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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Food Engineering
Elly Kurniawati
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering

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 1 
Karakteristik Fisik dan Kimia Sambal Gurita dengan Pra-Proses Perlakuan Cabai yang Berbeda Kinanti Fitrah Rahmadhani; Elly Kurniawati
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3460

Abstract

Sambal is one type of complementary food obtained from the main ingredient of chili (Capsicum sp.) which is cooked and processed with the addition of permitted spices or without the addition of other foods. The making of octopus sauce needs a good method or processing method to produce different forms and end results of dishes. This study aims to determine the physical and chemial characteristics of octopus chili sauce and the best treatment with different chili pre-treatment processes. This research was conducted experimentally, with 4 treatments and 3 replications, namely control; Hot Water Blanching; Steam Blanching; Saute. Parameters observed were water activity, water content, pH, and vitamin C. The results showed that saute was chosen as the best treatment with an water activity score of 0.797, water content of 12,98%, pH of 4,76, vitamin C of 32,22%.
Peningkatan Kualitas Proses Persiapan Bahan di Teaching Factory Canning Politeknik Negeri Jember (Polije) Menggunakan Mesin Pemotong Ikan Elly Kurniawati; Yossi Wibisono; Saiful Anwar; Silvia Oktavia Nur Yudiastuti
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v8i2.3578

Abstract

Mesin pemotong ikan dirangcang bangun, diproduksi dan diaplikan di teaching factory canning Politeknik Negeri Jember. Komponen utama mesin terdiri dari rangka mesin, komponen roll feeding bahan, dan komponen mata pisau pemotong. Pemotong cakram ditenagai oleh motor listrik satu fasa, 2800rpm dan 1/2HP. Dimensi mesin adalah Panjang 70, Lebar 60, Tinggi 85, diameter pisau 24 cm. Mesin digunakan untuk pemotongan ikan lemuru beku dalam proses persiapan bahan baku pengalengan ikan di teaching factory canning Politeknik Negeri Jember (Polije). Hasil pemakaian menunjukkan bahwa mesin dapat meningkatkan kecepatan produksi dari 120 ikan/jam menggunakan pemotongan manual menjadi 1.200 ikan/jam. Waktu thawing ikan juga dapat turut dipercepat dari 7 jam menjadi 4 jam menggunakan thawing air dingin.  Mesin dapat meningkatkan efisiensi waktu dan biaya tenaga kerja serta meningkatkan kecepatan produksi ikan kaleng
Pengaruh Konsentrasi Tepung Labu Kuning dan Tepung Edamame terhadap Sifat Kimia dan Sensoris Flakes Helga Nur Azizah; Elly Kurniawati
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.3561

Abstract

Flakes termasuk golongan makanan ringan yang ekstrudat memiliki kadar air yang rendah. Flakes dapat menjadi solusi untuk sarapan instan karena penyajiannya mudah dan cepat. Penambahan tepung labu kuning dan tepung edamame dalam pembuatan flakes dapat menjadi solusi pangan yang memiliki protein dan serat pangan tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung labu kuning dan tepung edamame terhadap sifat kimia dan sensoris flakes. Terdapat 7 perlakuan diantaranya full tepung labu kuning, dan penambahan tepung edamame sebanyak 2,5%; 5,0%; 7,5%; 10%; 12,5%; dan 15%. Hasil penelitian menunjukkan flakes yang paling diminati adalah flakes dengan konsentrasi tepung labu kuning 7,5%.
Pengaruh Konsentrasi Natrium sitrat dan Variasi Prapemasakan Terhadap Karakteristik Multigrain Rice Instan Elly Kurniawati; Laras Dwi Hartanti
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4075

Abstract

Instant multigrain rice is instant rice with a combination of more than one type of rice, beans and grains. The study aimed to determine the effect of variations in precooking and the addition of sodium citrate on the physicochemical characteristics of instant multigrain rice. The research method used a combination of two factors, namely a combination of preprocessing (roasting and steaming) and sodium citrate concentration (2% and 5%). Data analysis used ANOVA at the 0.05% level. This study included preparation of ingredients, weighing of ingredients, size reduction of edamame and kidney beans, washing, soaking (Na3C6H5O7 2% and 5%), washing, precooking (roasting and steaming), cooking, cooling, freezing, thawing, drying, and rehydration. Variations in the preprocessing method and the addition of sodium citrate concentration had a significant effect on the value of water content, fiber content, protein content, fat content, color and rehydration time. The value of water content obtained ranges from 3.47%-5.03%, fat, 3.53%-4.09%, fiber 5.07%-5.51%, protein 12.23%-12.79, rehydration time 5.07-5.51 minutes and color obtained brightness value (L*) of 53.22%-53.79%, reddish value (a*) 7.08%-6.53%, and yellowish value (b*) 14.22%-14.81%.
Penerapan Statistical Quality Control Pada Masa Inkubasi Pengalengan Ikan Lemuru di CV. Pasific Harvest Banyuwangi Elly Kurniawati; Exshi Nabilla Nabilla; Resti Pranata Putri
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4078

Abstract

Fish canning is a form of modern fish processing and preservation which is hermetically packed and then sterilized. Hermetic packaging means that the closure is very tight, so it cannot be penetrated by air, water, oxidation damage or changes in taste. This research was conducted to determine the quality control of canned lemuru products, especially during the incubation process at CV. Pacific Harvest Banyuwangi. The research method used is interview, observation, and literature study. The necessary data include production data, data on the number of defects in the incubation process, and types of defects in the incubation process. Method Statistical Quality Control (SQC) is used in controlling quality from the initial process to the finished product, as well as controlling the production process with certain quality standards that have been agreed upon by the company. Statistical quality control is a problem-solving technique used to monitor, control, analyze, manage, and improve products and processes using statistical methods. In this study, data analysis was done by making a check sheet (Check Sheet), Pareto Diagram,Scatter Diagrams, and Fishbone Diagram. In processing the data that has been obtained will use the application Microsoft Excel and Minitab 16 as research data processing. In the final results of the research, recommendations for appropriate improvements will be made for quality control of the quality of canned lemuru products so that they can be consumed and distributed.
Drying Kinetics of Banana Chips: A Modeling Approach Didik Hermanuadi; Iswahyono Iswahyono; Elly Kurniawati; Siti Djamila; Amal Bahariawan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1090-1100

Abstract

The primary goal of this research is to identify and evaluate the most suitable thin-layer drying model to effectively interpret the drying characteristics of banana chips and determine moisture diffusivity at different drying temperatures. The study utilized physiologically mature “kapok” bananas from the local market in Jember Regency. A flash dryer with a 4000-watt electric heating system was used, equipped with a blower for air circulation, an exhaust fan to expel water vapor. The bananas were processed into chips with a thickness of 1 mm. A total of 2000 g of banana chips were dried at constant temperature according to treatment conditions (air velocity 3.2 m/s, drying at temperatures of 60, 70, and 80°C). The study found that higher drying temperatures (80°C) achieved the highest initial drying rate (35.9% in 30 min) compared to 60°C (28.0%) and 70°C (22.0%). However, the drying rate gradually decreased at all temperatures. The drying kinetics of banana chips at 60, 70, and 80°C aligned well with the modified Midilli model. Effective moisture diffusivity values for banana chips at 60, 70, and 80°C were 4.947E-9 m²/s, 5.165(10–9) m²/s, and 5.756(10–9) m²/s, respectively, indicating that drying at 80°C was the most effective. The effective moisture diffusivity value showed a strong correlation with air velocity, drying temperature, material thickness, RH, and specific material attributes. Keywords: Banana, Diffusivity, Drying, Thin layer drying, Modified Midilli Model.
Co-Authors Amal Bahariawan Didik Hermanuadi Exshi Nabilla Nabilla Helga Nur Azizah Iswahyono Iswahyono Kinanti Fitrah Rahmadhani Laras Dwi Hartanti Resti Pranata Putri Saiful Anwar Silvia Oktavia Nur Yudiastuti Siti Djamila Yossi Wibisono