Jurnal Keteknikan Pertanian
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Karakterisasi Pati Canna Edulis Kerr. Termodifikasi dan Uji Produk pada Pembuatan Roti Tawar
Full text linkMeningkatnya pertumbuhan penduduk berdampak pada peningkatan kebutuhan pangan, salah satunya tepung terigu. Peningkatan impor tepung terigu bukanlah solusi. Umbi ganyong memiliki kandungan karbohidrat yang tinggi. Namun, warnanya kecoklatan, kelarutannya rendah, dan daya kembangnya rendah. Tujuan penelitian adalah untuk mengetahui kondisi optimum peningkatan mutu pati ganyong melalui proses oksidasi menggunakan hidrogen peroksida (H2O2) sebagai alternatif tepung sesuai standar mutu SNI 3751:2009. Penelitian ini menggunakan umbi ganyong putih sebagai bahan baku pembuatan pati ganyong. Pati dioksidasi menggunakan H2O2 (1%, 2%, 3%) dengan variabel rasio bubur 10%, 20% dan 30% dalam waktu 30, 60, 90, dan 120 menit. Nilai kelarutan dan daya kembang tertinggi diperoleh pada proses 60 menit dan slurry 10%. Proses modifikasi dilanjutkan untuk mencari konsentrasi H2O2 yang optimum. Daya kembang dan kelarutan tertinggi diperoleh pada H2O2 2%. Kondisi optimum adalah konsentrasi slurry 10%, H2O2 2% dan waktu oksidasi 60 menit. Nilai swelling power 2,9 dan kelarutan air 0,0609. Analisis proksimat ditemukan 85,956% karbohidrat, 2,365% protein, 0% lemak, 11,425% air dan 0,254% abu. Sedangkan hasil uji derajat putih menunjukkan nilai kecerahan sebesar 91,95. Total protein tidak memenuhi standar SNI tetapi pati ganyong termodifikasi dapat digunakan sebagai pengganti tepung terigu sebanyak 50% sesuai hasil uji aplikasi pembuatan roti.Increasing population growth has an impact on increasing food demand, one of which is wheat flour. Increasing imports of wheat flour is not the solution. Canna tuber has high carbohydrate content. But it has a brownish color, low solubility and swelling power. The purpose of the study was to determine the optimum conditions to increase the quality of Canna starch by oxidation process using hydrogen peroxide (H2O2) as an alternative flour according to the quality standard of SNI 3751:2009. The research used white canna tubers as raw material to make canna starch. The starch was oxidized using H2O2 (1%, 2%, 3%) with variables slurry ratio of 10%, 20% and 30% within 30, 60, 90, and 120 minutes. The highest value of solubillity and swelling power was got at 60 minutes process and 10% slurry. The modification process is continued to find the optimum H2O2 concentration. The highest swelling power and solubility were obtained at 2% H2O2. The optimum condition is 10% slurry concentration, 2% H2O2 and 60 minutes oxidation time. The value of swelling power is 2.9 and water solubility is 0.0609. Proximate analysis was found 85.956% carbohydrates, 2.365% protein, 0% fat, 11.425% water and 0.254% ash. While the results of the white degree test show a brightness value of 91.95. Total protein did not reach the SNI standard, but modified canna starch can be used as substitute for wheat flour as much as 50% according to the test result of bread making application
Evaluation of Nutrient Dosing Methods for Hydroponic Crop Cultivation
Full text linkThe application of control systems for hydroponic cultivation in greenhouses has developed rapidly, and one of them is the nutrient-dosing control system. Various nutrient dosing control systems, such as on/off, fuzzy logic, and K-NN, have been widely discussed by many researchers. Nevertheless, there has been limited discourse regarding the employed dosing methods, namely sensor-based nutrient dosing and nutrient dosing based on the nutritional dilution equation. The objective of this study was to assess the effectiveness and efficiency of three nutrient dosing methods that can be used in control systems: nutrient dosing based on nutrient dilution equations (method α), sensor-based (method β), and a mixed nutrient dosing method combining the two previous methods (method γ). This research begins by identifying several nutrient dosing methods that can be used in control systems. After that, the dosing methods were tested, and data analysis was carried out. Based on the three methods proposed in this study, method γ has the best results with a mean absolute percentage error (MAPE) of 0.77% and a root mean square error (RMSE) of 4.3, respectively, in relation to the targeted concentration of the nutrient solution. Method β has slightly higher results, with a MAPE of 0.82% and an RMSE of 4.62. Method α has the worst results, with a MAPE of 13.42% and a RMSE of 74.98. However, if the desired target nutrient concentration is less than 300 ppm, method β is the most suitable option compared to the other methods
Pendugaan Umur Simpan Bubuk Kakao dengan Pendekatan Sorpsi Isotermis
Full text linkThe purpose of this research was to determine the isothermic absorption curve model in cocoa powder products and to estimate the shelf life of cocoa powder in packaging standing pouch aluminum foil and kraft with isothermic sorption approach. This research began with the manufacture of cocoa powder, determining the moisture content of cocoa powder at various storage relative humidity (RH) and estimating the shelf life of cocoa powder on the packaging standing pouch aluminum foil and kraft with isothermic sorption approach. Cocoa powder was obtained by grinding using a cocoa powder machine and sifting it using a Tyler sieve with a mesh size of 60. The equilibrium moisture content (KAK) of cocoa powder was obtained by storing cocoa powder at various relative humidity (RH) using saturated salt solutions of MgCl2, K2CO3, NaNO2, NaCl and KCl. The isothermic sorption model was obtained by plotting the KAK with water activity (aw) value (RH/100). The results showed that the Hasley model was the most appropriate model to describe the isothermic sorption phenomenon of cocoa powder with the smallest Mean Relative Determination (MRD) value of 2.007, which was the most appropriate model to describe the isothermic sorption phenomenon of cocoa powder. The shelf life of cocoa powder stored in aluminum foil standing pouch packaging at a temperature of 30 °C and relative humidity (RH) 75% and 80% were 665 days and 514 days, respectively. Whereas with kraft standing pouch packaging for 293 days and 227 days.Tujuan dari penelitian ini adalah menentukan model kurva sorpsi isotermis bubuk kakao dan menduga umur simpan bubuk kakao pada kemasan standing pouch aluminium foil dan kraft dengan pendekatan sorpsi isotermis. Penelitian ini diawali dengan pembuatan bubuk kakao, penentuan kadar air bubuk kakao pada berbagai kelembaban relatif (RH) penyimpanan dan pendugaan umur simpan bubuk kakao pada kemasan standing pouch aluminium foil dan kraft dengan pendekatan sorpsi isotermis . Bubuk kakao diperoleh dengan cara menggiling menggunakan mesin pembubuk kakao dan mengayaknya menggunakan ayakan Tyler dengan ukuran mesh 60. Kadar air kesetimbangan (KAK) bubuk kakao diperoleh dengan menyimpan bubuk kakao pada berbagai kelembaban relative (RH) menggunakan larutan garam jenuh MgCl2, K2CO3, NaNO2, NaCl dan KCl. Model sorpsi isotermis diperoleh dengan memplotkan KAK dengan nilai aktivitas air (aw) (RH/100). Hasil penelitian menunjukkan bahwa model Hasley merupakan model paling tepat untuk menggambarkan fenomena sorpsi isotermis bubuk kakao dengan nilai Mean Relative Determination (MRD) paling kecil yaitu 2.007. Umur simpan bubuk kakao yang simpan dengan kemasan standing pouch aluminium foil pada penyimpanan suhu 30 °C dan kelembaban relatif (RH) 75% dan 80% berturut-turut adalah 665 hari dan 514 hari. Sedangkan dengan kemasan standing pouch kraft selama 293 hari dan 227 hari
Perancangan Alternatif Alat Pengangkat Tandan Buah Segar Kelapa Sawit ke Truk dengan Memanfaatkan Bobot Truk Berbasis Sistem Hidrolik
Full text linkProses pengangkatan tandan buah segar kelapa sawit ke truk secara umum masih dilakukan secara manual, dengan beban kerja berat dan berpotensi cedera. Adapun peralatan pengangkat yang sudah ada bertenaga motor bakar dengan biaya yang tinggi. Tujuan dari penelitian ini adalah merancang dan menguji alat pengangkat tandan buah segar kelapa sawit ke dalam bak truk dengan memanfaatkan bobot truk. Bobot pada roda belakang truk ketika mundur dimanfaatkan untuk menekan sepasang silinder hidrolik yang tekanannya disalurkan ke sebuah silinder hidrolik penggerak mekanisme pengangkatan tipe scissor lift. Tandan buah segar (TBS) yang dimuatkan pada bak yang rendah, dapat diangkat-muatkan ke bak truk dengan mudah dan cepat. Pengangkat ini dirancang dapat mengangkat 400 kg TBS dengan ketinggian angkat 2.4 m. Di posisi puncak, bak TBS miring 20o sehingga dapat meluncur ke bak truk. Hasil pengujian menunjukkan bahwa alat ini dapat berkinerja baik dengan kapasitas kerja 17.22 ton/jam, 2,3 kali lebih besar dari kapasitas manual, dan dengan risiko kerja yang rendah. Biaya pokoknya Rp 4.894/ton TBS sedangkan secara manual sebesar Rp 9.008/ton TBS.The process of lifting fresh fruit bunches (FFB) of oil palm to trucks is generally still done manually, with a heavy workload and potential for injury. The existing lifting equipments are powered by an internal combustion engine at a high cost. The purpose of this study was to design and test an equipment for lifting FFB of oil palm into the bed of a truck by utilizing the weight of the truck. The weight on the rear wheels of the truck when backing is used to press a pair of hydraulic cylinders whose pressure is transferred to a hydraulic cylinder driving a scissor type lifting mechanism. FFB which are loaded in a low trough, can be loaded onto the truck easily and quickly. This lifter was designed to lift 400 kg of FFB with a lifting height of 2.4 m. In the top position, the FFB bed is inclined 20o so that it slides into the tailgate. The test results show that this lifter could perform well with a work capacity of 17.22 tons/hour, 2.3 times greater than the manual capacity, and with low work risk. The basic operational cost is IDR 4,894/ton FFB while manually it is IDR 9,008/ton FFB
Determination of Water Content and Piperine Content of Black Pepper (Piper Nigrum L.) Using Near Infrared Spectroscopy (NIRS)
No full textLada hitam merupakan salah satu komoditas rempah yang paling banyak diekspor oleh Indonesia. Kandungan utama lada hitam adalah piperin yang mempengaruhi tingkat kepedasan lada hitam dan dapat digunakan untuk menentukan kualitas lada hitam. Penentuan kandungan kimia lada hitam masih dilakukan dengan cara kimia di laboratorium yang membutuhkan waktu lama untuk mengetahui hasilnya, biaya pengujian yang mahal karena penggunaan alat dan bahan kimia, serta memerlukan penyiapan sampel yang rumit. Tujuan dari penelitian ini adalah untuk mengetahui kadar air dan kandungan piperine pada lada hitam dengan menggunakan metode NIRS menerapkan metode PLS (Partial Least Square) dan PCR (Principal Component Regression). FT-NIR Spectrometer tipe NIRFlex N-500 dengan rentang panjang gelombang 1000-2500 digunakan untuk mengukur 30 sample bubuk lada hitam. Data spektrum NIRS diproses terlebih dahulu dengan metode normalisasi, SNV, MSC, dan de-Trending, sedangkan metode kalibrasi yang digunakan adalah PLS dan PCR. Hasil penelitian menunjukkan bahwa pendugaan kadar piperin terbaik menggunakan metode PLS dengan data spektrum asli pada faktor 8 (r = 0,87; SEC = 0,42 %; SEP = 0,44 %; CV = 5,79 %; RPD = 1,77 dan konsistensi = 97,46 %), sedangkan pendugaan kadar air lada hitam terbaik diperoleh dengan metode PCR dengan data spektrum menggunakan normalisasi pretreatment pada faktor 15 (r = 0,85; SEC = 0,32 %; SEP = 0,29 %; CV = 2,79 %, RPD = 1,90 dan konsistensi = 108,96 %).Black pepper is one of the most widely exported spice commodities by Indonesia. The main content of black pepper is piperine which affects the spiciness of black pepper and can be used to determine the quality of black pepper. Determination of the chemical content of black pepper is still carried out by chemical methods in the laboratory which takes a long time to find out the results, the test costs are expensive due to the use of tools and chemicals and requires complicated sample preparation. The purpose of this study was to determine the water content and piperine content in black pepper using the NIRS method using the PLS (Partial Least Square) and PCR (Principal Component Regression) methods. FT-NIR Spectrometer type NIRFlex N-500 with wave length of 1000-2500 was used to measure 30 samples of black paper powder. NIRS spectrum data were pre-processed by normalization, SNV, MSC, and de-Trending methods, while the calibration methods used are PLS and PCR. The results showed that the best estimation of piperine levels was using the PLS method with the original spectrum data at a factor of 8 (r = 0.87; SEC = 0.42 %; SEP = 0.44 %; CV = 5.79 %; RPD = 1 .77 and consistency = 97.46 %), while the best estimation of the water content of black pepper was obtained using the PCR method with spectrum data using normalization pretreatment at a factor of 15 (r = 0.85; SEC = 0.32 %; SEP = 0, 29 %; CV = 2.79 %; RPD = 1.90 and consistency = 108.96 %)
Monitoring and Control System Development on IoT-Based Aeroponic Growth of Pakcoy (Brassica rapa L.)
Full text linkOne of the methods that can be used by Indonesian people in urban farming is the Aeroponic method of planting plants. The aeroponic method has a faster nutrient delivery speed than hydroponics and normal plant cultivation. The main objective of this study was to design an aeroponic monitoring and control system for Pakcoy (Brassica rapa. L) using the blynk application as an interface for remote control. The control system used is NodeMCU V3, DHT22 sensor, HC-SR04 ultrasonic sensor and TDS sensor. Plants in the system use a container box measuring 110 cm x 80 cm with 10 nozzles on the inside of the box attached to a ½ inch pipe, with 24 planting holes on the lid of the box with a spacing of 20 cm. The pump will automatically turn on when the temperature in the box is >25oC and will stop when the temperature is =24oC, or when the humidity is <80%. The results obtained during the 30 days of research showed that the average R2 value of the DHT22 sensor was 0.9864 and 0.9864, the HC-SR04 sensor was 0.996 and the TDS sensor was 0.9899. Observations on the growth of pakcoy plants obtained an average height of 13.3 cm for system plants and 13.4 cm for control plants. The average leaf width in system plants was 4.3 cm and 3.6 cm in control plants. the average number of leaves on system plants is 8 leaves and 9 leaves on control plants. The system plant weight was 5.493 gr and that of the control plant was 2.961 gr. The control system that has been made can work well and can be used in aeroponic cultivation of plants
Desain, Konstruksi dan Uji Kinerja Mesin Pemberi Pakan Ayam Petelur Otomatis Pada Kandang Tipe Cage
Full text linkDalam peternakan ayam petelur, pemberian pakan dalam jumlah yang tepat dan seragam merupakan hal penting dalam menjaga produktivitas telur. Tujuan dari penelitian ini yaitu untuk mendesain, membuat dan menguji kinerja mesin pemberi pakan ayam petelur pada kandang tipe cage dengan sistem penakar keluaran pakan dan mendapat data kinerja dari prototipe mesin tersebut. Mesin didesain dengan konsep penjatahan pakan otomatis dari hopper pakan yang digerakkan dengan kecepatan terkontrol, sehingga pakan dapat diberikan pada tempat pakan di setiap kandang secara seragam sesuai kebutuhan. Mesin dilengkapi empat hopper pakan yang melayani empat lajur kandang. Mesin bergerak pada rel sepanjang kandang dengan penggerak motor listrik AC. Penjatahan pakan oleh metering device tipe rotor yang diputar oleh motor DC yang dikontrol otomatis. Sebuah prototipe mesin telah berhasil dibuat dan diuji coba. Hasil pengujian menunjukkan bahwa mesin dapat memberikan pakan secara seragam pada jumlah sesuai yang diatur, secara otomatis. Mesin melaju dengan kecepatan rata-rata 0.27 m/s dan slip roda pada rel rata-rata 10.46%. Rata-rata bobot keluaran pakan 129.13 g/30 cm pada target sebaran pakan sebesar 120 g/30 cm.In laying hens farms, the provision of feed in the right amount and uniform is important in maintaining egg productivity. The purpose of this study was to desig, construct and test a laying hen feeding machine in a cage-type cage with a feed output measuring system and obtain performance data of the prototype of the machine. The machine was designed with the concept of automatic feed rationing from a feed hopper which is driven at a controlled speed so that feed can be given to the feed bins in each cage uniformly as needed. The machine is equipped with four feed hoppers that provide feed to four lanes of cages facing each other. The machine moves on rails along the cage with an AC electric motor drive. Feed rationing by a rotor-type metering device rotated by an automatically controlled DC motor. A prototype engine has been successfully built and tested. The test results showed that the machine could provide feed uniformly at the set amount automatically. The average speed of the machine was 0.27 m/s and the slip of the wheels on the rails averaged 10.46%. The average weight of feed output was 129.13 g/cage at a target feed distribution of 120 g/cage
Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)
Full text linkBiofilm is an alternative packaging for food products in the form of thin layers made from natural materials that are safe to use and for consumption. One of the materials used in the manufacture of biofilms is starch. However, starch-based biofilms have a weakness, namely their low water resistance. The addition of green cayenne pepper leaf extract is thought to improve the physicochemical properties as well as the potential to become antimicrobial for biofilms. The purpose of this study was to determine the effect of the addition of green cayenne leaf extract on the physicochemical and antimicrobial properties of cassava starch biofilm. The green cayenne leaf extract formulations used in this study were F0 (control), F1 (1 ml), F2 (1.5 ml), F3 (2 ml), F4 (2.5 ml) and F5 (3 ml) with 3 repetitions each. The results of this study indicate that the addition of green cayenne leaf extract has a significant effect on thickness (0.17-0.26 mm), tensile strength (2.25-5.87 Mpa), elongation (44.9-81.9 % ), solubility (23.1-27.6 %), water vapor permeability (5.20-9.23 g/m.s.kPa), moisture content (11.3-11.8 %) and microbial inhibition on F5 results in higher values of F0 and F1
Perlakuan Air Panas untuk Pengendalian Penyakit Busuk Buah Salak selama Penyimpanan
Full text linkFruit rot disease is one of the important diseases that causes a high yield loss of snake fruit during storage. The alternative of postharvest process to maintain the quality of snake fruit is hot water treatment. This study aims to obtain a combination of soaking time and temperature that can control fruit rot disease of Pondoh snake fruit. The treatment consisted of 45, 50 and 55°C for 5 and 10 minutes and control. The results showed that hot water treatment had a significant effect on the snake fruit. Temperature of 50°C for 5 minutes is more effective in preventing the appearance of disease symptoms up to 10th days of storage, compared to controls which started to show symptoms on the 2nd day. Isolation of fungal pathogen from diseased control were found 4 fungi, i.e Thielaviopsis paradoxa, Aspegillus flavus, Fusarium sp. and Penicillium sp., while T. paradoxa and A. flavus are still found on treated diseased samples with hot water treatment. Hot water treatment did not affect the water content and total fruit acid but impacted to the weight loss and was able to maintain the hardness value and the panelist\u27s preference level based on organoleptic testsFruit rot disease is one of the important diseases that causes a high yield loss of snake fruit during storage. The alternative of postharvest process to maintain the quality of snake fruit is hot water treatment. This study aims to obtain a combination of soaking time and temperature that can control fruit rot disease of Pondoh snake fruit. The treatment consisted of 45, 50 and 55°C for 5 and 10 minutes and control. The results showed that hot water treatment had a significant effect on the snake fruit. Temperature of 50°C for 5 minutes is more effective in preventing the appearance of disease symptoms up to 10th days of storage, compared to controls which started to show symptoms on the 2nd day. Isolation of fungal pathogen from diseased control were found 4 fungi, i.e Thielaviopsis paradoxa, Aspegillus flavus, Fusarium sp. and Penicillium sp., while T. paradoxa and A. flavus are still found on treated diseased samples with hot water treatment. Hot water treatment did not affect the water content and total fruit acid but impacted to the weight loss and was able to maintain the hardness value and the panelist\u27s preference level based on organoleptic tests
Sistem Ketertelusuran Kopi Spesialti Berbasis Teknologi Informasi (Studi Kasus: Rantai Pasok CV Frinsa Agrolestari)
Full text linkKopi spesialti dikenal dengan kopi berkualitas tinggi yang memiliki cita rasa khas yang bervariasi tergantung dimana kopi tersebut ditanam. Pencatatan informasi pada rantai pasok kopi di Indonesia masih secara manual menggunakan kertas. Tujuan penelitian ini merancang sistem ketertelusuran untuk menjamin keaslian dan kualitas kopi spesialti sebagai pengganti sistem manual. Perancangan sistem ketertelusuran dalam studi ini dikembangkan berdasarkan studi kasus rantai pasok kopi Arabika Java Preanger di CV Frinsa Agrolestari, Pangalengan, Jawa Barat. Pengumpulan data dilakukan melalui observasi, wawancara, dan studi lapangan untuk mengidentifikasi rantai pasok dan karakteristik kopi spesialti. Metode perancangan sistem ketertelusuran menggunakan UML dan ER Diagram dipadukan dengan konsep CBIS (Computer Bassed Information System). Hasil penelitian menunjukkan bahwa faktor yang membentuk karakteristik kopi spesialti terjadi selama proses pra panen dan pasca panen, yaitu pencatatan buah kopi, pemanenan buah kopi masak merah, perambangan, kontrol kualitas pasca penggilingan, sortasi berdasarkan kepadatan, ukuran dan warna, serta kontrol kualitas biji kopi cacat primer dan sekunder. Kemudian merancang prototipe aplikasi ketertelusuran kopi spesialti berbasis website yang dapat diakses smartphone. Aktor yang terlibat dalam sistem yaitu petani, pengepul, pengolah, dan eksportir. Akuisisi data menggunakan QRCode (Quick Response Code) untuk mendukung sistem ketertelusuran.Specialty coffee is known as high-quality coffee that has a distinctive flavor that varies depending on where the coffee is grown. Recording information on the coffee supply chain in Indonesia is still done manually using paper. The purpose of this research is to design a traceability system to ensure the authenticity and quality of specialty coffee as a replacement for the manual system. The design of the traceability system in this study was developed based on a case study of the Java Preanger Arabica coffee supply chain at CV Frinsa Agrolestari, Pangalengan, West Java. Data collection was conducted through observations, interviews, and field studies to identify the supply chain and characteristics of specialty coffee. The traceability system design method uses UML and ER Diagram combined with the concept of CBIS (Computer Based Information System). The results showed that the factors that shape the characteristics of specialty coffee occur during the pre-harvest and post-harvest processes, namely recording coffee fruit, harvesting red ripe coffee fruit, floating, post-milling quality control, sorting based on density, size and color, and quality control of primary and secondary defects coffee beans. Then design a prototype of a website-based specialty coffee traceability application that can be accessed by smartphones. Actors involved in the system are farmers, collectors, processors, and exporters. Data acquisition uses QRCode (Quick Response Code) to support the traceability syste