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Budi Hariono
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jofe@polije.ac.id
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Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur
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Kab. jember,
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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. 3 (2022): July" : 5 Documents clear
Inovasi Sterilisasi Ozon Buah Pir Pasca Panen Sholihah Ayu Wulandari; Ahmad Fahriyannur Rosyady; Boby Dwi Januarta; Bima Prayoga; Johan Krisbima Abi; Asmiranti Asmiranti
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.198 KB) | DOI: 10.25047/jofe.v1i3.3229

Abstract

Fruit is the most popular food element of Indonesian people, almost everywhere in Indonesia sells a variety of fruits, one of which is apples sold in various stores, ranging from traditional markets and supermarkets.  However, pear sold by traders are not completely sterile from various bacteria on the skin and flesh of pear, another factor buyers hesitate in buying fruit, namely shelf life or durability for how long the fruit. Therefore, research was conducted on fruit sterilizing technology, one of which was obtained was ozone water purifier technology for fruit sterilizing.  From this research, we innovated to develop a user-friendly ozone sterilization tool named ozone box. Several tests of this tool are carried out to determine whether it works correctly or not, the first is an endurance test between fruits sterilized with ozone and fruits that are not sterilized with ozone. This resistance test was conducted over several days and showed results that the physical appearance of fruits sterilized using ozone was much fresher compared to fruits that were not sterilized using ozone or washed clean water.
Penentuan Jumlah dan Efisiensi Tenaga Kerja Pengemasan Dengan Metode Work Sampling Andrew Setiawan Rusdianto; Liesia Hanagari; Bambang Herry Purnomo; Ida Bagus Suryaningrat; Yuli Wibowo
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.655 KB) | DOI: 10.25047/jofe.v1i3.3255

Abstract

Determination of the number of workers is one step to increase efficiency and productivity. Packaging has an important role to increase productivity. The purpose of the work measurement is to determine the standard time with the work sampling method so that it can be seen the number of workers needed. Observation of 2 trained workers for 10 days with 30 observations per day. The results showed that the average productive percentage in shift 1 of labor 1 was 96% and labor 2 was 93%. While in the second shift 2 workers have a productive percentage of 92%. The standard time in shift 1 is 1,2946 minutes/unit with a load of 233.28% and 1,3009 minutes/unit for a workforce with a load of 263.55%, while in shift 2, the workforce 1 is 1.3038. minutes/unit with a load of 320.16% and a workforce of 1.3401 minutes/unit with a load of 346.84%. Based on the calculation of the efficiency of shift 1 workers with efficient achievements of 95.00% and 86.67%. Likewise, with the efficiency of shift 2 workers with efficient achievements of 88.33% and 86.00%. So the number of workers needed is 5 people/machine.
Analisis Penerapan Good Manufacturing Practice (GMP) di CV. Buana Citra Sentosa, Yogyakarta Nur Itsna Kurniasari; Silvia Oktavia Nur Yudiastuti; Ricky Jadi Rezeqi
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.955 KB) | DOI: 10.25047/jofe.v1i3.3279

Abstract

GMP application is used to support the industry to be responsible for the products produced. In addition, by implementing GMP, the competitiveness of the industry will increase. The application analysis of the GMP in CV. Buana Citra Sentosa aims to provide solutions caused by GMP deviations in the industry. The method used in analyzing the GMP application is the scoring method with the AHP (Analytical Hierarchy Process) method approach. The results of the evaluation can be used to determine the compatibility of GMP implementation. Based on the GMP feasibility level assessment, CV. Buana Citra Sentosa was at a satisfactory level and was declared eligible.Total GMP assessment score in CV. Buana Citra Sentosa is 493 which means it is close to the requirements of the Good Processed Food Production Method.
Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol Andrew Setiawan Rusdianto; Winda Amilia; Miftahul Choiron; Andi Eko Wiyono; Ucik Nurul Hidayati
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.492 KB) | DOI: 10.25047/jofe.v1i3.3330

Abstract

Biodegradable foam is a type of environmentally friendly packaging made from biopolymers in the form of starch that can be degraded naturally. This study aims to determine the characteristics of biodegradable foam and its prototype made from cassava starch as a biopolymer substitute for synthetic polymers by adding variations of bagasse flour to compact the structure and polyvinyl alcohol (PVA) which functions to reduce water absorption. The stages of making biodegradable foam are started by making bagasse flour, making biodegradable foam sheets using the baking process, and making a prototype bowl of biodegradable foam. The making of this biodegradable foam consists of 6 formulas by adding variations of bagasse flour (5%, 10%, 15%) and PVA (20%, 40%) from 36 grams of starch mass. The tests carried out were in the form of water absorption, biodegradation, thickness, tensile strength, and density tests. The best treatment was found in the A3B1 formula which was used as the basis for making a prototype bowl of biodegradable foam. The addition of variations of bagasse flour and PVA had a significant effect on the characteristics of water absorption and biodegradation, while the other characteristics were only PVA which had a significant effect. The results of the best treatment as the basis for making a prototype bowl of biodegradable foam with water absorption characteristics of 25.93% and biodegradation of 45.95%.
Uji Kinerja Mesin Petik Pucuk Teh (Tea Harvester) Tipe TS120L Pada Lahan Berbukit Dengan Kemiringan 40-60 An’illa Agrissa Nurringge; Iswahyono Iswahyono; Siti Djamila; Amal Bahariawan
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.808 KB) | DOI: 10.25047/jofe.v1i3.3343

Abstract

The quantity and quality of tea products were determined by the activity of harvesting tea leaves. The performance of the picking process was influenced by the characteristics of the tea garden land. PT. Candi Loka has hilly tea gardens with slope variations up to 60o. The purpose of this research is to observe the performance of the tea picking machine TS120L on garden land with a slope of 40-60o. Parameters observed in this activity include data on total picking time, plucking speed, plucking machine width, picking area, weight of plucked tea and fuel usage. The obtained data were analyzed to obtain the value of field capacity, efficiency of plucking performance, fuel consumption and analyzed descriptively. The results showed that the average value of theoretical field capacity ha/hour, average actual field capacity 0,14 ha/hour, average efficiency 73,68 %, average actual material capacity 1347 kg/ha and average fuel consumption 1,3 liter/hour. In general, the hilly land with a slope of 40- 60o decrease the performance of the tea picking machine TS120L

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