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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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Journal : Protech Biosystems Journal

 1 
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.
Co-Authors Anisa Dimas Anggraini Dyah Avidatul Ilma Hadi Gerry Ardhyansyah Idah Andriyani Nanda Ikhtiar Muti Sri Wahyuningsih Trioda Rizqi Nurcahyo