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PREDIKSI TINGKAT KEMATANGAN TANDAN BUAH SEGAR (TBS) KELAPA SAWIT BERBASIS SIFAT OPTIS Sinambela, Juli Arifiansyah; Cherie, Dinah; Andasuryani, Andasuryani; Makky, Muhammad
Jurnal Teknologi Pertanian Andalas Vol 29, No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.33-40.2025

Kelapa Sawit sebagai sumber utama minyak nabati yang memiliki potensi yang cukup besar dalam meningkatkan perekonomian dan kesejahteraan sosial bagi masyarakat. Keberhasilan dari produksi minyak kelapa sawit dipengaruhi oleh kualitas Tandan Buah Segar (TBS) yang akan diolah. TBS Sawit yang memiliki kualitas yang sesuai standar akan menghasilkan minyak sawit yang berkualitas. Salah satu faktor yang mempengaruhi kualitas minyak sawit adalah penentuan tingkat kematangan TBS Sawit sebelum memasuki pengolahan. Tujuan dari penelitian ini untuk mengidentifikasi kematangan TBS sawit saat grading pada loading ramp berdasarkan sifat optis TBS Sawit. Penentuan tingkat kematangan berdasarkan sifat optis saat grading dilakukan dengan menggunakan metode k-means clustering. Penentuan berdasarkan sifat optis berupa nilai warna RGB dan HSV. Nilai RGB pada TBS sawit mentah didapatkan sebesar 82,790; 67,114 dan 62,530 sedangkan TBS sawit matang sebesar 131,381; 84,633 dan 72,137. Sedangkan nilai warna HSV pada TBS sawit mentah sebesar 68,118; 24,375 dan 32,516 dan TBS matang sebesar 25,583; 44,723 dan 51,522. Hasil yang diperoleh didapatkan seluruh komponen warna memiliki pengaruh terhadap penentuan kematangan TBS sawit. Hal ini dibuktikan dengan nilai sigfikansi kurang dari 0,05. Pengujian dari penentuan Tingkat kematangan TBS sawit menghasilkan akurasi 86 % dengan Tingkat kesalahan sebesar 14 %.

Non-Destructive Evaluation of Oil and Free Fatty Acid Content of Oil Palm Fresh Fruit Bunch Based on Thermal Properties Using Partial Least Square (PLS) Monica Guspa; Muhammad Makky; Santosa Santosa; Dinah Cherie
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.772-781

Indonesia is the largest producer of palm oil in the world, contributing 59 % of global production in 2022. The palm oil industry is a pillar of the economy and a source of foreign exchange through agricultural exports. To increase productivity and global competitiveness, strategies are needed, including improving cultivation technology and determining optimum harvest times through the application of appropriate cultivation technology. This research aims to increase oil palm productivity by focusing on the harvest time of Fresh Fruit Bunches (FFB). The sample used was Tenera variety palm FFB with two levels of ripeness, namely 140-160 DAP and 200-220 HSP. Non-destructive technology can accurately measure the optimum ripeness level of FFB. This approach uses thermal camera technology for nondestructive evaluation, recording the intensity of infrared radiation from TBS. All measurement parameters resulting from thermal image processing (RGB, L*a*b and temperature) will be used as input variable data to be modeled with oil content free fatty acid data in the laboratory. The model design will be built using the Principal Component Analysis (PCA) and Partial Least Square (PLS) methods. The results showed that the coefficient of determination (R2) for oil content was 0.8681 and free fatty acid content was 0.786. Keywords: FFB, Nondestructive, Oil content, PLS, Thermal properties

Non-Destructive Evaluation Quality of Oil Palm Fresh Fruit Bunch (FFB) (Elaeis guineensis Jacq.) Using Thermal Imaging in the Grading Process Sirtin, Ardillah Anggraini; Makky, Muhammad; Santosa, Santosa; Cherie, Dinah
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 03 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss03/611

Determining the quality of oil palm Fresh Fruit Bunches (FFB) quickly and accurately is very important in the grading process to ensure the quality of production results and the efficiency of the post-harvest process. This study aims to evaluate the quality of oil palm FFB non-destructive using thermal image technology, focusing on two main parameters: moisture content and oil content. The oil palm FFB used was the Tenera variety. Thermal characteristic data were obtained from the RGB pseudo color thermal images and the oil palm FFB temperature. The model obtained using Artificial Neural Network (ANN) showed that the calibration model for moisture content produced a linear regression equation y = 0.9826x + 0.7159 (R² = 0.9827), and for oil content y = 0.9962x + 0.0289 (R² = 0.9973). At the validation stage, the moisture content prediction model gave y = 0.9056x + 10.721 (R² = 0.8908), and oil content y = 0.7683x + 1.6494 (R² = 0.8567). These results indicated that thermal imaging technology has great potential as an efficient and accurate non-destructive method in evaluating the quality of oil palm FFB, especially in supporting a more objective and sustainable grading system.

Impact of Postharvest Processing on the Metabolite Profile of Arabica Green Coffee Beans Zainal, Putri Wulandari; Cherie, Dinah
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.387-401

Teknik pascapanen sangat memengaruhi komposisi dan kualitas biji kopi hijau melalui perubahan metabolit primer dan sekunder. Penelitian ini bertujuan untuk mengkaji dampak tiga teknik pengolahan pascapanen seperti Natural, Fully Washed, dan Honey pada senyawa fenolik, aktivitas antioksidan, kafein, protein, dan warna dalam biji kopi hijau Arabika dari Solok Selatan, Indonesia. Analisis spektrofotometri dan kolorimetri dilakukan. Data dianalisis menggunakan AnoVA dan metode multivariat PCA dan pengelompokan menggunakan heatmap. Hasil penelitian menunjukkan bahwa proses Honey memiliki kandungan polifenol tertinggi sebesar 3918,61 ± 349,85 mg GAE/g, sedangkan biji Fully Washed memiliki aktivitas antioksidan tertinggi (1,41 ± 0,21%) dan kandungan kafein (1,41 ± 0,21%). Metode Natural menghasilkan kandungan protein tertinggi (24,26 ± 0,40%). Berdasarkan perbedaan warna menunjukkan perbedaan warna yang signifikan dimana di hubungkan pada perbedaan biokimia di antara metode pascapanen green bean. Penelitian ini menekankan dampak besar pemrosesan pascapanen dalam menentukan profil metabolit dan karakteristik kualitas biji kopi hijau. Temuan ini dapat membantu dalam merumuskan langkah-langkah pemrosesan yang akan digunakan dalam pemurnian kopi dan memaksimalkan manfaatnya bagi kesehatan.

Pengaruh Suhu Pengeringan Pada Alat Pengering Tipe Rak Terhadap Mutu Tepung Porang (Amorphophallus muelleri Blume) Ifmalinda, Ifmalinda; Guci, Krisna; Cherie, Dinah
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.30336

Abstrak. Umbi porang (Amorphopallus muelleri Blume) adalah salah satu jenis umbi-umbian yang bernilai ekonomis tinggi karena mengandung glukomanan yang kaya akan manfaat dan berpotensi diolah menjadi tepung porang. Salah satu tahpan yang sangat penting dalam produksi tepung adalah proses pengeringan. Penelitian ini bertujuan untuk mengkaji pengaruh suhu pengeringan terhadap mutu tepung porang pada proses pengeringan dengan menggunakan alat pengering tipe rak dengan sumber panas dari pembakaran gas. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) satu faktor yaitu suhu pengeringan. Suhu pengeringan yang diuji adalah suhu 45 C, 50 C dan 55 C. Hasil penelitian ini menunjukkan bahwa suhu pengeringan berpengaruh nyata terhadap mutu tepung porang. Mutu tepung porang terbaik diperoleh pada suhu pengeringan 55C dengan kadar air sebesar 11,104%, kadar abu sebesar 5,816%, kadar glukomanan sebesar 17,785%, rendemen sebesar 13,444%, dan modulus kehalusan tepung sebesar 2,556.The Effect of Drying Temperature in a Tray Dryer on the Quality of Porang Flour (Amorphophallus muelleri Blume)Abstract. Amorphopallus muelleri Blume, often known as porang tuber is a type of tuber with significant commercial importance due to the presence of glucomannan which has numerous health benefits and may be converted into porang flour. The drying process is one of the most important steps in the producing flour. This study uses a tray drier with the heat energy produced from gas stove. The objective of the study is to determine the influence of drying temperature against the quality of porang flour. The study had been conducted by completely randomized design (CRD) experimental at 3 levels of drying temperatures, 45, 50, and 55C. Results showed that the drying temperature significantly affects the quality of porang flour including yield, glucomannan content, water content, ash content, and flour fineness modulus. The optimal quality of porang flour was achieved at drying temperature of 55C. The characteristic of porang flour were moisture content of 11.104%, ash content of 5.816%, glucomannan content of 17.785%, yield of 13.444%, and flour fineness modulus of 2,556.

Non-destructive Evaluation of Oil Content and Carotene in Oil Palm Fresh Fruit Bunches Based on Optical Properties Using Partial Least Square (PLS) Rahmi, Suaidah; Cherie, Dinah; Ifmalinda, Ifmalinda; Makky, Muhammad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.720-729

Crude palm oil (CPO) is a raw material for making cooking oil that comes from palm oil, which is greatly influenced by the quality of oil palm fresh fruit bunches (FFB). Oil and carotene content in the FFB influence the quality of palm oil. The oil content is usually determined using a chemical method (Soxhlet extraction) which is time consuming and destructive. This research aimed to predict the oil and carotene content contained in oil palm FFB using partial least square (PLS). In this research, the sample used was the Tenera variety with a maturity of 140-160 day after anthesis (DAA) and 200-220 DAA. The nondestructive method involves recording images using an optical camera, which produces RGB and L*a*b* values. Results showed that PLS predicts the relationship between optical properties and oil and carotene content in palm oil. Non-destructive prediction results using PLS provided consistently correlation of L*a*b* values with estimated oil and carotene content in the FFB. Keywords: Non-destructive, Optical properties, Fresh fruit bunch, Oil palm.

Non-Destructive Evaluation of Oil and Free Fatty Acid Content of Oil Palm Fresh Fruit Bunch Based on Thermal Properties Using Partial Least Square (PLS) Guspa, Monica; Makky, Muhammad; Santosa, Santosa; Cherie, Dinah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.772-781

Indonesia is the largest producer of palm oil in the world, contributing 59 % of global production in 2022. The palm oil industry is a pillar of the economy and a source of foreign exchange through agricultural exports. To increase productivity and global competitiveness, strategies are needed, including improving cultivation technology and determining optimum harvest times through the application of appropriate cultivation technology. This research aims to increase oil palm productivity by focusing on the harvest time of Fresh Fruit Bunches (FFB). The sample used was Tenera variety palm FFB with two levels of ripeness, namely 140-160 DAP and 200-220 HSP. Non-destructive technology can accurately measure the optimum ripeness level of FFB. This approach uses thermal camera technology for nondestructive evaluation, recording the intensity of infrared radiation from TBS. All measurement parameters resulting from thermal image processing (RGB, L*a*b and temperature) will be used as input variable data to be modeled with oil content free fatty acid data in the laboratory. The model design will be built using the Principal Component Analysis (PCA) and Partial Least Square (PLS) methods. The results showed that the coefficient of determination (R2) for oil content was 0.8681 and free fatty acid content was 0.786. Keywords: FFB, Nondestructive, Oil content, PLS, Thermal properties

PREDIKSI TINGKAT KEMATANGAN TANDAN BUAH SEGAR (TBS) KELAPA SAWIT BERBASIS SIFAT OPTIS Sinambela, Juli Arifiansyah; Cherie, Dinah; Andasuryani, Andasuryani; Makky, Muhammad
Jurnal Teknologi Pertanian Andalas Vol 29 No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.33-40.2025

Kelapa Sawit sebagai sumber utama minyak nabati yang memiliki potensi yang cukup besar dalam meningkatkan perekonomian dan kesejahteraan sosial bagi masyarakat. Keberhasilan dari produksi minyak kelapa sawit dipengaruhi oleh kualitas Tandan Buah Segar (TBS) yang akan diolah. TBS Sawit yang memiliki kualitas yang sesuai standar akan menghasilkan minyak sawit yang berkualitas. Salah satu faktor yang mempengaruhi kualitas minyak sawit adalah penentuan tingkat kematangan TBS Sawit sebelum memasuki pengolahan. Tujuan dari penelitian ini untuk mengidentifikasi kematangan TBS sawit saat grading pada loading ramp berdasarkan sifat optis TBS Sawit. Penentuan tingkat kematangan berdasarkan sifat optis saat grading dilakukan dengan menggunakan metodeÂ k-means clustering. Penentuan berdasarkan sifat optis berupa nilai warna RGB dan HSV. Nilai RGB pada TBS sawit mentah didapatkan sebesar 82,790; 67,114 dan 62,530 sedangkan TBS sawit matang sebesar 131,381; 84,633 dan 72,137. Sedangkan nilai warna HSV pada TBS sawit mentah sebesar 68,118; 24,375 dan 32,516 dan TBS matang sebesar 25,583; 44,723 dan 51,522. Hasil yang diperoleh didapatkan seluruh komponen warna memiliki pengaruh terhadap penentuan kematangan TBS sawit. Hal ini dibuktikan dengan nilai sigfikansi kurang dari 0,05. Pengujian dari penentuan Tingkat kematangan TBS sawit menghasilkan akurasi 86 % dengan Tingkat kesalahan sebesar 14 %.

Application NIR Spectroscopy for Prediction Soluble Solids Content and Classification of Tomatoes During Storage Andasuryani, Andasuryani; Maulana, Raisal; Cherie, Dinah
Jurnal Keteknikan Pertanian Vol. 13 No. 4 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.4.653-666

Tomatoes are a horticultural commodity that is highly susceptible to quality degradation after harvest; therefore, appropriate postharvest handling is required to maintain quality. This study aims to evaluate the potential of near-infrared (NIR) spectroscopy for assessing tomato quality by applying partial least squares (PLS) to predict soluble solids content (SSC) and linear discriminant analysis (LDA) for classification based on storage temperature and ripeness level, with SNV pretreatment. Tomato samples were stored at 10 °C and 28 °C and observed at the breaker and pink ripeness stages. The best PLS model was obtained with SNV pretreatment and 10 latent variables, yielding R² calibration = 0.89, RMSEC = 0.19°Brix, R² prediction = 0.80, and RMSEP = 0.26 °Brix. The RPD value of 2.04 and the RER of 8.08 indicate that the model has a good predictive ability for evaluating tomato SSC. Meanwhile, LDA distinguished storage temperature better (accuracy 89.13%) than ripeness level (accuracy 65.21%). These results demonstrate that NIR spectroscopy can be used as an effective nondestructive method for analyzing the SSC of tomatoes during storage, reflecting the levels of sugars, organic acids, and other soluble compounds that contribute to the taste and overall fruit quality. Keywords: NIR Spectroscopy, Soluble Solids Content, Storage Temperature, Ripeness Level, Tomato.

Comparative Study of In Vitro Glycemic Index, Chemical Composition, and Organoleptic Properties of Palm Sugar (Arenga pinnata Merr.) Products Syukri, Daimon; Putra, Arif Rizkika; Firdaus, Firdaus; Rini, Rini; Nazir, Novizar; Anggraini, Tuty; Makky, Muhammad; Cherie, Dinah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.865

Palm sugar (Arenga pinnata Merr.) is a natural sweetener with the potential to be developed as an alternative to white sugar due to its distinctive sensory characteristics and its reported lower glycemic index. However, quantitative data on the glycemic index of various forms of palm sugar products remain limited. This study aims to analyze the in vitro glycemic index of various palm sugar products, namely liquid sugar, molded sugar, and granulated palm sugar, and to compare them with white sugar as a reference. Additionally, the study also evaluates the chemical characteristics (moisture content and ash content) and organoleptic properties of each product. The glycemic index determination was performed using an in vitro method based on enzymatic digestion simulation and the calculation of the area under the curve (AUC) of glucose release, with glucose serving as the reference food. The results of the study indicate that all palm sugar products have a low glycemic index, namely 39 for liquid sugar, 37 for molded sugar, and 35 for granulated palm sugar, while white sugar has a moderate glycemic index of 60. The differences in glycemic index values are related to variations in sugar composition, mineral content, and the physical characteristics of each product. Organoleptic testing showed that palm sugar, particularly granulated palm sugar, received good acceptance for its color, aroma, taste, and texture. Overall, the results of this study demonstrate that palm sugar has the potential to serve as a low-glycemic index alternative sweetener, supporting the development of downstream palm sugar products and the diversification of healthier food options.

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