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KARAKTERISTIK PRODUK BUBUK SARI JAGUNG MANIS INSTAN HASIL PENGERINGAN METODE SPOUTED-VORTEX-BED [Characteristics of Instant Sweet Corn Extract Powders Produced by Spouted-Vortex-Bed Drying Method] Iwan Taruna; Neti Surami; . Sutarsi
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The characteristics of instant sweet corn extract powders produced by a spouted-vortex-bed (SVB) drying method was investigated as affected by the drying conditions. The sweet corn extract was prepared from shelled corn kernels of Bisi Sweet variety through washing, blanching, grinding, extracting and separating the soluble extract from the insoluble residue using a centrifugal filter. The extract was then dried at various drying conditions including inlet temperature (100-120°C), airflow rates (245-323 m3/h), feed rates (0.6-1.5 kg/h) and mass of Teflon pellets (0.7–1.3 kg). The dried products were sieved to obtain £ 60 mesh powders and analyzed for its moisture content, color attributes, density, solubility index, and water absorption capacity. The results showed that an increase in inlet temperatures and mass of Teflon pellets tended to decrease the moisture content of the powders. In most cases, the inlet temperatures influenced the L, a, b values of the sweet corn extract powders color. An increase in the inlet temperatures decreased the L and b values, but increased significantly the a value of the sweet corn extract powders. The effect of feed rates on the density of instant powders was identified only for drying temperatures between 100 and 120ºC. Increasing both airflow rates and inlet temperature at the mass of Teflon pellets of 1.3 kg decreased the solubility index of the sweet corn extract powders. Water absorption capacity of the sweet corn extract powders was influenced mainly by the airflow rate, feed rate and mass of inert particles.

Difusivitas Air pada Wortel selama Penggorengan Hampa Udara Sutarsi Sutarsi; Budi Rahardjo; Pudji Hastuti
agriTECH Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Knowledge of moisture diffusivity was important for water loss modelling during deep fat vacuum frying. The appropri- ateness of model depended on the accuracy of moisture diffusivity value. The objective of this research was to calculate carrot moisture diffusivity during deep fat vacuum frying. Moisture diffusivity was obtained from rate of water loss multiplied by L2/π2. The rate of water loss was determined from unsteady-state diffusion equation. The slope of the time vs. dimensionless concentration ratio plot was the rate of water loss. Carrot was used as a sample in this research. The rate of water loss was determined during deep fat vacuum frying with variation of absolute pressure, temperature and initial moisture content. The result showed that moisture diffusivity depended on absolute pressure, temperature and initial moisture content. The result indicated that an increase in the temperature of frying and initial moisture content caused an increase in moisture diffusivity. While an increase in the absolute pressure induced decreasing of moisture diffusivity. The moisture diffusivities were accurately predicted at absolute pressure range from 20 – 40 kPa, initial moisture content range from 198 % (db) to 940 % (db) and temperature range from 80 to 110 oC.ABSTRAKPengetahuan mengenai difusivitas air sangat penting untuk pemodelan kehilangan air selama penggorengan hampa udara. Kesesuaian model tergantung atas akurasi nilai difusivitas air. Tujuan penelitian ini adalah untuk menghitung difusivitas air sebagai fungsi tekanan absolut, suhu dan kadar air awal bahan selama penggorengan hampa udara. Difusivitas air diperoleh dari laju kehilangan air dikalikan L2/π2. Laju kehilangan air ditentukan dari persamaan di- fusi tak mantap. Kemiringan dari kurva lama penggorengan terhadap rasio konsentrasi merupakan laju kehilangan air. Penilitian ini menggunakan wortel sebagai sampel. Laju kehilangan air ditentukan selama penggorengan hampa udara dengan variasi tekanan absolut, suhu dan kadar air awal bahan. Hasil penelitian menunjukkan bahwa difusivi- tas air tergantung atas tekanan absolut, suhu dan kadar air awal. Peningkatan suhu dan kadar air awal menyebabkan peningkatan difusivitas air. Sedangkan peningkatan tekanan absolut menyebabkan penurunan nilai difusivitas air. Difusivitas air diprediksikan secara tepat pada range tekanan absolut 20 - 40 kPa, suhu 80 - 110 oC dan kadar air awal 198 - 940 % (bk).

Performance Evaluation of Rotating Cylinder Type Coffee Bean Roaster Sutarsi .; Siswoyo Soekarno; Sukrisno Widyotomo
Jurnal Keteknikan Pertanian Vol. 24 No. 1 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract One strategy attempts to reduce dependence on primary commodity markets are overseas market expansion and development of secondary products. In the secondary product processing coffee beans is required of supporting equipment to facilitate these efforts. Research Center for Indonesian Coffee and Cocoa has developed coffee bean roaster. However, there are still many people who do not know about the technical aspects of roaster machine type of rotating cylinder so that more people use traditional ways to roast coffee beans. In order for the benefits of this machine is better known society it is necessary to study on the technical aspects. The purpose of this research is to evaluate the technical performance of the coffee beans roaster machine type of rotating cylinder. These include the technical aspects of work capacity of the machine, roasting technical efficiency, fuel requirements, and power requirements of using roaster machine. Research methods are including data collection, calculation and analysis. The results showed that the roaster machine type of a rotating cylinder has capacity of 12.3 kg/hour. Roasting efficiency is 80%. Fuel consumption is 0.6 kg. The calculated amount of the used power of current measurement is the average of 0.616 kW. Keywords: coffee beans, roasting, performance Diterima: 21 Oktober 2009; Disetujui: 8 Januari 2010

EFFECT OF COOLING ON THERMAL PROPERTIES OF TOMATO (SOLANUM LYCOPERSICUM) Sutarsi Sutarsi; Iwan Taruna; Jihan Hanun
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat
Publisher : UPT Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Cooling is the process of removing heat from food products until the product temperature is between -1 to 8oC. The cooling process aims to inhibit the rate of respiration and microbial growth which is the main cause of spoilage. The decrease in temperature during cooling affects the thermal properties of the material. This study aims to determine the cooling behavior of tomatoes and to examine the effect of cooling on the thermal properties of tomatoes. Fresh tomatoes were stored at temperatures of 5 and 10oC and RH 55, 75 and 85%. The decrease in temperature causes a decrease in the value of thermal properties, thermal conductivity and thermal diffusivity of tomatoes. Keywords: cooling effect, tomato, thermal properties

PENINGKATAN PENGETAHUAN MASYARAKAT MELALUI SOSIALISASI PENANGANAN PASCAPANEN REMPAH DI DESA WULUHAN KABUPATEN JEMBER Dian Purbasari; Ning Puji Lestari; Sutarsi; Iwan Taruna
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1189

Spice plants are increasingly promising profits because demand for spice commodities occasionally increases. The potential for abundant spice plants in Kesilir Village does not align with its less-than-optimal development. The sale of spices in Kesilir Village is carried out in fresh form directly to intermediaries without post-harvest handling, so the selling price is low, namely IDR 5,000/kg. Post-harvest handling is essential to produce safe and quality processed products, increasing their selling value. This service program aims to increase community knowledge regarding post-harvest handling practices for spice plants to improve the quality and quality of the harvest. The methods used are lectures, discussions (focus group discussions), and evaluation (pre-test and post-test). The partners for this service activity are residents of Kesilir village consisting of young women, housewives, mothers of PKK members, and community leaders. The results of the activity showed that there was an increase in partners' knowledge after being given material related to post-harvest handling of spices. More than 80% of activity participants understood the objectives and good post-harvest handling techniques to be applied to spices. Furthermore, assistance and training are needed to develop processed spice products in Kesilir village as a follow-up activity.

Engineering Characteristics of Curcuma Flour (Curcuma xanthorrhiza Roxb.) from Convection Drying Najati Abadiyah; Ning Puji Lestari; Iwan Taruna; Dian Purbasari; Sutarsi Sutarsi
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.v13i2.525-535

Curcuma is a herbs having a lot of advantages for human health. The fresh rhizome has a lot of disadvantages especially from the volume and low quality. To maintain the quality, curcuma should be processed to curcuma flour. This study was carried out to determine the engineering properties including water content, color, bulk density, water absorption, oil absorption, and angle of repose of curcuma flour ground after convection drying. The research method used in this study was CRD (completely randomized design) with 2 factors, namely drying temperature (40 °C, 50 °C, and 60 °C) and flouring or milling duration (6, 8, and 10 min). Curcuma rhizome was pre-treated with a convection drying. After milling process, the flour was sieved to have particle size of 60 mesh. Statistical analysis included ANOVA (Analysis of Variance), Duncan post-hoc test, and correlation test. The result revealed the curcuma flour has engineering properties including bulk density (0.35 – 0.38 g/ml), water content (7.97% – 11.77%), water absorption (2.78 – 3.79 ml/g), angle of repose (27.99° – 30.44°), color brightness L (67.07 – 71.78), red-green chrome a (7.67 – 8.92), yellow-blue chrome b (51.37 – 55.13), and total color change ∆E (57.42 – 62.12). Keywords: Convection dryer, Curcuma, Drying, Engineering characteristics, Flour.

Influence of Soaking Temperature and Concentration of Sugar Solution in the Process of Osmotic Dehydration of Curcuma (Curcuma xanthorrhiza Roxb.) Sutarsi Sutarsi; Gadis Dien Syahda Vi; Ning Puji Lestari; Iwan Taruna; Dian Purbasari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.711-719

Curcuma (Curcuma xanthorrhiza Roxb.) is a type of medicinal plant native to Indonesia that has a moisture content of around 80-90% when harvested. Osmotic dehydration is a technique for reducing water content that can be used to overcome this problem by immersing the material in a high concentration solution. The purpose of this study was to analyze the effect of temperature and concentration of sugar solution on final water content, weight reduction, solid gain, water loss, and analyze the temperature and concentration optimal for the observed variables in curcuma dehydration process. The method used in this study was to use a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors namely sugar content 50°Brix, 60°Brix, 70°Brix and immersion temperature 30°C, 40°C, 50°C with 3 repetitions. The results of the curcuma osmotic dehydration process which produces the most optimal treatment combination is at an immersion temperature of 50°C and a solution concentration of 70°Brix. This treatment combination resulted in a water content of 63.44% wb, a weight reduction of 34.73%, a solid gain of 11.81%, a water loss of 46.54%, and a total color difference of 69.64. Keywords: Curcuma, Osmotic dehydration, Sugar concentration, Temperature.

Application of Foam Mat Drying Method for the Production of Instant Red Ginger Powder using Microwave Purbasari, Dian; Lestari, Wahyu Winda; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1142-1150

Drying red ginger juice into instant powder is done to extend the shelf life of ginger which easily undergoes physical and chemical changes. This research aims to determine the characteristics of red ginger juice powder resulting from the foam mat drying method using a microwave. This research used a Completely Randomized Design method with two factors. Factor I is the microwave oven power (341 W, 364 W, and 466 W). Factor II is the concentration of maltodextrin (10%, 15%, and 20%). Data analysis used a two-way ANOVA test and continued with the DMRT test and scoring test. The results of the powder characteristics produce FM values (5.01 – 5.55); D (0.14 – 0.21 mm); yield (6.70 – 7.11%); powder moisture content (3.26 – 6.37%); brightness level (71.10 – 84.97); redness level (4.14 – 9.13); yellowness level (16.35 – 25.67); water absorption capacity (32.76 – 53.11) and solubility (99.93 – 99.99). Differences in microwave power affect the parameters of degree of fineness (FM), grain size (D), water content, brightness level (L), redness level (a), yellowness level (b), water absorption capacity, and solubility power. Differences in maltodextrin concentration affect the parameters of redness level and solubility. The best combination treatment is 343 W microwave power treatment with a maltodextrin concentration of 20%. Keywords: Drying, Foam mat drying, Microwave, Powder, Red ginger.

Physicochemical Characteristics Of Temulawak (Curcuma xanthorrhiza Roxb.) Instant Powder By Crystallization Method Purbasari, Dian; Febrianti, Alfina Sabrin Eka; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25512

Temulawak is a medicinal plant whose rhizome is utilised. To extend the shelf life, temulawak is processed into instant powder drink through crystallisation method with the help of sugar as sweetener and crystallisation agent. This study aims to analyse the physicochemical characteristics of temulawak instant powder produced from the crystallisation method and determine the best sugar concentration on the characteristics of the instant powder produced. This study used a completely randomised design (CRD) method with one factorial, namely different sugar concentrations (40%, 50%, and 60%). The results showed that different sugar concentrations affected the parameters of water content, degree of fineness (FM), grain average (D), redness level (a), yellowish level (b), water absorption and yield. Moisture content values ranged from 2.14 - 2.72%; FM values ranged from 1.39 - 2.05; D values ranged from 0.011 - 0.017 mm; brightness values ranged from 74.49 - 77.43; redness values ranged from 29.52 - 31.16; yellowness values ranged from 67.56 - 69.92; bulk density values ranged from 0.478 - 0.495 g/cm³; water absorption values ranged from 7.74 - 9.01% and yield values ranged from 36.07 - 50.99%. The best formulation of different sugar concentrations is the treatment formulation with 40% sugar concentration.

Influence of Soaking Temperature and Concentration of Sugar Solution in the Process of Osmotic Dehydration of Curcuma (Curcuma xanthorrhiza Roxb.) Sutarsi, Sutarsi; Syahda Vi, Gadis Dien; Lestari, Ning Puji; Taruna, Iwan; Purbasari, Dian
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.711-719

Curcuma (Curcuma xanthorrhiza Roxb.) is a type of medicinal plant native to Indonesia that has a moisture content of around 80-90% when harvested. Osmotic dehydration is a technique for reducing water content that can be used to overcome this problem by immersing the material in a high concentration solution. The purpose of this study was to analyze the effect of temperature and concentration of sugar solution on final water content, weight reduction, solid gain, water loss, and analyze the temperature and concentration optimal for the observed variables in curcuma dehydration process. The method used in this study was to use a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors namely sugar content 50°Brix, 60°Brix, 70°Brix and immersion temperature 30°C, 40°C, 50°C with 3 repetitions. The results of the curcuma osmotic dehydration process which produces the most optimal treatment combination is at an immersion temperature of 50°C and a solution concentration of 70°Brix. This treatment combination resulted in a water content of 63.44% wb, a weight reduction of 34.73%, a solid gain of 11.81%, a water loss of 46.54%, and a total color difference of 69.64. Keywords: Curcuma, Osmotic dehydration, Sugar concentration, Temperature.

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