Article Per Year (5 Year)
p-Index From 2019 - 2024
0.702
P-Index
This Author published in this journals
All Journal Jurnal Indonesia Sosial Teknologi Journal Research of Social Science, Economics, and Management
Rizza Wijaya
Politeknik Negeri Jember, Indonesia
Computer Science & IT Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Analisis Nilai Tambah Peningkatan Kualitas Edamame Siap Saji dengan Teknik Pengeringan Food Dehydrator Berputar Silvia Oktavia Nur Yudiastuti; Rizza Wijaya; Anna Mardiana Handayani
Jurnal Indonesia Sosial Teknologi Vol. 2 No. 03 (2021): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.443 KB) | DOI: 10.36418/jist.v2i3.112

Abstract

Edamame adalah salah satu komoditas unggulan Kabupaten Jember dipasarkan untuk ekspor maupun konsumsi nasional dan lokal. Edamame kualitas rendah dijual dengan harga hingga 4 kali lebih rendah dari kualitas super. Pengolahan menjadi produk edamame siap konsumsi dapat meningkatkan nilai jualnya, salah satu produk edamame yang dapat dikelola dengan mudah adalah edamame kering. Produk edamame kering dapat dikonsumsi langsung atau selanjutnya diolah menjadi tepung edamame. Artikel ini memberikan informasi nilai tambah produk edamame kering yang diproduksi dengan mesin food dehydrator tipe berputar serta proses lanjutan menjadi tepung edamame yang dibandingkan dengan produk edamame kukus. Analisis nilai tambah dilakukan dengan metode hayami dan kawagoe. Hasil penelitian menunjukkan bahwa produksi edamame kering lebih efektif dibandingkan tepung edamame sebab nilai tambah tepung edamame lebih besar dari edamame kering dan edamame kukus; tetapi rasio nilai tambah dan keuntungan perusahaan akan produksi edamame kering lebih besar dari tepung edamame.
The Chlorine Reduction in Edamame by Water-Ozonated Minimally Process Silvia Oktavia Nur Yudiastuti; Rizza Wijaya
Journal Research of Social Science, Economics, and Management Vol. 1 No. 3 (2021): Journal Research of Social Science, Economics and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1447.775 KB) | DOI: 10.59141/jrssem.v1i3.26

Abstract

The objective of this article was to study the effect of washing edamame using ozonated water to reduce residual chlorine contained in edamame through a continuous washing process. Chlorine residue in edamame was caused by the use of fertilizers and pesticides that contain chlorine compounds. The research method used was descriptive explanatory research consist of two treatment levels of ozonation time (0, 10, and 15 minutes) and ozone contact time (0, 12, 18, and 24 minutes) which were repeated twice. The residual chlorine and pesticide concentrations were calculated using the titration method. Based on research results, ozone can reduce chlorine in edamame. The lowest detected chlorine was in edamame which had been washed using ozone water with an ozonation time of 15 minutes with the amount of chlorine reduced by 56%. The longer the contact time, the greater the amount of reduced chlorine and the lower the concentration of ozone remaining in the washing water. Based on the research results, a brief conclusion that can be explained was ozone could reduce chlorine in edamame caused by fertilizer and disinfectant overuse until 50%.
Co-Authors Anna Mardiana Handayani Anna Mardiana Handayani Silvia Oktavia Nur Yudiastuti Silvia Oktavia Nur Yudiastuti Silvia Oktavia Nur Yudiastuti