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ROLLER MILL MACHINE DESIGN TO IMPROVING QUALITY OF RUBBER PRODUCTION AT THE GROUND FARMING LEVEL
Fithra Herdian, Sri Aulia and Perdana Putera
Agricultural Polytechnic of Payakumbuh Tanjung Pati-50 kota regency
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ABSTRACT
As one of important plantation commodity, rubber contributes to country income, economic growth and job creation. Increasing of the demand leads farmers to increase the productivity. Ironically rubber price is very low since it has low quality. This situation was occurred because of lack of awareness in quality insurance, hereditary conventional processing technique and inadequate processing machine. Some of characteristic of low quality rubber i.e. the dark color, number contamination level, stench, composition, etc. This research objectives was to improve quality of rubber production by using roller mill, dryer and natural coagulant, to gather information about rubber sheet and to analyze about rubber quality. so that the farmer could have an alternative method in rubber processing to increase value-added of productions and would give benefit to ground farming level. The conducted research showed that sheet rubber with twice grinding by using vinegar and liquid smoke as a coagulant produced a thickness of 5-7 millimeters. This is an ideal size for sheet rubber category. On the other hand, Although it slightly smell of smoke, the rubbers produced was not smelly compared to the conventional ones. in addition, average reduction of water content of the rubbers was about 18%.
Keywords: rubber, quality, roller mill
STAKEHOLDERS ANALYSIS IN THE MANAGEMENT OF INVIRONMENTAL SERVICE (CASE STUDY AT RUMBIO INDIGENOUS PROHIBITION FOREST)
Enny Insusanty and Emy Sadjati
Lecture of Faculty of Forestry Lancang Kuning University, Pekanbaru
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ABSTRACT
The aim of this study were to know the role, perception dan analyse it by stakeholders analysis in the management of environmental services. This study used survey with in-depth interviews with key informants and snowball sampling method to interested parties. It also conducted a focus group for stakeholders to gather information on barriers and attempt to increase the utilization of environmental services in the indigenous forest for the improvement of people's welfare. There were eleven stakeholders were grouped into four quadrants (subject, players, crowd and the contest setter) according to the degree of importance and authority in the management of environmental services Forests Prohibition Indigenous of Rumbio. Primary stakeholders were indigenous institution, village, and water Enterpreneur.
Keywords: Stakehoders, management, environmental services, forest
APPLICATION OF SAGO (METROXYLON SAGO ROTTB) AS SUBSTITUTION MATERIALS OF WHEAT FLOUR IN THE MAKING OF NOODLE
Violalita1, Nurzarrah Tazar1, Syuryani Syahrul1, Evawati1and Rince Alfia Fadri1
1Department of Food Technology, Agricultural Polytechnic State of Payakumbuh
Jalan Raya Negara Tanjung Pati Km 7–26271, Indonesia
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ABSTRACT
The increasing of wheat consumption is necessary to considerthe local food materials as substitution material. Sago is the potential local food that used as alternative material and rich of carbohydrate. This material can be used as substitution material of wheat in the making of noodles. However, the right amount of sago as substitution material of wheat in the making of noodle is unknowns.The purpose of study was to obtain the right amount of sago flour as substitution material of wheat in the making of noodle. The study was conducted on 6 percentages of sagoflour as substitution of wheat (0%, 10%, 20%, 30%, 40% and 50% of sago flour). The best percentage was determined based on quality of noodle by using organoleptic test. The results show that addition 40% of sago flour was the best percentageas substitution material of wheat in the making of noodle. On this amount, the noodle had a good taste, color, aroma, and texture. From the proximate analysis, the noodles with 40% of sago also had a good value in water content, ash, protein, fat, carbohydrate, and less in micro-bacterial content.
Keywords: noodle, substitution, sago, wheat
EFFECT OF HYDROCOOLING ON THE SHELF LIFE AND QUALITY OF CELERY (APIUM GRAVEOLENS, L.) DURING STORAGE
Khandra Fahmy and Julhami Yose
Department of Agricultural Engineering, Faculty of Agricultural Technology, Andalas University, Kampus Limau Manis Padang-25163, Indonesia
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ABSTRACT
Fresh fruits and vegetables is a sub-sector of agricultural that gets attentions of the world community, including Indonesia in the last decade. This is not free from public awareness of the benefits for health owing to their nutritional values. However, they are very perishable and deteriorated easily after harvest. Therefore, the appropriate ways of handling and technologies for maintaining freshness of the products are necessary to minimize loss of the yield and to extend the trading area. Celery is a perishable product and deteriorated easily after harvest. The purpose of this study was to investigate the quality of celery by using hydrocooling method in order to reduce quality loss during storage. Celery was packaged in polyethylene film and put into the water at temperature 10°C and 27°C (room temperature). Another samples were also stored without packaging and hydrocooling as control. The weight loss, water content, chlorophyll, water activity and gas concentration change inside package were evaluated during storage. The results show that the weight of celery increased on the product stored with hydrocooling method, while for control product, the weight of product decreased during period of storage. the water content and water activity of celery was higher on the product stored at 10°C compared with room temperature and control. For celery hydrocooled at 10°C suppressed the degradation of chlorophyll compared with hydrocooling at room temperature and control.The gas concentration inside packaging changed drastically on the celery hydrocooled at room temperature and control, while on the celery hydrocooled at 10°C gas concentration changed gradually. Based on our observation, the quality parameter of celery could observed until day 21 on the celery hydrocooling at 10°C. It indicates that hydrocooling of celery at temperature 10°C could extend the shef-life of product compared with room temperature.
Keywords: celery, hydrocooling, quality, shelf life