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Impact of High-Temperature Heating on the Chemical Stability and Sensory Quality of Red Palm Oil Sri Hidayati; Aulia Rahmawati; Erdi Suroso; Subeki Subeki; Tanto P. Utomo
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.215-225

Red palm oil (RPO) is known for its high carotenoid content, particularly β carotene and α-carotene, which provide significant provitamin A activity. However, it is susceptible to oxidation during frying and results in nutrient loss and quality degradation. This study investigates the effects of high temperatures and prolonged heating durations on the chemical and sensory properties of RPO. The experiment involved heating RPO at three different temperatures (140°C, 180°C, and 220°C) for durations ranging from 2 to 10 hours. Chemical analysis included peroxide values, free fatty acids, and changes in functional groups through Fourier Transform Infrared (FTIR) spectroscopy. Sensory evaluations focused on aroma and color alterations due to heating. Results showed that prolonged heating of RPO at high temperatures led to significant increase in peroxide values, and the formation of oxidation products, including aldehydes and ketones, which negatively impacted the sensory qualities. The oil darkened, and a burnt aroma developed, reducing overall sensory appeal. These findings provide new insights into the optimal frying conditions to preserve the nutritional and sensory qualities of RPO, particularly by minimizing heating duration and temperature. Keywords: Nutritional value, Prolonged heating, Red palm oil, Sensory attributes, Thermal oxidation.

Impact of High-Temperature Heating on the Chemical Stability and Sensory Quality of Red Palm Oil Sri Hidayati; Aulia Rahmawati; Erdi Suroso; Subeki Subeki; Tanto P. Utomo
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.215-225

Red palm oil (RPO) is known for its high carotenoid content, particularly β carotene and α-carotene, which provide significant provitamin A activity. However, it is susceptible to oxidation during frying and results in nutrient loss and quality degradation. This study investigates the effects of high temperatures and prolonged heating durations on the chemical and sensory properties of RPO. The experiment involved heating RPO at three different temperatures (140°C, 180°C, and 220°C) for durations ranging from 2 to 10 hours. Chemical analysis included peroxide values, free fatty acids, and changes in functional groups through Fourier Transform Infrared (FTIR) spectroscopy. Sensory evaluations focused on aroma and color alterations due to heating. Results showed that prolonged heating of RPO at high temperatures led to significant increase in peroxide values, and the formation of oxidation products, including aldehydes and ketones, which negatively impacted the sensory qualities. The oil darkened, and a burnt aroma developed, reducing overall sensory appeal. These findings provide new insights into the optimal frying conditions to preserve the nutritional and sensory qualities of RPO, particularly by minimizing heating duration and temperature. Keywords: Nutritional value, Prolonged heating, Red palm oil, Sensory attributes, Thermal oxidation.

Design of a Circular Economy Model for Corn by-Products Galuh Eska Mulyanto; Tanto P Utomo; Erdi Suroso; Sri Hidayati; Samsul Rizal
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 4 (2025): August 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i4.1506-1516

The waste generated from corn cultivation remains underutilized, necessitating studies on its potential for economic value. The objective of this research was to study the cicular economi model to maximally utilize corn wastes. Corn plant samples were collected from 20 different locations. The corn plants were separated into husks, cobs, grains, leaves, and stems, then weighed to obtain physical data in the form of the percentage weight of each part. The parts of the corn plants were chemically analyzed to determine their cellulose, hemicellulose, lignin, extractable substances, ash content, and C/N ratio. In addition, interviews were conducted to assess the potential for developing derivative products and market prospects. Exponential Comparison Method (ECM) was used to determine which derivative products to be developed within the circular economy model design. The study revealed the dry weight composition of corn plant as follows: husks 6.34%, cobs 7.19%, grains 31.65%, leaves 17.24%, and stems 37.58%. The chemical composition of corn plant was hemicellulose 27.55%, cellulose 29.26%, lignin 11.51%, extractive substances 30.19%, and ash content 1.49%. The C/N ratio values of the corn plant by-products were: husks 49.79, cobs 95.11, leaves 30.99, and stems 56.21. Based on the ECM calculations, silage was selected as the top priority to be developed, with a score of 121,972,607.

ONLINE AND SEMI-ONLINE MENTORING METHODS: COMMUNITY EMPOWERMENT STRATEGIES DURING THE NEW NORMAL PANDEMIC Elly Lestari Rustiati; Elsa Virnarenata; Priyambodo Priyambodo; Salih Alimudin; Dwi Asmi; Edi Santoso; Yanti Yulianti; Dian Neli Pratiwi; Erdi Suroso
Jurnal Abdisci Vol 1 No 5 (2024): Vol 1 No 5 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i5.207

Community stewardship can be done directly. Direct interaction is commonly applied, appreciated, and easy to communicate. During the COVID-19 pandemic, direct interaction and visits are almost impossible due to activity limitations and social distancing. Online and semi-online interaction can be applied by inviting community limited representatives combined with the online method. Initiation on online communication is introduced. This project was conducted in companionship and training in Braja Harjosari and Labuhan Ratu VII, East Lampung. Following the introduction of the online and semionline methods, local people can apply and share their knowledge of the new normal paradigm.

Analisis Teknoekonomi Pengemabangan Kapasitas Produksi UMKM Kopi Sukma Ilang di Kabupaten Pesawaran Elva Marda Choirunnisa; Novita Herdiana; Sri Hidayati; Erdi Suroso; Wisnu Satyajaya
Journal of Management and Creative Business Vol. 4 No. 4 (2026): Oktober : Journal of Management and Creative Business
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/jmcbus.v4i4.7476

The coffee industry in Lampung Province serves as a cornerstone of the regional economy, yet many micro, small, and medium enterprises (MSMEs), such as Kopi Sukma Ilang in Pesawaran Regency, face significant constraints due to traditional production management and limited processing capacities. This research aims to evaluate the techno-economic feasibility of scaling up production capacities from 150 kg to 500 kg and 2,000 kg levels to enhance operational competitiveness. The study employs a quantitative descriptive methodology by integrating technical validation through mass and energy balance analysis with financial assessment indicators, including Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit-Cost Ratio, and Payback Period. Furthermore, a sensitivity analysis is conducted to determine the venture's resilience against fluctuations in raw material prices. The findings indicate that the 2,000 kg capacity model is the most viable, demonstrating positive financial outcomes and sufficient profitability to surpass the prevailing interest rates. The sensitivity analysis reveals that the business remains stable even with a 20% increase in raw material costs, though profitability becomes compromised at higher cost thresholds. These results imply that scaling up production, supported by systematic operational management, is a critical strategy for local coffee producers to achieve economies of scale and long-term economic sustainability.

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