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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Jurnal Rekayasa Proses Teknotan: Jurnal Industri Teknologi Pertanian agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) 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 Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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).
Comparison of HSV-color and ANN-HSV-color segmentation for detecting soybean adulteration Rahmat Abadi, Farid; Evi Masithoh, Rudiati; Sutiarso, Lilik; Rahayoe, Sri
IAES International Journal of Artificial Intelligence (IJ-AI) Vol 14, No 5: October 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijai.v14.i5.pp3734-3743

Abstract

Soybeans are an important food crop, but their quality is often compromised by contamination with other materials, a process known as adulteration. Conventional methods for detecting adulteration are slow; therefore, there is a need for rapid and non-invasive alternatives. This study aimed to assess the capability of hue-saturation-value (HSV) color segmentation and its combination with artificial neural networks (ANN) to identify adulteration in soybean samples. This research employed image processing and machine learning to segment soybeans mixed with adulterants at concentrations of 5%, 10%, 15%, 20%, and 25%. The HSV method successfully distinguished soybeans and other materials, but some challenges were observed in shadow regions and areas with similar colors. The HSV-ANN model with six hidden layers performed well with a calibration accuracy of R² value of 0.97 and root-mean-square error (RMSE) of 2.16%, which provided more detailed segmentation, although it still had some problems in shadow regions and undetected corn embryo parts. The validation results indicated that the HSV model had an R² value of 0.98 and RMSE of 4.48%, while the HSV-ANN model had an R² value of 0.96 and RMSE of 1.3%. Both models were capable of predicting the levels of adulteration, and the HSV-ANN model proved to be more accurate. It is concluded that both methods are efficient; however, there is a need for more work on modeling and sampling to increase the segmentation precision and decrease the biases, especially in the shadow and overlapped color.
Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Saputro, Arifin Dwi; Nur Fadilah, Mira Aprilia; Keegen Bangun, Samuel; Rahayoe, Sri; Wahyu Karyadi, Joko Nugroho; Setiowati, Arima Diah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 11 No. 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.658-670

Abstract

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources.  Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%).  Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness.  As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords:   Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum
Co-Authors A’yun, Rizka Qurrota Andri Wiyanto Arifin Dwi Saputro, Arifin Dwi Asropi Asropi Bambang Purwantana Bambang Purwantana Benito H Purwanto, Benito H Budi Rahardjo Budi Rahardjo Devi Yuni Susanti Diposari, Rossy Pratiwi Dwi Ayuni Emy Huriyati Eni Harmayani Eni Harmayani Erni Romansyah Evi Masithoh, Rudiati Hanim Zuhrotul Amanah JOKO NUGROHO Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Keegen Bangun, Samuel Lilik Sutiarso Lily Arsanti Lestari Munawwaroh, Fajriyah Dian 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 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