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All Journal Buguh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agricultural Biosystem Engineering
Kuncoro, Sapto
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Pembuatan Tepung Telur Ayam (Gallus gallus. D) Asin Rebus Andriyani, Yulita Andina; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8389

Abstract

Chicken eggs are a food that is very rich in nutrients, including protein (12.8%) and fat (11.8%). The high levels of water, fat and protein in eggs can make them a good medium for bacterial growth. Quality deterioration in eggs can be prevented by using egg preservation methods, namely drying eggs into egg powder or flour. Chicken eggs are still very limited and inefficient processing to be used as salted egg flour. Therefore, it is necessary to conduct research on the manufacture of boiled salted chicken egg flour (Gallus gallus. D). This research was conducted to study the making of boiled salted chicken egg flour and understand the characteristics by taking measurements on whole eggs, egg whites, and yolks using the proximate test method, measurement of fineness, and color test. This research was conducted using a non-factorial Completely Randomized Design (CRD) model consisting of 6 testing factors (T) and (A), namely: T1 whole unsalted chicken eggs, T2 white unsalted chicken eggs, T3 yellow unsalted chicken eggs, A1 whole salted chicken eggs, A2 white salted chicken eggs, and A3 yellow salted chicken eggs. The research results of salted chicken egg flour making is a process that involves drying salted eggs and grinding them into flour form. The preparation of salted egg flour showed that the difference between regular chicken eggs and salted chicken eggs, which resulted, affected the proximate properties and had a noticeable impact on the nutritional composition and physical properties of the egg flour produced, while the moisture content was not significantly different. Keywords: Chicken Egg Flour, Egg Preservation, Proximate Properties, Salted Eggs.
Pengaruh Suhu dan Tekanan terhadap Hasil Penggorengan Keripik Belimbing (Averrhoa carambola L.) Menggunakan Vacuum Frying Asmara, Sandi; Rahmawati, Winda; Kuncoro, Sapto; Amanullah, Deo Arif
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8745

Abstract

Fruit chips are healthy snacks because of their high fiber content. One of the fruit commodities being developed is the starfruit (Averrhoa carambola L.) commodity. Starfruit is a fruit that is widely processed into other processed foods, because the fruit is easily damaged and has a relatively short shelf life of 3 to 4 days. Fruit chips are more resistant to storage than fresh fruit because their water content is low and physiological processes no longer occur. The equipment used to make fruit chips is a vacuum fryer which has the advantage of frying fruit into chips. The purpose of this study was to analyze the effect of frying temperature and pressure on product quality in the manufacture of starfruit chips using vacuum frying and to determine the optimal temperature and pressure for frying starfruit chips using vacuum frying. The research method used was an experimental design in the form of a factorial Completely Randomized Design (CRD). Experimental factors in this study used two factors, temperature (T), namely temperature 75°C, 80°C, 85°C and pressure (P) during the frying process namely -68 cmHg, -70 cmHg and -72 cmHg, with as many repetitions as 3 times to produce 27 experimental units. The parameters observed in this study were the analysis of material shrinkage (yield), water content, organoleptic tests, and analysis of storage of starfruit chips. It can be concluded that the optimal choice of temperature and pressure in the operation of a vacuum frying equipment for making starfruit chips is 80°C with a low frying pressure of -72 cmHg. The quality of starfruit chips with a temperature of 80°C and a frying pressure of -72 cmHg was included in the best product category in this study based on overall acceptance which had a material yield value of 13.09%, a moisture content of 4.64%, and a color organoleptic test score of 4. 13 (yellow), aroma 3.67 (starfruit aroma is rather strong), taste 4.40 (slightly sweet), crispness 4.00 (crunchy). Keywords:  Chips, Starfruit, Vacuum Frying
Pengaruh Arah Irisan dan Tingkat Ketebalan Irisan Jahe terhadap Tingkat Kehalusan Tepung Jahe Afrilia, Yuliani; Tamrin, Tamrin; Amien, Elhamida Rezkia; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8397

Abstract

Ginger has a fairly high fiber content that can affect the flour produced when it goes through the powdering process. The purpose of this research was to determine the effect of the direction and the thickness of ginger slices on the level of flour fineness. The experiment was conducted by using a completely randomized design (CRD) with two factors. The first factor is the direction of the slice with two treatments, namely vertical slice (V) and horizontal slice (H). The second factor was the thickness of the slices with three levels, namely 2 mm (T1), 4 mm (T2), and 6 mm (T3). It treatment combination was carried out in triplicates. The parameters observed were moisture content, repose angle, degree of fineness, uniformity index, grain yield, bulk density, and color. The data obtained were analyzed by using Anova test available in Excel and SAS, if there is significant different among the parameters, then is followed by LSD test at α = 0,05. The results showed that the direction of slices significantly affect the fineness of the flour, in which vertically sliced cuts produced better fineness than that of horizontally sliced cuts. The thickness of cuts did not significantly influence the flour characteristic. Keywords:  Fineness, Ginger, Ginger Fiber, Ginger Flour, Slice Direction, Thickness of the Slices.
Pemanfaatan Arang Kayu, Tempurung an Sabut Kelapa Sebagai Bahan Bakar Pengasapan Ikan Nila (Oreochromis niloticus) Menggunakan Alat Pengasap Ikan Tipe Drum Asmara, Sandi; Putri, Mustika; Oktafri, Oktafri; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8747

Abstract

Tilapia is a freshwater fish that is popular with many people, because its meat tastes savory and delicious. One way to process fish so that it lasts is by smoking the fish. This fish is smoked using a drum type smoker. This research aims to analyze the characteristics of smoked tilapia using several fuel components. The sample used was approximately 36 kg of fresh tilapia fish with fuel consisting of a composition of wood charcoal and coconut husks, wood charcoal and coconut shells, and a composition of coconut shells and coconut husks. The best treatment of the three fuel compositions used is the P2 treatment with a composition of 50% wood charcoal + 50% coconut shell, with an organoleptic value of appearance 8.60, aroma 8.33, taste 8.67 and texture 8.47, which means appearance whole, the color is less shiny, specific to the product, has a specific aroma of smoked fish that is less strong, has a specific taste of smoked fish that is less strong, and has a dense, compact texture, quite tight intertwining which has a weight loss of 35.5%, water content of 54.89% (in accordance with SNI), the yield is 64.49% and the amount of fuel used is 3.6 kg. Keywords:  Coconut Fiber, Coconut Shell, Drum Type Smoker, Tilapia Fish Smoking, Wood Charcoal.
Pengaruh Ketebalan Chip Umbi Porang (Amorphophallus oncophyllus Prain) Terhadap Hasil Penepungan Menggunakan Hammer Mill Gustina, Risma; Warji, Warji; Tamrin, Tamrin; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i2.5985

Abstract

Flouration of porang tuber chips is one of the efforts to extend the shelf life and is one way to facilitate the processing of food made from porang tubers. The method in this study was porang chip flouring with a thickness of 1, 3, and 5 mm using a hammer mill with clearance distance of 15, 10, and 5 mm. The flouring process for porang tuber chips was repeated 3 times for each thickness with a weight of 1 kg each. The purpose of this study was to determine the effect of the thickness of the porang tuber chip and the distance between the tip of the hammer mill hammer with a sieve (clearance) on the milling time and working capacity of the pulverizing machine and analyze the uniformity index and degree/modulus of fineness resulting from the milling. The results in this study are the thickness of the porang tuber chip and the clearance distance affect the working capacity and milling results, while the uniformity index is not significantly different and the degree of fineness produced falls into the same category, namely the thicker the chip used, the longer the milling time but the results the smoother the grinding, the smaller the clearance, the less time is used for grinding and the more results milling obtained. The use of the best hammer length hammer mill is using a hammer length of 85 mm, the working capacity is greater and the results obtained are more and smoother flour and the remaining flour is also less than using a hammer length of 75 and 80 mm.
Mempelajari Pewarnaan Tahu dengan Ekstrak Pewarna Alami untuk Variasi Tampilan Tahu Anggraini, Serly; Tamrin, Tamrin; Rahmawati, Winda; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1101.372 KB) | DOI: 10.23960/jurnal abe.v1i1.5951

Abstract

Tofu is a food made from soybean. Tofu generally has a white or yellow color, so the addition of natural dyes from red dragon fruit peel extract, suji leaf extract, and pandan leaf extract will cause the product to have a more attractive color so that it can increase people's interest in consuming tofu.This research was conducted in April-June 2019 at the Bioprocess and Postharvest Engineering Laboratory, Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung, in the Agricultural Product Technology Instrument Room, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, and in the residence of Mrs. Siti Jl .Arjuna Banjarrejo Village, Batanghari District, East Lampung. The research procedure was carried out by preparation of tools and ingredients, the stage of making natural coloring extracts, the calculation phase of the concentration of natural coloring extracts of 4% and 8%, and the processing stage of tofu making processing stage extracts. The treatments given were 4% and 8% concentrations in each color extract with 3 replications. The research parameters consisted of a color test using the Color Meter TES 135 A, a texture test using Brookfield Texture Analizer, and an organoleptic test of taste and aroma using 15 panelists.  The results showed that tofu with extracts of natural pandan leaves 4% concentration was the best treatment combination based on textured and organoleptic tests of taste and aroma.
Uji Kinerja Alat Pencacah Rumput (Mini Chopper) Type TMB 01 S, Rizki Kurniawan; Tamrin, Tamrin; Asmara, Sandi; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8929

Abstract

The high amount of food crop production in East Lampung Regency produces abundant biomass. This biomass can be used as silage for animal feed. A grass chopper is needed to make silage. The aim of the research was to test the performance of the TMB 01 type grass chopper on corn stalks and elephant grass with engine rotation speeds of 800, 1000 and 1200 rpm. This research was carried out in June - November 2023, at the Self-Help Agricultural and Rural Training Center (P4S) Tani's Market Balerejo, East Lampung Regency. This research was carried out with observation parameters measuring chopping time, measuring machine rotation speed, measuring fuel consumption, measuring the diversity of biomass mass that had been chopped. The research results show that rotational speed (rpm) influences work capacity, working time, fuel consumption and chopping diversity. The best rotation speed of the shredding machine is 1200 rpm. Keywords:  Biomass, Engine Revolution, Shredding Machine, Work Capacity.
Analisis Ekonomi Usaha Jasa Penyewaan Transplanter Asmara, Sandi; Mahesa, Khoirul Muhammad Dendi; Suharyatun, Siti; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 3, No 2 (2024): June 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i2.9547

Abstract

This study aims to analyze the economic feasibility of renting transplanters at Brigade Alat Mesin Pertanian Tegineneng. The research was conducted from February to July 2023 at Brigade Alat Mesin Pertanian Tegineneng District, Pesawaran Regency. Feasibility- parameters used include Break-Even Point (BEP), Net Present Value (NPV), Benefit-Cost Ratio (B/C Ratio), Internal Rate of Return (IRR), and Payback Period (PP). Sensitivity analysis was performed to determine the impact of changes in working days on feasibility values.The study results indicate that renting transplanters at Brigade Alat Mesin Pertanian in Tegineneng has a BEP value of 27.96 hectares per year. Based on an NPV of IDR 9,175,366 per year, a B/C Ratio of 1.02, an IRR of 20.79%, and a Payback Period of 4.84 years, the rental of transplanters at Brigade Alat Mesin Pertanian in Tegineneng is economically feasible. Sensitivity analysis of transplanter use shows significant changes with each change in working days. For 40 working days, the BEP is 27.96 hectares per year, NPV is IDR 49,559,304 per year, B/C Ratio is 1.13, IRR is 29.99%, and Payback Period is 3.98 years. For 50 working days, the BEP remains at 27.96 hectares per year, NPV is IDR 89,943,241 per year, B/C Ratio is 1.20, IRR is 34.31%, and Payback Period is 3.59 years. For 60 working days, the BEP is still 27.96 hectares per year, NPV is IDR 130,327,179 per year, B/C Ratio is 1.26, IRR is 36.81%, and Payback Period is 3.37 years. Keywords:  BEP, B/C Ratio, IRR, NPV, Payback Period, Rice Transplanter.
Proses Pengeringan Kunyit (Curcuma domestica Val) dan Sifat Fisik Tepung yang Dihasilkan Sari, Fadilah Kurnia; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8749

Abstract

Currently, the public's tendency to consume traditional medicines is quite high, based on the existing potential, the medicinal product that can be widely developed is the turmeric plant. Turmeric stored in dry powder form has a lower curcumin content than fresh turmeric, namely containing 3-5% curcumin. Therefore, storing turmeric in powder form with a low water content is one way to maintain the quality of turmeric. This research was carried out with three treatments with three repetitions, including drying with a tool using solar energy, drying with a tool using electrical energy, drying with a tool using solar energy and electrical energy (hybrid), and drying using a winch (as a control). . Observations carried out to determine the physical properties of the turmeric flour produced were in the form of color measurements, bulk density measurements, air absorption measurements, stack angle measurements, and measurements of the degree of fineness of the material. Based on the results of the tests carried out, drying using solar and electric energy (hybrid) takes 8 hours, followed by testing using electric energy which takes 10 hours. The flouring process is carried out by blending dried turmeric for 5 minutes. The temperature and type of treatment carried out during the turmeric drying process did not have a significant effect on the turmeric flour produced. Keywords: drying, hybrid, flour, turmeric.
Pengeringan Kopi Robusta (Coffea canephora) Menggunakan Rumah Pengering Hybrid Tipe Rak Wicaksono, Yoga Arif; Warji, Warji; Tamrin, Tamrin; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8391

Abstract

Coffee is one of the mainstay plantation commodities in Indonesia. In 2015 Indonesia had a coffee plantation area of 1,254,382 hectares, with a production of 379,005 tons. Coffee is one of the mainstay commodities in Indonesia's plantation sector. The role of coffee commodities for the Indonesian economy is quite important, both as a source of income for coffee farmers, a source of foreign exchange, a producer of industrial raw materials, and a provider of employment through processing, marketing, and trade activities (exports and imports). The Robusta coffee drying process will result in the dried product experiencing changes in color, texture, and aroma. The purpose of this study was to analyze the characteristics and drying process of Robusta coffee using a rack-type hybrid drying house with three treatments, namely, drying with a drying house using solar energy, drying with a drying house using solar energy and gas energy (hybrid) and conventional drying. The length of time to dry 10 kg of Robusta coffee to approximately 11.5% moisture content is for drying with a drying house using solar energy takes 96 hours or 12 days, for drying with a drying house using solar energy and gas (hybrid) takes 80 hours (10 days) and for drying using tampah (conventional) takes 104 hours (13 days). Keywords: Dryer, Hybrid, Robusta Coffee.
Co-Authors AA Sudharmawan, AA Aditiya, Muhammad Kharisma Aditya, Muhammad Alif Afrilia, Yuliani Agus Haryanto Aisah, Mutiara Nur Aji, Armadito Abilawa Cipta Aldama, Daffa Chairunissa Aliftama, Althoriq Rizky Amalia, Anggun Clarisa Amanullah, Deo Arif Andayani, Siti Andriyani, Yulita Andina Anggraini, Serly Annisa Fitriani, Annisa Budianto Lanya Damayanti, Eko Regita Dedi Hermawan Dwi Dian Novita Elhamida Rezkia Amien Firmansyah, Aulia Chandra Gustina, Risma Hanif, Anwar Jati, Dhanur Pramono Juliantoro, Rizky Alif Khamada, Aufar Farrell Kinanti, Sekar Kurniawan, Yoni Lani, Lisa May Linasari, Linasari Mahesa, Khoirul Muhammad Dendi Maktub, Zana Azalia Muhammad Amin Nahak, Gradiana Eny Oktafri Oktafri, Oktafri Prastian, Hildhan Dela Putri, Cahyani Cahyanti Putri, Mustika Rahmah, Fadhlilla Monica Ratna Puspita, Ratna S, Rizki Kurniawan Samudro, Panji Ario Sandi Asmara Sari, Fadilah Kurnia Sari, Selvi Yunita Septian, Andi Setiawan, Firnando Anggi Sinaga, Elisabeth Intan Sitepu, Mia Anjelina Siti Suharyatun Sri Waluyo Susanti, Afryani Tamrin Tamrin W, Nazova Falhbian Warji Warji Wicaksono, Yoga Arif Winda Rahmawati Wisnumurti, Yogie Wiweka Yudi Haryono Yuga, Ahmad Yudha