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All Journal Jurnal Keteknikan Pertanian
Lukito Hasta Pratopo
Department of Agricultural and Biosystems Engineering, Padjadjaran University
Agriculture, Biological Sciences & Forestry

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Estimating the Shelf Life of Instant Tempe in Various Packaging and Storage Temperature using the Arrhenius Model Ahmad Thoriq; Daffa Khoiris; Drupadi Ciptaningtyas; Lukito Hasta Pratopo
Jurnal Keteknikan Pertanian Vol. 13 No. 1 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.1.132-146

Abstract

Tempe is a nutritious food that is popular with many people. The problem is that tempe has a short shelf life and must be consumed immediately. Instant tempe is one of the innovative tempe products with a longer shelf life. This research aims to analyze the shelf life of instant tempe in various packages and at different storage temperatures using the Arrhenius model. The method used in this research was laboratory experimental, using 378 samples of instant tempe which were packaged in vacuum packaging, non-vacuum packaging, and cup packaging, and stored at cold temperature (12°C), room temperature (27°C), and hot temperature. (35°C). There are nine treatment combinations regarding the relationship between packaging and temperature, each treatment is carried out 3 times. Measurements for each treatment are carried out until the instant tempe cannot ferment to become tempe ready for consumption. This shows that the fungus Rhizopus oligosporus has died. The research results show that the CIE L* value of instant tempe decreases as the storage period for instant tempe increases. The shelf life of estimation results using the Arrhenius model for vacuum packaging and storage temperatures of 12°C, 27°C, and 35°C respectively is 36.98 days, 6.88 days, and 3.00 days. The use of non-vacuum packaging and storage temperatures of 12°C, 27°C, and 35°C were respectively 15.84 days, 5.63 days, and 2.38 days. In comparison, the use of cup packaging and storage temperatures of 12°C, 27 °C, and 35°C respectively are 17.62 days, 6.31 days, and 2.80 days.
Software Development of Palm Oil Seed Authentication System Based on Ultrasonic Waves Lukito Hasta Pratopo; Ahmad Thoriq; Drupadi Ciptaningtyas; Muhammad Achirul Nanda; Ahmad Luthfi Fahrizi; Darmawan Hidayat; Masrukan; Ismail Maskromo
Jurnal Keteknikan Pertanian Vol. 13 No. 1 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.1.115-131

Abstract

Fake palm oil seeds pose a substantial economic threat, which makes their authentication crucial. However, distinguishing between genuine and fake seeds remains a challenge. This study explored the potential of ultrasonic technology to measure shell thickness as a distinguishing factor based on the reported variations between the two types. Ultrasonic wave measurement software was developed using Arduino Uno to facilitate the analysis. The results highlight the complexity of accurately measuring the seed shell thickness owing to high attenuation. Micro-CT imaging confirmed the presence of pores within the seed structure, which significantly scattered and absorbed ultrasonic waves, limiting the penetration depth and accuracy. Despite these obstacles, the developed software exhibited promising capabilities, accurately determining the thickness or propagation speed with a high-resolution time-of-flight measurement of up to 62.5 nanoseconds. Additionally, the software is capable of sampling ultrasonic signals at frequencies up to 178 kHz. Although the software performs well under specific conditions, further advancements in ultrasonic technology are necessary to mitigate porosity-related limitations and enhance the effectiveness of seed authentication methods, particularly in transducer selection and measurement techniques such as Harmonic or QSC testing.
Co-Authors Ahmad Luthfi Fahrizi AHMAD THORIQ Daffa Khoiris Darmawan Hidayat Drupadi Ciptaningtyas Ismail Maskromo Masrukan Muhammad Achirul Nanda