Uji Fungsional Metode Ohmic Heating Terhadap Perubahan Mutu Madu Karet Pada Proses Pasteurisasi

Anang Lastriyanto; Sasongko Aji Wibowo; Khoiril Anam; Muhammad Amin Muzaki; Vincentia Veni Vera; Istifar Yogi Prayogi

doi:10.29303/jrpb.v11i2.535

Functional Test of The Ohmic Heating Method for Changes in The Quality of Rubber Honey in The Pasteurization Process

Authors

Anang Lastriyanto , Sasongko Aji Wibowo , Khoiril Anam , Muhammad Amin Muzaki , Vincentia Veni Vera , Istifar Yogi Prayogi

DOI:

10.29303/jrpb.v11i2.535

Published:

2023-09-29

Issue:

Vol. 11 No. 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

honey, ohmic heating, pasteurization

Articles

Downloads

PDF (Bahasa Indonesia)

How to Cite

Anang Lastriyanto, Wibowo, S. A., Anam, K., Muzaki, M. A., Vera, V. V., & Prayogi, I. Y. (2023). Functional Test of The Ohmic Heating Method for Changes in The Quality of Rubber Honey in The Pasteurization Process. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 11(2), 314–324. https://doi.org/10.29303/jrpb.v11i2.535

Download Citation

Downloads

Download data is not yet available.

Abstract

Honey is produced by bees in the form of a thick liquid and has a sweet taste derived from flower nectar. Heating honey aims to prevent the cooling process by reducing the water content in honey. Heating using an ohmic heater is carried out by passing an alternating current (AC) to the food which is a conductive material. The purpose of this study was to determine the level of heating, energy efficiency used, and changes in the quality of the honey content using several ohmic heating methods. The methodology used is the heating process is carried out until the honey temperature reaches 63°C, using 3 frequency variations, namely 250 Hz, 150 Hz, and 50 Hz. The results showed that testing using rubber honey using 3 frequency variations of the fastest temperature penetration rate was in the heating process using a frequency of 50 Hz which took 6 minutes with a penetration rate value of 10.5ºC/Minute. The smallest electric power and electric current using a frequency of 150 Hz. Heating honey using an ohmic heater using 3 frequency variations found that, does not affect the moisture content and the degree of brix value in honey.

References

Adji Suranto, S. (2004). Khasiat & manfaat madu herbal: AgroMedia.

Andriani, A. F. (2021). Pengaplikasian Alat Ohmic pada Proses Pasteurisasi Terhadap Uji Angka Kapang Khamir dan Sifat Kimia Madu Sialang. Universitas Brawijaya

Cho, W. I., Yi, J. Y., & Chung, M. S. (2016). Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science and Emerging Technologies, 34, 180-186. https://doi.org/10.1016/j.ifset.2016.01.015 DOI: https://doi.org/10.1016/j.ifset.2016.01.015

Evahelda, E., Pratama, F., & Santoso, B. (2017). Sifat fisik dan kimia madu karet dari nektar pohon karet di Kabupaten Bangka Tengah, Indonesia. Jurnal Agritech, 37(4), 363-368. doi:https://doi.org/10.22146/agritech.16424 DOI: https://doi.org/10.22146/agritech.16424

Fattah, F. J. J. T. (2016). HUBUNGAN ANTARA KEKERASAN MATERIAL DENGAN FREQUENSI PEMANASAN INDUKSI PADA BAJA ST60. 5(2). DOI: https://doi.org/10.31000/jt.v5i2.345

Fauzi, F., Syukriyadin, S., & Syukri, M. J. J. K., Informasi Teknologi, dan Elektro. (2018). Analisis Besaran Frekuensi Terhadap Daya Listrik Pada Rangkaian Transmisi Listrik Nirkabel. 3(4).

Ghazali, H. M. J. A. F. J. (1994). Effect of microwave heating on the storage and properties of starfruit honey. ASEAN Food J., 9, 30-35. doi:https://doi.org/10.3136/fstr.9.49 DOI: https://doi.org/10.3136/fstr.9.49

Halwany, W., Hakim, S. S., Rahmanto, B., Wahyuningtyas, R. S., Siswadi, Andriani, S., & Lestari, F. (2020). A simple reducing water content technique for stingless bee honey (Heterotrigona itama) in South Kalimantan. IOP Conference Series: Materials Science and Engineering, 935(1), 012011. doi:10.1088/1757-899X/935/1/012011 DOI: https://doi.org/10.1088/1757-899X/935/1/012011

Huang, Z. J. A. B. J. (2010). Honey bee nutrition. 150(8), 773-776.

Kek, S. P., Chin, N. L., Yusof, Y. A., Tan, S. W., & Chua, L. S. (2014). Total Phenolic Contents and Colour Intensity of Malaysian Honeys from the Apis spp. and Trigona spp. Bees. Agriculture and Agricultural Science Procedia, 2, 150-155. doi:https://doi.org/10.1016/j.aaspro.2014.11.022 DOI: https://doi.org/10.1016/j.aaspro.2014.11.022

Khasanah, R., Parman, S., & Agung Suedy, S. W. (2017). Kualitas Madu Lokal Dari Lima Wilayah Di Kabupaten Wonosobo. 2017, 9 %J Jurnal Akademika Biologi. doi:https://ejournal3.undip.ac.id/index.php/biologi/article/view/19520/18512

Lay, B.W., 1994. Analisis mikroba di laboratorium. PT Raja Grafindo Persada. Jakarta, 167.

Megavitry, R., Laga, A., Syarifuddin, A., & Widodo, S. (2019). PENGARUH SUHU GELATINISASI DAN WAKTU SAKARIFIKASI TERHADAP PRODUKSI SIRUP GLUKOSA SAGU. Paper presented at the Prosiding Seminar Nasional Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi.

Misto, Tri Mulyono, & Alex. (2016). Sistem Pengukuran Kadar Gula dalam Cairan menggunakan Sensor Fotodiode Terkomputerisasi. Jurnal Ilmu Dasar, Vol. 17 No. 1. doi:https://repository.unej.ac.id/xmlui/handle/123456789/111774 DOI: https://doi.org/10.19184/jid.v17i1.2664

Novita, M. (2010). Pengaruh Madu Terhadap Bakteri Pada Susu Pasteurisasi.

Prasetyo, & Andy, B. (2014). Perbandingan mutu madu karet lebah Apis mellifera berdasarkan kandungan gula pereduksi dan non pereduksi di kawasan karet (Hevea brasiliensis) dan rambutan (Nephelium lappaceum). Universitas Brawijaya,

Raeymaekers, B. J. E. M., & Assessment. (2006). A prospective biomonitoring campaign with honey bees in a district of Upper-Bavaria (Germany). Environmental Monitoring Assessment, 116, 233-243. doi:https://doi.org/10.1007/s10661-006-7389-8 DOI: https://doi.org/10.1007/s10661-006-7389-8

Rosidah, I., Zainuddin, Z., Agustini, K., Bunga, O., & Pudjiastuti, L. J. F. J. I. I. K. (2020). Standardisasi Ekstrak Etanol 70% Buah Labu Siam (Sechium edule (Jacq.) Sw.). 7(1), 13-20. DOI: https://doi.org/10.22236/farmasains.v7i1.4175

Rusli, N., 2018. Formulasi permen jeli sari buah singi (Dillenia serrata Thunbr) kombinasi madu menggunakan gelatin. Jurnal Ilmiah Farmasi Farmasyifa, 1(2), pp.99-103. DOI: https://doi.org/10.29313/jiff.v1i2.3707 DOI: https://doi.org/10.29313/jiff.v1i2.3707

Sihombing, D. (2005). Ilmu Ternak Lebah Madu, Yogyakarta. In: Gadjah Mada University Press.

Sofia, E. M., & Lastriyanto, A. J. J. T. P. (2017). Optimasi Proses Pemanasan Ohmic Terhadap Perubahan Warna dan Total Mikroba Sari Buah Mangrove (Sonneratia Caseolaris). Jurnal Teknologi Pertanian, 18(1), 61-74. doi:https://doi.org/10.21776/ub.jtp.2017.018.01.7 DOI: https://doi.org/10.21776/ub.jtp.2017.018.01.7

Subramanian, R., Umesh Hebbar, H., & Rastogi, N. K. (2007). Processing of Honey: A Review. International Journal of Food Properties, 10(1), 127-143. doi:10.1080/10942910600981708 DOI: https://doi.org/10.1080/10942910600981708

Susanto, A. (2007). Terapi madu: Niaga Swadaya.

Turhan, I., Tetik, N., Karhan, M., Gurel, F., & Reyhan Tavukcuoglu, H. (2008). Quality of honeys influenced by thermal treatment. LWT - Food Science and Technology, 41(8), 1396-1399. doi:https://doi.org/10.1016/j.lwt.2007.09.008 DOI: https://doi.org/10.1016/j.lwt.2007.09.008

Turkmen, İ., & Eksi, A. (2011). Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice. Food Chemistry, 127(3), 1404-1407. doi:https://doi.org/10.1016/j.foodchem.2010.12.118 DOI: https://doi.org/10.1016/j.foodchem.2010.12.118

Wibowo, S. A., Lastriyanto, A., Vera, V. V., Susilo, B., Sumarlan, S. H., Hawa, L. C., & Zubaidah, E. J. J. I. R. P. d. B. (2022). Analisis Mutu Madu karet Setelah Proses Pasteurisasi dan Pendinginan Cepat. 10(2), 203-212. DOI: https://doi.org/10.29303/jrpb.v10i2.407

Wulandari, D. D. J. J. K. R. (2017). Analisa kualitas madu (keasaman, kadar air, dan kadar gula pereduksi) berdasarkan perbedaan suhu penyimpanan. Jurnal Kimia Riset, 2(1), 16-22. DOI: https://doi.org/10.20473/jkr.v2i1.3768

Yasi, R. M., & Hadi, C. F. J. J. Z. (2021). Pengaruh Tegangan Terhadap Besar Kuat Arus Listrik Pada Persamaan Hukum OHM. 3(1), 34-36. DOI: https://doi.org/10.36526/ztr.v3i1.1331

License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY-SA License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Ilmiah Rekayasa Pertanian dan Biosistem (JRPB).
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Functional Test of The Ohmic Heating Method for Changes in The Quality of Rubber Honey in The Pasteurization Process

Authors

DOI:

Published:

Issue:

Keywords:

Articles

Downloads

How to Cite

Downloads

Abstract

References

License

Most read articles by the same author(s)

makesubmission

articlemanagement

SOP Article flow

sidebar_menu

sertifikat

statcounter

crossreffbadge

tools

Journal Publisher

Contact Us

Information

Share & Follow