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Prediksi Masa Kedaluwarsa Wafer dengan Artificial Neural Network (ANN) Berdasarkan Parameter Nilai Kapasitansi Erna Rusliana Muhamad Saleh; Erliza Noor; Taufik Djatna; Irzaman Irzaman
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Wafer is type of biscuit frequently found on expired condition in market, therefore prediction method should be implemented to avoid this condition. apart from the prediction of shelf-life of wafer done by laboratory test, which were time-consuming, expensive, required trained panelists, complex equipment and suitable ambience, artificial neural network (ANN) based dielectric parameters was proposed in nthis study. The aim of study was to develop model to predict shelf-life employing aNN based capacitance parameter. Back propagation algorithm with trial and error was applied in variations of nodes per hidden layer, number of hidden layers, activation functions, the function of learnings and epochs. The result of study was the model was able to predict wafer shelf-life. The accuracy level was shown by low MSE value (0.01) and high coefficient correlation value (89.25%).ABSTRAKWafer adalah jenis makanan kering yang sering ditemukan kedaluwarsa. Penentuan masa kedaluwarsa dengan observasi laboratorium memiliki beberapa kelemahan, diantaranya memakan waktu, panelis terlatih, suasana yang tepat, biaya dan alat uji yang kompleks. alternatif solusinya adalah penggunaan artificial Neural Network (ANN) berbasiskan parameter kapasitansi. Tujuan kerja ilmiah ini adalah untuk memprediksi masa kedaluwarsa wafer menggunakan aNN berbasiskan parameter kapasitansi. algoritma pembelajaran yang digunakan adalah Backpropagation dengan trial and error variasi jumlah node per hidden layer, jumlah hidden layer, fungsi aktivasi, fungsi pembelajaran dan epoch. Hasil prediksi menunjukkan bahwa aNN hasil pelatihan yang dikombinasikan dengan parameter kapasitansi mampu memprediksi masa kedaluwarsa wafer dengan MSE terendah 0,01 dan R tertinggi 89,25%.

PENGARUH VARIASI FREKUENSI, BEBAN DAN TEGANGAN TERHADAP GELOMBANG KOTAK PADA DESAIN SENSOR KAPASITANSI Erna Rusliana Muhamad Saleh; Irzaman Irzaman; Zulaeha Ma’bud
Prosiding Semnastek PROSIDING SEMNASTEK 2014
Publisher : Universitas Muhammadiyah Jakarta

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Tujuan penelitian ini adalah melihat pengaruh variasi frekuensi, beban dan tegangan terhadapoutput gelombang kotak yang dihasilkan pada rangkaian sensor kapasitansi . Pada penelitian inibeban R3 dan R5 dimodelkan seri dengan variasi yang berbeda 10 dan 56 Kohm, tegangan diubahubah dari 0, 5 dan 10 Volt, dan frekuensi input bervariasi 1 Hz dan 50 Hz. Hasil terbaik diperolehsaat beban 56 Kohm, frekuensi 50 Hz dan tegangan 0 volt dan 5 volt. Sedangkan pada beban 10Kohm, frekuensi 50 Hz dan tegangan 10 volt, output yang dihasilkan adalah gelombang sin bukangelombang kotak.

PENENTUAN KODISI PROSES TERBAIK PEMBUATAN BIOFOAM DARI LIMBAH PERTANIAN LOKAL MALUKU UTARA Erna Rusliana Muhamad Saleh; Muhammad Assagaf; Indah Rodianawati; Endang Warsiki; Nur Wulandari
Prosiding Semnastek PROSIDING SEMNASTEK 2014
Publisher : Universitas Muhammadiyah Jakarta

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Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam. Teknikpembuatan biofoam dilakukan dengan metode thermopressing. Selang suhu yang diujikan berkisar150-225oC, sedangkan lama waktu proses diujikan 10-40 menit. Jumlah adonan yang dimasukkanke dalam cetakan dilakukan dengan variasi 40-60 gram. Karakterisasi biofoam pada penelitian inidilakukan secara visual dengan melihat warna dan penampakan biofoam yang dihasilkan. Kondisiproses terbaik adalah adonan yang diproses sebanyak 50 gram pada suhu 200oC dengan lamaproses 30 menit.

Formulation Food Bars Made From Sago, Cakalang Fish Flour And Puree Mulu Bebe Bananas Fardiana Yasim; Erna Rusliana Muhamad Saleh; Nurjanna Albaar
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.57-68

This study aimed to influence of sago consentration, fish flour and mulu bebe banana on physical, chemical, organoleptic characteristics and the best formulation of food bars as emergency food. The parameters observed were physical and chemical characteristics include color, texture, moisture content, ash content, carbohydrate, protein, fat, caloric, and organoleptic value.The results showed that food bars from sago, cakalang fish flour and puree mulu bebe banana which hardness level 4,78 N to 7,17 N, color values include color values (L*) 53.28 to 57.76, color value (a*) 8,54 to 10,18, color value (b*) 25,22 to 27,44, moisture content 5,32% to 7,03%, ash content 1,16% to 1,3367 %, protein content 18,44% to 18,72%, fat content 14,34% to 15,78%, carbohydrate content 58,04% to 59,96%, calorific value 438,67 kcal/100 g to 447, 87 kcal/100 g. Organoleptic characteristics includes colors 6,67 to 6,93 (somewhat like), flavor 6,0 to 6,9 (somewhat like), taste 5,92 to 6.723 (neutral to somewhat like) and texture6.0 to 6,8 (somewhat like). The best formulation is that F3 treatment has chemical characteristics includes 6,85% moisture content, 1,26% ash content, 18,48% protein content, 14,34% fat, 58,95% carbohydrate, 438,67/100g calorific value. Physical characteristics includes hardness level of 5,18 N, brightness value (L*) 55.26, redness value (a*) 9,48, yellowish value (b*) 27.01, and organoleptic characteristics include color 6,8 (somewhat likes), flavor 6.0 (somewhat likes), taste 6,18 (somewhat likes), texture 6,0 (somewhat likes).

The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku Nursafa Nursafa; Erna Rusliana Muhamad Saleh; Mustamin A. Masuku
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.479-485

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).

Potential of Bioethanol Production from Local Agricultural Waste in North Maluku Muhamad Sahman Hi. Luth; Erna Rusliana Muhamad Saleh; Nurjanna Albaar
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.454-463

The problem of the world energy crisis facing many countries, including Indonesia, can be overcome by using alternative energy sources to be used as fuel such as bioethanol. North Maluku is one of the regions in Indonesia that has a lot of agricultural products including waste. This agricultural waste contains a lot of carbohydrates which have the potential to be processed into bioethanol. This study aims to review research related to bioethanol production from agricultural waste and see the potential for bioethanol production from agricultural waste in North Maluku. This research method is written based on literature study. Sources of data in this study came from: 1). Related research journal. 2). Related institutions (BPS Maluku Utara). Data processing is carried out in calculating the potential bioethanol that can be produced. The results of the study showed that there were 190,276,660,746 tons of waste in North Maluku. If converted into bioethanol, there will be 10,630,272.41 kiloliters of bioethanol. Thus, North Maluku has the potential for bioethanol production.

Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Weny Rahayu; Nurjanna Albaar; Erna Rusliana Muhamad Saleh
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.172-183

Probiotic drink is a functional food that contains probiotic bacteria and can improve digestive health. This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment (P1).

Model Hubungan Antara Pengeringan Oven Terhadap Nilai Kapasitansi, Kadar Air, dan Rendemen Biji Pala (Myristica Fragrans Houtt) Erna Rusliana Muhamad Saleh; Yusnaini
Prosiding Industrial Research Workshop and National Seminar Vol 13 No 01 (2022): Vol 13 (2022): Prosiding 13th Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Bagian pala yang bernilai ekonomis diantaranya biji. Pengeringan biji pala di Maluku Utara saat ini masih menggunakan cara tradisional yaitu menggunakan sinar matahari yang diletakkan di atas terpal atau tikar. Permasalahannya, suhu pengeringan matahari sangat tergantung cuaca sehingga tidak terkontrol. Dibutuhkan alternatif pengeringan yang lebih fleksibel, tidak tergantung cuaca.Salah satu alternative pengeringan adalah dengan oven. Pengeringan dengan oven adalah pengeringan yang lebih terkontrol suhu dan lamanya sehingga dapat meningkatkan efektifitas dan efisiensi produksi minyak pala. Beberapa parameter yang terkait dengan pengeringan adalah kadar air, rendemen dan kapasitansi. Hingga saat ini belum diketahui bagaimana model hubungan antara nilai kapasitansi, kadar air, dan rendemen pala dengan jenis dan lama pengeringan yang umumnya digunakan masyarakat dalam memperpanjang umur simpan. Metode yang digunakan adalah eksperimental dengan jenis pengeringan oven. Pengeringan dilakukan selama 1, 3, 5 dan 7 jam pada suhu 60oC. Perlakuan diulang 3 kali. Hasil penelitian menunjukkan model hubungan antara pengeringan dengan rendemen biji pala adalah y = -0.829x + 95.64. Model hubungan antara pengeringan dengan nilai kadar air biji pala adalah y = -0.434x + 15.83. Model hubungan antara pengeringan dengan nilai kapasitansi biji pala adalah y = -8.015x + 78.91. Dari nilai R2 terdapat korelasi yang sangat kuat antara lama pengeringan menggunakan oven dengan rendemen, kadar air dan kapasitansi biji pala. Dari ke-3 parameter tersebut, parameter kadar air memiliki korelasi yang paling kuat dengan lama pengeringan biji pala menggunakan oven dibanding rendemen dan kapasitansi. Dari model masing-maing parameter diperoleh bahwa agar kadar air biji pala mencapai SNI (maks 10%) dibutuhkan waktu selama 13,43 jam untuk mengeringkan biji pala dengan menggunakan oven dan rendemen yang didapatkan adalah sebesar 83.77% dan kapasitansi sebesar 28.76 nF.

Formulation Food Bars Made From Sago, Cakalang Fish Flour And Puree Mulu Bebe Bananas Fardiana Yasim; Erna Rusliana Muhamad Saleh; Nurjanna Albaar
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.57-68

This study aimed to influence of sago consentration, fish flour and mulu bebe banana on physical, chemical, organoleptic characteristics and the best formulation of food bars as emergency food. The parameters observed were physical and chemical characteristics include color, texture, moisture content, ash content, carbohydrate, protein, fat, caloric, and organoleptic value.The results showed that food bars from sago, cakalang fish flour and puree mulu bebe banana which hardness level 4,78 N to 7,17 N, color values include color values (L*) 53.28 to 57.76, color value (a*) 8,54 to 10,18, color value (b*) 25,22 to 27,44, moisture content 5,32% to 7,03%, ash content 1,16% to 1,3367 %, protein content 18,44% to 18,72%, fat content 14,34% to 15,78%, carbohydrate content 58,04% to 59,96%, calorific value 438,67 kcal/100 g to 447, 87 kcal/100 g. Organoleptic characteristics includes colors 6,67 to 6,93 (somewhat like), flavor 6,0 to 6,9 (somewhat like), taste 5,92 to 6.723 (neutral to somewhat like) and texture6.0 to 6,8 (somewhat like). The best formulation is that F3 treatment has chemical characteristics includes 6,85% moisture content, 1,26% ash content, 18,48% protein content, 14,34% fat, 58,95% carbohydrate, 438,67/100g calorific value. Physical characteristics includes hardness level of 5,18 N, brightness value (L*) 55.26, redness value (a*) 9,48, yellowish value (b*) 27.01, and organoleptic characteristics include color 6,8 (somewhat likes), flavor 6.0 (somewhat likes), taste 6,18 (somewhat likes), texture 6,0 (somewhat likes).

Potensi Pengolahan Bioetanol dari Alang-Alang sebagai Bahan Bakar Nabati dengan Metode SSF (Simultaneous Saccharification and Fermentation) di Maluku Utara Nurul Felika; Erna Rusliana Muhamad Saleh; Mustamin Anwar Masuku
Cannarium Vol 20, No 2 (2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v20i2.5279

Salah satu hal yang sangat penting di dunia saat ini yaitu energi. Sumber energi utama bagi manusia didapatkan dari bahan bakar fosil. Namun, bahan bakar fosil merupakan sumberdaya yang tidak dapat diperbaharui dan pasti akan habis. Salah satu contoh bahan bakar fosil yang tidak dapat diperbaharui adalah minyak bumi. Keberadaan minyak bumi hingga saat ini menempati urutan pertama sebagai sumber energi. Oleh karena itu, perlu adanya energi alternatif baru yaitu bahan bakar nabati. Salah satu contoh bahan bakar nabati yaitu bioetanol. Bioetanol merupakan etanol yang terbuat dari hasil fermentasi tanaman yang mengandung karbohidrat dengan bantuan mikroorganisme. Pembuatan bioetanol lebih cenderung dikembangkan dengan bahan baku yang mengandung selulosa. Penelitian ini bertujuan untuk mereview beberapa hasil-hasil penelitian mengenai pengolahan bioetanol dari alang-alang sebagai bahan bakar nabati dengan metode SSF (Simultaneous Saccharification and Fermentation) dan potensi pengolahan bioetanol dari alang-alang di Maluku utara. Metode penelitian ini menggunakan Studi kepustakaan. Sumber data pada penelitian ini diambil dari : 1). Jurnal penelitian terkait. 2). Dinas atau lembaga lembaga terkait (Badan Standarisasi Nasional, BPS Maluku Utara, Dinas Pertanian Kabupaten dan Kota Maluku Utara). 3). Teks book terkait serta sumber data atau informasi lain. Hasil penelitian menunjukan bahwa kadar bioetanol yang dihasilkan dari bahan baku dari alang-alang lebih tinggi yaitu 4.000-9.000 L/Ha jika dibandingkan dengan kadar bietanol yang dihasilkan dari bahan baku lain seperti singkong, ubi jalar dan sagu. Oleh karena itu, alang-alang sangat berpotensi untuk dijadikan sebagai bahan baku bioetanol di Maluku Utara ditinjau dari aspek ketersediaan bahan baku dan teknologi.

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