PERANCANGAN ALAT PENGURAI ASAP ROKOK PADA PROTOTYPE SMOKING ROOM MENGGUNAKAN ELECTROSTATIC PRECIPITATOR

Dalam penelitian ini dibuat alat pengurai asap rokok pada prototype smoking room. Adapun tujuan dari penelitian ini adalah menentukan perbandingan persentase penguraian kadar asap pada pengujian menggunakan dan tanpa menggunakan ESP. Cara kerja alat yang dibuat adalah dengan cara memantau kualitas udara bersadarkan ISPU pada prototype smoking room menggunakan sensor MQ2 dengan output berupa blower yang akan mengarahkan asap keluar ruangan dan asap yang telah keluar dari ruangan diolah lagi menggunakan electrostatic precipitator (ESP) agar menjadi udara bersih. Hasil dari proses simulasi menunjukkan bahwa Dengan menggunakan ESP (electrostatic precipitator) kadar asap dapat terurai hingga 92,867%, sedangkan tanpa ESP, asap yang terurai tidak lebih dari 5% dan dapat mencemari lingkungan sekitar smooking room

Effect Of Fermented Rice Straw With Ecoenzymes On Digestibility of Dry Matter and Organic Matter In Local Sheep

Rice straw with abundant availability becomes very potential to be used as local sheep feed. Fermentation needs to be done to improve the nutritional quality of rice straw which is quite low. The nutritional content needs to be considered in order to support the productivity of sheep. Local sheep is one of the livestock commodities that provide meat. This study aimed to determine the digestibility of dry matter and organic matter feed based on rice straw (oryza sativa) fermented with ecoenzymes in male local sheep. The research was carried out in Namorambe, Deli Serdang Regency, North Sumatra from January to March 2021 and at the Chemistry Postgraduate Laboratory, University of North Sumatra. The design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments consisted of P0 (100% odot grass without fermented rice straw), P1 (75% odot grass and 25% fermented rice straw), P2 (50% odot grass and 50% fermented rice straw), P3 (25% odot grass and 75% fermented rice straw), P4 (100% fermented rice straw without odot grass). The parameters observed were dry matter digestibility and organic matter digestibility. The results showed that the administration of fermented rice straw with ecoenzymes did not significantly affect the dry matter and organic matter digestibility of male local sheep. The conclusion of the study showed that the administration of fermented rice straw with ecoenzymes had the same dry matter and organic matter digestibility as odot grass

Evaluation of the Early Warning, Alert and Response System (EWARS) at the Public Health Centers in Working Area of Paniai Regency Health Department, Papua Province

Background: The Early Warning, Alert and Response System (EWARS) is a system used to respond quickly by providing early warning in the form of a signal for increased disease characteristics. Public Health Centers are obliged to collect complete and timely EWARS data on a weekly basis to facilitate early detection of disease incidents, but the facts in the EWARS reporting field do not follow indicators. Research Objectives: Evaluating the implementing of the Early Warning, Alert and Response System (EWARS) at the Public Health Centers in the working area of the Paniai Regency Health Office. Research method: Qualitative research using a case study approach was the research method used in this study. This study was conducted from June 25 to July 18, 2020 at five Public Health Centers in the work area of the Paniai Regency Health Department. A total of 11 (eleven) informants were taken using a purposive sampling method. In-depth interviews and participatory observation are the main methods of data collection. The data were qualitatively analyzed. Results: Input component: lack of human resources, both in terms of quality and quantity, existence of multiple tasks, accumulation of manpower in urban areas, lack of facilities and infrastructure to support the implementation of EWARS. Process component: there was no EWARS data processing, no feedback and monitoring and evaluation by the EWARS Health Office Manager. In the Output Component: the delivery of the report by officers is not timely and incomplete

PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF SAPODILLA (Achras zapota L.) JAM BASED ON PECTIN AND SUCROSE ADDITION

This study was carried out to investigate the effect of sucrose and pectin on physical, chemical and organoleptic properties of sapodilla jam and to determine the best treatment in accordance with SNI. The evaluation consisted of a 2 X 3 factorial design with three replicates, two Pectin concentrations (0.5%, 0.7%) and three sugar concentrations (35%, 45%, 55%). Experimental data were subjected to ANOVA test followed by Tukey's test 5%. The results showed the proportion of pectin and sugar have significantly different impact on color, aroma, taste, a smear of jam and overall consumers acceptance on sapodilla jam. Results of chemical analysis and physical use of pectin have significantly different impact on total dissolved solids (TDS), but has no effect on pH and a smear of jam. The use of sugar affect the TDS and a smear of jam but pH did not differsignificantly. The interaction between pectin and sugar have significantly different impact on a smear of jam but has no effect on pH and TDS. The best product is the use of pectin 0.5% and sugar 55% , brownish-red color (4.20), sweet taste (4,07). aroma is quite flavorful distinctive sapodilla fruit (2.83), smooth texture and easily applied evenly (4.57). The overall consumers acceptance score (4.57). TDS (94.77%), pH (4.4) and fruit fiber positive (+)

PENGARUH TAKARAN PUPUK FOSFOR (P) TERHADAP PERTUMBUHAN DAN HASIL BEBERAPA VARIETAS TANAMAN PADI (Oryza sativa L.)

Padi merupakan tanaman pangan yang menghasilkan makanan pokok penduduk Indonesia. Peningkatan kualitas tanaman sangatlah penting dilakukan, salah satunya melalui  pemberian Pupuk Posfor (P) dan pemilihan varietas tanaman merespon pemupukan terhadap pertumbuhan. Penelitian bertujuan untuk mengetahui pengaruh pemberian takaran pupuk P terhadap pertumbuhan dan hasil beberapa varietas tanaman padi. Penelitian dilaksanakan di lahan sawah di Desa Telukbuyung, Kecamatan Pakisjaya, kabupaten Karawang. Rancangan yang digunakan dalam penelitian adalah Rancangan Split Plot terdiri dari petak utama varietas terdiri dari empat taraf yaitu: v1 (varietas Ciherang), v2 (varietas Mekongga), v3 (varietas inpari 33), v4 (varietas Cilamaya Muncul). Anak petak takaran pupuk P (biost P) terdiri dari empat taraf yaitu: d0 (tanpa pupuk P), d1 (150 kg ha-1), d2 (300 kg ha-1), d3 (450 kg ha-1). Hasil percobaan menunjukkan terjadi interaksi antara varietas dengan takaran pupuk P terhadap bobot gabah kering panen (GKP) per rumpun. Hasil bobot gabah kering panen (GKP) per rumpun sebesar 572,60 gram diperoleh melalui varietas Mekongga dengan takaran dosis pupuk P 300 kg ha-1

PENGARUH PENAMBAHAN PEKTIN DAN SUKROSA TERHADAP MUTU SELAI SAWO (ACHARAS ZAPOTA,L)

Buah Sawo (Achras sapota,L) merupakan salah satu jenis komoditas buah tropis dari sektor pertanian yang cukup banyak diproduksi di Indonesia. Buah sawo memiliki sekitar 60 % bagian buah dapat dimakan. Setiap 100 g buah sawo yang dapat dimakan mengandung 393 kj energi, 0.5 g protein, 1.1 g lemak, 23 g karbohidrat, 1.6 g serat, 24 mg Ca, 10 mg P, 1 mg Fe, 0.01 mg tannin dan 0.3 mg niasina. Selai buah merupakan salah satu produk pangan semi basah yang cukup dikenal dan disukai oleh masyarakat. Food & Drug Administration (FDA) mendefinisikan selai sebagai produk olahan buah-buahan, baik berupa buah segar, buah beku, buah kaleng maupun campuran ketiganya. Tujuan penelitian ini adalah menentukan pengaruh sukrosa dan pektin terhadap sifat fisik, kimia, dan organoleptik selai sawo dan menentukan perlakuan terbaik yang mendekati standar selai. Kosentrasi pektin yang digunakan adalah 0.5%, 0.7% dan kosentrasi gula yang digunakan adalah 35%, 45%, 55% dari jumlah buah sawo. Rancangan percobaan yang digunakan adalah rancangan acak lengkap. Data yang didapat dianalisis dengan uji anava dengan uji lanjut Tukey terhadap pH, total padatan terlarut, daya oles dan organoleptik. Hasil penelitian untuk organoleptik menunjukan proporsi jumlah pektin dan gula berpengaruh nyata terhadap warna, aroma, rasa, daya oles dan kesukaan keseluruhan pada selai sawo. Sedangkan hasil analisa kimia dan fisika penggunaan pektin berpengaruh terhadap total padatan terlarut namuntidak berpengaruh pada pH dan daya oles. Penggunaan gula berpengaruh terhadap total padatan terlarut dan daya oles namun tidak berpengaruh pada pH. Interaksi penambahan pektin dan gula berpengaruh terhadap daya oles namun tidak berpengaruh pada pH dan total padatan terlarut, dengan produk terbaik selai sawo adalah A3B1 (gula 55% dan pektin 0.5%) dengan kriteria warna merah kecoklatan dengan nilai 4,20. Rasa manis dengan nilai 4.07. Aroma cukup beraroma khas buah sawo dengan nilai 2,83. Tekstur halus dan mudah dioleskan secara merata dengan nilai 4,57. Tingkat kesukaan keseluruhan panelis dengan nilai 4,57. Dengan total padatan terlarut 94,77%, pH 4,4 dan serat buah positif (+)