Jurnal Keteknikan Pertanian
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Pengembangan Sistem Pemantauan dan Peringatan Dini Parameter Lingkungan Mikro dalam Rumah Kaca Berdasarkan Pendekatan Logika Fuzzy Berbasis Teknologi Short Message Services (SMS)
No full textFarmers in the tropics also has many cultivated plants in the greenhouse. Excess plants cultivated inthe greenhouse produced plants will look cleaner because the dirt and protected from rain water. Plantgrowth will be faster because the micro environmental conditions in a greenhouse can be controlled and theplants will be protected from pests and diseases. Failure due to an automatic system caused by the electricsource, or non-functioning of a particular sensor equipment will result in the cultivation process controlbecomes disrupted. It required a system capable of monitoring several parameters of the greenhousein order to be anticipating a quick action to ensure the cultivation process goes smoothly. The objectiveof this research was to develop monitoring systems and early warning microenvironment parametersof plants in the greenhouse by fuzzy logic approach and short messaging services (SMS) technologybased.SMS technology was selected because it was available in all type mobile phone, easy to use,equitable access network in Indonesia, and low operational costs. The average value of the accuracy of thetemperature parameters using training data was 96.17% and using validation data was 96.75%, while thehumidity parameters using training data obtained by an average of 92.96% and using validation data was94.06%. Long service to deliver message in monitoring system between same mobile phone operator forthe temperature parameters was 32.30 seconds, and for humidity was 30.32 seconds, while the averageservice early warning system parameters was 12.96 seconds for temperature and for humidity was 13:22seconds. These results were much better than previous studies which have an average service time 2minutes.Keywords: SMS, fuzzy logic, greenhouse, early warning systemDiterima: 14 April 2009; Disetujui: 25 Ahustus 200
Pengembangan Sistem Aquisis Data Kadar Nitrogen Tanah Berbasis Sensor Infra Merah Sebagai Pedoman Penentuan Dosis Pemupukan
Get PDFAbstract Site specific nitrogen fertilizing needs an accurate map of soil nitrogen content. The use of sensors operated upon the soil is a promising method since the accurate soil sampling methods are costly and time consuming. The objectives of this research are to determine the relation between soil nitrogen level and near infrared spectrum using artificial neural network (ANN) and to develop soil nitrogen content data acquisition system for static dan dynamic measurement. The results showed that the 1506 nm wavelength can be used to estimate the soil nitrogen content. Furthermore it was found that static measurement showed a better correlation (R2= 0.6286) than the dynamic measurement (R2=0.3111). Combined with the developed ATMega32 microcontroller based display recorder, the precision of N content measurement achieved 0.12% wb with 0.1% wb noise. Keywords : NIR, soil nitrogen level, data acquisition, artificial neural network, precision farming Abstrak Pemupukan unsur hara nitrogen spesifik lokasi membutuhkan sebuah peta nitrogen tanah yang akurat. Penggunaan sensor untuk pengujian tanah dapat dijadikan alternatif menggantikan metode konvensional yang membutuhkan waktu yang lama dan biaya yang mahal. Penelitian ini bertujuan untuk membangun hubungan antara komposisi kadar nitrogen tanah dengan spektra Near Infrared (NIR) menggunakan jaringan saraf tiruan (JST) dan membuat sistem akuisisi data kadar nitrogen tanah pada pengukuran statis dan dinamis. Hasil penelitian menunjukkan panjang gelombang spesifik yang dapat digunakan untuk menduga kadar nitrogen tanah adalah pada panjang gelombang 1506 nm. Hubungan antara kadar nitrogen dan tegangan reflektan pada pengukuran statis menunjukkan hubungan yang lebih baik dengan R2 sebesar 0.6286 dibandingkan pada pengukuarn dinamis dengan R2 sebesar 0.3111. Simulasi sistem akuisisi data kadar nitrogen tanah menggunakan mikrokontroler ATMega 32 yang dilengkapi dengan display memberikan ketelitian sebesar 0.12% berat dengan noise sebesar ±0.1 % berat. Kata kunci: NIR, kadar nitrogen tanah, akuisisi data, Jaringan Saraf Tiruan, pertanian presisi.Diterima:28 Juni 2011 ; Disetujui: 26 September 201
Deteksi Chilling Injury pada Buah Mangga Gedong Gincu dengan Menggunakan Near Infrared Spectroscopy
Get PDFAbstract Chilling Injury is a major problem in storing mango fruit in low temperature wich is unavoidable in order to extend the shelf life of fruit. symptoms of chilling injury during storage associated with the change in pH due to ion leakage. Chilling injury can be detected during storage destructively, but it will require time and a lot of samples. Alternatively, the detection can be performed non-destructively by using near infrared (NIR). The purpose of this research is to build the NIR calibration models for predicting ion leakage relating with change in pH and the detection of chilling injury symptoms can be done through ion leakage storage. Reflectant NIR measurements conducted on mango fruit stored at a temperature of 8 ° C and 13 ° C. Determination of chilling injury symptoms was predicted based on change in pH and the rate of ion leakage. The analysis showed that NIR spectroscopy was able to predict the change in pH during storage of mango fruit at a temperature of 8 °C based on reflectance and PLS method. Moreover ion leakage could also be predicted properly through the pH of the NIR predictions. The developed method could detect the chilling injury on mangoes after three days storage at a temperature of 8 °C. Keywords : NIR, Mangoes fruit, chilling injury, ion leakage, pH. Abstrak Chilling injury merupakan salah satu masalah utama didalam penyimpanan dingin buah mangga, dimana penyimpanan dingin ini berfungsi untuk memperpanjang umur simpan buah. Gejala chilling injury selama penyimpanan berhubungan dengan perubahan pH yang disebabkan oleh ion leakage. Chilling injury selama penyimpanan dapat dideteksi secara destruktif, tetapi deteksi secara destruktif membutukan waktu yang lama dan sampel yang banyak. Oleh karena itu, deteksi secara non-destruktif dapat dilakukan dengan menggunakan NIR. Tujuan dari penelitian ini adalah untuk mengembangkan model kalibrasi NIR untuk dapat memprediksi ion leakage yang berhubungan dengan perubahan pH dan deteksi gejala chilling injury yang berhubungan dengan ion leakage selama penyimpanan. Pengukuran reflektan NIR dilakukan pada buah mangga yang disimpan pada suhu 8 ° C and 13 ° C. Pengukuran gejala chilling injury diprediksi berdasarkan pH dan rata-rata perubahan ion leakage. Dari hasil penelitian dapat dilihat bahwa NIR-spectroscopy mampu untuk memprediksi perubahan pH selama penyimpanan dingin buah mangga suhu 8 ° C berdasarkan data reflektan dan metode PLS. Selain itu, ion leakage dapat diprediksi dengan menggunakan pH prediksi NIR. Pengembangan metode ini, dapat mendeteksi chilling injury pada buah mangga dimana pada pendeteksian chilling injury terjadi pada hari ketiga penyimpanan suhu 8 ° C. Kata Kunci : NIR, Buah mangga, chilling injury, ion leakage, pH. Diterima: 09 November 2011.; Disetuji: 13 Maret 2012
Pendugaan Kerusakan Mangga Arumanis Akibat Lalat Buah Menggunakan Atenuasi Ultrasonik
No full textThe objectives of this research were to determine attenuation coefficient of arumanis mangoes, to develop border equation prediction and to validate the border equation prediction of arumanis mangoes damage caused by fruit fly using ultrasonic attenuation coefficient. The method was-based on measurement of attenuation coefficient ultrasonic wave in arumanis mangoes. Results showed that mean of normal arumanis mangoes attenuation coefficient was 36.45 Nplm and attenuation of arumanis mangoes damage caused by fruit fly was 30.67 NPlm. Border equation prediction was attenuation coefficient more than 34.76 for normal mango and attenuation less than or same 34.76 for mangoes invested by fruit fly. Keywords: arumanis mangoes, fruit fly, ultrasonic, attenuation coefficient
Pengukuran Parameter Sifat Viskoelastis Biji Kedelai Berdasarkan Model SMK (Simplified Maxwell-kelvin) dan DM (Degenerated Maxwell)
No full textSoybean seed with high proportion (25%) ofhard grain is reported to have long storability and minimum pre harvest deterioration. Therefore, it is imperative to measure the parameter ofthe viscous-elastic properties of soybean grain in conjunction with the hard grain characteristic. This information is important in optimizing the post harvest processing system of soybean seed, especially at threshing process. Wi/is variety of soybean with grain moisture of 13.78 % wet basis was used in this study. The measurement ofthe parameters of the soybean grain viscous-elastic property was conducted using a Rheometer (Model EZteslCE, Merek Shimadzu), based on the SMK and OM models, combining three parameters of spring ( K. ) and dashpot ( C. ). The measurement of the parameters of the soybean grain viscous-elastic property was done with 15 replications through 15 soybean grains taken randomly. The values of soybean grain viscous-elastic parameters using SMK model were K1 = 48.21 N/mm (Standard Deviation (SO) = 3.46 N/mm) K2 = 45.44 N/mm (SO =8.66 N/mm) and C1 = 380.79 N-s/mm (SO =59.19 N-s/mm) respectively. While using OM Model the values ofsoybean grain parameters were K3 = 23,34 N/mm (SO = 3,46 N/mm); K4 =24.87 N/mm (SO =1.68 N/mm) and C2 = 1001.03 N-s/mm (SO =7.70 N-s/mm) respectively. Model validation show that both SMK and OM models had coefficient determination (R2) > 0.98. Keywords: Soybean grain, Viscous-elastic property, SMK and OM models. Diterima: 28 Juni 2007; Disetujui: 13 Oktober 200
Disain dan Uji Kinerja Pengering Rotari Tumpukan untuk Pengeringan Jagung Pipilan
No full textA rotary bed dryer for grain had been developed and tested in this study. The dryer was designed in order to provide an effective mixing effect. The dryer used perforated cylindrical drum for its chamber and was rotated by an electrical motor. The result showed that when the numbers of rotation was 20, the shelled corn had been mixed effectively. To meet this condition, the drum was rotated for 5 minutes every 15 minutes during the drying process. As the result, the variation of moisture Qontent in radial direction was less than 1.1% w.b. With drying air temperature of 670C and 600C the specific energy consumption of the dryer were 5.6 MJ/kg to reduce the moisture content from 25 to 16% b.b. and 5.4 MJ/kg from 17 to 13% w.b. Thermal energy was the highest contributor of total energy consumption. As it had been expected, the full load of the dryer provided a lower mechanical energy requirement than the half load. Keywords: rotary bed dryer, mixing, specific energy consumption Diterima: 5 Februari 2008; Disetujui: 10 Juni 200
PENGARUH DEFISIT EVAPOTRANSPIRASI DALAM REGULATED DEFICIT IRRIGATION (RDI) PADA KEDELAI (Glycine Max[L.] Merr.)
No full textABSTRACT The objective of this research was to investigate the effect of deficit evapotranspiration in regulated deficit irrigation (RDI) on soybean. This research was conducted on an experimental farm under plastic house of Lampung Polytechnique from Augustus to Nupember 2004. The deficit evapotranspiration treatment rates were ET1, (1.0XETC), ET2 (0.8XETC), ET4 (0.4XETC) and ET5 (0.2XETC). Arranged in a randomized block design with four reflications. Irrigation was given at two days interval. The regulated deficit irrigation (RDI) treatment just at vegetative period and its treatmens were stopped at the beginning of flowering phase and afterward the treatmens were watered at 1. 0xetc. The soil water content was monitored by porous blocks. The result showed that soybean plant strated to be stressed at week II with qc = 224.03 %, and Ks = 0.60 when watered at o.6xetc. the optimum yield of soybean plant (31.04 g/plant/0 with CWR=200.39 mm was reached by deficit irrigation at 0.8xetc during the vegetative period. Keywords: ultisol, regulated deficit irrigation, soybean, water stress coefficen
THERMAL DIFUSIVITY OF SWEET POTATO FLOUR MEASURED USING DICKERSON METHOD
No full textAbstract Sweet potato (Ipmoea batatas I.) is one the carbohydrate sources in indonesia that can be used both for food and industry purposes. To support the utilization of sweet potato as flour, it is imperative to develop a drying system that can improve its quality. A preliminary study using an improved variety, namely Sari, was conducted to determine its floure thermal diffusivity (a ), an imprortant parameter in developing drying process. The experiment was run according to Dickerson method using sweet potato flour at different levels of moisture content (5.05-5.97% wet basis) and temperatures (23.7 -40.9 oC) this method used an apparatus based on transient heat transfer condition requiring only a time- temperature data. At the levels of moisture and temperature studied, the thermal diffusivity of sweet potato flour could be expressed using a linear regression model, a= 10-9 M.T + 9X 10-9( R2=0.9779). the average value of the thermal diffusivity sweet potato flour was 1.72 x 10-7 m2/s at a moisture level of 5.51 % wet basis and temperature of 29.58 oC. Similar studies are needed for different varieties or cultivars of sweet potato as well at a wide range of moisture content and temperature content and temperature levels. Keyword: sweet potato flour, thermal diffusivity, Dickerson Method
Database System for Land Suitability Analysis and Cultivation Information System of National Valuable Fruits
Get PDFA database system has been developed to prodict land suitability and cultivation information of national valuable fruits. The database system covers commodity of fruits database, agro-ecological database, and salaccia and mango information database. "A computer program for determining the best of land suitability was designed based on fruits database and agroecological database
Pengaruh Lama Perendaman Terhadap Mutu Beras Pratanak pada Padi Varietas IR 64
No full textABSTRAK Pembuatan beras pratanak meliputi pembersihan, perendaman, pengukusan, pengeringan, dan penggilingan. Proses pratanak dimaksudkan untuk meningkatkan rendemen giling, menekan kehilangan nilai gizi dan menurunkan indeks glikemik sehingga cocok dikonsumsi oleh penderita Diabetes Melitus. Tujuan dari penelitian ini adalah (1) Mengkaji pengaruh lama perendaman terhadap mutu fisik dan kimia beras pratanak, (2) Menentukan lama perendaman yang optimum untuk proses pratanak dan pengaruhnya terhadap mutu beras. Penelitian ini menggunakan gabah varietas IR 64 dengan perlakuan lama perendaman 4, 6, dan 8 jam. Hasil penelitian menunjukkan bahwa proses pratanak dapat meningkatan rendemen giling dan dapat menurunkan kadar amilosa. Profil gelatinisasi beras pratanak menunjukkan bahwa semakin lama perendaman dalam proses pratanak dapat meningkatkan viskositas trough, viskositas akhir, waktu puncak, dan suhu gelatinisasi serta menurunkan viskositas puncak, viskositas breakdown, dan viskositas setback. Lama perendaman tidak berpengaruh secara signifikan terhadap komposisi kimia yang terkandung dalam beras pratanak. Lama perendaman yang terbaik adalah selama 4 jam pada suhu air 60 oC. Kata kunci: gabah, beras pratanak, indeks glikemik, amilosa, profil gelatinisasi ABSTRACT Processing of parboiled rice consists of paddy cleaning, soaking, steaming, drying, and milling. Parboiled process of paddy is intended to increase the milling yield, to prevent nutrition losses and to decrease glychemic index. The purpose of this research is (1) To assess the impact of soaking time on the physical and chemical quality of parboiling rice, (2) To determine the optimum soaking time for parboiling rice and it’s impact on rice quality. This research is using IR 64 variant with soaking duration treatment about 4, 6, and 8 hours. The result showed that parboiled process increase the milling yield and reduce the rice amylose content. Gelatinization profile of the parboiled rice showed that the longer of soaking duration increase the trough viscosity, final viscosity, peak time viscosity, and pasting temperatures and also decreased the peak viscosity, breakdown viscosity, and setback viscosity. The treatment of soaking duration did not significantly affect the chemical contents of parboiled rice. The exposure time of paddy soaking that suggested is 4 hours in dip water at temperature of 60 oC. Keywords : paddy, parboiled rice, glychemic index, amylose, gelatinization profileDiterima: 10 Desember 2012 ; Disetujui: 28 Maret 201