Aulia Brilliantina | Politeknik negeri jember (original) (raw)

Papers by Aulia Brilliantina

ORYZA ( JURNAL PENDIDIKAN BIOLOGI )

Kopi merupakan salah satu komoditas perkebunan yang paling banyak diminati didunia, termasuk di I... more Kopi merupakan salah satu komoditas perkebunan yang paling banyak diminati didunia, termasuk di Indonesia. Indonesia merupakan negara terbesar keempat sebagai penghasil biji kopi terbanyak di dunia pada tahun 2020 sebanyak 726,38 ribu ton. Perumda Perkebunan Kahyangan merupakan salah satu BUMD pemnghasil biji kopi robusta terbanyak di Indonesia dengan areal tanaman kopi robusta seluas 760 Ha dengan produktivitas 300 ton biji kopi/tahun dan cukup berpotensi untuk mendukung tekad Pemkab Jember sebagai kota kopi robusta di Indonesia. Permasalahan yang sering terjadi yaitu banyaknya limbah kulit kopi yang dihasilkan perumda selama produksi yang tidak dimanfaatkan secara optimal. Penelitian ini mengangkat potensi kulit kopi sebagai bahan baku utama POC. Hasil pengujian didapatkan bahwa POC dari limbah kulit kopi memenuhi standar mutu pupuk cair dari Kementrian Pertanian. Hasil ini menunjukkan potensi untuk dikembangkan lebih jauh dari POC kulit kopi dengan N-total sebesar 0,084%, C-ogran...

Rona Teknik Pertanian

Soymilk is generally processed by a pasteurization process. Pasteurization itself is a method tha... more Soymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal methods that result in damage to physical and chemical components. Therefore, a non-thermal pasteurization process such as high pulsed electric field (HPEF) is needed to maintain product quality attributes. The purpose of this study is to determine the shelf life of soymilk treated by using organoleptic test. About 20 panellists evaluated the quality of soymilk based on color and flavour. Results showed that the HPEF treatment did not change the color and aroma of soybean juice products for 11 hours. It can extend the shelf life of soybean juice for 1 hour compared to the thermal pasteurization process.AbstrakSusu kedelai pada umumnya diolah dengan proses pasteurisasi. Pasteurisasi sendiri merupakan sebuah metode yang banyak dikenal dalam industri pen...

Jurnal Ilmiah Inovasi

Penelitian ini bertujuan (1) untuk mengetahui pengaruh suhu dan waktu precooking, serta interaks... more Penelitian ini bertujuan (1) untuk mengetahui pengaruh suhu dan waktu precooking, serta interaksinya. (2) mencari suhu, waktu serta kombinasi waktu dan suhu precooking ikan lemuru terhadap sifat fisik, mikrobiologi dan organoleptik. Penelitian ini menggunakan Rancangan Acak Kelompok pola faktorial yaitu suhu precooking 75 ͦC, 80 ͦC, dan 85 ͦC dan waktu precooking 5 menit, 10 menit dan 15 menit dengan 3 kali ulangan. Data diolah dengan analisis keragaman dan uji lanjut BNJ 1 dan 5%. Hasilnya menunjukan bahwa suhu precooking berpengaruh nyata terhadap bobot tuntas, jumlah mikroba, warna, kenampakan , dan tingkat kematangan, tetapi tidak berpengaruh nyata terhadap kadar air dan tekstur. Waktu precooking berpengaruh nyata terhadap warna dan kenampakan, tetapi tidak berpengaruh nyata terhadap bobot tuntas, kadar air, mikrobiologi, tekstur, kenampakan, tingkat kematangan. Interaksinya tidak berpengaruh nyata pada semua parameter , kecuali warna ikan. Suhu precooking 85 ͦ C dan waktu ...

Jurnal Ilmiah Inovasi

Meatball is a very popular foodstuff and many people most like it. One type of meatball that many... more Meatball is a very popular foodstuff and many people most like it. One type of meatball that many develop nowadays is fish meatball. In this research, the production of meatballs used surimi ozonated shark as basic material. The purpose of this research was known the effect of green mustard and tapioca flour with various concentrations on antioxidant activity and chemical characteristics of fish meatball from ozonated shark surimi. This research used a complete random design (CRD) with two factors, were mustard green added (10%,20%, and 30%) and tapioca flour added (40% and 50%). The data analysis was done using SPSS 22 and continued with the DMRT test at 5% significant levels. Shark meatballs were tested for water content, ash content, protein content, fat content and crude fiber content. The result of the research showed that the addition of green mustard and tapioca flour has a significant effect (P<0,05) only on water content, ash content, fat content, protein content and an...

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)

Edamame is included in perishable products or products that have a fairly short shelf life if pos... more Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study was to analyze the drying process of edamame related to the MLRL and ANN models. This study used a completely randomized design (CRD) with three variations of air velocity, namely 1 m/s, 3 m/s, and 5 m/s. Data collection was repeated three times every 30 minutes until 330 minutes. Multiple linear regression (MLR) model training and validation produce accuracy values of 88.03 and 82.23, and the value of R2 of 0.93 and 0.90. While the training and validation of the artificial neural network (ANN) model resulted in accuracy values of 88.34 and 82.15, and R2 values of 0.93 and 0.90. Keywords: ANN, Drying, Edamame, Food dehydrator

Jurnal Teknologi Pangan dan Hasil Pertanian

Limbah kulit kopi, dengan penanganan lebih lanjut dapat diolah menjadi Cascara. Cascara merupakan... more Limbah kulit kopi, dengan penanganan lebih lanjut dapat diolah menjadi Cascara. Cascara merupakan minuman yang terbuat dari bagian luar kulit kopi, karena warna minuman cascara cenderung seperti teh sehingga disebut sebagai teh cascara. Metode pembuatan kulit kopi menjadi cascara yaitu dengan metode pengeringan. Tujuan dari penelitian ini adalah untuk mengetahui performa alat pengering tipe flash dryer_Cum UV. Umumnya, pengeringan dilakukan secara konvensional di bawah terik matahari dengan lama pengeringan 7 – 8 jam, serta tingkat higienitasnya kurang terjaga. Oleh karenanya, dalam penelitian ini, dilakukan pengeringan dengan penggunaan mesin pengering tipe flash. Debit udara masuk pada blower sebesar 68m3/s, dengan temperature udara pada heater dikondisikan sebesar 50 dan 600C. Hasil pengujian menunjukkan bahwa kadar air cascara terendah adalah sebesar 11,6% pada suhu perlakuan 600C, dan kadar air tertinggi sebesar 19,4% pada suhu perlakuan sebesar 600C.

JTIM : Jurnal Teknologi Informasi dan Multimedia, May 26, 2022

One of the potential marine resources that can develop the economy is fisheries. Fishery potentia... more One of the potential marine resources that can develop the economy is fisheries. Fishery potential in Indonesia is estimated at 7.3 million tons per year. However, the community has only utilized the empowerment of fish potential so far, only 80%. Therefore we need a processing business that can extend the shelf life while increasing the added value of fishery products. One of the processing processes that can preserve longevity is the canning process. Canning can be interpreted as processing using a sterilization temperature that aims to save the food material from the spoilage process. In a previous study, mini exhausting equipment was developed to produce fish in cans with a capacity of 200 115mL cans. A temperature monitoring system is needed during the exhausting process to ensure quality. Therefore, in this study, a desktop application-based monitoring system was created to display and store temperature data during the exhausting process.

Jurnal Ilmiah Inovasi

Industri surimi dan produk turunannya merupakan industri pengolahan yang memiliki peluang besar u... more Industri surimi dan produk turunannya merupakan industri pengolahan yang memiliki peluang besar untuk dikembangkan. Penelitian ini bertujuan untuk mengetahui komponen kimiawi surimi ikan hiu ozonated dengan perlakuan pencucian dan variasi persentase tepung putih telur. Penelitian ini menggunakan RAKL dengan dua faktor yaitu faktor frekuensi pencucian (1 kali pencucian, 2 kali pencucian dan 3 kali pencucian) dan faktor kadar penambahan tepung putih telur (3% dan 4%). Penentuan kadar proximat surimi ikan hiu meliputi kadar air, abu, protein, lemak dan kadar karbohidrat by different. Hasil penelitian menunjukkan bahwa komponen kimiawi yang penting dalam surimi adalah protein, lemak dan serat yang tertinggi didapat dari perlakuan frekuensi pencucian 3 kali dan kadar penambahan tepung putih telur 4 %. Kandungan kimiawi perlakuan tersebut adalah kadar air 68.88%, kadar abu 0.6%, kadar protein 25.01%, kadar 2.6%, kadar karbohidrat 2.91% dan kadar serat 2.8%.

Jurnal Ilmiah Inovasi

Tape singkong merupakan salah satu komoditas pertanian yang memiliki daya simpan yang pendek dan ... more Tape singkong merupakan salah satu komoditas pertanian yang memiliki daya simpan yang pendek dan mudah rusak. Proses pengeringan pada tape singkong dan mengubahnya menjadi tepung merupakan salah satu solusi untuk memperpanjang umur simpan tape singkong. Tepung tape singkong cocok untuk ditambahkan ke dalam produk pangan dengan tujuan untuk meningkatkan cita rasa dan gizinya. Cookies tidak membutuhkan produk dengan volume pengembangan yang tinggi sehingga cocok untuk kita tambahkan tepung tape singkong sebagai pengganti tepung terigu. Penelitian ini akan menganalisis pengaruh penambahan tepung tape singkong terhadap karakteristik kimia cookies tepung tape singkong. Tingkat substitusi tepung tape singkong adalah 0%, 25%, 50%, 75% dan 100% tepung tape singkong. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Hasil penelitian menunjukkan kadar air cookies tepung tape singkong adalah 1,15% - 1,60%, kadar abu 2,21% - 2,30%, kadar protein 4,05% - 6,50%, kadar lema...

J-Dinamika : Jurnal Pengabdian Masyarakat

Adanya pandemic covid 19, menyebabkan 30 % susu segar yang diproduksi peternak sapi perah desa Ke... more Adanya pandemic covid 19, menyebabkan 30 % susu segar yang diproduksi peternak sapi perah desa Kemuning lor, kabupaten Jember tidak terjual, sehingga peternak mengalami kerugian sebesar Rp. 150.000, setiap hari. Sedangkan peternak tidak mempunyai pengetahuan untuk memanfaatkan susu menjadi produk olahan susu yang mempunyai masa simpan lama. Disisi lain susu merupakan bahan pangan yang mudah rusak, sehingga susu tersebut hanya dikonsumsi keluarganya dan diberikan kepada anak sapi. Kegiatan pengabdian kepada masyarakat yang dilakukan kepada peternak sapi perah ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan membuat yogurt dan menghitung analisa kelayakan usaha produksi yogurt. Hal ini agar susu yang tidak terjual dapat menjadi produk olahan susu yang bernilai ekonomis dan tahan lama, dapat dijadikan sebagai deversivikasi usaha sehingga akan meningkatkan pendapatnya. Metodologi kegiatan dilakukan secara bertahap yaitu Observasi, Sosialisasi, Pelatihan terd...

IOP Conference Series: Earth and Environmental Science

Orange juice, extracted from orange of siam cultivar, was pasteurized using a pulsed electric fie... more Orange juice, extracted from orange of siam cultivar, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange juice after pasteurization. The research was conducted from June until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, density, pH, total soluble and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional, physical and chemical properties and total microbes after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 10 minutes (2 cycles).

The Food security has become an important issue in Indonesia. One of the processing industries th... more The Food security has become an important issue in Indonesia. One of the processing industries that can support food security is the sweet potato industry. The purpose of this study is to calculate the added value of sweet potato chips. Data acquisition in this study was obtained by observation and interviews. The study was conducted in April-July 2019. This study is using descriptive data analysis method to describe the processing of sweet potatoes into sweet potato chips. In this study also used quantitative analysis to determine the added value of sweet potato by using Hayami method. The results of this study are expected to encourage the development agroindustry based on local commodity, especially sweet potatoes, to support food security

Jurnal Ilmiah Pangabdhi

Jember coffee is well known among the public, and one of the people's coffee-producing areas to b... more Jember coffee is well known among the public, and one of the people's coffee-producing areas to be reckoned with is Panti District, Jember Regency. Improving the welfare of the community is constrained by the many complex problems at the farmer level in maintaining these superior products. Based on this condition, this service activity is aimed at the Panti area with the Flower Farmer Group. The main problem is the lack of public knowledge in the application of environmentally sound agro-industry according to the concept of sustainable agriculture, in detail concerning several aspects, including: lack of technological innovation at the production level and no waste management for environmental sustainability. The solution provided is assistance in implementing partner agro-industry through technical innovation "Coffee clean production". Service activities in the form of assistance in improving coffee cultivation, resulting in an increase in the quality of Panti's coffee products as domestic and export superior products. The quality of Panti coffee which was originally at grade 4, after the mentoring process experienced an increase in the quality of the coffee beans, namely grade 2. In addition, there was also a change in the behavior of farmers/HR, so that environmental performance is good, healthy and natural resources are preserved, there is an increase in comparative advantage/welfare farming communities (especially nursing homes) in a sustainable manner

JOFE : Journal of Food Engineering

A study has been conducted to utilize lemuru fish into fish meal products. This study aims to det... more A study has been conducted to utilize lemuru fish into fish meal products. This study aims to determine the appropriate processing method for the manufacture of lemuru fish meal products and to determine the physicochemical characteristics of lemuru fish meal. Lemuru fish are processed into fish meal with three different processing treatments, namely boiling, pressure steaming, and using temperature of 50˚C and 60˚C in each processing. The fish meal obtained was analyzed with parameters of water content, ash content, fat content, protein content and degree of whiteness according to the Indonesian National Standard SNI 01-2715-1996. The result of this study indicate that the best results from lemuru fish meal in the analysis of water content are boiling treatment with mabu 60˚C (5,24%), ash content of 50˚C temperature treatment (3,99%), protein content of 60˚C boiling treatment (49,41%), the fat content of the sub-boiling treatment was 60˚C (7%), and the degree of whiteness of the pr...

IOP Conference Series: Earth and Environmental Science, 2022

The purpose of our study was to characterize the quality of oyster mushroom flour dried using the... more The purpose of our study was to characterize the quality of oyster mushroom flour dried using the hybrid fluidized bad dryer with a UV lamp. Making cookies was implemented by oyster mushroom flour and modified starch flour called mocaf. Methods in our study using Completely Randomized Design with comparision modified starch flour (mocaf) and oyster mushroom flour (100% of mocaf flour; 95% of mocaf flour and 5% of oyster mushroom flour; 90% of mocaf flour and 10% of oyster mushroom flour; 85% of mocaf flour and 15% of oyster mushroom flour; 80% of mocaf flour and 20% of oyster mushroom flour; 75% of mocaf flour and 25% of oyster mushroom flour. Water content, fat content and fiber content were analyzed as chemical properties of cookies. Organoleptic test was designed by 25 panelists using hedonic test to characterize sensory properties. The results showed that chemical properties consist of water content about 3.3 - 7.1%, fat content about 20.65 – 28.9%, fiber content about 3.03 – 6....

IOP Conference Series: Earth and Environmental Science, 2022

The pre-cooking process carried out in the fish canning industry still uses the method of steamin... more The pre-cooking process carried out in the fish canning industry still uses the method of steaming on the stove. The difference in the capacity of the pre-cooking and sterilization processes causes a long holding time, which has the potential for microorganism contamination and low productivity. Research on the prototype of an integrated semi-automatic mini exhausting unit with a capacity of up to 300 cans of 115 mL using a hot steam source from a sterilization retort has to increase production capacity and efficiency. The size mini exhausting has a size of 4 meters x 1 meter and is made of 304 stainless material. It has 3 parts, namely the preparation part, the heating part, and the draining section. The drain part was located on the outside of the mini exhausting box. The draining part has a pan that can be rotated 150 degrees to remove the fish liquid in the can before the next process. The results of the exhausting room temperature reached 90°C within 8 minutes at an autoclave p...

Proceedings of the 2nd International Conference on Social Science, Humanity and Public Health (ICOSHIP 2021), 2022

Consumer perception is knowing and measuring how consumers think. The consumer will decide which ... more Consumer perception is knowing and measuring how consumers think. The consumer will decide which brands are remembered and which are forgotten. The purpose of this study was to identify the attributes of food products and evaluate their performance to find out attributes based on consumer perception. This study uses marketing mix 7P namely Product, Price, Place, Promotion, People, Process, and Physical Evidence. The respondent in this research was the consumer that bought and consumed banana chips in Jember. The sampling technique used accidental sampling with several samples is 100 people, based on linear time function. The analysis of data used Importance–Performance Analysis. The result of this research showed that taste of the product, the thickness of the product, packaging, the price of the product, ease to get, and the promotion of the product were the key attributes of banana chips quality.

Jurnal ilmiah inovasi, Apr 30, 2021

Purple Sweet potato is one of the products that become the image of Bondowoso district. So, the e... more Purple Sweet potato is one of the products that become the image of Bondowoso district. So, the existence of Purple Sweet potato is very supportive to the continuity industry based on Purple Sweet potato. The main purpose of this research is determining methods that can be used to select the industrial development strategies. One of the decisionmaking methods that can be used for the selection of industrial development strategies is the Analytic Network Process (ANP) method. In the formulation of strategies is also used SWOT analysis. Based on the research, a priority strategy is obtained, namely the ST strategy, namely developing clean purple sweet potato production, improving quality through good post-harvest, and making regulations for business partners

IOP Conference Series: Earth and Environmental Science, 2022

Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process ... more Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process carried out to extend the shelf life of the product is by packing it in cans. Information related to shelf life was needed for canned food, so that it can guarantee that the food was still good for consumption. This study aims to determine the shelf life of balado tongkol in cans from TEFA Fish Canning with the Arrhenius method. Arrhenius is the method of estimating shelf life used was ASLT (Accelerated Shelf Life Test). The ASLT method requires a relatively short testing time with an acceptable level of accuracy. This research was conducted at the TEFA Fish Canning and Food Processing Laboratory of Politeknik Negeri Jember in March – July 2021. Estimating the shelf life used the reaction approach that increases the TBA number as a critical parameter. The kinetic reaction of increasing the TBA number in canned balado tongkol followed the ordo 0 reaction. The results showed that the shelf...

IOP Conference Series: Earth and Environmental Science, 2022

Drying is a scientific operation, which includes the transient transfer of heat and mass at some ... more Drying is a scientific operation, which includes the transient transfer of heat and mass at some rate of process. The purpose of this study was to design and create a flash system dryer, which is equipped with UV. The selection of flash system dryers is based on conditions where some materials to be dried are sensitive to hot air contact due to prolonged drying. As a heat source, this dryer uses a heater to heat the air. In order to spread the heat evenly in the dryer room, the blower is installed on the heater. The intake of air blower is 60 m/s, while the air temperature on the air heater is conditioned at 50 and 60ºC. In order to collect data of air temperature, a thermocouple is placed on heat channel pipe and dryer room. The performance test of the dryer by using cassava chips, showed that the lowest cassava chip water content was 7,2% at 50ºC treatment temperature, and the highest water content by 18.5% at treatment temperature of 60ºC.

ORYZA ( JURNAL PENDIDIKAN BIOLOGI )

Kopi merupakan salah satu komoditas perkebunan yang paling banyak diminati didunia, termasuk di I... more Kopi merupakan salah satu komoditas perkebunan yang paling banyak diminati didunia, termasuk di Indonesia. Indonesia merupakan negara terbesar keempat sebagai penghasil biji kopi terbanyak di dunia pada tahun 2020 sebanyak 726,38 ribu ton. Perumda Perkebunan Kahyangan merupakan salah satu BUMD pemnghasil biji kopi robusta terbanyak di Indonesia dengan areal tanaman kopi robusta seluas 760 Ha dengan produktivitas 300 ton biji kopi/tahun dan cukup berpotensi untuk mendukung tekad Pemkab Jember sebagai kota kopi robusta di Indonesia. Permasalahan yang sering terjadi yaitu banyaknya limbah kulit kopi yang dihasilkan perumda selama produksi yang tidak dimanfaatkan secara optimal. Penelitian ini mengangkat potensi kulit kopi sebagai bahan baku utama POC. Hasil pengujian didapatkan bahwa POC dari limbah kulit kopi memenuhi standar mutu pupuk cair dari Kementrian Pertanian. Hasil ini menunjukkan potensi untuk dikembangkan lebih jauh dari POC kulit kopi dengan N-total sebesar 0,084%, C-ogran...

Rona Teknik Pertanian

Soymilk is generally processed by a pasteurization process. Pasteurization itself is a method tha... more Soymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal methods that result in damage to physical and chemical components. Therefore, a non-thermal pasteurization process such as high pulsed electric field (HPEF) is needed to maintain product quality attributes. The purpose of this study is to determine the shelf life of soymilk treated by using organoleptic test. About 20 panellists evaluated the quality of soymilk based on color and flavour. Results showed that the HPEF treatment did not change the color and aroma of soybean juice products for 11 hours. It can extend the shelf life of soybean juice for 1 hour compared to the thermal pasteurization process.AbstrakSusu kedelai pada umumnya diolah dengan proses pasteurisasi. Pasteurisasi sendiri merupakan sebuah metode yang banyak dikenal dalam industri pen...

Jurnal Ilmiah Inovasi

Penelitian ini bertujuan (1) untuk mengetahui pengaruh suhu dan waktu precooking, serta interaks... more Penelitian ini bertujuan (1) untuk mengetahui pengaruh suhu dan waktu precooking, serta interaksinya. (2) mencari suhu, waktu serta kombinasi waktu dan suhu precooking ikan lemuru terhadap sifat fisik, mikrobiologi dan organoleptik. Penelitian ini menggunakan Rancangan Acak Kelompok pola faktorial yaitu suhu precooking 75 ͦC, 80 ͦC, dan 85 ͦC dan waktu precooking 5 menit, 10 menit dan 15 menit dengan 3 kali ulangan. Data diolah dengan analisis keragaman dan uji lanjut BNJ 1 dan 5%. Hasilnya menunjukan bahwa suhu precooking berpengaruh nyata terhadap bobot tuntas, jumlah mikroba, warna, kenampakan , dan tingkat kematangan, tetapi tidak berpengaruh nyata terhadap kadar air dan tekstur. Waktu precooking berpengaruh nyata terhadap warna dan kenampakan, tetapi tidak berpengaruh nyata terhadap bobot tuntas, kadar air, mikrobiologi, tekstur, kenampakan, tingkat kematangan. Interaksinya tidak berpengaruh nyata pada semua parameter , kecuali warna ikan. Suhu precooking 85 ͦ C dan waktu ...

Jurnal Ilmiah Inovasi

Meatball is a very popular foodstuff and many people most like it. One type of meatball that many... more Meatball is a very popular foodstuff and many people most like it. One type of meatball that many develop nowadays is fish meatball. In this research, the production of meatballs used surimi ozonated shark as basic material. The purpose of this research was known the effect of green mustard and tapioca flour with various concentrations on antioxidant activity and chemical characteristics of fish meatball from ozonated shark surimi. This research used a complete random design (CRD) with two factors, were mustard green added (10%,20%, and 30%) and tapioca flour added (40% and 50%). The data analysis was done using SPSS 22 and continued with the DMRT test at 5% significant levels. Shark meatballs were tested for water content, ash content, protein content, fat content and crude fiber content. The result of the research showed that the addition of green mustard and tapioca flour has a significant effect (P<0,05) only on water content, ash content, fat content, protein content and an...

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)

Edamame is included in perishable products or products that have a fairly short shelf life if pos... more Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study was to analyze the drying process of edamame related to the MLRL and ANN models. This study used a completely randomized design (CRD) with three variations of air velocity, namely 1 m/s, 3 m/s, and 5 m/s. Data collection was repeated three times every 30 minutes until 330 minutes. Multiple linear regression (MLR) model training and validation produce accuracy values of 88.03 and 82.23, and the value of R2 of 0.93 and 0.90. While the training and validation of the artificial neural network (ANN) model resulted in accuracy values of 88.34 and 82.15, and R2 values of 0.93 and 0.90. Keywords: ANN, Drying, Edamame, Food dehydrator

Jurnal Teknologi Pangan dan Hasil Pertanian

Limbah kulit kopi, dengan penanganan lebih lanjut dapat diolah menjadi Cascara. Cascara merupakan... more Limbah kulit kopi, dengan penanganan lebih lanjut dapat diolah menjadi Cascara. Cascara merupakan minuman yang terbuat dari bagian luar kulit kopi, karena warna minuman cascara cenderung seperti teh sehingga disebut sebagai teh cascara. Metode pembuatan kulit kopi menjadi cascara yaitu dengan metode pengeringan. Tujuan dari penelitian ini adalah untuk mengetahui performa alat pengering tipe flash dryer_Cum UV. Umumnya, pengeringan dilakukan secara konvensional di bawah terik matahari dengan lama pengeringan 7 – 8 jam, serta tingkat higienitasnya kurang terjaga. Oleh karenanya, dalam penelitian ini, dilakukan pengeringan dengan penggunaan mesin pengering tipe flash. Debit udara masuk pada blower sebesar 68m3/s, dengan temperature udara pada heater dikondisikan sebesar 50 dan 600C. Hasil pengujian menunjukkan bahwa kadar air cascara terendah adalah sebesar 11,6% pada suhu perlakuan 600C, dan kadar air tertinggi sebesar 19,4% pada suhu perlakuan sebesar 600C.

JTIM : Jurnal Teknologi Informasi dan Multimedia, May 26, 2022

One of the potential marine resources that can develop the economy is fisheries. Fishery potentia... more One of the potential marine resources that can develop the economy is fisheries. Fishery potential in Indonesia is estimated at 7.3 million tons per year. However, the community has only utilized the empowerment of fish potential so far, only 80%. Therefore we need a processing business that can extend the shelf life while increasing the added value of fishery products. One of the processing processes that can preserve longevity is the canning process. Canning can be interpreted as processing using a sterilization temperature that aims to save the food material from the spoilage process. In a previous study, mini exhausting equipment was developed to produce fish in cans with a capacity of 200 115mL cans. A temperature monitoring system is needed during the exhausting process to ensure quality. Therefore, in this study, a desktop application-based monitoring system was created to display and store temperature data during the exhausting process.

Jurnal Ilmiah Inovasi

Industri surimi dan produk turunannya merupakan industri pengolahan yang memiliki peluang besar u... more Industri surimi dan produk turunannya merupakan industri pengolahan yang memiliki peluang besar untuk dikembangkan. Penelitian ini bertujuan untuk mengetahui komponen kimiawi surimi ikan hiu ozonated dengan perlakuan pencucian dan variasi persentase tepung putih telur. Penelitian ini menggunakan RAKL dengan dua faktor yaitu faktor frekuensi pencucian (1 kali pencucian, 2 kali pencucian dan 3 kali pencucian) dan faktor kadar penambahan tepung putih telur (3% dan 4%). Penentuan kadar proximat surimi ikan hiu meliputi kadar air, abu, protein, lemak dan kadar karbohidrat by different. Hasil penelitian menunjukkan bahwa komponen kimiawi yang penting dalam surimi adalah protein, lemak dan serat yang tertinggi didapat dari perlakuan frekuensi pencucian 3 kali dan kadar penambahan tepung putih telur 4 %. Kandungan kimiawi perlakuan tersebut adalah kadar air 68.88%, kadar abu 0.6%, kadar protein 25.01%, kadar 2.6%, kadar karbohidrat 2.91% dan kadar serat 2.8%.

Jurnal Ilmiah Inovasi

Tape singkong merupakan salah satu komoditas pertanian yang memiliki daya simpan yang pendek dan ... more Tape singkong merupakan salah satu komoditas pertanian yang memiliki daya simpan yang pendek dan mudah rusak. Proses pengeringan pada tape singkong dan mengubahnya menjadi tepung merupakan salah satu solusi untuk memperpanjang umur simpan tape singkong. Tepung tape singkong cocok untuk ditambahkan ke dalam produk pangan dengan tujuan untuk meningkatkan cita rasa dan gizinya. Cookies tidak membutuhkan produk dengan volume pengembangan yang tinggi sehingga cocok untuk kita tambahkan tepung tape singkong sebagai pengganti tepung terigu. Penelitian ini akan menganalisis pengaruh penambahan tepung tape singkong terhadap karakteristik kimia cookies tepung tape singkong. Tingkat substitusi tepung tape singkong adalah 0%, 25%, 50%, 75% dan 100% tepung tape singkong. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Hasil penelitian menunjukkan kadar air cookies tepung tape singkong adalah 1,15% - 1,60%, kadar abu 2,21% - 2,30%, kadar protein 4,05% - 6,50%, kadar lema...

J-Dinamika : Jurnal Pengabdian Masyarakat

Adanya pandemic covid 19, menyebabkan 30 % susu segar yang diproduksi peternak sapi perah desa Ke... more Adanya pandemic covid 19, menyebabkan 30 % susu segar yang diproduksi peternak sapi perah desa Kemuning lor, kabupaten Jember tidak terjual, sehingga peternak mengalami kerugian sebesar Rp. 150.000, setiap hari. Sedangkan peternak tidak mempunyai pengetahuan untuk memanfaatkan susu menjadi produk olahan susu yang mempunyai masa simpan lama. Disisi lain susu merupakan bahan pangan yang mudah rusak, sehingga susu tersebut hanya dikonsumsi keluarganya dan diberikan kepada anak sapi. Kegiatan pengabdian kepada masyarakat yang dilakukan kepada peternak sapi perah ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan membuat yogurt dan menghitung analisa kelayakan usaha produksi yogurt. Hal ini agar susu yang tidak terjual dapat menjadi produk olahan susu yang bernilai ekonomis dan tahan lama, dapat dijadikan sebagai deversivikasi usaha sehingga akan meningkatkan pendapatnya. Metodologi kegiatan dilakukan secara bertahap yaitu Observasi, Sosialisasi, Pelatihan terd...

IOP Conference Series: Earth and Environmental Science

Orange juice, extracted from orange of siam cultivar, was pasteurized using a pulsed electric fie... more Orange juice, extracted from orange of siam cultivar, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange juice after pasteurization. The research was conducted from June until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, density, pH, total soluble and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional, physical and chemical properties and total microbes after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 10 minutes (2 cycles).

The Food security has become an important issue in Indonesia. One of the processing industries th... more The Food security has become an important issue in Indonesia. One of the processing industries that can support food security is the sweet potato industry. The purpose of this study is to calculate the added value of sweet potato chips. Data acquisition in this study was obtained by observation and interviews. The study was conducted in April-July 2019. This study is using descriptive data analysis method to describe the processing of sweet potatoes into sweet potato chips. In this study also used quantitative analysis to determine the added value of sweet potato by using Hayami method. The results of this study are expected to encourage the development agroindustry based on local commodity, especially sweet potatoes, to support food security

Jurnal Ilmiah Pangabdhi

Jember coffee is well known among the public, and one of the people's coffee-producing areas to b... more Jember coffee is well known among the public, and one of the people's coffee-producing areas to be reckoned with is Panti District, Jember Regency. Improving the welfare of the community is constrained by the many complex problems at the farmer level in maintaining these superior products. Based on this condition, this service activity is aimed at the Panti area with the Flower Farmer Group. The main problem is the lack of public knowledge in the application of environmentally sound agro-industry according to the concept of sustainable agriculture, in detail concerning several aspects, including: lack of technological innovation at the production level and no waste management for environmental sustainability. The solution provided is assistance in implementing partner agro-industry through technical innovation "Coffee clean production". Service activities in the form of assistance in improving coffee cultivation, resulting in an increase in the quality of Panti's coffee products as domestic and export superior products. The quality of Panti coffee which was originally at grade 4, after the mentoring process experienced an increase in the quality of the coffee beans, namely grade 2. In addition, there was also a change in the behavior of farmers/HR, so that environmental performance is good, healthy and natural resources are preserved, there is an increase in comparative advantage/welfare farming communities (especially nursing homes) in a sustainable manner

JOFE : Journal of Food Engineering

A study has been conducted to utilize lemuru fish into fish meal products. This study aims to det... more A study has been conducted to utilize lemuru fish into fish meal products. This study aims to determine the appropriate processing method for the manufacture of lemuru fish meal products and to determine the physicochemical characteristics of lemuru fish meal. Lemuru fish are processed into fish meal with three different processing treatments, namely boiling, pressure steaming, and using temperature of 50˚C and 60˚C in each processing. The fish meal obtained was analyzed with parameters of water content, ash content, fat content, protein content and degree of whiteness according to the Indonesian National Standard SNI 01-2715-1996. The result of this study indicate that the best results from lemuru fish meal in the analysis of water content are boiling treatment with mabu 60˚C (5,24%), ash content of 50˚C temperature treatment (3,99%), protein content of 60˚C boiling treatment (49,41%), the fat content of the sub-boiling treatment was 60˚C (7%), and the degree of whiteness of the pr...

IOP Conference Series: Earth and Environmental Science, 2022

The purpose of our study was to characterize the quality of oyster mushroom flour dried using the... more The purpose of our study was to characterize the quality of oyster mushroom flour dried using the hybrid fluidized bad dryer with a UV lamp. Making cookies was implemented by oyster mushroom flour and modified starch flour called mocaf. Methods in our study using Completely Randomized Design with comparision modified starch flour (mocaf) and oyster mushroom flour (100% of mocaf flour; 95% of mocaf flour and 5% of oyster mushroom flour; 90% of mocaf flour and 10% of oyster mushroom flour; 85% of mocaf flour and 15% of oyster mushroom flour; 80% of mocaf flour and 20% of oyster mushroom flour; 75% of mocaf flour and 25% of oyster mushroom flour. Water content, fat content and fiber content were analyzed as chemical properties of cookies. Organoleptic test was designed by 25 panelists using hedonic test to characterize sensory properties. The results showed that chemical properties consist of water content about 3.3 - 7.1%, fat content about 20.65 – 28.9%, fiber content about 3.03 – 6....

IOP Conference Series: Earth and Environmental Science, 2022

The pre-cooking process carried out in the fish canning industry still uses the method of steamin... more The pre-cooking process carried out in the fish canning industry still uses the method of steaming on the stove. The difference in the capacity of the pre-cooking and sterilization processes causes a long holding time, which has the potential for microorganism contamination and low productivity. Research on the prototype of an integrated semi-automatic mini exhausting unit with a capacity of up to 300 cans of 115 mL using a hot steam source from a sterilization retort has to increase production capacity and efficiency. The size mini exhausting has a size of 4 meters x 1 meter and is made of 304 stainless material. It has 3 parts, namely the preparation part, the heating part, and the draining section. The drain part was located on the outside of the mini exhausting box. The draining part has a pan that can be rotated 150 degrees to remove the fish liquid in the can before the next process. The results of the exhausting room temperature reached 90°C within 8 minutes at an autoclave p...

Proceedings of the 2nd International Conference on Social Science, Humanity and Public Health (ICOSHIP 2021), 2022

Consumer perception is knowing and measuring how consumers think. The consumer will decide which ... more Consumer perception is knowing and measuring how consumers think. The consumer will decide which brands are remembered and which are forgotten. The purpose of this study was to identify the attributes of food products and evaluate their performance to find out attributes based on consumer perception. This study uses marketing mix 7P namely Product, Price, Place, Promotion, People, Process, and Physical Evidence. The respondent in this research was the consumer that bought and consumed banana chips in Jember. The sampling technique used accidental sampling with several samples is 100 people, based on linear time function. The analysis of data used Importance–Performance Analysis. The result of this research showed that taste of the product, the thickness of the product, packaging, the price of the product, ease to get, and the promotion of the product were the key attributes of banana chips quality.

Jurnal ilmiah inovasi, Apr 30, 2021

Purple Sweet potato is one of the products that become the image of Bondowoso district. So, the e... more Purple Sweet potato is one of the products that become the image of Bondowoso district. So, the existence of Purple Sweet potato is very supportive to the continuity industry based on Purple Sweet potato. The main purpose of this research is determining methods that can be used to select the industrial development strategies. One of the decisionmaking methods that can be used for the selection of industrial development strategies is the Analytic Network Process (ANP) method. In the formulation of strategies is also used SWOT analysis. Based on the research, a priority strategy is obtained, namely the ST strategy, namely developing clean purple sweet potato production, improving quality through good post-harvest, and making regulations for business partners

IOP Conference Series: Earth and Environmental Science, 2022

Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process ... more Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process carried out to extend the shelf life of the product is by packing it in cans. Information related to shelf life was needed for canned food, so that it can guarantee that the food was still good for consumption. This study aims to determine the shelf life of balado tongkol in cans from TEFA Fish Canning with the Arrhenius method. Arrhenius is the method of estimating shelf life used was ASLT (Accelerated Shelf Life Test). The ASLT method requires a relatively short testing time with an acceptable level of accuracy. This research was conducted at the TEFA Fish Canning and Food Processing Laboratory of Politeknik Negeri Jember in March – July 2021. Estimating the shelf life used the reaction approach that increases the TBA number as a critical parameter. The kinetic reaction of increasing the TBA number in canned balado tongkol followed the ordo 0 reaction. The results showed that the shelf...

IOP Conference Series: Earth and Environmental Science, 2022

Drying is a scientific operation, which includes the transient transfer of heat and mass at some ... more Drying is a scientific operation, which includes the transient transfer of heat and mass at some rate of process. The purpose of this study was to design and create a flash system dryer, which is equipped with UV. The selection of flash system dryers is based on conditions where some materials to be dried are sensitive to hot air contact due to prolonged drying. As a heat source, this dryer uses a heater to heat the air. In order to spread the heat evenly in the dryer room, the blower is installed on the heater. The intake of air blower is 60 m/s, while the air temperature on the air heater is conditioned at 50 and 60ºC. In order to collect data of air temperature, a thermocouple is placed on heat channel pipe and dryer room. The performance test of the dryer by using cassava chips, showed that the lowest cassava chip water content was 7,2% at 50ºC treatment temperature, and the highest water content by 18.5% at treatment temperature of 60ºC.