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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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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.
Decleaning Residu Pestisida Methyl Thiopanat pada Edamame dengan Menggunakan Teknik Ozonated Water Abi Bakri; Budi Hariono; Wulan Pandamsari Nareswari; Elok Kurnia Novita Sari
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.31728

Abstract

Edamame (Glycine max (L) Merr.) is a type of legume with larger seeds, a sweeter taste, a softer texture, and high protein content. Edamame is a potential plant to be developed, to keep up with market demand, a role is needed an intensive one. One form of treatment for edamame is the application of pesticides thyophanate methyl fertilizer to plants. Nevertheless, excessive use of pesticides in edamame can leave pesticide residues. One of the efforts to reduce pesticide residues is washing with ozonated water and LC-MS analysis. The research decleaned the pesticide residue on edamame using ozonated water. Research methods were carried out using experimental design, with laboratory observations. The research material was edamame from Gading Mas Company and Farmers. The results showed that ozonated water can reduce thyophanate methyl pesticide residues on edamame based on the data LC-MS analysis i.e undetectable residue on the sample edamame with control treatment except only on edamame of Ivory Mas part of the peel. While the edamame sample from Gading Mas with treatment (pesticides and ozone pesticides) LC-MS analysis resulted prove to occur reduction of pesticide residues after washing using ozonated water technology by 10 ppm for 30 minutes, a decrease occurs in edamame the skin share by 81%, 58% in the edamame part of the seed, and 66%. Keywords: edamame, LC-MS analysis, pesticide, ozon
The study of shelf-life of soymilk treated by pasteurization methods by using organoleptic test Budi Hariono; Syamsiar Kautsar; Aulia Brilliantina; Mokhamad Fatoni Kurnianto; Rizza Wijaya
Rona Teknik Pertanian Vol 16, No 1 (2023): Volume No. 16, No. 1, April 2023
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v16i1.29445

Abstract

AbstractSoymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal methods that result in damage to physical and chemical components. Therefore, a non-thermal pasteurization process such as high pulsed electric field (HPEF) is needed to maintain product quality attributes. The purpose of this study is to determine the shelf life of soymilk treated by using organoleptic test. About 20 panellists evaluated the quality of soymilk based on color and flavour. Results showed that the HPEF treatment did not change the color and aroma of soybean juice products for 11 hours. It can extend the shelf life of soybean juice for 1 hour compared to the thermal pasteurization process.AbstrakSusu kedelai pada umumnya diolah dengan proses pasteurisasi. Pasteurisasi sendiri merupakan sebuah metode yang banyak dikenal dalam industri pengolahan sebagai metode untuk membunuh mikroorganisme menggunakan suhu tinggi atau biasa disebut dengan metode termal yang  mengakibatkan kerusakan komponen fisik serta kimiawi. Oleh karena itu, dibutuhkan proses pasteurisasi non-termal seperti high pulsed electric field (HPEF) yang dapat menjaga atribut mutu produk. Adapun tujuan dari penelitian ini adalah mengkaji umur simpan susu kedelai yang diberi perlakuan metode pasteurisasi dengan uji organoleptik. Sebanyak 20 orang panelis memberikan penilaian terhadap sampel susu secara deskriptif berdasarkan kriteria warna dan aroma. Hasil penelitian menunjukkan bahwa perlakuan HPEF tidak merubah warna dan aroma dari susu kedelai sampai 11 jam. Hal ini menunjukkan bahwa metode HPEF dapat memperpanjang umur simpan susu kedelai selama 1 jam dibandingan metode pasteurisasi termal. 
Analisis Perbaikan dan Pemeliharaan Mesin Pencuci Tipe Raung Di PTPN XII Ngrangkah Pawon Kebun Pabrik Satak Kabupaten Kediri Verawati Dewi Fitriyah; Budi Hariono
Rona Teknik Pertanian Vol 16, No 2 (2023): Volume No. 16, No. 2, Oktober 2023
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v16i2.32088

Abstract

Abstrak. Pengolahan kopi di PTPN XII Ngrangkah Pawon terdapat 2 metode yaitu metode pengolahan basah dan pengolahan kering. Khusus pada metode pengolahan basah menggunakan mesin pencucian yaitu raung washer. Proses pencucian pada skala panen raya dapat mempengaruhi keadaan mesin jika tidak dilakukan perawatan. Cara perawatan dilakukan dengan menggunakan 2 metode perawatan yaitu metode repair maintenance dan preventive maintenance. Tujuan dari penelitian ini adalah mencari metode perawatan terbaik agar diperoleh umur mesin yang semakin baik. Penelitian dilakukan selama periode 3 tahun dimulai pada tahun 2020, 2021, dan 2022 dengan data perawatan berturut-turut sebesar 16 buah;  15 buah; dan 19 buah. Metode pengolahan data dilakukan dengan mengumpulkan data kerusakan dan biaya perawatan mesin raung washer selama 3 tahun tahun, kemudian perhitungan data dianalisis distribusi kerusakan dan analisis penjadwalan menggunakan microsoft excel. Hasil penelitian diperoleh metode repair maintenance memiliki biaya perawatan lebih rendah dibandingkan metode preventive maintenance dengan hasil biaya repair maintenance pada Tahun 2020 berturut-turut sebesar Rp. 261.358; Tahun 2021 sebesar Rp 183.986 dan Tahun 2022 sebesar Rp. 206.172 dibandingkan dengan metode preventive maintenance berturut-turut pada Tahun 2020; Tahun 2021 dan Tahun 2022 sebesar Rp. 441.639; Rp. 306.335; dan Rp. Rp 336.350. Kesimpulan bahwa metode yang memiliki biaya optimal adalah metode repair maintenance.  Analysis of Repair and Preventive Maintenance of Raung Washer Machines at PTPN XII Ngrangkah Pawon Afdelling Satak Factory, Kediri RegencyAbstract. There are 2 coffee processing methods at PTPN XII Ngrangkah Pawon, namely the wet processing method and the dry processing method. Especially for the wet processing method using a washing machine, namely a roaring washing machine. The washing process on the harvest scale can affect the condition of the machine if maintenance is not carried out. The maintenance method is using 2 maintenance methods, namely the method of repair maintenance and preventive maintenance. The purpose of this research is to find the best maintenance method to get a better engine life. The research was conducted for 3 years starting in 2020, 2021 and 2022 with 16 consecutive maintenance data; 15 pieces; and 19 pieces. The data processing method was carried out by collecting data on damage and maintenance costs for the washing machine for 3 years, then calculating the data, analyzing the distribution of damage and scheduling analysis using Microsoft Excel. The results of the study show that the repair maintenance method has lower maintenance costs compared to the preventive maintenance method so that the repair maintenance costs in 2020 are IDR 811,486; In 2021 it is IDR 177,709 and in 2022 it is IDR 517,736 compared to the preventive maintenance method in 2020; In 2021 and 2022 in the amount of IDR 1,114,494 every 3 weeks; IDR 267,104 every 4 weeks; and IDR 677,213 every 3 weeks. It was concluded that the method that has the optimal cost is the repair maintenance method.
Rancang Bangun dan Uji Kinerja Alat Separator Minyak Atsiri Skala Laboratorium Kapasitas 25 Literrs Budi Hariono; Syamsiar Kautsar; Aulia Brilliantina; Risse Entikaria Rachmanita; Mokhamad Fatoni Kurnianto
Rona Teknik Pertanian Vol 16, No 2 (2023): Volume No. 16, No. 2, Oktober 2023
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v16i2.27919

Abstract

Abstrak. Separator merupakan alat pemisah minyak atsiri dari air destilat pada proses penyulingan minyak atsiri. Perancangan separator disesuaikan dengan berat jenis minyak atsiri yang akan diproses. Tujuan dari penelitian ini adalah melakukan desain dan uji kinerja alat separator minyak atsiri skala laboratorium kapasitas 25 liter secara gravitasi dengan laju destilat sebesar 4.0 – 4.5 L/jam. Hasil uji fungsional menunjukkan komponen separator berfungsi secara baik sesuai dengan fungsinya baik secara individu maupun dalam rakitan mesin. Proses pemisahan dilakukan dengan cara mengalirkan campuran minyak dan air ke dalam separator dengan debit 4.0 – 4.5 L/jam menggunakan pompa aquarium.Hasil rendemen diperoleh nilai berkisar antara 0.82 – 0.88% pada volume minyak yang ditambahkan mulai dari 100 – 150 mL. Artinya diperoleh volume minyak yang masih tertinggal diseparator berkisar antara 18 – 20 mL. Bila waktu pemisahan diperpanjang hingga 12 jam maka akan diperoleh minyak yang tertinggal berkisar 2-5 mL. Manufacture and Performance Test of Laboratory Scale Essential Oil Separator Equipment with a Capacity of 25 LitersAbstract. The separator is a means of separating essential oils from distilled water in the essential oil refining process. The design of the separator is adjusted to the specific gravity of the essential oil to be processed. The purpose of this study was to test the performance of a laboratory scale essential oil separator with a capacity of 25 liters by gravity with a distillate rate of 4.0 – 4.5 L/hour. The results of the functional test show that the separator components function properly according to their functions, both individually and in machine assembly. The separation process is carried out by flowing a mixture of oil and water into the separator with a discharge of 4.0 – 4.5 L/hour using an aquarium pump. The yield results obtained values ranging from 0.82 to 0.88% in the volume of oil added from 100 to 150 mL. This means that the volume of oil that is still left in the separator ranges from 18 to 20 mL. If the separation time is extended to 12 hours, the remaining oil will be in the range of 2-5 mL.  
Quality nutrition, metal content, and health risks in soy milk products using aluminum and stainless steel cookers Budi Hariono; Feby Erawantini; Aulia Brilliantina; Mokhamad Fatoni Kurnianto; Supriyono Supriyono; Syamsiar Kautsar; Rizza Wijaya; Angga Herviona Ikhwanudin
AcTion: Aceh Nutrition Journal Vol 8, No 4 (2023): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i4.925

Abstract

Improper processing of soymilk, such as soybean raw materials, use of well water, and use of cooking vessels, produces soymilk that does not meet SNI standards. These conditions can contaminate soymilk with harmful metals. The purpose of this study was to measure the nutritional quality and metal content of soymilk produced using aluminum and stainless steel cooking vessels. The research was descriptive and was conducted in July 2022. Analytical tests were carried out by comparing the nutritional content in the form of total protein, fat, lactose, and solid non-fat (SNF), and analyzing the heavy metal content. The results showed that the contents of Pb, Cu, and Hg in soy milk processed with stainless steel were lower than those of aluminum, from 11,494 ppm to 2,706 ppm, 114,612 ppm to 10,211 ppm, and 0,372 ppm to 0,012 ppm, respectively.  The contents of Zn and As in soymilk with stainless steel were higher than those treated with aluminum, from 884,585 ppm to 73,616 ppm and from 0,107 ppm to 0,079 ppm, respectively. Cooking water also contributed 0,055; 0,044; 0,028, and 0,156 ppm to the heavy metal content of Pb, Cu, Zn, Hg, and As, respectively. In conclusion, the use of stainless steel in soymilk processing resulted in better nutritional quality and lower heavy metal content compared to aluminum.
Study of physical and chemical characteristics of cow’s milk evaporated by climbing film evaporator method Budi Hariono; Findi Citra Kusumasari; Angga Herviona Ikhwanudin; Mokhamad Fatoni Kurnianto
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1382

Abstract

Cow milk is a livestock commodity that is in demand among the public as a complement to nutritional needs. Milk has various macro and micro components that support daily nutritional needs. One method to increase the nutrients contained in milk is through evaporation. The purpose of this study was to analyze the physical and chemical characteristics of milk that underwent evaporation using a climbing film evaporator. This study used an experimental method with a descriptive approach, which described the physical and chemical characteristics of cow milk before (control) and after evaporation.  The physical and chemical properties were analyzed using a paired sample t-test at the 5% level (0,05) to determine the difference in milk quality before and after the evaporation process. The temperature of the steam passing through the evaporator ranged from 132 to 1760C with an evaporation process of 25 min.  The results showed that there were significant differences (p<0,05) in freezing point, moisture content, fat, protein, lactose, minerals, and solid non-fat between fresh and evaporated milk. Density and pH showed no significant differences. Evaporation of cow's milk can enhance its nutritional content (protein, fat, lactose, and minerals). 
Implementation of A Traceability System for Canned Fish Products using The FMECA Approach Jihan Nisrinah Berliana; Budi Hariono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.863-872

Abstract

PT. XYZ is a company that operating in the canned fish processing sector. In implementing the traceability system, traceback product still experiences obstacles so it cannot be implemented properly in the Company. This research was conducted to determine the traceability critical point which is a weakness of the traceability system being implemented. The method used is the FMECA (Failure Modes, Effects, and Criticality Analysis) approach, which is a development of the FMEA (Failure Mode Effect Analysis) method with the inclusion of the CA (Criticality Analysis) method to evaluate the effective level and efficiency of the traceability system being implemented. The results of the analysis showed that 43 possible failure points were identified, of which 2 points were in the unacceptable area, 3 points were in the undesirable area, 12 points were in the acceptable with revision area, and 26 points were in the acceptable without revision area. Traceability of canned fish products at fish canning companies has been going well with 5 critical points of traceability, namely the absence of information on the origin of the fish, not providing special coding for each fish received, not carrying out microbiological testing on the fish received, each fish received is not differentiated. The storage location is between each supplier, and no special records are made at the draining stage. Keywords: Critical analysis, Failure, FMECA, Traceability, Quality assurance.
Analisis Repair Maintenance dan Preventive Maintenance pada Mesin Huller di Industri Kopi : Analysis of Repair Maintenance and Preventive Maintenance on Huller Machines in the Coffee Industry Dr. Ir. Budi Hariono, M.Si; Ursinul Irnain
Jurnal Ilmiah Inovasi Vol 23 No 3 (2023): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v23i3.3988

Abstract

Salah satu tahapan proses pengolahan kopi adalah proses penggerusan dengan menggunakan mesin Huller. Penerapan mesin huller dalam jangka panjang dapat menyebabkan terjadinya kerusakan atau mengalami breakdown sehingga diperlukan perawatan dan pemeliharaan pada mesin tersebut. Tujuan penelitian ini yaitu mengetahui biaya optimal dari pemeliharaan mesin huller menggunakan kebijakan repair maintenance dan preventive maintenance dengan membandingkan metode tersebut. Data-data penelitian diperoleh baik dari data primer maupun data sekunder mulai Tahun 2020 – 2022 dari PTPN XII Ngrangkah Pawon Kediri. Hasil penelitian menunjukkan bahwa metode repair maintenance merupakan metode pemeliharaan yang optimal dibandingkan dengan metode preventive maintenance. Metode repair maintenance berturut-turut untuk Tahun 2020; 2021 dan 2022 sebesar Rp. 436.741; Rp. 297.682 dan Rp. 544.382, dibandingkan metode preventif maintenance berturut-turut sebesar Rp. 575.204; 343.423 dan 686.62.
Quality Control Analysis of Reject Products in the Multiline Machine Packaging Process Using the Statistical Quality Control (SQC) Method Olivia Safa Salsabila Ali; Budi Hariono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.448-457

Abstract

Food packaging is used to wrap products in order to protect them from external contamination, including ensuring food safety. Multiline machine is commonly used as the form of packaging. The problem is, the product that is rejected is often surpass the standard limits that has been set by the company. This study aims to identify the types of rejects that often occur, identify rejects that are still within the control limits or not and what factors cause reject products. Statistical Quality Control (SQC) method with seven control tools is used within this research. The study concludes there were 6 types of rejects produced by the multiline machine. 3 of the highest rejects types on the pareto diagram of the multiline machine, namely leaking as many as 5,550 sachets for percentage of 28.16%, reject cutter as many as 4,760 sachets for percentage of 24.21% and packaging precision as many as 4,180 sachets for percentage of 21.21% with a cumulative percentage of 73.52%. After being revised, the results of the reject control chart analysis are still within the control limits, but still with high amounts of rejects. Materials, machines, people, and methods are the factors that affect products to be rejected. Keywords: Control chart, Multiline machines, Packaging, Reject Statistical Quality Control (SQC)
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