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Putu Tessa Fadhila
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mechanical Engineering Nursing Public Health Social Sciences Other

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Journal : Journal of Food Engineering

 1 
Karakteristik Tepung Ikan Lemuru Dengan Variasi Perlakuan Pendahuluan Rafika Aisyah Ananda; Didiek Hermanuadi; Aulia Brilliantina; Elok Kurnia Novita Sari; Syamsiar Kautsar; Putu Tessa Fadila
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.593 KB) | DOI: 10.25047/jofe.v1i1.3083

Abstract

A study has been conducted to utilize lemuru fish into fish meal products. This study aims to determine the appropriate processing method for the manufacture of lemuru fish meal products and to determine the physicochemical characteristics of lemuru fish meal. Lemuru fish are processed into fish meal with three different processing treatments, namely boiling, pressure steaming, and using temperature of 50˚C and 60˚C in each processing. The fish meal obtained was analyzed with parameters of water content, ash content, fat content, protein content and degree of whiteness according to the Indonesian National Standard SNI 01-2715-1996. The result of this study indicate that the best results from lemuru fish meal in the analysis of water content are boiling treatment with mabu 60˚C (5,24%), ash content of 50˚C temperature treatment (3,99%), protein content of 60˚C boiling treatment (49,41%), the fat content of the sub-boiling treatment was 60˚C (7%), and the degree of whiteness of the presto treatment been carried out is the boiling treatment using a temperature of 60˚C.
Kajian Antioksidan dan Sifat Sensoris Hasil Pengeringan Daun Ungu (Graptophyllum pictum) dengan Mesin Fast Dryer Hasanah, Masfufah; Santoso, Agus; Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4182

Abstract

A purple leaf or possibly called a wungu leaf (Graptophyllum pictum) is a commonly used plant as an herbal medicine. Purple leaves have many benefits, and it is known that one can potentially counteract free radicals caused by high flavonoid compounds. One of the key stages in simplishing is the drying method. The study aims to identify the effects of temperature and long periods of drying as well as variations in temperature and length of time on the flavonoid, the sensory properties (color, scent, taste, and texture), water levels, and rendement on the dried purple leaves using fast dryer. The design of the experiments is a Randomized Block Design (RBD). The first factors are drying temperatures consisting of 45°C (C1), 50°C (C2), and 55°C (C3). The second factors is drying time of 3 hours (F1), 4 hours (F2), and 5 hours (F3). The data analysis is done using a ANOVA and if the results show a real difference then a nt test with a 5% confidence level. Studies indicate that the higher the temperature and time spent in drying, the greater the levels of flavonoid and sensory properties and the lower the water content and rendement in dried purple leaf.
KAJIAN PENGERINGAN ALAMI DAN MEKANIK TERHADAP KARAKTERISTIK BIJI KAKAO BULK: Study of Natural and Mechanical Drying to Characteristics of Bulk Cocoa Beans Santoso, Agus; Fadhilla, Putu Tessa; Subaktilah, Yani; Desiana, Adelia Fitri
JOFE : Journal of Food Engineering Vol. 3 No. 2 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i2.4697

Abstract

Kakao merupakan tanaman perkebunan yang memiliki nama ilmiah Theobroma cacao L, berasal dari Amerika Selatan yang saat ini banyak ditanam di berbagai kawasan daerah tropika. Biji hasil pengeringan merupakan produk olahan yang dikenal dengan nama biji kakao bulk. Biji kakao bulk sebelumnya difermentasi dalam bak kayu dan ditutup dengan sak kemudian didiamkan selama 3-4 hari hingga suhunya tercapai sekitar 45-50 oC, lalu disiram dengan air untuk menghentikan proses fermentasi. Penelitian bertujuan untuk mengetahui pengaruh cara pengeringan, lama pengeringan, dan interaksi cara pengeringan dan lama pengeringan terhadap sifat organoleptik biji kakao bulk. Disain penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL), terdiri dari dua faktor dengan tiga kali ulangan. Faktor pertama yaitu cara pengeringan (A) yang terdiri dari : A1 = cara pengeringan sinar matahari, A2 = cara pengeringan dengan alat (cabinet dryer) suhu 60 ◦C dan faktor yang kedua yaitu lama pengeringan (B) yang terdiri dari : B1 = 48 jam, B2 = 56 jam, B3 = 64 jam Hasil penelitian disimpulkan (1) pengeringan mekanik berpengaruh terhadap mutu meliputi rasa (khas kakao) dan warna (khas kakao) serta aroma (normal kakao), (2) pengeringan sinar matahari pada lama pengeringan 48 jam berpengaruh terhadap mutu meliputi rasa (khas kakao) dan warna (khas kakao) serta aroma (sangat khas kakao), serta (3) kombinasi cara pengeringan mekanik dan lama pengeringan 56 jam berpengaruh terhadap mutu rasa 3,90 (khas kakao) dan warna rata-rata 3,89 (khas kakao) serta kadar air 5,69% dapat dipilih sebagai perlakuan yang terbaik.
Co-Authors Ade Galuh Rahmadevi Ade Galuh Rakhmadevi Ade Galuh Rakhmadevi Ade Galuh Rakhmadevi Adi Sucipto Adi Sucipto Adi Sucipto, Adi Agus Santoso Ahmad Haris Hasanuddin Slamet Al Indis, Nadhifah Annisa Lutfi Alwi Ardiyansyah Suryanegara, Muhammad Atik Dwi Wijayanti Brilliantina, Aulia Desiana, Adelia Fitri Didiek Hermanuadi Dimas Triardianto Elok Kurnia Novita Sari Emi Kurniawati Fandyka Yufriza Ali Hasanah, Masfufah Kurniawati, Emi Kusumaningtyas, Rizky Nirmala Kusumasari, Findi Citra Lailah, Syarifatul Mardiyanto, Mohammad Mardiyanto, Muhamad Mutmainah, Dini Nafisatul Nurwahyuningsih Nurwahyuningsih Nurwahyuningsih Nurwahyuningsih Rafika Aisyah Ananda Rahayu, Arinda Putri Rahmadevi, Ade Galuh Rakhmadevi, Ade Galuh Rika Ulfatimah Rosdiana, Eva Sasmita, Irene Ratri Andia Siti Djamila Subaktilah, Yani Suparto Suparto Syamsiar Kautsar Ulfah Anis Ulfatimah, Rika Yani Subaktilah Yani Subaktilah Yossi Wibisono Yossi Wibisono