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All Journal Jurnal Hortikultura Indonesia (JHI) Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Riset Teknologi Industri
Sutrisno Mardjan
Department Of Mechanical And Biosystem Engineering, IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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The Combination of Sand and Zeolite in the ZECC (Zero Energy Cool Chamber) Cooling System for Horticultural Storage Paluseri, Fachira Ulfah; Suro Mardjan, Sutrisno; Darmawati, Emmy
Jurnal Keteknikan Pertanian Vol. 11 No. 3 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.3.375-389

Abstract

Zero Energy Cool Chamber (ZECC) merupakan salah satu teknologi penanganan pascapanen yang ramah lingkungan dan murah, serta dapat digunakan untuk menyimpan buah-buahan dan sayur-sayuran setelah dipanen. Suhu dan RH yang terbentuk pada sistem penyimpanan ZECC sangat dipengaruhi oleh bahan dinding yang digunakan. Penelitian ini bertujuan untuk menguji pengaruh kombinasi pasir dan zeolit (sebagai media evaporasi) terhadap suhu dan RH yang terbentuk pada sistem penyimpanan ZECC dan menentukan kombinasi pasir dan zeolit yang terbaik untuk penyimpanan sayuran segar. ZECC yang dibangun berukuran 100 (P) x 100 (L) x 50 (T) cm. Perlakuan bahan dinding ZECC yang dikaji adalah 100% pasir (Z1), 75% zeolit dan 25% pasir (Z2), 50% zeolit dan 50% pasir (Z3). Jenis komoditas yang digunakan untuk menguji kinerja ZECC adalah tomat dan selada. Parameter mutu yang diukur selama penyimpanan adalah kadar air, tekstur, warna, TPC dan organoleptik. Hasil penelitian didapatkan suhu yang terbentuk di dalam ZECC setelah diberi beban berupa tomat dan selada lebih rendah dan konstan dibandingkan dengan suhu luar sepanjang penyimpanan, demikian juga dengan RH di dalam lebih besar dibandingkan dengan RH luar. Rata-rata suhu didalam dan diluar ZECC masing-masing adalah 23.47°C dan 29.53°C, sedangkan Rata-rata RH ZECC didalam dan diluar masing-masing adalah 98.53% dan 69.04%. Suhu dan RH pada ketiga ZECC (Z1, Z2, Z3) tidak berbeda nyata secara statistik, namun perubahan mutu yang paling rendah baik untuk tomat maupun selada air adalah Z3 (50% pasir+50 zeolit). Hasil organoleptik menyatakan bahwa selada masih diterima panelis sampai hari ke 6 dan tomat hingga hari ke 14 penyimpanan.
Maintaining the Quality of Salak Cultivar Madu with Aloe vera Gel – Beeswax Coating Emmy Darmawati; Putri Rika Permata Sari; Sutrisno Suro Mardjan
Jurnal Hortikultura Indonesia (JHI) Vol 11 No 3 (2020): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jhi.11.3.157-165

Abstract

Salak or snake fruit cultivar madu is a supreme salak which has a higher economic value than prime of salak pondoh. The skin of the fruit is thin, bigger shell, and more juicy flesh, making the pell dry out easily and the flesh of the fruit rot due to transpiration and fungi. The coating of aloe vera combined with beeswax is expected to maintain the quality of salak during the distribution. The aim of this research was study of the coating application made from aloe vera-beeswax on honey salak was. The concentration of aloe vera was 30% and beeswax was 3%. The coating was done by dipping method in the form of emulsion (composite) and bilayer. Bilayer application was done by dipping salak in the aloe vera solution, after being dry, dipping it again in the beeswax solution. Storage was carried out at room temperature without packaging. This study used a completely randomized design with no coating as a control. Aloe vera 30% combined with 3% beeswax was able to maintain the quality of salak at room temperature up to 8 days with a level of damage 32.38 % - 34.29% while control (without coating) reaching 55.24% and no drying of the fruit peels. Application of coating in the form of an emulsion gives better results and is significantly different in weight loss and skin discolouration so it is advisable to use an emulsion. Keywords: bilayer, dipping, emultion, room temperature.
Bahasa Inggris Nissa Adiarifia; I Wayan Budiastra; Sutrisno Suro Mardjan
Jurnal Keteknikan Pertanian Vol. 12 No. 1 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.1.128-139

Abstract

Oil and water content are an important quality criteria of crude palm oil (CPO) resulted from palm oil fruit processing. Those contents are usually determined using chemical method in the laboratory. This method is time consuming, long procedure, and destructive. Some efforts had been carried out to determine oil and water content of palm oil fruit non-destructively using some methods including Near-Infrared Spectroscopy (NIRS), but the results had not been satisfied. This research aims to assess Artificial Neural Network (ANN) and NIRS method to predict oil and water content of palm oil fruit’s non-destructively. The samples were palm oil fruits with ten maturity levels harvested from plantation in Bogor. Sample’s reflectance was measured with spectrometer NIR-Flex 500 at wavelength of 1000-2500 nm. After that, oil and water content were determined using chemical method. Some pre-treatments of NIR spectra namely normalization, savitzky-golay first derivative, their combinations, and standard normal variate were applied. Multivariate analysis such as PLS were carried out and the results of Factor Component (FC) were input for ANN model. The result showed the best method to predict oil content was combination savitzky-golay first derivative and normalization pre-treatment using PLS-ANN with 20 FC (R2=0.99; SEC=0,58%, RPD = 29.89; CV = 2.47%). For water content, the best prediction was standard normal variate pre-treatment using PLS-ANN with 20 FC (R2=0.99; SEC=1,07%, RPD=20.68; CV=1,73%). The result shows that developed ANN and NIRS can predict oil and water content of palm oil fruit non-destructively.
Utilization of Greenhouse Solar Dryer For Curing Process of Sweet Potato Ihsan, Ghazian Satya; Mardjan, Sutrisno Suro; Darmawati, Emmy
Jurnal Keteknikan Pertanian Vol. 13 No. 2 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.2.179-194

Abstract

Sweet potato (Ipomoea batatas L.) Cilembu is an export commodity with a high economic value. However, approximately 50% of Cilembu sweet potato harvests do not meet export quality. One of the reasons was uncontrolled curing process. Temperature and Relative Humidity (RH) are environmental factors that significantly influence the curing process. The purpose of this study was to develop a control method and conduct a temperature and RH performance test in a drying house in accordance with the needs of the curing process, and to analyze the effects of temperature, RH, and curing time on the quality of sweet potatoes. The study was conducted experimentally in three stages: tool performance testing, preliminary research, and main research. The experimental design used was a completely randomized factorial design with three factors: temperature (30°C and 35°C), RH (80% and 90%), and curing time (3 days and 5 days). The quality parameters observed were physical damage, skin color, texture, water content, and Total soluble solids. The results of the study showed that the drying house with additional controllers connected to the thermostat and hygrostat was able to control the temperature and RH in the drying house according to the needs of the curing process in the drying house for 24 h. During the storage period, treatment with the curing process increased the Total Soluble Solids value when compared to the control. The curing process at a temperature of 30°C (T1), humidity of 90% (H2), and curing period of 3 days (D3) was able to maintain the quality of sweet potatoes during storage.
Co-Authors Agus Ghautsun Niam Agus Sutejo Ahmuhardi Abdul Azis Andriani Lubis Aris Purwanto Aryanis Mutia Zahra Bambang Pramudya Desrial Diang Sagita Dwi Zuwarman Eko Heri Purwanto Emmy Darmawati Ginanjar Yoga Pratama I Wayan Budiastra Ihsan, Ghazian Satya Jeri Indriyantoro Karin Schroën Kudang Boro Seminar Laras Putri Wigati Laras Putri Wigati Leonardo Surbakti Lilik Pujantoro Muyassar Allam Suyuthi Nafilawati wa ode Nanik Purwanti Nissa Adiarifia Nurul Khumaida Paluseri, Fachira Ulfah Putri Rika Permata Sari Riska Juliana Rokhani Hasbullah Sri Yuliani Sugiyono . Syamsul Bahri Tineke Mandang Warji Warji Wawan Hermawan Widyaningrum Widyaningrum Yusi Dwi Setyoningtyas