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Analisis mutu briket arang dari limbah biomassa campuran kulit kopi dan tempurung kelapa dengan perekat tepung tapioka Bagus Setyawan; Rosiana Ulfa
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol 4 No 02 (2019): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Program Studi Pendidikan Biologi, Fakultas Pendidikan Ilmu Eksakta dan Keolahragaan, IKIP Budi Utomo Malang

Plantation wastes such as coffee skins and coconut shells in Indonesia have not been utilized optimally. Waste can be utilized for the manufacture of charcoal briquettes as an alternative fuel. The purpose of this study was to determine the quality of charcoal briquettes from biomass waste mixed with coffee skin and coconut shell with tapioca flour adhesive. This research is a type of laboratory experimental research. The study used a Completely Randomized Design (CRD) with 3 replications. Testing the quality of charcoal briquettes includes tests of water content, ash content, combustion rate, and heating value. The research data will be compared with the International charcoal briquette quality standards and the Indonesian National Standard (INS). The results showed that the water content and an ash content of the charcoal briquettes were still below the international charcoal briquette quality standards and INS. However, the heating value of this charcoal briquette is surpass the INS quality standard. The conclusion of the research is the quality of the charcoal briquettes from the waste of biomass of coffee husk and coconut shell with tapioca flour recorder in the aspects of water content and ash content is still below the international quality standard and SNI, but in the aspect of the heat value of the charcoal briquette the research results are above the SNI quality standard.

PENGARUH VARIASI PENAMBAHAN PATI BIJI DURIAN (Durio zibethinus Murr.) DAN PATI JAGUNG TERHADAP KARAKTERISTIK EDIBLE FILM: The Effect of Additional Variations of Durian Seed Starch (Durio zibethinus Murr.) and Corn Starch on the Characteristics of Edible Film Widayanti Karolina, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Technological advances in the industrial sector in recent years will be followed by the increasing use of plastics as packaging materials. Therefore, an alternative solution is the use of biodegradable packaging such as edible film. In this study, the basic ingredients of durian seed starch and corn starch were combined. The research design used was a completely randomized design (CRD) with 6 treatments where each treatment was repeated four times with a combined ratio of PBD: PJ, namely 3.5g: 1.5g, 3g: 2g, 2.5g: 2.5g, 2g: 3g and 1.5g: 3.5g. The edible film obtained was then tested for thickness, water vapor transmission rate, moisture content, and solubility tests. Based on research and discussion concluded that the manufacture of edible films with a combination of durian seed starch and corn starch on the thickness parameter in the EF1 treatment with a value of 0.03 mm. The water vapor transmission rate is 6.875 g/m2/24 hours. The water content parameter is found in the EF1 treatment (3.5g: 1.5g) which is 14.75%. The best solubility of the edible film was in the sample EF2 (3g: 2g) which was 76.5%. The use of durian seed starch and corn starch as the basic ingredients for making edible films has considerable potential.

PROSES PENGERINGAN GABAH PADA INDUSTRI PEMBENIHAN PADI DI PT. PADI NUSANTARA MANGIR – ROGOJAMPI: Grain Drying Process at Rice Seed Industry PT. Padi Nusantara Mangir - Rogojampi Aldelina Gina Damayanti, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

The agricultural commodity that is generally grown by the Indonesian population is rice. Rice will produce grand which is then processed inti rice. The provision of quality rice seeds in terms of high productivity is a factor to determine the increase in rice production in agriculture development. An effort made by the government to increase rice production was also followed by an increase in post-harvest activities utilizing intensification and extensification. The purpose of this fieldwork practice is to find out the flow of rice seed production and the process of drying grain at PT. Padi Nusantara. Methods of data collection were carried out in three ways, namely interviews, observations, and literature studies. Observations showed that the main key in determining the quality of the seeds produced was at the drying stage of rice seeds, which was able to reduce the moisture content of dry grain harvested by 13%.

PENGARUH KONSENTRASI AGAR-AGAR TERHADAP KUALITAS KIMIA DAN HEDONIK PERMEN JELLY BELIMBING WULUH (Averrhoa blimbi L): The Effect of Gelatine Concentration on the Chemical and Hedonic Quality of Jelly Candy Belimbing Wuluh (Averrhoa Bilimbi L) Novi Dwi Fatmawati, Restiani Sih Harsanti, Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Jelly candy is a food product that is liked by toddlers to adults. Belimbing wuluh has the potential to be used as a basic ingredient to make jelly candy because it contains 5% pectin of the dry weight. Although there are pectins from fruit extract, adding other gelling agents is necessary to produce a great jelly candy texture. This research aimed to identify the effect of the agar concentration on the chemical and hedonic quality of belimbing wuluh jelly candy and to determine the optimum agar concentration of agar to produce the best belimbing wuluh jelly candy. The research design used a completely randomized design (CRD) consisting of 6 treatments, such as P1 (6 grams), P2 (9 grams), P3 (12 grams), P4 (15 grams), P5 (18 grams and P6 (21 grams) and 4 replication. Data were analyzed using ANOVA and continued with DMRT 5% test the hedonic test continued with the De Garmo test. The result showed that the concentration of agar has no significant effect on water content, but has a significant effect on pH, elasticity, stickiness, texture, color, and taste of belimbing wuluh jelly candy. Based on the results of de Garmo’s analysis, the best treatment was P2 with the addition of concentration 9 grams agar.

PROSES PENDISTRIBUSIAN SAYURAN DAN BUAH DI AGROWISATA PUNCAK BUKIT CATU TABANAN-BALI: The Distribution Processing of Vegetables and Fruit in Agrowisata Puncak Bukit Catu Tabanan-Bali Lailansia Wahyu Prasiwi, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Fruit and vegetable commodities are one source of accelerated growth in the agricultural sector due to the elastic nature of demand for income. Based on the availability of land, this commodity in the Puncak Bukit Catu Bedugul Agrowisata is still possible to be developed on a wider scale. The large number and types of products produced, cause increased competition among companies producing similar products, so companies are also encouraged to be able to improve the quality and quantity of their products and carry out marketing concepts quickly and precisely. The purpose of this study is to determine the process of packaging vegetables and fruit to the distribution site. The method used by collecting data through direct observation, namely direct interviews with all related parties, direct practice, and documentation. The result obtained from this study is that the packaging of vegetables and fruit is carried out using PE plastic of the LDPE type and the distribution process uses box cars and pick-ups equipped with tarpaulins to avoid the sun.

TEKNIK PASCA PANEN PAPRIKA (Capsicum annum var. grossum L) DI AGROWISATA PUNCAK BUKITCATU BEDUGUL-BALI: Post-Harvesting Technique of Paprica (Capcisum annum var. grossum L) at Bukitcatu Peak Agritourism, Bedugul Bali Yasinta Wonga Ngandhe, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Fruit and vegetable commodities are very easily damaged when harvested because of the respiration and transpiration processes in the fruit. The most effective way to reduce respiration rate is by lowering the product temperature and packaging method. One way of packaging using plastic packaging. The selection of the thickness of the plastic packaging is critical because it is related to the permeability of the plastic to environmental conditions. The purpose of this fieldwork practice is to find out good post-harvest techniques for paprika plants in Agrowisata Puncak Bukit Catu Tabanan, Bali. The method used is a field study by collecting data through direct observation, namely direct interviews with all relevant parties, practice, and documentation, as well as literature study by taking data from the company and comparing it with theory. The result of this study are post-harvest handling of paprika commodities including sorting, namely separating damaged fruit, grading, namely separating paprika according to its size, washing, storing, packaging, and transporting.

ANALISA CRITICAL CONTROL POINT (CCP) PADA PRODUKSI IKAN KALENG DI PT. PERMATA BAHARI MALINDONESIA: Analisys of Critical Control Point (CCP) on Canned Fish Production at PT. Permata Bahari Malindonesia Moh.Rizki Aziz, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Food quality is the main key to improving the safety of food products. Consumers today are smarter in choosing food products, the food quality assurance logo is a benchmark that influences purchases. The concept of food quality control has changed, from initially only analyzing the final product to product analysis at every critical stage of its processing. Hazard Analysis Critical Control Point (HACCP) is one method to identify each critical point in the processing process. The purpose of this fieldwork practice is to know, study, understand, and analyze Hazard Analysis Critical Control Point HACCP which has been apply at the fish canning process at PT. Permata Bahari Malindonesia. This study uses a survey method, primary data is collected through observation, documentation, interviews and direct participation in lemuru fish canning activities. The result obtained from this study is that PT. Permata Bahari Malindonesia implements GMP, SSOP, and traceability in each canning process as the basic feasibility of implementing HACCP.

PROSES PEMBUATAN KRIPIK BUAH NANGKA (Artocarpus heterophyllus) Di CV. SARI AGUNG KECAMATAN GENTENG KABUPATEN BANYUWANGI: The Process of Making Jackfruit Chips at CV. Sari Agung Genteng Banyuwangi Gabrielia Aling Sucianti Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Jackfruit chips are chips processed by jackfruit that are fried specially, usually using a vacuum fryer. If using the usual frying method, namely with the skillet, the jackfruit will not turn into chips because the fruit will be damaged by excessive heat. By using a vacuum fryer, the jackfruit is fried at a lower temperature of around 50-60°C so as not to damage the jackfruit. The purpose of this study is to know the process of processing fruit chips at CV. Sari Agung Genteng Banyuwangi. The method used by collecting data through direct observation of the object of observation, namely direct interviews with all related parties, direct practice, and secondary data collection. The results obtained from this study are the packaging of jackfruit chips is done using aliminum foil so that product quality is maintained and during the drying process, the jackfruit is frozen first to maintain the color and texture.

PENGARUH PENAMBAHAN SIMPLISIA DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JAMU INSTAN: The Effect of The Addition of Stevia Leaf Simplicia (Stevia Rebaudiana) On The Chemical and Organoleptic Characteristics of Instant Jamu Siti Ariska Nur Cahyani, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Instant herbal medicine is a food product in the form of a powder that is liked by almost all people from children to adults, in addition to the convenience of serving instant drinks, it is expected to provide benefits for body health. Stevia leaf is known as a low-calorie sweetener plant, the sweet taste is obtained from stevioside which is a glycoside composed of glucose, sucrose, and steviol. This study aims to determine the effect of the addition of stevia leaves on the chemical and organoleptic characteristics of instant herbal medicine. The experimental design used a completely randomized design (CRD) with 5 treatments consisting of P0 (control), P1 (5g stevia leaf), P2 (10g stevia leaf), P3 (15g stevia leaf), P4 (20g stevia leaf) and repeated in 4 times. The data obtained were analyzed using ANOVA and further tested with 5% DMRT. The results showed that the addition of stevia leaves had a very significant effect on the moisture content, and had a significant effect on the color, scent, taste, and viscosity of instant herbal medicine. Based on the results of ANOVA analysis, the moisturecontent was P1 with the addition of 5 grams of stevia leaves, and the results of the organoleptic test for color, scent, and taste that were preferred were P1 with the addition of 5 grams of stevia leaves, and for viscosity, the most preferred were P3 and P4 with the addition of stevia leaves. 15 grams and 20 grams.

KARAKTERISTIK PERMEN JELLY SARI KULIT BUAH NAGA (Hylocsreus polyhizus) DENGAN VARIASI PENAMBAHAN BUBUK JAHE (Zingiber rose): Characteristics of Dragon Fruit Skin (Hylocsreus Polyhizus) Jelly Candy with Additional Variations of Ginger Powder (Zingiber Rose) Anggatio Prasetio , Bagus Setyawan, Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Red dragon fruit peel contains pectin and anthocyanins which can be used as alternative natural ingredients for food products. In addition, Indonesia is famous for its abundant spices, one of which is ginger which has a distinctive taste and flovor caused,ginger contains antimicrobial substances. One of the product innovations utilizing dragon fruit peel is the manufacture of jelly candy with the addition of. Does this study aim to determine: (a) How is the effect of adding ginger powder on the chemical characteristics of dragon fruit peel jelly candy (b) To find out which comparative treatment of using ginger powder on dragon fruit peel jelly candy is the best and which is preferred by consumer. This study is an experimental study using RAL consisting of 6 treatments with 4 replications, namely the concentration of red dragon fruit peel extract 250g with variations of ginger powder P1 2g, P2 3g, P3 4g, P4 5g, and P5 6g then analyzed using One Way Anova) with chemical test parameters and organoleptic tests analyzed descriptively. The results obtained from this study were on the moisture content the best treatment was P1 with a value of 16%. The best pH test results are P1 with a pH value of 6,26. The results of the organoleptic test showed that the texture test parameters at P2 with the addition of 3g ginger powder, aroma test at P1 with the addition of 2g, taste test parameters at P5 with the addition of 6g and color test parameters at P3 with the addition of 4g ginger powder

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