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All Journal TELKOMNIKA (Telecommunication Computing Electronics and Control) Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Applied Agricultural Science and Technology Rona Teknik Pertanian
Sumardi Hadi Sumarlan
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.261 KB)

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.
Characterization of Pseudomonas fluorescens polyhydroxyalkanoate produced from molasses as a carbon source Yusuf Hendrawan; Dikianur Alvianto; Sumardi Hadi Sumarlan; Yusuf Wibisono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.01

Abstract

Polyhydroxyalkanoate (PHA) is a biopolymer produced by various types of bacteria under conditions of unbalanced growth. One of the bacteria generating PHA is Pseudomonas fluorescens with a carbon source in the form of molasses. This study aimed to determine the effect of molasses concentration and incubation period on biomass and PHA characteristics. This study utilised two factors, such as molasses concentration of 40, 60, 80 g/L, and incubation period for 3, 5, 7 days. The research result indicated the highest biomass yield was obtained from the treatment of 40 g/L molasses concentration and in 7-day incubation period, with dry cell weight values of 1,955 g/L, PHA weight of 0.756 g/L, dry cell yield of 2.036%, and PHA yield of 39.06%, respectively. The visual characteristics of PHA samples were indicated with brownish and granular state, while the melting point and functional groups were identical to pure polyhydroxybutyrate (PHB). The characteristics of the PHB structure obtained from Fourier Transform Infrared Spectroscopy (FTIR) analysis, depicting: C = O esters, CH3, CH2, -C-O-, -C-O-C Polymers, and C-C. The melting point of PHA samples,using Differential Scanning Calorimetry (DSC) analysis, was 166.4 oC and an enthalpy of -13.885 J/g with 9.5% degree of crystallisation.  
Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract Arie Febrianto Mulyadi; Sucipto Sucipto; Sumardi Hadi Sumarlan; Dina Wahyu Indriani; Rafika Arofatul Lama’ah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.6

Abstract

This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40 kV, and ginger extract concentrations of 2, 4, and 6%. The PEF with 40 kV and 6% ginger extract concentration resulted in the most efficient microbial reduction by 99.54%. Sugarcane juice has a total number of microbes of 3.7x103 CFU/ml, antibacterial activity 1.48, pH of 6.26, total solids dissolved of 20.5 °Brix, a viscosity of 4.67 Cp, reducing sugar of 2.17%, brightness of 24.4, redness of 7.17, and yellowness of 8.1. The combination of pulsed electric field and ginger extract addition can preserve the shelf life and maintain sugarcane juice quality. The higher the PEF voltage and ginger extract concentration, the longer the quality of the sugarcane juice can be preserved.
Ekstraksi Senyawa Fenolik Daun Kenikir (Cosmos caudatus) menggunakan Microwave Assisted Extraction (MAE) Angky Wahyu Putranto; Shinta Rosalia Dewi; Ni'matul Izza; Dian Rahmat Yuneri; Maria Yeniaska S. Dachi; Sumardi Hadi Sumarlan
Rona Teknik Pertanian Vol 11, No 1 (2018): Volume 11, No. 1, April 2018
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v11i1.9580

Abstract

Abstrak. Kenikir (Cosmos caudatus) adalah tanaman yang sering dimanfaatkan daunnya untuk bahan pangan maupun juga sebagai obat-obatan karena memiliki kandungan senyawa fenolik yang cukup tinggi. Ekstraksi senyawa fenol menggunakan metode konvensional masih memerlukan waktu yang cukup lama dan jumlah pelarut yang banyak. Sehingga perlu dicari alternatif metode ekstraksi yang memiliki waktu ekstraksi dan kebutuhan pelarut yang relatif rendah seperti menggunakan Microwave Assisted Extraction (MAE). Tujuan dari penelitian ini adalah melakukan ekstraksi senyawa fenolik dari daun kenikir dengan metode MAE terhadap total fenol dan aktivitas antioksidan. Penelitian ini menggunakan 2 faktor perlakuan yaitu rasio pelarut terhadap kenikir segar yaitu 1:4, 1:6, dan 1:8 (b/v) dan waktu ekstraksi 2, 3 dan 4 menit. Penelitian ini menjelaskan bahwa nilai total fenol tertinggi (17,162 ± 0,11 mg GAE/g berat segar) diperoleh pada perlakuan rasio pelarut 1:8 (b/v), sedangkan aktivitas antioksidan tertinggi (4,203 ± 0,26 mg/ml) pada perlakuan rasio pelarut 1:4 (b/v). Waktu perlakuan 3 menit menunjukkan hasil yang optimal untuk nilai total fenol dan aktivitas antioksidan. Hasil tersebut juga menunjukkan nilai yang lebih baik jika dibandingkan dengan metode konvensional baik dengan maserasi biasa dan maserasi dengan waterbath. Extraction of Phenolic Compounds from Cosmos caudatus using Microwave Assisted Extraction (MAE) Abstract. Cosmos caudatus, a plant commonly used its leaves for food and also as a medicine since it contains high phenolic compounds. The extraction of phenolic compounds using conventional methods still require more extraction time and need much more of solvent. Therefore, it was necessary to find an alternative extraction method that has a rapid extraction time and a few solvent need such as using Microwave Assisted Extraction (MAE). The aim of this study is to extract of phenolic compounds from Cosmos caudatus with MAE method of total phenol and antioxidant activity. This study using 2 treatment factors, the sampel-solvent ratio of 1:4, 1:6, and 1:8 (w/v) and the extraction time of 2, 3 and 4 minutes. This study explained that the highest total phenolic compounds (17.162 ± 0.11 mg GAE/g fw) and antioxidant activity (4.203 ± 0.26 mg/ml) were obtained at 1:8 and 1:4 (w/v) of sampel-solvent ratio, respectively. The extraction time of 3 minutes was the optimal condition for total phenolic compounds and antioxidant activity. These results also showed the highest parameter value when compared with both conventional methods: maceration and maceration with waterbath. 
Thermal Properties and Cooling Simulation of Red Dragon Fruit Using the Finite Difference Method Maghfiroh, Lailatul; Sumarlan, Sumardi Hadi; Hammam, Hammam
Journal of Applied Agricultural Science and Technology Vol. 9 No. 2 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i2.317

Abstract

Red dragon fruit (Hylocereus polyrhizus) can be transformed into various processed products, such as chips, jam, and juice. However, thermal processing may significantly alter its physical and chemical properties. As the calorific properties vary among different fruits, this study aims to measure the thermal properties of red dragon fruit. By measuring its thermal properties, red dragon fruit can be processed with improved energy efficiency and optimized thermal management. This study aims to examine the thermal properties and perform a cooling simulation of red dragon fruit. The cooling simulation, based on one-dimensional radial thermal flow, was conducted using the spherical heat equation explicitly discretized by the Forward Time Central Space (FTCS) scheme within the Finite Difference Method (FDM). The specific heat, thermal diffusivity, and thermal conductivity of red dragon fruit were 3.827 kJ/kg oC, 9.18 x 10-4 cm2/s, and 0.34 W/m oC, respectively. The overall average coefficient of determination (R2) from the validation test of the simulation results was 0.9654.  Based on these findings, the one-dimensional (radial) discretized heat transfer equation model can be used to predict the temperature distribution in spherical fruit over time, based on its thermal diffusivity. However, this approach has limitations. Future research would benefit from measuring the thermal diffusivity of whole red dragon fruit and applying a three-dimensional discretized heat transfer equation to obtain more accurate results and minimize potential errors.
Co-Authors Achmad, Ary Mustofa Adamsyah Harika Putra adiansyah, muhammad Akbar, Dheniz Fajar Alvianto, Dikianur Anang Lastriyanto Anggraini, Sabrina Angky Wahyu Putranto Arie Febrianto Mulyadi Ariyanti, Dian Anggi As Syukri, Khoirul Anam Asdin . Bambang Dwi Argo Bambang Susilo Dian Rahmat Yuneri Dina Wahyu Indriani Dina Wahyu Indriani Dwi Setiawan Elok Kurnia Novita Sari Erawati, Diana Ginanjar Eko Prayugi Gunomo Djoyowasito Hammam, Hammam Hariyanto, Fudin Izza, Sylvia Ni’matul La Choviya Hawa LAILATUL MAGHFIROH Madaniyyah Mustika Islami, Madaniyyah Mustika Maria Yeniaska S. Dachi Meutia Nuraini Rachmawati Novantia Pusputasari Nurirenia, Dela Feminda Nurwindi, Linda Luvi Rafika Arofatul Lama’ah Rahmawati, Safitri Rizka Ramadani,, Khoirotus Syadiyah Rini Yulianingsih Riska Dwi April Liani Rizka Mega Melati Shinta Rosalia Dewi Sucipto, Sucipto Yusuf Hendrawan Yusuf Wibisono