of Temulawak (Curcuma xanthorrhiza Roxb.) Instant Powder By Crystallization Method Purbasari, Dian; Febrianti, Alfina Sabrin Eka; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25512

Abstract

Temulawak is a medicinal plant whose rhizome is utilised. To extend the shelf life, temulawak is processed into instant powder drink through crystallisation method with the help of sugar as sweetener and crystallisation agent. This study aims to analyse the physicochemical characteristics of temulawak instant powder produced from the crystallisation method and determine the best sugar concentration on the characteristics of the instant powder produced. This study used a completely randomised design (CRD) method with one factorial, namely different sugar concentrations (40%, 50%, and 60%). The results showed that different sugar concentrations affected the parameters of water content, degree of fineness (FM), grain average (D), redness level (a), yellowish level (b), water absorption and yield. Moisture content values ranged from 2.14 - 2.72%; FM values ranged from 1.39 - 2.05; D values ranged from 0.011 - 0.017 mm; brightness values ranged from 74.49 - 77.43; redness values ranged from 29.52 - 31.16; yellowness values ranged from 67.56 - 69.92; bulk density values ranged from 0.478 - 0.495 g/cm³; water absorption values ranged from 7.74 - 9.01% and yield values ranged from 36.07 - 50.99%. The best formulation of different sugar concentrations is the treatment formulation with 40% sugar concentration.
Co-Authors Abadiyah, Najati Aini, Anggita Arifatul Alfindya Balgies Dardiri Amelia Ratna Azkiyah, Lailatul Bertung Suryadharma, Bertung Cahyaningati, Kinanti Dian Purbasari Dwi Masahid, Ardiyan Febrianti, Alfina Sabrin Eka Hervian Rahardiansyah Jihan Hanun Kinanti Cahyaningati Lestari, Ning Puji Lestari, Wahyu Winda Maria Belgis Maryanto - Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Miftahul Choiron Nafi', Ahmad Neti Surami Prameswari, Dayintaguna Setya Budi, Jaya Bagus Siswoyo Soekarno Sutarsi Sutarsi, Sutarsi Syahda Vi, Gadis Dien Vico Danuartha, Laurensius Ardian Wahyuni, Livia Wicaksono, Vicky Andhik Wiwik Siti Widrati Wiwik Siti Windrati Yosika, Nur Ida Winni Yuli Witono Zhafirah Arifin, Thalita