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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Pro Food Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Agro Dedikasi Masyarakat (JADM) Sultra Journal of Mechanical Engineering (SJME) Jurnal Teknologi dan Mutu Pangan BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Journal of Life Science and Technology Protech Biosystems Journal Sultra Journal of Mechanical Engineering
Tanggasari, Devi
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health

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Pengaruh Penggunaan Tray Dryer Pada Proses Pengeringan Daun Kelor Terhadap Karakteristik Kimianya: Kajian Suhu: Drying Characteristics of Moringa Oleifera Leaves Using a Tray Dryer Machine at Various Temperature Levels Meilita, Reti; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3144

Abstract

Moringa oleifera is a plant commonly found in tropical and subtropical regions such as Indonesia. Minimum utilization of Moringa leaves is one of the problems amid the abundant availability of Moringa leaves. Drying process using a tray-dryer (rack-type drier) is one suitable method for handling moringa leaves. This study aimed to determine the effect of using a tray dryer on the reseach parameters; moisture contect, relative humidity, drying rate and moisture ratio. The method in this study, a one-factor completely randomized design (RAL) was used with 3 treatments (45℃, 50℃ and 55℃)with a drying time of 1 hour. Research data were analyzed using SPSS. The results showed that the drying temperature had a significant effect on moisture content, relative humidity, drying rate, moisture ratio. The best treatment was at a drying temperature of 55℃ which resulted in a moisture content value of 27,56%, a relative humidity of the drying chamber of 32,20%, a drying rate of 0,148 kg/s, and a moisture ratio of up to 0.
Analisis Uji Fisik dan Kimia Daun Sirsak (Annona muricata L.) yang dikeringkan dengan Suhu Berbeda Menggunakan Mesin Tray Dryer: Analysis of Physical and Chemical Tests of Soursop Leaves (Annona muricata L.) dried at Different Temperatures Using a Tray Dryer Machine Sulistiani, Qothrun Nada; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3159

Abstract

Soursop leaf drying is an important method to maintain the quality and shelf life of herbal raw ingredients, with different drying temperatures affecting the physical and chemical characteristics of soursop leaves. Drying can be done naturally and artificially. One of the artificial drying methods that can be used is the tray dryer method. Therefore, this study aims to analyze the effect of temperature on the tray dryer machine on the physical and chemical drying results of soursop leaves. The method used was an experimental method with a completely randomized design (CRD) model using one factor with three treatments. The results showed that different temperatures affected the weight loss of soursop leaf drying, and decreased the water content of soursop leaf drying. The best soursop leaf drying temperature to reduce weight loss and moisture content is using a temperature of 55 ℃. The soursop leaf drying process at 45 ℃ produced the best tannin content of 281.0 ppm and the best phytosterol of 17.42 mg. This research makes an important contribution in determining the optimal temperature on a tray dryer machine for drying soursop leaves that have the potential to be developed as a functional drink.
Analisis Rantai Pasok Ketersediaan Bahan Baku Produk Pertanian Jenis Beras dengan Metode Supply Chain Operations Reference: Supply Chain Analysis of Raw Material Availability of Rice Type Agricultural Products with the Supply Chain Operations Reference Method Jauhara, Laeela; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3736

Abstract

Supply chain management affects the availability, sufficiency, and quality of raw material inventory. With effective supply chain management, the inventory will always be well-maintained, meeting the needs and demands when required, especially at UD. Fajar Samudra. The purpose of this research is to understand the supply chain management regarding raw material inventory at UD. Fajar Samudra using a descriptive qualitative research method that addresses in more detail the specific and in-depth issues studied at UD. Fajar Samudra. In qualitative research, the population and sample are referred to as informants (company executives, warehouse managers, and the three largest suppliers at UD. Fajar Samudra). The research results indicate that the supply chain management at UD. Fajar Samudra shows that the supply chain management has not been able to meet the raw material inventory due to several issues in the field. These issues include inadequate procurement of raw materials due to the selection of rice types that do not match the requirements, damaged rice quality due to distribution processes, and unfulfilled quantity needs or demands, leading to dissatisfaction among consumers, as measured by the Supply Chain Operations Reference (SCOR) performance metrics. The advice that can be given to UD. Fajar Samudra is to make improvements by conducting forecasting based on historical sales data, engaging suppliers that implement management information systems, and implementing line balancing to enhance production strategies.
Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management: Analysis of Raw Material Availability of Tofu and Tempeh Industry through Supply Chain Management Approach Handayani, Yuni; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3740

Abstract

Supply Chain Management (SCM) is a crucial component in the manufacturing industry. SCM involves key activities such as designing new products, planning production and inventory, executing production, shipping activities, and procuring raw materials, especially at UD. Rahayu. UD. Rahayu is a culinary business specializing in tofu and tempeh, operating since 1980 and continuing to date. The business has consumers in various places. During the red months (when the sky is bright), UD. Rahayu reduces its production, impacting the production process and raw material availability at UD. Rahayu. The objective of this research is to examine Supply Chain Management and the distribution patterns of raw materials for tofu and tempeh from local suppliers at UD. Rahayu. The research was conducted using qualitative methods, including observation, in-depth interviews, and the distribution of questionnaires to relevant parties involved in the study, containing pertinent questions. The results indicate that the inventory risk of raw materials is not solely due to a lack of suppliers; several factors influence it, such as the risk of damaged raw materials, mismatched specifications, delayed arrival of raw materials, and excess raw material risk. Consequently, the success of a supply chain, particularly in the availability of raw materials, can have a positive impact on meeting the production needs of UD. Rahayu. This research makes an important contribution to our understanding of Supply Chain Management in the context of culinary businesses, as well as providing a basis for further research in this area.
Analysis of the chemical and physical properties of dried moringa leaves (Moringa oleifera l.) at different drying temperatures using a tray dryer machine Tanggasari, Devi; Nurfaidawati, Nurfaidawati; Jatnika, Ahmad Reza
Protech Biosystems Journal Vol 3, No 2 (2023): PROTECH BIOSYSTEM JOURNAL
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i2.16486

Abstract

Moringa or (Moringa oleifera l.) is a very common plant in tropical and subtropical climates. West Nusa Tenggara is one of the areas with a relatively high level of drought, where the dry season is relatively longer than the rainy season. This affects the type and character of plants in the West Nusa Tenggara region in adapting to these climatic conditions. One of them is the moringa plant which easily adapts to hot weather and altitude above sea level. Moringa is a plant with various benefits, such as food, medicine, cosmetics, and others. The purpose of this study was to analyze the effect of different drying temperatures on the chemical and physical properties of dried Moringa leaves using a tray dryer. This study used a 1-factor Completely Randomized Design (CRD) with three temperature treatments for 2 hours of drying with three replications. The temperature treatments in the study were: 45°C, 50°C and 55°C for 2 hours. The research results from the analysis of the chemical properties of dried moringa leaves from the three temperature treatments can be seen that the effective temperature treatment at 55°C, namely: water content (21.67%), ash content (0.51%), protein content (19.43%). The results of the analysis of the physical properties of the color test using the Colorimeter application showed that the highest value was at 50°C with a value of (77.93) and the organoleptic test of the panelist's preference level for the texture of dried Moringa leaves was seen at 55°C with a value of (4.08).
Uji karakteristik briket dari bahan baku kulit biji jarak pagar (jatropha curcas l) dan batok kelapa (cocos nucifera) dengan perekat tepung kanji Rasul, Rasul; Tanggasari, Devi
Sultra Journal of Mechanical Engineering Vol 3 No 1 (2024): Sultra Journal of Mechanical Engineering
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54297/sjme.v3i1.552

Abstract

Sumber daya alam di Indonesia sangat melimpah, tapi masih ada sebagian yang tidak termanfaatkan dengan baik sehingga hanya menjadi limbah pencemar lingkungan, salah satunya seperti kulit biji jarak pagar dan batok kelapa. Limbah ini bisa di inovasikan menjadi biomassa, seperti briket. Tujuan penelitian ini untuk mengetahui karakteristik briket yang di buat dari bahan baku kulit biji jarak pagar dan batok kelapa dengan perekat tepung kanji. Penelitian ini mengunakan rancangan acak lengkap (RAL) sebagai alat untuk menganalisis data signifikan dengan taraf 0,05%. Hasil penelitian menunjukkan bahwa nilai rata-rata kadar air yang paling rendah adalah pada konsentrasi P2 dengan nilai 2,08%. Nilai paling rendah pada kadar abu adalah pada konsentrasi P1 dengan nilai 26,66%, kadar zat mudah menguap paling rendah pada konsentrasi P2 dengan nilai 18,28%, karbon terikat paling tinggi berada pada konsentrasi P2 dengan nilai 41,57% dan nilai kalor tertinggi adalah pada konsentrasi P2 dengan nilai 5629%, sehingga perlakuan terbaik pada penelitian ini adalah konsentrasi P2.
Variasi Suhu Pengeringan Menggunakan Oven terhadap Mutu Kerupuk Rumput Laut Mulita, Alya; Tanggasari, Devi
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 5 No. 1 (2024): April 2024
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v5i1.3727

Abstract

Sumbawa besar merupakan daerah penghasil rumput laut jenis (Eucheuma cottonii) yang dibudidayakan olehpetani rumput laut setempat. Kerupuk rumput laut ini salah satu produk hasil olahan di Desa kaung, rumput laut ini diolah melalui proses perendaman, perebusan, pengukusan dan yang paling penting yaitu proses pengeringan karena dapat mempengaruhi kandungan kimia dari kerupuk rumput laut yang dihasilkan, sehingga tujuan dari penelitian ini yaitu untuk mengetahui pengaruh variasi suhu pengeringan terhadap mutu kerupuk rumput laut (Eucheuma Cottonii)". Metode penelitian ini adalah metode eksperimental yang dilaksanakan di laboratorium dan dirancang menggunakan Rancangan Acak Lengkap satu faktor yaitu suhu (60oC, 65oC dan 70oC). Analisis data menggunakan uji Anova. Hasil penelitian pengeringan kerupuk rumput laut pada ketiga suhu pengeringan (60oC, 65oC dan 70oC) menunjukkan pada suhu pengeringan 70oC merupakan pengeringan terbaik karena mampu menurunkan kadar air lebih banyak yaitu 6.46%, kadar abu yang relatif rendah yaitu 2.03%, kadar lemak sebesar 0.32% dan karbohidratnya 89.38% lebih tinggi dibanding suhu pengeringan lainnya, p value = 0.000 < 0.05 yang artinya ada pengaruh variasi suhu pengeringan terhadap mutu kerupuk rumput laut.
Uji Fisik dan Uji Kimia Cabai Rawit yang Dikeringkan dengan Berbagai Variasi Suhu Menggunakan Mesin Dehydrator Adungka, Rasdi; Tanggasari, Devi
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 5 No. 1 (2024): April 2024
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v5i1.3728

Abstract

Cabai salah satu tanaman hortikultura yang bernilai ekonomis tinggi dan berpotensi untuk terus dikembangkan namun cabai rawit merupakan jenis buah yang mudah rusak, oleh karena itu diperlukan penanganan pasca panen yang tepat, salah satunya dengan pengeringan mengunakan variasi suhu mengunakan mesin dehydrator dengan lama waktu pengeringan 8 jam. Tujuan dari penelitian ini adalah Untuk mengetahui pengaruh suhu pengeringan yang berbeda 60, 70, dan 80°C terhadap analisis fisik (susut bobot) dan analisis kimia (kadar air, kandungan vitamin C dan capsaicin) pada cabai rawit yang di keringkan menggunakan mesin dehydrator. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan tiga perlakuan dan tiga kali ulangan. Berdasarkan penelitian dapat disimpulkan bahwa suhu mempengaruhi penurunan susut bobot pengeringan dan penurunan kadar air cabai rawit. Hasil pelnellitian pelngelringan cabai rawit delngan alat pelngelringan dehydrator melnulnjulkkan adanya pelngarulh pelrlakulan sulhul pada pelngelringan telrhadap sulsult bobot, kadar air, kandulngan vitamin C, dan kandulngan capsaicin. Belrdasarkan hasil pelnellitian didapatkan pelnulrulnan sulsult bobot dan kadar air pelngelringan cabai rawit telrbaik telrdapat pada sulhul 80°C delngan pelnulrulnan sulsult bobot selbelsar 98.11 dan 12.28% dengan kandungan vitamin C selbelsar 18.36 gram dan kandulngan capsaicin selbelsar 0.96 gram. Penurunan kadar air pada suhu 80℃ hampir mencapai kadar air SNI (12%).
Pengaruh Penambahan Asap Cair Tempurung Kelapa (Cocos nucifera L.) pada Proses Pengawetan Ikan Bage Savitri, Desy; Tanggasari, Devi
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 5 No. 2 (2024): Oktober 2024
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v5i2.3739

Abstract

Asap cair salah satu produk hasil pirolisis dari tempurung kelapa yang dapat digunakan sebagai sebagai bahan tambahan alami untuk pengawetan makanan. Pada saat ini asap cair banyak digunakan oleh para pelaku industri pangan sebagai pemberi aroma, tekstur dan cita rasa yang khas pada produk pangan seperti daging, ikan, dan keju. Selain itu, asap cair dinilai lebih praktis dan efisien karena pada proses pengawetan makanan lebih aman dibandingkan dengan pengasapan. Salah satu produk yang dapat diawetkan dengan penambahan asap cair adalah ikan bage khas sumbawa. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asap cair terhadap proses pengawetan ikan bage. Metode yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap dua faktor. Faktor pertama yaitu konsentrasi asap cair yang terdiri dari 3 taraf yaitu 10 ml, 15 ml, dan 20 ml, serta faktor kedua yaitu lama penyimpanan terdiri dari 1 hari, 2 hari, dan 3 hari, data yang dihasilkan diolah menggunakan SPSS. Hasil penelitian ini menunjukkan bahwa asap cair dan lama penyimpanan berpengaruh nyata terhadap uji organoleptik yaitu 0,000 (P ≤ 0,05). Rata-rata perlakuan asap cair 20 ml dan lama penyimpanan 1 hari merupakan perlakuan terbaik dengan menunjukkan sifat fisik warna 3,60 (ikan cenderung berwarna putih), aroma 3,52 (tidak beraroma amis) dan tekstur 3,08 (bertekstur sedikit lembek).
Co-Authors Abqory, Muhammad Anis Adi Ardiansyah, Adi Adungka, Rasdi Afgani, Chairul Anam Amrullah, Shafwan Aprilandani, Sinta Ariskanopitasari, Ariskanopitasari Azzahra, Naurah Fadillah Handayani, Yuni Harjito - Husdiana, Rani Jatnika, Ahmad Reza Jauhara, Laeela Junita, Aida Norma Kamagi, Tri Wahyudi N Lubis, Mhd Afnan Yogi Meilita, Reti Mikhratunnisa, Mikhratunnisa Mulita, Alya Mulyadin, Muklis Nasution, Syahwiranda Nurfaidawati, Nurfaidawati Nurrahman, Aulia Radiansyah, Adi Rasul, Rasul Rizaldi, Lalu Heri SAMUYUS NEALMA Savitri, Desy Septianingsih, Rika Dwi Sulistiani, Qothrun Nada Wardani, Lusi Lukita Wayudi, Wahyudi