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All Journal Rekayasa Mesin Pelita Perkebunan Sultra Journal of Mechanical Engineering
Sagita, Diang
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Control & Systems Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Desain dan Konstruksi Mesin Penyemai Benih Sayuran Portabel Tipe Vakum untuk Pembibitan pada Talam Semai Sagita, Diang
Jurnal Rekayasa Mesin Vol 10, No 3 (2019)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jrm.2019.010.03.7

Abstract

In Indonesia, vegetable seeding technique in nursery plug trays still uses manual mechanism. Furthermore, the small size of vegetable seeds makes it difficult to allocate the seeds evenly (1 seed per planting hole). This study aims to design and construct a portable vegetable seeder with a vacuum-type mechanism for nursery needs in plug trays. The methods used in this study were: 1) preliminary test of seed characteristics, 2) functional analysis of the design, 3) structural analysis of the design using CAD, 4) fabricating a prototype, and 5) performance test of the seeder prototype. Seed characteristic used as reference analysis was mustard green seeds. The nursery plug tray used was TS-128L tray (128 planting holes). The results show that the suction requirement of the seeder was 23.119 Pa and the seed suction holes diameter was 1 mm with a cone angle of 120o. The overall dimensions of the machine are 585 × 430 × 105 mm with 5.26 kg of weight. The suction power uses 220 V AC electric blower with 1.5 A of electric current, 2.5 inches of inlet hole, 3600 rpm of blower rotation and 412.02 Pa of suction power (bigger than the suction requirement of the seeder). The performance test results of seeder using mustard green seeds have been able to achieve the uniformity level of 93.75% (1 seed per planting hole), germination percentage of 95.05% and seeding capacity of 102 trays/hour.
Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time Hidayat, Dadang D.; Ikrawan, Yusep; Harin, Natasha Yollandita; Furqon, Maulana; Rahayuningtyas, Ari; Sudaryanto, Arie; Sagita, Diang
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.532

Abstract

Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.
Teknologi pertanian masa depan dan peranannya dalam menunjang ketahanan pangan Efendi, Rustam; Sagita, Diang
Sultra Journal of Mechanical Engineering Vol. 1 No. 1 (2022): Sultra Journal of Mechanical Engineering
Publisher : Program Studi Teknik Mesin, Universitas Sulawesi Tenggara

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Abstract

Berbagai permasalahan global di masa mendatang sangat erat kaitannya dengan pertanian, lingkungan, masyarakat dan sumber daya seiring meningkatnya populasi manusia di dunia dan perubahan iklim. Isu-isu tentang pertanian atau pangan meliputi berkurangnya jumlah para petani akibat penuaan dan meningkatnya populasi perkotaan serta hilangnya lahan pertanian karena urbanisasi, penggurunan, akumulasi garam di permukaan tanah, dan kontaminasi tanah dengan zat beracun. Teknologi pertanian di masa mendatang harus dapat membantu meningkatkan pangan secara simultan. Beberapa teknologi dan inovasi yang diprediksi dapat menjadi solusi antara lain pertanian di perkotaan (urban farming), pertanian secara vertical (vertikultur) serta plant factory (perusahaan tanaman terintegrasi), serta alat mesin yang didukung dengan teknologi mutakhir (artificial intelligent), internet of things (IoT) dan pertanian presisi agar dapat menurunkan kebutuhan terhadap sumber daya manusia yang saat ini minat anak muda pada bidang pertanian semakin menurun. Ulasan pada karya tulis ini bertujuan untuk memberikan informasi terkait peranan teknologi pertanian di masa yang akan datang berdasarkan teknologi yang saat ini sedang dikembangkan serta memberi gambaran mengenai aplikasinya di masa yang akan datang khususnya ketahanan pangan. Teknologi tersebut yang harapannya dapat menunjang kebutuhan pekerjaan-pekerjaan di bidang pertanian yang semakin kompleks dengan memanfaatkan sumberdaya se-efisien mungkin dan hasil produksi yang maksimal sehingga dapat menjaga stabilitas ketahanan pangan di masa yang akan datang.
Co-Authors Ari Rahayuningtyas Dadang D. Hidayat, Dadang D. Furqon, Maulana Harin, Natasha Yollandita Ikrawan, Yusep Rustam Efendi Sudaryanto, Arie