Article Per Year (5 Year)
p-Index From 2021 - 2026
2.003
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pelita Perkebunan UNEJ e-Proceeding Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Abdi Insani Protech Biosystems Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Iwan Taruna
Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
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.
The Effect of Wall Materials and Drying Methods on The Encapsulation Sardinella lemuru Smart Flavor Azkiyah, Lailatul; Witono, Yuli; Taruna, Iwan; Choiron, Miftahul; Wahyuni, Livia; Nafi', Ahmad; Belgis, Maria; Masahid , Ardiyan Dwi; Aini, Anggita Arifatul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37089

Abstract

Antioxidant compounds in food are generally less stable when applied to food, so technology is needed to help antioxidant compounds become more stable during storage, one of which is microencapsulation. The research aims to determine the effect of the wall material ratio and drying methods on the characteristics of Sardinella lemuru smart flavor microcapsules. The experimental design used was a two-factor Complete Random Design (CRD): ratio of wall materials (maltodextrin: Arabic gum) and drying methods (spray drying and freeze drying). The research showed that enzyme activity ranged from 14.81-52.64 U/mL; lightness 95.2-100; yield 4.00-17.19%; water content 2.26-9.15%; antioxidant activity 15.75-31.23%; encapsulation efficiency 69.06-78.47%. Microcapsules with the highest water content, lightness, antioxidant activity, and encapsulation efficiency were at the ratio wall materials (maltodextrin: Arabic gum) of 7:3 by spray drying, 9.15%, 100, 31.23%, and 78.47%. On the other hand, the highest yield (17.19%) was at the ratio wall materials (maltodextrin: Arabic gum) 8:2 by freeze-drying. The morphology of the microcapsules by spray drying is spherical, and freeze drying makes it flaky and sharp.
Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose Belgis, Maria; Witono, Yuli; Vico Danuartha, Laurensius Ardian; Taruna, Iwan; Suryadharma, Bertung
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.683

Abstract

This study was aimed to identify the differentiation of Arabica coffee from West Java, East Java, West Nusa Tenggara and Bali using an electronic food nose. The analysis was conducted based on variations in temperature and roasting time to evaluate the effect of these parameters on coffee aroma characteristics. This research used an electronic nose device to detect volatile compounds quickly and accurately. The electronic nose was equipped with MQ-3, MQ-8, MQ-135, and MQ-136 sensors, able to detect alcohol, hexane, hydrogen, carbon dioxide, and hydrogen sulfide gas. Arabica coffee from various parts of Indonesia was roasted on three levels (light, medium, and dark). The results showed that variations in roasting temperature (220, 230, and 240 °C) and time (10, 13, and 17 min) significantly affected the volatile compounds’ profile. The temperature and roasting time correlated proportionally to the hexane gas, CO2 , and alcohol produced. Conversely, the lower the temperature and the faster the roasting process, the higher H2S gas was produced. Based on this, using an electronic nose effectively distinguishes the aroma characteristics of coffee based on differences in temperature and roasting time. This research contributes to helping improve the quality of Indonesian arabica coffee by understanding how temperature variation and roasting time length can be used to optimize the coffee production process and improve the coffee quality produced.
Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA) Belgis, Maria; Zhafirah Arifin, Thalita; Prameswari, Dayintaguna; Taruna, Iwan; Choiron, Miftahul; Witono, Yuli; Dwi Masahid, Ardiyan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.546

Abstract

Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees. Sensomic approach by Principal Component Analysis (PCA) success- fully differentiated Robusta coffee from Jember Regency, East Java, Indonesia. It showed that Robusta from different growing locations has specific sensory characteristics. Robusta coffee from Gunung Malang, Tanggul, and Pakis was characterized by sweet and acid aromas, while coffee from Kemiri was characterized by sweet and sour taste, brown color, bitter aroma, and rough mouthfeel. Meanwhile Sidomulyo I and Sidomulyo II coffees, which were grown near each other and at similar altitudes, have similar characteristics, although the process was different. Both coffees have bitter aftertastes and bodies, burnt aromas, astringent flavors, and high levels of bitterness. In contrast, Robusta Rowosari, Tugusari, and Badean were characterized by low sweetness, sourness, bitter aroma, and rough mouthfeel.
Influence of Soaking Temperature and Concentration of Sugar Solution in the Process of Osmotic Dehydration of Curcuma (Curcuma xanthorrhiza Roxb.) Sutarsi, Sutarsi; Syahda Vi, Gadis Dien; Lestari, Ning Puji; Taruna, Iwan; Purbasari, Dian
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.711-719

Abstract

Curcuma (Curcuma xanthorrhiza Roxb.) is a type of medicinal plant native to Indonesia that has a moisture content of around 80-90% when harvested. Osmotic dehydration is a technique for reducing water content that can be used to overcome this problem by immersing the material in a high concentration solution. The purpose of this study was to analyze the effect of temperature and concentration of sugar solution on final water content, weight reduction, solid gain, water loss, and analyze the temperature and concentration optimal for the observed variables in curcuma dehydration process. The method used in this study was to use a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors namely sugar content 50°Brix, 60°Brix, 70°Brix and immersion temperature 30°C, 40°C, 50°C with 3 repetitions. The results of the curcuma osmotic dehydration process which produces the most optimal treatment combination is at an immersion temperature of 50°C and a solution concentration of 70°Brix. This treatment combination resulted in a water content of 63.44% wb, a weight reduction of 34.73%, a solid gain of 11.81%, a water loss of 46.54%, and a total color difference of 69.64. Keywords: Curcuma, Osmotic dehydration, Sugar concentration, Temperature.
Engineering Characteristics of Curcuma Flour (Curcuma xanthorrhiza Roxb.) from Convection Drying Abadiyah, Najati; Lestari, Ning Puji; Taruna, Iwan; Purbasari, Dian; Sutarsi, Sutarsi
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.v13i2.525-535

Abstract

Curcuma is a herbs having a lot of advantages for human health. The fresh rhizome has a lot of disadvantages especially from the volume and low quality. To maintain the quality, curcuma should be processed to curcuma flour. This study was carried out to determine the engineering properties including water content, color, bulk density, water absorption, oil absorption, and angle of repose of curcuma flour ground after convection drying. The research method used in this study was CRD (completely randomized design) with 2 factors, namely drying temperature (40 °C, 50 °C, and 60 °C) and flouring or milling duration (6, 8, and 10 min). Curcuma rhizome was pre-treated with a convection drying. After milling process, the flour was sieved to have particle size of 60 mesh. Statistical analysis included ANOVA (Analysis of Variance), Duncan post-hoc test, and correlation test. The result revealed the curcuma flour has engineering properties including bulk density (0.35 – 0.38 g/ml), water content (7.97% – 11.77%), water absorption (2.78 – 3.79 ml/g), angle of repose (27.99° – 30.44°), color brightness L (67.07 – 71.78), red-green chrome a (7.67 – 8.92), yellow-blue chrome b (51.37 – 55.13), and total color change ∆E (57.42 – 62.12). Keywords:  Convection dryer, Curcuma, Drying, Engineering characteristics, Flour.
Application of Foam Mat Drying Method for the Production of Instant Red Ginger Powder using Microwave Purbasari, Dian; Lestari, Wahyu Winda; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
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.v13i4.1142-1150

Abstract

Drying red ginger juice into instant powder is done to extend the shelf life of ginger which easily undergoes physical and chemical changes. This research aims to determine the characteristics of red ginger juice powder resulting from the foam mat drying method using a microwave. This research used a Completely Randomized Design method with two factors. Factor I is the microwave oven power (341 W, 364 W, and 466 W). Factor II is the concentration of maltodextrin (10%, 15%, and 20%). Data analysis used a two-way ANOVA test and continued with the DMRT test and scoring test. The results of the powder characteristics produce FM values (5.01 – 5.55); D (0.14 – 0.21 mm); yield (6.70 – 7.11%); powder moisture content (3.26 – 6.37%); brightness level (71.10 – 84.97); redness level (4.14 – 9.13); yellowness level (16.35 – 25.67); water absorption capacity (32.76 – 53.11) and solubility (99.93 – 99.99). Differences in microwave power affect the parameters of degree of fineness (FM), grain size (D), water content, brightness level (L), redness level (a), yellowness level (b), water absorption capacity, and solubility power. Differences in maltodextrin concentration affect the parameters of redness level and solubility. The best combination treatment is 343 W microwave power treatment with a maltodextrin concentration of 20%. Keywords: Drying, Foam mat drying, Microwave, Powder, Red ginger.
Drying Characteristics of Papaya (Carica Papaya L.) Fruit Leather Using Microwave Oven Purbasari, Dian; Wicaksono, Vicky Andhik; Taruna, Iwan; Yosika, Nur Ida Winni
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.v13i4.1403-1409

Abstract

Fruit leather is a thin sheet of oven-dried fruit flesh. While papaya fruit is a perishable fruit with various types of fruit leather is one of the processed food products that can be preserved and has added value. This study aimed to determine papaya fruit leather’s drying characteristics using a microwave oven, namely changes in water content, drying rate, color, and water activity. The methods used were experimental methods with treatment variables of different microwave power (329 W, 428 W, and 701 W) and material thickness (1 mm, 3 mm, and 5 mm). The research design was selected in complete randomization with 3 replications. The results showed that the moisture content value decreased from 87.10-87.67%bb to 10.21-16.51%bb. The highest drying rate occurred at 701 W power and 1 mm material thickness with a value of 282.79%bb. The highest total color (∆E) value occurred in the treatment of 701 W power and 1 mm material thickness which was 28.78. The highest water activity (aw) value occurred at 329 W power treatment and 5 mm material thickness which was 0.463. Keywords: Drying, Fruit leather, Microwave, Papaya.
PENDAMPINGAN PENGEMASAN DAN PELABELAN UMKM “JAMU POJOK BANGKA” UNTUK PENINGKATAN DAYA SAING EKONOMI Lestari, Ning Puji; Sutarsi; Purbasari, Dian; Taruna, Iwan
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1251

Abstract

Herbal drinks are a significant part of Indonesia’s cultural heritage, made from various spices and renowned for their health benefits, including refreshing the body, speeding up metabolism, and increasing appetite. One of the local small and medium enterprises (UMKM), “Jamu Pojok Bangka,” supplies herbal medicine retailers in Jember District. However, these herbal drinks were previously sold in used mineral water bottles, lacking proper labels, making them less appealing and unhealthy for consumers. To address this issue, a service was initiates to enhance economic competitiveness. This service provides assistance to ensure that herbal medicine products meet packaging and labeling standards. This service is carried out by two methods, namely lectures and training. The lecture method is carried out at the beginning to provide an understanding of how to package products well. Furthermore, training methods are carried out related to the production process, packaging selection, packaging process, and labeling design. The packaging solutions were tailored based on different sales methods: 1.5 L glass or HDPE bottles for mobile sales and 250 mL labeled PET plastic bottles for retail sales. To evaluate the effectiveness of the new packaging, consumer attractiveness testing was carried out. This involved comparing herbal drink sales with the old and new packaging. The results clearly demonstrated that the new packaging significantly increased consumer appeal and preference. This improvement not only enhances the product’s marketability but also contributes to preserving Indonesia’s rich cultural heritage.
Kajian Karakteristik Pengeringan Kulit Kopi Arabika Menggunakan Pengering Mekanis Pada Berbagai Suhu Yosika, Nur Ida Winni; Purbasari, Dian; Taruna, Iwan; Sutarsi, Sutarsi; Lestari, Ning Puji; Nofiyanti, Sri Handayani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2026.v14.i01.p13

Abstract

Arabica coffee husk is a by-product of coffee agroindustry that is generated in large quantities and has not been optimally utilized, particularly in coffee-producing areas such as Bondowoso Regency, Indonesia. Proper postharvest handling is required to reduce its moisture content in order to extend shelf life and enable further processing. This study aimed to investigate the drying characteristics of Arabica coffee husk using a hot air oven at different temperatures (40, 60, and 80°C) and to determine the most suitable mathematical drying model. Fresh coffee husk samples weighing 100 g were used for each drying treatment. The observed parameters included moisture content reduction, drying rate, and moisture ratio. Experimental drying data were fitted using Newton, Page, Henderson and Pabis, Logarithmic, and Midili models. The results showed that increasing drying temperature significantly accelerated moisture removal and increased the drying rate. Drying occurred predominantly in the falling rate period, indicating that internal moisture diffusion controlled the process. Among the evaluated models, the Logarithmic model consistently provided the highest coefficient of determination and the lowest fitting errors at all drying temperatures. These findings demonstrate that the Logarithmic model is the most appropriate for predicting the drying behavior of Arabica coffee husk dried using a convection oven. The results of this study are expected to support process design and decision-making in the management of coffee agroindustry, particularly for the utilization of coffee husk in Bondowoso.
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 Nofiyanti, Sri Handayani 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