cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Budi Hariono
Contact Email
jofe@polije.ac.id
Phone
+6281907755024
Journal Mail Official
jofe@polije.ac.id
Editorial Address
Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur
Location
Kab. jember,
Jawa timur
INDONESIA
Journal of Food Engineering
Published by Politeknik Negeri Jember
ISSN : -     EISSN : 28100824     DOI : https://doi.org/10.25047/jofe
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2022): April" : 5 Documents clear
Pengembangan Sistem Monitoring Suhu dan Kelembaban di Ruang Fermentasi Tembakau Bawah Naungan (TBN) Berbasis Internet of Things (IoT) Andrew Setiawan Rusdianto; Lia Milata Khasanah; Bertung Suryadharma; Yuli Wibowo; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.492 KB) | DOI: 10.25047/jofe.v1i2.3111

Abstract

Fermentation is one of the processes in tobacco processing which will be used as raw material for cigars. One of the main aspects that must be considered to achieve successful fermentation is the temperature and humidity of the fermentation room, namely 60-80% RH and 27-32 °C. KOPA Tarutama Nusantara (TTN) Jember is a Under Shade Tobacco processing unit with manual monitoring of temperature and humidity using a hygrometer which causes workers to experience fatigue and delays in taking action if the temperature and humidity are not up to standard. Based on these problems, an IoT (Internet of Things)-based temperature and humidity monitoring tool is needed. The research was carried out by assembling tools using Arduino Ide, DHT 11 Sensor, 2 Channel Relay, LM2596 and programmed with Arduino Ide software. Based on the functionality validation test, this tool can be said to function properly because the X value is 1. The efficiency value is declared very efficient with a value 6.9% and the effectiveness value is declared very effective because the effectiveness value increases from 17 to 22. The implementation of this tools in the fermentation room also increases the effectiveness of tobacco quality with a value of 112.9%.
Pembuatan dan Uji Kinerja Mesin Pemipil Jagung Ban Agrisda Hasansyah Putra; Ramdan Darmawan; Supriyono Supriyono; Rizza Wijaya
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.162 KB) | DOI: 10.25047/jofe.v1i2.3140

Abstract

A tire type corn sheller design is intended to assist in shelling corn for seed. The use of car tires instead of cylinders is intended to minimize damage to corn kernels. This sheller machine consists of main components: frame, sheller tire, concave, corn cob extraction, corn kernel extraction, and bearings. The engine is driven by a 6.5 HP petrol motor which is connected via belts and pulleys which transmit torque from the motor to the tire sheller shaft. The prototype of this machine has been tested for its performance and obtained shelling efficiency of 83.39% with a capacity of 87.92 kg/hour of shelled corn. Machines are easy to make with easily available materials that are relatively cheap and affordable, portable so that they are suitable for farmers in rural areas.
Rancangan Tata Letak Fasilitas Ruang Produksi Roti Tawar Daun Katuk Skala Mini Pabrik Tirza M Avianti; Murdani Murdani; Titik Budiati
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.362 KB) | DOI: 10.25047/jofe.v1i2.3178

Abstract

The design of the layout of the production room aims to support the smooth production process, make the movement of labor more efficient and raw materials that are not needed, determine the coordination of each production room which is arranged in such a way as to be able to support the maximum effectiveness and efficiency of production operations, as well as to prevent work accidents. The research method used is a field study which includes observations and interviews. Literature study was conducted by referring to previous research relevant to the problem. The results obtained are a map of the operation process to control the production process, the factory capacity per day is 80 units of white bread, per month of 1,600 units of white bread and 19,200 per year, the number of tools and machines needed is 49, 27 operators, and 18 production rooms with The total area of the factory required is 590.28 m2.
Pengaruh Penambahan Tepung Daun Katuk Terhadap Kualitas Organoleptik dan Fisik Roti Tawar Almira Salsabila; Rivana Agustin; Titik Budiati
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1016.823 KB) | DOI: 10.25047/jofe.v1i2.3179

Abstract

The addition of katuk leaves in the process of making white bread aims to determine the effect of adding katuk leaves to consumer organoleptic results. The research methodology is a field study which includes observations and interviews. The results obtained are the proportion of katuk leaf flour in the manufacture of katuk leaf bread has an effect on the organoleptic results of color, taste, appearance, texture, aroma, expansion power, and specific volume of katuk leaf bread. The results of organoleptic color, taste, appearance, texture, aroma that were most preferred by respondents were plain bread with the addition of katuk leaf flour as much as 5%. Addition of more than 5% katuk leaf flour produces doughy and non-fluffy bread.
Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember Ega Nur’aini Fauziah; Prasetya Ramadhan; Silvia Oktavia Nur Yudiastuti
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.345 KB) | DOI: 10.25047/jofe.v1i2.3180

Abstract

The main use of water is as drinking water. PT. Tirta Sukses Perkasa is a company that produces Bottled Drinking Water (AMDK) with the trademark Club and Viand. A critical control point in the production of bottled drinking water is disinfection with ozone technology. Ozone monitoring at PT. Tirta Sukses Perkasa is held every 2 hours. To increase the effectiveness of production, a study was conducted to determine the effect of time interval monitoring ozone on the production process of bottled drinking water. The evaluation was carried out with an interval of 1 hour and 4 hours of monitoring. The interval of 1 hour and 4 hours was done to find out the efficient time for one work shift. One work shift is 8 working hours so in 1 hour the monitoring of ozone concentration is carried out 8 times/shift. The interval of 1 hour and 4 hours is done to find out the efficient time for 1 shift.The data processing method used is the t test. Based on the results of the evaluation of the tests carried out, it is known that the ozone in 1, 2, and 4 hours time intervals is not significantly different.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol. 5 No. 1 (2026): January Vol. 4 No. 3 (2025): July Vol. 4 No. 2 (2025): April Vol. 4 No. 1 (2025): January Vol. 3 No. 4 (2024): October Vol. 3 No. 3 (2024): July Vol. 3 No. 2 (2024): April Vol. 3 No. 1 (2024): January Vol. 2 No. 4 (2023): October Vol. 2 No. 3 (2023): July Vol. 2 No. 1 (2023): January Vol. 1 No. 4 (2022): October Vol. 1 No. 3 (2022): July Vol. 1 No. 2 (2022): April Vol. 1 No. 1 (2022): January More Issue