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ASESMEN KERUSAKAN MEKANIS SEPANJANG RANTAI PASOK TOMAT DI KABUPATEN MERAUKE Sri Wahyuni; Jamaludin Jamaludin; Yus Witdarko
Musamus AE Featuring Journal Vol 3 No 1 (2020): MAEF-J Oktober 2020
Publisher : Faculty of Agriculture, Musamus University

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Improper post-harvest handling in the supply chain can cause mechanical damage. This damage happened by the post-harvest processing activities of each supply chain actor. The purpose of this study was to identify the level of losses due to mechanical damage to tomatoes along the supply chain. The method used in this research is the purposive sampling method to determine the pattern of the tomato supply chain and the Snowball sampling method to obtain the next actors. The results obtained in this study are that there are five supply chain patterns in Merauke Regency. The longest tomato supply chain pattern is found in the fourth supply chain pattern, and the shortest pattern is in the III supply chain pattern. Post-harvest handling starts from farmers, collectors, small traders, and consumers. Tomato losses occurred along the supply chain by 9.40%, with details at the farmer level of 2.30%, the collectors by 4.27%, and small traders by 2.83%.

RANCANG BANGUN MESIN PEMECAH KULIT KACANG TANAH SKALA PETANI BERLAHAN KECIL Rizky Adisaputra; Yus Witdarko; Indah Widanarti
Musamus AE Featuring Journal Vol 3 No 1 (2020): MAEF-J Oktober 2020
Publisher : Faculty of Agriculture, Musamus University

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An effort to increase the added value of peanut products in the future requires post-harvest actions to process peanuts into various products, such as Pecel spices, biscuits, salted peanuts, and other products. However, the first step that needs to do is how to make the peeling process of peanuts easier and more efficient. If the shelling process can do with a machine, the productivity of peanut farmers will increase. This machine's calculation and design analysis use the calculation of engine alignment design and theoretical research and engineering design. The technical specifications of this machine design are divided into the hopper, breaking room, frame, dispensing, sieving and driving motor. The working system of this tool uses the principle of pressure and friction on the rotter and the shelling base, the electric motor power used is Â½ Hp with the v-belt as the successor of the force. The effective capacity of the peanut peeling machine was 11.25 kg/hour on the Â½ stopper variation and 21.4 kg/hour on the Â¾ stopper variation. The rendemen obtained was 68.6% on the Â½ stopper variation and 69.8% on the Â¾ stopper variation.

ASESMEN TINGKAT KERUSAKAN AKIBAT MIKROORGANISME SEPANJANG RANTAI PASOK BUAH TOMAT DI KABUPATEN MERAUKE Hasria Hasria; Jamaludin Jamaludin; Yus Witdarko
Musamus AE Featuring Journal Vol 3 No 2 (2021): MAEF-J April 2021
Publisher : Faculty of Agriculture, Musamus University

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Improper post-harvest handling of tomatoes in the supply chain can cause damage due to microorganisms. This damage has a loss on the post-harvest process of each supply chain actor. The purpose of this study is to identify the degree of damage to tomatoes due to the activity of microorganisms along the supply chain. The method used in this study is the purposive sampling method, which is to determine tomato supply chain patterns, and the Snowball sampling method to obtain the next culprit. The results obtained in this study are that there are 5 supply chain patterns in Merauke Regency. The longest tomato supply chain pattern is found in the supply chain pattern to V and the shortest pattern is in the third supply chain pattern. Post-harvest handling starts from farmers, collectors, small traders to the hands of consumers. Losses on tomatoes occurred along the supply chain by 2.07% with details at the farmer stage of 0.94%, the collector stage by 0.64%, the small trader stage by 0.49%, and the consumer stage by 0%. The isolation results obtained eight types of fungi, namely Rhizoctonia solani (45%), Fusarium sp (23%), Trichoderma sp (14%), Cladosporium sp (8%), Rhizopus (4%), Drechslera sp (2%), Stachybotrys ( 2%), Curvularia sp (2%). Based on the percentage of findings, the fungi that were the main cause of tomato fruit rot were the fungi Rhizoctonia solani and Fusarium sp.

RANCANG BANGUN ALAT PRESS TEPUNG SAGU Dandy Dwiky Yusuf; Yus Witdarko; Yosefina Mangera
Musamus AE Featuring Journal Vol 3 No 2 (2021): MAEF-J April 2021
Publisher : Faculty of Agriculture, Musamus University

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The purpose of this research is to design a press machine for sago flour that is in accordance with the demand for efficient sago flour production in terms of energy and time without reducing the quality of the sago flour. This research consists of; preparation stage (tool designs, proposal, provision of tools and materials includes sago flour). The second stage is making a sago flour press machine. The last stage is testing the machine, taking sago flour sample data to see the water content of sago flour and pressing time, and calculating the performance of the sago flour press on the water content of the sago flour produced. This manual sago flour press tool uses the method of a screwed iron sideways (horizontally). Based on the research, the following results were obtained: a press with a box frame with size of 50 x 50 cm, a frame leg height of 30 cm, a press plate thickness of 2 cm, a large iron tray hole with 3 cm of length and 0.5 cm of width can reduce the average content water content of 20 kg sago flour as much as 38.28% for 10 minutes. The average water content of sago flour produced after the pressing process is 22.30%. From the results obtained, this manual sago flour press can work well during the pressing process and can reduce the water content of sago flour efficiently in terms of energy and time without damaging the sago flour.

PERBANDINGAN SISTEM DISTILASI ASAP CAIR TUNGGAL PIPA DENGAN MULTI PIPA TERHADAP KAPASITAS PRODUKSI ALAT PENYULINGAN ASAP CAIR Ela Davera Ningsih Harahap; Andriyono Andriyono; Yus Witdarko
Musamus AE Featuring Journal Vol 4 No 1 (2021): MAEF-J Oktober 2021
Publisher : Faculty of Agriculture, Musamus University

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This study aims to compare the production capacity of single-pipe condenser liquid smoke distillation with the multi-pipe condenser. The liquid smoke distillation equipment in this study was single pipe and multi-pipe with specifications for combustion tubes of 135 cm x 60 cm, condenser pipe length of 110 cm, a cooling tube of 60 cm x 60 cm. This tool consists of three main components, namely the biomass combustion chamber; water container for the cooling process; and condensation pipe. The samples used were rice husk, coconut shell, and sawdust. The variation of the burning time is 5 hours, 10 hours, and 15 hours, but the coconut shell is only for 10 hours of burning. The results of the tool test after 15 hours showed that the average liquid smoke in a single pipe system from coconut shell, rice husk, and sawdust in the sequence was: 2.016 ml; 2,130 ml; and 2,133.3 ml. Meanwhile, the average liquid smoke produced using a multi-pipe system from each biomass is 3,096.6 ml; 4.150 ml; and 3,600 ml. Based on the resulting liquid smoke production, the distillation apparatus with a multi-pipe system is more efficient than a single-pipe system.

PENGARUH PERLAKUAN BLANCHING TERHADAP MUTU TEPUNG GEMBILI (Dioscorea Esculenta L.) Meily Simatupang; Jamaludin Jamaludin; Yus Witdarko
Musamus AE Featuring Journal Vol 4 No 1 (2021): MAEF-J Oktober 2021
Publisher : Faculty of Agriculture, Musamus University

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Gembili (Dioscorea Esculenta L.) is one of Papua's local food crops high in carbohydrates. The content of polyphenol enzymes in gembili will impact the colour quality of gembili flour. An effort to overcome this problem is to provide additional blanching treatment. This study aimed to determine the effect of blanching on the flour quality and obtain the optimal temperature and time in making gembili flour. This study uses an experimental method. The treatments given were blanching temperatures of 60â„ƒ, 65â„ƒ, 70â„ƒ, 75â„ƒ and control for 5 minutes, 10 minutes, 15 minutes. Parameters analyzed were gembili flour yield, flour moisture content, fineness level, and whiteness degree. To determine the best treatment using the parameter ranking method. The results showed that the highest rendemen of gembili flour was at a blanching temperature of 70â„ƒ for 5 minutes. The moisture content of gembili flour was from 8.92% to 11.70%. The fineness level of gembili flour was from 99.37% to 99.60%. The highest whiteness degree of gembili flour was at a blanching temperature of 60â„ƒ for 5 minutes. The optimal blanching treatment was a blanching temperature treatment of 65â„ƒ for 10 minutes.

RANCANG BANGUN ALAT PEMOTONG PAKAN TERNAK BABI DENGAN MENGGUNAKAN PENGGERAK MOTOR LISTRIK Rendi Rendi; Yus Witdarko; Yosefina Mangera
Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i1.5407

The aim of the research is to produce a pig feed cutting machine with an electric motor drive. This study used an experimental method by making and testing pig feed cutting tools with one type of blade using an electric motor drive. The materials used in testing the tool were water spinaches, sweet potato leaves, and banana stems. The calculations performed are the effective capacity of the tool and the efficiency of the tool. Tests were carried out on 3 types of feed ingredients, each of which was repeated 3 times with an electric motor rotation of 1400 rpm. The results showed that the pig feed cutting machine with an electric motor had the specifications: overall height 110 cm, front width 45 cm, side width 50 cm side inlet funnel height 17 cm and width 10 cm, funnel bottom exit height 23 cm and width 17 cm, the width of the electric motor mount is 45 cm and the length is 28 cm. The cutting blade uses a grass cutter blade with a blade length of 305 mm and a blade thickness of 1.6 mm. The effective capacity of the tool for cutting water spinaches (162 kg/hour), sweet potato leaves (162 kg/hour), banana stem (163.8 kg/hour). The efficiency of the tool for cutting kale and sweet potato leaves was the same, namely 90%, while the efficiency of the tool for cutting banana stems was 91.1%.

PENGARUH KETEBALAN IRISAN KERUPUK SAGU TERHADAP WAKTU PENGERINGAN DAN DAYA KEMBANG KERUPUK Mergina Miro; Yus Witdarko; Yosehi Mekiew
Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i1.5409

This study aimed to determine the effect of the thickness of the sago cracker slices on the drying time and the ability to swell the crackers in the frying process. The research was started by making sago cracker dough and then sliced â€‹â€‹with a thickness of 3 mm, 5 mm, and 7 mm. Each slice was then dried in the sun for 27 hours (3 days). The sampling of cracker chips was measured for water content at the 9th hour, 18th hour, and 27th hour. Cracker chips are fried to test their ability to swell. The results showed that the drying time for the thickness of the 3 mm sago cracker slices was the fastest compared to the 5 mm and 7 mm thickness of the sago cracker slices. The thickness of the 3 mm sago cracker slices also has the highest ability to swell compared to the 5 mm and 7 mm thicknesses of the sago cracker slices.

Pengaruh Jenis Daun Pembungkus dan Isian Adonan Sagu Baikumti Terhadap Suhu dan Lama Waktu Pemanggangan Serta Sifat Organoleptik Benyamin Essau; Yus Witdarko; Parjono Parjono; Wiyan Afriyanto Pamungkas
Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i1.5691

Sago Baikumti is a traditional Yaqai food made from sago wrapped in leaves and cooked by grilling. This study aims to determine the effect of the wrapping leaves and the filling type of Baikumti Sago on the length of time and temperature of grilling and the characteristics of the organoleptic properties produced. The wrapping leaves used were nibung leaves and coconut leaves, while the stuffing mixture used was venison and grated coconut. The results showed that the temperature required to ripen Baikumti sago wrapped in nibung and coconut leaves ranged from 320-380 oC and 230-320 oC, respectively. The grilling time of each type of leaf wrapper is 20 minutes and 30 minutes. The results of the organoleptic test showed that Baikumti sago wrapped in nibung leaves with both filling types was preferable to Baikumti sago wrapped in coconut leaves. The panellists preferred the texture of Baikumti sago with venison filling to Baikumti sago with grated coconut filling. Baikumti sago wrapped in nibung leaves and coconut leaves with 2 types of filler has a good appearance and was liked by the panellists.

Rancang Bangun Alat Tanam Padi Manual Tabela Sistem Legowo 2:1 Agustinus Mariano; Yus Witdarko; Yosefina Mangera
Musamus AE Featuring Journal Vol 5 No 2 (2023): MAEF-J April 2023
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i2.5726

Tujuan penelitian adalah untuk menghasilkan alat tanam padi manual tabela sistem legowo 2:1. Manfaat penelitian ini adalah untuk membantu petani dapat mempermudah pekerjaan, mempercepat proses tanam dan efektif dalam bercocok tanam padi. Penelitian ini menggunakan metode eksperimen dengan melakukan rancang bangun dan untuk mengetahui kinerja alat tanam padi manual tabela sistem legowo 2:1 dilakukan pengujian alat. Pengujian kerja alat dilakukan di lahan sawah Kampung Urumb Distrik Semangga Kabupaten Merauke. Lahan yang digunakan untuk pengujian alat seluas 792 m². Pengujian dilakukan sebanyak 10 kali ulangan. Benih yang digunakan saat pengujian sebanyak 3 kg. Hasil penelitian menunjukkan bahwa alat tanam padi manual tabela sisitem legowo 2:1 dengan menggunakan penggerak tenaga manusia mempunyai spesifikasi: ukuran tinggi alat = 60 cm, lebar alat = 170 cm, samping alat = 120 cm; pipa penampung benih tinggi 25 cm, diameter 4 inch. Hasil pengujian alat tanam padi manual tabela sistem legowo 2:1 memiliki kecepatan rata-rata 0.47 m/s dengan kebutuhan benih sebanyak 37.86 kg/hektar

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