Judul: Pengamatan Lingkungan Kandang Berbasis Internet Of Things (Iot) PadaPertumbuhan Ayam Pedaging
Abstrak: Internet of Things (IoT) merupakan sistem jaringan dengan masing-masing tertanam sensor yang terhubung ke internet. Dengan menerapkan IoT dalam peternakan ayam, diharapkan kegiatan peternakan ayam akan lebih efektif. Ayam broiler merupakan ayam ras untuk menghasilkan daging dan merupakan peralihan vertebrata (berdarah panas) ke avertebrata (berdarah dingin) dengan suhu yang dibutuhkan pada saat pemeliharaan 23 – 24, The Internet of Things (IoT) is a network system with each embedded sensor connected to the internet. By implementing IoT in chicken farming, it is hoped that chicken farming activities will be more effective. Broiler chickens are a breed of chicken that produces meat and is a transition from vertebrates (warm-blooded) to invertebrates (cold-blooded) with the required temperature when rearing 23 – 24
Keyword: Ayam Ras, Internet of Things (IoT), Konsumsi Pakan, Pertambahan Bobot Badan, Temperature-Humidity Index (THI)

Judul: Design of a Real-Time Temperature and Meat Quality Monitoring System Based on Internet of Things during Distribution at PT XYZ
Abstrak: Agroindustri memiliki peran penting dalam mengolah hasil produk pertanian, termasuk daging sapi yang memiliki nilai ekonomi tinggi namun mudah rusak. Untuk menjaga kualitas daging sapi selama distribusi, PT XYZ menghadapi tantangan dalam pengawasan suhu dan kualitas produk. Penelitian ini bertujuan merancang sistem monitoring suhu dan kualitas daging secara real-time menggunakan teknologi Internet of Things (IoT) untuk mengatasi permasalahan tersebut. Metode penelitian mencakup eksplorasi masalah, pendefinisian masalah, ideasi solusi, pengembangan prototipe, serta uji dan validasi sistem. Pada tahap eksplorasi, ditemukan bahwa fluktuasi suhu selama distribusi menyebabkan kerusakan produk. Oleh karena itu, solusi yang diusulkan adalah implementasi IoT untuk pemantauan suhu dan kualitas secara real-time. Prototipe yang dirancang terdiri dari perangkat keras seperti mikrokontroler, sensor suhu, dan modul Wi-Fi, serta perangkat lunak berbasis web untuk menampilkan data. Pengujian perangkat keras menunjukkan bahwa sensor memiliki tingkat kesalahan yang dapat diterima, sementara perangkat lunak berhasil menampilkan data suhu dan kualitas (TVB) serta grafik selama distribusi. Hasil penelitian menunjukkan bahwa sistem monitoring suhu dan kualitas daging berbasis IoT dapat meningkatkan efektivitas dan efisiensi rantai pasok dingin di PT XYZ. Sistem ini mampu mengurangi kerusakan produk dengan pemantauan real-time, meningkatkan kepuasan pelanggan dan daya saing perusahaan., The agro-industrial sector plays an important role in processing agricultural products, including beef, which has high economic value but is highly perishable. To maintain beef quality during distribution, PT XYZ faces challenges in monitoring temperature and product quality. This study aims to design a real-time temperature and quality monitoring system for beef using Internet of Things (IoT) technology to address these challenges. The research methodology includes problem exploration, problem definition, solution ideation, prototype development, and system testing and validation. During the exploration phase, it was found that temperature fluctuations during distribution cause product damage. Therefore, the proposed solution is the implementation of IoT for real-time temperature and quality monitoring. The designed prototype consists of hardware such as a microcontroller, temperature sensor, and Wi-Fi module, as well as web-based software to display the data. Hardware testing showed that the sensors have an acceptable error rate, while the software successfully displayed temperature and quality (TVB) data and graphs during distribution. The research results indicate that the IoT-based temperature and quality monitoring system can improve the effectiveness and efficiency of the cold supply chain at PT XYZ. This system can reduce product damage with real-time monitoring, increasing customer satisfaction and the company's competitiveness
Keyword: Internet of Things (IoT), sistem monitoring, Rantai Pasok Dingin, Distribusi Daging Beku

Judul: Karakteristik Kimia Kayu Reaksi Ulin (Eusideroxylon zwageri T. et B.)
Abstrak: Reaction wood which formed in hardwood generally has a lower klason lignin content, higher acid soluble lignin content, and higher syringil unit than opposite wood. Ulin wood (E. zwageri) contains high klason lignin and low acid soluble lignin contents which closed to lignin characteristic of softwood. This experimental aimed to study the difference of chemical characteristic of reaction wood (klason lignin content, acid soluble lignin content, and lignin monomer composition) and polysaccharides content which formed in E. zwageri stem. Visually, the reaction wood part was formed in upper side of leaning stem. Klason lignin content in reaction wood part was lower (32.71%) than opposite wood part (33.74%). However, the lowest lignin content was found in the side wood part (28.15%). Lignin of E. zwageri was composed by syringyl and guaiacyl monomer with average of syringil to guaisyl ratio 0,2. Acid soluble lignin content in E. zwageri was very low (0.69%) that positively correlated with the proportion of syringil unit in lignin. Polysaccharide content of reaction wood part (63.66%) was higher than opposite wood part (62.88%), but the highest content polysaccharides presented in the side wood part (64.19%).
Keyword: Polisaccharide, syringil-guaiasyl ratio, lignin, E. zwageri, reaction wood