Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Determination of The Quality of Fresh Cayenne Pepper (Capsicum frutescens L.) Based on Color Change During MAP Storage

Nursigit Bintoro — 2024-03-27

The 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^-1respectively for control samples.

Design of Mobile System for Pulper Machine

Muh. Rinaldi — 2024-03-27

Pulping 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.

Effect of Red Bean Flour Addition to Corn Grit and Barrel Temperature on Physical Properties of Extrudate

Joko Nugroho Wahyu Karyadi — 2024-03-27

Corn 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.

Tray Dryer's Performance in the Drying of Banana Slices Using LPG and Wood Stove

Devi Yuni Susanti — 2024-03-27

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.

Applying Zeolite+KMnO4 and Silica Gel to Extend the Shelf Life of Red Cayenne Pepper (Capsicum frutescens L.)

Rike Nurmala — 2024-03-27

Cayenne 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).

Erosion of Potato Field as Affected by Drainage Canal Intervals of a Horizontal-ridge System

Purwoko Hari Kuncoro — 2024-03-27

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.

Effectiveness of Dry Fractionation in Sago Pith Processing and Product Utilization for Ethanol Production

Abdurachman abdurachman — 2024-03-27

Starch 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.

Performance of Solar and Gas Hybrid Furnace for Cabinet Dryer with Intelligent System

Anugerah Fitri Amalia — 2024-03-27

This study aims to evaluate the performance of a cabinet dryer that uses hybrid solar energy and LPG. Renewable energy is essential for agricultural drying. This hybrid system dryer uses fuzzy logic and expert system technology to optimize the amount of energy used. The test methods include tests of solar collectors, air and gas valves, and drying and energy consumption using 10 kg of fresh sago. The results show that hybrid and non-hybrid (gas only) fulfill sago's temperature and moisture content requirements for drying. With the integration of fuzzy logic and expert system technology, the machine can optimize solar and gas energy efficiency, resulting in 53% out of 100% savings compared to non-hybrid. In addition to energy savings, the operating cost of the hybrid system is cheaper than non-hybrid. In conclusion, applying a solar-LPG hybrid system in a cabinet-type dryer can optimize performance and reduce energy consumption and operating costs.

The Effect of using Microwave Oven on the Sterilization Process of Palm Oil Fruit

Dewi Fortuna — 2024-03-27

The 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.

Analysis of Sterilizer Oil Losses through Variations in Pressure and Boiling Time with Dominated Fresh Fruit Bunch Overripe Fraction

Rengga Arnalis Renjani — 2024-03-27

The problem is that not all FFBs processed daily are more than 90% ripe fruit, causing the yield not to reach the target. This study aims to analyze condensate oil losses from non-standard FFB quality (FFB overripe as much as 25-26%) against time and pressure variations in the sterilizer. The observed indicators include oil losses, moisture content, and non-oil solids (NOS). The study was conducted in 2 stages; the first stage was to test the length of boiling time for each peak stew. The second stage is divided into two pressure variations treatments at each stew's peak. The quantitative presented data is analyzed using simple statistics. All data analyzed statistically is presented in graphical form to visualize the data distribution. In overripe FFB conditions, as much as 25-26% shows that the three best times for peak 1 are 10 minutes with a pressure of 1.0 kg/cm², peak 2 is 15 minutes with a pressure of 1.5 kg/cm², and peak 3 is 65 minutes with pressure 3.1 kg/cm². he best boiling based on the right boiling time to achieve the lowest oil losses is 90–100 minutes in one boiling cycle. If a boiling cycle of 90-100 minutes is carried out, the oil losses achieved are 0.78-0.98%. The longer the boiling process is under FFB overripe, the more oil comes out of the mesocarp and finally comes out mixed with condensate water.

Drying Process of Seedless Watermelon Seeds Using Tray Dryer

Siswoyo Soekarno — 2024-03-27

The 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%.

Developing of Tomato Distribution Process Monitoring System Using Internet of Things (IoT)

Ida Bagus Suryaningrat — 2024-03-27

Technological 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%.