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Simulasi Kebijakan Penambahan Areal Tanam dan Peningkatan Produktivitas dalam Mendukung Tercapainya Swasembada Jagung
Get PDFCorn is one of five main commodities that is expected to achieve self-sufficiency at the end of RPJMN 2019. However, the gap between supply and demand capacities was still quite large, so that imports are still conducted. The government through the Ministry of Agriculture issued a self-sufficiency policy through extensification and intensification, with the scenario of Planting Areas increase (PAT) of up to 3 million Ha, and productivity increase of up to 53.18 Ku/Ha. This study aims to: (1) measure the achievement of national corn self-sufficiency by establishing a model of national corn availability dynamic system before and after the self-sufficiency policy; (2) develop some policy alternatives for corn self-sufficiency. This article used a dynamic system approach based on secondary data from the Ministry of Agriculture and BPS, determined dynamic hypotheses and systems models, made causal loop diagrams, calculated stock flow diagrams, and validated and verified the models. The results of validation and verification illustrated that the model was made in accordance with the actual conditions that exist. The simulation results showed that increasing the cropping index can continuously achieve maize self-sufficiency until 2019, as well as the scenario of realistic, optimistic extensification (PAT) and the combination of realistic and intensification
Pengaruh Ozonisasi terhadap Kekerasan, Kadar Air, Vitamin C, dan Total Mikroorganisme pada Belimbing (Averrhoa carambola) Selama Penyimpanan
Get PDFStarfruit is a non-climacteric fruit which are perishable after harvesting and during storage. One of compounds that can be used to maintain starfruit quality is the use of ozone water. This study was conducted to compare the characteristics of starfruit without ozonation and after ozonation using TIP-01 ozonizer during storage time in the room temperature (25±2ºC). The method used was the experimental method and then analyzed using a correlations-regressions analysis. The study used 2 treatments which were starfruit without ozonation and with ozonation (immersion in ozon water), the star fruits were packed by using a cling wrap with Styrofoam as the base. The results showed that starfruits from both treatments had changes in water content, vitamin C, and firmness (decreased). Ozone treatment with a concentration of 1.1 ppm was only able to inhibit the growth of microorganisms by 0.34 log CFU/g. Starfruits’ intact ozonation results in higher vitamin C content at 31.9680 mg/100g of material at the end of storage
Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering
Get PDFDangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated buffalo milk or cow milk protein by using crude papain. There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The characteristics of dangke is affected by the addition of crude papain. This study was aimed to explore the effect of crude papain addition to curd dangke production, percentage of whey and taste of dangke from buffalo milk. This study was conducted by using complete randomized design with 4 treatments and 5 repetitions. Treatments consist of the addition of crude papain in different concentration: 0.5%; 1%; 1.5% and 2.0%. This study howed that curd dangke production range was 41.38- 52.20; pH range was 6.92- 6.96; lactic acid percentage range is 0.15-0.70; curd dangke's colour range was 1.35 (white)- 1.50 (white); smell range was 2.50 (mild dangke' smell)- 3.55 (mild dangke' smell); taste range was 2.10 (bitter)- 4.60 (not bitter) and preference level range was 2.00 (dislike)- 3.90 (like). This study revealed that the best quality of dangke from buffalo milk was derived from treatments with addition of 1% crude papain. Physicochemistry characteristics from our dangke: curd dangke production was 43.94%; whey percentage was 51.14; pH was 6.96; lactic acid percentage was 0.15. Organoleptic characteristics: curd dangke's colour was 1.45 (white), smell was 2.55 (mild dangke' smell), taste was 4.10 (slightly bitter) and preference level was 3.55 (like)
Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.)
Get PDFBanana fruit cultivar Tongka Langit is a typical plant from Moluccas which has not widely used and observed just yet. It has been believed and used by locals to relieve body heat, clean the kidneys, and keep the health of the digestion tract, but without scientific proof. This study aims the nutrition content of Tongka Langit flour, along with its carotenoids, beta carotene, and antioxidant content. The banana fruit was dried at 60 oC for 2 hours. Banana flour had been analyzed for moisture content, levels of ashes, levels of protein, the fibers, carbohydrates, vitamin C, mineral, carotenoids and antioxidant. It had been found that Tongka Langit flour contained 331,03 calories, 4,66% protein, 83,72% carbohydrate and 16,59% dietary fibers. Tongka Langit flour contained 7,92 mg/ 100 mg carotenoid total which 18,56% was beta carotene. As much as 0.35 mg/kg flavonoid was also found, along with its high level of antioxidant activity
Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan
Get PDFEdible film is a potential biodegradable packaging in the food industry. This research is aimed to determine the physical, chemical and mechanical properties of Aloe vera with extra virgin olive oil and chitosan emulsion edible film. Complete Randomized Design was used with five treatments and four repetitions. The treatments were composition ratio between Aloe vera gel and extra virgin olive oil (EVOO) - chitosan emulsion that consists of T1 (40:60), T2 (45:55), T3 (50:50), T4 (55:45) and T5 (60:40). The method used in this study included making Aloe vera gel and an emulsion of EVOO 1% (v/v) in chitosan 1% (b/v), homogenizing the materials, casting and drying. The results showed that range of film thickness, solubility, water vapor permeability, antioxidant activity, extension and tensile strength were 0.067-0.073 mm, solubility 48.70-65.73%, 1.39 × 10-5 – 1.77 × 10-5 g mmHg-1 m-1 h-1, 3.31-6.56%, 6.78-14.72% and 0.29-0.68 MPa. The edible film composition showed significant difference (p ≤ 0,05) for thickness, solubility, antioxidant activity, extension and tensile strength film, however, the water vapor permeability was not significantly different (p ≥ 0,05)
Rancang Bangun Hypobaric storage Sebagai Alat Penyimpanan Cabai Rawit (Capsicum frutescens L.)
Get PDFChili is a superior commodity that is much needed by Indonesian people. This commodity is susceptible to damages such as weight loss, decreased vitamin C content, color fades, and decay, which causes reduced shelf life. An improper storage process accounts for about 30% damage to chili. The objective of the research was designing a chili storage tool based on the hypobaric system which can decrease the respiration rate and ethylene gas, thus expending the shelf life. This tool consisted of several components, namely storage room, reservoir tank, vacuum pump, control panel, and a table. The research method included design and instrument, also pepper quality testing. Hypobaric storage used a pressure of -60 (-55) kPa, and a temperature of 22.9 °C. The results showed that the hypobaric storage design, instrument automation ran well, and the chili with hypobaric storage had minimal weight loss, water content, and vitamin C degradation, at 3.28%, 1.05%, and 12.91%. Parameters alteration based on entitlement with refrigerator were 6.66%, 6.8%, and 48.61%, whereas with room temperature the results were 9.7%, 15.98%, and 52.17%. Hypobaric storage for Chili was able to keep the chili quality better than room temperature and refrigerator.
Prediksi Laju Sedimentasi dan Erosi di Sub DAS Kemuning Menggunakan Rainfall Simulator
Get PDFSedimentation is the accumulation of sediment materials in a location due to both surface erosion and cliff erosion that occurred in the water catchment area, and which was carried by the flow of water to that location. The purpose of this study was to determine the sedimentation rate by using slope data and rainfall intensity in the river basin area. The sample used in this study was the land located in the Kemuning watershed, in which the Kemuning watershed is a sub-watershed of the Bedadung watershed located upstream. Soil samples were taken from 3 different points, upstream, middle and downstream, then the soil was taken to the laboratory to be tested for the soil’s physical properties and the rate of soil loss using a rainfall simulator tool. The research results of soil erodibility in the upstream, middle area and downstream were 0.74 (very high); 0.59 (high); and 0.7 (very high) respectively. Moreover, the calibration of slope in the field to the rainfall simulator was 15°. We found that rainfall intensity which give the highest sedimentation in the upstream, middle and downstream area were 142.15 mm/h; 132.05 mm/h; and 137.43 mm/h respectively, with rainfall durations of 13.88 minutes; 15.50 minutes; and 14.60 minutes. Finally, the sedimentation measurement results using a rainfall simulator in the upstream, middle and downstream were 39904.04 mg/L; middle 85401.85 mg/L; and downstream 75530.00 mg/L respectively. We conclude that rainfall duration gives more influence to the sedimentation
Kinetika Perubahan Sifat Fisik dan Kadar Tanin Biji Sorgum (Sorghum Bicolor L.) Selama Perendaman
Get PDFSome studies have been done to examine that the soaking process of sorghum seeds decrease the tannin level, but have not yet examined the kinetics of reaction changes during soaking. The aim of this experiment was to study the kinetics of changes on physical characteristics and tannin level of sorghum seeds during soaking. This experiment used milled and not milled red sorghum seeds which were soaked for 24 hours in distilled and alkaline solution at 30, 45, and 60 ºC. Observed parameters included water content, tannin content, and hardness, which were analyzed using statistical data and the kinetics of parameter change rate. Temperature treatment had a significant effect on the changes in all parameters of sorghum seeds during soaking. The increase in temperature accelerated the diffusion coefficient (Deff) in a range between 6.6345x10-12 m2/second to 13.5519x10-12 m2/second and energy activation of 8.054 kJ/mol; 3.274 kJ/mol; 3.183 kJ/mol; and 7.29 kJ/mol on the distilled water soaking treatment of not milled sorghum seeds, alkaline soaking treatment of not milled seeds, the distilled water soaking treatment of milled sorghum seeds, and alkaline soaking treatment of milled seeds. The highest decrease in tannin content was 77.9%, that was obtained in the treatment of alkaline soaking treatment of milled seeds at 60 ºC. The highest increase in volume occurred in the treatment of alkaline soaking treatment of milled seeds (76.0%). The value of the constant rate tended to increase with the increasing temperature of the soaking process. This means that the changes in the parameter were faster at a higher temperature, so the energy activation used is lower.Beberapa penelitian telah dilakukan untuk mengkaji proses perendaman biji sorgum dan penurunan kadar tanin, namun belum mengkaji tentang kinetika perubahan sifat fisik selama perendaman. Penelitian ini bertujuan mempelajari kinetika perubahan sifat fisik dan kadar tanin biji sorgum selama proses perendaman. Penelitian ini menggunakan biji sorgum merah sosoh dan non sosoh yang direndam selama 24 jam dalam larutan aquades dan alkali pada suhu 30, 45, dan 60 ºC. Variabel yang diamati meliputi kadar air, kadar tanin, dan kekerasan biji sorgum yang kemudian dilakukan analisa data statistik dan kinetika laju perubahan. Perlakuan suhu berpengaruh nyata terhadap perubahan seluruh variabel biji sorgum selama perendaman. Peningkatan suhu mempercepat proses difusi dengan nilai koefisien difusi (Deff) berkisar 6,6345 x 10-12 m2/detik sampai dengan 13,5519 x 10-12 m2/detik dan nilai energi aktivasi 8,054 kJ/mol; 3,274 kJ/mol; 3,183 kJ/mol; dan 7,290 kJ/mol pada perlakuan biji non sosoh perendaman aquades, biji non sosoh perendaman alkali, biji sosoh perendaman aquades, dan biji sosoh perendaman alkali. Penurunan kadar tanin tertinggi sebesar 77,90% diperoleh pada perlakuan biji sosoh dalam perendaman alkali pada suhu 60 ºC. Penurunan kekerasan biji sorgum tertinggi terjadi pada perlakuan biji sosoh dalam perendaman alkali (76,0%). Nilai konstanta laju reaksi cenderung meningkat seiring dengan peningkatan suhu proses perendaman. Hal tersebut bermakna perubahan parameter berlangsung lebih cepat pada suhu yang lebih tinggi
Dynamic Modeling of the Drying Process of Corn Grains using Neural Networks
Get PDFThis study examines the model development of the drying process of corn grains as a dynamic system. The appropriate use of a dynamic model for the drying process of corn grains could lead to an effective method for optimizing the system. The optimal control strategy can be determined by predicting the future behaviors of the process using a dynamic model. In this work, the dynamic characteristic of the water loss of corn grains during dynamics treatment of temperature in the drying process was measured in a continuous manner using a precise load cell. The nonlinear autoregressive with external input (NARX) neural network is used to identify and develop a model of dynamic characteristics of the drying process of corn grains. Then for model training and validation, the dynamic responses of the rate of water loss of corn grains to drying temperature were used. A three-layered NARX neural network model consists of 1-10-1 number neurons of each layer with two times delay was successfully developed to identify and make a model such a complex system. The developed model showed the accuracy of the rate water loss of corn grains during the drying process with the mean square error (MSE), and coefficient of determination (R-squared) values are 1.88892 x 10-4 and 0.891594 consecutively
