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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Jurnal Agroindustri Journal of Applied Agricultural Science and Technology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Applied Agricultural Science and Technology Rona Teknik Pertanian

Ifmalinda

Departemen Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Unand, Limau Manis, Kec. Pauh, Kota Padang, Sumatera Barat 25163

Author-ID : 2764899

Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Implementation of Arduino Uno-Based Temperature Control for Drying Kandis Acid (Garcinia xanthochymus) Ifmalinda Ifmalinda; Khandra Fahmi; Siska Dwi Putri
Jurnal Keteknikan Pertanian Vol. 10 No. 2 (2022): Agustus 2022
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.010.2.186-199

Kandis acid is one of the spices that is often used for cooking and health ingredient. Processing kandis acid fruit skin is by the drying process. Drying can be done using tools or in the sun. Drying using tools is still not optimal because there is no temperature control during drying, this study drying was carried out using an arduino-based oven so that the initial temperature could be determined and the temperature during drying could be controlled. This study aims to evaluate the drying temperature control in an arduino uno-based oven and also to evaluate the drying method used on the quality of the kandis acid produced. Based on the research that has been done, controlling the drying temperature using an arduino uno-based oven that has been running well, the oven automatically controls the drying temperature to return to the set point temperature used (60 0C). The best quality of kandis acid is drying using a tool, seen from observations such as mold growth, drying time and drying rate. However, in drying using the sun, the value of vitamin C has a higher value than drying using a tool. The rind of the kandis acid used was 2,7 kg in each drying, the initial moisture content in drying using a tool was 83,289% with a final moisture content of 9,672% and the initial moisture content drying using sunlight was 83,744% with a final moisture content of 10,796%. The drying time for drying using a tool is 9,3 hours with a drying rate of 0,041 kg/hour, while for drying using sunlight was 20,7 hours with a drying rate of 0,036 kg/hour.

IDENTIFIKASI BENTUK BUAH ALPUKAT (Persea americana Mill.) DENGAN ANALISIS CITRA DIGITAL Ifmalinda; Andasuryani; Lii Shaufana
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Kualitas buah sangat berpengaruh pada tingkat daya tarik konsumen, salah satunya pada bentuk buah. Umumnya proses pengelompokan mutu buah menggunakan pengamatan secara visual. Cara ini kurang efisien dan membutuhkan waktu lama. Metode untuk mengatasi masalah tersebut adalah dengan analisis citra digital, yang merupakan ruang lingkup suatu sistem mengenai teknik mengolah dan menganalisa citra atau gambar dengan meggunakan komputer. Tujuan penelitian ini yaitu mengidentifikasi bentuk fisik dari buah alpukat yang normal dan kurang normal dengan analisis citra digital. Pengelompokkannya sesuai dengan standar mutu I dan II buah alpukat, yaitu normal dan kurang normal. Agar terlihat perbedaannya dilakukan menggunakan beberapa parameter bentuk meliputi roundness, sphericity, dan nilai K. Perhitungan tiga parameter ini dilakukan dalam dua kondisi yaitu perhitungan manual dan analisis citra. Hasil penelitian menunjukkan roundness manual normal diperoleh nilai 0,850 sampai 0,893 dan kurang normal diperoleh nilai 0,851 sampai 0,905. Roundness citra normal diperoleh nilai 0,856 sampai 0,895 dan kurang normal diperoleh nilai 0,856 sampai 0,897. Sphericity manual normal diperoleh nilai 0,810 sampai 0,941 dan kurang normal diperoleh nilai 0,807 sampai 0,953. Sphericity citra normal diperoleh nilai 0,826 sampai 0,945 dan kurang normal diperoleh nilai 0,837 sampai 0,972. Nilai K manual normal diperoleh nilai 1,616 sampai 2,485 dan kurang normal diperoleh nilai 1,843 sampai 2,394. Sedangkan nilai K citra normal diperoleh nilai 0,925 sampai 0,948 dan kurang normal diperoleh nilai 0,923 sampai 0,951. Berdasarkan hasil penelitian disimpulkan bahwa bentuk normal dan kurang normal bisa dibedakan dengan analisis citra melalui bentuk roundness. Namun tidak bisa dibedakan dengan bentuk sphericity dan nilai K. Fruit quality greatly affects the level of consumer attractiveness. One of them is the shape of the fruit. Generally, the grouping of fruit quality uses visual observation. This method is less efficient and takes a long time. To overcome this problem is the method of digital image analys, which is the scope of a system regarding techniques for analys and analyzing images or images using a computer. The purpose of this study is to find the physical form of normal and abnormal avocados with digital image analys. Grouping according to normal and less normal quality standards. In order to see the difference, several shape parameters were used are roundness, sphericity, and K value. The calculation of these three parameters was carried out in two conditions, manual calculation and image analys. The results showed that the manual for normal roundness obtained values from 0.850 to 0.893 and less normal values obtained from 0.851 to 0.905. Normal image roundness values obtained from 0.856 to 0.895 and less normal values obtained from 0.856 to 0.897. Normal manual sphericity values obtained from 0.810 to 0.941 and less normal values obtained from 0.807 to 0.953. Normal image sphericity values obtained from 0.826 to 0.945 and less normal values obtained from 0.837 to 0.972. Normal manual K values were obtained from 1,616 to 2,485 and less normal values obtained from 1,843 to 2,394. While the value of K for normal images is obtained from 0.925 to 0.948 and less normal values are obtained from 0.923 to 0.951. Based on the results of Keyword research that normal and less normal shapes can be distinguished by image analys through round shapes. However, it cannot be distinguished by the shape of the sphericity and the value of K

PENGARUH ETHEPON DAN DAUN GAMAL TERHADAP KARAKTERISTIK MUTU BUAH PISANG JANTAN (Musa paradisiaca var paradisiaca) Ifmalinda Ifmalinda; Andasuryani Andasuryani; Dea Permata Sari
Jurnal Teknologi Pertanian Andalas Vol 27, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.1.110-125.2023

Buah pisang dikatakan baik ketika buah pisang mengalami pemasakan di pohon, namun sangat sulit mendapatkan karakteristik mutu buah pisang yang baik di pasar karena kebanyakan petani yang menjual buah pisang tidak bisa menunggu buah pisang tersebut mengalami proses pematangan di pohon sebab buah pisang dapat mengalami pembusukan sebelum dipasarkan. Salah satu cara untuk menghindari hal tersebut dapat dilakukan dengan cara pemeraman. Bahan pemeraman yang digunakan untuk buah pisang Jantan yaitu ethepon dan daun gamal. Penelitian ini bertujuan untuk mengkaji karakteristik mutu buah pisang Jantan menggunakan bahan ethepon dan daun gamal. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap 1 Faktor yaitu jenis bahan pemeraman. Berdasarkan hasil penelitian menunjukkan bahwa hasil uji ANOVA menunjukkan pemberian ethepon dan daun gamal memberikan pengaruh nyata terhadap kekerasan, total padatan terlarut, vitamin C, analisis warna (hue), dan uji organoleptik. Konsentrasi daun gamal 20% merupakan perlakuan terbaik terhadap perubahan mutu pisang Jantan. Nilai pengamatan yang diperoleh pada perlakuan terbaik yaitu susut bobot sebesar 5,199 %, total padatan terlarut 26,60 Brix, organoleptik tekstur 3,07 (lunak) dan organoleptik rasa 3,56 (manis).Kata Kunci: Pisang Jantan, Karakteristik Mutu Buah, Ethepon, Daun Gamal

Application of Capacitive Sensor for Measuring Grain Moisture Content Based on Internet of Things Renny Eka Putri; Wiranda Erza Pratama; Ifmalinda Ifmalinda
Jurnal Keteknikan Pertanian Vol. 11 No. 1 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.1.29-40

Kadar air merupakan salah satu faktor yang menentukan nilai jual gabah. Kadar air yang baik menurut standar adalah sekitar 14%. Penentuan kadar air umumnya dilakukan dengan menggunakan oven, bagi petani cara ini cukup rumit karena petani harus membawa sampel ke laboratorium, selain itu juga membutuhkan biaya yang tidak sedikit dan waktu yang lama. Penelitian ini bertujuan untuk mengembangkan pengukuran kadar air gabah secara real-time menggunakan sensor kapasitif berbasis IoT, yang mampu mengukur kadar air hasil panen berupa gabah dan dipantau langsung menggunakan Android secara realtime. Penelitian ini dimulai dengan merancang skema rangkaian sistem, merancang struktur alat, membuat alat, melakukan proses kalibrasi alat, menguji alat untuk mengukur kadar air pada sampel biji-bijian yang berbeda termasuk biji-bijian, jagung, kacang hijau, dan kacang-kacangan. kedelai dengan lima variasi kadar air pada selang waktu 9%-27%, melakukan validasi uji kadar air alat ukur dengan beberapa pengamatan meliputi kadar air gabah, waktu respon alat, dan kesalahan alat serta membandingkan hasil pengukuran kadar air gabah menggunakan alat ini. instrumen. ukuran standar dengan alat ukur yang dirancang. Berdasarkan hasil penelitian maka alat penelitian yang dirancang dapat mengukur kadar air keempat sampel uji dengan baik, dari hasil kalibrasi alat ukur kadar air penelitian didapatkan nilai R2 keseluruhan sebesar 0,9902; yang artinya hasil pengukuran instrumen penelitian mendekati nilai sebenarnya. Hasil analisis pengamatan kadar air diperoleh rata-rata selisih nilai pembacaan berkisar antara 0,19%-0,41% dengan rata-rata persentase kesalahan yang diperoleh berkisar antara 1,18%-2,12% dan rata-rata waktu respon. pembacaan 26,33 detik.

Studi Penambahan Ekstrak Daun Randu (Ceiba pentandra) Pada Edible Coating Gel Lidah Buaya (Aloe vera L.) Terhadap Mutu Mentimun (Cucumis sativus L.) Ifmalinda Ifmalinda; Khandra Fahmy; Nurdianti Lutfiah Zein
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 11, No 1 (2023)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.01.05

Mentimun (Cucumis sativus L.) merupakan golongan suku labu-labuan (Cucurbitaceae) dan termasuk ke dalam jenis sayuran tipe buah yang dikonsumsi segar paling banyak oleh masyarakat Indonesia. Mentimun juga memiliki sifat yang mudah rusak (perishable) setelah panen, sehingga perlu dilakukan penanganan pasca panen dengan memberikan pelapisan seperti edible coating. Pelapis yang digunakan yaitu edible coating dari gel lidah buaya dengan penambahan ekstrak daun randu. Penelitian ini bertujuan untuk mengkaji mengenai pengaruh penambahan ekstrak daun randu pada edible coating gel lidah buaya terhadap mutu mentimun. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap Faktorial yang terdiri dari faktor suhu (ruang dan dingin 10 °C) dan faktor penambahan konsentrasi ekstrak daun randu (5, 7, dan 9%). Berdasarkan hasil penelitian menunjukkan bahwa mentimun yang dilapisi konsentrasi ekstrak daun randu yang ditambahkan pada edible coating gel lidah buaya mampu mempertahankan mutu mentimun. Konsentrasi ekstrak daun randu 9% pada suhu dingin merupakan perlakuan terbaik yang mampu mempertahankan mutu mentimun lebih lama yaitu selama 14 hari dan tanpa pemberian ekstrak daun randu di suhu dingin yaitu selama 8 hari. Nilai pengamatan yang diperoleh pada perlakuan terbaik yaitu susut bobot sebesar 3.781%, kadar air sebesar 85.223%, kekerasan sebesar 39.891 N/cm2, total padatan terlarut sebesar 3.13 Brix, mikroba sebesar 1.23,E+07, dan chilling injury sebesar 0.057%.

Study of Edible Film from Corn Starch (Zea Mays L.) on the Quality of Minimally Processed Jackfruit Ifmalinda Ifmalinda; Dinah Cherie; Siti Azzahra Kurnia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.397-412

Minimally processed jackfruits can usually be found in traditional markets, but the fact found that jackfruit is sold unpackaged and the fruit is not fresh, some have even browned and are infested with flies. Refrigerator is usually applied, but this technology is relatively expensive and not all farmers/traders can afford it. Edible film is an alternative that is easily degraded and decomposed by natural composers plus zinc oxide (ZnO) which is a piezoelectric ceramic that has anti-microbial properties. The purpose of this research was to determine the effect of ZnO concentration on the characteristics of edible films and to determine the best concentration of ZnO and its effect on packaging in jackfruit. Variations in the concentration of ZnO used 0%, 3%, 9% and 12%. Observations on jackfruit were carried out at room temperature. Results showed the higher the concentration of ZnO, the better the ability of edible films with ZnO to maintain the quality and shelf life of jackfruit. Edible film with 12% ZnO was able to extend the shelf life of processed jackfruit for at least 5 days at room temperature . Keywords: Hardness, Weight loss, Total dissolved solid, Microbial test, Water content.

Peningkatan Produktivitas Ikan Lele dengan Teknik Bioflok pada Komunitas Agrana (Agribisnis Anak Nagari) di Nagari Muaro Paiti Kec. Kapur IX Kab. Lima Puluh Kota Ifmalinda Ifmalinda; Vioni Derosya; Silvia Rosa
Warta Pengabdian Andalas Vol 30 No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.1.179-185.2023

Agribusiness Anak Nagari (Agrana) is a form of business carried out by students and youth of Nagari Muaro Paiti to increase the productivity of activities, develop skills and apply fishery knowledge to the people of Nagari Muaro Paiti. The problems with current partners were inadequate fish ponds and still using bamboo as support for tarpaulin ponds, low-quality tarpaulin, unstructured pool water circulation, water pumps, and fish feed alternatives still need to be maximized, and weak marketing and post-processing capabilities harvest. Based on interviews with the head of Agrana, catfish breeders wish to develop a more productive catfish-growing business with better management. However, due to the limited skills possessed by breeders, more productive cultivation of catfish enlargement, business management, and post-harvest processing cannot be carried out. Therefore, there needs to be a transfer of technology to breeders so that breeders have various advantages in managing catfish enlargement to process yields more independently. The outputs of this program were 1) Ponds and catfish farming using the bio floc system with a diameter of 2 m: 2) Socialization of understanding of catfish farming using the bio floc system, 3) Assistance in catfish farming with the bio floc system (pond preparation, bacteria management, feed fermentation, water management, sorting catfish, and disease prevention).

Pengaruh Suhu Pengeringan terhadap Mutu Kakao (Theobroma cacao L.) Varietas Klon BL 50 Pasca Fermentasi Ifmalinda Ifmalinda; Edo Saputra; Dinah Cherie
Teknotan: Jurnal Industri Teknologi Pertanian Vol 17, No 2 (2023): TEKNOTAN, Agustus 2023
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol17n2.4

Kakao (Theobroma Cacao. L) merupakan salah satu komoditas unggulan perkebunan Indonesia yang memiliki potensi cukup besar dengan areal perkebunan dan produksinya cenderung terus meningkat setiap tahunnya. Tanaman kakao menghasilkan biji yang digunakan untuk bahan baku produk coklat. Sumatera Barat mempunyai salah satu varietas unggulan kakao yaitu varietas Klon BL 50. Pengeringan adalah salah satu faktor yang mempengaruhi mutu kakao. Penelitian ini bertujuan untuk mengkaji suhu pengeringan yang terbaik terhadap mutu kakao varietas klon BL 50 pasca fermentasi. Penelitian ini menggunakan 3 variasi suhu yaitu 500C, 550C dan 600C. Penelitian ini merupakan penelitian eksperimen dengan menggunakan rancangan acak lengkap (RAL) satu faktor yaitu suhu pengeringan kakao menggunakan 3 variasi suhu 500C, 550C dan 600C. Hasil penelitian didapatkan pada suhu 500C dibutuhkan pengeringan selama 11,5 jam , laju pengeringan 0,0482 kg/jam dengan efisiensi pengeringan 6,052%, rendemen 45,372%, kadar lemak sebesar 50,598% dan rata-rata jumlah biji per 100 gr sebanyak 94,3 buah. Pada pengamatan suhu 550C dengan rata-rata pengeringan 10,16 jam, laju pengeringan sebesar dengan efisiensi pengeringan sebesar 6,965%, rendemen 45,141%, kadar lemak 51,080%, dengan rata-rata jumlah biji 93,8 buah. Perlakuan suhu 600C dengan lama pengeringan selama 9 jam, laju pengeringan sebesar 0,07083 kg/jam dengan efisiensi pengeringan sebesar 9,382%, rendemen 44,838%, kadar lemak sebesar 53,094% dengan rata-rata jumlah biji per 100-gram sebanyak 93,6 buah. Suhu pengamatan terbaik terhadap mutu kakao klon BL 50 adalah pada perlakuan suhu 600C. Perlakuan variasi suhu pengeringan terhadap mutu kakao Klon BL berpengaruh nyata terhadap laju pengeringan, suhu, RH, lama waktu pengeringan, rendemen, debit udara,efisiensi pengeringan dan kadar lemak.

Characteristics of Edible Film from Corn Starch (Zea mays L.) with Additional Glycerol and Variations of Zinc Oxide (ZnO) Nanoparticles Ifmalinda Ifmalinda; Siti Azzahra Kurnia; Dinah Cherie
Journal of Applied Agricultural Science and Technology Vol. 7 No. 3 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i3.87

Plastic is one of the most widely used packaging materials. Plastic is made of chemicals that are highly toxic, and its use has produced a lot of waste that is bad for the environment and difficult to decompose. The global community is becoming more and more aware of the value of high-quality food, particularly when it comes to packaging that is safe for human health and the environment. Edible films can be used as an eco-friendly alternative to plastic food packaging options. As a material for packaging, edible film made of biopolymers has been created. This material can be made from biodegradable components and has qualities akin to those of ordinary plastics. When combined with zinc oxide (ZnO), a piezoelectric ceramic with anti-microbial properties, edible film degrades and decomposes readily. This study sets out to identify the effects of variations in zinc oxide nanoparticle concentration properties of edible films made from corn starch (Zea mays L.) and to establish the optimal zinc oxide nanoparticle concentration. ZnO concentrations ranging from 0% to 3% to 9% to 12% were used. The outcomes demonstrated that a concentration of 12% provided the optimal treatment for the properties of edible film. With the addition of 12% ZnO concentration, the edible film's properties improved the most in this investigation, showing 81.94% water resistance, 1.434 MPa tensile strength, and 38.46% elongation percent. The lowest biodegradability value was found in edible film with a concentration of ZnO 12%, within 14 days. The resistivity, tensile strength, and % elongation of the edible film increase with increasing ZnO content.

Kajian Jenis Media Simpan Terhadap Mutu Pisang Cavendish (Musa parasidiaca ‘Cavendish’) Ifmalinda Ifmalinda; Riska Westri Windasari
Rona Teknik Pertanian Vol 11, No 2 (2018): Volume 11, No. 2, Oktober 2018
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v11i2.11273

Abstrak. Pisang Cavendish merupakan salah satu jenis pisang yang cukup potensial dan banyak dikonsumsi oleh masyarakat, baik untuk olahan maupun untuk santapan segar. Pisang merupakan buah klimakterik yang tetap mengalami proses kematangan walaupun telah dipanen dan diikuti dengan proses kerusakan karena buah tetap melangsungkan proses respirasi dan metabolisme (Sumadi, et al., 2004). Hal ini merupakan kendala dalam upaya memperpanjang umur simpan buah pisang Cavendish. Cara mengatasi permasalahan tersebut yaitu dengan melakukan perbaikan penanganan pascapanen, agar kualitasnya dapat dipertahankan setelah panen dilakukan. Pelilinan dan pemilihan media simpan merupakan salah satu teknologi pascapanen dalam mempertahankan mutu produk yang berfungsi mengurangi kerusakan produk pertanian akibat proses respirasi. Tujuan dilakukannya penelitian ini adalah untuk mengkaji pengaruh media simpan berupa pasir dan serbuk gergaji terhadap mutu dan umur simpan pisang yang telah dilapisi lilin selama penyimpanan. Pemberian jenis media simpan selama penyimpanan buah pisang berpengaruh terhadap mutu pisang yaitu nilai kerusakan mekanis, susut bobot, TPT, hue, kekerasan dan kadar air buah pisang selama penyimpanan. Umur simpan buah pisang yang terlama terdapat pada perlakuan ada pemberian media simpan serbuk gergaji (A0M1) dengan 15 hari umur simpan. Study Media Types Storage on Cavendish Banana Quality (Musa parasidiaca ‘Cavendish’) Abstract. Cavendish banana is one type of banana is quite potential and widely consumed by the community, both for processing and for fresh cuisine. Banana is a climacteric fruit that continues to experience the process of maturity although it has been harvested and followed by the destruction process because the fruit continues the process of respiration and metabolism (Sumadi, et al., 2004). This is an obstacle in an effort to extend the life of the Cavendish banana shelf. How to overcome these problems is to make improvements postharvest handling, so that quality can be maintained after harvest is done. Pelilinan and the selection of media store is one of the postharvest technology in maintaining product quality that serves to reduce the damage of agricultural products due to respiration process. The purpose of this research is to examine the effect of storage media in the form of sand and sawdust on the quality and life of banana shelf that has been coated wax during storage. Giving the type of storage media during the storage of bananas affect the quality of bananas are the value of mechanical damage, weight loss, TPT, hue, hardness and moisture content of bananas during storage. The oldest banana-saving age was found in the treatment of sawdust storage media (A0M1) with 15 days of shelf life. fermentation box to the environment in the outside. The results showed that the ideal temperature of fermentation in wooden boxes was obtained in the fifth day, while the ideal temperature of fermentation in Styrofoam was obtained in the third day. Heat transfer in the wood material is higher than in the Styrofoam material. This was due of the heat in a wooden box go out faster, so that the temperature in the fermentation process may be lower than using a Styrofoam box. The result of cocoa seed fermentation using a wooden box obtained a good cocoa seed on the fifth day of fermentation and while using a Styrofoam box cocoa seed were moldy in the fifth day.

Co-Authors - Andasuryani Anggraini, Ramah Ansharullah, Aziz Arlius, Feri Ashadi Hasan Asmuti, Ayendra Azrifirwan, Azrifirwan Cherie Dinah, Cherie Dea Permata Sari Derosya, Vioni Dini Megatama Soparani Ediset, Ediset Elsa Fitria Erigas Ekaputra Feri Arlius Fitri Yuwita Fitriyah, Zhefira Fresmiyanti, Mia Guci, Krisna Gurning, Melia Elius Putri Harjuniati, Weni Husein Lubis Hutahuruk, Santa Brightness Imas Siti Setiasih Iriwad Putri Khandra Fahmi Khandra Fahmy Lii Shaufana Melia Elius Putri Gurning Mia Fresmiyanti Mimin Muhaemin Mizan, Irfathil Muhammad Makky Mutiara Helmi, Annisa Nasution, Rizka Putri Indramora Nelty, Hanny Nadhila Nika Rahma Yanti Nindi Elisa Nurdianti Lutfiah Zein Oktavionry, P.A Omil Charmyn Chatib P.A Oktavionry Putri, Iriwad Rahmi, Suaidah Ratna Wardani Renny Eka Putri, Renny Eka Riska Westri Windasari Sarifah Nurjanah Silvia Rosa Siska Dwi Putri Siti Azzahra Kurnia Siti Azzahra Kurnia Srilanang, Suai Namun Suaidah Rahmi Tasya Putri Herman Tjandra, Moh. Agita Wiranda Erza Pratama Wulan Kumala Sari Yustika, Wildan Zikrillah Zein, Nurdianti Lutfiah

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