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All Journal Rekayasa Mesin Journal of Innovation and Applied Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Abdimas Madani dan Lestari (JAMALI) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) MOVE: Journal of Community Service and Engagement JAPI: Jurnal Akses Pengabdian Indonesia Contributions of Central Research Institute for Agriculture
Rini Yulianingsih
Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Other

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Desain Unit Pengolahan Bioetanol untuk Petani di Desa Ngajum Kecamatan Sumber Pucung Kabupaten Malang Guritno, Bambang; Argo, Bambang Dwi; Yulianingsih, Rini
Jurnal Rekayasa Mesin Vol 2, No 1 (2011)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

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Abstract

The aim of the research is to develop bio-ethanol processing unit in small size using simple technology, which can be used by Cassava farmers in the village of Ngajum Sumber Pucung Malang. The capacity of Bioethanol processing unit provided is 100 liters/process which consists of sieve, cooker with cooling mash, fermenter, and distillation unit. Tests on several processing units give the following results: Sieve driven by 7.5 HP diesel engines. Sieve cylinder made of wood cylinder with 40 cm of diameter and 45 cm of length. Sieve has a capacity of 613 kg/h. Cooker tank made of stainless steel plate 4 mm and has dimensions 77 cm of diameter and 150 cm of height. There are 4 pieces of pipe stainless steel 6" placed at the bottom serving as heat exchanger. Cooling Mash has heat transfer surface area of 3.11 m2 that consists of 26 stainless steel pipe 1 ½" of diameter and 100 cm of length . Cooking efficiency is 38% with fuel of firewood with a moisture content of 50%. At steady state conditions, Cooling mash is capable to remove energy from substance of 280 kcal/min at mass flow rate of substance of 2.34 l/s and mass flow rate of cooling water of 0.6 l/s.Fermenter tank has made of stainless steel and has dimensions 110 cm of diameter and 240 cm of height. The mixer’s fermenter is driven by a ½ HP electric motor. To maintain the material temperature at 32 oC, the fermenter equipped with a cooling unit that is sprinkler water around the tube. Distillation unit has made of stainless steel 304 and consists of beer column, the column rectifying, pre-heater, condensers and equipped with boiler.Keywords : Performance, Bioethanol Processing Unit, Small Scale.
Uji Performansi Pencuci Biodiesel Metode Pengkabutan Air Dalam Minyak Argo, Bambang Dwi; Djoyowasito, Gunomo; Yulianingsih, Rini
Rekayasa Mesin Vol 1, No 2 (2010)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

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Abstract

Washing of biodiesel removes contaminants (soap, catalyst, methanol and free glycerin) from biodiesel, even though this activity will sometimes cause an emulsion. This research aims to develop new method of washing that can minimize emulsification. The method used is misting water in crude biodiesel by certain nozzle. Washing apparatus has 5 main part i.e. nozzle, washing chamber, circulation pump, valve to set level of debit and piping channel. The research has been done to study dependency of biodiesel washing on the numbers of nozzles (2, 3 and 4) , the distance between nozzle and constrictor plate (2 cm, 4 cm, 6 cm and 8 cm) and the level of wash water debit 45.3 ml/min,83.6 ml/min and 150 ml/min . Parameters measured were pH of wash water, emulsion formed, rendemen of biodiesel, quality of biodiesel and energy consumption. Variation of the numbers of nozzles are purposed to have more extensively contact between water and biodiesel. At optimum level of debit, high performance biodiesel washing expeted, with little emulsion can be obtained. The research indicates that the numbers of nozzles, the distance of nozzle and level of water debit are significant variables to determine washing performance. The research showed that washing biodiesel with the numbers of nozzles 4 pc, debit of washing water 83.6 ml/min and 45.3ml/min and distance between nozzle and constrictor plate 8 cm produce 100 % biodiesel for every step washing, with pH of washing water at third washing 7.1 and emulsion formed 81.6 ml . Misting water in oil method needs smaller energy than others, i.e. only 4% of stirrer method and 1.2% of bubble method. Quality biodiesel – i.e. density, flash point, cetane index, cloud point, moisture content, viscosity – meets ISO standard. Keywords : Biodiesel, Washing, Emulsification, Energy
Pengaruh Penambahan Natrium Metabisulfit dan Suhu Pemasakan dengan Menggunakan Teknologi Vakum terhadap Kualitas Gula Merah Tebu Dewi Maya Maharani; Rini Yulianingsih; Shinta Rosalia Dewi; Yusron Sugiarto; Dina Wahyu Indriani
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.259 KB) | DOI: 10.22146/agritech.9430

Abstract

Brown sugar as sucrose is derived from evaporated sugar cane molasses. Evaporation is the foodstuffs’ process which is commonly used during the manufacture of sugar cane. This process evaporates the sugar cane molasses to produce concentrate. This research was aimed to assess the influence of sodium metabisulphite against physical and chemical properties of sugar cane using vacuum evaporator. In other hand, this reserach examined the influence of temperature on vacuum evaporator for chemical and physical properties of sugar cane. Sugar cooking was done at -700 mmHg below atmospheric pressure, with variations in heating temperature of 60, 70 and 80 C, and with the addition of sodium metabisulphite 0.1; 0.3 and 0.5 g/l sugar cane molasses. The larger addition of sodium metabisulphite in the processing of sugar cane, the higher ash content generated while the green and blue colors of red sugar cane were getting smaller. The higher cooking temperature, the lower the moisture content, ash content, color intensity of red, green and blue of sugar cane. The higher the cooking temperature, the higher the degree of hardness or texture, color preference level, the taste and texture of sugar cane. Based on statistical analysis, cooking temperature affects the moisture content, ash, and the reduction sugar of cane brown sugar. While the addition of sodium metabisulfite gives effects on ash, reduction sugar and the total dissoluble solids of sugar cane. Based on the parameters of chemical properties, physical, organoleptic tests and SNI requirements of sugar cane, the addition of sodium metabisulphite variation of 0.3 g/l and a heating temperature of 80o C in processing sugar cane into brown sugar have shown the most excellent quality. The value of each parameter based on the best treatments as follows: chemical and physical parameters with 8.97 % of water content, 8.29% of reduction sugar, 0.96 % of ash content, 0.50% of total dissoluble solid, 15.68 kg/cm2 of hardness value, while for organoleptic parameters for color 5.50, flavor 5.04 and texture 5.36.ABSTRAKGula merah sebagai sukrosa diperoleh dari nira tebu yang diuapkan. Penguapan merupakan proses pengolahan bahan pangan yang umumnya digunakan pada pembuatan gula merah tebu, dimana proses ini menguapkan sebagian besar nira untuk menghasilkan produk yang kental (konsentrat). Penelitian ini bertujuan untuk mengkaji pengaruh penambahan natrium metabisulfit terhadap sifat fisik dan kimia gula merah tebu yang dihasilkan dari penggunaan vacuum evaporator, dan mengkaji pengaruh suhu pemasakan pada vacuum evaporator terhadap sifat fisik dan kimia gula merah tebu. Pemasakan gula dilakukan pada tekanan -700 mmHg di bawah tekanan atmosfir, dengan variasi suhu pemasakan 60, 70 dan 80o C dan dengan penambahan natrium metabisulfit 0,1; 0,3 dan 0,5 g/l nira. Semakin besar penambahan natrium metabisulfit dalam pengolahan gula merah tebu, semakin tinggi kadar abu yang dihasilkan sedangkan intensitas warna hijau dan biru gula merah tebu semakin kecil. Semakin tinggi suhu pemasakan, semakin rendah kadar air, kadar abu, intensitas warna hijau dan biru gula merah tebu. Semakin tinggi suhu pemasakan, semakin tinggi tingkat kekerasan atau tekstur, tingkat kesukaan warna, rasa dan tekstur gula merah tebu. Berdasarkan analisis statistik, perlakuan suhu pemasakan berpengaruh terhadap kadar air, kadar abu dan gula reduksi gula merah tebu. Sedangkan perlakuan penambahan natrium metabisulfit berpengaruh terhadap kadar abu, gula reduksi dan total padatan tak terlarut pada gula merah tebu. Berdasarkan parameter sifat kimia, fisik, uji organoleptik dan persyaratan SNI gula merah tebu, penambahan natrium metabisulfit 0,3 g/l dan suhu pemasakan 80o C dalam pengolahan nira tebu menjadi gula merah menunjukkan kualitas yang paling baik. Nilai masing-masing parameternya dari perlakuan terbaik sebagai berikut: parameter kimia dan fisik dengankadar air 8,97%, gula reduksi 7,96 %, kadar abu 2,65%, total padatan tak larut 0,60 %, nilai kekerasan 15,68 kg/cm2, parameter organoleptik denganwarna 5,50, rasa 5,04 dan tekstur 5,36.
DESAIN DAN PENGUJIAN ALAT ADSORPSI LIMBAH CAIR BATIK TULIS DENGAN VARIASI WAKTU DETENSI DAN KOMPOSISI ZEOLIT KOLOM ADSORPSI Musthofa Lutfi; Rini Yulianingsih; Ma'rifatika Muslikha
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 6, No 3 (2018)
Publisher : Universitas Brawijaya

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Abstract

Peningkatan produksi industri batik nasional diikuti oleh peningkatan hasil limbah yang semakin memperburuk masalah lingkungan. Industri batik menghasilkan limbah cair yang sangat besar dan kompleks karena proses produksinya menghasilkan bermacam-macam air limbah. Sehingga, penelitian untuk pengolah limbah batik menjadi sangat mendesak agar industri dapat berjalan namun tetap memperhatikan aspek lingkungan. Pada penelitian ini dilakukan penelitian pengujian kesesuaian alat adsorpsi limbah cair batik dengan variasi ukuran zeolit dan variasi waktu kontak, hal tersebut dilakukan untuk mengetahui performansi alat dengan variasi waktu detensi dan komposisi zeolit kolom adsorpsi yang paling efisien untuk mengurangi pencemaran lingkungan akibat limbah cair tersebut. Penelitian ini menggunakan rancangan percobaan Faktorial Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari 2 faktor yaitu faktor A variasi waktu detensi yang terdiri dari 3 taraf  yaitu selama 90 menit, 120 menit, 150 menit dan faktor B komposisi zeolit kolom adsorpsi yang terdiri dari 3 taraf yaitu 4 kolom dengan zeolit 5 mesh, 4 kolom dengan zeolit 20 mesh, 2 kolom 5 mesh dan 2 kolom 20 mesh. Sehingga diperoleh 9 kombinasi perlakuan masing-masing diulang sebanyak 3 kali. Kemudian dianalisa dengan ANOVA (Analysis of Variance). Dan dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil terbaik diperoleh pada perlakuan yang menggunakan waktu detensi terlama dan ukuran zeolit 5 mesh yaitu kekeruhan 82 Ntu, TDS 28mg/l. Sedangkan untuk kadar COD terbaik yang meng-gunakan waktu detensi terlama dengan zeolit 20 mesh yaitu 300mg/l.
Karakterisasi Kimia Keripik Apel Manalagi Hasil Penggorengan Vakum Dengan Menggunakan Minyak Goreng Berulang Anang Lastriyanto; Rini Yulianingsih; Sumardi Hadi Sumarlan; Rizka Mega Melati
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 4, No 2 (2016)
Publisher : Universitas Brawijaya

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Abstract

Di Indonesia banyak terdapat daerah potensial penghasil buah apel salah satunya adalah Kota Batu. Permasalahan yang akan ditimbulkan saat panen raya adalah tingginya tingkat kerusakan pada buah apel. Oleh karena itu diperlukannya upaya untuk mengurangi kerusakan pada buah apel, salah satunya dengan pembuatan keripik apel. Pembuatan keripik apel dilakukan dengan metode penggorengan vakum. Pada kondisi vakum suhu penggorengan dapat diturunkan karena penurunan titik didih minyak. Dengan demikian kerusakan pada produk dapat dikurangi. Namun pemakaian minyak secara berulang dan penggunaan perubahan suhu pada proses penggorengan mempengaruhi produk yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh pemakaian minyak berulang dan pengaruh perubahan suhu terhadap karakteristik kimia keripik apel dengan penggorengan vakum. Pada penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan dua faktor perlakuan. Faktor pertama yaitu penggunaan minyak goreng berulang sebanyak 10x ulangan (pengambilan sampel pada hasil penggorengan ke 1, 4, 7, dan 10) dan faktor kedua yaitu perubahan suhu (80, 90, dan 100oC). Data yang diperoleh dianalisa dengan metode ANOVA menggunakan Software SPSS Statistics 18.0 trial version. Jika diperoleh hasil yang berbeda nyata maka dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penggorengan vakum dengan menggunakan ulangan minyak ke 1, 4, 7, dan 10 berpengaruh nyata terhadap kandungan vitamin C keripik apel. Sedangkan penggorengan vakum dengan menggunakan ulangan minyak ke 1, 4, 7, dan 10 tidak berpengaruh nyata terhadap kandungan kadar air, lemak, dan Free Fatty Acid (FFA) pada keripik apel. Pada penggorengan vakum dengan menggunakan suhu 80, 90, dan 100oC berpengaruh nyata terhadap kadar lemak keripik apel. Sedangkan pada penggorengan vakum dengan menggunakan suhu 80, 90, dan 100oC tidak berpengaruh nyata terhadap kandungan kadar air, vitamin C, dan Free Fatty Acid (FFA) pada keripik apel.
Development Of Processed Food Production Units For The Dasawisma Mawar Group, Kebobang Village, Wonosari District, Malang Regency Rini Yulianingsih
Journal of Innovation and Applied Technology Vol 8, No 1 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2022.008.01.7

Abstract

Kelompok Dasawisma Mawar merupakan salah satu kelompok dasawisma yang ada di Desa Kebobang Kecamatan Wonosari Kabupaten Malang dan memiliki 40 anggota aktif yang bergerak di bidang usaha makanan. Pengembangan usaha anggota kelompok ini perlu ditingkatkan untuk membentuk usaha yang tangguh dan mampu bersaing di pasar global. Hal yang menjadi perhatian pada kegiatan pengabdian masyarakat adalah peningkatan penguasaan teknologi oleh pelaku usaha; pengetahuan dan inisiasi penerapan proses produksi yang memenuhi standar; serta perbaikan proses produksi pada salah satu jenis usaha yaitu usaha keripik dengan penggoreng vakum. Kegiatan pengabdian yang dilakukan meliputi praktek menggoreng vakum; pelatihan tentang mesin penggoreng vakum, dan tentang Cara Produksi Pangan Olahan yang Baik serta kemasan guna memberikan wawasan untuk pengembangan di sama mendatang; perbaikan proses produksi melalui penerapan pengatus minyak yang sesuai kapasitas produksi, penambahan sealer plastic untuk mempercepat proses pengemasan serta pengadaan baju kerja. 
Analysis of Quality Control of Emulsion Flavor Products Based on Stability Properties in Product Applications at PT. XYZ flavours Nadya Villarasty; Bambang Dwi Argo; Rini Yulianingsih
Contributions of Central Research Institute for Agriculture Vol. 16 No. 2 (2022): April : Agriculture
Publisher : Central Research Institute For Agriculture

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Abstract

PT. Flavors XYZ is one of the multinational company in producing flavors and fragrances as raw materials for consumer goods production. PT. Flavors XYZ producing several types of flavors including liquid flavors, powder flavors, and tobacco flavors which are used as ingredients in food, beverage, and cigarette industry. Quality control and assurance is a feature that affects products to be well received by consumers. Quality control and assurance is necessary to ensure products meet the quality standard. Emulsion flavors is one type of flavor produced by this company. The instability is commonly observed in emulsion flavors products, hence the quality control division conducts the surveillance for several days (5 to 7 days) to ensure the product is stable until the expiry date when applied to beverage products. The corrective action which is conducted in emulsion flavors production refers to analysis of cause-effect diagram by detecting the causes of deviations that may affect the quality of products. Those factors including machine, man, material, method, and environment. The methods which are used for fixing problems including machine reparation, re-adjust the configuration settings, and conduct the raw materials replacement of emulsifier which is used in orange emulsion type JJ.
Application of Individual Quick Freezing (IQF) Technology for Freezing The Raw Materials of Sambal at UD Dede Satoe Dego Yusa Ali; Teti Estiasih; Rini Yulianingsih; Riska Puspita; Lutfia Adila Putri; Brilliant Praditya
MOVE: Journal of Community Service and Engagement Vol. 3 No. 1 (2023): September 2023
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v3i1.258

Abstract

The price of chili raw materials in Indonesia is influenced by several factors. These factors include erratic harvest seasons, the nature of perishable raw materials, poor post-harvest handling, and also supply and demand at the market. This is the cause of frequent fluctuations in the price of chili raw materials. Fluctuations in the price of chili raw materials are a problem in the chili production process at UD Dede Satoe. Thus, an inventory system is needed to store and freeze ingredients during rising material prices. The inventory system is an IQF refrigerator with dry ice freezing media. Dry ice is usually added to the cooling media because the ability to absorb the heat of a material by dry ice is greater than ordinary ice media. The use of dry ice in the freezing process aims to reduce the temperature of the material more quickly due to the large heat absorption ability caused by the low sublimation temperature point of dry ice, which is around -78.5oC. Thus, the material frozen with IQF refrigerators can extend the shelf life because it restrains microbial growth, maintains its nutritional and sensory quality.
Application of Retort Pouch Sterilization Technology to DD Satoe Packaged Chili Sauce Surabaya Ali, Dego Yusa; Estiasih, Teti; Yulianingsih, Rini; Puspita, Riska; Adila, Lutfia; Praditya, Brilliant
Journal of Innovation and Applied Technology Vol 9, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2023.9.2.17

Abstract

People in Indonesia are usually consuming commercial packaged of home-made chili sauce, which is mostly produced by MSMEs. UD Dede Satoe produce chili sauce using preservation techniques with aseptic packaging. The weakness of this technique is that aseptic conditions  are  not  fully  adequate  for  preservation. Nowadays, people awareness to health and food safety are increasing. To meet market demand for packaged chili products without preservatives addition, UD DD Satoe is trying to change the process from aseptic packaging to sterilizing packaged chili sauce using retort technology. The evaluation results show that retort pouch sambal can last for 1 year without the addition of preservatives. This result was proven to be better than the preservation method of making semi-dry packaged chili sauce, because it can maintain the color, taste and texture of the chili sauce.
Manajemen Budidaya Lebah Madu Klanceng (Trigona sp.) di Kelompok Tani Hutan (KTH) Telaga Lestari, Desa Ngebel, Kab. Ponorogo, Jawa Timur Al Awwally, Khotibul Umam; Mustaniroh, Siti Asmaul; Andriani, Ria Dewi; Yulianingsih, Rini; Widayanti, Vindhya Tri; Hermawan, Rizky; Sunyoto, Nimas Mayang Sabrina; Sundari, Shafira Arini
Journal of Innovation and Applied Technology Vol 9, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2023.9.2.12

Abstract

Lebah klanceng (Trigona sp) merupakan lebah yang tidak bersengat dan berasal dari negara yang memiliki kawasan iklim tropis maupun subtropics.  Budidaya lebah klanceng memiliki prospek tang tinggi dan dapat menjadi ekonomi alternative untuk masyarakat di Desa Ngebel. Tujuan kegiatan ini adalah untuk mengetahui manajemen pemeliharaan lebah madu Trigona sp mulai dari pengadaan koloni, produksi, pakan dan pengolahan madu. Dalam pembudayaan lebah madu Trigona sp beberapa yang perlu disiapkan adalah lokasi budidaya, setup untuk budidaya, koloni, pakaian kerja, dan peralatan lain yang diperlukan. Metode yang digunakan pada kegiatan ini adalah observasi, partisipasi, dan wawancara dengan peternak lebah madu klanceng di wilayah KTH Telaga Sari. Dari hasil kegiatan didapatkan bahwa manajemen budidaya lebah madu klanceng harus ditingkatkan untuk meningkatkan kualitas madu klanceng yang dihasilkan, yang dapat membawa Desa Ngebel sebagai salah satu sentra produksi madu klanceng di Indonesia.
Co-Authors Adila, Lutfia Al Awwally, Khotibul Umam Alfin Izaniyah Amalia, Isdyana Fitri Anang Lastriyanto Angky Wahyu Putranto Bambang Dwi Argo Bambang Guritno Brilliant Praditya Dego Yusa Ali Devi Farah Azizah Dewi Maya Maharani Dewi Maya Maharani Dina Wahyu Indriani Dina Wahyu Indriani Dony Aprilyan Dyah Ayu Agustiningrum, Dyah Ayu Evi Wahyu Dianti Fauz Navilatusyahara, Rona Niswaturojwa Fitrah Diantika Ginanjar Eko Prayugi Gunomo Djojowasito Gunomo Djoyowasito Hajar, Kania Syafi’atul Hismarto Bahua Izza, Ni'matul Izzati, Syifa Rahadian Kamila, Jasmine Salma Kirana, Wahyu Candra La Choviya Hawa Lailani Irsyada, Siti Armilda Lutfia Adila Putri Ma'rifatika Muslikha Maharani Pertiwi Koentjoro Meutia Nuraini Rachmawati Mufidah, Elya Musthofa Lutfi Nadya Villarasty Nimas Mayang Sabrina Sunyoto, Nimas Mayang Sabrina Nova, Diftiya Nurlelih, Euis Elih Praditya, Brilliant Puspita, Riska Ria Dewi Andriani Rifki Hidayat, Mohamad Riska Dwi April Liani Riska Puspita Rizka Mega Melati Rizki Damaiyanti, Dewi Ratih Rizky Hermawan, Rizky Sandra Sandra Sawali, Rizka Khairunnisa Shinta Rosalia Dewi Shinta Rosalia Dewi, Shinta Rosalia Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Sumardi Hadi Sumarlan Sundari, Shafira Arini Teti Estiasih Teti Estiasih Vindhya Tri Widayanti, Vindhya Tri Wahyunanto Agung Nugroho Yusron Sugiarto Yusuf Hendrawan Zahro, Frelyta Ainuz Zamzam, Muhamad Adam