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INDONESIA
Journal of Applied Agricultural Science and Technology
Published by Green Engineering Society
ISSN : 26214709     EISSN : 26212528     DOI : -
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Engineering Environmental Science
Journal of Applied Agricultural Science and Technology aims to publish original research results, reviews and policy papers written by researchers, experts as well as practitioners, in the field of Applied Agricultural Science and Technology. Journal of Applied Agricultural Science and Technology encompasses a broad range of research topics in in the field of Applied Agricultural covering process Science, technology and environmental management. Only the articles consist of novelty and excellent scientific contribution in Applied Agricultural Science and Technology fields can published in Journal of Applied Agricultural Science and Technology.
Arjuna Subject : -
Articles 14 Documents
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Search results for , issue "Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology" : 14 Documents clear
Rotary Electrical Controlled Drum Dryer for Organic Fertilizer Production Naswir Naswir; Elvin Hasman; A Irwan
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.104

Abstract

this research is aim to provide design and prototype of rotary electrical controled drumdrier machine for drying organic fertilizer to increased production capacity and quality by using a source of heat energy from electricity. This machine consists of five main components i.e. drying cylinder, heating unit, support frame, engine and transmission system. Engine specifications are high 130 cm, 720 cm long, and 120 cm wide, cylinder diameter 60 cm, power engine 14 hp, and heating temperature 142 oC. engine performance test are: capasity 805,03 kg/hours, drying rate 27,40 %/hours, noise level 81,54 db. cost analysis result are operational cost 155,06 Rp/kg and Break Event Point 159.219,73 kg/years
A Study on The Effect of Sic on Mechanical Properties of Carbon/Banana Peduncle Fiber Reinforced Epoxy Composites Suhas Sridhar; Rohan Patil; Aaquib Ashfaq; Harsha Vardhan; Anil Kumar
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.105

Abstract

Nowadays the position of natural fibers in the world fiber is stable, growing in the area of their application, not only in textiles but also in more eco-friendly composites. This work is focused on study of the effect of SiC as filler material on the banana peduncle/Carbon fibers reinforced hybrid composites. Four different laminates are fabricated by varying the matrix composition (BP, BP+SiC, carbon+BP, Carbon+BP+SiC ). The alkaline treatment with 6% NaoH of the BP fibers improves the specific strength and binding properties. The filler added composites laminates shows higher mechanical properties. From the results, it is seen that mechanical properties like Tensile, Flexural, ILSS, Impact and hardness are improved by 89, 75, 99, 68 and 64% by the addition of the SiC to the banana peduncle/Carbon fiber composite laminate.
The Antioxidant Characteristics of The Liquid Smoke of Cocoa Shell ( Theobroma cacao, l ) In Different Water Content Variations I Ketut Budaraga; Eva Susanti; Asnurita Asnurita; Elliza Nurdin; Ramaiyulis Ramaiyulis
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.106

Abstract

Agricultural and plantation wastes, especially cocoa plants, have not been widely used, although in some conditions they have potential as animal feed ingredients and raw materials for composting. So needs a program potential utilization of waste produced by the plant cocoa is cocoa shell waste such as being liquid smoke. Liquid smoke is a natural food preservative. One of the advantages of liquid smoke is antioxidant compounds. This study aims to know the antioxidant activity of cocoa shell liquid smoke on a variety of different water content. This research is an experimental quantitative descriptive method so that an analysis of the antioxidant activity of liquid smoke from cocoa peel is obtained. The results showed that the liquid smoke of cocoa peels at a moisture content of 25%, 20%, 15%, and 10% had strong antioxidant activity because the IC 50 values obtained were below 50 ppm.
Lightweight Natural Fiber Composites Mavinker Rangappa Sanjay; Suchart Siengchin
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.108

Abstract

Editor's Corner
Biodiesel Production From Sardine Flour Used Cooking Oil Using One Step Transesterification Techniques Atmiral Ernes; Poppy Diana Sari; Rukmi Sari Hartati; I Nyoman Suprapta Winaya
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.109

Abstract

Diesel oil demand as energy source at industrial, transportation and electric generating sector are increasing and it resulted with the decreasing of fossil energy source backup. Biodiesel as an alternative energy source to substitute diesel oil can be utilized from used fried oil of sardine flour. The purpose of this research was to develop the technology to convert used fried oil of sardine flour to become biodiesel using one step trans-esterification technic as an alternative of renewable energy source and also to utilize waste of used oil. Biodiesel made using one step trans-esterification technic with NaOH catalyst concentration 0.5; 1.0; 1.5; 2.0 (% m/m) from total weight of oil and methanol. Trans-esterification process run for 30, 60 and 90 minutes at 65 temperature. The biodiesel obtained was analyzed using gas chromatography and mass spectrometer (GC-MS). The quality was determined by comparing its physicochemical properties and compared to the SNI standard 04-7182-2015. The result of GC-MS showed 10 peaks corresponding to ten methyl ester (biodiesel): octanoic acid methyl ester; decanoic acid methyl ester; dodecanoic methyl ester; tridecanoic acid, 12-methyl-, methyl ester; pentadecanoic acid methyl ester; hexadecatrienoic acid methyl ester, 9-hexadecenoic acid methyl ester, 9-hexadecenoic acid methyl ester, trans-13-octadecenoic acid methyl ester, hexadecanoic acid methyl ester. The biodiesel obtained has a density of 908 kg/m3, viscosity of 3.13 mm2/s, acid value of 0.29 mg-KOH/g found in treatment 1.5% NaOH and time process of 60 minutes. Viscosity and acid value were in a good agreement with SNI standard 04-7182-2015. The research shows that used fried oil of sardine flour has possibility as biodiesel source. Keywords: Biodiesel; sardine flour used cooking oil; trans-esterification
Chemical Characteristics Comparison of Palm Civet Coffee (Kopi Luwak) and Arabica Coffee Beans Ifmalinda Ifmalinda; Imas Siti Setiasih; Mimin Muhaemin; Sarifah Nurjanah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.110

Abstract

Chemical characteristics of coffee are depended on types of coffee. Different types of coffee have the unique characteristic. Chemical components have significant effects on taste and aroma of brewing. Those characteristics are the result of volatile and nonvolatile components during roasting then affecting taste. Kopi Luwak has distinct chemical and taste from regular coffee. On previous research, Marcone (2004b) and Mahendratta et al. (2011) explained that quality improvement on Kopi Luwak is result of lower protein content and higher fat content compared to regular coffee. Lower protein content reduces bitter taste while higher fat content can increase body or feeling heavy. The aim of this research was to obtain information about chemical compound of Kopi Luwak and regular Arabica coffee. From this study, it can be analyzed that protein content of regular green coffee beans was 9.48%, and regular roasted bean was 11.3% while protein content of Kopi Luwak green bean was 8.8%, and its roasted bean was 10.12%. Further, caffeine content had been analyzed where regular coffee beans contained 0.70% and its roasted bean contained 0.61% while caffeine content of green bean from Kopi Luwak was 0.51%, and its roasted bean was 0.47%. pH valued was also observed where regular green bean was 6.7 and regular roasted bean was 6.9 while green bean of Kopi Luwak was 5.3 and its roasted bean 5.7. Moreover, sugar content of regular coffee beans was 1.9% and its roasted bean was 0.015% while sugar content of Kopi Luwak green bean was 1.6% while its roasted bean was 0.013%. Fat content of regular green coffee beans was 8.5% and its roasted bean was 11.7% while fat content of Kopi Luwak green bean was 9.3% and its roasted bean was 12.2%. Fatty acid content of regular coffee beans consisted of hexadecanoic acid with area 40.3%, Kopi Luwak bean was 44.3%, and octadecenoic content with area 2.46% while Kopi Luwak bean was 7.12%.
Design and Performance Test of Rubber Grinding Machine Sri Aulia Novita; Hendra Hendra; Jamaluddin Jamaluddin; Muhammad Makky; Khandra Fahmi
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.112

Abstract

The quality of rubber processed materials, that is produced by the farmer is generally low and can be seen from their colour, pollutants levels, foul odour and the very cheap price. To improve the quality of the rubber should be done both in terms of its treatment and processing equipment. The main objective of this research is to enhance and improve the quality of farmer's rubber processed materials by using natural coagulant which liquid smoke to agglomerate the rubber, and designing of rubber grinding machine. The component of rubber grinding machine including hopper, regulating entry materials, three rollers, pulleys and belt, outlet, gears, engine, regulating the thickness and chassis. In this research, the thickness rubber after grinding is 3-5 mm accordance with Indonesian National Standard rubber. Processed material rubber produced is white and no pollutants. The coagulant used was liquid smoke with a concentration of 10 -20%, where this addition affects the agglomeration speed of rubber and smelled slightly of smoke. The average rate of Feed is 48.58 kg / h, a capacity of the machine is 37.40 kg/hr and cost of operation is Rp. 650 / kg.
Accelerated Shelf Life Test (Aslt) Method with Arrhenius Approach for Shelf Life Estimation of Sugar Palm Fruit Jam With Addition of Asian Melastome (Melastoma malabathricum, l.) on Jar Packaging and Pouch Anna Anggraini; Kesuma Sayuti; Rina Yenrina
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.114

Abstract

Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information for this product is unknown. The purpose of this study is to determine the rate of change in quality, critical parameters, and estimate the shelf life of sugar palm fruit jam with Arrhenius Model which is simulated at three storage temperature conditions (28⁰C, 38⁰C, and 48⁰C). Parameters observed during the storage process are water content, water activity (aw), pH, color (L), anthocyanin, and antioxidant activity (IC50). The results showed that the smallest activation energy value was used to determine product shelf life, it is color parameters (L) (first order reaction) with linear regression y = -4715.x + 9,787 on jar bottle packaging and y = -2021.x + 1,387 on packaging pouch. The age of storing sugar palm fruit jam with jar bottles is 93 days at 28⁰C and on the packaging pouch for 40 days at 28⁰C.
Isolation and Characterization of Endofytic Bacteria Indigenus Potentially Producing IAA (Indole Acetic Acid) in West Sumatera and Their Effect on Nursery Palm Oil (Elaeis guineensis jacq) Rover Rover; Reni Mayerni; Yulmira Yanti; Auzar Syarif
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.116

Abstract

The IAA potentials of endophytic bacteria indigenous isolated from roots palm oil in west Sumatra. Isolate were characterized on the basis of visual observation, gram staining, hypersensitive reaction and IAA producing bacteria. Subsequently, effect on plant growth was tested by nursery palm oil used random design block. Out of 82 isolates, base on gram test 12 isolates were gram negative and 70 isolates grams positive and then results on the reaction hypersensitive test (HR test) there are 8 isolates that positive which means the isolate cannot be applied on the soil and plant. Eighty isolates selected were able to produce IAA that was between ppm 0,30ppm - 3,65ppm. Seven isolates showed clearly the growth promoting plant under field condition. Hence, these isolates are promising plant growth promoting isolates showing multiple attributes that can significantly influence the nursery palm oil. The result of present study, treatment E3.1.2 has higher plant most of the other treatment i.e. 21,93 cm and number of leaves i.e. 4,33 leaves.
The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.117

Abstract

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (Lightness) 6,07, acidity 5.81, scent score 3.5), taste score value of 3.2, color score 3.6.

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