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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Darma Agung
Mustofa Lutfi
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Social Sciences

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Pengaruh suhu dan frekuensi penggunaan minyak goreng kelapa (Cocos nucifera L.) terhadap karakteristik fisikokimia kentang goreng Sandra, Sandra; Lutfi, Mustofa; Choirunnisa, Nurul Istiqomah
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 2 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i2.664

Abstract

Frying oil is commonly used to fry food, especially in deep-fat frying methods at atmospheric pressure. Variations in fried food results are caused by various factors, including the type of food, type of frying oil, frying duration, frying oil temperature, and frying frequency. This study aims to investigate the effect of variations in temperature and frying frequency on the quality of French fries fried using self-produced coconut oil. Coconut oil was made from coconut milk that was pretreated by storing the coconut milk at a cold temperature before processing. Potatoes were fried at temperatures of 140 °C, 160 °C, 180 °C, and 200 °C, with the frequency process repeated 9 times with consecutive frying. Observations of water content, texture, and color of the French fries were evaluated at the end of the 3rd, 5th, 7th, and 9th frying for each frying temperature. The results showed that the temperature treatment at each frying frequency had no significant effect and the higher the temperature, the lower the water content. The higher the temperature, the higher the texture value (0.3467 kgf - 0.8067 kgf), and the greatest color change occurred at a temperature of 200 °C. Based on the research results, it is recommended to fry potatoes at a maximum temperature of 180 °C and with a frying frequency of no more than 9 times to obtain a good quality, crispy, and safe-to-eat French fries product.
EVALUASI PELAKSANAAN SELEKSI BAKAL CALON KEPALA DESA; MENILAI EFEKTIVITAS DAN EFISIENSI IMPLEMENTASI PERATURAN BUPATI OGAN ILIR NOMOR 43 TAHUN 2022 Lutfi, Mustofa
JURNAL DARMA AGUNG Vol 32 No 5 (2024): OKTOBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Darma Agung (LPPM_UDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46930/ojsuda.v32i5.4776

Abstract

Mengingat keberadaan kepala desa yang strategis bertujuan untuk mensejahterakan desa dan pembangunan desa, maka baik panitia, pemerintah maupun lembaga yang terlibat dalam pemilihan kepala desa hendaknya berperan aktif dan netral dalam proses tersebut. Apabila calon kepala desa lebih dari lima orang, maka mengikuti ketentuan Peraturan Daerah Kabupaten Nomor 43 Tahun 2022 tentang Pemilihan Kepala Desa. Masalah yang dibahas dalam pekerjaan ini adalah: 1) Bagaimana pemilihan calon pemimpin desa yang pesertanya lebih dari 5 orang sesuai Peraturan Kabupaten Ogun Ilir Nomor 43 Tahun 2022; Faktor-faktor apa saja yang mempengaruhi proses seleksi calon kepala desa yang pesertanya lebih dari 5 orang. Berdasarkan hasil kajian dan pembahasan pokok permasalahan, dapat diambil kesimpulan sebagai berikut: 1 ).Pemilihan lima atau lebih calon kepala desa desa Melanjat I dilakukan sesuai dengan Peraturan Kabupaten Ogun Ilir Nomor 43 Tahun 2022. Dari 15 pelamar, 9 orang lolos seleksi calon kepala desa tahap pertama. Selanjutnya dilakukan seleksi tambahan calon kepala desa dengan rumus berdasarkan Pasal 50 Ayat 4 Peraturan Daerah Kabupaten Ogun Ilir Nomor 43 Tahun 2022, dan akan dipilih lima calon kepala desa .2). Faktor-faktor yang mempengaruhi terpilihnya lima calon kepala desa atau lebih di Kecamatan Ogun Ilir antara lain: a) Persoalan netralitas panitia dalam seleksi dan pemeriksaan calon walikota desa. Persoalan objektivitas dalam menilai keterampilan dan pengalaman calon kepala desa. Terdapat permasalahan pada koordinasi dan sinergi panitia dengan pihak terkait dalam seleksi administrasi calon kepala desa.
The influence of seed separation techniques and drying temperature in a dehumidified drying machine for tomato seed production Hermanto, Mochamad Bagus; Susilo, Bambang; Lutfi, Mustofa; Damayanti, Retno; Yanti, Yanti; Irshafiyah, Irshafiyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (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.2024.007.01.7

Abstract

Tomato (Lycopersicon esculentum Mill.) is a horticultural plant with high economic value, consumed as fresh fruit or a processed product. However, this plant still requires serious handling, especially in tomato seeds. The seeds are coated with quite slimy flesh and need to be separated using a suitable method so that the flesh layer can be cleaned optimally. Tomato seeds have a high water content, causing the seeds to easily damaged and quickly decrease their viability. Therefore, it is necessary to dry the seeds properly to lower the water content while maintaining the seed’s quality. This research aimed to calculate the time needed to reduce the water content of tomato seeds in a dehumidified drying machine, analyze the germination percentage of tomato seeds resulting from dehumidified drying using various separation techniques, and measure the effect of separation techniques. The temperature of dehumidified drying affects the germination and vigor of tomato seeds. The experiment was carried out using a two factorial Completely Randomized Design (CRD) method, namely separation technique (i.e., left for 24 hours, using 2% HCl, and using 10% Na2CO3) and temperature in a dehumidified drying machine (i.e., 30, 40, 50, and 60 °C). The highest germination percentage and vigor index were produced in the treatment with 2% HCl for 2 hours with a drying temperature of 40°C. The separation technique and drying temperature influenced the germination percentage and vigor index, but the interaction between separation techniques had no effect.
Co-Authors Bambang Susilo Choirunnisa, Nurul Istiqomah Irshafiyah, Irshafiyah Mochamad Bagus Hermanto Retno Damayanti Sandra Sandra Yanti Yanti