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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) CHEESA: Chemical Engineering Research Articles Jurnal Agritechno Agroteknika Journal Basic Science and Technology Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Agricultural and Biosystem Engineering Research Jurnal Agricultural Biosystem Engineering Madani: Multidisciplinary Scientific Journal Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service Rona Teknik Pertanian Scientific Timeline
Kavadya Syska
Unugha Cilacap
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Estimation of Shelf Life of Pegagan Tea (Centella asiatica (L) Urban) using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model Syska, Kavadya; Ropiudin, Ropiudin; Rudiyanti, Etik; Nurhayati, Asti Dewi; Wahdah, Fatimah
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 3 (2023): December 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.03.02

Abstract

This research aimed to evaluate the shelf life of pegagan (Centella asiatica (L) Urban) tea using the Accelerated Shelf Life Testing (ASLT) method by applying the Arrhenius Model since its widely known for its various health benefits, including its ability to enhance cognitive function and exhibit antioxidant effects. The ASLT method was employed to accelerate the chemical and physical changes in the product, thereby enabling a shorter estimation of shelf life compared to conventional methods. In this research, samples of pegagan tea were packaged in paper sacks, aluminum foil, and vacuum-sealed plastic and stored at temperatures of 15, 30, and 45 °C for 28 days, with observations conducted every 7 days. The Arrhenius Model was utilized to predict the rate of chemical reactions in the product, taking into account the temperature's influence on these changes. The data were analyzed using Analysis of Variance (ANOVA) at a 5% confidence level. If the ANOVA results showed significant differences, Duncan Multiple Range Test (DMRT) was further conducted. The results of the observations indicated that storage temperature and packaging type significantly influenced the yield value and pH value, but had no significant effect on the moisture content of pegagan tea. The estimated shelf life of pegagan tea for 28 days using paper sack packaging at temperatures of 15, 30, and 45 °C was 173, 616, and 195 days, respectively. For aluminum foil packaging, the estimated shelf life was 189, 661, and 205 days at the same temperatures. As for vacuum-sealed plastic packaging, the estimated shelf life was 551, 192, and 597 days at the respective temperatures. The findings of this research are expected to provide valuable information for manufacturers and consumers regarding the shelf life of pegagan Tea. Additionally, the research aims to offer a scientific basis for appropriate packaging and storage practices to better maintain the product's quality.
Analisis Mutu Keripik Tempe Berdasarkan Cara Perekatan dan Ketebalan Pengemas Selama Penyimpanan Syska, Kavadya; Ropiudin, Ropiudin
CHEESA: Chemical Engineering Research Articles Vol. 3 No. 1 (2020)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.711 KB) | DOI: 10.25273/cheesa.v3i1.6695

Abstract

Keripik tempe adalah salah satu makanan khas di Indonesia. Tujuan penelitian ini yaitu: mengetahui pengaruh cara perekatan dan ketebalan pengemas terhadap mutu keripik tempe, dan mengetahui umur simpan keripik tempe berdasarkan cara perekatan pengemas dan ketebalan pengemas. Faktor yang diteliti yaitu, cara perekatan: stapler, lilin, dan sealer, jenis pengemas: plastik polipropilen 0,07 mm dan plastik polipropilen 0,04 mm, dan lama penyimpanan: 10 hari, 20 hari, dan 30 hari. Hasil penelitian menunjukkan bahwa keripik tempe dengan kemasan plastik polipropilen 0,07 mm dan perekat sealer memiliki mutu paling baik. Selama penyimpanan terjadi peningkatan kadar air, kadar asam lemak bebas, dan kadar peroksida serta terjadi penurunan semua variabel sensorik, tetapi keripik tempe kemasan plastik polipropilen 0,07 mm dengan perekat sealer mampu mempertahankan mutu keripik tempe sampai hari ke-30, sedangkan perlakuan lainnya hanya mampu sampai hari ke-20.
Formulasi dan Karakterisasi Kopi Robusta Specialty dan Gula Kelapa Kristal untuk Meningkatkan Mutu Kopi Robusta Lokal Syska, Kavadya; Istiqomah, Kholifatun; Ropiudin, Ropiudin
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i1.7050

Abstract

Formulation of specialty robusta coffee added with crystalline coconut sugar is carried out to develop archipelago coffee products. The purpose of this study was to examine the conditions for the production of the best Robusta specialty coffee-crystalline coconut sugar based on physicochemical and organoleptic characteristics. The formulation for specialty robusta coffee crystal coconut sugar uses 3 temperature ranges, namely 60-70 ℃, 70-80 ℃ and 80-90 ℃, and a combination of specialty robusta coffee: sugar 10:0, 9:1, 8:2, 7 :3 g. The analysis carried out included moisture content, pH, yield, and organoleptic tests. The results showed that the highest pH in the specialty robusta coffee:sugar formulation was 7:3, because the more coconut sugar was added to the specialty robusta coffee formulation, the higher the pH obtained. And the yield obtained is mostly produced in the temperature range of 60-70℃. Based on the preference test for color and aroma, it was preferred that without the addition of crystalline coconut sugar, while for the flavor the formulation with the most addition of crystalline coconut sugar was preferred. Keywords: Characterization, Crystal Coconut Sugar, Formulation, Specialty Robusta Coffee, Quality.
Ulasan Kritis: Kemajuan Nanoformulasi Minyak Atsiri untuk Pengawetan Pangan Syska, Kavadya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1443

Abstract

Essential oils have great potential as antimicrobial and antioxidant agents for food preservation, but their effectiveness is influenced by factors such as concentration and interactions with food components. Nanoformulation design can improve the stability and bioavailability of essential oils, overcoming volatility and degradation issues, although challenges in emulsifier selection and production methods must be addressed. Mathematical modeling approaches allow the prediction of interactions in food systems, accelerating formulation development, but must be integrated with experimental data for validation. By improving stability, nanoformulations can potentially extend the shelf life of food products, reduce waste, and improve safety, although further research is needed to understand the long-term impacts and interactions with other food ingredients.
PENERAPAN TEKNOLOGI NANO PADA SEKTOR LINGKUNGAN, ENERGI, DAN PERTANIAN: TINJAUAN KRITIS Anwar, A.H. Syaeful; Ropiudin, Ropiudin; Syska, Kavadya; Siswantoro, Siswantoro
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 2 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.2.14505

Abstract

Teknologi nano menawarkan potensi besar dalam meningkatkan efisiensi dan keberlanjutan di sektor lingkungan, energi, dan pertanian. Pendekatan sintesis partikel nano berbasis tumbuhan (phytosynthesis) muncul sebagai metode ramah lingkungan yang menggantikan bahan kimia beracun dengan metabolit alami, menghasilkan partikel nano yang stabil, seragam, dan ekonomis. Aplikasi teknologi nano dalam fitoremediasi memanfaatkan kemampuan tanaman hiperakumulator untuk menyerap polutan dan mengubahnya menjadi material bernilai tinggi, sementara dalam bioenergi, partikel nano berperan sebagai katalis yang meningkatkan konversi lignoselulosa menjadi bioetanol serta produksi biogas. Di bidang pertanian, pupuk-nano dan pestisida-nano berbasis logam oksida seperti ZnO dan CuO meningkatkan efisiensi nutrisi dan perlindungan tanaman dari patogen, didukung oleh karbon nanotube (CNTs) yang memperbaiki struktur tanah dan penyerapan air. Namun demikian, tantangan seperti toksisitas partikel nano terhadap lingkungan, bioakumulasi dalam rantai makanan, dan gangguan pada mikroba tanah memerlukan perhatian serius. Selain itu, pendekatan berbasis data seperti kecerdasan buatan (Artificial Intelligence / AI) dan pembelajaran mesin (Machine Learning / ML) menyediakan solusi untuk mengoptimalkan desain partikel nano, meningkatkan stabilitas, dan meminimalkan dampak toksik. Integrasi teknologi nano dengan pendekatan ini diyakini mampu mempercepat inovasi di berbagai sektor sekaligus mendukung keberlanjutan ekosistem secara global.
PENERAPAN TEKNOLOGI ENERGI TERBARUKAN PADA SEKTOR PERTANIAN: TINJAUAN KRITIS Ropiudin, Ropiudin -; Syska, Kavadya; Soolany, Christian; Margiwiyatno, Agus
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 2 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.2.14506

Abstract

Kajian ini berfokus tinjuan kritis pada pemanfaatan bioenergi sebagai alternatif sumber energi dalam sektor pertanian. Analisis dilakukan untuk mengevaluasi potensi teknologi seperti fotovoltaik, biogas, dan energi biomassa dalam memperkuat integrasi energi terbarukan di sektor ini. Selain itu, kajian ini juga mengidentifikasi dinamika konsumsi energi di sektor pertanian, termasuk tantangan utama dalam transformasi pertanian menjadi prosumer energi yang mandiri dan berkelanjutan. Hasil kajian menunjukkan bahwa penerapan teknologi energi terbarukan mampu meningkatkan efisiensi energi serta mengurangi ketergantungan pada energi fosil di sektor pertanian. Teknologi seperti biogas, yang berbasis pada pengelolaan limbah organik, terbukti dapat menyediakan energi yang berkelanjutan sekaligus mendukung pengelolaan lingkungan. Strategi yang melibatkan integrasi teknologi modern, efisiensi energi, dan kerjasama multisektor direkomendasikan untuk mempercepat transformasi sektor pertanian ke arah yang lebih ramah lingkungan. Kajian ini memberikan wawasan penting bagi pengembangan sektor pertanian yang berorientasi pada efisiensi energi dan keberlanjutan. Dampak hasil kajian ini diharapkan dapat menjadi panduan bagi pemerintah, akademisi, dan praktisi dalam mengintegrasikan energi terbarukan ke dalam sistem pertanian modern.
Introduksi Konsep “Green Food Technology” untuk Meningkatkan Daya Saing dan Pembangunan Berkelanjutan di Desa Syska, Kavadya; Ropiudin, Ropiudin; Soolany, Christian; Budiyah, Feriani; Siswantoro, Siswantoro; Margiwiyatno, Agus; Priswanto, Priswanto
Nanggroe: Jurnal Pengabdian Cendikia Vol 3, No 9 (2024): Desember
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14874395

Abstract

Desa memegang peranan penting dalam ekosistem pangan nasional sebagai penghasil utama bahan pangan. Namun demikian, tantangan seperti rendahnya efisiensi produksi, penggunaan metode konvensional yang tidak berkelanjutan, dan pengelolaan limbah yang kurang optimum masih menjadi kendala. Konsep Green Food Technology (GFT) menawarkan solusi inovatif melalui pendekatan yang berfokus pada keberlanjutan, efisiensi sumber daya, dan pengelolaan limbah berbasis ekonomi sirkular. Kegiatan ini membahas potensi penerapan GFT di desa, yang mencakup penggunaan energi terbarukan, teknologi pengolahan pangan ramah lingkungan, dan diversifikasi produk berbasis bahan lokal. Melalui program pendidikan, pelatihan, dan pendampingan, masyarakat desa mulai memahami manfaat GFT dalam meningkatkan efisiensi produksi, mengurangi dampak lingkungan, dan meningkatkan daya saing produk lokal di pasar. Hasil kegiatan menunjukkan adanya peningkatan kesadaran masyarakat, efisiensi produksi, dan diversifikasi produk yang mendukung pembangunan berkelanjutan. Kegiatan ini menegaskan pentingnya sinergi antara pemerintah, akademisi, dan masyarakat guna menerapkan GFT sebagai strategi keberlanjutan di desa.
Introduksi Konsep “Green Food Technology” untuk Meningkatkan Daya Saing dan Pembangunan Berkelanjutan di Desa Syska, Kavadya; Ropiudin, Ropiudin; Soolany, Christian; Budiyah, Feriani; Siswantoro, Siswantoro; Margiwiyatno, Agus; Priswanto, Priswanto
Nanggroe: Jurnal Pengabdian Cendikia Vol 3, No 9 (2024): Desember
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14874395

Abstract

Desa memegang peranan penting dalam ekosistem pangan nasional sebagai penghasil utama bahan pangan. Namun demikian, tantangan seperti rendahnya efisiensi produksi, penggunaan metode konvensional yang tidak berkelanjutan, dan pengelolaan limbah yang kurang optimum masih menjadi kendala. Konsep Green Food Technology (GFT) menawarkan solusi inovatif melalui pendekatan yang berfokus pada keberlanjutan, efisiensi sumber daya, dan pengelolaan limbah berbasis ekonomi sirkular. Kegiatan ini membahas potensi penerapan GFT di desa, yang mencakup penggunaan energi terbarukan, teknologi pengolahan pangan ramah lingkungan, dan diversifikasi produk berbasis bahan lokal. Melalui program pendidikan, pelatihan, dan pendampingan, masyarakat desa mulai memahami manfaat GFT dalam meningkatkan efisiensi produksi, mengurangi dampak lingkungan, dan meningkatkan daya saing produk lokal di pasar. Hasil kegiatan menunjukkan adanya peningkatan kesadaran masyarakat, efisiensi produksi, dan diversifikasi produk yang mendukung pembangunan berkelanjutan. Kegiatan ini menegaskan pentingnya sinergi antara pemerintah, akademisi, dan masyarakat guna menerapkan GFT sebagai strategi keberlanjutan di desa.
Pendugaan Umur Simpan Terung Gelatik (Solanum Melongena L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Khirnika, Asvi; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1193

Abstract

The determination of the shelf life of a product plays a crucial role as a parameter for consumer safety and quality. Eggplant (Solanum melongena L.) minimally processed, as one of the food products undergoing minimal heating, requires a specialized approach in estimating its shelf life. The aim of this research is to determine the shelf life of minimally processed eggplant using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model and to assess the quality changes occurring during storage of minimally processed eggplant. The research method involved the Accelerated Shelf Life Test (ASLT) with the Arrhenius model in estimating the shelf life of minimally processed eggplant. The estimated shelf life used minimally processed eggplant packaged in plastic wrapping, HDPE (High-Density Polyethylene), and PP (Polypropylene), then stored at temperatures of 10°C and 30°C for 9 days. Observations were made by weighing samples every day to measure weight loss. The results showed that at 10°C, plastic wrapping experienced higher weight loss compared to HDPE and PP packaging. Meanwhile, at 30°C, HDPE packaging had higher weight loss compared to PP and wrapping packaging. The estimated shelf life of minimally processed eggplant for 9 days at a storage temperature of 10°C was 25 days for plastic wrapping, 12 days for HDPE, and 7 days for PP. For a storage temperature of 30°C, the estimated shelf life was 11 days for plastic wrapping, 5 days for HDPE, and 4 days for PP. From the shelf life calculation using ASLT with the Arrhenius approach, minimally processed eggplant stored in plastic wrapping had a longer shelf life compared to HDPE (High-Density Polyethylene) and PP (Polypropylene) packaging. This research contributes to understanding the shelf life of minimally processed eggplant, integrating the ASLT method with the Arrhenius model as an effective tool for a rapid and accurate evaluation of quality changes in food products.
Pendugaan Umur Simpan Jambu Kristal (Psidium guajava L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Eva, Yulia; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1194

Abstract

Shelf life prediction plays a crucial role in ensuring the quality and safety of food products. The increasing popularity of minimally processed crystal guava (Psidium guajava L.) in the food industry highlights the need to understand and optimize its shelf life. Minimally processed products offer advantages by preserving the sensory qualities and nutritional value of fruits while minimizing the use of preservatives and heat treatments that may compromise the inherent characteristics of the fruit. This research aims to assess the quality changes in minimally processed crystal guava using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model and to estimate its shelf life under different storage conditions. The RESEARCH utilized a Completely Randomized Design with two factors: packaging types (PP, HDPE, Wrapping) and storage temperatures (10˚C and 30˚C). The parameter under investigation was water content. The findings revealed that at 10˚C, HDPE packaging exhibited the highest water content on the 9th day compared to Wrapping packaging, registering 23.67. At 30˚C, the highest water content was observed with HDPE packaging, reaching 33.27%, while Wrapping packaging recorded the lowest at 18.6%. These results provide valuable insights into the influence of packaging and storage conditions on the water content of minimally processed crystal guava. The practical implications of this research extend to the food industry, offering guidance for optimizing distribution and inventory management based on the predicted shelf life. Understanding these factors enhances the efficiency of production planning and ensures that the product maintains its quality throughout the desired storage period, meeting consumer expectations for fresh and high-quality produce.
Co-Authors A.H. Syaeful Anwar Agus Margiwiyatno Ahmad Luqman Hakim, Ahmad Luqman Alfiana, Yulia Eva Andri Susanto Anjar Safitri Arief Sudarmaji Ariesta, Irenna Putri Arifah, Ika Nur Asep Budiman Aulia, Risfa Ayuningtyas, Syella Aditya Azzizzah, Frida Amriyati Carollina, Tania Dhimas Oki Permata Aji Dian Windy Dwiasi Dian Windy Dwiasi Estiningrum, Diyah Palupi Eva, Yulia Fenny Aprilliani Fenny Aprilliani Feriani Budiyah Hakim, Ahmad Hanis Adila Lestari Hidayati, Rima Hikmah Yuliasari Insani, Choerul Istiqomah, Kholifatun Janah, Sofia Nur Khirnika, Asvi Krissandi Wijaya Kurniawan, Anri Laksmi Putri Ayuningtyas Lestari, Hanis Adila Maskuri, Khasan Muhammad Ridwan Najib, Akmal Auladi Nita Saniah Nuroniah Nurhayati, Asti Dewi Pranoto, Restu Aji Saripwijaya Priswanto Priswanto, Priswanto Purwoko Hari Kuncoro Qodriyah, Laelatul Reza Kusuma Nurrohman Ridlo, Abdullah Riztina Dwi Setyasih Ropiudin . Rostaman Rudiyanti, Etik Siswantoro Siswantoro Soolany, Christian Subekti, Ilyas Sukesi, Rina Susanto Budi Sulistyo Toibah, Toibah Verry, Verry Wahab, Luthfi Wahdah, Fatimah Yuwono, Triat Adi Zahroh, Inarotul