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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem G-Tech : Jurnal Teknologi Terapan Food ScienTech Journal Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Litbang Industri Jurnal Teknologi Pangan dan Industri Perkebunan Biofoodtech : Journal of Bioenergy and Food Technology

Reza Widyasaputra

Agricultural Technology Faculty, STIPER Institute Of Agriculture

Author-ID : 438833

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy 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)

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 (Î±=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. Â Kata kunci: Fermentasi alami, Tepung fermentasi, Ubi jalar putih

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

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

Parijoto fruit has been a symbol of Sleman since 2014. This fruit contains high antioxidant which is good for health. Mrs. Sutanti has the small medium enterprise that focus on production of parijoto syrup. However, her product has the quality problem. This community partnership program aimed to improve the parijoto syrup quality and production process. This program was held through several stages. (1) Discussion and observation of the existing production process and formula; (2) Determination of new product formulation; (3) The implementation of new product formula. The experiment of new formula was held in 11-30 August 2021. This experiment resulted the new parijoto syrup formula (1:3 parijoto juice to water ratio, and 15% (g/g) of lime juice addition). This new formula had 65% of total dissolved solids. The implementation of this new product formula was held in 15 September 2021. Keywords: formula, parijoto, production, quality, syrup.

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

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

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.

PEMBERDAYAAN PERTANIAN ORGANIK DENGAN MODEL HIDROGANIK BUDIKDAMBER DI ERA PANDEMI COVID - 19 Sri Suryanti; Arif Umami; Ryan Firmansyah; Reza Widyasaputra
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 1, No 2 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Program Kemitraan Masyarakat (PKM) tentang pemberdayaan pertanian organik dengan model hidroganik budikdamber untuk meningkatkan nilai tambah produksi pertanian dilaksanakan di Desa Wisata Tani Candran, Kebonagung, Kecamatan Imogiri Kabupaten Bantul Yogyakarta, pada bulan Januari sampai Juni 2020. Program Kemitraan Masyarakat (PKM) dilaksanakan dengan melibatkan mitra Dasawisma Dahlia Desa Wisata Tani Candran. Anggota Dasawisma Dahlia selalu melibatkan perempuan secara langsung dalam sektor pertanian untuk meningkatkan pendapatan warga desa serta menarik wisatawan domestik maupun wisatawan asing untuk berkunjung ke Museum Tani Jawa Desa Candran. Pada masa pandemi COVID-19, beberapa anggota dasawisma mencoba melakukan budikdamber, tetapi selalu mengalami kegagalan. Permasalahan yang dihadapi adalah kurangnya pemahaman terkait cara budidaya tanaman sayuran organik yang benar dengan memanfaatkan bahan baku yang ketersediaannya melimpah. Program pendampingan ini dilakukan dengan tujuan untuk meningkatkan pengetahuan tentang teknik budidaya tanaman sayuran secara organik dan teknik budikdamber sehingga permasalahan yang dihadapi warga dalam melakukan budikdamber dapat diatasi. Metode pendekatan yang dilakukan dengan cara melakukan pendampingan baik secara tatap muka dengan memperhatikan protocol kesehatan COVID-19 maupun secara daring melalui media sosial dan video. Identifikasi permasalahan dilakukan melalui tanya jawab dan kuesioner yang kemudian dianalisis secara kualitatif. Setelah dilakukan pendampingan tingkat pengetahuan anggota dasawisma tentang budikdamber meningkat yang ditunjukkan melalui keberhasilan warga dalam mempraktekkan budikdamber.

DEVELOPMENT OF TIME-TEMPERATURE INDICATOR FROM RED PALM OIL AND MAIZE OIL BLENDING Reza Widyasaputra; Adi Ruswanto; Ngatirah; Sunardi
Jurnal Pangan dan Agroindustri Vol. 10 No. 3: July 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.03.3

Time-temperature indicator could be used to monitor temperature changes during storage and distribution. The time-temperature indicator with red palm oil and maize oil was evaluated to find the diffusion prediction model and the right oil blending proportion based on activation energy. This research was performed in two stages. Stage 1 was production of red palm oil and maize oil blending in five ratios: A1 (70:30), A2 (60:40), A3 (50:50), A4 (40:60), A5 (30:70) (%v/v). Stage 2 was measurement of diffusion rate, coefficient, kinetics and activation energy in photo paper medium at 4, 29, 37, 44 and 51 °C. The result showed that increasing the temperature could increase diffusion rate and coefficient. The A5 blending proportion had 36.7961 kJ/mol energy activation which were in range of commercial time-temperature indicator (34-50 kJ/mol). The diffusion prediction model was Ln D = -4425.8 – 3.1187.

Analisis Kualitas Minyak Kelapa Hasil Dari Berbagai Proses Pengolahan Tradisional Ngatirah; Ganda Siringo Ringo; Adi Ruswanto; Reza Widyasaputra
G-Tech: Jurnal Teknologi Terapan Vol 7 No 1 (2023): G-Tech, Vol. 7 No. 1 Januari 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Penelitian ini bertujuan untuk mengkaji perbedaan pengolahan minyak kelapa tradisional dan kualitas minyak kelapa tradisional dari produsen minyak kelapa tradisional dibandingkan minyak kelapa komersial. Rancangan blok lengkap faktor tunggal digunakan untuk penelitian ini, terdiri atas enam level, yaitu produk minyak kelapa tradisional dari produsen Sumberrahayu Moyudan (A), Sumberarum Moyudan (B), Pucanganom Sleman (C), Caturharjo Sleman (D), Sidomulyo Godean (E) di Daerah Istimewa Yogyakarta, dan minyak kelapa komersial/Barco (F). Percobaan diulangi sebanyak tiga kali ulangan. Parameter yang diamati meliputi Asam lemak bebas, bilangan peroksida, kadar air, warna menggunakan calorimeter dan uji Organoleptik (warna dan aroma). Hasil penelitian menunjukkan bahwa terdapat perbedaan dalam pengolahan minyak kelapa tradisional. Produsen Moyudan melakukan tiga tahap proses filtrasi dan pemurnian menggunakan arang aktif, sementara produsen lain hanya melakukan satu filtrasi untuk memisahkan minyak dan “blondo” (coconut meal) tanpa pemurnian. Variasi produsen minyak kelapa tradisional berpengaruh terhadap kualitas minyak. Produk minyak kelapa tradisional terbaik yang kualitasnya mendekati kualitas minyak kelapa komersial adalah minyak kelapa tradisional dari Sumberrahayu Moyudan.

ANALISIS PINDAH PANAS PADA STERILISASI MINUMAN SUSU ULTRA HIGH TEMPERATURE (UHT) DI PT.ZYX Reza Widyasaputra; Badrut Tamam; Novan Nandiwilastio; Citra Defira
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

As perishable food, the sterilization process in milk was essential to obtain long shelf life. In industry, sterilization process was performed using high temperature in very short time. This process was known as Ultra High Temperature (UHT). UHT sterilization process could be done with Tubular Heat Exchanger (THE) or Plate Heat Exchanger (PHE). This research was aimed to compare the heat transfer rate from THE and PHE in PT.ZYX milk sterilization plant. Based on analysis, heat transfer rate of PHE was higher than THE. Both of them were using hot water as medium. The simulation with steam as heat transfer medium showed that the heat transfer rate was not much different with hot water in THE.

KARAKTERISTIK MINYAK SAWIT PADA METODE PEMANASAN BUAH SAWIT Adi Ruswanto; Sri Gunawan; Ngatirah Ngatirah; Reza Widyasaputra
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 10 No 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Bahan baku dan proses sterilisasi dalam pengolahan minyak sawit mempunyai peranan sangat penting terhadap sifat minyak sawit. Sampai saat ini bahan baku berupa tandan buah sawit dan proses pemanasan menggunakan uap panas. Penelitian ini bertujuan untuk mengetahui karakteristik minyak sawit dari metode pemanasan berbeda dengan bahan baku buah sawit yang lepas dari tandannya (brondolan). Metode penelitian menggunakan rancangan percobaan faktorial dengan 2 faktor. Faktor I adalah metode pemberian panas terdiri dari 3 taraf ; P1 = pemanasan dengan cara dikukus, P2 = pemanasan dengan udara panas, P3 = pemanasan dengan steam dari sterilizer. Faktor II adalah waktu pemanasan terdiri 3 taraf ; t1 = 30 menit, t2 = 60 menit, t3 = 90 menit. Parameter pengamatan meliputi kadar asam lemak bebas (ALB), kadar minyak mesokarp, deterioration of bleachability index (DOBI), dan kadar kotoran. Hasil penelitian menunjukkan lama waktu pemanasan berpengaruh terhadap ALB, DOBI, dan kadar minyak mesokarp, tetapi tidak berpengaruh terhadap kadar kotoran. Semakin lama pemanasan semakin meningkatkan ALB dan menurunkan DOBI. Metode pemanasan brondolan buah sawit berpengaruh pada ALB dan DOBI, tetapi tidak berpengaruh terhadap kadar kotoran, kadar minyak mesokarp dan metode dikukus memberikan hasil yang lebih baik.

Co-Authors Adi Ruswanto Adi Ruswanto Adi Ruswanto Arif - Umami Badrut Tamam Bimantio, Mohammad Prasanto Citra Defira E. Adisetya Elvira Syamsir Erista Adi Setya Ganda Siringo Ringo Herawati Oktavianty J.R. Sibarani Maria Ulfah Mohammad Prasanto Bimantio Muhammad Jordy Kurnia Wibawa Ngatirah Ngatirah Ngatirah Ngatirah Novan Nandiwilastio Oktavianty, Herawati R. Firmansyah Ryan Firmansyah Slamet Budijanto Sri Gunawan Sri Suryanti Sudarminto Setyo Yuwono Sunardi

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