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All Journal Jurnal Keteknikan Pertanian Rekayasa Mesin Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Journal of Mechanical Engineering Science and Technology Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian JURNAL BUDIDAYA PERTANIAN Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Pasundan Food Technology Journal (PFTJ) Quantum Teknika Makara Journal of Technology
Anang Lastriyanto
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry 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 Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Other

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Determination of Frying Temperature and Vacuum Pressure to Produce Pineapple Chips Using Simple Vacuum Fryer Yuniarti, Yuniarti; W., Susinggih; Hidayat, Nur; Lastriyanto, Anang
Jurnal Teknologi Pertanian Vol 4, No 3 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pineapple is a very cheap fruit and easily to be found throughout the year in Indonesia. Fruit processed as crispy chips is mostly prefered by the consumers. Jackfruit and pineapple crispy chips are popular processed fruit in East Java. These two kinds of fruit have high reducing sugar, so that they must be fried by vacuum frier. For this time being, simple vacuum frier have been successfully produced by some local workshops in relatively cheap price. It is a benefit for the farmers and home industry owners to increase the added value of pineapple fruits. Unfortunately, the proper technology for producing pineapple chips using this simple frier is still unknown. The aim of this research was to determine the frying oil temperature and vacuum pressure of the simple frier used to produce qualified pineapple chips which was prefered by the consumers. Research was designed in a factorial randomized block with the first factor frying temperature 1. e. 1)90 °C, 2)l 00 °C and 3)110°C, while the second factor was vacuum pressure of the fryer 1. e. 1) –500 mm Hg, 2) ‑600 mm Hg and 3) ‑700 mm Hg, replicated 3 times. Pineapple variety used was Queen, harvested at farmers orchard in Kedawung, Blitar regency, East Java at 70‑80% ripe. Each combination treatment used 3 kg of fruit flesh slices of 2 cm x 2 cm on 2 mm thickness. Total fruit flesh needed was 81 kg. Observation was done on water, reducing sugar and starch content of the chips produced. Preference test was done using hedonic scale scoring to evaluate preferences consumer to the crispiness, colour, taste and flavour of the product. Collected data was then analyzed using LSD test. Result showed that the best temperature for frying oil was 90°C, while the best vacuum pressure for frier was ‑700 mm Hg. Using this method, pineapple chips which were produced had water content 4.85%, reducing sugar content 20.52% and starch content 4.22%. Scores result for preference test were 5.7 (like) for crispiness, 6.20 (like) for colour, 5.60 (like) for taste and 6.30 (like) for flavour.   Keywords: Pineapple, simple vacuumfrier, frying temperature, vacuum pressure.
Modified Atmosphere Packaging (MAP) of Brown and Polished Rice Hawa, La Choviya; Lastriyanto, Anang; Bangun, Subiantoro
Jurnal Teknologi Pertanian Vol 11, No 3 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice is the staple food of about 90% Indonesian people that contributed to 50% of carbohydrate requirement. The objectives of this research were to determine the weight loss, moisture content, density, texture, carbohydrate, colour and flavor of brown rice, polished rice I, and polished rice II packaged by modified atmosphere packaging (MAP).  Experimental-descriptive method with 2 factors was used in this research. First factor was types of rice (brown rice, polished rice I, and polished rice II) and second factor was gas composition (99.56% CO2, 100% N2; and normal atmosphere 78% N2, 20.8% O2, 0.03% CO2, and 1.17% other gasses). The packaging material was polyethylene 0.08 mm in thickness. Each treatment was replicated three times.  The results showed that storage with N2 can reduced weight loss, moisture content, and density. On the other hand, texture, carbohydrate, color and flavor of brown rice, polished rice I, and polished rice II were relatively stable.  Storage with CO2 keep the low moisture content of rice. MAP of all types of rice was better tan normal atmosphere storage.Keywords: brown rice, polished rice, CO2, N2, modified atmosphere packaging
Monitoring System of Oxygen and Carbondioxide in Controlled Atmosphere Storage System Argo, Bambang Dwi; Lastriyanto, Anang; Astuti, Nuraini Puji
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

One of the ways in pickling process of main food material of vegetables and fruits is storage. Principally, the control of metabolism during storage, such as respiration, transpiration, disease infection, is designed to lengthen shelf life of horticultural products.  The purpose of storage of fruits and vegetables is to lengthen product utilization, to control market demand, and to increases benefits. So far, the system of controlled atmosphere storage is still done manually either by observation of gas composition or changing gas inside the packaging. Therefore, it is needed to modify equipment for monitoring system and controlling gas automatically, so the changes of gas volume and composition in storage space of CAS can be detected. Equipment applied in this research was microcontroller AT89S51 and its arrangement system by using computer. It had an existence of communication between a microcontroller system and a personal computer through IC RS 232. At this research the oxygen concentration changed from 21% to 2% and the carbon dioxide concentration increased from 0.03% to 2.5% at temperature of 26oC. This condition was suitable for apple var. Rome Beauty storage.Keywords: oxygen, carbon dioxide, CAS, MKAT89S51, personal computer
Determination of Edible Film Permeability Coefficients to Water Vapor, Oxygen, and Carbon Dioxide Transmission Lastriyanto, Anang; Argo, Bambang Dwi; S., Sumardi H.; Komar, Nur; Hawa, La Choviya; Hermanto, Mochamad Bagus
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Edible film is commonly used in the preservation of fresh and minimally processed fruits. The suitability to be used for such purpose mainly determined by its physical characteristics like transmission properties, particularly its permeability to water vapour, oxygen and carbon dioxide. The research was conducted to determine the transmission properties of the edible film made up of low metoxyl pectins (LMP) as a primary component combined with stearic acid at a level of 0.25% v/v. Particular study was made to determine the permeability of the film towards water vapour, oxygen and carbon dioxide at various ranges of temperatures (5 to 28oC) and relative humidities (0 to 80%) examined on the film with thicknesses of 20 – 50 µm. The results indicated that the permeability coefficients of the film varied with transmitted substances. The values were 12.89 – 19.45 g.mm/ (m2.day.kPa) for water vapour, 3.26 – 28 mL.mm/(m2.day.kPa) for oxygen and 149 – 129 mL.mm/(m2.day.kPa) for carbon dioxide.Key words: LMP-based edible film, permeability coefficients
OPTIMASI PROSES PEMANASAN OHMIC TERHADAP PERUBAHAN WARNA DAN TOTAL MIKROBA SARI BUAH MANGROVE (SONNERATIA CASEOLARIS) dewi, erika arisetiana; Sofia, Erni Murtini; Lastriyanto, Anang
Jurnal Teknologi Pertanian Vol 18, No 1 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2017.018.01.7

Abstract

ABSTRAKMetode pemanasan pada pengolahan sari buah umumnya menggunakan pemanasan konvesional yang menyebabkan perubahan gizi dan sensori. Pemanasan ohmic merupakan alternatif untuk mempertahankan mutu dan meminimalkan kerusakan produk pangan. Penelitian ini bertujuan untuk memperoleh kondisi pemanasan ohmic yang optimal untuk meminimalkan perubahan warna dan menurunkan total mikroba sari buah mangrove. Optimasi dilakukan dengan metode Respons Surface Method (RSM) menggunakan rancangan Central Composite Design (CCD) dengan variabel bebas yaitu suhu dan waktu pemanasan dan respon yang diamati perubahan warna dan total mikroba. Respon perubahan warna mengikuti persamaan model kuadratik Y = +15.10 + 4.30A + 0.95B + 0.75AB + 2.98A2 + 0.96B2 dengan R2 0.9912, dan respon total mikroba Y = +120 – 27.37A – 33.41B + 10AB + 35A2 + 15B2 dengan R2 0.9811. Titik optimum suhu pemanasan 63.15 oC dan waktu pemanasan selama 62.87 detik dengan nilai desirability 0.951, respon perubahan warna 14.62 dan respon total mikroba 1.1 x 102 koloni/ml. Tingkat ketepatan hasil verifikasi respon dengan prediksi optimum adalah 96.25% untuk respon warna, dan 99.16% untuk respon total mikroba. Hasil uji lanjut sari buah mangrove dengan pemanasan ohmic memiliki kandungan vitamin C 27.66 mg/100 ml, L* 71.9 ± 0.50, -a -6.4 ± 4.50, +b 32.8 ± 1.60, ΔE 6.2 ± 7.45, dan total mikroba 1.2 × 102 koloni/ml. Nilai pH 3.00-3.06, viskositas 30-35 Cp, total padatan terlarut 17% Brix, kadar total gula 18.21% dan tidak menunjukkan adanya cemaran bakteri coliform dan E.Coli ABSTRACTHeating method for fruit extract processing generally use conventional heating that cause the change of nutrient and sensory. Ohmic heating become an alternative to maintain quality and minimize failure of food product. The aim of this study is knowing optimal condition of ohmic heating to minimize discoloration and decrease total microbe in mangrove fruit extract. The optimization used Response Surface Method (RSM) with Central Composite Design (CCD), dependent variables consist of temperature and heating time. The color changing response followed quadratic model equation Y = +15.10 + 4.30A + 0.95B + 0.75AB + 2.98A2 + 0.96B2 with R2 0.9912, and total microbe Y = +120 – 27.37A – 33.41B + 10AB + 35A2 + 15B2 with R2 0.9811. The optimum heating temperature is 63.15 oC and heating time 62.87 seconds with desirability value 0.951, discoloration response 14.62 and total microbe response 1.1 x 102 colony/ml. The accuracy level between response verification result and optimum prediction was 96.25% for color response and 99.16% for total microbe response. Result of continued test (Tukey test) for mangrove fruit extract with ohmic heating were vitamin C content 27.66 mg/100 ml, L* 71.9±0.50, -a -6.4 ± 4.50, +b 32.8 ± 1.60, ΔE 6.2 ± 7.45 and total microbe 1.2 × 102 colony/ml. pH value 3.00-3.06, viscosity 30–35 Cp, total solid dissolved 17% Brix, total sugar content 18.21%, and showed there was no coliform and E. coli bacteria 
KARAKTERISTIK PENGGORENGAN VAKUM JAMUR Kajian Jamur Tiram Putih (Pleurotus ostreatus) dan Jamur Kancing (Agaricus bisporus) Sumarlan, sumardi Hadi; Lastriyanto, Anang; Erawati, Diana
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 4, No 2 (2016)
Publisher : Universitas Brawijaya

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Abstract

Produk jamur meningkat dengan cepat dan tersedia dalam berbagai bentuk. Jamur yang bisa diolah menjadi bahan makanan adalah jamur tiram putih dan jamur kancing. Tujuan dari penelitian ini adalah mengetahui perendaman larutan CaCl2 terhadap kualitas keripik jamur, mengetahui pengaruh suhu penggorengan, mengetahui besarnya rendemen keripik jamur serta mengetahui besarnya energi selama proses penggorengan. Unsur pertama adalah durasi perendaman  CaCl2 pada 0, 30 dan 45 menit. Dan unsur lainnya adalah suhu wajan pada 80oC dan 90oC. Massa setiap perlakuan adalah 500 gram yang diulang dalam 2 kali. Jenis mesin yang digunakan adalah penggorengan vakum. Pengamatan dilakukan terhadap bahan dasar dan produk akhir (keripik jamur tiram putih dan keripik jamur kancing). Pengamatan material dasar meliputi analisis dan rendemen air. Dan sisi lain, teknik analisis termasuk perubahan suhu, tekanan dan energi. Hasil penelitian menunjukkan bahwa pembuatan keripik jamur tiram putih dan keripik jamur kancing dengan suhu wajan 90oC dan lama terendam larutan CaCl2 0,01% dalam 45 menit kebutuhan perlakuan lebih pendek pada waktu di wajan. Kadar air keripik jamur tiram tiram putih 0,763%, sedangkan kadar air keripik jamur kancing adalah 2,745%. Rendemen tertinggi keripik jamur tiram putih adalah 10,8% dengan suhu 80 oC, tanpa merendam larutan larutan CaCl2 0,01%, sedangkan rendemen tertinggi keripik jamur kancing  adalah 11,94%.
STUDI KARAKTERISTIK FISIK KERIPIK PEPAYA (CARICA PAPAYA L.) HASIL VACUUM FRYING TERHADAP TINGKAT KEMATANGAN DAN PERLAKUAN BLANSING Lastriyanto, Anang; Sumarlan, Sumardi Hadi; Rahmawati, Safitri Rizka
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 6, No 2 (2018)
Publisher : Universitas Brawijaya

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Abstract

Pepaya termasuk dalam golongan buah klimaterik yang tumbuh sepanjang tahun. Buah klimaterik merupakan buah yang mengalami peningkatan produksi CO2 seiring dengan pemasakan buah disertai tingginya produksi gas etilen. Buah dengan laju respirasi yang tinggi akan mudah rusak dan daya simpan rendah. Pengolahan pasca panen sangat dibutuhkan sebagai solusi untuk mengurangi kerusakan dan mempertahakan kualitas dengan pengolahan menjadi berbagai produk diantaranya keripik. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat kematangan buah pepaya dan pre-treatment terhadap karakteristik fisik keripik pepaya. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua variabel, yaitu tingkat kematangan buah (sedikit matang, setengah matang dan matang) dan pre-treatment (tanpa blansing dan blansing). Setiap kombinasi perlakuan diulang sebanyak tiga kali. Buah pepaya diiris dengan ketebalan 4 mm dan dilakukan penggorengan menggunakan vacuum frying pada suhu 80 ˚C. Adapun pengujian yang dilakukan meliputi uji kadar air dan tekstur. Dari data hasil penelitian dilakukan analisis menggunakan ANOVA. Hasil penelitian menunjukkan bahwa perlakuan blansing berpengaruh nyata terhadap kadar air sedangkan tekstur tidak berpengaruh nyata terhadap hasil keripik pepaya. Berdasarakan hasil uji keripik pepaya hasil penggorengan vakum diperoleh perlakuan terbaik menggunakan Metode Zeleny yaitu pada perlakuan tanpa perlakuan blansing dan tingkat kematangan buah matang diperoleh nilai tekstur sebesar 1,17N/mm2 dan kadar air sebesar 5,97 %.Kata kunci : blansing, pepaya, tingkat kematangan, vacuum frying
PENDUGAAN UMUR SIMPAN PADA PENYIMPANAN DINGIN TEMPE KEDELAI (Glycine max (L.) Merill) DENGAN PENGEMASAN VAKUM MENGGUNAKAN MODEL ARRHENIUS Lastriyanto, Anang; Komar, Nur; Pratiwi, Hartati Setyo
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 4, No 1 (2016)
Publisher : Universitas Brawijaya

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Abstract

Kedelai (Glycine max (L.) Merrill) merupakan salah satu komoditas tanaman pangan yang penting di Indonesia. Kebutuhan akan kedelai meningkat dari 1.2-1.4 juta ton menjadi ± 1,8 juta ton setiap tahunnya, sejalan dengan meningkatnya pertumbuhan penduduk. Komoditas per kapita kedelai saat ini ± 8 kg/kapita/tahun (Anonim, 2008a). Tempe adalah makanan yang dibuat dari kacang kedelai yang difermentasikan menggunakan kapang rhizopus (ragi tempe). Penelitian ini dilakukan untuk mengetahui umur simpan tempe kedelai yang dikemas vakum selama penyimpanan pada kondisi suhu ruang, dingin dan beku dengan menggunakan perhitungan model Arrhenius. Parameter yang digunakan untuk pengamatan adalah parameter fisik, meliputi kadar air, rendemen, kadar protein, dan uji inderawi. Metode eksperimental dilakukan dengan dua faktor perlakuan. Faktor pertama adalah suhu penyimpanan (T) terdiri dari 3 suhu, yaitu : T1 = 25 °C, T2 = 8 °C, dan T3 = -8 ºC. Faktor perlakuan kedua adalah fase kematangan tempe (F) , terdiri dari tiga fase, yaitu : F1 = 9 jam setelah diberi ragi, F2 = 18 jam setelah diberi ragi, danF3 = 27 jam setelah diberi ragi. Bahan pengemas yang digunakan adalah polyetilen dengan ketebalan 0,08 mm, dan masing-masing perlakuan diulang sebanyak tiga kali. Hasil dari penelitian menunjukkan bahwa dengan menggunakan pengemasan vakum tempe yang disimpan dingin (8 ˚C) lebih tahan lama daripada yang hanya disimpan pada suhu ruang (25 ˚C). Prediksi umur simpan pada masing-masing suhu, yaitu suhu 25 ˚C pada tempe 9 jam setelah diragi prediksi umur simpan 0.089 hari, tempe 18 jam setelah diragi 0.094 hari, dan tempe 27 jam setelah diragi 0.074 hari. Suhu 8 ˚C pada tempe 9 jam setelah diragi 0.311 hari, tempe 18 jam setelah diragi 0.281 hari, dan tempe setelah 27 jam diragi 0.272 hari. Sedangkan suhu -8 ˚C pada tempe 9 jam setelah diragi 1.164 hari, tempe 18 jam setelah diragi 0.899 hari dan pada F3 tempe 27 jam setelah diragi 1.069 hari.
Sistem Monitoring Gas Oksigen dan Karbondioksida pada Ruang Penyimpanan Sistem Udara Terkontrol Argo, Bambang Dwi; Lastriyanto, Anang; Astuti, Nuraini Puji
Rekayasa Mesin Vol 1, No 3 (2010)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

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Abstract

One of way in pickling process of main food material of vegetable and fruits is storage. In principle metabolism storage, like respiration, transpiration, infection plant diseases and lengthen more durable. Purpose of storage of fruit and vegetable to lengthen product usefulness, controls request of market and increases advantage. At research before all, the system controlled atmosphere storage still be done in manual either from within observation of composition and operation of gas in it. Therefore, need to be done modification of equipment with addition of monitoring system and gas control automatically, so that change of gas volumein storage space of CAS can be detected. Equipment applied in this research is microcontroller AT89S51 and its arrangement system by using computer. With existence of communications between microcontroller system with personal computer through IC RS 232. At this researc happened change of oxygen gas concentration from 21% to 2% and increase of percentage of carbondioxide from 0.03% to 2.5% for temperature 26oC. this matter is according to boundariset wanted for condition of apple atmosphere Rome Beauty.Keywords : Oxygen, carbondioxide, CAS, MKAT89S51, Personal Computer (PC)
Desain Dan Uji Prototipe Alat Pasteurisasi Susu Berbasis Teknologi Irradiasi Ultraviolet (Kajian Dosis Uv) Lastriyanto, Anang; Kuncahyo, Erry Dwi; Komar, Nur
Jurnal Rekayasa Mesin Vol 2, No 1 (2011)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

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Abstract

The process of milk pasteurization generally use thermal method. The method can cause microorganisms inactive on the other side, the method result in the degradation of quality food. An alternative method that can be used is by using technology of ultraviolet irradiation. Ultraviolet light has short wavelength with a very strong antimicrobacterialenergy.The mechanism of its wor is by absorbing the energy by nucleid acid without causing damaged on the surface of cel. The absorbed energy will cause the bonding of tymine (dimer tymine) so that the function of nucleic acid is disturbed and it cause the dead of microorganism (Lay and of Hastowo, 1992). The devices used in this research are ultraviolet lamp type C, spiral hose, supporting frame, materials containers and the devices for measuring the amount of microbes, fat, specific gravity and colour. Materials used in this research is fresh milk that obtained from KUD DAU Malang. The result are pasteurization process with UV irradiation decrease microorganisms and fat in milk.Keywords : Pasteurization, ultraviolet irradiation, milk.
Co-Authors Aini Nurrachmani Bahari Amanda Izzah Aulia Anggi Akhmad Ervantri Ary Mustofa Ahmad As Syukri, Khoirul Anam Bagus Imam Bintoro Bambang Dwi Argo Bambang Susilo Dewi Masyithoh Dewi Masyithoh Dewi Masyithoh Dewi Maya Maharani Dhika Aringtyas Dyah Ayu Arum Ambarwati Elok Zubaidah Erawati, Diana erika arisetiana dewi, erika arisetiana Erni D.Sofia Murtini Erry Dwi Kuncahyo Erwan Erwan Erwan Erwan Erwan Erwan, Erwan Evy Puspitasari Fariz Prayogi Herlambang Firman Jaya Firman Jaya J.S.A Lamerkabel Jacobus S. A. Lamerkabel Jati Batoro Jati Batoro Jati Batoro Jati Batoro Joko Prasetyo Joko Prasetyo Kamsiatun Eka Pratama Kharimatul Khasanah Khoirul Anam Asy Syukri Kurniawan Yuniarto Kurniawan, Hary La Choviya Hawa LAILATUL MAGHFIROH Lalu Arioki Setiadi Lamerkabel, J. S. A. Maimunah Hindun Pulungan Mochamad Bagus Hermanto Mochamad Junus Mochammad Junus Muvianto, Cahyo Mustiko Okta Nur Hidayat Nur Komar Nuraini Puji Astuti Nurtiti Nurtiti Oktaria Eka Y Permadi, Bayu Pratiwi, Hartati Setyo Rahmawati, Safitri Rizka Ramadani,, Khoirotus Syadiyah Rini Yulianingsih Rizka Mega Melati Rochima Nisaa’IL-Firdaus Rosyida Ayu Pratiwi Rosyidatul Anwariyah Sandra Malin Sutan Sandra Sandra Sasongko Aji Wibowo Sasongko Aji Wibowo Sasongko Aji Wibowo Sasongko Aji Wibowo Satriyo Pandunusawan Setyo Purwanto Silvi Astri Cahyani Silvi Astri Cahyani Sonia Verent Yudi Santo Putri Sri Handayani Nofiyanti Subiantoro Bangun Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Sumardi Susinggih W. Vibi Rafianto Victor G Siahaya Vincentia Veni Vera Welt, Bruce Ari Wibowo, Sasongko Aji Wulandari Saepuloh Yuniarti Yuniarti Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono