Judul: Model of Groundwater Production Monitoring System Based on GSM Communication Modem and Web Based GIS (Case Study in Bandung Basin)
Abstrak: Monitoring of groundwater condition due to ground water exploitation is not a trivial task. The regulation issued by the Ministry of Energy and Mineral Resources and also from the local government concerning procedure exploitation of ground water have been issued. However, in reality it is inconsistent because of absence of monitoring. The objective of this research is to develop monitoring system of ground water exploitation using telemetric method, utilized GSM communication. It is expected that this system will assist to monitor the condition of ground water and can replace the role of supervisors. The model is applied to monitor the condition of ground water in a region of Bandung Basin. In this research, only one Remote Terminal Unit (RTU) is used while the others RTU are simulation. This research used some open source softwares to manage incoming and outgoing data, parsing data, storing data into database, querying or retrieving, gridding, processing and displaying. The research is designed for the network system so it can be displayed in WebGIS system. The result of the system can give information about numeric volume, water level and also map explaining condition of water level at certain area in Bandung basin.
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Judul: Rancang Bangun Monitoring Sistem Irigasi Otomatis Berbasis GSM/GPRS
Abstrak: Irrigation is a human attempt to irrigate farmland. Various efforts have been done to build the concept of irrigation. However, the real implementation may create different problems. Basically, irrigation is related with the accessibility of ground water, which gives a large contribution to increase the agricultural production. A good irrigation system that can provide water in the correct level, amount, and time is required. The irrigation system should be well planned, designed, and operated efficiently to increase the agricultural production and ease of use in their operations. This research is a part of IMHERE IPB activity on the event of strengthening agricultural research for food security and sovereignty: advanced infrastructure for food security and sovereignty. The focus of this research is the development of automated irrigation system for food production land based on the data communication using GSM/GPRS. Arduino microcontroller was used as a client with GSM/GPRS shield to communicate with the internet as the server. Soil moisture was used as the sensor to detect the water content of farmland. LED was used to represent the real actuator of irrigation. If the water content detected by the sensor is less than 300, the actuator at the client will be turned on. In the system, data collected by the sensor was immediately sent to the server. Utilizing this scheme, it was found that the average time for connecting Arduino client to the server without delay was 40 seconds. The system was also tested by giving a certain delay, where sensor data was collected every 10, 30, and 60 seconds after the previous data from client was received correctly by the server. The results showed that there was no data loss due to the communication from Arduino client to the server. Furthermore, the data delivery was not affected by the addition of delay on the system.
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Judul: Phycocyanin Extract From Spirulina platensis for as an Antioxidant and Biopigment for Spherificated Caviar Product
Abstrak: Fikosianin merupakan pigmen alami berwarna biru cerah yang kaya manfaat dengan kandungan antioksidan yang tinggi. Antioksidan memiliki peran yang sangat penting untuk mencegah kerusakan tubuh pada level molekuler yang disebabkan oleh radikal bebas. Radikal bebas dapat mengakibatkan kerusakan DNA, pembelahan sel abnormal (kanker), penuaan dini, inflamasi, penyakit jantung, dan beragam efek negatif lainnya. Pigmen fikosianin tersedia secara melimpah pada Spirulina platensis yang merupakan ganggang hijau biru (mikroalga) yang mudah dikultivasi dan dikondisikan serta dapat tersedia sepanjang tahun. Sebagai pigmen alami, fikosianin cenderung tidak stabil terpapar oksigen, cahaya, suhu, dan pH tertentu. Pemanfaatan pigmen fikosianin harus mampu menjaga kestabilan kandungan bioaktif pigmen dan tetap menarik bagi konsumen. Pengolahan pigmen fikosianin sebagai food additive pewarna pada produk spherificated caviar dapat dilakukan. Spherificated caviar dibuat dengan teknik spherification yang berfungsi sebagai penyalut yang melindungi bahan inti. Tujuan dari penelitian yaitu mempelajari pengaruh penambahan pigmen fikosianin kedalam produk spherificated caviar terhadap stabilitas kandungan antioksidan pigmen serta penerimaan konsumen terhadap produk. Metode yang dilakukan meliputi ekstraksi pigmen fikosianin dengan metode maserasi, kemurnian pigmen, analisis aktivitas antioksidan, dan uji organoleptik. Hasil menunjukan ekstrak pigmen dalam jangkauan warna biru kehijauan, pemurnian ekstrak menghasilkan angka 1,541 dengan kategori food grade. Analisis antioksidan menghasilkan nilai IC50 2,81 untuk ekstrak, dan nilai IC50 10,54 setelah diolah menjadi produk, keduanya termasuk kedalam kategori antioksidan kuat. Variasi konsentrasi pigmen fikosianin tidak memberi perbedaan nyata terhadap penerimaan konsumen dalam atribut warna, rasa, dan tekstur produk. Kata kunci: antioksidan, fikosianin, pigmen, spherificated caviar, Spirulina platensis, Phycocyanin is a bright blue natural pigment that has great beneficial and rich in antioxidant content. Antioxidant has an important role in preventing molecular damage on the body that is caused by free radicals. Free radicals could cause DNA damage, abnormal cell growth (cancer), premature aging, inflammation, heart diseases, and other negative effects. Phycocyanin pigment is found abundance in Spirulina platensis which is a blue green algae (microalgae) that is easy to cultivated and conditioned, also able to produce throughout the year. As a natural pigment, phycocyanin is prone to be unstable when exposed to oxygen, light, and to a certain temperature and pH. The utilization of phycocyanin pigment as colorant food additive in spherificated caviar product could be considered. Spherificated caviar is made with spherification technique that acts as coat / encapsulating that protects the main substance. The objective of this research is to study the effect of adding phycocyanin pigment into spherificated caviar product and also consumer preference of the product. Methods that are used including phycocyanin extractions with maceration method, phycocyanin pigment purity ratio, antioxidant activity analysis, and organoleptic test. The result shows phycocyanin pigment extraction produce bluish green colour, phycocyanin purification resulting in 1,541 value which belongs in the food grade category. Antioxidant analysis resulting in IC50 value of 2, 81 for phycocyanin extract, and IC50 value of 10,54 after being processed into spherificated caviar product, both value fall under very strong antioxidant category. Variants of phycocyanin pigment concentration added into the product did not affect consumer preferences in color, taste, and texture of the product. Keywords: antioxidant, phycocyanin, pigment, spherificate caviar, Spirulina platensis
Keyword: antioxidant, phycocyanin, pigment, spherificated caviar, spirulina platensis