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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri Food ScienTech Journal Jurnal Litbang Industri
Reza Widyasaputra
Agricultural Technology Faculty, STIPER Institute Of Agriculture
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Engineering Immunology & microbiology

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PENGARUH FERMENTASI ALAMI CHIPS TERHADAP SIFAT FISIK TEPUNG UBI JALAR PUTIH (Ipomoea batatas L) TERFERMENTASI Widyasaputra, Reza; Yuwono, Sudarminto Setyo
Jurnal Pangan dan Agroindustri Vol 1, No 1 (2013)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (522.628 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ketebalan chips ubi jalar terhadap kualitas sifat fisik tepung ubi jalar terfermentasi alami, mengetahui pengaruh lama fermentasi chips ubi jalar terhadap sifat fisik tepung ubi jalar terfermentasi alami serta mengetahui kualitas sifat fisik tepung ubi jalar terfermentasi alami yang paling baik berdasarkan kombinasi perlakuan ketebalan chips dan lama fermentasi. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu ketebalan chips (1 mm dan 3 mm) dan lama fermentasi (12 jam, 24 jam, 36 jam). Berdasarkan hasill penelitian diperoleh perlakuan lama fermentasi berpengaruh nyata (α=0.05) terhadap nilai pH, Indeks Kelarutan Air, dan warna. Sedangkan perlakuan ketebalan chips dan interaksi kedua perlakuan tidak memberikan pengaruh nyata pada semua parameter. Perlakuan lama fermentasi 36 jam dan ketebalan chips 1mm dapat digunakan untuk menghasilkan tepung ubi jalar terfermentasi dengan karakteristik fisik terbaik.   Kata kunci: Fermentasi alami, Tepung fermentasi, Ubi jalar putih
PERBAIKAN KUALITAS PRODUK OLAHAN UMKM SIRUP BUAH PARIJOTO BU SUTANTI GAMPING, SLEMAN R. Widyasaputra; E. Adisetya; R. Firmansyah; J.R. Sibarani
Buletin Udayana Mengabdi Vol 21 No 2 (2022): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2022.v21.i02.p01

Abstract

Kabupaten Sleman memiliki buah yang menjadi ciri khas yaitu Parijoto. Buah ini memiliki kandungan antioksidan yang tinggi sehingga dipercaya memiliki manfaat kesehatan. Ibu Sutanti memiliki unit usaha mikro yang bergerak di bidang pengolahan sirup buah parijoto. Namun, sirup olahannya memiliki permasalahan kualitas. Program Pengabdian Kepada Masyarakat ini bertujuan untuk memperbaiki kualitas dan proses produksi sirup buah parijoto UMKM Ibu Sutanti. Adapun beberapa tahapan yang ditempuh agar dapat menyelesaikan permasalahan tersebut ialah sebagai berikut: (1) Diskusi dan pengamatan terhadap formula yang digunakan serta proses produksi yang sedang berlangsung; (2) Penentuan formulasi produk baru; (3) Aplikasi atau penerapan formulasi produk baru di tempat produksi sirup parijoto. Percobaan penentuan formulasi baru telah dilaksanakan pada tanggal 11-30 Agustus 2021, yang menghasilkan formula perbandingan sari parijoto dengan gula sebesar 1:3 dan penambahan sari jeruk nipis 15% (b/b). Formula ini memiliki total padatan terlarut sebesar 65%. Penerapan formulasi produk baru di tempat produksi sirup parijoto Bu Sutanti dilaksanakan pada tanggal 15 September 2021.
Perancangan Desain Portable Fixed-Bed Composite Adsorber Column sebagai Media Pemurnian Biodiesel dengan Sistem Packing Bed Bimantio, Mohammad Prasanto; Oktavianty, Herawati; Widyasaputra, Reza
TEKNIK Vol 41, No. 3 (2020): December 2020
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/teknik.v41i3.32661

Abstract

COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE Reza Widyasaputra; Elvira Syamsir; Slamet Budijanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.234 KB) | DOI: 10.33512/fsj.v1i2.6723

Abstract

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.
Purification of biodiesel from crude palm oil using multistage portable fixed bed adsorber Mohammad Prasanto Bimantio; Herawati Oktavianty; Reza Widyasaputra
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (888.367 KB) | DOI: 10.24960/jli.v12i1.7620.61-68

Abstract

Crude biodiesel needs to go through purification process, to meet international biodiesel specifications.. The widely used adsorption column is in the form of a fixed bed column, where the contents of the column are stacked in a mess. This makes the adsorbent difficult to clean and fill, and irregular adsorbent accumulation can hinder the flow of the fluid to be purified. In this study, an adsorption column with a portable circulation system used to observe the influence of circulation and adsorption level on the purity of biodiesel. Main equipment of this research is a portable adsorption biodiesel purification device. The column consists of: top distributor, packed bed and bottom collector. The tool is made of 3D printed polymer material. At the bottom of the tower there is a buffer tank and a pump for circulating the biodiesel to be purified. The results showed that some analytical parameters based on the results of t-test, namely: density, acid value, saponification and yellowish-blue tendency, there are significant differences between the results before and after purification. For all the parameters analyzed in this study, the number of stages and fluid circulation gave significantly different results. The results of methyl ester analysis confirmed this, where the more cycles in the column, the higher the methyl ester peak produced. As number of cycles in the adsorption column increases, peak area of the methyl ester produced becomes wider, which can be explained by the ability of column and its packing materials to filter impurities present in column.
Co-Authors Bimantio, Mohammad Prasanto E. Adisetya Elvira Syamsir Herawati Oktavianty J.R. Sibarani Mohammad Prasanto Bimantio Oktavianty, Herawati R. Firmansyah Slamet Budijanto Sudarminto Setyo Yuwono