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All Journal Reaktor Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Agrointek TEKMAPRO Journal of Industrial Engineering and Management JTSL (Jurnal Tanah dan Sumberdaya Lahan) Journal of Innovation and Applied Technology Indonesian Green Technology Journal Jurnal Pangan dan Agroindustri Jurnal Sumberdaya Alam dan Lingkungan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ALCHEMY Jurnal Penelitian Kimia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) WIDYA LAKSANA J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Judikatif: Jurnal Desain Komunikasi Kreatif Jurnal Pengbdian Teknik Mesin Journal of Food Engineering Rona Teknik Pertanian

Angky Wahyu Putranto

Program Studi Teknik Bioproses, Fakultas Teknologi Pertanian, Universitas Brawijaya

Author-ID : 437764

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Pendampingan Wawasan Sertifikasi Halal dan Izin Edar BPOM pada CV Milkinesia Nusantara Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari; Teti Estiasih; Faiz Ramadhani
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 2 (2022): Abdimesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i2.67

Mayoritas penduduk Indonesia adalah memeluk agama Islam, sehingga kehalalan suatu produk pangan sangat diperhatikan. Kehalalan produk pangan dan izin edar Badan Pengawas Obat dan Makanan (BPOM) merupakan bentuk perlindungan konsumen, karena dengan adanya izin edar BPOM membuat masyarakat menjadi lebih tenang dan merasa aman ketika akan mengkonsumsi suatu produk pangan. Sertifikasi Halal dan izin edar BPOM merupakan bentuk perlindungan konsumen yang ditetapkan oleh Badan Penyelenggara Jaminan Produk Halal (BPJPH) dan BPOM. Permasalahan yang dialami oleh CV Milkinesia Nusantara adalah belum adanya sertifikasi Halal dan Izin edar BPOM. Tidak adanya sertifikasi Halal dan izin edar BPOM, produk CV Milkinesia Nusantara tidak dapat dipasarkan kedalam mini market, supermarket, dan luar daerah. Produk CV Milkinesia Nusantara juga kalah bersaing dengan produk lain yang telah memiliki sertifikasi Halal dan izin edar BPOM karena lebih dapat dipercaya oleh masyarakat. Permasalahan selanjutnya adalah kurangnya pengetahuan dan pemahaman karyawan CV Milkinesia Nusantara tentang pentingnya sertifikasi Halal dan izin edar BPOM. Tujuan dari pengabdian masyarakat ini adalah membantu karyawan CV Milkinesia Nusantara untuk meningkatkan pemahaman dan pengetahuan tentang pentingnya sertifikasi Halal dan izin edar BPOM. Hasil dari pengabdian masyarakat ini adalah karyawan CV Milkinesia Nusantara mendapatkan peningkatan pemahaman dan pengetahuan tentang pentingnya sertifikasi Halal dan izin edar BPOM yang akhirnya dalam waktu dekat CV Milkinesia Nusantara akan berusaha mendapatkan sertifikasi Halal dan izin edar BPOM.

Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time La Choviya Hawa; Widya Rhomadhona; Angky Wahyu Putranto
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.v11i4.561-573

Cooked rice (nasi liwet) is a typical rice dish of Java Island which is cooked using spices so that it has a unique taste and aroma. Making nasi liwet takes a long time, so this dish is only served at certain times. Therefore, a fast rice processing technique is needed but still has a distinctive taste and aroma. The purpose of this study is to analyze the physicochemical analysis of instant liwet rice based on the concentration and soaking time of sodium citrate. The physicochemical analysis tested were rehydration time, volume expansion, bulk density, texture, yield, ash content, and water content. The study was conducted by soaking sodium citrate (0, 2, 5, and 8% w/v) and soaking time (2, 4, and 6 hours) on rice. The results showed that the fastest rehydration time for instant nasi liwet was 4.55 minutes. The range of observation parameters such as expansion volume is 66.26-91.24%; bulk density is 0.413-0.581 g/ml; the texture is 431-1496 g/mm; yield is 89.64-92.26%; ash content is 4.11-4.45% and water content is 5.83-7.03%wb. Variations in sodium citrate concentration and immersion time increased the swelling volume and ash content, while water content, bulk density, texture, and yield tended to decrease. The best treatment based on the multiple attribute Zeleny method was immersion of 5% sodium citrate for 4 hours of immersion. Keywords: Immersion Time, Instant Rice, Nasi Liwet, Physicochemical, Sodium Citrate

POTENSI SLUDGE INDUSTRI KERTAS SEBAGAI BAHAN PEMBENAH TANAH ORGANIK Novalia Kusumarini; Angky Wahyu Putranto; Christanti Agustina; Andi Aryananda Wahab
Jurnal Tanah dan Sumberdaya Lahan Vol. 9 No. 1 (2022)
Publisher : Departemen Tanah, Fakultas Pertanian, Universitas Brawijaya

Sludge from the paper industry can affect soil fertility due to its organic content. However, sludge as waste has a contamination risk of polluting the soil. This research focused on the chemical properties content of sludge from the paper industry (pH, organic C, macro and micronutrients, heavy metals) and contaminant microbes (E. coli and Salmonella sp.) in order to evaluate to the potency of sludge to be soil amendment. Sludge sample was taken in 0-20 cm depth from Sumengko Village, Wringinanom, Gresik. The chemical properties were measured in Soil Chemistry Laboratory in Soil Science Department, and the biological properties were measured in Pest and Disease Laboratory in the Agricultural Faculty of Brawijaya University. The chemical and biological properties of sludge were compared to quality standards according to Keputusan Menteri Pertanian No. 261/2019 (Kepmentan No. 261/2019) from the Ministry of Agriculture, Indonesia. Sludge from the paper industry has the potency to be soil amendment because it meets the requirement from Kepmentan No. 261/2019. Its pH was neutral (6.9), the macro and micronutrients contents fit the requirement, and it had no microbial contaminant content.Â However, the organic C was under expectation, and it has over Hg content.

PENYUSUNAN DOKUMEN SOP PROSES PRODUKSI SUSU PASTEURISASI BERBASIS TEKNOLOGI PEF DI CV. MILKINESIA NUSANTARA Della Angelina; Teti Estiasih; Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari .
Tekmapro : Journal of Industrial Engineering and Management Vol 18 No 1 (2023): TEKMAPRO
Publisher : UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/tekmapro.v18i1.318

CV. Milkinesia Nusantara is micro scale fresh milk processing business in Ponorogo Regency. CV. Milkinesia Nusantara will develop pasteurized milk production by Pulsed Electric Field technology and build new production place. Therefore, document that must be prepared is standard operating procedure document of production to support production activities. The data collection method for preparing SOP documents in this final project is qualitative descriptive methods. In addition, the TPC of milk samples are also tested in the laboratory as data to verify the adequacy of pasteurization. The results obtained are draft of production SOP document which is consist of introduction, overview of pasteurized milk processing, and the stages of each process. The combination of pre-heating (70oC; 20 minutes) and Pulsed Electric Field (18 kV; 4 minutes; frequency 8.197 kHz; pulse width 66 μs) in pure cow’s milk as data to verify the adequacy of pasteurization is able to reduce the total number of microbes by 99% (2 log cycles) which data is in accordance to the SNI for pasteurized milk, but the microbial reduction isn’t in accordance with the minimum limit on the 5D concept. In general, the evaluation of SOP document draft in CV. Milkinesia Nusantara were responses, inputs, and suggestions related to draft of SOP.

POLA PERTUMBUHAN BAKTERI, PERUBAHAN PH DAN VISKOSITAS SUSU PASTEURISASI PULSED ELECTRIC FIELD (PEF) DENGAN PRE-HEATING SELAMA PENYIMPANAN SUHU REFRIGERATOR Nisa, Khoirun; Yulistiani, Ratna; Wicaksono, Luqman Agung; Priyanto, Anugerah Dany; Estiasih, Teti; Putranto, Angky Wahyu
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Proses pasteurisasi secara non-thermal dengan menggunakan Pulsed Electric Field (PEF) kombinasi pre-heating mampu memperpanjang umur simpan susu. Tidak semua bakteri pada susu akan mati saat proses pasteruisasi, sehingga harus dikombinasikan dengan penyimpanan suhu refrigerator. Penelitian ini bertujuan untuk mengetahui pola pertumbuhan bakteri, perubahan pH dan viskositas susu pasteurisasi PEF dengan pre-heating pada penyimpanan suhu refrigerator selama 14 hari penyimpanan. Hasil penelitian menunjukkan bahwa total bakteri selama dua hari penyimpanan mengalami penurunan, kemudian mengalami peningkatan secara linear pada hari ke-2 hingga hari ke-12 dan mengalami peningkatan secara signifikan di hari ke-12 menuju hari ke-14. Nilai pH dan viskositas mengalami penurunan dan peningkatan secara linear pada penyimpanan hari ke-0 hingga hari ke-12, namun pada penyimpanan hari ke-12 menuju hari ke-14 mengalami penurunan dan peningkatan secara signifikan. Hasil uji regresi sederhana antara total bakteri dengan nilai pH didapatkan koefisian determinasi sebesar 82,48%, yang artinya peningkatan total bakteri sangat mempengaruhi penurunan nilai pH. .

Evaluation of Microbial Numbers and Physical Properties of Milk Preserved with Different Time of Pre-Heating and Pulsed Electric Fields (PEF) Exposure Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto; Widyasari Widyasari; Rahmawati Rahmawati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.6

Milk production is intended for human consumption; hence preservation technology is required while maintaining the sensory and nutritional attributes. Some of technologies applied in milk are the use of pre-heating combined with pulsed electric fields (PEF) exposure. The aim of this study was to examine the effect of combination food preservation techniques using pre-heating and PEF with various conditions. The raw milk first received the pre-heating treatment at 70 ËšC, followed by PEF exposure. A completely randomized design (CDR) was applied in this research. It used two factors, namely factor I (pre-heating duration: 10, 20, and 30 minutes), and factor II (PEF exposure duration: 2, 4, and 6 minutes) with three replications, resulting in nine (9) treatments. The results reveal that there was a bacterial reduction within the range of 0.70-1.06 log CFU/mL. Besides, the increasing duration of pre-heating combined with PEF exposure decrease the values of viscosity, emulsion stability, and lightness of raw milk samples. Moreover, the most effective treatment observed in the raw milk-treated with pre-heating of 10 minutes and PEF of 2 minutes, with the level of TPC, viscosity, emulsion stability, and lightness of 1.88 log CFU/mL, 14.65 cP, and 95.65%, respectively

RANCANG BANGUN MESIN PRODUKSI ASAP CAIR DARI TEMPURUNG KELAPA BERBASIS TEKNOLOGI CYCLONE-REDISTILLATION Muhammad Fathussalam; Angky Wahyu Putranto; Bambang Dwi Argo; Arta Harianti; Arsyika Oktaviani; Firda Pramesti Puspaningarum; Sellyan Lorenza Olanda Putri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

The higher of coconut crop production in Indonesia has positively correlated with the amount of coconut shell waste produced which is difficult to decompose by microorganisms. Therefore, the utilization of coconut shell waste into charcoal and liquid smoke has been carried out in recent years. During this time, the conventional process of coconut shell-liquid smoke (CS-LS) takes 3-5 days and produces grade C liquid smoke in low volume. Hence, this study aims to design CS-LS production machine based on cyclone-redistillation technology which which can increase the volume of liquid smoke produced. In this study, the method used was engineering includes structural and functional design also testing performance both apparatus and product. The performance of CS-LS production machine was analyzed by volume for each grades (grade A, B and C). The result showed that CS-LS production machine based on cyclone-redistillation has been production according to specifications, with the total dimension of machine was 132 cm length, 100 cm width and 145 cm height. The volume of grade A CS-LS production was 65 L, whereas the grade B and C volumes was 10 L and 25 L, respectively, with a shorter total production time than conventional methods in SMEs. Therefore, design of CS-LS production machine based on cyclone-redistillation technology has great potentially applied in SMEs for producing liquid smoke in Indonesia to increase productivity and quality of CS-LS.

EKSTRAKSI SENYAWA FENOLIK DARI BAWANG PUTIH (Allium sativum L.) UNTUK AGEN ANTI-BIOFOULING PADA MEMBRAN Yusuf Wibisono; Ni'matul Izza; Dian Savitri; Shinta Rosalia Dewi; Angky Wahyu Putranto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 8 No 1 (2020): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Bawang putih mengandung beberapa zat yang bermanfaat bagi kesehatan manusia, salah satunya yaitu senyawa fenol. Senyawa fenol pada bawang putih memiliki peranan penting sebagai zat antibakteri yang dapat diproses selanjutnya sebagai agen antibiofouling membran. Metode ekstraksi yang tepat seperti kombinasi Microwave-Assisted Extraction (MAE) dan maserasi digunakan untuk mendapatkan senyawa fenol pada bawang putih. Namun demikian variasi rasio bahan dan pelarut serta lama waktu ekstraksi yang sesuai perlu diperhatikan dengan menggunakan kombinasi metode tersebut. Oleh karena itu tujuan penelitian ini yaitu mendapatkan ekstrak fenol dari bawang putih dengan variasi perlakuan rasio bahan dan pelarut serta lama waktu ekstraksi. Hasil ekstrak fenol kemudian dianalisis menggunakan ANOVA dan uji lanjut BNT. Selain itu penelitian ini juga melakukan karakterisasi hasil ekstrak fenol dengan FTIR untuk mengetahui gugus fungsi yang ada pada ektrak secara kualitatif dan PSA melakukan pengujian ukuran ekstrak fenol bawang putih. Berdasarkan hasil yang diperoleh, total fenol tertinggi sebesar 9,94Â±0,85 mg GAE/g berat kering dapat diperoleh dengan rasio pelarut 1:8 (b/v) dan waktu ekstraksi selama 2 menit. Berdasarkan analisis FTIR, ekstrak kering terdiri dari kelompok alkohol, sehingga dapat membuktikan secara kualitatif bahwa ekstrak tersebut memiliki senyawa fenol. Berdasarkan pengukuran dengan PSA, hasil ekstrak senyawa fenol bawang putih memiliki ukuran partikel sebesar 72,08Â±4,55 nm yang selanjutnya dapat digunakan sebagai agen pencegahan biofouling pada membran dengan tipe mixed matrix.

OPTIMASI OPTIMASI WAKTU Â¬PRE-HEATING DAN WAKTU PULSED ELECTRIC FIELD TERHADAP TOTAL MIKROBA DAN SIFAT FISIK SUSU Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Hadi Munarko
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 10 No 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Pulsed electric field (PEF) atau metode kejut listrik tegangan tinggi merupakan salah satu metode pengolahan non-termal yang dapat diaplikasikan untuk membunuh mikroorganisme pada susu segar. Penggunaan PEF untuk pasteurisasi susu dapat dikombinasikan dengan perlakuan pemanasan awal (pre-heating) untuk meningkatkan letalitas terhadap mikroorganisme maupun untuk menghasilkan susu dengan karakteristik mutu yang diinginkan. Penelitian ini bertujuan untuk melakukan optimasi waktu pre-heating dan waktu PEF pada pengolahan susu pasteurisasi. Optimasi dilakukan dengan menggunakan metode response surface methodology model central composite design (RSM-CCD). Susu segar dengan volume 2,5 L dipanaskan pada suhu 70°C selama 10-30 menit (perlakuan pre-heating) dilanjutkan dengan pemberian kejut listrik (15 kV/cm, 8,197 kHz, 66 µs) selama 2-6 menit. Proses pasteurisasi dilakukan di dalam bejana berpengaduk dengan kecepatan 50 rpm. Respon yang diuji terdiri dari total cemaran (TPC), viskositas, stabilitas emulsi, dan tingkat kecerahan. Hasil optimasi waktu pasteurisasi yang direkomendasikan berdasarkan analisis RSM-CCD, yaitu pre-heating selama 10 menit dilanjutkan dengan PEF selama 3,907 menit dengan nilai desirability 0,614. Optimasi proses pasteurisasi menghasilkan prediksi nilai TPC, viskositas, stabilitas emulsi, dan kecerahan susu hasil optimasi secara berurutan sebesar 2,126 log cfu/ml, 4,997 cP, 14,862 %, dan 93,703.

Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto; Widyasari Widyasari; Pardi Sampe Tola
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.7

The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70Â°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are Â electric field, 66 Î¼s pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.

Co-Authors Alvianto, Dikianur Andi Aryananda Wahab Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arrahmadiana Estuwilujeng Arsyika Oktaviani Arta Harianti Arta Harianti Bambang Dwi Argo Bambang Susilo Candika Pambayun Christanti Agustina Della Angelina Della Angelina Dewi Maya Maharani Dewi Maya Maharani Dian R Yuneri, Dian R Dian Rahmat Yuneri Dian Savitri Dimas Firmanda Al Riza Dina Wahyu Indriani Faiz Ramadhani Faiz Ramadhani Fara Aulia Agustin Nurhadi Farisatun NiÃ¢Â€Â™mah Ferina Tiara Safitri Firda Pramesti Puspaningarum Firda Puspaningarum Hadi Munarko Izza, Ni'matul Izza, Sylvia Niâ€™matul Khodijah Adrebi Khoirun Nisa La Choviya Hawa Lestari, Anggi Luqman Agung Wicaksono Maria Yeniaska S. Dachi Maria Yeniaska S. Dachi, Maria Yeniaska S. Mochamad Bagus Hermanto Muhammad Fathussalam Musthofa Lutfi Mutiara Nisa' Amri Nanda Fitriyatul Amalia Nani Sumarni Normalasari, Lisa Novalia Kusumarini Novalia Kusumarini Nur Komar Nurul Istiqomah Khoirunnisa Pardi Sampe Tola Puspaningarum, Firda Pramesti Rahmawati Rahmawati Rama Oktavian, Rama Ramadhan, Faisal Ramadhani, Faiz Randy Cahya Wihandika Rangga Kurnia Putra Ratna Yulistiani Ratna Yulistiani Rhomadhona, Widya Rini Yulianingsih Sakinah Hilya Abida Sellyan Lorenza Olanda Putri Shinta Rosalia Dewi Shinta Rosalia Dewi Shinta Rosalia Dewi, Shinta Rosalia Sukardi Sukardi Sukardi Sukardi Sumardi Hadi Sumarlan Susinggih Wijana Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teuku Augibran Givari Wafa Nida Faida Azra Widya Rhomadhona Widyasari Widyasari Widyasari Widyasari Wiranti, Tiara Yushinta Aristina Sanjaya Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono

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