Article Per Year (5 Year)
p-Index From 2020 - 2025
0.778
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Saintech Transfer Rona Teknik Pertanian
Ferlando Jubelito Simanungkalit
Mahasiswa Pascasarjana
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
IbM Rice Farmers Empowerment Using SRI (System of Rice Intensification) in District Namorambe Simanungkalit, Ferlando Jubelito
Journal of Saintech Transfer Vol. 2 No. 1 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.238 KB) | DOI: 10.32734/jst.v2i1.965

Abstract

IbM Rice Farmers Empowerment Using SRI (System of Rice Intensification) in District Namorambe was held in Namorambe and Cinta Rakyat Village involving two partners who work as rice farmers. The problems of Mitra 1 in Namorambe Village are (a) number of seeds used 40-50 kg / ha, (b) seed age 20-25 days, (c) planting range 15x15 cm, (e) number of planting plants 4-5 seedlings (f) artificial fertilizer 400kg urea / ha + 150kg SP-36 / ha + 150kg KCl / ha, (g) watering elevation 20-25 cm. The problems of Mitra 2 in Cinta Rakyat Village are (a) the remaining rice straw is not processed, (b) the haystack becomes the pest of rats and fungi, (c) the soil hardens and quickly dries, (d) the straw is burned. IbM program is implemented using participatory approach, training, extension method and descriptive approach method. Impact of empowerment at Mitra 1 has been able to carry out the manufacture of paddy field plot of SRI method with production of 875 kg / 1000 m² (8.75 tons / ha); an increase in production of about 3.45 tons / ha or equivalent to 65.09%. Impact of empowerment at Mitra 2 that has been able to produce organic fertilizer from the remaining straw; has been able to manage the remaining rice straw to prevent pests and diseases; not burn the rest of the straw; and able to utilize organic fertilizer to enrich the soil.
Pengaruh Tingkat Kematangan Dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisik Buah Lemon Lokal (Citrus X Limon) Pada Kondisi Penyimpanan Dingin Simanungkalit, Ferlando Jubelito; Manurung, Hotman; Sihotang, Donna Borntri Juli
Rona Teknik Pertanian Vol 18, No 1 (2025): Volume No. 18, No. 1, April 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i1.40985

Abstract

Abstrak. Penelitian ini bertujuan untuk mempelajari pengaruh tingkat kematangan dan lama penyimpanan terhadap karakteristik mutu fisik buah lemon lokal (Citrus x limon) pada kondisi penyimpanan dingin. Kondisi penyimpanan dingin ditujukan untuk mensimulasikan kondisi penyimpanan buah lemon lokal di supermarket/swalayan di Kota Medan. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah tingkat kematangan: hijau (H), hijau-kuning (HK) dan kuning (K). Faktor kedua adalah lama penyimpanan (hari): 0, 2, 4, 6, 8, 10 dan 12 hari. Parameter yang dianalisis terdiri dari: susut bobot, susut ukuran dan kekerasan. Hasil penelitian menunjukkan bahwa tingkat kematangan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap susut bobot yang berkisar antara 8,9388% - 10,6499%, susut ukuran buah (membujur) 3,16 mm 4,94 mm dan kekerasan 4,65 5,53 kg/cm2. Lama penyimpanan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap susut bobot yang berkisar antara 0,0000% - 17,0168%; susut ukuran buah (membujur) 0,00 mm -7,19 mm; susut ukuran buah (melintang) 0,00 mm - 4,08 mm. Interaksi tingkat kematangan dan lama penyimpanan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap kekerasan buah.The Effect Of Maturity Level And Storage Duration On The Physical Quality Of Local Lemon (Citrus X Limon) Under Cold Storage ConditionsAbstract.This study aims to study the effect of maturity level and storage duration on the physical quality characteristics of local lemon fruit (Citrus x limon) under cold storage conditions. Cold storage conditions are intended to simulate the storage conditions of local lemon fruit in supermarkets in Medan City. This study was conducted experimentally using a completely randomized factorial design. The first factor is the ripeness level: green (H), green-yellow (HK) and yellow (K). The second factor is the storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The parameters analyzed consisted of: weight loss, size loss and hardness. The results showed that the ripeness level of local lemon fruit (Citrus x limon) had a significantly different effect on weight loss ranging from 8.9388% - 10.6499%, fruit size loss (longitudinal) 3.16 mm - 4.94 mm and hardness 4.65 - 5.53 kg / cm2. The storage period of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 0.0000% - 17.0168%; fruit size loss (longitudinal) 0.00 mm -7.19 mm; fruit size loss (transverse) 0.00 mm - 4.08 mm. The interaction between the level of ripeness and the storage period of local lemons (Citrus x limon) had a significantly different effect on fruit hardness.
Pengaruh Tingkat Kematangan dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisikokimia Jeruk Siam Madu (Citrus nobilis) Pada Kondisi Penyimpanan Dingin Manurung, Hotman; Simanungkalit, Ferlando Jubelito; Nadapdap, Marta
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.v17i1.37098

Abstract

Abstrak. Jeruk dikenal sebagai sumber nutrisi terutama vitamin C yang berguna bagi tubuh manusia: karena dapat menurunkan tekanan darah, mengobati sariawan, dan meningkatkan imunitas tubuh. Tujuan penelitian untuk mengetahui pengaruh tingkat kematangan dan lama penyimpanan terhadap karakteristik fisikokimia jeruk. Penelitian dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap 2 faktor. Faktor 1 Tingkat kematangan: Hijau, Hijau Kuning dan Kuning. Faktor ke 2 Lama penyimpanan (hari): 0 , 2 , 4 ,6 , 8 ,10 dan 12 hari. Parameter yang dianalisis: Mutu Fisika (susut bobot dan kekerasan) dan mutu kimia (Total Padatan Terlaru-TPT, pH, Asam Tertitrasi total-ATT, rasio PTT ATT dan Kandungan Vitamin C). Hasil penelitian menujukkan: Tingkat kematangan jeruk berpengaruh nyata terhadap susut bobot 3,0826% -4,3590%; kekerasan 1,3 - 2,6 kg/cm2; TPT dengan nilai 7,7 -11,6 Brix; pH dengan nilai 3,3 - 4,2; ATT dengan nilai 0,566 - 2,410 %, dan Rasio TPT:ATT dengan nilai 4,37 - 24,14 %. Akan tetapi, tingkat kematangan tidak memberi pengaruh yang nyata terhadap kandungan Vitamin C. Lama penyimpanan buah memberi pengaruh nyata terhadap susut bobot yang berkisar antara 0,0000% - 6,8151%; kekerasan 1,5 - 2,4 kg/cm2. Lama penyimpanan selama 12 hari tidak memberi pengaruh nyata terhadap TPT, pH, ATT, Rasio TPT:ATT, dan kandungan Vitamin C.The Influence of Maturity Level and Length of Storage on thePphysicochemicalQuality Characteristics of Honey Siam Oranges (Citrus nobilis Lour)Under Cold Storage ConditionAbstract. Factors that influence the physicochemical quality of Siam honey oranges include the level of ripeness when harvested and the length of storage. The aim of the research was to determine the effect of ripeness level and storage time on the physicochemical quality of Siamese honey oranges. The research used a completely randomized factorial design. Maturity level treatments: green, yellow green and yellow. Storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The effect of treatment was analyzed using the variance test. Significantly different effects were tested using Duncan's test at the p=0.05 level. Using SPSS 29 software. The results of the research show: The level of ripeness of honey Siam oranges has a significant effect on weight loss of 3.0826% -4.3590%; hardness 1.3 - 2.6 kg/cm2; TPT (Total dissolved solids) 7.7 -11.6 Brix; pH 3.3 - 4.2; ATT (Total titrated acid) 0.566 - 2.410 %; and TPT: ATT ratio was 4.37 - 24.14%. Storage time has a significant effect on weight loss which ranges from 0.0000% - 6.8151%; hardness 1.5 - 2.4 kg/cm2; ATT 1.008-1.940%; and ratio TPT:ATT 9.526-18.929. Storage time has no significant effect on TPT, and pH. The interaction of maturity level and storage time has a significant effect on vitamin C. Based on the physicochemical quality (TPT:ATT ratio, weight loss and vitamin C), honey Siam oranges are harvested at the yellow ripeness level and stored for a maximum of 10 days at a temperature of 100C.
Artificial Neural Network Model to Predict °brix and pH of Banana Based on Color Parameters Simanungkalit, Ferlando Jubelito; Manurung, Hotman
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.v13i3.739-749

Abstract

Artificial neural network (ANN) was used to predict internal quality parameters (oBrix and pH) of lady finger banana. This research consisted of three stages, namely: (1) capturing images of lady finger banana using a computer vision system; (2) measurement of oBrix and pH of the banana; (3) ANN architecture analysis using the Matlab R2019a application. The ANN architectural model consisted of 3 output models, namely: (1) oBrix values; (2) pH value; (3) oBrix and pH values. The ANN architecture analysis was carried out through two phases. Phase I consisted of 45 experimental units and phase II with 35 experimental units. The best ANN architecture to be used as a prediction model for oBrix and pH of golden banana fruit is ANN architecture model 3 with the number of neurons inside the hidden layer = 3; activation function in hidden layer = logsig; activation function inside the output layer = logsig; data transformation range 0 – 1; learning rate value = 0.01; learning algorithm = tradingda; with MSE (mean square error), MAE (mean absolute error) performance and R correlation coefficient from training results of 0.0954; 0.2619 and 0.6538; test results 0.0392; 0.1606 and 0.7000 and validation results 0.0289; 0.1474 and 0.7889. Keywords: Artificial neural networks, Color, Computer vision system, CVS, RGB.
Pengaruh Tingkat Kematangan dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisik Buah Lemon Lokal (Citrus X Limon) pada Kondisi Penyimpanan Ruang Naibaho, Benika; Simanungkalit, Ferlando Jubelito; Nadapdap, Eppy Yerni
Jurnal Ilmiah Universitas Batanghari Jambi Vol 25, No 1 (2025): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v25i1.5628

Abstract

This study aims to study the effect of the level of ripeness of local lemons (Citrus x limon) and storage time on the physical quality characteristics of local lemons under room storage conditions. Room storage conditions are intended to simulate the storage conditions of local lemons in local farmers and traditional markets in Medan City. Where farmers and traders store local lemons in baskets stored at room temperature, without using a refrigerator. This study was conducted experimentally using a completely randomized factorial design. The first factor is the level of ripeness: green (H), green-yellow (HK) and yellow (K). The second factor is the storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The parameters analyzed consisted of: weight loss, size loss and hardness. The results showed that the level of ripeness of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 8.9388% - 10.6499%, fruit size loss (longitudinal) 3.16 mm - 4.94 mm and hardness 4.65 - 5.53 kg / cm2. The storage period of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 0.0000% - 17.0168%; fruit size loss (longitudinal) 0.00 mm -7.19 mm; fruit size loss (transverse) 0.00 mm - 4.08 mm. The interaction between the level of ripeness and storage period of local lemons (Citrus x limon) had a significantly different effect on fruit hardness. 
Co-Authors Hotman Manurung Manurung, Hotman Nadapdap, Eppy Yerni Nadapdap, Marta Naibaho, Benika Sihotang, Donna Borntri Juli