Kurniawan Yuniarto
Department of Agricultural Engineering, UniversitasMataram, Mataram 83125, Indonesia

Published : 4 Documents
Articles

Found 4 Documents
Search

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 | 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
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 | 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
Thermal Properties, Crystallinity, and Oxygen Permeability of Na-montmorillonite Reinforced Plasticized Poly(lactic acid) Film Yuniarto, Kurniawan; Purwanto, Yohanes Aris; Purwanto, Setyo; Welt, Bruce A.; Purwadaria, Hadi Karia; Sunarti, Titi Candra
Makara Journal of Technology Vol 20, No 1 (2016)
Publisher : Directorate of Research and Community Services, Universitas Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (105.08 KB)

Abstract

Introducing unmodified organically clay/Na-montmorillonite (Na-MMT) was applied into plasticized poly(lactic acid) PLA  to  produce  film  composites  by direct  casting.  Film  composite  structure,  the  crystallinity  degree  and  form, and thermal  properties  were  carried  out  using  X-ray  diffraction  and differential  scanning  calorimetry.  The effect  of NaMMT  to  the  tortuous path  and  the  crystallinity  degree  in  the  plasticized  film  composites  were calculated  in oxygen barrier  properties.  Chromatogram  film  composites resulted  in  an  intercalated  structure  that  showed  peak diffraction angle shift at about 0.2o. Then, a peak diffraction pattern was indicated in  Î±-form crystal structure. Plasticized PLA has a crystallinity degree at 34%, and the addition of  Na-MMT increased to 52%. Glass transition temperature improved from 53 °C to 57 °C, and melting temperature remained stable at 167 °C. Filling Na-MMT into plasticized PLA caused to enhance a tortuous path about 28% and improved the oxygen permeability to 80%. As a result, the addition of NaMMT of 3% into plasticized PLA during  film composite preparation using the mixing method resulted in balancing properties related to the crystallinity degree, thermal properties, and oxygen barrier properties. 
Introduksi Teknologi Pengemasan Gula Aren di Desa Kekait Kabupaten Lombok Barat Kurniawan, Hary; Yuniarto, Kurniawan; Irfan Khalil, Fakhrul
WIDYABHAKTI Jurnal Ilmiah Populer Vol 1 No 1 (2018)
Publisher : Bagian P2M STIKOM Bali

Show Abstract | Original Source | Check in Google Scholar | Full PDF (912.337 KB)

Abstract

Salah satu sentra penghasil gula aren di NTB berada di Desa Kekait, Kecamatan Gunung Sari, Kabupaten Lombok Barat. Gula aren yang diproduksi di Desa Kekait berupa gula merah, gula briket dan gula semut. Gula aren mudah rusak jika disimpan pada suhu ruang, akibat kenaikan kadar air, sehingga gula aren menjadi lembek, umur simpannya pendek, dan harga jual rendah. Solusi yang dapat dilakukan melalui pengemasan. Tujuan dari kegiatan ini adalah mengintroduksi teknologi pengemasan produk gula aren pada kelompok pengrajin gula aren Maju Bersama di Desa Kekait. Metode yang dilakukan melalui pemberian materi, diskusi serta praktik mengemas produk gula aren. Peserta diberikan penyuluhan mengenai teknik pengemasan gula merah, gula briket dan gula semut menggunakan teknologi vakum. Peserta juga diberikan pengetahuan mengenai Cara Pengolahan Pangan yang Baik dan Benar (CPPB) dalam menunjang kualitas dan kuantitas produk olahan nira aren. Hasil kegiatan menunjukkan bahwa respons peserta terhadap materi dan praktik yang disampaikan oleh tim sangat baik, peserta sangat komunikatif dan berlangsung secara efektif. Hasil evaluasi menunjukkan bahwa peserta mendapatkan wawasan dan keterampilan baru dalam teknik pengolahan nira aren dan pengemasan gula aren sehingga diharapkan perlu dilakukan kegiatan serupa dengan mengoptimalkan potensi dan sumber yang tersedia di lokasi tersebut agar dapat menjadi produk lokal unggulan.