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Journal : Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)

Kajian Karakteristik Fisikokimia dan Organoleptik Tepung Salak Sidimpuan (Salacca sumatrana) Ifmalinda Ifmalinda; Andasuryani Andasuryani; Husein Lubis
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 4 (2019): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1277.762 KB) | DOI: 10.23960/jtep-l.v8i4.256-264

Abstract

Zalacca Sidimpuan (Salacca sumatrana) is one of the salak fruit found in Indonesia. The characteristics of this type of zalacca have a distinctive shape, aroma and taste. During the harvest and overproduction, one of the efforts that can be done is to diversify food processing, namely retention. The handling in the process of shading will have an impact on the physicochemical properties of the resulting flour One of them is by giving immersion treatment and slice thickness variation. The purpose of this study was to examine the physicochemical characteristics of zalacca flour. The process of this research includes stripping the skin, separating fruit flesh with seeds, slicing with thickness (2 mm, 4 mm and 6 mm) and soaking with sodium metabisulfite concentration of 1.5 gr for 10 minutes, soaking with water and control (without soaking). The results showed that zalacca had a moisture content of 78%. Zalacca flour which has the highest water content of 11.945% in the control treatment (without immersion) 6 mm slice thickness. Salak flour which has the highest vitamin C level of 0.0585% in the control treatment (without soaking) the slice thickness is 2 mm. Zalacca flour has the highest percentage of fineness of flour 27,745% in the control treatment (without soaking) slice thickness of 2 mm. Zalacca flour which has the highest bulk density of 0.701 gr / ml on the soaking treatment of sodium metabisulfite slices thickness of 4 mm. Zalacca flour which has the highest hue of 57.9 ° on the treatment of soaking sodium metabisulfite slices thickness of 2 mm.
Application of Time-of-Flight (ToF) Laser Sensor for Real-Time Cutting Width Monitoring System on Mini Combine Harvester Renny Eka Putri; J P Geraldo; Andasuryani Andasuryani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.840-851

Abstract

Yield monitoring is a precision farming technology that monitors crop yields in real-time. The cutting width is one of the variables gathered by yield monitoring. The cutting width is measured using the sensor by subtracting the width of the header from a distance reading from the sensor to the rice installed on the left and right sides of the mini combine harvester header. This research aims to design a cutting width measurement system using the VL53L1X ToF sensor on a mini combine harvester. The VL53L1X ToF Sensor is used as a distance sensor, followed by an ESP-32 microcontroller and a WiFi module. These are linked to the database and interpreted into digital form using an I 2 C LCD so that the user may see the results afterward. The accuracy of the two sensors (left and right) is evaluated by comparing distance measurement results on an object with an R 2 value of 1. For static testing on rice plants (Oryza sativa L), ten data collecting variations with three repetitions were conducted, with an average R2 of 0.9975 throughout the three repetitions. The dynamic test system includes an Ublox GPS tracker used to read coordinates for variability mapping of cutting width on ArcGIS application using the kriging method. The kriging result shows five different cutting width classes and the difference in variability in harvesting on the field. Keywords:   Sensor, Mini Combine Harvester, Accuracy, Cutting Width