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Effect of Hydraulic Retention Time (HRT) and Organic Loading Rate (OLR) to the Nata de coco Anaerobic Treatment Eficiency and its Wastewater Characteristics
Get PDFIn this study, experiments were conducted to investigate the effect of hydraulic retention time (HRT) and organic loading rate (OLR) on process stability of nata de coco wastewater anaerobic treatment using semi-continuous digester. The standard-rate anaerobic digester with working volume of 8.5 L was used to investigate the effect of three different hydraulic retention times (15, 20, and 25 days), and a standard-rate anaerobic digester with working volume of 9.1 L was operated at different organic loading rates of 0.5, 1, and 1.5 g/L/day. The findings revealed that minimum HRT for nata de coco wastewater anaerobic treatment using semi-continuous digester was achieved at HRT 20 days. Based on data from this study, the reduction of organic content in nata de coco wastewater increased when OLR increased until 1 g/L/day. But then those parameters value decreased when OLR being increased further to 1.5 g/L/day. It showed that at 1.5 g/L/day the amount of substrate fed to the system was exceeding the total degradation capacity of methanogenic microorganisms, hence the organic overload happened and decreased the efficiency of organic content reduction in anaerobic treatment of nata de coco wastewater
Aktivitas Antioksidan Minuman Daun Beluntas Teh Hitam (Pluchea indica Less-Camelia sinensis)
Get PDFThe research was conducted to explore the potency of pluchea leaves-black tea drink as antioxidant at various proportions. The research used a single factor randomized block design of pluchea leaves and black tea proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w). Each of it was repeated five times. The parameters observed in this study were secondary metabolites, total phenolic, total flavonoids, free radical DPPH scavenging activity, and iron reducing power. The data were statistically analyzed using Analysis of Variance (ANOVA) at α = 5%, if the analysis showed a significant effect then it was continued with Duncan's Multiple Range Test (DMRT). Data was stated as mean ± standard deviation. The results showed that the secondary metabolites containing in drink from pluchea leaves and black tea at various proportions were alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides. The increasing of black tea proportion in samples added the intensity of alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides compounds detected, but the tannins were decreased. These secondary metabolites were correlated with total phenolic content (TPC) and total flavonoid content (TFC). The increasing of black tea proportion in drink significantly decreased DPPH free radical scavenging activity and iron ion reducing power, except for 100% black tea proportion. Tannin compounds seems determining antioxidant activity. Based on coefficient correlation between TPC or TFC and DPPH free radical scavenging activity or iron ion reducing power, the result showed that DPPH free radical scavenging activity was dominantly contributed by TPC and iron ion reducing power was determined by TPC and TFC. ABSTRAKPenelitian ini dilakukan untuk mengetahui potensi minuman daun beluntas teh hitam sebagai antioksidan pada berbagai proporsi. Penelitian ini menggunakan rancangan acak kelompok satu faktor, yaitu proporsi daun beluntas teh hitam meliputi 100:0; 75:25; 50:50; 25:75; dan 0:100% (b/b). Tiap faktor diulang sebanyak 5 kali. Parameter yang diamati pada penelitian ini meliputi kandungan metabolit sekunder, total fenolik (TPC), total flavonoid (TFC), kemampuan menangkal radikal bebas DPPH, dan kemampuan mereduksi ion besi. Data dianalisis secara statistik dengan Analysis of Variance (ANOVA) pada α = 5%, jika terdapat beda signifikan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Data dinyatakan dengan rata-rata ± standar deviasi. Hasil menunjukkan bahwa metabolit sekunder yang terkandung dalam minuman daun beluntas teh hitam pada berbagai proporsi adalah alkaloid, flavonoid, fenolik, saponin, tannin, dan kardiak glikosida. Peningkatan proporsi teh hitam menambah intensitas senyawa alkaloid, fenolik, flavonoid, saponin, dan kardiak glikosida yang terdeteksi, tetapi kandungan senyawa tannin berkurang. Kandungan metabolit sekunder ini berkorelasi dengan total fenolik (TPC) dan total flavonoid (TFC). Peningkatan proporsi teh hitam dalam minuman menurunkan kemampuan menangkal radikal bebas DPPH dan kemampuan mereduksi ion besi, kecuali pada proporsi teh hitam 100%. Kandungan senyawa tannin dalam minuman menentukan aktivitas antioksidan. Berdasarkan koefisien korelasi antara TPC atau TFC dan kemampuan menangkal radikal bebas DPPH atau kemampuan mereduksi ion besi, hasil menunjukkan bahwa kemampuan menangkal radikal bebas DPPH dominan dikontribusi oleh TPC dan kemampuan mereduksi ion besi ditentukan oleh TPC dan TFC
Penerapan Fuzzy TOPSIS dalam Penentuan Lokasi Kawasan Pengembangan Rantai Pasok Bioenergi Kelapa Sawit
Get PDFThis study aims to obtain the best location of the target area of agro-industrial development of bioenergy in the supply chain. Through a systems approach, using fuzzy TOPSIS, an analysis of various key criteria was conducted, including availability of raw materials, land conditions and prices, the ease of access to transportation, the distance to the city center, the availability of labor at the target location, availability of infrastructure – such as water and electricity, the use of the location and orientation of multiplier effect. Based on the results of the analysis that has been done, from the five areas being targeted for locations of bioenergy agro-industry development in the province of Riau, including Industrial Area Kuala Enok; Palm Oil Region in Rokan Hulu; Pelintung Dumai Industrial Area; Palm Oil Region in Bagan Batu Rokan Hilir and Teknopolitan Region in Pelalawan, the one that has been voted the best location is Pelintung Dumai Industrial Area. ABSTRAKPenelitian ini bertujuan untuk memperoleh lokasi terbaik yang menjadi target kawasan pengembangan agroindustri bioenergi dalam satu mata rantai pasokan. Melalui pendekatan sistem, dengan menggunakan metode fuzzy TOPSIS, dilakukan analisis terhadap berbagai kriteria penting diantaranya ketersediaan bahan baku, kondisi lahan dan harga, kemudahan akses transportasi, jarak lokasi dengan pusat kota, ketersediaan tenaga kerja pada lokasi sasaran, ketersediaan infrastruktur seperti air dan listrik, orientasi pemanfaatan lokasi serta multiflier effect. Berdasarakan hasil analisis yang telah dilakukan, dari lima target kawasan yang menjadi sasaran lokasi pengembangan agroindustri bioenergi di Provinsi Riau, diantaranya Kawasan Industri Kuala Enok, Kawasan Perkebunan Kelapa Sawit di Rokan Hulu, Kawasan Industri Pelintung Dumai, Kawasan Perkebunan Kelapa Sawit di Bagan Batu Rokan Hilir dan Kawasan Teknopolitan di Kabupaten Pelalawan, telah terpilih lokasi terbaik, yakni di Kawasan Industri Pelintung Dumai
Efek Pretreatment Microwave-NaOH Pada Tepung Gedebog Pisang Kepok terhadap Yield Selulosa
Get PDFCarbon sources in the form of sugar to be converted into bioethanol are rapidly developed, they are so called as the first generation, the second generation, and the third generation. The petiole of banana is the second generation of lignocellulose which is a waste and potential in Indonesia to be used as the raw material of bioethanol production. This study aimed to determine the effect of the microwave to the content of petiole`s flour of “gepok” varieties and to know the effect of pretreatment time as well as the ratio of petiole mass to the resulted flour with the solvent of NaOH for bioethanol production. The 20 g of petiole with the size of 60 mesh was dissolved into NaOH 0.5 M with the variation of solvent volume 150 mL, 200 mL and 250 mL then was pretreated with microwave as long as 20, 30, and 40 minutes. Annova resulted that time variable affected the cellulose content however the volume didn`t. Cellulose is a compound which is going to be converted into glucose. Hence, in this study, the lowest decrease of cellulose 350,20 mg/g was chosen from the microwave pretreatment with a yield of 93,10% at 20 g: 250 mL for 30 minutes. ABSTRAKSumber karbon dalam gula untuk dikonversi menjadi bioetanol banyak mengalami perkembangan, mulai dari sumber bioetanol generasi satu, generasi dua dan generasi tiga. Gedebog pisang merupakan salah satu limbah berlignoselulosa generasi dua yang potensial di Indonesia dan memiliki kandungan selulosa tinggi yang dapat dimanfaatkan sebagai bahan baku produksi bioetanol. Penelitian ini bertujuan untuk mengetahui pengaruh gelombang microwave terhadap kandungan selulosa tepung (gedebog) pisang kepok dan mengetahui pengaruh lama pretreatment serta perbandingan massa bahan dengan volume pelarut NaOH terhadap kandungan selulosa tepung (gedebog) pisang kepok pada proses pretreatment yang dimanfaatkan untuk produksi bioetanol. Gedebog pisang ukuran 60 mesh sebanyak 20 g dilarutkan pada larutan NaOH 0,5 M dengan variasi volume pelarut 150 mL, 200 mL, dan 250 mL, selanjutnya diberi perlakuan (pretreatment) gelombang microwave dengan variasi waktu 20, 30 dan 40 menit. Pada hasil uji lanjut Annova menyatakan bahwa variabel waktu memberikan pengaruh nyata terhadap kandungan selulosa sedangkan interaksi antara variabel dan volume tidak memberikan pengaruh nyata terhadap kandungan selulosa. Selulosa merupakan senyawa yang akan dikonversi lebih lanjut menjadi glukosa. Sehingga pada penelitian ini memilih penurunan selulosa terendah yaitu menjadi 350,20 mg/g akibat pretreatment microwave-NaOH dengan rendemen 93,10% pada perlakuan massa bahan dengan volume pelarut 20 g:250 mL dengan waktu 30 menit
Pengaruh Pelapisan Kitosan dan Suhu Penyimpanan terhadap Karakter Fisik Buah Sawo (Manilkara achras (Mill.) Fosberg) Selama Pematangan
Get PDFSapodilla (Manilkara achras (Mill.) Fosberg) is a climacteric and highly perishable fruit with thin peel. The objectives of this study were: (1) to examine the effect of chitosan coating concentrations and storage temperature on the physical and chemical characteristics of sapodilla and (2) to determine the chitosan coating concentrations and the optimum storage temperature for the storage of sapodilla. Factorial Split-Plot Design was used in this experiment: three levels of storage temperature as the main factors (5 °C, 15 °C, 25 °C) and four levels of chitosan concentrations (0%, 2%, 3%, 4%) as the sub-factors. Each treatment was made in five replicates. Collected data were analyzed using analysis of variance (ANOVA) followed by the Duncan’s Multiple Test (DMRT) at the test level of 5%. Sapodillas used in this study had the same age in the weight of 100-120 grams and were harvested from the same tree. They were observed until rotten. The parameters observed were the concentrations of chitosan coating thickness on sapodillas’peel, the permeability of chitosan membrane to the air water vapour and oxygen, shelf life, hardness, content of chlorophyll and carotenoid, and respiration of the fruit. Observed data showed that the higher chitosan concentrations was used, the higher capability of the sapodilla’s peel to hampered water vapour and oxygen’s to peddix the peel. However, the chitosan coating concentration of 4% and the storage temperature of 5 °C temperature made the chitosan layer flaked. The treated concentrations of chitosan coating (0%, 2%, 3%, 4%) at certain storage temperature variations (5 °C, 15 °C, 25 °C) and their interactions had an effect on the physical characters of sapodilla in all parameters. The higher coated chitosan concentration applied, the hardness of sapodilla increased. The chlorophyll contents of sapodilla peel were increasing along with the hampering of the ripening. When the sapodillas were ripe, the carotenoid contents increated. The oxygen contents were decreasing along with the ripening of the sapodillas. The CO2 contents were increasing along with the ripening process of the sapodillas. The optimum treatment to keep sapodillas’ shelf life was the chitosan coating of 3% and the the storage temperature of 5 °C. ABTSRAKBuah sawo (Manilkara achras (Mill.) Fosberg) merupakan buah klimaterik yang mempunyai kulit tipis dan cepat matang. Tujuan penelitian ini adalah mengkaji pengaruh konsentrasi pelapisan kitosan dan suhu simpan terhadap sifat fisik dan kimiawi buah sawo serta menentukan konsentrasi pelapisan kitosan dan suhu simpan yang paling optimum untuk memperpanjang masa simpan buah sawo. Rancangan penelitian yang digunakan adalah Split Plot Design pola faktorial dengan dua faktor, yaitu suhu penyimpanan terdiri dari tiga taraf (5 °C, 15°C, 25 °C) sebagai faktor utama dan konsentrasi kitosan yang terdiri dari empat taraf (0%, 2%, 3%, 4%) sebagai sub faktor. Setiap kombinasi dengan lima ulangan. Data dianalisis menggunakan Analisis Varian (ANAVA) kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf uji 5%. Buah dengan umur fisiologis sama, berat 100 – 120 g dipanen dari satu pohon. Buah diberi perlakuan pelapisan kitosan dan disimpan pada temperatur yang berbeda, selanjutnya diamati sampai buah tidak layak dikonsumsi. Parameter yang diamati adalah tebal lapisan kitosan berbagai konsentrasi pada kulit buah, permeabilitas membran kitosan terhadap uap air dan O2, masa simpan, kekerasan buah, kandungan klorofil dan karotenoid serta laju respirasi. Hasil yang diperoleh menunjukkan semakin tinggi konsentrasi kitosan, semakin terhambat masuknya uap air dan oksigen ke dalam kulit buah, tetapi konsentrasi kitosan 4% dan suhu 5 °C menyebabkan lapisan kitosan mengelupas. Perlakuan konsentrasi pelapisan kitosan (0%, 2%, 3%, 4%) dan suhu simpan (5 °C, 15 °C, 25 °C) serta interaksinya mengakibatkan semakin tinggi konsentrasi kitosan, kekerasan buah sawo semakin meningkat, juga kadar klorofil kulit buah. Semakin buah matang kadar karotenoid semakin meningkat, demikian juga kadar CO2. Kadar oksigen semakin menurun seiring dengan pemasakan buah. Perlakuan optimum untuk mempertahankan masa simpan buah sawo adalah perlakuan pelapisan kitosan 3% dan suhu simpan 5 °C.Kata kunci: Kitosan; karakter fisik; sawo (Manilkara achras (Mill.) Fosberg); suh
Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali
Get PDFCocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa beans from purple to brown after going through a process of fermentation and drying. This study aims to determine the changes in the temperature of isothermal fermentation, as well as the quality of cocoa beans produced. Aeration rate and air temperature during fermentation are controlled to ensure optimal heat changes during the fermentation process. The parameters varied during the test were: the length of ripening of the cocoa fruit before fermentation, as well as the rate of aeration and the air temperature of the fermenter during fermentation. The results showed that during the fermentation process, there was an increase in the temperature of the cocoa beans from 25 °C to 63 °C. The results of the split test showed that the percentage of fermented cocoa beans was 67 - 87%, the percentage of partially fermented cocoa beans was 10 - 24% and unfermented cocoa beans 1 - 8%, and the average yield of dried cocoa beans was 38,5%. The fermented cocoa beans that have been carried out have met the quality standards of Indonesian cocoa beans (SNI 2323: 2008 / Amd 1: 2010)
Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20
Get PDFThe aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v. Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan. Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf
Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam
Get PDFThe objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize. ABSTRAKPenelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi.
Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik
Get PDFThe objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik
Teknologi Kolektor Surya Berlubang tanpa Kaca Transparan untuk Mengeringkan Daun Gaharu
Get PDFThe perforated solar collector technology is a highly potential solution to take advantage of renewable energy in tropical countries such as Indonesia. This technology can be applied as a simple technology for drying of agricultural products. This study aims to determine the rate of the decreased moisture content of gaharu leafs. In this study, the perforated solar collector equipped with four ribs was used. The efficiency evaluation of perforated solar collector plate was conducted in Wind Tunnel-Rig, Basic phenomenon Laboratory of Mechanical Engineering Department, Sriwijaya University. The dimension of the plate is 850 mm × 300 mm × 1.5 mm, which has 1018 holes with 2.5 mm in diameter. The results show that the drying rate for achieving the 10% moisture content of the gaharu leafs, can be reached in 2–3 days. This condition occurs when the weather is sunny, or not cloudy and rainy. In other condition, when the sunshine with an average solar irradiation on the surface is greater than or equal 500 W/m2. The efficiency tests of the perforated aluminum plate solar collector using wind velocity as input parameter show that the blackened plate resulted in better performance (12,83%) than the colorless one in (6,36%). ABSTRAKTeknologi kolektor surya berlubang ini merupakan salah satu solusi untuk dapat memanfaatkan energi baru terbarukan yang peluangnya sangat besar untuk dikembangkan di negara beriklim tropis seperti negara Indonesia. Teknologi ini dapat digunakan sebagai teknologi tepat guna untuk mengeringkan produk-produk pertanian. Tujuan penelitian ini adalah untuk menentukan laju penurunan kadar air daun gaharu. Dalam pengujian pengeringan ini digunakan kolektor surya berlubang bersayap empat. Evaluasi efisiensi pelat kolektor surya berlubang dilakukan di Wind Tunnel Laboratorium Fenomena Dasar, Jurusan Teknik Mesin, Universitas Sriwijaya. Dimensi dari pelat kolektor surya berlubang adalah 850 mm x 300 mm x 1,5 mm, dengan jumlah lubang 1.018 buah yang berdiameter 2,5 mm. Hasil penelitian menunjukkan bahwa laju pengeringan daun gaharu untuk mencapai kadar air 10 % dapat dihasilkan dalam 2 ¸ 3 hari. Kondisi ini terjadi bila cuaca cerah, tidak hujan dan tidak berawan. Dalam kondisi lain, ketika matahari bersinar dengan radiasi matahari rata-rata yang mencapai permukaan lebih besar atau sama dengan 500 W/m2. Pengujian efisiensi kolektor surya pelat alumunium berlubang dengan parameter kecepatan udara, menunjukkan bahwa pelat berwarna hitam menghasilkan performansi yang lebih baik (12,83%) dibandingkan dengan pelat tanpa warna (6,36%)