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All Journal Jurnal Pangan dan Agroindustri Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) EDUFORTECH Agroindustrial Technology Journal JURNAL ILMIAH PETERNAKAN TERPADU TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Minda Baharu Abditani : Jurnal Pengabdian Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian Andalas Agroteknika JURNAL PENELITIAN EKONOMI DAN AKUNTANSI (JPENSI) Jurnal Ilmiah Ilmu dan Teknologi Rekayasa IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Masyarakat (ABDIRA) Gunung Djati Conference Series Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Journal of Educational Management Research Scientific Timeline paradigma agribisnis Journal of Systems Engineering and Management Jurnal Agroindustri Terapan Indonesia paradigma agribisnis
Desy Triastuti
Politeknik Negeri Subang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Nursing Public Health Social Sciences Other

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Journal : Agroteknika

 1 
Pengaruh Komposisi Ampas Kopi dan Cascara Terhadap Karakteristik Biobriket Fenny Aprilliani; Desy Triastuti; Fitri Suciati
Agroteknika Vol 6 No 2 (2023): Desember 2023
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v6i2.232

Abstract

Gaya hidup saat ini menyebabkan penambahan jumlah limbah di lingkungan, termasuk limbah dalam proses produksi dan pengolahan kopi. Limbah ampas kopi yang berlimpah dapat digunakan dalam pembuatan biobriket. Penelitian ini bertujuan untuk mendapatkan perlakuan formulasi terbaik dari ampas kopi dan cascara dalam pembuatan biobriket yang berkualitas. Sampel disusun menggunakan metode RAL 2 faktorial berupa rasio bahan baku ampas kopi: cascara (1:0, 1:1, 2:1, 1:2, dan 0:1) dan penggunaan perekat tapioka (4, 5, dan 6%). Analisis yang dilakukan antara lain penentuan densitas, kadar air, abu, volatile matter, fixed carbon, serta laju pembakaran dan dibandingkan menggunakan SNI 01-6235-2000. Hasil penelitian mengindikasikan bahwa perlakuan P13 (rasio ampas kopi:cascara 1:0 dengan perekat 60%) menghasilkan karakteristik biobriket terbaik dengan densitas 0,545 g/cm3, kadar air 4,575%, abu 3,333%, zat menguap 11,058%, karbon terikat 85,609% dan laju pembakaran sebesar 2,124 g/menit, serta memenuhi persyaratan SNI.
Hedonic Assessment of Coffee Processed with Pineapple Extract Rahayu, Wiwik Endah; Triastuti, Desy; Aprilliani, Fenny; Pratiwi, Putri Citra; Hasan, Jawad Ahmed; Mardika, Kori Rahma
Agroteknika Vol 9 No 1 (2026): Maret 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i1.600

Abstract

This study investigated the effects of steaming duration and pineapple peel-flesh extract proportions on the sensory acceptance of Arabica coffee processed with Subang pineapple extract. A Completely Randomized Design (CRD) was used with two factors: steaming duration (30, 60, and 90 minutes) and pineapple peel:flesh extract ratios (25:75, 50:50, and 75:25). Hedonic preference tests were conducted on selected sensory attributes of both ground and brewed coffee. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The result showed that steaming duration and pineapple extract ratio did not significantly affect the hedonic attributes of ground coffee. However, these factors influenced the color, aroma, body, acidity, and overall preference of brewed coffee. The optimal steaming duration was found to be between 30 and 60 minutes, with a pineapple peel extract ratio of pineapple peel and flesh extract of 75:25, resulting in the most preferred coffee according to panelists.
Co-Authors Aprillia, Fenny Ashri Mukti Benita Asih Asih, Asih Atika Romalasari Azqia, Fadilla Al Destiana, Irna Dwi Ningrat, Fitri Dwi Retnoningsih Dwi Vernanda Dyah Kusumastuti, Anggit Enceng Sobari, Enceng Farida Apriani, Farida Fenny Aprilliani Fitri Suciati Fortuna, Puri Eka Dewi Hanik Atus Sangadah Hasan, Jawad Ahmed Kusumastuti, Anggit Dyah Laksmi Putri Ayuningtyas Leni Andani Lizza Fauziah Suroya Lizza Fauziah Suroya Malik Fajar Sidik Mardika, Kori Rahma Masto’ah, Imas Muhammad Fauzi, Willy Muhammad Gilang Ramadhan Nurfauziyyah, Hasya Nurohmah, Silvia Nurul Mukminah Pawiwara, Intan Permadi, Edy Pisonia, Vini Pratiwi, Putri Citra Putri, Helen Kristina Putri, Zahra Widya Ramadhan, Muhamad Gilang Revika Anastasya Ridwan Baharta Rusnandari Retno Cahyani Safitri, Laras Sirly Siti Nurfuzti Fauziah Suhailla Binti Jili, Aisyah Syaharany, Lailla Tri Herdiawan Apandi Winda Rahayu Wiwik Endah Rahayu ‪Irna Dwi Destiana