Article Per Year (5 Year)
p-Index From 2020 - 2025
3.149
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Keteknikan Pertanian Jurnal Agrotek Lestari Ekonomi Dan Pembangunan Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L)
Diswandi Nurba, Diswandi
Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Social Sciences

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Keteknikan Pertanian

 1 
ANALlSIS ERROR PENGUKURAN KONDUKTIVITAS PANAS MULSA LlMBAH PADAT ORGANIK: SEKAM PADI Diswandi Nurba; Wahyu Purnama; Warji Warji
Jurnal Keteknikan Pertanian Vol. 21 No. 2 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.021.2.%p

Abstract

ABSTRACT The objective of this paper is to analyze measurement error of heat conductivity of organic solid waste (paddy chaf). Error analyze is to obtain accuration of the measured result. Visual Basic Applications (VBA) on excel was used in simulation. The result showed that heat conductivity of paddy chaf is 0,501 W/mK with error 0,00936 W/mK. Voltage tolerance value gives highest effect on total error. Diterima: 9 Mei 2007, Disetujui: 24 Mei 2007
Penilaian Organoleptik Keripik Ubi Jalar Ungu (Ipomoea batatas L.) Pasca Penggorengan Menggunakan Metode Non-Numeric MP-MCDM Rahmat Fadhil; Diswandi Nurba
Jurnal Keteknikan Pertanian Vol. 6 No. 2 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1163.209 KB) | DOI: 10.19028/jtep.06.2.165-170

Abstract

AbstractProcessing of purple sweet potato (Ipomea batatas L.) into chips is a means to improve the economic value. Crispiness is considered as one essential quality parameter for chip products that must be pursued. The thickness of slices and concentration of sodium bicarbonate (NaHCO3) constitute crispiness defining factors. This research was aimed at conducting organoleptic evaluation on a variety of purple sweet potato slice thicknesses and post-frying sodium bicarbonate concentrations using Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Research results showed that the Non-Numeric MP-MCDM method had successfully determined decision of the best prioritized decision among different alternative treatments of the ingredient. The preferred decision according to respondent opinions on the basis of organoleptic evaluation including color, aroma, taste, texture and overall acceptance were products from the 3 g/L NaHCO3 concentration with 1 mm (KB) slice thickness and the 3 g/L NaHCO3 concentration with 2 mm (KE) slice thickness and respondents seemed to like (SK) those products.AbstrakPengolahan ubi jalar ungu (Ipomoea batatas L.) menjadi keripik merupakan salah satu cara untuk meningkatkan nilai ekonomi. Kerenyahan adalah salah satu parameter mutu penting bagi produk keripik yang harus diupayakan. Ketebalan irisan dan konsentrasi natrium bikarbonat (NaHCO3) merupakan faktor penentu kerenyahan. Penelitian ini bertujuan untuk melakukan penilaian organoleptik berbagai variasi ketebalan irisan ubi jalar ungu dan kosentrasi natrium bikarbonat pasca penggorengan dengan metode Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Hasil penelitian menunjukkan bahwa metode Non-Numeric MP-MCDM telah berhasil menentukan keputusan prioritas terbaik dari berbagai alternatif perlakuan bahan. Keputusan terbaik menurut pendapat responden berdasarkan uji organoleptik yang meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan adalah konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 1 mm (KB) dan konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 2 mm (KE) dengan keputusan suka (SK).
Co-Authors A.A. Ketut Agung Cahyawan W Abdul Gafur Afdhalul Ahmar Agus Arip Munawar Agus Rizal Fiki Athul Fadhli Bambang Sukarno Putra Bambang Sukarno Putra Bulan, Ramayanty Bunga Mentari Dahlan Dahlan Devianti Devianti Devianti, Devianti Dinaroe Dinaroe Edi Saputra Eka Marlina Elly Susanti Fachruddin Fachruddin Fachruddin Fachruddin Fachruddin Fachruddin Faizil Akmal Hasrizal Hasrizal Irvan Subandar Khairul Anwar Khairul Rizal Kiman Siregar Leopold O. Nelwan Muhammad Amin Muhammad Jalil Muhammad Yasar Muhammad Yasar Muhammad Yasar Muliyani Muliyani Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Nosy Islamyco Putra, Delyansah Putri Ravianda Raffi Paramawati Rahmat Fadhil Rahmat Fadhil Raida Agustina Raida Agustina Raida Agustina Raida Agustina Ratna Ratna Ratna Ratna Revi Alhafiz Riski Satria Risman Hanafi Rita Khathir Safrizal Safrizal Sayed Mahdi Sri Purnama Sari Syahrul Ramadhan Teuku Raja Malikon Thahara Balqis Ulfa Reza Wahyu Purnama Warji Warji Yusra, Andi