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Sri Hartuti
Department of Agricultural Engineering, Faculty of Agriculture, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Engineering

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Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 1 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.097.82-92

Abstract

The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa  beans, including the value of L *, a *, b *, chroma, hue, and RGB, and their relationship using response surface methodology.. The results showed that storage time of cacao fruits before fermentation, aeration rate and temperature of the fermenter had an influence on the color values of L *, a *, b *, chroma, hue, and RGB of dried cocoa beans produced. The highest brightness prediction value of chroma color was ± 26 obtained in the treatment of the storage time of 9-day, aeration rate of 0.4 liters/minute, and fermenter temperature of 50 ℃. Meanwhile, the highest hue prediction value was 51.8 obtained in the treatment of storage time of 9 days, aeration rate of 0.3 liters / minute, and fermenter temperature of 50 ℃. Furthermore, the RGB color of dried cocoa beans showed that the color range of R (red) and G (green) of cocoa beans after fermentation was higher when compared to cocoa beans without fermentation, while the value of color B (blue) had a different tendency showing  that dried fermented cocoa beans had a lower blue range compared to unfermented cocoa beans.
Analisis Antropometri, Biomekanika, dan Beban Kerja Fisik pada Pengoperasian Alat Pengupas Nenas Tipe Engkol Sri Hartuti; Zulfahrizal Zulfahrizal; Muhammad Dhafir; Muslim Muslim
Rona Teknik Pertanian Vol 4, No 1 (2012): Volume 4, No. 1, April 2012
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v4i1.33433

Abstract

This study aims to analyze anthropometry, biomechanics, and physical workload on the use of a crank-type pineapple peeler. The results showed that the crank-type pineapple peeler could be used at optimum hand reach. Based on the measurement results, the average heart rate for operators ranges from 101–112 pulses/minute, and it was classified as medium workload. The rate of  oxygen consumption at the operator reached 0.67–0.89 liters/minute, and it could be classifiedas low workload.
Co-Authors Joko Nugroho Wahyu Karyadi Muhammad Dhafir Muslim Muslim Nursigit Bintoro Yudi Pranoto Zulfahrizal Zulfahrizal