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Anang Lastriyanto
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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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.
EFFECTS OF INITIAL TEMPERATURE AND COOLING METHOD ON THE PHYSICOCHEMICAL CHARACTERISTICS OF KOKOLOMBOI TREE HONEY Muzaki, M.Amin; Anang Lastriyanto; Mochamad Bagus Hermanto
Jurnal Teknologi Pertanian Vol. 27 No. 2 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.02.6

Abstract

This study evaluated the effects of initial cooling temperature (70, 80, and 90 °C) and cooling method (vacuum cooling and conventional cooling) on the physicochemical characteristics of Kokolomboi tree honey. A completely randomized factorial design was used with two factors, namely initial temperature and cooling method. The evaluated parameters were cooling time, cooling rate, moisture content, total soluble solids, diastase activity, reducing sugar content, acidity, and color. Vacuum cooling produced the shortest cooling time, 534 s at 70 °C, and the highest cooling rate, −0.063 °C/s at 80 °C; conventional cooling required 1805 s at 70 °C and reached a maximum cooling rate of −0.026 °C/s. The lowest moisture content under vacuum cooling was 12.77% at an initial temperature of 90 °C, whereas the highest value under conventional cooling was 17.57% at 70 °C. Total soluble solids reached 71 °Brix under vacuum cooling at 90 °C and 65.67 °Brix under conventional cooling at 70 °C. Diastase activity was better retained by vacuum cooling, reaching 1.14 DN, compared with 0.63 DN under conventional cooling at 70 °C. The highest reducing sugar contents were 71% and 67% under vacuum and conventional cooling, respectively, at 70 °C. The highest ΔE values were 2.61 under vacuum cooling and 0.82 under conventional cooling at 90 °C. Overall, vacuum cooling accelerated heat removal and provided better retention of several physicochemical quality attributes than conventional cooling, although the process was also associated with greater moisture and mass loss.
Co-Authors Bambang Dwi Argo Mochamad Bagus Hermanto Muzaki, M.Amin Rucitra Widyasari Susinggih Wijana