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Reski Praja Putra
Prodi Pendidikan Teknologi Pertanian, Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Other

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Model Kinetika Pengeringan Ubi Jalar Ungu (Ipomoea batatas) Menggunakan Cabinet Dryer Andi Muhammad Akram Mukhlis; Andi Sukainah; Reski Praja Putra; Khaerung Annisa
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.2933

Abstract

Sweet potato flour can also be used as a substitute ingredient in food manufacturing. Good control of the drying process is important to produce quality sweet potato flour. To understand the impact of drying on purple sweet potato, an in-depth understanding of drying kinetics is required. The equipment used in this research are cabinet dryer, analytical balance, electric oven, spatula, gegep, porcelain cup, desiccator, and aluminum cup. The material used in this study was fresh purple sweet potato obtained from Pasar Terong, Jl. Terong, Wajo Baru, Kec. Bontoala, Makassar City. Drying temperature became the treatment variable in this study. The temperature used consisted of 3 variations, namely 50oC, 55oC, and 60oC. Drying was carried out for 8 hours and measuring the moisture content every 1 hour during drying. The material moisture content (M) to be determined is the initial moisture content, final moisture content and material moisture content during the drying process. The moisture content of the material is determined using the oven method. Seven different drying mathematical models were evaluated. Determination of effective moisture diffusivity was carried out according to the Second Fick's Law Equation assuming the geometric shape of the material is slab. The drying rate showed a decreasing pattern along with the drying time of the material at various temperature variations. Based on the test results of the three statistical parameters, the Weibull Model has the highest correlation coefficient value.
Pemanfataan Ekstrak Kulit Buah Kopi Robusta dalam Pengembangan Produk Minuman Cendol Instan Fungsional dengan Sifat Antioksidan Tinggi dan Kafein Rendah Reski Praja Putra; Fitri Fitri; Patang Patang
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.3082

Abstract

This research aims to examine the effect of adding coffee fruit skin extract on the quality and functional properties of the instant cendol produced. This research consisted of two stages, namely coffee husk extraction using 70% ethanol and instant cendol formulation with 5 treatments adding a concentration of coffee husk extract, namely 0%, 3%, 4%, 5% and 6%. The observation parameters consist of rehydration time, chemical and microbiological quality, functional properties, and hedonic quality. This research used a Completely Randomized Design which was analyzed using the IBM SPSS application. The results showed that the concentration of added coffee fruit skin extract had a positive influence on the microbiological quality and functional properties of the instant cendol produced, but had no effect on the rehydration time, water content and hedonic quality of the instant cendol. The microbiological quality and functional properties of instant cendol treated with the addition of coffee fruit rind extract were better compared to the control treatment. The best instant cendol is produced from the addition of 6% coffee fruit skin extract. This formulation has a rehydration time and water content that meets standards, a microbial content of 5.1 Log colonies/ml, a caffeine content of 0.15%, anthocyanin content of 1.032%, a polyphenol content of 12.44%, and an antioxidant content of 17.99%. The resulting instant cendol also received good reception from the panelists.
Co-Authors Andi Muhammad Akram Mukhlis Andi Sukainah Fitri Fitri Khaerung Annisa Patang Patang