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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Pro Food Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Agro Dedikasi Masyarakat (JADM) Sultra Journal of Mechanical Engineering (SJME) Jurnal Teknologi dan Mutu Pangan BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Journal of Life Science and Technology Protech Biosystems Journal Sultra Journal of Mechanical Engineering
Tanggasari, Devi
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health

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The Effect Of Temperature And Humidity On Banana Sale Products In Various Types Of Packaging With Long Storage Time Aprilandani, Sinta; Tanggasari, Devi
Protech Biosystems Journal Vol 2, No 2 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i2.12861

Abstract

The drying process carried out in making banana sale will cause the moisture content in banana sale with various types of banana packaging is very influential, the storage of banana sale has decreased quality in terms of temperature, humidity and moisture content. The purpose of this study was to determine the effect of packaging method using (opp plastic, vacuum and jar) and storage duration on temperature, humidity and moisture content of banana sale. This study consisted of one factor, namely packaging using opp plastic, packaging using vacuum and packaging using jars. Duration of storage with 15 observations for 1 month every 2 days 1 observation (2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, and 30) in a refrigerator temperature around 7˚C. Therefore, a method is needed to maintain the quality of banana sale during storage by applying packaging technology. Data were processed using a completely randomised design (CRD). Factorial with three repetitions, the parameters analysed were the effect of temperature, humidity and moisture content. The results showed that the storage of banana sale with various types of packaging for 1 month gave the best results on the use of packaging using vacuum type for the best storage for 1 month compared to the use of packaging types using opp plastic and jars.
Utilisation of Organic Waste as Bioethanol Raw Material with Variation of Yeast Concentration (Saccharomycess Cerevisiae) Lubis, Mhd Afnan Yogi; Tanggasari, Devi
Protech Biosystems Journal Vol 4, No 1 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i1.24971

Abstract

In the midst of demands to reduce dependence on fossil energy sources that are decreasing, this research was conducted as an effort to make bioethanol as an alternative energy source. The purpose of this study was to determine the effect of yeast variation on pH and bioethanol content. This research was conducted using the method of Completely Randomised Design (CRD) factorial pattern involving one main factor, namely yeast variation with three replicates for each treatment. Parameters in this study are pH testing and bioethanol content. The best results of both peremeter is the best pH contained in the 3rd treatment with an average amount of 4.84, in testing the bioethanol content of the best value contained in the 3rd treatment with the amount of yeast 6 grams of ethanol content average 0.9%. It can be concluded that bioethanol content is influenced by yeast, distillation, and fermentation time. the higher the yeast, the higher the pH, alcohol density, and yield produced.
Analysis of Corn Productivity Using the Objective Matrix (OMAX) Method (Case Study of PT. Santosa Utama Lestari) Abqory, Muhammad Anis; Tanggasari, Devi
Protech Biosystems Journal Vol 3, No 2 (2023): PROTECH BIOSYSTEM JOURNAL
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i2.21103

Abstract

Corn production at PT Santosa Utama Lestari has increased and decreased erratically, several factors can affect corn productivity such as the occurrence of downtime on machines, even in the rainy season sometimes corn production does not reach the production target. Productivity measurement can be done with several methods, one of which is the Objective Matrix (OMAX) method. The purpose of this research is to determine the level of productivity in the production section at PT Santosa Utama Lestari and to provide recommendations for improving productivity in the production section of PT Santosa Utama Lestari. Productivity at PT Santosa Utama Lestari tends to fluctuate. The highest total productivity was achieved in April 2022 with a value of 1000, the lowest total productivity occurred in August 2022 with a value of 25. To improve productivity PT Santosa Utama Lestari needs to improve the quality and availability of raw materials, motivate workers and provide adequate rest time, carry out machine maintenance, and carry out supervision of the use of electricity. The improvement recommendations obtained are that the company needs to increase the amount of raw materials to 4890.01 tonnes, a workforce of 11 people, machine working hours 214.04 hours and 54.32 Kwh of electrical energy.
Analysis of macronutrient content macro nutrient content in organic fertiliser using fermented betel leaf extract Amrullah, Shafwan; Ariskanopitasari, Ariskanopitasari; Tanggasari, Devi; Rizaldi, Lalu Heri; Mikhratunnisa, Mikhratunnisa; Radiansyah, Adi; Harjito, Harjito
Protech Biosystems Journal Vol 3, No 1 (2023): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i1.15920

Abstract

The use of organic fertilizers in Indonesia is increasing, this is due to the scarcity of synthetic fertilizers. Organic fertilizers have their own challenges in terms of the concentration they contain. In addition, some organic materials that exist today are very abundant, so it needs to be used as organic fertilizer, one of which is betel leaf. However, betel leaf itself is an additional ingredient that can increase the existing nutrient content. In this study, analysis of the macro elements in organic fertilizers was carried out by adding variations in the amount of betel leaf raw material. The research was conducted using variations of betel leaf extract 2%, 4%, and 6%. The test analysis in this study was in the form of N, P, and K levels. The results showed that the highest N content was in the 4% betel leaf variation, which was 0.1%, the highest P content was in the 2% variation, which was 0.04%, and the highest K content was at 2% variation, namely 0.066%. From these results, it can be said that there was no significant effect of the addition of betel leaf extract on the macro-nutrient content of liquid organic fertilizer. 
Quality Properties Of Activated Charcoal Of Bidara Wood (Ziziphus Mauritiana) With The Addition Of ????? Solution Based On Activation Temperature Variation Azzahra, Naurah Fadillah; Tanggasari, Devi
Protech Biosystems Journal Vol 4, No 1 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i1.25068

Abstract

One of the materials that can be used to make activated charcoal is bidara wood. Bidara wood has a high carbon content and a good pore structure. In addition, bidara wood also contains several minerals such as calcium, potassium, and magnesium in small amounts. The content of these compounds and elements makes bidara wood very suitable to be used as a raw material for activated charcoal. One of the activation materials is an H3PO4 solution. In the activation process, bidara wood activated charcoal can improve its quality properties, such as surface area, pore volume, and adsorption capacity. Therefore, the aim of this research is to determine the effect of heating temperature variations on the quality properties of bidara wood activated charcoal using chemical activation with an H3PO4 solution. The experimental design used in this study is a Completely Randomized Design with one factor, which is the activation temperature (500, 600, and 700˚C). The results of the study showed that the use of H3PO4 solution at a temperature variation of 700˚C resulted in better properties for moisture content (5.41%), ash content (43.29%), and iodine adsorption capacity (4,737 mg/g) compared to the temperature variations of 500˚C and 600˚C.
Pengaruh Pengeringan Lapis Tipis Jagung (Zea mays L) sebagai Bahan Pakan dengan Suhu yang Berbeda Tanggasari, Devi; Jatnika, Ahmad Reza
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 1 (2023): April 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.01.07

Abstract

Pengeringan bertujuan untuk mengurangi kadar air sehingga dapat meningkatkan daya tahan dan kualitas bahan pakan terutama jagung. salah satu metode pengeringan yang dapat digunakan yaitu pengeringan lapis tipis. Metode ini dapat menghilangkan air atau pelarut dari lapisan tipis bahan yang diterapkan pada suatu permukaan, sehingga tujuan dari penelitian ini adalah untuk mengetahui pengaruh pengeringan lapis tipis pada jagung (kadar air, moisture ratio, dan laju pengeringan) sebagai bahan pakan dengan tingkat suhu pengeringan yang berbeda-beda yaitu pada suhu 50, 60 dan 70 °C. Kadar air konstan yang diperoleh pada pengeringan suhu 50 °C mencapai 22.92%, pada suhu 60 °C mencapai 21.58%, sedangkan pada suhu 70 °C mencapai 17.58%, namun kadar air yang dihasilkan pada penelitian ini belum memenuhi standar kadar air yang dibutuhkan dalam penyimpanan bahan pakan (14%). Semakin tinggi suhu pengeringan yang digunakan maka akan semakin singkat proses pengeringannya dan pengurangan air bahan akan semakin cepat, mengakibatkan nilai Ln MR semakin menurun. Pada suhu pengeringan 50 °C diperoleh nilai rata-rata Ln MR= -2.4796 (R2=0.969), suhu 60 °C diperoleh nilai Ln MR= -2.7369 (R2=0.951), sedangkan pada suhu 70 °C dengan rata-rata Ln MR= -4.2102 (R2=0.977). Pada laju pengeringan pada suhu 60 °C lebih rendah dibandingkan dengan suhu 70 °C yaitu berkisar 0.44 gram/jam, sedangkan laju pengeringan pada suhu 70 °C yaitu mencapai 0.73 gram/jam. Dari hasil uji statistik dari ketiga level suhu pengeringan menunjukkan bahwa estimasi intercept tidak signifikan secara statistik pada level signifikansi 0.05.
Characteristics Of Briquettes From Tamarind Branch (Tamarindus indica) And Coconut Shell (Cocos nucifera) With Starch Adhesive Mulyadin, Muklis; Tanggasari, Devi
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25572

Abstract

Natural resources in Indonesia are very abundant, but there are still some that are not utilised properly so that they only become waste polluting the environment, one of which is acid wood. This waste can be innovated into briquettes. This study aims to identify the characteristics of briquettes from tamarind wood and coconut shells with starch adhesive, including moisture content, ash, volatile substances, bound carbon, and calorific value. This study uses a complete randomised design (CRD) as a tool to analyse significant data at the 0.05% level. Each concentration involves a variation of composition between tamarind wood charcoal and coconut shell charcoal, with additional starch adhesive in the ratio of 90%:10%, 45%:45%:10%, and 50%:40%:10%. Each sample will then be analysed for moisture content, ash content, volatile matter content, bound carbon content, and calorific value.  The results showed that the composition of the material mixture greatly affected the characteristics of the briquettes. The lowest average value of moisture content is at concentration P1 with a value of 1.69%, the lowest value in ash content is at concentration P1 with a value of 5.06%, the lowest volatile substance content is at concentration P1 with a value of 13.34%, the highest bound carbon is at concentration P3 with a value of 29.21% and the highest calorific value is at concentration P3 with a value of 6690 cal/gram. The characteristics that meet the SNI NO. 01/6235/2000 standards are only moisture content and calorific value, with the specified standards for moisture content <8% and calorific value >5,000. So from all five testing parameters of moisture content, ash content, volatile substance content, bound carbon content and calorific value, the best treatment was treatment P1 with 90% KA concentration: 10% adhesive.
Design of a Tray Dryer Machine Nasution, Syahwiranda; Tanggasari, Devi
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25570

Abstract

The Tray Dryer is one of the most widely used batch-type drying tools due to its simple design.  The configuration of the tray dryer consists of an arrangement of several racks with a convection drying system, where hot air is circulated onto the racks in a space to dry the products.  The tray dryer is capable of reducing the drying area dimensions and improving the contact of hot air with the material, making the drying process adjustable.  The purpose of this research is to understand how to determine the methods and design a tray dryer drying machine. The design of this tray dryer drying machine utilizes Solidworks software, comprising both structural and functional design. The temperature distribution of the tray dryer machine has the highest temperature on the top rack because the fan is less efficient in promoting temperature uniformity across each drying rack.  Thus, testing on the drying machine varies, where on the first rack, the temperature reaches 50°C, while on the second rack, it decreases to 49°C, and on the third rack, it is 45°C. This led to testing with the material of cherry leaf with an initial moisture content of 64.2%, obtaining moisture content after 90 minutes of drying on the first rack at 47.33%, on the second rack at 48.3%, and on the third rack at 53.6%.  So, in the testing process, different results are obtained for each rack.
Variasi Suhu Pengeringan Menggunakan Oven terhadap Mutu Kerupuk Rumput Laut Mulita, Alya; Tanggasari, Devi
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 5 No 1 (2024): April 2024
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v5i1.3727

Abstract

Sumbawa besar merupakan daerah penghasil rumput laut jenis (Eucheuma cottonii) yang dibudidayakan olehpetani rumput laut setempat. Kerupuk rumput laut ini salah satu produk hasil olahan di Desa kaung, rumput laut ini diolah melalui proses perendaman, perebusan, pengukusan dan yang paling penting yaitu proses pengeringan karena dapat mempengaruhi kandungan kimia dari kerupuk rumput laut yang dihasilkan, sehingga tujuan dari penelitian ini yaitu untuk mengetahui pengaruh variasi suhu pengeringan terhadap mutu kerupuk rumput laut (Eucheuma Cottonii)". Metode penelitian ini adalah metode eksperimental yang dilaksanakan di laboratorium dan dirancang menggunakan Rancangan Acak Lengkap satu faktor yaitu suhu (60oC, 65oC dan 70oC). Analisis data menggunakan uji Anova. Hasil penelitian pengeringan kerupuk rumput laut pada ketiga suhu pengeringan (60oC, 65oC dan 70oC) menunjukkan pada suhu pengeringan 70oC merupakan pengeringan terbaik karena mampu menurunkan kadar air lebih banyak yaitu 6.46%, kadar abu yang relatif rendah yaitu 2.03%, kadar lemak sebesar 0.32% dan karbohidratnya 89.38% lebih tinggi dibanding suhu pengeringan lainnya, p value = 0.000 < 0.05 yang artinya ada pengaruh variasi suhu pengeringan terhadap mutu kerupuk rumput laut.
Analisis Uji Fisik dan Uji Kimia Cabai Rawit yang Dikeringkan dengan Berbagai Variasi Suhu Menggunakan Mesin Dehydrator Adungka, Rasdi; Tanggasari, Devi
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 5 No 1 (2024): April 2024
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v5i1.3728

Abstract

Cabai salah satu tanaman hortikultura yang bernilai ekonomis tinggi dan berpotensi untuk terus dikembangkan namun cabai rawit merupakan jenis buah yang mudah rusak, oleh karena itu diperlukan penanganan pasca panen yang tepat, salah satunya dengan pengeringan mengunakan variasi suhu mengunakan mesin dehydrator dengan lama waktu pengeringan 8 jam. Tujuan dari penelitian ini adalah Untuk mengetahui pengaruh suhu pengeringan yang berbeda 60, 70, dan 80°C terhadap analisis fisik (susut bobot) dan analisis kimia (kadar air, kandungan vitamin C dan capsaicin) pada cabai rawit yang di keringkan menggunakan mesin dehydrator. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan tiga perlakuan dan tiga kali ulangan. Berdasarkan penelitian dapat disimpulkan bahwa suhu mempengaruhi penurunan susut bobot pengeringan dan penurunan kadar air cabai rawit. Hasil pelnellitian pelngelringan cabai rawit delngan alat pelngelringan dehydrator melnulnjulkkan adanya pelngarulh pelrlakulan sulhul pada pelngelringan telrhadap sulsult bobot, kadar air, kandulngan vitamin C, dan kandulngan capsaicin. Belrdasarkan hasil pelnellitian didapatkan pelnulrulnan sulsult bobot dan kadar air pelngelringan cabai rawit telrbaik telrdapat pada sulhul 80°C delngan pelnulrulnan sulsult bobot selbelsar 98.11 dan 12.28% dengan kandungan vitamin C selbelsar 18.36 gram dan kandulngan capsaicin selbelsar 0.96 gram. Penurunan kadar air pada suhu 80℃ hampir mencapai kadar air SNI (12%).
Co-Authors Abqory, Muhammad Anis Adi Ardiansyah, Adi Adungka, Rasdi Afgani, Chairul Anam Amrullah, Shafwan Aprilandani, Sinta Ariskanopitasari, Ariskanopitasari Azzahra, Naurah Fadillah Handayani, Yuni Harjito - Husdiana, Rani Jatnika, Ahmad Reza Jauhara, Laeela Junita, Aida Norma Kamagi, Tri Wahyudi N Lubis, Mhd Afnan Yogi Meilita, Reti Mikhratunnisa, Mikhratunnisa Mulita, Alya Mulyadin, Muklis Nasution, Syahwiranda Nurfaidawati, Nurfaidawati Nurrahman, Aulia Radiansyah, Adi Rasul, Rasul Rizaldi, Lalu Heri SAMUYUS NEALMA Savitri, Desy Septianingsih, Rika Dwi Sulistiani, Qothrun Nada Wardani, Lusi Lukita Wayudi, Wahyudi