I Wayan Budiastra
Teknik Mesin dan Biosistem, Fakultas Teknologi Pertanian IPB

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Studyon Characteristics and Shelf Life Prediction of Cashew Appels Using Modified Atmosphere Packaging System

Jurnal Keteknikan Pertanian Vol 14, No 1 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

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Abstract

The aims of this research are: I) to identzJL the changes ofphysiologic characteristics of cashew apples during storage under MAP system; 2) to verzfv the changes of their quality during storage; and 3) to establish the optimum gaseous compotition range in the MAS system. To completed the research, the experimen was conducted by four steps activities as follows: I) the measurement of respiration rate; 2) establishment of the range of modijied atmosphere storage for cashew uppels; 3) cojitputingthe packaging area and selecting the kind of plastic film; 4) prediction of shelf lge for cashew appels during srorage under MAP system.

Study on the Storage Characteristics of Minimally Processed of Oranges (Citrus grandis L.) Under Modified Packaging

Jurnal Keteknikan Pertanian Vol 14, No 1 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

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Abstract

Orange (Citrus grandis L.) is one of horticulture commodity which is consummed because of its delicious taste and plenty vitamins and minerals that is required by the humm body. The respiration rate of the minimally processed of orange at 10, 15 and 27.5 OC were 8.10, 13.24 and 28.212 ml/kg. h, re.jp,pectivily. The respiration rate of whole (unpeeled) orange at the same storage temperature were 10.15, 19.13 and 42.28 ml/kg. h, respectivily.

Acoustic Study Of Mangosteene (Gracinia mangostana L) By Using Ultrasonic Wave

Jurnal Teknologi Dan Industri Pangan Vol 18, No 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The wave used to study the acoustic properties of mangosteen is ultrasonic wave. Ultrasonic wave with frequency of 50 KHz was used to determine acoustic properties of mangosteen. The main wave properties were the attenuation, impedance of acoustic and acoustic velocity at mangosteen. Others have been evaluated were the correlation of attenuation and acoustic velocity at parts of mangosteen with its intact mangosteen. The acoustic parameters were related to the physic-chemical parameters of the fruit (TDS and hardness). This relationship was used to study mangosteen properties and quality. Because of mangosteen structure and it’s pores (saw with low density), acoustic wave in manggosteen have low amplitude signal. It was saw with spectrum and FFT signal mangosteen and reference medium / air (1.4:2.3). The fruit with increasing maturity mount (from color index 2 to 5) will experience hardness degradation, improvement of TDS, which are related to degradation of acoustic attenuation, improvement of acoustic speed and impedance. Multiple regression method was used to get empiric equation of wave in mixture of flesh-seed, husk and mangosteen (parts of mangosteen with its intact mangosteen). That saw in equation 1 and 2. the velocity and attenuation of ultrasonic wave in mixture of flesh – seed have higher effect equation on mangosteen than husk. It means that acoustic properties of mixture of flesh – seed has more contribution than husk. Key word: attenuation, velocity, impedance, ultrasonic, mangosteen

The Influence of Position of Durian in Determination of Ripeness of Durian Non-Destrucyively by Ultrasonic Wave

Jurnal Keteknikan Pertanian Vol 14, No 1 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

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Abstract

The study was conducted to assess the influence of durian s position toward transmission properties of ultrasonic wave for determination of the fruit ripeness using non-destructiive technique. Three ripe and unripe durian were used to assess transmittance wave that was passed the durian. The measurement was conducted at 3 peak and valley positions and it was repeated 20 times. The result showed that position durian s inJluenccad thetransmissions of ultrasonic wave. Mo mzJ a (attenuation) values can be used as indicator for durian ripeness. Ripe durian tends to have highera value than unripe durian.

Karakteristik Transmisi Gelombang Ultrasonik dan Hubungannya dengan Sifat Fisiko-Kimia Buah Naga

Jurnal Keteknikan Pertanian Vol 24, No 1 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract

Abstract Commonly the quality of dragon fruit in Indonesia is determined manually by using visual appearances and it gives un-uniformly results caused by human factors and the judgement is not reflected the internal quality of dragon fruit. Destructive method is usually used to determine the internal quality of dragon fruit that is unsuitable for quality control of fresh dragon fruit.  So a non destructive method is required for evaluation the quality of dragon fruit. The objectives of the research were to determine the physico-chemical and ultrasound wave transmission characteristics of super red dragon fruit according to harvesting time, and to study the relationship between ultrasound wave transmission characteristics and physico-chemical characteristics of super red dragon fruit. Super-red dragon fruits were harvested at 30, 32, and 34 days after flower blooms (150 samples) from PT Wahana Cory, Ciapus, Bogor. The results showed that the ultrasound velocity of super red dragon fruit ranged from 614.10 to 680.16  m/s and  the attenuation coefficient were 57.32 to 62.40 Neper per meter. The attenuation coefficient was significantly different according to maturity.  There were significant correlations between ultrasound parameters (velocity and attenuation coefficient) and physico-chemical of super red dragon fruit (firmness, sugar content, total soluble solid, and total acid). Keyword: dragon fruit, attenuation, ultrasound, velocity Diterima: 25 September 2009; Disetujui: 3 Februari 2010

Non Destructive Inner Quality Prediction In Intact Mango With Near Infrared Reflectance Spectroscopy

Jurnal Keteknikan Pertanian Vol 23, No 1 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract

Two major parameters which determine inner quality and the taste of mango, total soluble solids (TSS) and firmness, are still determined destructively. To evaluate the feasibility of near infrared reflectance spectroscopy (NIRS) technique in determining total soluble solids (TSS) contents and firmness in intact mango, diffuse reflectance (R) spectra were measured in the spectral range from 900 to 1400 nm. Calibration models using R and log (1/R) were established by stepwise multiple linear regression with k-fold leave oneout (LOO) cross validation. The correlation coefficients (r) of calibrations ranged from 0.89 to 0.96 with SEC values 0.46 to 1.08. Both TSS and firmness were predicted accurately using log (1/R) spectra.Keywords: mango, NIRS, firmness, TSS, non-destructiveDiterima: 8 Juni 2008; Disetujui: 31 Januari 2009

Penentuan Pola Peningkatan Kekerasan Kulit Buah Manggis Selama Penyimpanan Dingin Dengan Metode NIR Spectroscopy

Jurnal Keteknikan Pertanian Vol 25, No 1 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract

Abstract Pericarp hardening of mangosteen fruit has correlation with the decrease in moisture content due to transpiration and respiration during storage.  The change of pericarp moisture content during storage may be determined nondestructively using near infrared (NIR) spectroscopy. The objectives of this study were to build calibration model of NIR reflectance to predict the moisture content of the pericarp, and to determine the pattern of pericarp hardening based on change of moisture content during storage using NIR reflectance. NIR reflectance spectra were obtained from fruits stored at 8ºC, 13ºC, and room temperature.  Calibrations were built using partial least squares (PLS) and artificial neural network (ANN) models.  Results of analysis indicated that pericarp moisture content could be predicted well by NIR reflectance using the calibration model of PLS for mangosteen stored at 8ºC, 13ºC, and room temperature. The pattern of pericarp hardening based on change of moisture content also could be determined using NIR reflectance for mangosteen stored at 13ºC and room temperature. Keywords : mangosteen fruit, pericarp hardening, moisture content NIR spectroscopy, PLS, ANN Abstrak Pengerasan kulit buah manggis memiliki korelasi dengan penurunan kadar air kulit buah akibat dari proses transpirasi dan respirasi buah selama penyimpanan. Perubahan kadar air kulit buah selama penyimpanan bisa ditentukan secara non-destutive dengan menggunakan near infrared (NIR) spectroscopy. Tujuan penelitian ini adalah menyusun model kalibrasi reflektan NIR untuk memprediksi kadar air kulit buah manggis, serta untuk menentukan model pengerasan kulit buah berdasarkan perubahan kadar air selama penyimpanan menggunakan reflektan NIR. Spektra reflektan NIR diambil dari buah manggis yang disimpan pada suhu 8oC, 13oC dan suhu ruang. Kalibrasi dibangun dengan menggunakan model partial least squares (PLS) dan artificial neural network (ANN). Hasil analisis mengindikasikan bahwa kadar air kulit buah dapat diprediksi secara baik dengan reflektan NIR menggunakan model kalibrasi PLS untuk buah manggis yang disimpan pada suhu 8oC, 13oC dan suhu ruang. Model pengerasan kulit buah berdasarkan perubahan kadar airnya juga dapat ditentukan dengan reflektan NIR untuk buah manggis yang disimpan pada suhu 13oC dan suhu ruang. Kata kunci : buah manggis, pengerasan kulit, NIR spectroscopy, PLS, ANNDiterima: 19 Oktober 2010; Disetujui: 10 Maret 2011  

Optimasi Proses Penggorengan Hampa dan Penyimpanan Keripik Ikan Pepetek (Leiognathus sp.)

Jurnal Keteknikan Pertanian Vol 26, No 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract

Abtract Vacuum frying technology can be used as an alternative to improve the economic value of Pepetek (Leiognathus sp.) fish. The objectives of this study were to determine frying temperature and process time and to determine packaging material and shelf life of processed fish. Pepeteks were fried in temperature 80, 90, and 100 oC and process time 30, 45, and 60 minutes. Product quality of each treatments were analyzed including water content, fat content, hardness, and color. Organoleptic tests were carried out based on hedonic scale. The result showed that the temperature and exposure time significantly influenced the characteristic of the products. The best quality of pepetek chips was obtained at frying temperature 90oC for 45 minutes. Aluminium foil maintained the shelf life of pepetek chips better than Polypropilene. Keywords: vacuum frying,  pepetek chips,  shelf lifeAbtrak Teknologi penggorengan hampa dapat dipergunakan sebagai salah satu alternatif untuk meningkatkan nilai ekonomis dari ikan Pepetek (Leiognathus sp.). Tujuan dari penelitian ini adalah menentukan suhu dan waktu proses penggorengan serta menentukan jenis kemasan dan umur simpannya. Ikan pepetek digoreng pada suhu 80, 90, dan 100 oC dengan waktu 30, 45, dan 60 menit. Analisa kualitas produk pada tiap perlakuan meliputi kadar air, kadar lemak, kekerasan, dan warna. Uji organoleptik dilakukan berdasarkan skala hedonik. Hasil penelitian menunjukkan suhu dan waktu penggorengan berpengaruh nyata terhadap karakteristik produk. Kualitas keripik pepetek terbaik diperoleh pada suhu 90 oC dengan waktu 45 menit. Aluminium foil mampu mempertahankan umur simpan keripik pepetek lebih baik dibandingkan Polipropilen. Kata kunci: penggorengan hampa,  pepetek, umur simpanDiterima: 23 September 2011; Disetujui: 26 Januari 2012 

Kajian Rekayasa Proses Penggorengan Hampa dan Kelayakan Usaha Produksi Keripik Pisang

Jurnal Keteknikan Pertanian Vol 25, No 2 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better guality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90°C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80°C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter. Banana chips business eligible to run if production capacity is 4 kg or more. Keywords: banana, vacuum fryer, self life, the feasibility Abstrak Penggorengan vakum adalah sebuah teknologi baru yang dapat digunakan untuk meningkatkan kualitas makanan gorengan (keripik) dengan proses suhu rendah. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh suhu minyak dan waktu penggorengan terhadap sifat fisiko-kimia dan organoleptik keripik pisang sehingga didapatkan produk dengan kualitas terbaik, menentukan jenis kemasan yang dapat memperpanjang umur simpan keripik pisang, untuk menduga umur simpan keripik pisang dengan menggunakan metode akselerasi dan menghitung biaya produksi dan kelayakan usaha keripik pisang dengan penggorengan vakum. Parameter kualitas yang diuji meliputi kadar air, kadar lemak, warna, ketebalan dan uji organoleptik. Keripik pisang digoreng dalam minyak dengan suhu 60, 70 80, dan 90 ° C dan waktu penggorengan 30, 45, 60 dan 75 menit. Hasil penelitian menunjukkan bahwa suhu dan waktu penggorengan secara signifikan mempengaruhi kualitas dan karakteristik produk. Kualitas terbaik dari keripik pisang diperoleh pada suhu penggorengan 80 ˚ C selama 60 menit. Aluminium foil dapat mempertahankan umur simpan keripik pisang selama 115 hari penyimpanan, sedangkan PP hanya 70,6 hari penyimpanan berdasarkan parameter kadar air. Bisnis keripik pisang  memenuhi syarat untuk dijalankan jika kapasitas produksinya 4 kg atau lebih. Kata Kunci: Pisang, penggorengan vakum, umur simpan, kelayakan usahaDiterima: 27 Mei 2011 ; Disetujui: 16 September 2011

PENGEMBANGAN SISTEM PENGUKURAN GELOMBANG ULTRASONIK UNTUK PENENTUAN KUALITAS BUAH MANGGIS (Gracinia mangostana L)

Jurnal Keteknikan Pertanian Vol 20, No 2 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract

ABSTRACT The research has been conducted to develop a measurement system of mangosteen quality by using an ultrasonic wave. The pulse signal cricuit has been used as a generating circuit of the measurement system. The pulse signal circuit consisted of timer circuit NE 555, monostabil, and amplife5r based on IC 741 with frequency of 50 kHz. The circuit of the ultrasonic wave receiver was developed based on the transistor and the IC 741. The interface and communications of data between the measurement system and the personal computer were carried out using a digital oscilloscope. The measurement system has been examined to determine the ultrasonic wave parameters including attenuation coeffiecient and impedance at the air medium and the mangostean. Keyword: attenuation coeffiecient, impedance, ultrasonic, mangostean.