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In this study, a fluidized coffee roaster has been successfully designed, constructed, and tested. This prototype has a capacity of 500 grammes per batch to aid small-scale coffee shops in roasting coffee beans. This fluidized coffee roaster is easy to use, cheap and has an appropriate capacity for the small business requirements. The coffee roasting components of the machine consisted of a blower (600 watts), a heat exchanger, a jet burner, a cylindrical roasting chamber, a chaff and dust collector, and a frame. At a range of airflow of 4-6 m/sec, the average temperature increase in the furnace and roasting chamber was 26 °C and 7.8 °C per minute, respectively. Performance tests revealed that the developed fluidized coffee roaster had been able to roast Robusta and Arabica coffee to light, medium, and dark roasting levels. For Robusta coffee, the time required to achieve light, medium, and dark levels were 8.18, 9.85, and 12.03 minutes, respectively, with final roasting temperatures for each level of 209 °C, 220 °C, and 248°C. For Arabica coffee, the time required was 5.32, 7.67, and 11.72 minutes, respectively with the final roasting temperatures of 207 °C, 210 °C, and 218 °C.

Cold brewed coffee has a sweet taste steeping intensity higher than bitter taste and sour taste. One of the flavors of brewing coffee can be affected by the temperature and the roasting time of the equipment used. In this study, cold brewing processes were performed on several Arabica coffee samples obtained from several roasting treatments consisting of three different roasting temperatures (170°C, 180°C, and 190°C) and three levels of roasting times (10, 12, and 15 minutes). The cold brewed in this study has the characteristics of steeping with high acidity intensity, clean after taste, the color of the steeping tends to be light brown, and the steeping body was light. The best treatment for roasting was a temperature of 190oC with a roasting time of 10 minutes based on the highest effectiveness value.

Berbagai permasalahan global di masa mendatang sangat erat kaitannya dengan pertanian, lingkungan, masyarakat dan sumber daya seiring meningkatnya populasi manusia di dunia dan perubahan iklim. Isu-isu tentang pertanian atau pangan meliputi berkurangnya jumlah para petani akibat penuaan dan meningkatnya populasi perkotaan serta hilangnya lahan pertanian karena urbanisasi, penggurunan, akumulasi garam di permukaan tanah, dan kontaminasi tanah dengan zat beracun. Teknologi pertanian di masa mendatang harus dapat membantu meningkatkan pangan secara simultan. Beberapa teknologi dan inovasi yang diprediksi dapat menjadi solusi antara lain pertanian di perkotaan (urban farming), pertanian secara vertical (vertikultur) serta plant factory (perusahaan tanaman terintegrasi), serta alat mesin yang didukung dengan teknologi mutakhir (artificial intelligent), internet of things (IoT) dan pertanian presisi agar dapat menurunkan kebutuhan terhadap sumber daya manusia yang saat ini minat anak muda pada bidang pertanian semakin menurun. Ulasan pada karya tulis ini bertujuan untuk memberikan informasi terkait peranan teknologi pertanian di masa yang akan datang berdasarkan teknologi yang saat ini sedang dikembangkan serta memberi gambaran mengenai aplikasinya di masa yang akan datang khususnya ketahanan pangan. Teknologi tersebut yang harapannya dapat menunjang kebutuhan pekerjaan-pekerjaan di bidang pertanian yang semakin kompleks dengan memanfaatkan sumberdaya se-efisien mungkin dan hasil produksi yang maksimal sehingga dapat menjaga stabilitas ketahanan pangan di masa yang akan datang.

Aktivitas antihipertensi adalah zat fitokimia yang menghasilkan kemampuan untuk mengurangi stres oksidatif, menghambat aktifitas angiotensin converting enzim, meningkatkan relaksasi endotel pembuluh darah. Penelitian ini bertujuan untuk menganalisis kandungan flavonoid dan saponin pada pembuatan minuman fungsional, kesukaan yang meliputi warna, aroma, dan tekstur. Penetian ini menggunaka Rancangan Acak Kelompok dengan 3 perlakuan yaitu penambahn ekstrak telang sebanyak 0,25 gram, 0,50 gram dan 0,75 dan 3 pengulangan. Hasil penelitian penambahan ekstrak bunga telang pada bunga telang menunjukan hasil bahwa penamban 0,750 mg ekstrak bunga telang paling banyak disukai oleh panelis. Minuman fungsional dengan penambahan 0,75mg memiliki kandungan saponin sebanyak 81,8ppm dan kandungan flavonoid sebesar 31,8 mg. tertingg yaitu sebanyak Kandungan gizi dalam minuman fungsional ekstrak bunga telang yaitu total kkal yang terkandung sebanyak 45,1 kkal, protein sebanyak 0,1 gram, lemak 0,1 gram, dan karbohidrat sebanyak 11,4 gram.

Salah satu permasalahan dalam kehidupan sehari-hari yang cukup rumit untuk diselesaikan adalah sistem aliran fluida (air) dalam bejana bertingkat. Pada penelitian ini, telah dilakukan pembuatan model sistem persamaan diferensial linear (SPDL) yang menggambarkan aliran air dari sistem instalasi air dengan tangki bertingkat serta membandingkan hasil simulasi numerik dari model dengan hasil eksperimen. Model SPDL dibangun dengan melibatkan observasi lapang secara langsung untuk menentukan nilai konstanta model (C1, C2 dan C3). Model yang telah dibangun disimulasikan secara numerik menggunakan metode Euler dengan 4 skenario nilaikonstanta. Hasil menunjukkan bahwa volume tangki A dan B serta laju perubahan volume airnya telah berhasil digambarkan oleh model SPDL yang telah dibangun dengan hasil yang paling mendekati hasil eksperimen adalah nilai C1 sebesar 0.01323 dan C2 sebesar 0.01091 dengan nilai RMSE 0.2599.

Post-harvest handling of candlenut requires special attention to get the best quality whole kernel and high selling price. The cracking of candlenut traditionally and mechanically using a ripple mill equipment produces a low whole kernel yield. This research aims to find the best handling method of candlenut to obtain the maximum whole kernel yield. The heating pre-treatments using hot air were used to heat up the candlenuts under different temperature variations (80, 90, 100 °C) and heating durations (3, 4, 5 h). The hot air was generated by a heat gun with a flow rate of 500 L/min. After drying, the candlenut was soaked in the water with a temperature of 5 °C for 20 min. The process of cracking candlenut was carried out by two methods: method-1 by dropping candlenuts from several altitudes, i.e., 1, 2, 3, 4, 5 m above the concrete surface and method-2 by dropping a load of 100 g to the candlenut from several altitudes (0.2, 0.4, 0.6 and 0.8 m). The results showed that the optimum pre-treatment that produces the highest whole kernel yield (91.67%) was heating with a temperature of 90 °C for 3 h and by dropping candlenut from an altitude of 5 m (method-1). The momentum needed to break the candlenut shell without damaging the kernel are 0.096 kg.m/s with momentum velocity of 9.905 m/s. This optimal momentum data can be further used for the development of centrifugal-type candlenut cracking equipment.

The study aimed to develop a small-scale drum dryer to meet the small enterprises' demand in the context to produce ready-to-eat food products to support stunting prevention. The design, manufacture, and thermal evaluation of a double drum dryer had been carried out. The development stage consisted of sizing the main components, creating technical drawings, determining component materials, manufacturing, and performance tests. The dryer drum dimension was 500 mm in diameter and 400 mm in length and 20 mm in thickness. The capacity of the double drum dryer was 10 kg/batch. The double drum dryer was powered by a 3-phase electromotor 2.24 kW. There are three transmission systems applied, i.e. gearbox, chain-sprocket and belt-pulley. The feeding system applied was nip feeding. The heat source originated from the steamer using an electric heater. Results of the test showed that the double drum drying machine had worked well as expected. The temperature distribution of both drums was fairly uniform, and the temperature uniformity in the drum surface showed good uniformity (minimum gradient temperature). The double drum dryer was able to produce good characteristics of products in the form of ready-to-eat products made from several ingredients (i.e. millets and red bean) which contain high macro and micronutrient.

The design, manufacture and evaluation of a drum coffee roasting machine had been carried out. The aimed of the study was to develop a small-scale drum roaster to meet the demand of the small enterprises at design and function. The development stage consisted of sizing of the main components, creating technical drawings, determination of component materials, manufacture and performance test. The dimension of the roaster drum was 168.28 mm in diameter and 250 mm in length; the capacity of the roaster was 750 gram/ batch. Results of the test determined that the coffee roasting machine had worked well as expected. The preheating time was 15-22 minutes at a drum speed of 67.5 rpm. The initial loading temperature was 180°C. The test using arabica coffee bean reveals that the average crack time was 8.78 minutes, development time was 2.35 minutes, decreasing mass and increasing volume ranged from 19.80 – 20.30 % and 49.97 – 54.85 % respectively. The average crack time of Robusta coffee bean was 10 minutes; development time was 3 minutes, decreasing mass and increasing volume ranged from 10.87 – 14.90 % and 44.93 – 56.20 %, respectively. The required time to roast Arabica green coffee bean to the light-medium and medium-dark level was 11.3 and 12.38 minutes respectively, besides for Robusta green coffee beans was 13.00 and 14.00 minutes respectively.

One of the ways to support corn production is through technology implementation, but the domestic industries have not attempted to produce technology for harvesting activities especially corn harvesting. This research was carried out to get the best design, prototype and performance of corn thresher unit to be applied to the design of a corn combine harvester. The components consist of threshing cylinders, perforated cages, grain screw conveyors and corn cob entry holes. The research method begins from analyzing (functional and structural designs), designing, testing performance, evaluating and modifying. The performance test was carried out stationary using corn cob raw material. The performance of the thresher unit has been quite good. The results show that the best performance was the prototype with the last modification (C). Threshing efficiency reached 93.75%, percentage of un-threshed kernel was 6.25%, and cleanliness level 90.68%. While threshing capacity was 358.28 kg/hour, which corn cob feeding was carried out by humans with a feeding capacity of 420.05 kg/hour

This study underlines the development of orange-colored spectrum tracer material based on Fe/CaCO3/PVC compound. The optimum composition of the compound was determined by comparing three different ratios of Fe-CaCO3-PVC. The sample with the highest CaCO3 content decomposed earlier than that of the other samples. This sample also produced the lowest calorific energy around 275.61 cal/g and emitted a medium-dark orange spectrum. The color brightness was affected by the number of color source materials as well as CaCl2 and Ca(OH)2 which were formed during the combustion process. Meanwhile, the sample with the lowest CaCO3 content produced light orange color with a sharp spectrum emission. The concentration of fuel material (Fe) as well as the higher calorific energy (466.39 cal/g) of this composition contributes to the enhanced spectrum intensity. All samples emitted the orange color, with the wavelength ranging from 585 to 593 nm. Beside of calcite as the main phase, the x-ray diffraction analysis at 650 ℃ shows Fe2O3 as a secondary phase. The FTIR analysis of the as-heated sample presents the Fe-O bending band with a broader peak, which can be attributed to the existence of Fe2O3 species. The presence of this structure made all these samples have high ignition temperature. HIGHLIGHTS The tracer formulation contain iron, CaCO3 and polyvinyl chloride Iron fuel influences the thermal stability of tracer material The tracer composition emits orange-color start from 587 to 594 nm wavelength The highest spectrum intensity found at composition with containing greatest iron fuel GRAPHICAL ABSTRACT

The grilling process in conventional grills generally requires a fanning system to maintain the charcoal embers to be stable. At the same time, there is heat energy lost into the environment by conduction through a grill. This study discussed the use of waste heat from a conventional grilling stove to produce energy to drive the self-rotating fan system. The component used was the thermoelectric module type TEG SP1848 which can convert heat energy into electrical energy. The experiment was carried out in two stages. The first step was testing the temperature characteristics produced on both the hot-side and cold-side of thermoelectric using 2 treatments (with water in the heatsink and without water). The second stage was the experiment by using 3 variations of the thermoelectric configuration i.e. single module, a double module using a series circuit, and a double module using a parallel circuit. Observation results had shown that the use of water can stabilize the temperature on the cold side of TEG and the temperature was lower than without water. Besides, there was a positive trend indication between $\Delta$T and voltage as well as $\Delta$T and electric current where increase in $\Delta$T increase in voltage and current so that the power generated was also higher. The power generated during the grilling process had been able to rotate the 3 V DC self-rotating fan system. Experimental results had shown that the use of a dual parallel configuration produced the highest power with an average voltage of l.SO V, an electric current of 1.8 mA, and an average $\Delta$T of 48. 8°C.

The design of the ethanol concentration measurement system using a specific gravity approach has been previously developed. It was built for batch distillation column automation. The measurement system use a combination of 2 kinds of sensor (i.e. load cell sensor and ultrasonic sensor). However, the dynamic characteristic of the measurement system has not been evaluated. This paper is a continuation of the previous paper. This paper aims to describe the dynamic characteristics of the ethanol concentration measurement system. The dynamic characteristic is another performance analysis besides the static characteristic that present in the previous paper. The dynamic characteristic covers rise time, settling time, and overshoot. This paper also presents a transfer function, pole, and zero location by process the output and input data. This paper concern about dynamic characteristics at one-point operation (75 % of ethanol measuring with a hydrometer) then measured by the ethanol measurement system that was designed in this research. Farther the dynamic characteristic was observed from the device until the device reading was steady-state. The result revealed that the rise time of ethanol concentration of measurement system was 56.4 second, settling time 112.2 second and percentage of overshoot was 1.2%. The measurement system can present the actual data after 117.4 second.

The prototype of auger type fertilizer applicator powered by hand tractor has been developed. It was constructed for four planting rows of soybean in one pass. The four fertilizer applicator units were rotated by utilizing the tractor wheel axle rotation. The auger of the metering device was divided into 3 sections of auger pitch (15, 20 and 25 mm) due to the applicator could be changed the application rate. Each auger pitch represented application rate about 150 kg/ha (6 g/m), 200 kg/ha (8 g/m) and 250 kg/ha (10 g/m) respectively. The objective of this study was to develop and to conduct performance test of auger type fertilizer applicator for four planting rows of soybean that could be changed the dose. The result of stationary tests shows that the average dose for each pitch were 7.42, 9.58 and 11.60 g/auger rotation respectively at 1800 rpm (18 rpm auger) engine speed and 7.88, 9.53 and 11.49 g/auger rotation resvectively at 2000 rpm (20 rpm auger). The field test showed the result for each auger pitch were 5.91, 8.46 and 10.08 g/m respectively. These results indicated that the applicator was able to allocate fertilizer evenly with high accuracy (the error was less than 8%). The field test showed that effective field capacity was 0.137 ha/hour and efficiency was 73.7%.AbstrakPrototipe unit pemupuk tipe auger bertenaga traktor tangan untuk tanaman kedelai telah berhasil dikembangkan. Prototipe ini dibuat untuk pemupukan empat alur tanam dalam satu lintasan. Empat unit penjatah pupuk digerakkan dengan memanfaatkan putaran dari poros roda traktor. Poros auger dari metering device pupuk dibagi menjadi 3 ukuran jarak pitch yaitu 15, 20 dan 25 mm agar dosis pupuk dapatdiatur. Setiap jarak pitch auger mewakili dosis pemupukan berturut-turut 150 kg/ha (6 g/m), 200 kg/ha (8g/m), and 250 kg/ha (10 g/m). Tujuan dari penelitian ini adalah untuk mengembangkan dan menguji kinerja dari unit pemupuk kedelai empat alur tanam yang dapat diubah dosis pemupukannya. Hasil pengujian stasioner menunjukkan nilai penjatahan pupuk untuk tiap pitch berturut-turut adalah 7.42, 9.58 and 11.60 g/putaran auger saat pengujian dengan kecepatan putar engine 1800 rpm (18 rpm auger) dan 7.88, 9.53 and 11.49 g/putaran auger saat diuji pada 2000 rpm (20 rpm auger). Sementara pengujian di lahan berturutturut untuk setiap pitch adalah 5.91, 8.46 dan 10.08 g/m. Hasil tersebut menunjukkan bahwa unit pemupuktelah mampu menjatah pupuk secara merata dengan tingkat akurasi yang tinggi (error kurang dari 8%).Kapasitas lapangan efektif mesin mencapai 0.137 ha/jam dan efisiensi lapangan sebesar 73.7%.

Pada sistem akuaponik, kesesuaian kombinasi antara jenis ikan dan tanaman sangat penting untuk diselidiki karena setiap jenis ikan dan tanaman memiliki kondisi lingkungan hidup yang berbeda. Dengan demikian, diperlukan suatu perangkat yang dapat mendeteksi, memantau dan merekam kualitas air agar fenomena-fenomena yang terjadi pada kondisi air dapat diselidiki secara mendalam. Penelitian ini bertujuan untuk merancang dan membuat sistem deteksi dan pemantauan kualitas air untuk aplikasi aquaponik. Perangkat ini dirancang dengan menggunakan beberapa sensor yaitu sensor sensor pH tipe SKU:SEN0161, sensor TDS tipe SKU: SEN0244, sensor suhu air tipe DS18B20, intensitas cahaya tipe LDR, dan ketinggian air sensor ultrasonic tipe HCSR04. Perangkat tersebut dirancang untuk dapat diakses dengan menggunakan perangkat Android, sehingga kualitas air dapat dengan mudah dipantau kapan pun dan di mana pun. Metode perancangan yang digunakan dalam penelitian ini adalah metode prototyping yaitu Listen to Customer (Pengumpulan kriteria desain), Design and Build Prototype, dan Test Drive and Evaluation. Berdasarkan hasil pengujian dan analisis masing-masing sensor sebanyak 7 pengambilan data TDS dan 10 pengambilan data PH dan Suhu, didapatkan nilai galat yang kecil pada pembacaan setiap sensor. Galat pembacaan sensor pH sebesar 0,3, TDS sebesar 15 ppm dan sensor suhu sebesar 0,45 °C. Untuk pengujian repeatability, pada pengujian sensor cahaya setiap 5 menit diperoleh nilai rata-rata 236,2 Lux dan nilai deviasi yang sangat kecil yaitu 0,4 Lux, sedangkan sensor ketinggian air menunjukkan nilai rata-rata 14,72 cm dan nilai deviasi 0,03 cm. Nilai galat yang kecil menunjukan sensor memiliki akurasi yang tinggi dan nilai deviasi yang kecil menunjukan bahwa sensor telah memilii tingkat kepresisian yang tinggi. Data parameter hasil pengukuran telah mampu ditampilkan dengan baik pada perangkat Android melalui jaringan internet. Kata Kunci: akuaponik, deteksi, kualitas air, pemantauan

Pengeringan ubi kayu merupakan salah satu tahap penting yang dilakukan untuk mengolah ubi kayu menjadi produk tepung. Pengeringan umumnya dilakukan menggunakan sinar matahari maupun secara mekanis menggunakan alat pengering. Namun, penggunaan alat pengering menimbulkan biaya tambahan pada proses produksinya sehingga kinerja teknis dan tekno-ekonominya perlu dianalisis. Penelitian ini bertujuan untuk mengevaluasi kinerja dan menganalisis biaya pengeringan ubi kayu yang dikeringkan dengan menggunakan pengering kabinet dengan pemanas keramik inframerah. Kinerja pengeringan ubi kayu menggunakan alat pengering ini telah berhasil diuji pada beban kosong dan pada tiga variasi kapasitas pengeringan (20, 29 dan 42 kg). Karakteristik suhu dan kelembaban pada ruang pengering dapat stabil dan mendekati nilai set point . Peningkatan kapasitas pengeringan tidak menunjukan perbedaan laju pengeringan, akibatnya semakin tinggi kapasitas pengeringan (hingga kapasitas maksimal) semakin tinggi efisiensi pengeringannya, semakin tinggi laju penguapannya dan semakin rendah konsumsi energi spesifiknya. Peningkatan kapasitas juga dapat menurunkan biaya pokok pengeringan hingga mencapai Rp.1,056,00 per kg ubi kayu basah pada kapasitas 42 kg/ batch . Penggunaan alat pengering berbantu pemanas inframerah ini sangat ditekankan untuk dioperasikan pada kapasitas maksimal agar dapat menekan biaya operasional yang berdampak pada menurunya biaya pokok pengeringan.

This paper provides a mini-review on the utilization of ohmic heating technology in fermentation processes as a new prospect in postharvest and food science technology. Many scientific studies claim ohmic heatingas a novel technology that offers rapid and uniform heating while causing less thermal harm than traditional heating. Ohmic heating also provides high energy efficiency compared to conventional heating. These advantages make ohmic heating widely applied in various processes and gradually applied to the fermentation process for conditioning the optimum temperature. The principles of ohmic heating have already demonstrated scientific advances and there is steady progress in many sectors, including the food sector. Keeping these considerations, the present review describes several scientific studies related to the use of ohmic heating in the fermentation processes and its potential for further research and development. Several studies have reported that there is an effect of using ohmic heating in the fermentation process and has a positive impact on the results of fermented products.

Pada awal tahun 2020, telah terjadi suatu pandemi yang melanda dunia termasuk Indonesia. Pandemi ini disebabkan oleh virus jenis baru yaitu Coronavirus (COVID-19). Upaya untuk mencegah penyebaran virus ini adalah dengan menerapkan protokol kesehatan (memakai masker, menjaga jarak, dan selalu membersihkan tangan). Penelitian ini bertujuan untuk merancang dan mengkonstruksi hand sanitizer otomatis untuk mengurangi penyebaran virus COVID-19. Metode penelitian yang digunakan terdiri dari perancangan fungsional dan struktural, analisis biaya serta uji kinerja. Alat ini dirancang menggunakan beberapa sensor yaitu sensor infra merah (IR Proximity), sensor suhu (MLX90614), dan sensor ultrasonik (HC-SR04). Pengujian karakteristik statik dilakukan pada sensor suhu dan sensor ultrasonik. Analisis karakteristik statik pada sensor dilakukan untuk mengevaluasi kinerja sensor. Hasil menunjukan bahwa nilai deviasi sensor ultrasonik adalah 1,16 cm, deviasi sensor suhu adalah 1,07 °C dengan tingkat presisi 0,12 °C serta nilai rata-rata 34,55 °C pada tiap 5 menit pengukuran. Alat ini mampu mengeluarkan cairan pembersih sekitar 0,2 gram/semprotan. Biaya dasar penyediaan semua komponen perangkat adalah Rp.1,500,000 dan total biaya untuk memproduksi setiap unitnya adalah Rp.2,375,000/unit. Perangkat ini beroperasi tanpa perlu disentuh, dan aman untuk diterapkan di area publik. Perangkat juga dibuat dengan sistem pemantauan terintegrasi dimana suhu tubuh yang diukur oleh perangkat ini dapat dimonitor dari jarak jauh, sehingga memudahkan pengguna dalam pencatatan data.

Salah satu kelemahan pada proses pengolahan teh adalah tercampurnya tangkai dan daun teh sehingga proses grading dan sorting dilakukan pada produk akhir teh. Pada penelitian ini, dikembangkan suatu pendekatan baru pemisahan tangkai dan daun teh yaitu pada awal proses. Prinsip yang digunakan adalah dengan merontokan daun dari tangkai teh dan memisahkannya dengan berdasarkan perbedaan kecepatan terminal. Sebuah paket teknologi diperlukan untuk memisahkan tangkai dan daun teh sehingga keduanya dapat diproses secara terpisah untuk menghasilkan teh dengan kualitas terbaik (kelas satu) dalam pengolahan sistem teh ortodoks. Tujuan dari penelitian ini adalah untuk mengembangkan dan mengevaluasi paket teknologi pemisah daun dan tangkai teh yang telah dilayukan. Metode penelitian terdiri dari pembuatan desain mesin, pembuatan prototipe, uji fungsional mesin dan uji kinerja mesin. Paket teknologi yang telah dibangun terdiri dari tiga unit mesin yaitu mesin perontok, mesin pengayak getar dan mesin penghisap daun teh. Hasil pengujian kinerja terbaik diperoleh pada kecepatan putar silinder perontok 480 rpm yang menghasilkan persentase daun terhisap tertinggi (91,43%) dan persentase tangkai tidak terhisap paling tinggi (86,05%). Rata-rata kecepatan udara hisap pada permukaan tray saat pengujian berada pada kecepatan terminal daun teh, yaitu 1,78-2,98 m s -1 dan kapasitas rata-rata perontokan adalah 156,71 kg jam -1 . Berdasarkan hasil penelitian, dapat dilihat bahwa pemisahan dengan metode perontok sangat cocok untuk proses pembuatan teh hijau karena dengan prinsip ini dapat meminimalisir kerusakan pada daun teh.

Traditional fermentation process usually takes a long time and hard to achieve and maintain the optimum temperatures condition. The controlled fermentation process can be done using a fermentor for conditioning the temperature at the beginning of the process as bacteria and yeast can develop optimally at certain temperatures. However, traditional heaters that utilize heat transfer by conduction and convection have not been able to homogenize the temperature of products so that the fermentation process is not well controlled. Heating technology that has great potential to produce fast and uniform heating is by using ohmic technology. This research aims to design and to conduct a test of ohmic-based fermentor model. Methods used in this study were a functional and structural analysis of fermentor design and performance test of the fermentor model. The test was conducted using two materials as the heated product (0.02 M NaCl solution as a liquid product and soybean as a non-liquid product) with three variations of voltage treatment (110, 165, and 220 V). Design of the ohmic-based fermentor model had been constructed and tested. Analysis of alternative methods, types, and ohmic fermentor material has been carried out as a reference in designing. Test results showed that the fermentor had been proven to be able to maintain, control, and monitor the temperature in the reactor in real-time. The energy efficiency achieved a high value of 81.96% up to 86.29%. The temperature distribution in the fermentor was also determined uniform for both liquid and non-liquid products with the average value of 40.01±0.16°C (the reference temperature is 40°C). It was indicated that the fermentor model can be used for further fermentation test using various products.

Saat ini, mayoritas penyortiran tomat di Indonesia masih dilakukansecara manual sehingga hasil penyortiran kurang seragam dan juga membutuhkan waktu yang relatif lama. Parameter acuan sortasi umumnya adalah warna dan ukuran. Untuk mengatasi hal tersebut dirancang sebuah perangkat konveyoryang dapat mengindentifikasi berat (representasi dari ukuran) dan mengidentifikasi tingkatkematangan tomat berdasarkan warna. Pada penelitian ini rangkaian sensor berattipe strain gaugedikombinasikan dengan pengolahan citra berbasis mikrokomputer Raspberry Pi untuk mengukur berat dan mendeteksi tingkat kematangan tomat berdasarkan pemilihan warna. Tingkat kematangan tomat dibagi menjadi tiga kategori berdasarkan warna yaitu green atau hijau (mentah), turning atau warna kuning (kematangan sedang) dan red atau merah (matang).Kriteria berat yang dipilih dan diloloskan adalah 50-100 gram dan kriteria warna yang dipilih adalah turning yaitu warna kuning (kematangan sedang). Metode pengolahan citra menggunakan thresholdingwarna RGB ( Red, Green, Blue) dan pemilihan rasio RGB. Tahapan penelitian terdiri dari perancangan struktur dan fungsi perangkat, manufaktur, pengujian, dan analisis biaya. Spesifikasi perangkat yang dirancang memiliki berat 31 kg, panjang 150 cm, lebar 28 cm dan tinggi 60 cm. Daya yang digunakan adalah motor listrik 48,9 Watt, tegangan 220 Volt dan kapasitas sortasi adalah 240 tomat per jam. Uji kinerja dilakukan pada 50 tomat sebanyak tiga ulangan, dengan berat berkisar antara 40-110 gram per tomat. Hasil tes menunjukkan bahwa tingkat keberhasilan penyortiran tomat berdasar berat dan warna mencapai 95,33% dengan rata-rataerrorpengukuran sebesar 4,67%. Biaya yang dikeluarkan untuk pembuatan perangkat adalah Rp12.549.00,00sedangkan biaya pokok penyortiran adalah Rp.857,00/kg.