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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Majalah Kedokteran Bandung Juke Jurnal Agroindustri Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Agrotek Tropika Jurnal Teknologi Pertanian Andalas JK Unila (Jurnal Kedokteran Universitas Lampung) Jurnal Inovasi Pembangunan Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Pengembangan Agroindustri Terapan Jurnal Agroindustri Berkelanjutan
Subeki Subeki
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Transportation Other

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ANALISIS KADAR ASAM KLOROGENAT DAN KAFEIN BERDASARKAN PERBEDAAN LOKASI PENANAMAN DAN SUHU ROASTING PADA KOPI ROBUSTA (C. canephora Pierre) Virhananda, M Rakha Pradipta; Suroso, Erdi; Nurainy, Fibra; Suharyono, Suharyono; subeki, subeki; Satyajaya, Wisnu
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6361

Abstract

Kopi memiliki senyawa kimia seperti kafein dan asam klorogenat. Kandungan senyawa kimia dalam kopi dipengaruhi oleh beberapa faktor seperti tingkat kematangan, tempat tanam, dan penanganan pasca panen. Tujuan penelitian ini adalah untuk mengetahui perbedaan ketinggian lokasi tanam terhadap kadar senyawa asam klorogenat dan kadar kafein kopi robusta serta untuk mengetahui perbedaan suhu roasting terhadap kadar asam klorogenat dan kadar kafein kopi robusta. Penelitian disajikan secara deskriptif dengan menggunakan 2 faktor. Faktor pertama yaitu perbedaan ketinggian lokasi tanam, yang terdiri K1 (Lampung Barat), K2 (Tanggamus), dan K3 (Way Kanan). Faktor kedua adalah suhu roasting, yang terdiri dari 2 level yaitu T1 (180oC), dan T2 (240oC). Hasil penelitian menunjukan bahwa semakin tinggi lokasi penanaman maka akan semakin tinggi kandungan kafein dan asam klorogenat biji kopi yang dihasilkan, sedangkan semakin tinggi suhu penyangraian maka kandungan kafein dan asam klorogenat biji kopi yang dihasilkan akan semakin rendah
KAJIAN PENERAPAN PRODUKSI BERSIH PADA PROSES PRODUKSI AGROINDUSTRI SARI LEMON ICF: KAJIAN PENERAPAN PRODUKSI BERSIH PADA PROSES PRODUKSI AGROINDUSTRI SARI LEMON ICF Utomo, Tanto Pratondo; Wicaksana, Bayu; Suroso, Erdi; Subeki, Subeki; Warji, Warji
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.190-199

Abstract

Agroindustri sari lemon ICF menggunakan proses produksi semi mekanis yang mengakibatkan efisiensi produksinya rendah, antara lain ditunjukkan oleh rendemen sari lemon yang dihasilkan yaitu 17,94 persen atau hanya sekitar 40 persen dari rendemen potensialnya.  Pada penelitian ini dikaji penetapan produksi bersih pada tahapan proses produksi agroindustri sari lemon ICF yang potensial meningkatkan efisiensi proses produksi, terutama meningkatkan rendemen sari lemon yang dihasilkan. Metode penelitian yang digunakan adalah metode quick scan yaitu menelaah aliran material proses produksi sari lemon yang dijabarkan dalam neraca massa yang meliputi proses persiapan buah lemon (pencucian), proses ekstraksi sari lemon (pemotongan, pemerasan, penyaringan), proses pemasakan sari lemon (pasteurisasi dan pendinginan), dan proses pengemasan sari lemon (pembotolan). Hasil penelitian menunjukkan bahwa kehilangan rendemen sari lemon terbesar terjadi pada proses pemerasan, pemotongan, dan pencucian yaitu masing-masing berturut-turut sebesar 62,26 persen, 13,28 persen, dan 4,83 persen.  Pilihan produksi bersih yang dipilih adalah berupa modifikasi teknologi dengan mengubah pemerasan buah Leon secara semi-mekanis menjadi pemerasan mekanis.  Penerapan pemerasan buah lemon secara mekanis pada Agroindustri Sari Lemon ICF mampu meningkatkan rendemen sari buah lemon yang dihasilkan dari 17,94 persen menjadi 33,29 persen atau dari 187 botol sari lemon ukuran 500 ml menjadi 346 botol sari lemon ukuran yang sama dengan investasi yang dibutuhkan sebanyak Rp. 10.000.000,-  dengan nilai B/C 25,52 dan PBP 1,41 bulan.
Impact of High-Temperature Heating on the Chemical Stability and Sensory Quality of Red Palm Oil Hidayati, Sri; Rahmawati, Aulia; Suroso, Erdi; Subeki, Subeki; Utomo, Tanto P.
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.215-225

Abstract

Red palm oil (RPO) is known for its high carotenoid content, particularly β carotene and α-carotene, which provide significant provitamin A activity. However, it is susceptible to oxidation during frying and results in nutrient loss and quality degradation. This study investigates the effects of high temperatures and prolonged heating durations on the chemical and sensory properties of RPO. The experiment involved heating RPO at three different temperatures (140°C, 180°C, and 220°C) for durations ranging from 2 to 10 hours. Chemical analysis included peroxide values, free fatty acids, and changes in functional groups through Fourier Transform Infrared (FTIR) spectroscopy. Sensory evaluations focused on aroma and color alterations due to heating. Results showed that prolonged heating of RPO at high temperatures led to significant increase in peroxide values, and the formation of oxidation products, including aldehydes and ketones, which negatively impacted the sensory qualities. The oil darkened, and a burnt aroma developed, reducing overall sensory appeal. These findings provide new insights into the optimal frying conditions to preserve the nutritional and sensory qualities of RPO, particularly by minimizing heating duration and temperature. Keywords: Nutritional value, Prolonged heating, Red palm oil, Sensory attributes, Thermal oxidation.
Effect of Drying and Size Reduction Techniques on the Characteristic of Instant Seasoning for Shredded Fish Julita, Sela; Sartika, Dewi; Akhyar, Gusri; Hidayati, Sri; Subeki, Subeki
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2120-2130

Abstract

Instant seasoning for spiced shredded fish is practical and serves to expedite the process of producing shredded fish products. Instant seasoning has a potential to be developed and needs to be studied because it has not been found in the nearest supermarket. The objective of this study is to analyze and evaluate the quality of instant seasonings produced using various drying and size reduction techniques. The research was performed according to Completely Randomized Block Design, comprising two factors (i.e. drying techniques and size reduction techniques) and three replicates. Data was analyzed using the LSD (Least Significant Difference) and de Garmo tests to determine the most effective treatment. Seasoning quality was based on sensory attributes, chemical parameters, and microbiological parameters. The findings indicated that the application of drying and size reduction techniques had a discernible impact on the quality of instant seasoning for spiced shredded fish. The P3A1 (drying using food dehydrator and size reduction using chopper) treatment was determined to be optimal with 5.27% moisture content of, 8.57% fiber content, 42.88% free radical inhibition activity, 2.42 log CFU/ml total microbes, and 4.16 of score for overall acceptance.
Co-Authors - Muhartono - Muhartono . Sumardi A. S., Suharyono Agus Muhamad Hariri Agus Muhammad Hariri Agus Saptomi Amelia Hestiana Anitsa Asrining Puri Anungputri, Pramita Sari Aulia Rahmawati Aulia Rahmawati, Aulia Azhari Rangga Azhari Rangga Bayu Wicaksana, Bayu Carolina Maria Susanti DEWI SARTIKA DEWI SARTIKA Eka Yulianita Erdi Suroso Erdi Suroso Erdi Suroso Fibra Nurainy Gusri Ahyar Ibrahim Gusri Akhyar Ibrahim Hamim Sudarsono Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al-Rasyid Henrica Agustina Grace Herdiana, Novita Ibrahim, Gusri Ahyar Indra Pratama Putra Azis Irwan Irwan Irwan Sukri Banuwa Julita, Sela K. G. Wiryawan M Perdiansyah Mulia Harahap M Rakha Pradipta Virhananda M. Prayuwidayati Maria Erna Kustyawati Muhammad Ferdiansyah Mulya Harahap Muhartono Muhartono Murhadi Murhadi Ningtyas, Okta Sekar Nur Yasin Nur Yasin Okta Sekar Ningtyas Oktaviani, Celly Prabowo, Hanifah Nur Indhiati Pramita Sari Anungputri Ribut Sugiharto Rully Pebriansyah Salita, Siti Restia Samsu Udayana Nurdin Septianita Eva Rozani Sri Hidayati Sri Hidayati Sri Hidayati Sri Setyani Sri Setyani suci hardina rahmawati Suharyono Suharyono Suharyono, Suharyono Susilawati Susilawati T. C. Sunarti Tanto Pratondo Utomo Teresia Clara Ekaristi Utomo, Tanto P. Virhananda, M Rakha Pradipta Warji Warji Wisnu Satyajaya Yudha Aditya Mahendra