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Dwi Dian Novita
Jurusan Teknik Pertanian Universitas Lampung
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Journal : Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)

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CHARACTERIZING OF ONGGOK FLOUR USING THREE DIFFERENT DRYING METHODS Sari, Marinda; -, Warji; Novita, Dwi Dian; -, Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

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Abstract

The processing of cassava becoming tapioca flour will produce solid fiber waste called as onggok.  Onggok can be used as raw material for making onggok flour.  One of the processing steps on the producing of onggok flour is drying.  In common practice, solar dryer is used but it takes long time and strongly depends on weather.  The hybrid dryer (solar electrical energy), solar radiation dryer, and electrical dryer would be used in this research.  The aims of this study were to determine and to compare whiteness degree, the degree of acidity (pH), and the characteristics of onggok flour (color and aroma) and its organoleptic justification of onggok flour dryed by the three different drying methods.  The results showed that drying process under solar radiation dryer produced onggok flour at better color compared with the others, drying process using electrical dryer produced onggok flour at better aroma compared with the others, the best product based on organoleptic tests was onggok  flour dried by electrical dryer with color criteria a little white, the aroma criteria slightly cassava aromaed, and overall acceptance a bit like. Keywords: Onggok flour, drying, aroma, flour color
KAJIAN PENURUNAN MUTU DAN UMUR SIMPAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) SEGAR DALAM KEMASAN PLASTIK POLYPROPYLENE PADA SUHU RUANG DAN SUHU RENDAH Mutiara Cahya; Rofandi Hartanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 1 (2014)
Publisher : The University of Lampung

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Abstract

Oyster mushroom is one of commodites that has prospect to be developed in Indonesia. In case of fresh oyster mushrooms usually have a short shelf life due to high moisture content and are still experiencing respiratory process, so as to speed up the process of deterioration. Packaging with polypropylene plastic packaging is one method of storage to maintain freshness and shelf life of oyster mushroom. The purpose of this study is to examine and determine the rate of decline in the quality and shelf life of fresh white oyster mushrooms in plastic packaging polypropylene at room temperature and low temperature during storage.This research was conducted in two phases, namely the measurement of respiration rate experiments and storage of fresh oyster mushrooms in plastic containers in different volumes at room temperature and low temperature. Parameters observation in this study that changes in weight, projected area is reduced crown circumference, discoloration, water content, respiration rate and shelf life.The results showed that the oyster mushroom storage in polypropylene plastic packaging can maintain the rate of decline in the quality and shelf life of fresh white oyster mushrooms either at room temperature or low temperature. Water content and the highest weight changes during storage in plastic containers at room temperature are both on day 3 and 7 at low temperature that is equal to 92.81%, 150.52 g, 91.76%, and 130.79 g . Control oyster mushrooms at room temperature and low temperature had the highest respiration rates at the 24th and 48th in the amount of 230.48 and 239.53 mg. CO2/kg.hour. Oyster mushrooms in packaging stored at room temperature (31˚C) can last up to 5 days and 14 days at low temperature (9˚C). Keywords: Oyster Mushrooms, polypropylene plastic, storage temperature, packaging, respiration rate
Prediction of Self Life of Kemplang Crackers Packaged in Polypropylene Plastick with Thickneses Astrid Wulandari; Sri Waluyo; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 2 (2013)
Publisher : The University of Lampung

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Abstract

Kemplang crackers are classified as absortive food.  This may cause kemplang crackers are easly soggy and their texture become tougher and chewier.  The objective of this research was to predict the self life of packaged kemplang crackers placed in different storage conditions. Kemplang crackers were stored in a polypropylene (PP) plastic with three different thicknesses : 0,3 mm, 0,5 mm and 0,7 mm and relative humidity (RH) of about 63% and about 53%.  The packages were stored in ambient temperature.  The results showed that kemplang crackers stored at lower RH and thicker plastick have a longer self life.  The self life of kemplang cracker stored in PP plastic with thickness of 0,3 mm, 0,5 mm, and 0,7 mm and in ambient RH were 12 days, 14 days, and 33 days, respectively, while the self life of kemplang cracker storaged in PP plastic with thickness of 0,3 mm, 0,5 mm, and 0,7 mm and RH of about 53% were ranging from 185 days to more than >365 days. Keywords: Kemplang Crackers, Polypropylene Plastic, Self -life
CHEMICAL CHANGES AND SHELF LIFE FRUIT SALAK PONDOH (Salacca edulis REINW) DYNAMIC STORAGE IN THE AIR - CO2 Kris Aji Adirahmanto; Rofandi Hartanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Abstract

Salak (Salacca edulis REINW) is an the original fruit from Indonesia. One of the most popular salak varieties is pondoh. The agribusiness opportunity of salak pondoh  is quite profitable, and therefore it is needed special handling to withstand and prolong shelf life. This study was conducted at the Laboratory of Bioprocess Engineering and Post Harvest Agricultural Engineering Department Agriculture Faculty, University of Lampung, October until December 2011. Treatment was carried out on 4 jars with CO2 gas discharge and air,and two temperature treatments, room temperature and cold temperature (10-12oC). The observed data rate of respiration, measurement of total dissolved solids and the calculation of the level of acidity. The results showed that (1) the measurement of respiration rates was fluctuate at the cooler temperatures storage than at room temperature, (2) The total dissolved solids of the two temperatures treatments were not  different, (3)  the level of acidity in the cold storage higher than at room temperature (4) storage temperature and composition was of the air - CO2 greatly influenced the shelf life and chemical changes. Keywords:Dynamic storage, Shelf life, Respiration,  Temperature, and Salak pondoh.
UJI KINERJA ALAT PENGERING TIPE RAK PADA PENGERINGAN CHIP SUKUN MENGGUNAKAN ENERGI LISTRIK Suhendar Edi; Tamrin Tamrin; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 2 (2017)
Publisher : The University of Lampung

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Abstract

Pengeringan adalah proses pengeluaran atau pemisahan air dari bahan dalam jumlah yang relatif kecil dengan menggunakan energi panas.  Pengeringan chip sukun merupakan proses penting dalam pembuatan tepung sukun.  Dengan pengeringan chip sukun yang optimal maka dapat dihasilkan produk tepung yang baik.  Tujuan dari penelitian ini adalah menguji kinerja alat pengering tipe rak untuk pengeringan chip sukun menggunakan energi listrik. Kadar air akhir rata - rata terendah tercapai pada pengeringan menggunakan energi listrik dengan tebal irisan 1 - 2,9 mm adalah 9,66% dengan lama pengeringan selama 13 jam.  Kadar air akhir rata - rata pada pengeringan menggunakan energi listrik dengan tebal irisan 3 - 4,9 mm adalah 10,48% dengan lama pengeringan 15 jam.  Kadar air akhir rata - rata pada pengeringan menggunakan energi listrik dengan tebal irisan 5 - 6,9 mm sebesar 10,37% dengan lama pengeringan 18 jam.  Efisiensi pengeringan menggunakan energi listrik dengan tebal irisan 1 - 2,9 mm adalah sebesar 28,59 %, pengeringan menggunakan energi listrik dengan tebal irisan 3 - 4,9 mm sebesar 50,79 %, dan pada pengeringan menggunakan energi listrik dengan tebal irisan 5 - 6,9 mm adalah sebesar 62,93 %.  Laju pengeringan pada pengeringan menggunakan energi listrik dengan tebal irisan 1 - 2,9 mm adalah sebesar 0,259 kgH2O/jam, pengeringan menggunakan energi listrik dengan tebal irisan 3 - 4,9 mm sebesar 0,448 kgH2O/jam, dan pengeringan menggunakan energi listrik dengan tebal irisan 5 - 6,9 mm sebesar 0,566 kgH2O/jam Kata kunci : Pengeringan; pengeringan tipe rak; sukun
UJI KINERJA ALAT PENGERING HYBRID TIPE RAK PADA PENGERINGAN CHIP PISANG KEPOK Ika Novita Sari; Warji .; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 1 (2014)
Publisher : The University of Lampung

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Abstract

Lampung Province was one of the banana production centers areas in Indonesia, one of them is kepok banana.  Bananas don't have a long shelf life, so that it needs an alternative treatment to prolong shelf life so it can provide the value-of banana fruit.  Drying system with hybrid is an alternative option. The purpose of this study is to test the performance of the hybrid dryer shelves type for drying banana chips.  This research was conducted with three treatments, they were drying using solar energy, drying using electrical energy, and drying using solar energy and electricity, which was using 5 kg banana chips for each treatments.  The three treatments of this research showed different results.  It took 9 hours to drying banana chips until it reached the water content 10%-12% on drying using solar energy, while drying using electrical energy needed 11 hours, and 8 hours on drying using solar energy and electricity.  Energy produced on drying using solar energy amounted to 55859,52 kJ, drying using electrical energy amounted to 27680,4 kJ and drying using solar energy and electricity was 64417,17 kJ. Keywords: Kepok banana chips, drying, the shelves type hybrid dryer
OPTIMALISASI PENGELOLAAN USAHA LABORATORIUM LAPANG TERPADU FAKULTAS PERTANIAN UNIVERSITAS LAMPUNG MENGGUNAKAN METODE LINEAR PROGRAMMING Wahyu Ratnaningsih; Sandi Asmara; Winda Rahmawati; Agus Haryanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 7, No 1 (2018): April
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.288 KB) | DOI: 10.23960/jtep-l.v7i1.25-34

Abstract

ABSTRAKLaboratorium lapang terpadu (Lab. LT.) merupakan salah satu laboratorium yang terdapat di Fakultas Pertanian Universitas Lampung.  Memiliki luas 67.000 m², yang terbagi menjadi 5 bagian utama yaitu lahan usaha, lahan penelitian dan praktikum, lahan ternak, kolam ikan, dan lahan tidak terpakai.  Penelitian ini menggunakan model linear programming berdasarkan metode simpleks dengan bantuan software QM For Windows.  Tujuan dari penelitian ini yaitu merumuskan formulasi matematika model linear programming dan menghitung nilai keuntungan optimal bagi pengelolaan Lab. LT.  Hasil penelitian menunjukan bahwa nilai keuntungan data asumsi lebih besar dari data asli berdasarkan kondisi Lab. LT.  Keuntungan yang diperoleh setiap tiga bulannya jika nilai Zmax (x2) sama dengan nol yaitu Rp.22.200.370, dengan ketentuan luas lahan usaha ditambah 0,52% dari luas sebelumnya dan untuk kolam ikan ditambah 2,22% dari luas sebelumnya.  Sedangkan berdasarkan nilai asumsi keuntungan yang akan diperoleh setiap tiga bulannya yaitu Rp.34.810.000, dengan ketentuan luas lahan penelitian dan praktikum ditambah 1% dari luas lahan sebelumnya dan untuk kolam ikan ditambah 2,33% dari luas kolam yang digunakan sebelumnya.  Selisih keuntungan yang diperoleh dari data asli dan data asumsi yaitu sebesar Rp. 14.821.850 setiap 3 bulannya.__________________________________________________________________Kata kunci: Optimalisasi, riset operasional, linear programming, metode simpleks, QM for windows.
APLICATION OF ETHYLENE ABSORBEN PACKAGING ON GUAVA (Psidium guajava L.) STORAGE Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 4, No 3 (2015)
Publisher : The University of Lampung

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Abstract

Ethylene production of guava fruit (Psidiumguajava L.) increased in ripening phase. Tomaintain the quality offruit so the ethylene should be reduced fromstorage roomto inhibited respiration rate. The aims of this researchwere: (1) to find out the effect of KMnO4 against guava shelflife based on weight lose, hardness, soluble solidcontent, and vitaminC as parameters, and (2) to known the best treatment. The researchwas use experimentaldesainwith 5 treatmentswereP0=without KMnO4,P1=0,6gKMnO4+absorber, P2=1,2g KMnO4+absorber,P3=1,8gKMnO4+absorber, dan P4=2,4g KMnO4+absorber and 4 repeatation. Datawas analized by Annova and DuncanTest at á=5%. The result showed that shelflife of guava treated by KMnO4was 8 dayswhilewithout KMnO4was 6days. Based on Annova at á=5%, KMnO4 treatment was significant on weight lose and hardnessparameters butwas not significant on soluble solid content and vitamin C parameters. The best treatment in thisresearchwas P4 (2,4g KMnO4+absorber).Keywords: ethylene,KMnO4, guava, shelflife
PENGARUH KONSENTRASI KARAGENAN DAN GLISEROLTERHADAP PERUBAHAN FISIK DAN KANDUNGAN KIMIA BUAH JAMBU BIJI VARIETAS “KRISTAL” SELAMA PENYIMPANAN Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 5, No 1 (2016)
Publisher : The University of Lampung

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Abstract

Aplikasi edible coating berfungsi untuk menggantikan lapisan lilin alami pada buah yang hilang akibat penanganan pascapanen. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi karagenan dan gliserol dalam larutan edible coating terhadap perubahan fisik dan kandungan kimia buah jambu kristal selama penyimpanan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial.  Faktor pertama adalah konsentrasi karagenan yang terdiri dari 5 level yaitu 1% (b/v), 1,5% (b/v), 2% (b/v), 2,5 (b/v) dan 3% (b/v).  Faktor kedua adalah konsentrasi gliserol yang terdiri dari 2 level yaitu 1% (v/v) dan 2% (v/v). Hasil analisis sidik ragam pada taraf 5% menunjukkan bahwa perlakuan konsentrasi karagenan dan gliserol hanya berpengaruh nyata terhadap 3 parameter yaitu susut bobot, kekerasan, dan total asam buah jambu kristal.  Perlakuan K5G2 (konsentrasi karagenan 3% dan gliserol 2%) adalah yang terbaik pada penelitian ini.  Perlakuan edible coating dapat menekan perubahan susut bobot dan kekerasan buah serta mempertahankan kandungan total asam pada buah jambu kristal selama penyimpanan. Kata kunci:  jambu kristal, edible coating, karagenan, gliserol.
PHYSICAL PROPERTIES OF SWEET POTATO (NATIVE GISTING TANGGAMUS AND JATI AGUNG LAMPUNG SELATAN ON TWO STORAGE METHOD Anisa Narullita; Sri Waluyo; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Abstract

The objective of this research was to observe the physical properties of two native of sweet potatoes (Ipomoea batatas) stored at two different conditions: temperature of 30 -32 °C with RH 58 – 70 % and temperature of 25 – 26 °C with RH 80 - 95 %. The two native of sweet potatoes used as sample were Gisting, harvested at 6 - 7 months, and Marga, harvested at 3 - 4 months. Parameters measured periodically during 8-week storage are weight loss, water content, number and length of prune, and the total soluble solid. The results showed that the storage temperature and RH are relatively stable during observation. During storage at temperature of 25 - 26 oC and RH 85 – 90 %, the weight loss was minimized and the total soluble solid increated sligtly for both native sweet potatoes. The decreasing water content during storage is not significantly different between Gisting and Marga. The increasing in number and length of prune was followed by the gain of weight loss. Gisting has longer storage time compared to Marga based on the standard of weight loss. Keywords:Sweet potato, physical properties, temperature, RH
Co-Authors Agus Haryanto Anisa Narullita Arif Dwi Santoso Aris Purwanto Asropi Asropi Astrid Wulandari Budianto Lanya Cicih Sugianti Deva Ayu Aisyah Diana Mustika Elhamida Rezkia Amien Febryan Kusuma Wisnu I Wayan Budiastra IKA NOVITA SARI Kris Aji Adirahmanto Mareli Tenaumbanua Marinda Sari Maulidya Indriyani Mutiara Cahya Nesti Kurnia Ningsih R.A. Bustomi Rosadi Rofandi Hartanto Sandi Asmara Sandi Asmara Sapto Kuncoro Sarifah Aini Siti Suharyatun Sri Waluyo Suhendar Edi Sut risno Sutrisno . Tamrin, Tamrin Thareh Kemal Damanta Usman Ahmad Wahyu Ratnaningsih Warji Warji Winda Rahmawati Winda Rahmawati Winda Rahmawati Yurika Desmonda