Proses pengeringan daun kelor (Moringa Oleifera) diperlukan untuk mengurangi kandungan air sehingga dapat mencegah kerusakan dan memperpanjang umur simpan daun kelor. Pada penelitian ini telah dilakukan pengeringan daun kelor menggunakan pengeringan matahari dan pengering tipe rak. Pengeringan matahari dilakukan menggunakan pengeringan surya dan pengering efek rumah kaca, sedangkan pengering tipe rak menggunakan pemanas gas dan pemanas listrik. Tujuan dari penelitian ini adalah untuk melakukan perbandingan dari beberapa tipe pengeringan tersebut dan untuk mengetahui model matematis yang paling tepat untuk menggambarkan kinetika pengeringannya. Model matematis yang digunakan adalah model Newton (Lewis), Handerson dan Pabis, Page, dan Logaritmic. Pemodelan dilakukan dengan menggunakan perangkat SOLVER di Microsoft Excel berdasarkan metode iterasi General Reduced Gradient (GRG). Analisis statistik untuk mengevaluasi kesesuaian data eksperimen dengan model pengeringan menggunakan koefisien determinasi (R 2 ), root mean square error (RMSE), dan reduced Chi-square (𝛘 2 ). Hasil eksperimen menunjukkan waktu yang dibutuhkan untuk mengeringkan daun kelor dengan menggunakan alat pengering lebih singkat dibandingkan dengan pengeringan matahari. Waktu pengeringan paling cepat diperoleh menggunakan pengering tipe rak menggunakan pemanas listrik yang mengeringkan daun kelor dari kadar air awal 80,22% menjadi 9,52% selama 2 jam. Sedangkan hasil analisis statistik menunjukkan model Page paling sesuai untuk menggambarkan kinetika pengeringan dibandingkan dengan model Newton (Lewis), Henderson dan Pabis, dan Logaritmic.

In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, the dough of gluten-free formula is steamed manually at certain times and temperatures. During extrusion, the pre-cooked dough is re-cooked inside the extruder barrel. The purpose of this study was to evaluate the properties of gluten-free noodle (color, texture profile) produced from different production batches (batch 1 to 6) of two different single screw extruders (A: capacity 24 kg/hr, B: capacity 12 kg/hr) by using a single factor completely random design. The results showed that steaming process in batch cause intermitten time for extrusion and affected some non-uniform properties of the gluten-free noodles produced by the two extruders. The two extruders produced noodles with distinctive properties. The noodles from extruder A exhibited the hardness (average 26,925.14 ± 2,355.74gf) and adhesiveness (-7.66 ± 6.41 gs). The noodles of extruder B showed the elongation (157.91 ± 39.67%) and cohesiveness (0.91 ± 0.02).

Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower powder concentration and variation of drying temperature affects the antioxidant activity and color intensity.

At present mixing of nutrients in the hydroponic is still done manually (ineffective and inefficient). For that we need a tool that can mix plant nutrients equipped with a system that regulates the amount of solute (Total Dissolved Solid, TDS with ppm units) and agitator. The design consist of structural and functional, construction, testing and cost analysis. The results obtained dimensions of 0,85 m x 0,55 m x 1,55 m, consisting of a reservoir, container nutrition with a capacity of 100 liters equipped with agitators driven by a 45 watt DC motor. The performance of the electrical system is carried out to ensure adequate nutrition (indicated with TDS value) and water level in the reservoir. TDS flatness testing and nutrient temperature every 720 seconds in the range of 3600 seconds at 5 points, each has an average deviation of 1,443% + 5% and 4,9054% + 5%. Testing of planting using mixing equipment in pakcoy and spinach plants was 5,95 kg and 2,5056 kg more than without using a mixing equipment. Whereas for the analysis of the production costs of mixing equipment and obtained Rp8.981.091. In analyzing the costs of planting the difference between the market price is Rp13.273.