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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Rekayasa Pangan dan Pertanian Jurnal Keteknikan Pertanian Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agricultural Biosystem Engineering Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Cicih Sugianti
Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology Other

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STUDY EFFECT OF IRRADIATION 0.75 kGy DOSE ON CHILLING INJURY SYMPTOMS OF MANGO cv GEDONG DURING STORED Sugianti, Cicih -
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 2 (2014)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1271.913 KB)

Abstract

Low temperature storage may cause mango experience the chilling injury. Study on the chilling injury symptoms of mango stored under low temperature storage and effect on mango irradiated 0,75 kGy will be very important in order to understand better method to reduction of chilling injury. This research objective was to study the effect of irradiation gamma rays on the chilling injury symptopms of mango fruits stored at 8, 13°C and room temperature. The quality of mango during storage were evaluated from the changes in respiration rate, firmness, weight loss, total soluble solid,   total acid and pH. The result showed that mango fruits experienced chilling injury at storage condition of 8°C. The chilling injury symptoms  was showed by the mango of control. This phenomenon of chilling injury symptoms at 8°C was also indicated by quality parameter. The mango of irradiated can reduced of chilling injury symptoms.Keyword: Mango cv Gedong, Irradiation, Chilling Injury.
Pengaruh Hot Water Treatment (HWT) dan Perlakuan Pelilinan Dengan Ekstrak Jahe Terhadap Umur Simpan Cabai Merah (Capsicum annuum L.) Cicih Sugianti; Dwi Dian Novita; Diana Mustika
Teknotan: Jurnal Industri Teknologi Pertanian Vol 12, No 1 (2018): TEKNOTAN, April 2018
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3064.638 KB) | DOI: 10.24198/jt.vol12n1.5

Abstract

Penyakit antraknosa salah satu penyakit penting pada tanaman cabai yang disebabkan oleh jamur Colletotrichum capsici. Hot water treatment (HWT) merupakan salah satu teknologi yang dapat diterapkan dalam penanganan pascapanen untuk menekan perkembangan penyakit antraknosa pada cabai merah. Tujuan penelitian ini adalah mempelajari perlakuan pelilinan dengan ekstrak jahe terhadap umur simpan cebe merah. Faktor pertama adalah suhu HWT dengan 3 taraf (45°C, 50°C, dan 55°C) selama 15 menit, dan faktor yang kedua adalah pelilinan menggunakan ekstrak jahe dengan 2 taraf (30% v/v dan 40%v/v). Hasil penelitian menunjukkan analisis sidik ragam dengan taraf 5% perlakuan suhu pencelupan berpengaruh nyata terhadap susut bobot, kekerasan, dan kadar air. Faktor konsentrasi ekstrak jahe berpengaruh nyata terhadap kekerasan dan kadar air. Sedangkan interaksi faktor suhu pencelupan dan konsentrasi jahe berpengaruh nyata terhadap kekerasan dan kadar air. Hasil uji lanjut Duncan menunjukkan bahwa perlakuan interaksi terhadap parameter kekerasan, kadar air, dan penampakan cabai merah pada hari ke-18 penyimpanan didapatkan perlakuan terbaik yaitu perlakuan dengan temperatur 45°C dan konsentrasi ekstrak jahe 30%.Kata kunci: cabai merah, antraknosa, hot water treatment, pelilinan antimikroba.
KAJIAN EKSTRAK DAUN RANDU (CEIBA PENTANDRA L.) SEBAGAI BAHAN EDIBLE COATING TERHADAP SIFAT FISIK DAN KIMIA BUAH TOMAT SELAMA PENYIMPANAN Mahfudin Mahfudin; Sigit Prabawa; Cicih Sugianti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 10, No 1 (2016): TEKNOTAN, Agustus 2016
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Salah satu penanganan pascapanen yang dapat menghambat proses transpirasi dan respirasi buah yaitu edible coating. Penambahan konsentrasi gliserol berfungsi sebagai penambah sifat plastik pada larutan daun randu. Kombinasi suhu pencelupan digunakan untuk dapat melapisi buah secara merata. Penelitian ini bertujuan untuk mengetahui pengaruh edible coating ekstrak daun randu terhadap perubahan sifat fisik dan kimia buah tomat selama penyimpanan suhu ruang. Hasil penelitian menunjukkan berdasarkan uji analisis sidik ragam perlakuan berpengaruh terhadap parameter kekerasan, susut bobot, kadar air dan PH. Uji lanjut BNT pada hari ke-18, perlakuan konsentrasi gliserol 5% dan suhu pencelupan 60 oC dapat menghambat kekerasan buah 2,12 N, perlakuan konsentrasi gliserol 5% dan suhu pencelupan 60 oC dapat menekan susut bobot sebesar 6,24 %, perlakuan konsentrasi gliserol 5% dan suhu pencelupan 50 oC dapat mempertahankan kadar air buah sebesar 95,94%, dan perlakuan konsentrasi gliserol 3% dan suhu pencelupan 40 oC dapat mempertahankan PH sebesar 4,16. Sehingga pada penelitian ini perlakuan konsentrasi gliserol 5% dan suhu pencelupan 60 oC dipilih sebagai perlakuan terbaik karena dapat mempertahankan kualitas buah dengan baik sampai hari ke-18 penyimpanan.Kata kunci: tomat, gliserol, suhu pencelupan, edible coating.
Effect of Temperature and Concentration of Sugar Solution in The Process of Osmotic Dehydration of Pumpkin (Cucurbita moschata) Astri Magdalena; Sri Waluyo; Cicih Sugianti
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Vegetables and fruits are horticultural commodities that commonly have a limit shelf life. It is because they have high water content. A post-harvest handling that can be done is by osmotic dehydration technique. The aims of this research were to know the effects of temperature and concentration in the process of osmotic dehydration of pumpkin. This research uses volume of pumpkin with a length of ± 2 cm, width of ± 2 cm, and thickness of ± 1 cm that soaked at temperature 30, 40, 50 ºC and concentration of sugar solution 40, 50, 60 ºBrix for 480 minutes. The results showed that sugar concentration and soaking temperature increase total soluble solids, solid gain and water loss but decrease water content, volume, weight, and material hardness. Values of water loss and solid gain are highest in the combination of 50 ºC dan 60 ºBrix that reach 60,23%, and 11,00%, respectively. Keywords: Osmotic dehydration, pumpkin, soaked temperature, sugar concentration
The Effect of Artificial Repening Used The Calsium Carbida(CaC2) of Physical and Chemical Properties of Ambon Bananas (Musa paradisiaca var. sapientum (L.) Kunt)) Anwar Sadat; Tamrin Tamrin; Cicih Sugianti
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Banana is one of the best horticulture products in Indonesia. All this time, the ripening of banana has been done by the farmers. Artificial ripening was done using carbide with one kind of carbide concentration. The aim of this research was to determine the effect of carbide mass and ripening media on the physical and chemical quality of Ambon banana. The result showed that average of room air temperature between 28.48 °C, the average air temperature of the non vacuum media between 30.15 to 31.1°C, and the average air temperature of vacuum media ranged from 30.56 to 31.66 °C. The average of relative humidity from 74.76%, the average humidity of the non vacuum media between 78.68 to 79.45% and the vacuum media ranged from 79.02 to 80.24%. Respectively Water content of bananas in the non vacuum media ranged from 74.0 to 80.5% and the vacuum media ranged from 75.8 to 77.7%. Vitamin C levels of bananas with non vacuum media ranged from 99.7 to 108.5 mg per 100 g and vacuum media ranged from 17.6 to 32.3 mg per 100 g. The hardness of bananas in the non vacuum media ranged from 2.0 to 2.73 N and vacuum media ranged from 0.5 to 1.7 Newton. The soluble solid content of bananas in the non vacuum media ranged from 19.2 to 22.4 °brix and vacuum media ranged from 10.5 to 11.7 °brix.   Keywords: bananas, artificial ripening, calcium carbide.
Kajian Pengaruh Iradiasi Sinar Gamma Terhadap Mortalitas Lalat Buah Dan Mutu Buah Mangga Gedong (Mangifera indica L) Selama Penyimpanan Cicih Sugianti; Rokhani Hasbullah; Yohanes Aris Purwanto; Dondy A Setyabudi
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

Abstract

Abstract Gedong mango (Mangifera indica L.) is a tropical fruit that has the potential for export. But, the fruit of the mango is hosted by fruit fly. Fruit fly pests of mango export has been restrained by the very strict quarantine regulation. Therefore, it need a treatment that can annihilate the fruit fly. Irradiation technique has been one of the quarantine treatment that being attention, in order to disinfested pest attack. This research aims to study the effect of irradiation on mortality of fruit fly species Bactocera papayae (oriental fruitfly) on gedong mango, and to study the effect of irradiation dose and storage temperature on the physiology of the nature and quality of mangoes gedong. The results showed the mortality test results for B. papayae towards the dose 0.75 kGy reached until 100%. The next level was to test the mango fruit fly which considered infested naturally from the field. The dose given were 0:25 kGy, 0.5 kGy, 0.75 kGy and control. The results showed that in the control treatment founded that fruit flies growth from the day 9th to day 24th days of storage. 0.25 kGy dose and 0.5 kGy dose given were still found larva growth until the day 24th days of storage. From the test results of mortality at the dose of 0.75 kGy was able to annihilate fruit fly mortality reaches until 100%, but when applied to the fruit which has considered infested in the field were still found larvae growth until the 21st days of storage. Irradiation dose of 0.75 kGy can suppress the respiration rate, and weight losses during storage. With the irradiation dose can affected the quality of gedong mango such as vitamin C, total acid, Total Soluble Solid (TSS), and moisture content of gedong mango. Keywords: Gedong mango, Fruit flies, Irradiation, Quarantine treatment Abstrak Buah mangga gedong (Mangifera indica L.) merupakan salah satu produk hortikultura yang berpotensi untuk di ekspor. Tetapi buah mangga merupakan inang dari lalat buah. Serangan hama lalat buah menyebabkan ekspor buah mangga terhambat oleh aturan karantina yang sangat ketat. Oleh karena itu diperlukan suatu perlakuan yang dapat membunuh lalat buah tersebut. Teknik iradiasi sebagai salah satu perlakuan karantina mulai dilirik untuk tujuan disinfestasi serangga hama. Penelitian ini bertujuan untuk mempelajari pengaruh iradiasi terhadap mortalitas lalat buah (fruit fly) spesies Bactocera papayae (oriental fruitfly) pada buah mangga gedong, dan mempelajari pengaruh dosis iradiasi dan suhu penyimpanan terhadap sifat fisiologi dan mutu buah mangga gedong. Hasil penelitian menunjukkan untuk hasil uji mortalitas B. papayae terhadap dosis 0.75 kGy mencapai 100%. Tahapan selanjutnya adalah menguji buah mangga yang dianggap sudah terinfestasi lalat buah secara alami dari lapang. Besarnya dosis yang diberikan adalah 0.25 kGy, 0.5 kGy, 0.75 kGy dan kontrol. Hasil penelitian menunjukkan bahwa pada perlakuan kontrol ditemui lalat buah yang berkembang pada hari ke-9 sampai hari ke-24 penyimpanan. Pemberian dosis 0.25 kGy dan 0.5 kGy masih ditemukan larva yang berkembang hingga hari ke-24 penyimpanan. Dari hasil uji mortalitas pada dosis 0.75 kGy mampu membunuh lalat buah mencapai mortalitas 100%, namun ketika diterapkan pada buah yang dianggap sudah terinfestasi secara lapang masih ditemukan larva yang berkembang pada hari ke-21 penyimpanan. Pemberian dosis iradiasi sebesar 0.75 kGy dapat menekan laju respirasi, dan susut bobot selama penyimpanan. Dengan pemberian dosis iradiasi dapat mempengaruhi mutu buah mangga gedong seperti halnya kadar vitamin C, total asam, TPT, dan kadar air buah mangga gedong. Kata kunci : Mangga gedong, Lalat buah, Iradiasi, Perlakuan karantina.Diterima:09 November 2011;Disetujui: 13 Maret 2012 
UNJUK KERJA ALAT PEMOTONG PELEPAH SAWIT TIPE DODOS SECARA MANUAL DAN MEKANIS MENGGUNAKAN MESIN HUSQVARNA 327 LDx Aldo Christian; Sandi Asmara; Cicih Sugianti; Mareli Telaumbanua
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 7, No 1 (2018): April
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.54 KB) | DOI: 10.23960/jtep-l.v7i1.15-24

Abstract

ABSTRAK Pemotongan pelepah sawit menggunakan alat dodos manual menghasilkan produktivitas kerja yang rendah dan resiko kecelakaan yang tinggi. Oleh karena itu, diperlukan mesin dodos mekanis yang dapat meningkatkan produktivitas serta menurunkan resiko kecelakaan kerja. Tujuan dari penelitian ini adalah mengukur kapasitas kerja, beban kerja dan kebutuhan energi pada alat dodos manual dan mekanis. Perlakuan pada penelitian ini berdasarkan perbedaan tinggi pohon kelapa sawit (2 m, 3 m dan 5 m) dan jumlah pelepah yang terpotong (6, 12 dan 18). Hasil penelitian menunjukkan perbandingan kapasitas kerja alat tertinggi antara dodos manual dan mekanis pada tinggi pohon 3 m sebesar 718 dan 951 pelepah/jam sedangkan pada 2 m sebanyak 533 dan 696 pelepah/jam dan tinggi pohon 5 m sebesar 495 dan 710 pelepah/jam. Secara umum pada pengujian beban kerja semua perlakuan diklasifikasikan pada beban kerja ringan kecuali untuk alat dodos manual pada pengujian 18 pelepah termasuk klasifikasi beban sedang. Kebutuhan energi untuk alat dodos manual dan mekanis sebesar 2,0-5,0 Kkal/menit dengan klasifikasi beban kerja ringan. Konsumsi bahan bakar mesin Husqvarna 327 LDx yaitu 0,336 L/jam. Konsumsi bahan bakar paling efisien terdapat pada tinggi pohon 3 m sebanyak 0,353 mL/pelepah sedangkan pada tinggi pohon 5 m sebanyak 0,473 mL/pelepah dan tinggi pohon 2 m sebanyak 0,483 mL/pelepah.Kata kunci :   Pelepah kelapa sawit, dodos manual, dodos mekanis tipe Husqvarna 327 LDx.
STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN KEMOMETRIKA UNTUK MENGIDENTIFIKASI PEMALSUAN KOPI ARABIKA DAN ROBUSTA SECARA CEPAT Meinilwita Yulia; Riri Iriani; Diding Suhandy; Sri Waluyo; Cicih Sugianti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 1 (2017)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.022 KB) | DOI: 10.23960/jtep-l.v6i1.%p

Abstract

There are two popular coffees in Indonesia, namely Arabica and Robusta coffees. Arabica coffee has a better quality than Robusta do. This research aimed to identify the  purity of Arabica coffee; and Robusta as mixture ingredient, by using technology of UV-Vis spectroscopy and multivariate analysis, with a method of soft independent modelling of class analogy (SIMCA) and principal component analysis (PCA). The research was conducted using coffee powder with size 0,297 millimeters (50 mesh).The research used 100 samples; sample 1-50 (1 g of Arabica), sample 51-60  (0,8 g of Arabica and 0,2 of Robusta), sample 61-70 (0,7 g of Arabica and 0,3 g of Robusta), sample 71-80 (0,6 g of Arabica and 0,4 of Robusta) sample 81-90 (0,5 g of Arabica and 0,5 g of Robusta), sample 91-100 (0,4 g of Arabica and 0,6 g of Robusta).  The result of classification showed that method of PCA and SIMCA are able to classify the mixture of pure Arabica. PC1 explained 77% various datas, and PC2 explained 10% various datas, whilst from data classification SIMCA obtained the precentage score onaccuracy 56%, sensitivitas 58%, and spesifisitas 0%.Keywords: Arabica coffee, Robusta coffee, PCA, SIMCA, UV-Vis spectroscopy
Mempelajari Karakteristik Pengeringan Kerupuk Sayur Annie Widya Subagya; Tamrin Tamrin; Cicih Sugianti; Diding Suhandy
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 2 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.525 KB) | DOI: 10.29303/jrpb.v6i2.79

Abstract

Crackers is one of the popular food products among the people of Indonesia. The addition of cassava leaves into crackers take advantage of the availability of cassava leaves, especially during harvesting. The research aims to determine some parameters of drying characteristics of vegetable crackers. Drying crackers were conducted using sun drying and rack dryers with the temperature of 50 °C and crackers’s thickness of 2 mm, 3 mm, and 4 mm. The results showed that drying using dryer with cracker’s thickness of 2 mm, 3 mm, and 4 mm spent a drying time about 3.5-4.5 hours that was faster than sun drying around 4.5 – 5.5 hours. The decrease of moisture content in the dryer was quicker than sun drying. The final moisture content of cracker using dryer had average value of 8.28% which was lower than the sun drying of 12.95% . The color changes that occured after the drying process using dryer and sun drying produced value <0.5 which had a meaningless or unchanged after the drying process. Depreciation of material diameter on dryers had a value of 11.92% which was greater than sun drying. The mean of moisture balance (Me) in the dryer of 7.348 %bb was lower than using sun drying. Drying constant of creackers value using dryer had an average value of 1.196 /hours that was higher than the sun drying 0.84 /hour.
Pendampingan Implementasi Good Manufacturing Practice (GMP) Untuk Produksi Nata De Coco Skala Rumah Tangga Sugianti, Cicih; indriyani, Yaktiworo; Waluyo, Sri; Suharyatun, Siti; Rahmawati, Winda
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3, No 2 (2024): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3 No 2, September 2
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v3i2.9480

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas dan keamanan produksi nata de coco melalui implementasi Good Manufacturing Practice (GMP) di komunitas petani dan produsen lokal. Nata de coco merupakan produk berbasis kelapa yang banyak diminati, namun sering kali kualitasnya bervariasi akibat kurangnya standar produksi. Dengan menerapkan GMP, diharapkan dapat dicapai peningkatan mutu produk yang konsisten dan aman untuk dikonsumsi.Program ini melibatkan pelatihan dan pendampingan kepada produsen nata de coco di Kabupaten Lampung Selatan. Materi pelatihan mencakup aspek kebersihan dan sanitasi, kontrol proses produksi, dokumentasi, serta pengawasan mutu. Evaluasi menunjukkan peningkatan yang signifikan dalam hal kebersihan fasilitas, konsistensi produk, dan penerapan praktik produksi yang baik.Hasil implementasi menunjukkan bahwa penerapan GMP berhasil mengurangi risiko kontaminasi dan meningkatkan ketebalan serta tekstur nata de coco. Selain itu, peningkatan sistem dokumentasi dan pelacakan memudahkan pengawasan proses produksi dan penanganan masalah. Kesadaran produsen mengenai pentingnya GMP juga meningkat, yang diharapkan dapat meningkatkan daya saing produk di pasar.
Co-Authors Agus Haryanto Aldo Christian Annie Widya Subagya Anwar Sadat Aris Purwanto Astri Magdalena Diana Mustika Diding Suhandy Dondy A Setyabudi Dwi Dian Novita Febryan Kusuma Wisnu Indriyani, Yaktiworo Mahfudin Mahfudin Maktub, Zana Azalia Marcus, Patrice Kevin Mareli Telaumbanua Meinilwita Yulia Riri Iriani Rokhani Hasbullah Sandi Asmara Sigit Prabawa Siti Suharyatun Sri Waluyo Tamrin Tamrin Tamrin, Tamrin Wibowo, Sasongko Aji Wijaya, Riky Yan Winda Rahmawati