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All Journal Jurnal Agritechno AbdiTechno (Jurnal Pengabdian Masyarakat)
Muhammad Rizal
Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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PKM Pengembangan Produk Kubis Menjadi Sauerkraut DI Desa Tombolo Pao Kabupaten Gowa Nur Rahmah; Indrayani; Muhammad Rizal
Abdi Techno Jurnal AbdiTechno, Vol. 2, Nomor. 2, Juli 2022
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/abditechno.v2i2.583

Abstract

Kubis merupakan produk hortikultura yang sangat melimpah dan mudah rusak. Hasil panen yang melimpah adalah salah satu masalah yang dihadapi oleh petani. Hal yang tidak dapat dihindari jika surplus tanaman hortikultura adalah rentannya kerugian yang diterima oleh petani disebabkan banyaknya produk yang terbuang karena mengalami pembusukan sehingga tidak memberikan keuntungan secara ekonomi. Berbagai upaya dilakukan untuk mengelolah produk-produk hortikultura pada kondisi tersebut, salah satunya dengan memberi perlakuan dengan mengolahnya menjadi pangan fermentasi yang dapat mengurangi resiko kerugian. Kubis yang sangat mudah membusuk menjadi pilihan pangan yang akan difermentasi, mengingat jumlahnya yang melimpah di desa Tombolo Pao. Fermentasi adalah cara yang dapat mencegah kerusakan pada kubis, dibantu oleh beberapa bakteri asam laktat. Kegiatan PKM ini bertujuan untuk memberi jalan keluar bagi permasalahan mitra akibat surplus tanaman kubis. Penyuluhan yang diberikan antara lain adalah : 1) menentukan tata cara pembuatan asinan kubis; 2) mengetahui pengaruh penambahan garam pada fermentasi asinan kubis; 3) dan untuk mengetahui karakteristik asinan kubis yang dihasilkan dari beberapa perlakuan. Dari pelaksanaan kegiatan PKM dapat disimpulkan bahwa Kelebihan hasil panen kubis dapat termanfaatkan melalui pembuatan pangan fermentasi Sauerkraut
Design of a Greenhouse Room Temperature and Humidity Control System Using a DHT 22 Sensor Husnul Mubarak; Muhammad Rizal; Iqbal Iqbal; Abdul Waris; Muhammad Tahir Sapsal; Imam Suelfikhar
Jurnal Agritechno Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.vi.943

Abstract

Temperature and humidity conditions in plant growth are one of the important factors. Instability of temperature and humidity is often a problem that makes plants grow not optimally. The use of a green house is one way to artificially maintain temperature and humidity, but it still experiences several problems due to unstable weather conditions that affect conditions in the green house space. The control system uses temperature and humidity sensors (DHT 22) to measure the conditions in the green house space which can be used to maintain the stability of temperature and humidity in the green house. This control system will be connected to a water pump connected to a misting device where the water vapor produced by the misting is expected to be able to maintain the humidity in the green house room, and the control device will be connected to a fan which is expected to be able to maintain the temperature conditions in the green house room. The measurement data of the control system tool using the DHT 22 sensor will be compared with the hygrometer measurement data for the calibration process. Testing the function of the control device is carried out by looking at the response of the fan and pump to the setting point on the DHT 22 sensor reading. This control system is very important to apply because it can become the basis for developing greenhouses in the future, and as a basis for developing several control systems related to plant growth. The calibration results for the DHT 22 sensor and hygrometer readings obtained an error value of 0.27 °C for the temperature sensor and 1.23% for the humidity sensor. This value indicates that the sensor reading error is within the temperature sensor tolerance standard, which is ±0.5 °C and the humidity sensor tolerance is ±5%. For the results of testing the response of the pump and fan to the setting point, it shows that the two tools work well. So that it can be concluded that the design of the tool can function properly in controlling the green house space to maintain temperature and humidity stability.
Co-Authors Abdul Waris Husnul Mubarak Imam Suelfikhar Indrayani Indrayani Iqbal Iqbal Muhammad Tahir Sapsal Nur Rahmah