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All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Keteknikan Pertanian Perfecting a Video Game with Game Metrics Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Jurnal Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar Jurnal Penelitian Pertanian Tanaman Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PANGAN Jurnal Teknologi Pertanian Andalas Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Penelitian Tanaman Industri (Littri) Jurnal Penelitian dan Pengembangan Pertanian BIODIVERS - BIOTROP Scientific Magazine
Usman Ahmad
Departemen Teknik Mesin Dan Biosistem, Fakultas Teknologi Pertanian IPB
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Veterinary Other

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Penerapan GHP dan GMP Pada Penanganan Pascapanen Padi Di Tingkat Penggilingan (GHP and GMP Implementations in Postharvest Handling of Rice at The Rice Mill Operator Level) Sarastuti Sarastuti; Usman Ahmad; Sutrisno Sutrisno
JURNAL PANGAN Vol. 27 No. 2 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v27i2.369

Abstract

AbstrakPenerapan Good Handling Practices (GHP) dan Good Manufacturing Practices (GMP) pada penanganan pascapanen padi di tingkat penggilingan di Indonesia masih rendah, bahkan sebagian besar operator tidak memperhatikan tentang standar mutu beras. Penelitian ini bertujuan untuk mengevaluasi penerapan GHP dan GMP pada penanganan pascapanen padi di tingkat penggilingan. Survey dilakukan terhadap enam penggilingan padi penyalur beras mitra Toko Tani Indonesia Center dalam kegiatan Pengembangan Usaha Pangan Masyarakat (PUPM), di wilayah Jawa Barat. Pengumpulan data dilakukan melalui wawancara, observasi lapangan, dan pengambilan sampel gabah dan beras sesuai berdasarkan metode SNI 19-0428-1998. Analisis mutu dilakukan berdasarkan metode SNI 01-0224-1987 untuk gabah dan SNI 6128:2015 untuk beras. Penilaian kesesuaian penerapan GHP dan GMP dilakukan berdasarkan praktek yang dilakukan responden, dibandingkan terhadap pedoman GHP dan GMP. Hasil penelitian menunjukkan bahwa pedoman GHP dan GMP belum sepenuhnya diterapkan oleh penggilingan padi. Tingkat kesesuaian penanganan pascapanen padi adalah 52.9% untuk GHP dan 66.7% untuk GMP. Ketidaksesuaian terhadap pedoman GHP dan GMP dibedakan menurut aspek fasilitas dan penanganan pascapanen padi. Ketidaksesuaian dari aspek fasilitas, yaitu: kondisi bangunan dan gudang penyimpanan tidak dilengkapi pengontrol suhu, tekanan, kelembaban udara, dan perlindungan dari debu, kotoran, binatang pengerat, hama, dan serangga. Ketidaksesuaian pada penanganan pascapanen padi, antara lain: operator penggilingan padi tidak melakukan proses sortasi, pembersihan, dan pemutuan gabah. Selain itu, pengemasan gabah tidak disesuaikan dengan standar kelas mutu. Kondisi tersebut menghasikan beras bermutu rendah berdasarkan persyaratan mutu pada Peraturan Menteri Pertanian Nomor: 31/Permentan/PP.130/8/2017.kata kunci: beras, mutu, pascapanen padi, penggilingan AbstractsIn Indonesia, implementation of Good Handling Practices (GHP) and Good Manufacturing Practices (GMP) in postharvest handling of rice at the rice mill operator level is categorized low, and even most operators do not care about rice quality standards. This study aims to evaluate the application of GHP and GMP on postharvest handling of rice at the rice mill level. The survey was conducted on six rice mills as milled rice supplier to Toko Tani Indonesia Center in the Food Business Community Development (PUPM) activity, in West Java area. The data were collected through interview, field observation, and sampling of rice and milled rice according to SNI 19-0428-1998 method. Quality analysis was conducted based on SNI 01-0224-1987 method for rice and SNI 6128: 2015 for milled rice. Conformity assessment of GHP and GMP implementation was calculated based on respondents' practice, compared to GHP and GMP guidelines. The results show that GHP and GMP guidelines have not been fully implemented by rice mill operators. The postharvest handling conformity level was 52.9% for GHP and 66.7% for GMP. Non-compliance with GHP and GMP guidelines were grouped into two aspects, facilities and postharvest handling of rice. Non-conformity of the facilities aspect, namely: the condition of the building and storage warehouse was not equipped with temperature control, pressure, humidity, and protection from dust, dirt, rodents, pests, and insects. Non-compliance to postharvest handling of rice, among others are lacks of sorting, cleaning, and rice grading processes. In addition, the rice packaging was not adjusted to the quality standards. These conditions result milled rice with low quality according to the Regulation of the Minister of Agriculture Number: 31/ Permentan/PP.130/8/2017. keywords: milled rice, postharvest handling, quality, rice mill operator
IDENTIFIKASI GEJALA CHILLING INJURY BERDASARKAN PERUBAHAN pH DAN ION LEAKAGE PADA BUAH MANGGA GEDONG GINCU Putri Wulandari Zainal; Aris Y Purwanto; Usman Ahmad
Jurnal Teknologi Pertanian Andalas Vol 21, No 1 (2017)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.081 KB) | DOI: 10.25077/jtpa.21.1.16-21.2017

Abstract

Mangga Gedong Gincu merupakan buah tropika yang disukai oleh masyarakat.Buah tropika dan sub-tropika sensitif dengan paparan suhu rendah. Paparan suhu rendah tersebut dapat mengakibatkan terjadinya chilling injury (CI). Adapun gejala CI  adalah adanya lekukan, bercak coklat pada permukaan, gagal matang, ion leakage. Tujuan penelitian adalah untuk dapat mengidentifikasi gejala CI yang terjadi selama penyimpanan buah mangga gedong gincu berdasarkan perubahan pH dan ion leakage. Berdasarkan hasil penelitian buah mangga yang disimpan pada suhu 8oC, mengalami perubahan pH yang tidak mencapai 4.5 yaitu dari awal penyimpanan 3.02 menjadi 3.37 pada akhir penyimpanan. Sedangkan untuk penyimpanan suhu 13 °C mengalami perubahan pH yang mencapai 4.5 yaitu 3.05 menjadi 4.69, secara normal perubahan pH buah mangga pada tingkat matang yaitu 2.0 ke 5.5 Hal ini terlihat bahwa buah mangga yang disimpan pada suhu 8oC telah mengalami gejala CI yaitu gagal matang. Perubahan ion leakage yang terbesar untuk penyimpanan 8 oC terjadi pada hari penyimpanan ke-4 dan hari ke-6 untuk penyimpanan 13oC. Untuk buah mangga yang disimpan pada suhu 8 oC, ion leakage disebabkan oleh adanya stress suhu dingin sehingga membran sel rusak dan menyebabkan kebocoran ion.
RANCANG BANGGUN ALAT DETEKSI RINTANGAN PADA LINTASAN KERJA TRAKTOR BERBASIS PENGOLAHAN CITRA Irriwad Putri; Usman Ahmad; Desrial Desrial
Jurnal Teknologi Pertanian Andalas Vol 20, No 2 (2016)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.086 KB) | DOI: 10.25077/jtpa.20.2.65-72.2016

Abstract

Sensor deteksi rintangan (obstacle detection sensor) merupakan komponen yang penting dalam pengembangan traktor otomatis (autonomous tractor) dalam rangka mengenal lingkungannya. Penelitian ini bertujuan untuk merancang dan membuat alat deteksi rintangan pada lintasan outdoor traktor berbasis pengolahan citra. Tahapan penelitian ini meliputi penelitian pendahuluan, perancangan alat, pembuatan alat, dan uji fungsional alat. Alat ini menggunakan kamera CCD sebagai sensor utama dan dilengkapai pointer laser. Pada penelitian pendahuluan diperoleh spesifikasi komponen alat yang digunakan yaitu pointer laser berjumlah enam buah dengan sinar laser berwarna merah yang berupa visible light dengan panjang gelombang 650 nm dengan daya < 5mWatt. Kamera perekam yang digunakan  merupakan jenis kamera CCD color dengan resolusi 640 x 480 dan FL 60 mm. Secara keseluruhan alat deteksi rintangan mempunyai konsistensi penyinaran diatas 85%. Hal ini membuktikan bahwa alat ini mampu digunakan sebagai alat deteksi rintangan pada lintasan outdoor traktor.
Effect of hydrogen peroxide treatment on the concentration of volatile compound in coriander seeds oil Rizka Wildani; Usman Ahmad; Mohamad Rafi; Slamet Ari Dwi Ratnanto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.02.1

Abstract

Coriander seeds essential oil have shown some remarkable biological properties and health benefits. The coriander seeds used in Indonesia are imported and also treated with hydrogen peroxide before reaching consumers. Hydrogen peroxide is known to be a strong oxidizer, but so far, there has been no information that explains its effects on the essential oil composition and concentration in coriander seed. This study aims to determine the effect of using hydrogen peroxide and the drying method on the composition of essential oils in coriander seeds. Yield and volatile oil compounds were measured, and the results were compared between the hydrogen peroxide concentration (0,35 and 50% )  and drying method (mechanical drying (50 ℃) and room temperature drying). GC-MS analysis detected linalool as the most common volatile constituent in all treatments. The highest concentration of linalool compounds (70.16%) was found in seeds without hydrogen peroxide (0%) treatment combined with mechanical drying, followed by without hydrogen peroxide (0% H2O2) combined with room drying (23.74%), then by 35% hydrogen peroxide  combined with room drying (18.71%), 35% hydrogen peroxidecombined with mechanical drying (18.84%), 50% hydrogen peroxide  combined with room drying (22.18%) and by 50% hydrogen peroxide combined with mechanical drying (15.45%). Therefore, the yield was clearly affected only by hydrogen peroxide treatment where no hydrogen peroxide treatment gave the highest yield. The drying method did not have any significant effect on yield.
Shelf-life Estimation of Dried Chili in Vacuum Packaging Nanda Wisha Ranawati; Usman Ahmad; Dyah Wulandani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.60-70

Abstract

This research aimed to build a model for estimating the shelf life of dried chilies in vacuum packaging stored at any storage temperature. The shelf-life estimation of dried red chilies was carried out based on the change rate of dried chilies quality parameters using the ASLT (Accelerated Shelf-Life Testing) method with the Arrhenius approach. The shelf-life estimation using the ASLT method was carried out by conditioning the storage room, which could accelerate the degradation reaction, stored at temperatures above room temperature. Prior to storage, red chilies were dried until their moisture content reaches 10%. Then it was packaged in vacuum packaging made of PE (polyethylene) plastic and stored at 35°C. During the storage period, the observation was conducted on some quality parameters, namely moisture content, color, and vitamin C content. The same experiments were also carried out at 40°C, 45°C, and 50°C to obtain different rate constant values. The shelf-life estimation results from the Arrhenius equation model were selected based on the critical parameter, in this study the critical parameter was the decrease of vitamin C content. The shelf life of dried red chilies that were packed in vacuum stored at room temperature (25°C) could maintain its quality up to 365 days. Keywords:  Arrhenius,  ASLT,  Red chili,  Vacuum packaging,  Shelf life, 
How Can We Get the Healthy Chocolate Products? Nijma Nurfadila; Sutrisno; Usman Ahmad; Samsudin
BIODIVERS - BIOTROP Science Magazine Vol. 1 No. 2 (2022): BIODIVERS (BIOTROP Science Magazine) - Save Biodiversity for Sustainable Well-b
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56060/bdv.2022.1.2.1982

Abstract

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Improving the Taste of Robusta Coffee by Fermentation with Yeast Inoculum and Its Effect on Caffeine Content Hani Fildzah Nadya; Usman Ahmad; Samsudin Samsudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.298-308

Abstract

Harvesting coffee process by farmers generally executed entirety, resulting rainbow harvest. Coffee fermentation with yeast starter cultures Saccharomyces cerevisiae Y612, Candida parapsilosis Y207 and Torulospora delbrueckii Y594 was executed separately to determine the role of starter cultures on caffeine and robusta coffee taste at different maturity levels. The study was conducted at the Indonesian Industrial and Beverage Crops Research Institute in Sukabumi,, from June to November 2022. The experiment used a factorial complete randomized design. The first factor was the maturity level of the coffee and starter culture as the second factor. Fermentation was implemented for 48 hours inoculated with 108 cells/mL starter culture. The results showed that the temperature fluctuated, the pH value always decreased to 4.50 and T. delbrueckii was the starter culture with the highest activity during fermentation. Inoculum-fermented robusta coffee caffeine content was higher than non-inoculum. The lowest caffeine content was found in spontaneously fermented red fruit of 1.39%, while the highest caffeine content was produced by red fruit samples inoculated with C. parapsilosis of 2.7%. Robusta coffee with S. cerevisiae inoculation brought the best taste of robusta coffee with 82.10%, there was no significant difference between the red harvest coffee fruit and the fermented rainbow color with a starter culture. Keywords: Caffeine, Harvest, Inoculation, Maturity level, Starter cultures
Co-Authors . Sabihah . Yulianingsih Adi Sutrisno Ali Djamhuri Aris Purwanto Armansyah H. Tambunan Baskara Edi Nugraha Christina Winarti Dedy Wirawan Soedibyo Desrial Desrial Desrial Desrial Diding Suhandy Dwi Dian Novita Dwi Pamungkas Bermani Eko Heri Purwanto Emmy Darmawati Enrico Syaefullah Evi Savitri Iriani Fahim Muchammad Taqi Fahmi Riadi Fajar Kurniawan Firdaus, Jonni Hadi K Purwadaria Hani Fildzah Nadya I Dewa Made Subrata I Dewa Made Subrata I Dewa Made Subrata I Wayan Budiastra Iman Sabarisman Inge Scorpi Tulliza Irriwad Putri Jati Sumarto Putro Khalimatus Sa&#039;diyah Kudang Boro Seminar Lilik Pujantoro Eko Nugroho Lydia Ariani Mar'atus Sholihah Mardison Mardison Mardison S. Meika Wahyuni Azrita Meivie Lintang Mohamad Rafi Mohamad Rahmad Suhartanto Monika Marpaung Mudho Saksono Muhammad Sudirman Akili Muhammad Yusuf Antu MUHAMMAD YUSUF ANTU Nanda Supriana Nanda Wisha Ranawati nFN Mardison nFN Sarastuti nFN Sutrisno nFN Sutrisno Nijma Nurfadila Nijma Nurfadila Nikmatul Hidayah Nofiyanti, Sri Handayani Nugraha Edhi S Nugraha Edhi Suyatma Nur Rahma Refilia Putri Wulandari Zainal Rizka Wildani Rokhani Hasbullah Rokhani Hasbullah Rosyid Ridho Rudy Tjahjohutomo Samsudin Samsudin - Samsudin Samsudin Samsudin Samsudin Sarastuti Sarastuti Sarastuti, Sarastuti Sjahrul Annas Slamet Ari Dwi Ratnanto Slamet Widodo Sri Lestari Sri Widowati Suci Rahmi Sukrisno Widyotomo Suroso . Sut risno Sutrisno Sutrisno - Sutrisno . Sutrisno . Sutrisno Sutrisno Sutrisno, Sutrisno Tondok, Efi Toding Verra Mellyana Waqif Agusta Wawan Hermawan Wendianing Putri Luketsi Wulandari Zainal, Putri Yusianto Yusianto