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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri INDONESIAN JOURNAL OF ESSENTIAL OIL Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Arie Febrianto Mulyadi
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Other

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The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromis Fermentation) Mulyadi, Arie Febrianto; ., Wignyanto; Hidayah, Eka Yaniar Putri Nur
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of koro benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards koro benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23%) and duration of moromi’s fermentation (2; 3; and 4 weeks). The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked); aroma of 4.30 (rather liked); flavor of 4.55 (rather liked); and viscosityof 5.05 (liked). The obtained protein was  7.14%; and dissolved solids of 27 brix. Consumers’ preferences towards the best treatment showed that product of koro benguk salty soy sauce was acceptable to consumers. Keywords: Moromi’s Fermentation, Soy Sauce, Saline Concentration, Koro Benguk
Organoleptic Characteristics of Dry Noodle Products from Yellow Sweet Potato (Ipomoea batatas): Study on Adding Eggs and CMC Mulyadi, Arie Febrianto; Wijana, Susinggih; Dewi, Ika Atsari; Putri, Widelia Ika
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In this research dried noodles making from sweet potato flour were carried out. Sweet potato varieties that used are Ace with yellow roots. The making of dry noodles from sweet potato flour required modification of the process because flour does not contain gluten. This study using some modifications in addition of eggs and Carboxy Methyl Cellulose (CMC). The aim of this study is to obtain the concentration of the addition of egg and CMC to produce dried noodles from sweet potato flour with the best quality of organoleptic. The experimental design was used a Randomized Block Design (RBD) is arranged with 2 factors. The first factor is the type of the addition of eggs which consists of three levels, namely 0%, 10%, and 20%. The second factor is the concentration of CMC consists of three levels, namely 0%, 1%, and 2%. Observational studies include observations organoleptic dry noodles with hedonic scale and the best treatment will be tested n physical quality. The results showed that the addition of different concentrations of CMC and eggs significantly different with a sense of liking for sweet potato dried noodles, while preference for color, aroma, and texture of sweet potato dry noodles were not significantly different. The best results for the organoleptic quality using CMC addition of 1% and 20% addition of eggs. The best organoleptic quality parameters at each of the color 4.2 (like slightly), the aroma of 4.4 (like slightly), sense of 5.4 (like slightly) and for texture by 5 (like slightly). Dried sweet potato noodles best treatment results have physical quality of cooking loss 17.48%, 54.80% swelling index, hydration of 66.42%, 1.58 ratio developments, water content 8.06% and a yield of 53%.Keywords: CMC, dry noodles, eggs, sweet potatoes, organoleptic
PENGARUH FREKUENSI DAN WAKTU PRETREATMENT ULTRASOUND ASSISTED EXTRACTION (UAE) TERHADAP RENDEMEN DAN KUALITAS VIRGIN COCONUT OIL Mulyadi, Arie Febrianto; Dewi, Ika Atsari; Wignyanto, Wignyanto; Sucipto, Sucipto; Prayudi, Rahmat
Jurnal Teknologi Pertanian Vol 16, No 3 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Kelapa merupakan salah satu penghasil minyak nabati yang digunakan dalam kehidupan sehari-hari. Daging buah kelapa dapat dijadikan berbagai macam olahan produk, salah satunya dijadikan Virgin Coconut Oil (VCO). Proses pembuatan VCO terbaik selama ini menggunakan metode sentrifugasi. Perlakuan pretreatment ultrasound diharapkan mampu membantu proses pemecahan emulsi sebelum dilakukan sentrifugasi pada santan kelapa untuk menghasilkan rendemen dan kualitas VCO yang lebih optimal. Secara teoritis pemecahan emulsi dicapai dari tiga mekanisme utama yaitu flokulasi, koagulasi, dan peleburan sehingga pretreatment ultrasound diasumsikan meningkatkan momentum dan kekuatan melalui getaran mekanik. Faktor yang dikaji dalam penelitian ini adalah alat sonikator dan lama waktu perlakuan yang menghasilkan rendemen dan kualitas VCO tertinggi. Tujuan penelitian ini untuk mendapatkan besaran frekuensi dan lama waktu pretreatment ultrasound yang menghasilkan rendemen dan kualitas VCO terbaik. Pemilihan perlakuan terbaik menggunakan metode Zeleny dengan multiple atribute. Parameter yang dipilih sebagai atribut antara lain rendemen, kadar air, berat jenis, dan FFA. Hasil perlakuan UAE kondisi terbaik menurut perhitungan Zeleny terdapat pada frekuensi 20 kHz dengan waktu 15 menit menghasilkan rendemen 14.88%, berat jenis 0.85, kadar air 0.05% dan FFA 0.17%. Perlakuan terbaik UAE memenuhi standar APPC dan SNI untuk kadar air dan asam lemak bebas, sementara berat jenisnya belum memenuhi standar APPC.
PENGGANDAAN SKALA MI KERING DARI UBI JALAR (Ipomea batatas L.) Dewi, Ika Atsari; Mulyadi, Arie Febrianto; Ikawati, Nur Qayyum Fitria Ikawati
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Produk mi merupakan salah satu jenis olahan pangan yang sangat digemari oleh masyarakat Indonesia. Jenis produk mi yang mampu bersaing di pasar ialah mi kering. Tingginya peningkatan konsumsi dan kebutuhan mi ini akan seiring meningkatkan volume impor gandum sebagai bahan baku utama. Ubi jalar merupakan salah satu komoditas pangan sumber karbohidrat yang cukup penting di Indonesia. Penelitian tentang mi kering dari ubi jalar telah dilakukan. Skala laboratorium merupakan acuan dasar dari sebuah proses produksi mi kering ubi jalar. Dalam proses pembuatan industri, skala laboratorium tidak cukup untuk memenuhi tingginya kebutuhan konsumen sehingga diperlukan proses penggandaan skala untuk mengatasi masalah tersebut. Tujuan penelitian ini adalah mengetahui mutu fisik dan kimia mi kering ubi jalar skala ganda dibandingkan dengan skala laboratorium dan untuk mengetahui mutu organoleptik mi kering hasil skala ganda dibandingkan dengan mi kering yang beredar di pasaran. Penelitian dibagi dalam dua tahap yaitu perbaikan formulasi skala laboratorium dan penggandaan skala mi kering ubi jalar yang terbaik dari skala laboratorium. Hasil penelitian menunjukkan pada proses penggandaan skala mi kering ubi jalar hasil yang didapatkan berbeda dengan skala laboratorium. Kualitas organoleptik (rasa, aroma, tekstur dan warna) mi kering ubi jalar pada skala ganda lebih rendah dibandingkan mi kering hasil skala laboratorium. Kualitas fisik mi kering ubi jalar hasil penggandaan skala pada parameter hidrasi mi dan rasio pengembangan lebih rendah, namun daya patah jauh lebih tinggi dibandingkan dengan hasil skala laboratorium. Kualitas kimia mi kering ubi jalar yang dihasilkan masih dibawah standar SNI untuk kadar protein, kadar air, dan kadar abu.
Utilization of Nypa (Nypa fruticans) Bark for Making Biocharcoal Briquette as Alternative of Energy Sources Mulyadi, Arie Febrianto; Dewi, Ika Atsari; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research aim are to get combination of the best treatment between the amount of tapioca glue and lime as additional material to be able to produce charcoal briquette which is able to be taken the beneficial  as alternative energy source, and to know production price which needed in making leaf sugarcane biocharcoal briquette.  The experiment for this research is Completely Randomized Block Design with 2 factors;, they are concentration of Tapioca glue (P) and Concentration of lime as additional material (K). Each of the factors has three levels, they are: P1 (20 %), P2 (30 %), and P3 (40 %); K1 (1%), K2 (3%), K3 (5%) which are repeated twice. Product yield, water content, endurance press, heat value, and ash content are analysed on this reserach. The best treatment is on biocharcoal briquette with the tapioca glue is 20% and lime is 5% with product yield is 78.04%, water content is 4.10%, the endurance press is 157.57 kg/cm2, heat value  is 2753.71 cal/g, and ash content is 22.35%. The result of production analysis show the base price of the product is Rp. 1120.00/ kilogram. The price of product sold is Rp. 1700/ kilogram with profit expectation is 40 so that the BEP value (unit) is 11986.03 kilograms or Rp.18224978.07. Keywords: biocharcoal, briquette, lime, nypa bark, tapioca.
Design of Virgin Coconut Oil Processing Unit on Small Scale Industry: Study on Planting Location and Delay Time of Coconut before Processing Mulyadi, Arie Febrianto
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research were to gain the best delay time prior to processing for each planting locations and to design of Virgin Coconut Oil processing unit in small scale industry. This research was conducted by two steps. First, it was done by a nested randomized block design. The storage time prior to processing (1, 2, and 3 weeks) was nested on planting location (Lumajang, Malang, and Blitar region). The second step of the research was to make the design of the best treatment obtained from the first step. The result of the first step showed that the storage time was significantly different on the yield of VCO, water content, free fatty acid, peroxide value, and specific gravity. It was found that the best treatment was obtained from Blitar region with 3 weeks storage time. According to financial calculation, processing unit of Virgin Coconut Oil (VCO) in small scale industry at Blitar region was feasible.   Keywords: virgin coconut oil, planning of processing unit, delay time, planting location
STUDI STABILITAS MUTU SUSU SEGAR SELAMA PENGANGKUTAN MENGGUNAKAN SUHU RENDAH YANG LAYAK SECARA TEKNIS DAN FINANSIAL (KAJIAN SUHU DAN LAMA WAKTU PENDINGINAN) Sutrisno, Dwi Agus; Kumalaningsih, Sri; Mulyadi, Arie Febrianto
Jurnal Teknologi Pertanian Vol 16, No 3 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Susu merupakan media pertumbuhan yang sangat baik bagi bakteri dan dapat menjadi sarana potensial bagi penyebaran bakteri patogen dan bakteri pembusuk yang mudah tercemar ketika penanganannya tidak memperhatikan kebersihan. Pendinginan susu bertujuan agar terjadi penurunan suhu untuk menahan mikroba perusak agar tidak berkembang, sehingga susu tidak mengalami kerusakan dalam waktu yang relatif singkat. Suhu rendah untuk pengangkutan susu segar tergantung juga pada waktu pengangkutan karena tidak semua waktu pengangkutan membutuhkan suhu pengangkutan yang sangat rendah, jadi perlu diketahui berapakah kombinasi suhu dan waktu pengangkutan yang tepat yang layak secara teknis dan finansial. Hasil penelitian menunjukkan suhu dan lama waktu pendinginan berpengaruh nyata terhadap total bakteri susu segar dan berpengaruh nyata terhadap kadar protein. Suhu rendah yang tepat untuk pengangkutan susu segar adalah 10 oC untuk masing masing waktu pengangkutan susu segar (30, 60, dan 90 menit). Hasil perhitungan finansial didapatkan HPP sebesar Rp 3802,45, BEP selama 211 hari kerja. Nilai R/C ratio sebesar 1.05, total modal sebesar Rp 3422202,510 dan menghasilkan pendapatan sebesar Rp 3600000000 sehingga dalam satu tahun perusahaan akan mendapatkan keuntungan sebesar Rp 177797490
Organoleptic Characteristics of Natural Flavour Powder From Waste of Swimming Blue Crabs (Portunus pelagicus ) Processing: Study on Dextrin Concentration and Drying Temperature Mulyadi, Arie Febrianto; Maligan, Jaya Mahar; Wignyanto, Wignyanto; Hermansyah, Ricky
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

As a maritime country, Indonesia has the potential product of marine fisheries are very abundant, but the potential is still not used optimally. One of the potential that can be developed is wimming blue crab. Besides the meat, use the swimming blue crabs shells are also quite large. One use of this shell is used as the main ingredient of natural flavour powder manufacture. Making natural flavour powder from waste of swimming blue crabs meat processing need to consider several factors, among which the concentration of filler material (filler) used the dextrin and drying temperature, therefore it is necessary to do a study of dextrin concentration and drying temperature on the manufacture of powdered natural flavour from waste of swimming crabs meat processing. The best results are at 60 °C drying temperature and the concentration of 10% dextrin. The best treatment has a value of organoleptic parameters namely the taste of 2.6 (neutral), aroma of 3 (neutral), color of 3.6 (like), texture of 3.8 (like), and for the physical parameters of the water content of 6%, the solubility of 74.67% and 10.34% absorption.Keywords: Taste, aroma, color, texture, filler
STUDI PEMBUATAN BUBUK PEWARNA ALAMI DARI DAUN SUJI (PLEOMELE ANGUSTIFOLIA N.E.BR.). KAJIAN KONSENTRASI MALTODEKSTRIN DAN MgCO3 Janur Bisma Tama; Sri Kumalaningsih; Arie Febrianto Mulyadi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 2 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Daun suji (Pleomele angustifolia N.E.Br.) merupakan daun yang dapat digunakan sebagai pewarna pada makanan, namun penggunaannya masih kurang praktis, oleh karena itu perlu dilakukan pembuatan pewarna alami dari daun suji dengan cara dijadikan dalam bentuk bubuk. Klorofil bersifat tidak stabil dan untuk mengatasinya perlu digunakan jenis bahan penstabil yang cocok. Tujuan penambahan zat penstabil adalah agar diperoleh produk zat warna alam yang stabil selama penyimpanan. Penelitian ini dilakukan untuk mengetahui berapa konsentrasi penambahan maltodekstrin dan MgCO3 yang tepat sehingga menghasilkan bubuk pewarna alami dari daun suji yang memiliki kualitas terbaik secara fisik dan kimia. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor dan dilakukan dua perulangan sehingga diperoleh 24 satuan percobaan, faktor I yaitu konsentrasi maltodekstrin (3%, 4%, 5%) dan faktor II yaitu konsentrasi MgCO3 (0%, 0,03 % dan 0,04%). Penilaian meliputi parameter kadar air, rendemen, total klorofil dan intensitas warna. Hasil penelitian menunjukkan bubuk pewarna alami dari daun suji terbaik dengan penambahan konsentrasi maltodekstrin 3% dan konsentrasi MgCO3 0,04% menghasilkan kadar air 1,615% rendemen 13,29%, total klorofil 9,07083 mg/L, intensitas warna 0,112 Absorbansi.Kata kunci: Bubuk, Daun Suji, Pewarna Alami, Maltodekstrin, MgCO3Abstract This study was aimed to determine the appropriated addition of maltodextrin concentration and MgCO3 to produce natural colourant powder from suji leaves which have the best quality physically and chemically. The experimental design used Randomized Block Design (RBD) with two factors and was done in duplicate in order to obtain 24 experimental unit, the first factor was concentration of maltodextrin (0%, 3%, 4%, 5%) and the second factor was the concentration of MgCO3 (0%, 0,03 % and 0,04%). Assessment parameters included moisture content, yield, total chlorophyll and intensity of color. The result of experiment show the best natural colourant powder from the suji leaves was found in addition of maltodextrin concentration of 3% and 0.04% MgCO3 concentration resulted in water content 1.615% yield of 13.29%, total chlorophyll 9.07083 mg/L, the absorbance of color intensity 0.112.Keywords: Natural Colourant, Maltodekstrin, MgCO3, Powder, Suji Leaf
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL PENDIRIAN UNIT PENGOLAHAN LIMBAH TEMPURUNG KELAPA (ASAP CAIR DAN KARBON AKTIF) Reni Andayani; Susinggih Wijana; Arie Febrianto Mulyadi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 3 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstrak Penelitian ini bertujuan untuk mengetahui kelayakan teknis dan finansial dari produksi asap cair dan karbon aktif tempurung kelapa. Bahan dasar yang digunakan adalah tempurung kelapa. Asap Cair memiliki banyak manfaat untuk mengawetkan bahan makanan. Selain itu digunakan sebagai koagulan lateks dan juga pada kayu yang diolesi asap cair mempunyai ketahanan terhadap serangan rayap. Karbon aktif banyak digunakan pada industri pengolahan air minum, industri gula, industri obat-obatan dan masih banyak sekali penggunaan karbon aktif di industri-industri lainnya. Pada umumnya karbon aktif digunakan sebagai adsorben. Hasil penelitian diperoleh kelayakan dari aspek teknis meliputi letak geografis industri yaitu di Sulawesi Utara khususnya kabupaten Minahasa Selatan, potensi bahan baku yang memadai, kadar fenol asap cair 1720 mg/L, rendemen asap cair 1,21% dan pH asap cair 4. Perlakuan aktivasi H3PO4 pada karbon aktif kadar air 3,39 %, daya serap terhadap iodine 1.196,05 mg/g, rendemen 26,67 %, kapasitas produksi sebesar 1,5 ton/hari yang dapat terpenuhi dan pemilihan teknologi yang sesuai. Kelayakan dari aspek finansial meliputi produk karbon aktif tempurung kelapa diperoleh HPP Rp 191.502/unit, harga jual Rp 268.103/unit, BEP 871 unit atau senilai Rp 233.436.408, dan untuk produk asap cair diperoleh HPP Rp 63.834/unit, harga jual Rp 89.368/botol, BEP 2.613 unit atau senilai Rp 233.436.408,sedangkan Net B/C, payback period, NPV,IRR karbon aktif dan asap cair adalah Net B/C 3,51, payback period 1 tahun 7 bulan 25 hari, NPV sebesar Rp 2.530.131.712, IRR sebesar 90,98%.Kata kunci: Analisa Kelayakan, Asap Cair, Karbon Aktif, Tempurung KelapaAbstract This research aims to know the financial and technical feasibility of the production of liquid smoke coconut shell and activated carbon. Liquid smoke has many benefits, among others, can be used to preserve foodstuffs. In addition it is used as a coagulant and also latex on wood that smeared the liquid smoke has a a termite attack resistance. Activated carbon has many uses in water processing industry, sugar industry, medicine industry and the other industry. Generally, activated carbon is used as adsorbant. The research results obtained the feasibility of technical aspects include the geographic location of industries in North sulawesi, adequate raw materials potential, concentration of phenol liquid smoke 1720 mg/l, yield liquid smoke 1.21% and the pH of the liquid smoke 4. H3PO4 activation in activated carbon has 3,39% moisture content, 1.196,05 mg/g Iodine adsorption capacity, 26,67% yield, annual production capacity of 1,5 tons/day, which can be met and the appropriate technology selection. While the financial aspects of feasibility for the production of activated carbon obtained production basic price Rp 191.502/units, the selling price of Rp. 268.103//units, break even point 871 units or Rp. 233.436.408 and for the production of liquid smoke obtained the cost of production Rp. 63.834/ units, the selling price of Rp. 89.368/ bottle, break even point 2.613 units or worth Rp. 233.436.408, While benefit / costæ, payback period, net present value and internal rate of return activated carbon and liquid smoke : benefit / costæ 3,51, Payback Period 1 Years 7 Month 25 Days, Net Present Value Rp 2.530.131.712 And Internal Rate Of Return 90,98%.Keywords: Activated Carbon, Coconut Shell, Feasibility Study, Liquid Smoke.
Co-Authors A.A. Ketut Agung Cahyawan W Dina Wahyu Indriani Dodyk Pranowo Eka Yaniar Putri Nur Hidayah Eka Yaniar Putri Nur Hidayah, Eka Yaniar Putri Nur Ika Atsari Dewi Janur Bisma Tama Jaya Mahar Maligan Laylatul Laurieka Fajrin Mahendra Narpatmaja Nizar Nur Qayyum Fitria Ikawati Ikawati, Nur Qayyum Fitria Ikawati Panji Deoranto Putri Amelia Damayanti Rafika Arofatul Lama’ah Rahmat Prayudi, Rahmat Reni Andayani Ricky Hermansyah Ricky Hermansyah Satria Bagus Pratama Sembiring, Rinawati Sinta Defi Susanti Sri Kumalaningsih Subarkah Arif Sucipto, Sucipto Sukardi Sukardi Sumardi Hadi Sumarlan Susinggih Wijana Sutrisno, Dwi Agus Widelia Ika Putri Wignyanto Wignyanto