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All Journal Buletin LOUPE (Laporan Umum Penelitian)
Ahmad Zamroni
Politeknik Pertanian Negeri Samarinda
Agriculture, Biological Sciences & Forestry

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Karakteristik Kimia dan Fisika Biji Kakao (Theobroma cacao l.) Hasil Fermentasi Wadah Kotak Kayu dan Wadah Plastik: Chemical and Physical Characteristics of Fermented Cocoa Beans (Theobroma cacao l.) Wooden Boxes and Plastic Containers Anis Syauqi; Harminto Lahamuddin; Rudi Djatmiko; Ahmad Zamroni; Rusli Anwar; Syafi'i
Jurnal Loupe Vol 19 No 01 (2023): Edisi Juni 2023
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v19i01.2449

Abstract

Kakao merupakan salah satu komoditas yang memegang peranan cukup penting di Indonesia saat ini, salah satunya sebagai sumber devisa Negara. Salah satu proses yang sangat berperan penting pada kualitas biji kakao yang dihasilkan adalah proses fermentasi dan proses pengeringan. Tujuan dari penelitian ini adalah mengetahui karakteristik kimia dan fisik biji kakao (Theobroma cacao L.) hasil fermentasi wadah kotak kayu dan wadah plastik. Metode yang digunakan pada penelitian ini yaitu perhitungan rata-rata, yang terdiri dari 4 perlakuan dan 3 kali ulangan. Perlakuan 1 menggunakan kotak kayu pengadukan 24 jam, perlakuan 2 kotak kayu pengadukan 48 jam, perlakuan 3 wadah plastik pengadukan 24 jam, perlakuan 4 wadah plastik pengadukan 48 jam. Parameter yang diamati pada penelitian ini adalah uji kadar air, kadar lemak, asam lemak bebas, dan kadar kulit biji. Hasil dari penelitian yang dilakukan menunjukan kandungan kadar air dengan wadah kotak kayu pengadukan 24 jam sebesar 5,26%, wadah kotak kayu pengadukan 48 jam sebesar 5,53%, wadah plastik pengadukan 24 jam sebesar 5,22% dan wadah plastik pengadukan 48 jam sebesar 5,42%. Kandungan kadar lemak dengan wadah kotak kayu pengadukan 24 jam sebesar 26,87%, wadah kotak kayu pengadukan 48 jam sebesar 28,31%, wadah plastik pengadukan 24 jam sebesar 23,52% dan wadah plastik pengadukan 48 jam sebesar 28,01%. Kandungan asam lemak bebas yaitu wadah kotak kayu pengadukan 24 jam sebesar 0,39%, wadah kotak kayu pengadukan 48 jam sebesar 0,40%, wadah plastik pengadukan 24 jam sebesar 0,38% dan wadah plastik pengadukan 48 jam sebesar 0,40%. Kandungan kadar kulit biji yaitu wadah kotak kayu pengadukan 24 jam sebesar 11,18%, wadah kotak kayu pengadukan 48 jam sebesar 11,35%, wadah plastik pengadukan 24 jam sebesar 11,05% dan wadah plastik pengadukan 48 jam sebesar 11,22%.
Uji Kinerja Mesin Pengering Hybrid Bertenaga Surya dan Limbah Sekam untuk Pengeringan Cabai: Performance Test of Solar and Husk Powered Hybrid Dryer for Chili Drying muh yamin; Ahmad Zamroni; Edy Wibowo Kurniawan Syauqi; mujibu Rahman; Jamaluddin Rahman; Elisa Ginsel Popang Rahman
Jurnal Loupe Vol 19 No 01 (2023): Edisi Juni 2023
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v19i01.2450

Abstract

Penelitian ini bertujuan untuk mengukur kualitas sebuah rancangan pengering hybrid yang menggunakan dua sumber energi, yaitu sekam sebagai sumber pemanas dan panas surya. Alat didesain dapat digunakan pada kondisi cuaca panas dan dingin, karena alat dilengkapi dengan dua sumber pemanas yang bisa beroperasi dengan menggunakan sumber pemanas tunggal maupun sumber pemanas ganda. Pengamatan dilakukan dengan cara menghitung berat sampel cabe yang dikeringkan dengan pemanas sekam dan pemanas surya. Pengamatan berat dilakukan tiap jam. Dari hasil penelitian menunjukkan bahwa alat ini dapat digunakan untuk mengeringkan cabai secara efisien. Alat ini dapat bekerja sepanjang hari serta cepat dalam kinerja pengeringan. Selain itu, alat ini juga bersih dan aman dari hujan. Jika alat ini digunakan menggunakan sistem tunggal, maka kinerja alat menggunakan tenaga surya adalah lebih baik jika dibandingkan dengan menggunakan pemanas dengan bahan bakar sekam. Hal ini dilihat berdasarkan rata-rata suhu yang dihasilkan selama 9 jam (43,17 °C berbanding 37,89 °C), perubahan berat sampel setelah pengeringan selama 6 jam (73,7 gram berbanding 92,0 gram dari berat awal 100 gram) serta jumlah kehilangan air setelah pengeringan selama 6 jam (26,3% berbanding 8%).
Preliminary Study of the Performance of a Bulb Heat-Based Dryer with Curly Chilli (Capsicum Annum L.) muh yamin; Mujibu Rahman; Farida Aryani; Edy Wibowo Kurniawan; M. Atta Bary; Ahmad Zamroni; Adnan Putra Pratama; Mika Debora Br Barus; Hamka; Andi Giantoro
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3007

Abstract

Along with the development of industry and the increase in population, the need for chilies has also increased. This shows that more than half of the chilies that have been harvested have the potential to be wasted or not utilized optimally. So the dryer designed and made is a type of bulb heat-based dryer, namely a chili dryer that can use heat energy from the light rays of the bulb. With this dryer, it is hoped that there will be an increase in production capacity. Apart from that, the product obtained will be of good quality, namely having relatively clean chili quality. The research design used in this research is to use one treatment, namely for 10 hours from 08:00-18:00 and testing the specified parameters at a time interval of 120 minutes. In this research, the method used was an average calculation with one treatment repeated 3 times, symbolized P1= chili product 1, P2= chili product 2, P3= chili product 3. Bulb heat-based dryers can work well according to their use. This tool produces an average temperature of 52.44°C, and the highest temperature reaches 60°C. The capacity of this bulb heat-based dryer has 6 shelves and can accommodate 4,800 g of chili, with each shelf able to accommodate 800 g of chili.. Based on tests on the parameters that have been carried out, the average water content in chilies is 57.3354%. This result is still very high compared to the SNI for the water content in dried chilies of 11%.
Utilization of Skimmed Coconut Milk as a Substrate Mixture in Making Nata de Coco with Different Sugar Contents Elfani Devitasari; Ahmad Zamroni; Nur Rizqi Bariroh; Andi Lisnawati; Muh Yamin; Elisa Ginsel Popang
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3235

Abstract

Skimmed coconut milk is a by-product of the coconut processing industry which is still underutilized. Apart from being worthless, skimmed coconut milk that is thrown into the environment can cause pollution. Therefore, innovation is needed so that skimmed coconut milk can be utilized into a product with high selling value. One product that can be produced by utilizing skimmed coconut milk is nata de coco. This research aims to analyze the effect of differences in sugar content contained in the substrate mixture of skimmed coconut milk and coconut water (50:50) on the yield, thickness and sensory properties of the nata de coco produced. The research design used in this study was a Completely Randomized Design (CRD), with 1 treatment factor, namely differences in sugar content (P1 = sugar content 2.5%, P2 = 7.5%, P3 = 12.5%). As a control (K), the substrate was used in the form of pure coconut water with a sugar content of 3%. From the research results it was found that Control (K) produced a yield of 76.9%, P1 of 53.7%, P2 of 62.2%, and P3 of 45.7%, however the results of statistical tests stated that the difference in these values ​​was not significant. The results of the nata de coco thickness test showed that Control (K) produced nata with the highest thickness (11.4 mm), while P2 produced the higher thickness (8.8 mm) compared to other treatments that used a mixture of coconut water and skimmed coconut milk as a substrate (P1 and P3). The results of the hedonic test showed that differences in sugar content (P1, P2, P3) did not have a significant effect on the liking value of the nata de coco produced, where all values ​​were in the "rather like" range, both in the color, texture and taste.
Co-Authors Adnan Putra Pratama Andi Giantoro Andi Lisnawati Edy Wibowo Kurniawan Edy Wibowo Kurniawan Syauqi Elfani Devitasari Elisa Ginsel Popang Elisa Ginsel Popang Rahman Farida Aryani Hamka Harminto Lahamuddin Jamaluddin Rahman M. Atta Bary Mika Debora Br Barus muh yamin Mujibu Rahman Nur Rizqi Bariroh Rudi Djatmiko Rusli Anwar Syafi'i Syauqi, Anis