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All Journal Indonesian Journal of Computing, Engineering, and Design
Ramadhona Saville
Department of Agribusiness Management, Tokyo University of Agriculture
Arts Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Determining Crispness Level of Dry Food through Its Compressive Strain Energy Farid Triawan; Gloria Ellysian Aprilia; Kushendarsyah Saptaji; Ramadhona Saville; Asep Bayu Dani Nandiyanto
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 3 No. 2 (2021): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v3i2.55

Abstract

Crispness is the most appealing characteristic of dry food products. However, the term crispness has different subjective meaning among consumers. This study aims to quantitatively measure the crispness of potato crisp by performing compression test on a single specimen, and analyzing the compressive behavior, i.e., compressive strain energy. The crispness of the specimens were differentiated by changing the moisture exposure durations, which are 0, 1, 2, 3, 6 hours, in a room and ambient condition. The measured load and displacement data were transformed into stress and strain curves. The strain energy for every 1% strain increment was calculated and investigated to determine the crispness. The crispness difference among specimens of 0, 3, and 6 hours groups was significantly perceived at 8% of strain. It was revealed that the 3 and 6 hours of room air exposure could decrease the crispness by 17% and 45%, respectively. This suggests the compressive strain energy at a certain strain can be an indicator of crispness. This experimental study is expected to evolve food engineering by proposing a simple yet precise crispness measurement method for dry food.
A Study on Factors Affecting High Quality Fruit Tomato Production in a Greenhouse by Utilizing Low Cost Smart Agriculture Framework Ramadhona Saville; Katsumori Hatanaka; Denis Pastory Rubanga
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 2 No. 2 (2020): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v2i2.104

Abstract

In this paper, we present an examination of factors affecting the sweetness degree of fruit tomato by utilizing a low-cost smart agriculture framework. Japanese consumers are willing to pay a sky-high price for particularly high sweetness degree of tomato, known as fruit tomato. Japanese farmers would like to produce sustainable fruit tomato, yet only some of the veteran farmers with tens of years of experience or big industrialized farms can produce it. Small scale farmers still struggle to produce sustainable fruit tomato. Many of them would like to know what factors affecting the sweetness degree of tomato. This study aims to clarify factors affecting the sweetness degree production by using a low-cost smart agriculture framework installed in a fruit tomato farmer in Nara prefecture, a western part of Japan. The data used were automatic data gathered from the sensor network, i.e. temperature, humidity, atmospheric pressure as well as CO2; and manually input cultivation records, namely, fertilizers (Ca, NO3), pH, EC (electrical conductivity), harvesting record (yield and sweetness degree) as well as cropping calendar. We gathered data from June 2017 to December 2019. We then conducted a statistical analysis using the R statistical computing language. We found that the most significant factor for a high sweetness degree of fruit tomato is the growing time, that is the longer the growing time, the higher the sweetness degree of fruit tomato. The growing time is likely to be affected by season, as in summer growing time is faster than in wintertime. Consequently, summer is not the best time to grow fruit tomato.
Co-Authors Asep Bayu Dani Nandiyanto Denis Pastory Rubanga Gloria Ellysian Aprilia Katsumori Hatanaka Kushendarsyah Saptaji Triawan, Farid