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All Journal Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Oryza : Jurnal Pendidikan Biologi Journal of Food Engineering
Yossi Wibisono
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Other

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Kajian Lama Fermentasi Terhadap Kadar Kafein, Etanol dan pH Bubuk Kopi Robusta (Coffea canephora) Argopuro Faith Algar Omega; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3743

Abstract

Robusta coffee (Coffea canefora) is a type of coffee that is widely cultivated in Indonesia. Fermentation affects the taste of the coffee that is formed, if it takes too long it will cause a distorted taste because it is over fermented, whereas if it is too fast it will cause a less formed taste. This study aims to determine the levels of caffeine, ethanol and pH of Robusta coffee (Coffea canephora) powder. This research method used a one-factor Completely Randomized Design (CRD) with a long fermentation time with 3 repetitions. This research was conducted at the Jember State Polytechnic Food Analysis Laboratory. The time used in the fermentation process is 7 different times, namely 0, 6, 12, 24, 36, 48, 54 hours with a temperature of 32-35°C. The data obtained will be analyzed descriptively, if there is an influence on the treatment then the Duncan test will be continued. The results of this study showed that the caffeine content produced a very significant difference in the length of time of fermentation with a value range of 1.98% - 3.47%. This shows that the higher the fermentation time, the lower the value of caffeine content. The ethanol content was significantly different in the length of time of fermentation with a value range of 0.2 -0.8 with a level of P<0.01. The results of the tests that have been carried out are classified as unfit for consumption at a fermentation time of 6 hours to 54 hours, it is necessary to carry out a further process to remove the ethanol content in coffee beans. pH test with significantly different results on the length of time of fermentation with a value range of 5.17-5.28. Based on the test results that have been carried out, Argopuro robusta coffee is classified as fit for consumption. Fermentation time affects the levels of caffeine, ethanol and pH in Argopuro Robusta coffee powder.
Potensi Pupuk Organik Cair Limbah Kulit Kopi Robusta (Coffea canephora L.) di Perumda Perkebunan Kahyangan Jember Aulia Brilliantina; Yossi Wibisono; Elok Kurnia Novita Sari; Adhima Adhamatika; Dimas Triardianto; Prayitno Prayitno; Nisa Budi Arifiana
ORYZA ( JURNAL PENDIDIKAN BIOLOGI ) Vol 12 No 1 (2023): ORYZA: Jurnal Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi STKIP Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33627/oz.v12i1.1047

Abstract

Kopi merupakan salah satu komoditas perkebunan yang paling banyak diminati didunia, termasuk di Indonesia. Indonesia merupakan negara terbesar keempat sebagai penghasil biji kopi terbanyak di dunia pada tahun 2020 sebanyak 726,38 ribu ton. Perumda Perkebunan Kahyangan merupakan salah satu BUMD pemnghasil biji kopi robusta terbanyak di Indonesia dengan areal tanaman kopi robusta seluas 760 Ha dengan produktivitas 300 ton biji kopi/tahun dan cukup berpotensi untuk mendukung tekad Pemkab Jember sebagai kota kopi robusta di Indonesia. Permasalahan yang sering terjadi yaitu banyaknya limbah kulit kopi yang dihasilkan perumda selama produksi yang tidak dimanfaatkan secara optimal. Penelitian ini mengangkat potensi kulit kopi sebagai bahan baku utama POC. Hasil pengujian didapatkan bahwa POC dari limbah kulit kopi memenuhi standar mutu pupuk cair dari Kementrian Pertanian. Hasil ini menunjukkan potensi untuk dikembangkan lebih jauh dari POC kulit kopi dengan N-total sebesar 0,084%, C-ogranik sebesar 0,065%, P2O5 0,026%, K2O 0,071%, Fe 43,412 ppm, Mn 99,644 ppm, C/N Ratio 0,780%, Trichoderma sp. 2,83 x 105 cfu/ml, dan Aspergillus sp 1,81 x 105 cfu/ml.
Analisis Kelayakan Finansial Susu Ready To Drink Kandidat Prebiotik: Financial Feasibility Analysis of Ready to Drink Prebiotic Candidate Milk Silvia Oktavia Nur Yudiastuti; Saiful Anwar; Yossi Wibisono; Agung Wahyono; Anna Maria Handayani; Anissa`u Choirun; Resti Pranata Putri; Findi Citra Kusumasari
Jurnal Ilmiah Inovasi Vol 23 No 2 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v23i2.3729

Abstract

Susu RTD (Ready to drink) merupakan salah satu produk pangan bernutrisi yang dewasa ini semakin banyak diminati konsumen untuk pemenuhan gizi harian. kepraktisan penyajian merupakan salah satu alasan meningkatnya minat masyarakat akan produk tersebut. Disamping hal tersebut, susu RTD lebih mudah dipadukan dengan bahan lain untuk menghasilkan produk pangan olahan baru, terutama sektor UMKM yang dewasa ini semakin berkembang pesat. Politeknik Negeri Jember (Polije) melihat pelung bisnis tersebut dan mendirikan teaching factory (Tefa) Pengolahan susu. Produk yang dihasilkan Tefa Pengolahan susu adalah Susu RTD yang dikemas dalam kemasan botol dengan berat bersih 200mL per kemasan. Peningkatan nilai tambah produk dilakukan melalui penambahan kandidat prebiotik xilosa ke dalam produk sehingga menjadi susu RTD kandidat prebiotik. Penelitian ini bertujuan untuk menganalisis kelayakan finansial perencanaan produksi susu RTD kandidat prebiotik yang akan dilakukan oleh Teaching factory Pengolahan Susu di Politeknik Negeri Jember. Penelitian ini menggunakan metode analisis biaya investasi dan produksi, harga pokok penjualan, Break Even Point (BEP), Net Present Value (NPV), Payback Period (PP), tingkat Pengembalian Tambahan dan Rasio R/C. Hasil kelayakan finansial adalah BEP dengan menjual 2.320 botol susu atau Rp 185.620.915 per produksi. NPV senilai Rp 16.420.603.868 Payback Period di Tahun ke 0,22 IRR senilai 51,4% dan B/C rasio 1,34.
Peningkatan Kualitas Proses Persiapan Bahan di Teaching Factory Canning Politeknik Negeri Jember (Polije) Menggunakan Mesin Pemotong Ikan Elly Kurniawati; Yossi Wibisono; Saiful Anwar; Silvia Oktavia Nur Yudiastuti
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v8i2.3578

Abstract

Mesin pemotong ikan dirangcang bangun, diproduksi dan diaplikan di teaching factory canning Politeknik Negeri Jember. Komponen utama mesin terdiri dari rangka mesin, komponen roll feeding bahan, dan komponen mata pisau pemotong. Pemotong cakram ditenagai oleh motor listrik satu fasa, 2800rpm dan 1/2HP. Dimensi mesin adalah Panjang 70, Lebar 60, Tinggi 85, diameter pisau 24 cm. Mesin digunakan untuk pemotongan ikan lemuru beku dalam proses persiapan bahan baku pengalengan ikan di teaching factory canning Politeknik Negeri Jember (Polije). Hasil pemakaian menunjukkan bahwa mesin dapat meningkatkan kecepatan produksi dari 120 ikan/jam menggunakan pemotongan manual menjadi 1.200 ikan/jam. Waktu thawing ikan juga dapat turut dipercepat dari 7 jam menjadi 4 jam menggunakan thawing air dingin.  Mesin dapat meningkatkan efisiensi waktu dan biaya tenaga kerja serta meningkatkan kecepatan produksi ikan kaleng
Kajian Penggunaan Biji Saga Merah (Adenanthera pavonina L.) Terhadap Sifat Kimia dan Organoleptik Sambal Pecel Octavia Diva Syafira; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4081

Abstract

Pecel sauce is served as a complementary seasoning, to adding additional flavor. Pecel sauce is made by mixing ground peanuts, palm sugar, garlic, chilies, lime leaves, aromatic ginger. In this study, peanuts were substituted and replaced with red saga seeds, so the pecel sauce was not prone to rancidity. The purpose of this study was to determine the effect of red saga seeds on fat content, protein content, and organoleptic of pecel chili. The use of red saga seeds is as much as 0% (Fa), 25% (Fb), 50% (Fc), 75% (Fd), and 100% (Fe). The results of this study are the increasing use of red saga seeds, the lower the fat content, the higher the protein content, and the lower the preference level.
Pengaruh Konsentrasi Tepung Sorgum dan Tepung Daun Katuk Terhadap Sifat Sifat Fisik, Kimia dan Hedonik Cookies Siti Lestari; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4332

Abstract

Cookies are a type of dry cake that is similar to biscuits and is popular in Indonesia. This research aims to determine the effect of the concentration of sorghum flour and katuk leaf flour on the physical, chemical and hedonic properties of cookies and determine the product with the best treatment. This research used a Randomized Block Design with 5 treatments adding katuk leaf flour (0%, 5%, 10%, !5% and 20%) and 3 replications. The research results showed that the concentration of sorghum flour and katuk leaf flour had a significant effect on the hedonic test and the hedonic quality of color, taste and aroma, as well as on the color test results (L, a, b). However, it had no real effect on water content, carbohydrates, protein, texture as well as hedonic tests and hedonic quality of texture. Treatment P1, namely adding 5% katuk leaf flour to the cookies, gave the best results from the hedonic test and hedonic quality and color (L, a, b).
Co-Authors Adhima Adhamatika Agung Wahyono Anissa`u Choirun Anna Maria Handayani Aulia Brilliantina Dimas Triardianto Elly Kurniawati Elok Kurnia Novita Sari Faith Algar Omega Findi Citra Kusumasari Nisa Budi Arifiana Octavia Diva Syafira Prayitno Prayitno Resti Pranata Putri Saiful Anwar Silvia Oktavia Nur Yudiastuti Siti Lestari