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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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Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat Rahmawati, Dian Kharisma; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Samodra, Ailsa Saraswati; Mahanani, Riski Sri; Dwinata, Vincentius Ferry Surya; Sinuhaji, Prasetya Febriyansyech Personanta
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.v12i1.592

Abstract

Corn is widely processed into the main ingredient in making snacks but has a low protein content. Therefore, it is necessary to add protein in the form of beans, especially red beans. The physical characteristics of extrudate as a result of extrusion processing can be determined by material composition and barrel temperature factors. This study aims to determine the effect of material composition treatment and barrel temperature on the physical properties of extrudate made from corn grit and red bean flour. There are three levels of red bean addition, namely, 10%, 20%, and 30% with variations of temperature 120°C, 130°C, and 140°C.  Physical quality parameters measured in the form of moisture content, expansion ratio, bulk density, particle density, water absorption index (WAI), water solubility index (WSI), and hardness. The extrudate produced is in accordance with SNI with a moisture content of < 4%. An increase in barrel temperature affects the increase in expansion ratio and decrease in moisture content, bulk density, particle density, WAI, WSI, and hardness. The addition of red bean flour caused an increase in moisture content, bulk density, particle density, hardness, and WSI and decrease in the expansion ratio and WAI.
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.
Penentuan Mutu Cabai Rawit Segar (Capsicum frutescens L.) Berdasarkan Perubahan Warna Selama Penyimpanan MAP Romansyah, Erni; Bintoro, Nursigit; Wahyu Karyadi, Joko Nugroho; Saputro, Arifin Dwi
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.v12i1.622

Abstract

The decline in the quality of cayenne pepper can be seen directly from the color change. The objective of this study was to classify classifies the quality of fresh cayenne pepper based on color changes during storage. In addition, the kinetics model of color change was also established. Samples were stored in 50 µm thick polyethylene (PE) packaging at 15°C. Then, for 14 days, the CIE L* a* b* color was taken. Control storage without packaging at room temperature was carried out as a control. Using PCA analysis, the quality of fresh cayenne pepper could be classified. This study found a more than 99% difference between the two groups of fresh cayenne pepper. PC1 explained 85.6%, PC2 13.5%, total PC 99.1% for T15°C; and PC1 81.6%, PC2 15.7%, total PC 97.3% for the control sample. The rate of color change per day for °Hue followed second-order kinetics, while Chroma and ∆E followed zero-order kinetics of 0.0008, 0.6524, and 1.0822 C-unit-1.hari-1, respectively, for T15°C samples, and 0.0027; 0.8099; and 1.8231 C-unit.hari-1 respectively for control samples.
Karakteristik Fisik Ekstrudat dengan Perlakuan Penambahan Tepung Sagu pada Grits Jagung dan Suhu Barrel Yunistiana, Anggun Devi; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Inayah, Iftinan Aribah Rati; Mufadhol, Roihan Syafiq; Samodra, Ailsa Saraswati; Ayuni, Dwi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): 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.v13i2.1147

Abstract

The technology that is widely used in making snacks is extrusion. Most commercially available extruded products use corn grit as the main ingredient. Corn grits can be combined with high-starch ingredients such as sago. Sago has great potential to be developed considering that sago production in Indonesia is very high, but its use is still limited. Sago is usually only processed as traditional food, so further innovation is needed. Therefore, this research aims to examine the effect of sago composition (0%, 10%, 20%, 30%) and barrel temperature (120⁰C, 130⁰C, 140⁰C) on the characteristics of extrudates made from corn grit and sago starch. The extrusion process was carried out with a SYSLG-IV twin screw extruder. it was found that increasing the proportion of sago starch and barrel temperature causes an increase in the expansion ratio (3.21-3.81), WSI (2.78-11.49) and a decrease in water content (7.15-10.16), particle density (0.13-0.22), bulk density (0.07-0.11), WAI (5.94-6.6), and hardness (3.59-5.96). The best treatment based on TOPSIS analysis was the sample with a sago composition ratio of 30% and a temperature of 140⁰C
Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Saputro, Arifin Dwi; Nur Fadilah, Mira Aprilia; Keegen Bangun, Samuel; Rahayoe, Sri; Wahyu Karyadi, Joko Nugroho; Setiowati, Arima Diah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 11 No. 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.658-670

Abstract

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources.  Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%).  Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness.  As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords:   Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum
Physical Properties of Extrudates Based on Corn Grit, Mocaf Flour and Gaplek Flour Using a Twin Screw Extruder with Treatment of Moisture Content and Barrel Temperature Karyadi, Joko Nugroho Wahyu; Saputro, Arifin Dwi; Susanti, Devi Yuni; Putri, Dhyas Tanjung Prabowo; Setianingrum, Linggar; Herlambang, Rio Bagus; Baharudin, Fahmi; Samodra, Ailsa Saraswati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.732-743

Abstract

Cassava is a commodity that has not been widely innovated on. Mocaf flour and gaplek flour can be innovated as snacks using extrusion technology. This study examined the effects of varying ratios of mocaf/gaplek flour to corn grits (0% / 10% / 20%), initial moisture content (14 / 16 / 18%), and barrel temperature (120 / 130 /140°C) on the physical properties of the extrudate and to characterize the physical properties of the extrudate using PCA analysis. Physical properties such as expansion ratio, particle density, moisture content, color (L and b*), water absorption index (WAI), water solubility index (WSI), and hardness were analyzed. The extrusion process was performed using a SYSLG-IV twin screw extruder (10 15 kg/hour capacity). The addition of mocaf/gaplek flour increased particle density, moisture content, L, and hardness but decreased the expansion ratio. Initial moisture content had a negative effect on the expansion ratio, WAI, and WSI while having positive effect on particle density, moisture content, and hardness. Increasing barrel temperature decreases the expansion ratio and moisture content but increases WAI and WSI. Extrudate treated with 14% moisture content was found to have better physical properties. Keywords: Corn grit, Extrusion, Gaplek flour, Mocaf flour, Physical properties.
The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea Karyadi, Joko Nugroho Wahyu; Imaniar, Dintia Ibni; Akbar, Muhammad Adani; Marfu’ah, Siti; Ayuni, Dwi; Bintoro, Nursigit
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.64918

Abstract

Rose petals is potential ingredient for making a herbal tea. This study was aimed to determine the effect of various drying methods on the physical and chemical properties of the dried rose. The methods tested were freeze drying (FD), cabinet drying (CD), and sunlight drying (SM). Several properties included final moisture content, bulk density, shrinkage ratio, rehydration ratio, color difference, flavonoid content, and surface microstructure of dried petals were examined. The results showed that the best-fit model for the prediction of CD was the firstorder kinetic model, with a drying rate constant of 0.0494% d.b./h. Meanwhile, both FD and SM required zero and first-order kinetics to effectively explain the drying characteristics. The drying constant rates for zero-order and first-order kinetics were 39.544 and 0.12% d.b./h for FD as well as 70.6 and 0.413%d.b./h for SM, respectively. The final moisture content of dried rose produced by FD, CD, and SM was 5, 12, and 10% wet basis (w.b), respectively. Based on the Indonesian National Standard, the maximum moisture content of packaged dried tea is 8% w.b. FD successfully reduced the shrinkage ratio to a range of 0.35 – 0.45. Freeze-dried rose petals at 40 °C temperature resulted in the highest flavonoid content of 5.65 g QE/100 g sample. In conclusion FD was the best drying method for producing herbal tea from rose petals. This method could be adopted as a new alternative for producing high-quality healthy herbal tea.
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