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Optimasi Proses Penggorengan Hampa dan Penyimpanan Keripik Ikan Pepetek (Leiognathus sp.) Jati Sumarto Putro; I Wayan Budiastra; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

Abstract

Abtract Vacuum frying technology can be used as an alternative to improve the economic value of Pepetek (Leiognathus sp.) fish. The objectives of this study were to determine frying temperature and process time and to determine packaging material and shelf life of processed fish. Pepeteks were fried in temperature 80, 90, and 100 oC and process time 30, 45, and 60 minutes. Product quality of each treatments were analyzed including water content, fat content, hardness, and color. Organoleptic tests were carried out based on hedonic scale. The result showed that the temperature and exposure time significantly influenced the characteristic of the products. The best quality of pepetek chips was obtained at frying temperature 90oC for 45 minutes. Aluminium foil maintained the shelf life of pepetek chips better than Polypropilene. Keywords: vacuum frying,  pepetek chips,  shelf lifeAbtrak Teknologi penggorengan hampa dapat dipergunakan sebagai salah satu alternatif untuk meningkatkan nilai ekonomis dari ikan Pepetek (Leiognathus sp.). Tujuan dari penelitian ini adalah menentukan suhu dan waktu proses penggorengan serta menentukan jenis kemasan dan umur simpannya. Ikan pepetek digoreng pada suhu 80, 90, dan 100 oC dengan waktu 30, 45, dan 60 menit. Analisa kualitas produk pada tiap perlakuan meliputi kadar air, kadar lemak, kekerasan, dan warna. Uji organoleptik dilakukan berdasarkan skala hedonik. Hasil penelitian menunjukkan suhu dan waktu penggorengan berpengaruh nyata terhadap karakteristik produk. Kualitas keripik pepetek terbaik diperoleh pada suhu 90 oC dengan waktu 45 menit. Aluminium foil mampu mempertahankan umur simpan keripik pepetek lebih baik dibandingkan Polipropilen. Kata kunci: penggorengan hampa,  pepetek, umur simpanDiterima: 23 September 2011; Disetujui: 26 Januari 2012 
Karakteristik Transmisi Gelombang Ultrasonik dan Hubungannya dengan Sifat Fisiko-Kimia Buah Naga Siti Djamila; I Wayan Budiastra; Sutrisno .
Jurnal Keteknikan Pertanian Vol. 24 No. 1 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.024.1.%p

Abstract

AbstractCommonly the quality of dragon fruit in Indonesia is determined manually by using visual appearances and it gives un-uniformly results caused by human factors and the judgement is not reflected the internal quality of dragon fruit. Destructive method is usually used to determine the internal quality of dragon fruit that is unsuitable for quality control of fresh dragon fruit.  So a non destructive method is required for evaluation the quality of dragon fruit. The objectives of the research were to determine the physico-chemical and ultrasound wave transmission characteristics of super red dragon fruit according to harvesting time, and to study the relationship between ultrasound wave transmission characteristics and physico-chemical characteristics of super red dragon fruit. Super-red dragon fruits were harvested at 30, 32, and 34 days after flower blooms (150 samples) from PT Wahana Cory, Ciapus, Bogor. The results showed that the ultrasound velocity of super red dragon fruit ranged from 614.10 to 680.16  m/s and  the attenuation coefficient were 57.32 to 62.40 Neper per meter. The attenuation coefficient was significantly different according to maturity.  There were significant correlations between ultrasound parameters (velocity and attenuation coefficient) and physico-chemical of super red dragon fruit (firmness, sugar content, total soluble solid, and total acid).Keyword: dragon fruit, attenuation, ultrasound, velocity Diterima: 25 September 2009; Disetujui: 3 Februari 2010 
MODEL PENDUGAAN KANDUNGAN AIR, LEMAK DAN ASAM LEMAK BEBAS PADA TIGA PROVENAN BIJI JARAK PAGAR (Jatropha curcas L.) MENGGUNAKAN SPEKTROSKOPI INFRAMERAH DEKAT DENGAN METODE PARTIAL LEAST SQUARE (PLS) PURWOKO, BAMBANG S.; SEMINAR, KUDANG B.; BUDIASTRA, I WAYAN; LENGKEY, LADY C. E. CH.
853-8212
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

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Abstract

ABSTRAKJarak pagar berpotensi sebagai sumber biodiesel karena kandunganlemak yang tinggi (>40%) dan belum ada penggunaan lainnya.Spektroskopi (Near Infrared) NIR adalah metode yang cepat untukmengukur spektrum sampel dan tidak terdapat limbah kimia. Tujuanpenelitian adalah mengembangkan metode pendugaan komposisi kimiabeberapa  provenan  jarak  pagar  berdasarkan  spektroskopi  NIRmenggunakan kalibrasi PLS. Pengujian dilakukan menggunakan tigaprovenan jarak pagar yaitu IP-3A, IP-3M, dan IP-3P masing-masing 85sampel. Spektrum reflektansi diukur menggunakan alat NIRFlex SolidsPetri pada panjang gelombang 1000–2500 nm. Sekitar ⅔ jumlah sampeldigunakan untuk mengembangkan persamaan kalibrasi dan ⅓ jumlahsampel untuk validasi. Pra perlakuan data spektrum dilakukan dengannormalisasi antara 0-1, turunan pertama Savitzky-Golay 9 titik dangabungan keduanya. Hasil penelitian menunjukkan spektroskopi NIRdapat menduga kadar air, lemak, dan asam lemak bebas . Koefisienkorelasi (r) antara komponen kimia metode acuan dengan dugaan NIR>0,83 menunjukkan ketepatan model cukup baik (r kadar air=0,96, r kadarlemak=0,92, dan r ALB=0,89 ). Konsistensi model kalibrasi kadarair=94,85%, lemak=82,56%, dan ALB=87,80%. Koefisien keragamandugaan (Prediction Coeficient Variability/PCV) ketiga model <10%menunjukkan model yang dibangun cukup handal. Ratio of standard errorprediction to deviation (RPD) menunjukkan metode spektroskopi NIRdapat digunakan untuk menentukan kadar air (RPD=3,30) dan lemak(RPD=2,06). Model-model yang dikembangkan secara umum layakuntuk menentukan kadar air dan lemak biji jarak pagar, tetapi belumoptimal untuk penentuan kadar ALB biji jarak pagar.Kata kunci: NIR , jarak pagar, kadar air, kadar lemak, kadar asam lemakbebasABSTRACTPhysic nut is a potential source of biodiesel. It is high in fat content,above 40% and has not been usesed for other purposes. Moisture, free fattyacid, and fat content are the chemical compounds and determinant factorfor physic nut seed quality. The objective of this study was to develop amethod to predict chemical composition of physic nut by NIRspectroscopy and PLS calibration. The study was conducted using threeprovenances of physic nut, i.e. IP-3A, IP-3M, and IP-3P, with 85 sampleseach. The wavelengths of near infrared reflectance ranged from 1000 to2500 nm, and measured by NIR Flex Solids Petri Apparatus.Approximately ⅔ of total samples were used for developing calibrationequation, while ⅓ of total samples for performing validation. Pre-treatmentof spectrum data was done by applying normalization, first derivative ofSavitzky–Golay 9 points, and as well as their combination. The resultsshowed that NIR spectroscopy performed acceptable prediction formoisture and fat content. Correlation coefficients (r) between the referencemethod and NIR prediction were 0.96 for moisture content, 0.92 for fatcontent, and 0.89 for FFA and the consistency of the model were 94.85%for moisture content, 82.56% for fat, and 87.80% for FFA. Prediction ofcoefficient of variability (PCV) of the three models ≤10 % shows that themodels are reliable. Ratio of standard error prediction to deviation (RPD)for moisture content has the potential to be used for screening (RPD=3.30)though the fat content model has rough screening (RPD=2.06).Key words: NIR, physic nut, moisture, fat, free fatty acid contents.
PEMBENTUKAN KARAKTER KEMANDIRIAN MELALUI KEGIATAN OSIS DI SEKOLAH MENENGAH ATAS Japar, Muhammad; Parida, Desca
Jurnal Pendidikan Ilmu Sosial Vol 28, No 1 (2018): JURNAL PENDIDIKAN ILMU SOSIAL
Publisher : Department of Accounting Education, Faculty of Teacher Training and Education Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2317/jpis.v28i1.6710

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This study aims to determine character independence building of senior high school students through the activities of OSIS in SMA Negeri 42 Jakarta. SMA Negeri 42 Jakarta is one of the schools that implements character education, especially the character of independence. The research method used is qualitative. The data was conducted by observation, documentation, and interviews to informants and key informant in SMA Negeri 42 Jakarta. The Interview conducted to the board of OSIS by using purposive sampling method. And by adding two key informant that is coach and student council Vice Head of Student Affairs. After that it is equipped by expert opinion. The results showed that the activities performed by OSIS SMA Negeri 42 Jakarta in shaping the character of OSIS management included viewing, speaking and listening activities, writing activities, moving activities, mental activities, and soul movement activities. Implementation of character-based self-reliant education conducted on board of OSIS includes the guidance of independence from the aspect of emotional independence, independence, economy, intellectual independence, and social independence. These activities are reflected by planning, implementing and evaluating each activity fairly well and upholding the spirit of mutual cooperation
Jurisprudential Inquiry sebagai Model Pembelajaran Alternatif untuk Mata Pelajaran Pendidikan Kewarganegaraan Di Sekolah Menengah Atas Japar, Muhammad
Jurnal Pendidikan Ilmu Sosial Vol 27, No 1 (2017): JURNAL PENDIDIKAN ILMU SOSIAL
Publisher : Department of Accounting Education, Faculty of Teacher Training and Education Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2317/jpis.v27i1.5119

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This study explores the learning model of civic education for Senior High School students.The purpose of Civic education in Senior High School are preparing to be smart and good citizen. In fact,learning program by teacher isn’t enough to make student active. To make student active in civic eduction learning, the idea is application Jurisprudential Inquiryas a model.This qualitative case study draws on interview from eight students and a teacher in Senior High School. The research shows that Jurisprudential inquiry model can be used as an alternative model for civic education as it is effective, efficient and attractive.
INTENSIFIKASI LAHAN PERTANIAN MENGGUNAKAN AIR BAWAH TANAH (RENCANA PROYEK PERCONTOHAN DI SUBAK SAYEHAN JASRI KARANGASEM I N. Simpen; N. N. Ratini; I M. S. Wibawa; I. B. M. Suryatika
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.808 KB)

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Salah satu cara yang dapat dilakukan dalam usaha intensifikasi lahan pertanian adalah mengairi sawah dengan air bawah tanah pada musim kemarau atau pada saat air sungai sudah tidak ada. Di Subak Sayehan Jasri Karangasem hendak melakukan proyek percontohan intensifikasi lahan pertanian menggunakan air bawah tanah. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah menentukan titik pengeboran untuk mendapatkan air bawah tanah yang paling efektif. Titik pengeboran dicari dengan metode geolistrik. Hasilnya telah didapatkan titik pengeboran, pada jarak 115-126 m dari pinggir jalan, diperkirakan kedalaman 13 m sudah ditemukan air, pengeboran direkomendasikan sampai kedalaman 25 m.
Pendugaan Kandungan Kafein Biji Kopi Liberika dengan Spektroskopi NIR Menggunakan Model Kubelka-Munk Ei Mon Kyaw; I Wayan Budiastra; Sutrisno Sutrisno; Samsudin Samsudin; Dheni Mita Mala
Jurnal Tanaman Industri dan Penyegar Vol 7, No 3 (2020): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v7n3.2020.p119-126

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Liberica is one of coffee species that is becoming popular and increasingly in demand in present days due to its unique characteristics. Caffeine is one of the important coffee quality parameter which determines the coffee flavor, consumer preference and market price. Caffeine content is usually analyzed by chemical method which is destructive, time consuming, expensive and involving a lot of procedures. NIR Spectroscopy is one of the non-destructive techniques to overcome these disadvantages. This study was conducted at the Department of Mechanical and Biosystem Engineering, IPB University for NIR measurement and the Center of Agro-based Industry (BBIA), Bogor for chemical analysis from August to November 2019. The study aimed to determine the best calibration model for the prediction of caffeine content in Liberica coffee green bean powder. In this study, FT-NIRS in the wavelength of 1000-2500 nm was used for NIR measurement and HPLC tool was used for chemical analysis. Kubelka-Munk (K/S) and Absorbance (Log 1/R) were used as data transformation, whereas Standard Normal Variance (SNV) and Second derivative of Savitzky-Golay (dg2) as data pretreatment. In addition, Partial Least Square (PLS) and Multiple Linear Regression (MLR) were applied for multivariate calibration method. The best calibration model for the prediction of caffeine content of Liberica coffee green bean powder was obtained by the spectral data pretreated with second derivative of Savitzky-Golay (dg2) and Kubelka-Munk data transformation using PLS calibration method with the results of r = 0.90, RPD = 2.24, CV = 2.01%.
Acoustic Study Of Mangosteene (Gracinia mangostana L) By Using Ultrasonic Wave Jajang juansah; I wayan Budiastra; Suroso .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.237 KB)

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The wave used to study the acoustic properties of mangosteen is ultrasonic wave. Ultrasonic wave with frequency of 50 KHz was used to determine acoustic properties of mangosteen. The main wave properties were the attenuation, impedance of acoustic and acoustic velocity at mangosteen. Others have been evaluated were the correlation of attenuation and acoustic velocity at parts of mangosteen with its intact mangosteen. The acoustic parameters were related to the physic-chemical parameters of the fruit (TDS and hardness). This relationship was used to study mangosteen properties and quality. Because of mangosteen structure and it’s pores (saw with low density), acoustic wave in manggosteen have low amplitude signal. It was saw with spectrum and FFT signal mangosteen and reference medium / air (1.4:2.3). The fruit with increasing maturity mount (from color index 2 to 5) will experience hardness degradation, improvement of TDS, which are related to degradation of acoustic attenuation, improvement of acoustic speed and impedance. Multiple regression method was used to get empiric equation of wave in mixture of flesh-seed, husk and mangosteen (parts of mangosteen with its intact mangosteen). That saw in equation 1 and 2. the velocity and attenuation of ultrasonic wave in mixture of flesh – seed have higher effect equation on mangosteen than husk. It means that acoustic properties of mixture of flesh – seed has more contribution than husk. Key word: attenuation, velocity, impedance, ultrasonic, mangosteen
Prediksi Kandungan Kimia Mangga Arumanis selama Penyimpanan dengan Spektroskopi NIR Sri Agustina; Y. Aris Purwanto; I Wayan Budiastra
Jurnal Keteknikan Pertanian Vol. 3 No. 1 (2015): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (921.763 KB) | DOI: 10.19028/jtep.03.1.%p

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AbstractThe various internal qualities attributes of fruits and vegetables were able to be predicted nondestructively by using near infrared spectroscopy techniques. The objective of this study was to develop a calibration model for prediction of starch content, soluble solids content and water content of mango fruit by using near infrared spectroscopy and chemometric. The reflectance spectra of mango fruit were obtained in the wavelength range from 1000 nm to 2500 nm. The effects of different pre-process methodsand spectra treatments, such as smoothing 3 points (sa3), first derivative Savitzky-golay 9 points (dg1), and combination of smoothing 3 points (sa3) and first derivative Savitzky-golay 9 points (dg1) were analyzed.The prediction models were developed by partial least square regression (PLS). The results show that the correlation coefficient, standard error calibration and consistency for starch content of 0.95, 1.20% and 86.89% were achieved using pre-process of first derivatif Savitzky-golay 9 points; for soluble solid content of 0.90, 1.34oBrix and 86.24% were achieved using combination of smoothing 3 points and first derivatif Savitzky-golay 9 point and for water content of 0.78, 0.850 % and 99.74% were achieved using smoothing 3 points. This showed the capability of near infrared spectroscopy and the important role of chemometric in developing accurate models for the prediction of internal quality characteristics of mango fruit.Keywords: near infrared spectroscopy, internal quality, chemometric, mango, non destructiveAbstrakKualitas internal dari produk buah dan sayuran mampu dievaluasi dengan baik secara non destruktif menggunakan metode spektroskopi near infrared. Tujuan dari penelitian ini adalah untuk mengembangkan model kalibrasi untuk memprediksi kandungan pati, total padatan terlarut dan kadar air buah mangga selama penyimpanan menggunakan spektroskopi near infrared dan kemometrik. Spektra reflektan buah mangga diukur pada panjang gelombang 1000 nm sampai 2500 nm. Pengaruh metode pra-proses data yaitu penghalusan 3 titik, turunan pertama Savitzky-golay 9 titik, serta kombinasi penghalusan 3 titik dengan turunan pertama Savitzky-golay 9 titik terhadap ketelitian model kalibrasi juga dianalisis. Model prediksi dikembangkan dengan menggunakan regresi partial least square (PLS). Model prediksi dengan spektroskopi near infrared yang dikembangkan menghasilkan koefisien korelasi, standard error calibration(SEC) dan konsistensi untuk kandungan pati adalah 0.95, 1.20%, dan 86.89% yang diperoleh dari data praproses turunan pertama Savitzky-golay 9 titik, untuk total padatan terlarut, yaitu 0.90, 1.34oBrix, dan 86.24% yang diperoleh dengan menggunakan kombinasi antara penghalusan 3 titik dan turunan pertama Savitzkygolay 9 titik, sedangkan untuk kadar air yaitu 0.78, 0.850%, dan 99.74% diperoleh dengan menggunakan penghalusan 3 titik. Dapat disimpulkan bahwa model prediksi spektroskopi near infrared untuk menduga kandungan internal dari buah mangga arumanis telah dikembangkan dengan baik.Kata kunci: spektroskopi near infrared, kualitas internal, kemometrik, mangga, non destruktifDiterima: 10 Desember 2014; Disetujui: 09 Maret 2015
Pengembangan Model Jaringan Syaraf Tiruan untuk Penentuan Kandungan Kimia Biji Kopi Arabika Gayo dengan NIRS Hafiz Fajrin Aditama; I Wayan Budiastra; Slamet Widodo
Warta Industri Hasil Pertanian Vol 36, No 1 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (890.399 KB) | DOI: 10.32765/warta ihp.v36i1.4767

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Penelitian ini bertujuan untuk mengembangkan model jaringan syaraf tiruan (JST) terbaik untuk memprediksi kandungan kimia biji kopi arabika Gayo dan memvalidasi model. Data input yang digunakan adalah data principal component (PC) spektra yang terlebih dahulu telah dilakukan pre-treatment data menggunakan multiplicative scatter correction (MSC), Normalisasi (N-1,1), dan turunan pertama Savitzky-Golay (dg1). Model JST menggunakan Multilayer Perceptron (MLP) feed forward neural network dengan algoritma pelatihan dasar Levenberg-Marquard. Penggunaan 10 jumlah neuron lapisan tersembunyi sudah cukup untuk dapat memprediksi kandungan kimia biji kopi Gayo. Kadar air dapat diprediksi dengan model JST menggunakan 8 jumlah PC dan normalisasi (r = 0,96; CV = 1,77%; RPD = 3,79). Kafein dapat diprediksi dengan 8 jumlah PC dan kombinasi normalisasi dengan dg1 (r = 0,98; CV = 2,15%; RPD = 4,44). Karbohidrat dapat diprediksi dengan menggunakan 5 jumlah PC dan dg1 (r = 0,99; CV = 0,27%; RPD = 9,55). Lemak dapat diprediksi dengan menggunakan 8 jumlah PC dan kombinasi MSC dengan dg1 (r = 1; CV = 0,41%; RPD = 19,11). Protein dapat diprediksi dengan menggunakan 5 jumlah PC dan kombinasi MSC dengan dg1 (r = 0,99; CV = 0,84%; RPD = 7,08). 
Co-Authors . Saputera . Sutrisno A. Trisnobudi Adrizal . Agus A Munawar Ahmuhardi Abdul Azis Amin Rejo Amoranto Trisnobudi Anggie Yulia Sari Aris Purwanto Aryanis Mutia Zahra Baihaqi Baihaqi Bambang Haryanto Bambang Haryanto Bambang Haryanto Bambang Haryanto BAMBANG S. PURWOKO Bambang S. Purwoko Bambang Soenarto Baskoro Wicaksono, Baskoro Dheni Mita Mala Dwi Dian Novita Ei Mon Kyaw Emmy Darmawati Fadfhillah, Dini Nur Fadhillah, Dini Nur Fila Rodotul Jannah Hadi K. Purwadaria Hadi K. Purwadaria Hadi K. Purwadaria Hafiz Fajrin Aditama Harmi Andrianyta Herna Permata Sari I Kadek Suardika I M. S. Wibawa I Nyoman Sutarpa Sutama I Wayan Redana I Wayan Redana I Wayan Redana I. B. M. Suryatika Indah Kurniasari Irawaty Irawaty Jajang Juansah Jajang Juansah Jati Sumarto Putro Jeris Habfrons Wiatri Djereng Juhana, Juhana Ketut Agus Karmadi KUDANG B. SEMINAR Kudang B. Seminar Kustoko, Kusriani La Rianda LADY C. E. CH. LENGKEY Lady Lengkey Lalu Hendri Setiawan Mar'atus Sholihah Mawiti Infantri Mawiti Infantri Yekti N. N. Ratini Noneng Fahri Novi Andareswari Noviar Harun Nur Arifiya Ocarina, Estika Parida, Desca Putu Doddy Heka Ardana Rini Rosita Rizal Syarief Rizky Wiradinata Rokhani Hasbullah Ruri Wijayanti Samsudin Samsudin SEDARNAWATI YASNI Sigid Hariyadi Siti Djamila Siti Zulaikah Slamet Susanto Slamet Widodo Slamet Widodo Sobir Sobir Sri Agustina Sri Citra Yuliana Madi Sugiyono . Sugiyono Sugiyono Suharta, I Wayan Gede Sukrisno Widyotomo Suroso . Suroso . Suroso Suroso Sut risno Sutrisno - Sutrisno . Sutrisno Mardjan Sutrisno Sutrisno Trisma Rezeki Zairisman Usman Ahmad Vita N. Lawalata Wendianing Putri Luketsi Wiranda G. Piliang Yasin, Yasnita Yul Y Nazaruddin Yunisa Tri Suci