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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Vincentia Veni Vera
Department Of Agricultural Engineering And Biosystem, Brawijaya University, Malang, Indonesia
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

 1 
Analisis Mutu Madu setelah Proses Pasteurisasi dan Pendinginan Cepat Sasongko Aji Wibowo; Anang Lastriyanto; Vincentia Veni Vera; Bambang Susilo; Sumardi Hadi Sumarlan; La Choviya Hawa; Elok Zubaidah
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 10 No 2 (2022): 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 (527.761 KB) | DOI: 10.29303/jrpb.v10i2.407

Abstract

Madu berguna untuk proses metabolisme tubuh pada manusia namun memiliki sifat higrokopis sehingga perlu penanganan pascapanen. Kualitas madu dipengaruhi oleh kadar air. Kadar air yang tinggi menyebabkan madu mudah berfermentasi dengan khamir. Proses pengolahan pascapanen madu yaitu pasteurisasi dan evaporasi. Pada proses pasteurisasi dan evaporasi suhu yang digunakan tidak boleh melebihi 70ºC karena akan merusak kualitas madu. Penggunaan ohmic heating untuk pasteurisasi dan vacuum cooling untuk proses evaporasi dan pendinginan menggunakan suhu di bawah 70ºC. Tujuan penelitian ini adalah menganalisis perubahan enzim diastase, kadar air, total padatan terlarut, dan viskositas madu karet setelah proses pasteurisasi menggunakan ohmic heating dan setelah pendinginan cepat menggunakan vacuum cooling. Hasil penelitian menunjukkan bahwa hasil pengukuran enzim diastase raw memiliki nilai DN  yaitu 12,06 ± 0,146,  setelah dipasteurisasi yaitu 8,79 ± 0,132 dan setelah pendinginan yaitu 7,98 ± 0,327. Hasil pengukuran kadar air raw sebesar 17,1 ± 0,153%, setelah pasteurisasi  sebesar 16,4 ± 0,306% dan setelah pendinginan menjadi 14,1 ± 0,153%. Hasil pengukuran total padatan terlarut pada madu raw sebesar 62,7 ± 0,577 ºBrix, setelah dipasteurisasi sebesar 64,3 ± 0,577 ºBrix, dan setelah pendinginan menjadi 65± 0,000 ºBrix. Hasil pengukuran viskositas raw sebesar 5,681 ± 0,002 poise, kemudian setelah di pasteurisasi sebesar 5,921± 0,013 poise, dan setelah pendinginan yaitu menjadi 9,506 ± 0,000 poise. Penelitian ini menghasilkan madu dengan kadar air dan enzim diastase yang memenuhi baku mutu, viskositas mendekati baku mutu, walaupun total padatan terlarut belum memenuhi baku mutu.
Uji Fungsional Metode Ohmic Heating Terhadap Perubahan Mutu Madu Karet Pada Proses Pasteurisasi Anang Lastriyanto; Sasongko Aji Wibowo; Khoiril Anam; Muhammad Amin Muzaki; Vincentia Veni Vera; Istifar Yogi Prayogi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.535

Abstract

Honey is produced by bees in the form of a thick liquid and has a sweet taste derived from flower nectar. Heating honey aims to prevent the cooling process by reducing the water content in honey. Heating using an ohmic heater is carried out by passing an alternating current (AC) to the food which is a conductive material. The purpose of this study was to determine the level of heating, energy efficiency used, and changes in the quality of the honey content using several ohmic heating methods. The methodology used is the heating process is carried out until the honey temperature reaches 63°C, using 3 frequency variations, namely 250 Hz, 150 Hz, and 50 Hz. The results showed that testing using rubber honey using 3 frequency variations of the fastest temperature penetration rate was in the heating process using a frequency of 50 Hz which took 6 minutes with a penetration rate value of 10.5ºC/Minute. The smallest electric power and electric current using a frequency of 150 Hz. Heating honey using an ohmic heater using 3 frequency variations found that, does not affect the moisture content and the degree of brix value in honey.
Analisis Fisik Madu Akasia Setelah diproses dengan Mesin Evaporator Vacuum Cooling Four in One Skala Industri Muzaki, M. Amin; Lastriyanto, Anang; Hermanto, Moch. Bagus; Sutan, Sandra Malin; Ahmad, Ary Mustofa; Wibowo, Sasongko Aji; Vera, Vincentia Veni; Anam, Khoiril
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 1 (2025): 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 | DOI: 10.29303/jrpb.v13i1.1153

Abstract

Honey has significant health benefits due to its rich content of nutrients, enzymes, and bioactive compounds. However, conventional processing methods such as pasteurization can potentially degrade the physical and chemical quality of honey, including moisture content, density, total soluble solids, viscosity, and color stability. This study examines the effectiveness of the Evaporator Vacuum Cooling Four in One technology in maintaining the quality of Acacia honey compared to various pasteurization durations. The results show that vacuum cooling technology significantly preserves honey quality in terms of moisture content, density, and total soluble solids at a better level than conventional methods. Additionally, vacuum cooling optimally maintains honey's viscosity and color, demonstrating its superiority in reducing damage to bioactive components. This study is expected to contribute to the development of more efficient honey processing technology in the industry, aiming to provide high-quality honey that meets consumer health standards.
Co-Authors Anang Lastriyanto Anang Lastriyanto Ary Mustofa Ahmad Bambang Susilo Elok Zubaidah Fajri Anugroho, Fajri Istifar Yogi Prayogi Khoiril Anam Khoiril Anam, Khoiril La Choviya Hawa Mochamad Bagus Hermanto Muhammad Amin Muzaki Muzaki, M. Amin Sandra Sandra Sasongko Aji Wibowo Sasongko Aji Wibowo Sulianto, Adi Sumardi Hadi Sumarlan Wahyunanto Agung Nugroho Wibowo, Sasongko Aji