Articles
<![CDATA[Modifikasi Sekop Mixer Bed Dryer Automixing Untuk Memaksimalkan Pembalikan Gabah ]]>
<![CDATA[Bambang Edi Sutejo]]>;
<![CDATA[Yus Witdarko]]>;
<![CDATA[Ni Luh Sri Suryaningsih]]>
<![CDATA[ AGRICOLA Vol 8 No 2 (2018): AGRICOLA ]]>
Publisher : <![CDATA[Universitas Musamus, Merauke, Papua ]]>
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<![CDATA[The research was aim to modify the shovel of the microcomputer or the inverting component of bed dyer automixing and to test the bed dyer automixing machine which has been modified by its reversing component. The research was conducted at BBI Padi Kurik of Merauke Regency in July 2017. The main parameter in this research is found on microcop spade. This modification aims to refine the muzzle shovel where in the uneven grain reversal, so the level of drought is not evenly distributed. The data analysis was done by comparing the decrease of water content of grain tested with grain moisture meter, so that the comparison between bad dryer automixing before and after modified. The results of the analysis on the tool test showed significant differences a mean and significant difference, both KA and uniform dryness level. The average decrease in KA with unmodified tools during 8 hours of testing was 5.1%, whereas with the modified tool 6.53%.]]>
<![CDATA[Pemodelan pada Proses Pengeringan Mekanis Tepung Kasava dengan Menggunakan Pneumatic Dryer: Hubungan Fineness Modulus dengan Variabel Proses Pengeringan ]]>
<![CDATA[Yus Witdarko]]>;
<![CDATA[Nursigit Bintoro]]>;
<![CDATA[Bandul Suratmo]]>;
<![CDATA[Budi Rahardjo]]>
<![CDATA[ agriTECH Vol 35, No 4 (2015) ]]>
Publisher : <![CDATA[Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia ]]>
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DOI: 10.22146/agritech.9333
<![CDATA[One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.]]>
<![CDATA[Pemodelan Matematis Hubungan Kadar Air Tepung dengan Variabel Proses pada Pengeringan Mekanis Tepung Kasava Menggunakan Pneumatic Dryer ]]>
<![CDATA[Yus Witdarko]]>;
<![CDATA[Nursigit Bintoro]]>;
<![CDATA[Bandul Suratmo]]>;
<![CDATA[Budi Rahardjo]]>
<![CDATA[ agriTECH Vol 36, No 1 (2016) ]]>
Publisher : <![CDATA[Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia ]]>
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DOI: 10.22146/agritech.10691
<![CDATA[Moisture content of the materials (Ka) is the most important variable in evaluating the performance of drying process, therefore the ability to predict moisture-content of the materials in the drying process is very important. The objective of this research was to formulate a mathematical relationship between various pneumatic drying process variables and the moisturecontent of the materials of cassava flour by applying dimensional analysis. In this research, a pneumatic drying equipment and test edit in wide varieties of treatments, such as the input capacity, drying air temperature, and drying air velocity. Based on the result of data analysis, it was obtained that the relationship between moisture content of the materials and the drying process variables could be expressed as followThis equation had 0,722 coefficient of determination, so that it could be used to predict the moisture content of cassava flour precisely. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Ka was.ABSTRAKKadar air bahan (Ka) merupakan variabel yang paling penting dalam mengevaluasi kinerja proses pengeringan bahan, sehingga kemampuan untuk memprediksi Ka dalam proses pengeringan akan menjadi sangat penting. Penelitian ini bertujuan untuk memformulasikan hubungan matematis antara berbagai variabel proses pengeringan secara pneumatik dengan Ka akhir tepung ketela pohon dengan menerapkan analisis dimensi. Pada penelitian ini telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, temperatur udara pengering, dan kecepatan udara pengering. Berdasarkan hasil analisis data maka diperoleh hubungan antara Ka dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi 0,722 sehingga besar kemungkinan untuk dapat digunakan sebagai alternatif dalam memprediksi kadar air tepung hasil pengeringan. Hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh terhadap nilai Ka adalah ்ೠ .]]>
<![CDATA[Pemodelan Proses Pengeringan Mekanis Tepung Kasava dengan Menggunakan Pneumatic Dryer: Hubungan Kapasitas Output dengan Variabel Proses Pengeringan ]]>
<![CDATA[Yus Witdarko]]>;
<![CDATA[Nursigit Bintoro]]>;
<![CDATA[Bandul Suratmo]]>;
<![CDATA[Budi Rahadjo]]>
<![CDATA[ agriTECH Vol 36, No 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia ]]>
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DOI: 10.22146/agritech.12869
<![CDATA[In the drying process, output capacity (Qo) is one of important parameter which should be known because it can be used to evaluate the effectiveness of drying process performance. Theoritically, determination of the output capacity of the drying machine in pneumatic drying is still relatively complex. So, a simple calculation method to predict output capacity of the pneumatic drying machine is required. The main objective of this research was to formulate a mathematical relationship between Qo value and various pneumatic drying variables of cassava flour by applying dimensional analysis. The results showed relationship between Qo value and the drying process variables as follows:This equation has a quite high coefficient of determination, and potentially usable for predicting the output capacity in pneumatic drying. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Qo was ... that reached 11.53%.ABSTRAKPada proses pengeringan, kapasitas output (Qo) merupakan salah satu parameter penting yang perlu diketahui. Parameter ini dapat dipakai untuk mengevaluasi efektivitas kinerja proses pengeringan. Pada metode pengeringan secara pneumatik, penentuan kapasitas output mesin pengering secara teoritis, masih relatif komplek. Diperlukan cara perhitungan yang lebih sederhana untuk dapat memprediksi kapasitas output mesin pengering pneumatik. Tujuan dari penelitian ini adalah untuk menghubungkan secara matematis antara nilai Qo dengan beberapa variabel proses pengeringan pneumatik tepung kasava dengan menggunakan metode analisis dimensi. Hasil analisis data memberikan hubungan antara nilai Qo dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi yang cukup besar, sehingga dapat digunakan untuk memprediksi kapasitas output pada pengeringan pneumatik. Hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh terhadap nilai Qo adalah ... yang mencapai 11,53%.]]>
<![CDATA[Pemodelan pada Pengeringan Pneumatik Mekanis Tepung Kasava: Hubungan Koefisien Pindah Panas dengan Variabel Pengeringan ]]>
<![CDATA[Yus Witdarko]]>;
<![CDATA[Nursigit Bintoro]]>;
<![CDATA[Bandul Suratmo]]>;
<![CDATA[Budi Rahardjo]]>
<![CDATA[ agriTECH Vol 36, No 3 (2016) ]]>
Publisher : <![CDATA[Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia ]]>
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DOI: 10.22146/agritech.16609
<![CDATA[In the cassava flour pneumatic drying process, mostly heat transfer occurred in convective mode. One of variables which could be used to evaluate the effectiveness of drying processperformance is heat transfer coefficient (h) during drying. The objectives of the research was to formulate a mathematical relationship between h and various pneumatic drying process variables of cassava flour by applying dimensional analysis. In the following research it had been constructed a pneumatic drying machine which was able to be according to the needed data that will be collected. Several parameters related to physical and thermal properties as well as operation of the drying machine were measured and used as the analysis variables was solved using dimensional analysis. Based on the result of the data, it was obtained that the relationship between h and the drying process variables could be expressed as follows This equation had quite high coefficient of determination, so that it could be used to predict the heat transfer coefficient in pneumatic drying process. Sensitivity analysis indicated that the dimensionless product which had the largest effect on h was .ABSTRAKPada proses pengeringan tepung kasava secara pneumatik, perpindahan panas terjadi terutama secara konveksi. Salah satu parameter yang digunakan untuk mengevaluasi efektivitas kinerja proses pengeringan tersebut adalah koefisien perpindahan panas (h) yang terjadi selama pengeringan. Tujuan dari penelitian ini adalah untuk menghubungkan secara matematis antara nilai h dengan beberapa variabel proses pengeringan pneumatik tepung kasava dengan menggunakan metode analisis dimensi. Pada penelitian ini telah dikonstruksi suatu mesin pengering pneumatik yang dirancang untuk dapat dilakukan pengaturan-pengaturan sesuai dengan kebutuhan data penelitian yang akan dikumpulkan. Beberapa parameter yang terkait dengan sifat fisik dan sifat thermis bahan serta operasional mesin pengering diukur dan digunakan sebagai variabel-variabel analisis yang diselesaikan dengan metode analisis dimensi. Berdasarkan hasil analisis data diperoleh hubungan antara nilai h dengan variabel-variabel proses pengeringan sebagai berikut Persamaan tersebut mempunyai nilai koefisien determinasi yang cukup besar, sehingga dapat digunakan untuk memprediksi koefisien perpindahan panas pada pengeringan pneumatic. Hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh terhadap nilai h adalah .]]>
<![CDATA[The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process ]]>
<![CDATA[Yus Witdarko]]>
<![CDATA[ Musamus AE Featuring Journal Vol 1 No 1 (2018): MAEF-J Oktober 2018 ]]>
Publisher : <![CDATA[Faculty of Agriculture, Musamus University ]]>
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DOI: 10.35724/maef-j.v1i1.1610
<![CDATA[Drying method that is applied in flour manufacturing industry, one of which is pneumatic drying. Variable types of both the properties of the dried material and the conditions of the drying process greatly affect the quality of the results of drying. Water content is an important variable in determining the quality of flour. The purpose of this study was to find the effect of drying air temperature on the moisture content of cassava flour under the conditions of the pneumatic drying process. Drying of cassava flour at desiccant air temperatures of 145oC and 160oC with 2 drying cycles produced a moisture content of 11.3 and 8.7% wb and had fulfilled SNI for flour water content, which was a maximum of 12% wb. The higher the temperature of the drying air, the lower the moisture content.]]>
<![CDATA[Pengaruh Ukuran Potongan Kopra dalam Proses Pengeringan ]]>
<![CDATA[Gergorius Robertus Duyop]]>;
<![CDATA[Yus Witdarko]]>;
<![CDATA[Wahida Wahida]]>
<![CDATA[ Musamus AE Featuring Journal Vol 2 No 1 (2019): MAEF-J Oktober 2019 ]]>
Publisher : <![CDATA[Faculty of Agriculture, Musamus University ]]>
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<![CDATA[Copra is the main raw material for making coconut oil. The quality of copra is very much determined by the drying process in order to achieve a water content level according to SNI. The purpose of this study was to determine the effect of the size of the copra pieces on reducing the moisture content in the drying process. The study was conducted in November 2018. There were three treatments in drying, namely coconut fruit pieces 1/2 part, 1/4 part, and 1/8 part. Drying is done under the sun for 42 hours in 6 days of drying. Measurement of the rate of reduction in copra water content was carried out at intervals of 1 hour. Water content was calculated using the gravimetric method. The results showed that the rate of reduction in water content in 1/8 part cut was faster than half or maupun part coconut. While the cut of ½ part and ¼ part, the rate of reduction in water content is not much different and does not show a significant difference. The final moisture content in drying copra for 1/2 part was 4.17%, copra 1/4 part was 4.11%, copra 1/8 part was 1.35%.]]>
<![CDATA[The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process ]]>
<![CDATA[Yus Witdarko]]>
<![CDATA[ Musamus AE Featuring Journal Vol 1 No 1 (2018): MAEF-J Oktober 2018 ]]>
Publisher : <![CDATA[Faculty of Agriculture, Musamus University ]]>
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DOI: 10.35724/maef-j.v1i1.1610
<![CDATA[Drying method that is applied in flour manufacturing industry, one of which is pneumatic drying. Variable types of both the properties of the dried material and the conditions of the drying process greatly affect the quality of the results of drying. Water content is an important variable in determining the quality of flour. The purpose of this study was to find the effect of drying air temperature on the moisture content of cassava flour under the conditions of the pneumatic drying process. Drying of cassava flour at desiccant air temperatures of 145oC and 160oC with 2 drying cycles produced a moisture content of 11.3 and 8.7% wb and had fulfilled SNI for flour water content, which was a maximum of 12% wb. The higher the temperature of the drying air, the lower the moisture content.]]>
<![CDATA[Pengaruh Ukuran Potongan Kopra dalam Proses Pengeringan ]]>
<![CDATA[Gergorius Robertus Duyop]]>;
<![CDATA[Yus Witdarko]]>;
<![CDATA[Wahida Wahida]]>
<![CDATA[ Musamus AE Featuring Journal Vol 2 No 1 (2019): MAEF-J Oktober 2019 ]]>
Publisher : <![CDATA[Faculty of Agriculture, Musamus University ]]>
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<![CDATA[Copra is the main raw material for making coconut oil. The quality of copra is very much determined by the drying process in order to achieve a water content level according to SNI. The purpose of this study was to determine the effect of the size of the copra pieces on reducing the moisture content in the drying process. The study was conducted in November 2018. There were three treatments in drying, namely coconut fruit pieces 1/2 part, 1/4 part, and 1/8 part. Drying is done under the sun for 42 hours in 6 days of drying. Measurement of the rate of reduction in copra water content was carried out at intervals of 1 hour. Water content was calculated using the gravimetric method. The results showed that the rate of reduction in water content in 1/8 part cut was faster than half or maupun part coconut. While the cut of ½ part and ¼ part, the rate of reduction in water content is not much different and does not show a significant difference. The final moisture content in drying copra for 1/2 part was 4.17%, copra 1/4 part was 4.11%, copra 1/8 part was 1.35%.]]>
<![CDATA[Rancang Bangun Mesin Pengiris Pisang Sebagai Pendukung Industri Rumah Tangga (IRT) ]]>
<![CDATA[Danang Jun Biyantoro]]>;
<![CDATA[Yus Witdarko]]>;
<![CDATA[Parjono Parjono]]>
<![CDATA[ Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022 ]]>
Publisher : <![CDATA[Faculty of Agriculture, Musamus University ]]>
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DOI: 10.35724/maef-j.v5i1.5701
<![CDATA[Pemanfaatan hasil pertanian terutama tanaman pisang yang berlimpah dapat diolah menjadi berbagai jenis makanan, seperti pisang goreng, jus pisang dan kripik pisang. Industri Rumah Tangga (IRT) kripik pisang pada umumnya melakukan pengirisan secara manual, sehingga membutuhkan waktu yang cukup lama dan tenaga yang banyak. untuk itu dibutuhkan alat teknologi tepat guna yang sesuai dengan keinginan Industi Rumah Tangga dan konsumen. Tindakan yang akan dilakukan adalah merancang dan membuat mesin pengiris pisang menggunakan empat mata pisau yang dipasang pada piringan dengan ukuran ketebalan yang dapat diatur. Pengirisan pisang tersebut dilakukan diatas penggorengan sehingga irisan pisang tersebut akan jatuh tepat di penggorengan. hasil kinerja mesin yang telah di buat menunjukan hasil rata-rata dari alat pengiris pisang untuk berat 1 kg yaitu memerlukan waktu 37.28 detik dan menghasilkan 421 irisan utuh, 82 irisan setengah, 45 irisan hancur dan memperoleh kapasitas efektif alat sebesar 97 kg/jam. Faktor yang mengakibatkan irisan pisang menjadi patah dan hancur dikarenakan kurangnya keahlian penguji pada saat proses pengirisan pisang yang dimana pisang tidak terdorong lurus dan irisan pisang terakhir sehingga irisan pisang menjadi patah dan hancur.]]>
