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I Wayan Budiastra

Departemen Teknik Mesin Dan Biosistem, IPB University

Author-ID : 244141

Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics Social Sciences Other

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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

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

Kajian Rekayasa Proses Penggorengan Hampa dan Kelayakan Usaha Produksi Keripik Pisang Ruri Wijayanti; I Wayan Budiastra; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 25 No. 2 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better guality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90°C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80°C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter. Banana chips business eligible to run if production capacity is 4 kg or more. Keywords: banana, vacuum fryer, self life, the feasibility Abstrak Penggorengan vakum adalah sebuah teknologi baru yang dapat digunakan untuk meningkatkan kualitas makanan gorengan (keripik) dengan proses suhu rendah. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh suhu minyak dan waktu penggorengan terhadap sifat fisiko-kimia dan organoleptik keripik pisang sehingga didapatkan produk dengan kualitas terbaik, menentukan jenis kemasan yang dapat memperpanjang umur simpan keripik pisang, untuk menduga umur simpan keripik pisang dengan menggunakan metode akselerasi dan menghitung biaya produksi dan kelayakan usaha keripik pisang dengan penggorengan vakum. Parameter kualitas yang diuji meliputi kadar air, kadar lemak, warna, ketebalan dan uji organoleptik. Keripik pisang digoreng dalam minyak dengan suhu 60, 70 80, dan 90 ° C dan waktu penggorengan 30, 45, 60 dan 75 menit. Hasil penelitian menunjukkan bahwa suhu dan waktu penggorengan secara signifikan mempengaruhi kualitas dan karakteristik produk. Kualitas terbaik dari keripik pisang diperoleh pada suhu penggorengan 80 ˚ C selama 60 menit. Aluminium foil dapat mempertahankan umur simpan keripik pisang selama 115 hari penyimpanan, sedangkan PP hanya 70,6 hari penyimpanan berdasarkan parameter kadar air. Bisnis keripik pisang memenuhi syarat untuk dijalankan jika kapasitas produksinya 4 kg atau lebih. Kata Kunci: Pisang, penggorengan vakum, umur simpan, kelayakan usahaDiterima: 27 Mei 2011 ; Disetujui: 16 September 2011

PENGEMBANGAN SISTEM PENGUKURAN GELOMBANG ULTRASONIK UNTUK PENENTUAN KUALITAS BUAH MANGGIS (Gracinia mangostana L) Jajang Juansah; I Wayan Budiastra; Suroso .
Jurnal Keteknikan Pertanian Vol. 20 No. 2 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.2.%p

ABSTRACT The research has been conducted to develop a measurement system of mangosteen quality by using an ultrasonic wave. The pulse signal cricuit has been used as a generating circuit of the measurement system. The pulse signal circuit consisted of timer circuit NE 555, monostabil, and amplife5r based on IC 741 with frequency of 50 kHz. The circuit of the ultrasonic wave receiver was developed based on the transistor and the IC 741. The interface and communications of data between the measurement system and the personal computer were carried out using a digital oscilloscope. The measurement system has been examined to determine the ultrasonic wave parameters including attenuation coeffiecient and impedance at the air medium and the mangostean. Keyword: attenuation coeffiecient, impedance, ultrasonic, mangostean.

Analisis Perubahan Kualitas Pascapanen Pepaya Varietas IPB9 pada Umur Petik yang Berbeda Nur Arifiya; Y. Aris Purwanto; I Wayan Budiastra
Jurnal Keteknikan Pertanian Vol. 3 No. 1 (2015): Jurnal Keteknikan Pertanian
Publisher : PERTETA

AbstractPapaya is generally harvested at condition of hard green mature. The maturity level depends on the market destination. Understanding the maturity level and its postharvest quality changes of papaya during storage is important in order to determine the market destination. The objective of this study was to investigate the effect of different picking date on the postharvest quality and shelf life of papaya cv. IPB9 during storage period. Sample of papaya fruits were harvested at 135, 131, 128, 121 and 114 days after anthesis. After harvesting, papaya fruits were ripened artificially by injecting 50ppm of ethylene during 24 hand then were placed in the room temperature. The results showed that picking date of 128 has the highest starch content. After ripening, this papaya fruit has soluble solid content (SSC) of 6.7oBrix. For those papaya fruits with picking date of 135 and 131 have SSC of 8.3oBrix dan 7.5oBrix at four days storage.Papaya fruit with picking days of 128 has the longest shelf life until six days. The shortest shelf life was papaya fruits with picking date of 131 and 135 until four days. These picking date of 114 and 121 showed the lowest SSC. It could be concluded that for papaya fruit cv IPB9, the picking date of 128 was the most suitable for long distance market.Keywords : picking date, papaya cv. IPB9, starch content, storage, shelf lifeAbstrakPepaya biasanya dipanen pada kondisi masih hijau tetapi sudah tua. Tingkat ketuaan pepaya yang dipanen tergantung dari tujuan pasar. Pengetahuan tentang tingkat ketuaan panen pepaya dan pengaruhnyaterhadap perubahan kualitas pasca panen selama penyimpanan sangat penting untuk diketahui dalam kaitannya dengan tujuan pasar. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh umur petik pepaya varietas IPB9 terhadap perubahan kualitas dan masa simpannya. Sampel buah pepaya dipanen pada tingkat ketuaan yang dinyatakan dalam hari setelah pembungaan, yaitu 135, 131, 128, 121 dan 114. Setelah dipanen, pepaya diperam dalam alat pemeram buatan dengan perlakuan penambahan gas etilen 50 ppm selama 24 jam. Setelah proses pemeraman, sampel buah pepaya diletakkan di suhu ruang. Hasilpengamatan menunjukkan bahwa buah pepaya yang dipanen pada hari ke 128 mempunyai kandungan pati tertinggi. Setelah proses pemeraman, umur petik 128 hari mempunyai kadar total padatan terlarut sebesar6.7oBrix. Sementara untuk pepaya dengan umur petik 135 dan 131 menunjukkan kandungan total padatan terlarut sebesar 8.3oBrix dan 7.5oBrix pada hari penyimpanan keempat. Untuk umur simpan, pepaya yang dipetik pada umur 128 mempunyai umur simpan yang paling lama selama enam hari, sedangkan pepaya pada umur petik 131 dan 135 hari mempunyai umur simpan yang terpendek selama empat hari. Pepayayang dipetik pada hari ke 114 dan 121 menunjukkan kandungan total padatan terlarut terendah. Dapat disimpulkan bahwa pepaya dengan umur petik 128 hari sesuai untuk tujuan pemasaran jarak jauh karenamempunyai umur simpan yang paling lama.Kata Kunci : umur petik, pepaya varietas IPB9, kandungan pati, penyimpanan, umur simpanDiterima: 27 November 2014; Disetujui: 19 Februari 2015

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

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

PENDUGAAN KANDUNGAN AIR, PROTEIN, LlSIN DAN METIONIN TEPUNG IKAN DENGAN JARINGAN SYARAF TIRUAN BERDASARKAN ABSORBSI NEAR INFRARED Adrizal .; Hadi K. Purwadaria; I Wayan Budiastra; Wiranda G. Piliang
Jurnal Keteknikan Pertanian Vol. 21 No. 4 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.021.4.%p

ABSTRACTThe objective of this study was to apply artificial neural network (ANN) to enable accurate and fast prediction of moisture, protein. lysine and methionine contents of ftishmeal. The several wevelenqths of near intrared absorbance, range from 900 to 2,000 nm, were selected for training and validating ANN on each chemical component by stepwise multiple linear regression analysis. Tne ANN with three, five. seven and nine nodes at hidden layer were trained using 35 samples for moisture and protein, 33 samples for lysine and 30 samples for metionine Validating was conducted on 10 independent samples. The results of validating indicated that the best of protoin prediction was achieved by ANN with seven nodes at hidden layer for moisture. five nodes for protein and methionine, and three nodes for lysine. The standard error of prediction, coefficient of variation and ratio of standard deviation and standard error of prediction respoctivety were 0.61%, 4.81%, and 6.89 for moisture contents; 2.99%, 6.43% and 3.34 for protein contents: 0.14%, 11.32% and 3.04 for lysine contents: and 0.07%. 10.50% and 2.16 for methionine contents. With the same data entry. the ANN could predict with better performance than did by multiple linear regression Keywords: artificial neural network, near infrared, fishmeal Diterima: 25 September 2007, Disetujui: 9 Nopember 2007

Penggolongan Mangga cv Arumanis Berdasarkan Mutu Internal Yunisa Tri Suci; I Wayan Budiastra; Y. Aris Purwanto
Jurnal Keteknikan Pertanian Vol. 3 No. 2 (2015): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

The purpose of this study was to assess NIRS method to classify mango cv Arumanis based on its internal quality during cold storage. Reflectances of mango at harvest date (H0), 12 days of storage (H12), and 22 days of storage were measured by using NIRflex Spectrometer at wavelengths of 1000-2500 nm, followed by measurement of physico chemical properties of mango (total soluble solid, total acid, TSS-acid ratio, firmness and weight loss). Unsupervised Principal component analysis (PCA) and pre treatment NIR spectra were performed on NIR spectra to classify mango (H0, H12, H22) and mahalanobis distance was used to validate the results. The result showed that reflectances of mango decreased during storage indicating the increase of NIR absorption by internal compounds of mango. TSS, TSS-acid ratio, and weight loss increased during storage as total acid and firmness decreased. NIRS and PCA analysis with pretreatment of quantile normalization and smoothing, and mahalanobis distance parameter could classify mango of 0, 12 and 22 days of storage based on its internal quality with accuracy of 87 %.

Penggolongan Mangga Gedong Gincu Berdasarkan Rasio Kandungan Gula Asam Menggunakan Prediksi Near Infrared Spectroscopy Noneng Fahri; Y Aris Purwanto; I Wayan Budiastra
Jurnal Keteknikan Pertanian Vol. 4 No. 1 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractThe objective of this research was to classify the quality of ‘Gedong gincu’ mango based on its sugaracid ratio detected nondestructively using spectroscopy near infrared reflectance (NIR). The near infraredwavelength used was in 1000-2500 nm. Some NIR spectral processing and partial least square was selected to develop calibration and validation model of the correlation between NIR reflectance and destructive measurement data. The best model of calibration and validation in predicting sugar acid ratio was found for those model using combination of NIR data treatment of normalization and first derivative (N01, DG1) with 4 PLS factors. The accuracy of model was indicated by the value of r, SEC, CVc and RPDc i.e. 0.89, 29.81%, 24%, 2.23 for calibration model and 0.78, 34.92%, 30%, 1.61 for validation model. It could be concluded that the developed NIR method could classifying the quality of ‘Gedong gincu’ mango based on the sugar acid ratio content with accuracy of 77%.AbstrakPenelitian ini bertujuan untuk menggolongkan kualitas mangga Gedong gincu berdasarkan kandungan gula dan asam secara non destruktif menggunakan spektroskopi near infrared reflectance (NIR). Panjang gelombang yang digunakan adalah 1000-2500 nm. Beberapa pengolahan data spektra NIR dan metode partial least square (PLS) dikaji untuk mencari model kalibrasi dan validasi terbaik hubungan antara data reflektansiterhadap hasil pengukuran secara destruktif. Model kalibrasi terbaik untuk menduga rasio kandungan gula asam adalah menggunakan kombinasi normalisasi dan turunan pertama (N01,DG1) dari data spektra NIR dengan 4 faktor PLS. Ketepatan model kalibrasi dan validasi ditunjukkan dengan nilai r, SE, CV dan RPD untuk model kalibrasi yaitu 0.89, 29.81%, 24%, 2.23 dan 0.78, 34.92%, 30%, 1.61 untuk model validasi. Dari penelitian ini dapat disimpulkan bahwa model yang dikembangkan dapat digunakan untuk menggolongkanmangga Gedong gincu berdasarkan rasio kandungan gula asam dengan ketepatan 77%.

Prediksi Kandungan Kafein Biji Kopi Arabika Gayo dengan Near Infrared Spectroscopy Rini Rosita; I Wayan Budiastra; Sutrisno -
Jurnal Keteknikan Pertanian Vol. 4 No. 2 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractCaffein is one of the important quality indicator of coffee. Caffein content usually determined by chemical method. Alternative method such Near Infrared Spectroscopy (NIRS) is needed to determine caffein content of coffee rapidly and nondestructively. Applications of NIRS to predict caffein content of coffee were carried out in coffee powders and liquid not in coffee beans. The objective of this study was to assess NIRS method to predict caffein content of arabica coffee bean. Coffee bean samples were placed in petri dish with 2 and 3 layers. The reflectances are measured BY FT-NIR Spectrometer in wavelengths of 1000 – 2500 nm, followed by determination of caffein content by chemical method. Some pre-processing NIRS data such as normalization between 0 and 1 (n01), first derivative of Savitzky-Golay 5 points (dg1), second derivative of Savitzky-Golay 5 points (dg2), combination n01 and dg1, combination n01 and dg2, and PLS calibration to increase accuracy of NIRS prediction. The best prediction is obtained by second derivative and 5 factors PLS with 3 layers of coffee beans with the high R = 0.97 and RPD (5.93), low of SEP and CV (0.007%, 1.76%). This study demonstrated that NIR spectroscopy had excellent potential analysis to determine caffein content of coffee beans.AbstrakKafein merupakan salah satu indikator mutu terpenting dari kopi. Biasanya kandungan kafein kopi ditentukan dengan metoda kimia. Metoda alternatif seperti Near Infrared Spectroscopy (NIRS) diperlukan untuk penentuan kandungan kafein biji kopi secara cepat dan nondestruktif. Hingga saat ini, aplikasi NIRS untuk penentuan kandungan kafein dilakukan pada kopi bubuk atau kopi cair dan bukan pada biji kopi. Tujuan penelitian ini adalah mengkaji metoda NIRS untuk memprediksi kandungan kafein biji kopi arabika gayo. Biji kopi diletakkan dalam cawan petri dengan 2 dan 3 tumpukan. Reflektan biji kopi diukur menggunakan FT-NIR Spectrometer pada panjang gelombang 1000 – 2500 nm. Dilanjutkan dengan penentuan kandungan kafein kopi dengan metode kimia. Beberapa pra-pengolahan data NIRS seperti normalisasi antara 0 – 1 (n01), derivatif pertama Savitzky-Golay 5 point (dg1), derivatif kedua SavitzkyGolay 5 point (dg2), kombinasi n01 dan dg1, dan kombinasi n02 dan dg2 serta kalibrasi dengan PLS dilakukan untuk meningkatkan akurasi metoda NIRS. Prediksi NIRS terbaik diperoleh dengan pra-PLS dengan 3 tumpukan dengan koefisien korelasi (R = 0.97) dan RPD (5.93) yang tinggi, SEP dan CV yang rendah (0.007%, 1.76%). Penelitian ini membuktikan metode NIRS berpotensi untuk analisis kandungan kafein biji kopi.

Karakteristik Gelombang Ultrasonik pada Nanas (Ananas comosus (L.) Merr.) dengan Tiga Tingkat Kematangan Wendianing Putri Luketsi; I Wayan Budiastra; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 5 No. 1 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractCurrently, determination of quality of fresh pineapple is still subjective by visual judgement based on its color, resulting high variation of ripeness judgement and often does not represent its internal quality. Therefore, we need a non-destructive method that could accurately evaluate internal quality of pineapple, one of which is ultrasonic method. The purposes of this study were to determine the characteristic ofultrasonic transmission (velocity, attenuation coefficient) and physicochemical properties in pineapples and to examine ultrasonic transmission correlation with their physicochemical properties. Pineapple with three ripeness were harvested. Ultrasonic transmission characteristic in pineapples at a frequency of 50 KHz were measured, then followed by measurement of its physicochemical properties (firmness, density, total soluble solid, and total acid). The result showed that the velocity of ultrasonic transmission in pineapples at three ripeness levels were significantly different, ranged between 172.51 to 210.06 m/s. The riper the pineapple,the lower the ultrasonic transmission velocity. The ultrasonic attenuation coefficient in pineapples ranged from 4.09 – 5.14 dB/m. Ultrasonic attenuation coefficient increases as pineapple is riper. Both ultrasonic velocity and attenuation coefficient have linear correlations with firmness.AbstrakPenentuan kualitas buah nanas segar saat ini masih bersifat subyektif berdasarkan warna, sehingga hasil pemutuannya sangat beragam dan tidak sesuai dengan mutu internal. Oleh karena itu diperlukan metode nondestruktif yang mampu mengevaluasi mutu internal nanas, salah satunya adalah metode ultrasonik. Tujuan penelitian ini adalah menentukan karakteristik transmisi gelombang ultrasonik (kecepatan, koefisien atenuasi) dan sifat fisikokimia nanas serta mengkaji hubungan antara karakteristik transmisi gelombangultrasonik dengan sifat fisikokimia buah nanas. Buah nanas dengan tiga tingkat kematangan dipanen , kemudian langsung dilakukan pengukuran sifat transmisi gelombang ultrasonik pada frekuensi 50 kHz, dilanjutkan dengan pengukuran sifat fisikokimia (kekerasan, densitas, total padatan terlarut, dan total asam). Hasil penelitian menunjukkan kecepatan gelombang ultrasonik buah nanas pada tiga tingkat kematangan berbeda nyata, berkisar antara 172.51 – 210.06 m/s. Semakin matang buah nanas, kecepatan gelombangultrasonik semakin menurun. Sedangkan koefisien atenuasi berkisar antara 4.09 – 5.14 dB/m. Koefisien atenuasi semakin meningkat dengan semakin matangnya nanas. Kecepatan dan koefisien atenuasi gelombang ultrasonik mempunyai korelasi linier dengan kekerasan nanas.

Co-Authors . Saputera . Sutrisno A. Trisnobudi Agus A Munawar Ahmuhardi Abdul Azis Alla Asmara 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 Deva Primadia Dheni Mita Mala Dwi Dian Novita Ei Mon Kyaw Elizabeth Sonya Lumbantoruan Emmy Darmawati Fadfhillah, Dini Nur Fadhillah, Dini Nur Fila Rodotul Jannah Fiona Hanberia Innayah 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 Ida Bagus Made Suryatika Indah Kurniasari Irawaty Irawaty Jajang Juansah Jajang Juansah Jati Sumarto Putro Jeris Habfrons Wiatri Djereng Ketut Agus Karmadi KUDANG B. SEMINAR La Rianda LADY C. E. CH. LENGKEY Lady Lengkey Lalu Hendri Setiawan Mar'atus Sholihah Mawiti Infantri Mawiti Infantri Yekti Ni Nyoman, 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 Semin Semin Sigid Hariyadi Siti Djamila Siti Zulaikah Slamet Susanto Slamet Widodo Slamet Widodo Sobir Sobir Sri Agustina Sri Citra Yuliana Madi Sugiyono . Sugiyono Sugiyono Sukrisno Widyotomo Suroso . Suroso . Suroso Suroso Sut risno Sutrisno - Sutrisno . Sutrisno Mardjan Sutrisno Sutrisno Tarisa Fadillah Titis Priyowidodo Trisma Rezeki Zairisman Usman Ahmad Vita N. Lawalata Wayan Gede Suharta Wendianing Putri Luketsi Wiranda G. Piliang Yasin, Yasnita Yul Y Nazaruddin Yunisa Tri Suci

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