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Design and performance test of hammer mill for processing of animal feed raw materials

AIP Conference Proceedings 2024年第1期2957卷

作者： Suparlan Astu Unadi Maria Josefine Tjaturetna Budiastuti Arif Samudiantono Adji Parikesit Elita Rahmarestia Mulyani Research Center for Appropriate Technology National Research and Innovation Agency (BRIN) Subang 41213 Indonesia Indonesian Center for Agricultural Engineering Research and Development Agency for Agricultural Research and Development Ministry of Agriculture Banten 15338 Indonesia

Animal feed is the most significant component of production cost in livestock cultivation, and its quality determines livestock productivity. Corn cobs are one alternative feed source containing high fiber and are relatively inexpensive. To utilize corn cobs as animal feed, they must be crushed into small particles to increase digestibility. This research aimed to design, manufacture, and test a prototype of a hammer mill suitable for small and medium enterprises. The hammer mill was designed and fabricated from locally available materials to grind feed raw materials such as corn cobs and corn kernels. The machine was driven using a diesel engine of 11 hp and equipped with two types of screens, with different size holes of 3 mm and 5 mm. The grinding process was achieved using a set of hammers in the crushing chamber. The material is crushed into small particles to pass through a semicircular screen hole under the crushing chamber. The results showed that the working capacity was in the range of 220 to 510 kg/h, depending on the kind of raw materials and the diameter of the screen used. The milling speed was in the range of 1954–1992 rpm. The fineness of the milled corn kernels and corn cobs were in the field of 0.105–2.380 mm and 0.125–2.380 mm, respectively. The fineness of the milled material depends on the size of the screen hole used. The fuel consumption for the grinding process was 1.10 l/h.

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Model of Mechanization Implementation on the Handling of Oil Palm Fronds (OPF) Waste into Compost and Mulch in Aceh Province, Indonesia 2

Model of Mechanization Implementation on the Handling of Oil...

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2nd International Conference on Agriculture, Environment and Food Security, AEFS 2018

作者： Bulan, R. Raju Safrizal Yasar, M. Sitorus, A. Department of Agricultural Engineering Syiah Kuala University Indonesia Department of Agricultural Engineering Universitas Sumatera Utara Indonesia Development Center for Appropriate Technology Indonesian Institute of Science LIPI Indonesia

The application of mechanization for waste handling in oil palm plantations should be done due to abundant waste of oil palm fronds (OPF). This study aims to examine the feasibility of applying mechanization in the handling of oil palm fronds with a dynamic model approach in the province of Aceh, Indonesia. The mechanization implementation model is designed with the placement scenario of its centralized and decentralized processing equipment. The results show that the mechanization system approach can be implemented in handle oil palm fronds waste. The management of the equipment with the current centralization shows the best scenario model. The results are expected to be a reference for oil palm planters to be able to apply their waste treatment with a mechanized approach of centralization. © Published under licence by IOP Publishing Ltd.

关键词： Composting

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The Kinetics of Iodine Content Decreasein Fortified Rice During Storage

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IOP Conference Series: Materials Science and engineering 2021年第1期1053卷

作者： W Cahyadi Y Taufik S Yuliani DN Surahman Department of Food Technology Facultyof Engineering Pasundan University Bandung Indonesia Indonesian Center for Agricultural Postharvest Research and Development Bogor Indonesia Research Center for Appropriate Technology Indonesian Institute of Sciences Subang Indonesia

Iodine Deficiency Disorders (IDD) is a major public health problem in several areas of the world, especially in developing countries. Iodine deficiency can cause goitre, cretinism, decrease of intelligence, mental retardation, brain damage, deaf-mutism, and cause miscarriage in pregnant women and stillbirth as well. The purpose of this research was to determine the stability of the iodine content and determine the kinetics of reaction rate of iodine content decrease in fortified rice during storage. The research was carried out in several steps, i.e. preparation of microcapsules containing iodine, fortification of microencapsulated iodine into rice, determination of iodine content in fortified riceand determination of the kinetics of iodine content decrease in fortified rice during storage. The determination of the kinetics of iodine content decrease in fortified rice was carried out using accelerated self-life test (ASLT) by Arrhenius equation *** that the average of kineticsrateofiodine content decrease in fortified rice (k) was 0.0141 mg kg−1hour−1 and 1.692 kcal mol−1K−1 of activation energy (Ea), which indicated that iodine content (as KIO3) in fortified rice was fairly stable during storage, although there was still a decrease in iodine content caused by several factors (i.e. temperature, atmosphere, humidity, oxygen and moisture content). The results showed also that the increase in storage temperature can cause the increment of the kinetics value (rate constant) of iodine content decrease. The longest shelf life of fortified rice was 92 days at storage temperature of 25°C.

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Dynamic characteristics analysis of agitator design for soy sauce cooking process

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IOP Conference Series: Earth and Environmental Science 2019年第1期251卷

作者： A Haryanto B Budiwantoro Development Center for Appropriate Technology Indonesian Institute of Sciences Indonesia Faculty of Mechanical and Aerospace Engineering Institut Teknologi Bandung Indonesia

Soy sauce is one type of dark brown condiment, distinctive smell, salty or sweet taste, lumpy, and contains protein produced from fermented. One of the machines that can be used for cooking soy sauce is a pressure vessel as cooking pan with an agitator. Agitation is a process of mixing and stirring and are carried out by heat transfer and mass inter-phases or with external surfaces (due to outside influences). The agitator is a system used for mixing and stirring accompanied by a phase change. In the design of rotating machinery, it is necessary to predict the dynamic characteristic in bending and in torsion to avoid failure. Dynamic characteristics analysis of agitator design for soy sauce cooking process consists of mechanical vibration analysis and mass unbalance response. The stiffness method for the agitator shaft by dividing the shaft element into two elements based on the bearing position. The bearing is assumed to be roller supports and only moves in the direction of translation and rotation. Based on the dynamic characteristics of rotordynamics prediction by using finite element method both theoretical and software, the agitator in operating conditions with the rotation speed of 5 RPM according to Campbell diagram will not fail. The highest amplitude of the mass unbalance response is less than 2.5×10−2 mm.

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Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model

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IOP Conference Series: Earth and Environmental Science 2019年第1期251卷

作者： T Rahman N F Sulaiman E Turmala R C E Andriansyah R Luthfiyanti A Triyono Development Center For Appropriate Technology Indonesian Institute of Sciences Subang Indonesia Food Technology Department Faculty of Engineering Pasundan University Bandung Indonesia.

Shelf life is very crucial information mentioned such as in food packages due to safety of food products when they reach their valid period to consume. The objectives of this study were to know shelf life of biscuit made of wheat flour and modified cassava flour with and without modified suweg flour and to know suitable packages for Shelf life prediction was based on moisture content and peroxide number in different packages: aluminium foil and metalized. This study showed that suitable packages for modified suweg biscuit were metalized package. According to the study, prediction of shelf life using the Arrhenius method with different shelf temperature resulted in modified suweg biscuit and blank biscuit (without modified flour suweg). To conclude, shelf life was determined by peroxide value for modified suweg biscuit in the temperature of 15 °C, 30 °C and 45 °C with metalized package resulting in 217, 172, and 137 days, respectively. While shelf life study of blank biscuit was done at 15 °C, 30 °C and 45 °C in a metalized package and resulted in 333, 250, and 192 days of shelf life, respectively.

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Model of Mechanization Implementation on the Handling of Oil Palm Fronds (OPF) Waste into Compost and Mulch in Aceh Province, Indonesia

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IOP Conference Series: Earth and Environmental Science 2019年第1期260卷

作者： R Bulan Raju Safrizal M Yasar A Sitorus Department of Agricultural Engineering Syiah Kuala University Indonesia Department of Agricultural Engineering Universitas Sumatera Utara Development Center for Appropriate Technology Indonesian Institute of Science - LIPI Indonesia

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The Effects of Solvents and Maltodextrin on the Characteristics of Physalis angulata L. Leaf Extract

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IOP Conference Series: Earth and Environmental Science 2019年第1期251卷

作者： A Triyono R Luthfiyanti T Rahman N Y Pamungkas Development Center for Appropriate Technology Indonesian Institute of Sciences K.S Tubun Street No. 5 Subang West Java Indonesia Food Technology Program Faculty of Engineering Pasundan University Jl. Dr. Setiabudi No. 9 Bandung 40153. Indonesia

The research aimed to study the influence of the use of solvent type with the addition of maltodextrin on various concentration on the physalis angulata leaves to obtain the maximal amount of flavonoid, polyphenol, and alkaloid. The Physalis angulata L leaf was extracted using a solvent of 70% ethanol, 100% distilled water and maltodextrin with concentrations of 0%, 3%, 6%, and 9%. The UV-VIS spectrophotometric method was used to analyze the quality of flavonoid and polyphenol compounds. The gravimetric method was used to analyze the alkaloid compounds. Results of analysis of Physalis angulata leaf extract showed that the treatment of 70% ethanol added with 9% maltodextrin obtained the highest average value of flavonoid. The average amount of flavonoid was 3268.20 mg GAE/g extract. The treatment of 70% ethanol added with 6% maltodextrin produced the highest average value of alkaloid. The average amount of alkaloid was 53.16%. Results of advanced Duncan's test showed that the highest average value of all parameters analyzed appeared that the best treatment was a solvent of 70% ethanol added with 9% maltodextrin.

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Studying the Effects Of Inhibitor Solution Soaking Time On Guava (Psidiumguajava L.) Storability

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IOP Conference Series: Earth and Environmental Science 2019年第1期251卷

作者： A Triyono R C Erwan Ardiansyah M C Hapsari Development Center for Appropriate Technology Indonesian Institute of Sciences Jl. K.S Tubun No. 5 Subang Jawa Barat 41213 Indonesia Food Technology Department Faculty of Engineering Pasundan University Jl. Dr. Setiabudi No. 9 Bandung 40153 Indonesia

This research is conducted to study the effects of the concentration and soaking time of inhibitor solution on the storability of guava using various concentrations (0, 10, 30, and 50 ppm) and soaking time (4, 8, and 12 hours). The estimation of guava storability uses simple linear regression. Results show that an AgNO3 10 ppm solution with 4 to 12 hours of soaking time can reduce the effect of storability with the following parameters: weight decrease, hardness level, vitamin C content, and total dissolved solids (TDS). Guava that is stored at room temperature is expected to have a storability that lasts for 29 days for the responses of weight decrease, hardness level, vitamin C, and TPI or it can reach around 2.5 to 3 times longer compared to the controls only stored for 9 days at room temperature. The treatment using AgNO3 solution for 4 hours can suppress the effect of storage on the response parameters; the hardness level with storability reaching 28 days, and vitamin C content with storability reaching 12 days. Meanwhile, the treatment using the AgNO3 solution for 12 hours can suppress the effects of storage on the response parameters; weight decrease with storability that reaches 12 days, TDS with storability that reaches 63 days.

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Performance prediction of vaccine carrier using adsorption process and 13x/cacl2 composite zeolite as adsorbent

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IOP Conference Series: Earth and Environmental Science 2018年第1期105卷

作者： Nasruddin Q H Alius Djubaedah A Taufan R G Gurky A P Arsyad Departement of Mechanical Engineering Universitas Indonesia Depok - Indonesia Agency for the Assessment and Application of Technology (BPPT) Serpong Indonesia. Development Center for Appropriate Technology Indonesian Institute of Sciences Subang -Indonesia

Vaccine is one of the biggest problem that happen in Indonesia. Almost 75% vaccine is frozen on shipment process from Province to healthcare in district. Vaccine usually is transferred using a vaccine box whose the temperature has to be maintained at 2-8°C. The newest technology of vaccine box uses adsorption cooling and solar energy to keep the cold chain. This technology is separated into 3 modules which are cooling module (contain zeolite and water), vaccine box, and solar heater. The cooling module using adsorption as the cooling process, where the adsorption makes a pressure drop and causes the decrease of the temperature. The decrease temperature will be used as source of the cooling in the vaccine box. After the zeolite in cooling module reach the saturation because of adsorption process, it has to be heated up using solar cooker as the media. The solar cooker collects the energy from the sun using the principle of greenhouse effect. This study aimed to analyze if the design of vaccine box using adsorption cooling system and 13x/cacl2 composite zeolite as the adsorbent is suitable or not for holding the optimum temperature for vaccines. From simulation using MATLAB, an integrated technical computing including computation, visualization, and programming, the vaccine box could reach temperature 5°C and can be maintained for 12 hours with COP is 0.146. For the desorption process, it needs heat 150 KW and 23 minutes to complete the process.

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Measurement of Moisture Sorption Isotherm by DVS Hydrosorb

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IOP Conference Series: Earth and Environmental Science 2018年第1期147卷

作者： Y R Kurniawan Y A Purwanto N Purwanti S Budijanto Center for Appropriate Technology Development Indonesian Institute of Sciences Indonesia Department of Mechanical and Biosystem Engineering Bogor Agricultural University Indonesia Department of Food Science and Technology Bogor Agricultural University Indonesia

Artificial rice made from corn flour, sago, glycerol monostearate, vegetable oil, water and jelly powder was developed by extrusion method through the process stages of material mixing, extrusion, drying, packaging and storage. Sorption isotherm pattern information on food ingredients used to design and optimize the drying process, packaging, storage. Sorption isotherm of water of artificial rice was measured using humidity generating method with Dynamic Vapor Sorption device that has an advantage of equilibration time is about 10 to 100 times faster than saturated salt slurry method. Relative humidity modification technique are controlled automatically by adjusting the proportion of mixture of dry air and water saturated air. This paper aims to develop moisture sorption isotherm using the Hydrosorb 1000 Water Vapor Sorption Analyzer. Sample preparation was conducted by degassing sample in a heating mantle of 65°C. Analysis parameters need to be fulfilled were determination of Po, sample data, selection of water activity points, and equilibrium conditions. The selected analytical temperatures were 30°C and 45°C. Analysis lasted for 45 hours and curves of adsorption and desorption were obtained. Selected bottom point of water activity 0.05 at 30°C and 45°C yielded adsorbed mass of 0.1466 mg/g and 0.3455 mg/g, respectively, whereas selected top water activity point 0.95 at 30°C and 45°C yielded adsorbed mass of 190.8734 mg/g and 242.4161mg/g, respectively. Moisture sorption isotherm measurements of articial rice made from corn flour at temperature of 30°C and 45°C using Hydrosorb showed that the moisture sorption curve approximates sigmoid-shaped type II curve commonly found in corn-based foodstuffs (high- carbohydrate).

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