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Journal of Food Engineering

jofe
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Published by Politeknik Negeri Jember

ISSN : - EISSN : 28100824 DOI : https://doi.org/10.25047/jofe

Core Subject : Science, Engineering,

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 35 Documents

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Karakteristik Mutu Sensori Bakso Nabati Rumput Laut Silvia Oktavia Nur Yudiastuti; Agung Wahyono; Titik Budiati; Maudiadwi Arsiwi
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

Meatballs are a food favored by the community, with the number of buyers classified as frequent at +30% even though the calories are high, reaching 68 calories per piece with a fat content of 60%. The purpose of this study was to produce vegetable meatballs with lower fat but high fiber content. The vegetable meatballs in this study were produced using Eucheuma cottonii seaweed gel without meat and wheat flour as its raw materials. The vegetable meatballs can be intended for consumers with certain conditions. The research method used was experimental using a randomized block design (RAK). The treatment in this study was the concentration of E.cottonii seaweed gel in the product formulation which was 0.5%, 1%, 1.5%, 2%, and 2.5%. Each treatment was repeated three times. The observed response was consumers' acceptance using hedonic and hedonic quality tests and the fat content of meatballs. The results showed that vegetable meatballs with 1.5% gel content were the most preferred by panelists which contain 3.5% crude fiber and 14% fat.

Teknik Dehidrasi Osmosis Pada Pembuatan Manisan Kulit Jeruk Teuku Augibran Givari; La Choviya Hawa; Angky Wahyu Putranto
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

High consumption of oranges (Citrus sinensis) leads to the increase of orange peel waste, that’s why those orange peel waste needs to be utilized as a value-added product, such as fruit candy. Fruit candy can be produced by a process called osmotic dehydration, which is the process of immersing food material in a hypertonic solution. This research was done with Randomized Block Design to understand the effect of immersion time (2, 4, and 6 hours) and blanching time as the pretreatment (2,5, 5, and 7,5 minutes). This research was done in triplicate. The parameters that were observed are solid gain (SG), water loss (WL), weight reduction (WR), water content, and colors (L*, a*, and b*). The results indicated that the increase in immersion and blanching time causes the value of solid gain (SG) and water loss (WL) to increase, weight reduction to decrease then increase, and water content to decrease. Analysis of Variance test suggests that immersion time has a significant effect on SG, WL, WR, water content, L*, and a*. On the other hand, blanching time only significantly affects SG, WL, WR, and water content. According to Multiple Attribute Utility Theory, the best treatment in this research, regarding the results of SG, WL, WR, and water content, is the treatment with 6 hours immersion time and 7,5 minutes blanching time.

Perbandingan Mutu Tepung Karagenan Hasil Ekstraksi Metode Pemanas Ohmic Dan Konvensional Iswahyono Iswahyono; Siti Djamila; Amal Bahariawan; Meta Fitri Rizkiana
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

The ohmic technology was applied for the carrageenan extraction process from seaweed (Eucheuma cattoni). The principle of ohmic technology is based on passing an electric current through seaweed and triggering its internal energy. The objectives of this study were to compare two different extraction methods using the ohmic and conventional heaters in terms of the quality of carrageen flour. This study were conducted by two different heating sources during the seaweed extraction process, i.e., ohmic heating and conventional heating from a gas stove. Each method was repeated three times. The extracted filtrates were dried, milled, and sieved using an 80-mesh sieve, then the quality of carrageenan flour was measured. Quality of extracted carrageenan flour using the ohmic and conventional heating methods are: 1) the extraction yield of 45%; 42%, 2) moisture content 10%; 18%, 3) white degree 77.63%; 74.27%, 4) viscosity 6.02 cp; 4.57 cp and 5) gel strength 174 gr / cm2: 159 gr / cm2. The result of statistical analysis between two methods with α 5% showed no significant difference in yield parameters however significantly different for water content, white degree, viscosity, and gel strength. The quality of extracted carrageenan flour of the ohmic heating method was better compared to the conventional heater.

Karakteristik Ekstrak Etanol Pigmen Buah Naga Merah (Hylocereus Polyrhizus) Dengan Perlakuan Blanching Anisa Aprilia; Andi Eko Wiyono; Andrew Setiawan Rusdianto
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

Red dragon fruit contains anthocyanins which act as natural dyes with a purplish red color. The purpose of this study was to determine the characteristics of red dragon fruit as a raw material for natural coloring pigments and to determine the effect of blanching on the characteristics of the red dragon fruit pigment ethanol extract. The study was conducted using a laboratory experimental method using a completely randomized design (RAL) with a single factor, namely blanching time. The blanching time is denoted by 1 (0 minutes), 2 (3 minutes), 3 (5 minutes) and 4 (7 minutes). Data from research results related to red dragon fruit are presented in tables and analyzed descriptively, while data from ethanol extract of red dragon fruit pigments were analyzed by linear regression analysis. The results showed that the pH of the raw material characteristics was highest in the fresh treatment and the lowest in the blanching treatment. The results of the highest lightness, redness and yellowness were obtained in the blanching, blanching and fresh treatments, respectively. While the lowest values were in the fresh, fresh and blanching treatments. The highest total dissolved solids yield was in the fresh treatment and the lowest was in the blanching treatment. Blanching treatment has an effect on yield, reddish color, total dissolved solids and has no effect on pH, color intensity and color lightness.

Karakteristik Tepung Ikan Lemuru Dengan Variasi Perlakuan Pendahuluan Rafika Aisyah Ananda; Didiek Hermanuadi; Aulia Brilliantina; Elok Kurnia Novita Sari; Syamsiar Kautsar; Putu Tessa Fadila
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

A study has been conducted to utilize lemuru fish into fish meal products. This study aims to determine the appropriate processing method for the manufacture of lemuru fish meal products and to determine the physicochemical characteristics of lemuru fish meal. Lemuru fish are processed into fish meal with three different processing treatments, namely boiling, pressure steaming, and using temperature of 50˚C and 60˚C in each processing. The fish meal obtained was analyzed with parameters of water content, ash content, fat content, protein content and degree of whiteness according to the Indonesian National Standard SNI 01-2715-1996. The result of this study indicate that the best results from lemuru fish meal in the analysis of water content are boiling treatment with mabu 60˚C (5,24%), ash content of 50˚C temperature treatment (3,99%), protein content of 60˚C boiling treatment (49,41%), the fat content of the sub-boiling treatment was 60˚C (7%), and the degree of whiteness of the presto treatment been carried out is the boiling treatment using a temperature of 60˚C.

Pengembangan Sistem Monitoring Suhu dan Kelembaban di Ruang Fermentasi Tembakau Bawah Naungan (TBN) Berbasis Internet of Things (IoT) Andrew Setiawan Rusdianto; Lia Milata Khasanah; Bertung Suryadharma; Yuli Wibowo; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Fermentation is one of the processes in tobacco processing which will be used as raw material for cigars. One of the main aspects that must be considered to achieve successful fermentation is the temperature and humidity of the fermentation room, namely 60-80% RH and 27-32 °C. KOPA Tarutama Nusantara (TTN) Jember is a Under Shade Tobacco processing unit with manual monitoring of temperature and humidity using a hygrometer which causes workers to experience fatigue and delays in taking action if the temperature and humidity are not up to standard. Based on these problems, an IoT (Internet of Things)-based temperature and humidity monitoring tool is needed. The research was carried out by assembling tools using Arduino Ide, DHT 11 Sensor, 2 Channel Relay, LM2596 and programmed with Arduino Ide software. Based on the functionality validation test, this tool can be said to function properly because the X value is 1. The efficiency value is declared very efficient with a value 6.9% and the effectiveness value is declared very effective because the effectiveness value increases from 17 to 22. The implementation of this tools in the fermentation room also increases the effectiveness of tobacco quality with a value of 112.9%.

Pembuatan dan Uji Kinerja Mesin Pemipil Jagung Ban Agrisda Hasansyah Putra; Ramdan Darmawan; Supriyono Supriyono; Rizza Wijaya
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

A tire type corn sheller design is intended to assist in shelling corn for seed. The use of car tires instead of cylinders is intended to minimize damage to corn kernels. This sheller machine consists of main components: frame, sheller tire, concave, corn cob extraction, corn kernel extraction, and bearings. The engine is driven by a 6.5 HP petrol motor which is connected via belts and pulleys which transmit torque from the motor to the tire sheller shaft. The prototype of this machine has been tested for its performance and obtained shelling efficiency of 83.39% with a capacity of 87.92 kg/hour of shelled corn. Machines are easy to make with easily available materials that are relatively cheap and affordable, portable so that they are suitable for farmers in rural areas.

Rancangan Tata Letak Fasilitas Ruang Produksi Roti Tawar Daun Katuk Skala Mini Pabrik Tirza M Avianti; Murdani Murdani; Titik Budiati
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

The design of the layout of the production room aims to support the smooth production process, make the movement of labor more efficient and raw materials that are not needed, determine the coordination of each production room which is arranged in such a way as to be able to support the maximum effectiveness and efficiency of production operations, as well as to prevent work accidents. The research method used is a field study which includes observations and interviews. Literature study was conducted by referring to previous research relevant to the problem. The results obtained are a map of the operation process to control the production process, the factory capacity per day is 80 units of white bread, per month of 1,600 units of white bread and 19,200 per year, the number of tools and machines needed is 49, 27 operators, and 18 production rooms with The total area of the factory required is 590.28 m2.

Pengaruh Penambahan Tepung Daun Katuk Terhadap Kualitas Organoleptik dan Fisik Roti Tawar Almira Salsabila; Rivana Agustin; Titik Budiati
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

The addition of katuk leaves in the process of making white bread aims to determine the effect of adding katuk leaves to consumer organoleptic results. The research methodology is a field study which includes observations and interviews. The results obtained are the proportion of katuk leaf flour in the manufacture of katuk leaf bread has an effect on the organoleptic results of color, taste, appearance, texture, aroma, expansion power, and specific volume of katuk leaf bread. The results of organoleptic color, taste, appearance, texture, aroma that were most preferred by respondents were plain bread with the addition of katuk leaf flour as much as 5%. Addition of more than 5% katuk leaf flour produces doughy and non-fluffy bread.

Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember Ega Nur’aini Fauziah; Prasetya Ramadhan; Silvia Oktavia Nur Yudiastuti
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

The main use of water is as drinking water. PT. Tirta Sukses Perkasa is a company that produces Bottled Drinking Water (AMDK) with the trademark Club and Viand. A critical control point in the production of bottled drinking water is disinfection with ozone technology. Ozone monitoring at PT. Tirta Sukses Perkasa is held every 2 hours. To increase the effectiveness of production, a study was conducted to determine the effect of time interval monitoring ozone on the production process of bottled drinking water. The evaluation was carried out with an interval of 1 hour and 4 hours of monitoring. The interval of 1 hour and 4 hours was done to find out the efficient time for one work shift. One work shift is 8 working hours so in 1 hour the monitoring of ozone concentration is carried out 8 times/shift. The interval of 1 hour and 4 hours is done to find out the efficient time for 1 shift.The data processing method used is the t test. Based on the results of the evaluation of the tests carried out, it is known that the ozone in 1, 2, and 4 hours time intervals is not significantly different.

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Home Page

OAI Link

Editorial Team

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Reviewer

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Contact Name
Budi Hariono

Contact Email
jofe@polije.ac.id

Phone
+6281907755024

Journal Mail Official
jofe@polije.ac.id

Editorial Address
Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur

Location
Kab. jember,

Jawa timur

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Budi Hariono

Contact Email jofe@polije.ac.id

Phone +6281907755024

Journal Mail Official jofe@polije.ac.id

Editorial Address Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur

Location Kab. jember, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Budi Hariono

Contact Email
jofe@polije.ac.id

Phone
+6281907755024

Journal Mail Official
jofe@polije.ac.id

Editorial Address
Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur

Location
Kab. jember,

Jawa timur

INDONESIA