Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
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Rancang Model Sistem Mobile untuk Mesin Pengupas Kopi (Pulper)
Full text linkPulping is one of the stages of coffee processing. There are various types of coffee pulpers owned by several farmers, but they are not mobile because they have a large construction, and there are several farmers who still use manual coffee peeling machines driven by human labor sources. The purpose of this research is to make a 3-dimensional design of a mobile type wet coffee pulper. The method is carried out starting from determining the capacity of the machine, analyzing the design, determining the dimensions, sketching each part of the machine, determining the material to form a complete design that is ready to be simulated. The results obtained in this study are a 3-dimensional design of a mobile pulper machine, which shows that the peeling machine is mounted on a modified motorcycle frame and uses the rotating power from the tip of the magnetic shaft of the motorcycle engine flywheel. The filling capacity of the hopper is 18 kg. The transmission system used is pulley and belt and transmits power from the engine to the pulper unit with an additional reduction shaft. The engine speed of 1200 rpm is reduced to 390 rpm so that the peeling cylinder has a speed of 110 rpm. The results of this research are expected to provide a reference for the physical fabrication of mobile pulper machine prototypes.Pengupasan kulit kopi basah (coffee pulping) merupakan salah satu tahapan pada pengolahan kopi. Telah tersedia berbagai jenis mesin pengupas kopi (pulper) yang dimiliki beberapa petani, namun tidak bersifat mobile karena memiliki konstruksi yang besar dan terdapat beberapa petani yang masih menggunakan mesin pengupas kopi manual yang digerakkan dengan sumber tenaga manusia. Tujuan dari penelitian ini adalah membuat sebuah desain 3 dimensi mesin pengupas kopi (pulper) basah tipe mobile. Metode dilakukan mulai dari penentuan kapasitas mesin, analisis rancangan, penentuan dimensi, pembuatan sketsa setiap bagian mesin, penentuan material hingga membentuk desain utuh yang siap disimulasikan. Hasil yang diperoleh pada penelitian ini yaitu sebuah desain 3 dimensi mesin pulper mobile yang menunjukkan bahwa mesin pengupas dipasang pada rangka modifikasi sepeda motor dan memanfaatkan tenaga putar dari ujung poros magnet flywheel enjin sepeda motor. Untuk sekali pengisian hopper ditentukan sebesar 18 kg. Sistem transmisi yang digunakan adalah pulley and belt dan mentransmisikan daya dari enjin ke unit pulper dengan tambahan poros reduksi. Putaran enjin sebesar 1200 rpm direduksi menjadi 390 rpm, sehingga silinder pengupas memiliki kecepatan putar sebesar 110 rpm. Hasil dari penelitian ini diharapkan menjadi referensi untuk pembuatan prototipe mesin pulper mobile secara fisik
Aplikasi Zeolit+KMnO4 dan Silika Gel Untuk Memperpanjang Masa Simpan Cabai Rawit Merah (Capsicum frutescens L.)
Full text linkCayenne pepper is a fruit vegetable commodity with a climacteric type of respiration pattern that produces ethylene. This research aims to maintain and extend the shelf life of red cayenne pepper by applying an ethylene adsorber bag (EAB). The material used in this research is red cayenne pepper (Capsicum frutescens L.) variety ori 212. The research stage is divided into two parts: preliminary research and main research. Measuring the production of ethylene and H2O in red cayenne pepper following harvesting is done in the preliminary stage. The study's primary goal is to preserve and increase the shelf life of red cayenne pepper by using EAB, storing it at 27 ± 2 °C for 10, 15, and 20 days, and then observing the results once the EAB is removed. If the data is normally distributed, it is analyzed using the t-sample test, and if it is not normally distributed with the Mann-Whitney test. The outcomes showed that using EAB to keep red cayenne pepper fresh for 10 days in scenario 1, 15 days in scenario 2, and 18 days in scenario 3 at room temperature (27±2 °C).Cabai rawit merupakan salah satu komoditas sayuran buah berpola respirasi jenis klimaterik yang memproduksi etilen. Penelitian ini bertujuan untuk mempertahankan dan memperpanjang masa simpan cabai rawit merah dengan menggunakan etilen adsorber bag (EAB). Pada penelitian ini bahan yang digunakan yaitu cabai rawit merah (Capsicum frutescens L.) varietas ori 212. Tahapan penelitian ini terdiri atas penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan melakukan pengukuran produksi etilen dan H2O pada cabai rawit merah setelah panen, sedangkan pada penelitian utama yaitu mempertahankan dan memperpanjang masa simpan cabai rawit merah dengan penyimpanan menggunakan EAB pada suhu 27 ± 2 °C selama 10 hari, 15 hari, dan 20 hari serta melihat pengaruh setelah pelepasan EAB. Apabila data berdistribusi normal dianalisis menggunakan uji t-sample dan apabila tidak berdistribusi normal dengan uji Mann-Whitney. Hasil penelitian yang diperoleh adalah penggunaan EAB mampu mempertahankan masa simpan cabai rawit merah selama 10 hari pada skenario 1, 15 hari pada skenario 2, dan 18 hari untuk skenario 3 pada suhu ruang (27±2 °C)
Penentuan Mutu Cabai Rawit Segar (Capsicum frutescens L.) Berdasarkan Perubahan Warna Selama Penyimpanan MAP
Full text linkThe decline in the quality of cayenne pepper can be seen directly from the color change. The objective of this study was to classify classifies the quality of fresh cayenne pepper based on color changes during storage. In addition, the kinetics model of color change was also established. Samples were stored in 50 µm thick polyethylene (PE) packaging at 15°C. Then, for 14 days, the CIE L* a* b* color was taken. Control storage without packaging at room temperature was carried out as a control. Using PCA analysis, the quality of fresh cayenne pepper could be classified. This study found a more than 99% difference between the two groups of fresh cayenne pepper. PC1 explained 85.6%, PC2 13.5%, total PC 99.1% for T15°C; and PC1 81.6%, PC2 15.7%, total PC 97.3% for the control sample. The rate of color change per day for °Hue followed second-order kinetics, while Chroma and ∆E followed zero-order kinetics of 0.0008, 0.6524, and 1.0822 C-unit-1.hari-1, respectively, for T15°C samples, and 0.0027; 0.8099; and 1.8231 C-unit.hari-1 respectively for control samples.Penurunan kualitas cabai rawit pertama kali yang dapat dilihat secara langsung adalah dari perubahan warna. Penelitian ini mengklasifikasikan kualitas cabai rawit segar berdasarkan perubahan warna selama penyimpanan. Selain itu, model kinetika perubahan warna juga dibuat. Sampel disimpan dalam kemasan Polyethylene (PE) setebal 50 µm pada suhu 15°C. Kemudian, selama 14 hari, warna CIE L* a* b* diambil. Penyimpanan kontrol tanpa kemasan pada suhu kamar dilakukan sebagai kontrol. Dengan menggunakan analisis PCA, kualitas cabai rawit segar dapat diklasifikasikan. Penelitian ini menemukan perbedaan lebih dari 99% antara dua kelompok cabai rawit segar. PC1 menjelaskan 85,6%, PC2 13,5%, total PC 99,1% untuk T15°C; dan PC1 81,6%, PC2 15,7%, total PC 97,3% untuk sampel kontrol. Laju perubahan warna per hari untuk °Hue mengikuti kinetika orde dua, sedangkan Chroma dan ∆E mengikuti kinetika orde nol masing-masing sebesar 0.0008, 0.6524, dan 1.0822 C-unit-1.hari-1 untuk sampel T15°C, dan 0.0027; 0.8099; dan 1.8231 C-unit.hari-1 untuk sampel kontrol
Pot Skirt Configuration on the UB-03 Biomass Stove: Taguchi Approach Optimization
Full text linkA biomass stove is a technology that can utilize biomass fuel as an alternative energy source. This stove is considered effective for saving fossil energy because it uses fuels such as wood, waste, and plants so that it can reduce the effects of global warming because it can minimize the emissions it produces. In its technological development, UB-03 is a biomass stove product with compact construction and affordable prices for rural communities. However, there needs to be an increase to produce more efficient performance. In this case, additional configurations in the form of a pot skirt can be used to increase the efficiency of the biomass stove. The pot skirt is a device that focuses the fire’s direction on the load to minimize wasted heat and increase the efficiency of the biomass stove. This study used the Water Boiling Test (WBT) method for experimental testing. In addition, the Taguchi method was used to analyze the data obtained. This study aims to determine the optimum conditions of the biomass stove with the addition of a pot skirt using the Taguchi method with orthogonal array L9 (33) with three factors, namely angle (64°, 65°, 66°), number of holes (9,10,11) and hole diameter (0.8 cm, 1 cm, 1.2 cm). The results of this study indicate that the optimal configuration obtained is by adding a pot skirt at an angle of 65° with 9 holes and a hole diameter of 1 cm, where the highest efficiency value is obtained, namely 21.19%.A biomass stove is a technology that can utilize biomass fuel as an alternative energy source. This stove is considered effective for saving fossil energy because it uses fuels such as wood, waste, and plants so that it can reduce the effects of global warming because it can minimize the emissions it produces. In its technological development, UB-03 is a biomass stove product with compact construction and affordable prices for rural communities. However, there needs to be an increase to produce more efficient performance. In this case, additional configurations in the form of a pot skirt can be used to increase the efficiency of the biomass stove. The pot skirt is a device that focuses the fire’s direction on the load to minimize wasted heat and increase the efficiency of the biomass stove. This study used the Water Boiling Test (WBT) method for experimental testing. In addition, the Taguchi method was used to analyze the data obtained. This study aims to determine the optimum conditions of the biomass stove with the addition of a pot skirt using the Taguchi method with orthogonal array L9 (33) with three factors, namely angle (64°, 65°, 66°), number of holes (9,10,11) and hole diameter (0.8 cm, 1 cm, 1.2 cm). The results of this study indicate that the optimal configuration obtained is by adding a pot skirt at an angle of 65° with 9 holes and a hole diameter of 1 cm, where the highest efficiency value is obtained, namely 21.19%
Kajian Jagung dan Mocaf sebagai Bahan Baku Beras Artifisial Menggunakan Alat Ekstruder Ulir Tunggal
Full text linkPeople's dependence on rice is currently very high and this need must be met by imports, so that the need for imports is certain to increase from time to time, both in terms of quantity and purchase price. Indonesia is currently ranked 63rd out of 113 countries in terms of food security, The Increasing consumption of rice is also one of the causes of the increase in the number of diabetes sufferers, considering that rice is a product with a high GI value. One solution that can be done is to replace rice with artificial rice made from cheap local ingredients with a low GI value. One of them is corn which is a leading local commodity. Politeknik Negeri Jember has conducted research on the ideal formulation of artificial rice, namely using 50% corn and 50% mocaf and has optimized the artificial rice making tool, namely a single screw extruder. The aim of this research is to produce a method for making artificial rice with low GI, economical and affordable using local corn and mocaf fermented with L. plantarum 15420 bacteria and produced using a single screw extruder and studying the chemical and physical aspects of artificial rice. The resulting artificial rice has an ash content of 0.52%, , amylose conten of 13.11%, amylopectin conten of 30.28% (with a ratio of 31:68), protein conten of11.2%, Ca conten of 0.04%, fat conten 0.5%, water conten of 11.3% and resistant starch conten of 6.4%. The GI value of artificial rice is 51.2. Regarding the feasibility study, the R/C ratio value was 1.31. The price of the artificial rice Polije produces is affordable for the entire community at Rp. 37,500,- per package (2.5 kg) which is more economical compared to IR64 rice.Ketergantungan masyarakat terhadap beras saat ini sangat tinggi dan kebutuhan tersebut harus dipenuhi dari impor, sehingga kebutuhan impor dipastikan meningkat dari waktu ke waktu, baik dari sisi jumlah maupun harga beli. Indonesia saat ini menduduki peringkat ke 63 dari 113 negara ditinjau dari sisi ketahanan pangan. Adanya konsumsi beras yang semakin tinggi juga merupakan salah satu penyebab angka penderita penderita diabetes meningkat, menimbang beras adalah produk dengan nilai IG tinggi. Salah satu solusi yang dapat dilakukan adalah mengganti beras dengan beras artifisial yang terbuat dari bahan lokal yang murah dan memiliki nilai IG yang rendah. Diantaranya jagung yang merupakan komoditi lokal unggulan Kabupaten Jember. Politeknik Negeri Jember telah melakukan riset formulasi ideal beras artifisial yakni menggunakan 50% jagung dan 50% mocaf dan juga telah mengoptimalisasi alat pembuatan beras artifisial yakni ekstruder ulir tunggal. Tujuan penelitian ini adalah menghasilkan metode pembuatan beras artifisial dengan IG rendah, dan ekonomis menggunakan bahan jagung lokal dan mocaf yang telah terfermentasi dengan bakteri L. plantarum 15420 serta diproduksi menggunakan ekstruder ulir tunggal dan dikaji aspek kimia dan fisik artifisial. Beras artifisial yang dihasilkan memiliki kadar abu 0,52%, , amilosa 13,11%, amilopektin 30,28% (dengan rasio 31:68), protein 11,2%, Ca 0,04%, kadar lemak 0,5%, kadar air 11,3% dan pati resisten 6,4%. Adapun nilai IG beras artifisial adalah 51,2. Terkait dengan feasibility study didapat nilai R/C rasio sebesar 1,31. Harga beras artifisial Polije adalah Rp. 37.500,- per kemasan (2,5 kg) yang lebih ekonomis dibandingkan dengan beras IR 64
Pengembangan Sistem Monitoring Proses Distribusi Tomat Menggunakan Internet of Things (IoT)
Full text linkTechnological developments are used to provide product quality assurance and provide goods and services to consumers. Product quality is a condition related to the product, where the product could meet the needs and satisfaction of consumers. Product quality assurance, could be supported from raw materials, processes to distribution. This condition requires a tool that is able to control or monitor agricultural products by utilizing technology, namely the Internet of Things (IoT) using temperature, humidity, vibration, carbon dioxide (CO2) sensors and GPS that is able to show the location when the distribution process takes place in real time. The purpose of this study was to design and performance monitoring tools for temperature, humidity, vibration, carbon dioxide (CO2) and location during the distribution process. The results of the field test showed that the GPS sensor was able to show the location in real time according to the delivery route. The results of recording the highest temperature data was 30.8°C and the lowest temperature was 27.8°C, while the lowest humidity was 80% RH and the highest was 94% RH. The recording results from the SW-420 sensor showed that 51.04% for small vibration, 19.79% for medium vibration, and 28.64% for large vibration. The recording results from the MQ-2 sensor was able to show the carbon dioxide value around the tomatoes, with the lowest carbon dioxide with the value of 10% and the highest with the value of 23%.Perkembangan teknologi dimanfaatkan untuk memberikan jaminan kualitas produk dan menyediakan barang maupun jasa kepada konsumen. Kualitas produk merupakan suatu kondisi yang berhubungan dengan produk, dimana produk tersebut dapat memenuhi kebutuhan dan kepuasan konsumen. Dalam memberikan jaminan kualitas produk memerlukan pengawasan dari bahan baku, proses, hingga pendistribusian produk. Oleh karena itu diperlukan alat yang mampu mengontrol atau memonitoring bahan hasil pertanian dengan memanfaatkan teknologi yaitu Internet of Things (IoT) dengan memakai sensor suhu, kelembaban, getaran, karbondioksida (CO2) dan GPS yang mampu menunjukan lokasi saat proses distribusi berlangsung secara realtime. Tujuan penelitian ini adalah untuk membuat rancangan dan kinerja alat monitoring suhu, kelembaban, getaran, karbondioksida (CO2) dan lokasi selama proses distribusi. Hasil Penelitian pengujian lapang menunjukan bahwa sensor GPS mampu menunjukan lokasi secara realtime sesuai dengan jalur pengiriman. Hasil perekaman data suhu tertinggi sebesar 30,8°C dan suhu terendah 27,8°C, sedangakan kelembaban terendah 80% dan tertinggi 94%. Hasil perekaman dari sensor SW-420 menunjukkan terjadinya getaran kecil 51,04%, getaran sedang 19,79%, dan getaran besar 28,64%. Hasil perekaman dari sensor MQ-2 mampu menunjukan nilai karbondioksida disekitar tomat, yaitu dengan nilai karbondioksida terendah 10% dan tertinggi 23%
Erosion of Potato Field as Affected by Drainage Canal Intervals of a Horizontal-ridge System
Full text linkPreviously, horizontal-ridge system has been shown effective in reducing soil erosion. But, it could cause water logging, which is detrimental to crop growth and yield. To solve this problem, drainage canal establishment might be reasonable. However, the evidence remains scarce. In this study, effect of drainage canal intervals on the volume of runoff, soil loss, and nutrient loss (N-total and P-total) were investigated. There were 4 drainage canal intervals applied to the 12 targeted plots (each sized 3 m x 3 m): R0, R1, R1.5, and R2 namely 0 m, 1 m, 1.5 m, and 2 m, respectively. In this case, R0 had no drainage canals and taken as the control. The measured runoff, soil loss, N-total loss, and P-total loss ranged 24.714 – 0.951 m3 ha-1, 0.002 – 0.507 ton ha-1, 0.849 – 204.881 kg ha-1, and 0.685 – 176.505 kg ha-1, respectively. The results revealed that existence of drainage canal increased runoff, soil loss, and nutrient loss compared to the control. Amongst them, R1 gave the highest values of soil and nutrient losses followed by R1.5, R2, and R0 as the lowest, which was probably due to the difference in number of drainage canal existing: 12, 7, 5, and 0, respectively. In addition, it was noticeable for a sufficient data trend conformity of the measured nutrient loss to the data of soil loss, runoff, and rainfall within a positive correlation amongst them. The data further confirmed the effect of soil structure condition on the volume changes of both runoff and soil loss.Previously, horizontal-ridge system has been shown effective in reducing soil erosion. But, it could cause water logging, which is detrimental to crop growth and yield. To solve this problem, drainage canal establishment might be reasonable. However, the evidence remains scarce. In this study, effect of drainage canal intervals on the volume of runoff, soil loss, and nutrient loss (N-total and P-total) were investigated. There were 4 drainage canal intervals applied to the 12 targeted plots (each sized 3 m x 3 m): R0, R1, R1.5, and R2 namely 0 m, 1 m, 1.5 m, and 2 m, respectively. In this case, R0 had no drainage canals and taken as the control. The measured runoff, soil loss, N-total loss, and P-total loss ranged 24.714 – 0.951 m3 ha-1, 0.002 – 0.507 ton ha-1, 0.849 – 204.881 kg ha-1, and 0.685 – 176.505 kg ha-1, respectively. The results revealed that existence of drainage canal increased runoff, soil loss, and nutrient loss compared to the control. Amongst them, R1 gave the highest values of soil and nutrient losses followed by R1.5, R2, and R0 as the lowest, which was probably due to the difference in number of drainage canal existing: 12, 7, 5, and 0, respectively. In addition, it was noticeable for a sufficient data trend conformity of the measured nutrient loss to the data of soil loss, runoff, and rainfall within a positive correlation amongst them. The data further confirmed the effect of soil structure condition on the volume changes of both runoff and soil loss
Efek Perlakuan Cold Plasma terhadap Umur Simpan Cabai Rawit (Capsicum frutescens L.)
Full text linkCayenne pepper is a perishable product. One of the damages that can cause spoilage in cayenne pepper is microorganisms. This study examines the quality change of cayenne pepper during storage. The research design employed in this study was a complete factorial randomized design with two factors: voltage levels, comprising 8,00, 9,20, and 10,40 kV, and treatment times of 20, 40, and 60 seconds. Cold plasma effectively reduced microorganisms and did not significantly affect weight loss and color value during storage. Plasma voltage levels significantly influenced hardness, total dissolved solids, and vitamin C content. The treatment with cold plasma at 9,20 kV for 40 seconds was considered the most effective in preserving chili quality. Cold plasma reduced weight loss and maintained chili color, hardness, total dissolved solids, and vitamin C content. The total plate count of cayenne pepper with cold plasma at 9,20 kV for 40 seconds is 6,55 x 105 colony/g. Cold plasma extended the shelf life of cayenne pepper for up to 12 days.Cabai rawit merupakan produk yang mudah mengalami kerusakan setelah dipanen. Salah satu kerusakan yang dapat menyebabkan pembusukan pada cabai rawit adalah karena mikroorganisme. Penelitian ini bertujuan untuk meneliti perubahan kualitas cabai rawit selama penyimpanan setelah perlakuan dengan cold plasma. Rancangan penelitian yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial dengan dua faktor yaitu level tegangan yang terdiri dari 8,00, 9,20 dan 10,40 kV dan waktu perlakuan 20, 40, dan 60 detik. Hasil penelitian menunjukkan bahwa cold plasma terbukti efektif mengurangi mikroorganisme dan tidak berpengaruh signifikan terhadap penurunan berat badan dan nilai warna selama penyimpanan. Tingkat tegangan plasma secara signifikan mempengaruhi kekerasan, total padatan terlarut, dan kandungan vitamin C. Perlakuan dengan cold plasma pada 9,20 kV selama 40 detik dianggap paling efektif dalam mempertahankan kualitas cabai. Penggunaan cold plasma mampu mengurangi susut bobot, mempertahankan warna cabai, kekerasan, total padatan terlarut, dan kandungan vitamin C. Jumlah total plate count cabai rawit dengan cold plasma pada 9,20 kV selama 40 detik adalah 6,55 x 105 koloni/g. Cold plasma memperpanjang umur simpan cabai rawit hingga 12 hari
Efektifitas Fraksinasi Kering pada Pengolahan Empulur Sagu dan Pemanfaatan Produk untuk Produksi Etanol
Full text linkStarch is more easily converted to sugars and fermented into ethanol. To increase ethanol productivity, a high-gravity fermentation method was developed. Sago trees are starch-producing that do not compete with food crops, but conventional processing has a negative impact on the environment. An alternative technology to minimize environmental impact is dry fractionation, product characteristics are suitable for ethanol production. Analysis of the effectiveness the processing of sago pith and the use of products for ethanol has never been published, so the analysis is carried out based on vertical differences in stem parts and determination of the optimum conditions of the ethanol production using sago starch-rich flour. Yield, starch recovery, starch ennrichment and shift starch are observational variables for the analysis of dry fractionation effectiveness. Starch-rich flour from the results of dry fractionation of each group of stem parts is mixed with a uniform composition and used as a fermentation medium. The one factor at a time (OFAT) experiment design was used to determine the effect of variables on optimal response, and verification is carried out. The distribution of starch granule size, starch content and parenchyma fiber characteristics can affect the effectiveness . Ethanol productivity showed optimum results at liquifaction 80oC for 60 minutes, using simultaneous saccharification and fermentation (SSF), high gravity fermentation and self-flocating yeast. The application of dry fractionation technology to obtain ethanol raw materials from sago trees has the potential to increase the added value of sago cultivation and the economic value of ethanol to be more competitive.Pati lebih mudah dikonversi menjadi gula sederhana dan difermentasi menjadi etanol. Untuk meningkatkan produktifitas etanol dikembangkan metode fermentasi gravitasi tinggi. Pohon sagu merupakan tanaman penghasil pati yang tidak berkompetisi dengan tanaman pangan, namun pengolahan secara konvensional berdampak negatif pada lingkungan. Alternatif teknologi pengolahan sagu untuk meminimalkan dampak lingkungan adalah fraksinasi kering, dan karakteristik produknya cocok digunakan sebagai bahan baku etanol. Analisa efektifitas fraksinasi kering untuk pengolahan empulur sagu dan pemanfaatan produk untuk etanol belum pernah dipublikasikan, maka analisa efektifitas fraksinasi kering dilakukan berdasarkan perbedaan bagian batang secara vertikal dan penentuan kondisi optimum proses produksi etanol menggunakan tepung kaya pati sagu. Rendeman, efisiensi pemisahan pati, peningkatan kadar pati dan perpindahan pati merupakan variabel pengamatan yang digunakan pada analisa efektifitas fraksinasi kering. Tepung kaya pati dari hasil fraksinasi kering dari masing-masing kelompok bagian batang dicampur dengan komposisi yang seragam dan digunakan sebagai media fermentasi. Rancangan percobaan one factor at a time (OFAT) digunakan untuk mengetahui pengaruh variabel pengujian pada response yang optimal, dan dilakukan verifikasi pengujian. Distribusi ukuran granula pati, kandungan pati dan karakteristik serat parenkima dapat mempengaruhi efektifitas fraksinasi kering empulur sagu. Produktifitas etanol menunjukkan hasil yang optimum pada suhu liquifikasi 80oC selama 60 menit, menggunakan metoda sakarifikasi dan fermentasi simultan (SSF), pada kondisi gravitasi tinggi dengan menggunakan yeast berflokukasi mandiri. Penerapan teknologi fraksinasi kering untuk mendapatkan bahan baku etanol dari pohon sagu berpotensi meningkatkan nilai tambah budi daya tanaman sagu dan nilai ekonomi etanol agar lebih kompetitif
Proses Pengeringan Benih Semangka Non-Biji Dengan Memanfaatkan Panas Tray Dryer
Full text linkThe study aimed to design and assess the heat flow capability of a tray dryer to support the process of supplying seedless watermelon seeds. Researchers collaborated with farmers in Seputih Mayang Village, Jember, who partnered with seeds producer of PT East West Seed Indonesia. Drying with a tray dryer that is composed of a frame, plywood walls, heating source, air exhaust cavity, shelves, thermostat, blower, and digital temperature measuring device; heat circulation moves in a zigzag manner. Determination of heat in drying by measuring temperature changes on each shelf. Shelf 1 (bottom) received the most significant heat than the upper shelves. To reduce the moisture content by 12%, the drying machine consumes 2.272 kWh of energy or equivalent to 8179.5 kJ, while the heat released during drying is 1603.800 kJ. Thus, the efficiency of the drying machine is 19.59%.Penelitian mempunyai tujuan merancang dan menilai kemampuan aliran panas pada pengeringan tray dryer untuk menunjang proses pemasokan benih semangka non-biji. Peneliti bekerja sama dengan petani Desa Seputih Mayang Jember yang bermitra dengan perushaan produsen benih PT East West Seed Indonesia. Pengeringan tray dryer yang tersusun atas rangka, dinding triplek, sumber pemanas, rongga pembuangan udara, rak, thermostat, blower, serta alat pengukur temperatur digital; sirkulasi panas bergerak dengan zig-zag. Penentuan panas pada pengeringan dengan mengukur pergantian temperatur pada setiap rak. Rak 1 (bawah) mendapatkan panas paling signifikan daripada rak lebih atas. Untuk menurunkan kadar air sebesar 12%, mesin pengering mengonsumsi energi sebesar 2,272 kWh atau setara dengan 8179,5 kJ, sementara kalor yang dilepas selama pengeringan adalah sebesar 1603,800 kJ. Sehingga, didapat efisiensi mesin pengering sebesar 19,59%