Jurnal Teknologi Pertanian (Agricultural Technology Journal

Digital Map Based Irrigation Network Profile in Kema Satu Village Kema District North Minahasa Regency

dahlan — 2024-11-25

This research uses a descriptive method by collecting data through field surveys, interviews and image analysis. The research results show that the Makansar irrigation network in Kema Satu Village consists of one main weir and three supply channels. The Makansar Satu Dam (BM I) irrigation channel is 3,129.53 ms long with a service area of 11.42 hectares. The Water Suplesi Satu (AS I) canal has a length of 1,885.36 ms and a service area of 10.22 hectares, the Water Suplesi Two irrigation canal (AS II) has a length of 544.26 and a service area of 1.77 hectares, the Water Suplesi Three irrigation canal ( AS III) has a length of 1,878.8 and a service area of 6.88 hectares. There are around 33 buildings along the irrigation canal, including 1 building, 24 tapping buildings, 7 complementary buildings, 1 tertiary box, and 1 spillway building. The condition of the network and buildings still requires a lot of technical treatment and a decline in the quality of services at the old weir, the growth of wild plants on the irrigation embankment, the presence of sedimentation and complementary buildings that are not utilized properly as water conservation efforts. The Makasar irrigation area (DI) has a P3A institution. The results of measuring the water discharge in the BM I Channel, the inflow was 0.23 m³/second and the outflow was 0.09 m³/second and the water loss was 0.14 m³/second. Measurements in the Channel (AS I) inflow were 0.07 m³/second and outflow 0.07 m³/second. Channel measurements (AS III) showed an inflow value of 0.03 m³/second and an outflow of 0.02 m³/second and water loss of 0.01 m³/second.

Modification of the DTR TETA 19 Pole Model Nutmeg Picker

demianus rossok — 2024-12-01

This study aims to modify the nutmeg harvesting tool pole model prototype 1 and test the
performance of nutmeg harvesting tool pole model that has been modified or harvesting tool
DTR TETA 19. This study uses experimental methods, tools that have been modified and then
tested to determine the performance of the tool by calculating the harvesting capacity of the
fruit/minute and also the capacity of the fruit/hour. The data obtained are arranged in
Tabular Form and analyzed descriptively. The conclusion of this study is DTR Teta 19
harvesting tool is superior to the previous tool or nutmeg harvesting tool pole model
prototype 1, where DTR Teta 19 tool has an average capacity with two harvests of 199
pieces/hour, while the harvesting capacity of the prototype 1 harvesting tool with one harvest
of 152 pieces / hour has a difference of 47 pieces (harvesting with a tool length of 200 cm).
As for harvesting with a tool length of 300 cm has a difference in harvesting capacity of 56
pieces / hour where the tool DTR TETA 19 superior. and harvesting with a tool length of 400
cm harvesting tool DTR TETA 19 is superior to the difference in harvesting capacity of fruit /
hour which is 21 pieces.

The Effect of the Use of Red Bean Flour and Blondo on the Making of Snack Bar.

Putri Natacia Makinggung — 2024-12-06

Snack bar is a snack in the form of a bar that is processed using raw materials such as soybean flour, serelia and beans. Snack bar is a snack that has a variety of different types that are served in a practical form but have healthy nutritional content. Red bean flour is one of the functional food ingredients that can be used in making healthy food foods, in red bean flour contains calories, protein, fat, carbohydrates and fiber. , ,Blondo is a by-product of the process ofmaking kela pa oil which uses a wet method containing protein, ash, water, fat, carbohydrates and amino acids . The purpose of the study was to analyze the content of Protein and Carbohydrates in Snackbars using raw materials for red bean flour and blondo.The research method used was a Complete Randomized Design (RAL) comparing red bean flour and blondo with 5 treatments, namely P1(100%:0%), P2(25%:75%), P3(50%:50%), P4(75%:25%) and P5(0%:100%) and 3 repetitions in each treatment. Processing of research data using ANOVA then if there is an influence of treatment, followed by a BNT test at a test level 5%.The results of the protein content test ranged from 8.99%-11.81%, with the highest protein content in snack bars with P5 treatment (100% Blondo). In testing carbohydrate levels, carbohydrate levels in red bean flour snack bars and blondo ranged from 55.16%-34.34%. The highest carbohydrate content is P1 treatment, which is 100% red bean flour. The average organoleptic test results were panelists' liking for color 3.72 (like), for aroma 3.84 (like), for taste 3.92 (like) and for texture 3.36 (neutral).