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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agroindustrial Journal Jurnal Teknologi dan Mutu Pangan
Elok Pawening Maharani
Universitas Nahdlatul Ulama Yogyakarta
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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 1 
Measurement of the Performance of the Sugar Cane Grinding Machine at the XYZ Sugar Factory Elok Pawening Maharani; Endy Suwondo; Darmawan Ari Nugroho
Agroindustrial Journal Vol 7, No 2 (2020)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.667 KB) | DOI: 10.22146/aij.v7i2.64646

Abstract

XYZ Sugar Factory is a sugar factory which has problems related to the effectiveness of the machines at the sugar cane milling station. This can be seen in the condition of machines that are outdated and in 2013 the level of machine downtime at milling stations tended to increase and exceeded the standard percentage set by the company for the last 3 months. Measurement of machine performance at this milling station uses the Overall Equipment Effectiveness (OEE) method, which is then carried out by measuring six big losses to determine the amount of efficiency lost. From the six factors, it can be identified which factor of losses has the biggest contribution in influencing the level of machine effectiveness by using the Pareto diagram. The data used were data from 12 May - 10 November 2014. During that period, the availability value was 94.72%, the performance value was 90.31%, and the quality was 96.78%, so that the OEE value was 82.95%, which means has not met the best practice OEE value, which is at least 85%. The main factors that affect the effectiveness of the machine are idling and minor stoppages losses, namely the machine is idle due to the time waiting for the sugarcane to enter and the problem of machines outside the milling station.
THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE Andra Tersiana Wati; Elok Pawening Maharani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 9, No 4 (2020): Desember 2020
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v9i4.361-366

Abstract

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life
Optimization of Microwave Treatment to Improve Adsorption Properties of Porous Rice Starch Elok Pawening Maharani; Priyanto Triwitono; Yudi Pranoto; Djagal Wiseso Marseno
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1553-1562

Abstract

Porous starch (PS) is used in various foods as a flavoring, absorbent, and to protect vitamins and oils. Rice starch is processed to minimize the preparation time of PS, while simultaneously maintaining its adsorption efficiency. This study aims to optimize microwave treatment to improve the water, oil, and methylene blue adsorption capacity and PS yield of rice. This study used Response Surface Methodology (RSM) with Central Composite Design (CCD) to optimize the water, oil, and methylene blue adsorption capacity and PS yield of rice. Two factors were considered: time (X₁: 3-15 s) and power (X₂: 100-200 W/g). The statistical significance of the responses was evaluated using analysis of variance (ANOVA) at the 95% confidence level, with differences considered significant at p<0.05. Linear and quadratic models were the modes suggested by the software. Model analysis showed that microwave time and power significantly affected the adsorption properties. Based on the research results, the optimum conditions for making porous rice starch were obtained by using a microwave time of 15 s and a power of 171 W/g, resulting in a water absorption capacity of 96.34±2.93%, an oil absorption capacity of 142.85±0.94%, a methylene blue absorption capacity of 34.73±5.67%, and a yield of 95.26±3.23%.
Karakteristik Fisikokimia dan Organoleptik Cokelat Batang dengan Variasi Konsentrasi Tepung Kacang Merah (Phaseolus vulgaris L.) Risky Rahmaniar; Elok Pawening Maharani; Subekti Hartiningsih
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.5672

Abstract

Cocoa is a high-value commodity that can be processed into chocolate. One potential innovation is the addition of red beans as a source of plant-based protein in chocolate bars. The objective of this study was to analyze the effect of red bean flour on the physicochemical and sensory characteristics of chocolate bars. The research method used was a Completely Randomized Design (CRD) with red bean flour concentrations of 0%, 5%, 10%, and 15% (w/w). Based on the results, the use of red bean flour had a significant effect on reducing the hardness of the chocolate product from 4389.5 gf (0%) to 2672.3 gf (15%). However, the addition of red bean flour had no significant effect on moisture content and met SNI standards (<2%). The panelists’ acceptance scores ranged from 3.28 to 3.74, with the optimal treatment achieved at a 5% red bean flour content. In conclusion, the addition of 5% red bean flour produced chocolate bars with the best physicochemical and organoleptic characteristics; thus, it is expected to contribute as an innovative, value-added product alternative that supports the diversification and development of the chocolate industry.
Co-Authors Andra Tersiana Wati Djagal Wiseso Marseno Endy Suwondo Nugroho, Darmawan Ari Priyanto Triwitono Risky Rahmaniar Subekti Hartiningsih Yudi Pranoto