Jurnal Keteknikan Pertanian
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Perlakuan Uap Panas (Vapor Heat Treatment) untuk Disinfestasi Lalat Buah dan Mempertahankan Mutu Buah Belimbing (Averrhoa carambola L.)
No full textAbstractThe objectives of this research were to study mortality of carambola fruit fly (B. carambolae D & H) and to study responses of VHT on quality of carambola (A. carambola L). Fruit fly mortality due to heat has been investigated by immersing fruit fly eggs into hot water at temperatures of 40, 43, 46 dan 49oC for 30 minutes and then at temperature of 46.5oC for 0, 5, 10, 15, 20, 25, 30 minutes. Star fruit were treated at temperature of 46.5oC for 5, 15, 30 minutes and then stored in temperatures of 5, 15oC and room temperature (28-30 oC). The result show that mortality has been achieved 100% at temperature more than 43.0oC for 30 minutes and at temperature 46.0oC for more than 15 minutes. VHT had significant influences to decrease the fruit respiration rates, chilling injury, antraknose, to increase the weight loss, color, and soluble solid content. However, there were no significant change in the hardness, water content, vitamin C and organoleptic test. VHT at temperature 46.5oC for 20 up to 30 minutes were effective to kill fruit flies inside carambola and VHT combined by storing in temperature of 15oC were able to maintain carambola quality during storage.Keywords: vapor heat treatment, fruit fly, B. carambolae, carambola, disinfestationDiterima: 1 Februari 2010; Disetujui: 19 April 201
Mechanical Cocoa Podbreaker Utilization in Cocoa Handling to Improve Labor Efficiency
No full textOne of initial step of primary cocoa processing, which determine the final quality and processing costwas pulping and pod breaker. Pod breaker is used to take out the cocoa bean and separate it from fruitcrust and placenta. Presently, cocoa pod breaking and bean separating from crust fruit are still conductedmanually and need many workers, as well. Indonesian Coffee and Cocoa Research Institute has designedand tested the cocoa pod breaker with double cylinder pod breaking mechanism and vibration table graderwith bean separating mechanism. Testing result showed that cocoa pod breaker had maximum workcapacity of 9000 cocoa pod per hour at motor rotation of 2,000-2,200 rpm. Highest percentage of crust chipincluded in bean was 1.1%, which was obtained at treatment input feeding opening of 80% and percentageof broken bean of 2.1%. While the lowest percentage of crust bean was 0.16% that is obtained at 20%input feeding opening with 1.7% of broken bean. Optimum work capacity of 4,950 cocoa pod per hour wasobtained at 50% input feeding opening with 0.22% crust chip included in bean, and 1.9% of broken beanpercentage.Keywords: cocoa, podbreaker, labor saving, production efficiencyDiterima: 3 Maret 2009; Disetujui: 16 Juli 200
Penentuan Pola Peningkatan Kekerasan Kulit Buah Manggis Selama Penyimpanan Dingin Dengan Metode NIR Spectroscopy
Get PDFAbstract Pericarp hardening of mangosteen fruit has correlation with the decrease in moisture content due to transpiration and respiration during storage. The change of pericarp moisture content during storage may be determined nondestructively using near infrared (NIR) spectroscopy. The objectives of this study were to build calibration model of NIR reflectance to predict the moisture content of the pericarp, and to determine the pattern of pericarp hardening based on change of moisture content during storage using NIR reflectance. NIR reflectance spectra were obtained from fruits stored at 8ºC, 13ºC, and room temperature. Calibrations were built using partial least squares (PLS) and artificial neural network (ANN) models. Results of analysis indicated that pericarp moisture content could be predicted well by NIR reflectance using the calibration model of PLS for mangosteen stored at 8ºC, 13ºC, and room temperature. The pattern of pericarp hardening based on change of moisture content also could be determined using NIR reflectance for mangosteen stored at 13ºC and room temperature. Keywords : mangosteen fruit, pericarp hardening, moisture content NIR spectroscopy, PLS, ANN Abstrak Pengerasan kulit buah manggis memiliki korelasi dengan penurunan kadar air kulit buah akibat dari proses transpirasi dan respirasi buah selama penyimpanan. Perubahan kadar air kulit buah selama penyimpanan bisa ditentukan secara non-destutive dengan menggunakan near infrared (NIR) spectroscopy. Tujuan penelitian ini adalah menyusun model kalibrasi reflektan NIR untuk memprediksi kadar air kulit buah manggis, serta untuk menentukan model pengerasan kulit buah berdasarkan perubahan kadar air selama penyimpanan menggunakan reflektan NIR. Spektra reflektan NIR diambil dari buah manggis yang disimpan pada suhu 8oC, 13oC dan suhu ruang. Kalibrasi dibangun dengan menggunakan model partial least squares (PLS) dan artificial neural network (ANN). Hasil analisis mengindikasikan bahwa kadar air kulit buah dapat diprediksi secara baik dengan reflektan NIR menggunakan model kalibrasi PLS untuk buah manggis yang disimpan pada suhu 8oC, 13oC dan suhu ruang. Model pengerasan kulit buah berdasarkan perubahan kadar airnya juga dapat ditentukan dengan reflektan NIR untuk buah manggis yang disimpan pada suhu 13oC dan suhu ruang. Kata kunci : buah manggis, pengerasan kulit, NIR spectroscopy, PLS, ANNDiterima: 19 Oktober 2010; Disetujui: 10 Maret 2011
Pendeteksian Kerapatan dan Jenis Gulma dengan Metode Bayes dan Analisis Dimensi Fraktal untuk Pengendalian Gulma Secara Selektif
Get PDFAbstract Destructive impacts of herbicide usage on environment and water contamination have led to many researches oriented toward finding solutions for their accurate use. If density and weeds species could be correctly detected, patch spraying or spot spraying can effectively reduce herbicide usage. A precision automated machine vision for weed control could also reduce the usage of chemicals. Machine vision is a useful method for segmentation of different objects in agricultural applications, especially pattern recognition methods. Many indices have been investigated by researchers to perform weed segmentation based on color information of the images. But there is no research that aims to identify weed diversity and its influence on the consumption of herbicides. The purpose of this research is to build a system that can recognize weeds and plants. In this study the relation between three main components (red, green and blue) of the images and color feature extraction (Hue, Saturation, Intensity) used to define weeds and plants density. Fractal dimension used as the methode to define shape features to distinguish weeds and plants. Weeds and plants were segmented from background by obtaining H value and its shape was obtained by fractal dimension value. The results show fractal dimension value for weeds and plants has specific values. Corn plants have fractal dimension values in the range 1.148 to 1.268, peanut plants have fractal dimension values in the range 1.511 to 1.629, while the weeds have Fractal dimension values in the range 1.325 to 1.497. Keywords: image processing, machine vision, weed control, fractal dimension Diterima: 26 Juli 2010; Disetujui: 4 Oktober 201
Kajian Fermentasi dan Suhu Pengeringan pada Mutu Kakao (Theobroma cacao L.)
Get PDFABSTRACT A study on the Fermentation and drying temperature in cacao quality was carried out. From result of research was fermentation 8 day at temperature 60 0C representing best treatment from all treatment. However accelerate drying the higher content 1.32%/hours and the decrease amount equal to 0.39%/hours. The best colour of quality cacao was produced using the fermentation (8 day) and drying temperature (40 0C). It met the standard attributes rating the higher the texture was fermentation (4 day) and drying temperature (60 0 C). However the fermentation 6 day and drying temperature 60 0C with high panelist acceptance. Keywords: Fermentation, temperature, drying, cacao ABSTRAK Kajian fermentasi dan suhu pengeringan terhadap mutu kakao telah dilakukan. Hasil penelitian menunjukkan bahwa fermentasi 8 hari pada suhu 60 0C merupakan perlakuan terbaik dari semua perlakuan. Namun laju pengeringan lebih tinggi 1,32%/jam dan jumlah penurunan sebesar 0,39%/ jam. Warna terbaik kualitas kakao yang diproduksi menggunakan fermentasi (8 hari) dan suhu pengeringan (40 0C), tetapi nilai atribut tertinggi adalah atribut tekstur yang ditemukan pada fermentasi (4 hari) dan suhu pengeringan (60 0C), bagaimanapun penerimaan panelis tertinggi didapati pada perlakuan fermentasi 6 hari dan suhu pengeringan 60 0C. Katakunci: Fermentasi, temperatur, pengeringan, kakao
Temparature Control In Oyester Mushroom Kumbung With Burlap As Cooler
No full textABSTRACT A study was conducted in order to know the difference oyster mushroom yields given burlap and cooling treatment and with the one not given treatment. In this study using burlap as a coolant. Installation of pipe used to drain burlap sacks that are stored on the sidelines of the shelves, watering is done automatically using a timer every 15 minutes. After some time using treated burlap visible difference in temperature between the cooling rack using a burlap sack with a none. But the relative humidity is not too much different. Yields of both condition oyster mushroom with total 75 baglogs, the obtained total yield 23.5 kg treatment, while the total yield 16.7kg without treatment.[A1] Keywords: gunny sacks[A2] , temperature, yields, oyster mushroo
PENGEMBANGAN BAK UJI UNTUK MEDIA PEMBELAJARAN DALAM PENGUKURAN TORSI RODA TRAKSI
No full textABSTRACT Measurement of torque and performance of traction wheel is generally employed a device of big soil bin. The device however is not to be employed as a leaming media in the classroom scale. Development the model of soil bin to measure tourque and performance of traction wheel, wich can be used in the classroom, is necessary, in order to gain effective and simplicity for learning systtem. Development of the model can be designed by decreasing the dimension of the bin to be smaller, whereas the main component and the shape of the bin are remaining the same,and by the development are needed, i.e.: 1) type of contact surface made of sandy loam soil, rubber, and iron plate, 2) dynamic loade of wheel of 50 N, 100 N, and 150 N. Model of soil bin that will be developed will has a dimension of 1 m length, 0.4m widht, and 0.8 m height. The model suitable as a media of learning system in classroom scale for exploring the measurement method of torque and performance of traction wheel. The higher the dynamic wheel loads the more increasing the maximum torque. In results of the experiment, rubber give the more higher torque (0.53 N m) than torque resulted by soil (0.34 N m) and iron (0.21 N m). Keyword: soil bin, torque, traction, learning media syste
KAJIAN SISTEM PENGEMASAN BUNGA MAWAR POTONG (Rosa hybrida) SELAMA PENYIMPANAN UNTUK MEMPERPANJANG MASA PAJANGAN
No full textABSTRACT Pretreatment and packaging or rose cut flowers during stroage and transportation should be designed in order to keep its quality during vase life of the flowers. The objective of this study was to find out the pulsing solution and the design of packaging to prolong the vase life of the rose cut flowers. The flowers were harvested from Loji, Cipanas, when the flower was at two bud open stages. Before storage, the flowers were pulsed in the chemical solution of sucrose, glyserin, Na-benzoat and citric acid at different concentrations. Each 20 cuts of flower were placed in the boxes of 60 ´ 15 ´ 7 cm3with different ventilation system. The result showed that the pulsing solution with 3 % sucrose, 25% glyserin, 300 ppm Na-benzoat and 375 ppm citrit acid caused a signioficant decrease in the respiration rate and prolonged the vase life of the flowers. The packaging model gave an effect of modified atmospheric environment inside the packaging and significantly affected the flower quality during stronge. The result suggested that the use of the packaging with the ventilation of 3.5 cm in diameter using polypropilene film would be suitable for rose cut flowers packaging during storage. The packaging model prolonged the vase lilfe of the flowers until 6 days after 5 days of storage and decreased the flowers senescene up to 20-25%. Keyword: rose cut flower, pulsing solution, modified atmosphere packaging, vase life
ALGORITMA FILTER KALMAN UNTUK MENGHALUSKAN DATA PENGUKURAN
No full textABSTRACT The objective of this paper is to apply a simple algorithm of Kalman Filter, wich is know as noise data filtering. The computer program was written in Macro Visual Basic in MS Exel. Testings were carried out on available temperature, Water level and force data and then were comared with the mooving average method. The result shows that the algorithm performed better and lesser deviation than the mooving average. Keyword: Kalman Filter, mesurement data, computer program Diterima: 30 Oktober 2006; Disetujui: 14 Nopember 200
VALUASI MUTU BUNGA POTONG KRISAN YELLOW FIJI MENGGUNAKAN PENGOLAHAN CITRA
No full textABSTRACT The domestic and export market of chrysanthemum cut-flower require a prime and consistent cuality. Meanwhile, manual grading system based on human vision resulting in quality inconsistentcy. The objective of this study was to develop computer program for quality evaluation of Yellow Fiji chysanthemum cut-flower using image processing. The cut-flowers were classified into different quality standards (AA,A.B.C) based on the steam length and straightness, and flower diameter. Then results indicated a strong relationship between quality parameters extracted from the image and those obtained from direct meaurement for grade AA,A,B and C with R2=0.98, R2=0.97, R2=0.97, and R2=0.98 respectively for length of stem. Also with R2=0.90, R2=0.87, R2=88, and R2=88 respectively for diamter of flower. The validation of the computer program for the quality evaluation of Yellow Fiji chrysanthemum cut-flower performed a hight a ccuracy of 100% for AA grade, 90% for A grade, 85% for B grade, and 100% for C grade. Keyword: chrysanthemum, image processing, quality evaluation Diterima: 12 Juni 2006; Disetujui: 21 Nopember 200