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All Journal Jurnal Ilmiah Agroindustri (JIA)
Nurimansyah, Nurimansyah
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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PENGARUH PERBEDAAN SUHU PENYIMPANAN DAN KELEMBABAN TERHADAP KADAR AIR BLOK MIE INSTAN SELAMA PENYIMPANAN DI PT XYZ Astri, Julia; Zulfahmi, A. Nova; Maulana, Yudi; Nurimansyah, Nurimansyah; Natanael, Natanael
JURNAL ILMIAH AGROINDUSTRI (JIA) Vol 2 No 1 (2026): Jurnal Ilmiah Agroindustri (JIA)
Publisher : Suara UNJA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jia.v2i1.54880

Abstract

Mie instan merupakan salah satu produk pangan yang banyak dikonsumsi karena praktis dan memiliki umur simpan relatif panjang. Namun, selama penyimpanan, perubahan suhu dan kelembaban lingkungan dapat memengaruhi kadar air produk sehingga berpotensi menurunkan mutu dan memperpendek umur simpan. Penelitian ini bertujuan untuk menganalisis pengaruh variasi suhu dan kelembaban terhadap perubahan kadar air blok mie instan selama penyimpanan. Penelitian dilaksanakan di Laboratorium Quality Control PT XYZ selama Agustus–September 2025. Sampel berupa blok mie instan yang dihancurkan menjadi partikel kecil untuk mempermudah proses analisis. Pengujian kadar air dilakukan menggunakan metode oven (termogravimetri) pada suhu 105°C hingga diperoleh berat konstan. Sampel disimpan pada dua kondisi, yaitu suhu 29°C dengan kelembaban relatif 54% serta suhu 31°C dengan kelembaban relatif 63%, kemudian diamati selama tujuh minggu. Hasil penelitian menunjukkan bahwa kadar air blok mie instan mengalami peningkatan secara bertahap pada kedua kondisi penyimpanan, namun nilainya masih berada di bawah batas maksimum kadar air menurut standar, yaitu 10%. Kondisi suhu dan kelembaban terbukti memengaruhi perubahan kadar air blok mie instan selama penyimpanan, sehingga pengendalian kondisi lingkungan menjadi faktor penting dalam menjaga mutu produk. 
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KALDU BUBUK LIMBAH TULANG IKAN TENGGIRI (Scomberomorus commerson) PADA BERBAGAI SUHU PENGERINGAN Fatiha, Nazzwa; Nurimansyah, Nurimansyah; Assrorudin, Assrorudin; Dian Pratiwi Permatahati, Ayu; Indriawan, Rois
JURNAL ILMIAH AGROINDUSTRI (JIA) Vol 2 No 1 (2026): Jurnal Ilmiah Agroindustri (JIA)
Publisher : Suara UNJA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jia.v2i1.55553

Abstract

Mackerel fish bones (Scomberomorus commerson) are fishery waste with high calcium content that has the potential as a raw material for organic flavoring, although currently its management is not optimal and has the potential to cause ecological impacts. This study aims to analyze the effect of variations in drying temperature on physicochemical quality and consumer acceptance levels. The methodology applied was a Completely Randomized Design (CRD), which included different temperature and duration variations: 70 ˚C (6 hours), 80 ˚C (4 hours), and 90 ˚C (2 hours). The results showed that the yield value ranged from 16% to 20%, with the highest percentage achieved at a drying temperature of 80 ˚C. All treatments met the national moisture content standard of ≤ 8%. Ash content ranged from 50.96%-54.87% and protein content from 1.13%-2.18%. In organoleptic tests, 90 ˚C was the most preferred temperature in terms of color (4.23) and aroma (4.04) due to the Maillard reaction. However, a temperature of 80 ˚C gave the highest scores for texture (4.23) and taste (4.09). Treatment at 80 ˚C for 4 hours showed the highest descriptive values ​​for quality parameters and panelist acceptance.
Co-Authors Assrorudin, Assrorudin Astri, Julia Dian Pratiwi Permatahati, Ayu Fatiha, Nazzwa Indriawan, Rois Maulana, Yudi Natanael Natanael, Natanael Zulfahmi, A. Nova