Farm cultivation in the highlands is constrained by the long rainy season, less efficient sunlight and susceptible to pests and diseases. One of the solutions in cayenne pepper cultivation is using hydroponics and greenhouse s to minimize pests and diseases that come from the soil and are carried by the wind. The purpose of this research is to produce "SMART-IGHIOT" a control system based on the Internet of Things using Dutch bucket hydroponics in a portable greenhouse. The technology applied is in the form of monitoring and controlling temperature, humidity, air temperature and light intensity using sensors integrated with the ESP32 microcontroller. The ESP32 is connected to the Thingspeak webserver to display sensor measurement results in real-time. The design of the monitoring system for light intensity, temperature and humidity in the greenhouse can be maximized so that environmental conditions can be optimized. The performance of using greenhouse s can maximize the intensity of sunlight, the highest at 12.00, while the lowest temperature at 03.00 to 05.00 WIB. While the highest temperature is at 13.00 and the highest humidity is at night. Keywords: dutch bucket, greenhouse, IoT, microclimate, Thingspeak
Modified Cassava Flour (MOCAF) which has been produced by small industries has a particle size that is not yet the Indonesian National Standard (SNI), so the quality needs to be improved using a sieving machine. The objectives of this study are 1) to analyze the design requirements of the sieving machine 2) to determine the design concept 3) to analyze the technique 4) to design the sieving device in the engineering drawing. The method used in this research is observation, interview and French design method. Based on the results of the needs analysis, it was found that the design concept of the MOCAF sieve tool that uses an electric motor, is easy to operate, is in accordance with the production capacity, has an SNI size mesh and the material used is affordable. The results of the morphological analysis show that the design concept that can be developed is the design concept 1. The results of the technical analysis show that the linear velocity of the belt is 5.58 m / s and the tensile stress at T1 is 0.23 MPa. The dimensions obtained based on the design results are 5 cm pulley length, 99 x 59 x 10 cm mesh dimension, 100 mesh size and 108 x 80 x 95 cm machine frame dimensions. Keywords: analysis, design, MOCAF, morphology, sieving
Modified Cassava Flour (MOCAF) is flour with modified starch content from cassava whose quality has been tested to substitute products derived from flour. The opportunity to use MOCAF as a substitute for flour in Banyumas Regency is very high because the manufacturing process technology is simple, and the number of flour processed product industries in the Banyumas Regency is huge. The purpose of this research is to conduct a feasibility study to determine the appropriate technology in the process of making a Lactic Acid Bacteria starter for MOCAF and to determine the appropriate technology in the storage process of cassava raw materials, the chopping process and fermentation of cassava. The process of assessing the feasibility of technology is carried out using the Systems Approach method using a production systems approach. The results of the study indicate that the MOCAF processing stage includes the preparation stage of making a starter, preparation and storage of cassava raw materials, chopping process, and fermentation process. The Banyumas community can implement the development of MOCAF because the use of technology is user-friendly. Modified Cassava Flour (MOCAF) merupakan tepung dengan kandungan pati termodifikasi dari Singkong yang kualitasnya sudah teruji untuk mensubtitusi produk turunan dari terigu. Peluang pemanfaatan MOCAF sebagai pengganti terigu di Kabupaten Banyumas sangat tinggi, karena teknologi proses pembuatannya sederhana dan jumlah industri produk olahan terigu di Kabupaten Banyumas sangat banyak. Tujuan penelitian ini melakukan studi kelayakan untuk menentukan teknologi yang tepat dalam proses pembuatan starter Bakteri Asam Laktat untuk MOCAF dan dapat menentukan teknologi yang tepat dalam proses penyimpanan bahan baku singkong, proses pencacahan dan fermentasi singkong. Proses penentuan kelayakan teknologi dilakukan menggunakan metode Systems Approach dengan menggunakan proses pendekatan sistem produksi. Hasil pengkajian menunjukkan bahwa proses pengolahan MOCAF dari tahap persiapan pembuatan stater, penyiapan dan penyimpanan bahan baku singkong, proses pencacahan, dan proses fermentasi. Pengembangan MOCAF dapat diimplentasikan oleh masyarakat Banyumas karena penggunaan teknologinya sangat sederhana
Ukuran partikel pada tepung MOCAF sangat dibutuhkan untuk pengembangan produk dan menyelesaikan permasalahan dalam proses produksi. Penelitian ini mengkaji pengaruh ukuran partikel terhadap karakteristik fisik tepung MOCAF seperti dentitas gembur, densitas padat, swelling index dan dispersibility tepung. Tujuan penelitian adalah mengetahui pengaruh variasi ukuran partikel MOCAF mesh 60, mesh 80, dan mesh 100 terhadap sifat fisik dentitas gembur, densitas padat, swelling index, dan dispersibility. Tahapan penelitian yang dilakukan, yaitu pembuatan starter MOCAF, pembuatan MOCAF, pengayakan MOCAF, analisis karakteristik fisik, dan analisis statistik. Hasil penelitian menunjukkan bahwa ukuran partikel MOCAF berpengaruh nyata terhadap densitas gembur, densitas padat, swelling index, dan dispersibility. Nilai densitas gembur berkisar 0,30-0,44 kg/L, nilai densitas padat berkisar 0,38-0,58 kg/L, swelling index berkisar 1-1,25, dan nilai dispersibility berkisar 0,4-0,73.
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