Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
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Pendekatan Komprehensif Kesesuaian Lahan Budidaya Tanaman Padi Sawah di Kabupaten Paser, Provinsi Kalimantan Timur
Full text linkThis study aimed to present a comprehensive evaluation of land suitability for wetland paddy cultivation in Paser Regency, East Kalimantan Province using the Simple Additive Weighting (SAW) process and Geographic Information System (GIS) techniques. The ten factors determining land suitability selected were soil texture, soil depth, soil drainage, soil type, rainfall, temperature, slope, distance from roads, distance from rivers and land use. The factor weights were considered the same, for the suitability analysis of the use of rice development in the study area. Then, after carrying out a weighted sum analysis, Paser Regency was qualitatively categorized as very suitable, quite suitable, marginally suitable, not currently suitable for rice land development with values of 20, 39, 28, 13% respectively. Meanwhile, taking into account land use, the very suitable category was 20% and quite suitable was reduced to 33% of the total research area. Based on the available land, the opportunity for developing rice plantations in Paser Regency was relatively large. The study revealed that the SAW approach technique was acceptable for identifying appropriate land for rice development in the study area.Penelitian ini bertujuan untuk memberikan evaluasi mendalam mengenai kesesuaian lahan untuk pengembangan budidaya padi sawah di Kabupaten Paser, Provinsi Kalimantan Timur menggunakan proses Simple Additive Weighting (SAW) dan teknik Geographic Information System (GIS). Sepuluh faktor penentu kesesuaian lahan yang dipilih adalah tekstur tanah, kedalaman tanah, drainase tanah, jenis tanah, curah hujan, temperatur, kelerengan, jarak dari jalan, jarak dari sungai dan penggunaan lahan. Bobot faktor dianggap sama, untuk analisis kesesuaian penggunaan pengembangan padi di wilayah penelitian. Kemudian, setelah dilakukan analisis weighted sum, Kabupaten Paser tersebut secara kualitatif dikategorikan sebagai sangat sesuai, cukup sesuai, sesuai marjinal, tidak sesuai saat ini, untuk pengembangan lahan padi dengan nilai masing-masing 20,2%; 38,8%; 28,4%; dan 12,6%. Berdasarkan lahan yang sesuai maka peluang pengembangan lahan tanaman padi di Kabupaten Paser relatif luas. Hasil penelitian menunjukkan bahwa teknik pendekatan SAW dapat digunakan untuk mengidentifikasi lahan yang berpotensi untuk pengembangan lahan padi di wilayah penelitian
Rancang Bangun Sistem Kendali Suhu pada Reaktor Torefaksi Menggunakan Mikrokontroler
Full text linkThe increasing demand for energy causes a decrease in the availability of fossil fuels. Biomass from oil palm waste, namely empty oil palm bunches, can be used as an alternative fuel. The torrefaction process converts biomass into environmentally friendly biopellets with high added value. In this study, the calibration of the K-type thermocouple sensor was carried out using Arduino Uno and testing of the automatic pellet torrefaction tool from empty palm oil bunches. This study aims to develop an automatic control system for the pellet torrefaction tool. The design of the automatic torrefaction tool uses a microcontroller with a gas stove energy source. The dimensions of the support frame are the torrefaction tube (24 cm x 28 cm), the servo motor frame (15 cm x 9.5 cm) and the dynamo support frame (26 cm x 6.5 cm). The tool box is square (50 cm x 50 cm). The torrefaction tube has a volume of 2,826 cm3, a diameter of 15 cm and a height of 16 cm. The results showed that the system successfully reached a temperature of 300°C for 30 minutes from the initial temperature. The temperature accuracy test produced an average value of 92.12%. The stability of temperature control also proved to be quite good in achieving the specified setting point. The water content of torrefaction pellets at a temperature of 150-300°C was around 1-2%. The hydrophobicity of torrefaction pellets at a temperature of 250-300°C after being soaked for 24 hours had a clearer color and remained intact.Permintaan energi yang meningkat menyebabkan penurunan ketersediaan bahan bakar fosil. Biomassa dari limbah kelapa sawit yaitu tandan kosong kelapa sawit, dapat digunakan menjadi alternatif bahan bakar. Proses torefaksi mengubah biomassa menjadi biopelet yang ramah lingkungan dan bernilai tambah tinggi. Dalam penelitian ini, kalibrasi dari sensor termocouple tipe K dilakukan dengan Arduino Uno dan pengujian alat torefaksi otomatis pelet dari Tandan Kosong Kelapa Sawit (TKKS). Penelitian ini bertujuan untuk mengembangkan sistem kendali otomatis untuk alat torefaksi pelet. Perancangan alat torefaksi otomatis menggunakan mikrokontroler dengan sumber energi kompor gas. Dimensi dari kerangka penyangga yaitu tabung torefaksi (24 cm x 28 cm), kerangka motor servo (15 cm x 9,5 cm), kerangka penyangga motor DC dan gearbox (26 cm x 6,5 cm). Kotak alat berbentuk persegi (50 cm x 50 cm). Tabung torefaksi memiliki volume 2.826 cm3, diameter 15 cm dan tinggi 16 cm. Hasil penelitian menunjukkan, sistem berhasil mencapai suhu 300°C selama 30 menit dari suhu awal. Pengujian keakuratan suhu menghasilkan rata-rata nilai sebesar 92,12%. Stabilitas pengendalian suhu juga terbukti cukup baik dalam mencapai titik pengaturan yang ditentukan. Kadar air pelet torefaksi pada suhu 150-300°C sekitar 1-2%. Hidrofobisitas pelet hasil torefaksi suhu 250-300°C setelah direndam 24 jam memiliki warna yang lebih bening dan tetap utuh
Sintesis Nanoemulsi Ekstrak Cabe Jawa (Piper retrofractum Vahl): Kajian Rasio VCO:Tween 80 dan Lama Homogenisasi
Full text linkPiperine obtained from Javanese long pepper extract is an essential compound, but it has the disadvantage of being insoluble in water, so its bioavailability is low. One of the efforts that can be made to overcome this is by changing the size to nano, such as making nanoemulsion preparations. The study aims to determine the effect of VCO:Tween 80 ratio and homogenization time on nanoemulsion characteristics of Javanese long pepper extract. The research method utilized a completely randomized design by treating VCO:Tween 80 ratio and homogenization time. The research parameters included an organoleptic, percent transmittance, pH, viscosity, piperine content, particle size, polydispersity index, and zeta potential. This research resulted in a percent transmittance value of 97.05-99.55%, pH 4.89-5.56, viscosity 0.35-0.76 cP, piperine content 6.29-12.25%, particle size 41.482 nm and 266.62 nm, polydispersity index 0.7446 and 0.4358, zeta potential -4.443 mV, and -2.166 mV. The study is expected to be a reference in utilizing piperine content to benefit spices and medicines.Piperin yang diperoleh dari ekstrak cabe Jawa merupakan senyawa penting, namun memiliki kelemahan susah larut dalam air sehingga biavailabilitasnya rendah. Salah satu upaya yang bisa dilakukan untuk mengatasi hal tersebut dengan diubah ukurannya menjadi nano seperti dibuat sediaan nanoemulsi. Penelitian ini bertujuan untuk mengetahui pengaruh rasio VCO:Tween 80 dan waktu homogenisasi terhadap karakteristik nanoemulsi ekstrak cabe Jawa. Metode penelitian menggunakan rancangan acak lengkap dengan perlakuaan rasio VCO:Tween 80 dan waktu homogenisasi. Parameter penelitian meliputi uji organoleptik, uji persen transmitan, uji pH, uji viskositas, uji kadar piperin, uji ukuran partikel, uji indeks polidispersitas, dan uji zeta potensial. Penelitian ini menghasilkan nilai persen transmitan 97,05-99,55%, pH 4,89-5,56, viskositas 0,35-0,76 cP, kadar piperin 6,29 – 12,25%, ukuran partikel 41,482 nm dan 266,62 nm, indeks polidispersitas 0,7446 dan 0,4358, zeta potensial -4,443 mV dan -2,166 mV. Penelitian ini diharapkan dapat menjadi acuan dalam pemanfaat kandungan piperin untuk kepentingan rempah dan obat
Comparison of Empirical Methods to Estimated Reference Evapotranspiration
Full text linkEvapotranspiration plays an important role in agricultural water management and crop modelling. Estimating reference Evapotranspiration (ETo) using meteorological variables, both theoretical and empirical methods, is highly recommended considering the availability of weather data in several locations. The estimation method recommended as the standard method is FAO Penman Monteith (FAOPM), but due to the limited meteorological data in a region and the difficulty and complexity of FAOPM, it is recommended to use the empirical method which is easier and only requires a few simple meteorological variables. The aim of this research is to compare and evaluated empirical methods for estimating ETo against the FAOPM. The statistical analysis using in this research are RSME, MAE, coefficient Correlation, NSE, Average bias, index of agreement, and confidence index (c). Evaluation for the best models based on statistic analyzed shows that several empirical methods show terrible performance in estimating the monthly average ETo (mm/day), which are Thornthwaite-Mather, Hargraves-Samani, Makkink, Hamon, Romaneko, and Kharauffa. Modified Blaney-Criddle method showed a good performance method, while PMAWS showed very good performance The Turc and Hansen method showed excellent performance with RMSE, MAE, NSE, and C values for the Turc method, are 0.12, 0.11, 0.78, 0.92 respectively, and for the Hansen method are 0.12, 0.1, 0.8, and 0.89 respectively.Evapotranspiration plays an important role in agricultural water management and crop modelling. Estimating reference Evapotranspiration (ETo) using meteorological variables, both theoretical and empirical methods, is highly recommended considering the availability of weather data in several locations. The estimation method recommended as the standard method is FAO Penman Monteith (FAOPM), but due to the limited meteorological data in a region and the difficulty and complexity of FAOPM, it is recommended to use the empirical method which is easier and only requires a few simple meteorological variables. The aim of this research is to compare and evaluated empirical methods for estimating ETo against the FAOPM. The statistical analysis using in this research are RSME, MAE, coefficient Correlation, NSE, Average bias, index of agreement, and confidence index (c). Evaluation for the best models based on statistic analyzed shows that several empirical methods show terrible performance in estimating the monthly average ETo (mm/day), which are Thornthwaite-Mather, Hargraves-Samani, Makkink, Hamon, Romaneko, and Kharauffa. Modified Blaney-Criddle method showed a good performance method, while PMAWS showed very good performance The Turc and Hansen method showed excellent performance with RMSE, MAE, NSE, and C values for the Turc method, are 0.12, 0.11, 0.78, 0.92 respectively, and for the Hansen method are 0.12, 0.1, 0.8, and 0.89 respectively
Sistem Kendali Fertigasi Presisi Berbasis Logika Fuzzy untuk Budidaya Tanaman Hidroponik
Full text linkThe fertigation control system has been extensively developed, particularly for hydroponic plant cultivation. However, existing studies often overlook the characteristics of the interaction between the environment and plants. Evapotranspiration and the moisture status of the growing medium are two critical parameters in determining the volume of fertigation. As a control system, fuzzy logic can manage fertigation based on these two parameters. This study aims to deliver water and nutrients to plants more effectively and efficiently, aligning with current environmental conditions and plant needs. The research was conducted through several stages: defining design criteria, creating a fuzzy logic design, simulating the fuzzy logic-based fertigation control system, and testing the system. Simulation results indicate that when the moisture content of the growing medium is between 26% and 31%, the fertigation duration varies according to evapotranspiration values. When the moisture content exceeds 32%, fertigation does not occur regardless of evapotranspiration values. Testing results demonstrate that the fuzzy logic used in this control system is efficient in delivering fertigation, as evidenced by minimal runoff compared to systems without control. Additionally, the moisture status of the growing medium consistently remains within the available water zone or at the optimum condition for plant water absorption, with a mean absolute percentage error of 1.98%. The designed fuzzy logic control system is also effective in providing fertigation, with the total volume ranging from 132 to 308.4 ml/day, closely matching the daily evapotranspiration rate. Based on plant physiological measurements, the fuzzy logic control system outperforms fertigation without control.Sistem kendali fertigasi telah banyak dikembangkan khususnya untuk budidaya tanaman hidroponik. Namun, beberapa kajian yang telah dilakukan belum memperhatikan karakteristik hubungan antara lingkungan dan tanaman. Evapotranspirasi dan status kelembaban media tanam adalah dua parameter utama dalam menentukan volume fertigasi. Logika fuzzy sebagai salah satu jenis sistem kendali dapat mengontrol pemberian fertigasi berdasarkan dua parameter tersebut. Tujuan penelitian ini yaitu untuk memberikan air dan nutrisi bagi tanaman agar lebih efektif dan efisien sesuai dengan kondisi lingkungan dan kebutuhan tanaman terkini. Pelaksanaan penelitian dilakukan dengan tahapan antara lain: penentuan kriteria desain, pembuatan rancangan logika fuzzy, simulasi sistem kendali fertigasi berbasis logika fuzzy, dan pengujian sistem kendali fertigasi berbasis logika fuzzy. Hasil simulasi menunjukkan ketika kelembaban media tanam berada pada rentang 26 – 31%, durasi fertigasi bervariasi menyesuaikan nilai evapotranspirasi. Ketika kelembaban media tanam lebih dari 32%, proses fertigasi tidak terjadi pada berbagai nilai evapotranspirasi. Hasil pengujian menunjukkan logika fuzzy yang digunakan dalam sistem kendali ini terbukti efisien dalam memberikan fertigasi. Hal ini terbukti dengan minimnya limpasan yang dihasilkan oleh sistem kendali fertigasi berbasis logika fuzzy dibandingkan tanpa sistem kendali. Selain itu, kondisi status kelembaban media tanam selalu terjaga pada zona air tersedia atau pada kondisi optimum penyerapan air oleh tanaman, dengan nilai mean absolute percentage error yaitu 1,98%. Sistem kendali logika fuzzy yang dirancang juga terbukti efektif dalam memberikan fertigasi, dimana total volume fertigasi yang diberikan oleh sistem kendali ini berkisar antara 132 – 308,4 ml/hari mendekati nilai evapotranspirasi harian yang terjadi. Berdasarkan hasil pengukuran fisiologi tanaman, sistem kendali logika fuzzy yang dirancang memberikan hasil yang lebih unggul dibandingkan pemberian fertigasi tanpa menggunakan sistem kendali
Studi Teoritis Karakteristik Termal Pembakaran Biomassa Tanaman Energi pada Berbagai Kondisi Udara dalam Tungku Adiabatik
Full text linkCombustion is an energy conversion method involving the reaction of fuel and oxygen to generate heat. Coal remains predominant in Indonesia’s energy mix, contributing to over 50% of global CO2 emissions. Efforts to reduce these emissions include using renewable energy sources like biomass, with current potential in energy crop biomass such as gamal and sengon wood. However, the thermal characteristics of burning gamal and sengon wood have not been extensively studied. This paper discusses the theoretical thermal characteristics of gamal and sengon wood combustion through numerical simulation using a combustion equilibrium model in an adiabatic furnace under stoichiometric, excess air, and excess fuel conditions. Thermodynamic calculations will be validated against experimental data. The simulation results show that the thermal characteristics of gamal combustion are superior to those of sengon. Adjustments in air supply can impact combustion quality, where excess air is often necessary to mitigate environmental factors disrupting theoretical stoichiometric combustion. Optimal combustion conditions are achieved at equivalence ratios of 1.3 for gamal and sengon. Validation using Mean Absolute Percentage Error (MAPE) indicates low error values (8,55%) affirming the model’s ability to predict thermal characteristics accurately.Pembakaran adalah metode konversi energi dengan mereaksikan bahan bakar dan oksigen untuk menghasilkan panas. Saat ini batubara masih mendominasi sumber energi di Indonesia yang menyumbang lebih dari 50% emisi CO2 global. Upaya mengurangi emisi ini salah satunya dengan penggunaan energi terbarukan seperti biomassa, dimana energi biomassa yang sedang berpotensi saat ini adalah produk biomassa tanaman energi seperti kayu gamal dan sengon. Penggunaan tanaman energi tersebut sebagai penyedia termal melalui proses pembakaran masih belum pernah dikaji, sehingga paper ini akan membahas karakteristik termal pembakaran kayu gamal dan sengon secara teoritis melalui simulasi numerik pembakaran. Simulasi menggunakan model kesetimbangan pembakaran pada tungku adiabatik dengan kondisi stoikiometri, kelebihan udara (excess air), dan kelebihan bahan bakar (excess fuel) dengan perhitungan – perhitungan termodinamika yang nantinya akan divalidasi dengan data eksperimental. Hasil simulasi menunjukkan karakteristik termal pembakaran gamal lebih unggul dibandingkan sengon. Penambahan dan pengurangan udara dari kondisi optimum dapat mengurangi kualitas pembakaran, namun secara aktual penggunaan udara berlebih diperlukan untuk mengantisipasi faktor lingkungan yang mengganggu pembakaran stoikiometri teoritis. Kondisi optimum pembakaran dicapai pada saat rasio ekuivalen gamal dan sengon masing-masing 1,3. Hasil validasi menggunakan MAPE menunjukkan nilai error yang rendah (8,55%) sehingga model pembakaran yang digunakan mampu memprediksi karakteristik termal dengan sangat baik
Pengaruh suhu dan frekuensi penggunaan minyak goreng kelapa (Cocos nucifera L.) terhadap karakteristik fisikokimia kentang goreng
Full text linkFrying oil is commonly used to fry food, especially in deep-fat frying methods at atmospheric pressure. Variations in fried food results are caused by various factors, including the type of food, type of frying oil, frying duration, frying oil temperature, and frying frequency. This study aims to investigate the effect of variations in temperature and frying frequency on the quality of French fries fried using self-produced coconut oil. Coconut oil was made from coconut milk that was pretreated by storing the coconut milk at a cold temperature before processing. Potatoes were fried at temperatures of 140 °C, 160 °C, 180 °C, and 200 °C, with the frequency process repeated 9 times with consecutive frying. Observations of water content, texture, and color of the French fries were evaluated at the end of the 3rd, 5th, 7th, and 9th frying for each frying temperature. The results showed that the temperature treatment at each frying frequency had no significant effect and the higher the temperature, the lower the water content. The higher the temperature, the higher the texture value (0.3467 kgf - 0.8067 kgf), and the greatest color change occurred at a temperature of 200 °C. Based on the research results, it is recommended to fry potatoes at a maximum temperature of 180 °C and with a frying frequency of no more than 9 times to obtain a good quality, crispy, and safe-to-eat French fries product.Minyak goreng umumnya digunakan untuk menggoreng bahan pangan terutama dalam metode deep-fat frying pada tekanan atmosfer. Variasi pada hasil gorengan disebabkan oleh berbagai faktor, di antaranya jenis bahan makanan, jenis minyak goreng, durasi penggorengan, temperatur minyak goreng, dan frekuensi penggorengan. Penelitian ini bertujuan untuk mengkaji pengaruh variasi suhu dan frekuensi penggorengan terhadap kualitas kentang goreng yang digoreng menggunakan minyak kelapa hasil produksi sendiri. Minyak kelapa dibuat dari santan yang dipretreatment dimana santan sebelum diolah disimpan pada suhu dingin. Kentang digoreng dengan perlakuan suhu 140 °C, 160 °C, 180 °C, dan 200 °C, proses frekuensi dilakukan berulang sebanyak 9 kali dengan penggorengan berturut-turut. Pengamatan kandungan air, tekstur, dan warna kentang goreng dievaluasi pada akhir penggorengan ke-3, ke-5, ke-7, dan ke-9 pada masing – masing suhu penggorengan. Hasil penelitian menunjukkan bahwa perlakuan suhu pada setiap frekuensi penggorengan tidak berpengaruh nyata dan semakin tinggi suhu kadar air semakin rendah, tekstur semakin tinggi suhu nilai tekstur semakin tinggi (0,3467 kgf - 0,8067 kgf), dan perubahan warna terbesar pada perlakuan suhu 200°C, Berdasarkan hasil penelitian, disarankan untuk menggoreng kentang pada suhu maksimal 180 °C dan dengan frekuensi penggorengan tidak lebih dari 9 kali untuk mendapatkan produk kentang goreng dengan kualitas yang baik, renyah, dan aman dikonsumsi
Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat
Full text linkCorn is widely processed into the main ingredient in making snacks but has a low protein content. Therefore, it is necessary to add protein in the form of beans, especially red beans. The physical characteristics of extrudate as a result of extrusion processing can be determined by material composition and barrel temperature factors. This study aims to determine the effect of material composition treatment and barrel temperature on the physical properties of extrudate made from corn grit and red bean flour. There are three levels of red bean addition, namely, 10%, 20%, and 30% with variations of temperature 120°C, 130°C, and 140°C. Physical quality parameters measured in the form of moisture content, expansion ratio, bulk density, particle density, water absorption index (WAI), water solubility index (WSI), and hardness. The extrudate produced is in accordance with SNI with a moisture content of < 4%. An increase in barrel temperature affects the increase in expansion ratio and decrease in moisture content, bulk density, particle density, WAI, WSI, and hardness. The addition of red bean flour caused an increase in moisture content, bulk density, particle density, hardness, and WSI and decrease in the expansion ratio and WAI.Jagung banyak diolah menjadi bahan utama pembuatan makanan ringan namun memiliki kandungan protein yang rendah. Oleh karena itu, perlu dilakukan penambahan protein berupa kacang-kacangan terutama kacang merah. Karakteristik fisik ekstrudat dari proses ekstrusi dapat ditentukan oleh faktor komposisi bahan dan suhu ekstruder. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan rasio komposisi bahan dan suhu ekstruder terhadap sifat fisik ekstrudat berbahan dasar grit jagung dan tepung kacang merah. Terdapat tiga level penambahan kacang merah, yaitu 10%, 20%, dan 30% dengan variasi temperatur 120°C, 130°C, dan 140°C. Parameter kualitas fisik yang diukur berupa kadar air, rasio ekspansi, densitas curah, densitas partikel, water absorption index (WAI), water solubility index (WSI), dan kekerasan. Ekstrudat yang dihasilkan sesuai dengan SNI dengan kadar air < 4%. Peningkatan suhu ekstruder berpengaruh terhadap peningkatan rasio ekspansi dan penurunan kadar air, densitas curah, densitas partikel, WAI, WSI, dan kekerasan. Penambahan tepung kacang merah menyebabkan peningkatan kadar air, densitas curah, densitas partikel, kekerasan, dan WSI serta penurunan rasio ekspansi dan WAI
Pengaruh Penggunaan Microwave Oven terhadap Proses Sterilisasi Buah Kelapa Sawit
Full text linkThe sterilization of oil palm fresh fruit bunch (FFB) purpose is to deactivate the lipase enzyme, soften the fruit pulp, and loosen the fruit from the bunch, an important process affecting oil quality. Palm oil mills generally require around 410-455 tonnes of water to produce steam in the sterilization process using boiling vessels and produce 36 tonnes of liquid waste. One way to reduce liquid waste is the development of the use of microwaves. Research on the use of microwaves in palm fruit sterilization will be the basis for developing microwave designs that are suitable for the CPO industry with capacities of hundreds or thousands of tonnes. The aim of this research was to determine the effect of microwave oven sterilization time on the characteristics of oil palm fruit. This research used a completely randomized design with 7 treatment levels and 4 replications to obtain 28 experimental units. The treatment used was sterilization using a boiling vessel (T0) and the sterilization time for oil palm fruit using a microwave oven: 3, 5, 7, 9, 11 and 13 minutes will be analyzed using SPSS at 5% level. Based on the results of the research that has been carried out, it can be concluded that sterilization of oil palm fruit using boiling vessels and microwave ovens have a significant effect on sterilization temperature, water content, yield, Free Fatty Acid, Deterioration of Bleachability Index (DOBI) and carotene. The best treatment is sterilization of oil palm fruit using a microwave oven for 7 minutes with sterilization temperature parameters 94.06ºC, water content 0.55%, yield 17.81%, FFA 0.51%, DOBI 3.88nm and carotene 675.52ppm.Sterilisasi tandan buah segar (TBS) kelapa sawit bertujuan untuk menonaktifkan enzim lipase, melunakkan daging buah dan melepaskan buah dari tandannya yang merupakan salah satu proses penting yang mempengaruhi kualitas minyak. Pabrik kelapa sawit umumnya membutuhkan air sekitar 410-455 ton untuk menghasilkan uap steam pada proses sterilisasi menggunakan bejana rebusan dan menghasilkan limbah cair sebanyak 36 ton. Salah satu cara untuk mengurangi limbah cair adalah pengembangan penggunaan gelombang mikro. Penelitian penggunaan microwave pada sterilisasi buah sawit akan menjadi dasar untuk pengembangan desain microwave yang sesuai bagi industri CPO dengan kapasitas ratusan atau ribuan ton. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu sterilisasi dengan microwave oven terhadap karakteristik buah kelapa sawit. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 7 taraf perlakuan dan 4 kali ulangan sehingga diperoleh 28 satuan percobaan. Perlakuan yang digunakan adalah sterilisasi menggunakan bejana rebusan (T0) dan lama sterilisasi buah kelapa sawit menggunakan microwave oven yaitu 3,5,7,9,11 dan 13 menit dan hasilnya dianalisis menggunakan SPSS pada tingkat kepercayaan 95%. Berdasarkan hasil penelitian yang telah dilakukan maka dapat disimpulkan bahwa sterilisasi buah kelapa sawit menggunakan bejana rebusan dan microwave oven berpengaruh nyata terhadap suhu sterilisasi, kadar air, rendemen, Asam Lemak Bebas, Deterioration of Bleachability Index (DOBI) dan karoten. Perlakuan terbaik terdapat pada sterilisasi buah kelapa sawit menggunakan microwave oven selama 7 menit dengan parameter suhu sterilisasi 94,06ºC, kadar air 0,55%, rendemen 17,81%, Asam Lemak Bebas 0,51%, Deterioration of Bleachability Index 3,88nm dan karoten 675,52ppm
Tray Dryer's Performance in the Drying of Banana Slices Using LPG and Wood Stove
Full text linkAn evaluation was carried out on a simple tray dryer of banana slices in the "sale pisang" production. The dryer is designed to use gas fuel and a wood-burning stove as a source of energy. The dryer's performance is analyzed to evaluate its ability to dry the product efficiently and effectively to prevent excessive heat use. The research aims to analyze the temperature distribution in the drying chamber, the profile of the product's moisture content, the drying rate on each shelf, as well as the efficiency of dryers using gas fuel and wood-burning stoves. At an air speed of 0.0176 m3/s, the drying chamber reaches a maximum temperature of 76.2 ℃ using gas and 66.23 ℃ using a wood stove. The use of Liquid Petroleum Gas (LPG) gives an average room temperature of 73.46 ℃, while the furnace gives a less stable pattern with an average temperature of 63.02 ℃. Drying using LPG occurs more quickly with a constant drying rate and a falling rate period of 0.8262%/hour and 0.01504%/hour, higher than using wood fuel which is 0.5482%/hour and 0.0098 %/hour. Within 400 minutes, the product’s moisture content reached 24.64% using LPG and 36.762 using the furnace. The efficiency for heating the drying air is 28.51% and the drying process efficiency is 27% using 8.6 kilograms of LPG as fuel. Meanwhile, using a furnace energy source, the dryer provides a heating efficiency of 15.9% and a drying efficiency of 7.37% with a fuel consumption of 34.12 kg of wood.An evaluation was carried out on a simple tray dryer of banana slices in the "sale pisang" production. The dryer is designed to use gas fuel and a wood-burning stove as a source of energy. The dryer's performance is analyzed to evaluate its ability to dry the product efficiently and effectively to prevent excessive heat use. The research aims to analyze the temperature distribution in the drying chamber, the profile of the product's moisture content, the drying rate on each shelf, as well as the efficiency of dryers using gas fuel and wood-burning stoves. At an air speed of 0.0176 m3/s, the drying chamber reaches a maximum temperature of 76.2 ℃ using gas and 66.23 ℃ using a wood stove. The use of Liquid Petroleum Gas (LPG) gives an average room temperature of 73.46 ℃, while the furnace gives a less stable pattern with an average temperature of 63.02 ℃. Drying using LPG occurs more quickly with a constant drying rate and a falling rate period of 0.8262%/hour and 0.01504%/hour, higher than using wood fuel which is 0.5482%/hour and 0.0098 %/hour. Within 400 minutes, the product’s moisture content reached 24.64% using LPG and 36.762 using the furnace. The efficiency for heating the drying air is 28.51% and the drying process efficiency is 27% using 8.6 kilograms of LPG as fuel. Meanwhile, using a furnace energy source, the dryer provides a heating efficiency of 15.9% and a drying efficiency of 7.37% with a fuel consumption of 34.12 kg of wood