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All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Keteknikan Pertanian TELKOMNIKA (Telecommunication Computing Electronics and Control) Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Jurnal Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar KOMUNITAS JURNAL PENGEMBANGAN MASYARAKAT ISLAM Jurnal Intelektualita: Keislaman, Sosial, dan Sains Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Ilmiah Peuradeun Jurnal Penelitian Pertanian Tanaman Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PANGAN Jurnal Teknologi Pertanian Andalas Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Abdi Masyarakat Jurnal Penelitian Tanaman Industri (Littri) Jurnal Penelitian dan Pengembangan Pertanian SABURAI INTERNASIONAL JOURNAL OF SOCIAL, SCIENCES, AND DEVELOPMENT (Saburai-IJSSD) Journal of Applied Agricultural Science and Technology Palakka : Media and Islamic Coummunication Journal of Training and Community Service Adpertisi Jurnal Ilmu Administrasi Negara BIODIVERS - BIOTROP Scientific Magazine Journal of Advanced Research in Social Sciences and Humanities Journal of Primary Education

Usman Ahmad

Departemen Teknik Mesin Dan Biosistem, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Dramaga, Bogor 16680

Author-ID : 222599

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Public Health Social Sciences Veterinary Other

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PEMUTUAN EDAMAME MENGGUNAKAN PENGOLAHAN CITRA DAN JARINGAN SYARAF TIRUAN Dedy Wirawan Soedibyo; I Dewa Made Subrata; Suroso .; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 20 No. 3 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.3.%p

ABSTRACT The objective of this research was to develop a computer program of image processing and articial neural netwok to the quality of fresh soybean (edamame) into four classes namely SQ (standar quality), SG (scond grade), TG ( third grade), and RJ (reject) using image processing and artifical neural network. The total samples were 2500 fresh soybean produced by PT. Mitra Tani Dua Tujuh Jember. Soybean image was analyzed to get six quality parameters whose match with Soybean quality criteria namely pod length, pod area, perimeter, defect area, index of red color, and of the artifical neural network (AAN). Six variations of ANN weredeveloped for ANN training purposes (2000 data). The weights of the selected ANN architecture was used to identify the quality class of testing data (500 data). Thenintegrated with image processing program so the program could identify Soybean quality class automatically. The quality parameter used in this research has relevancy with Soybean quality criteria. The selected architecture of the AAN was the one with 20 nodes hidden layer in which normalization onput data representation with zero mean and standard deviation equals one. The accuracy of image processing program observed 81,4 percent based on the 500 testing data. Keyword: Grading, Edamame, image procssing, Artificial neural network Diterima: 17 Mei 2006; Disetujui: 13 Juni 2006

PEMERIKSAAN MUTU KARET RSS MENGGUNAKAN PENGOLAHAN CITRA Usman Ahmad; Fahmi Riadi; I Dewa Made Subrata
Jurnal Keteknikan Pertanian Vol. 20 No. 3 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.3.%p

ABSTRACT Evaluation of ribbed smoked sheet (RSS) quality is commonly done manually through an assessment of rubber sheet surface appearance based on its unifromity and brightness of color, and also existence of physical defect like air bulb, with spot and spotted by fungus prior to classification into RSS-1, RSS-2 and of RSS-3. This reseacrh aimed to develop a method to evaluate RSS quality using image processing. Each 40 sheets of simple in a size of 30x25 cm was capture using a CCD camera from 40 cm distance with a resultion 341x256 Pixels. The characteristics observed were RBG index, HSI color components, and textural features. Three goups of sample could be discriminated using blue color index with 80.0%, 82.5% forRSS-1, 60.0% for RSS-2 and 97.5%, ForRSS-3. Grading based on HSI color modelgave better result with 86%, 77.5%, 85.0% and 95.0% accuracy for the RSS-1, RSS-1 and RSS-3, respectively. The computer-based grading indicated that the classification by computer using HSI component was more reliabe than manually grading.In conclusion, the developed algorithm was able to classify 120 samples and corrected some of miss-classification by manual grading. Keyword: image processing, ribbed smoked sheet, grading

VALUASI MUTU BUNGA POTONG KRISAN YELLOW FIJI MENGGUNAKAN PENGOLAHAN CITRA Usman Ahmad; Enrico Syaefullah; Hadi K Purwadaria
Jurnal Keteknikan Pertanian Vol. 20 No. 3 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.3.%p

ABSTRACT The domestic and export market of chrysanthemum cut-flower require a prime and consistent cuality. Meanwhile, manual grading system based on human vision resulting in quality inconsistentcy. The objective of this study was to develop computer program for quality evaluation of Yellow Fiji chysanthemum cut-flower using image processing. The cut-flowers were classified into different quality standards (AA,A.B.C) based on the steam length and straightness, and flower diameter. Then results indicated a strong relationship between quality parameters extracted from the image and those obtained from direct meaurement for grade AA,A,B and C with R2=0.98, R2=0.97, R2=0.97, and R2=0.98 respectively for length of stem. Also with R2=0.90, R2=0.87, R2=88, and R2=88 respectively for diamter of flower. The validation of the computer program for the quality evaluation of Yellow Fiji chrysanthemum cut-flower performed a hight a ccuracy of 100% for AA grade, 90% for A grade, 85% for B grade, and 100% for C grade. Keyword: chrysanthemum, image processing, quality evaluation Diterima: 12 Juni 2006; Disetujui: 21 Nopember 2006

Aplikasi Pelapisan Kitosan dan Lilin Lebah untuk Meningkatkan Umur Simpan Salak Pondoh Leni Marlina; Y. Aris Purwanto; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 2 No. 1 (2014): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.02.1.%p

AbstractSnake fruit is an exotic fruit from Indonesia that has a short shelf-life as a result of microorganisms contamination, respiration and transpiration. The research was aimed to study the influence of storage temperatures and coating composition to extend shelf-life of snake fruits. Coating used were chitosan 0,5%, beewax 10% and combination beewax 10% with chitosan 0,5%. Storage was conducted at 15 OC (the optimum temperature for snake fruit’s storage) and room temperature (26-30 OC). Research was designed using randomized complete factorial design and followed by Duncan Multiple Range Test 5% if there was influence of the treatment. Parameters observed were percentage of damage, weight loss, firmness, total soluble solids and peel colour (hedonik test). Results showed that percentage of damage, weight loss, firmness, total soluble solid, and peel of colour (hedonik test) was affected by storage temperature. It wasalso found that coating significantly influenced percentage of damage, firmness and peel of colour on snake fruits. Interaction of coatings and storage temperatures there were effect on firmness of snake fruits.Key words: chitosan,beewax,shelf-life,snake fruits, temperature storage.AbstrakSalak pondoh (Salacca zalacca cv Pondoh) merupakan salah satu komoditi eksotik Indonesia yang memiliki umur simpan yang pendek akibat kontaminasi mikroorganisme, respirasi, dan transpirasi. Tujuan dari penelitian adalah untuk mengetahui pengaruh perlakuan jenis pelapis dalam meningkatkan umur simpan buah salak pondoh pada suhu penyimpanan yang berbeda. Jenis Pelapis yang digunakan adalah kitosan 0.5%, lilin lebah 10%, lilin lebah 10% dan kitosan 0.5%, dan tanpa pelapisan (kontrol) dan suhu penyimpanan adalah suhu 15 OC (suhu optimal untuk penyimpanan salak) dan suhu ruang (26-30 OC). Penelitian menggunakan rancangan acak lengkap faktorial dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan Multiple Range Test pada taraf 5%. Parameter pengamatan meliputi persentase kerusakan, susut bobot, kekerasan, total padatan terlarut dan warna kulit buah (uji hedonik). Hasil penelitian menunjukkan perlakuan suhu penyimpanan berpengaruh nyata terhadap susut bobot, persentase kerusakan, kekerasan, dan total padatan terlarut. Perlakuan jenis pelapis berpengaruh nyata terhadap persentase kerusakan, kekerasan dan warna kulit buah salak. Interaksi jenis pelapis dan suhu penyimpanan berpengaruh nyata terhadap kekerasan tetapi tidak berpengaruh nyata terhadap susut bobot, persentase kerusakan, total padatan terlarut dan warna kulit buah (uji hedonik).Kata Kunci: kitosan, lilin lebah, umur simpan, buah salak,suhu penyimpanan.Diterima: 18 Desember 2013; Disetujui: 18 Maret 2014

Pengemasan dan Penyimpanan Dingin Kelapa Kopyor untuk Mempertahankan Mutu Muhammad Yusuf Antu; Rokhani Hasbullah; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 2 No. 2 (2014): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.02.2.%p

AbstractThe objectives of this research were to study the influence of packaging material and the temperature applied during storage on the quality of kopyor coconut, to predict the shelf-life, and to determine the best packaging material and the storage temperature to keep the kopyor coconut. Research material is kopyor coconut obtained from Kalianda South Lampung. Kopyor coconut packaged in plastic film type Polyamide (PA), Polypropylene (PP), and High Density Polyethylene (HDPE) each weighing 60g. The quality parameter observed are free fatty acids (FFA), total microbes, and sensory characteristics including color, flavor, and taste. This research us Randomized Complete Design with two factors. The first factor was the packaging material with three different types (PA, PP, HDPE), and the second factor was the storage temperature at two levels of 5±2OC and 10±2OC. The shelf-life was predict using Partially StaggeredDesign (PSD) technique. Principal Component Analysis (PCA) technique was used to determine the best treatment. The results showed that the type of plastic packaging and storage temperature gave an effect onthe total microbes, and organoleptics of color, flavor, and taste. PA packaging is the best packaging can be maintained the quality of organoleptic and reduce the microbe growth. The storage temperature of 5±2OC can maintain quality of kopyor coconut better than 10±2OC temperature. Based on PSD method and total microbe as critical parameters, the shelf-life of kopyor coconut at 5±2OC is 27, 26, and 17 days for plastic PA, HDPE, and PP packaging, respectively.Keywords: kopyor coconut, packaging, film plastic, shelf-life.AbstrakTujuan penelitian adalah untuk mempelajari pengaruh jenis kemasan dan suhu penyimpanan terhadap mutu kelapa kopyor, memprediksi umur simpan, dan menentukan jenis kemasan dan suhu terbaik untuk menyimpan kelapa kopyor. Bahan penelitian adalah kelapa kopyor diperoleh dari Kalianda Lampung Selatan. Kelapa kopyor dikemas plastik jenis Polyamide (PA), Polypropylene (PP), dan High Density Polyethylene (HDPE) masing-masing seberat 60g. Parameter mutu yang dianalisis adalah Asam Lemak Bebas (ALB), total mikroba, dan organoleptik warna, aroma, dan rasa. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor. Faktor pertama adalah plastik dengan tiga taraf (PA, PP, HDPE), dan faktor kedua adalah suhu dengan dua taraf (5±2OC dan 10±2OC). Prediksi umur simpan menggunakan Partially Staggered Design (PSD). Untuk menentukan perlakuan terbaik digunakan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa jenis kemasan plastik dan suhu penyimpanan berpengaruh nyata terhadap total mikroba, dan organoleptik warna, aroma, dan rasa. Kemasan jenis PA merupakan yang terbaik dalam mempertahankan mutu organoleptik dan menekan pertumbuhan mikroba. Suhu penyimpanan 5±2OC lebih dapat mempertahankan mutu kelapa kopyor dibandingkan dengan suhu10±2OC. Berdasarkan metode PSD dengan menggunakan mutu kritis total mikroba, umur simpan kelapa kopyor pada suhu 5±2OC adalah 27, 26, dan 17 hari untuk kemasan plastik PA, HDPE, dan PP.Kata kunci: kelapa kopyor, pengemasan, plastik film, umur simpan.Diterima: 18 Maret 2014 ; Disetujui;16 Juli 2014

Pelapis Nanokomposit untuk Pengawetan Salak Pondoh Terolah Minimal Monika Marpaung; Usman Ahmad; Nugraha Edhi S
Jurnal Keteknikan Pertanian Vol. 3 No. 1 (2015): Jurnal Keteknikan Pertanian
Publisher : PERTETA

AbstractMinimally-processed snake fruit is a perishable product with a very short shelf life. Edible coating is one of the alternative technologies to prolong the shelf life of minimally-processed fruit. The research aimed to examine antimicrobial activity of edible coating nanocomposites-based pectin and starch with NP-ZnO suspensions and the influence of edible coating on quality of minimally-processed snake fruit during storage. Quality parameters measured were on the weight loss, browning index, the hardness, and sensory evaluation. The result showed that antimicrobial activity of edible coating nanocomposites againts Escherichia coli and Staphylococcus aureus. The application of nanocomposites are able to maintain the quality of minimally-processed snake fruit during the storage periods. Minimally-processed snake fruit with edible coating made from nanocomposites-based pectin and starch with NP-ZnO can extend its shelf life and maintained its quality until 14 days, while minimally-processed snake fruit without edible coating can extend only 8 daysKeywords: minimally-processed, nanocomposites, NP-ZnO, snake fruitAbstrakBuah salak pondoh terolah minimal merupakan buah dengan umur simpan yang pendek. Salah satu alternatif yang dapat diterapkan untuk memperpanjang umur simpan buah terolah minimal adalah dengan penggunaan edible coating. Penelitian ini bertujuan untuk mengkaji aktivitas antimikroba pelapis nanokomposit berbasis pektin dan pati dengan NP-ZnO dan pengaruhnya terhadap mutu salak pondoh terolah minimal selama penyimpanan. Parameter mutu yang dianalisis adalah susut bobot, browning index, kekerasan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa pelapis nanokomposit memiliki aktivitas antimikroba terhadap Escherichia coli dan Staphylococcus aureus. Aplikasi pelapis nanokomposit dapat mempertahankan mutu salak pondoh terolah minimal selama penyimpanan. Salak pondoh terolah minimal dengan pelapis nanokomposit berbasis pektin dan pati dengan NP-ZnO dapat memperpanjang umur simpan dan mempertahankan kualitas hingga hari ke-14, sedangkan salak pondoh terolah minimal tanpa pelapis hanya dapat bertahan hingga hari ke-8.Kata kunci : nanokomposit, NP-ZnO, salak pondoh, terolah minimalDiterima: 19 Desember 2014; Disetujui: 25 Maret 2015

Pendugaan Umur Simpan Benih Kedelai Menggunakan Metode Accelerated Shelf-life Testing (ASLT) Suci Rahmi; Usman Ahmad; Dyah Wulandani
Jurnal Keteknikan Pertanian Vol. 4 No. 1 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractThe aim of this study is to estimate the shelf-life of soybean seed using Accelerated Shelf-life Testing (ASLT) model. Seed germination was used as parameter to predict the shelf-life of soybean seed. ASLT method was performed using five different temperature treatments 35oC, 40oC, 45oC, 50oC, and 55oCrespectively with 80 % Relative Humidity (RH). Another parameter measured in identifying decrease of soybean seed quality was moisture content. The results showed that moisture content of soybean seed during storage at all temperatures was increased. On the other hand, the seed germination decreasedduring period of accelerated storage. Based on data from decreasing soybean seed germination, the estimated shelf-life of seeds stored at room temperature of 25oC was 431 days or 14.3 months and 160 days or 5.3 months when stored on 300C.AbstrakTujuan penelitian ini adalah untuk menduga umur simpan benih kedelai dengan menggunakan model Accelerated Shelf-life Testing (ASLT Daya kecambah digunakan sebagai parameter untuk memprediksi umur simpan benih kedelai. Metode ASLT dilakukan dengan menggunakan lima perlakuan suhu yang berbeda yaitu 35oC, 40oC, 45oC, 50oC, dan 55oC dengan kelembaban relatif (RH) sebesar 80%. Parameter lainyang diamati dalam mengidentifikasi kualitas benih kedelai adalah kadar air. Hasil penelitian menunjukkan bahwa kadar air benih kedelai pada semua perlakuan suhu, meningkat selama penyimpanan. Sedangkan persentase daya kecambah menurun selama periode penyimpanan dipercepat. Berdasarkan data dari penurunan perkecambahan biji kedelai, hasil pendugaan umur simpan benih yang disimpan pada suhukamar 25oC adalah 431 hari atau 14.3 bulan dan 160 hari atau 5.3 bulan bila disimpan pada suhu 30oC.

Mempelajari Tingkat Kematangan Buah Melon Golden Apollo Menggunakan Parameter Sinyal Suara Waqif Agusta; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 4 No. 2 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractMelon is a fruit with healthful and economic value. Determination of melon ripeness is still done manually by tapping, so that the measurement results are inconsistent, subjective, and slow. This research aims to study the melon ripeness level using the acoustic impulse response to fruit ripeness parameters at different ages and determine the acoustic parameters that play a role in distinguishing ripness level of melon. The result showed, the character of the acoustic impulse is correlated to the time of harvest with -0.5000> r >0.5000. Magnitudes of the acoustic signal were positively correlated (r = 0.5115) to the flesh flesh firmness. Based on the discriminant analysis, acoustic parameters that can predict melon ripeness are the frequency, short-term energy, and Mo. Regrouping result into four harvest times by quadratic discriminant function showed 67.27% sample of fruit could be grouped appropriately, while regrouping the samples into two groups, ripe and unripe fruits, showed 75.91% sample of fruits could be grouped correctly.AbstrakMelon merupakan buah dengan kandungan gizi dan nilai ekonomi tinggi. Penentuan kematangan buah ini masih dilakukan secara manual dengan mengetuk, sehingga hasil pengukuran tidak konsisten, subjektif, dan lambat. Penelitian ini bertujuan mempelajari tingkat kematangan buah melon menggunakan respon impuls akustik buah melon terhadap parameter kematangan buah pada empat umur panen yang berbeda serta menentukan parameter akustik yang berperan dalam membedakan tingkat kematangan buah melon. Hasil penelitian menunjukkan, karakter sinyal gelombang suara berkorelasi terhadap umur panen buah melon dengan -0.5000> r >0.5000. Magnitud gelombang suara berkorelasi positif (r = 0.5115) terhadap kekerasan daging buah. Berdasarkan hasil analisis diskriminan, parameter gelombang suara yang mampu membedakan kematangan buah melon dengan baik adalah frekuensi, short term energy, dan Mo. Hasil klasifikasi ulang ke dalam empat kelompok umur panen buah melon menggunakan fungsi diskriminan kuadratik menunjukkan sejumlah 67.27% sampel buah dapat dikelompokkan dengan tepat berdasarkan umur panennya, sedangkan tingkat keberhasilan pengelompokan ke dalam dua kelompok buah melon matang dan buah melon belum matang adalah sebesar 75.91%.

Karakteristik Gelombang Ultrasonik pada Nanas (Ananas comosus (L.) Merr.) dengan Tiga Tingkat Kematangan Wendianing Putri Luketsi; I Wayan Budiastra; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 5 No. 1 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractCurrently, determination of quality of fresh pineapple is still subjective by visual judgement based on its color, resulting high variation of ripeness judgement and often does not represent its internal quality. Therefore, we need a non-destructive method that could accurately evaluate internal quality of pineapple, one of which is ultrasonic method. The purposes of this study were to determine the characteristic ofultrasonic transmission (velocity, attenuation coefficient) and physicochemical properties in pineapples and to examine ultrasonic transmission correlation with their physicochemical properties. Pineapple with three ripeness were harvested. Ultrasonic transmission characteristic in pineapples at a frequency of 50 KHz were measured, then followed by measurement of its physicochemical properties (firmness, density, total soluble solid, and total acid). The result showed that the velocity of ultrasonic transmission in pineapples at three ripeness levels were significantly different, ranged between 172.51 to 210.06 m/s. The riper the pineapple,the lower the ultrasonic transmission velocity. The ultrasonic attenuation coefficient in pineapples ranged from 4.09 – 5.14 dB/m. Ultrasonic attenuation coefficient increases as pineapple is riper. Both ultrasonic velocity and attenuation coefficient have linear correlations with firmness.AbstrakPenentuan kualitas buah nanas segar saat ini masih bersifat subyektif berdasarkan warna, sehingga hasil pemutuannya sangat beragam dan tidak sesuai dengan mutu internal. Oleh karena itu diperlukan metode nondestruktif yang mampu mengevaluasi mutu internal nanas, salah satunya adalah metode ultrasonik. Tujuan penelitian ini adalah menentukan karakteristik transmisi gelombang ultrasonik (kecepatan, koefisien atenuasi) dan sifat fisikokimia nanas serta mengkaji hubungan antara karakteristik transmisi gelombangultrasonik dengan sifat fisikokimia buah nanas. Buah nanas dengan tiga tingkat kematangan dipanen , kemudian langsung dilakukan pengukuran sifat transmisi gelombang ultrasonik pada frekuensi 50 kHz, dilanjutkan dengan pengukuran sifat fisikokimia (kekerasan, densitas, total padatan terlarut, dan total asam). Hasil penelitian menunjukkan kecepatan gelombang ultrasonik buah nanas pada tiga tingkat kematangan berbeda nyata, berkisar antara 172.51 – 210.06 m/s. Semakin matang buah nanas, kecepatan gelombangultrasonik semakin menurun. Sedangkan koefisien atenuasi berkisar antara 4.09 – 5.14 dB/m. Koefisien atenuasi semakin meningkat dengan semakin matangnya nanas. Kecepatan dan koefisien atenuasi gelombang ultrasonik mempunyai korelasi linier dengan kekerasan nanas.

Prediksi Deteksi Kerusakan Ubi Jalar Cilembu Akibat Serangan Lanas Menggunakan Gelombang Ultrasonik Adi Sutrisno; Sutrisno .; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 5 No. 1 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractThe aim of this research was to examine wave characteristics of healthy and attacked cilembu sweet potatoes. The study was important to develop non destructive sortation system of cilembu sweet potato in order to detect damages that caused by C. formicarius. The research used 105 cilembu sweetpotatoes which consisted of 60 healty and 45 C. formicarius attacked cilembu sweet potatoes. Cilembu sweet potatoes was obtained from farmers in Cilembu village, Sumedang, West Java. The measurement was conducted by passing ultrasonic waves through cilembu sweet potatoes. Amplitude and time were gained from the measurement process. Those data were processed to detemine ultrasonic wave volocity, attenuation, and moment zero power (Mo). The result showed that ultrasonic wave characteristics of C. formicarius attacked cilembu sweet potatoes were respectively; wave velocity of 264.30 m/s, attenuation of 16.85 dB/m, and Mo of 20.10. Meanwhile, ultrasonic wave characteristics of healthy sweet potatoes were respectively; wave velocity of 239.29 m/s ; attenuation of 19.57 dB/m and Mo of 19.14 . The research alsoverified that forcasting model of C. formicarius attack based on wave velocity, attenuation and Mo was not too accurate. The succes rate were respectively; 77.14%, 74.29% and 54.29%.AbstrakPenelitian ini dilakukan untuk mengkaji karakteristik gelombang ultrasonik pada ubi jalar cilembu sehat dan yang terkena serangan lanas. Kajian ini diperlukan untuk mengembangkan sistem pemutuan ubi jalar cilembu khususnya dalam mendeteksi kerusakan akibat serangan hama C. formicarius secara non-destruktif. Pada penelitian ini digunakan sebanyak 105 buah sampel ubi jalar cilembu, yang terdiridari 60 ubi jalar cilembu sehat dan 45 ubi jalar cilembu yang terserang C. formicarius. Ubi jalar cilembu diperoleh dari petani di Desa Cilembu Kabupaten Sumedang. Pengukuran dilakukan dengan melewatkan gelombang ultrasonik melalui ubi jalar cilembu. Hasil yang diperoleh dari pengukuran berupa amplitudo dan waktu. Data yang diperoleh diolah sehingga diperoleh kecepatan gelombang, koefisien atenuasidan moment zero power (Mo). Hasil penelitian menjunjukan karakteristik gelombang ultrasonik pada ubi jalar cilembu yang terserang C. formicarius secara berturut-turut rata-rata kecepatan, koefisien atenuasi dan Mo adalah 264.30 ms-1, 16.85 dB m-1 dan 20.10 sedangkan ubi jalar cilembu sehat masing-masing adalah 239.29 ms-1, 19,57 dB m-1 dan 19.10. Model pendugaan serangan C. formicarius berdasarkannilai kecepatan gelombang, koefisien atenuasi dan Mo hasilnya tidak terlalu akurat dengan persentase keberhasilan berturut-turut sebesar 77.14%, 74.29% dan 54.29%.

Co-Authors . Asmirah . Sabihah . Yulianingsih Abdul Kadir Abdul Malik Iskandar Adi Sutrisno Ahiruddin Ahiruddin Ali Djamhuri Ardiansyah, Nike Aris Purwanto Armansyah H. Tambunan Arshiya Subhani Asmiatiningsih, Sri Azus, Faidah Baskara Edi Nugraha Christina Winarti Dedy Wirawan Soedibyo Dentaka, Dentaka Desrial Diding Suhandy Dwi Dian Novita Dwi Pamungkas Bermani Efi Toding Tondok Eko Heri Purwanto Emmy Darmawati Enrico Syaefullah Evi Savitri Iriani Fahim Muchammad Taqi Fahmi Riadi Fajar Kurniawan Fajar Kurniawan Firdaus, Jonni Hadi K Purwadaria Haeril, Haeril HALIM, HARIFUDDIN handayani, yossi Hani Fildzah Nadya Harifuddin Harifuddin, Harifuddin Hendra Hendra I Dewa Made Subrata I Wayan Budiastra Iftikhar Alam Khan Imam, Sadrul Iman Sabarisman Inge Scorpi Tulliza Iptidaiyah, Muhamad Jati Sumarto Putro Jonni Firdaus Junaidin, Junaidin Khalimatus Sa'diyah Krah, Courage Y. Kudang Boro Seminar Lilik Pujantoro Lilik Pujantoro Eko Nugroho Lu’lu’i Zulaikho Lydia Ariani Mar'atus Sholihah Mardison Suhil Meika Wahyuni Azrita Meivie Lintang Mohamad Rafi Mohamad Rahmad Suhartanto Mohammad Irfan Monika Marpaung Mudho Saksono Muhammad Masdar Muhammad Sudirman Akili Muhammad Yusuf Antu MUHAMMAD YUSUF ANTU Nanda Supriana Nanda Wisha Ranawati Nelwan, Leopold Oscar nFN Sarastuti nFN Sutrisno nFN Sutrisno Nijma Nurfadila Nijma Nurfadila Nikmatul Hidayah Nofiyanti, Sri Handayani Novita Sari Nugraha Edhi S Nugraha Edhi Suyatma Nur Rahma Refilia Nurlaila Nurlaila Putri Wulandari Zainal Putri, Irriwad Rizka Wildani Rokhani Hasbullah Rosyid Ridho Rudy Tjahjohutomo Samsudin Samsudin - Samsudin Samsudin Samsudin Samsudin Saputri, Diah Ega Sarastuti Sarastuti Sarastuti, Sarastuti Selvi Marcellia Siregar, Gokma Ampetua Siti Mariana Widayanti Sjahrul Annas Slamet Ari Dwi Ratnanto Slamet Widodo Slamet Widodo Sri Lestari Sri Widowati Suci Rahmi Sukrisno Widyotomo Suroso . Sut risno Sutrisno Sutrisno - Sutrisno . Sutrisno . Sutrisno Sutrisno Syamsuddin Syamsuddin Tasrif Tasrif Verra Mellyana Waqif Agusta Wawan Hermawan Wendianing Putri Luketsi Yusianto Yusianto

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