LEMBAR HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH: JURNAL ILMIAH
Komponen yang dinilai
Nilai Maksimal Jurnal Ilmiah
Nilai Akhir yang diperoleh Internasional Nasional
Terakreditasi Nasional Tidak Terakreditasi
40
a. Kelengkapan unsur isi jurnal (10%) 4
4
b. Ruang lingkup dan kedalaman
pembahasan (30%) 12
11.5
c. Kecukupan dan kemutakhiran data/
informasi dan metodologi (30%) 12
11.5
d. Kelengkapan unsur dan kualitas terbitan/ jurnal (30%)
12
12
Total = (100%) 40 39
Nilai pengusul = 60 % x 39
23.4
Semarang, 09/08/2020 Reviewer 2,
Prof. Dr. M. Djaeni,ST,M.Eng NIP. 197102071995121001
Unit Kerja : Departemen Teknik Kimia FT UNDIP Judul Jurnal Ilmiah (Artikel) : Hybrid solar dryer for sugar-palm vermicelli drying
Jumlah Penulis : 5 orang
Status Pengusul : Penulis pertama/ penulis ke -2/ penulis korespondensi
Identitas Jurnal Ilmiah : a. Nama Jurnal : Journal of Food Process Engineering
b. Nomor ISSN : 1745-4530
c. Volume, nomor, bulan, tahun : Article in Press, nomor e13471, Juni 2020
d. Penerbit : Wiley-Blackwell
e. DOI Artikel : 10.1111/jfpe.13471
f. Alamat web :
JURNAL : https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13471 ARTIKEL :https://doc-pak.undip.ac.id/id/eprint/875
g. Terindeks : Clarivate Analytics Web of Science (JIF= 1.448), SCOPUS (Q2), Impact Factor SJR = 0.47 (Tahun 2019) Kategori Publikasi Jurnal Ilmiah
Jurnal Ilmiah Internasional
(Beri pada katergori yang tepat) Jurnal Ilmiah Nasional Terakreditasi Jurnal Ilmiah Nasional Tidak Terakreditasi Hasil Penilaian Peer Review
Catatan penilaian artikel oleh Reviewer:
1. Kesesuaian dan kelengkapan unsur isi iurnal:
Karya ilmiah memiliki unsur isi yang lengkap, terdiri dari Title, Abstract, Keywords, Introduction, Materials and Method, Results and Discussion, Conclusion, Acknowledgment, Conflict of Interests, References. Karya ilmiah telah memenuhi petunjuk format penulisan dari jurnal.
2. Ruang lingkup dan kedalaman pembahasan:
Artikel ini membahas pengeringan sohun menggunakan pengering surya hibrid gas LPG. Hasil menunjukkan bahwa model pengeringan hybrid mampu memberikan peningkatan efisiensi yang siginifikan, serta mempercepat proses proses pengeringan.
Disamping itu, kualitas fisik dan nutrisi produk yang dikeringkan sangat baik. Pembahasan juga dilakukan dengan sangat baik dan mendalam serta komprehensif. Hal ini ditunjukkan dengan dukungan sejumlah 52 dari 68 pustaka (76.4 %) dicitasi dalam pembahasan. Topik ini sesuai dengan bidang ilmu Teknik Kimia.
3. Kecukupan dan kemutakhiran data/informasi dan metodologi:
Karya ilmiah memiliki data dan kemutakhiran data yang baik. Karya ilmiah didukung oleh referensi yang mutakhir dimana dari 68 referensi yang digunakan, terdapat 63 (92.6 %) referensi yang merupakan terbitan 10 tahun terakhir. Metodologi dituliskan cukup lengkap disertai dengan analisa statistik data yang diambil secara jelas, sehingga dapat mudah diikuti alurnya.
4. Kelengkapan unsur dan kualitas terbitan/jurnal:
Kualitas terbitan jurnal sangat baik, terindeks dalam Clarivate Analytics Web of Science (JIF= 1.448), SCOPUS (Q2), Impact
Factor SJR = 0.47 (Tahun 2019). Jurnal telah memiliki petunjuk penulisan yang jelas. Pengecekan similaritas dengan Turnitin
menunjukkan similarity index sebesar 2 %.
Document details
1 of 1
Hybrid solar dryer for sugar-palm vermicelli drying
( Article in press )
, , , ,
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, Jawa Tengah, Indonesia
Abstract
Sugar palm is an abundant palm in Indonesia and widely used for various foods, one of which is vermicelli . During vermicelli production, local farmers still implement open-sun drying , which reduces the quality of vermicelli , requires long periods of time, and cannot be performed during poor weather. Therefore, in this study, a new method of vermicelli drying is introduced using a hybrid solar dryer , which consists of a solar dryer and an additional heater powered by liquefied natural gas. Hybrid solar drying is conducted at , , , and °C.
With hr of drying time, the final moisture contents of vermicelli dried using hybrid solar dryer have satisfy the standard limit, while the open-sun drying and natural solar drying do not, indicating that hybrid solar
drying is faster and more effective. Vermicelli drying occurs at the falling-rate period and increasing drying temperature from to °C increases dryer efficiency, energy utilization ratio, and exergy efficiency, from . to
. %, from . to . , and from . to . %, respectively. Although the overall quality of dried vermicelli is acceptable, increasing drying temperature from to °C result in the damaged vermicelli surface as evident from SEM analysis and degradation of vermicelli whiteness value from . to . . Practical applications: The
drying process is playing an important role in heat sensitive products dehydration. The present study provides an investigation of potential use of solar energy for drying of vermicelli which combine with the natural gas heating process. The results show that hybrid drying system could enhance the product quality of vermicelli and also reduce the drying process. During drying , proximate components of vermicelli essentially do not change but it alters the color of product. © Wiley Periodicals LLC.
SciVal Topic Prominence
Topic:
Prominence percentile: 97.412
Indexed keywords
Engineering controlled terms:
Energy utilization Liquefied natural gas Solar dryers Solar energy
Engineering uncontrolled terms
Dryer efficiency Drying temperature Energy utilization ratio Exergy efficiencies Falling-rate period Final moisture content Hybrid solar dryers Overall quality
Engineering main heading:
Drying
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Suherman, S. Hadiyanto, H. Susanto, E.E. Utami, I.A.P. Ningrum, T.
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References (68)
Funding text
The authors would like to thank Ministry of Research, Technology and Higher Education Republic of Indonesia for funding this research.
Abubakar, S.,Umaru, S.,Kaisan, M.U.,Umar, U.A.,Ashok, B.,Nanthagopal, K.
(2018)Renewable Energy,Part A128,pp. 285-298. . doi: 10.1016/j.renene.2018.05.049
Adawiyah, D.R.,Sasaki, T.,Kohyama, K.
(2013)Carbohydrate Polymers,92(2),pp. 2306-2313. . doi: 10.1016/j.carbpol.2012.12.014
Aghbashlo, M.,Mobli, H.,Rafiee, S.,Madadlou, A.
(2012)Biosystems Engineering,111(2),pp. 229-241. . doi: 10.1016/j.biosystemseng.2011.12.001
Akbulut, A.,Durmuş, A.
(2010)Energy,35(4),pp. 1754-1763. . doi: 10.1016/j.energy.2009.12.028
Alara, O.R.,Abdurahman, N.H.,Olalere, O.A.
(Open Access)
(2019)Journal of the Saudi Society of Agricultural Sciences,18(3),pp. 309-315. . doi: 10.1016/j.jssas.2017.09.003
ISSN: 01458876 CODEN: JFPED Source Type: Journal Original language: English
DOI: 10.1111/jfpe.13471 Document Type: Article
Publisher: Blackwell Publishing Inc.
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Journal of Food Process Engineering
Scopus coverage years: from 1977 to Present Publisher: Wiley-Blackwell
ISSN: 0145-8876 E-ISSN: 1745-4530
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JOURNAL OF FOOD PROCESS ENGINEERING
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22/09/2020 Journal of Food Process Engineering: Vol 43, No 9
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ORIGINAL ARTICLES
E ect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana
Leandro Levate Macedo, Wallaf Costa Vimercati, Cintia da Silva Araújo, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
First Published: 28 May 2020
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EDITOR-IN-CHIEF
V.M. (Bala) Balasubramaniam Professor of Food Engineering
Department of Food Science and Technology & Department of Food Ag Bio Eng The Ohio State University
USA
ASSOCIATE EDITORS
Tatiana Koutchma Research Scientist
Guelph Research and Development Centre
Agriculture and Agri-Food Canada/Government of Canada Canada
Jianfeng Ping
School of Biosystems Engineering and Food Science Zhejiang University
China
Navin K Rastogi
Senior Principal Scientist
Department of Food Engineering
CSIR-Central Food Technological Research Institute India
Cristina Luisa Silva Associate Professor School of Biotechnology
Universidade Catolica Portuguesa Portugal
Ricardo Simpson Professor
Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María
Chile
EMERITUS EDITORS
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M. Elena Castell-Perez
Professor, Department of Biological and Agricultural Engineering Texas A&M University
College Station, TX 77843-2117 USA
Rosana Moreira
Professor, Department of Biological and Agricultural Engineering Texas A&M University
College Station, TX 77843-2117 USA
Prof. Dennis R. Heldman
Professor, Department of Food Science and Tech., Department of Food Ag Bio Eng The Ohio State University
Columbus, OH
EDITORIAL BOARD
Sheryl Barringer, Professor
Department of Food Science and Technology The Ohio State University
USA
Osvaldo H. Campanella,Professor Purdue University
Agricultural & Biological Eng. Dept.
USA
X.D. Chen, Professor
School of Chemical and Environmental Engineering Soochow University
China
Paulo Henrique Alves Da Silva Adjunct Professor
Federal University of Viçosa Brazil
Jane S. dos Reis Coimbra, Ad. Professor Department of Food Technology
Federal University of Viçosa Brazil
Ljubica Dokic
Faculty of Technology University of Novi Sad Serbia and Montenegro
Ferruh Erdogdu, Professor of Food Process Engineering Department of Food Engineering
Ankara University Turkey
Brian E. Farkas,Professor Department of Food Science Purdue University
West Lafayette, Indiana
02/09/2020 Journal of Food Process Engineering: Vol 43, No 9
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Free Access
Volume 43, Issue 9
September 2020
Previous Issue
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Issue Information
First Published: 01 September 2020 PDF Request permissions
ORIGINAL ARTICLES
E ect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana
Leandro Levate Macedo, Wallaf Costa Vimercati, Cintia da Silva Araújo, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
First Published: 28 May 2020
GO TO SECTION
02/09/2020 Journal of Food Process Engineering: Vol 43, No 9
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02/09/2020 Journal of Food Process Engineering: Vol 43, No 9
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Hybrid solar dryer for sugar‐palm vermicelli drying
Suherman Suherman, Hadiyanto Hadiyanto, Evan Eduard Susanto, Iftitania Ardita Putri Utami, Tri Ningrum
First Published: 23 June 2020
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The in uence of processing conditions on kinetics, anthocyanin pro le and antioxidant activity of purple sweet potato subjected to hot air drying Junmin Wang, Guangxu Wu, Zhineng Wang, Bin Shu, Li Li, Ruifen Zhang, Fei Huang, Lihong Dong, Mingwei Zhang, Suo Chen, Dongxiao Su
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Prediction of size and mass of pistachio kernels using random Forest machine learning
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ORIGINAL ARTICLES
Modeling the combined e ect of high hydrostatic pressure and mild heat on the sub‐lethal injury of Listeria monocytogenes by Box–Behnken design
Hua Zhu, Yanyan Xu, Guohong Qi, Suilou Wang, Haixiang Wang
First Published: 19 July 2020
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https://onlinelibrary.wiley.com/toc/17454530/2020/43/9 9/14
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10/22/2020 Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of Listeria monocytogenes by Box–…
https://onlinelibrary.wiley.com/doi/10.1111/jfpe.13480 1/3
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Journal of Food Process Engineering/Volume 43, Issue 9 ORIGINAL ARTICLE
Modeling the combined e ect of high hydrostatic pressure and mild heat on the sub ‐ lethal injury of Listeria monocytogenes by Box–Behnken design
Hua Zhu , Yanyan Xu , Guohong Qi , Suilou Wang , Haixiang Wang First published: 19 July 2020
https://doi.org/10.1111/jfpe.13480
Funding information: High Level Talented Person Cultivating Program of Lishui Science and Technology Bureau, Grant/Award Number: 2018RC06; the open project funds of Beijing Advanced Innovation Center for Food Nutrition and Human Health, Grant/Award Number: 20181009; Zhejiang Provincial Natural Science Foundation of China, Grant/Award Number: LY18H300007
Abstract
In this study, a predictive model based on the Box–Behnken design of response surface methodology was applied to investigate the e ects of high hydrostatic pressure (300, 400 and 500 MPa), temperature (20, 30 and 40°C) and treatment time (5, 10 and 15 min) on the sub‐lethal injury of Listeria monocytogenes (L. monocytogenes). The percentage of sub‐
lethal injury was calculated by the di erence in L. monocytogenes counts observed on nonselective and selective media. The established predictive model presented a
goodness of t to the experimental data (p < .001) with high correlation coe cient value (R = .9999) and adjusted correlation coe cient value (Adj‐R = .9995), along with an insigni cant lack‐of‐ t term (p = .4299). The synergistic e ects of pressure, temperature and treatment time on the sub‐lethal injury of L. monocytogenes were found within the tested experimental ranges. Results indicated that the established model has the potential for predicting the e ects of high hydrostatic pressure processing on the sub‐
lethal injury of L. monocytogenes.
2 2
Practical Applications
High hydrostatic pressure (HHP) processing has been an attractive way to replace
conventional heat treatments to inactivate microorganisms for the preservation of foods.
However, HHP processing can cause microorganisms to enter sub‐lethal injury state
which pose a threat to food safety. There is a great need of quanti cation of injured
10/22/2020 Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of Listeria monocytogenes by Box–…
https://onlinelibrary.wiley.com/doi/10.1111/jfpe.13480 2/3
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population of L. monocytogenes in a wide range of pressure and temperature conditions.
In this study, the changes of sub‐lethal injury of L. monocytogenes are described, which
can be used to assess the HHP treatment e cacy and the synergistic action in food
sterilization processes. The modeling for the sub‐lethal injury of L. monocytogenes cells
induced by HHP processing combined mild heat was established. The e ects of HHP
processing on the sub‐lethal injury of L. monocytogenes could be understood further by
this modeling which was helpful to facilitate industrial adoption of this technology. Based
on these data, there was a reference for us to select appropriate processing parameters
to avoid appearance of sub‐lethal injury of L. monocytogenes cells as far as possible
during HHP in food industry.
10/22/2020 Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extract…
https://onlinelibrary.wiley.com/doi/10.1111/jfpe.13452 1/3
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Journal of Food Process Engineering/Volume 43, Issue 9 ORIGINAL ARTICLE
Inhibitory e ects of Manihot esculenta extracts on Food ‐ Borne pathogens and their antioxidant properties: Supercritical uid extraction, statistical analysis, and molecular docking study
Mohammad Norazmi Ahmad , Nur Hidayah Mohd Azli , Hakimah Ismail , Mohammad Anwar Mohamed Iqbal , Bijarimi Mat Piah , Erna Normaya First published: 29 May 2020
https://doi.org/10.1111/jfpe.13452
Funding information: Ministry of Higher Education, Malaysia, Grant/Award Number: FRGS16 ‐ 058 ‐ 0557
Abstract
An alternative natural additive from Manihot esculenta has been recently discovered.
Using a response surface methodology (RSM) approach, a high content of antioxidant activity based on DPPH inhibition from the plant source was found, with the optimum production conditions being 45.9°C, 4,100 psi, and 44 min for temperature, pressure, and time, respectively. The optimized extract was analyzed using gas chromatography–mass spectrometry (GC–MS), Fourier‐transform infrared spectroscopy (FTIR), and UV–Vis spectroscopy. Based on the GC–MS result, the optimized extract contains two major compounds, namely, hexadecanoic acid (40.43%) and 9‐octadecenoic acid (32.75%). The optimized extract also showed good activity in inhibiting Bacillus cereus (9.9 ± 0.17 mm) and Escherichia coli (10.7 ± 0.18 mm). To verify the activity of these two compounds toward B. cereus and E. coli, a theoretical approach with molecular docking was used.
These two compounds demonstrated good binding a nity toward 2HUC and 1L8A proteins and could be isolated for use as alternative additives in the food industry.
Practical Application
Because there will always be substantial spoilage, losses and wastage in the food supply chain, preserving foods is essential to reduce food waste and ensure safety for
consumers. M. esculenta extract can be used as an alternative food additive or
10/22/2020 Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extract…
https://onlinelibrary.wiley.com/doi/10.1111/jfpe.13452 2/3
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preservative in the food industry that can enhance the shelf life of foods with a safe, inexpensive and less time‐consuming additive.
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FigureS1.tif image/tif, 1.1 MB
Figure S1: Contour Plot of the e ect of interaction between (a) temperature and pressure on DPPH inhibition (%), (b) temperature and extraction time on DPPH inhibition (%), and (c) pressure and extraction time on DPPH inhibition (%).
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FigureS2.tif image/tif, 289.4 KB
Figure S2: Chromatogram of the mixture of Hexadenoic Acid and 9‐octadenoic acid.
