Menurut data dari BPOM pada tahun 2012 bahwa kasus keracunan yang diakibatkan karena mengonsumsi makanan mencapai 66,7%. Penelitian pembuatan mesin bertempat di kediaman peneliti jalan jupiter nomor 20 Tlogomas, Kecematan Lowokwaru, Kota Malang, Jawa Timur, Metode penelitian ini dilaksanakan dengan tahapan meliputi perancangan mesin, perakitan alat komponen-komponenya dan penguian mesin, perancangan mesin dilakukan dengan mendesain mesin dengan menggunakan AutoCAD. Setelah semua alat komponen sudah dirangkai dan program arduino uno sudah siap untuk dilakukan dengan pengujian mesin terhadap senyawa murni formalin dengan analisis ploatting principal componenet analisis (pca). Hasil uji mesin pendeteksi terhadap senyawa formalin pada tahu menunjukkan bahwa mesin pendeteksi formalin sudah cukup mampu untuk mendeteksi seyawa formalin pada tahu dimana memiliki sensor gas yang sangat respon dan optimal terhadap senyawa formalin. Untuk sensor gas yang paling baik digunakan adalah sensor TGS-2600 dan MQ-8. Sedangkan sensor yang lain seperti MQ-3, MQ-4 dan MQ-138 masih kurang baik dan respon terhadap senyawa formalin pada tahu.
{"title":"RANCANG BANGUN ALAT DETEKTOR FORMALIN PADA TAHU PUTIH MENGGUNAKAN SENSOR GAS","authors":"A. Ardiansyah","doi":"10.32520/jtp.v12i2.2918","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2918","url":null,"abstract":"Menurut data dari BPOM pada tahun 2012 bahwa kasus keracunan yang diakibatkan karena mengonsumsi makanan mencapai 66,7%. Penelitian pembuatan mesin bertempat di kediaman peneliti jalan jupiter nomor 20 Tlogomas, Kecematan Lowokwaru, Kota Malang, Jawa Timur, Metode penelitian ini dilaksanakan dengan tahapan meliputi perancangan mesin, perakitan alat komponen-komponenya dan penguian mesin, perancangan mesin dilakukan dengan mendesain mesin dengan menggunakan AutoCAD. Setelah semua alat komponen sudah dirangkai dan program arduino uno sudah siap untuk dilakukan dengan pengujian mesin terhadap senyawa murni formalin dengan analisis ploatting principal componenet analisis (pca). Hasil uji mesin pendeteksi terhadap senyawa formalin pada tahu menunjukkan bahwa mesin pendeteksi formalin sudah cukup mampu untuk mendeteksi seyawa formalin pada tahu dimana memiliki sensor gas yang sangat respon dan optimal terhadap senyawa formalin. Untuk sensor gas yang paling baik digunakan adalah sensor TGS-2600 dan MQ-8. Sedangkan sensor yang lain seperti MQ-3, MQ-4 dan MQ-138 masih kurang baik dan respon terhadap senyawa formalin pada tahu.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138996834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Potato production in West Sumatra has decreased from 2015-2018. One of the factors causing the decline in potato production is because local farmers have not been optimal in producing G0 potato tuber seeds, still using conventional methods, so to meet the need for G0 potato tuber seeds, farmers buy them from outside the region. Efforts that can be made to increase seed production are by utilizing technology in the agricultural sector such as aeroponic systems. Aeroponics is a farming activity carried out by hanging plant roots in a container where the plant roots then receive water and nutrients through spraying in the form of mist droplets. The aim of the research is to design and create an aeroponics system that can work automatically to maintain the concentration of the solution and the availability of water in the box container so that it can meet the nutritional needs for potato plant growth. This research starts from functional design, structural design, control system design, calibration, technical testing and analysis. The performance of the total dissolved solid (TDS) sensor during the 10 week study obtained an error value of 7.398% and an accuracy level of 92.602% with an average range of TDS sensor reading values of 1,142,000 ppm – 1,358,333 ppm. Meanwhile, the performance of the HC-SR04 sensor obtained an error value of 1.300% and an accuracy level of 98.700% with a range of reading values for the HC-SR04 sensor, namely 12 cm – 26 cm. The results of observations of plant growth in the form of plant height showed that the average plant height at week 13 was 42.175 cm/stem, the average number of leaf stalks was 14.8 stalks. The number of tubers produced by the aeroponic system is 14,850 tubers/stem, which is more than the conventional method, namely 5-7 tubers/stem. The aeroponic system can work well because the aeroponic system is able to maintain the concentration of the solution according to plant growth needs (1,050 ppm - 1,400 ppm) and the system can maintain the availability of water in the box container.
{"title":"PEMANFAATAN TEKNOLOGI AEROPONIK BERBASIS PRECISION AGRICULTURE DALAM OPTIMALISASI RANTAI PASOK BENIH KENTANG G-0 PADA KELOMPOK TANI DI KABUPATEN AGAM","authors":"Dedet Deperiky, Hary Febrianto, Trio Candra Yoga","doi":"10.32520/jtp.v12i2.2786","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2786","url":null,"abstract":"Potato production in West Sumatra has decreased from 2015-2018. One of the factors causing the decline in potato production is because local farmers have not been optimal in producing G0 potato tuber seeds, still using conventional methods, so to meet the need for G0 potato tuber seeds, farmers buy them from outside the region. Efforts that can be made to increase seed production are by utilizing technology in the agricultural sector such as aeroponic systems. Aeroponics is a farming activity carried out by hanging plant roots in a container where the plant roots then receive water and nutrients through spraying in the form of mist droplets. The aim of the research is to design and create an aeroponics system that can work automatically to maintain the concentration of the solution and the availability of water in the box container so that it can meet the nutritional needs for potato plant growth. This research starts from functional design, structural design, control system design, calibration, technical testing and analysis. The performance of the total dissolved solid (TDS) sensor during the 10 week study obtained an error value of 7.398% and an accuracy level of 92.602% with an average range of TDS sensor reading values of 1,142,000 ppm – 1,358,333 ppm. Meanwhile, the performance of the HC-SR04 sensor obtained an error value of 1.300% and an accuracy level of 98.700% with a range of reading values for the HC-SR04 sensor, namely 12 cm – 26 cm. The results of observations of plant growth in the form of plant height showed that the average plant height at week 13 was 42.175 cm/stem, the average number of leaf stalks was 14.8 stalks. The number of tubers produced by the aeroponic system is 14,850 tubers/stem, which is more than the conventional method, namely 5-7 tubers/stem. The aeroponic system can work well because the aeroponic system is able to maintain the concentration of the solution according to plant growth needs (1,050 ppm - 1,400 ppm) and the system can maintain the availability of water in the box container.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138974019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cindy Fatika Sari, Lisma Khairani, R. Fauziah, Andasuryani
The sugar cane juice produced through evaporation is processed into molded cane sugar. Adding cinnamon powder to cane sugar provides additional benefits for body health. One of the quality criteria for molded cane sugar is its hardness. The hardness value of printed cane sugar changes during storage; the sugar becomes softer and less complicated. Reaction kinetics can be used to observe changes in the hardness of printed cane sugar. The Arrhenius method was used in this research to determine how adding cinnamon powder affects the quality of molded cane sugar. This research used molded cane sugar with two concentrations of cinnamon powder, namely 0% and 0.255%. The sugar was then stored at three different temperatures, seven °C, 27 °C, and 45 °C, over 30 days, with daily observations. Kinetic analysis of molded cane sugar shows that when cinnamon powder is added, the quality decreases more quickly compared to control molded cane sugar, which has a k value of 0.3378 N/cm2/day at a temperature of 7°C, 0.4629 N/cm2/day at a temperature of 27°C, and 2.2728 N/cm2/day at a temperature of 27°C. Compared with storage temperatures of 27°C and 45°C, a temperature of 7°C showed a slower decline in the quality of molded cane sugar.
{"title":"MODEL KINETIKA KEKERASAN GULA CETAK TEBU DENGAN PENAMBAHAN BUBUK KAYU MANIS SELAMA PENYIMPANAN","authors":"Cindy Fatika Sari, Lisma Khairani, R. Fauziah, Andasuryani","doi":"10.32520/jtp.v12i2.2819","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2819","url":null,"abstract":"The sugar cane juice produced through evaporation is processed into molded cane sugar. Adding cinnamon powder to cane sugar provides additional benefits for body health. One of the quality criteria for molded cane sugar is its hardness. The hardness value of printed cane sugar changes during storage; the sugar becomes softer and less complicated. Reaction kinetics can be used to observe changes in the hardness of printed cane sugar. The Arrhenius method was used in this research to determine how adding cinnamon powder affects the quality of molded cane sugar. This research used molded cane sugar with two concentrations of cinnamon powder, namely 0% and 0.255%. The sugar was then stored at three different temperatures, seven °C, 27 °C, and 45 °C, over 30 days, with daily observations. Kinetic analysis of molded cane sugar shows that when cinnamon powder is added, the quality decreases more quickly compared to control molded cane sugar, which has a k value of 0.3378 N/cm2/day at a temperature of 7°C, 0.4629 N/cm2/day at a temperature of 27°C, and 2.2728 N/cm2/day at a temperature of 27°C. Compared with storage temperatures of 27°C and 45°C, a temperature of 7°C showed a slower decline in the quality of molded cane sugar.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138607696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Boiler blowdown is the removal of a portion of the water in a steam boiler which has a high TDS concentration and replacing it with new boiler feed water so that it will reduce the concentration of suspended or dissolved solid water from the boiler. The working system in the boiler is that heat is channeled to boiler water which will then form steam. Water has an important role in the boiler, if the water used is not according to standards it will cause problems such as scale, corrosion, deposits, carry over and other specific problems. In general, the water fed to the boiler contains a high content of TDS and other dissolved and insoluble solids in it. From this research it is known that during April, May and June the highest blowdown rate occurred on April 12, 2022, namely 2183.76 kg/hour and for the lowest blowdown rate occurred on June 7, 2022, namely 684.91 kg/hour. The highest blowdown time occurred on 12 April 2022, which was 0.74 minutes/hour or equivalent to 44.4 seconds, and the lowest blowdown time occurred on 07 June 2022, namely 0.23 minutes/hour or equivalent to 13.8 second. The high TDS value can affect the blowdown rate, blowdown time and blowdown percentage which will have an impact on the effectiveness of the blowdown rate, blowdown time and blowdown percentage in the boiler itself.
{"title":"ANALISA EFEKTIFAS BLOWDOWN RATE DAN BLOWDOWN TIME PADA BOILER KAPASITAS 20 TON/JAM","authors":"Zulham Effendi, Siti Aisyah, M. F. Lubis","doi":"10.32520/jtp.v12i2.2814","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2814","url":null,"abstract":"Boiler blowdown is the removal of a portion of the water in a steam boiler which has a high TDS concentration and replacing it with new boiler feed water so that it will reduce the concentration of suspended or dissolved solid water from the boiler. The working system in the boiler is that heat is channeled to boiler water which will then form steam. Water has an important role in the boiler, if the water used is not according to standards it will cause problems such as scale, corrosion, deposits, carry over and other specific problems. In general, the water fed to the boiler contains a high content of TDS and other dissolved and insoluble solids in it. From this research it is known that during April, May and June the highest blowdown rate occurred on April 12, 2022, namely 2183.76 kg/hour and for the lowest blowdown rate occurred on June 7, 2022, namely 684.91 kg/hour. The highest blowdown time occurred on 12 April 2022, which was 0.74 minutes/hour or equivalent to 44.4 seconds, and the lowest blowdown time occurred on 07 June 2022, namely 0.23 minutes/hour or equivalent to 13.8 second. The high TDS value can affect the blowdown rate, blowdown time and blowdown percentage which will have an impact on the effectiveness of the blowdown rate, blowdown time and blowdown percentage in the boiler itself.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139242540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fikratul Ihsan, Anna Anggraini, Hanifah Ulfa Azzahro
Exports of porang tubers form glucomannan are more economically valuable than form of chips. Glucomannan is a water-soluble fiber that can be extracted using polar solvents and precipitated using non-polar anti-solvents. Selecting the best extraction time and using the anti-solvent ratio could increased the yield of glucomannan. The used of anti-solvent Isopropyl alcohol (IPA) had a lower dielectric constant compared to ethanol, so it is more non-polar. An aim of this research was to obtain the best yield from a combination of extraction time treatment and the ratio of IPA as anti-solvent. The design used was a randomized complete factorial design (RALF) with two levels that is extraction time (1, 2 and 3 hours) and the ratio of porang flour to isopropyl alcohol (1:10, 1:15 and 1:20). The results showed that the interaction of extraction time and IPA anti-solvent ratio had a significant effect on the yield of glucomannan. The interaction of the 2 hour extraction time treatment with the anti-solvent ratio (1:15) produced the best glucomannan yield that is 66.69%. The results of FTIR testing of porang flour and glucomannan extraction results showed a shift in the wave number for each vibration, especially in the fingerprint area. C-H vibrations from β-glycosidic and β-manosidic bonds resulting from glucomannan extraction were detected at wave numbers 806.25 cm-1 and 875.68 cm-1.
{"title":"EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus oncophyllus) DENGAN KOMBINASI PERLAKUAN WAKTU EKSTRAKSI DAN ANTI-SOLVENT","authors":"Fikratul Ihsan, Anna Anggraini, Hanifah Ulfa Azzahro","doi":"10.32520/jtp.v12i2.2842","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2842","url":null,"abstract":"Exports of porang tubers form glucomannan are more economically valuable than form of chips. Glucomannan is a water-soluble fiber that can be extracted using polar solvents and precipitated using non-polar anti-solvents. Selecting the best extraction time and using the anti-solvent ratio could increased the yield of glucomannan. The used of anti-solvent Isopropyl alcohol (IPA) had a lower dielectric constant compared to ethanol, so it is more non-polar. An aim of this research was to obtain the best yield from a combination of extraction time treatment and the ratio of IPA as anti-solvent. The design used was a randomized complete factorial design (RALF) with two levels that is extraction time (1, 2 and 3 hours) and the ratio of porang flour to isopropyl alcohol (1:10, 1:15 and 1:20). The results showed that the interaction of extraction time and IPA anti-solvent ratio had a significant effect on the yield of glucomannan. The interaction of the 2 hour extraction time treatment with the anti-solvent ratio (1:15) produced the best glucomannan yield that is 66.69%. The results of FTIR testing of porang flour and glucomannan extraction results showed a shift in the wave number for each vibration, especially in the fingerprint area. C-H vibrations from β-glycosidic and β-manosidic bonds resulting from glucomannan extraction were detected at wave numbers 806.25 cm-1 and 875.68 cm-1.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Briket biomassa adalah alternatif yang menjanjikan untuk menggantikan bahan bakar fosil dalam upaya mengurangi emisi gas rumah kaca. Pada penelitian Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh komposisi bahan baku limbah pertanian terhadap nilai kadar air dan laju pembakaran. Dalam penelitian ini, tempurung kelapa, sabut kelapa dan ampas tebu digunakan sebagai bahan baku pembuatan biobriket. Metode pencampuran digunakan untuk menghasilkan biobriket biomassa dengan komposisi yang berbeda sehingga diperoleh pengaruh komposisi bahan baku terhadap kadar air dan laju pembakaran. Dengan variabel perbandingan arang tempurung kelapa dan sabut kelapa yaitu 15:15, 10:20, 20:10 kemudian variabel perbandingan arang tempurung kelapa dengan ampas tebu yaitu 15:15, 10:20, 20:10 dalam 10 gr perekat tepung tapioka pada masing-masing percobaan. Hasil penelitian menunjukkan bahwa tempurung kelapa, sabut kelapa dan ampas tebu dapat dijadikan sebagai bahan baku yang efektif untuk biobriket biomassa. Sehingga dapat berpotensi sebagai energi yang berkelanjutan. Pada Penelitian ini kualitas biobriket yang tinggi adalah nilai kadar air terendah dan nilai laju pembakaran yang tinggi terdapat pada percobaan ke- 2 dengan komposisi bahan baku tempurung kelapa dan sabut kelapa adalah 10 gram: 20 gram. Kemudian nilai kadar air sangat berpengaruh terhadap nilai laju pembakaran, semakin tinggi nilai kadar air, maka nilai laju pembakaran semakin rendah. Penelitian lanjutan diperlukan untuk mengoptimalkan kondisi briket dan mempertimbangkan aspek ekonomi serta dampak lingkungannya
{"title":"PEMBUATAN BIOBRIKET MODIFIKASI DARI LIMBAH PERTANIAN","authors":"Faldi Lulrahman, Miftahurrahmah, A. Rahma, Mitha Fitriani Caniago, Kavita Septia, Ikhsan Maulana","doi":"10.32520/jtp.v12i2.2825","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2825","url":null,"abstract":"Briket biomassa adalah alternatif yang menjanjikan untuk menggantikan bahan bakar fosil dalam upaya mengurangi emisi gas rumah kaca. Pada penelitian Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh komposisi bahan baku limbah pertanian terhadap nilai kadar air dan laju pembakaran. Dalam penelitian ini, tempurung kelapa, sabut kelapa dan ampas tebu digunakan sebagai bahan baku pembuatan biobriket. Metode pencampuran digunakan untuk menghasilkan biobriket biomassa dengan komposisi yang berbeda sehingga diperoleh pengaruh komposisi bahan baku terhadap kadar air dan laju pembakaran. Dengan variabel perbandingan arang tempurung kelapa dan sabut kelapa yaitu 15:15, 10:20, 20:10 kemudian variabel perbandingan arang tempurung kelapa dengan ampas tebu yaitu 15:15, 10:20, 20:10 dalam 10 gr perekat tepung tapioka pada masing-masing percobaan. Hasil penelitian menunjukkan bahwa tempurung kelapa, sabut kelapa dan ampas tebu dapat dijadikan sebagai bahan baku yang efektif untuk biobriket biomassa. Sehingga dapat berpotensi sebagai energi yang berkelanjutan. Pada Penelitian ini kualitas biobriket yang tinggi adalah nilai kadar air terendah dan nilai laju pembakaran yang tinggi terdapat pada percobaan ke- 2 dengan komposisi bahan baku tempurung kelapa dan sabut kelapa adalah 10 gram: 20 gram. Kemudian nilai kadar air sangat berpengaruh terhadap nilai laju pembakaran, semakin tinggi nilai kadar air, maka nilai laju pembakaran semakin rendah. Penelitian lanjutan diperlukan untuk mengoptimalkan kondisi briket dan mempertimbangkan aspek ekonomi serta dampak lingkungannya","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bambang Sugiyanto, Abd Rahman, Nisfan Bahri, Supriyanto dan, Abdi Hanra, Sebayang
ABSTRACT Melinjo chip is a typical Indonesian snack, which is high in nutrition, has a distinctive taste and is liked by many people. The process of producing melinjo chip manually requires a long time, long process, so the productivity is very low, it requires innovation in the procurement and development of equipment/machines for producing melinjo chip so that it can help the production process, lighten the burden on workers/craftsmen and increase the productivity of melinjo chip craftsmen. The research created a prototype of a melinjo chip molding machine, with the application of a pneumatic system to move the pressing tool while providing adequate thrust to flatten the melinjo core seeds in the melinjo chip production process which can replace manual work, the stages involved are designing the machine prototype construction, building machine prototype, tested the machine prototype, the test results showed that to get melinjo chips with a thickness of one millimeter, a pressure of six bars was needed, with four melinjos every once mold and the entire system on the machine could function properly. Keywords: Melinjo chip, pneumatic system, moulding machine Emping Melinjo adalah salah satu makanan ringan khas Indonesia, yang memiliki gizi tinggi, memiliki rasa yang khas dan disukai oleh banyak masyarakat. Proses produksi emping melinjo secara manual membutuhkan proses panjang, lama, sehingga produktifitasnya sangat rendah, perlu inovasi pengadaan dan pengembangan alat/mesin pencetak emping melinjo sehingga dapat membantu proses produksi, meringankan beban pekerja/perajin dan meningkatkan produktivitas perajin emping melinjo. Penelitian menciptakan protipe mesin pencetak emping melinjo, dengan aplikasi sistem pneumatik untuk menggerakkan alat penekan sekaligus memberikan gaya dorong yang memadai untuk memipihkan biji inti melinjo dalam proses produksi emping melinjo yang dapat menggantikan pekerjaan manual, tahapan-tahapan yang dilalui adalah merancang konstruksi prototipe mesin, membangun prototipe mesin, menguji prototipe mesin, hasil pengujian didapatkan bahwa untuk mendapatkan emping melinjo dengan tebal satu milimeter dibutuhkan tekanan sebesar enam bar, dengan empat biji melinjo setiap sekali cetak dan seluruh sistem pada mesin dapat berfungsi dengan baik. Kata Kunci: Emping melinjo, sistem pneumatik, mesin pencetak.
{"title":"TEKANAN PADA PENCETAKAN EMPING MELINJO MENGGUNAKAN MESIN PENCETAK SISTEM PNEUMATIK","authors":"Bambang Sugiyanto, Abd Rahman, Nisfan Bahri, Supriyanto dan, Abdi Hanra, Sebayang","doi":"10.32520/jtp.v12i2.2834","DOIUrl":"https://doi.org/10.32520/jtp.v12i2.2834","url":null,"abstract":"ABSTRACT Melinjo chip is a typical Indonesian snack, which is high in nutrition, has a distinctive taste and is liked by many people. The process of producing melinjo chip manually requires a long time, long process, so the productivity is very low, it requires innovation in the procurement and development of equipment/machines for producing melinjo chip so that it can help the production process, lighten the burden on workers/craftsmen and increase the productivity of melinjo chip craftsmen. The research created a prototype of a melinjo chip molding machine, with the application of a pneumatic system to move the pressing tool while providing adequate thrust to flatten the melinjo core seeds in the melinjo chip production process which can replace manual work, the stages involved are designing the machine prototype construction, building machine prototype, tested the machine prototype, the test results showed that to get melinjo chips with a thickness of one millimeter, a pressure of six bars was needed, with four melinjos every once mold and the entire system on the machine could function properly. Keywords: Melinjo chip, pneumatic system, moulding machine Emping Melinjo adalah salah satu makanan ringan khas Indonesia, yang memiliki gizi tinggi, memiliki rasa yang khas dan disukai oleh banyak masyarakat. Proses produksi emping melinjo secara manual membutuhkan proses panjang, lama, sehingga produktifitasnya sangat rendah, perlu inovasi pengadaan dan pengembangan alat/mesin pencetak emping melinjo sehingga dapat membantu proses produksi, meringankan beban pekerja/perajin dan meningkatkan produktivitas perajin emping melinjo. Penelitian menciptakan protipe mesin pencetak emping melinjo, dengan aplikasi sistem pneumatik untuk menggerakkan alat penekan sekaligus memberikan gaya dorong yang memadai untuk memipihkan biji inti melinjo dalam proses produksi emping melinjo yang dapat menggantikan pekerjaan manual, tahapan-tahapan yang dilalui adalah merancang konstruksi prototipe mesin, membangun prototipe mesin, menguji prototipe mesin, hasil pengujian didapatkan bahwa untuk mendapatkan emping melinjo dengan tebal satu milimeter dibutuhkan tekanan sebesar enam bar, dengan empat biji melinjo setiap sekali cetak dan seluruh sistem pada mesin dapat berfungsi dengan baik. Kata Kunci: Emping melinjo, sistem pneumatik, mesin pencetak.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-31DOI: 10.21776/ub.jtp.2023.024.02.6
Elma Putri Primandasari, Agus Susilo, Khothibul Umam Al Awwaly, Miftakhul Cahyati, Dewi Masyithoh
Propolis Trigona itama has a blackish brown color and has a bitter taste. Propolis contains immunomodulator, antibacterial, antifungal and antiviral. Efforts made to determine the potential of propolis require an extraction process. The extraction process aims to obtain propolis ready for consumption. Propolis has thermostable properties with a melting point of 60oC – 65oC, so it does not require high temperatures in the extraction process. The extraction process using MAE requires a faster time because the pressure and temperature can be controlled. This study used a factorial completely randomized design with 2 factors with 9 treatments and 3 replications. The data obtained were analyzed by analysis of variant (ANOVA). If there is a difference, it is continued with the DUNCAN multiple distance test. The results of the extraction using the MAE method of propolis have antioxidant activity using the DPPH method of 1,460µg/ml to 1,413 µg/ml which is expressed in IC50. Trigona itama propolis extract had an average antioxidant value of 0.22 µg/ml to 0.57 µg/ml using the FRAP method.There is a unique component in the GCMS results of Trigona itama propolis extract called bisalcofen.Bisalcofen is an active component which has antioxidant properties. The results of the bisalcofen docking score of -7.6 on the ACE2 protein. Bisalcofen has a stronger potency than umifenovir which can be used as an inhibitor of SARS-CoV2 infection.
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Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tepung ampas kedelai terhadap mutu flakes dari tepung ubi jalar merah. Rancangan Acak Lengkap (RAL) digunakan dalam penelitian ini, dengan 6 perlakuan dan 3 ulangan. Perlakuan yang digunakan adalah penggunaan rasio tepung ubi jalar merah dan tepung ampas kedelai (w/w): UA0 (100:0%), UA1 ( 90:10%), UA2 (80:20%), UA3 (70:30%), dan UA4 (60:40%) dan UA5 (50:50%). Data yang diperoleh dianalisis secara statistik dengan menggunakan ANOVA dan diuji lanjut dengan DNMRT pada taraf 5%. Rasio penggunaan tepung ubi jalar merah dan tepung ampas kedelai berpengaruh nyata terhadap kadar air, abu, lemak, protein, serat kasar, ketahanan renyah flakes di dalam susu, dan uji sensori secara deskriptif dan hedonik (warna, aroma, tekstur dan rasa). Flakes terpilih adalah perlakuan UA2 (80:20%) yang memiliki kadar air, abu, lemak, protein, serat kasar 5,30%, 3,87%, 1,83%, 6,52%, dan 5,59%, sementara lama kerenyahan di dalam susu selama 163 detik. Hasil uji deskriptif UA2 adalah flakes berwarna orange kecoklatan, memiliki aroma ubi jalar, bertekstur agak renyah dan memiliki rasa ubi jalar merah. Selanjutnya hasil uji hedonik UA2 menunjukkan bahwa panelis menyukai flakes dari segi warna, aroma, tekstur dan rasa.
{"title":"PENGARUH TEPUNG AMPAS KEDELAI DALAM PEMBUATAN FLAKES UBI JALAR MERAH","authors":"Yanti Nopiani, Dewi Fortuna Ayu, Evy Rossi, Yelmira Zalfiatri, Siti Nurhajijah","doi":"10.21776/ub.jtp.2023.024.02.3","DOIUrl":"https://doi.org/10.21776/ub.jtp.2023.024.02.3","url":null,"abstract":"Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tepung ampas kedelai terhadap mutu flakes dari tepung ubi jalar merah. Rancangan Acak Lengkap (RAL) digunakan dalam penelitian ini, dengan 6 perlakuan dan 3 ulangan. Perlakuan yang digunakan adalah penggunaan rasio tepung ubi jalar merah dan tepung ampas kedelai (w/w): UA0 (100:0%), UA1 ( 90:10%), UA2 (80:20%), UA3 (70:30%), dan UA4 (60:40%) dan UA5 (50:50%). Data yang diperoleh dianalisis secara statistik dengan menggunakan ANOVA dan diuji lanjut dengan DNMRT pada taraf 5%. Rasio penggunaan tepung ubi jalar merah dan tepung ampas kedelai berpengaruh nyata terhadap kadar air, abu, lemak, protein, serat kasar, ketahanan renyah flakes di dalam susu, dan uji sensori secara deskriptif dan hedonik (warna, aroma, tekstur dan rasa). Flakes terpilih adalah perlakuan UA2 (80:20%) yang memiliki kadar air, abu, lemak, protein, serat kasar 5,30%, 3,87%, 1,83%, 6,52%, dan 5,59%, sementara lama kerenyahan di dalam susu selama 163 detik. Hasil uji deskriptif UA2 adalah flakes berwarna orange kecoklatan, memiliki aroma ubi jalar, bertekstur agak renyah dan memiliki rasa ubi jalar merah. Selanjutnya hasil uji hedonik UA2 menunjukkan bahwa panelis menyukai flakes dari segi warna, aroma, tekstur dan rasa.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135988101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-31DOI: 10.21776/ub.jtp.2023.024.02.4
Oke Anandika Lestari, Nurheni Sri Palupi, Agus Setiyono, Feri Kusnandar, Nancy Dewi Yuliana
Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun karamunting dan atribut sensori yang berpotensi menurunkan tingkat kesukaan dengan metode sensometrik. Teh yang diminati konsumen adalah yang tidak terlalu bitter dan kurang astringency. Metode penyeduhan dapat memberikan persepsi atribut sensori yang berbeda. Profil sensori dan hedonik tisane karamunting (Tikar) dengan berbagai metode penyeduhan dievaluasi menggunakan quantitative descriptive analysis (QDA) dan uji hedonik. Perbedaan metode penyeduhan dengan rasio daun kering:air (7:100 atau 3:100 b/v) digunakan dalam penelitian ini, yaitu seduh panas konvensional (PKV7 dan PKV3), seduh dingin (DKV7), seduh panas dengan drip bag (PDB7), dan seduh panas dengan tea bag (PTB3). Tisane komersial dalam tea bag (PTK3) digunakan sebagai pembanding. Pemetaan profil sensori hasil uji QDA pada berbagai metode penyeduhan dianalisis dengan PCA yang dilanjutkan dengan OPLS-DA dan korelasinya dengan hasil uji hedonik dianalisis dengan OPLS. Hasil dari QDA menunjukkan bahwa Tikar memiliki 14 atribut sensori. Metode sensometrik berhasil memetakan Tikar berdasarkan metode penyeduhan, yaitu PKV7 memiliki aktribut sensori harshness, stew dan astringency, sedangkan metode lainnya (DKV7, PKV7, PKV3, PTB3) greenish color, brightness color, serta fruity, dan PTK3 bitter dan smoky. Tingkat kesukaan tikar dengan metode penyeduhan PKV7 berada diantara metode penyeduhan lainnya dengan PTK3. Hasil penelitian ini menunjukkan bahwa atribut sensori bitter lebih menurunkan tingkat kesukaan dibandingkan astringency. Metode penyeduhan dapat memberikan atribut sensori yang berbeda, sehingga dapat menjadi alternatif sebagai strategi meningkatkan kesukaan.
己经叶。L)以茶的形式(Tisane)作为饮料进行制毒是西加里曼丹人民治疗糖尿病的努力之一。这项研究的目的是绘制出一种饮料的感官轮廓，并利用这种感官属性，这种感官属性可能会通过感官技巧降低喜爱水平。消费者感兴趣的茶既不那么苦也不那么浮华。下载方法可以提供不同感官属性的感知。使用量化解析分析(QDA)和共进分析方法进行评估的感官和享乐分析。干燥叶比的制冷方法不同:水(7:100或3:10 b/v)被用于研究，即传统热量的酿造(PKV7和PKV3)，冷酿造(DKV7)，用drip bag (PDB7)和茶包(PTB3)制热。Tisane在茶包(PTK3)中用作比较。根据不同的下载方法对QDA测试的感官特征进行了分析，分析对象是PCA，然后是oplts - da，以及与OPLS分析的共代谢测试结果相关。QDA的结果表明，垫子有14种感官属性。sensometrik的方法是根据吸收方法绘制垫子，即PKV7具有吸收能力，而其他方法(DKV7、PKV7、PKV3、PTB3)绿色颜色、brightcolor和果糖，PTK3 bitter和smoky。垫子与PKV7下载方法的首选级别与PTK3的其他混合方式是相同的。这项研究的结果表明，bitter的感官属性比astringency更令人愉快。下载方法可以提供不同的感官属性，因此可以作为一种促进喜爱的替代策略。
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