GROUND TRUTH SOIL MOISTURE ESTIMATION ALONG WITH MINIMAL DRIZZLING TIME

The aim of this study was to determine the soil moisture along with minimal drizzling time using two methods using hot air convection oven (HA-CO) and microwave oven (MO) to find out the best method for estimation the soil moisture. The convection oven method was considered as the most accurate method to determine the soil moisture; hence, we utilized this method as source for assessing the results. The experiment was conducted in lab which was completely based on random 110 dry soil samples weight of approximately 100 gram from the bare land. In convection oven method we used 105 °C for 24 hours and in microwave oven method we used different thermal power (180, 360, 540, 720 and 900 watt) for different time duration. The result based on the RMSE between soil moisture retrieval from hot air convection oven method and soil moisture retrieval from microwave oven method. 720 watt takes 15 minutes to dry the soil while 900 watt takes 8 minutes; both are gives approximately same results as convection oven method, which takes 24 Hours. Therefore for retrieval of soil moisture we can utilize the microwave oven method at 900 watt power. The low RMSE for 900 watt is 0.51% shows that the microwave oven method is most convenient, time saving and safe method for retrieval of soil moisture.

Proksimat pada Tepung Buah Mangrove Sonneratia alba

This study aims to determine the proximate value of Sonneratia alba mangrove flour. The flour was made from young (d ≤ 3 cm) and old S. alba fruit. S. alba fruit were collected from Desa Wori, Kec.Wori, Kab. Minahasa Selatan, North Sulawesi. The measured parameters were moisture content by the oven method, the ash content by the dry ashing method, the protein content by the Kjeldahl method; fat content by the Soxhlet method and carbohydrate content were calculated by difference. The results showed that the proximate content of young S. alba fruit flour was 10.53% of moisture, 5.18% ash, 8.735 protein, 1.44% fat and 74.12% carbohydrate. The proximate content of old S. alba mangrove flour was moisture content 9.63%, ash 5.39%, protein 8.34%, fat 1.54% and carbohydrate 75.1%. Moiture and protein content of young S. alba mangrove flour is slightly higher compared to old S. alba mangrove flour. Meanwhile, ash, fat and carbohydrate content of old S. alba mangrove flour is slightly higher compared to young S. alba mangrove flour. Penelitian ini bertujuan untuk mengetahui kadar proksimat pada tepung buah mangrove Sonneratia alba muda (d ≤ 3 cm) dan proksimat tepung buah mangrove S. alba tua (d ≥ 3cm) yang diambil di Desa Wori Kecamatan Wori Kabupaten Minahasa Utara Sulawesi Utara. Parameter yang dianalisa adalah kadar air dengan metode oven, kadar abu dengan metode pengabuan kering, kadar protein dengan metode kjeldahl meliputi tiga tahap yaitu destruksi, destilasi dan titrasi; kadar lemak dengan metode soxhlet dan kadar karbohidrat dihitung berdasarkan metode (by difference). Hasil penelitian menunjukkan bahwa kandungan proksimat pada tepung buah mangrove S. alba muda adalah kadar air 10,53%, abu 5,18%, protein 8,735, lemak 1,44% dan karbohidrat 74,12%. Kandungan proksimat pada tepung buah mangrove S. alba tua adalah kadar air 9,63%, abu 5,39%, protein 8,34%, lemak 1,54% dan karbohidrat 75,1%. Perbandingan kandungan proksimat tepung buah mangrove S. alba muda dan tua adalah sebagai berikut: kadar air dan protein pada tepung buah mangrove S. alba muda sedikit lebih tinggi dibandingkan dengan tepung buah mangrove S. alba tua. sedangkan kadar abu, lemak dan karbohidrat kandungan tepung buah mangrove S. alba tua sedikit lebih tinggi dibandingkan dengan tepung buah mangrove S. alba muda.

Pengaruh Variasi Suhu Pengeringan Terhadap Pembuatan Simplisia Daun Mimba (Azadirachta Indica)

One of the plants that has long been used as a traditional medicine is neem (Azadirachta indica). The medicinal plants used are usually in the form of simplicia (plant material that has not undergone any processing and is generally in the form of dried material). The purpose of this study was to determine the effect of drying temperature variations on the manufacture of neem (Azadirachta indica) leaf simplicia. This research is a type of research that is a laboratory experimental study with samples of neem leaves from the village of Sumberejo, Banyuputih District, Situbondo Regency. Drying uses the direct sun drying method, the drying method with direct sunlight is covered using a black cloth and drying using the oven method with temperature variations of 45 ℃, 50 ℃, 60 ℃. The results showed that the drying method affected the quality of neem leaf simplicia. Drying using an oven with a temperature variation of 45 ℃ and 50 ℃ is good drying because the results are bright green leaf color, tasteless, a distinctive smell of neem leaves, curved lancet-shaped leaves, jagged leaf edges, brittle when held, there is a distinctive smell. Keywords: Neem Leaves, Temperature, Simplicia ABSTRAK Salah satu tanaman yang telah lama digunakan sebagai obat tradisional adalah mimba (Azadirachta indica). Tanaman obat yang digunakan biasanya dalam bentuk simplisia (bahan tumbuhan yang belum mengalami pengolahan apapun dan umumnya berupa bahan yang dikeringkan). Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh variasi suhu pengeringan terhadap pembuatan simplisia daun mimba (Azadirachta indica). Penelitian ini merupakan Jenis penelitian ini adalah penelitian eksperimental laboratorium dengan sampel daun mimba berasal dari daerah Desa Sumberejo Kecamatan Banyuputih Kabupaten Situbondo. Pengeringan menggunakan metode pengeringan matahari langsung, metode pengeringan dengan sinar matahari langsung ditutup menggunakan kain hitam dan pengeringan menggunakan metode oven dengan variasi suhu 45℃, 50℃, 60℃. Hasil penelitian menunjukkan bahwa metode pengeringan berpengaruh terhadap mutu simplisia daun mimba. Pengeringan menggunakan oven dengan variasi suhu 45℃ dan 50℃ merupakan pengeringan yang baik karena didapat hasil warna daun hijau cerah, tidak berasa, bau khas daun mimba, daun berbentuk memanjang lanset bengkok, tepi daun bergerigi, rapuh saat digenggam, terdapat bau khas. Kata Kunci: Daun Mimba, Suhu, Simplisia

Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.

The Effect of Different Cooking Methods on The Nutritional Composition f Tilapia (Oreochromis Sp.)

Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. This work aimed to evaluate the effect of cooking on the chemical composition, Aw, and pH, in addition to the electrophoretic, and fatty acid profile of the Tilapia using an electric oven, microwave and steaming as cooking methods. The results showed that the nutritional components of Tilapia changed significantly (p<0.05) at two temperatures and at two potencies used. Microwave and steaming preserved better the proteins in the Tilapia after its cooking. Electrophoresis results showed a decrease in intensity and number of bands depending on the type of treatment to which the meat was subjected. On the other hand, the electric oven method at 2 temperatures resulted with the highest increase in essential fatty acids (45% and 36%), with a slight decrease in the ω-6 family, because of a probable hydrolysis or oxidation of the same. The steam cooking showed a slight increase in essential fatty acids, but microwave oven preserved better the proteins, indicating that this could be a good method for cooking Tilapia.

Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

Validasi Lamanya Waktu Pengeringan untuk Penetapan Kadar Air Pakan Metode Oven dalam Praktikum Analisis Proksimat

The purpose of the study was to determine the length of drying time to achieve constant weight in the process of determining the water content of the feed by the oven method in the proximate analysis. This treatment were drying with 105oC (drying time 4, 5, 6, 7, 8 hours and or until a constant weight was reached) and 110oC (drying time 2, 3, 4, 5, 6 hours and or until a constant weight was reached ) for 5 types of samples that had water content of ≤14%, including: BR1, broiler concentrate (KBr), cracked corn, rice bran and soybean meal. The data analysis was the average of treatments that repeated 5 times on 5 sample types. The results of this study concluded that to determine the water content by the oven method on feed and feed ingredients that had water content ≤14% required an optimum drying time for 6 hours at 105oC and 4 hours at 110 oC.