Articles

Found 7 Documents
Search

LAMA PEMANASAN METODE VAPOR HEAT TREATMENT (VHT) DAN PELILINAN UNTUK MEMPERTAHANKAN MUTU PEPAYA SELAMA PENYIMPANAN Hasbullah, Rokhani; Marlisa, Elpodesy; Parjito, Ali; Hartulistiyoso, Edy
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Horticulture products are host for Tephritidae fruitflies that are considered a quarantine risk by many importing countries. This research was conducted to find out the specific condition for the heat treatment using vapor heat treatment (VHT) method to control pest and diseases of papaya and the fruit quality during storage. Papayas were vapor heat treated at medium temperature of 46.5 0C for 0, 15, and 30 minutes. After the treatment, the fruits were waxed using beeswax of 6 % in concentration and then stored at temperature of 10 0C. The results show that the fruitfly of oriental fruitfly (Bactrocera dorsalis) was completely killed by treating in deep water testing at temperature of 46 0C for 10 minutes or at 43 0C for 30 minutes. The VHT of papaya at fruit core temperature of 45.5-46.0 0C for 15-30 minutes following waxing using beeswax of 6% in concentration was found to be effective to control pest and diseases until 21 days of storage without any visible signs of heat injury and without adversely affecting the quality of the fruit. Keywords: Papaya, vapor heat treatment, waxing, quarantine Diterima: 20 Agustus 2007; Disetujui: 24 Nopember 2007
PENGERINGAN LIDAH BUAYA (ALOE VERA) MENGGUNAKAN OVEN GELOMBANG MIKRO (MICROWAVE OVEN) Hartulistiyoso, Edy; Hasbullah, Rokhani; Priyana, Eka
Jurnal Keteknikan Pertanian Vol. 25 No. 2 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract. Aloe vera (Aloe vera) is known as a useful plant, both as food, cosmetics or pharmaceuticals. Due its high water content, Aloe vera should be processed immediately after harvest. This paper will discuss the drying of aloe vera using microwave oven. The drying process of 50 gr Aloe vera gel and rind using 80 Watts microwave power completed in 140 minutes to reach the final moisture content of 7% wet basis.  The drying process in microwave drying shows similar process to that of conventional drying. Dipolar rotation mechanism of water molecules at microwave drying does not affect the drying stage. It shows however shorter process time. The water removal of the drying material occurred in the early minutes until the 50th minute. This because of the high free water surface on the material, while from minute 50 to minute 140 slowed the drying process. Highest temperature of the material during the process is achieved at  57.6 oC in drying of gel and 70.7 oC in drying of  Aloe vera rind.  It is expected that there is no damage of nutritional content during drying in the this temperature range. Quality analysis of flour and tea of Aloe vera after drying by microwave showed that Aloe vera powder produced within the range of the standard, both visually and microbiologically, but indicated as low quality when viewed from acid content levels.  Whether microwave heating mechanism affects the acidity, this needs further study. Keywords : Alue vera, microwave drying, product quality   Abstrak Lidah buaya (Aloe vera) dikenal sebagai tanaman yang bermanfaat, baik sebagai bahan pangan, kosmetika ataupun obat-obatan. Kandungan air yang cukup tinggi membuat lidah buaya harus segera diproses setelah panen. Pada tulisan ini akan didiskusikan pengeringan aloe vera menggunakan oven gelombang mikro (microwave oven). Proses pengeringan 50 gr gel dan kulit lidah buaya hingga mencapai kadar air akhir 7 % bb menggunakan microwave dengan power 80 watt berlangsung 140 menit Penurunan kadar air dan laju pengeringan pada pengeringan microwave menunjukkan proses yang sama dengan pengeringan konvensional.  Mekanisme rotase dipolar molekul air pada pengeringan microwave yang berbeda dengan pengeringan konvensional tidak berpengaruh terhadap tahapan proses pengeringan. Penurunan masa bahan selama proses pengeringan terjadi pada menit-menit awal hingga menit ke-50,  hal ini terjadi karenamasih banyaknya air bebas yang berada dipermukaan bahan.  Sementara dari menit ke-50 hingga menit ke-140 proses pengeringan berlangsung melambat. Suhu tertinggi bahan selama proses yang dicapai adalah  57,6 oC pada pengeringan gel dan 70,7 oC pada pengeringankulit lidah buaya. Pada kisaran suhu tersebut diharapkan tidak terjadi kerusakan kandungan gizi lidah buaya. Pengujian mutu tepung maupun teh lidah buaya setelah pengeringan dengan microwave menunjukkan bahwa tepung lidah buaya yang dihasilkan, baik secara visual maupun kandungan mikroba masih dalam kisaran standar.  Namun jika dilihat dari kadar keasamanan masih menunjukkan hasil mutu rendah. Apakah mekanisme pemanasan dengan gelombang mikro berpengaruh secara kimiawi sehingga berpengaruh terhadap kadar keasaman, hal ini perlu kajian lebih lanjut. Kata kunci : lidah buaya, pengeringan microwave, mutu produk Diterima: 08 Juni 2011; Disetujui: 20 September  2011 
Pengaruh Kadar Air terhadap Beberapa Sifat Fisik Biji Lada Putih Mukhlis, Andi Muhammad Akram; Hartulistiyoso, Edy; Purwanto, Yohanes Aris
Agritech Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.851 KB) | DOI: 10.22146/agritech.15308

Abstract

The physical properties of seed are required in designing an  apparatus for handling, separation, drying, storage, and processing. The physical properties of white pepper seeds were  determined as a function of moisture content in the range of  15,40 - 64,80 % dry basis (d.b.). The average height, length and width at a moisture content condition of 15,40 % (d.b.) were 4,11 ± 0,27 mm; 4,35 ± 0,34 mm and 4,35 ± 0,35 mm, respectively.  In the range of moisture content 15,40 - 64,80 % (d.b.), the  results of this study showed an increase linearly of the third axial  dimension, the average diameter, the roundness from 0,969 to 0,977, the volume from 39,50 to 67,34 mm3, the surface area  from 55,87 to 79,92mm2 and the thousand seed mass from  52,47 to 75,63 g. Bulk density and true density has a polynomial  correlation with changes in moisture content.The porosity  decreased from 45,01 % to 44,88 % with an increase in the  moisture content range of 15,40 - 64,80 % (d.b.). ABSTRAKSifat fisik biji-bijian diperlukan dalam merancang suatu peralatan  untuk penanganan, pemisahan, pengeringan, penyimpanan dan  pengolahannya. Sifat fisik biji lada putih ditentukan sebagai  fungsi kadar air pada rentang 15,40 - 64,80 % basis kering  (b.k.). Tinggi, panjang dan lebar rata-rata pada kondisi kadar air  15,40 % (b.k.) adalah 4,11 ± 0,27 mm; 4,35 ± 0,34 mm dan  4,35 ± 0,35 mm berturut-turut. Pada rentang kadar air 15,40 -  64,80 % b.k., hasil penelitian ini menunjukkan peningkatan  secara linear pada ketiga dimensi aksial, diameter rata-rata,  kebulatan dari 0,969 hingga 0,977, volume dari 39,50 hingga  67,34 mm3, luas permukaan dari 55,87 hingga 79,92 mm2 dan  massa seribu biji dari 52,47 hingga 75,63 g. Bulk density dan true density memiliki hubungan polinomial dengan perubahan kadar  air biji. Porositas menurun dari 45,01 % hingga 44,88 % dengan  peningkatan kadar air pada rentang 15,40 - 64,80 % (b.k.).
Aplikasi Microwave untuk Disinfestasi Tribolium castaneum (Herbst.) serta Pengaruhnya terhadap Warna dan Karakteristik Amilografi Terigu Rasyid, Nur Pratiwi; Hartulistiyoso, Edy; Fardiaz, Dedi
Agritech Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (519.215 KB) | DOI: 10.22146/agritech.11255

Abstract

This study aimed to determine the amount of microwave energy used for the disinfestation of T. castaneum and to observe its effect on discoloration and amilographic characteristic of treated wheat flour. Damages due to T. castaneum attack during storage caused physical and chemical changes in the wheat flour. The physical damage from this attack wasthe color change of the wheat flour, whereas chemical damage was caused by lipase enzyme activity and benzokuinon derived from the secretion of T. castaneum. The study was conducted on the wheat flour that was unfumigated in it smilling stage. The contamination of the wheat flour was artificially made by giving cultured T. castaneum, which were consisted of 10 males and 10 females, into 50 g as well as 100 g of wheat flour. After 42 days of storage time, the study showed that the mortality rate of untreated samples was 0 % both for 50 g and 100 g samples. The moisture showed an increase, while color-brightness level and viscosity peak were decreased. All of samples that were treated by 23.76 kJ, 24.00 kJ, 31.68 kJ and 36.00 kJ of microwave energy indicated 100% mortality of T. castaneum, whereas the color brightness, the amilographic peak, and moisture were decreased both on the mass of 50 g and 100 g after H+42 storage time. ABSTRAKAplikasi microwave telah dipelajari untuk disinfestasi Tribolium castaneum (Herbst.) dan pengaruhnya terhadap karakteristik warna dan amilografi tepung terigu. Kerusakan karena serangan T. castaneum selama penyimpanan menyebabkan terjadinya perubahan fisik dan kimiawi tepung. Kerusakan fisik berupa terjadinya perubahan warna tepung, sedangkan kerusakan kimiawi karena adanya aktifitas enzim lipase dan benzokuinon yang berasal dari hasil sekresi T. castaneum. Penelitian dilakukan dengan menggunakan tepung yang tidak di fumigasi pada tahap milling. Kontaminasi pun dilakukan dengan memberikan biakan T. castaneum masing-masing 10 jantan dan 10 betina ke dalam 50 g dan 100 g sampel tepung. Hasil penelitian menunjukkan bahwa tingkat mortalitas pada sampel yang tidak diberi aplikasi microwave setelah penyimpanan 42 hari adalah 0 % baik untuk sampel 50 g dan 100 g. Kadar air meningkat, sedangkan tingkat kecerahan warna, puncak viskositas menurun. Sampel yang diberi perlakuan energi microwave 23,76 kJ, 24,00 kJ, 31,68 kJ dan 36,00 kJ menunjukkan mortalitas 100 % dari T. castaneum, sedangkan kecerahan warna, puncak viskositas, kadar air, menurun setelah penyimpanan 42 hari baik pada berat sampel 50 g dan 100 g.
SIMULASI TUNGKU GASIFIKASI TIPE NATURAL DRAFT BERBASIS MODEL EFEK CEROBONG DAN KESEIMBANGAN TERMOKIMIA Nelwan, Leopold Oscar; Wulandani, Dyah; Hartulistiyoso, Edy; Agustina, Sri Endah; Dzulfansyah, Dziyad; Pane, Erlanda Augupta
Jurnal Keteknikan Pertanian Vol. 6 No. 1 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractThis study was aimed to simulate a novel configuration of gasification stove with the natural draft principles (natural draft gasification or called as NDG stove) based on chimney effect and thermochemical equilibrium modeling. The thermochemical equilbrium model used general stoichiometric gasification,methanation and water-gas shift equations and their equilibrium constant equations as well as the general energy balance equation. Those equations were coupled with the chimney effect equation and then solved to obtain the reaction coefficients, equilibrium constants, reaction temperature as well as the mass flow rate of air. Simulation was performed by using VBA programming codes in Excel. Subsequently, a stove was built in order to obtain the charcoal consumption rate data which is required to validate the model. The test results showed that the combustion rate was constant i.e. 8.8 g/min and the quality of the flame of the stove was visually good. The calculation result showed that the model could succesfully predict the product gases including CO, CH4, CO2, O2, N2 and other gases. The simulation showed that by using lower stoveheight (0.5 and 0.4 m) the combustible gases (CO, H2 and CH4) compositions were increased in such a way that with same combustion rate the potential heat of gas increased from 2.33 kW at stove height of 0.6 m to 2.63 kW at 0.4 m.AbstrakPenelitian ini bertujuan untuk mensimulasi tungku gasifikasi dengan konfigurasi baru yang menggunakan prinsip natural draft (tungku natural draft gasification atau disebut sebagai tungku NDG) didasarkan padapemodelan efek cerobong dan keseimbangan termokimia. Model keseimbangan termokimia menerapkan persamaan stoikiometri untuk gasifikasi, methanation dan water-gas shift, persamaan-persamaan konstanta keseimbangannya serta persamaan neraca energi umum. Persamaan-persamaan tersebut digabungkan dengan persamaan efek cerbong dan dipecahkan untuk memperoleh koefisien reaksi, konstanta keseimbangan, suhu reaksi dan laju aliran massa udara. Selanjutnya tungku tersebut dikonstruksi dan diuji untuk memperoleh data laju konsumsi arang yang dibutuhkan untuk validasi model. Hasil pengujiankinerja menunjukkan bahwa penggunaan tungku untuk arang kayu memiliki laju pembakaran yang konstan 8.8 g/menit dan kualitas nyala api tungku ini cukup baik secara visual. Hasil perhitungan menunjukkanbahwa model yang diterapkan telah dapat memprediksi konsentrasi gas-gas produk yang mencakup CO, CH4, CO2, O2 serta gas N2 dan gas-gas lainnya. Hasil simulasi menunjukkan bahwa tinggi tungku yang lebih rendah (0.5 dan 0.4 m) memberikan konsentrasi gas-gas mampu bakar yang lebih tinggi sedemikian hingga dengan laju konsumsi arang yang sama daya gas potensialnya meningkat dari 2.33 kW pada tinggi0.6 m menjadi 2.63 kW pada tinggi 0.4 m.
APLIKASI ENERGI GELOMBANG MIKRO UNTUK PENGENDALIAN HAMA GUDANG ARAECERUS FASCICULATUS (DE GEER) PADA BIJI KAKAO Hartulistiyoso, Edy; Widodo, Slamet; Mukhlis, Andi Muhammad Akram
Jurnal Keteknikan Pertanian Vol. 6 No. 2 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractCocoa bean from Indonesia may not be qualified enough caused by weevil pest interference. These days, fumigation is a solution to push down the weevil pest interference. However, anxious about health problem and environment pollution issue have judged the way to be unsafe mode. The aim of this research was to analyze the heating effect using microwave oven with various levels of power and time concerningthe mortality of warehouse pest Araecerus fasciculatus on cocoa bean, the reduction of water content, and the energy use during heating process. Input power of microwave oven was probed at 264, 400, and 600 watt, whereas the heating times were 60, 120, and 180 second with three times repetition. The mortality of warehouse pest Araecerus fasciculatus increased with raising the power level and time of heating process. Araecerus fasciculatus pest reached 100% of mortality at 600 watt of power level during 180 second with required energy of 99.72 kJ. The percentage of water content reduction in wet basis was 28.7%.AbstrakKualitas biji kakao Indonesia masih tergolong rendah akibat adanya interferensi serangga hama. Fumigasi merupakan upaya yang selama ini dilakukan untuk menekan interferensi serangga hama. Namun, kekhawatiran akan kesehatan dan polusi lingkungan telah menyebabkan cara tersebut kurang baik. Tujuan penelitian ini adalah menganalisis pengaruh pemanasan dengan oven gelombang mikro dengan berbagaitingkat daya dan waktu terhadap mortalitas hama gudang Araecerus fasciculatus pada biji kakao dan penurunan kadar airnya serta penggunaan energi oven gelombang mikro selama proses pemanasan. Daya masukan oven gelombang mikro yang digunakan adalah 264, 400, dan 600 watt, sedangkan waktu pemanasan adalah 60, 120, dan 180 detik dengan tiga kali ulangan. Mortalitas hama gudang Araecerus fasciculatus mengalami peningkatan dengan meningkatnya tingkat daya dan waktu pemanasan. Hama Araecerus fasciculatus mencapai mortalitas 100% pada tingkat daya 600 watt selama 180 detik dengan penggunaan energi sebesar 99.72 kJ. Persentase penurunan kadar air basis basah pada tingkat daya dan waktu tersebut sebesar 28.7%.
PERFORMANCE ANALYSIS OF WORKING FLUIDS ON ORGANIC RANKIE CYCLE (ORC) MODEL WITH BIOMASS ENERGY AS A HEAT SOURCES Sucahyo, Lilis; Yulianto, Muhamad; Hartulistiyoso, Edy; Faza, Irham
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 3 (2019): September
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v8i3.175-186

Abstract

Organic Rankine Cycle (ORC) is an electricity power technology particularly suitable for medium-low temperature heat sources and/or for small available termal power. This paper presents the simulation and performance analysis of working fluids R-134a, R-414B, R-404A and R-407C on ORC with biomass energy as a heat source. Simulation of the ORC system using Cycle Tempo software. The property of working fluids is obtained by using Reference Fluid Properties (Refprop). The best result performance of ORC was shown by working fluid R-404A with thermal efficiency 7.54 % and electric power output ranges between 0.075 kW. This condition operated on turbine inlet temperature at 60 oC, difference turbine working temperature of 15 oC, condensing temperature 25 oC and water boiler mass flow rate 3 lpm.