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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agritechno Protech Biosystems Journal
Dian Purbasari
Jember University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Engineering Environmental Science

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Kajian Sifat Enjiniring Puree Wortel (Daucus carrota L.) Nanda Ikhtiar Muti; Dian Purbasari
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 1, April 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i1.364

Abstract

The Post-harvest processing of carrots in Indonesia is still limited to being processed into the main ingredients of soup or vegetable of cap cay and sometimes blended to drink as juice and currently, there are still trying to make flour from carrots. This study uses a Complete Randomized Design (RAL) with two factors, namely the comparison of carrots and water and the length of grinding time. The measurement stages of technical properties begin from the preparation of raw materials, washing, cutting, purification, then measured of technical properties. The technical properties measured are viscosity, total solids, density, color, and thermal conductivity. The comparison of carrots and water used are 3:1 (450 gr:150 ml), 2:1 (400 gr:200 ml), and 1:2 (200 gr:400 ml) for a long time period of 150 seconds, 210 seconds, and 270 seconds. The Data analysis using two-way ANOVA statistical test with two factors that affect the comparison of carrots and water and length of life. Viscosity values range from 1697.78 cP to 4661.44 cP. The total value of solids ranges from 3.11% to 7.20%. Density values range from 1,004 g/ml to 1,015 g/ml. The L color index value ranges from 34.33 to 42.77. Color index values range from -1.06 to 6.44. The color index value b ranges from 12.65 to 26.95. Thermal conductivity values range from 0.577 W/m.K to 0.682 W/m.K. The more proportions of carrots in a puree solution, the higher of viscosity value, total solids, density, and color indexes L, a, and b. While the value of thermal conductivity does not affect the comparison of carrots and water. At purification, time treatment does not affect solid total values, color index values L, a, and b. However, it affects the density and viscosity value of carrot puree. The longer the milling time, the greater the viscosity value and density.
Physical Quality of Tomato Powder (Lycopersicum Esculentum Mill.) Produced by Foam-Mat Drying Method Using Convection Oven Dian Purbasari; Gerry Ardhyansyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.329-338

Abstract

Tomatoes (Lycopersicum esculentumMill.) have a fairly low shelf life, therefore further processing is needed to increase the shelf life and economic value of tomatoes, one of which is by processing it into tomato powder. The purpose of this study was to determine the physical quality of tomato powder produced from foam drying in a convection oven at different temperature variations and concentrations of Tween 80. This research method used a completely randomized design with two treatment variables, namely temperature and concentration of foaming agent Tween 80. The temperatures used were 60, 70, and 80°C while the concentration of Tween 80 used was 0.4; 0.7; and 1.0%. Data analysis used a two-way ANOVA test followed by the Duncan test and correlation test. The physical quality parameters of tomato powder showed values of the fineness modulus ranging from 1.19 – 1.77; the grain size value ranges from 0.0094 – 0.0141 mm; powder moisture content values range from 5.36 – 6.48%bb; L values range from 76.20 – 79.01; a value ranges from 12.51 – 14.81; b values range from 18.21 – 21.73; bulk density values range from 0.56 – 0.63 g/cm3; oil absorption value ranges from 0.85 – 0.89 ml/g; angle of repose values range from 33.65 – 36.09°. The temperature difference affects the fineness modulus, grain size, and moisture content. While the difference in the concentration of Tween 80 affects the color parameters (L, a, b), bulk density, and angle of repose. Keywords: Drying, Foaming agent, Physical Quality, Temperature, Tomatoes.
Physical Quality of Kitchen Lemongrass Powder (Cymbopogon citratus L.) Result of Convection Oven Drying Dian Purbasari; Anisa Dimas Anggraini
Protech Biosystems Journal Vol 2, No 1 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i1.8948

Abstract

Lemongrass is one of the grass plants that can be cultivated inIndonesia. lemongrass has benefits as a food fragrance by processing it directlyinto the dish. The parts of lemongrass that are used as food fragrances are thestems and leaves. The use of lemongrass can be developed if it is processedproperly. One way of processing it is to make lemongrass powder in the so that ithas a longer and practical shelf life. The process used to make lemongrass powderis the drying process using a convection oven. The purpose of this study was todetermine the drying process of lemongrass using a convection oven with the effectof temperature differences and drying duration and to determine the physicalquality of lemongrass powder. The result of this research is that the water contentin lemongrass powder is <12% with the physical quality of the color brightness (L)at a temperature of 60℃ and a drying duration of 22 hours getting the highestvalue of 76.05. The highest value of reddish color (a) is 5.88 at a temperature of80℃ and a duration of 20 hours. The highest value of yellowish color (b) is 16.23at a temperature of 60℃ and a duration of 22 hours. The highest bulk density is0.54 g/cm3 at 70℃ and a duration of 22 hours. The highest water absorptioncapacity is 5.44 ml/g at 60℃ and 18 hours duration. The highest stack angle is40.69˚ at a temperature of 60℃ and a duration of 18 hours.
Characteristics Of Red Dragon Juice (Hylocereus polyrhizus L) with Different CMC Concentrations In Cold Storage Dyah Avidatul Ilma Hadi; Dian Purbasari
Protech Biosystems Journal Vol 3, No 1 (2023): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i1.16382

Abstract

Red dragon fruit (Hylocereus polyrhizus L) is a horticultural plant from the Cactaceae family that has a high sweetness level of around 13-15°Brix and a large water content of around 90%. Based on this, further processing is needed so that the nutritional value can be maintained and extend the shelf life. One way that can be done is to process it into fruit juice drinks. Dragon fruit juice is a form of diversification of fresh dragon fruit made into soft drinks through the process of squeezing or crushing the fruit with or without additional food ingredients. The obstacle that occurs during the process of making juice is the appearance of sediment when stored. Therefore, a stabilising agent is needed in the preparation of fruit juice to keep the solid particles evenly dispersed. The purpose of this study was to determine the characteristics of red dragon fruit juice and analyse the effect of CMC concentration and storage duration on the characteristics of red dragon fruit juice. The results of the characteristics of red dragon fruit juice on the observation variable of total soluble solids have a value range of 9.288-11.215 °Brix, pH has a value range of 5.147-5.573, viscosity has a value range of 57.644-91.22cP, stability has a value range of 32.81-50.78%, the level of brightness has a value range of 24.760-28.324, the level of redness has a value range of 9.619-18.394, the level of yellowness has a value range of -1.927-1.560.
Interpolation of Total Dissolved Solids (TDS) Concentration in A River Using Ordinary Kriging Method Sri Wahyuningsih; Idah Andriyani; Dian Purbasari; Trioda Rizqi Nurcahyo
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.v14i3.858-865

Abstract

Water quality is a key indicator related to the sustainability of living things in a watershed. However, human activities have led to a decline in the water quality caused by industrial, domestic and agricultural waste. This study aims to predict the pattern of TDS parameters at unsampled points through a geostatistical approach, namely Kriging. Experimental measuements were conducted in the Bedadung River, Jember Regency, especially in a segment of Patrang to Wuluhan sub-districts. Currently, the river is classified as Class 3, which is below the standard, one of the water quality parameters is TDS (Total Dissolved Solid). The TDS estimation results were obtained in the range of 48.26 mg/L - 175.52 mg/L. The predicted value of TDS using the kriging method at unsampled points resulted in an RRMSE value of 8.40 %. This study revealed that the water quality of Bedadung River from Patrang to Wuluhan sub-districts was still below Class 2 standards, emphasizing the need for continuous monitoring and improvement efforts. Keywords: Ordinary kriging, River water quality, Semivariogram, Total dissolved solid.
Co-Authors Anisa Dimas Anggraini Dyah Avidatul Ilma Hadi Gerry Ardhyansyah Idah Andriyani Nanda Ikhtiar Muti Trioda Rizqi Nurcahyo Wahyuningsih, Sri