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ANALISIS KEBUTUHAN ENERGI DI UNIT HOME INDUSTRY TAPAI SINGKONG “SUPER EMAK” (Studi Kasus di Desa Karangsari, Kecamatan Sempu, Kabupaten Banyuwangi)
No full textHome industry tapai singkong “Super Emak” merupakan salah satu home industry di Kecamatan Sempu yang memiliki kapasitas produksi rata-rata sebesar 2 ton singkong per hari. Sejauh ini belum teridentifikasi penggunaan energi dan kemungkinan terjadinya pemborosan energi di home industry tersebut. Dengan demikian, diperlukan analisis kebutuhan energi untuk mengidentifikasi peluang penghematan energi.
Pada penelitian ini, energi yang dianalisis adalah terkait kebutuhan energi biologis dan energi langsung yang terdapat pada setiap proses produksi tapai singkong “Super Emak”. Tujuan penelitian ini adalah mengidentifikasi jenis kebutuhan energi dan menghitung kebutuhan energi total, serta mengetahui kebutuhan bahan bakar setiap proses perebusan singkong.
Penelitian ini dilaksanakan di Desa Karangsari, Kecamatan Sempu, Banyuwangi pada bulan Juni 2016. Metode pengambilan data yang digunakan adalah metode sampling acak sederhana (simple random sampling) pada produksi tapai menggunakan bahan baku 70 kg singkong. Sumber data yang digunakan meliputi data primer, yaitu data yang diperoleh peneliti secara langsung melalui proses pengamatan, mencatat dan menghitung, serta wawancara. Data sekunder berupa data penunjang yang diperoleh dari literatur. Pendekatan analisis yang digunakan adalah menghitung energi input setiap proses pada produksi tapai singkong berdasarkan sumber energi biologis dan energi langsung, dan melakukan dugaan selang rerata kebutuhan energi setiap proses menggunakan uji t dengan tingkat kepercayaan 95 %.
Proses produksi tapai singkong “Super Emak” meliputi proses pengupasan dan pemotongan, pencucian, perebusan, pendinginan, peragian, dan pengemasan.
Energi input total adalah 5,179 MJ/sampel dengan konsumsi terbesar pada kebutuhan energi langsung, yaitu 3,282 MJ/sampel.
Dugaan selang dengan tingkat kepercayaan 95 % (t α2()=t0,025 (6) =2,447), menunjukkan bahwa kebutuhan energi biologis setiap proses meliputi (1) proses pengupasan dan pemotongan: (0,296 - 0,632) MJ; (2) proses pencucian: (0,152 - 0,202) MJ; (3) proses perebusan: (0,393 - 0,532) MJ; (4) proses pendinginan: (0,047 - 0,073) MJ; (5) proses peragian: (0,038 - 0,059) MJ; dan (6) proses pengemasan: (0,447 - 0,923) MJ. Kebutuhan energi langsung pada produksi tapai singkong “Super Emak”, meliputi: (1) kebutuhan energi listrik: (0,006 - 0,008) MJ; (2) energi bahan bakar minyak (solar): (0,315 - 0,414) MJ; dan kebutuhan energi kayu bakar:(2,116 - 3,705) MJ.
Konsumsi bahan bakar setiap proses perebusan adalah sebesar 8,541 kg kayu mahoni dan waktu perebusan 68,2 menit. Hasil plot data menunjukkan bahwa pola pertumbuhan suhu air perebusan singkong memiliki persamaan Nt=100−(4,2113+0,0171 x), dengan suhu maksimum mencapai 83 C
Studi Kualitas Susu Kedelai dari Beragam Varietas Biji
No full textSoybean is one of the Indonesian most important vegetable protein sources that utilized as a functional food to prevent the
degenerative diseases. Soymilk is a soybean beverages that consumed widely in Asian countries and becoming very popular among
Indonesian consumers who aware about healthy foods. The quality of this beverage depends usually on the processing conditions
and soybeans properties such as variety of beans. Accordingly, the present study was aimed to investigate the effects of soybean
variety and water:bean ratio during production of soymilk on the selected quality of the soymilk i.e. viscosity, density, pH, color
attributes, total solid and electrical conductivity. The soymilk samples were prepared from the Baluran (local) and imported US
soybean varieties through soaking, stripping, washing, grinding, heating and extracting processes. The soymilk were then filtered
and let to reach the equilibrium condition with the room temperature prior to quality evaluation. The results showed that quality of
soymilk was varied depending on the soybean variety and water:bean ratio
Kajian Sifat Fisik Tepung Kecambah Kacang Hijau
No full textMungbean is one of the Indonesian most important legumes. Germination of mungbean could result in sprouts that consisting of
improved nutrition content such as proteins, fat, fiber, phosphorus, calcium and vitamins C. In the present works, the effects of
blanching time and drying temperature during production of mungbean sprout powders was investigated on the physical properties
of the powdery products in terms of the moisture content, distribution of particle size, color attributes, bulk density, and water
absorption. The results showed that physical properties of mungbean sprouts powders was varied depending on the blanching time
and drying temperature. The value of moisture content ranged from 7,90 to 9,44 (%wb). The values of fineness modulus (FM)
ranged from 1,80 to 2,19, while the size of particle (D) was between 0,36 and 0,48 mm. The color attributes of mungbean sprouts
powder such as L, a, b and whiteness index (WI) was obtained within the values of 82,2-83,4, -1,3-(-0,8), 16,0-18,5, and 74,3-76,9,
respectively. The bulk density (0,570-0,676 g/cm3) and water absorption capacity (1,958-2,714 ml/g ) of mungbean sprout powder
showed also the varied values depending on the experimental conditions
Laju Pengeringan Pisang Klutuk (Musa balbisiana) pada Unit Fluidized Bed
No full textKlutuk banana is one of banana types in Indonesia has a short shelf life and low economic value. One of the best ways to have a long
saving life of Klutuk banana is using fluidized bed drying method, because the air speed for moving the bananas in drying process can
be adjusted. The purpose of this research were to know the drying rate of Klutuk banana in a fluidized bed dryer. The research method
used in this study was experimental method with two variables i.e. drying temperatures (50, 65, dan 80°C) and debit (102,78, 121,46,
and 140,15 m3/h). The result showed that for 150 gram of Klutuk banana in each drying process; the fastest time reduction of moisture
content was occurred on T3Q2 treatment (80°C and 121,46 m3/hour); from 1570,68 to 6,78 %db within 40 minutes in drying process,
and T3Q3 (80°C and 140,15 m3/h) that could reduce the water content from 1473,35 to 7,97 %db in 40 minutes. Meanwhile, the longest
time of klutuk drying was happened during application of T1Q1 treatment, which could dehydrate Klutuk moisture from 1482,16 to 7,99
%db for about 60 minutes. The highest drying rate value of about 134,14% db/min was performed when the air speed was operated at
140,15 m3/hour. It was also noticed that the increased drying air velocity had caused the drying to increase consistently
REOLOGI PUREE BUAH JAMBU BIJI MERAH (Psidium guajava L.)
No full textRed Guava is a tropical plant that classified as a perishable fruit. Puree is a kind of mashed food that has been blended and filtered.
The purpose of this research was to determine red guava’s rheology which measured by viscosity value, viscosity ratio, constants
value (k), and flow index (n) at various concentrations; and analyzing the Power Law equation to estimate the experimental data.
There were two treatment variables for measuring rheology: puree concentration (13%, 10%, and 7% TS) and rotational speed (5,
10, 20, and 50 RPM). All of the parameter showed that red guava puree was non-Newtonian fluid with dilatant flow types
Perubahan Sifat Fisik Biji Kedelai (Glycine max (L.) Merill) Varietas Baluran Selama Proses
No full textThe Baluran variety is a newly developed soybean seed that their growth performance ability has been examined in several areas of
Indonesia, especially in the East Java province. Since a difference in planting locations may cause a variety in the physical
properties of soybeans, thus the recent work aimed to investigate the physical properties of this kind during the soaking process.
Baluran variety soybean from different planting locations including Banyuwangi, Lumajang, and Situbondo were selected as the
samples for this study and they were pre conditioned into three kind initial moisture contents (4, 10, and 20% on wet basis) prior to
the experiment. Physical properties change was investigated in terms of moisture content, geometric mean diameter (Dg), and
volume. The results showed that all the physical properties parameters observed in this study revealed an increased values during the
soaking process. In most cases, the rate of change increased sharply in the beginning of soaking process within the time interval from
0 to 2 hours and then decreased gradually till reaching constant condition
Karakteristik Pengeringan Daun Jeruk Purut (Cytrus hystrix DC) Menggunakan Oven
No full textKaffir lime leaves is one of the useful agricultural commodities that has a good potential for agribusiness. However, a short life time
of this product has made a critical problem for agribusiness development. The present study would like to contribute in overcoming
this problem by evaluating the performance of microwave drying application for the production of dry kaffir lime leaves. Therefore,
the aim of this work was to study the drying characteristic of kaffir lime leaves in a microwave oven in terms of drying rate and to
select of the most appropriate thin-layer drying model that can estimate the experimental data. There were three different power
levels instead of drying temperatures that have been used in the experiment, i.e. 420, 537 and 723 watt. Two kinds of thin layer
drying models namely Page and Newton equations were used to describe the drying process. The results showed that the microwave
oven could dehydrate moisture content of kaffir lime leaves from 59.63-64.91% to 4.06-6.12% on wet basis for 3-6 minutes
depending upon the microwave power level conditions. The microwave drying rate of kaffir lime leaves ranged between 24.65 and
48.71 %db/minute and revealed an increasing drying rate values when using higher power level of microwave. Newton equation
could be the best mathematical model to describe the microwave drying of kaffir lime leaves as it revealed better values of R2 (0.98-
0.99), RMSE (0.0304-0.0486% dry basis) and Percentage Error (7.60-27.57%)
Analisis Energi dalam Pengelolaan Tanaman dan Penanganan Pasca Panen Kopi Robusta
No full textEnergy analysis in the robusta coffee process and post harvest handling is necessary to determine the value of energy input in each
process. The method used in this study was purposive survey method. Data were collected by interviewing 32 respondents in selected
location. The result showed that the type of energy consumed were human energy, fuel energy, embodied energy of agricultural
equipment and machinery, and embodied energy of seed and fertilizer. The aim of this research was to calculated energy consumption
on the robusta coffee process and post harvest handling. There were 18 kind of coffee processes found in pace village. The research
showed that the average energy input for robusta coffee process and post harvest handling was 270.755,527 MJ/ton,while the energy
ratio was 1,702 it means that energy input for coffee processes in pace village smaller than the output
VISKOSITAS PUREE BUAH NAGA PUTIH (Hylocereus undatus) PADA BERBAGAI SUHU
No full textThe physical properties of white dragon fruit puree such as viscosity is an important and relevant data required for designing the processing
method and equipment. This study was aimed to identify the effects of temperature and concentration on the viscosity values of white dragon
fruit puree. The puree samples were prepared in various concentrations (10, 12 and 14%TS) using the fresh white dragon fruis that obtained
from the farmers in the Rembangan area in the district of Jember. These samples were then measured their viscosity using a digital Brookfield
viscometer (RVDV-II + Pro) at temperatures of 20, 25, and 30°C. The viscosity measurements were done by means of a disc spindle under
speeds of 0.5, 1.0, 2.5 and 5.0 RPM respectively. The results showed that an increase in the fruit purees concentration from 10 to 14%TS
increased the viscosity values from 4530 to 11790cP. Conversely, the increasing of puree temperatures from 20 to 30°C caused the fruit
puree viscosity to decrease between 11790 and 8800cP. It was expected that additional speed of spindle during measurement decreased the
viscosity value of dragon fruit pure
KAJIAN SIFAT FISIK DAN KIMIA BUAH TOMAT (Lycopersium escuslentum Mill)
No full textPost-harvest handling is important for evaluating the physical properties of tomatoes. The determination of physical properties of tomatoes still used
destructive method. This research aimed to identify the variable of image quality which has a relationship with weight, hardness and total dissolved
solids of green tomatoes and red tomatoes. The samples used were 100 tomatoes of bonanza variety obtained from Jambewangi Village, Banyuwangi
Regency. The variables of image quality was analyzed to gain six variables i.e. area, length, diameter, the indeces r, g and b. Meanwhile, the physical
properties of the samples were measured with a laboratory test to obtain the value of weight, hardness and total dissolved solids. Analysis included the
coefficient of determination (R²). The variables of weight and image quality had a very strong relationship with (R²) of green tomatoes and red
tomatoes by 0.903; 0.930. The variable of image quality had a low and very low relationship for the six variables of image quality produced by (R²)
of green tomatoes and red tomatoes by 0.384; 0.015. The total dissolved solids had a very low relationship with the six variables of image quality
generated by (R²) lower than 0.187 of green tomatoes and red tomatoe
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