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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Hikmah Yuliasari
Universitas Nahdlatul Ulama Purwokerto
Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering

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Disain dan Uji Kinerja Pendingin Evaporatif Tipe Aliran Searah Menggunakan CFD (Computational Fluid Dynamics) Hikmah Yuliasari; Kavadya Syska; Ropiudin Ropiudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 3 (2021): September
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i3.338-350

Abstract

 After harvesting, fruits will change due to physiological, physical, chemical, and microbiological influences, and they are living materials. Therefore, it is necessary to know how to harvest and handle fresh fruits and their storage conditions to handle the fruits after harvesting so that the quality of the products can be maintained. One of the first treatments in the fruit cold chain is evaporative cooling. In order to get an evaporative cooling system that has an even temperature distribution, it is necessary to make a spatial model when designing an evaporative cooling system using CFD (Computational Fluid Dynamics). The objectives of this research are: (1) design of direct flow type evaporative cooling systems and (2) test the performance of direct flow type evaporative coolers. This research method uses design methods, experiments, and computer simulations. The results showed the performance of the evaporative cooler system in the scenario with the roof on, the highest effectiveness value was 1.198, the highest approximation value was 2.832, and the highest range value was 4.589. In the scenario without a roof on the evaporative cooler system, the highest effectiveness value was 1.767, the highest approach value was 2.139, and the highest range value was 4.835. The CFD analysis in the scenario with a roof had the highest temperature value of 25.9 ° C and the lowest temperature of 21.9 ° C, while the CFD analysis in the scenario without roof had the highest temperature of 23.7 ° C and the lowest temperature of 20.4 ° C. Keywords: CFD, direct flow type,  evaporative cooler, quality, fruit
Identifikasi Senyawa Bioaktif dan Evaluasi Kapasitas Antioksidan Seduhan Simplisia Bunga Telang (Clitoria ternatea L.) Hikmah Yuliasari; Laksmi Putri Ayuningtyas; Erminawati Erminawati
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 18, No 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6104

Abstract

Butterfly pea (Clitoria ternatea L.) is an indigenous Indonesian flower that is usually consumed as a natural ingredient in herbal drinks and nutraceutical products. It contains several bioactive compounds that showed strong antioxidant activity to neutralize free radical compounds from foods. The aim of this study was to identify the bioactive compounds, antioxidant capacity and the organoleptic characteristics in the brewed of dried butterfly pea. The experimental design of this study used a completely randomized design with two factors: 1) dried butterfly pea content in water : 0,5; 1,0; dan 1,5 (g/200 ml) and 2) brewing levels (1, 2, and 3 times). The phytochemical screening analysis revealed that the brewed butterfly pea contained bioactive compounds such as flavonoids, tannins, saponins, steroids, and triterpenoids. The longer dried butterfly peas soak in water showed the higher level of total anthocyanin content, total phenolic compounds, and antioxidant activity. Organoleptic analysis showed significantly effect of the colour but not the odour or flavour of the brewed dry butterfly pea.
Pengenalan dan Pelatihan Pembuatan Sosis Udang pada UMKM Ngombol Jempol, Kecamatan Ngombol Kabupaten Purworejo Jawa Tengah Any Kurniawati; Laksmi Putri Ayuningtyas; Hikmah Yuliasari; Mardiyana Mardiyana
JURNAL LEMURU Vol 5 No 2 (2023): Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i2.2879

Abstract

Pengabdian kepada masyarakat ini dilaksanakan pada forum UMKM Ngombol Jempol, di Kecamatan Ngombol Kabupaten Purworejo Jawa Tengah yang merupakan daerah pesisir. Tujuan dari kegiatan ini yaitu meningkatkan pemahaman pelaku UMKM mengenai produk ikani yang dengan mudah dapat diproduksi seperti sosis udang. Tahapan yang dilakukan diawali dengan penyampaian materi terkait alat dan bahan yang digunakan untuk membuat sosis udang dan tahapan proses pembuatannya hingga teknik pengemasan yang baik yang dilanjutkan dengan demonstrasi 2 kelompok. Hasil percobaan selanjutnya dilakukan uji proksimat dan uji organoleptik untuk mengetahui tingkat kesukaan konsumen terhadap sosis udang yang dihasilkan. Berdasarkan hasil uji proksimat, kandungan rata-rata protein sebesar 16,12 %, hal ini telah melampaui batas minimum kandungan protein sosis dalam Standar Nasional Indonesia (SNI). Sedangkan apabila dilihat dari uji organoleptik, flavor menurut panelis agak enak dengan tekstur agak kenyal. Panelis menyukai kedua jenis sosis yang secara umum bersisar antara 2,96-3,16 (agak suka).
Co-Authors Any Kurniawati Erminawati Erminawati Kavadya Syska Laksmi Putri Ayuningtyas Laksmi Putri Ayuningtyas Mardiyana Mardiyana Ropiudin Ropiudin