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All Journal JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 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.
Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review Siti Mariyam; Huseyin Bilgic; Ivonne M.C.M. Rietjens; Devi Yuni Susanti
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.
Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat Rahmawati, Dian Kharisma; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Samodra, Ailsa Saraswati; Mahanani, Riski Sri; Dwinata, Vincentius Ferry Surya; Sinuhaji, Prasetya Febriyansyech Personanta
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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.v12i1.592

Abstract

Corn is widely processed into the main ingredient in making snacks but has a low protein content. Therefore, it is necessary to add protein in the form of beans, especially red beans. The physical characteristics of extrudate as a result of extrusion processing can be determined by material composition and barrel temperature factors. This study aims to determine the effect of material composition treatment and barrel temperature on the physical properties of extrudate made from corn grit and red bean flour. There are three levels of red bean addition, namely, 10%, 20%, and 30% with variations of temperature 120°C, 130°C, and 140°C.  Physical quality parameters measured in the form of moisture content, expansion ratio, bulk density, particle density, water absorption index (WAI), water solubility index (WSI), and hardness. The extrudate produced is in accordance with SNI with a moisture content of < 4%. An increase in barrel temperature affects the increase in expansion ratio and decrease in moisture content, bulk density, particle density, WAI, WSI, and hardness. The addition of red bean flour caused an increase in moisture content, bulk density, particle density, hardness, and WSI and decrease in the expansion ratio and WAI.
Tray Dryer's Performance in the Drying of Banana Slices Using LPG and Wood Stove Susanti, Devi Yuni; Wahyu Karyadi, Joko Nugroho; Arini, Octavia; Fajriyah, Septi Agustiani; Rahayoe, Sri; Amanah, Hanim Zuhrotul
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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.v12i1.608

Abstract

An evaluation was carried out on a simple tray dryer of banana slices in the "sale pisang" production. The dryer is designed to use gas fuel and a wood-burning stove as a source of energy. The dryer's performance is analyzed to evaluate its ability to dry the product efficiently and effectively to prevent excessive heat use. The research aims to analyze the temperature distribution in the drying chamber, the profile of the product's moisture content, the drying rate on each shelf, as well as the efficiency of dryers using gas fuel and wood-burning stoves. At an air speed of 0.0176 m3/s, the drying chamber reaches a maximum temperature of 76.2 ℃ using gas and 66.23 ℃ using a wood stove. The use of Liquid Petroleum Gas (LPG) gives an average room temperature of 73.46 ℃, while the furnace gives a less stable pattern with an average temperature of 63.02 ℃. Drying using LPG occurs more quickly with a constant drying rate and a falling rate period of 0.8262%/hour and 0.01504%/hour, higher than using wood fuel which is 0.5482%/hour and 0.0098 %/hour. Within 400 minutes, the product’s moisture content reached 24.64% using LPG and 36.762 using the furnace. The efficiency for heating the drying air is 28.51% and the drying process efficiency is 27% using 8.6 kilograms of LPG as fuel. Meanwhile, using a furnace energy source, the dryer provides a heating efficiency of 15.9% and a drying efficiency of 7.37% with a fuel consumption of 34.12 kg of wood.
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.
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.
Karakteristik Fisik Ekstrudat dengan Perlakuan Penambahan Tepung Sagu pada Grits Jagung dan Suhu Barrel Yunistiana, Anggun Devi; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Inayah, Iftinan Aribah Rati; Mufadhol, Roihan Syafiq; Samodra, Ailsa Saraswati; Ayuni, Dwi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (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.v13i2.1147

Abstract

The technology that is widely used in making snacks is extrusion. Most commercially available extruded products use corn grit as the main ingredient. Corn grits can be combined with high-starch ingredients such as sago. Sago has great potential to be developed considering that sago production in Indonesia is very high, but its use is still limited. Sago is usually only processed as traditional food, so further innovation is needed. Therefore, this research aims to examine the effect of sago composition (0%, 10%, 20%, 30%) and barrel temperature (120⁰C, 130⁰C, 140⁰C) on the characteristics of extrudates made from corn grit and sago starch. The extrusion process was carried out with a SYSLG-IV twin screw extruder. it was found that increasing the proportion of sago starch and barrel temperature causes an increase in the expansion ratio (3.21-3.81), WSI (2.78-11.49) and a decrease in water content (7.15-10.16), particle density (0.13-0.22), bulk density (0.07-0.11), WAI (5.94-6.6), and hardness (3.59-5.96). The best treatment based on TOPSIS analysis was the sample with a sago composition ratio of 30% and a temperature of 140⁰C
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 Karyadi, Joko Nugroho Wahyu; Saputro, Arifin Dwi; Susanti, Devi Yuni; Putri, Dhyas Tanjung Prabowo; Setianingrum, Linggar; Herlambang, Rio Bagus; Baharudin, Fahmi; Samodra, Ailsa Saraswati
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.
Co-Authors Anang Hermawan Arifin Dwi Saputro, Arifin Dwi Arini, Octavia Ayuni, Dwi Baharudin, Fahmi Bandul Suratmo Bilgic, Huseyin Diposari, Rossy Pratiwi Dwinata, Vincentius Ferry Surya Fajriyah, Septi Agustiani Fikrah Dian Indrawati Sawali Hanim Zuhrotul Amanah Herlambang, Rio Bagus Huseyin Bilgic Inayah, Iftinan Aribah Rati Ivonne M.C.M. Rietjens Joko Nugroho Wahyu Karyadi Mahanani, Riski Sri Moh. Azhar Afandy Mufadhol, Roihan Syafiq Muslikhin Hidayat Mustikaningrum, Mega Okka Adiyanto Prihati Sih Nugraheni Putri, Dhyas Tanjung Prabowo Rahmawati, Dian Kharisma Rietjens, Ivonne M.C.M. Samodra, Ailsa Saraswati Setianingrum, Linggar Sinuhaji, Prasetya Febriyansyech Personanta Siti Mariyam Siti Mariyam Sri Rahayoe Wahyudi Budi Sediawan Yunistiana, Anggun Devi