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All Journal Journal of Innovation and Applied Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian
Dina Wahyu Indriani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Mechanical Engineering

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Voltage and Frequecy Effect to Characteristic and Amount of Microorganism of Starfruit Extract (Averrhoa carambola L) Using Pulsed Electric Field (PEF) Sumarlan, Sumardi Hadi; Liani, Riska Dwi April; Yulianingsih, Rini; Indriani, Dina Wahyu
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.074 KB)

Abstract

Fruit extract is one of the food commodities with high demand. Good processing will increase consumption level and sell price. There are two methods for food processing, thermal processing and nonthermal processing. Nonthermal processing method using Pulsed Electric Field (PEF) is one of the alternative way which can be used to decrease amount of microbs and keep fruit extract’s nutritions. Bangkok Red Starfruits varieties which has good taste and smooth texture has be come a good raw material in starfruit extract manufacture. Voltage variations in this research are 20 kV, 30 kV and 40 kV, with frequency variations which are 10, 20, 30 and 40 kHz. Testing results of this research using PEF showed that initial amount of microbe are 1300 CFU/mL can decrease effectively. Minimal decrease happened at voltage 40 kV and 30 kHz of frequency reached 130 CFU/mL. Maximal decrease happened at 40 kV of voltage reached 85.19%. with amount of microbs 1.925 x 103 CFU/mL. Lethal rates per second is 21.3 CFU/mL at 40 kV of voltage. Characteristic result testing has not significant diferences, there are range of pH at 3.09-3.24, Density 1.047-1.076 gram/cm3 , Total Suspended Solid at 14.5-15.6 %Brix, Viscosity at 7-9 Cp, Vitamin C contained at 11.66-16.97 mg/100 mL, and range of color, there are brightness level at 27.8-29.3, red level at 6.7-7.3 , and yellow level 6.8-7.9 .Keywords: Bangkok Red Starfruit, Pulsed Electric, Microbe Amounth. 
The Effect of Temperature Cooking of Sugar Juice and Stirring Speed on The Quality of Brown Sugar Cane Dewi, Shinta Rosalia; Izza, Ni'matul; Agustiningrum, Dyah Ayu; Indriani, Dina Wahyu; Sugiarto, Yusron; Maharani, Dewi Maya; Yulianingsih, Rini
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.184 KB)

Abstract

Research of the effect of cooking temperature and stirring speed on the quality of brown sugar cane were processed by vacuum vertical evaporator have been done. Brown sugar cane produced from purified green cane juice. The purification was done with addition of Ca(OH)2. Pure juice cooked with cooking temperature of 60, 70, and 80 oC, and the stirring speed of 200 and 250 rpm. Brown sugar cane was analyzed for color, moisture content, ash content, sucrose, and organoleptic test (hedonic quality test for color, flavor, and texture of hardness). The results showed that the higher of cooking temperature, the better the quality of color, flavor, and hardness brown sugar cane produced. While the higher stirring speed, lower moisture content of brown sugar, so the hardness of brown sugar was better. Besides effect of cooking temperature and stirring speed, quality of brown sugar cane was affected by the quality of cane juice and juice purification process. Good quality of cane juice will produce high yield, low moisture content, high sucrose, and good color, flavor, and hardness. The best result was obtained on brown sugar cane produced by cooking temperature of 70 oC and stirring speed of 250 rpm, which was obtained yield of 8.23%, sucrose of 75.37%, hardness of 4.52 kg/cm2, bright and high color intensity of brown sugar cane.Keywords: cane sugar, vacuum evaporator, brown sugar, stirring, cooking temperature
Analisis Fisikokimia Chip dan Tepung Talas (Colocasia esculenta) pada Perlakuan Kadar Air dan Kecepatan Penggilingan Indriani, Dina Wahyu; Sugiarto, Yusron; Hawa, La Choviya
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 8, No 3 (2020)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2020.008.03.02

Abstract

Colocasia esculenta (Umbi talas) memiliki kandungan serat yang tinggi apabila dibandingkan dengan umbi ketela rambat yaitu sekitar 0,6-0,8 g/100g, dan protein sekitar 2-6g/100g yang mana kandungan ini dapat dimanfaatkan oleh tubuh manusia sebagai sumber protein dan serat yangbaik bagi tubuh manusia. Akan tetapi dengan nilai serat dan protein yang terdapat pada umbi tersebut dapat mengalami kerusakan yang dikarenakan kandungan kadar air yang tinggi, serangan mikroba dan kerusakan lain ketika pemanenan dan penyimpanan sehingga dilakukan alternatif lain yakni diolah menjadi tepung talas. Pada penelitian ini dilakukan pembuatan tepung dengan menggunakan disc mill yang bertujuan meningkatkan keseragaman ukuran butiran tepung talas yang dihasilkan serta mampu mengoptimasi produk hasil olahan. Penelitian ini menggunakan metode deskriptif dengan dua faktorial yaitu kadar air chip talas (10, 15, dan 20%) dan kecepatan penggilingan tipe disc mill (1000, 2000, dan 3000 rpm). Hasil penelitian menunjukkan bahwa chips talas dengan kadar air 10, 15 dan 20% didapatkan dalam rentang waktu 100, 85 dan 75 menit. Dengan nilai karakteristik pada perlakuan tepung talas 20% diperoleh kadar protein sebesar 4,19%, kadar lemak 0,46%, kadar abu 4,01% dan kadar karbohidrat sebesar 82,35%. Hal ini menunjukkan bahwa pengaruh kadar air chip berpengaruh terhadap karakteristik kimia dalam pembuatan tepung talas.
Training On Soap Making For Student At Ar-Rohmah Islamic Boarding School, Sumbersekar - Dau, Malang Ni'matul Izza; Shinta Rosalia Dewi; Angky Wahyu Putranto; Dina Wahyu Indriani; Bambang Dwi Argo
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.4

Abstract

ABSTRAKSabun memegang peranan penting dalam upaya menggalakkan budaya hidup bersih dan sehat pada masyarakat. Bahan yang digunakan dalam pembuatan sabun cukup sederhana dan banyak tersedia di pasaran dengan harga yang relatif murah. Proses pembuatan Sabun juga sangat sederhana, peralatan yang digunakan mudah ditemukan dan dapat diaplikasikan dalam produksi sekala kecil. Pondok Pesantren Ar-Rohmah putri merupakan pondok pesantren yang berada di Kabupaten Malang tepatnya di daerah Sumbersekar Kecamatan Dau.  Metode yang dilakukan dalam kegiatan pengabdian masyarakat ini meliputi perencanaan, tindakan, observasi dan evaluasi, serta refleksi. Hasil dari kegiatan ini adalah meningkatnya pengetahuan tentang konsep wirausaha dan proses pembuatan sabun. Evaluasi kegiatan oleh peserta juga menunjukkan hasil yang baik tentang kepuasan peserta dalam segala aspek dalam kegiatan ini.
Co-Authors Angky Wahyu Putranto Bambang Dwi Argo Dewi Maya Maharani Dyah Ayu Agustiningrum, Dyah Ayu Izza, Ni'matul Izza, Sylvia Ni’matul La Choviya Hawa Rini Yulianingsih Riska Dwi April Liani Shinta Rosalia Dewi Shinta Rosalia Dewi, Shinta Rosalia Sumardi Hadi Sumarlan Yusron Sugiarto