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Arief Fazlul Rahman, Arief Fazlul
Institut Teknologi Perkebunan Pelalawan Indonesia
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Pendugaan laju respirasi pisang barangan menggunakan model arrhenius Arief Fazlul Rahman; Muhammad Faisal
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12168

Abstract

The respiration process cannot be separated from horticultural products after harvest. So we need a method to determine the rate of respiration (CO2 production), one of which is the Arrhenius model. The purpose of this study was to predict the CO2 production rate of Barangan bananas using the Arrhenius model. CO2 production of Barangan bananas with different harvesting ages (10 and 11) weeks was measured using the Continuous Gas Analyzer IRA-107 Shimadzu where the banana samples were placed in a respiration chamber, refrigerator for low temperature storage. The measured respiration rate data was then estimated using the Arrhenius model. When the storage temperature increases, the rate of CO2 production will increase. At the harvest age of 11 and 10 weeks the higher the storage temperature, the CO2 production rate will increase. The relationship between CO2 production rate and storage temperature can be solved using the Arrhenius model. The results of the prediction of the Arrhenius model found a coefficient of determination of 0.91-0.94. The k values of 10 weeks of harvest (0.1, 0.24, 0.36) and k of 11 weeks of harvest (0.19, 0.31, 0.49) were calculated using the equation obtained using the Arrhenius model. Value of Ea harvested 33.76 kJ/mol at 10 weeks and 45.83 kJ/mol at 11 weeks. The respiration rate produced at 10 and 11 weeks was different, where the CO2 production rate at 11 weeks at harvest was 77.98 ml/kg.hour with predicted results of 75.76 mm/kg.hour and at 10 weeks at harvest 65.80 ml/kg.hour with a predicted result of 68.21 ml/kg.hour. The results of the Arheniuss model can be used to estimate the CO2 production rate of Barangan bananas during storage
Evaluation on Sale Banana (Musa paradisiaca L.) Drying on Hybrid (Solar-Electricity) Tray Dryer Arief Fazlul Rahman; - Sukmawaty; Rahmat Sabani
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 5 No 1 (2017): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.397 KB) | DOI: 10.29303/jrpb.v5i1.48

Abstract

Hybrid (solar-electricity) dryer use additional heat from heater, therefore its efficiency is higher than the solar one. This research aimed to evaluate energy requirement during the drying process and to study efficiency of drying chamber of hybrid (solar-electricity) tray type dryer to drying Sale Banana. Method used was experimental. Material used was banana sliced 0.8 cm and 0.4 cm thickness. Research parameters consist of temperature, moisture content, drying time, drying energy, air flow velocity, and solar intensity. Analyzed data were drying energy produced by the collector, energy to evaporate water in the material, efficiency of drying chamber, and energy to increase material’s temperature. Data analysis conducted using Microsoft excel. This hybrid dryer is suitable for Sale Banana drying with drying chamber’s optimum temperature of 55°C. The result showed that the best drying process using hybrid dryer obtained with material thickness of 0.4 cm, whereas maximum efficiency of solar dryer was 42.21%. Keywords: heater, collector, drying, banana ABSTRAK Pada alat pengering hybrid (surya-listrik) digunakan panas tambahan dari heater, sehingga efisiensi hybrid lebih tinggi dari full surya. Penelitian ini bertujuan untuk mengevaluasi kebutuhan energi selama pengeringan serta mempelajari efisiensi ruang pengering alat pengering hybrid (surya-listrik) tipe rak untuk pengeringan pisang sale. Metode yang digunakan adalah eksperimental. Bahan yang digunakan dalam penelitian ini adalah pisang hijau yang diiris tipis 0,8 cm dan 0,4 cm. Parameter penelitian terdiri dari suhu, kadar air, lama pengeringan, energi pengeringan, kecepatan aliran udara dan intensitas cahaya matahari. Data yang dianalisa pada penelitian ini adalah energi pengeringan yang dihasilkan oleh kolektor, energi untuk menguapkan air bahan, efisiensi ruang pengering, dan energi untuk menaikan suhu bahan. Analisis data dilakukan menggunakan microsoft excel. Alat pengering hybrid (surya-listrik) tipe rak ini cocok untuk pengeringan pisang sale dengan suhu optimal pada ruang pengering adalah 55oC pada pengeringan hybrid. Hasil penelitian menunjukan proses pengeringan pisang sale terbaik adalah dengan ketebalan bahan 0,4 cm menggunakan hybrid dengan efisiensi ruang pengering maksimal 55,20% dengan kadar air 35,5% sementara efisiensi maksimal pengeringan surya sebesar 42,21%. Kata kunci: heater, kolektor, pengeringan, pisang
Peningkatan Produktivitas Madu Lebah Kelulut Pada Kelompok Tani Hutan Tambak Mandiri (KTHTM) Desa Tambak Nasirly, Riri; Rahman, Arief Fazlul; Arsy, Fadly; Prendika, Wimpy; AR, Reiza Mutia; Nasution, Fachri Ibrahim; Rannando, Rannando
Jurnal Pengabdian Masyarakat Bangsa Vol. 1 No. 9 (2023): November
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v1i9.448

Abstract

Budidaya madu merupakan salah satu cara memperkuat mata pencaharian masyarakat pedesaan menengah ke bawah dan membekali kemampuan mereka mendapatkan pendapatan tambahan dan memenuhi kebutuhan hidup. Salah satu usaha budidaya yang kini mulai diminati oleh masyarakat terutama di Desa Tambak adalah Budidaya madu Kelulut oleh Kelompok Tani Hutan Tambak Mandiri (KTHTM). Harga jual madu Kelulut yang lebih tinggi dibanding madu lebah hutan lainnya. Pengabdian ini bertujuan untuk membantu peternak mad kelulut Kelompok Tani Hutan Tambak Mandiri meningkatkan produktivitasnya. Metode dalam pengabdian ini yaitu menganalisa peningkatan produksi madu kelulut, keberlanjutan program, dan problem solving. Program pengabdian kepada masyarakat ini secara umum dilakukan dalam bentuk sosialisasi informasi dan pelatihan. Pada tahap awal disampaikan informasi terkait dengan keragaman dan ketersediaan pakan lebah, pengendalian predator yang dapat mengancam keberadaan lebah kelult, proses panen yang memenuhi aspek mutu dan kebersihan, dan pengendalian mutu dan pemasaran produk. Sebagai sumber pakan lebah madu kelulut. Bunga kaliandra, lebih tahan lama dan banyak mengandung nektar. Bahkan, melimpah hampir menetes dari kelopak bunga yang mekar sepanjang tahun. Potensi pengembangan produtivitas madu kelulut di Desa Tambak sangatlah besar tetapi faktro informasi tentang penjaminan mutu dan pengendali predator yang membuat penurunan produktivitas madu KTHTM serta perlunya desain kemasan yang inovatif dan kretaif.
Penyuluhan Pemanfaatan Sampah Rumah Tangga Untuk Pembuatan Kompos Menggunakan Home Composter Nasirly, Riri; Rahmad, Nuraini; Arsi, Fadli; Rahman, Arief Fazlul; Larasati, Tengku Indira
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 7 (2024): September
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i7.1296

Abstract

Seiring dengan meningkatnya jumlah penduduk di suatu wilayah, akan mengakibatkan bertambahnya volume sampah. Sampah yang berasal dari pemukiman merupakan salah satu sumber sampah yang cukup besar perannya dalam peningkatan volume sampah di lingkungan. Sampah yang berasal dari pemukiman atau disebut dengan sampah rumah tangga sebanyak 75% merupakan sampah organik. Kondisi yang cukup pelik terjadi di Daerah Pelalawan ketika banjir terjadi pada Januari 2024. Selama tiga pekan banjir menerjang Jalan Lintas Timur (Jalintim) Desa Kemang, selama itu juga proses pengangkutan sampah di sekitar Pangkalan Kerinci nyaris tidak dilakukan petugas. Sehingga mengakibatkan penumpukan sampah tidak hanya di pemukiman namun sepanjang jalan lintas timur. Salah satu upaya yang dilakukan oleh Dinas Lingkungan Hidup (DLH) Pelalawan adalah dengan menerbitkan Himbauan Pembatasan, Pengurangan & Pemilahan sampah dengan sosialisasi kepada masyarakat. Membantu program dari DLH tersebut diwujudkan dengan kegiatan Pengabdian kepada Masyarakat yang akan dilakukan di salah satu Daerah yang cukup padat pemukiman di pangkalan Kerinci Timur yakni daerah jalan Sakura. Kegiatan pengabdian ini melibatkan Kepala sekolah, Guru dan wali murid untuk dapat mengikuti Penyuluhan Pemanfaatan Sampah Rumah Tangga untuk Pembuatan Kompos Menggunakan Home Composter. Berdasarkan hasil kegiatan antusias dari peserta sangat baik serta terjadi peningkatan pemahaman peserta terkait isu mengenai permasalahan sampah yang terjadi di Pelalawan khususnya Pangkalan Kerinci.
Manajemen pemeliharaan mesin filler menggunakan metode Overall Equipment Effectiveness di production house area nursery PT. RAPP Laila, Widya; Cahyani, Regita; Arsi, Fadli; Rahman, Arief Fazlul; Alfarisi, Salman
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.42019

Abstract

Maintenance system is an activity conducted to ensure that machines or equipment are always ready to use. PT. RAPP uses a filler machine in the nursery area to fill cocopeat media into trays. The filler machine works optimally at a capacity of 600 kg (multiplied by two cycles) to fill 180 trays per day. When experiencing damage, this filler machine can only be used at a capacity of 300 kg (multiplied by four cycles) to fill 150-165 trays per day. To reduce machine downtime when there is damage, the implementation of machine maintenance management is needed. OEE is a method used to calculate machine effectiveness based on availability, performance, and quality. Using data from May 2022 to April 2023, the average OEE value obtained is 60.66%, indicating that the filler machine performance is below the standard of 85%. The calculation of the Six Big Losses shows that the values affecting machine performance are breakdown losses with a time loss of 22,825 minutes, rework losses with a time loss of 15.8 minutes, and setup and adjustment with a time loss of 41.8 minutes, indicating that the largest factor and the main cause affecting the OEE value of the filler machine is breakdown losses, which reduces the production rate.
Pemodelan karakteristik pengeringan pada proses pengeringan nanas (ananas comosus) Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; Laila, Widya; Nasirly, Riri; Arsi, Fadli
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.42020

Abstract

The thin layer model describes the drying process uniformly, regardless of the control mechanism. Fundamentally, using experimental data on dried materials can be explained by the method used. The purpose of this research is to determine the characteristics of the pineapple drying process using a thin layer model. Drying using the oven method at 60°C. The thin layer drying model uses Newton, logarithmic, and Midilli models. The statistical parameters used are R2 and SSE. The water content obtained did not differ much between the two varieties, namely 13, 27, and 13.14 (% db). The results of the comparison of the three models used lead to different results with R² values ​​of 0.89–0.96 and SSE 0.0095–0.0013 based on the non-linear regression analysis used. The Midilli model shows the best results with R² parameters of 0.06 and 0.94 and SSE of 0.0019 and 0.0025..
PEMANFAATAN TEPUNG DAUN KELOR SEBAGAI PEMBUATAN DIMSUM Yulianti, Hesti; AR, Reiza Mutia; Prendika, Wimpy; Adiba, Iffadhiya Fathin; Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; Arrozi, Nursyam; Silalahi, Cecilya
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Jurnal Abdimas Gorontalo (JAG), Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1436

Abstract

Kelor (Moringa oleifera) merupakan sejenis tumbuhan yang relatif mudah didapatkan dan bisa dimanfaatkan sebagai produk pangan fungsional. Kelor berfungsi sebagai pangan bergizi tinggi karena memiliki kandungan nutrisi yang lengkap. Namun kurangnya pengetahuan masyarakat mengenai cara pengolahannya sebagai bahan pembuatan produk menyebabkan pemanfaatannya kurang optimal. Dimsum merupakan salah satu makanan ringan yang sedang terkenal saat ini di Indonesia. Dimsum substitusi tepung daun kelor merupakan produk pangan baru dimana daun kelor memiliki peran sebagai fortifikasi untuk mencukupi nutrisi pada makanan. Berdasarkan uraian tersebut maka sosialisasi kepada masyarakat dilakukan untuk memberikan wawasan kepada masyakarat mengenai manfaat daun kelor bagi kesehatan dan cara pengolahannya agar didapatkan produk yang memiliki nilai ekonomis. Teknis pelaksanaan terdiri dari penyajian materi, pelatihan dan sesi diskusi . Setelah mengikuti kegiatan ini, peserta memiliki pengetahuan dan keterampilan mengolah tepung daun kelor menjadi dimsum.
Pengaruh Substitusi Tepung Daun Kelor pada Pembuatan Dimsum sebagai Sumber Gizi Yulianti, Hesti; Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; AR, Reiza Mutia; Prendika, Wimpy; Adiba, Iffadhiya Fathin
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 10 No 2 (2025): Jurnal JTPG (November)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v10i2.1503

Abstract

Moringa plants have high nutritional content, especially in the leaves, so they have benefits for human health. Various innovations in food processing technology utilize moringa not only as a vegetable but can be processed into various forms of processed food, one of which is dimsum. Dimsum based on moringa leaf flour is a new food product where moringa leaves have a role as fortification to fulfill nutrition in food. Based on the description, this study was conducted to determine the effect of moringa leaf flour substitution (5%, 10%, 15%) on the quality and sensory properties of dim sum. This study used a research design model used was an experimental with a completely randomized design (CRD) of one factor, namely the formulation of moringa leaf flour with 3 replications. The treatment in this study was the substitution of moringa leaf flour and tapioca flour with a formulation of 5%:95% (D132), 10%:90% (D231), and 15:85% (D213). The analysis included organoleptic testing with hedonic tests by 20 untrained panelists and proximate testing. The best sensory test results for 5% moringa leaf flour substitution had a significant effect on the sensory evaluation assessment of appearance 3,73 , flavor 3,45 , aroma 3,68 and texture 3,65. The proximate test results for 5% moringa leaf flour substitution obtained a protein value of 12.69%, fat 1.32%, ash content 1.2%, moisture content 66,11% and carbohydrate 18.68%
The effect of differences pH medium fermentation on production and characterization of bacteria cellulose from oil palm frond juice Arief Fazlul Rahman; Iffadhya Fathin Adiba; Fachri Ibrahim Nasution
Jurnal Agrotek Ummat Vol 13, No 1 (2026): Jurnal Agrotek Ummat: Januari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v13i1.37397

Abstract

Oil palm frond juice is a byproduct of the palm oil harvesting process, containing frond juice containing glucose, sucrose, and fructose. They are suitable for use as a fermentation raw material, thereby increasing the added value of the fronds. As a fermentation medium, frond juice does not inhibit microbial growth and poses no health or safety risks. The purpose of this study was to determine the effect of fermentation medium pH on bacterial cellulose from oil palm frond juice. Bacterial cellulose was produced using Acetobacter Xylinum. Oil palm frond juice was prepared at 100 ml/g with the addition of protein with different pH media fermented for 8 days at room temperature in statistical conditions. The results of the thickness and weight of the best cellulose bacteria of pH 5 medium were 0.78 cm and 393.015 g/L. FE-SEM micrograph analysis for bacterial cellulose showed typical peaks found in cellulose with typical fibril threads. pH 3 had the lowest crystallinity value and the best crystallinity was at pH 5 based on FWHM. 1106 and 1423 cm-1 wave number is the C-O-C or C-O bond areas which are one of the bonds of the main chain of bacterial cellulose and the best result tensile strength is the pH 5 treatment with a strength of 261.645 MPa
Pengaruh Media Fermentasi Terhadap Produksi dan Karakterisasi Selulosa Bakteri Sari Pelepah Kelapa Sawit : Pengaruh Media Fermentasi Terhadap Produksi dan Karakterisasi Selulosa Bakteri Sari Pelepah Kelapa Sawit Rahman, Arief Fazlul; Iffadhya Fathin, Adiba; Fachri Ibrahim, Nasution
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 11 No. 1 (2026): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2026.v11.i01.p05

Abstract

Fresh oil palm frond juice with mechanical pressing contains a concentration of easily fermented sugars such as glucose, sucrose, and fructose, suitable for use as a fermentation raw material because it does not inhibit microbial growth does not pose a risk to health and safety. The purpose of this study was to determine the effect of fermentation medium pH on bacterial cellulose from oil palm frond juice. Bacterial cellulose was produced using Acotobacter xilynum. Oil palm frond juice was prepared at 100 ml/g with the addition of protein with different pH media fermented for 8 days at room temperature in statistical conditions. The results of the thickness and weight of the best cellulose bacteria of pH 5 medium were 0.78 cm and 393,015 g/L. FE-SEM micrograph analysis for bacterial cellulose showed typical peaks found in cellulose with typical fibril threads. pH 3 had the lowest crystallinity value and the best crystallinity was at pH 5 based on FWHM. 1106 and 1423 cm-1 wave number is the C-O-C or C-O bond areas which are one of the bonds of the main chain of bacterial cellulose and the best tensile strength is the pH 5 treatment with a strength of 261.645 Mpa
Co-Authors - Sukmawaty Adiba, Iffadhiya Fathin AR, Reiza Mutia Arrozi, Nursyam Arsi, Fadli Arsy, Fadly Cahyani, Regita Fachri Ibrahim Nasution Fachri Ibrahim, Nasution Iffadhya Fathin Adiba Iffadhya Fathin, Adiba Muhammad Faisal Nasirly, Riri - Nasution, Fachri Ibrahim Prendika, Wimpy Rahmad, Nuraini Rahmat Sabani Rannando, Rannando Salman Alfarisi Silalahi, Cecilya Tengku Indira Larasati Widya Laila Yulianti, Hesti