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All Journal AGRICOLA agriTECH Musamus AE Featuring Journal
Yus Witdarko
Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Musamus
Agriculture, Biological Sciences & Forestry Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Veterinary

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Journal : Musamus AE Featuring Journal

 1 
The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process Yus Witdarko
Musamus AE Featuring Journal Vol 1 No 1 (2018): MAEF-J Oktober 2018
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v1i1.1610

Abstract

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.
Pengaruh Ukuran Potongan Kopra dalam Proses Pengeringan Gergorius Robertus Duyop; Yus Witdarko; Wahida Wahida
Musamus AE Featuring Journal Vol 2 No 1 (2019): MAEF-J Oktober 2019
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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%.
The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process Yus Witdarko
Musamus AE Featuring Journal Vol 1 No 1 (2018): MAEF-J Oktober 2018
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v1i1.1610

Abstract

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.
Pengaruh Ukuran Potongan Kopra dalam Proses Pengeringan Gergorius Robertus Duyop; Yus Witdarko; Wahida Wahida
Musamus AE Featuring Journal Vol 2 No 1 (2019): MAEF-J Oktober 2019
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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%.
Rancang Bangun Mesin Pengiris Pisang Sebagai Pendukung Industri Rumah Tangga (IRT) Danang Jun Biyantoro; Yus Witdarko; Parjono Parjono
Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i1.5701

Abstract

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.
Co-Authors Bambang Edi Sutejo Bandul Suratmo Bandul Suratmo Bandul Suratmo Bandul Suratmo Budi Rahadjo Budi Rahardjo Budi Rahardjo Budi Rahardjo Danang Jun Biyantoro Gergorius Robertus Duyop Ni Luh Sri Suryaningsih Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Parjono Parjono Wahida Wahida