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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Joko Nugroho Wahyu Karyadi
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Engineering

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Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Arifin Dwi Saputro; Mira Aprilia Nur Fadilah; Samuel Keegen Bangun; Sri Rahayoe; Joko Nugroho Wahyu Karyadi; Arima Diah Setiowati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.658-670

Abstract

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources.  Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%).  Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness.  As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords:   Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum
Development of Device for Pressure Control System in a Freezer of Pressed-Plate Type Surya Abdul Muttalib; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Arifin Dwi Saputro
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.139-151

Abstract

The process of freezing foodstuffs can be done by using a cold metal plate that is in contact with the frozen material (contact plate freezing). The magnitude of contact Force Compressive applied needs to be controlled so as not to damage the frozen material. The purpose of this study was to develop and evaluate the performance of a Force Compression control system on a contact plate freezer. The Force Compression control system was composed of a load cell mounted on a Force Compression device, connected to a set of controllers consisting of an HX711 module, ATM Mega Arduino and a computer using the Borland Delphi 7 language. The results showed that the developed system was able to control the compression process of the equipment by turning off voltage input of the motor when the specified setting point has been reached. The results of Force Compression values when the motor in off position for the setting points of 50, 100, 150, 200, 250, and 300 kg.m/s2 were 58.25, 110.25, 162.67, 213.83, 264.55, and 317.61 kg.m/s2, respectively. There was a difference that gradually increased with increasing setting point value, where the real Force Compression values when the motor off were higher than the setting point values. The relationship between real Force Compression and setting point Force Compression could be given in the form of a linear regression equation y = 1.06897x + 6.14667 with a value of R2 = 0.99, RMSE 1,53 and MAPE 11,75 %. Keywords:   Arduino, Control system, Force Compression, Force Compression plate, Setting point
Potential and Characteristic of Biomass Pellet from Tea Plantation Wastes as Renewable Energy Alternative Makbul Hajad; Sugeng Harianto; Joko Nugroho Wahyu Karyadi; Adhi Irianto Mastur; Muhammad Khais Prayoga; Heri Syahrian Khomaen; Elaine Faustine; Ivander Nainggolan; Fahmi Aryo Majid; Muhammad Hafidz Syahputra; Ganesha Afnan Adipradana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 3 (2023): September 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i3.619-631

Abstract

Tea plantation biomass wastes, such as tea plantation pruning, shade trees, and woody weeds have not been utilized. The waste can be used as renewable energy in the form of wood pellets. The problem is the feasibility of biomass waste to be used as material for making wood pellets as energy. This paper aims to analyze the potential of tea plantation biomass waste as wood pellet material to meet energy needs. The research was conducted in a tea plantation owned by the Tea and Kina Research Center (PPTK). Quantification of biomass waste potential per unit area was conducted in the plantation using direct measurement method. Proximate analysis of each wood pellet variant of biomass waste was conducted to match the quality of Indonesian Wood Pellet Standard. The biomass waste potential in PPTK is 14,281 tons per year which can produce 8,186 tons of wood pellets per year. This potential can meet the needs of wood pellet consumption from the tea production process at PPTK which is around 1.8 tons / day for the tea processing process of 13 tons/day. Based on proximate analysis, the wood pellets produced have a calorific value of 4425 cal/gram, density of 1.35 grams/cm3, fixed carbon content of 85.2%, and volatile matter of 3.72%. These results confirm that the wood pellets comply with the National Wood Pellet Standard (SNI 8021:2014). This can be a model for the application of the Green Circular Economy concept in the plantation sector. Keywords:   Biomass pellets; Green circular economy; Renewable energy; Tea plantation waste; Wood pellets
Physical Properties of Extrudates Based on Corn Grit, Mocaf Flour and Gaplek Flour Using a Twin Screw Extruder with Treatment of Moisture Content and Barrel Temperature Joko Nugroho Wahyu Karyadi; Arifin Dwi Saputro; Devi Yuni Susanti; Dhyas Tanjung Prabowo Putri; Linggar Setianingrum; Rio Bagus Herlambang; Fahmi Baharudin; Ailsa Saraswati Samodra
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.732-743

Abstract

Cassava is a commodity that has not been widely innovated on. Mocaf flour and gaplek flour can be innovated as snacks using extrusion technology. This study examined the effects of varying ratios of mocaf/gaplek flour to corn grits (0% / 10% / 20%), initial moisture content (14 / 16 / 18%), and barrel temperature (120 / 130 /140°C) on the physical properties of the extrudate and to characterize the physical properties of the extrudate using PCA analysis. Physical properties such as expansion ratio, particle density, moisture content, color (L and b*), water absorption index (WAI), water solubility index (WSI), and hardness were analyzed. The extrusion process was performed using a SYSLG-IV twin screw extruder (10 15 kg/hour capacity). The addition of mocaf/gaplek flour increased particle density, moisture content, L, and hardness but decreased the expansion ratio. Initial moisture content had a negative effect on the expansion ratio, WAI, and WSI while having positive effect on particle density, moisture content, and hardness. Increasing barrel temperature decreases the expansion ratio and moisture content but increases WAI and WSI. Extrudate treated with 14% moisture content was found to have better physical properties. Keywords: Corn grit, Extrusion, Gaplek flour, Mocaf flour, Physical properties.
Karakteristik Fisik Ekstrudat dengan Perlakuan Penambahan Tepung Sagu pada Grits Jagung dan Suhu Barrel Anggun Devi Yunistiana; Joko Nugroho Wahyu Karyadi; Devi Yuni Susanti; Iftinan Aribah Rati Inayah; Roihan Syafiq Mufadhol; Ailsa Saraswati Samodra; Dwi Ayuni
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): 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.v13i2.1147

Abstract

The technology that is widely used in making snacks is extrusion. Most commercially available extruded products use corn grit as the main ingredient. Corn grits can be combined with high-starch ingredients such as sago. Sago has great potential to be developed considering that sago production in Indonesia is very high, but its use is still limited. Sago is usually only processed as traditional food, so further innovation is needed. Therefore, this research aims to examine the effect of sago composition (0%, 10%, 20%, 30%) and barrel temperature (120⁰C, 130⁰C, 140⁰C) on the characteristics of extrudates made from corn grit and sago starch. The extrusion process was carried out with a SYSLG-IV twin screw extruder. it was found that increasing the proportion of sago starch and barrel temperature causes an increase in the expansion ratio (3.21-3.81), WSI (2.78-11.49) and a decrease in water content (7.15-10.16), particle density (0.13-0.22), bulk density (0.07-0.11), WAI (5.94-6.6), and hardness (3.59-5.96). The best treatment based on TOPSIS analysis was the sample with a sago composition ratio of 30% and a temperature of 140⁰C
Co-Authors Adhi Irianto Mastur Ailsa Saraswati Samodra Ailsa Saraswati Samodra Anggun Devi Yunistiana Arifin Dwi Saputro, Arifin Dwi Arima Diah Setiowati Devi Yuni Susanti Devi Yuni Susanti Dhyas Tanjung Prabowo Putri Dwi Ayuni Elaine Faustine Fahmi Aryo Majid Fahmi Baharudin Ganesha Afnan Adipradana Heri Syahrian Khomaen Iftinan Aribah Rati Inayah Ivander Nainggolan Linggar Setianingrum Makbul Hajad Mira Aprilia Nur Fadilah Muhammad Hafidz Syahputra Muhammad Khais Prayoga Nursigit Bintoro Rio Bagus Herlambang Roihan Syafiq Mufadhol Samuel Keegen Bangun Sri Rahayoe Sugeng Harianto Surya Abdul Muttalib, Surya Abdul