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All Journal Agrifor : Jurnal Ilmu Pertanian dan Kehutanan JURNAL ILMIAH PETERNAKAN TERPADU JURNAL AGROTEKNOSAINS
Seringena Br Karo
Universitas Quality Berastagi
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Other

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Journal : JURNAL AGROTEKNOSAINS

 1 
PENGARUH MODIFIKASI JUMLAH ALUR DAN KECEPATAN PUTAR ROTOR BAR TERHADAP PRODUKTIVITAS DAN HASIL MESIN PEMECAH KEMIRI SISTEM RIPPLE MILL Robert Sinaga; Julieta Christy; Donatus Dahang; Riduan Sembiring; Swati Sembiring; Seringena Br Karo; Daniel Gea; Relius Buulolo
JURNAL AGROTEKNOSAINS Vol 6, No 1 (2022): JURNAL AGROTEKNOSAINS
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ja.v6i1.749

Abstract

Advanced knowledge of candlenut deshelling machine is needed to obtain optimal whole round kernel. The objective of this study was to modify the rotor bar on a candlenut deshelling machine with a ripple mill system. The method was engineering or modification, were made in the form of processes and products. The number of grooves on the rotor bar was modified became 2, 4 and 6. Rotation speed of the rotor bar were varied to 15 rpm, 18.75 and 25 rpm. The number of grooves gave a very significant effect on the capacity of the machine, whole round kernel, broken kernel, sticky kernel and unbroken seeds. The rotational speed of the rotor bar gave a very significant effect on the capacity of the machine, broken kernel, and sticky kernel, and gave an insignificant effect on whole round kernel and broken kernel. Interaction between the number of grooves and the rotational speed of the rotor bar gave a very significant effect on the capacity of the machine and the sticky kernel and insignificant effect on the whole round kernel, crushed kernel and unbroken seeds.
CAMPURAN TEPUNG BIJI DURIAN DAN TEPUNG TERIGU MENJADI CAKE Deysitao Fana Tarigan; Seringena br Karo; Swati Sembiring; Riduan Sembiring
JURNAL AGROTEKNOSAINS Vol 6, No 1 (2022): JURNAL AGROTEKNOSAINS
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ja.v6i1.724

Abstract

Berlimpahnya limbah biji durian pada musim durian belum banyak dimanfaatkan, disisi lain biji durian berpotensi sebagai sumber bahan makanan. Penelitian ini bertujuan untuk mengidentifikasi nutrisi biji durian yang dijadikan tepung dan pengaruhnya jika dimanfaatkan sebagai bahan Pembuatan cake tepung biji durian. Materi penelitian terdiri dari biji durian yang dijadikan tepung, tepung terigu, emosi player, mentega, gula dan telur Metode penelitian yang digunakan yaitu Rancang Acak Lengkap dengan 5 perlakuan dan 3 ulangan. Perlakuan adalah penggunaan tepung biji durian konsentrasi 0,9% (Td1); 100% tepung bijin durian  (Td2); 75% tepung biji durian 25% tepung terigu (Td3) ; 50% tepung biji durian 50% tepung terigu (Td4) 25% tepung biji durian 75% tepung terigu (Td5) 100% tepung terigu dan tepung terigu sebagai (Kontrol). Variabel pengamatan meliputi kadar air, volume , uji organoleptik. Data hasil penelitian dianalisis menggunakan ragam ANOVA dan uji lanjut Beda Nyata Terkecil dengan program SPSS 23. Hasil penelitian menunjukan bahwa, pengunaan tepung biji durian sebagai bahan pembuatan cake penstabil secara statistik berpengaruh nyata (p0,05) terhadap terbaik pada perlakuan kontrol.
Co-Authors Daniel Gea Deysitao Fana Tarigan Donatus Dahang Julieta Christy Martauli, Elvin Desi Relius Buulolo Riduan Sembiring Robert Sinaga Swati Sembiring