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All Journal Buguh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agricultural Biosystem Engineering
Kuncoro, Sapto
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Uji Kinerja Alat Pemotong Bibit Singkong (Petokong) Tipe TEP-1 Menggunakan Batang 3 Varietas Tanaman Singkong Haryono, Yudi; Asmara, Sandi; Kuncoro, Sapto; Tamrin, Tamrin
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v1i4.6572

Abstract

Preparation of cassava seedlings (cuttings) is usually done manually by farmers using slash or hand saws which are considered less effective today. With these problems, TEP-1 Type Cassava Seed Cutting Tool was made as a solution in the effort to meet the needs of cassava seedlings whose performance needs to be tested on several types and varieties of cassava plants. In this study a completely factorial completely randomized design (RALF) method was used using two treatment factors. The first treatment factor is the cutting machine RPM tested at three levels including the RPM 3500, RPM 4000, and RPM 4500. The second treatment factor is the cassava plant varieties tested at three levels, namely by using Kasetsart varieties, Thailand varieties, and Garuda varieties. The test results were analyzed by analysis of variance using the SAS program. The working capacity of Petokong tools in the Kasetsart variety is 9900 seedlings / hour at RPM 3500, 10620 seeds / hour at 4000 RPM, and 11340 seedlings / hour at RPM 4500. While in Thailand varieties, the working capacity of Petokong tools is 5500 seedlings / hour at RPM 3500 , 8250 seedlings / hour at 4000 RPM, and 8700 seedlings / hour at 45,000 RPM. The working capacity of the Butters in the Garuda variety is 5220 seeds / hour at 3500 RPM, 6300 seedlings / hour at 4000 RPM, and 7020 seeds / hour at 4500 RPM. Based on analysis of variance, the interaction between engine RPM factors and cassava varieties did not significantly affect work capacity, fuel consumption, and the level of uniformity of the performance results of the Supporting Equipment. Keywords: Cassava, Cassava Seedlings, Petokong, Work Capacity.
Perakitan Alat Pengasin Telur Berdasarkan Prinsip Termos Aji, Armadito Abilawa Cipta; Tamrin, Tamrin; Warji, Warji; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v1i4.6458

Abstract

This study aims to manufacture, and test a machine to accelerate the process of salting eggs by immersing them in a 25% salt solution at a temperature of 60oC-65oC. In this study using the method of assemble, and test the performance of the tool. This egg salting machine consists of several parts including the outer tube, inner tube, nest, lid, and thermostat sensor hole and is equipped with a stove holder. This machine is capable of salting eggs such as duck/duck eggs, chicken eggs, and quail eggs with the principle of a thermos that uses an electric stove as a heater. This salting machine is capable of soaking duck/duck eggs, chicken eggs, and quail eggs in a salt solution of 25% at a temperature of 60-65oC. This machine is similar to a thermos that can maintain a temperature of 60-65oC for 3 hours, and can accommodate 120-133 duck eggs and chicken eggs, and 700-704 quail eggs in one soak. Keywods: Eggs, Mariners, Salting Machine, Temperature.
Pengaruh Suhu dan Tekanan Penggorengan Terhadap Keripik Labu Kuning Menggunakan Mesin Vacuum Frying Kuncoro, Sapto; Asmara, Sandi; Tamrin, Tamrin; Andayani, Siti
Jurnal Agricultural Biosystem Engineering Vol 3, No 4 (2024): Desember 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i4.10510

Abstract

In addition to other horticultural goods, Indonesia is a major producer of the pumpkin fruit that we see all the time. This fruit is often used to make a variety of foods, and it offers several health advantages. The transformation into dried food is a processing method with enormous commercial potential on a global scale. One of the specific post-harvest treatments required to increase the storage life of horticultural fruits like pumpkin is to convert it into chips. Vacuum frying is the preferred technique of processing these chips because it increases crispiness and prolongs the shelf life of the finished product. A new invention for the community at the research site is the use of a vacuum machine to process pumpkin chips. This is due to the practicality of the process and the ease of obtaining the raw ingredients. The purpose of this research is to find out how changing the temperature and pressure affects the pumpkin chip quality. The experiment was carried out with three different pressure levels (-66 cmHg, -68 cmHg, and -70 cmHg) with three different temperature changes (75 °C, 80 °C, and 85 °C). The approach used was a two-factor Randomized Block Design (RBD). Organoleptic evaluation, frying time, water content, and yield are some of the parameters measured. Pumpkin chip water content, frying time, and organoleptic test results are all affected by pressure and temperature, according to the findings. Fry for 41 minutes with a water content of 7% for the finest pumpkin chips. Keywords:  Pressure, Pumpkin fruit, Temperature, Vacuum Frying.
Pengaruh Konsentrasi Gula dan Daging Buah terhadap Mutu Serbuk Instan Jus Alpukat (Persea americana Mill) Susanti, Afryani; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v1i4.6457

Abstract

Indonesia is a tropical country rich in plant varieties. Plants thrive and produce is used to a food source, such as the avocado, which produces fruit that be consumed. One way to maintain the quality, quantity and continuity of horticultural products that must be maintained for a relatively long period of time is to use post-harvest technology assistance so that the condition of fruit and vegetables can be maintained and does not affect changes in prices and consumer demand. The aim of this study is to study the effect of sugar, water and avocado pulp concentrations on the quality of avocado juice powder. The results showed that the yield value was 48%, the avocado juice powder density was 0.65 g/mL. The organoleptic test, which was performed by color, had criteria close to the same, the aroma had criteria like that, the taste was closer to a little sweet. Keywords: Avocado, Post-Harvest Technology, Avocado Powder.
Pengaruh Suhu dan Ketebalan Irisan terhadap Kualitas Keripik Ubi Jalar Oranye (Ipomoea batatas L.) Menggunakan Penggorengan Vakum Novita, Dwi Dian; Aliftama, Althoriq Rizky; Asmara, Sandi; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol. 4 No. 2 (2025): June 2025
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v4i2.11108

Abstract

Processing orange sweet potato (Ipomoea batatas L.)  into chips has the potential to increase the economic value of fresh products.  The aim of this research was to study the effect of frying temperature and slice thickness on the quality parameters of orange sweet potato chips and determine the best treatment.  The test was carried out by adjusting the frying temperature at three levels (70 °C, 80 °C, and 90 °C) and the slice thickness at three levels (1 cm, 1.5 cm, and 2 cm).  The research results showed that the temperature factor had a significant effect on frying time and water content.  Meanwhile, the thickness factor has a significant effect on frying time, yield, water content and crispness.  The best treatment in this study was S2K1 (frying temperature 80 °C, slice thickness 1 cm) which produced orange sweet potato chips with a crispness score of 3.1, water content 2.77%, yield 24.89%, and frying time of 67 minutes. Keywords:  AB Mix, Fruit Waste, Liquid Organic Fertilizer, Red Spinach, SAT Hydroponics,
Pemanfaatan Jerami Padi Sebagai Bahan Campuran Briket Biocoal: Analisis Karakteristik Fisik dan Laju Pembakaran Dibandingkan Briket Konvensional Maktub, Zana Azalia; Tamrin, Tamrin; Lanya, Budianto; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol. 4 No. 2 (2025): June 2025
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v4i2.11131

Abstract

This study aims to examine the effect of different percentages of rice straw as a blending material in biocoal briquettes on their physical properties and combustion performance. Four variations of rice straw content were used: 16%, 31.9%, 47.7%, and 63.7%. The results showed that briquette density decreased with higher rice straw content, from 765.13 kg/m³ at 16% to 466.34 kg/m³ at 63.7%. Mechanical strength also varied: tensile stress reached 100,109.99 N/m² at 16% and dropped to 85,480.03 N/m² at 63.7%, while compressive strength ranged from 71,902.06 N/m² to 62,909.68 N/m². Drop tests indicated that higher rice straw content generally reduced impact resistance. Combustion tests revealed that briquettes with higher rice straw content ignited faster and burned more quickly, with a maximum combustion rate of 2.81 g/min for the 63.7% mixture compared to 1.73 g/min for the 16% mixture. However, the calorific value decreased as rice straw percentage increased, from 4,968.53 kcal/kg to 4,011.97 kcal/kg, while moisture content rose from 26.40% to 37.93%. Analysis of variance (ANOVA) for combustion rate confirmed a significant effect of rice straw proportion (F = 10.93; BNT 5% = 0.2998). Compared to conventional briquettes, rice straw biocoal briquettes showed competitive combustion performance but slightly lower mechanical durability. This study demonstrates the potential of utilizing rice straw as an alternative biomass material to produce environmentally friendly biocoal briquettes with acceptable physical properties and enhanced combustion rates. Keywords: Biocoal briquettes, rice straw, density, tensile stress, compressive strength, combustion rate, calorific value.
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