Authors

Abstract

The physical and mechanical properties of fresh arecanut fruit have not been comprehensive and in-depth investigated scientifically yet. It has caused the researchers and engineers not to be precise in designing the fresh arecanut handling machine. Thus, the present study was aimed to investigate some engineering properties of arecanut fruit in three moisture viz 67.66%, w.b. (underripe stages), 64.86%, w.b. (ripe stages), and 33.90%, w.b. (overripe stages). In general, the results of the study show that the geometric and arithmetic mean diameter, surface area, bulk and true density, porosity, angle of repose, compression force and static coefficient of friction at different surfaces (stainless steel, plywood, and glass) of arecanut fruit were found to increase 2.16%, 2.70%, 4.26%, 0.02%, 42.16%, 42.41%, 9.97%, 17.04%, 20.30%, and 22.04% respectively at decrease of moisture content from 67.66%, w.b. to 33.90%, w.b. However, sphericity, aspect ratio, thousand fruit mass, and bulk density of the arecanut fruit were found to decrease 2.31%, 3.31%, 34.54%, and, 50.24%, respectively at a decrease of moisture content from 67.66% (w.b.) to 33.90% (w.b.). Some engineering properties of arecanut fruit indicate something slightly different from the arecanut kernels so that this data can help the researcher or engineer to design the fresh arecanut fruit handling machine more precisely.

Abstract in Indonesian

Sifat fisik dan mekanik buah pinang belum komprehensif dan mendalam diselidiki secara ilmiah. Hal ini menyebabkan banyak para peneliti dan perekayasa kurang presisi dalam merancang mesin penanganan buah pinang. Oleh karena itu, penelitian ini bertujuan untuk menyelidiki beberapa sifat keteknikan dari buah pinang dalam tiga kandungan kadar air yaitu 67,66%, b.b. (tahap kurang matang), 64,86%, b.b. (tahap matang), dan 33,90%, b.b. (tahap lewat matang). Secara umum, hasil penelitian menunjukkan bahwa diameter rata-rata geometris dan aritmatika, luas permukaan, massa dan kepadatan sebenarnya, porositas, angle of reposes, gaya kompresi dan koefisien gesekan statis pada permukaan yang berbeda (stainless steel, kayu lapis, dan kaca) buah pinang ditemukan masing-masing meningkat 2,16%, 2,70%, 4,26%, 0,02%, 42,16%, 42,41%, 9,97%, 17,04%, 20,30%, dan 22,04% seiring dengan penurunan kadar airnya dari 67,66%, b.b. hingga 33,90%, b.b. Namun, spericity, aspect ratio, massa seribu buah pinang, dan kepadatan massa buah pinang ditemukan menurun masing-masing adalah 2,31%, 3,31%, 34,54%, dan, 50,24%, seiring dengan penurunan kadar airnya dari 67,66% (b.b.) menjadi 33,90% (b.b.). Beberapa sifat rekayasa dari buah pinang menunjukkan hal berbeda dari biji pinang itu sendiri sehingga data ini dapat membantu peneliti atau perekayasa untuk merancang mesin penanganan buah pinang segar lebih presisi.