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All Journal beta (Biosistem dan Teknik Pertanian) Dinamika Teknik Mesin Jurnal Sains Teknologi dan Lingkungan (JSTL) JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat JTIM : Jurnal Teknologi Informasi dan Multimedia

Sukmawaty Sukmawaty

Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Author-ID : 3347555

Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Other

Published : 6 Documents Claim Missing Document

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Articles

Pengaruh kecepatan udara dan massa gabah terhadap kecepatan pengeringan gabah menggunakan pengering terfluidisasi S. Syahrul; M. Mirmanto; S. Romdani; S. Sukmawaty
Dinamika Teknik Mesin: Jurnal Keilmuan dan Terapan Teknik Mesin Vol 7, No 1 (2017): Dinamika Teknik Mesin
Publisher : Universitas Mataram

Grain processing does not meet the actual grain harvests. This is due to the unsuitable drying process. Milling grain entrepreneurs and farmers in Indonesia are currently conducting a drying process under the sun. Based on the National Standards Body (BSN), grain moisture content must be at 14% to maintain the grain at high qualities. The purpose of this study is to determine the effect of velocity and grain mass variations on drying times. The grain used in this study contains an initial moisture content of 22% ± 0.5%. The grain is dried by inserting it into the drying chamber and varying the air velocities and grain mass. The air velocities used are 4 m/s, 5 m/s, 6 m/s and the variations of the grain mass are 1 kg 2 kg and 3 kg. The results show that increasing the air velocity decreases the drying time. On the other hand, when the grain mass is increased, the drying time elevates. The air velocity and mass of the grain that results in the fastest drying time are 6 m/s and 2 kg. The time required for achieving the water content of 13.6% is 30 menit. At the air velocity of 4 m/s, and the grain masses of 1 kg, 2 kg, and 3 kg, to achieve moisture contents of 13.4%, 13.5% and 13.4% the drying time needs 50 minutes.

Penentuan Konstanta Laju Pengeringan Coconut Chips Hary Kurniawan; Sukmawaty Sukmawaty; Ansar Ansar; Kurniawan Yuniarto; Murad Murad; Rahmat Sabani
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 7 No. 1 (2021): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v7i1.205

This study aims to determine the drying rate constant of coconut chips using an oven. Coconut chips drying is carried out at drying temperatures of 50 ° C, 60 ° C and 70 ° C. Drying coconut chips has been conducted at an initial water content of 40-50% wb until it reached ± 10% wb. The change of moisture content was measured every 15 minutes, and the measurement of the water content was determined by the thermogravimetric method. Newton's model was used in determining the observation drying rate constant. Furthermore, the observation drying rate constant was applied to predict the drying rate constant as a function of temperature using the Arrhenius equation. The results showed that the predicted drying rate constants ranged from 0.0090 - 0.0130 minute-1.

Efek Daya Lampu Sinar UV C dan Lama Penyinaran Terhadap Perubahan pH dan Total Padatan Terlarut Nira Aren Selama Penyimpanan Hary Kurniawan; Sukmawaty Sukmawaty; Murad Murad; Ansar Ansar; Rahmat Sabani; Kurniawan Yuniarto
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p20

Penelitian ini bertujuan untuk mengetahui efek daya lampu sinar ultraviolet (UV C) dan lama penyinaran terhadap perubahan pH dan total padatan terlarut pada nira aren selama penyimpanan. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan dua faktor yaitu perlakuan daya lampu UV C dan lama penyinaran. Parameter yang diukur yaitu pH dan brix dan pengukuran diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa nira aren yang diberi perlakuan sinar UV C memiliki laju perubahan pH yang lebih rendah dibandingkan kontrol. Semakin tinggi daya lampu UV C yang digunakan mampu memperlambat laju perubahan pH nira aren. Faktor kekeruhan, buih, kandungan asam organik maupun zat yang tersuspensi pada nira aren diketahui menjadi faktor lama penyinaran tidak berjalan efektif dikarenakan transmisi sinar UV yang rendah. Efek daya lampu UV C dan lama penyinaran diketahui mampu menjaga kestabilan kandungan total padatan terlarut pada nira aren.

INTRODUKSI ALAT PENGERING TIPE RAK BERPUTAR SEBAGAI UPAYA MEMPERCEPAT PROSES PENGERINGAN HASIL PETANIAN Sukmawaty Sukmawaty; Asih Priyati; Guyup Mahardhian Dwi Putra; Diah Ajeng Setiawati; Sirajuddin Haji Abdullah
JMM (Jurnal Masyarakat Mandiri) Vol. 3, No. 1: Juni 2019
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Pengeringan didefinisikan sebagai proses pemindahan air dengan menggunakan panas dan aliran udara untuk mencegah atau menghambat pertumbuhan jamur dan bakteri. Tujuan kegiatan ini adalah meningkatkan pemahaman mahasiswa tentang penerapan teknologi pengeringan, sehingga membantu mahasiswa menentukan minat studi pada awal semester 5. Sebanyak 40 mahasiswa terlibat dalam kegiatan pengabdian ini. Hasil dari kegiatan ini menunjukkan 80% mahasiswa lebih memahami aplikasi proses pengeringan secara keseluruhan, dari awal hingga akhir proses.Abstract: Drying is a process to remove water using heat and air flow, in order to prevent or inhibit the growth of fungi and bacteria. The purpose of this activity was to increase student’s understanding of drying technology application, that would help the student to determine their study interest in early of the 5th semester. As many as 40 students were involved in this activity. The results of this activity showed approximately 80% students have a better understanding regarding the application of the overall drying process, from the beginning to the final process.

ANALISIS KINERJA ALAT DESALINASI AIR LAUT PENGHASIL AIR TAWAR DAN GARAM DENGAN MENGGUNAKAN TENAGA SURYA Sopiyan Iqbal; Sukmawaty Sukmawaty; Guyup Mahardhian Dwi Putra; Diah Ajeng Setiawati
Jurnal Agrotek Ummat Vol 6, No 1 (2019): February
Publisher : Universitas Muhammadiyah Mataram

Penelitian ini bertujuan mengetahui kinerja alat desalinasienergi surya. Metode yang digunakan adalah metode eksperimental dengan mendestilasikan air laut sebanyak 5 liter selama 5 hari. Pengambilan data dilakukan setiap hari selama 10 jam (08.00-17.00 WITA). Parameter yang diamati adalah intensitas matahari (IT, W/m2), temperatur air laut (Tal, °C), temperatur air tawar (Tat, °C), temperatur plat penyerap (Tc, °C), temperatur penguapan (Tsv, °C), temperatur lingkungan (Ta, °C), produktivitas air tawar (liter), serta garam yang terbentuk (liter). Hasil pengamatan menunjukkan bahwa intensitas matahari sangat berpengaruh terhadap produktivitas destilat yang dihasilkan. Volume destilat terbesar dihasilkan pada hari kedua dengan efisiensi energi mencapai 97,52%.

Sistem Pendeteksi Kerusakan Buah Mangga Menggunakan Sensor Gas Dengan Metode DCS - LCA Murad Murad; Sukmawaty Sukmawaty; Ansar Ansar; Rahmat Sabani; Syahroni Hidayat
JTIM : Jurnal Teknologi Informasi dan Multimedia Vol 3 No 4 (2022): February
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jtim.v3i4.169

Fruits, including mangoes, produce a wide variety of volatile organic compounds that give them their distinct aroma. Characteristics of fruit aroma is one of the important keys in determining consumer acceptance in the commercial fruit market based on individual preferences. So a possible way to determine the level of ripeness/damage is to feel the distinctive aroma presented by the fruit using a gas sensor. This study aims to build a system that can detect mango damage based on its aroma. The sensors used are TGS 2600, MQ3, MQ4, MQ2, and MQ8 which are connected to the Arduino Mega 2560. The learning model used is an ensemble learning model of Dynamic Classifier Selection (DCS) with Local Class Accuracy (LCA)/DCS-LCA. This algorithm combines Logistic Regression, Selection Tree, Support Vector Machine (SVM), Naïve Bayes, Random Forest, and Neural Networks. The model was then tested with a comparison of the amount of test data and training data of 70%:30%. The test results showed that the overall system Accuracy was 75% and the ability to detect mango fruit damage was 71%. The DCS-LCA classifier model outperforms each of its constituent base classifiers.

Co-Authors Ansar Ansar Ansar Ansar Asih Priyati Diah Ajeng Setiawati Diah Ajeng Setiawati Guyup Mahardhian Dwi Putra Guyup Mahardhian Dwi Putra Hary Kurniawan Hary Kurniawan Kurniawan Yuniarto M. Mirmanto, M. Murad, Murad Rahmat Sabani Rahmat Sabani S. Romdani S. Syahrul Sirajuddin Haji Abdullah Sopiyan Iqbal Syahroni Hidayat

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