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Optimization of A Dynamic Program for Water Resources Utilization in the Mambal Irrigation Area
Full text linkThe Irrigation Area (D. I.) Mambal, which passes through Badung Regency, Denpasar City, and Tabanan Regency, is the largest irrigation water supplied by the Ayung River, covering an area of 5.963 Ha. Despite the Ayung River’s substantial water potential, the D. I. Mambal experiences water shortages during certain months. This research aims to improve the effectiveness and efficiency of irrigation water use based on the Global Planting Management Plan (RTTG) using simulation methods and dynamic program optimization. Simulations were carried out under low conditions, normal and sufficient dependable discharges, using both existing and alternative RTTG. The objective function of the dynamic optimization seeks to maximize revenue gain from the applied RTTG. The existing cropping pattern at the beginning of planting in October showed an average proportion of fulfillment of water irrigation needs at 85%. Under the Alternative I condition, with planting beginning in November, the average proportion of fulfillment of irrigation water needs was 89%. In Alternative II conditions, with planting beginning in December, the average proportion of fulfillment of irrigation water needs was 87%. By optimizing the water discharge using the dynamic program, the irrigation profit for the existing cropping pattern (October) amounted to IDR 491,816,154,938. The highest profit was obtained using the Alternative II cropping pattern (December), totaling IDR 606,675,369,830. Meanwhile, the lowest profit was obtained in the Alternative I cropping pattern (November), which was IDR 360,767,292,361. The analysis showed that the Alternative II cropping pattern, starting with the first rice planting period in December, yields the most optimal results. The analysis considers the optimized air allocation and irrigation benefits obtained from the third cropping pattern
Synthesis of Biodiesel in Low-Grade Palm Oil using Geopolymer-ZnO Catalyst
Full text linkThis study aimed to synthesize biodiesel (fatty acid methyl ester) from low-grade palm oil using geopolymer-ZnO catalyst. The activity of catalyst was tested by mixing low-grade palm oil and methanol in a mole ratio of 1:10, with varying catalyst concentrations of 1%, 3%, and 5% at a temperature of 67 o C and different time intervals. Subsequently, the progression of the reaction was monitored using thin-layer chromatography (TLC). The results showed that catalyst ratios of 1:0, 1:1, and 1:2 provided complete conversion at concentrations of 3% and 5%. Geopolymer-ZnO catalyst reuse test was carried out using a concentration of 5%, followed by washing with n-hexane. After drying at 100 o C, the sample was reused in biodiesel synthesis. The reuse test findings showed optimum results at 1:2 variation and 2 hours of reaction time with total methyl ester conversion. In addition, the majority of the experiments performed were carried out using a 1:1 variation with a maximum of 3 repetitions, which consistently showed total conversion to methyl ester. Catalyst used was then characterized using FTIR, XRD, and XRF instruments, with the analysis results confirming that it was geopolymer-ZnO. Methyl ester obtained was analyzed using GC-MS, and the findings showed that the main compositions included methyl oleate (47.35%) and methyl palmitate (40.13%)
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice
Full text linkInstant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time
Application of Eco-Enzyme Solution as A Multipurpose Liquid Fertilizer to Enhance Performance of Sorghum Varieties
Full text linkEco-enzyme, derived from various household wastes such as vegetables, fruits, or fruit peel, is an organic fertilizer rich in essential nutrients for plant growth. Therefore, this study aimed to investigate the impact of eco-enzyme concentrations on the growth and yield of several sorghum cultivars (Sorghum bicolor (L.) Moench) in Tanjung Sari, Medan Selayang Subdistrict, Medan from June to September 2021. To achieve this objective, a Randomized Block Design (RBD) comprising 2 factors, namely eco-enzyme concentration (T0:0 mL/L, T1:9.3 mL/L, T2: 18.6 mL/L, and T3: 27.9 mL/L) and sorghum varieties (S1: Super 1, S2: Super 2, S3: Suri 4) was adopted. Eco-enzyme solution consisted of molasses, fruit peels (watermelon, cucumber, and orange), and water. The results showed that the interaction between Suri 4 and a concentration of 27.9 mL/L affected sorghum production. Each ecoenzyme and the varieties affected stem diameter (24.93 mm and 22.66 mm), flowering time (59.19 DAP and 56.00 DAP), as well as wet (631.03 g and 410.20 g) and dry stove weights (315.52 g and 205.10 g). Consequently, the application of eco-enzyme at a concentration of 27.9 mL/L enhances both the growth and yield of sorghum
Analyzing the Characteristics of Fishbone Powder Derived from Pangasius sp., Thunnus tonggol, and Thunnus albacares as Food Fortificant
Full text linkPangasius sp., Thunnus tonggol (T. tonggol), and Thunnus albacares (T. albacares) are high-value commercial species widely used in fillet production, generating by-products, such as fishbone. The fishbone, rich in calcium (CA) and phosphorus (P), offers a valuable alternative for daily Ca intake. Using such by-products as a potential source of Ca presents a viable solution, offering food-fortificant ingredients applicable in various food products. Therefore, this study examined the physical and chemical properties of fishbone powder derived from Pangasius sp., T. tonggol, and T. albacares. The products preparations were subjected to cooking, autoclaving, pulverization, homogenization, drying, and grinding. The physical and chemical analysis of fishbone powder showed that T. tonggol and T. albacares had a darker color compared to Pangasius sp., with higher protein content and likely stimulation of a Maillard reaction during the drying process. All species maintained a neutral pH range, and their particle sizes significantly differed (p< 0.05), ranging from nm to µm. SEM images showed irregularly shaped and agglomerated particles in all fish species. The ash content was 54.35 g/100 g (Pangasius sp.), 53.62 g/100 g (T. tonggol), and 52.28 g/100 g (T. albacares), showing high mineral content, particularly in Ca exceeding 40%. The analysis of a Fourier transform infrared spectroscopy (FT-IR) showed carbonate and phosphate peaks, representing the presence of calcium salts. Based on the evaluation, fishbone powder for each species had the potential to serve as food fortificant
The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea
Full text linkRose petals is potential ingredient for making a herbal tea. This study was aimed to determine the effect of various drying methods on the physical and chemical properties of the dried rose. The methods tested were freeze drying (FD), cabinet drying (CD), and sunlight drying (SM). Several properties included final moisture content, bulk density, shrinkage ratio, rehydration ratio, color difference, flavonoid content, and surface microstructure of dried petals were examined. The results showed that the best-fit model for the prediction of CD was the firstorder kinetic model, with a drying rate constant of 0.0494% d.b./h. Meanwhile, both FD and SM required zero and first-order kinetics to effectively explain the drying characteristics. The drying constant rates for zero-order and first-order kinetics were 39.544 and 0.12% d.b./h for FD as well as 70.6 and 0.413%d.b./h for SM, respectively. The final moisture content of dried rose produced by FD, CD, and SM was 5, 12, and 10% wet basis (w.b), respectively. Based on the Indonesian National Standard, the maximum moisture content of packaged dried tea is 8% w.b. FD successfully reduced the shrinkage ratio to a range of 0.35 – 0.45. Freeze-dried rose petals at 40 °C temperature resulted in the highest flavonoid content of 5.65 g QE/100 g sample. In conclusion FD was the best drying method for producing herbal tea from rose petals. This method could be adopted as a new alternative for producing high-quality healthy herbal tea
Development of Potato Chip Cluster Supply Chain Institutional Model with The Integration of ISM (Interpretive Structural Modeling) and ANP (Analytic Network Process)
Full text linkIncreasing the productivity of potato chip in Micro, Small, and Medium Enterprises (MSMEs) through the institutional model is significantly strengthening the economy of Batu City, especially as a tourist destination city. The institutional model ensures the smooth operation of supply chain activities due to the interactions between the actors, facilitating coordination, information sharing, and integration from upstream to downstream. This model can be used to improve the performance. To improve the performance, supply chain of potato chip MSMEs cluster faces several challenges including a limited supply of raw materials and finished products, price fluctuations, non-optimal drying processes, and inconsistent quality. Therefore, the study aimed to conduct a holistic evaluation and improvement method on the interconnected constraints to enhance supply chain’s performance. The integration of Interpretive Structural Modelling (ISM) and Analytic Network Process (ANP) methods was applied to observe interactions between key elements in development of supply chain institutional potentials and to prioritize development strategies. The results showed that the key elements that influenced development of the organizations related to labor capability, diversity of raw material quality, the potential for collaboration relationships, minimizing the risk of drying during the rainy season, and participation of various actors. Based on the largest WANP weight value (0.230), the primary strategy for supply chain development in the SME cluster was the implementation of digital-based marketing. Furthermore, improving the institutional performance model of potato chip MSMEs cluster supply chain included the participation of internal and external quality assurance organizations in the product quality audit process. Ensuring product quality consistency through these audits would support digital-based marketing and help mitigate issues related to product quality and supply consistency
Productivity Improvement Based on Lean and Green Productivity in Herbal Tea Production Line CV. DM
Full text linkHerbal tea is a functional beverage with significant health benefits, produced from processed plants, namely Chinese teak (Cassia angustifolia Vahl) and soursop leaves (Annona muricata L). However, herbal industry faces a productivity problem due to the production process time caused by human factors, machines, and raw materials. Productivity can also be affected by non-value-adding activities in the production processes, such as unnecessary inventory and overproduction. Fossil energy used by industry to generate electricity contributes to the production of solid waste, posing a long-term environmental risk. To address this problem, Objective Matrix (OMAX) is needed to measure the industry production rate, where all non-value-adding activities are reduced in lean and green productivity. The concept of lean and green productivity facilitates the identification of all activities to determine the locus of the highest waste, material, or energy usage. Therefore, this research aimed to propose alternative improvements for enhanced productivity by assessing production rates and identifying generated waste, energy consumption, and emissions. The results show that herbal industry had low productivity, 0.4, on a scale of 1. To improve efficiency, recommendations for lean aspect were based on forecast demand and workload. This improvement was projected to raise Process Cycle Efficiency (PCE) ore from 7.97% to 9.05% and reduce solid waste by maintaining and repairing filling machines. Green aspect could be improved by turning off idle facilities and machines, thereby minimizing electricity energy usage to 43.37%
Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut
Full text linkSego Boranan is a special food from Lamongan, East Java. They are cooked rice with various dishes flavored with a special chili sauce called Boranan sauce. Sauce consists of many ingredients with complex process production. Therefore, the study aimed to make Boranan sauce formulation coming from dry-based ingredients. Conversion of Boranan sauce recipe from fresh ingredients into powder preparations was carried out using water content data. Coconut milk powder, rice flour, and dry-grated coconut concentration was optimized within 9 sample formulations. All the samples were observed in chemical and sensory characteristics. The parameters observed included pH, proximate test, and preference test (color, aroma, texture, spices taste, and overall). The best formulas were compared with freshly made Boranan sauce. The pH and water content were not influenced significantly, in the other hand, the others (color, fat content, texture, aroma, taste, and overall sensory parameters) showed significant differences. Based on the preference test, high preference with a score of 7.91 acceptance value from a 10 scale was gained by both K2S1R1 and K1S2R1 samples. Although the panelist gave a “like” score, both samples showed significant sensory acceptance and proximate value differences from fresh-made Boranan sauce. The selected formula K2S1R1 was made from 4.5% dry grated coconut, 2.25% coconut milk powder, and 2.25% rice flour. The Rehydrated K2S1R1 sample had 70.7% (wet basis) water content, 1.4% ash content, 17.5% absorbent content, 0.5% protein content, and 8.8% carbohydrate content
Enhancement in Bioaccessibility and Bioavailability of Phenolic Compounds during Black Glutinous Rice Tape Fermentation
Full text linkBlack glutinous rice (Oryza sativa var. glutinosa) tape fermented with various yeast, mold, and bacteria is often rich in phenolics compounds and can contribute positively to health through its antioxidants activity. Despite the potential, these compounds have limited bioavailability value due to their structure, degree of glycosylation or polymerization, and interactions with other components. Therefore, this study aims to determine the effect of fermentation on bioavailability and bioaccessibility of phenolics compounds in black glutinous rice tape. During the procedures, cooked black glutinous rice was inoculated with ragi tape for 72 hours. Sampling was then performed every 24 hours to analyze bioaccessibility of phenolics compounds, flavonoids, and antioxidants activity. Subsequently, absorption was carried out using an everted gut sac model. The results showed that phenolics compounds were released from the food matrix during gastric and small intestine digestion. Fermentation was shown to increase the content of accessible phenolics compounds from 19.89% to 27.31%, flavonoids from 68.88% to 81.72%, and antioxidants activity from 13.56% to 22.89%. During fermentation, the highest increments were obtained after 72 hours, with 27.31% for total phenolics compounds, 81.72% for flavonoid compounds, and 22.89% for antioxidants activity. The products obtained after 72 hours of fermentation exhibited significantly highest absorption, but no significant differences were observed between the duodenum and ileum segments. The absorption of these compounds in the jejunum from the extract was significantly higher in fermented samples. Therefore, fermentation significantly enhanced bioavailability of phenolics compounds in black glutinous rice tape