Article Per Year (5 Year)
p-Index From 2019 - 2024
2.533
P-Index
This Author published in this journals
All Journal beta (Biosistem dan Teknik Pertanian) Jurnal Keteknikan Pertanian Jurnal Teknologi Pertanian agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Sains Teknologi dan Lingkungan (JSTL) WIDYABHAKTI Jurnal Ilmiah Populer Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdi Insani Jurnal Ilmiah Abdi Mas TPB Unram Prosiding Konferensi Nasional PKM-CSR Makara Journal of Technology Jurnal Rekayasa elektrika
Kurniawan Yuniarto
Department of Agricultural Engineering, UniversitasMataram, Mataram 83125, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Public Health Social Sciences

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Determination of Oil and Garlic Chips Deterioration Rate during Vacuum Frying (Study on Engineering Aspect) Yuniarto, Kurniawan; Sumarsono, Joko; Maryati, Sri; Alamsyah, Ahmad
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.38 KB)

Abstract

Garlic was fried continually with vacuum frying equipment using temperature 85C and ratio of garlic to oil of 1/10 (w/v) for 15 hours. Frying time was 75 minutes for each with final yield of garlic chips was 0.35, final moisture content of 4.2%, and final oil content of 32.6%. Physical and chemical characteristics for oil and garlic chip deterioration based on alysin content showed that the alysin content of garlic chips was 1.99-2.65 times fresh garlic with decrease constant was 0.04 hour-1.  Free fatty acids formation was 0.0184% hour-1 with free fatty acids range 0.029-0.058%.  It was below standard value of free fatty acid i.e. 0.5%. Peroxide value formation was -0.11mek kg-1 hour-1 with peroxide value ranged 9.5514-10.6642 meq kg-1. It was also below standard value of 50 meq kg-1.  Carotene deterioration was 0.0184% hour-1 with its content ranged 0.029-0.058%, that still below standard value 0.5%.  Fatty acids formation was 0.0184 % hour-1 with carotene range between 6.05-11.44% per 100 gram. Frying oil lightness value ranged 46.6-48.5, redness value ranged 16.7-18.8, and yellowness value ranged 20.0-24.6. Lightness decreased with decreasing rate constant of 0.036 hour-1, redness 0.013 hour-1, and yellowness 0.17 hour-1. Garlic chip lightness value ranged 56.0-58.1, redness value ranged 20.9-27.5. and yellowness value ranged 29.9-32.1. Lightness of garlic chip decreased with rate constant of 0.017x2 + 0.218x, redness of 0.023x2 - 0.331x, yellowness of -0.083x2 + 1.2x. Correlation between peroxide deterioration of oil to garlic chips was 0.65, correlation between free fatty acid deterioration of oil to garlic chip was -0.78, correlation between lightness of oil to garlic chip was -0.75, correlation between redness of oil to garlic chip was -0.89, and correlation between yellowness of oil to garlic chip was -0.68. This result showed that oil life cycle was 150 hours.Keywords: vacuum frying, garlic chip, deterioration rate, carotene, alysin, correlation
Correlation of Mass Potatoes Fraction to Oil Volume Ratio to Physical and Chemical Oil Deterioration during Vacuum Frying Yuniarto, Kurniawan
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.554 KB)

Abstract

The changes of some physical and chemical characteristics of edible oil used for frying of sliced potato under vacuum were studied. Three respective ratios of potato mass and the oil volume were tested, namely 1:21 (w/v), 1:32 (w/v) and  1:64 (w/v), and the frying process at each batch was carried out at 90 oC for a certain period of time. Frying process was performed in 24 hours daily, in which the oil was used repeatedly. In 5 minutes interval, the temperature of the oil and the pressure level of the frying vessel were recorded. The samples of oil was randomly taken from the frying batches to determine any changes in the free fatty acid content and peroxide number (chemical aspects), and the physical characteristics (color and viscosity).  Based on the set values of the parameters, the maximum time for oil usage on frying was estimated by employing a mathematical model and then compared with empirical data. The results showed that the maximum time for oil usage, at which the oil volume was no longer enough for deep frying, was reduced with increasing the potato mass. It was partly due to the longer retention time for frying of the higher potato mass. The change rate observed for free fatty acid was 0,0016 unit/hr, while the one for the peroxide number was undetected. The change rates for the color and viscosity were 0,03 unit/hr and 0,55 unit/hr respectively. The highest rate of changes on the free fatty acid and viscosity were found on the ratio of 1:21. Based on the empirical data, the oil may be used for frying up to 80 hrs, compared to only 62 hrs with the mathematical model.Keywords : vacuum frying, potato, oil deterioration, mass potatoes fraction to oil volume ratio
PENGOLAHAN DAUN KELOR DI DESA SIGAR PENJALIN KECAMATAN TANJUNG KABUPATEN LOMBOK UTARA Kurniawan, Hary; Sukmawaty, Sukmawaty; Ansar, Ansar; Murad, Murad; Sabani, Rahmat; Yuniarto, Kurniawan; Khalil, Fakhrul Irfan
Jurnal Ilmiah Abdi Mas TPB Unram Vol 2, No 2 (2020): Edisi Juli 2020
Publisher : Teknik Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v2i2.47

Abstract

Tanaman kelor merupakan salah satu tanaman yang memiliki manfaat tidak hanya bagi kesehatan, namun juga memiliki nilai ekonomi. Seluruh bagian tanaman kelor mulai daun, kulit batang, buah dan bijinya bermanfaat bagi kesehatan. Tanaman ini dapat diolah menjadi berbagai obat herbal hingga bahan baku produk perawatan kulit. Tanaman kelor dapat tumbuh baik di daerah tropis, seperti halnya di Lombok, Nusa Tenggara Utara. Salah satu daerah yang banyak ditumbuhi tanaman kelor yaitu di Dusun Rongsot Timur, Desa Sigar Penjalin, Kecamatan Tanjung, Kabupaten Lombok Utara. Kelor diketahui memiliki banyak khasiat bagi kesehatan karena mengandung kandungan protein, kalsium, zat besi, vitamin A dan flavonoid. Namun sayangnya pemanfaatan tanaman kelor masih sebatas sebagai olahan sayur dan belum menjadi produk olahan yang menarik, berdaya saing dan bernilai ekonomi tinggi, dikarenakan masih terbatasnya informasi dan wawasan mitra mengenai pengolahan kelor. Tujuan dari pengabdian ini yaitu memberikan penyuluhan kepada mitra yang berada di Dusun Rosok, Desa Sigar Penjalin, Kecamatan Pemenang Barat, Kabupaten Lombok Utara mengenai pengolahan kelor. Metode yang dilakukan dalam kegiatan ini yaitu Fokus Group Discussion (FGD). Berdasarkan hasil kegiatan yang telah dialakukan diperoleh bahwa mitra belum mengenal manfaat, khasiat dan cara pengolahan tanaman kelor. Selain itu warga belum mengetahui berbagai produk olahan kelor. Namun setelah mengikuti kegiatan ini, mitra dapat mengetahui dengan baik manfaat, khasiat serta berbagai produk olahan kelor yang memiliki nilai ekonomi yang tinggi. Selain itu, keterampilan mitra pun meningkat setelah melakukan praktek langsung pengolahan daun kelor kering menjadi bubuk kelor.
Introduksi Teknologi Pengolahan Kelapa Menjadi Coconut Chips di UKM Maju Bersama Desa Kekait, Gunung Sari, Lombok Barat Kurniawan, Hary; Sukmawaty, Sukmawaty; Ansar, Ansar; Yuniarto, Kurniawan; Sabani, Rahmat; Murad, Murad
Jurnal Ilmiah Abdi Mas TPB Unram Vol 3, No 1 (2021): Edisi Januari 2021
Publisher : Teknik Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v3i1.55

Abstract

Salah satu kelompok usaha di Desa Kekait yang saat ini sedang berkembang yaitu Kelompok Usaha Mikro (KUM) Maju Bersama yang mengolah nira aren menjadi gula cetak dan gula semut. Desa Kekait merupakan salah satu wilayah yang banyak ditumbuhi tanaman kelapa. Namun teknologi pengolahan kelapa masih belum dilirik sebagai sebuah peluang lini produk oleh KUM Maju Bersama. Sebagai upaya dalam diversifikasi produk olahan kelapa sekaligus menambah lini produk KUM Maju Bersama, maka introduksi pengolahan kelapa perlu dilakukan. Salah satunya adalah memperkenalkan coconut chip kepada mitra sebagai salah satu alternatif produk unggulan selain gula semut dan gula cetak, sehingga meningkatkan perekonomimian anggota mitra khususnya. Tujuan dari kegiatan ini adalah meningkatkan pengetahuan dan keterampilan mitra dalam teknologi pengolahan kelapa menjadi coconut chip sebagai salah satu produk unggulan mitra. Metode yang dilakukan yaitu sosialisasi dan disertai praktek pengolahan kelapa. Berdasarkan hasil kegiatan yang telah dialakukan diperoleh bahwa mitra belum mengenal keripik kelapa. Namun setelah mengikuti rangkaian pelatihan, mitra mengetahui dengan baik manfaat dan produk olahan daging kelapa yang memiliki nilai ekonomi yang cukup tinggi. Selain itu, keterampilan mitra pun meningkat setelah melakukan praktek langsung pengolahan daging kelapa menjadi keripik kelapa. Tindak lanjut yang akan dating yaitu berupa pelatihan pengemasan dan penyimpanan keripik kelapa, serta pendampingan pengurusan PIRT agar membantu strategi pemasaran dan memperluas jangkauan pemasaran. Kata kunci: coconut chip, Desa Kekait, Pengolahan kelapa
PERMEABILITAS OKSIGEN KEMASAN AKTIF POLYLACTIC ACID -BUTYLATED HYDROXYTOLUENE Yuniarto, Kurniawan; Lastriyanto, Anang; Kurniawan, Hary
Jurnal Teknologi Pertanian Vol 21, No 2 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.457 KB) | DOI: 10.21776/10.21776/ub.jtp.2020.021.02.7

Abstract

ABSTRAK Kemasan aktif untuk mencegah difusi oksigen dari udara luar dirancang dari bahan ramah lingkungan polylactic acid-polyethylene glycol400-butylated hydroxytolune (PLA-PEG400-BHT). Difusi oksigen ditentukan dengan cara pendekatan tidak langsung melalui pengukuran laju transmisi oksigen menggunakan metode dynamic accumulation atau ASTM F3136-15. Penelitian ini bertujuan mengukur permeabilitas oksigen dari kemasan aktif (PLA-PEG400-BHT). Variabel penelitian adalah variasi konsentrasi butylated hydroxitoluene 1%, 5% dan 10% dan suhu 15oC, 23oC dan 30oC. Hasil penelitian menunjukkan bahwa nilai permeabilitas oksigen semakin kecil diikuti dengan penambahan konsentrasi BHT. Kemasan aktif dapat memperbaiki kemampuan sebagai penghalang oksigen sebesar sepuluh kali dibandingkan dengan kemasan pasif (PLA-PEG400). Namun, penambahan BHT berlebih menimbulkan kejenuhan matrik polimer yang ditunjukkan dengan terjadinya pemisahan fasa antara BHT dengan matrik PLA-PEG400. Perlakuan suhu yang semakin tinggi akan mengurangi kemampuan daya halang oksigen. Efektivitas terapan kemasan aktif PLA-PEG400-BHT pada suhu 15-23oC dan BHT 5%-10%.    Kata kunci: aktif; BHT; dynamic accumulation; permeabilitas; suhu ABSTRACT Active film packaging was purposed to prevent free oxygen diffusion. The oxygen active film scavenger was sourced from biodegradable polymers polylactic acid – polyethylene glycol matrix and incorporated  by active agent butylated hydroxy toluene (PLA-PEG400-BHT). The oxygen permeability was indirectly measured by dynamic accumulation method or ASTM F3136-15. This research was aimed to determine oxygene permeability of active film packaging (PLA-PEG400-BHT). The BHT concentration and temperature were used as dependent variables; the BHT concentrations were at 1%, 5% and 10%, respectively; and the temperature were 15oC, 23oC and 30oC. The research resulted oxygen permeability decreased following excessing BHT concentration. The oxygene active film scavenger improved as oxygen barrier by ten times than passive film (PLA-BHT without BHT). However, larger BHT caused phase separation onto active film packaging. Then, oxygen barrier property of active film packaging decreased when the temperature storage being increased. The oxygen scavenger active film packaging was effectively applied at 15-23oC and the BHT consisted between 5-10%. Keywords: active; BHT; dynamic accumulation; permeability; temperature
Pendampingan Praktek Pembuatan Pupuk Kompos di Kelompok Tani Bina Mandiri Untuk Mendukung Implementasi Good Agriculture Practice (GAP) Manggis Joko Priyono; Kurniawan Yuniarto
Jurnal Pengabdian Magister Pendidikan IPA Vol 5 No 1 (2022): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (907.036 KB) | DOI: 10.29303/jpmpi.v5i1.1533

Abstract

Keberlanjutan sektor agribisnis manggis tidak lepas dengan dukungan dari tata kelola teknis budidaya saat pramusim pohon. Dukungan alih pengetahuan dalam pelaksanaan good agriculture practice (GAP) manggis saat pra musim dan pasca musim panen diperlukan dalam mempertahankan produksi dan kualitas periode pohon manggis berikutnya. Praktek GAP yang dilaksanakan kepada kelompok bina mandiri adalah perawatan pohon manggis dengan menyediakan pupuk kompos dari bahan-bahan yang tersedia di dalam lahan pohon manggis. Tujuan dari kegiatan pengabdian ini adalah pendampingan dalam pembuatan pupuk kompos memanfaatkan sampah lokal di sekitar kebun. Partisipasi mitra kelompok tani Bina Mandiri adalah melakukan praktek dalam pembuatan pupuk kompos. Hasil pelatihan dan pendampingan di kelompok tani Bina Mandiri adalah adanya kemampuan individu dan kelompok untuk memproduksi pupuk kompos secara mandiri. Anggota kelompok lainnya melakukan pembuatan pupuk kompos secara mandiri di setiap lahannya. Hasil kompos setelah 30 hari dipersiapkan untuk suplai nutrisi manggis setelah selesai berbuah.
Karakterisasi Buah Mangga Berdasarkan Nilai Dielektrik Menggunakan Teknik Double-Ring Resonator Suthami Ariessaputra; Cahyo Mustiko Muvianto; Kurniawan Yuniarto; Sudi Mariyanto Al Sasongko; Syafaruddin Ch
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 6 No. 1 (2020): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1252.248 KB) | DOI: 10.29303/jstl.v6i1.135

Abstract

Mango is one of the agricultural products in West Nusa Tenggara Province. The quality of post-harvest mangoes also needs to be known so that the quality produced can be maintained. Fruit quality in the tropics can be seen from the respiration rate, hardness, weight loss, total soluble content (TSC), discoloration and acid content. In addition, the quality of post-harvest mangoes can also be detected using sensors that emit microwaves with a certain value. This technique is non-destructive so it does not damage the object used. Double-ring resonators are used as sensors to detect the characteristics of mangoes. Vector Network Analyzer (VNA) is used as a tool to produce S11 and S21 skatering values, then the skatering values are processed into dielectric values. The test was carried out on the type of Gincong Gincu Mango which was divided into 4 categories, namely ripe mango on the tree, very ripe, thick and raw. Double ring resonator sensor can detect and distinguish the maturity level of mangoes based on the value of S21 in the frequency range of 0.39 to 0.49 GHz. In that frequency range, the average gain value of ripe on tree is -21.4 dB, over ripe is -22.8 dB, early ripe is -25.4 dB and unrip mango is -33.4 dB. While the characterization of mangoes using impedance values can be seen in the frequency range of 0.41 - 0.47 GHz. The average impedance value of ripe on tree is about 0.073, over ripe is about 0.067, early ripe is about 0.057 and unripe mangos is about 0.032
Penentuan Konstanta Laju Pengeringan Coconut Chips Hary Kurniawan; Sukmawaty Sukmawaty; Ansar Ansar; Kurniawan Yuniarto; Murad Murad; Rahmat Sabani
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 7 No. 1 (2021): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v7i1.205

Abstract

This study aims to determine the drying rate constant of coconut chips using an oven. Coconut chips drying is carried out at drying temperatures of 50 ° C, 60 ° C and 70 ° C. Drying coconut chips has been conducted at an initial water content of 40-50% wb until it reached ± 10% wb. The change of moisture content was measured every 15 minutes, and the measurement of the water content was determined by the thermogravimetric method. Newton's model was used in determining the observation drying rate constant. Furthermore, the observation drying rate constant was applied to predict the drying rate constant as a function of temperature using the Arrhenius equation. The results showed that the predicted drying rate constants ranged from 0.0090 - 0.0130 minute-1. 
Efek Daya Lampu Sinar UV C dan Lama Penyinaran Terhadap Perubahan pH dan Total Padatan Terlarut Nira Aren Selama Penyimpanan Hary Kurniawan; Sukmawaty Sukmawaty; Murad Murad; Ansar Ansar; Rahmat Sabani; Kurniawan Yuniarto
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p20

Abstract

Penelitian ini bertujuan untuk mengetahui efek daya lampu sinar ultraviolet (UV C) dan lama penyinaran terhadap perubahan pH dan total padatan terlarut pada nira aren selama penyimpanan. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan dua faktor yaitu perlakuan daya lampu UV C dan lama penyinaran. Parameter yang diukur yaitu pH dan brix dan pengukuran diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa nira aren yang diberi perlakuan sinar UV C memiliki laju perubahan pH yang lebih rendah dibandingkan kontrol. Semakin tinggi daya lampu UV C yang digunakan mampu memperlambat laju perubahan pH nira aren. Faktor kekeruhan, buih, kandungan asam organik maupun zat yang tersuspensi pada nira aren diketahui menjadi faktor lama penyinaran tidak berjalan efektif dikarenakan transmisi sinar UV yang rendah. Efek daya lampu UV C dan lama penyinaran diketahui mampu menjaga kestabilan kandungan total padatan terlarut pada nira aren.
Pendampingan Pembuatan Data Digital Manggis pada Kelompok Tani Bina Mandiri Dusun Nyiurbaye Gawah, Lombok Barat Kurniawan Yuniarto; Joko Sumarsono; Cahyo Mustiko Okta Muvianto; Muhamad Ihsan Febriyanto Mbele
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 3 (2021): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.7.3.326-334

Abstract

A digital database of agricultural commodities is indispensable in the 4.0 and social revolution eras of 5.0. The creation of a mangosteen agricultural information system at the Bina Mandiri farmer group is vital to support the sustainability of farming activities in preparation for future export administration. This dissemination was carried out in collaboration with members of the Bina Mandiri farmer group, Nyiurbaye Gawah hamlet, Batu Mekar village, West Lombok district. The purpose of this activity is assistance in digitizing mangosteen trees in making digital maps of mangosteen distribution in the Bina Mandiri farmer group. The implementation of this activity includes: socializing the importance of digital data, collecting primary data and creating a mangosteen agriculture information system that can be connected to a WebGIS page. The result of this activity is the transfer of knowledge and technology of mangosteen mapping to the Bina Mandiri farmer group. In addition, the Bina Mandiri farmer group has digital data related to land and mangosteen trees so that it can be useful for sustainable management and utilization of the remaining space on land for planting mangosteen trees and knowledge of spacing errors that have occurred in the practice of planting mangosteen.
Co-Authors Ahmad Alamsyah Ahmada Mu’ammar Aksan Mujahalyt Anang Lastriyanto Ansar Ansar Ansar Ansar Ansar Ansar Aris Purwanto Bruce A. Welt, Bruce A. Budi Darmawan Dony Firmansyah Edwin Eka Hartono Fakhrul Irfan Khalil Hadi Karia Purwadaria, Hadi Karia Hary Kurniawan Hary Kurniawan Hary Kurniawan Husnan Hadi Joko Priyono Joko Sumarsono Joko Sumarsono Joko Sumarsono Kurniawan, Hary Lalu Arioki Setiadi M Junaidi M. Alfi Ashabana Miraj Fuadi Muhamad Ihsan Febriyanto Mbele Muhammad Afrizal G. Rasyda Murad, Murad Murad, Murad Muvianto, Cahyo Mustiko Okta Nurtiti Nurtiti Rahmat Sabani Rahmat Sabani Rahmat Sabani Selly Oktavianti Setyo Purwanto Sri Maryati Sudi Mariyanto Al Sasongko Sukmawaty Sukmawaty Sukmawaty Sukmawaty, Sukmawaty Suthami Ariessaputra Syafaruddin Ch Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia) Welt, Bruce Ari