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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi Teknologi dan Industri Pertanian Indonesia Buletin Pengabdian
Ratna Ratna
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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KARAKTERISTIK PENGERINGAN TEPUNG BERAS MENGGUNAKAN ALAT PENGERING TIPE RAK Rita Khatir; Ratna Ratna; Wardani Wardani
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 3, No 2 (2011): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.686 KB)

Abstract

The study aims to enhance the quality and quantity of rice flour in drying process, especially when it is compared to the conventional sun drying. The rice flour was dried for 2 hours at different thickness of 1 and 1.5 cm. The temperatures were measured at several points of the dryer’s tray that is consisted of 4 layers, which was counted from the lowest layer as the first level. The samples were weighed in a small box which was put in the near border of the tray (box A) and in the centre of the tray (box B) for each layer. All measurements were done at interval of 15 minutes. Results showed that the temperature for drying the rice flour at depth 1.5 cm was 66 °C, which was higher than that of drying the rice flour at depth 1 cm (60.5 °C). In consequence, the relative humidity in the drying room at depth 1.5 cm was 35 %, which was lower than that of at depth 1 cm (61.8 %). However, the drying rate at depth 1.5 cm was lower than the drying rate at depth 1 cm. In addition, the distance of tray to the heater was also found to cause the low drying rate.
VARIASI JENIS BAHAN BAKAR PADA PENGASAPAN IKAN BANDENG (Chanos-chanos Forskal ) MENGGUNAKAN ALAT PENGASAPAN TIPE KABINET Ratna Ratna; Safrida Safrida; Yulinar Yulinar
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 3, No 2 (2011): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.27 KB)

Abstract

The milkfish represent one of the high commodities of protein and consumed many by society in Aceh. This research aim at to know influence of fuel type to quality of milkfish use appliance smoked of cabinet type. Time needed to degrade water concentration around 15% at coconut shell of coconut fuel is 4 hours, representing lower concentrate rate of water of smoked milkfish. Protein rate in milkfish smoked use  fuel coconut shell is 32,75%, chaff of rice  27,18%, coconut coir 37,70%, and wood 27,09%. Fat rate of milkfish smoked use coconut shell of coconut fuel is 7,84%, chaff of rice  9,18%, coconut coir 7,13%, and wood 8,85%. In the test of organoleptik shell of coconut and coconut coir shows fish product which prefer either from form, colour, aroma and feel.
Penerapan rumah pengering ultraviolet untuk pengeringan tepung timphan di Gampong Ujong XII Aceh Besar (Ultraviolet drying chamber application for drying timphan flour in Ujong XII Village, Aceh Besar District Ratna Ratna; Sri Aprilia; Ramayanty Bulan; Devianti Devianti
Buletin Pengabdian Vol 1, No 3 (2021): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i3.22800

Abstract

The implementation of this service aims to introduce an ultraviolet (UV) drying chamber, drying techniques/manufacture of pumpkin flour, and glutinous rice flour to reduce the dependence of women members in family welfare empowerment group (Pemberdayaan Kesejahteraan Keluarga/PKK) and women members in Integrated Service Post (Pos Pelayanan Terpadu/Posyandu) in Ujong XII Village on the use of flour in the market and replace it with processed flour. The approach method offered in this Product-Based Community Service activity is counseling and training on the manufacture of pumpkin flour and glutinous rice using a UV innovation greenhouse effect dryer. The results achieved in this service are the capacity of the drying house ±30 kg with an average drying temperature of 55 °C. The community has the skills and practice of processing and drying timphan flour in the form of pumpkin flour and glutinous rice flour. In conclusion, the application of a UV dryer house can facilitate the drying of raw materials for making timphan.
Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih Rita Khathir; Yunita Yunita; Ratna Ratna; Safira Elviana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.28377

Abstract

The study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about 500g. The mushroom was cut into cube shape sizing approximately 1cm. The drying process was conducted by using solar tunnel dryer type Hohenheim Aceh. The temperature and relative humidity were recorded by using proportional integral derivative (PID) controller connected to the outlet fans. The moisture was analyzed by using a moisture analyzer XY105MW, while color was examined by using a colorimeter LS171. The protein content of mushroom flour was determined by Kjeldahl method, and the ash content was identified by dry ashing method at temperature of 400-550°C. Data were analyzed by using analysis of variance (ANOVA). Results showed that the blanching method could cut the drying time approximately for 3h. The ANOVA had shown a significant influence of blanching methods to the moisture, yield, ash content and whitness index (WI). However, there is no significant influence of treatments to the protein content. This study suggests the hot water blanching in processing the oyster mushroom flour because it produced the best performance of oyster mushroom flour i.e moisture of 5.78%, yield of 6.26%, protein content of 19.32%, ash content of 4.99% and whitness index of 63.88. Further study is necessary to determine the best combination of temperature and drying time in order to increase the yield.
Co-Authors Devianti Devianti Ramayanty Bulan Rita Khathir Rita Khatir Safira Elviana Safrida Safrida Sri Aprilia Wardani Wardani Yulinar Yulinar Yunita Yunita