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Joko Prasetyo
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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EFFECT OF MICROBUBBLES ON THE GROWTH OF MUSTARD PAK CHOI (Brassica rapa L.) IN WICK SYSTEM HYDROPONICS Joko Prasetyo; Fiqi Ibrahim Saqroth; Yusuf Hendrawan
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.674 KB)

Abstract

Mustard pak choi (Brassica rapa L.) is one of the vegetable plants used in the research object. The wick system is a simple hydroponic method that uses a wick as a link between nutrients and the roots of the growing media. With a flat container, the hydroponic system wick will use an aerator to provide oxygen needs. The research purpose is expected to design a hydroponic wick system with the addition of microbubble treatment and to determine the effect of treatment duration and quantity of microbubble technology on the growth of mustard greens, namely the number of leaves, leaf area, wet plant weight, plant root length, and leaf greenness index. Microbubble technology is a device that produces or delivers air bubbles with a diameter of fewer than 200 micrometers in water and provides optimization of the rate and amount of oxygen transfer. Mustard Pak choi will be observed from the number of leaves, leaf area, wet plant weight, plant root length, and leaf greenness index and, compared with control plants, is expected to increase the productivity of mustard Pak choi. The method applied examines the relationship of systematic changes of the independent variables of one or more variables from the experimental group. Data processing used a completely randomized factorial design with five repetitions and two factorials. The first factor was microbubble treatment for 3, 6, and 9 hours, and the second used 1, 2, and 3 diffuser outputs and one without control treatment. The results showed that the effect of time and the number of microbubbles had no significant effect on plant morphology. Still, the application of dissolved oxygen to the microbubbles impacted the growth of mustard Pak choi compared to the control and treatment. The results showed that oxygen causes the breakdown of nutrients that are more easily absorbed and increases plant quality
EFEK TEGANGAN SEARAH (DC) TERHADAP DEWATERING PASTA TOMAT MENGGUNAKAN METODE ELECTROOSMOSIS DEWATERING Joko Prasetyo; Kamsiatun Eka Pratama; Anang Lastriyanto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (727.525 KB) | DOI: 10.29303/jrpb.v7i2.145

Abstract

Tomatoes are fruits that contain a number of important nutrients, such as carbohydrates, vitamin C, vitamin A, vitamin B1, vitamin B2, lycopene, iron, fiber, minerals, and so on. However, tomatoes include climatic fruit, which will rot if not consumed immediately. Under these conditions it’s necessary to process tomatoes into potential products such as tomato paste. Tomato paste production is done by the evaporation process to remove some of the water content. But giving heat to evaporation can damage the nutritional content of the paste. Electroosmosis dewatering is method for reducing water content by placing colloidal suspensions between two electrodes. This method is an interesting to concentrate the suspension that is sensitive to heat. Based on this, research is needed to determine the effect of electroosmosis on reducing water content in tomato paste. In this study, the DC voltage variations used were 0 V, 4.5 V, 9 V, 18 V and 36 V with 100 minutes processing time. The parameters measured based on these variations are changes in DC current during the EOD process and water content of tomato paste. The results showed that DC electric current decreases with increasing processing time, and increases with increasing voltage. the electric current at the lowest voltage variation (4.5 VDC) is 41.40 mA - 59.7 mA, while the electric current at the highest voltage variation (36 VDC) reaches 231.86 mA - 776.67 mA. The increasing DC voltage, the tomato paste water content decreases, so the best stress for the dewatering process is 36 V.
Co-Authors Anang Lastriyanto Bambang Dwi Argo Danar Wicaksono Dimas Firmanda Al Riza Faizatul Amalia Farida Kurniasari Fery Abdul Cholid Fiqi Ibrahim Saqroth Gigih Widyawantoro Kamsiatun Eka Pratama Kartika Yurlisa, Kartika Mochamad Bagus Hermanto n/a Purwanto Nur Komar Nurul Aini Rahmadwati, n/a Retno Damayanti Rohganga Bahwono Safitri Rizka Rahmawati Sandra Malin Sutan Sandra Sandra Titon Elang Perkasa Wahyunanto Agung Nugroho Wiwin Sumiya Dwi Yamika Yudha Firdaus Baharsyah Yusuf Hendrawan