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Penentuan Dimensi Terong Jepang (Soalnum melongena L) dengan Teknik Pengolahan Citra Secara Waktu Nyata
No full textA real-time image processing technique was applied to determine the dimensions, i.e. length and width, of eggplants. Results showed that illuminations performed a significant role; the ideal illumination type for the experiment was TL lamp (fluorescent lamp), which was placed in perpendicular position toward conveyor. Meanwhile, the ideal eggplant-positions were longwise on the conveyor. Applying those kind of circumstances, a relationship between developed program and manual measurement of eggplant length and width showed linier equation, i.e. y = x and y = 0,99 x, respectively
Operasi dan Pemeliharaan (O&P) Irigasi Masa Depan Sebuah Gagasan Mengantisipasi Perubahan Kebijakan dan Lingkungan
No full textDuring some later years, several calamities had occured several times in the country. Landslides and floos come during wet season and in the opposite drought happened in dry season. Just wet season end, drought comes and threat all activities of human life in most region in the country. In some places all of there conditions change very quickly. Mostly, all those occured due to inappropriate management of water resources. This paper aims at discussing some prospects of water resources research in the future. One knows that the existence of water resources in the earth is a complex system and satisfies some certain natural laws to form an natural equilibrium, so, it more easilt if management of water resources research is approached by applying system analysis. The paper also discussed application of new paradigm as well as several new research methods in social, economical and engineering aspects in water resources management
Pengaruh Penyangraian dengan Enerji Gelombang Mikro Terhadap Polifenol dalam Hancuran Keping Biji Kakao
No full textPolyphenols play important roles in taste and flavour development as well as antioxidative property of cocoa products. Chemical changes of the polyphenols occurring during conventional roasting was due to exposure to the oxygen of surrounding air at high temperature(110-200oC) for 20 up to 60 min, depend on the degree of roasting. Shorter time was needed to roast the cocoa nib by using microwave energy. The objective of this research was to investigate changes of polyphenol compounds during microwave roasting of ground cocoa nibs. Deshelled and ground cocoa nib passing through 20 mesh screen was roasted using microwave oven at 20% power for 5 min. Conventional roasting conditions were also adopted for treating the sample using an electric oven at 140 oC for 40 min as comparison. The polyphenols was extracted with acetone 80% and then freez dried. The crude extract was characterized for total polyphenols. Polarity of the polyphenolic fractions was analyzed from the crude extract as well as the ethyl acetate soluble extract by HPLC. Chemical bond of the compounds were detected by Fourier Transform Infrared Spektrophotometer (FTIR). Results indicated that the conventional roasting tend to decrease the polyphenols content while microwave roasting was increase, though the data showed significantly no difference (p≤0,05) . HPLC separation suggested that the roasting of the sample increased in polarity, though FTIR spectra showed similarity in quantity of O-H, C-H, and C=C bonds respectively The microwave oven roasting gave one small additional fraction compared to both sample extracts from the conventional roasted and the unroasted samples which gave two fractions. Further, the ethyl acetate soluble extract from the microwave sample gave eight chromatographic fractions while from those conventional roasted and the unroasted gave two fractions and one fraction, respectively
Dampak Oksidasi Protein oleh Sistim Oksidasi 2, 2’-azobis (2 amidipropane) dyhidrochloride (AAPH) dan Sistim Katalis Logam CuSO4 / H2O2 terhadap Komposisi Asam Amino Protein Daging Merah dan Putih Ikan Tongkol Putih
No full textProtein endured oxidative damage from oxygen radicals in 2,2’azobis (2 amidipropane) dyhidrochloride (AAPH) and catalysts CuSO4/H2O2 oxidation systems. Indications of oxidation could be seen in the development of carbonyl protein and other more reactive substances such as protein peroxide, denaturation of the protein, as well as damages on the amino acids constituents of the protein such as hystidine, arginine, tyrosine, metionine, cysteine and tryptophane. The research was aimed to study the effect of oxygen radicals exposure in AAPH and catalysts CuSO4/H2O2 oxidation systems on amino acid content of Thunus sp fish meat proteins. Result indicated that histamine, arginine, tyrosine, methionine, and phenylalanine amino acids in red meat undergone substantial reductions of 52.24%, 23.29%, 42.34%,22.22%, and 6.77% in AAPH system, and 12.34%, 27.59%,31.95%, 23.39%, and 13.02% in catalyst CuSO4/H2O2oxidation system, respectively. While milder reduction of those amino acids in white meat of 48.21%, 9.12%, 15.31%, 38.22%, and 22.44% in AAPH system, and 8.43%, 3.85%, 10.88%, 24.05%, and 57.25% in catalyst system, respectively. It was obvious that red meat undergone more damages in both oxidation systems compared to the white meat counterpart