Buletin Keteknikan Pertanian
http://repository.ipb.ac.id/handle/123456789/29125
2024-03-29T12:27:17ZSistem resirkulasi air tertutup untuk pembenihan ikan patin (Pangasius sp.) (bagian 1): Pengendalian suhu air dengan pengendali mikrokontroller
http://repository.ipb.ac.id/handle/123456789/54559
Sistem resirkulasi air tertutup untuk pembenihan ikan patin (Pangasius sp.) (bagian 1): Pengendalian suhu air dengan pengendali mikrokontroller
Subrata, I Dewa Made
Catfish (Pangasius sp.) culture is one of the agricultural commodities with a high economic value and can be chosen as one of the fanner's alternative to increase added value to their land. Generally. catfish cultural consist of activities such as: hatcheries, pre-growing, and growing on the pond or floating net. To produce high quality of fish hatcheries. the hatchery condition such as water quality (water temperature. pH, oxygen dissolve, and so on), feed quality and quantity need to be maintained in suitable condition for hatchery. Water temperature is one of the importance factors to increase metabolism rate and to decrease the probability of the pathogen to cause diseases to the fish. A Water recirculation system was applied to increase the freshness of water on the cuttural tank. The purpose of this study was to develop a water recirculation system with water temperature controlled system for catr/Sh hatcheries. The water recirculation system consists of reservoir water tank, cultural tank, and waste water tank or sedimentation tank to which water from the sedimentation tank was pumped back into the reservoir tank. Wafer on the reservoir tank was heated using a 1000 watt electric heater and the water temperature was maintained at about 31"C by mean of micro-contro/ler. The experimental result shown that the developed system was able to maintain water temperature of the culture tank within optimum temperature range of 29.6"C to 31.7"C.
2001-01-01T00:00:00ZPenentuan Panas Laten Kakao
http://repository.ipb.ac.id/handle/123456789/42605
Penentuan Panas Laten Kakao
Manalu, Lamhot; Haryanto, Bambang; Rejo, Amin; Rusmono, Momon; Darmawati, Emmy; Abdullah, Kamaruddin
In most drying applications the latent heat is determined by considering the evaporation of free water as given in the steam tables. The use of these data for latent heat, especially with crops at a low moisture content, presents considerable error. The equilibrium moisture data may be used as a basis for determining the latent heat. This paper presents the latent heat of cocoa beans that was determined from equilibrium moisture data. The Hasley, Henderson and Chung-Pfost equations are used to represent the desorption isotherms of cocoa beans in the temperature range investigated. The Henderson equation is the best fit to represent the desorption isotherms of cocoa beans. The result shows that the latent heat of cocoa beans is 1.01-1.61 times the latent heat of free water, that is 2365.61-3924.42 kJ/kg.
1997-01-01T00:00:00ZMeasurement of Transport Properties for The Dried Layer of Several Food Materials Undergoing Freeze-Drying
http://repository.ipb.ac.id/handle/123456789/42599
Measurement of Transport Properties for The Dried Layer of Several Food Materials Undergoing Freeze-Drying
Araki, Tetsuya; Sagara, Y.; Tambunan, A.H.; Abdullah, K.
The transport properties of several food materials have beet? presented as fundamental information to determine the drying rate freeze-drying process. As un example, the measuring method of thermal conductivity and permeability has been demonstrated for the samples of sliced and nzashed apples undergoing freeze drying. Both samples were freeze-dried at constant surface temperatures ranging from -10 to 70 under the usual pressure range of commercial operations. A mathematical model, based on quasi-steady state analysis, was formulated and then applied to the drying data to determine these transport properties for the dried layer of the sample undergoing freeze-drying. Values of thermal conductivity were found to be almost the same between sliced and mashed samples. However: the permeability data of the mashed apples were more than 4 times greater than that of sliced apples. Both temperature and pressure dependences on these transport properties were not recognized apparently, and the effect of freezing rate on transport properties were found to be critical for the mashed sample. The rate of water vapor flowing throught the dried layer. The transport properties for raw beef, minced beef, shrimp and coffee solutions were also presented indicating the effect of operation conditions as well as the structural parameters of the sample on these values.
1998-01-01T00:00:00ZKarakteristik Bahan untuk Pipa Lateral Berpori pada Irigasi Tetes Metode Via - Flow
http://repository.ipb.ac.id/handle/123456789/42587
Karakteristik Bahan untuk Pipa Lateral Berpori pada Irigasi Tetes Metode Via - Flow
Kurniadi, Netty; Kusnadi, Dedi; Pandjaitan, Nora Herdiana
Trickle Irrigation System with porous pipe as an emitter is introduced in Indonesia recently and this system still use import equip11lents To use it in Indonesia, it is necessary to modified the pipe by local material This research tries to find a suitable material for porous lateral pipe, its mean outflow, its coefficient of uniformity and distribution of outflow along the pipe. The material that is used in this research is Parachute and Famatex cloth with 20 em long. The research shows that the Famatex cloth with 8 cm circlIl1!ference, gives a better performance and can be usedfor the further research. Besides. the bigger head is lIsed, the faster water flow and the bigger mean outflow from the material to the ground surface. Keywords: via-flow, trickle irrigation system, porous lateral pipe, gravitation
2000-01-01T00:00:00Z