Jurnal Agricultural Biosystem Engineering

Pengaruh Suhu Pengeringan dan Ketebalan Irisan Kentang Terhadap Mutu Fisik Tepung Kentang

Ali Ramadhan — 2026-09-29

The potato (Solanum tuberosum L.) is a tuber vegetable that plays an important role in meeting food needs. Potato processing and consumption remain limited to fresh potatoes and vegetable dish. Therefore, processing efforts are needed to increase the value-added and expand the utilization of potatoes, one of which is by processing them into flour. The objective of this study was to investigate the effect of temperature and potato slice thickness on the physical quality of potato flour, specifically regarding water content, color, angle of repose, flour density, water absorption capacity, and fineness. This research uses factorial completely randomized design (RAL) consisting of 2 treatments and 3 replications. First factor is temperatures of 50 °C (T1), 70 °C (T2), and 90 °C (T3). The second factor is the thickness of the slices of 2 mm (A1), 4 mm (A2), and 6 mm (A3). The parameters observed were water content, color, angle of repose, flour density, water absorption capacity, and fineness. The results obtained in this study indicate that the moisture content ranges from 3%−4%. The resulting color is influenced by the temperature level and the thickness of the slices. Decreased levels water is affected by temperature and material thickness. The higher the temperature and the thinner the material, the more rapid the reduction in moisture content. The temperature applied during the potato drying process significantly influences the characteristics of the resulting potato flour, including flour density, water absorption capacity, angle of repose, and fineness.

Pengaruh Tingkat Keasaman dan Ukuran Bahan Terhadap Penurunan Kadar Abu TKKS Melalui Proses Perendaman di dalam POME

Anindhia Gusela Putri — 2026-09-29

Empty fruit bunches (EFB) are solid waste from the palm oil industry with potential as a biomass fuel. However, their high ash content can reduce combustion quality and energy efficiency. This study investigated the effects of POME acidity, EFB particle size, and their interaction on ash reduction and biomass fuel characteristics. A factorial Completely Randomized Design (CRD) was applied with two factors: POME acidity (pH 4, 3.5, and 3) and EFB particle size (0–2, 2–5, and 5–10 cm). EFB was soaked for 5, 15, 30, and 60 min, with three replications. Ash content, volatile matter, fixed carbon, calorific value, and ash mineral composition were analyzed. Data were subjected to ANOVA followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that leaching with acetic-acid-enriched POME reduced EFB ash content under all treatment conditions. At 60 min, POME acidity, particle size, and their interaction significantly affected ash content (p < 0.05). The combination of 2–5 cm EFB particles and pH 3 produced the lowest ash content (4.10%), meeting the maximum requirement for solid biomass fuel according to SNI 8675:2018. This treatment also achieved a calorific value of 17.64 MJ/kg. Mineral analysis indicated that leaching removed ash-forming minerals, thereby improving the fuel quality of EFB.

Pengaruh Suhu Penggorengan Terhadap Hasil Keripik Labu Siam (Sechium Edule) Menggunakan Mesin Vacuum Frying

Lesi Rahma Yani — 2026-09-29

Chayote (Sechium edule) is a horticultural commodity with high water content, making it easily damaged and having a relatively short shelf life. This study aimed to determine the effect of frying temperature using the vacuum frying method on the quality of chayote chips and to determine the best frying temperature. The study used a Completely Randomized Design (CRD) with one factor, namely frying temperature consisting of four treatments: 75°C, 80°C, 85°C, and 90°C with five replications. The parameters observed were yield, moisture content, frying time, and organoleptic test. The results showed that frying temperature affected the quality of chayote chips. The best treatment was obtained at 90°C, producing chips with crispier texture, more attractive color, and the highest panelist acceptance.