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All Journal Jurnal Keteknikan Pertanian Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Musamus AE Featuring Journal Jurnal Abdi Insani Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi
Jamaludin Jamaludin
Universitas Musamus
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Transportation Veterinary

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Journal : Musamus AE Featuring Journal

 1 
Uji Alat Pengering Pisang Tipe Rak Energi Surya Dan Biomassa Mario Rinaldo Masela; Jamaludin Jamaludin; Ni Luh Sri Suryaningsih; Toni Mulyono
Musamus AE Featuring Journal Vol 1 No 2 (2019): MAEF-J April 2019
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v1i2.2031

Abstract

Banana chips drying is an important process in flouring. Conventional drying has many drawbacks such as long drying time, large areas, quality degradation due to dirt, and unpredictable rain can occur. The purpose of this study was to test the banana dryer for solar and biomass rack energy types. The stages of this research are the design of a rack type banana dryer, the manufacture of parts for tools, and the testing of dryers. The test was carried out with three treatments, namely drying with a solar energy dryer, biomass energy dryer, and conventional drying as a control. Drying test was carried out for 600 minutes with an initial sample water content of 69.33%. During the test, banana samples were taken to measure temperature and water levels every 30 minutes. The test results showed the moisture content of banana chips on drying using the lowest biomass energy compared to conventional solar energy dryers and drying. The final moisture content of banana chips on the rack 5 solar energy dryers and biomass energy dryers is 22% and 16%, respectively. Whereas, in conventional drying, the final moisture content of banana chips is 33.33%.
Uji Alat Pengering Pisang Tipe Rak Energi Surya Dan Biomassa Mario Rinaldo Masela; Jamaludin Jamaludin; Ni Luh Sri Suryaningsih; Toni Mulyono
Musamus AE Featuring Journal Vol 1 No 2 (2019): MAEF-J April 2019
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v1i2.2031

Abstract

Banana chips drying is an important process in flouring. Conventional drying has many drawbacks such as long drying time, large areas, quality degradation due to dirt, and unpredictable rain can occur. The purpose of this study was to test the banana dryer for solar and biomass rack energy types. The stages of this research are the design of a rack type banana dryer, the manufacture of parts for tools, and the testing of dryers. The test was carried out with three treatments, namely drying with a solar energy dryer, biomass energy dryer, and conventional drying as a control. Drying test was carried out for 600 minutes with an initial sample water content of 69.33%. During the test, banana samples were taken to measure temperature and water levels every 30 minutes. The test results showed the moisture content of banana chips on drying using the lowest biomass energy compared to conventional solar energy dryers and drying. The final moisture content of banana chips on the rack 5 solar energy dryers and biomass energy dryers is 22% and 16%, respectively. Whereas, in conventional drying, the final moisture content of banana chips is 33.33%.
ASESMEN KERUSAKAN MEKANIS SEPANJANG RANTAI PASOK TOMAT DI KABUPATEN MERAUKE Sri Wahyuni; Jamaludin Jamaludin; Yus Witdarko
Musamus AE Featuring Journal Vol 3 No 1 (2020): MAEF-J Oktober 2020
Publisher : Faculty of Agriculture, Musamus University

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Abstract

Improper post-harvest handling in the supply chain can cause mechanical damage. This damage happened by the post-harvest processing activities of each supply chain actor. The purpose of this study was to identify the level of losses due to mechanical damage to tomatoes along the supply chain. The method used in this research is the purposive sampling method to determine the pattern of the tomato supply chain and the Snowball sampling method to obtain the next actors. The results obtained in this study are that there are five supply chain patterns in Merauke Regency. The longest tomato supply chain pattern is found in the fourth supply chain pattern, and the shortest pattern is in the III supply chain pattern. Post-harvest handling starts from farmers, collectors, small traders, and consumers. Tomato losses occurred along the supply chain by 9.40%, with details at the farmer level of 2.30%, the collectors by 4.27%, and small traders by 2.83%.
ASESMEN TINGKAT KERUSAKAN AKIBAT MIKROORGANISME SEPANJANG RANTAI PASOK BUAH TOMAT DI KABUPATEN MERAUKE Hasria Hasria; Jamaludin Jamaludin; Yus Witdarko
Musamus AE Featuring Journal Vol 3 No 2 (2021): MAEF-J April 2021
Publisher : Faculty of Agriculture, Musamus University

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Abstract

Improper post-harvest handling of tomatoes in the supply chain can cause damage due to microorganisms. This damage has a loss on the post-harvest process of each supply chain actor. The purpose of this study is to identify the degree of damage to tomatoes due to the activity of microorganisms along the supply chain. The method used in this study is the purposive sampling method, which is to determine tomato supply chain patterns, and the Snowball sampling method to obtain the next culprit. The results obtained in this study are that there are 5 supply chain patterns in Merauke Regency. The longest tomato supply chain pattern is found in the supply chain pattern to V and the shortest pattern is in the third supply chain pattern. Post-harvest handling starts from farmers, collectors, small traders to the hands of consumers. Losses on tomatoes occurred along the supply chain by 2.07% with details at the farmer stage of 0.94%, the collector stage by 0.64%, the small trader stage by 0.49%, and the consumer stage by 0%. The isolation results obtained eight types of fungi, namely Rhizoctonia solani (45%), Fusarium sp (23%), Trichoderma sp (14%), Cladosporium sp (8%), Rhizopus (4%), Drechslera sp (2%), Stachybotrys ( 2%), Curvularia sp (2%). Based on the percentage of findings, the fungi that were the main cause of tomato fruit rot were the fungi Rhizoctonia solani and Fusarium sp.
PENGARUH PERLAKUAN BLANCHING TERHADAP MUTU TEPUNG GEMBILI (Dioscorea Esculenta L.) Meily Simatupang; Jamaludin Jamaludin; Yus Witdarko
Musamus AE Featuring Journal Vol 4 No 1 (2021): MAEF-J Oktober 2021
Publisher : Faculty of Agriculture, Musamus University

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Abstract

Gembili (Dioscorea Esculenta L.) is one of Papua's local food crops high in carbohydrates. The content of polyphenol enzymes in gembili will impact the colour quality of gembili flour. An effort to overcome this problem is to provide additional blanching treatment. This study aimed to determine the effect of blanching on the flour quality and obtain the optimal temperature and time in making gembili flour. This study uses an experimental method. The treatments given were blanching temperatures of 60℃, 65℃, 70℃, 75℃ and control for 5 minutes, 10 minutes, 15 minutes. Parameters analyzed were gembili flour yield, flour moisture content, fineness level, and whiteness degree. To determine the best treatment using the parameter ranking method. The results showed that the highest rendemen of gembili flour was at a blanching temperature of 70℃ for 5 minutes. The moisture content of gembili flour was from 8.92% to 11.70%. The fineness level of gembili flour was from 99.37% to 99.60%. The highest whiteness degree of gembili flour was at a blanching temperature of 60℃ for 5 minutes. The optimal blanching treatment was a blanching temperature treatment of 65℃ for 10 minutes.
Co-Authors Andriyono Andriyono Ekowati, Nurhening Yuni Emmy Darmawati Gardis Andari Hasria Hasria Lilik Pujantoro Eko Nugroho Lilik Sumaryanti Maria Magdalena Diana Widiastuti Mario Rinaldo Masela Meily Simatupang Ni Luh Sri Suryaningsih Nina Maksimiliana Ginting Nurcholis Nurcholis Parjono Sri Wahyuni Toni Mulyono Yosefina Mangera Yus Witdarko