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Budi Hariono
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Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur
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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. 4 (2022): October" : 5 Documents clear
Perencanaan Produksi Kopi Robusta (Coffea canephora) Menggunakan Metode Logika Fuzzy: Studi Kasus di PT. Perkebunan Nusantara XII Kebun Silosanen Yuli Wibowo; Rima Malica Mukammila
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3370

Abstract

PT. Perkebunan Nusantara XII Kebun silosanen is one of the state-owned companies in Jember Regency which is engaged in the processing of robusta coffee (green bean). The problem is the mismatch between the company's plan and the seasonally variable market demand, which affects the inventory that must be held, which results in situations like stockouts and overstocks and drives up storage costs. The purpose of this study is to evaluate using two methods, namely fuzzy Tsukamoto and Mamdani. Then determine the best method using mape values and make a company production plan using 3 input variables, namely the amount of demand, inventory and quality realization. The results showed that Tsukamoto's fuzzy method was chosen as an alternative method to be used in the production plan for the next period. The MAPE value obtained is "good" because it is between 10-20%, which is 11.9%. The simulation results of Tsukamoto's fuzzy model for the production plan were carried out using the DES Brown forecasting method (supply, demand) and the SES method (quality realization). The data from the production plan using Tsukamoto fuzzy for July 2021 – December 2021 are 55,945 kg, 35,614 kg, 52,501 kg, 57,097 kg, 60,477 kg, and 61,545 kg, respectively
Analisis Neraca Massa Pada Pembuatan Serbuk Pewarna Alami Daun Sawi (Brassica rapa var. parachinensis L.) Diana Ermawati; Andi Eko Wiyono
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3379

Abstract

Dyes made from natural ingredients sourced from animals and plants are used as food coloring. One of the natural green dyes is obtained from leaves that contain chlorophyll. One of the leaves that can be used as a dye is mustard greens because it contains chlorophyll. The purpose of this study was to analyze the mass balance in the process of making mustard leaf (Brassica rapa var. parachinensis L.). This research was conducted using laboratory experimental methods. The production of natural dye powder for mustard leaves is carriec out by means of material preparation,washing, blanching, extraction, addition of MgCO3 powder making and size reduction. The process ofmaking mustard leaf natural dye using mustard leaf 100 g, MgCO3 0,14 g, Tween 80 3,5014 g, and maltodextrin 35,014 g result in 33,8 g of dye powder. The mass balance of the process of making mustard leaf natural dye produces a final yield of 24,40%, the efficiency of the process in the powder making process is 0,087 (100%) with the highest mass loss in the blanching of 1.032 g.
Uji Sifat Fisika Tepung Batang Buah Naga Menggunakan Pengering Tipe Rak Yunia Nisa Fauziah; Budi Hariono
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3424

Abstract

The use of dragon fruit stems as food is still very limited. The development of dragon fruit stems needs to be done by utilizing existing technology, namely by making it into dragon fruit stem flour. This study aims to determine the effect of temperature and drying time on the physical and chemical properties of pitaya stem flour. The experimental design in this study consisted of two factors, namely drying temperature (S Factors) covering S1 (45oC), S2 (55oC), S3 (65oC) and a drying time (L factors) consisting of L1 (18 hours), L2 (21 hours) and L3 (24 hours). The experimental design in the main study used a randomized block design with a 3 x 3 factorial pattern, which was repeated 3 times. The result obtained from this study show that drying temperature and drying time significantly affect the moisture content, ash content, vitamin C, water absorption, fineness modulus, and average diameter of the particles. The interaction of temperature and drying time had a significant effect on moisture content, ash content, vitamin C, color, water absorption, fineness modulus and average diameter but did not affect the yield of pitaya stem flour.
Pengaruh Suhu dan Waktu Proses Pengeringan Terhadap Sifat Fisik dan Kimia Tepung Okra (Abelmoschus Esculentus L. Moench) Samuel Abdiel Nugroho; Budi Hariono
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3445

Abstract

Okra (Abelmoschus Esculentus L. Moench) is one type of vegetable that is included in functional vegetables, which means that okra contains various health benefits. The high water content causes okra vegetables to be easily damaged by microorganisms. the food industry varies depending on the commodity to be processed or dried. The parameters of this research are the treatment time and temperature of drying okra to become okra flour, namely 8 hours, 9 hours, and 10 hours with the temperatures given are 50˚C, 60˚C, 70˚C, with analysis of physical properties including yield, fineness, color and chemical properties including moisture content and antioxidants as well as organoleptic testing. The application of time and temperature in the drying process affects the physical and chemical properties, the longer the drying time and the higher the temperature used, the lower the yield of okra flour with a value of 2.90% at 70˚C temperature treatment with a time of 10 hours, the water content contained in okra flour is getting smaller at 70˚S temperature treatment with a time of 10 hours by 10% fault, the color produced by okra flour tends to be bright with a white degree value at 70˚C temperature treatment with a time of 9 hours at 48.48, antioxidant activity in okra flour increased with drying time with the highest value at a temperature of 50˚C with a temperature treatment for 10 hours of 71.71%. Testing the level of preference of the panelists using the hedonic method and the hedonic quality showed that the hedonic test or the panelists' grief gave the highest value to okra flour with a temperature treatment of 70˚C with a temperature of 9 hours with a color value of 3.40, aroma 3.75, texture 3.30, the appearance of 3.40, for the value of hedonic quality the panelists gave various values, the highest color value was 3.45 at a temperature treatment of 50˚C with a time of 8 hours, the highest value of aroma was 3.50 at the treatment of 50˚C with a temperature of 9 hours, and with the highest texture value of 3.50 with a temperature treatment of 70˚C with a time of 10 hours.
Karakteristik Fisik dan Kimia Sambal Gurita dengan Pra-Proses Perlakuan Cabai yang Berbeda Kinanti Fitrah Rahmadhani; Elly Kurniawati
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3460

Abstract

Sambal is one type of complementary food obtained from the main ingredient of chili (Capsicum sp.) which is cooked and processed with the addition of permitted spices or without the addition of other foods. The making of octopus sauce needs a good method or processing method to produce different forms and end results of dishes. This study aims to determine the physical and chemial characteristics of octopus chili sauce and the best treatment with different chili pre-treatment processes. This research was conducted experimentally, with 4 treatments and 3 replications, namely control; Hot Water Blanching; Steam Blanching; Saute. Parameters observed were water activity, water content, pH, and vitamin C. The results showed that saute was chosen as the best treatment with an water activity score of 0.797, water content of 12,98%, pH of 4,76, vitamin C of 32,22%.

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