Publication Search

This study aims to investigate the impact of packaging type and storage temperature on the physical, chemical, and sensory properties of chili blocks during storage. Additionally, the study aims to identify the optimal packaging and storage temperature combination, as well as to characterize the quality attributes of chili blocks. The experimental design employed was a Completely Randomized Design (CRD) in a factorial arrangement with two factors: packaging type and storage temperature. In this study, using aluminum foil as primary packaging, PP plastic packaging, and paper as secondary packaging, and 3 treatment storage temperatures, each repeated as many as 3 trials, so that it has 18 experimental units. Data analysis using ANOVA with Duncan's Multiple Range Test (DMRT)at a significant level of 5% using the SPSS18 program. The results showed that secondary packaging types and storage temperatures did not significantly affect physical properties (moisture content) and organoleptic properties (color, aroma, texture), but significantly affected the chemical properties (pH, vitamin C, ash content) and secondary packaging types the good for chili block is alufo + plastic packaging and refrigerator storage temperature (10oC), and good chili block characteristics are: Refrigerator storage (temperature 10oC) with alufo + plastic packaging: lowest physical properties (moisture content) 27.29, chemical properties (lowest pH 5.23, Vitamin C 12.91 and ash content 6.35).

Bell's Palsy is a sudden onset of peripheral facial nerve paralysis that is generally unilateral. This condition is characterized by facial muscle weakness, asymmetry, difficulty closing the eyes, and facial expression disorders. Associated risk factors include exposure to cold temperatures and the habit of chewing ice cubes, which can trigger vasospasm of the blood vessels and inflammation of the facial nerve.  Physiotherapy management is important to accelerate recovery, prevent complications such as synkinesis and contractures, and improve the patient's quality of life. This study aims to describe the implementation of physiotherapy in cases of Bell's Palsy at PKU Muhammadiyah Selogiri Hospital and evaluate the effectiveness of physiotherapy intervention on the recovery of facial function in patients. A case report was conducted on a 41-year-old female patient diagnosed with right-sided Bell's Palsy. The examination included anamnesis, static and dynamic inspection, palpation, basic movement examination, sensory examination, and assessment using the House-Brackmann Facial Grading System (HBGS). Physiotherapy interventions were given three times a week, including Infra Red (IR), Transcutaneous Electrical Nerve Stimulation (TENS), light massage, facial exercises (raising eyebrows, closing eyes, blowing, smiling), and education on preventing exposure to cold. Evaluation was performed using Manual Muscle Testing (MMT) and Ugo Fisch. The implementation of physiotherapy with a combination of IR, TENS, massage, and facial exercises is effective in gradually improving the facial function of patients with Bell's Palsy. Physiotherapy also plays a role in educating patients about the prevention of recurrence related to environmental risk factors and lifestyle.

This community service initiative was carried out with the aim of introducing and training students of SMP Islam Sawahan Turen in programming and utilizing Arduino and ESP32 microcontrollers as a foundation for understanding modern technology. The workshop was specifically designed to provide students with knowledge of basic electronic concepts, sensors, and data communication, while also equipping them with practical skills to create simple microcontroller-based projects. During the sessions, participants received explanations about Arduino and ESP32, including how to connect sensors, process collected data, and transmit information to the Internet of Things (IoT) platform. In addition to the theoretical materials delivered, students were given opportunities to engage in direct practice under the guidance of experienced instructors, allowing them to gain a deeper comprehension of how the devices function. The combination of theory and practice helped students strengthen both their conceptual understanding and their technical abilities. Furthermore, the activity aimed to foster creativity and curiosity among participants in designing innovative projects that have real-life applications. This spirit of exploration is expected to nurture problem-solving skills, adaptability, and technological awareness from an early age. Beyond simply broadening students’ technological insights, the program also contributes to the enhancement of their competencies and preparedness in facing challenges of the digital era, ensuring that they can continue to grow as innovative learners and future innovators.

This research develops an automated temperature control system for water heaters, that is both efficient and stable, driven by the need for energy-saving heating solutions, particularly for marine applications. The main objective was to create an automatic system capable of maintaining water temperature within an optimal range while maximizing energy efficiency through the use of thermal storage materials. The methodology involved an on-off control system based on a microcontroller as the main controller, capable of processing temperature sensor data in real time. This system intelligently activates and deactivates the heater to keep the water temperature stable. Paraffin wax was used as a latent heat storage medium, playing a crucial role in gradually storing and releasing thermal energy to support temperature stability. An automatic water heater system based on the ESP32 microcontroller with an on-off control mechanism was successfully designed using paraffin wax combined with silica sand as a thermal storage medium. The addition of silica sand significantly enhanced heat conductivity and temperature stability. Test results showed a substantial reduction in energy consumption, with daily savings reaching Rp12,762.88, equivalent to 67% of total daily energy costs. Over a one-year period, the total savings amounted to Rp4,658,103.20, demonstrating that the paraffin wax–silica sand combination is highly effective in improving energy efficiency and reducing long-term operational costs.

Clean water distribution in the Community-Based Drinking Water Supply and Sanitation Program (PAMSIMAS) in Kuwasen Lama Village, Gunungpati District, Semarang City, faces the challenge of unequal supply between highland and lowland areas. The main factors that affect these conditions include differences in topography, suboptimal piping network design, and unbalanced water pressure, especially during peak hours. This research proposes a solution based on Internet of Things (IoT) technology using the ESP32 module as a control center, which is integrated with the Blynk application for real-time monitoring and control of the system. The system is equipped with a water flow sensor, water level sensor, motorized valve, and booster pump to increase water pressure in high elevation areas. Two design schemes were tested, namely flow regulation using a motorized valve, and a combination of a motorized valve with a booster pump. The results of the simulation and implementation showed an increase in water pressure stability, equitable distribution, and a decrease in the frequency of supply disruptions. The system also allows for live monitoring of network conditions, facilitates technical decision-making, and improves operational efficiency. With an adaptive and community participation-based approach, this solution has the potential to become a model for PAMSIMAS clean water distribution management that is efficient, sustainable, and responsive to geographical challenges, while strengthening the resilience of clean water services in rural areas.

Choux au Craquelin is a variation of choux pastry characterized by a crispy top layer (craquelin) after baking. This product innovation is increasingly in demand due to its unique appearance and texture. This study was conducted with the aim of developing choux au craquelin as a healthier cake product by substituting some wheat flour with purple sweet potato flour. Purple sweet potato flour was chosen because it contains antioxidants, especially anthocyanins, and high dietary fiber, so it is expected to increase the nutritional value of the product without reducing consumer acceptance. The objectives of this study include: (1) Identifying the sensory quality of choux au craquelin based on variations in the proportion of wheat flour and purple sweet potato flour; and (2) Determining the best formula with a combination of the two types of flour. The independent variable in this study is the proportion of purple sweet potato flour to wheat flour, namely 40%:60%, 50%:50%, and 60%:40%. The dependent variable is sensory quality which includes shape, color, texture, aroma, and taste. The control variables included the type of raw materials, equipment, and processing techniques used, so that the manufacturing process was carried out consistently in each treatment. The results showed that the use of purple sweet potato flour significantly affected the sensory quality of the product, especially in terms of color, aroma, texture, and taste. The color of the craquelin became more intensely purplish as the percentage of purple sweet potato flour increased, while the texture tended to be denser but still maintained its characteristic brittleness. In addition, the aroma had a distinctive sweet potato characteristic that was quite liked by the panelists. Further analysis showed an interaction effect between the proportions of wheat flour and purple sweet potato flour on the overall sensory quality.  

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.

This quantitative study investigates the antecedents of Brand Loyalty in Genshin Impact players by examining the mediating role of Customer Value in the relationship between Experiential Marketing and Product Quality. Data were collected from 80 active players in Malang City using a purposive sampling technique and analyzed using a Partial Least Squares Structural Equation Modeling (PLS-SEM) approach to examine the relationship between variables. The results revealed two distinct pathways to loyalty formation. First, Experiential Marketing demonstrated a significant influence on Brand Loyalty, both directly and indirectly through strong mediation by Customer Value. This suggests that emotional, sensory, and relational experiences during gameplay play a crucial role in creating perceived value and long-term engagement. Second, although Product Quality demonstrated a significant direct influence on Brand Loyalty, its influence was not significantly mediated by Customer Value. This indicates that while the game's graphical quality, system performance, and technical stability are highly appreciated, they do not automatically translate into customer value without a meaningful experience. This study concludes that in the Games-as-a-Service model, loyalty is built through a dual strategy: a combination of superior product appeal and holistic value creation derived from a rich, curated player experience. Therefore, game developers need to synergistically integrate experience and quality strategies to build long-term brand loyalty. The practical implications of these findings are highly relevant for game developers and digital marketers. Marketing strategies are no longer sufficient to simply highlight technical features or product specifications; they must also address the emotional and social dimensions experienced by players.

This study aims to evaluate the optimal proportion between soy milk and dates in the preparation of panna cotta as an innovative food product that considers nutritional value. The innovation is intended to create a dessert alternative that is not only delicious but also nutritionally rich and suitable for consumers seeking healthy or plant-based food options. The specific objectives of this study are: (1) To determine the best sensory quality based on variations in soy milk proportions in the panna cotta, (2) To identify the best sensory quality based on different proportions of dates, (3) To examine the interaction between soy milk and dates on the sensory qualities of the panna cotta, and (4) To analyze the nutritional content of the best panna cotta formulation in terms of calories, carbohydrates, protein, and fat. This research employed an experimental method with a factorial design to observe the individual and interactive effects of the ingredients on sensory attributes (color, aroma, texture, and taste) and nutritional content. The results showed that: (1) The best formulation was obtained from the combination of 75% soy milk and 75% dates based on panelist evaluations. (2) Soy milk had a significant influence on the sensory attributes of color, aroma, texture, and taste. (3) Dates had a significant effect on the texture. (4) There was a significant interaction between soy milk and dates on the sensory qualities of color and texture, indicating a synergy that enhances the overall product appeal. (5) The nutritional analysis of the best panna cotta revealed the following composition per 100 grams: 216.50 kcal of energy, 8.82% protein, 7.05% fat, and 27.08% carbohydrates. These findings suggest that panna cotta made with a combination of soy milk and dates can serve as a healthy, nutritious, and innovative dessert option, appealing both in flavor and in nutritional profile, particularly for health-conscious or plant-based consumers.

Photogrammetry is a technique for measuring and modeling three-dimensional objects by utilizing digital imagery from various perspectives. In the context of reverse engineering, this technique serves to duplicate, reconstruct, and analyze the dimensions of physical objects with a high degree of accuracy. The main advantage of photogrammetry lies in its ability to capture the details of the shape and texture of objects without the need for physical contact. However, the quality of photogrammetry scan results is greatly influenced by a number of technical factors, especially lighting and camera sensor sensitivity (ISO) settings. Variations in these two parameters can cause deviations or dimensional deviations in the resulting 3D model. This study aims to quantitatively evaluate the influence of lighting intensity and camera ISO setting on dimensional deviation in photogrammetry scan results. The research method used is experimental, where the dimensions of the scanned object are compared to the original dimensions using precision measuring instruments. The results showed that both the lighting level and the ISO setting had a significant influence on the accuracy level of the 3D model. The ideal lighting intensity range was found to be in the range of 125–150 lux, where shadows and light reflections could be minimized. Meanwhile, the use of low ISO (around 200) is able to produce cleaner image textures and minimize noise, resulting in smaller dimensional deviations. Additionally, the interaction between moderate lighting and low ISO is proven to provide the best scanning accuracy. This combination is able to maintain a balance between image quality and surface detail of the object. These findings not only provide practical recommendations regarding the regulation of scanning conditions, but can also serve as a guideline for industry practitioners and academics in improving the quality of reverse engineering results. With a proper understanding of lighting and ISO variables, the photogrammetry process can be optimized to produce more accurate and efficient 3D models.

Picky eating is a prevalent issue among preschool children, often leading to nutritional deficiencies, disrupted growth, and increased parental stress. This systematic literature review aims to explore the management of picky eating through complementary and alternative therapies (CAT) and compares these findings with contemporary interventions. Picky eating behaviors can significantly affect children’s eating patterns, leading to challenges in maintaining a balanced diet. Although traditional medical interventions focus on behavioral modification and nutritional counseling, many parents are seeking alternative approaches to manage these behaviors in a more holistic and natural manner. This review encompasses studies published between 2015 and 2025, sourced from PubMed, Scopus, and Google Scholar, using keywords such as "Alternative Therapy," "Picky Eating," and "Preschool Children." The review population consists of 20 articles, and the sample includes 5 selected studies that meet the criteria for evaluating the effectiveness of complementary and alternative therapies in managing picky eating behaviors. Data analysis utilized thematic analysis, with the findings analyzed thematically to draw conclusions regarding the efficacy of CAT. The results indicated that mindfulness practices, dietary practices, Tuina massage as a traditional therapy, taste exposure, sensory learning, and nutrition education were all effective in reducing picky eating behavior among children aged 1 to 5 years. These approaches not only helped to improve children’s acceptance of a wider variety of foods but also contributed to the reduction of stress for both children and parents. The findings suggest that integrating these alternative therapies into conventional practices can provide a comprehensive and effective strategy to address picky eating in preschool children. Future research is needed to further explore the long-term impacts of these therapies and to identify the most suitable combinations for different individual needs.

Picky eating is a prevalent issue among preschool children, often leading to nutritional deficiencies, disrupted growth, and increased parental stress. This systematic literature review aims to explore the management of picky eating through complementary and alternative therapies (CAT) and compares these findings with contemporary interventions. Picky eating behaviors can significantly affect children’s eating patterns, leading to challenges in maintaining a balanced diet. Although traditional medical interventions focus on behavioral modification and nutritional counseling, many parents are seeking alternative approaches to manage these behaviors in a more holistic and natural manner. This review encompasses studies published between 2015 and 2025, sourced from PubMed, Scopus, and Google Scholar, using keywords such as "Alternative Therapy," "Picky Eating," and "Preschool Children." The review population consists of 20 articles, and the sample includes 5 selected studies that meet the criteria for evaluating the effectiveness of complementary and alternative therapies in managing picky eating behaviors. Data analysis utilized thematic analysis, with the findings analyzed thematically to draw conclusions regarding the efficacy of CAT. The results indicated that mindfulness practices, dietary practices, Tuina massage as a traditional therapy, taste exposure, sensory learning, and nutrition education were all effective in reducing picky eating behavior among children aged 1 to 5 years. These approaches not only helped to improve children’s acceptance of a wider variety of foods but also contributed to the reduction of stress for both children and parents. The findings suggest that integrating these alternative therapies into conventional practices can provide a comprehensive and effective strategy to address picky eating in preschool children. Future research is needed to further explore the long-term impacts of these therapies and to identify the most suitable combinations for different individual needs.

Robusta coffee is one of Indonesia's leading commodities with high economic value. The flavor quality of coffee is greatly influenced by post-harvest processes, particularly drying methods and roasting temperatures. This study aims to determine the effects of two drying methods—Viss Dryer and Mason Dryer—and three roasting temperatures (190°C, 197°C, and 200°C) on the flavor profile of robusta coffee at PTPN I Regional 5 Kebun Malangsari. The evaluation was conducted through cupping tests by trained and untrained panelists. Parameters assessed included aroma, flavor, aftertaste, salt/acid, mouthfeel, and balance. The results showed that roasting temperature significantly affected aroma and flavor, with 200°C yielding the highest scores across panelist groups. Drying methods had a more limited effect; trained panelists preferred coffee dried with the Mason Dryer, whereas untrained panelists favored coffee dried with the Viss Dryer. Other parameters such as aftertaste, salt/acid, mouthfeel, and balance showed no significant differences among treatments. The optimal combination, based on trained panelists’ evaluations, was achieved using the Mason Dryer with a roasting temperature of 200°C. These findings underscore the importance of precise roasting temperature control in enhancing the sensory quality of robusta coffee and reveal how panelist experience levels can influence sensory preferences for drying methods. The results provide practical insights for post-harvest coffee processing to improve product quality and competitiveness in both national and international markets.

Banana blossoms are a part of banana plants (Musa paradisiaca) that are often underutilized and considered agricultural waste. However, banana blossoms have significant potential as an alternative food source with high nutritional value. This study aims to analyze the nutritional content of banana blossoms, develop optimal processing methods, and evaluate their economic potential. The methods used include laboratory experimental approaches for proximate analysis, organoleptic tests for sensory evaluation, and cost analysis calculations for economic assessment.The research findings indicate that banana blossoms contain high fiber (5.7 g/100g), moderate protein (1.6 g/100g), low fat (0.3 g/100g), and are rich in calcium (50 mg/100g), potassium (553 mg/100g), and antioxidants. The optimal processing method was a combination of initial boiling followed by stir-frying, which preserved 87% of the nutrients and produced the best sensory profile. Product development, including banana blossom floss, chips, and flour, demonstrated high consumer acceptance (>70%) with a profit margin ranging from 35-55%.This study concludes that banana blossoms have great potential as a sustainable alternative food source with high nutritional value and promising economic prospects. Utilizing banana blossoms can contribute to food security, the diversification of functional food products, and the empowerment of community-based economic development. Therefore, further efforts to enhance the utilization of banana blossoms should be encouraged to support the sustainability of the food and economic sectors.

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.

The demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easily obtained substitute material is needed locally to support the sustainability of the chocolate industry. This study aims to examine the potential of palm oil fractions, especially palm stearin and olein, as a partial substitute for cocoa butter (Cocoa Butter Substitute/CBS) in chocolate formulations. The study was conducted through a literature review of scientific journals published in the last 10 years, which included chemical, physical, and sensory analysis data on palm oil-based chocolate products. The results of the study showed that stearin increased the melting point and firmness of the product, while olein produced a softer texture and a smoother melting sensation. Sensorially, olein-based formulations showed a higher level of acceptance than stearin, especially in color, aroma, taste, and texture attributes. In addition, palm oil fractions do not produce trans fats, and are able to maintain the balance of solid and liquid fats, while supporting the stability of the product emulsion. This study shows that palm oil fractions, especially through the right combination of stearin and olein, have great potential as a substitute for cocoa butter without reducing physical or sensory quality, thus supporting the sustainability of chocolate production in the future.

Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity, and color that consumers like. The method used in this study was a completely randomized factorial design (CRD) in a two-factor variation with two repetitions, namely genjer puree concentrations of 10, 20 & 30% and spinach puree concentrations of 10, 20 & 30%. The results of the study found that the higher the concentration of genjer pulp, the higher the ash, protein, fiber, and total phenol content but not for the antioxidant activity. The addition of spinach puree apart from being a natural colorant can also help increase the fiber, ash, and antioxidant content of the noodles. Noodles had the best results of chemical analysis in the combination treatment of 20% genjer puree and 30% spinach puree with the results of 5.03% water content, 0.90% ash content, 12.12% protein, 9.93% fiber, 73.15% antioxidants, phenol 2.62 mgGAE/g. Dry noodles made from genjer and spinach have the potential to be developed because they have high antioxidant activity.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further. 

Aquaculture is a vital sector in global food production, providing essential protein sources. However, the industry faces significant challenges, including high energy consumption and environmental impact. The integration of renewable energy, particularly solar power, with automation and IoT systems offers a promising solution to enhance energy efficiency, sustainability, and productivity in aquaculture operations. This study aims to evaluate the effectiveness of solar powered autonomous systems in reducing energy usage, improving operational efficiency, and promoting environmental sustainability in aquaculture. Literature Review: Recent research has explored various technologies, such as Digital Twins (DTs) and Precision Fish Farming (PFF), which integrate IoT sensors for real time monitoring and optimization of fish farming operations. The combination of Artificial Intelligence (AI) and the Internet of Things (IoT), known as AIoT, has further advanced the industry by enabling automated decision making and predictive analytics. Solar power integration with IoT systems has been shown to significantly reduce operational costs, minimize carbon emissions, and enhance the sustainability of aquaculture practices. These advancements have the potential to address the challenges of energy consumption and environmental degradation in the industry. Materials and Method: This research utilizes a hybrid solar powered IoT system for aquaculture, integrating solar panels, IoT sensors, and automated control systems. The system monitors key water quality parameters, such as pH, dissolved oxygen, turbidity, and temperature, to maintain optimal conditions for aquatic life. Data is collected through IoT sensors and analyzed through a cloud-based platform. A pilot study is conducted on a small scale aquaculture farm to evaluate the system's performance, including energy consumption, water quality management, and fish health. Energy savings, operational efficiency, and environmental impact are assessed. Results and Discussion: The integration of solar powered IoT systems significantly reduced energy consumption compared to traditional systems, with a notable decrease in grid electricity reliance. The system successfully maintained optimal water quality conditions, enhancing fish health and growth. Solar powered systems proved reliable, even in regions with variable sunlight, and demonstrated improvements in operational efficiency through automation. The environmental benefits were evident, with a reduction in carbon emissions and lower operational costs. The study highlights the feasibility of solar powered IoT systems as a sustainable solution for modern aquaculture operations.

The integration of solar powered IoT irrigation systems in precision agriculture offers a sustainable solution to address water scarcity and enhance crop productivity. By leveraging real time data from soil sensors, weather APIs, and machine learning algorithms, these systems optimize irrigation schedules and improve water use efficiency. This research explores the potential of integrating renewable energy sources, such as solar power, with edge computing in smart irrigation systems to promote sustainable agricultural practices. The study aims to evaluate the performance of the proposed system in terms of water savings, crop yield, energy efficiency, and adaptability to varying climate conditions. Literature Review: Previous studies highlight the importance of smart irrigation systems in reducing water waste and improving crop yield through real time monitoring and automated decision making. However, existing systems often lack the integration of renewable energy and edge computing, which are critical for ensuring sustainability and operational efficiency in rural agricultural settings. The combination of renewable energy with IoT devices offers a promising solution to reduce energy costs and carbon emissions, while edge computing enhances real time data processing, ensuring prompt and accurate irrigation adjustments. Materials and Method: The proposed system integrates solar powered IoT devices, soil moisture sensors, weather data APIs, and edge computing devices to manage irrigation. Machine learning algorithms and evapotranspiration models are used to predict irrigation needs and optimize scheduling based on real time data. The system's performance is evaluated through metrics such as water savings percentage, crop yield improvements, and energy consumption, with a comparative analysis against traditional irrigation methods. Results and Discussion: The results indicate that the system successfully reduces water usage by 30% to 40%, increases crop yield by 25%, and operates with energy autonomy, powered entirely by solar energy. The system's adaptability to varying climate conditions ensures optimal crop growth, even under environmental stresses. The integration of renewable energy and edge computing significantly enhances the sustainability and efficiency of irrigation systems.