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INDONESIA
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Published by Universitas Mataram
ISSN : 23018119     EISSN : 24431354     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Terhitung sejak tahun 2014, Program Studi Teknik Pertanian Fakultas Teknolgi Pangan dan Agroindustri Universitas Mataram telah menerbitkan secara online Jurnal Ilmiah Rekayasa Pertanian dan Biosistem (JRPB) sehingga dapat diakses secara luas. Jurnal ini pada umumnya memuat hasil-hasil penelitian dari mahasiswa, peneliti, akademisi, praktisi, dan pemerhati di bidang teknik pertanian dan biosistem. JRPB berupaya menjaga eksistensi penerbitannya dan berharap jurnal ini dapat menjadi salah satu media publikasi bagi semua pihak yang meminati kajian-kajian ilmiah dalam bidang ilmu Teknologi Pertanian.
Arjuna Subject : -
Articles 218 Documents
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Bibliometric Analysis on Recent Advances and Development of Microcontroller Application in The Postharvest System Redika Ardi Kusuma; Redika Ardi Kusuma; Rudiati Evi Masithoh
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.533

Abstract

Postharvest is a vital stage in agricultural production which is prone to causing losses due to improper implementation. Using a microcontroller that allows automation and increased precision in the postharvest process will likely reduce costs and potential losses. This research conducted a bibliometric study on applying microcontrollers in postharvest systems in Scopus-indexed publications from 2003 to 2022. The aim was to reveal microcontroller developments, evaluate current research topics, and discuss future challenges facing microcontroller applications in postharvest systems. First, this paper presents a bibliometric review of the role of microcontrollers in postharvest. Second, co-citation, coupling, and cluster analysis methods were used to analyze collaboration networks, and VOSviewer was used to visualize these networks. Third, Biblioshiny was used to analyze thematic trends of microcontroller applications. Finally, the paper discusses the challenges of using microcontrollers and provides suggestions for overcoming them. The results show that institutions from China and Italy lead research production in this field, with globally popular studies focusing primarily on fruit, digital storage, moisture determination, and cost. In addition, the thematic evolution of keywords indicating response time, cost, and design reliability issues have become basic and emerging topics in microcontroller application research for postharvest systems in recent years.
Uji Fungsional Metode Ohmic Heating Terhadap Perubahan Mutu Madu Karet Pada Proses Pasteurisasi Anang Lastriyanto; Sasongko Aji Wibowo; Khoiril Anam; Muhammad Amin Muzaki; Vincentia Veni Vera; Istifar Yogi Prayogi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.535

Abstract

Honey is produced by bees in the form of a thick liquid and has a sweet taste derived from flower nectar. Heating honey aims to prevent the cooling process by reducing the water content in honey. Heating using an ohmic heater is carried out by passing an alternating current (AC) to the food which is a conductive material. The purpose of this study was to determine the level of heating, energy efficiency used, and changes in the quality of the honey content using several ohmic heating methods. The methodology used is the heating process is carried out until the honey temperature reaches 63°C, using 3 frequency variations, namely 250 Hz, 150 Hz, and 50 Hz. The results showed that testing using rubber honey using 3 frequency variations of the fastest temperature penetration rate was in the heating process using a frequency of 50 Hz which took 6 minutes with a penetration rate value of 10.5ºC/Minute. The smallest electric power and electric current using a frequency of 150 Hz. Heating honey using an ohmic heater using 3 frequency variations found that, does not affect the moisture content and the degree of brix value in honey.
Initial Characterization of Activated Charcoal from the Indigenous Ziziphus mauritiana Wood from Dryland of Sumbawa Lalu Heri Rizaldi; Ariskanopitasari; Nurman Muda Nasution; Widya Indriani; Ihlana Nairfana; Aluh Nikmatullah; Hery Haryanto; Muhammad Sarjan
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.536

Abstract

Ziziphus mauritiana is widely found in Sumbawa arid and semi-arid area. It is a drought tolerant plant which grows in areas with extreme conditions. While information of the utilisation of Bidara seeds as activated carbon is available, there are limited resources that use Bidara woods. Therefore, this study aims to characterize the activated charcoal derived from Z. mauritiana wood which was activated using 25%, 30% and 35% of H2SO4 and NaOH. The moisture content, ash content, volatile matter, fixed carbon, and iodine absorption capacity were investigated and compared to the Indonesian National Standard (SNI. 06-3730-1995). The result showed that NaOH activated charcoal obtained higher quality compared to the H2SO4 activated charcoal. The best activated charcoal was obtained from 35% of NaOH which has 1.19% moisture content, 13.21% ash content, 1.42% volatile matter, 84.73% fixed carbon, and 1892.40 mg/g iodine number. This study concludes that the characteristics of Z. mauritiana activated charcoal (except the ash content) comply with Indonesian National Standard and potentially can be developed as an adsorbent.
Klasifikasi Kualitas Teh Hitam Menggunakan Metode Convolutional Neural Network (CNN) Berbasis Citra Digital Aprilia Nur Komariyah; Bagas Rohmatulloh; Yusuf Hendrawan; Sandra Malin Sutan; Dimas Firmanda Al Riza; Mochamad Bagus Hermanto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.542

Abstract

As a tropical country, the production of black tea in Indonesia is very huge. Because of its quality, black tea in Indonesia has been exported to many countries. To meet the required quality standards, black tea is classified into three grades, we mention it as grade A, grade B, and grade C.  However, the industries have suffered from lack of standard of quality control because they are still using manual methods. The purpose of this study was to classify three quality levels of black tea automatically using a convolutional neural network (CNN) based on deep learning. Two types of pre-trained networks were used in this study such as AlexNet and ResNet50. From the sensitivity analysis results showed very high accuracy in the training and validation process. Three best CNN models i.e AlexNet with Adam solver and learning rate 0.00005; AlexNet with RMSProp solver and learning rate 0.0001; ResNet50 with SGDm solver and learning rate 0.00005 were able to achieve training and validation accuracy up to 100%. The classification accuracy based on results from pre-trained AlexNet with Adam solver can classify Grade B and Grade C perfectly 100% without the slightest error. But, for Grade A the average accuracy was 99,7%. Meanwhile, from the confusion matrix result using AlexNet with RMSProp solver and learning rate 0.0001; ResNet50 with SGDm solver and learning rate 0.00005 can perfectly classified the black tea. From the results, it can be concluded that the CNN model can work effectively to classify black tea.
A carrageenan-based edible coating incorporating with peppermint essential oils to increase shelf life of bananas (Musa acuminata cavendish) Amin Pamungkas; Zaenal Arifin Siregar; Bakti Berlyanto Sedayu; Ahmat Fauzi; Toni Dwi Novianto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.543

Abstract

Ambon bananas (Musa acuminata cavendish) are nutritious and economically valuable fruits. Bananas, being a climacteric fruit, have the potential to undergo deterioration subsequent to the harvesting process. The utilization of an edible coating on bananas has demonstrated potential in delaying spoilage, whereas the substantial use of peppermint oil has been observed in the preservation of fruit freshness. This research investigated how a carrageenan-based coating and peppermint essential oil enhance banana shelf life. This research compares uncoated bananas, carrageenan-coated bananas, and carrageenan-peppermint-coated bananas. Weight loss, total soluble solids (TSS), pH, colour, and water activity were tested. In this study, it was observed that the application of a carrageenan edible coating resulted in a reduction in weight loss and TSS as compared to bananas that were not coated. Duncan's test shows statistically significant discrepancy in weight loss among bananas that have undergone different treatments, thereby influencing the overall weight loss outcome. There are variations in pH levels and aw values. Meanwhile, pH and water activity of coated and uncoated bananas were relatively the same and stable during storage, so the carrageenan edible coating treatment and the addition of peppermint essential oil had no effect. The findings indicate that edible coatings made from carrageenan have the ability to inhibit the ripening process of bananas. Nevertheless, the efficacy of this inhibition decreases when peppermint essential oil is given as a supplementary constituent.
Analisa Pengaruh Posisi Biji pada Malai Terhadap Gaya Perontokan Beberapa Varietas Padi Ajat Zatmika; Tineke Mandang; Wawan Hermawan; I Dewa Made Subrata; Agus Sutejo
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.547

Abstract

Quantity and quality of rice grain can be developed through more efficient and accurate threshing methods based on the measurement of threshing force (TF). This study aimed to investigate the influence of rice varieties and grain position on the panicle on the threshing force (TF) results. Rice grains from several harvested varieties were dried to a moisture content level of 12% and prepared for threshing force (TF) testing. The research design used was a 2-factor completely randomized design with 3 replications. The first factor was rice varieties consisting of 4 levels: Sintanur, Siliwangi, Pajajaran, and Cakrabuana. The second factor was grain position on the panicle, consisting of 3 levels: upper, middle, and basal. Threshing force (TF) values were tested for 12 treatment combinations. The obtained data were analyzed using analysis of variance (ANOVA) followed by Duncan's multiple range test (DMRT) at a significance level of 5%. The results indicated that rice varieties had a highly significant effect on the threshing force (TF). On the other hand, grain position on the panicle had a non-significant effect on the threshing force (TF). The rice variety that produced the highest average threshing force (TF) value was Cakrabuana with 0.51 N, followed by Siliwangi with 0.50 N, Sintanur with 0.43 N, and Pajajaran with 0.35 N. The upper position of the grains on the rice panicle yielded the lowest average threshing force (TF) value of 0.41 N, compared to the middle position with 0.46 N and the basal position with 0.47 N.
Potensi Pemanfaatan Kulit Jeruk Lemon Afkir (Citrus limon (L.) var. Eureka) sebagai Bahan Pembuatan Minyak Asiri Andri Permana; Sarifah Nurjanah; S Rosalinda; Farah Nuranjani
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): 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 | DOI: 10.29303/jrpb.v11i2.548

Abstract

Unutilized (off-grade) lemon with slight damage have been utilized for lemon juice, even most of that just become waste. In fact, lemon by-product also have many essential compounds. This research aimed to determine the potential and optimal conditions of unutilized lemon peels using distillation process. The research used experimental methods with a factorial complete randomized design. This research used 3 factors including the conditions of material, distillation methods, and time of distillation. Essential oils parameters observed included oil yield, volatile compounds, and physico-chemical characteristics. Based on the results of research, unutilized lemon produced a concentration of limonene compounds of 63,8—67,7%. Optimal treatment was found in the fresh material, using steam and hydro distillation for 6 hours that produced an oil yield of 0.25%, a specific gravity of 0.856 g/ml, an acid value of 2.749 mg KOH/g, and an odour close to fresh lemon peel.
Pengembangan Sistem Monitoring Proses Distribusi Tomat Menggunakan Internet of Things (IoT) Suryaningrat, Ida Bagus; Darmawan, Adam Hegi; Amilia, Winda; Suryadharma, Bertung
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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 | DOI: 10.29303/jrpb.v12i1.445

Abstract

Technological developments are used to provide product quality assurance and provide goods and services to consumers. Product quality is a condition related to the product, where the product could meet the needs and satisfaction of consumers. Product quality assurance, could be supported from raw materials, processes to distribution. This condition requires a tool that is able to control or monitor agricultural products by utilizing technology, namely the Internet of Things (IoT) using temperature, humidity, vibration, carbon dioxide (CO2) sensors and GPS that is able to show the location when the distribution process takes place in real time. The purpose of this study was to design and performance monitoring tools for temperature, humidity, vibration, carbon dioxide (CO2) and location during the distribution process. The results of the field test showed that the GPS sensor was able to show the location in real time according to the delivery route. The results of recording the highest temperature data was 30.8°C and the lowest temperature was 27.8°C, while the lowest humidity was 80% RH and the highest was 94% RH. The recording results from the SW-420 sensor showed that 51.04% for small vibration, 19.79% for medium vibration, and 28.64% for large vibration. The recording results from the MQ-2 sensor was able to show the carbon dioxide value around the tomatoes, with the lowest carbon dioxide with the value of 10% and the highest with the value of 23%.
Rancang Model Sistem Mobile untuk Mesin Pengupas Kopi (Pulper) Rinaldi, Muh.; Salim, Iqbal; Azis, Abdul; Mursalim, Mursalim
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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 | DOI: 10.29303/jrpb.v12i1.537

Abstract

Pulping is one of the stages of coffee processing. There are various types of coffee pulpers owned by several farmers, but they are not mobile because they have a large construction, and there are several farmers who still use manual coffee peeling machines driven by human labor sources. The purpose of this research is to make a 3-dimensional design of a mobile type wet coffee pulper. The method is carried out starting from determining the capacity of the machine, analyzing the design, determining the dimensions, sketching each part of the machine, determining the material to form a complete design that is ready to be simulated. The results obtained in this study are a 3-dimensional design of a mobile pulper machine, which shows that the peeling machine is mounted on a modified motorcycle frame and uses the rotating power from the tip of the magnetic shaft of the motorcycle engine flywheel. The filling capacity of the hopper is 18 kg. The transmission system used is pulley and belt and transmits power from the engine to the pulper unit with an additional reduction shaft. The engine speed of 1200 rpm is reduced to 390 rpm so that the peeling cylinder has a speed of 110 rpm. The results of this research are expected to provide a reference for the physical fabrication of mobile pulper machine prototypes.
Proses Pengeringan Benih Semangka Non-Biji Dengan Memanfaatkan Panas Tray Dryer Soekarno, Siswoyo; Indarto, Indarto; Bahariawan, Amal; Dharmawan, Agus; Pamungkas, Achmad Ivo Joan; Arjasari, Nova Sulung
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): 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 | DOI: 10.29303/jrpb.v12i1.580

Abstract

The study aimed to design and assess the heat flow capability of a tray dryer to support the process of supplying seedless watermelon seeds. Researchers collaborated with farmers in Seputih Mayang Village, Jember, who partnered with seeds producer of PT East West Seed Indonesia. Drying with a tray dryer that is composed of a frame, plywood walls, heating source, air exhaust cavity, shelves, thermostat, blower, and digital temperature measuring device; heat circulation moves in a zigzag manner. Determination of heat in drying by measuring temperature changes on each shelf. Shelf 1 (bottom) received the most significant heat than the upper shelves. To reduce the moisture content by 12%, the drying machine consumes 2.272 kWh of energy or equivalent to 8179.5 kJ, while the heat released during drying is 1603.800 kJ. Thus, the efficiency of the drying machine is 19.59%.

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