Performance of A Portable NIR Spectrometer to Distinguish Coffee Species Based on Qualitative Chemometric and Artificial Neural Network (ANN) Models

A wide range of genetic cultivars of coffee and their characteristics determine consumer preference and increase industrial actors’ awareness of production and marketing. The primary objective of this study is to develop a method to distinguish coffee species based on spectral characteristics acquired from a portable near-infrared spectrometer. The performance of this spectrometer in addressing classification problems is evaluated by the classification accuracy obtained from qualitative chemometrics, such as PCA and LDA, and artificial neural networks (ANNs) models. In this study, the instrument was successfully used and gained moderate accuracy for discriminating two coffee species, Arabica and Robusta, from Temanggung and Toraja. The accuracy was fair and achieved greater than 75%. Therefore, the instrument can be implemented as it provides simple, real-time, and in-situ analyses and can reach reliable results

Application of Fourier Transform Near-Infrared (FT-NIR) and Fourier Transform Infrared (FT-IR) Spectroscopy Coupled with Wavelength Selection for Fast Discrimination of Similar Color of Tuber Flours

This research aimed at providing a fast and accurate method in discriminating tuber flours having similar color by using Fourier transform near-infrared (FT-NIR) and Fourier transform infrared (FT-IR) spectroscopy in order to minimize misclassification if using human eye or avoid adulteration. Reflectance spectra of three types of tubers (consisted of Canna edulis, modified cassava, and white sweet potato) were collected to develop a multivariate model of partial least-squares discriminant analysis (PLS-DA). Several spectra preprocessing methods were applied to obtain the best calibration and prediction model, while variable importance in the projection (VIP) wavelength selection method was used to reduce variables in developing the model. The PLS-DA model achieved 100% accuracy in predicting all types of flours, both for FT-NIR and FT-IR. The model was also able to discriminate all flours with coefficient of determination (R2) of 0.99 and a standard error of prediction (SEP) of 0.03% by using 1st Savitzky Golay (SG) derivative method for the FT-NIR data, as well as R2 of 0.99 and SEP of 0.08% by using 1st Savitzky Golay (SG) derivative method for the FT-IR data. By applying the VIP method, the variables were reduced from 1738 to 608 variables with R2 of 0.99 and SEP of 0.09% for FT IR and from 1557 to 385 variables with R2 of 0.99 and SEP of 0.05% for FT NIR

Identification of Maturity Stage of Cacao using Visible Near Infrared (Vis-NIR) and Shortwave Near Infrared (SW-NIR) Reflectance Spectroscopy

Choosing the cacao maturity stage is essential for producing high-quality cacao beans. Identifying indicators of the maturity level of cacao is a complex task because these fruits do not exhibit the characteristics of other fruits during the ripening period. Generally, cacao maturity is determined manually based on the estimated daily harvest date using sensory observation, which is marked by changes in the color of the cacao skin. This is certainly inaccurate because visual assessment is only performed subjectively. This is inaccurate because visual assessment is only performed subjectively, which is not in line with the demands of Industrial Revolution 4.0, which is a fast and accurate technology for sorting cacao. In this study, cacao maturity was identified using visible (350-1000 nm) and shortwave near-infrared spectra (SW-NIR) spectroscopy (1000-1600 nm). Chemometric analysis using principal component analysis-linear discriminant analysis (PCA-LDA) was used to classify cacao maturity. The results showed that SW-NIR spectroscopy yielded better performances with calibration and prediction accuracy of 92,50% and 85% using Savitzky–s 1st derivative (SGD1) spectra compared to Vis-NIR spectroscopy had calibration and prediction accuracies of 90% and 86% using raw spectra for PCA-LDA model

UJI KINERJA MESIN PENGUKUS KERUPUK DAN ANALISIS PERUBAHAN SIFAT FISIK ADONAN KERUPUK SELAMA PROSES PENGUKUSAN

Steaming process is an important step in crackers manufacturing. This process is generally performed with less hygienic in small industries of crackers, because the equipment used do not meet the standards of food processing. The objective of this research is to design the hygienic dough crackers steamer with proper capacities as needed. Performance of equipment was evaluated by testing the uniformity of room and dough temperature during steaming and calculates the efficiency of energy use. Changes in the physical properties of dough such as the viscosity, density, and water content are evaluated to determine the success of steaming proccess. This research has been carried out by using 3 variations of capacity, i.e 20 kg, 40 kg, and 80 kg, and it was repeated 3 times for each capacity. During the steaming proccess, changes of room and dough temperature, density, and the water content of dough were observed with 10-minute time interval measurement. The changes viscosity of dough was observed by using Brookfield viscometer at 4 variation temperatures, i.e 29oC, 30oC, 35oC, and 40oC. The efficiency was calculated based on the amount of energy use for water heating to produce steams, the evaporation energy, the product heating energy and heat production from the fuel. Based on technical analysis, the distribution of room and dough temperatures on steaming machine were less homogeneous. It because of the distribution of vapor on steaming machine room was unhomogeneous. The result of efficiency analysis shows that value of ias was on a range between 45,96 � 53,46 %. Increased capacity up to 80 kg was improved the efficiency of energy use during steaming proccess. Characterization of crackers dough that performed based on viscosity suggest that it was an pseudoplastic fluid type, with n amount 0.3079 � 0.6651 and k 0.35 � 0.67 in average. Density of the crackers mixture is 1.1286 � 1.2095 gr/cm3 and water content is in a range of 39.158 � 42.5316 %

PERUBAHAN KUALITAS UBI JALAR (Ipomoea batatas L.) SELAMA PENYIMPANAN DALAM TANAH DENGAN VARIASI KETEBALAN TUMPUKAN

Sweet potatoes (Ipomoea batatas L.) has great potential and prospects for development for the food processing industry. Sweet potato is an agricultural commodity is susceptible to damage when stored in a longer period of time so it needs to be done post-harvest engineering. This study aims to extend the shelf life of sweet potatoes modified by storage in the soil. Change parameter is used as weight loss, moisture content, hardness, chemical and physical content of . The research was conducted by storing potatoes in the ground hole has a length of 40 cm, width 40 cm and depth of 50 cm with a thickness variation of 2, 3, and 4 stack. Alas perforated plastic as the base after it was given a place to store dry sand, sweet potatoes, hay, and covered with soil and so on according to the desired storage. In the course of a study of sweet potato are also stored in sacks and laid on the floor with both stored in ambient air. Parameters observed periodically at intervals of 3 days. Changes in the composition of the material before and after storage were evaluated to determine the success of the storage process. The results showed the rate of weight loss decreased (ks) 0.0907/day smallest, water content (ka) 0.032/day smallest, and the level of violence (kk) 0.0101/day smallest of which are contained in 4 stacks of sweet potato. Conventional sweet potato storage in sacks and have greater damage than modified sweet potato storage in the soil at the end of storage, but has a small percentage of damage on a storage period of 15 days. Overall the modified method of storage in the soil is capable of storing sweet potatoes at least 4 weeks with the best storage found in 4 piles treatment yams

ANALISIS TEKNIS DAN EKONOMIS PADA PENGERINGAN GULA SEMUT MENGGUNAKAN CABINET DRYER

Drying is the process of reducing moisture content in material so the material has a longer shelf life. Drying of brown sugar are still mostly done using the sun, despite the dryer. However, using of the dryer is still limited because the public perceives that the dryer uses less efficient due to higher operating expenses. Therefore technical and economical analysis of the brown sugar dried with cabinet dryer. Drying process of brown sugar done with 3 variations of temperature are 60oC, 70oC,80oC and 3 variations of capacity are 5kg, 10kg, and 15kg. Data taken include changes in temperature, moisture content, fuel and electricity that used during the drying process. Technical analysis includes the drying constant rate and drying efficiency. While the economical analysis includes break-even point, R / C ratio, payback period, and sensitivity analysis. The results showed that the constant rate of drying of brown sugar with cabinet dryer has a larger value than the drying of brown sugar with sun drying. The highest drying efficiency is drying capacity 15 kg at drying temperature 80oC that was 8,4921% afterwards the variation drying capacity 10 kg at drying temperature 80oC that was 5,7170%. Although the variation of drying capacity 15 kg at drying temperature 80oC has longer BEP (130hari/tahun > 124 hari/tahun), higher R/C Rasio (1,0268 > 1,0264), and longer payback period (1,6 tahun > 1,5 tahun) that compared with capacity 10 kg at drying temperature 80oC, however the variation capacity 15 kg at drying temperature 80oC was more opportune because it has higher drying efficiency compared with capacity 10 kg at drying temperature 80oC. Drying of brown sugar capacity 15 kg at drying temperature 80oC sensitive at higher interest rates more than 55,97%, and sensitive to the decrease in raw material capacity if more than 2,75%

ANALISIS PERPINDAHAN PANAS DAN MASSA SECARA SIMULTAN PADA PENGERINGAN GULA SEMUT MENGGUNAKAN CABINET DRYER

During the drying process, there was a movement occurred of the heat and mass simultaneously, and so to know the heat transfer and mass coefficient it is necessary to analyze the convection of heat transfer and the rate of decline water levels at the same time. The basic ingredients of this research was coconut sap crystal or palm sugar. The purpose of this research was to analyze the process of heat and mass transfer simultaneously with Dryer cabinet by using the Runge Kutta method. The Drying material process was made with 3 variations of temperatures of 60oC,70oC, 80oC and 3 variations of the capacity of 5kg, 10kg, and 15kg. The data that was taken was include the changes in temperature and moisture content during the drying process. The Drying process of palm sugar was analyzed simultaneously by using the Runge Kutta method to obtain a model. The results showed that the variations in temperature and capacity was significantly impact the value of h (convection heat transfer coefficient) and k ( the constant of drying rate). The greater of drying temperature, then the h and the k values was increase too. The greater capacity was made the value of h and k got smaller. The h values was obtained ranged in 12,89 H/m3oCs � 903,99H/m3oCs. And the k values was obtained ranged in 0.3169 J/m3oCs � 1.3636J/m3oCs

Perpindahan Massa Pada Pengeringan Gabah Dengan Metode Penjemuran

Pengeringan gabah dengan penjemuran langsung banyak diaplikasikan di negara tropis karena mempunyai beberapa kelebihan yaitu murah dan mudah untuk dilakukan. Akan tetapi, pengeringan dengan metode penjemuran juga mempunyai kelemahan yaitu resiko kontaminasi yang tinggi dan laju pngeringan yang rendah. Dalam penelitian ini dilakukan modifikasi pengeringan padi dengan metode penjemuran dengan pengaplikasian efek rumah kaca. Tujuan penelitian ini adalah untuk melakukan analisis proses perpindahan massa pada pengeringan padi dengan metode penjemuran langsung dan penjemuran termodifikasi melalui penggunaan efek rumah kaca. Gabah kering panen dengan berat total 15 kg dihamparkan pada rak sehingga ketebalan gabah berada pada kisaran 3 – 5 cm. Gabah selanjutnya dikeringkan dengan dua metode yang telah ditentukan sebelumnya secara bersamaan. Perubahan kadar air gabah diamati setiap 30 menit sampai kadar air rata-rata mencapai 14% (wb). Analisis proses perpindahan massa dilakukan dengan pengaplikasian persamaan “page” yang selanjutnya digunakan untuk menghitung konstanta laju pengeringan (k). Konstaanta laju pengeringan (k) selanjutnya digunakan untuk melakukan prediksi perubahan kadar air selama pengeringan. Hasil penelitian menunjukka bahwa proses perpindahan massa air gabah yang dikeringkan dengan pengaplikasian efek rumah kaca lebih cepat dari proses penjemuran langsung. Hasil uji statistik pada nilai konstanta laju pengeringan (k) menunjukkan bahwa ada perbedaan nyata antara nilai (k) dengan metode pengeringan dengan pengaplikasian rumah kaca dan penjemuran langsung (a 0,05). Nilai (k) pada masing masing metode pengeringan dapat digunakan untuk memprediksi perubahan kadar air selama pengeringan dengan akurat. Kata Kunci : Gabah, pengeringan, penjemuran, efek rumah kaca, konstanta laju pengeringa

ANALISIS PERPINDAHAN PANAS PADA PROSES PENGUKUSAN ADONAN KERUPUK RAMBAK MENGGUNAKAN MESIN PENGUKUS BERBAHAN BAKAR GAS

Rambak cracker is one of the favorite snack food of Indonesian people because it has good taste and crunch texture. The process of making the rinds are still largely conventional, as well as the process of steaming. Steaming process is done with equipment that does not meet the standards that allow contamination of the dough being steamed. Based on this research it was made in the form design tool of steamer with LPG-Gas fired during of the crackers dough processing which can mechanically increase the capacity for steaming process so as to reduce the human workload, conserve the energy and increase the income. The purpose of the design tool steamer during to cracker dough processing is to analyze the heat transfer process and the energy consumed during the steaming process using liquefied petroleum gas-fueled appliance steamer. Testing tool of steamer with crackers dough processing was made with 3 variations of capacity, small of 20 Kg, middle of 40 Kg , and large of 80 Kg. The data that was taken was include the changes in room temperature, materials, and water, the amount of gas consumed, as well as the volume of water that evaporated during the steaming process. The process of the crackers dough steaming was analyzed with Lumped capacitance method to obtain heat transfers rate. The model was then used to analyze the value of k and h. The results showed that the efficiency obtained by the Law of Energy Balance for each of a capacity of 80 kg, 40 kg, and 20 kg is 51.07 %, 51.18%, and 51.85%. The most efficient value of efficiency is the capacity of 80 kg because it can cook the dough crackers with the highest capacity. The h value for a capacity of 20 kg and 40 kg and 80 kg is 68.02 W/m2oC, W/m2oC 52.15, and 42.28 W/m2oC. The h value for each of a capacity has no significant difference in each rack. On the top shelf and middle value of h at a capacity of 20 kg was significantly different with a capacity of 80 kg, but on the bottom shelf there is no real difference to the value of h in each capacity. Key word : rambak crackers, steaming rate, heat trnasfer, energy consumption, lumped capacitance