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All Journal JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Indonesian Journal of Halal Research Jurnal Rekayasa Proses
Devi Yuni Susanti
Fakultas Teknologi Pertanian Universitas Gadjah Mada
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Other

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Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta Devi Yuni Susanti; Prihati Sih Nugraheni; Anang Hermawan
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 1, No 1 (2015): September
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.556 KB) | DOI: 10.22146/jpkm.16958

Abstract

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve  productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.
PERANCANGAN PENGERING KERUPUK RAMBAK DENGAN MENGGUNAKAN KOMBINASI ENERGI SURYA DAN ENERGI BIOMASSA KAYU BAKAR Okka Adiyanto; Bandul Suratmo; Devi Yuni Susanti
JISI: Jurnal Integrasi Sistem Industri Vol 4, No 1 (2017): JISI UMJ
Publisher : Fakultas teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jisi.4.1.1-10

Abstract

Kerupuk merupakan salah satu makanan ringan yang sangat digemari oleh masyarakat Indonesia dan sering dijadikan sebagai pelengkap berbagai sajian makanan atau sebagai lauk pauk. Permasalahan mendasar dalam pengelolaan industri kerupuk terdapat pada proses pengeringan Salah satu bentuk pengering yang cocok untuk diterapkan dalam proses pengeringan pada kerupuk yaitu bentuk rak pengeringan yang mengkombinasikan kombinasi energi matahari dan tungku biomassa sebagai sumber energi untuk proses pengeringan. Penelitian ini dilakukan untuk membuat rancangan bangunan pengering yang hygienis dan juga untuk memanfaatkan energi matahari dan energi  biomassa kayu bakar. Dalam penelitian ini panas dari proses penggorengan dan pengukusan disalurkan pada pipa pemindah panas yang terbuat dari tanah liat dan bermuara pada sebuah cerobong asap. Bangunan pengeringan terbuat dari tembok yang dilengkapi dengan ventilator. Atap bangunan pengering menggunakan bahan polikarbonat yang dimaksudakan agar dapat menangkap gelombang panjang dari sinar matahari sehingga dapat memanfaatkan efek rumah kaca. Tahapan dalam penelitian ini yaitu menentukan kapasitas bangunan, merancangan ketinggian cerobong, ukuran tungku, jumlah pipa pemindah panas, ketebalan dinding, dan jumlah ventilator.Bangunan pengering ini memiliki ukuran 450 cm x 350 cm x 300 cm. Pipa pemindah panas yang dibutuhkan sebanyak 34 buah dan ketebalan plaster pada dinding yaitu 27,735 cm tiap sisi-sisinya. Ketebalan pintu yaitu 6 cm yang terbuat dari anyaman bambu. Jumlah ventilator yang dibutuhkan sebanyak 2 buah dengan ukuran 12 inch.
Batch filtration model of proanthocyanidins purification process from sorghum pericarp extract using polyethersulfone membrane Afandy, Moh. Azhar; Sediawan, Wahyudi Budi; Hidayat, Muslikhin; Susanti, Devi Yuni; Sawali, Fikrah Dian Indrawati; Mustikaningrum, Mega
Jurnal Rekayasa Proses Vol 18 No 1 (2024): Volume 18, Number 1, 2024
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.90292

Abstract

Sorghum is one type of plant rich in polyphenol chemicals, one of which is proanthocyanidin. The goal of this work was to construct a filtration equation model for the purification of proanthocyanidin compounds in sorghum pericarp extracts utilizing ultrafiltration methods at varied transmembrane pressures and molecular weight cut-off values on asymmetric polyethersulfone (PES) membranes. The pressure difference and size of MWCO were used to determine the rate of cake formation induced by fouling and concentration polarization. The model suggested in this work is based on a compressible filtration model that can represent the decrease in permeability values and the cake formation process produced by the compression of particles deposited on the surface of the membrane. The results reveal that the transmembrane pressure and MWCO considerably affect the performance of the proanthocyanidins separation process employing ultrafiltration membrane technology. The higher the transmembrane pressure, the higher the permeation flow rate. The effect of MWCO on permeability varies with the type of membrane and fluid employed. The larger the MWCO, the higher the permeability since the membrane pores are more significant and more accessible for the liquid to pass through. The high transmembrane pressure not only helps the feed flow swiftly through the membrane and overcomes the resistance but also encourages substance accumulation until the bulge component drops, resulting in a blocking mechanism in the surface or pore of the membrane. The batch filtration model suggested in this work exhibits a reasonably good fit, which can be seen from the projected data values using a model that tends to approach the experimental data values and may be employed as a model that depicts the cake-forming process on the membrane surface.
Kinetics of Quality Changes in Porang (Amorphophallus oncophyllus) Flour during Storage at Various Temperatures Diposari, Rossy Pratiwi; Rahayoe, Sri; Susanti, Devi Yuni
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90013

Abstract

Porang (Amorphophallus oncophyllus) flour is a raw material for producing glucomannan with low moisture content and hygroscopic properties. Proper storage of porang flour is an important strategy needed in production to maintain the quality. Therefore, this study aimed to assess shelf life of porang flour under various temperature conditions using a reaction kinetics model and to characterize the quality of porang flour during storage. Porang flour was packaged in polyethylene plastic bags and stored at a relative humidity (RH) of ± 70% at different temperatures of 15 °C, 20 °C, 25 °C, and 30 °C. Storage duration was 90 days, and the measurements of viscosity, density, and color were taken at 5-day intervals. Meanwhile, measurements of glucomannan and ash content were conducted at 15-day intervals. Kinetics model was used to determine shelf life of porang flour based on viscosity parameters according to commercial standards set by the Chinese government. The statistical results showed that storage temperature significantly affected density and color but had no significant effect on glucomannan and ash content parameters. Kinetics analysis of viscosity and density changes in porang flour followed a first-order reaction, where higher temperatures resulted in larger rate constants. The validation test with Arrhenius equation derived equations for density and viscosity parameters, namely Y= -4128.1x+6.7104 and Y= -4148.4x+8.1565, respectively. Furthermore, the results showed that shelf life of porang flour with an initial viscosity of 19,000 mPa.s under conditions of ±70% RH and storage temperatures of 15 °C, 20 °C, 25 °C, and 30 °C was 28, 21, 18, and 13 days, respectively, for first-grade quality. For second-grade quality at temperatures of 15 °C, 20 °C, 25 °C, and 30 °C, shelf life was 161, 117, 102, and 76 days, respectively.
Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review Mariyam, Siti; Bilgic, Huseyin; Rietjens, Ivonne M.C.M.; Susanti, Devi Yuni
Indonesian Journal of Halal Research Vol. 4 No. 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.12097

Abstract

Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food's integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.
Physical Properties of Extrudates Based on Corn Grit, Mocaf Flour and Gaplek Flour Using a Twin Screw Extruder with Treatment of Moisture Content and Barrel Temperature Joko Nugroho Wahyu Karyadi; Arifin Dwi Saputro; Devi Yuni Susanti; Dhyas Tanjung Prabowo Putri; Linggar Setianingrum; Rio Bagus Herlambang; Fahmi Baharudin; Ailsa Saraswati Samodra
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.732-743

Abstract

Cassava is a commodity that has not been widely innovated on. Mocaf flour and gaplek flour can be innovated as snacks using extrusion technology. This study examined the effects of varying ratios of mocaf/gaplek flour to corn grits (0% / 10% / 20%), initial moisture content (14 / 16 / 18%), and barrel temperature (120 / 130 /140°C) on the physical properties of the extrudate and to characterize the physical properties of the extrudate using PCA analysis. Physical properties such as expansion ratio, particle density, moisture content, color (L and b*), water absorption index (WAI), water solubility index (WSI), and hardness were analyzed. The extrusion process was performed using a SYSLG-IV twin screw extruder (10 15 kg/hour capacity). The addition of mocaf/gaplek flour increased particle density, moisture content, L, and hardness but decreased the expansion ratio. Initial moisture content had a negative effect on the expansion ratio, WAI, and WSI while having positive effect on particle density, moisture content, and hardness. Increasing barrel temperature decreases the expansion ratio and moisture content but increases WAI and WSI. Extrudate treated with 14% moisture content was found to have better physical properties. Keywords: Corn grit, Extrusion, Gaplek flour, Mocaf flour, Physical properties.
Sustainable Extraction of Cinnamon Phenolics through Synergy of Green Solvents and Microwave-Assisted Technology Nanin Agustin; Devi Yuni Susanti; Muhammad Prasetya Kurniawan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.243-255

Abstract

Increasing global awareness of environmental issues has encouraged the development of sustainable and eco-friendly methods for extracting phenolic compounds from Cinnamomum burmannii. This study integrates Microwave-Assisted Extraction (MAE) with Natural Deep Eutectic Solvents (NaDES) as a green extraction approach. The objectives were to evaluate thermal efficiency, energy consumption, carbon emissions, and extraction kinetics at microwave powers of 640, 720, and 800 W using citric acid–sucrose as the solvent. The highest thermal efficiency (69.82%) was achieved at 640 W, with an energy consumption of 540.86 kJ and carbon emissions of 0.131 kg CO₂e. Extraction kinetics were described using the Peleg model, which accurately represented changes in phenolic concentration during extraction. The highest extraction rate constant (B₀ = 0.2117 mg/mL·min) was obtained at 640 W, while the highest equilibrium capacity constant (Ce = 0.6982 mg/mL) and total phenolic content (6.42 ± 0.046 mg GAE/mL) were achieved at 800 W. These findings indicate that increasing microwave power enhances both extraction rate and phenolic yield. Compared with conventional methods, MAE combined with NaDES demonstrated lower energy consumption and reduced carbon emissions, highlighting its potential as a sustainable extraction technology.
Co-Authors Ailsa Saraswati Samodra Anang Hermawan Arifin Dwi Saputro, Arifin Dwi Bandul Suratmo Bilgic, Huseyin Dhyas Tanjung Prabowo Putri Diposari, Rossy Pratiwi Fahmi Baharudin Fikrah Dian Indrawati Sawali Huseyin Bilgic Ivonne M.C.M. Rietjens Joko Nugroho Wahyu Karyadi Kurniawan, Muhammad Prasetya Linggar Setianingrum Moh. Azhar Afandy Muslikhin Hidayat Mustikaningrum, Mega Nanin Agustin Okka Adiyanto Prihati Sih Nugraheni Rietjens, Ivonne M.C.M. Rio Bagus Herlambang Siti Mariyam Siti Mariyam Sri Rahayoe Wahyudi Budi Sediawan