ABSTRAKKonsumsi buah melon potong segar meningkat beberapa tahun terakhir karena manfaat kesehatannya. Salah satu alternatif terbaru untuk mengurangi penurunan kualitas yang disebabkan oleh pengolahan minimal buah-buahan adalah pengembangan edible packaging (kemasan dapat dimakan). Mereka diharapkan dapat memperpanjang umur simpan buah melon potong. Tujuan penelitian untuk mempelajari efektivitas edible coating dan edible film untuk menjaga kualitas buah melon potong segar selama penyimpanan pada temperatur 10 o C selama 6 hari. Larutan edible dibuat dengan melarutkan 2% karagenan, 1% gliserol, dan 0,5% tween 80 dalam aquadest pada temperatur 70-80 °C. Larutan ini digunakan sebagai sistem pelapisan dengan metode pencelupan dan metode pembungkusan. Buah melon tanpa pelapis disiapkan sebagai kontrol. Pengukuran kualitas buah melon meliputi susut bobot, kekerasan, total padatan terlarut, nilai pH, dan total plate count. Hasil penelitian menunjukkan bahwa untuk semua perlakuan terjadi peningkatan susut bobot, total padatan terlarut, dan angka lempeng total selama penyimpanan, sementara kekerasan dan pH mengalami penurunan. Dalam hal mikrobiologi, pelapisan meningkatkan masa simpan buah melon potong (hingga 2 hari) dibandingkan dengan kontrol. Kata kunci: Karagenan; edible coating; edible film; melon ABSTRACTRecently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effectiveness of the edible coatings and edible films to maintain the quality of fresh-cut melon during storage at 10°C for 6 days. The edible solutions were prepared by dissolving carrageenan of 2%, glycerol of 1%, and tween 80 of 0.2% into aquadest. These solutions were used as coating systems by dipping and wrapping method. Uncoated fruits served as controls. Quality was measured in terms of weight loss, hardness, soluble solids, pH value, and total plate count. The result revealed that for all treatments the value of weight loss, soluble solid content, and total plate count increased during storage whilst hardness, pH, decreased. In terms of microbiological, the coating improved the shelf-life of fresh-cut melon (up to 2 days) compared to the controls.

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.

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This research aims to design and implement a water quality monitoring system in aquaculture that will be implemented in SME. Subang is a city which has a lot of potential fish farming in ponds, one of them is Rojo Koyo SMEs. The farmer has a problem, especially in the rainy season, mortality of fish increases and they don't know why this happens. This research aims to solve this problem by making a monitoring system to know the water quality in ponds at low cost because the system will be implemented in SME with small capital. Aquaponics system is an integrated system between fish farming and cultivation without soil. Aquaponics systems need continuous monitoring of water parameters to determine the suitability of the type of fish with the type of plant. The author has developed a low-cost IoT system that can monitor aquaponics system parameters such as temperature, pH and TDS via android platform. Hardware design using several integrated sensors is water temperature sensor type DS18B20, pH type SKU: SEN0161, sensor TDS type SKU: SEN0244. Android software design using C Language for programming. The author using an additional NodeMCU ESP8266 that can transmit data to a smartphone using an internet connection. Data can be accessed using Android with the Blynk app. The cost requirement to develop this device is low cost which is 83.79 USD. Components on the device are easily available in the market so that replacement parts can be done easily every 2-3 years

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.