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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Jurnal Rekayasa Proses Teknotan: Jurnal Industri Teknologi Pertanian BIOTROPIA - The Southeast Asian Journal of Tropical Biology agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Gizi Klinik Indonesia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Rekayasa Proses
Sri Rahayoe
Departemen Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Kinetika Perubahan Sifat Fisik dan Kadar Tanin Biji Sorgum (Sorghum Bicolor L.) Selama Perendaman Asropi Asropi; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Sri Rahayoe; Arifin Dwi Saputro
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (755.009 KB) | DOI: 10.22146/agritech.42610

Abstract

Some studies have been done to examine that the soaking process of sorghum seeds decrease the tannin level, but have not yet examined the kinetics of reaction changes during soaking. The aim of this experiment was to study the kinetics of changes on physical characteristics and tannin level of sorghum seeds during soaking. This experiment used milled and not milled red sorghum seeds which were soaked for 24 hours in distilled and alkaline solution at 30, 45, and 60 ºC. Observed parameters included water content, tannin content, and hardness, which were analyzed using statistical data and the kinetics of parameter change rate. Temperature treatment had a significant effect on the changes in all parameters of sorghum seeds during soaking. The increase in temperature accelerated the diffusion coefficient (Deff) in a range between 6.6345x10-12 m2/second to 13.5519x10-12 m2/second and energy activation of 8.054 kJ/mol; 3.274 kJ/mol; 3.183 kJ/mol; and 7.29 kJ/mol on the distilled water soaking treatment of not milled sorghum seeds, alkaline soaking treatment of not milled seeds, the distilled water soaking treatment of milled sorghum seeds, and alkaline soaking treatment of milled seeds.  The highest decrease in tannin content was 77.9%, that was obtained in the treatment of alkaline soaking treatment of milled seeds at 60 ºC. The highest increase in volume occurred in the treatment of alkaline soaking treatment of milled seeds (76.0%).  The value of the constant rate tended to increase with the increasing temperature of the soaking process. This means that the changes in the parameter were faster at a higher temperature, so the energy activation used is lower.
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.
Kinetics of Porang (Amorphophallus oncophyllus) Chips during Storage at Various Temperatures Munawwaroh, Fajriyah Dian; Rahayoe, Sri; Bintoro, Nursigit
agriTECH Vol 45, No 3 (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.90014

Abstract

Porang chips are dried food products that easily absorb moisture from storage environment. This highlights the need for storing porang chips under appropriate environmental conditions to maintain quality by controlling temperatures and humidity of storage area. Therefore, this study aimed to assess quality characteristics of porang chips by analyzing the rate of change using the kinetics model and determining storage period at various temperatures. Porang chips were stored at a relative humidity (RH) of approximately 70% and temperatures of 15 ℃, 20 ℃, 25℃, and 30 ℃ for 90 days. The parameters measured were moisture content, hardness, density, color, glucomannan, and ash content. The rate of quality change in hardness and density of chips was analyzed using the kinetics model that was validated through the Arrhenius equation. After the validation test confirmed its accuracy, storage period was determined based on the hardness parameter. The measurement of porang chips parameters was analyzed using ANOVA with Duncan’s post hoc test to assess the effect of storage temperatures. The results showed that storage temperatures affected hardness and density parameters but did not affect the color, glucomannan, and ash content. The kinetics analysis of changes in hardness and density of porang chips followed a zero-order reaction, showing that higher storage temperatures produced larger rate constant values. Validation using the Arrhenius equation yielded the following equations for density Y = -5154.5 + 9.1773 and hardness Y = -2152.4 + 2.3371. The determination of shelf life for porang chips based on the hardness parameter resulted in values of 386, 345, 312, and 271 days at storage temperatures of 15 ℃, 20 ℃, 25 ℃, and 30 ℃, respectively.
The Quality Characteristics of Porang Flour Processed By Soaning, Flouring, Sifting, and Blowing Treatment Ritzada, I Putu Dharma Putra; Rahayoe, Sri; Amanah, Hanim Zuhrotul
agriTECH Vol 45, No 3 (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.92592

Abstract

Porang (Amorphophallus oncophyllus) is a raw material for glucomannan flour, which is widely used as a thickener in the food industry. However, the high oxalates in its flour can pose health risks when consumed in excess. Therefore, this study aimed to analyze the quality characteristics of porang flour processed through grinding with a hammer and disk mill, followed by polishing, sieving, and air blowing using a cyclone separator. The primary processing stages include the use of hammer and disk mills, a polishing machine, a Tyler sieving machine, as well as a cyclone separator equipped with a blower. The results showed that the quality of porang flour subjected to two polishing treatments produced a specific gravity of 0.559 g/cm 3 . Furthermore, the optimal processing method included hammer milling with a Sanindo  polished cycles. This led to the production of porang flour with the lowest calcium oxalate content (0.22%), high glucomannan concentration (31.56%), and high viscosity (14666.7 mPas).
Co-Authors A’yun, Rizka Qurrota Abadi, Farid R Amnah, Hanim Zuhrotul Andri Prima Nugroho Andri Wiyanto Arifin Dwi Saputro, Arifin Dwi Arini, Octavia Asropi Asropi Bambang Purwantana Bambang Purwantana Benito H Purwanto, Benito H Budi Rahardjo Budi Rahardjo Devi Yuni Susanti Dewi, Hilda Maya Sintia Diposari, Rossy Pratiwi Dwi Ayuni Emy Huriyati Eni Harmayani Eni Harmayani Erni Romansyah Evi Masithoh, Rudiati Fajriyah, Septi Agustiani Hanim Zuhrotul Amanah JOKO NUGROHO Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Keegen Bangun, Samuel Kurniawan, Hary Lilik Sutiarso Lily Arsanti Lestari Munawwaroh, Fajriyah Dian Ngadisih Ngadisih Nur Fadilah, Mira Aprilia Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Okta Haksaica Sulistyo Rahmat Abadi, Farid Rissa Saputri Ritzada, I Putu Dharma Putra Rizka Qurrota A’yun Rudiati Evi Masithoh Saputri, Rissa Setiowati, Arima Diah Sigit Supadmo, Sigit Siti Kusumandari Sulistyo, Okta Haksaica Surya Abdul Muttalib, Surya Abdul Yuana Susmiati Yusmiati Yusmiati Yusmiati Yusmiati, Yusmiati