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All Journal agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Indonesian Journal of Chemistry Journal of Agricultural and Biosystem Engineering Research
Hanim Zuhrotul Amanah
Department Of Agricultural And Biosystems Engineering, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; Department Of Biosystems Machinery Engineering, College Of Agricultural And Life Science, Chungnam Nation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Energy Industrial & Manufacturing Engineering Mechanical Engineering

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Application of Fourier Transform Near-Infrared (FT-NIR) and Fourier Transform Infrared (FT-IR) Spectroscopy Coupled with Wavelength Selection for Fast Discrimination of Similar Color of Tuber Flours Rudiati Evi Masithoh; Hanim Zuhrotul Amanah; Byoung Kwan Cho
Indonesian Journal of Chemistry Vol 20, No 3 (2020)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.119 KB) | DOI: 10.22146/ijc.48092

Abstract

This research aimed at providing a fast and accurate method in discriminating tuber flours having similar color by using Fourier transform near-infrared (FT-NIR) and Fourier transform infrared (FT-IR) spectroscopy in order to minimize misclassification if using human eye or avoid adulteration. Reflectance spectra of three types of tubers (consisted of Canna edulis, modified cassava, and white sweet potato) were collected to develop a multivariate model of partial least-squares discriminant analysis (PLS-DA). Several spectra preprocessing methods were applied to obtain the best calibration and prediction model, while variable importance in the projection (VIP) wavelength selection method was used to reduce variables in developing the model. The PLS-DA model achieved 100% accuracy in predicting all types of flours, both for FT-NIR and FT-IR. The model was also able to discriminate all flours with coefficient of determination (R2) of 0.99 and a standard error of prediction (SEP) of 0.03% by using 1st Savitzky Golay (SG) derivative method for the FT-NIR data, as well as R2 of 0.99 and SEP of 0.08% by using 1st Savitzky Golay (SG) derivative method for the FT-IR data. By applying the VIP method, the variables were reduced from 1738 to 608 variables with R2 of 0.99 and SEP of 0.09% for FT IR and from 1557 to 385 variables with R2 of 0.99 and SEP of 0.05% for FT NIR.
Tray Dryer's Performance in the Drying of Banana Slices Using LPG and Wood Stove Susanti, Devi Yuni; Wahyu Karyadi, Joko Nugroho; Arini, Octavia; Fajriyah, Septi Agustiani; Rahayoe, Sri; Amanah, Hanim Zuhrotul
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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 | DOI: 10.29303/jrpb.v12i1.608

Abstract

An evaluation was carried out on a simple tray dryer of banana slices in the "sale pisang" production. The dryer is designed to use gas fuel and a wood-burning stove as a source of energy. The dryer's performance is analyzed to evaluate its ability to dry the product efficiently and effectively to prevent excessive heat use. The research aims to analyze the temperature distribution in the drying chamber, the profile of the product's moisture content, the drying rate on each shelf, as well as the efficiency of dryers using gas fuel and wood-burning stoves. At an air speed of 0.0176 m3/s, the drying chamber reaches a maximum temperature of 76.2 ℃ using gas and 66.23 ℃ using a wood stove. The use of Liquid Petroleum Gas (LPG) gives an average room temperature of 73.46 ℃, while the furnace gives a less stable pattern with an average temperature of 63.02 ℃. Drying using LPG occurs more quickly with a constant drying rate and a falling rate period of 0.8262%/hour and 0.01504%/hour, higher than using wood fuel which is 0.5482%/hour and 0.0098 %/hour. Within 400 minutes, the product’s moisture content reached 24.64% using LPG and 36.762 using the furnace. The efficiency for heating the drying air is 28.51% and the drying process efficiency is 27% using 8.6 kilograms of LPG as fuel. Meanwhile, using a furnace energy source, the dryer provides a heating efficiency of 15.9% and a drying efficiency of 7.37% with a fuel consumption of 34.12 kg of wood.
RESEARCH TRENDS ON INFRARED SPECTROSCOPY FOR COCOA QUALITY: A BIBLIOMETRIC STUDY USING VOSVIEWER Listanti, Riana; Masithoh, Rudiati Evi; Saputro, Arifin Dwi; Amanah, Hanim Zuhrotul; Wati, Andra Tersiana
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 2 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.2.16299

Abstract

Infrared spectroscopy is a non-invasive analytical method that is particularly effective for evaluating the chemical makeup and physical quality of cocoa beans. It offers rapid results, minimal sample preparation, low operational costs, and is environmentally sustainable. However, only a limited number of studies have explored the use of infrared spectroscopy in cocoa. This study aims to investigate the research focus concerning the application of Infrared Spectroscopy Technology in cocoa commodities. The methodology employed includes a literature review with a bibliometric analysis approach and systematic literature review : identification, screening, eligibility, and inclusion. The data were collected from the Scopus database. The study results indicate an increase in publications related to the application of Infrared Spectroscopy Technology in cocoa commodities from 1988 to 2024, particularly from 2022 to 2023. Most research papers were published in Q1 journals, with Brazil leading in publications followed by other countries.New themes that emerge in research regarding related to infrared spectroscopy in cocoa include chemical structure, physicochemical properties, chemometrics, and thermogravimetric analysis. This research offers important insights into the present state and future prospects of infrared spectroscopy in cocoa analysis, emphasizing its importance in enhancing cocoa quality assessment and production efficiency in the chocolate industry. By exploring previous research, this study seeks to offer a deeper understanding of the role and potential of infrared spectroscopy technology. This paper conducts a bibliographic review of global studies related to technological applications of infrared spectroscopy in cocoa research, aiming to highlight worldwide scientific contributions and identify prevailing research trends in the field.
The Quality Characteristics of Porang Flour Processed By Soaning, Flouring, Sifting, and Blowing Treatment Ritzada, I Putu Dharma Putra; Rahayoe, Sri; Amanah, Hanim Zuhrotul
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92592

Abstract

Porang (Amorphophallus oncophyllus) is a raw material for glucomannan flour, which is widely used as a thickener in the food industry. However, the high oxalates in its flour can pose health risks when consumed in excess. Therefore, this study aimed to analyze the quality characteristics of porang flour processed through grinding with a hammer and disk mill, followed by polishing, sieving, and air blowing using a cyclone separator. The primary processing stages include the use of hammer and disk mills, a polishing machine, a Tyler sieving machine, as well as a cyclone separator equipped with a blower. The results showed that the quality of porang flour subjected to two polishing treatments produced a specific gravity of 0.559 g/cm 3 . Furthermore, the optimal processing method included hammer milling with a Sanindo  polished cycles. This led to the production of porang flour with the lowest calcium oxalate content (0.22%), high glucomannan concentration (31.56%), and high viscosity (14666.7 mPas).
Co-Authors Andra Tersiana Wati Arifin Dwi Saputro, Arifin Dwi Arini, Octavia Byoung Kwan Cho Devi Yuni Susanti Fajriyah, Septi Agustiani Joko Nugroho Wahyu Karyadi Listanti, Riana Ritzada, I Putu Dharma Putra Rudiati Evi Masithoh Sri Rahayoe