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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian JURNAL PENGABDIAN KEPADA MASYARAKAT Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis
Wahyunanto Agung Nugroho
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences

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Examining the robustness of selected microalgae to grow in landfill leachate Nugroho, Wahyunanto Agung; Hj Hassan, Ummul Hasanah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (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.2023.006.04.7

Abstract

Microalgae is widely recognized as a leading candidate for future bio-oil production, serving dual purposes: biodiesel generation and bioremediation. Identifying a sustainable cultivation medium is essential, aiming to minimize production costs. Landfill leachate emerges as a prospective growth medium for microalgae. However, due to the diverse substances within landfill leachate that may impede microalgal growth, careful selection of robust species becomes crucial. This study examined the growth of four microalgae species—Chlamydomonas reindhartii, Chlorella vulgaris, Chlorella ovalis, and Nannochloropsis oculata—in landfill leachate. Prior to utilization, the landfill leachate underwent treatment to remove the total ammonium nitrogen (TAN). Cultivation spanned 30 days, during which various parameters, including ammonium removal, growth rate, and oil content, were monitored. Initially, all microalgae exhibited a decline in numbers, succeeded by a subsequent increase in concentration after several days. Results revealed Nannochloropsis oculata to have the highest growth rate, while Chlamydomonas reindhartii displayed the lowest. Generally, the oil content of all species at the end of cultivation was lower than that of their respective inocula. Chlorella vulgaris exhibited the highest oil content, followed by Chlamydomonas reindhartii, Chlorella ovalis, and Nannochloropsis oculata.
Frying kinetics and physical properties of air-fried french fries Hawa, La Choviya; Izzati, Syifa Rahadian; Yulianingsih, Rini; Nugroho, Wahyunanto Agung
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.6

Abstract

French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly reducing oil consumption, thereby making it a favorable option for producing lower-fat fried foods. The objectives of the present study were to analyze the physical and chemical characteristics of french fries on the use of oil and time variation in the air frying method and to determine the frying kinetics under the air fryer. Finding the best frying method was carried out using some attributes of Zeleny, such as the frying rate. Frying was controlled at a constant temperature of 180 °C with time variations of 10, 13, and 16 minutes, and variation in the amount of oil, i.e., 2 mL, 4 mL, and without oil. The results showed the physical characteristics of french fries that include moisture content (26.85 – 45.56%), color with indicators L* (64.44 – 68.66), a* (0.01 – 4.80), b* (21.32 – 35.54), color differences (4.57 – 10.60), hardness (120.83 – 559.8 g), springiness (1.15 – 2.82 mJ), chewiness (0.33 – 3.98 mm), gumminess (28.6 – 213.43 g), and cohesiveness (0.2 – 0.41). The variations in the amount of cooking oil in the air frying method significantly affect the redness parameters. The time variation in the air frying method significantly affects moisture content, hardness, gumminess, chewiness, and cohesiveness parameters. Lightness, yellowness, colour differences, and springiness parameters have no significant effect on the variation of oil and time. The chemical characteristic of french fries includes fat content (5.78 – 22.42 %). The air frying method without oil used for 13 minutes was considered as the best treatment for frying french fries.
Co-Authors . Herianto . Muryanto, . . Rosydiena Adi Mas Sulthon Agung Cahyono Agus Jiwantoro Agus Susanto Ahmad Saiful Haq Ahmad Syamsun Injilauddin Al Riza, Dimas Firmanda Al Riza Anang Lastriyanto Aris Fanani Ary Drajad Prasetyo Ary Mustofa Ahmad Azhar, Wilda Aulia Bambang Dwi Argo BAMBANG SUSILO Bobby Wirasantika Choirul Adhar Chusnul Arif Dani Pratama Putra Darmanto Darmanto Darwin Kadarisman Dian Yulianto Dony Fahmi Eva Widiarti Budi Wardani Evi Kurniati Fajri Anugroho, Fajri Fatma Ridha Nurlaili Febi Damayanti Rahayu Fiedro Dimiyadi Fintas Afan Agrariksa Gunomo Djojowasito Gunomo Djojowasito Gunomo Djoyowasito Handono, Setiyo Yuli Hj Hassan, Ummul Hasanah Ibrahim Maina Idriss Impi Widuri Aprillianingtias Isya Al Hanif Izzati, Syifa Rahadian Jannur Majesty Johan Ari Sandra Joko Prasetyo Joko Prasetyo La Choviya Hawa Maharsih, Inggit Kresna Maulita Farah Zevilla Mayadiana Susilowati Ningsih Moh. Risal Siregar Mufidah, Elya Muhammad Roil Bilad Muhammad, Defghi Arsy Musthofa Lutfi Musthofa Lutfi Nurul Fadillah Nurwahyuningsih Nurwahyuningsih Oktaviana, Luluk Rendi Hadi Santoso Rini Yulianingsih Rino Ardianto Riski Kurniawan Saiful Imron Sandra Sandra Sandro Niko Gultom Sembiring, Rinawati Souma Wiryo Pamungkas Sulianto, Adi Sumardi Hadi Sumarlan Sutrisno Hadi Wibisono Taif Maharsyah Tiara Ika Susanti Titik Nurhidayah Tri Priyo Utomo Vincentia Veni Vera Widyaningrum widyaningrum Yahya Wahyu Prasetya Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono Zaqlul Iqbal Zulfa Musyaffa, Amirah