Sosialisasi dan Pelatihan Pengolahan Non-Thermal Berbasis Pulsed Electric Field Tipe Chamber Pada Pembuatan Sari Buah Jambu Merah (Psidium Guajava L.) di TEFA ALSINTAN Politeknik Negeri Jember [Socialization and Training on Non-Thermal Processing Based on Chamber-Type Pulsed Electric Field in the Production of Red Guava (Psidium guajava L.) Juice at TEFA ALSINTAN, Jember State Polytechnic]

Authors

  • Adhima Adhamatika Program Studi Teknologi Industri Pangan, Politeknik Negeri Jember, Indonesia
  • Elok Kurnia Novita Sari Program Studi Keteknikan Pertanian, Politeknik Negeri Jember, Indonesia
  • Dimas Triardianto Program Studi Keteknikan Pertanian, Politeknik Negeri Jember, Indonesia
  • A. Sirojul Anam Izza Rosyadi Program Studi Keteknikan Pertanian, Politeknik Negeri Jember, Indonesia
  • Annisa’u Choirun Program Studi Teknologi Rekayasa Pangan, Politeknik Negeri Jember, Indonesia

DOI:

https://doi.org/10.47679/ib.20251125

Keywords:

Pasteurisasi, PEF, Sari Jambu Merah

Abstract

Kegiatan pengabdian kepada Masyarakat di TEFA ALSINTAN Polteknik Negeri Jember telah berhasil menerapkan adaptasi teknologi pasteurisasi non thermal berbasis Pulsed Electric Field (PEF) pada produk olahan sari buah jambu merah. Kegiatan ini dilakukan dengan 2 tahap, yaitu sosialisasi terkait dengan teknologi non thermal menggunakan PEF dan pelatihan penggunaan alat pasteurisasi berbasis PEF tipe chamber yang disajikan. Alat PEF ini menggunakan ignition coil motor sebagai pelipat tengangan dari dari PSU (Power Supply Unit) sebesar 12-volt menjadi tegangan tinggi sekitar 15.000-volt sampai 20.000-volt dengan arus AC. PEF berpotensi dalam menginaktivasi mikroba tanpa mengubah cita rasa dan kekayaan nutrisi pada makanan, sehingga diharapkan alat ini mampu menjadi Solusi permasalahan pengolahan pasca panen yang seringkali terjadi akibat penggunaan panas atau eneergi berlebih yang berakibat pada penurunan baku mutu produk.

 

Abstract. Community service activities at TEFA ALSINTAN, Jember State Polytechnic, have successfully implemented the adaptation of non-thermal pasteurization technology based on Pulsed Electric Field (PEF) for processed red guava juice products. This activity was carried out in two stages: socialization regarding non-thermal technology using PEF, and training on the use of chamber-type PEF-based pasteurization equipment. This PEF device uses a motor ignition coil as a voltage multiplier, converting the 12-volt supply from the Power Supply Unit (PSU) into a high voltage of around 15,000 to 20,000 volts with AC current. PEF has the potential to inactivate microbes without altering the taste and nutritional richness of food, so this equipment is expected to be a solution to post-harvest processing problems that often occur due to excessive heat or energy usage, which results in a decline in product quality standards.

References

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Published

2025-06-10

How to Cite

Adhamatika, A., Sari, E. K. N., Triardianto, D., Rosyadi, A. S. A. I., & Choirun, A. (2025). Sosialisasi dan Pelatihan Pengolahan Non-Thermal Berbasis Pulsed Electric Field Tipe Chamber Pada Pembuatan Sari Buah Jambu Merah (Psidium Guajava L.) di TEFA ALSINTAN Politeknik Negeri Jember [Socialization and Training on Non-Thermal Processing Based on Chamber-Type Pulsed Electric Field in the Production of Red Guava (Psidium guajava L.) Juice at TEFA ALSINTAN, Jember State Polytechnic]. Indonesia Berdaya, 6(3), 615–618. https://doi.org/10.47679/ib.20251125

Issue

Vol. 6 No. 3 (2025)

Section

Articles

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