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All Journal Jurnal Pengolahan dan Bioteknologi Hasil Perikanan eProceedings of Engineering
Aditya Cahya Putra
Magister Ilmu Lingkungan Universitas Diponegoro Semarang
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering

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Aplikasi Karagenan Sebagai Emulsifier Pada Sosis Segar Ikan Nila Merah (Oreochromis niloticus) Putra, Aditya Cahya; Ibrahim, Ratna; anggo, apri dwi
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 2, No 1(2013) : Jurnal Pengolahan dan Bioteknologi Hasil Perikanan
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

One function is to carrageenan as emulsifier to improve the stability of the emulsion on the sausage.The purpose of this study was to determine the effect of the addition of carrageenan as an emulsifierwith different percentages of the quality of sausage as well as finding the best percentage ofcarrageenan were added in the process of making sausage. The benefits of this research is to provideinformation about the percentage of carrageenan for the best quality. The materials used are tilapiaand carrageenan. This research is experimental laboratories. Experimental design used wasRandomized Block Design with four treatments, the dough sausage without the addition ofcarrageenan 0% (control), batter sausage with the addition of carrageenan 3.5%, 4,0%, 4,5%. Thevariables measured were emulsion stability, gel strength, hedonic, moisture content, protein contentand fat content. Data were analyzed with parametric tests of variance and Data Real Honest. As forthe hedonic test using Kruskall Wallis test followed by Multiple Comparison Test. The results showedthat the addition of carrageenan to the sausage mixture causes the average value of emulsion stability,gel strength, hedonic, protein content and higher fat content is very noticeable compared to thesausage without the additionof carrageenan. The addition of 4% carrageenan in sausage batter tilapiaproduced the best emulsion stability (84.92%), gel strength (2871.93 gfcm), moisture content(70.05%), protein content (25.84%), fat content (16.51%) and the hedonic value of > 7,0 (preferablypanelists).
Integrasi IoT Dalam Monitoring Sistem Pemberian Nutrisi Otomatis Untuk Tanaman Hidroponik Jenis Deep Flow Technique Di Dalam Greenhouse Putra, Aditya Cahya; Kurniawan, Ekki; Pangaribuan, Porman
eProceedings of Engineering Vol. 12 No. 5 (2025): Oktober 2025
Publisher : eProceedings of Engineering

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Internet of Things (IoT) adalah konsep yang menghubungkan berbagai perangkat, baik perangkat keras maupun lunak, ke jaringan internet untuk memungkinkan komunikasi dan otomatisasi. Dalam sistem IoT, terdapat tiga komponen utama: sensor, gateway, dan cloud. Hidroponik adalah metode budidaya tanaman tanpa tanah, dengan memanfaatkan air dan larutan nutrisi, seperti pada tanaman selada. Penelitian ini mengembangkan sistem berbasis IoT untuk monitoring dan otomatisasi sistem hidroponik. Sistem menggunakan mikrokontroler yang terhubung ke server dan website monitoring, serta dilengkapi sensor pH, TDS, dan suhu air. Fitur utama sistem mencakup pemantauan kadar pH dan kepekatan nutrisi, serta otomatisasi perbaikan nilai pH dan TDS menggunakan pompa peristaltik yang mengalirkan larutan penyeimbang. Hasil pengujian menunjukkan bahwa suhu air rata-rata sebesar 25.15 °C, konsentrasi larutan nutrisi 730 ppm, dan nilai pH rata-rata 6.5. Untuk komunikasi data, sistem mencatat rata-rata kecepatan pengiriman 540 bps, delay sebesar 0,210 detik, dan tanpa kehilangan paket. Semua data dapat diakses melalui dashboard Node-RED secara real-time melalui Web-Monitoring. Kata kunci— Hidroponik, IoT, Monitoring, Otomatisasi, Node-RED
Co-Authors apri dwi anggo Ekki Kurniawan Porman Pangaribuan Ratna Ibrahim