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Nur Komar
Jurusan Teknik Mesin Fakultas Teknik Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Mathematics Mechanical Engineering

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Performance Test of Hammer Mill and Burr Mill For Soybean S., Sumardi H.; Komar, Nur; Indrastuti, Y. E.
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research are 1) to find out the proper moisture content and angular velocity of Hammer mill and Burr mill for milling, 2) to select the proper milling machine for certain material and 3) to find out the optimum milling yield. Performance test to both type of soy bean milling machine shows that the greater the angular velocity the more the capacity, the lesser the  fineness modulus and the greater the theoretical energy requirement.  The result of the effect of moisture content ranged at 12% to 20% to performance of both type of milling machine indicate that greater moisture content result in reduced capacity, increased fineness modulus and reduced theoretical energy requirement. Hammer mill gives optimum yield at 4000 rpm of angular velocity and 12% moisture content which are 3.94 kg/h of milling capacity, 2.26 of fineness modulus and 24.16 W of theoretical energy requirement.  Burr mill gives optimum yield at 1200 rpm of angular velocity and 12% moisture content which are 3.40 kg/h of milling capacity, 2.10 of fineness modulus and 26.48 W of theoretical energy requirement.   Key words: milling machine, Burr mill, Hammer mill, rpm,  soybean, moisture content
The Post harvest Storage of Garlic in East Java Komar, Nur; Rakhmadiono, S.; Kurnia, Lina
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Garlic, as an important commodity for various Indonesia unique cooking, is very wide in using. The continue demand of garlic need balancing supply in stock of it fulfils supply target. The good garlic storage method is very important factor on inventory control of it continually. In fact planting time schedule of garlic in some regions such as Brebes, Kediri, Malang, Jember and Banyuwangi are unmanaged. It is became constraints to regulate planting schedule of some garlic production regions center impact to price fluctuation by time and by locations.Technically, garlic defines as a tuber crops with layers, which outers layer is easy to dry and to get peeled off. It is the reason, why garlic easy to shrink, about 25%, when storage time in tropical regions, while in sub tropical region, the shrinkage is 17%.Laboratory experiment with empirically approach of garlic, expected to get a result a good performance with indicators as follow: 1) storage temperature, 2) relative humidity, 3) water content of garlic tightened, 4) decreasing respiration rate, 5) penetrometer index, 6) targeted storage time of garlic. The expected result is to get the best storage conditions to increasing garlic potency.Keywords: post harvest storage, garlic
The Effect of Sodium Bikarbonate Immersion and Frying Temperature TowardThe Hardness Value of Cocoyam Chips (Xanthosoma sagittifolium) Putranto, Angky Wahyu; Argo, Bambang Dwi; Komar, Nur
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The major problem that need to be considered in chips product arecrunchiness. The research to get the crispy chips product is generally done by adding a solution of Calcium Hydroxide (Ca(OH)2).However, basically high calciuminCalcium Hydroxide makes a hard texture. Therefore, searched alternatives to make a crunchy texture chips with a low hardness level. The immersion of Sodium Bicarbonate (NaHCO3) as crunchy maker, will produce CO2 gas which is expected to form many pores in cocoyam chips,so the texture of produced chips will be more crisp. To see the quality of chips due to the Immersion of Sodium Bicarbonate (NaHCO3), then do the microstructural studies using Scanning Electron Microscopy (SEM).The results obtained water content and hardness values are lower than previous research, and the best treatment was NaHCO3 soaked concentration of 1 g/L and the frying temperature of 180 °C with the parameters value such as physical parameters; watercontent of 2.636%, hardness value of 0.443 kg/cm2,organoleptic parameters; crunchiness of 6.05, the appearance of 5.30, taste of 5.45, colour 5.40 and the energy needed for frying are 55.323 kJ/kg. Microstructure from SEM showed that immersion of NaHCO3 and frying temperature effected to gelatinization which is characterized byincreasing the average of matrix diameter from 68.51μm (raw material) to 103.07μm and has a diameter bubbles on average 29.19 μm (soaked of NaHCO3 with a concentration of 1 g/L and the frying temperature of 180 °C). Key words : Cocoyam, Sodium Bicarbonate, Scanning Electron Microscopy (SEM)
Analisis Heat Exchanger Aliran Paralel Pada Pasteurisasi Sari-Buah Tomat Komar, Nur; Argo, Bambang Dwi; Akbar, Malul
Jurnal Teknologi Pertanian Vol 4, No 1 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tomat (Lycopersicum esculentum Mill.) merupakan salah satu tanaman hortikultura yang mempunyai nilai ekonomi bervitamin. Namun buah tomat mempunyai sifat mudah rusak bila disimpan dalam waktu lama karena aktivitas mikroorganisme dan struktur dari tomat itu sendiri. Salah satu penanganan pasca panen untuk menghindari pemborosan produksi yaitu pengolahan dengan pasteurisasi atau sterilisasi. Pasteurisasi adalah pemberian panas yang relatif ringan, biasanya dikondisikan dibawah 100 0C, dimana digunakan untuk memperpanjang daya simpan dari makanan untuk beberapa hari (contoh susu) atau beberapa bulan (contoh buah dalam botol). Pasteurisasi ini melindungi makanan dengan inaktivasi dari enzim dan mikroorganisme tidak tahan panas yang bersifat merusak. (contoh bakteri tidak berspora, ragi) tetapi mengakibatkan perubahan minimal pada sifat sonsiris atau nilai nutrisi dari makanan. Penelitian ini bertujuan untuk  menganalisa perubahan yang terjadi pada sistem heat exchanger pipa dengan metode simulasi numerik, mengetahui dimensi penukar kalor optimum hasil simulasi dan dapat membuat program simulasi komputer untuk heat exchanger pipa.  Model penukar panas untuk pasteurisasi dikembangkan dengan membuat keseimbangan energi pada volume kontrol. Model ini dipecahkan dengan metode numerik serta exact solusi sebagai nilai pembanding dari metode numerik. Beberapa variabel yang dicari yaitu sebaran suhu (T) pada titik tertentu sepanjang pipa baik pipa di pemanas atau pipa yang akan dipanaskan. Selain itu juga pembentukan konstanta N1 adalah (Uo.p.Do/mh.Cph) pada fluida pemanas,N2 adalah (Ui. p.Di /mc.Cpc) pada sari buah tomat untuk perhitungan paralelflow dan M1 adalah (Uo.p.Do/mh.Cph) pada sari buah untuk perhitungan dengan pemanas konstan. Program komputer simulasi numerik, dikembangkan dengan menggunakan fasilitas pemrograman Turbo Pascal 7.0. Dimana program ini memiliki keunggulan yaitu bahasa pemrograman yang terstruktur. Program dikerjakan dibawah sistem operasi Windows 1998 pada komputer PC. Pengujian program simulasi komputer,  menu paralel dilakukan dengan data sebagai berikut : Cph = 4,18 KJ/kg 0C, Cpc = 4,007 KJ/kg 0C, hh = 0.1597  W/m2 0C, = 0.023 kg/s, Do = 0.023 m,  = 0.016 kg/s , hc = 0.1575  W/m20C, Di = 0.02 m, L = 4 m, dx = 0.2, x0 = 0 , Th0 = 1200C, Tc0 = 200C. menghasilkan nilai sebaran suhu konstan sebesar 650C dalam waktu 8 detik dengan panjang pipa 1 meter. Input nilai konstanta adalah (Uo.p.Do/mh.Cph) pada fluida pemanas,N2 adalah (Ui. p.Di /mc.Cpc) pada sari buah tomat pada analisa paralel flow didapatkan bahwa nilai optimum diperoleh dengan membuat nilai N2 yang tetap paling besar akan memberikan sebaran suhu yang lebih cepat naik dan konstan. Selain itu dengan nilai N1dibuat tetap dengan nilai lebih kecil akan didapatkan sebaran suhu yang cepat naik dan konstan pada N2.   Kata kunci: tomat, pasteurisasu, Analisis Heat Exchanger, dan metode simulasi numerik
Determination of Thermal Conductivity of Ambon Banana (Musa Paradisiaca L.) in One Dimensional Heat Transfer Mechanism Argo, Bambang Dwi; Komar, Nur; Damayanti, Retno
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The knowledge of thermal conductivity (k) is very important to estimate the flux ofheat transfer on material. The thermal conductivity Ambon Banana fruit (Musaparadiciaca L.) has been exploited in our works and the results are important forconstructing a system of food manufacture process such as heating, cooling, drying etc. The aims of this experiment are; 1) to determine the thermal conductivity of Ambonbanana fruit, 2) to know an influence of temperature gradient on the thermal conductivity. The configuration of experiment are fixed and they are; 1) the heat transfer in onedimensional, 2) the initial and boundary condition in certain value, 3) materialconsidered homogeny, and 4) experiment in unsteady state condition  The thermal conductivity is calculated by the numerical method (Method of CrankNicholson). The Ambon banana fruit is milled to obtain the homogenize of size and physical characteristic material. The given temperature treatment is of 40°C and of 70°C. We obtain that the mean of thermal conductivity of Ambon banana fruit at temperature of 40°C is (0.525±0.031) W/m°C and of 70°C is (0.530±0.066) W/m°C. Wecan make a conclusion that the higher of gradient temperature, affect thermal diffusivity.Keywords : thermal conductivity, heat transfer, unsteady state, one dimensional.
Penerapan Pengasap Ikan Laut Bahan Bakar Tempurung Kelapa Komar, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hopefully the adoption of the fish curing technology is able to open a new and alternative work for people, especially whose daily job is on this field.  Pioneering, demonstration and training in a small scale certainly can not reach yet the social stratum widely.  It can be so, because of the limitedness. The purpose of this program is multiple furnace (tungku ganda) making and planning process partitioned by air in order that the coconut shell fuel can be used for curing sea fish economically, 2) Determination of water steam quick, efficiency of heat, calculation the expense to determine the sale price, 3) Evaluating the success level of cured sea fish product either technically, economically or socially. The advantages of this program are in the field such as : `1)  Academic can broaden the science about the theoretically  of heat energy balance, then being applied  to society, 2) The advantages for the society by curing coconut shell-burned fist hopefully it can reduce the social imbalance developing in the fisher society that need properly used technology, 3) The advantages for common development for the sake of increasing fisher village area, especially overcoming  of the underdeveloped village and realization of the program back to village. In the paradigm of realization that involves problem solving, objective, and the developed method, surely, there are many weaknesses that should be improved in the future for the sake of perfection. The sea fish curing sawdust fuel has been held during November until December 1999 involved planning and making of coconut shell burned sea fish can be well operated. Rate of evaporation can be reached during curing is 3 % (three percent) per hour, the efficiency of total heat is 78.5 % and the profit in Rp 500 per kilogram of the cured fish.  And the grade success of sea curing technically, economically and socially can be continued positively with the existing prospect.   Keywords: sea fish,  curing technology, sawdust fuel
Determination of Edible Film Permeability Coefficients to Water Vapor, Oxygen, and Carbon Dioxide Transmission Lastriyanto, Anang; Argo, Bambang Dwi; S., Sumardi H.; Komar, Nur; Hawa, La Choviya; Hermanto, Mochamad Bagus
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Edible film is commonly used in the preservation of fresh and minimally processed fruits. The suitability to be used for such purpose mainly determined by its physical characteristics like transmission properties, particularly its permeability to water vapour, oxygen and carbon dioxide. The research was conducted to determine the transmission properties of the edible film made up of low metoxyl pectins (LMP) as a primary component combined with stearic acid at a level of 0.25% v/v. Particular study was made to determine the permeability of the film towards water vapour, oxygen and carbon dioxide at various ranges of temperatures (5 to 28oC) and relative humidities (0 to 80%) examined on the film with thicknesses of 20 – 50 µm. The results indicated that the permeability coefficients of the film varied with transmitted substances. The values were 12.89 – 19.45 g.mm/ (m2.day.kPa) for water vapour, 3.26 – 28 mL.mm/(m2.day.kPa) for oxygen and 149 – 129 mL.mm/(m2.day.kPa) for carbon dioxide.Key words: LMP-based edible film, permeability coefficients
Determining Cracking of the Post-Drying Paddy Rice Komar, Nur
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Paddy rice is harvested and dried firstly and it is consequently necessary to determine the extent of the cracking. Some drying parameters involving the cracking ratio of the paddy rice are: 1) level of the drying air velocity; 2) the depth of the drying paddy rice pile; 3) temperature of the drying air; 4) the relative humidity; and 5) duration of the drying process. The aims of the study are to 1) determine the relation between the paddy rice cracking ratio, the air velocity and the pile depth, 2) find out the appropriate drying air velocity and the pile depth for drying. From the study result of Yamaguchi et al. (1980) suggested that the cracking ratio caused by thermal stress is highly lower compared to that caused by moisture stress. Water loss of the air velocity 0.4 m s-1 at 1 cm deep was 10.37 % ww after 2 hours of drying. The slower the air velocity and  the deeper the pile, the lower the cracking constant. The lowest cracking constant was at v (air velocity) = 0.2 m/s and 5 cm deep, that is 3.6165936.10-3 minute-1. The cracking ratio-calculation results post-drying is relevant to the experimental results, in which the lowest cracking rate was found at v = 0.2 m/s and 5 cm deep, that is 4%. The cracking size form found in the present study was the circular cracking around the paddy rice. Supplying the drying air velocity of 0.2-0.4 m/s and 1-5 cm deep in this study give the lower final cracking rate that is 4-9%.   Keywords: paddy rice, post drying, cracking
Thermal Characteristics of Mozzarella Cheese Product (Study on Citric Acid Concentration) Komar, Nur; Hawa, La Choviya; Prastiwi, Rika
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Mozzarella cheese is soft cheese that is not fully ripened, or usually called fresh cheese.  The making of Mozzarrella cheese needs long time.  The making of cheese can be performed by direct acidification, therefore this step does not have to wait culture work of bacterial starter to produce lactic acid.  The method used in this research is direct acidification using citric acid as the acidifier.  This research was objected to know the effect of citric acid concentration on chemical and physical characteristics, and to determine thermal conductivity of mozzarella cheese. This research used deterministic method that assisted by empirical data to express the physical, chemical, and thermal properties.  Experimental method was used with 3 level of citric acid concentration i.e. 0.12, 0.16 and 0.20% based on  25 liter of fresh cow milk.  Each variation was assessed once for chemical parameters including moisture content, yield, and thermal conductivity (k).  Thermal conductivity was analyzed using heat transfer theory that solved by numeric method implicitly.   The steps of the research included functional tool desigining, mozarella cheese making, and determination of thermal conductivity. The result showed that the highest yield of mozzarella cheese was 7.789% at 0.16% of citric acid.  The highest density was 1194.631 kg/m3 at 0.20% of citric acid. The highest protein content was 29.299% at 0.12% of citric acid, and the highest fat content was 13.121% at 0.16% of citric acid.  The highest water content was 45.204% at 0,16% of citric acid.  The highest heat value was 2721.400 J/kgoC at citric acid concentration of 0.16%.  The highest thermal diffusivity value is 3.730 x10-7 m2/s at 0.12% of citric acid.  The average of thermal conductivity value at 0.12% of citric acid concentration was 1.165 W/moC, at 0.16% was 0.539 W/moC, and at 0.20% was 0.634 W/moC. The equations of thermal conductivity were k = 34.944 – 0.493 X1 -0.0102 X2 and  = 19.566 x10-6- 0,0025 X1 – 0,4304 X2.Keywords: mozzarella cheese, citric acid, thermal conductivity
Engineering Simulation Model of Paralel Type Heat Exchanger in Tomato Juice Pasteurization Komar, Nur
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Heat exchanger for pasteurization model was developed by making energy balance based on volume control. The model was solved with numerical method and the exact solution as the value of comparison of numerical methods. The distribution of variable temperature (T) at specific points along the pipeline both in the heating pipe (the pipe to be heated) was determined.  N1 = (U0. .D0/mh.Cph) was used as heaters constants, N2 = (Ui. .Di/mc.Cpc) as fluid flow parallel to the juice, and M1 = (Ui. .Di/mc.Cpc) as fruit juice constant heating. All equations were then solved by Runge Kutta 4th order equation which is commonly used in the engineering analysis. Runge Kutta equations that have a variation of the error ( x)4 can be use equation  Ti + 1 = Ti + (K1 + 2K2 + 2 K3 + K4)/6.  The value of Ti+1 was the temperature at one point to i+1, while Ti was the temperature of the previous point (i).  Tests were conducted in parallel simulation program menu with the following data: Cp = 4.18 kJ/kg C, Cp fruit juice = 4.007 kJ/kg C, hh = 0.1597 W/m2 C, mk = 0.023 kg/s, Do = 0023 m, mc = 0016 kgs, hc = 0.1575 W/m2 C,  Di = 0.02 m, L = 4 m, dx = 0.2, x0 = 0, TH0 = 100 C, Tc0 = 20 C.  The result showed that the value of M1 was 0.154355 and N2 was 0.58802, which remained the big distribution of temperature that would provide a rapid rise and constant. The value of N1 = 0.198792 was fixed with a smaller value that obtained by rapidly rising temperature distribution and constant at N2. In contrast, N1 or N2 value was very small to reduce the heat and the fluid flow rate constant value would be longer achieved.Keywords: heat exchanger, pasteurization model, volume control
Co-Authors Anang Lastriyanto Angky Wahyu Putranto Bambang Dwi Argo Bambang Susilo Erry Dwi Kuncahyo La Choviya Hawa Lina Kurnia Lutfian Nizar Nur Malul Akbar Mochamad Bagus Hermanto Pratiwi, Hartati Setyo Retno Damayanti Rika Prastiwi S. Rakhmadiono Sumardi H. S. Wirayanti, Dani Y. Erning Indrastuti