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All Journal Jurnal AGROTEKNOLOGI AcTion: Aceh Nutrition Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Informasi dan Multimedia Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Journal of Food Engineering Rona Teknik Pertanian Jurnal Teknik Pertanian Terapan Journal of Food Industrial Technology
Budi Hariono
Department Of Agricultural Technology, Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Journal of Food Engineering

 1 
Uji Sifat Fisika Tepung Batang Buah Naga Menggunakan Pengering Tipe Rak Yunia Nisa Fauziah; Budi Hariono
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3424

Abstract

The use of dragon fruit stems as food is still very limited. The development of dragon fruit stems needs to be done by utilizing existing technology, namely by making it into dragon fruit stem flour. This study aims to determine the effect of temperature and drying time on the physical and chemical properties of pitaya stem flour. The experimental design in this study consisted of two factors, namely drying temperature (S Factors) covering S1 (45oC), S2 (55oC), S3 (65oC) and a drying time (L factors) consisting of L1 (18 hours), L2 (21 hours) and L3 (24 hours). The experimental design in the main study used a randomized block design with a 3 x 3 factorial pattern, which was repeated 3 times. The result obtained from this study show that drying temperature and drying time significantly affect the moisture content, ash content, vitamin C, water absorption, fineness modulus, and average diameter of the particles. The interaction of temperature and drying time had a significant effect on moisture content, ash content, vitamin C, color, water absorption, fineness modulus and average diameter but did not affect the yield of pitaya stem flour.
Pengaruh Suhu dan Waktu Proses Pengeringan Terhadap Sifat Fisik dan Kimia Tepung Okra (Abelmoschus Esculentus L. Moench) Samuel Abdiel Nugroho; Budi Hariono
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3445

Abstract

Okra (Abelmoschus Esculentus L. Moench) is one type of vegetable that is included in functional vegetables, which means that okra contains various health benefits. The high water content causes okra vegetables to be easily damaged by microorganisms. the food industry varies depending on the commodity to be processed or dried. The parameters of this research are the treatment time and temperature of drying okra to become okra flour, namely 8 hours, 9 hours, and 10 hours with the temperatures given are 50˚C, 60˚C, 70˚C, with analysis of physical properties including yield, fineness, color and chemical properties including moisture content and antioxidants as well as organoleptic testing. The application of time and temperature in the drying process affects the physical and chemical properties, the longer the drying time and the higher the temperature used, the lower the yield of okra flour with a value of 2.90% at 70˚C temperature treatment with a time of 10 hours, the water content contained in okra flour is getting smaller at 70˚S temperature treatment with a time of 10 hours by 10% fault, the color produced by okra flour tends to be bright with a white degree value at 70˚C temperature treatment with a time of 9 hours at 48.48, antioxidant activity in okra flour increased with drying time with the highest value at a temperature of 50˚C with a temperature treatment for 10 hours of 71.71%. Testing the level of preference of the panelists using the hedonic method and the hedonic quality showed that the hedonic test or the panelists' grief gave the highest value to okra flour with a temperature treatment of 70˚C with a temperature of 9 hours with a color value of 3.40, aroma 3.75, texture 3.30, the appearance of 3.40, for the value of hedonic quality the panelists gave various values, the highest color value was 3.45 at a temperature treatment of 50˚C with a time of 8 hours, the highest value of aroma was 3.50 at the treatment of 50˚C with a temperature of 9 hours, and with the highest texture value of 3.50 with a temperature treatment of 70˚C with a time of 10 hours.
Co-Authors Angga Herviona Ikhwanudin Angga Herviona Ikhwanudin Azamataufiq Budiprasojo Azamataufiq Budiprasojo Bagus P. Yudhia Kurniawan Bakri, Abi Brilliantina, Aulia Elok Kurnia Novita Sari Feby Erawantini Feby Erawantini Findi Citra Kusumasari Irene Ratri Andia Sasmita Istirokhah Jihan Nisrinah Berliana Mokhamad Fatoni Kurnianto Mokhamad Fatoni Kurnianto Mokhamad Fatoni Kurnianto Mokhamad Fatoni Kurnianto Nazmi Muhammad Olivia Safa Salsabila Ali Puspitasari, Trismayanti Dwi Refa Firgiyanto Ridwan Iskandar Risse Entikaria Rachmanita Rizza Wijaya Rizza Wijaya Samuel Abdiel Nugroho Siti Masrurotin Siti Masrurotin Supriono Supriono Supriyono Supriyono Syamsiar Kautsar Syamsiar Kautsar Syamsiar Kautsar Titik Budiati Tri Wahyu Saputra Ursinul Irnain Verawati Dewi Fitriyah Wahyu Suryaningsih Wahyu Suryaningsih Wir Yeni Hasanah Wulan Pandamsari Nareswari Yunia Nisa Fauziah