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All Journal Agrointek agriTECH Planta Tropika Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Joko Nugroho Wahyu Karyadi
Universitas Gadjah Mada.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering

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Journal : Agrointek

 1 
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6297

Abstract

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of  6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.
EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA Sugeng Pondang Sugiharto; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6517

Abstract

Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance. Near critical phase was designed at 70 bar and supercritical phases were designed at 80 and 90 bar.  It was found that CO2 pressure had greater effect on protease inactivation  than on lipase inactivation. Temperature increase did not improve both protease and lipase inactivation while fillet texture was adversely affected. The fillet color experienced color changes significantly.
Co-Authors Abadi Jading Akbar, Muhammad Adani Arifin Dwi Saputro, Arifin Dwi Arini, Octavia Ayuni, Dwi Baharudin, Fahmi Budi Rahardjo Devi Yuni Susanti Djagal Wiseso Marseno Dwinata, Vincentius Ferry Surya Erni Romansyah Fajriyah, Septi Agustiani Hanim Zuhrotul Amanah Herlambang, Rio Bagus Imaniar, Dintia Ibni Inayah, Iftinan Aribah Rati Keegen Bangun, Samuel Lilik Sutiarso Lilik Sutiarso Mahanani, Riski Sri Marfu’ah, Siti Mufadhol, Roihan Syafiq Nur Fadilah, Mira Aprilia Nursigit Bintoro Nursigit Bintoro Putri, Dhyas Tanjung Prabowo Rahmawati, Dian Kharisma Raida Agustina Samodra, Ailsa Saraswati Setianingrum, Linggar Setiowati, Arima Diah Sinuhaji, Prasetya Febriyansyech Personanta Sri Hartuti Sri Hartuti Sri Rahayoe Sugeng Pondang Sugiharto Warkoyo . Yudi Pranoto Yulia Ariani Yunistiana, Anggun Devi