Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal IPTEK
Rachman, Hans
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Industrial & Manufacturing Engineering Mechanical Engineering Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Extraction and Characterization of Cellulose from Arabica Spent Coffee Grounds Hamidy, Raymond; Rachman, Hans; Anggara, Jaclyn Regina; Sulistyo, Joko; Asri, Nyoman Puspa
Jurnal IPTEK Vol 29, No 1 (2025)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2025.v29i1.7815

Abstract

Global coffee production generates significant amounts of spent coffee grounds (SCG), often discarded, creating environmental challenges. Cellulose, a major component of SCG, can be extracted for industrial applications, such as food packaging and bioplastics. This research aims to determine the optimal cellulose purification time for maximizing purity and characterize the physicochemical properties of the extracted cellulose for food industry use. The study investigates the effect of different purification times on cellulose purity. The highest purity (74.40%) was obtained at 180 minutes, with the extracted cellulose showing high crystallinity and favorable properties, such as low moisture content (3.49%), water absorption capacity (6.17%), and bulk density (0.2871 g/cm³). Characterization using SEM revealed the morphology of cellulose crystals, and analysis (Carr’s index: 15.33%, Hausner ratio: 1.1811) confirmed the material’s suitability for biocomposites in food applications. Color analysis (L*: 76.34, C*: 28.52, h*: 16.46, WI: 62.94) also highlighted the material’s potential for use in food formulations. This research provides valuable data for further applications of cellulose derived from SCG.
Pengaruh Proses Pengeringan terhadap Kualitas dan Omega-3 Minyak Sacha Inchi (Plukenetia Volubilis L.) Benedict, Vanessa Gabrielle; Pratiwi, Ika Yohanna; Somawiharja, Yohannes; Rachman, Hans
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.7

Abstract

Indonesia memiliki banyak spesies tanaman yang memiliki potensi besar di bidang pangan dan kesehatan, salah satunya adalah sacha inchi. Umumnya, kacang ini dikeringkan secara konvensional dalam waktu lama dan kurang efisien. Penelitian ini bertujuan menganalisis pengaruh suhu dan aliran udara dalam proses pengeringan terhadap kualitas minyak sacha inchi, khususnya kandungan omega-3. Kacang dikeringkan menggunakan oven pada suhu 45°C, 60°C, dan 75°C dengan aliran udara 0% dan 100% selama 3 jam, serta metode pengeringan matahari selama 2 minggu. Minyak diekstraksi dengan screw press, kemudian dianalisis kadar air, nilai free fatty acid (FFA), dan bilangan peroksida. Metode simple additive weighting (SAW) digunakan untuk menentukan perlakuan terbaik. Kandungan omega-3, khususnya alpha-linolenic acid (ALA), diuji menggunakan GC-FID. Hasil menunjukkan bahwa suhu dan aliran udara mempengaruhi kadar air, nilai FFA, dan bilangan peroksida. Perlakuan terbaik diperoleh dari pengeringan oven pada 75°C dengan aliran udara 100%, menghasilkan minyak dengan kadar omega-3 sebesar 40,4%.
Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh Jacob, Alexander Michael; Gaby, Cecilia; Rachman, Hans; Sulistyo, Joko; Krisbianto, Oki
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27608

Abstract

Tempeh is a traditional Indonesian fermented food made from soybeans, which are rich in protein and essential nutrients. However, the increasing demand for soybeans, particularly in Indonesia, has led to a search for alternative legumes. This study aims to evaluate the potential of hyacinth beans (HB) and sword beans (SD) as alternative legumes for tempeh production in comparison to conventional soybean (SB) tempeh. The research was conducted in two phases. The first phase was determining the optimum fermentation duration for HB and SD tempeh compared to SB tempeh using sensory appearance, hardness, and microscopic observation. The second phase was to determine the eating quality of all tempeh, which were steamed and fried, by sensory evaluation supported by color and texture analyses. Protein content analysis was also conducted on raw and cooked tempeh. Results showed that optimal fermentation durations were determined as 36 hours for HB and SD and 48 hours for SB tempeh, which had optimum sensory appearance, hardness, and Rhizopus mycelial growth. SB tempeh was more favored in the second phase than HB and SD tempeh. The preference for SB tempeh compared to the other two was thought to be because the panelists were more familiar with the sensory characteristics of SB tempeh. Protein content was highest in fried SB tempeh (37.49%), significantly increasing due to moisture loss during frying. While the original tempeh made from SB remains the most favored, non-SB legumes, especially SD, also present viable alternatives for tempeh production. Consequently, non-SB tempeh has the potential to reduce dependence on soybeans and support food diversification.
Co-Authors Anggara, Jaclyn Regina Benedict, Vanessa Gabrielle Gaby, Cecilia Hamidy, Raymond Ika Yohanna Pratiwi Jacob, Alexander Michael Joko Sulistyo Nyoman Puspa Asri Oki Krisbianto Somawiharja, Yohannes