Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian最新文献

Optimasi ampas jahe merah (Zingiber officinale var rubrum) sebagai essential oils terintegrasi metode eae (enzyme – assisted extraction) dan destilasi fraksinasi 酶辅助萃取法和脱盐法相结合的精油优化方案

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-28 DOI: 10.35891/tp.v14i2.3214

Miftah Chuddin, Muh. Aniar Hari Swasono

{"title":"Optimasi ampas jahe merah (Zingiber officinale var rubrum) sebagai essential oils terintegrasi metode eae (enzyme – assisted extraction) dan destilasi fraksinasi","authors":"Miftah Chuddin, Muh. Aniar Hari Swasono","doi":"10.35891/tp.v14i2.3214","DOIUrl":"https://doi.org/10.35891/tp.v14i2.3214","url":null,"abstract":"Ginger dregs left over from processing ginger commodities contain a bioactive compound, namely zingiberene, which has the potential to be used as a functional product in the form of essential oil. The aim of this research was to determine the effect of treatment with variations in cellulase enzyme concentration and duration of enzymatic extraction (Enzyme-assisted extraction) on the yield characteristics, acid number and refractive index of red ginger dregs oil. This research used a factorial group experimental design (RAK) consisting of 2 factorials, namely the concentration of cellulase enzyme powder (1%, 1.5% and 2%) and the duration of EAE (Enzyme-assisted extraction) extraction (130 minutes and 180 minutes) with 3 repetitions, resulting in 6 treatment combinations and 18 experiments.. The analysis carried out in this study was an analysis of the percentage yield of red ginger dregs essential oil and an analysis of the quality including the value of the acid number and refractive index. The results showed that the concentration of the cellulose enzyme with the duration of the EAE extraction produced yield percentages ranging from 19.13% - 38.3%, percentages of acid numbers ranging from 1.25 - 1.93 mgKOH/g and refractive index ranging from 1.08 - 1.30. The effectiveness test showed that the best treatment was achieved by treatment code X2Y3 with a treatment factor (EAE extraction duration of 180 minutes: 2% cellulosic enzyme concentration) with NP parameters (productivity value) yield 0.34, acid number 0.29 and refractive index 0.37.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136233314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of the Farming Insurance Program on the Efficiency of Lowland Rice Farming in Rias Village, South Bangka Regency 农业保险计划对南邦加县里亚斯村低地水稻种植效率的影响

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.573

Rati Purwasih, Rostiar Sitorus, Eni Karsiningsih, None Yulia

{"title":"The Impact of the Farming Insurance Program on the Efficiency of Lowland Rice Farming in Rias Village, South Bangka Regency","authors":"Rati Purwasih, Rostiar Sitorus, Eni Karsiningsih, None Yulia","doi":"10.33964/jp.v32i1.573","DOIUrl":"https://doi.org/10.33964/jp.v32i1.573","url":null,"abstract":"The rice farming insurance program (AUTP) aims to support farmers in their rice production. This study aimed to analyze the effect of farmers’ participation in the AUTP program on the technical efficiency of lowland rice farming in Rias Village. The sample was determined using purposive sampling, which included 30 AUTP participants and 30 non-AUTP participants. The data was analyzed using the stochastic frontier production function and independent sample t-test. The results showed that the total surface area of farming, the amount of phosphorus and potassium fertilizer significantly affected rice production (α = 5 percent). Average value of technical efficiency of lowland farming was 0.50 (AUTP participating farmers) and 0.34 (non-AUTP participating farmers), which was below the threshold of the average technical efficiency (0.70). Thus, lowland rice farming was technically inefficient. The lowland rice farming of AUTP participants was slightly more efficient than non-AUTP participant farmers, but was not enough to redeem efficiency. Farmers’ age, education, number of family of farmers, duration of farmers joined a farmers group and farmers’ participation in the AUTP programs had significant effects on TE in lowland rice farming (α = 5 percent). Intensive assistance from the agricultural extension workers regarding the technical management of lowland rice farming would be beneficial.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136013324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application to Estimate the Rice Polishing Degree Using Image Processing 图像处理在大米抛光度估计中的应用

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.585

Esty Asriyana Suryana

{"title":"Application to Estimate the Rice Polishing Degree Using Image Processing","authors":"Esty Asriyana Suryana","doi":"10.33964/jp.v32i1.585","DOIUrl":"https://doi.org/10.33964/jp.v32i1.585","url":null,"abstract":"Rice quality evaluation is essential, and a polishing degree is one of the leading quality components contained in the Indonesian National Standard (SNI) requirement on rice. Several methods have been developed to determine the polishing degree, but it is generally subjective and depends on personnel. This study aimed to create a quick detection tool for estimating the polishing degree of rice based on image processing technology which is then developed using the Android system. This rapid detection device was designed to replace the role of an expert in rice physical quality testing with machine learning. The research materials used were long and round varieties of grain. The grain was milled and grounded into rice with 80, 90, 95, and 100 percent polishing degrees. The results of this study indicated that the linear interpolation equation model obtained to estimate the degree of the shape of long-shaped rice was y = 8.52x - 1772.1, and for round rice, it was y = 6.84x - 1404.8, where x was characteristic of the color image, and y was the estimated polishing degree. Based on the result of validation test of the grinding grade using test device, it corresponded with the laboratory test results. This estimator application has been successfully developed as a user-level polishing degree detection tool.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"172 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Shallot Growth and Yield from True Shallot Seed using Biochar, Compost, and Organic Pesticide in Wanasari, Brebes Regency 使用生物炭、堆肥和有机农药的真葱种子在布里布省瓦纳萨里的生长和产量

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.584

Triyani Dewi, Edhi Martono, Eko Hanudin

{"title":"The Shallot Growth and Yield from True Shallot Seed using Biochar, Compost, and Organic Pesticide in Wanasari, Brebes Regency","authors":"Triyani Dewi, Edhi Martono, Eko Hanudin","doi":"10.33964/jp.v32i1.584","DOIUrl":"https://doi.org/10.33964/jp.v32i1.584","url":null,"abstract":"The practice of environmentally friendly shallot cultivation is nowadays widely applied by farmers, beside reducing environmental contamination and producing agricultural products that are safe for consumption, it can also increase shallot production. This study aimed to determine the effect of biochar, compost, and organic pesticides on the growth and yield of shallot, and the activity of microorganisms in the soil. The study was conducted in Klampok Village, Wanasari, Brebes Regency from January to July 2020 using a complete randomized block design with nine treatments which were a combination of biochar, compost, organic pesticides, recommended dose of pesticides, and farmers’ dose of pesticides. The shallot seed used was the Bima Brebes variety. Soil characteristics, compost nutrient contents, plant growth, shallot yield, and total soil bacteria population were measured. The study showed that the yield of shallot was 16.7 tons/ha obtained from adding compost and recommended doses of pesticides. The treatment of biochar, compost, and organic pesticides, although it has not been able to increase the growth and yield of shallot, it can be applied for shallot cultivation as it can increase the total bacterial population of soil, reduce the use of chemical pesticides, reduce production input costs, and environmentally friendly.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135968700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Online Food Marketing in Supporting Food Security Based on the Perspective of Urban Consumers in Riau Province 基于廖内省城市消费者视角的食品网络营销对食品安全的支持

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.623

Fanny Septya, Yulia Andriani, Anne Mudya Yolanda

{"title":"Online Food Marketing in Supporting Food Security Based on the Perspective of Urban Consumers in Riau Province","authors":"Fanny Septya, Yulia Andriani, Anne Mudya Yolanda","doi":"10.33964/jp.v32i1.623","DOIUrl":"https://doi.org/10.33964/jp.v32i1.623","url":null,"abstract":"Changes in people’s behavior in shopping for food needs from offline to online are rife in urban communities, especially in Pekanbaru and Dumai cities. This study aimed to identify consumer characteristics and gaps in online food purchase activities and analyze the mapping of consumer perceptions of online food marketing in support of regional food security. The research used a qualitative and quantitative descriptive approach with a nonmetric multidimensional scaling (MDS) analysis tool. The data collection method used a survey purposively selected 140. The results showed that the majority of consumers who purchased food online were women, with the majority of respondents being 26–35 years old, having a high school education and household income of Rp3,000,000.00–4,999,000.00 and having two dependents in the family. The monthly online food expenditure averaged Rp300,000.00 twice the monthly buying frequency. Food types often purchased online were frozen food and ready-made food. Based on the analysis of perception mapping, the availability of food products in the online market all the time, affordable food prices, transaction facilities, improvement of food distribution systems, and the use of varied and diverse foods selections were the determining indicators for online food marketing in supporting regional food security according to the perspective of urban consumers.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential Yield of Glutinous Rice Varieties (Oryza sativa L. Var. glutinosa) Under Different Water Supply 不同供水条件下糯稻品种产量潜力研究

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.641

Yuli Yarwati

{"title":"Potential Yield of Glutinous Rice Varieties (Oryza sativa L. Var. glutinosa) Under Different Water Supply","authors":"Yuli Yarwati","doi":"10.33964/jp.v32i1.641","DOIUrl":"https://doi.org/10.33964/jp.v32i1.641","url":null,"abstract":"Rice is a Gramineae plant. Each rice plant type has different morphology, physiological characteristics, and yields. Thus, genetic and environmental factors such as water availability influence those differences. West Nusa Tenggara (NTB) is one of Indonesia’s provinces with local glutinous rice strains cultivated by farmers. Local glutinous rice is grown on a field scale which depends on rainfall in this region. Therefore, plant growth rate and yield might decrease caused by inadequate amount of water during plant growth and development. Hence it is essential to find out the response of several strains of glutinous rice due to different water supplies, in addition to obtain adaptive glutinous rice strains under water deficit. This research was a factorial experiment with a randomized group design that contained two factors. The first factor was glutinous rice varieties, consisting of three local glutinous rice types: Me’e, Kala, Samada, and one National variety, Paketih. The second factor was the field capacity condition implemented by the amount of water supply: 2,250 ml (50 percent FC), 3,375 ml (75 percent FC), 4,500 ml (100 percent FC), and 5,625 ml (125 percent FC). Data were analyzed using a 5 percent analysis of variance, then proceeded with DMRT. The results showed that glutinous rice strains and water supply interacted with weight grains per clump. Meanwhile, there was no interaction on plant length, number of leaves, and weight of 100 grains. Samada variety showed adaptive behavior under limited water, presented on yield variable compared to the other varieties.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136013163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential of Fermented Rice Bran as a Functional Food Ingredient to Prevent Colon Cancer 发酵米糠作为功能性食品成分预防结肠癌的潜力

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.609

Nurul Dwi Fitriani

{"title":"Potential of Fermented Rice Bran as a Functional Food Ingredient to Prevent Colon Cancer","authors":"Nurul Dwi Fitriani","doi":"10.33964/jp.v32i1.609","DOIUrl":"https://doi.org/10.33964/jp.v32i1.609","url":null,"abstract":"Rice bran is a by-product of rice processing rich in bioactive compounds. These bioactive compounds include phenolic, flavonoid, steroidal components, and anthocyanins. The activity of bioactive compounds in rice bran can be enhanced by a biotechnological process, namely fermentation. The fermentation process in rice bran increases the phenolic component due to the breakdown of complex phenolic compounds with several enzymes produced by microorganisms. Fermented bran containing abundant bioactive components has the potential as a functional food to prevent colon cancer. In vitro and in vivo studies showed that fermented bran prevent the development of colon cancer better than non-fermented bran. Prevention of colon cancer based on in vivo and in vitro studies can be through increasing the expression of apoptotic genes, decreasing proliferation marker genes, and decreasing pro-inflammatory cytokines. The process of preventing colon cancer with bioactive components can be through induction of apoptosis and inhibition of cancer cell proliferation, protection of cells against free radicals, deregulation of the Wnt/β-catenin signaling pathway, and enhancement of the immune response.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"172 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Role of Farmers Groups Towards Increasing the Productivity of Rice Business in Semarang City 农民团体对提高三宝垄市稻米业务生产力的作用

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-10-12 DOI: 10.33964/jp.v32i1.662

Khilmi Nur Cholisoh Nur Cholisoh

{"title":"The Role of Farmers Groups Towards Increasing the Productivity of Rice Business in Semarang City","authors":"Khilmi Nur Cholisoh Nur Cholisoh","doi":"10.33964/jp.v32i1.662","DOIUrl":"https://doi.org/10.33964/jp.v32i1.662","url":null,"abstract":"Farmer groups help to manage the farm and overcome farming problems, as well as a place for the learning process for farmers to carry out farming activities optimally. This study analyzed the correlation between farmer groups’ role in rice farming productivity in Mijen District, Semarang City. The correlation test was carried out using the chi-square test. Data collection methods used questionnaires and in-depth interviews. The sampling technique used was purposive sampling based on farmer groups who were active and less active in organizations. The sample collection method used the census method (complete enumeration), where all members of the farmer group based was interviewed, which amounted to 110 people. The role of the farmer group as a learning class, a vehicle for cooperation, and a production unit in Mijen District, Semarang City, was classified as very good. The productivity of rice farming of farmer group members has increased after joining the farmer group. There was a significant correlation between the role of farmer groups as a learning class, cooperation model, and also production unit with the productivity of rice farming. All stakeholders, including the government, community institutions, and farmers, are expected to take advantage of the factors that have been identified to improve farm productivity.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan 长期浸没和添加脱脂牛奶对红豆泥(fseolus vulgaris)的特性有影响

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-09-29 DOI: 10.35891/tp.v14i2.4337

Hapsari Titi Palupi, Siti Afifah

{"title":"Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan","authors":"Hapsari Titi Palupi, Siti Afifah","doi":"10.35891/tp.v14i2.4337","DOIUrl":"https://doi.org/10.35891/tp.v14i2.4337","url":null,"abstract":"Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (α<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135297194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ 减少了PT XYZ奶粉生产过程的湿洗时间(CIP)

Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pub Date : 2023-09-25 DOI: 10.35891/tp.v14i2.3724

Anggun Dwimarlina, None Setya Budi Muhammad Abduh, Ahmad Ni’matullah Al-Baari

{"title":"Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ","authors":"Anggun Dwimarlina, None Setya Budi Muhammad Abduh, Ahmad Ni’matullah Al-Baari","doi":"10.35891/tp.v14i2.3724","DOIUrl":"https://doi.org/10.35891/tp.v14i2.3724","url":null,"abstract":"The diversity of products in a company makes the process of cleaning production areas important to prevent cross contamination. Cleaning in Place (CIP) is a method to clean product residues from production equipment automatically without the need to disassemble the machine. This study aims to determine the required minimum time for the CIP drying process to dry the production equipment. The experiment was done by testing the treatment based on changes in compressed air, drying, and cooling process time. Cleaning verification was done by examining visual inspection and test for detection of microbial contamination, allergens and ATP. The results showed that reducing the CIP processing time can be done by minimizing the drying time. The best treatment resulted in the treatment with compressed air 300 s, drying 900 s and cooling 900 s. This can be seen from the 3 repetitions, the results obtained by examining the overall appearance of the surface in the tote bin are clean and dry. In addition, changes in the time parameter did not affect the cleaning process of residues on the surface of the tote bin, which was shown in the results of testing for detection of microbial contamination, allergens and ATP.","PeriodicalId":33487,"journal":{"name":"Teknologi Pangan Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135867760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0