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Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology Hartuti, Sri; Bintoro, Nursigit; Karyadi, Joko Nugroho Wahyu; Pranoto, Yudi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 1 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.097.82-92

The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa Â beans, including the value of L *, a *, b *, chroma, hue, and RGB, and their relationship using response surface methodology.. The results showed that storage time of cacao fruits before fermentation, aeration rate and temperature of the fermenter had an influence on the color values of L *, a *, b *, chroma, hue, and RGB of dried cocoa beans produced. The highest brightness prediction value of chroma color was Â± 26 obtained in the treatment of the storage time of 9-day, aeration rate of 0.4 liters/minute, and fermenter temperature of 50 â„ƒ. Meanwhile, the highest hue prediction value was 51.8 obtained in the treatment of storage time of 9 days, aeration rate of 0.3 liters / minute, and fermenter temperature of 50 â„ƒ. Furthermore, the RGB color of dried cocoa beans showed that the color range of R (red) and G (green) of cocoa beans after fermentation was higher when compared to cocoa beans without fermentation, while the value of color B (blue) had a different tendency showing Â that dried fermented cocoa beans had a lower blue range compared to unfermented cocoa beans.

PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6297

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of 6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.

EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA Sugeng Pondang Sugiharto; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6517

Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance. Near critical phase was designed at 70 bar and supercritical phases were designed at 80 and 90 bar. It was found that CO2 pressure had greater effect on protease inactivation than on lipase inactivation. Temperature increase did not improve both protease and lipase inactivation while fillet texture was adversely affected. The fillet color experienced color changes significantly.

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Berpelapis Edible Aktif Berbasis Pati Kimpul (Xanthosoma sagittifolium) pada Berbagai Ketebalan Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameters were the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa) changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Daging Terlapisi Pati Umbi Kimpul (Xanthosoma sagittifolium) yang Diinkorporasi Kalium Sorbat Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the number of microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate signiﬁcantly affected the number of microbes, TVB-N, and texture. However, it did not signiﬁcantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibition rate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while the meatballs without coating only lasted less than 1 day.ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584 dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari.

Sifat Fisik, Mekanik dan Barrier Edible Film Berbasis Pati Umbi Kimpul (Xanthosoma sagittifolium) Yang Diinkorporasi dengan Kalium Sorbat Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Xanthosoma sagittifolium starch has the potential to be developed as a base for edible film, because it was hydrocolloid compound, as well as renewable natural resources, widely available and easy to obtain its. High amylose content of X. sagittifolium starch (35.34%), twice than cassava starch, so that it possible to produce strong and flexible edible film. The presence of the active ingredient in edible film with different it kinds and amounts would produce different properties too. The purpose of this study was to evaluate the physical, mechanical and barrier properties of active edible film due to variation of concentration of starch and potassium sorbate. Edible films have produced characteristics for tensile strength from 0.399 to 1.390 MPa, elongation from 14.943 to 31.647%, thickness from 0.065 to 0.081 mm, water vapor transmission rate from 10.095 to 15.247 g.mm/m2.day, solubility from 27.126 to 59.846% and transparency from 0,719 to 1,063. To increase starch made elevation of edible film tensile strength, thickness, WVTR, and the smoothness, as well as decrease its water solubility, while increasing potassium sorbate would increase elongation and WVTR, as well as decrease the tensile strength. ABSTRAKPati umbi kimpul (Xanthosoma sagittifolium) mempunyai potensi untuk dikembangkan sebagai bahan dasar edible film, karena pati merupakan senyawa hidrokoloid, sebagai sumber daya alam yang dapat diperbaharui, tersedia secara luas dan mudah didapat. Kandungan amilosa pati umbi kimpul cukup tinggi (35,34%), dua kali lebih besar dibandingkan amilosa pati ubi kayu, memungkinkan untuk menghasilkan edible film yang kuat dan fleksibel. Keberadaan kalium sorbat dalam edible film dengan jumlah yang berbeda akan menghasilkan sifat yang berbeda pula. Tujuan penelitian ini adalah untuk mengetahui sifat fisik, mekanik dan barrier edible film aktif akibat variasi konsentrasi pati umbi kimpul dan kalium sorbat. Edible film yang dihasilkan mempunyai karakter kuat tarik 0,399-1,390 MPa, persen pemanjangan 14,943-31,647%, ketebalan 0,065-0,081 mm, WVTR 10,095-15,247 g.mm/m2.hari, kelarutan 27,126-59,846% dan transparansi 0,719-1,063. Penambahan pati menyebabkan kuat tarik, ketebalan, laju transmisi uap air, dan kehalusan permukaan edible film meningkat, tetapi kelarutannya dalam air menurun, sedangkan penambahan kalium sorbat dalam edible film menyebabkan persen pemanjangan dan laju transmisi uap air meningkat, tetapi kuat tariknya menurun.

Sistem Pendukung Keputusan Teknologi Penanganan dan Kelayakan Investasi Pascapanen Kakao (Theobroma cacao L.) (Studi Kasus Di Kabupaten Pidie Jaya, Propinsi Aceh) Raida Agustina; Lilik Sutiarso; Joko Nugroho Wahyu Karyadi
agriTECH Vol 33, No 1 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cocoa beans produced by smallholders have low quality because of gaps in information on post-harvest tecnology. Information is needed to provide decision-support making for choosing one alternative implementation of the handling technology cocoa most appropriate and in accordance with the conditions of its territory which can improve the quality of dried cocoa beans. The purpose of this study was developed an decision-support system software as a tool for decision making cocoa post-harvest handling, obtain the best alternative based on technical analysis and economic analysis, evaluate the feasibility of investment, and know the value of the sensitivity of each alternative. This study was carried out from July to December 2010 in Bandar Baru sub district, Pidie Jaya district of Aceh province. Survey and interview were used to collecting data. Collected data used to create a database for a decision-support system model of cocoa post-harvest handling technology, which was processed using the Java programming language. Based on the analysis post harvest technology of cocoa to farmers and investors indicated a mechanical alternative is the best alternative because it produces the greatest benefits. Mechanical alternative gives farmers a profit of Rp.1,419,279,165 per year and gives investors a profit of Rp. 1,023,246,397 per year and feasibility analysis shows NPV Rp 923,577,155 and the value of R/C ratio of 3 is also available in mechanical alternative. The results of sensitivity analysis on each alternative show that the most influential variables on the profitability of farmers and investors is wage labor, the price of fresh cacao fruit, and the price of dry beans.ABSTRAKBiji kakao yang dihasilkan perkebunan rakyat memiliki mutu yang rendah karena adanya kesenjangan dalam informasi mengenai teknologi penanganan pascapanen. Informasi dibutuhkan untuk memberi dukungan bagi pengambil keputusan dalam memilih salah satu alternatif yang tepat dan sesuai dengan kondisi wilayahnya sehingga bisa meningkatkan kualitas biji kering kakao. Tujuan penelitian ini adalah membangun sebuah software sistem pendukung keputusan sebagai alat bantu pengambilan keputusan teknologi penanganan pascapanen kakao, memperoleh alternatif terbaik berdasarkan analisis teknis dan analisis ekonomi, mengevaluasi tingkat kelayakan investasi, dan mengetahui nilai sensitivitas dari setiap alternatif. Penelitian ini dilaksanakan pada bulan Juli 2010 sampai dengan bulan Desember 2010 di Kecamatan Bandar Baru, Kabupaten Pidie Jaya, Propinsi Aceh. Metode yang digunakan adalah survey lapangan dan wawancara. Hasil pengambilan data di lapangan dianalisis untuk tujuan penyusunan database model sistem pendukung keputusan teknologi penanganan pascapanen kakao, dan diolah menggunakan bahasa program Java. Berdasarkan hasil analisis teknologi penanganan pascapanen kakao untuk petani dan investor menunjukkan bahwa alternatif mekanis merupakan alternatif terbaik karena menghasilkan keuntungan terbesar. Untuk petani alternatif mekanis memberikan keuntungan sebesar Rp 1.419.279.165,00 per tahun sedangkan untuk investor keuntungan sebesar Rp 1.023.246.397,00 per tahun dan analisis kelayakan menunjukkan nilai NPV sebesar Rp 923.577.155,00 dan nilai R/C ratio sebesar 3,00 juga didapatkan pada alternatif mekanis. Dari hasil analisis sensitivitas pada setiap alternatif, variabel yang paling berpengaruh terhadap keuntungan petani dan investor adalah upah tenaga kerja, harga buah kakao segar, dan harga biji kering.

Model Matematis Hubungan antara Kadar Air Akhir Bahan dengan Variabel Proses Pengeringan pada Pneumatic Conveying Recirculated Dryer Abadi Jading; Nursigit Bintoro; Lilik Sutiarso; Joko Nugroho Wahyu Karyadi
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Flour drying could be conducted by using pneumatic conveying dryer (PCD) or flash dryer, but generally it is required a high vertical pipe. The high of vertical pipe may be replaced with a recirculation process to produce a required final moisture content of the material. This study had designed pneumatic conveying recirculated dryer (PCRD) to dryi of wet sago starch. Later, the design was used to determine a mathematical model of the relationship between the variables of drying process with final moisture content of the material. The purpose of this study was to develop a mathematical model of the relationship between the final moisture content of wet sago starch with variables drying process and recirculation continuously in the pneumatic conveying recirculated dryer (PCRD) using dimensional analysis. Buckingham Phi Theorem methods of dimensional analysis was used to find the relationship variables that affect the final moisture content of wet sago starch on the PCRD machine. The mathematical model generated in this study is The coefficient of determination (R2) of the mathematical model was 0.948, or 94.8 %, indicated that the model was valid to predict the final moisture content of wet sago starch in designing PCRD machines. While the sensitivity of the test results showed that the dimensionless product of the most influential are , , and . The model was applicable for drying wet sago starch or other starch material which is similat to the physical properties of wet sago starch. ABSTRAKPengeringan bahan-bahan tepung dapat dilakukan dengan pneumatic conveying dryer (PCD) atau flash dryer, namun umumnya memerlukan pipa vertikal yang cukup tinggi. Pipa vertikal yang tinggi dapat diganti dengan proses resirkulasi untuk menghasilkan kadar air akhir bahan yang disyaratkan. Pada penelitian ini telah dirancang pneumatic conveying recirculated dryer (PCRD) untuk mengeringkan pati sagu basah, serta dicari model hubungan matematis antara variabel-variabel proses pengeringan dengan kadar air akhir. Tujuan penelitian ini adalah mengembangkan model matematis hubungan antara kadar air akhir pati sagu basah dengan variabel-variabel proses pengeringan resirkulasi secara kontinyu pada pneumatic conveying recirculated dryer (PCRD) menggunakan analisis dimensi. Metode Buckingham Phi Theorem dalam analisis dimensi digunakan untuk mencari hubungan variabel-variabel yang berpengaruh terhadap kadar air akhir pati sagu basah pada mesin PCRD. Model matematis yang dihasilkan pada penelitian ini adalah Nilai koefisien determinasi (R2) dari model matematis tersebut adalah 0,948 atau 94,8 %, menunjukkan bahwa model tersebut valid digunakan untuk memprediksi kadar air akhir pati sagu basah dalam merancang mesin PCRD. Sedangkan hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh adalah , , dan . Model tersebut berlaku untuk pengeringan pati sagu basah atau bahan-bahan tepung lainnya yang sifat fisiknya identik dengan pati sagu basah.

Temperature and Air Velocity Simulation on Sago Starch Pneumatic Conveying Recirculated Dryer Using Ansys Fluent Abadi Jading; Nursigit Bintoro; Lilik Sutiarso; Joko Nugroho Wahyu Karyadi
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Pneumatic Conveying Recirculated Dryer (PCRD) is one of many driers used for drying wet sago starch. The most important components of this PCRD machine are the vertical pipe and the u-bend. The vertical pipe and the u-bend are the primary drying spaces. They must have a good temperature distribution and air velocity dryer. To observe the process of temperature distribution and the air velocity dryer in the vertical pipe and u-bend, Computational Fluid Dynamics (CFD) analysis is required. The research was aimed to analyze the temperature distribution and the air velocity dryer flow in the recirculated pipe of PCRD machine by using CFD analysis. The analysis was based on the variance of the temperature, the air velocity, and the height of the vertical pipe in PCRD machine. The analysis was conducted using Ansys Workbench Fluid Flow ver. 15. This software was used to simulate the temperature and the air flow velocity in the vertical pipe and the u-bend. However, the flow characteristics and patterns of the wet sago starch were not included in the discussion. The turbulence model used in the simulation was the Reynold Stress Models (RSM). The result of the simulation showed that the temperature along the vertical pipe and the u-bend was distributed evenly. The error value between the result of the simulation and the observation was low (0.10–2.04%). The average test value with paired t-test showed that the simulation and observation result was not significantly different. This results indicated that the simulation fit well with the observation value or the real condition in the PCRD machine. The distribution of the temperature and the air velocity dryer in the vertical pipe and the u-bend were able to reduce the moisture content on sago starch from 31% (wb) to 9% (wb). Therefore, the vertical pipe and the u-bend design was appropriate to use in PCRD machine for drying wet sago starch.

Kinetika Perubahan Kualitas Fisik Buah Mangga Selama Pengeringan Beku dengan Perlakuan Pendinginan Awal dan Ketebalan Irisan Yulia Ariani; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi
agriTECH Vol 39, No 4 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mango (Mangifera indica L.) is one of the important fruits for tropical residents. The biggest losses of mangoes occur during the postharvest period due to the lack of proper postharvest handling and lack of processing efforts. Frozen drying is a method that is considered the best at present for preserving horticultural products. This freeze drying method can maintain the structure, taste, color, and aroma of fruit. In this method, the product was cooled to freeze for 6 hours. The solid phase water was then removed from the material through a sublimation process in vacuum condition. This study aimed to find out the freeze drying results through various pre-treatments and thicknesses by means of determining the proper combination treatment. The mango used had a sweetness level of 18° Brix with a size of 14 cm x 8 cm and an average weight of 400 g. This research was conducted using a three-factor completely randomized design of 2 x 3 x 5. The first factor was the cooling treatment (non-freezing and liquid nitrogen). The second factor was the thickness of the material (0.5 cm, 1 cm and 1.5 cm). The third factor was time (0 hours, 9 hours, 18 hours, 27 hours and 36 hours). The observed parameters comprised of: water content, texture, and lightness. The non-freezing treatment with 1.5 cm thickness showed a low water content of 7.58%, and the kinetics results used the Newtonian model. It also showed the highest vitamin C decrease, that was 84.12% and the kinetics results used the first-order model. The highest lightness decrease of liquid nitrogen treatment with 1 cm thickness was 74.08%.

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