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Sumardi H. S.
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Performance Test of Hammer Mill and Burr Mill For Soybean S., Sumardi H.; Komar, Nur; Indrastuti, Y. E.
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this research are 1) to find out the proper moisture content and angular velocity of Hammer mill and Burr mill for milling, 2) to select the proper milling machine for certain material and 3) to find out the optimum milling yield. Performance test to both type of soy bean milling machine shows that the greater the angular velocity the more the capacity, the lesser the  fineness modulus and the greater the theoretical energy requirement.  The result of the effect of moisture content ranged at 12% to 20% to performance of both type of milling machine indicate that greater moisture content result in reduced capacity, increased fineness modulus and reduced theoretical energy requirement. Hammer mill gives optimum yield at 4000 rpm of angular velocity and 12% moisture content which are 3.94 kg/h of milling capacity, 2.26 of fineness modulus and 24.16 W of theoretical energy requirement.  Burr mill gives optimum yield at 1200 rpm of angular velocity and 12% moisture content which are 3.40 kg/h of milling capacity, 2.10 of fineness modulus and 26.48 W of theoretical energy requirement.   Key words: milling machine, Burr mill, Hammer mill, rpm,  soybean, moisture content
Study of the Characteristic of Artificial Dryer for Vanilla Processing S., Sumardi H.; Rakhmadiono, S.; Sinawang, T. A.
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Vanilla processing has four main steps: withering, sweating, drying and aging.   Quite often, sweating and drying becomes obstacle to farmers; while the most affecting step to vanilla quality is drying.  The aim of this research is to find out the characteristic and efficiency of vanilla dryer.Basic computation in this research is using 2000 kgs vanilla 88.73% moisture content and being sweated at 40oC every 5 hour each day for 6 days to reach 83.4% moisture content.  After that it is dried at 50oC every 5 hour/day for 6 days to reach 30%.Fuel consumption is as much as 0.5 kg/h so the total heat energy yielded by fuel combustion (LHV) is 1,506,122.80 kJ.  The energy is used to heat the drying room as much as 332,927.41 kJ.  The heating energy is used for material drying as much as 256,855.06 kJ,  thus the total energy efficiency of the artificial dryer for vanilla processing is 22.10% and drying efficiency is 17.05%.Keywords: vanilla fruit, artificial dryer
Quality Characteristic Study of Star Fruit (Averrhoa carambola L.)Using an Image Processing Technique Hendrawan, Yusuf; S., Sumardi H.
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The research aim was to develop image processing algorithms suitable for the determination of star fruits quality by assessing the external appearances of the fruit i.e. physical characteristics used for grading. Based on that, a computer software for star fruit quality grading was then developed. An RGB (Red-Green-Blue) index was used to determine the colour range and classification, while an euclidian method was used to measure the length and diameter of the fruit to classify the quality grade. The result showed that an image processing has high correlation between fruit length (r2=0.97), fruit diameter(r2=0.98),and fruit area based on fruit length (r2=0.93), but less correlated with the fruit area based on the fruit diameter (r2=0.62). The red index was slightly well correlated with the total soluble solid (°Brix) of the fruit juice (r2=0.74). On the other hand, the green and blue indexes showed a low correlation with the total soluble solid of the fruit with a correlation value of 0.34 and 0.10 respectively. It can be concluded that the quality characteristics of star fruit may be mostly determined by the red index, fruit length, fruit diameter, and fruit area. The Grade A quality characteristics of the fruit can be expressed with a value of 0.402-0.460 (red index),  186-237 pixels (fruits length), 100-125 pixels (fruits diameter), and  13627-20449 pixels (fruits area). While the values of such parameter of the B Grade were 0.402-0.460, 147-185 pixels, 76-90 pixels, and 8805-13415 pixels, and of C Grade were 0.370-0.401, 147-185 pixels, 76-90 pixels, and 8805-13415 pixels, respectively.   Key Words : Star Fruits, Image Processing, quality.
Design and Performance Test of Relative Humidity and Temperature Controlling Devices Using the Micro controller AT89C51 for Drying S., Sumardi H.; Argo, Bambang Dwi; Umniyati, Dian
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The objectives of this research were to design and to produce relative humidity and temperature controlling devices using the Micro controller AT89C51 hardware and to control the heater performance of a dryer. The works was carried out in three stages: designing, constructing and performance testing of the devices. The associated apparatus includes the SHT 75 sensor, a keypad, an LCD, and a driver relay. The “Assembler” language was used to develop a computer software. The output of measurements of the product temperatures and relative humidities of the air were used to control the heater and blower operation during drying.  The readings of the developed devices were compared with the ones using the corresponding conventional apparatus. The results showed that the devices works well for measurement of a set values of RH and temperature. Compared with the conventional method, the difference in readings were in the order of 0.07oC to 0.53oC (temperature) and 0.16 to 0.98% for RH in the range of RH between 75 – 79%.   Key words: temperature and RH control, drying, Micro controller AT89C51, SHT75 sensor
Determination of Thin Layer Drying Characteristic of Globefish (Rastrelliger sp.) Hawa, La Choviya; S., Sumardi H.; Sari, Elfira Puspita
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Globefish (Rastrelliger sp.) are frequently consumed in Indonesia.  The globefish can be stored for several days. One of the processes to preserve globefish is salting and drying.  The accurate prediction of the characteristics of globefish drying is important in producing high quality product. Therefore, the characteristic of globefish should be determined.  This research was aimed to determine the equilibrium moisture content (Me) and the drying coefficient (k) by using the graphic method.Thin layer drying characteristics of globefish determined at temperature ranging 45, 50, and 55°C and for relative humidity of 33, 30, and 29%, with initial moisture content between 18.026 and 56.7% wet basis. The result showed that equilibrium moisture content equation of globefish at temperature 45°C was Me = [ln(1-RH)/(-8.763.10-6xT)]1/1.653 with moisture content of 20.262% dry basis, at 50°C was Me = [ln(1-RH)/(-7.418.10-6xT)]1/1.671 with moisture content of 20.085% dry basis, and at 55°C was Me = [ln(1-RH)/(-1.084.10-5xT)]1/1.564 with moisture content of 18.580% dry basis. Drying constant was 0.1385  hour-1 for temperature of 45°C, 0.1568 hour-1 for temperature of 50°C, and 0.1568 hour-1 for temperature of 55°C.Keyword: drying coefficient, thin layer, globefish
Determination of Edible Film Permeability Coefficients to Water Vapor, Oxygen, and Carbon Dioxide Transmission Lastriyanto, Anang; Argo, Bambang Dwi; S., Sumardi H.; Komar, Nur; Hawa, La Choviya; Hermanto, Mochamad Bagus
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Edible film is commonly used in the preservation of fresh and minimally processed fruits. The suitability to be used for such purpose mainly determined by its physical characteristics like transmission properties, particularly its permeability to water vapour, oxygen and carbon dioxide. The research was conducted to determine the transmission properties of the edible film made up of low metoxyl pectins (LMP) as a primary component combined with stearic acid at a level of 0.25% v/v. Particular study was made to determine the permeability of the film towards water vapour, oxygen and carbon dioxide at various ranges of temperatures (5 to 28oC) and relative humidities (0 to 80%) examined on the film with thicknesses of 20 – 50 µm. The results indicated that the permeability coefficients of the film varied with transmitted substances. The values were 12.89 – 19.45 g.mm/ (m2.day.kPa) for water vapour, 3.26 – 28 mL.mm/(m2.day.kPa) for oxygen and 149 – 129 mL.mm/(m2.day.kPa) for carbon dioxide.Key words: LMP-based edible film, permeability coefficients
Co-Authors Anang Lastriyanto Bambang Dwi Argo Dian Umniyati Elfira Puspita Sari La Choviya Hawa Mochamad Bagus Hermanto Nur Komar S. Rakhmadiono T. A. Sinawang Y. Erning Indrastuti Yusuf Hendrawan