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All Journal Agrointek Journal of Innovation and Applied Technology Journal of Environmental Engineering and Sustainable Technology AGRISE Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) SAINTEK
Sukardi Sukardi
Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh perlakuan pendahuluan pulse electric field (PEF) pada konvektif kinetika pengeringan dan mikrostruktur daun kelor (Moringa oleifera) Muhammad Yusuf Rachmadianto; Sukardi Sukardi; Dodyk Pranowo
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17250

Abstract

Moringa leaves (Moringa oleifera) are a "Superfood" food ingredient rich in protein, phenolics, amino acids, and unsaturated fatty acids that benefit human health. Consumption in fresh form is prevalent, but the last decade has been plentiful in dry preparations. Pulse Electric Field (PEF) is one of the important preliminary treatments in drying vegetables and fruits. Electroporation on Moringa leaves is applied to determine the effectiveness and efficiency of drying on the leaves. The study aimed to determine the effect of PEF treatment before drying on the kinetics of drying and the microstructure of Moringa leaves. PEF treatment is carried out at voltages of 1000V, 1500V, 2000V and without PEF as a control. The treatment during drying was observed at the level of moisture content and effective diffusivity on each of the PEF and control treatments. Experimental data were entered into seven mathematical models and evaluated through Lewis, Page, Modified Page, Logarithmic, Two-term, Wang and Singh, and Simple exponential models. The results of the evaluation of the drying model were selected as the best drying mathematical model on the Logarithmic model. The highest diffusivity effective value at PEF with a voltage of 2000V of 3.25 × 10−9 m2/s. In the microstructure changes of Moringa leaves, the preliminary PEF treatment was conducted using the scanning electron microscope (SEM) test. Moringa leaves with pretreatment PEF 2000V color analysis was lightness (L*), redness (a*), yellowness (b*), and ∆E values of 41.74±0.34a, -8.64±0.28c, 20.16±0.94a, 7.08±0.53c. The results of moringa leaves extract with pretreatment PEF 2000V were total phenols and IC50 values of 55.60±1.24d mg GAE/gram and 76.79±0.77a ppm. Implementing PEF preliminary treatment on drying is expected to accelerate the drying process and maintain a decrease in the quality of the final product of Moringa leaves.
EVALUATION OF THE BLACK GARLIC FERMENTATION CHRACTERISTIC USING CAMION (BLACK GARLIC FERMENTATION MACHINE) Melati Ayuning Putri; Maimunah Hindun Pulungan; Sukardi Sukardi
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.156-167

Abstract

This study was to determine how the effect of fermentation time affected characteristics of black garlic using CAMION with a fermentation period of 10-20 days with an interval of 2 days and a temperature of 70 ± 1?C and a humidity of 70 ± 1%. The study used a Randomized Block Design (RCBD) with one factor, namely the fermentation time. There were 6 levels used in this study, namely 10 days, 12 days, 14 days, 16 days, 18 days, and 20 days with 3 repetitions. Dependent variables were water content, yield, physical color test, organoleptic, and e-nose. Data were analyzed using Microsoft Office Excel 2010, SPSS, if the significance value was significantly different, then the LSD test was performed at 5%. Organoleptic data were analyzed using the Friedman test, while electronic nose results were analyzed using the Minitab15 Statistical Software. Based on the results of the study, the fermentation time significantly affected the yield, water content, brightness color (L), reddish color (a *), yellowish color (b*). The fermentation time does not significantly affect the aroma of black onions, but it does have a significant effect on the color, texture, and taste of black onions. The scent that results from the analysis of the electronic nose showed that there was a difference in aroma between CAMION black onions and samples already on the market. 
Co-Authors Angky Wahyu Putranto Dodyk Pranowo E.F. Sri Maryani Santoso Firda Puspaningarum Isti Purwaningsih Ita Triesna Ariy Maimunah Hindun Pulungan Maimunah Hindun Pulungan Melati Ayuning Putri Muhammad Yusuf Rachmadianto Noorhamdani Noorhamdani Nur Baladina Ratya Anindita Rina Susanti Rissa Dwi Susanti Riyanti Isaskar Setyawan, Hendrix Yulis Shafira Arini Sundari Suratmo Suratmo suratmo suratmo Syafiq Maulidinda Kiswaya Vindhya Tri Widayanti Warsito Warsito warsito warsito warsito