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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Warta IHP (Warta Industri Hasil Pertanian) Indonesian Journal of Electrical Engineering and Computer Science Jurnal Tanah dan Iklim Jurnal Pusat Inovasi Masyarakat
I Wayan Astika
Departemen Teknik Pertanian And Biosistem (TPB), Fakultas Teknologi Pertanian (Fateta), Institut Pertanian Bogor (IPB) Jl. Agatis Kampus IPB Dramaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Social Sciences Other

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Optimalisasi Pemanfaatan Sumber Daya Lokal Berbasis Pengolahan Pangan di Desa Mantingan, Kecamatan Jaken, Kabupaten Pati Muhammad Aushol Amri; Aisyah Nurrismiyandini; Mellania Chandra Dewi; Ika Feby Astuti; Sumi Jayanti; I Wayan Astika
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 3 No. 1 (2021): April 2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4202.554 KB)

Abstract

Community empowerment needs to be realized to increase the independence of village communities. Community empowerment activities in the village of Mantingan, especially KWT Al-Ikhlas, can improve knowledge and skills related to the processing of chili and shallot agricultural products, as well as take advantage of the telang flower which is rich in benefits. The method of implementation is carried out in several activities, namely discussions with partners, trials of making chili and siwang powder, training in making chili and siwang powder, planting telang flowers, and making agricultural product brands. The community prefers to sell chilies and shallots directly to collectors even when the price of chilies and shallots drops. The community considers the telang plant to be a wild plant because they do not know the benefits of the telang flower. Making chili powder is done to overcome the price of chili which tends to fluctuate and extend the self-life of the chilies being harvested. The innovation in processing chili powder "Mak Chilli Tini" and "Siwang Mak Tini" onion paste has a large potential profit margin. The chili powder product "Mak Chilli Tini" and the onion paste "Siwang Mak Tini" have a lower selling price per gram than other products and PIRT certificates, so the optimism to legally compete with the broad market is high. Socialization about the benefits of telang flowers has made the people of Mantingan Village more familiar with telang flowers and are interested in planting them. Telang plants were distributed to 44 residents of Mantingan Village. This activity helps the people of Mantingan Village to solve 2 main problems, namely the fluctuating price of chilies and shallots in the market and the problem of marketing KWT commodities that have not been maximized. Keywords: chilies, shallots, siwang, telang
Perluasan Pasar dan Penambahan Umur Simpan Ikan Asap Desa Gebang, Bangkalan, Madura dengan Teknologi Pengemasan Vakum Supandi Hermawan; Roelly Ainul Yaqin; Abdul Adhim; Eviyanti Choirunnisa; Rizqiyatul Amaliyah; I Wayan Astika
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 3 No. 1 (2021): April 2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

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Abstract

Most of the people of Gupot Tanjung, Gebang Village make their living as smoked fish entrepreneurs. Smoked fish processing activities has become the identity of the people of Gupot Tanjung, but the smoked fish processing is still carried out conventionally and is sold openly in the local market, so it is necessary to develop innovations to increase the added value of the product. The innovative use of vacuum packaging and online marketing can be applied to smoked fish products. The existence of this innovation can minimize smoked fish products from various kinds of residues and diseases and expand market reach. This activity aims to improve knowledge and skills related to the shelf-life of smoked fish products, vacuum plastic wrapping methods, and expansion of product marketing reach. The implementation method consists of several activities, namely the socialization of product innovation, the practice of vacuum packaging and labeling, online marketing, and discussions. The results showed that the vacuum packaging innovation provided added value to the product by increasing the shelf life of fish from 2-3 days to 4-7 days. Online marketing is carried out through social media Facebook, WhatsApp and Instagram to expand the product market reach. Apart from being carried out online, marketing is also carried out directly at Car Free Day activities. Keywords: smoked fish, packaging, marketing
Oil Palm Yield Forecasting Based on Weather Variables Using Artificial Neural Network Nadia Dwi Kartika; I Wayan Astika; Edi Santosa
Indonesian Journal of Electrical Engineering and Computer Science Vol 3, No 3: September 2016
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijeecs.v3.i3.pp626-633

Abstract

Forecasting of oil palm yield has become a main factor in the management of oil palm industries for proper planning and decision making in order to avoid monthly high cost in harvesting. Predicting future value of oil palm yield with minimum error becomes an important issue recently. A lot of factors determine the productivity of oil palm and weather variables play an important role that affect plant growth and development that may reduce yield significantly. This research used secondary data of yield and weather variables available in company administration. It proposed feed forward neural network with back propagation learning algorithm to build a monthly yield forecasting model. The optimization procedure of ANN architecture obtained the best using 60 neurons in input layer, five hidden layers and one neuron in the output layer. Training data were from January 2005 to June 2008 while testing data were from July 2008 to December 2009. ANN architecture using five hidden layers gave the best accuracy with MAE 0.5346 and MSE 0.4707 while the lowest accuracy occurred by using two hidden layers with MAE 1.5843and MSE 4.087.
Performance Analysis of Vapor Compression Heat Pump Dryer for Zedoary Drying (Curcuma zedoaria (Berg.) Roscoe) Hayatri Sali Setia; Leopold Oscar Nelwan; I Wayan Astika; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 10 No. 2 (2022): Agustus 2022
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.010.2.123-132

Abstract

Zedoary (Curcuma zedoaria (Berg.) Roscoe) drying in simplicia form requires a proper treatment because the moisture content is high about 80–90 % that have perishable properties. Temperature, relative humidity and air flow rate are influential factors in drying medicinal plants then proper drying conditions need to be known. Dryer with vapor compression heat pump (VCHP) system is one of mechanical dryers as an alternative drying method to shorten drying time and maintain the quality. In this system, the environmental air flow is passed through the evaporator and condenser. The configuration of air flow passing through these two components is assessed in proportion to increase its effect on drying air conditions. The study aims to find the best configuration of air flow rate from VCHP which produces drying air conditions that are suitable for zedoary drying then analyze the performance of VCHP. The research was conducted by configuring the air flow and analyzing dryer performance of VCHP system. The results obtained the best configuration of air flow for zedoary drying are: (i) the air inlet before evaporator is given an inhibitor, (ii) the air inlet before condenser is closed. This configuration provides the highest sensible heating effect and the highest decrease in drying air humidity. VCHP performance test results for zedoary drying are: (i) COPhp is 3.11, (ii) STEC value is 4.066 MJ/kg, (iii) SMERT value is 0.870 kg/kWh, and (iv) SMERTot value is 0.449 kg/kWh. The STEC, SMERT and SMERTot values obtained are affected by drying time.
Pengaruh Tinggi Tumpukan dan Proses Tempering Terhadap Mutu Gabah yang Dikeringkan dengan Fluidized Bed Dryer Devi Tanggasari; Leopold Oscar Nelwan; Muhamad Yulianto; I Wayan Astika
Warta Industri Hasil Pertanian Vol 39, No 2 (2022)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i2.5434

Abstract

Salah satu pengeringan mekanis yang dapat diterapkan untuk mengeringkan gabah yaitu fluidized bed dryer (FBD), namun penggunaan suhu tinggi yang terlalu lama dapat mempengaruhi kualitas gabah yang dihasilkan sehingga diperlukan proses tempering. Tempering dilakukan diantara pengeringan pertama dan pengeringan selanjutnya untuk mencegah terjadinya keretakan. Tujuan penelitian ini adalah menguji kinerja pengeringan FBD dua tahap dengan dan tanpa tempering, serta menguji mutu beras berdasarkan persentase beras kepala dan beras patah hasil pengeringan menggunakan FBD dengan dan tanpa tempering yang dilanjutkan dengan pengeringan pada suhu udara lingkungan. Secara garis besar gabah dikeringkan menggunakan alat pengering FBD hingga kadar air ±20% basis basah dengan tinggi tumpukan 10 dan 15 cm, kemudian dilanjutkan dengan proses tempering dan dikeringkan menggunakan udara lingkungan. Fluidisasi dapat berlangsung dengan baik pada kisaran kecepatan superfisial 3,963-3,946 m/s di tinggi tumpukan 10 cm dan 3,640-3,623 m/s pada tinggi tumpukan 15 cm. Persentase beras kepala yang paling tinggi terdapat pada perlakuan yang menggunakan tempering selama 2 jam dan dilanjutkan dengan kering angin lingkungan sebesar 96,38+0,180% pada tinggi tumpukan 10 cm dan 92,38+0,333% pada tinggi tumpukan 15 cm, sedangkan perlakuan tempering yang dikeringkan kembali menggunakan FBD menghasilkan persentase beras kepala yang lebih tinggi dibandingkan dengan perlakuan tanpa tempering yaitu sebesar 86,23+0,201% pada tinggi tumpukan 10 cm dan 84,41+0,279% pada tinggi tumpukan 15 cm.
Co-Authors Abdul Adhim Abdul Roni Angkat Agus Buono Agus Supriatna Somantri Aisyah Nurrismiyandini Aris Pramudia Devi Tanggasari Dodik Ariyanto Edi Santosa Eleonora Runtunuwu Emmy Darmawati Eviyanti Choirunnisa Hasbi Mubarok Suud Hasniar . Hayatri Sali Setia I Dewa Made Subrata Ika Feby Astuti Irsal Las Kudang Boro Seminar Lenny Saulia M. Ardiyansah M. Faiz Syuaib Mellania Chandra Dewi Mohamad Solahudin Muhamad Yulianto Muhammad Aushol Amri Nadia Dwi Kartika Nelwan, Leopold Oscar Okta Danik Nugraheni Pandu Gunawan Radite P. A. Setiawan Radite P.A. S. Radite P.A. Setiawan Rizqiyatul Amaliyah Roelly Ainul Yaqin Rokhani Hasbullah Sumi Jayanti Supandi Hermawan T JUNE Y KOESMARYONO