Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Joko Nugroho Wahyu Karyadi
Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PRA-PERLAKUAN BLANSING PADA PENGERINGAN TIPE BEKU (FREEZE DRYING) UNTUK MEMPERTAHANKAN KUALITAS PETAI (Parkia speciosa) Joko Nugroho Wahyu Karyadi; Muhammad Adani Akbar; Dwi Ayuni; Nursigit Bintoro
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 1 (2021): 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 | Full PDF (884.054 KB) | DOI: 10.29303/jrpb.v9i1.245

Abstract

Petai (Parkia speciosa) merupakan salah satu jenis makanan yang memiliki ciri khas rasa yang unik serta nutrisi yang melimpah. Karakteristik tersebut membuat petai berpotensi untuk diolah menjadi sayuran eksotis dengan sasaran pasar nasional maupun internasional. Meskipun begitu, seperti halnya sayuran lain, kualitas petai sangat dipengaruhi oleh kondisi lingkungan. Salah satu solusi untuk penyimpanan petai adalah dengan proses pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh pra-perlakuan blansing terhadap kualitas fisik petai hasil pengeringan tipe beku (freeze-drying). Dua variasi jenis blansing, yaitu blansing dengan air panas (HWB) dan blansing dengan uap panas (SB) dilakukan sebelum proses pengeringan. Selain itu, pengeringan tipe cabinet juga dilakukan sebagai pembandingan. Kualitas yang diukur pada penelitian ini meliputi karakteristik pengeringan, kadar air, susut bobot, shrinkage ratio, kekerasan bahan, warna, dan kandungan klorofil. Pengering beku yang digunakan pada penelitian ini ialah pengering hasil rancangan sendiri yang berdimensi total 0,5 x 0,7 x 1,0 m. Hasil penelitian menunjukkan bahwa karakteristik penurunan kadar air pada proses pengeringan beku untuk petai secara baik dideskripsikan dengan model kinetika orde satu (R2 > 0,95; RMSE < 0,1). Kadar air akhir terendah didapatkan dari pengeringan beku, dengan rentang kadar air 2 – 3 % w.b. Pengeringan beku dapat mengurangi resiko discoloration pada petai, dibandingkan dengan pengering tipe cabinet. Pra-perlakuan blansing terbukti dapat membantu meningkatkan laju pengeringan sehingga pengeringan berlangsung lebih cepat, dan kandungan klorofil didalam petai dapat terjaga lebih baik.
Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage Febriana Intan Permata Hati; Joko Nugroho Wahyu Karyadi; Nursigit Bintoro
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.v12i3.777-794

Abstract

Rice is one of the staple foods produced in Indonesia. One of the postharvest processes experienced by rice is storage. During the storage process, rice changes cooking quality, physical and physicochemical qualities. This research aims to analyze changes in cooking, physical and physicochemical qualities of Indonesian rice varieties. The rice varieties used, namely Sintanur, Ciherang, and IR 42 were stored at storage room temperatures of 30˚C, 20˚C, and 10˚C. Rice taken from farmers was stored for 4 months and changes were measured for parameters of water content, color (chroma, hue, whiteness), amylose, elongation ratio, gel consistency, alkali spreading value (ASV), water absorption, and texture profile (packability, hardness, cohesiveness, extrudability, chewiness). The results showed that the lowest water content was at sintanur which was stored at 10 ˚C, namely 3.09% wb, elongation, and ASV increased with the highest final value at sintanur 30 ˚C, namely 2.07 and 4.45, the consistency of the gel decreased in the first week then stable in the following week, on the other hand, water absorption increased at the beginning of storage and did not change much until the end of storage. Statistical tests showed that there was an interaction between time*variety*temperature on the parameters of water content, whiteness, elongation ratio, water absorption, amylose, and chewiness. Based on the research results, it was found that several parameters did not interact with temperature, namely hue, packability, hardness, and extrudability. Keywords: Amylose content, Cooking quality of rice, Physical quality of rice, Rice storage
Co-Authors Dwi Ayuni Febriana Intan Permata Hati Muhammad Adani Akbar Nursigit Bintoro