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All Journal Jurnal Keteknikan Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Rekayasa Kimia & Lingkungan Teknologi dan Industri Pertanian Indonesia Rona Teknik Pertanian

Hendri Syah

Jurusan Teknik Pertanian Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 398707

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering Raida Agustina; Hendri Syah; Muhammad Ridha
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

Catfish is health food which contains good nutritional values. Aceh people frequently consume this fish in fresh with complicated special recipe, so that the rate consumption of this fish is still low. Therefore, it is important to find the method for preserving this fish to improve its consumption. Liquid smoke can be used as one method to prepare the fish. The purpose of this study is to assess the quality of catfish under the treatments with and without soaking the fish in liquid smoke.Catfish was cleaned and washed, then it was dipped in solution with 2% salt for 30 min. Afterthat, catfish were air-dried for about 1 hour. About 200 ml of liquid smoke was diluted in 9800 ml water. After soaking in solution with 2% liquid smoke for 10min, catfish were dried by using a cabinet dryer which has three layers. The parameters observed were moisture content and sensory analysis. About 25 panelists had evaluated the samples for appearance, flavor, taste, texture, and color.The results showed that the combination process of smoking and drying might maintain the product quality. The moisture contents of all products were still in appropriate amount as required by the Indonesian Standar (SNI). According to organoleptic test, the smoke-dried catfish was preferred by panelist than the unsmoked-dried one. Therefore, soaking catfish in liquid smoke can be used to improve the taste of the fish. Further study is recommended to evaluate the shelf life of smoke-dried catfish.

Studi Performansi Alat Pemanas Air dengan Menggunakan Kolektor Surya Plat Datar Darwin Darwin; Hendri Syah; Sujan Yadi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

This study aims to analyze the performance of the water heater using solar collector flat plate type. Efficiency performance of solar collectors in the process of heating the water also becomes the main focus in this study. This study was conducted with two experiments consisting of a flat plate solar collector with horizontal and flat plate solar collector with tilt angle 22o. Experiments carried out with 8 hours of testing within 6 days. Water was circulated into the collector pipe using a pump capacity of 125 Watts. From the research it is known that the amount of electrical energy required by pump for 6 days with 8 -hour time trial experiment, was about 21.6 MJ. The rate of flow of the fluid in the collector pipe is 2x10 - 5 m3/s. The plate solar collector with a slope of 22o reached the highest average temperature in the third experiment, which was about 64.7 ° C; however, the lowest average temperature was found in the horizontal collector (0o) at the third experiment, which was about 47.5 ° C. It was found that the highest efficiency obtained at the collector plate with 22o tilt angle was equal to 76 % while the lowest efficiency was obtained at a horizontal collector with an efficiency of 53.6 %. Keywords: solar collectors, flat plate, water heater

Karakteristik Fisik Bubuk Kopi Arabika Hasil Penggilingan Mekanis dengan Penambahan Jagung dan Beras Ketan Hendri Syah; Yusmanizar Yusmanizar; Oki Maulana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

Size reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristics of Arabica coffee powder with addition of corn and rice milled through mechanical process. This experiment used two mechanical mills including hammer mill and disc mill. Before it is milled, coffee was mixed with other materials including corn and rice. Parameters observed were yield, moisture content, bulk density, and angle of respose, particle uniformity index, fineness modulus, and the average particle dimensions. Based on the results obtained, it was revealed that moisture content of each test still meet SNI standard with the maximum of 7%. Bulk density of coffee powder resulted using disc mill was higher compared with hammer mill. However, particle generated from milling process may be categorized as powder with medium cohesiveness based on its angle of repose. Dimensional average particle is proportional to the fineness modulus of coffee powder produced. Highest fineness modulus obtained from coffee powder without additives, and using a hammer mill is equal to 4.37 with the highest average dimensions of 2.05 mm, while the lowest fineness modulus that the coffee powder without any additional ingredients milled with a hammer mill is equal to 4.22, with the lowest average dimensions of 1.94 mm.

Co-Authors Anak Agung Gede Sugianthara Armansyah Halomoan Tambunan Darwin Darwin Edy Hartulistiyoso Juanda Juanda Lamhot Parulian Manalu Muhammad Ridha Nurmardhatillah Nurmardhatillah Oki Maulana Rahma Wati Raida - Agustina Raida Agustina Raida Agustina Rian Juli Yanda Rita Khathir Rodhatul Ilmi Ryan Moulana Safrizal Safrizal Sri Hartuti Sujan Yadi Yusmanizar Yusmanizar Zulfahrizal Zulfahrizal

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