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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 72 Documents
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Pemanfaatan Limbah Baglog Jamur Tiram (Pleurotus sp.) dan Sayur Organik Dengan Perlakuan Fermentasi Menggunakan Effective Microorganism (EM4) Sebagai Media Tumbuh Cacing Sutera (Tubifex sp.) Andrew Setiawan Rusdianto; Deni Septian Ardana
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3625

Abstract

The silk worm is feed for fish seeding. The silk worm supplying for that necessity majority still got from river and ground drain. But the river and drain flow that polluted obstruct the silk worm population, growth, and development in wild nature. Another that every rainy season the river and drain flow being swift until washed away the majority silk worm until decrease the silk worm for that necessity. Caused by it necessary conducted the silk worm breeding, in this moment use oyster mushroom media waste and organic vegetable as breeding media, with fermented use EM4 for increase the silk worm biomass. This research uses Complete Random Design with 2 factor (oyster mushroom media waste and organic vegetable) and 3 treatments (0%, 25%, 50% EM4 gift). Then the research data result is analyzed use 1 way Anova test P<5%. If analysis result is show effect, then data analysis continued to 5% LSD test to know that resulted effect is significant or no. This research result is show that cultivation media type with EM4 gift that result the highest silk worm biomass is organic vegetable media with 25% EM4 gift result 11,76 gram the silk worm wet mass with 0,196 gram/day daily growth average speed, and 6,82 gram the silk worm dry mass with 0,11 gram/day daily growth average speed.
Kultivasi Mikroalga Galdieria sp. dalam Limbah Gula (Molases) Stivanus Anggara Kurniawan; Titik Budiati; Delicia Yunita Rahman
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3742

Abstract

Microalgae have good potential in the food sector. Microalgae cultivation was carried out to obtain as much biomass as possible. Microalgae biomass contains carbohydrates, proteins, and lipids. This study aims to determine the effect of providing a carbon source in the form of waste sugar (molasses) on the carbohydrate, protein and lipid content of Galdieria sp. microalgae. The cultivation method used is the batch culture method, namely cultivation without continuous addition of media. Cultivation used 5 treatments with 3 replications. The results obtained from this study were that the concentration of 5% molasses waste had a significant effect on the content of carbohydrates, proteins and lipids
Kajian Lama Fermentasi Terhadap Kadar Kafein, Etanol dan pH Bubuk Kopi Robusta (Coffea canephora) Argopuro Faith Algar Omega; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3743

Abstract

Robusta coffee (Coffea canefora) is a type of coffee that is widely cultivated in Indonesia. Fermentation affects the taste of the coffee that is formed, if it takes too long it will cause a distorted taste because it is over fermented, whereas if it is too fast it will cause a less formed taste. This study aims to determine the levels of caffeine, ethanol and pH of Robusta coffee (Coffea canephora) powder. This research method used a one-factor Completely Randomized Design (CRD) with a long fermentation time with 3 repetitions. This research was conducted at the Jember State Polytechnic Food Analysis Laboratory. The time used in the fermentation process is 7 different times, namely 0, 6, 12, 24, 36, 48, 54 hours with a temperature of 32-35°C. The data obtained will be analyzed descriptively, if there is an influence on the treatment then the Duncan test will be continued. The results of this study showed that the caffeine content produced a very significant difference in the length of time of fermentation with a value range of 1.98% - 3.47%. This shows that the higher the fermentation time, the lower the value of caffeine content. The ethanol content was significantly different in the length of time of fermentation with a value range of 0.2 -0.8 with a level of P<0.01. The results of the tests that have been carried out are classified as unfit for consumption at a fermentation time of 6 hours to 54 hours, it is necessary to carry out a further process to remove the ethanol content in coffee beans. pH test with significantly different results on the length of time of fermentation with a value range of 5.17-5.28. Based on the test results that have been carried out, Argopuro robusta coffee is classified as fit for consumption. Fermentation time affects the levels of caffeine, ethanol and pH in Argopuro Robusta coffee powder.
Karakteristik Kopi Robusta Argopuro dengan Metode Pengolahan Honey Process dan Penambahan Nanas Mas Anang Fuad Rifa’i; Winda Amilia; Miftahul Choiron; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3746

Abstract

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.
Pengaruh Konsentrasi Tepung Labu Kuning dan Tepung Edamame terhadap Sifat Kimia dan Sensoris Flakes Helga Nur Azizah; Elly Kurniawati
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.3561

Abstract

Flakes termasuk golongan makanan ringan yang ekstrudat memiliki kadar air yang rendah. Flakes dapat menjadi solusi untuk sarapan instan karena penyajiannya mudah dan cepat. Penambahan tepung labu kuning dan tepung edamame dalam pembuatan flakes dapat menjadi solusi pangan yang memiliki protein dan serat pangan tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung labu kuning dan tepung edamame terhadap sifat kimia dan sensoris flakes. Terdapat 7 perlakuan diantaranya full tepung labu kuning, dan penambahan tepung edamame sebanyak 2,5%; 5,0%; 7,5%; 10%; 12,5%; dan 15%. Hasil penelitian menunjukkan flakes yang paling diminati adalah flakes dengan konsentrasi tepung labu kuning 7,5%.
Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition winda amilia; Mas Anang Fuad Rifa'i; Miftahul Choirun; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.3739

Abstract

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values ​​in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.
Pengaruh Konsentrasi Natrium sitrat dan Variasi Prapemasakan Terhadap Karakteristik Multigrain Rice Instan Elly Kurniawati; Laras Dwi Hartanti
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4075

Abstract

Instant multigrain rice is instant rice with a combination of more than one type of rice, beans and grains. The study aimed to determine the effect of variations in precooking and the addition of sodium citrate on the physicochemical characteristics of instant multigrain rice. The research method used a combination of two factors, namely a combination of preprocessing (roasting and steaming) and sodium citrate concentration (2% and 5%). Data analysis used ANOVA at the 0.05% level. This study included preparation of ingredients, weighing of ingredients, size reduction of edamame and kidney beans, washing, soaking (Na3C6H5O7 2% and 5%), washing, precooking (roasting and steaming), cooking, cooling, freezing, thawing, drying, and rehydration. Variations in the preprocessing method and the addition of sodium citrate concentration had a significant effect on the value of water content, fiber content, protein content, fat content, color and rehydration time. The value of water content obtained ranges from 3.47%-5.03%, fat, 3.53%-4.09%, fiber 5.07%-5.51%, protein 12.23%-12.79, rehydration time 5.07-5.51 minutes and color obtained brightness value (L*) of 53.22%-53.79%, reddish value (a*) 7.08%-6.53%, and yellowish value (b*) 14.22%-14.81%.
Analisis QFD (Quality Funtion Deployment) untuk Perbaikan Kualitas Roti Kacang Karamel di PT. Citra Kendedes Boga, Malang Holifah Islamiyati; Didiek Hermanuadi
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4080

Abstract

Roti merupakan makanana olahan berbahan dasar tepung terigu yang dianggap praktis dan mengenyangkan. Semakin tingginya peminat roti mengakibatkan produsen harus mempersiapkan diri dengan persaingan bisnis. PT.Citra Kendedes Boga merupakan unit usaha yang memproduksi berbagai jenis roti salah satunya roti kacang karamel. Penurunan penjualan tiap bulannya mengharuskan produsen mengembangkan produknya dengan baik.agar dapat selalu bersaing di pasaran. Oleh karena itu, penelitian ini bertujuan untuk menganalisis keinginan dan kebutuhan konsumen, menganalisis atribut mutu yang dikembangkan dan mengetahui respon teknis yang perlu diperbaiki. Hasil penelitian menunjukkan bahwa terdapat sembilan atribut mutu yang diinginkan konsumen meliputi tampilan, rasa, aroma, tekstur, isian dan topping, warna, harga, kemasan, dan promosi. Atribut yang menjadi prioritas perbaikan adalah atribut tekstur, dan harga. Atribut respon teknis yang mengalami perbaikan adalah pengovenan, suhu pengovenan dan komposisi.
Kajian Penggunaan Biji Saga Merah (Adenanthera pavonina L.) Terhadap Sifat Kimia dan Organoleptik Sambal Pecel Octavia Diva Syafira; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4081

Abstract

Pecel sauce is served as a complementary seasoning, to adding additional flavor. Pecel sauce is made by mixing ground peanuts, palm sugar, garlic, chilies, lime leaves, aromatic ginger. In this study, peanuts were substituted and replaced with red saga seeds, so the pecel sauce was not prone to rancidity. The purpose of this study was to determine the effect of red saga seeds on fat content, protein content, and organoleptic of pecel chili. The use of red saga seeds is as much as 0% (Fa), 25% (Fb), 50% (Fc), 75% (Fd), and 100% (Fe). The results of this study are the increasing use of red saga seeds, the lower the fat content, the higher the protein content, and the lower the preference level.
Evaluasi Kinerja Generator Microbubble Terhadap Kondisi Nutrisi dan Respon Pertumbuhan Kailan (Brassica Oleraceae) Secara Hidroponik Sistem DFT Di Dalam Greenhouse Habib Ihza Mahendra; Iswahyono Iswahyono; Siti Djamila; Amal Bahariawan; Meta Fitri Rizkiana
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4140

Abstract

The kailan plant (Brassica oleraceae) has high commercial potential due to its high nutritional content, delicious taste, and high market interest. Kailan could be cultivated through hydroponic planting by utilizing limited land. The DFT hydroponic system is an option due to faster and constant growth, shorter harvest period, and easy maintenance. If the power goes out, the plants can still survive. One of the weaknesses is the limited oxygen availability due to poor circulation. This study aimed to determine the effect of using a microbubble generator to enrich oxygen on nutritional conditions and the growth response of kailan plants compared to plant growth without a microbubble generator. The applied method in this study was to compare nutritional content and plant growth responses between using a microbubble generator and without utilizing a microbubble generator. The results showed that using the microbubble generator affected nutrients' concentration, temperature, and pH and positively impacted plant growth responses: number of leaves, root condition and plant weight at harvest period.

Page 3 of 8 | Total Record : 72

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