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All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA ABSYARA: Jurnal Pengabdian Pada Masyarakat Rengganis Jurnal Pengabdian Masyarakat Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pepadu
Anggraini, Ines Marisya Dwi
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Journal : Pro Food

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Pendugaan Umur Simpan Kopi Bubuk Robusta Desa Pakuan Menggunakan Model Arrhenius Nofrida, Rini; Zainuri, Zainuri; Utama, Qabul Dinanta; Afriansyah, Dilla; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.485

Abstract

Nusa Tenggara Barat adalah salah satu wilayah penghasil kopi, terutama kopi robusta. Salah satu sentra produksi kopi di NTB adalah Dusun Kumbi, Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat. Produk kopi bubuk dari Desa Pakuan telah dikemas menggunakan plastik PolyPropylene (PP), namun umur simpan kopi tersebut belum diketahui. Penelitian ini bertujuan untuk memperkirakan umur simpan kopi robusta dari Desa Pakuan serta menentukan suhu penyimpanan optimal agar kopi bubuk robusta memiliki umur simpan lebih panjang. Penentuan umur simpan dilakukan dengan metode Accelerated Shelf-Life Testing (ASLT) menggunakan model Arrhenius. Kopi disimpan pada suhu 20°C, 30°C, dan 40°C dalam kemasan plastik PP selama 5 minggu, dan pengujian kadar air dilakukan setiap minggu. Data kadar air yang diperoleh diolah menggunakan model Arrhenius. Penelitian ini merekomendasikan penyimpanan kopi bubuk pada suhu 20°C dengan kemasan plastik PP untuk masa simpan lebih lama. Berdasarkan estimasi, umur simpan produk kopi bubuk pada suhu 20°C dalam kemasan plastik PP adalah 89,88 minggu atau 1 Tahun 8 Bulan.
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS Pertiwi, Made Gendis Putri; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Afriansyah, Dilla; Rahayu, Olivia; Zainuri, Zainuri; Rahayu, Novia; Utama, Qabul Dinanta
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.362

Abstract

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.
Pengaruh Lama Pengeringan Terhadap Sifat Kimia dan Fisik Daun Salam (Syzgium polyanthum) Anggraini, Ines Marisya Dwi; Mulachela, Fathiyah; Zainuri, Zainuri; Handito, Dody
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.392

Abstract

Bay leaves (Syzygium polyanthum) is a spice plant from Indonesia which can be used for various medical and non-medical purposes. Bay leaves contain various bioactive compounds. the shelf life of bay leaves can be extend by drying method. The drying process can damage the nutritional content of post-harvest products, especially bioactive components. The aim of this research was to analyze the effect of drying time using the oven method on the chemical and physical properties of bay leaves. Drying was carried out using an oven equipped with a blower with a temperature for all treatments of 50 oC and drying time of 50 minutes, 70 minutes, 90 minutes, 110 minutes, 130 minutes and 150 minutes. The parameters observed in this research were antioxidant activity, water content, ash content, color and yield of dried bay leaves. The observation data was analyzed for diversity (Analysis of Variance) with a significance level of 5% using Costat software. If there is a real difference between treatments, then it is tested further using the Difference in Tendency test or Orthogonal Polynomial Method (MOP) at the 5% level. The length of drying time had a significantly different effect on antioxidant activity, water content and yield, but was not significantly different on ash content and color. The longer the drying time, the lower the antioxidant activity, water content and yield of bay leaves.
Co-Authors Alisukma, M. Taufan Amaliah, Wenny Antesty, Sella Arsyi, Elmia Kharisma Dhaifullah, M. Naufal Dharmawan, Wawan Dilla Afriansyah Dody Handito, Dody Fatinah, Amira Febriandito, Muhammad ‘Aidil Firman Fajar Perdhana Fitrianti, Linda Handayani, Dei Hasanah, Nadia Permata Hidayatullah, Rizkiya Azzahra Intan Intan Isnain, Fuad Sauqi Made Gendis Putri Pertiwi Meylita, Anggi Putri Mi’raj Fuadi Mulachela, Fathiyah Mutia Devi Ariyana, Mutia Devi Novia Rahayu Nurulfadilah, Nurulfadilah OKI SAPUTRA Paramartha, Dewa Nyoman Adi Perdana, Firman Fajar Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rahayu, Olivia Rasyda, Riezka Zuhriatika Rini Nofrida Ruhaeni, Ruhaeni Setyaning Pawestri Suryaningsih, Liana Syanhabi, Aan Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Widyasari, Rucitra Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Yusuf, Aulia Islamiati Zainuri Zainuri Zainuri, Zainuri Zuhdia, Lulu Diani