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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. 3 No. 4 (2024): October" : 5 Documents clear
Karakterisasi Edible Film Berbasis Tepung Glukomanan: Characterization of Glucomannan-based Edible Film Arisyida, Cindya Putri; Budiati, Titik; Sholichah, Enny
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.4729

Abstract

Edible film merupakan lapisan tipis untuk pengemas primer pada suatu produk makanan yang terdiri dari komponen yang dapat dimakan. Edible film memiliki fungsi sebagai penghambat masuknya udara, uap air, dan benda asing lainnya. Pembuatan edible film bertujuan untuk mendapatkan kemasan makanan yang dapat dikonsumsi langsung bersamaan dengan produk yang dikemas. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi dan volume cetak yang terbaik untuk karakteristik edible film. Salah satu bahan yang dapat digunakan untuk pembuatan edible film adalah tepung glukomanan. Penelitian ini melakukan pembuatan edible film berbasis glukomanan dengan variasi konsentrasi glukomanan 0,75% dan 1%, serta volume cetak 100 ml dan 120 ml. Berdasarkan hasil penelitian, diperoleh bahwa edible film yang dibuat dengan glukomanan 0,75% dan volume cetak 120 ml merupakan edible film yang lebih baik berdasarkan karakteristiknya, meliputi ketebalan 0,0056 mm, kuat tarik 28,31 MPa, water uptake 910%, WVTR 19,2 g/m2.h, dan WVP 8,9×10-9 g/mPa.s. Edible film yang diperoleh belum memenuhi standar JIS 1707 tentang edible packaging, sehingga perlu dilakukan penelitian lebih lanjut untuk meningkatkan kualitas edible film berbasis glukomanan.
Aplikasi Coating Berbasis Glukomanan Porang pada Buah Apel Manalagi Potong: Application of Porang Glucomannan Based Coating on Fresh Cut Manalagi Apples Setiawan Rusdianto, Andrew; Amilia, Winda; Puspitania, Dewi Arum
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.4958

Abstract

Fresh cut apples are one of the minimally processed products that is widely marketed. However, cut apples have disadvantages because they easily experience enzymatic browning as a result of the oxidation process after the cutting process. Edible coating made from porang glucomannan can inhibit oxygen diffusion so that browning can be inhibited. The objective of this research is to determine the best porang glucomannan concentration in edible coatings on changes in brightness in fresh cut apples stored at 7℃. The research method used was an experimental method using a Completely Randomized Design (RAL). The experiment was carried out in 5 treatments ((AP0, AP1, AP2, AP3, AP4)) and 3 repetitions. The edible coating is applied using the dipping method and stored at temperature 7℃ for 3 hours. The data obtained were analyzed using one way ANOVA and continued with Duncan's Multiple Range Test (DMRT). The results of the research showed that the formulation of porang glucomannan flour in edible coating had a significant effect on the brightness of fresh cut apples. Fresh cut apples with the highest brightness are in the AP2 treatment with a value of 86.1; 85.4; 85.1; 84.7; 84.1; and 83.5 measured every 30 minutes for 3 hours when stored at 7℃.
Pengaruh Kehalusan Bahan Terhadap Karakteristik Fisik dan Kimia Kitosan dari Limbah Maggot Black Soldier Fly (Hermetia illucens): Effect of Material Fineness on the Physical and Chemical Characteristics on Chitosan from Black Soldier Fly (Hermetia illucens) Waste Rahma, Imas Nabila; Budiati, Titik
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.5006

Abstract

Maggot is the larva of the Black Soldier Fly (Hermetia illucens) which has a fairly high animal protein content and has the potential to be the main ingredient for chitosan because it contains chitin. The aim of this research is to determine the effect of material fineness on the physical and chemical characteristics of chitosan obtained from black soldier fly (Hermetia illucens) waste. Making chitosan from black soldier fly (Hermetia illucens) waste using samples of whole maggot casings and crushed maggot casings (60 mesh) is carried out through the stages of deproteination, demineralization, depigmentation and deacetylation. The test results show that the fineness of the material can influence the ash content, chitosan yield, and degree of deacetylation. The fineness of the material does not affect the water content. The sample with the best treatment, namely the maggot casing sample, was ground to a size of 60 mesh. The characteristics of BSF chitosan give a pH of 7, water content of 5.48% and 4.38%, ash content of 0.36% and 4.39%, yield content of 23.67% and 13.94%, and degree of deacetylation of 82 and 63,09.
Analisis Aspek Finansial dalam Perencanaan Unit Pengolahan Keju Mozzarella: Analysis of Financial Aspects in Planning a Mozzarella Cheese Processing Unit Alqowi Yanuarsyah, Aula; Hermanuadi, Didiek
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.5028

Abstract

Mozzarella cheese is semi-matured cheese made from cow or buffalo milk. Mozzarella cheese has a soft, stringy and elastic texture. The aim of this research is to find a mozzarella cheese processing facility design and determine how feasible it is to set up a mozzarella cheese business. The standing location unit is located in Malang Regency, this location unit has a room area of ​​271.30 m2 and a total area of ​​2,357.5 m2. Has a production capacity of 3 tons per day, production cycle produces 469.47 kg, and 8 working hours per day. The results of the financial aspect analysis show that the NPV is IDR 2,063,253,246, B/C Ratio 1.1, IRR 66%, and PBP for 2 years. Based on these results, the establishment of a mozzarella cheese processing unit with a capacity of 3 tons per day is feasible because the financial feasibility criteria are met.
Pengaruh Subsitusi Tepung Pisang Cavendish terhadap Karakteristik Fisik Kimia dan Organoleptik Crackers : Effect of Cavendish Banana Flour Substitution on the Physical, Chemical and Organoleptic Characteristics of Crackers Sintawati, Riny; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.5126

Abstract

Crackers are salty and savory cookies with a crunchy texture. The main ingredient is wheat flour, but innovation by adding cavendish banana flour can reduce the use of wheat flour and increase nutritional value. Banana cavendish has a high economic value and is easily damaged so that it can be processed into flour for preservation and used in food products, one of which is as a substitute for crackers. The purpose of this study was to determine the chemical and organoleptic characteristics and determine the best treatment for cavendish banana flour crackers. This study used the RAL (Completely Randomized Design) method consisting of 5 treatments with 4 replications. The treatment in this study consisted of 5 concentrations of cavendish banana flour 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5). Data processing using IBM SPSS Statistic 25, the data obtained were analyzed using the ANOVA (Analysis of Variance) method and continued with Duncan's Multiple Range Test (DMRT). The best treatment results on cavendish banana flour crackers are treatment P5 (40% cavendish banana flour) which produces a moisture content 3.40%, protein content 5.59%, crude fiber content 5.42%, and hedonic quality test color slightly yellow-brown, salty taste slightly banana flavor, aroma slightly banana flavor and slightly crunchy texture.

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