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

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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
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.
Penerapan Biodigester Untuk Pengolahan Air Limbah Industri Tapioka Berbasis Pemberdayaan Masyarakat Berkelanjutan di Rumah Produksi Pangan Selopamioro, Yogyakarta Sutiarso, Lilik; Karyadi, Joko Nugroho Wahyu; Masithoh, Rudiati Evi; Ngadisih, Ngadisih; Radi, Radi; Nugroho, Andri Prima; Hajad, Makbul; Zahra, Aryanis Mutia; Lestari, Prieskarinda
Jurnal Pusat Inovasi Masyarakat Vol. 5 No. 1 (2023): April 2023
Publisher : Direktorat Pengembangan Masyarakat Agromaritim, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpim.5.1.43-60

Abstract

Singkong merupakan salah satu komoditas unggulan di Desa Selopamioro, Kecamatan Imogiri, Kabupaten Bantul, Daerah Istimewa Yogyakarta. Produktivitas singkong di Desa Selopamioro cukup tinggi mencapai 2,75 ton/ha dengan luas total lahan 415 ha. Namun, potensi besar komoditas singkong tersebut masih menghadapi berbagai tantangan dari sektor petani, produksi, kualitas, rendahnya harga jual, hingga terbatasnya akses pemasaran. Pengolahan singkong menjadi tepung singkong termodifikasi (modified cassava flour, mocaf) dan olahan pangannya merupakan inovasi yang telah diterapkan di rumah produksi pangan (RPP) Selopamioro untuk meningkatkan nilai tambah singkong dan diversifikasi produknya. RPP Selopamioro juga dikelola bersama oleh kelompok petani. Namun, proses pembuatan mocaf menghasilkan air limbah sehingga menyebabkan permasalahan bau tidak sedap di masyarakat dan mencemari lingkungan karena belum diolah secara tepat. Air limbah mocaf bersifat asam dan tinggi kandungan bahan organik. Kegiatan pemberdayaan masyarakat ini bertujuan untuk mengatasi permasalahan bau akibat air limbah mocaf di masyarakat, penerapan biodigester sebagai teknologi pengolahan limbah berkelanjutan, menjadikan RPP Selopamioro sebagai sentra transfer pengetahuan pengolahan pangan berwawasan lingkungan, implementasi model pemberdayaan masyarakat berkelanjutan. Kegiatan dilaksanakan pada Juli – September 2022 dengan monitoring berkala. Implementasi biodigester mampu mengolah air limbah mocaf dengan persentase penyisihan BOD, COD, TDS, sianida, total amonia masing-masing berkisar 97,47; 96,53; 12,94; 93,75; 97,17%, dan meningkatkan DO hingga 614,29%. Hal ini sekaligus menyelesaikan permasalahan bau tidak sedap karena air limbah mocaf sudah terolah dengan tepat dan tidak ada lagi keluhan dari masyarakat. Hasil pelaksanaan kegiatan juga telah mampu mengimplementasikan model pemberdayaan masyarakat berkelanjutan dan mewujudkan sentra pengolahan produk pangan lokal berwawasan lingkungan.
Co-Authors Abadi Jading Akbar, Muhammad Adani Andri Prima Nugroho Arifin Dwi Saputro, Arifin Dwi Ayuni, Dwi Budi Rahardjo Djagal Wiseso Marseno Hajad, Makbul Imaniar, Dintia Ibni Keegen Bangun, Samuel Lilik Sutiarso Lilik Sutiarso Lilik Sutiarso Marfu’ah, Siti Ngadisih Ngadisih Nur Fadilah, Mira Aprilia Nursigit Bintoro Nursigit Bintoro Prieskarinda Lestari Radi Radi Raida Agustina Rudiati Evi Masithoh Setiowati, Arima Diah Sri Hartuti Sri Hartuti Sri Rahayoe Sugeng Pondang Sugiharto Warkoyo . Yudi Pranoto Yulia Ariani Zahra, Aryanis Mutia