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All Journal Jurnal Teknologi Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Indonesia Berdaya Oryza : Jurnal Pendidikan Biologi Indonesian Journal of Multidisciplinary Science Jurnal Teknologi dan Mutu Pangan JUKEJ: Jurnal Kesehatan Jompa International Journal of Technology, Food and Agriculture
Elok Kurnia Novita Sari
Agricultural Engineering Department, Faculty of Agricultural Technology, University of Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Non Thermal Preservation Process of Apple Cider Based on Oscillating Magneting Field (OMF) Technology Sari, Elok Kurnia Novita; Susilo, Bambang; Sumarlan, Sumardi Hadi
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (763.552 KB)

Abstract

Magnetic technology is one method of non thermal preservation for preserving food uses the magnetic field. Food preservation based on oscillating magnetic field technology, worked by using magnetic fields generated from currents to coils. The magnetic field is generated, then used to kill microorganism cells that are pathogen in food. The main purpose of this research is to design and study the characteristics and working principles of pasteurization machine based on oscillating magneting field, that tested to apple cider. Research methods used are experimental method by three treatment factors, namely the input voltage magnitude (V), the long treatment (t) and the input frecuency (f). The results of this study showed that the allocation of the magnetic field can safe the quality and keep the shelf life of aplle cider longer. At 130 V, frecuency at 50 Hz for 25 minutes treatment time, the total of microorganisms decreased up to 99.96%, and the last microorganisms are 10 col/g. Moreover, the degree of acidity (pH) and total suspended solid of apple cider more stable and has shelf life longer than the others. Food preservation technologies by providing a magnetic field does not cause high heat, so no loss of nutrients and damage to the material. So that the preservation process with this technology can be applied to food preservation process. Keywords: non thermal preservation, pasteurization, magnetic technology, pathogen microbial
Penurunan Kadar Protein Ikan Lemuru Bumbu Kuning Kaleng Serta Pendugaan Umur Simpan Dengan Metode Arrhenius Adhamatika, Adhima; Wijaya, Rizza; Sari, Elok Kurnia Novita; Brilliantina, Aulia; Triardianto, Dimas; Choirun, Annusa'u
ORYZA ( JURNAL PENDIDIKAN BIOLOGI ) Vol 13 No 1 (2024): ORYZA: Jurnal Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi STKIP Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33627/oz.v13i1.1494

Abstract

Ikan merupakan produk pangan yang cukup potensial di Indonesia. Salah satu yang berperan dalam industri perikanan yaitu TEFA (Teaching Factory) Fish Canning di Politeknik Negeri Jember. Produk baru yang dikembangkan dalam tahap penelitian saat ini yaitu ikan lemuru bumbu kuning dalam kaleng. Namun, produk ikan kaleng TEFA Fish Canning ini belum dikaji umur simpan sehingga akan berbahaya jika dikonsumsi oleh konsumen dalam waktu yang melebihi expired date. Penelitian ini dilakukan untuk mengetahui mutu dari ikan lemuru bumbu kuning dalam kaleng yang diuji dengan melihat kadar protein selama penyimpanan. Penurunan protein dapat digunakan sebagai parameter kerusakan suatu bahan makanan. Penyimpanan dilakukan selama 1 bulan dengan pengamatan yang dilakukan setiap 7 hari hingga 28 hari. Hasil penelitian menunjukkan bahwa mutu ikan lemuru bumbu kuning dengan parameter pengujian kadar protein didapatkan mengalami penurunan dengan meningkatnya suhu (30⁰C, 45⁰C, dan 60⁰C) dan lawa waktu penyimpanan (0, 7, 14, 21, dan 28 hari). Hasil pengujian arrhenius menunjukkan jika produk ikan lemuru bumbu kuning dalam kaleng dapat memiliki umur simpan sebesar 224 hari dengan kondisi penyimpanan 30⁰C.
Analisis Penerapan Higiene, Sanitasi, dan K3 di Lingkungan Teaching Factory Ice Tube Politeknik Negeri Jember Adhamatika, Adhima; Kusumasari, Findi Citra; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa’u
JUKEJ : Jurnal Kesehatan Jompa Vol 4 No 1 (2025): JUKEJ: Jurnal Kesehatan Jompa
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jkj.Vol4.Iss1.1612

Abstract

Tefa ice tube merupakan miniatur industri pangan yang memproduksi ice tube dalam Upaya meningkatkan proses pembelajaran berbasis industri pada mahasiswa vokasi. Tefa ice tube juga secara rutin melakukan produksi es batu secara komersial yang sudah memenuhi standar yang berlaku. Tujuan penelitian ini yaitu untuk mengetahui penerapan higiene, sanitasi, dan K3 pada Tefa ice tube. Metode penelitian yang digunakan adalah metode deskriptif dengan pendekatan kualitatif. Observasi langsung dilakukan untuk mengamati kondisi kerja dan penerapan higiene, sanitasi, dan K3 di Teaching Factory Ice Tube. Hasil menunjukkan adanya aspek yang sesuai dan belum sesuai dari analisis yang dilakukan. Aspek yang sesuai meliputi adanya penggunaan rambu K3 pada lingkungan Tefa ice tube, penggunaan peralatan modern yang menjamin keamanan pangan, serta kemasan yang aman digunakan. Aspek yang belum sesuai masih adanya pekerja yang belum menggunakan APD. Perlu adanya sosialisasi terkait pentingnya penerapan higiene, sanitasi, dan K3 pada para pekerja di masa mendatang. Studi ini dapat digunakan sebagai dasar perbaikan manajemen TEFA di bidang industri pangan.
Sosialisasi dan Pelatihan Pengolahan Non-Thermal Berbasis Pulsed Electric Field Tipe Chamber Pada Pembuatan Sari Buah Jambu Merah (Psidium Guajava L.) di TEFA ALSINTAN Politeknik Negeri Jember [Socialization and Training on Non-Thermal Processing Based on Chamber-Type Pulsed Electric Field in the Production of Red Guava (Psidium guajava L.) Juice at TEFA ALSINTAN, Jember State Polytechnic] Adhamatika, Adhima; Sari, Elok Kurnia Novita; Triardianto, Dimas; Rosyadi, A. Sirojul Anam Izza; Choirun, Annisa’u
Indonesia Berdaya Vol 6, No 3 (2025)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20251125

Abstract

Kegiatan pengabdian kepada Masyarakat di TEFA ALSINTAN Polteknik Negeri Jember telah berhasil menerapkan adaptasi teknologi pasteurisasi non thermal berbasis Pulsed Electric Field (PEF) pada produk olahan sari buah jambu merah. Kegiatan ini dilakukan dengan 2 tahap, yaitu sosialisasi terkait dengan teknologi non thermal menggunakan PEF dan pelatihan penggunaan alat pasteurisasi berbasis PEF tipe chamber yang disajikan. Alat PEF ini menggunakan ignition coil motor sebagai pelipat tengangan dari dari PSU (Power Supply Unit) sebesar 12-volt menjadi tegangan tinggi sekitar 15.000-volt sampai 20.000-volt dengan arus AC. PEF berpotensi dalam menginaktivasi mikroba tanpa mengubah cita rasa dan kekayaan nutrisi pada makanan, sehingga diharapkan alat ini mampu menjadi Solusi permasalahan pengolahan pasca panen yang seringkali terjadi akibat penggunaan panas atau eneergi berlebih yang berakibat pada penurunan baku mutu produk. Abstract. Community service activities at TEFA ALSINTAN, Jember State Polytechnic, have successfully implemented the adaptation of non-thermal pasteurization technology based on Pulsed Electric Field (PEF) for processed red guava juice products. This activity was carried out in two stages: socialization regarding non-thermal technology using PEF, and training on the use of chamber-type PEF-based pasteurization equipment. This PEF device uses a motor ignition coil as a voltage multiplier, converting the 12-volt supply from the Power Supply Unit (PSU) into a high voltage of around 15,000 to 20,000 volts with AC current. PEF has the potential to inactivate microbes without altering the taste and nutritional richness of food, so this equipment is expected to be a solution to post-harvest processing problems that often occur due to excessive heat or energy usage, which results in a decline in product quality standards.
Optimasi Pembuatan Formulasi Teh Herbal Berbasis Teh Hitam (Camelia sinensis L.), Kulit Jeruk Nipis (Citrus aurantiifolia) dan Serai (Cymbopogon citratus) terhadap Komponen Antioksidan: Optimization of Herbal Tea Based on Black Tea, Lime Peel, and Lemongrass on Antioxidant Components Adhamatika, Adhima; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa'u; Triardianto, Dimas
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5137

Abstract

Tea is the most popular beverage product in the world. This high tea consumption trend has encouraged the development of herbal teas by adding other herbal ingredients to enhance the functional components and sensory properties of the resulting tea. Herbal tea is a beverage made from ingredients other than tea leaves, such as flowers, seeds, or roots from various other plants. One such addition is by adding black tea with lime peel and lemongrass. This study aims to determine the optimal formulation of the composition of black tea, lime peel, and lemongrass for antioxidant components. This study used a mixture design experiment design utilizing Design Expert 10 software optimal (custom) design methods. The parameters tested were total phenols, total flavonoids, and antioxidant activity. The results showed that the optimal formulation for producing herbal tea consisted of 75.575% black tea, 16.1% kaffir lime peel, and 8.325% lemongrass, which yielded the most optimal responses: total phenol content of 72.72±0.27 mg GAE/g, total flavonoid content of 40.27±1.44 mg QE/g, and DPPH antioxidant activity of 270.25±1.44 mg TE/g. Therefore, this research is expected to provide an alternative approach for functional herbal tea development.
Coffee cherry processing waste to produce value-added products through clean production biorefineries Yudiastuti, Silvia Oktavia Nur; Handayani, Wiwik; Sari, Elok Kurnia Novita; Wijaya, Rizza; Brilliantina, Aulia; Slamet, Ahmad Haris Hasanuddin
Indonesian Journal of Multidisciplinary Science Vol. 3 No. 3 (2023): Indonesian Journal of Multidisciplinary Science
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/ijoms.v3i3.779

Abstract

Indonesia is the 4th largest coffee-producing country in the world. Coffee cherry can produce 60% CCPW, more than the core product of coffee beans as the main product produced. CCPW contains lignocellulosic material that can be converted into value-added products. This research optimizes the production of xylose and xylanase enzymes as an integrated process with a biorefinery model to increase the added value of CCPW using the Research Surface Methodology (RSM). Enzyme production is carried out using a bioprocess using Trichoderma viride. Xylose production is carried out using the dregs of xylanase production as raw material and xylanase enzymes which are produced in the integrated process. The xylanase and xylose produced are in the liquid phase. The treatment design for xylanase production is substrate concentration and incubation time, while for xylose production it is substrate concentration and xylanase concentration. Based on the optimization conducted, the optimum condition of xylanase production was 75% substrate concentration with an incubation time of 72 hours, which will result in xylanase an enzyme with an activity of 29.275 U/ml with desirability of 99.55%. On the other hand, the optimum condition of xylose production was 12.54% substrate concentration with a xylanase concentration of 4.01%, which will result in 0.53 g/L xylose content with desirability of 94.06%. These findings show that xylose production efficiency can be achieved through integrated two-stage biorefinery production for efficient and sustainable utilization of CCPW.
Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN) Wijaya, Rizza; Yudiastuti, Silvia Oktavianur; Handayani, Anna Mardhiana; Sari, Elok Kurnia Novita; Saputra, Tri Wahyu; Wisnu, Febryan Kusuma; Brilliantina, Aulia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 11 No. 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.589-600

Abstract

Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study was to analyze the drying process of edamame related to the MLRL and ANN models. This study used a completely randomized design (CRD) with three variations of air velocity, namely 1 m/s, 3 m/s, and 5 m/s. Data collection was repeated three times every 30 minutes until 330 minutes.  Multiple linear regression (MLR) model training and validation produce accuracy values of 88.03 and 82.23, and the value of R2 of 0.93 and 0.90. While the training and validation of the artificial neural network (ANN) model resulted in accuracy values of 88.34 and 82.15, and R2 values of 0.93 and 0.90. Keywords:    ANN, Drying, Edamame, Food  dehydrator
Financial Feasibility Study of Crystalline Xylose Yudiastuti, Silvia Oktavia Nur; Dewi, Syahra Nakita; Handayani, Wiwik; Brilliantina, Aulia; Sari, Elok Kurnia Novita; Wijaya, Rizza; Slamet, Ahmad Haris Hasanuddin
International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i3.5107

Abstract

Xylose is a sugar obtained from breaking down hemicellulose. It is a polysaccharide found in the cellulose fibers of plant cell walls. One example of a plant containing hemicellulose is coffee, especially its waste called Coffee Cherry Processing Waste (CCPW). Its process's 10 L capacity production design was carried out to establish its mini factory. The financial feasibility study of each processing unit was designed. The research method used was quantitative methods. Apart from that, the approach used in this research is descriptive. The test results show that the crystalline xylose sugar processing unit is feasible to develop because the calculation results of the financial feasibility criteria are met with NPV > 0, B/C > 1, IRR 51%, PBP for two months < 5 years, which means the business owner could have returned his capital before the project period ends and BEP Q of IDR 15,565,013.54 while BEP Rp IDR 22,002479.88 was declared feasible because the BEP value was lower than the net income from xylose crystal sugar.
Co-Authors Adhamatika, Adhima Ahmad Haris Hasanuddin Slamet Bambang Susilo Brilliantina, Aulia Choirun, Annisa'u Choirun, Annisa’u Choirun, Annusa'u Dewi, Syahra Nakita Febryan Kusuma Wisnu Handayani, Anna Mardhiana Kusumasari, Findi Citra Rizza Wijaya Rosyadi, A. Sirojul Anam Izza Silvia Oktavia Nur Yudiastuti Sumardi Hadi Sumarlan Tri Wahyu Saputra Triardianto, Dimas Wiwik Handayani Yudiastuti, Silvia Oktavianur