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All Journal Agrointek Jurnal Teknologi Pertanian Agrin : Jurnal Penelitian Pertanian Journal of Agricultural and Biosystem Engineering Research Darma Sabha Cendekia Journal of Applied Agriculture, Health and Technology Jurnal Agroindustri Terapan Indonesia
Listanti, Riana
Program Studi Teknik Pertanian, Universitas Jenderal Soedirman, Purwokerto
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology

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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.
RANCANG BANGUN PROTOTIPE MESIN PENYOSOH KACANG KORO (Canavalia ensiformis) GUNA PENINGKATAN HASIL PRODUKSI PASCA PANEN Listanti, Riana; Masrukhi, Masrukhi; Hidayatullah, Syarif
Agrin Vol 20, No 2 (2016): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2016.20.2.322

Abstract

Koro (Canavalia ensiformis) is very potential to support food security and diversification. The problem indiversification of processed Koro is in the process of stripping koro seeds that still use manual way so it takes along time. The purpose of this research is to design a prototype polished machine so that koro can be polishedfaster than using the manual method and it can be more efficient in their production process. Result of the researchshowed that as a functional and sructural design it is can be operate with dimensions are length 45 cm, width 40cm, high 80 cm. Prototype capacity of the machine is 218.25kg/h by using a 6 inches pulley shaft rotation ofpolishing and 185.17 kg / h using a 12 inches pulley shaft rotation of polishing. Comparing to manual strippingprocess using hand only gained 7.30 kg / hour. The average of polished koro is 33% of the weight of koro samplewhich polished by using a 6 inches pulley and 49% by using 12 inches. The average of the polish rendement ofPrototype polishing machine with 6 inches pulley shaft gained 68.37% and 72.67% by using a 12 inches% pulleyshaft in the polishing koroKey words: polishing machine, koro ABSTRAKKacang koro sangat potensial sebagai pendukung ketahanan pangan dan diversifikasi pangan.Permasalahan dalam upaya diversifikasi olahan koro adalah pada proses pengupasan biji koro yang masihmenggunakan cara manual sehingga membutuhkan waktu yang cukup lama. Tujuan dalam penelitian ini adalahmerancang bangun prototipe mesin penyosoh kacang koro sehingga kacang koro dapat disosoh lebih cepatdaripada menggunakan cara manual dan dapat lebih efisien dalam proses produksinya. Hasil dari penelitianmenunjukkan bahwa mesin penyosoh yang dibuat dapat berfungsi dan bekerja dengan baik tanpa ada kerusakanselama pengujian. Mesin penyosoh kacang koro yang dibuat memiliki dimensi P= 45 cm, L= 40 cm, T= 80 cm.Kapasitas Prototipe Mesin Penyosoh adalah 218,25kg/jam dengan menggunakan pulley poros putaran penyosoh 6inchi dan 185,17 kg/jam menggunakan pulley poros putaran penyosoh 12 inchi. Sedangkan proses pengupasansecara manual menggunakan tangan diperoleh 7,30 kg/jam. Kacang Koro utuh tersosoh rata-rata 33% dari bobotsampel kacang koro yang disosoh dengan menggunakan pulley 6 inchi dan 49% dengan menggunakan 12 inchi.rendemen sosoh prototipe mesin penyosoh rata-rata dengan menggunaan pulley poros penyosoh 6 inchi diperoleh68,37% dan 72,67% dengan menggunakan pulley poros penyosoh 12 inchi % pada proses penyosohan kacangkoro.Kata kunci: mesin penyosoh, kacang koro
Aspek Ekonomi Penggunaan Mesin Pemotong pada Pengolahan Jeruk Lemon (Citrus limon L.) menjadi Dried Slice Lemon di PT Semesta Agro Indonesia: Economic Aspects of Use of Cutting Machinery in Processing Lemons (Citrus limon L.) into Dried Lemon Slice at PT Semesta Agro Indonesia Novitasari, Dian; Ayu Nastiti, Alifia; Listanti, Riana
Jurnal Agroindustri Terapan Indonesia Vol. 2 No. 1 (2024): July 2024
Publisher : Department of  Agriculture, Subang State Polytechnic, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jati.v2i1.186

Abstract

Jeruk lemon (Citrus limon L.) merupakan salah satu tanaman hortikultura yang potensial dikembangkan di Indonesia. Permintaan jeruk lemon di Indonesia cukup tinggi karena kandungan vitaminnya yang sangat banyak. Jeruk lemon dapat dikembangkan dalam skala industri karena mampu berbuah sepanjang tahun dan memiliki produktivitas yang tinggi, sehingga harganya selalu stabil. Namun, tidak jarang kualitas lemon menurun karena proses panen dan pascapanen yang kurang tepat dan dapat menurunkan harga jual lemon. Oleh karena itu, perlu adanya pengolahan jeruk lemon menjadi produk dried slice lemon agar jeruk lemon yang kurang berkualitas tidak terbuang dan juga dapat menjadi peluang usaha agar meningkatkan harga jual lemon. PT Semesta Agro Indonesia yang bertempat di Purwokerto Selatan, Jawa Tengah merupakan salah satu perusahaan yang memiliki usaha pengolahan jeruk lemon menjadi produk dried slice lemon, sehingga hal tersebut dapat dikaji tentang bagaimana aspek ekonomi untuk mengetahui kelayakan usaha dried slice lemon tersebut. Adapun aspek ekonomi yang dianalisis berupa analisis biaya, analisis permintaan, dan analisis finansil yang meliputi Break Even Point (BEP) sebesar Rp 3.246.936; Net Present Value (NPV) sebesar 174.064.134,8; Profitability Index (PI) sebesar 6,67; Internal Rate of Return (IRR) sebesar 282%; serta BC ratio sebesar 5. Berdasarkan hasil penelitian tersebut, usaha dried slice lemon yang ada di PT Semesta Agro Indonesia layak untuk dijalankan. Kata kunci: Aspek Ekonomi, Dried Slice Lemon, dan Kelayakan Usaha.
Deteksi Kematangan Buah Mangga secara Destruktif dan Non-Destruktif Mulyaningtyas, Awit; Azzahra, Gaida Zulfa; Munawwaroh, Zahrotul; Listanti, Riana
Journal of Applied Agriculture, Health, and Technology Vol. 4 No. 1 (2025): June
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v4i1.1362

Abstract

Mango (Mangifera indica L.) is a fruit rich in fiber, vitamin C and β-carotene. Mango production in Indonesia is quite high, but export value is still low due to various post-harvest problems. Maturity level is one of the keys in the mango trade, but it is difficult to maintain due to the climatic nature of the fruit. A grading process is required to separate mangoes with optimal ripeness levels until they reach consumers. Maturity level can be measured through various parameters, including physical and chemical attributes. There are two methods to determine the ripeness of mango fruit, destructive and non-destructive. The destructive method uses bay flower extract as a pH indicator. The non-destructive method uses double ring resonator technology, HSI color space transformation, and fruit position in water. The results show that the HSI color space transformation method is more recommended because it is simpler and more efficient.
Co-Authors Agus Margiwiyatno Andra Tersiana Wati Anggraini, Dewi Fitri Arief Sudarmaji, Arief Arifin Dwi Saputro, Arifin Dwi Asna Mustofa Ayu Nastiti, Alifia Azzahra, Gaida Zulfa Dian Novitasari Dian Novitasari Hanim Zuhrotul Amanah Hety Handayani Hidayat Hilal Indra Kusuma Bhakti Masruhi Masruhi Masrukhi Masrukhi Mulyaningtyas, Awit Novianti, Zahra Dwi Okti Herliana pratiningsih, azizah salimah Rifah Ediati Rifah Ediati Ritonga, Abdul Mukhlis Rudiati Evi Masithoh Sapto Nugroho Hadi Siswantoro Siswantoro Siswantoro Siswantoro Sulistyo, Susanto B. Syarif Hidayatullah Tesa Indah Kurniasih Wafiq Priyaghinanto Habibie Wilis Cahyani Zahrotul Munawwaroh