Publication Search

73,980 articles from 714 journals · 2,111 citations tracked

Showing 1-2 of 2

Analytics

Rahmadi Asri; Ratna Dewi; Amna, Amna; Riska Yurianda

JURNAL ILMIAH KOMPUTER GRAFIS 2023 UNIVERSITAS STEKOM

Naturally, a mother hen incubates her eggs until they hatch completely. However, the success rate of natural hatching is low, and hatching can be completed with a maximum of 10 eggs. Chicken farming, more specifically the chicken egg hatching system, breeders usually use an incubator for the process of hatching chicken eggs. In the incubator, there is a lamp that has been provided which is used for the process of warming the eggs so that the eggs can hatch properly and of good quality with incandescent lamps. In general, the process of hatching eggs often encounters problems or obstacles. The obstacle that is often experienced when hatching chicken eggs is that the incubator only uses incandescent lights. Therefore, to avoid this problem, a microcontroller was designed to overcome this problem. This tool is a combination of a microcontroller with an Arduino-based temperature and humidity sensor. With this tool, after the eggs hatch, when the lights are off, the sensor can read the output in the form of the incubator temperature, which is detected by the Arduino serial display. Design methods and experimental methods were used in this research. Tool testing is divided into three types, namely temperature testing, humidity testing and egg load testing. The result of this research is an automatic egg incubator machine that uses Arduino. Several electronic components used in the incubator are Arduino,

Putri, Destiana Adinda; Komalasari, Husnita; Ulandari, Devy; Isnain, Fuad Sauqi

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 2023 Universitas Slamet Riyadi Surakarta

Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten free cookies that have good physical and sensory characteristics. The aims of these research was to investigate the effect of different ratio of Black Glutinous Rice Flour (BGRF) and MOCAF (MF) formulation (F1 = 100:0, F2= 75:25, F3=50:50, F4= 25:75, F5= 0:100) on physical and sensory parameter of resultant GF cookies. The results shows that, cookies with high amount of BGRF showed interesting physical properties with higher diameter, spread ratio, and ∆E of the cookies, lower weight, thickness, baking loss, L*, a*, b*, C* value, and the hedonic score of color, aroma, taste, texture, overall compared to cookies with 100% MF. The best formula that produces gluten free cookies with the highest taste score score is F4 (BGRF 25%:MF 75%) with physical characteristics weight 10.70 g, diameter 48.40 mm, thickness 8.60 mm, spread ratio 5.63, baking loss 17.37 %, L* 53.96, a* 0.63, b* 17.65, C* 17.66,   ∆E 48.78. With the combination of BGRF and MF on cookies dough, we manage to obtain cookies that has great potential to increase the nutritional quality of gluten-free food.