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All Journal Journal of Robotics and Control (JRC) PROFICIO: Jurnal Pengabdian Masyarakat
Eko Nugroho
ITS PKU Muhammadiyah Surakarta
Aerospace Engineering Humanities Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Mechanical Engineering Social Sciences Other

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EDUKASI KETAHANAN PANGAN KELUARGA MELALUI BUDIDAYA IKAN LELE DALAM EMBER SAAT PANDEMI COVID-19 DI LINGKUNGAN RW 25 KELURAHAN JEBRES Septi Aprilia; Eko Nugroho; Setyo Adi Nugroho
Jurnal Pengabdian Masyarakat FKIP UTP Vol 3 No 2 (2022): PROFICIO: Jurnal Abdimas FKIP UTP
Publisher : FKIP UNIVERSITAS TUNAS PEMBANGUNAN SURAKARTA

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Abstract

Pandemi covid 19 merupakan sebuah bencana alam yang tidak bisa dihindari oleh setiap manusia yang dapat menyebabkan krisis dalam beberapa sektor, sehingga untuk menghadapi keadaan tersebut manusia dituntut dapat beradaptasi dan mengambil keputusan dengan cepat dan tepat. Ketahanan pangan merupakan salah satu hal yang krusial dalam pemenuhan kebutuhan primer manusia, melalui kegiatan ini dapat dipilih metode budidaya ikan lele dalam ember yang membutuhkan biaya rendah tetapi dengan hasil baik.
Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review Dewi Marfuah; Nurul Kholisatul 'Ulya; Dewi Pertiwi Dyah Kusudaryati; Agung Setya Wardana; Eko Nugroho
Journal of Robotics and Control (JRC) Vol 3, No 4 (2022): July
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jrc.v3i4.15232

Abstract

Thermal processing is a technique for sterilizing foods through heating at high temperatures. Thermal processing plays a significant role in preserving foods economically, efficiently, reliably, and safely. Control in thermal processing of foods is necessary to avoid any decrease in food quality, i.e., color change, reduced content, sensory quality, and nutrition. Artificial Neural Network (ANN) has been developed as a computing method in research and developments on thermal processing methods to discover one suitable for food processing without damaging food quality. To this date, ANN has been used in food industries for modeling many processes. The paper aims to identify the latest trend in intelligent neural network control for the thermal processing of foods. The paper conducted a systematic literature review with five research questions using Preferred Reporting Items for Systematic Review (PRISMA). According to screening results and article selection, 240 potential articles have fulfilled the inclusion criteria. Then, each article was explored to identify the advantage and the advance of intelligent network control in thermal food processing. It can be concluded that the technology in information and computations of food processing has rapidly developed and advanced through the utilization of a combination of ANN with fuzzy logic and/or genetic algorithms.
Co-Authors Dewi Marfuah Dewi Pertiwi Dyah Kusudaryati Nurul Kholisatul 'Ulya Septi Aprilia Setyo Adi Nugroho Wardana, Agung Setya