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Wahyu Purwanto

Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta

Author-ID : 2871085

Agriculture, Biological Sciences & Forestry

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Perancangan Alat Pembentuk Lembaran Mie Basah yang Ergonomis dengan Pendekatan Rekayasa Nilai Diah Kusumawardhani; Guntarti Tatik Mulyati; Wahyu Purwanto
agriTECH Vol 22, No 4 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

To operate machines during the producing wet-noodle sheets processes involve both crews' hands and physical activities. The constructed structures for such machines which are not suitable for the operators's physical anthropometry may ultimately affect the operators' performances. Accordingly, declining in production quantities and qualities are unsurprising. Three stages are involved in designing and construction of such machines based on the above approaches. Namely identifying a set of operators' associated needs (which are gathered through questionaires), secondly is developing the ergonomics machine concept through FAST diagram and the last stage is analyzing the machines' overall expected value and performances. These design stages are performed on the main machine structure, the mixed blend basin, the milled paste container and on the handle grip to rotate the milling device. Studies indicated that machines constructed through these methods produced increamental of performance by 2.56% and value by 3.72 % respectively.

Optimal Heat Treatment to Delay The Ripening Proces of Tomato using Genetic Algorithms Wahyu Purwanto
agriTECH Vol 21, No 2 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

An optimal pattern of the heat treatment for tomato was investigated using an intelligent control technique consisting of neural networks and genetic algorithms. An objective function was given by the reciprocal number of the color development from green to red for evaluating the ripening of tomato. The control process was divided into l-step. Firstly, the color development was identified using neural networks. Then, l-step set-points of temperature which maximize the objective function were sought through a simulation of the identified model using genetic algorithms. The genetic algorithms allowed an optimal heat treatment to be successfully determined by simulation of an identified neural network model. Finally this optimal heat treatment was applied to an actual system. The result showed that the optimal heat treatment indicated better result in maintaining the color development of fruit than the conventional one.

Identification of Comulative Fruit Responses during Storage Using Neural Networks Wahyu Purwanto
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Neural networks are useful to identify complex nonlinear relationships between input and output of a system. Cumulative fruit responses such as water losses and ripening during storage are characterized non-linearly. For identification, several patterns of these cumulative responses, as affectef by environmental factors, are often conducted by repeating the experiment several times under different enviromental conditions. It is not well-known how many response patterns (training data sets) are necessary for an acceptable identifiaction. This research explores an affective way to identify the cumulative responses of tomato during storage using neural networks. Firstly, data for identification were obtained from a mathematical model. Secondly, the relationship between the number of response pattern and the estimation error were investigated. The estimated error becomes smaller when the number of response pattern is three or more. This suggests that three types of response patterns allow cumulative responses to be succesfully identified. Besides, an addition of linear data (1,2,..,N) as input variable significantly improves the identification accuracy of the cumulative response. Finally, the identification of actual was implemented based on these results and satisfactory results will be obtained.

Implementasi Konsep Quality Function Deployment (QFD) untuk Meningkatkan Kualitas Produk Usaha Bakery Muhammad Sri Sadono; Guntarti Tatik Mulyati; Wahyu Purwanto
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Product development and design have in the past often concentrated on specification and performance required. With and abundance of production capacity from other companies, the customer has greatest freedom of choice and will increasingly exercise that freedom. Products that only just satisfy the basic needs of performance and specification, but miss out on additional desirable or 'excitment' features seen elsewhere, will probably cause the intending purchaser to select the competitor's product. Quality Function Deployment (QFD) is a powerful technique, which enables companies to anticipate and prioritize customer needs in their totality and to incorporate them effectively into the product and service provided for the end user. Quality Function Deployment is a process which brings together the lifecycle of a product from its conception. through design, manufacture, distribution, and use, until the product has, the costumer's opinion, served its expected life. The management of QFD ensures that vital consumer satisfaction and excitement attributes are recognized and developed, so that the company can achieve a competitive edge. It is equally, if not more, important that this is achieved profitability, thereby providing increased security of the business and for its emlpoyees. According to the result of research at bread customer, pronounced 9 primary customer requirements its separated at 26 secondary customer requirements. That customer requirements must be answer by company with 26 technical requirements has implementation step priority stage, which can give guidance to the companies management of QFD team for implementing the Total QUality Management concept.

Co-Authors Diah Kusumawardhani Guntarti Tatik Mulyati Muhammad Sri Sadono

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