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All Journal Jurnal Pembangunan dan Alam Lestari Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) AGROMIX Jurnal Agercolere
Susinggih Wijana
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

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Optimation of avocado fruit added on the ice cream product of coconut milk Wijana, Susinggih; Effendi, Usman; Setiati, Elis
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.142 KB)

Abstract

Avocado fruit is perishable product, therefore to prolong a self live product have to processing applied. One of product a suitable to be done of avocado fruit is processing to ice cream, because this product had a high content of lipid as contain in avocado fruit. The avocado substitution on ice cream product, another as diversification product also to decrease the milk content which do not preferred by most of Indonesia people which have a characteristic of lactose intolerance. The aim of this study is to find out the best composition of ice cream made from substitution of avocado fruit, and then can be yielded the high quality of ice cream product. The result shows that addition of 20% avocado fruit can be improve the ice cream quality, by the moisture content of 36.77%, protein 1.60%, lipid 23.53%, thawing 62.62 minutes, taste value 5.35 (preferred), color 5.75 (preferred), aroma 5.65 (preferred) and texture value of 6.34 (very preferred).   Keywords: avocado fruit, optimation, ice cream and coconut milk
Study of Feasibility Integrated Agroindustry Development Unit Black Grass Jelly Powder (Mesona palustris) in Province of East Java Irvan Adhin Cholilie; Susinggih Wijana; Bambang Dwi Argo
Indonesian Journal of Environment and Sustainable Development Vol 8, No 1 (2017)
Publisher : Graduate Program

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Abstract

Potential of black grass jelly plant in Indonesia is very prospective. These plants grow in areas such as Malang East Java, Pacitan, Magetan and Ponorogo. In 2010 the production of dried black grass jelly of 568 tons with a total productivity of 8.6 tons / year.  Location selection of the plant with a score weighting method produces the highest value of 4,16 for the city of Surabaya, so the establishment of the plant will be held in Surabaya. Therefore, it is necessary the application of a suitable drying models for this factory that is tunnel dryer based on the results of research and with the highest value is 4,281. To ensure the availability of black grass jelly dried leaves as raw materials of black grass jelly powder it is necessary to establish a partnership between farmers and companies. The partnership pattern that works best for black grass jelly powder factory is a partnership “inti plasma”. It is based on research with the results of the assessment and weighting by using pairwise comparison and rating scale, the value of the highest weight in the “inti plasma” partnership with a value of 4,893. By implementing this partnership will allow the factory to obtain raw materials easily and is more economical and can always be available throughout the year for partnering with farmers.  Keywords: black grass jelly powder, drying method, financial feasibility analysis, partnership patterns 
Design of Medium Scale-Integrated Patchouli Oil Agro-Industry in East Java Pratiwi Kusumaning Ayu; Susinggih Wijana; Edi Priyo Utomo
Indonesian Journal of Environment and Sustainable Development Vol 7, No 1 (2016)
Publisher : Graduate Program

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Abstract

The goal of designing an integrated  agro-industry of patchouli oil with medium scale in East Java is to determine an ideal conditions of companies production with a 200 kg / day of patchouli oil capacity and 20 kg/day of fractionation products. The experimental, quantitative and descriptive method with primary and secondary data sources were used. The result of this design is the established production plan  patchouli oil agro-industry in East Java as much as 756 ha. Cropping pattern shade with a partnership Operational Cooperation Agribusiness (OCA) is used in this design. By using financial analysis such as NPV, IRR, PI, PP, B/C ratio and the BEP, integrated agro-industry of patchouli oil with medium scale that produce three products: patchouli oil, patchouli alcohol and guaienee in Blitar feasible to be realized.Keyword: Agro-industries design, Distillation Fractionation, Financial Analyses, Patchouli Oil
ANALISIS NILAI TAMBAH PRODUKSI GULA SIRUP, GULA SEMUT DAN GULA CETAK DARI NIRA NIPAH (NYFA FRUTICANS WURMB) Dhani Aryanto; Susinggih Wijana; Sri Kumalaningsih

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2263.312 KB) | DOI: 10.35891/agx.v7i1.914

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui gambaran usaha pengolahan nira nipah menjadi produk gula dan nilai tambah serta marjin dari gula nipah dalam bentuk gula sirup, gula semut dan gula cetak. Metode analisis nilai tambah yang digunakan adalah Metode Hayami (1987). Hasil penelitian menunjukan bahwa nilai tambah gula sirup, gula semut dan gula cetak secara berturut-turut adalah Rp. 705,26 per liter nira nipah (13,75%), Rp. 203,27 per liter nira nipah (4,25%) dan Rp. 292,36 per liter nira nipah (6,29%). Kegiatan pengolahan nira nipah menjadi gula sirup, semut dan cetak memiliki nilai konversi 22,3%-17,1% dan yang paling menguntungkan adalah usaha gula sirup.
Microwave assisted extraction of betacyanin from peel of red dragon fruit (Hylocereus polyrhizus) (Study of the extraction time and the ratio of materials : solvent) Widya Rahmawaty Saman; Arie Febriyanto Mulyadi; Susinggih Wijana
Jurnal Agercolere Vol 5 No 1 (2023): Jurnal Agercolere Vol. 5 Numb 1, 2023
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v5i1.186

Abstract

This study aims to get the right combination and determine the best treatment effect of extraction time and the ratio of solvents to the yield and quality of the skin pigment red dragon fruit using MAE (Microwave Assisted Extraction) with 100 watts of power. In the collection phase, the pigment betacyanin used the method of randomized block design with 2 factors, namely the time of extraction (T) consisting of 3 levels (T1, T2, and T3 respectively - each 5, 10, and 15 minutes) and the second factor is the ratio of materials: Solvent (R) consisting of 2 levels (R1 and R2) each - each 1:20 and 1:30 (w/v). Each treatment was repeated 3 times to obtain 18 units of the experiment. Followed by DMRT (Duncan Multiple Range Test) if there is an interaction between the two factors or further test BNT. From the research that has been done, the best treatment is obtained by the old extraction treatment of 5 minutes and the ratio of materials: solvent 1:30 (w/v) with a temperature range of ± 60°C produces the best characteristics with a total value betacyanin 0.4120mg/100g, 2.25 pH value, the total yield of as much as 15.11%, the level of brightness (L*) 20.4, the intensity of the red color (a*) 10.8, and the intensity of the yellow color (b*) 6.5.
FORMULASI KERUPUK KENTANG GRANOLA (Solanum tuberosum L.) SEBAGAI MAKANAN KULINER KHAS TENGGER JAWA TIMUR Claudia Gadizza Perdani; Firda Najmi Amaludin; Susinggih Wijana
Jurnal Pangan dan Agroindustri Vol. 7 No. 3 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.03.5

Abstract

Kuliner khas memiliki peranan yang penting dalam menarik minat wisatawan baik domestik maupun mancanegara. Potensi komoditas unggulan kawasan Bromo yang baik dikembangkan sebagai kuliner adalah sayuran kentang. Kentang memiliki kandungan pati yang tinggi sehingga berpotensi untuk diolah menjadi kerupuk kentang, dan diharapkan  berpotensi menjadi salah satu oleh-oleh khas Tengger. Tujuan dari penelitian ini untuk mengetauhi pengaruh proporsi penambahan tepung tapioka terhadap kualitas fisik kerupuk yang optimal dan mengetauhi tingkat kesukaan kerupuk kentang. Metode penelitian yang digunakan yaitu menggunakan linear programming sebagai penentuan komposisi ke-3 formulasi. Rancangan formulasi kerupuk kentang dibuat dengan menggunakan Rancangan Acak Lengkap (RAL). Berdasarkan penelitian ini kerupuk kentang yang dapat diterima secara organoleptik oleh panelis adalah formulasi ke-3 (kentang 65% : tapioka 30% : 5% bahan tambahan). Hasil analisis kadar air kerupuk kentang sebesar 4.66%, daya patah sebesar 14.90 N dan daya kembang sebesar 83.2%. Biaya pokok pembuatan kerupuk kentang formulasi ke-3 (tiga) sebesar Rp. 2.819,60  per 100 gram.
PENAMBAHAN VIRGIN COCONUT OIL DAN EMULGATOR PADA LULUR BEDDA LOTONG SERTA PENGARUHNYA TERHADAP SIFAT FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN Nurul Insani Zaenal; Susinggih Wijana; Dodyk Pranowo
Jurnal Teknologi Pertanian Vol. 24 No. 3 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.03.3

Abstract

Bedda Lotong merupakan lulur tradisional dari suku Bugis yang memiliki karakteristik kasar sehingga diperlukan inovasi untuk meningkatkan mutu, baik sifat fisik kimia maupun nutrisi. Salah satu bahan alami yang diduga dapat meningkatkan mutu lulur Bedda Lotong adalah VCO. Lulur Bedda Lotong tidak dapat dikombinasikan langsung dengan VCO, dikarenakan VCO merupakan emulsi minyak yang tidak dapat berdiri sendiri, sehingga diperlukan emulgator sebagai bahan untuk menstabilkan emulsi. Penelitian ini bertujuan untuk memperoleh formulasi Bedda Lotong dengan penambahan konsentrasi VCO dan emulgator yang dapat memperbaiki karakteristik fisik dan meningkatkan nutrisi berupa antioksidan dalam sediaan. Hasil penelitian menunjukkan bahwa ukuran diameter droplet meningkat seiring dengan penambahan konsentrasi VCO sebesar 15,85-34,93 µm. Nilai viskositas mengalami penurunan seiring dengan peningkatan konsentrasi VCO dimana formulasi F6 berbeda nyata dengan formulasi lainnya (p<0,05). Nilai pH menunjukkan adaya perubahan di hari ke-7, namun emulgator Trietanolamin/TEA cenderung stabil. Nilai aktivitas antioksidan (IC50) terbukti mengami penurunan seiring dengan penambahan konsentrasi VCO. Kandungan aktivitas antioksidan terbaik diperoleh pada formulasi F6. Secara umum formulasi terbaik diperoleh pada formulasi F3 dengan penembahan VCO 25% dan emulgator jenis Trietenolamin/TEA.
ANALYSIS OF OHMIC HEATER EFFICIENCY IN THE PRODUCTION OF LIQUID PALM SUGAR BASED ON FREQUENCY AND POWER Rucitra Widyasari; Bambang Dwi Argo; Anang Lastriyanto; Susinggih Wijana
Jurnal Teknologi Pertanian Vol. 26 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.02.5

Abstract

Arenga sap is traditionally evaporated to produce liquid palm sugar. This process takes a time-consuming, energy-intensive, and results in varying quality. As an alternative technology, ohmic heating is expected to improve product quality by analyzing frequency and power variations to control temperature, current strength, and the quality of liquid sugar from arenga sap, compared to conventional methods. The study shows that increasing the frequency and power speeds up the evaporation process, which improves efficiency during ohmic heating. Efficiency is measured in three phases: the temperature increase phase, the temperature stability phase, and the temperature decrease phase. At a frequency of 250 Hz and 120 W, the highest efficiency recorded is 68.06%, with an average of 24.33%. This high efficiency also indicates that the quality of the liquid sugar produced from the arenga palm sap is improved, due to less damage to its functional properties.
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL PRODUKSI JAGUNG BOSE INSTAN SEBAGAI INOVASI PANGAN LOKAL DI KABUPATEN TIMOR TENGAH SELATAN, NUSA TENGGARA TIMUR Atikah, Husna; Susinggih Wijana; Widya Dwi Rukmi Putri; Nur Hidayat; Panji Deoranto
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 9 No. 4 (2025)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

The rise of modern lifestyles has encouraged the development of various ready-to-eat products that are practical and value-added. Bose corn is a traditional food from East Nusa Tenggara (NTT) that has excellent potential to be instantized to overcome the constraints of long processing time. This study aims to analyze the technical and financial feasibility of instant Bose corn production as a local food innovation effort. The study was conducted in South Central Timor District using a case study approach with primary data through interviews and observations, and secondary data from related literature. The technical analysis showed that local raw materials are available with the potential for optimization through partnerships with farmers. The financial analysis showed a Net Present Value (NPV) of Rp 95,219,988 (>0), an Internal Rate of Return (IRR) of 13.94% (>12%), and a Payback Period of about 5 months, making it feasible to implement. In conclusion, the idea of instant Bose corn production is worth developing as an economically valuable and potential local food product innovation.
Co-Authors Anang Lastriyanto Arie Febriyanto Mulyadi Atikah, Husna Bambang Dwi Argo Bambang Dwi Argo Claudia Gadizza Perdani Dhani Aryanto Dodyk Pranowo Edi Priyo Utomo Elis Setiati Firda Najmi Amaludin Irvan Adhin Cholilie Nur Hidayat Nurul Insani Zaenal Panji Deoranto Pratiwi Kusumaning Ayu Rucitra Widyasari Sri Kumalaningsih Usman Effendi Widya Dwi Rukmi Putri Widya Rahmawaty Saman